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Method for preparing novel paste cooking wine seasoning

A condiment and paste technology, applied in the field of preparation of new paste cooking wine condiments, can solve the problems of low added value, pollute the ecological environment, waste of resources, etc., and achieve high comprehensive utilization efficiency, rich nutrition and mellow aroma. Effect

Inactive Publication Date: 2013-01-16
TIANJIN CHUNFA BIO TECH GRP
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

Rice wine is one of the oldest brewed wines in my country, with a huge annual output. Therefore, the amount of rice wine grains is also considerable, but the deep processing and utilization of rice wine grains has not attracted much attention. Most enterprises only use rice wine grains as feed Disposal or throw away as waste, not only the added value is not high, which limits the improvement of rice wine enterprise benefits, but also pollutes the ecological environment, resulting in a waste of resources

Method used

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Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0019] A preparation method of a novel paste cooking wine condiment, comprising the steps of:

[0020] Take 1000g of fresh rice distiller's grains, put it into a high-pressure reaction kettle, add 1000g of water, heat up to 120°C for cooking, keep it warm for 2 hours, cool down to 55°C, add 2g of acid protease and 2g of papain into the reaction kettle, heat and control the temperature to 55°C ℃, start enzymatic hydrolysis, the enzymatic hydrolysis time is 3 hours, after the enzymatic hydrolysis is completed, it is lowered to room temperature, and the enzymatic hydrolyzate of rice wine grains is obtained, which is set aside;

[0021] Take 100g of enzymatic hydrolyzate of rice distiller's grains, add glucose 10g, xylose 4g, cysteine ​​2g, alanine 4g, pepper 3g, aniseed 7g, cinnamon 8g, clove 4g, amomum 4g, ginger 3g, water 25g Put it into a reaction kettle, adjust the pH value to 5.5 with an appropriate amount of phosphate buffer solution, raise the temperature to 110° C., and s...

Embodiment 2

[0024] A preparation method of a novel paste cooking wine condiment, comprising the steps of:

[0025] Take 1000g of fresh rice distiller's grains, put it into a high-pressure reaction kettle, add 1000g of water, heat up to 130°C for cooking, keep it warm for 2 hours, cool down to 55°C; then add 2g of acid protease and 1g of papain into the reaction kettle, heat and control the temperature to 55°C, start enzymatic hydrolysis, the enzymatic hydrolysis time is 4 hours, after the end of the enzymatic hydrolysis, it is cooled to room temperature, and the enzymatic hydrolyzate of yellow distiller's grains is obtained, which is set aside;

[0026] Take 100g of enzymatic hydrolyzate of rice distiller's grains, add 10g of glucose, 4g of xylose, 3g of glycine, 3g of alanine, 4g of Zanthoxylum bungeanum, 6g of aniseed, 9g of cinnamon, 5g of clove, 5g of amomum, 5g of ginger, and 25g of water into the reaction kettle In the process, adjust the pH value to 6.5 with an appropriate amount o...

Embodiment 3

[0029] A preparation method of a novel paste cooking wine condiment, comprising the steps of:

[0030] Take 1000g of fresh rice distiller's grains, put it into a high-pressure reaction kettle, add 1000g of water, heat up to 120°C for cooking, keep warm for 1h, cool down to 55°C, add 1g of acid protease and 2g of papain into the reaction kettle, heat and control the temperature to 55°C ℃, start enzymatic hydrolysis, the enzymatic hydrolysis time is 3 hours, after the enzymatic hydrolysis is completed, it is lowered to room temperature, and the enzymatic hydrolyzate of rice wine grains is obtained, which is set aside;

[0031] Take 100g of enzymatic hydrolyzate of rice distiller's grains, add 10g of glucose, 4g of xylose, 4g of glycine, 4kg of alanine, 2g of Zanthoxylum bungeanum, 7g of aniseed, 5g of cinnamon, 3g of clove, 4g of amomum, 3g of ginger, and 28g of water into the reaction kettle In the process, the pH value is adjusted to 5.0 with an appropriate amount of phosphate...

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Abstract

The invention relates to a method for preparing a novel paste cooking wine seasoning, comprising the steps of putting yellow wine lees into a high-pressure reaction kettle and adding water thereto, increasing the temperature to the range of 100 to 130 DEG C for stewing, preserving heat for 1-2 hours, reducing the temperature to 55 DEG C, adding mixed enzyme to the reaction kettle, controlling the temperature in the range of 50-55 DEG C, starting enzymolysis which lasts for 3-4 hours, and reducing the temperature to the room temperature after the completion of enzymolysis, thereby obtaining the zymolyte of the yellow wine lees for standby; according to part by weight, taking 100 parts of the zymolyte of the yellow wine lees and adding 5-10 parts of amino acid, 10-20 parts of reducing sugar, 0-44 parts of spice and 20-30 parts of water to the zymolyte and putting all the materials into the reaction kettle, adjusting the pH value to the range of 5.0-7.0, controlling the temperature to the range of 100-120 DEG C, and performing heat preservation reaction for 1-2 hours, thereby obtaining the novel paste cooking wine seasoning. The novel paste cooking wine seasoning prepared by the method provided by the invention is capable of keeping unique frangrance of the cooking wine, rich in frangrance and rich in nutrition.

Description

technical field [0001] The invention belongs to the technical field of food condiments, in particular to a preparation method of a novel paste cooking wine condiment. Background technique [0002] Rice distiller's grains are the main by-products of rice wine brewing, the main components of which are ethanol, starch, sugar, rich protein, cellulose and some flavor substances (volatile and non-volatile substances), etc., which contain about 30% protein, Amino acids are complete in variety and rich in nutritional value. Rice wine is one of the oldest brewed wines in my country, with a huge annual output. Therefore, the amount of rice wine grains is also considerable, but the deep processing and utilization of rice wine grains has not attracted much attention. Most enterprises only use rice wine grains as feed Disposal or throw away as waste in vain, so not only the added value is not high, which limits the improvement of rice wine enterprise benefits, but also pollutes the ecolo...

Claims

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Application Information

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IPC IPC(8): A23L1/226A23L1/231A23L27/20A23L27/26
Inventor 苗志伟
Owner TIANJIN CHUNFA BIO TECH GRP
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