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Immobilized fermentation method for controlling higher alcohol content of yellow rice wine

A technology of immobilized fermentation and immobilized yeast, applied in microorganism-based methods, biochemical equipment and methods, immobilized on/in organic carriers, etc., can solve problems such as large fluctuations in higher alcohol content, and achieve control content, simplified links, and the effect of improving the ability of other miscellaneous bacteria

Pending Publication Date: 2020-08-07
ZHEJIANG GONGSHANG UNIVERSITY
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

In the existing rice wine production, the measures to control the production of higher alcohols are mainly to adopt traditional control methods such as the selection of yeast strains, the control of yeast proliferation, the adjustment of fermentation temperature, and the control of protein content in the fermentation broth. The rice wine produced by the control method has a large fluctuation in the content of higher alcohols

Method used

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  • Immobilized fermentation method for controlling higher alcohol content of yellow rice wine
  • Immobilized fermentation method for controlling higher alcohol content of yellow rice wine
  • Immobilized fermentation method for controlling higher alcohol content of yellow rice wine

Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0040] An immobilized fermentation method for controlling the higher alcohol content of yellow rice wine, comprising the steps of:

[0041] Step 1: Whitening of rice and preparation of rice flour slurry

[0042] A. rice whitening 4400kg, whitening rate=89.5%, described whitening rate=white rice / brown rice×100%;

[0043]B. Grind into powder, pass through a 60-mesh sieve for later use, add water at a ratio of 1:2.5 to adjust the slurry, stir evenly and add α-amylase and CaCl at a ratio of 30U / g polished white rice 2 Dosage: 2.5g / kg polished white rice, liquefied at 90°C for 60min;

[0044] Step 2: Yeast and its immobilization

[0045] C. Use rice wine yeast, culture in wort of 12°Bx at 26-28°C for 24h, make the cells reach the logarithmic growth phase, and the yeast concentration reach 3.5×10 8 a / mL;

[0046] D. Mix the yeast collected after the centrifugation of the rice wine yeast cultured to the logarithmic phase with 9 times the weight of 2.0% sodium alginate solution, a...

Embodiment 2

[0057] An immobilized fermentation method for controlling the higher alcohol content of yellow rice wine, comprising the steps of:

[0058] Step 1: Whitening of rice and preparation of rice flour slurry

[0059] A. White rice 2200kg, the whitening rate is 89.0%;

[0060] B. Grind into powder, pass through a 60-mesh sieve for later use, add water at a ratio of 1:2.5 to adjust the slurry, stir evenly and add α-amylase and CaCl at a ratio of 30U / g polished white rice 2 Dosage: 2.5g / kg polished white rice, liquefied at 90°C for 60min;

[0061] Step 2: Yeast and its immobilization

[0062] C. Use yellow rice wine yeast, culture in wort of 12°Bx at 26~28°C for 24h, make the cells reach the logarithmic growth phase, and the yeast concentration reach 3.2×10 8 a / mL;

[0063] D. Mix the yeast collected after the centrifugation of rice wine yeast cultured to the logarithmic phase with 1.9% sodium alginate solution 9 times its weight, and add it dropwise to 4% CaCl with a 20L porous s...

Embodiment 3

[0074] An immobilized fermentation method for controlling the higher alcohol content of yellow rice wine, comprising the steps of:

[0075] Step 1: Whitening of rice and preparation of rice flour slurry

[0076] A. White rice 1100kg, white rate = 88.5%;

[0077] B. Grind into powder, pass through a 60-mesh sieve for later use, add water at a ratio of 1:2.5 to adjust the slurry, stir evenly and add α-amylase and CaCl at a ratio of 30U / g polished white rice 2 Dosage: 2.5g / kg polished white rice, liquefied at 90°C for 60min;

[0078] Step 2: Yeast and its immobilization

[0079] C. Use yellow rice wine yeast, culture it in 12°Bx wort at 26~28°C for 20h, make the cells reach the logarithmic growth phase, and the yeast concentration reach 2.8×10 8 a / mL;

[0080] D. Mix the yeast collected after the centrifugation of the rice wine yeast cultured to the logarithmic phase with 9 times the weight of 1.8% sodium alginate solution, and add it dropwise to 4% CaCl with a 20L porous syr...

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Abstract

The invention discloses an immobilized fermentation method for controlling the higher alcohol content of yellow rice wine. The method comprises the following steps: 1, preparing refined and white riceflour pulp of rice; 2, adopting yellow rice wine yeast to make cells reach a logarithmic phase, uniformly mixing yeast, collected by centrifuging yellow rice wine yeast, with a 1.8-2.0% sodium alginate solution of which the weight is 9 times that of the yellow rice wine yeast, dropwise adding the obtained mixture into a 4% CaCl2 solution by using a porous injector, immobilizing for 1 hour under awater bath condition of 20 DEG C, washing with sterile water for multiple times, putting into a 0.05% CaCl2 solution, and balancing overnight at 4 DEG C to obtain immobilized yeast particles; 3, canning; and 4, fermenting. According to the immobilized fermentation method for controlling the higher alcohol content of the yellow rice wine, the immobilized strain can be repeatedly used, so that theexpanding culture process of yellow rice wine yeast is greatly omitted, and the production cost is saved; and meanwhile, the proliferation multiple of yeast in the fermentation process is low, and thecontent of higher alcohols in the yellow rice wine can be effectively controlled.

Description

technical field [0001] The invention relates to the technical field of food engineering, in particular to an immobilized fermentation method capable of controlling the higher alcohol content of rice wine. Background technique [0002] Higher alcohol is an indispensable flavor substance in rice wine, but if the content exceeds a certain limit, it will produce fusel alcohol oily smell, and you will feel it after drinking a certain amount. It is generally believed that this is caused by the excess of higher alcohols, especially the high content of isoamyl alcohol and active amyl alcohol. [0003] There are two metabolic pathways for yeast to produce higher alcohols: [0004] The first is the catabolism pathway, namely the Ehrlich pathway, which generates α-keto acid from the amino acid transamination pathway, and the α-keto acid is decarboxylated and then dehydrogenated to generate higher alcohols; the second is the sugar metabolism pathway, namely the Harris pathway, from glu...

Claims

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Application Information

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IPC IPC(8): C12G3/022C12N11/10C12R1/865
CPCC12G3/022C12N11/10
Inventor 蒋予箭张蕾周建弟
Owner ZHEJIANG GONGSHANG UNIVERSITY
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