Brewing method for restraining generation of ethyl carbamate in conventional yellow rice wine

Abstract

The invention discloses a brewing method for restraining the generation of ethyl carbamate in conventional yellow rice wine. The brewing method comprises the steps of soaking rice, steaming the rice, spraying water, putting the obtained product into a jar and making a nest; adding wine yeast and water, fermenting and carrying out post treatment, wherein in the process of putting the obtained product into the jar and making the nest, Chinese yeast is added; and adding urase into fermented liquid after the obtained product is put into the jar and the nest is made for 5-10 days. According to the method disclosed by the invention, the urase is added into the conventional yellow rice wine fermentation stage, so that the enzymatic reaction and the fermentation process are cooperatively performed, and no additional enzymolysis technology is required, therefore, the operation is easy, and yellow rice wine is suitable for large-scale production; the urase has high efficiency in urea degradation, is persistent in activity, can effectively inhibit the generation of ethyl carbamate in the process of brewing, and can effectively reduce the accumulation of ethyl carbamate in the storage of the yellow rice wine; the urase is easy to obtain and easy to use and the dosage of the urase can be easily controlled; ammonia and carbon dioxide are generated through the decomposition of the urase, so that the urase is safe and non-toxic; and the residual activity is lost in the process of wine boiling, so that the flavor of the yellow rice wine is not affected.

Description

Technical field [0001] The invention relates to rice wine brewing technology, in particular to a brewing method for inhibiting the production of ethyl carbamate in traditional rice wine. Background technique [0002] Rice wine has a long history in China and is one of the world's three major brewed wines. It has rich nutritional value, medicinal value and health benefits, and is favored by people. Traditional rice wine rice wine is a kind of brewed wine produced by adding rice, glutinous rice or millet rice as raw materials, adding wheat koji and wine mother while saccharification and fermentation. Due to the variety of fermentation strains, rice wine has a strong aroma, sweet and delicious taste, mellow flavor, and contains amino acids, sugar, vinegar, organic acids and multiple vitamins. Rice wine with Chinese characteristics has always been a hot spot for people's consumption, but during the brewing process of rice wine, a carcinogen, ethyl carbamate, is spontaneously produce...

AI Technical Summary

Problems solved by technology

[0009] The invention provides a brewing method for inhibiting the production of ethyl carbamate in traditional yellow rice wine, which has long-lasting urease activity and good inhibitory effect on ethyl carbamate, and can effectively overcome the excessively high urea content and the complex excitation of starter ingredients during the preparation of traditional rice wine. The problem of urethane formation in the brewing process

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