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Rice wine brewing method for reducing content of ethyl carbamate through protocatechuic acid

A technology for urethane and rice wine brewing, applied in the direction of microorganism-based methods, biochemical equipment and methods, and the preparation of alcoholic beverages

Inactive Publication Date: 2016-05-04
ZHEJIANG UNIV
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

At present, there is no relevant report on the regulation of EC metabolism by protocatechuic acid in rice wine brewing. The present invention discovers a technical method for regulating the metabolism of rice wine brewing in vitro to form ethyl carbamate.

Method used

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  • Rice wine brewing method for reducing content of ethyl carbamate through protocatechuic acid
  • Rice wine brewing method for reducing content of ethyl carbamate through protocatechuic acid
  • Rice wine brewing method for reducing content of ethyl carbamate through protocatechuic acid

Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0024] Yellow rice wine brewing method utilizing protocatechuic acid to degrade ethyl carbamate:

[0025] 1. The brewing of rice wine:

[0026] The brewing raw material that the present invention chooses is glutinous rice, brews yellow rice wine.

[0027] Put glutinous rice and water in a ratio of 1:1.2, that is, 0.75kg of glutinous rice, 0.9L of clean water, soak the rice at 28°C for 2 days; after the rice grains are soft, keep the water attached to the rice for cooking; Sprinkle the glutinous rice with water; after the product temperature of the glutinous rice drops to 30°C after the water is poured, put it in a vat and set up a pot, add 0.1% Saccharomyces cerevisiae when it is dropped into the vat, and mix the Saccharomyces cerevisiae powder and glutinous rice thoroughly to form a concave nest.

[0028] After raising the nest for 36 hours in the vat, add 5% wheat koji and 0.9L water for fermentation, and add 0.18g protocatechuic acid to make the final concentration 200mg / L...

Embodiment 2

[0061] With reference to the rice wine brewing process of Example 1, in the stage of adding koji and adding water, 0.09 g of protocatechuic acid was added to the fermented liquid to make its concentration 100 mg / L based on the volume of water added, and other conditions were the same as in Example 1.

[0062] The detection method of EC concentration is the same as embodiment 1.

[0063] According to the method of this example, after 30 days of fermentation, it was detected that the concentration of EC in the fermentation broth was 1.70 mg / L.

Embodiment 3

[0065] With reference to the rice wine brewing process of Example 1, in the stage of adding koji and adding water, 0.27g of protocatechuic acid was added to the fermented liquid to make its concentration 300 mg / L based on the volume of water added, and other conditions were the same as in Example 1.

[0066] The detection method of EC concentration is the same as embodiment 1.

[0067] According to the method of this example, the concentration of EC in the fermentation broth detected after 30 days of fermentation was 1.32 mg / L.

[0068] From the results of Examples 1 to 3, it is shown that the EC content in the rice wine brewed by adding protocatechuic acid is lower than that of the naturally fermented control group, and the concentration of protocatechuic acid can inhibit the production of EC when it is 100~300mg / L, and The effect is best when the concentration is 200mg / L.

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Abstract

The invention discloses a rice wine brewing method for reducing the content of ethyl carbamate through protocatechuic acid. The method includes the steps of rice steeping, rice steaming, water spraying, cylinder falling for nest building, wheat cojic and water adding, fermentation and after-treatment; protocatechuic acid is added to fermentation liquor 2-5 days after cylinder falling for nest building. Protocatechuic acid is added at the fermentation stage, so that conversion of precursor substances citrulline and urea of ethyl carbamate into ethyl carbamate in the rice wine brewing process is effectively restrained, and then the content of ethyl carbamate in rice wine is reduced. Protocatechuic acid belongs to inherent phenolic substances in the rice wine, multiple biological activities are achieved, no follow-up treatment is needed during addition of protocatechuic acid, and the defects of an existing way for degrading ethyl carbamate can be effectively overcome.

Description

technical field [0001] The invention relates to the fields of food safety and fermentation brewing, in particular to a yellow rice wine brewing method using protocatechuic acid to reduce the content of ethyl carbamate. Background technique [0002] Ethylcarbamate (EC for short), also known as urethane, is often found in fermented foods (such as bread, yogurt, soy sauce, etc.) and alcoholic beverages (such as wine, beer, Chinese rice wine and Japanese sake, etc.) , due to the incomplete metabolism of nitrogen-containing compounds in the fermentation process to produce corresponding precursors, such as carbamyl compounds urea and citrulline, etc., a type 2A carcinogen generated by spontaneous reaction with ethanol. [0003] At present, it is generally believed that there are two main precursors for the formation of EC: one is urea produced through the urea cycle pathway. During the wine brewing process, yeast can degrade arginine to produce urea and ornithine. The urea in the...

Claims

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Application Information

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IPC IPC(8): C12G3/02C12R1/865
CPCC12G3/02
Inventor 陈启和周万怡方若思焦志华
Owner ZHEJIANG UNIV
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