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Method for producing cooking wine with high amino acid nitrogen content by using yellow wine stillage

A technology of rice wine distiller's grains and amino acids, which is applied in the field of fermentation, can solve the problems of low amino acid nitrogen, complex distiller's grains treatment, and long enzymatic hydrolysis time, and achieve the effects of improving product quality, reducing production costs, and reducing waste residues

Active Publication Date: 2017-12-12
安徽海神黄酒集团有限公司
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

In the above-mentioned disclosed technology, there are defects such as complex distiller's grains treatment, long enzymatic hydrolysis time, and low amino acid nitrogen

Method used

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  • Method for producing cooking wine with high amino acid nitrogen content by using yellow wine stillage

Examples

Experimental program
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Effect test

Embodiment 1

[0024] A method for producing cooking wine with high amino acid nitrogen content by utilizing rice wine distillers grains, such as figure 1 As shown, cooking wine is produced by enzymolyzing rice wine (cooking wine) distiller's grains, and co-fermenting the enzymatic hydrolyzate with rice. The specific production steps are as follows: crush 1Kg of distiller's grains, add 8Kg of distiller's grains to soak in hot water at 50-60°C for 0.5h, and stir slowly , pass through 0.2-0.3MPa steam for 10-15min, cool slightly, add 2Kg tap water, wait until the temperature drops to 45-50°C, slowly add sodium hydroxide solution while stirring, and adjust its pH to 9.5-10.0.

[0025] Join 5.0×10 5 U alkaline protease, incubate at 45-50°C for 0.5h, and keep stirring, this is distiller's grains enzymatic hydrolyzate.

[0026] Weigh 100Kg japonica rice, soak in water (the water surface is not over the rice) for 2 days, drain the water, and steam the rice.

[0027] After steaming the rice, slowl...

Embodiment 2

[0032] Crumble 0.5Kg distiller's grains, add 5Kg hot water at 50-60°C to soak for 0.5h, stir slowly, pass in 0.2-0.3MPa steam for 10-15min, cool slightly, add 5Kg tap water, wait until the temperature drops to 45-50°C, stir while stirring Slowly add sodium hydroxide solution to adjust the pH to 8.5-9.5. Join 4.5×10 4 U alkaline protease, incubate at 40-45°C for 2h, and keep stirring. Weigh 100Kg japonica rice, soak in water (the water surface is not over the rice) for 2 days, drain the water, and steam the rice. After steaming the rice, slowly add 180kg of cold boiled water to the rice, add 10.5Kg of the distiller's grain enzymatic hydrolyzate, add 1kg of wheat koji, 0.1kg of distiller's yeast, 0.05Kg of active dry yeast (distiller's yeast and active dry yeast need to be pre-washed with 2.5% glucose solution Activation 2h), start fermentation after mixing evenly. The temperature is controlled at 28-32°C for 0-6 days, and stirred from time to time, and the temperature is con...

Embodiment 3

[0034] Crumble 5Kg distiller's grains, add 50Kg hot water at 50-60°C to soak for 0.5h, stir slowly, pass in 0.2-0.3MPa steam for 10-15min, cool slightly, add 50Kg tap water, wait until the temperature drops to 30-40°C, stir while stirring Add sodium hydroxide solution slowly to adjust the pH to 8.5-10.0. Join 5.0×10 5U alkaline protease, incubate at 30-35°C for 4.0h, and keep stirring, this is distiller's grains enzymatic hydrolyzate. Weigh 100Kg japonica rice, soak in water (the water surface is not over the rice) for 2 days, drain the water, and steam the rice. After steaming the rice, slowly add 36kg of cold boiled water to the rice, add 105Kg of the distiller's grain enzymatic hydrolyzate, add 3kg of wheat koji, 0.8kg of distiller's yeast, 0.3Kg of active dry yeast (distiller's yeast and active dry yeast need to be activated with 2.5% glucose solution in advance 2h), start fermentation after mixing evenly. The temperature is controlled at 28-32°C for 0-6 days, and stirr...

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Abstract

The invention discloses a method for producing cooking wine with high amino acid nitrogen content by using yellow wine stillage. The method at least comprises the following steps of: mixing pretreated stillage with alkaline protease and performing enzymolysis to obtain stillage enzymatic hydrolysate; adding the prepared stillage enzymatic hydrolysate into steamed rice; adding wheat koji, distiller's yeast and active dry yeast; and performing fermentation. According to the method disclosed by the invention, the stillage enzymatic hydrolysate is obtained from the cooking wine stillage by pulverization, heating and protease treatment, the stillage enzymatic hydrolyzate is added into the rice, the fermentation production of the cooking wine is performed, the content of the amino acid nitrogen in the cooking wine is high, and the delicate flavor of the cooking wine is rich; and in addition, when the cooking wine is produced by using the method, resource utilization of the cooking wine stillage can be achieved, the production cost is reduced and the generation of ''waste residues'' in the production process of the cooking wine is reduced.

Description

technical field [0001] The invention belongs to the field of fermentation technology, and relates to a cooking wine fermentation technology, in particular to a fermentation technology for improving the umami taste of cooking wine by enzymolyzing cooking wine grains and co-fermenting the enzymatic hydrolyzate with rice, specifically a fermentation technology The invention discloses a method for producing cooking wine with high amino acid nitrogen content by using rice wine distillers grains. Background technique [0002] Cooking wine is a wine specially used for cooking and seasoning, and it has a long history of use in my country. Wine, beer, white wine, rice wine, fruit wine, etc. can all be used as cooking wine, but people find that the cooking effect is the best when semi-dry rice wine is used as cooking wine. Rice wine is made from grains such as rice and millet through the saccharification and fermentation of various microorganisms in wheat koji and distiller's yeast. ...

Claims

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Application Information

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IPC IPC(8): A23L27/24
CPCA23L27/24A23V2002/00A23V2250/76
Inventor 杨柳何述栋孙汉巨姚升飞徐尚英
Owner 安徽海神黄酒集团有限公司
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