Integrated treatment method for reducing bioamine content in yellow wine

A treatment method, biogenic amine technology, applied in the preparation of alcoholic beverages, etc., can solve the problems of incompleteness, poor practicability and reliability, and safety that needs further research, so as to prevent infection, overcome practicability and reliability performance, suitable for large-scale promotion and application

Active Publication Date: 2016-12-21
FUJIAN AGRI & FORESTRY UNIV
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  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

However, these methods are only aimed at a certain process and are not comprehensive, so the practicability and reliability are relatively weak
At the same time, the safety of constructing genetically engineered bacteria for microorganisms producing biogenic amines needs to be further verified.

Method used

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  • Integrated treatment method for reducing bioamine content in yellow wine
  • Integrated treatment method for reducing bioamine content in yellow wine
  • Integrated treatment method for reducing bioamine content in yellow wine

Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0019] Embodiment 1: the preparation of zirconyl pyrophosphate packed column

[0020] Soak the zirconyl pyrophosphate powder in an aqueous solution with NaCl and NaOH concentrations of 0.01M at room temperature, stir it electromagnetically for 8 hours, and then filter and wash it with distilled water until the conductivity of the eluate is consistent with that of distilled water. Fill the final zirconyl pyrophosphate powder into the plexiglass column, let it stand for 2 to 3 hours, and then wash it with 20wt% ethanol solution for 1 hour at a flow rate of 220 to 400mL / h to form an aspect ratio of 16 to 20:1 Zirconyl pyrophosphate packed fixed bed.

Embodiment 2

[0021] Example 2: A method for reducing biogenic amines in red yeast rice wine brewed by solid-state fermentation process

[0022] (1) According to the content of the patent "Production Technology of Refreshing Low-alcohol Yellow Rice Wine" (CN 101691533A), the solid-state fermentation method was used to produce red yeast rice wine, and the wine sample obtained after tubular membrane ultrafiltration was used as the control group.

[0023] (2) On the basis of the technological process of the control group, 5% of the total weight of commercially available pure propolis and 0.1‰ of ε-polylysine were added to the glutinous rice and japonica rice before fermentation in the vat; 5 days before the end of fermentation , add laccase in the amount of 25000U / kg to the fermented mash, add copper gluconate in the amount of 8mg / kg; finally the wine sample after tubular membrane ultrafiltration is prepared by Example 1 at a flow rate of 220-400mL / h Zirconyl pyrophosphate was used to fill the...

Embodiment 3

[0028] Example 3: A method for reducing biogenic amines in red yeast rice wine brewed by liquid fermentation process

[0029] (1) Referring to the contents of the literature "Development of a new process for brewing yellow rice wine by liquefaction method" (Sheng Fengyun. Jiangnan University, 2013: 5), the barley koji was replaced with red koji, and the red koji rice wine was brewed by liquid fermentation method. The obtained wine sample as a control group.

[0030] (2) On the basis of the process flow of the control group, 3% of its weight of natural propolis and its weight of 0.3‰ of ε-polylysine were added to the saccharified mash before alcoholic fermentation; Laccase was added to the mash in an amount of 10,000 U / kg; finally, the wine samples before canning were passed through the zirconyl pyrophosphate packed column prepared in Example 1 at a flow rate of 220-400 mL / h, and the obtained wine samples were used as the experimental group.

[0031] (3) According to the condi...

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Abstract

The invention discloses an integrated treatment method for reducing bioamine content in yellow wine and belongs to the technical field of yellow wine brewing. The method, on the basis of not changing a yellow wine brewing process, includes three steps of: adding propolis and [epsilon]-polylysine to rice before fermentation in a tank or sweet mash before alcohol fermentation, adding laccase and copper gluconate to fermented mash liquid before finishing fermentation, and performing adsorption through a zirconyl pyrophosphate packed column before fill packaging of the yellow wine, thereby reducing the bioamine content in yellow wine by more than 80% than a conventional process, wherein the traditional indices and flavors of the yellow wine are not influenced. The method has simple operations, is totally green and environment-friendly, is free of addition of much equipment and is suitable for large-scale promotion.

Description

technical field [0001] The invention belongs to the technical field of rice wine brewing, and in particular relates to an integrated treatment method for reducing the content of biogenic amines in rice wine. Background technique [0002] Yellow rice wine is a treasure of the Chinese nation, with a history of more than 5,000 years. It is also known as the world's three major ancient wines together with beer and wine. Yellow rice wine is deeply loved by the people of our country because of its supple nature, full body and mellow taste, and is famous all over the world for its bright color, unique taste and rich nutrition. At the same time, rice wine is a traditional Chinese health care product, often used as a primer for taking traditional Chinese medicine, and is regarded as "the best of all medicines". "Compendium of Materia Medica" details 69 medicinal wines that can treat diseases, all of which are made from rice wine. Therefore, in today's society that pays more and mor...

Claims

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Application Information

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Patent Type & Authority Applications(China)
IPC IPC(8): C12G3/02C12H1/044
CPCC12G3/02C12H1/0408
Inventor 田玉庭蒋雅君郑亚凤庄玮婧郑宝东
Owner FUJIAN AGRI & FORESTRY UNIV
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