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

A technology of urethane and rice wine, applied in the preparation of alcoholic beverages, etc., to achieve the effects of reducing accumulation, easy acquisition, and increasing ethanol content

Inactive Publication Date: 2013-03-20
ZHEJIANG UNIV
View PDF4 Cites 14 Cited by
  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

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, an

Method used

the structure of the environmentally friendly knitted fabric provided by the present invention; figure 2 Flow chart of the yarn wrapping machine for environmentally friendly knitted fabrics and storage devices; image 3 Is the parameter map of the yarn covering machine
View more

Image

Smart Image Click on the blue labels to locate them in the text.
Viewing Examples
Smart Image
  • Brewing method for restraining generation of ethyl carbamate in conventional yellow rice wine
  • Brewing method for restraining generation of ethyl carbamate in conventional yellow rice wine
  • Brewing method for restraining generation of ethyl carbamate in conventional yellow rice wine

Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0046] Control group: no urease is added during the brewing process;

[0047] Experimental group 1: Add urease on the 8th day after setting up the nest, the amount of urease added is 120U / 1kg rice;

[0048] Experimental group 2: Urease was added on the 8th day after setting up a nest in the tank, and the amount of urease added was 600 U / 1 kg of rice.

[0049] Sampling and analysis were performed every 2 days to determine the content of ethyl carbamate (EC) in the fermentation broth. The results are shown in Table 1. The results show that the content of urethane in the experimental group with urease as inhibitor is lower than that in the control group with natural fermentation, and the inhibitory effect is obvious; and the inhibitory effect of experimental group 1 is better than that of experimental group 2.

[0050] Table 1 The effect of urease on the ethyl carbamate content in yellow rice wine fermentation

[0051]

Embodiment 2

[0053] Control group: no urease is added during the brewing process;

[0054] Experimental group 1: Add urease on the 8th day after setting up the nest, the amount of urease added is 120U / 1kg rice;

[0055] Experimental group 2: Urease was added on the 8th day after setting up a nest in the tank, and the amount of urease added was 600U / 1kg rice.

[0056] Sampling and analysis were performed every 2 days to determine the ethanol content in the fermentation broth. The results are shown in Table 2. The results show that the ethanol content of the experimental group added with urease is higher than that of the control group, but the difference between experimental group 1 and experimental group 2 is not much, indicating that the addition of urease can increase the alcohol content in the fermentation process of rice wine, but the difference in the amount of urease added has an effect on the ethanol content Has little effect.

[0057] Table 2 The effect of urease on the ethanol content in ...

Embodiment 3

[0060] Control group: no urease is added during the brewing process;

[0061] Experimental group 1: Add urease on the 8th day after setting up the nest, the amount of urease added is 120U / 1kg rice;

[0062] Experimental group 2: Urease was added on the 8th day after setting up a nest in the tank, and the amount of urease added was 600U / 1kg rice.

[0063] Sampling and analysis were performed every 2 days to determine the urea content in the fermentation broth. The results are shown in Table 3. The results show that the experimental group added with urease has an inhibitory effect, and the urea content in the fermentation broth is much higher than that of the control group, which means that the urea content, the precursor of urethane used in the cell, is much lower than the control group. The concentration of urea in the fermentation broth of experimental group 1 is basically lower than that of experimental group 2, but the difference is not big. Because the inhibition of urethane is ...

the structure of the environmentally friendly knitted fabric provided by the present invention; figure 2 Flow chart of the yarn wrapping machine for environmentally friendly knitted fabrics and storage devices; image 3 Is the parameter map of the yarn covering machine
Login to view more

PUM

No PUM Login to view more

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...

Claims

the structure of the environmentally friendly knitted fabric provided by the present invention; figure 2 Flow chart of the yarn wrapping machine for environmentally friendly knitted fabrics and storage devices; image 3 Is the parameter map of the yarn covering machine
Login to view more

Application Information

Patent Timeline
no application Login to view more
IPC IPC(8): C12G3/02
Inventor 陈启和方若思徐腾洋董亚晨范琳琳何国庆张俊
Owner ZHEJIANG UNIV
Who we serve
  • R&D Engineer
  • R&D Manager
  • IP Professional
Why Eureka
  • Industry Leading Data Capabilities
  • Powerful AI technology
  • Patent DNA Extraction
Social media
Try Eureka
PatSnap group products

Browse by: Latest US Patents, China's latest patents, Technical Efficacy Thesaurus, Application Domain, Technology Topic.

© 2024 PatSnap. All rights reserved.Legal|Privacy policy|Modern Slavery Act Transparency Statement|Sitemap