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Method for fermenting yellow wine by combining double enzyme saccharification and Zygosaecharomyces mellis

A technology of Zygomyces honeycomb and double-enzyme saccharification, which is applied in microorganism-based methods, biochemical equipment and methods, preparation of alcoholic beverages, etc. The effect of reducing total sugar content and reducing instability factors

Active Publication Date: 2017-07-28
ZHONGKAI UNIV OF AGRI & ENG
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  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

[0005] The technical problem to be solved by the present invention is to provide a method for double-enzyme saccharification and Zygomyces honey fermenting rice wine in order to overcome the deficiency that the total sugar content in rice wine cannot be further reduced in the existing rice wine brewing technology

Method used

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  • Method for fermenting yellow wine by combining double enzyme saccharification and Zygosaecharomyces mellis

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Experimental program
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Effect test

Embodiment 1

[0048] The preparation of embodiment 1 rice wine

[0049] (1) Rice soaking and cooking: wash the black glutinous rice and soak it in water for 18 hours, then put it in a sterilizing pot and cook it at 121°C for 40 minutes to obtain cooked black glutinous rice;

[0050] (2) Preparation of sugar solution: first add α-amylase to the cooked black glutinous rice for liquefaction, then add glucoamylase for saccharification to obtain sugar solution;

[0051] The addition amount of the α-amylase is 32U / g, the liquefaction temperature is 80°C, and the liquefaction time is 200min;

[0052] The added amount of the saccharification enzyme is 170 U / g, the saccharification temperature is 60° C., and the saccharification time is 25 hours.

[0053] (3) Alcoholic fermentation: inoculate Zygomyces honey LGL-2 culture fluid in sugar solution and carry out alcoholic fermentation;

[0054] The inoculum amount of the Zygomyces honey LGL-2 culture solution is 20%, the fermentation temperature is 2...

Embodiment 2

[0057] The preparation of embodiment 2 rice wine

[0058] (1) Rice soaking and cooking: wash the black glutinous rice and soak it in water for 18 hours, then put it in a sterilizing pot and cook it at 121°C for 40 minutes to obtain cooked black glutinous rice;

[0059] (2) Preparation of sugar solution: first add α-amylase to the cooked black glutinous rice for liquefaction, then add glucoamylase for saccharification to obtain sugar solution;

[0060] The addition amount of the α-amylase is 35U / g, the liquefaction temperature is 85°C, and the liquefaction time is 250min; the addition amount of the glucoamylase is 180U / g, the saccharification temperature is 65°C, and the saccharification time is 30h.

[0061] (3) Alcoholic fermentation: inoculate Zygomyces honey LGL-2 culture fluid in sugar solution and carry out alcoholic fermentation;

[0062] The inoculum amount of the Zygomyces honey LGL-2 culture solution is 22%, the fermentation temperature is 30° C., and the fermentatio...

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Abstract

The present invention relates to the technical field of yellow wine preparation, and specifically discloses a method for fermenting a yellow wine by combining double enzyme saccharification and Zygosaecharomyces mellis. The method comprises: (1) soaking rice and cooking: washing black glutinous rice, adding water, soaking, and cooking to obtain cooked black glutinous rice; (2) preparing a sugar liquid: adding alpha-amylase to the cooked black glutinous rice, carrying out liquefaction, adding saccharification enzyme, and carrying out saccharification to obtain a sugar liquid; (3) carrying out alcohol fermentation: inoculating a Zygosaecharomyces mellis culture liquid in the sugar liquid, and carrying out alcohol fermentation; and (4) sterilizing and separating: after completing the alcohol fermentation, sterilizing the alcohol fermentation product, and separating to obtain the yellow wine. According to the present invention, the prepared yellow wine has characteristics of low total-sugar content, high alcoholicity and good taste; and the koji stirring stage in the traditional brewing process is replaced with the saccharification of the black glutinous rice starch with the added alpha-amylase and the added saccharification enzyme so as to significantly shorten the fermentation period.

Description

technical field [0001] The invention relates to the technical field of rice wine preparation, in particular to a method for fermenting rice wine with double-enzyme saccharification and zygosaccharomyces honey. Background technique [0002] China's 5,000-year history is extensive and profound, and has a long history. It has created many precious works, which have influenced the living and eating habits of Chinese people from generation to generation. Among them, rice wine is an outstanding representative. Yellow rice wine integrates low-alcohol, nutrition, and health care. It has a full-bodied body. Drinking rice wine often has the effects of increasing appetite, promoting blood circulation, helping digestion, moisturizing the skin and eliminating fatigue. Rice wine is rich in nutrients and has many health care functions, so it is called "liquid cake" by the industry. Rice wine is rich in amino acids, vitamins, organic acids, polysaccharides and other nutrients. [0003] Mo...

Claims

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Application Information

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Patent Type & Authority Applications(China)
IPC IPC(8): C12G3/02C12N1/16C12R1/645
CPCC12G3/02C12N1/16C12N1/145C12R2001/645
Inventor 刘功良白卫东赵文红徐振林朱宝玉姜弘佳毕新煜
Owner ZHONGKAI UNIV OF AGRI & ENG
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