CN106244383B - The integrated processing method of Content of Biogenic Amines in a kind of reduction yellow rice wine - Google Patents
The integrated processing method of Content of Biogenic Amines in a kind of reduction yellow rice wine Download PDFInfo
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- CN106244383B CN106244383B CN201610890039.4A CN201610890039A CN106244383B CN 106244383 B CN106244383 B CN 106244383B CN 201610890039 A CN201610890039 A CN 201610890039A CN 106244383 B CN106244383 B CN 106244383B
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- C—CHEMISTRY; METALLURGY
- C12—BIOCHEMISTRY; BEER; SPIRITS; WINE; VINEGAR; MICROBIOLOGY; ENZYMOLOGY; MUTATION OR GENETIC ENGINEERING
- C12G—WINE; PREPARATION THEREOF; ALCOHOLIC BEVERAGES; PREPARATION OF ALCOHOLIC BEVERAGES NOT PROVIDED FOR IN SUBCLASSES C12C OR C12H
- C12G3/00—Preparation of other alcoholic beverages
- C12G3/02—Preparation of other alcoholic beverages by fermentation
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- C12—BIOCHEMISTRY; BEER; SPIRITS; WINE; VINEGAR; MICROBIOLOGY; ENZYMOLOGY; MUTATION OR GENETIC ENGINEERING
- C12H—PASTEURISATION, STERILISATION, PRESERVATION, PURIFICATION, CLARIFICATION OR AGEING OF ALCOHOLIC BEVERAGES; METHODS FOR ALTERING THE ALCOHOL CONTENT OF FERMENTED SOLUTIONS OR ALCOHOLIC BEVERAGES
- C12H1/00—Pasteurisation, sterilisation, preservation, purification, clarification, or ageing of alcoholic beverages
- C12H1/02—Pasteurisation, sterilisation, preservation, purification, clarification, or ageing of alcoholic beverages combined with removal of precipitate or added materials, e.g. adsorption material
- C12H1/04—Pasteurisation, sterilisation, preservation, purification, clarification, or ageing of alcoholic beverages combined with removal of precipitate or added materials, e.g. adsorption material with the aid of ion-exchange material or inert clarification material, e.g. adsorption material
- C12H1/0408—Pasteurisation, sterilisation, preservation, purification, clarification, or ageing of alcoholic beverages combined with removal of precipitate or added materials, e.g. adsorption material with the aid of ion-exchange material or inert clarification material, e.g. adsorption material with the aid of inorganic added material
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Abstract
The invention discloses a kind of integrated processing methods of Content of Biogenic Amines in reduction yellow rice wine, belong to yellow rice wine technical field, it is on the basis of not changing process for making yellow rice wine process, by adding propolis and epsilon-polylysine to falling in the rice before cylinder fermentation or converted mash before alcoholic fermentation, laccase and copper gluconate are added into fermentation liquid before fermentation ends, the three-procedure of adsorption treatment is carried out through pyrophosphoric acid oxygen zirconium packed column before filling yellow wine, make in yellow rice wine Content of Biogenic Amines compared with 80% or more traditional handicraft decline, and yellow rice wine traditional index and flavor etc. and unaffected.Operation of the present invention is easy, and entire technique is environmentally protective, without increasing more equipment, is suitable for large-scale promotion application.
Description
Technical field
The invention belongs to yellow rice wine technical fields, and in particular to a kind of integrated processing for reducing Content of Biogenic Amines in yellow rice wine
Method.
Background technique
Yellow rice wine is the rarity of the Chinese nation, has more than 5,000 years history so far, and beer, grape wine and claims the world three big
Ancient wine.Yellow rice wine is deep due to alcoholic strength is submissive, wine body is plentiful, vinosity is mellow to be liked by our people, and with its bright-coloured color, solely
Special flavour, nutrition abundant and be world-famous for.Meanwhile yellow rice wine is health care's good merchantable brand of Chinese tradition, is often used as Chinese medicine
The introduction of medication is considered as " length of hundred medicines ".Compendium of Material Medica has stated 69 kinds of liquid medicine that can treat disease in detail, with yellow rice wine system
At.Therefore, increasingly focusing on the social now of health care, the market prospects of yellow rice wine are further wide.However, being protected in concern yellow rice wine
While health-care function, the safety of product is also paid attention to by people further.The fermentation production process complicated difficult control of yellow rice wine, is also easy to produce
Some potential harmful substances, in this, biogenic amine is had received widespread attention.Biogenic amine is the nitrogenous base of a kind of low molecular weight
The general name of property organic compound.By its chemical structure, biogenic amine can be divided into aliphatic (putrescine, cadaverine, spermine, spermidine), virtue
Fragrant race's (tyrasamine, phenyl ethylamine) and heterocyclic (histamine, tryptamines).Forefathers studies have shown that putrescine is the primary biological amine in yellow rice wine,
Secondary is tyrasamine.
Biogenic amine is objective reality and cannot be neglected as the potential risk factor in yellow rice wine product.Currently, for Huang
The origin cause of formation of biogenic amine in wine mainly controls Content of Biogenic Amines using following two aspect: 1) improving production technology, such as patent of invention
" a kind of yellow wine production technology of low yield biogenic amine " (publication number: CN 104694332A) is by during the rice steeping of preceding processing
Inoculating lactic acid bacterium reduces biogenic amine yield, increases leavening dosage in the primary fermentation stage and is aided with cold fermentation, in post-fermentation rank
Duan Jiaqiang ventilation and stirring are grown with lactic acid bacteria inhibiting, and pasteurization is used in sterilizing instead；2) relevant bacteria species, such as patent of invention are improved
" one plant can reduce the saccharomyces cerevisiae of biogenic amine and its construction method and application in yellow rice wine " (publication number: CN 104046572A) is logical
Cross knock out saccharomyces cerevisiae PEP4 before peptide gene, obtain the saccharomyces cerevisiae engineered yeast of low protease A vigor, and be applied to hair
Ferment produces in the yellow rice wine of low biogenic amine content.But these methods are just for some process flow, not comprehensively, therefore it is opposite
For practicability and reliability it is not strong.Meanwhile building genetic engineering bacterium is carried out for the microorganism of generation amine, safety has
To further investigate.The present invention integrates on the basis of not changing process for making yellow rice wine process with the growth of control bacterium, enzymic degradation
With the means such as physical absorption, a set for the treatment of process for efficiently, easily reducing Content of Biogenic Amines in yellow rice wine is formed.
Summary of the invention
The purpose of the present invention is to provide a kind of integrated processing methods of Content of Biogenic Amines in reduction red rice yellow wine, can have
Effect reduces Content of Biogenic Amines in yellow rice wine, significantly improves the edible safety of yellow rice wine product.
To achieve the above object, the present invention adopts the following technical scheme:
The integrated processing method of Content of Biogenic Amines in a kind of reduction yellow rice wine, including following three parts content: first is that cylinder is fallen
Propolis and epsilon-polylysine are added in the converted mash before rice or alcoholic fermentation before fermentation；Second is that fermentation before fermentation ends
Laccase and copper gluconate are added in mash；Third is that gained yellow rice wine is carried out at absorption through pyrophosphoric acid oxygen zirconium packed column before filling the container
Reason.
It is described fall cylinder fermentation be solid state fermentation production yellow rice wine production techniques in fall cylinder fermentation procedure；The alcoholic fermentation is liquid
Alcoholic fermentation process in fermenting and producing yellow rice wine production techniques.
The propolis is natural propolis or commercially available pure propolis, and additive amount is the 3~5% of rice or converted mash weight.
The additive amount of the epsilon-polylysine is 0.1~the 0.3 ‰ of rice or converted mash weight.
Before 5~7d or yellow rice wine liquid state fermentation before specifically referring to yellow rice wine solid state fermentation before the fermentation ends and terminating terminate
24~36h.
The additive amount of the laccase is 10000~25000U/kg；The additive amount of the copper gluconate is 0 ~ 10mg/kg.
The preparation method of the pyrophosphoric acid oxygen zirconium packed column is to be in NaCl and NaOH concentration by pyrophosphoric acid oxygen zirconium powder
8h is impregnated in the aqueous solution of 0.01M, gained powder is filled into Organic glass column after filtering and washing, stands 2 ~ 3h, then use
20wt% ethanol solution washs 1h, forms the pyrophosphoric acid oxygen zirconium that ratio of height to diameter is 16~20:1 and fills fixed bed.
When carrying out adsorption treatment using pyrophosphoric acid oxygen zirconium packed column, the flow velocity of yellow rice wine is 220~400mL/h.
The present invention, can to addition propolis and epsilon-polylysine in the rice before cylinder ferments or the converted mash before alcoholic fermentation is fallen
The growth of miscellaneous bacteria, especially prevents infecting for object amine microorganism, to reduce biogenic amine effectively in control fermentation system
Metabolism synthesis；Laccase and copper gluconate are added into fermentation liquid before fermentation ends, in the activation of copper gluconate
Under, using the oxidation reaction of Laccase Catalyzed part biological amine, thus the biogenic amine formed during degradable fermented；And before filling the container
Gained yellow rice wine is subjected to adsorption treatment using pyrophosphoric acid oxygen zirconium packed column, using the distinctive cellular structure of pyrophosphoric acid oxygen zirconium and
Intermolecular active force absorbed portion biogenic amine.
The present invention has the effect that compared with prior art
(1) of the invention integrated with means such as the growth of control bacterium, enzymic degradation and physical absorptions, form a set of efficient, letter
Just the treatment process for reducing Content of Biogenic Amines in yellow rice wine, can make in yellow rice wine Content of Biogenic Amines compared with traditional handicraft decline 80% with
On, and overcome previous single perfecting by stage technique in terms of practicability and reliability there are the shortcomings that.
(2) operation of the present invention is easy, practicability and highly reliable, does not change yellow rice wine original local flavor and quality, entire technique
It is environmentally protective, without increasing more equipment, it is suitable for large-scale promotion application.
Specific embodiment
Present example chooses the batch that biogenic amine total amount is more in several production process of yellow rice wine and carries out object amine test of being born,
Do not suggest that these batch Content of Biogenic Amines represent industry biology amine level.
Embodiment 1: the preparation of pyrophosphoric acid oxygen zirconium packed column
Pyrophosphoric acid oxygen zirconium powder is soaked in NaCl at room temperature and NaOH concentration is electromagnetism in the aqueous solution of 0.01M
Use distilled water filtering and washing until the conductivity of eluate is consistent with the conductivity of distilled water after stirring 8h, after then handling
Pyrophosphoric acid oxygen zirconium powder be filled into Organic glass column, stand 2~3h, then used under conditions of 220~400mL/h of flow velocity
The ethanol solution of 20wt% washs 1h, forms the pyrophosphoric acid oxygen zirconium that ratio of height to diameter is 16~20:1 and fills fixed bed.
Embodiment 2: a method of it reducing solid-state fermentation process and brews biogenic amine in red rice yellow wine
(1) a kind of patent " production technology of cool-type low-alcohol rice wine " (CN 101691533A) described content is pressed, using solid
State fermentation method produces red rice yellow wine, as a control group by obtained wine thereby sample after tubular membrane ultrafiltration.
(2) on the basis of control group process flow, its total weight 5% is added in falling glutinous rice and polished rice before cylinder fermentation
Commercially available pure propolis and 0.1 ‰ epsilon-polylysine；5 days before fermentation ends, add into karusen by the amount of 25000U/kg
Add laccase, adds copper gluconate by the amount of 8mg/kg；Finally by the wine sample after tubular membrane ultrafiltration with the stream of 220~400mL/h
The pyrophosphoric acid oxygen zirconium packed column that speed is prepared by embodiment 1, obtained wine thereby sample is as experimental group.
(3) document " high efficiency liquid phase chromatographic analysis method of 9 kinds of biogenic amines in yellow rice wine " (Cao Lirui etc., " Food Science " is pressed
.2016,37 (4): 103-107) condition, detects wine sample using HPLC, each Content of Biogenic Amines is shown in Table 1.
1 solid-state fermentation process of table brews Content of Biogenic Amines (unit: mg/L) in red rice yellow wine
Through evaluating, two groups of wine samples flavor, in terms of no significant difference, it is and seen from table 1, raw in experimental group wine sample
Object amine content reduces 88.00% compared with control group.
Embodiment 3: a method of it reducing liquid-state fermentation technology and brews biogenic amine in red rice yellow wine
(1) bibliography " exploitation of liquefaction process brewing yellow rice wine new process " (Sheng Feng cloud Southern Yangtze University, 2013:5) is described interior
Hold, change wheat koji into red yeast rice, red rice yellow wine is brewed using liquid fermentation method, obtained wine thereby sample is as a control group.
(2) on the basis of control group process flow, the natural of its weight 3% is added in the converted mash before alcoholic fermentation
The epsilon-polylysine of propolis and its weight 0.3 ‰；The 36h before alcoholic fermentation terminates is added into karusen by the amount of 10000U/kg
Add laccase；Finally canned preceding wine sample is filled with the flow velocity of 220~400mL/h by pyrophosphoric acid oxygen zirconium prepared by embodiment 1
Column, obtained wine thereby sample is as experimental group.
(3) document " high efficiency liquid phase chromatographic analysis method of 9 kinds of biogenic amines in yellow rice wine " (Cao Lirui etc., " Food Science " is pressed
.2016,37 (4): 103-107) condition, detects wine sample using HPLC, each Content of Biogenic Amines is shown in Table 2.
2 liquid-state fermentation technology of table brews Content of Biogenic Amines (unit: mg/L) in red rice yellow wine
Through evaluating, two groups of wine samples flavor, in terms of no significant difference, and as can be seen from Table 2, raw in experimental group wine sample
Object amine content reduces 84.43% compared with control group.
Embodiment 4: a method of reducing biogenic amine in solid-state fermentation process brewing yellow wine
(1) by document " brewing yellow rice wine process biogenic amine changing rule and its producing bacterial strain research ", (Jiangnan Luan Tongqing is big
Learn, 2013:25-26) content, yellow rice wine is produced using solid state fermentation, obtained wine thereby sample is as a control group.
(2) on the basis of control group process flow, its weight 5% is added in the rice before falling tank fermentation to spreading for cooling
The epsilon-polylysine of natural propolis and its weight 0.2 ‰；7 days before post-fermentation terminates, the amount of 20000U/kg is pressed into karusen
Add laccase；Finally wine sample is filled out with the flow velocity of 220~400mL/h by pyrophosphoric acid oxygen zirconium prepared by embodiment 1 before filling altar
Column is filled, obtained wine thereby sample is as experimental group.
(3) document " high efficiency liquid phase chromatographic analysis method of 9 kinds of biogenic amines in yellow rice wine " (Cao Lirui etc., " Food Science " is pressed
.2016,37 (4): 103-107) condition, detects wine sample using HPLC, each Content of Biogenic Amines is shown in Table 3.
Content of Biogenic Amines (unit: mg/L) in 3 solid-state fermentation process brewing yellow wine of table
Through evaluating, two groups of wine samples flavor, in terms of no significant difference, it is and seen from table 3, raw in experimental group wine sample
Object amine content reduces 83.10% compared with control group.
Embodiment 5: a method of reducing biogenic amine in liquid-state fermentation technology brewing yellow wine
(1) by document " research of full liquefied production yellow rice wine " (Yue Chun, Wei Hongchun food industry science and technology, 2002,23
(8): 70-72) the content produces yellow rice wine using liquid fermentation method, and obtained wine thereby sample is as a control group.
(2) on the basis of control group process flow, the natural of its weight 3% is added in the converted mash before alcoholic fermentation
The epsilon-polylysine of propolis and its weight 0.3 ‰；Before alcoholic fermentation terminates for 24 hours, add into karusen by the amount of 15000U/kg
Add laccase, adds copper gluconate by the amount of 2mg/kg；Finally canned preceding wine sample is passed through with the flow velocity of 220~400mL/h
Pyrophosphoric acid oxygen zirconium packed column prepared by embodiment 1, obtained wine thereby sample is as experimental group.
(3) document " high efficiency liquid phase chromatographic analysis method of 9 kinds of biogenic amines in yellow rice wine " (Cao Lirui etc., " Food Science " is pressed
.2016,37 (4): 103-107) condition, detects wine sample using HPLC, each Content of Biogenic Amines is shown in Table 4.
Content of Biogenic Amines (unit: mg/L) in 4 liquid-state fermentation technology brewing yellow wine of table
Through evaluating, two groups of wine samples flavor, in terms of no significant difference, and by table 4 as it can be seen that raw in experimental group wine sample
Object amine content reduces 86.05% compared with control group.
The foregoing is merely presently preferred embodiments of the present invention, all equivalent changes done according to scope of the present invention patent with
Modification, is all covered by the present invention.
Claims (5)
1. a kind of integrated processing method for reducing Content of Biogenic Amines in yellow rice wine, it is characterised in that: including following three parts content: one
It is to add propolis and epsilon-polylysine in the rice before falling cylinder fermentation or the converted mash before alcoholic fermentation；Second is that in fermentation ends
Laccase and copper gluconate are added in forward direction fermentation liquid；Third is that before filling the container by gained yellow rice wine through pyrophosphoric acid oxygen zirconium packed column into
Row adsorption treatment；
The propolis is natural propolis or commercially available pure propolis, and additive amount is the 3~5% of rice or converted mash weight；
The additive amount of the epsilon-polylysine is 0.1~the 0.3 ‰ of rice or converted mash weight；
The additive amount of the laccase is 10000~25000U/kg；The additive amount of the copper gluconate is 0 ~ 10mg/kg.
2. integrated processing method according to claim 1, it is characterised in that: described to fall cylinder fermentation be that solid state fermentation production is yellow
Cylinder fermentation procedure is fallen in wine technique；The alcoholic fermentation is the alcoholic fermentation process in liquid state fermentation production yellow rice wine production techniques.
3. integrated processing method according to claim 1, it is characterised in that: it is solid to specifically refer to yellow rice wine before the fermentation ends
5~7d or yellow rice wine liquid state fermentation before state fermentation ends terminate before 24~36h.
4. integrated processing method according to claim 1, it is characterised in that: the preparation side of the pyrophosphoric acid oxygen zirconium packed column
Method is that pyrophosphoric acid oxygen zirconium powder is impregnated to 8h in the aqueous solution that NaCl and NaOH concentration are 0.01M, by institute after filtering and washing
It obtains powder to be filled into Organic glass column, stands 2 ~ 3h, then wash 1h with 20wt% ethanol solution, forming ratio of height to diameter is 16~20:
1 pyrophosphoric acid oxygen zirconium fills fixed bed.
5. integrated processing method according to claim 1, it is characterised in that: when adsorption treatment the flow velocity of yellow rice wine be 220~
400mL/h。
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Citations (5)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN1737103A (en) * | 2005-05-18 | 2006-02-22 | 新疆芳草湖制药有限公司 | Propolis wine |
| CN101701203A (en) * | 2009-11-27 | 2010-05-05 | 南京农业大学 | Lactobacillus plantarum and application thereof |
| CN101724591A (en) * | 2009-11-27 | 2010-06-09 | 南京农业大学 | Lactobacillus plantarum strain and application thereof |
| CN102984961A (en) * | 2010-06-11 | 2013-03-20 | 诺维信公司 | A method to reduce biogenic amine content in food |
| CN104388329A (en) * | 2014-09-15 | 2015-03-04 | 中国食品发酵工业研究院 | Application of lactobacillus plantarum in degradation of biogenic amines in wine making |
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| Publication number | Priority date | Publication date | Assignee | Title |
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| US20110097464A1 (en) * | 2009-10-22 | 2011-04-28 | Ge Healthcare Bio-Sciences Ab | Method for liquid processing |
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Patent Citations (5)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN1737103A (en) * | 2005-05-18 | 2006-02-22 | 新疆芳草湖制药有限公司 | Propolis wine |
| CN101701203A (en) * | 2009-11-27 | 2010-05-05 | 南京农业大学 | Lactobacillus plantarum and application thereof |
| CN101724591A (en) * | 2009-11-27 | 2010-06-09 | 南京农业大学 | Lactobacillus plantarum strain and application thereof |
| CN102984961A (en) * | 2010-06-11 | 2013-03-20 | 诺维信公司 | A method to reduce biogenic amine content in food |
| CN104388329A (en) * | 2014-09-15 | 2015-03-04 | 中国食品发酵工业研究院 | Application of lactobacillus plantarum in degradation of biogenic amines in wine making |
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