Low-ethyl carbamate Hakka mother wine and production method thereof

A technology of urethane and Hakka Niangjiu, which is applied in the field of low-urethane Hakkaniangjiu and its production, can solve problems affecting safety, etc., and achieve the effect of improving the effect and reducing the content

Active Publication Date: 2013-05-01
ZHONGKAI UNIV OF AGRI & ENG
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

The EC content in Hakka Niang wine is 176.15-345.53 μg / kg, seriously exceeding the mandatory limit standard (100 μg / L) for EC content in Japanese sake stipulated by the Canadian Department of Health and Prevention, which greatly affects its drinking safety

Method used

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Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0023] Select 1000g of glutinous rice, after cleaning and removing impurities, soak at room temperature for 17 hours; remove it, rinse with water to remove the pulp, drain the water, and cook with steam at 100°C until the rice grains are not white. The steamed rice is cooled to 32° C. with 15% clear water equivalent to the weight of glutinous rice. In the cooled glutinous rice, add wheat koji (produced by Lishui Lectra Biotechnology Co., Ltd., brand: Lecco koji) equivalent to 2‰ of glutinous rice weight, 3% red koji (produced by Diyuan Hongqu Factory, Gutian County, Fujian, model : DY116, brand name: Diyuan), 2‰ of distiller's yeast (produced by Nanning Guanglong Industry and Trade Co., Ltd., brand: Nanning Guanglong), mix well; the glutinous rice mixed with koji is pre-prepared at a temperature of 32°C. Ferment until the wine liquid level reaches 1 / 2 of the height of the rice, add lactic acid bacteria (model: CH-1, produced by Chr. Sealed and fermented for two days. Then ad...

Embodiment 2

[0026] Select 1000g of glutinous rice, after cleaning and removing impurities, soak at room temperature for 18 hours; remove, rinse with clean water to remove the pulp, drain the water, and cook with steam at 105°C until the rice grains are not white. The steamed rice is cooled to 34 ℃ with 16% clear water that is equivalent to glutinous rice weight. Add 3‰ of wheat koji equivalent to the weight of glutinous rice in the cooled glutinous rice (produced by Lishui Lecco Biotechnology Co., Ltd., brand: Lecco koji), 4% red koji (produced by Diyuan Hongqu Factory, Gutian County, Fujian Province, model: DY116, brand name: Diyuan), distiller's yeast 3‰ (produced by Nanning Guanglong Industry and Trade Co., Ltd., brand: Nanning Guanglong), mix well; the glutinous rice that has mixed the koji is carried out pre-fermentation under 34 ℃ of temperature conditions, When the wine liquid level reaches 1 / 2 of the rice height, add lactic acid bacteria (model: CH-1, produced by Chr. Hansen Co., ...

Embodiment 3

[0029]Select 1000g of glutinous rice, after cleaning and removing impurities, soak at room temperature for 19 hours; take it out, rinse with water to remove the pulp, drain the water, and cook with steam at 110°C until the rice grains are not white. The steamed rice is cooled to 36° C. with 17% clear water equivalent to the weight of glutinous rice. In the cooled glutinous rice, add 4‰ of wheat koji equivalent to the weight of glutinous rice (produced by Lishui Lecco Biotechnology Co., Ltd., brand: Lectra distiller's yeast), 6% of red koji (produced by Diyuan Hongqu Factory in Gutian County, Fujian Province, model: DY116, brand name: Diyuan), distiller's yeast 4‰ (produced by Nanning Guanglong Industry and Trade Co., Ltd., brand: Nanning Guanglong), mix well; the glutinous rice that has mixed the koji is carried out pre-fermentation under 36 ℃ temperature conditions, When the liquid level of the wine reaches one-half of the height of the rice, add lactic acid bacteria (model: ...

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PUM

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Abstract

The invention discloses a low-ethyl carbamate Hakka mother wine and a production method thereof. The method comprises the steps as follows: soaking sticky rice with clear water at first; steaming the soaked sticky rice with steam until the centers of rice grains are not white; cooling; adding wheat yeast which is equivalently 0.2-0.5% of the sticky rice, red yeast which is equivalently 3-8% of the sticky rice and wine yeast which is equivalently 0.2-0.5% of the sticky rice; uniformly stirring and feeding into a vat; pre-fermenting at the temperature of 32-38 DEG C, adding lactic acid bacteria and uniformly mixing; fermenting for two days in a sealed way; adding white wine with the alcohol content of 40-50 degrees for post-fermenting; and taking out after one month, adjusting the pH value, adding acid urease, treating for 48-60 h, adding acid urease again, stirring for 48-60 h, and finally clearing, decocting, ageing, blending, sterilizing and filtering to obtain the Hakka mother wine as a finished product. The low-ethyl carbamate Hakka mother wine is red brown, glittering, translucent, sweet, mellow, rich in fragrance, fresh, tasty, long in aftertaste and high in drinking safety.

Description

technical field [0001] The invention relates to a production method of low-urethane Hakka Niang wine, in particular to a method for producing low-urethane Hakka Niang wine by adding lactic acid bacteria for fermentation and using enzyme treatment. Background technique [0002] Guangdong Hakka Niang Wine, also known as Hakka rice wine, is an important branch of rice wine in my country. It has a history of more than 5,000 years. It is the essence of the combination of Hakka ancient culture and wine culture. Its reddish-brown crystal clear, alcohol-bodied, rich aroma, sweet and refreshing, long aftertaste; rich in a variety of amino acids, organic acids, oligosaccharides, polyphenols, biological peptides, γ-aminobutyric acid, Monacolin K and other functions sexual component. [0003] Ethyl Carbamate (EC) is a multi-site carcinogen, which can cause various diseases such as lung cancer, lymphoma, liver cancer and skin cancer. The International Cancer Institute classifies the car...

Claims

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Application Information

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Patent Type & Authority Applications(China)
IPC IPC(8): C12G3/02C12H1/15
Inventor 白卫东赵文红钱敏沈棚
Owner ZHONGKAI UNIV OF AGRI & ENG
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