Method for fermenting rice wine with double enzyme saccharification and zygosaccharomyces honey
A technology of Zygosaccharomyces honey and double-enzyme saccharification is applied in the directions of microorganism-based methods, biochemical equipment and methods, preparation of alcoholic beverages, etc., which can solve the problems such as the inability to further reduce the total sugar content of rice wine, reduce the growth of miscellaneous bacteria, reduce the The effect of reducing instability factor and high sensory score
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Embodiment 1
[0048] The preparation of embodiment 1 rice wine
[0049] (1) Rice soaking and cooking: wash the black glutinous rice and soak it in water for 18 hours, then put it in a sterilizing pot and cook it at 121°C for 40 minutes to obtain cooked black glutinous rice;
[0050] (2) Preparation of sugar solution: first add α-amylase to the cooked black glutinous rice for liquefaction, then add glucoamylase for saccharification to obtain sugar solution;
[0051] The addition amount of the α-amylase is 32U / g, the liquefaction temperature is 80°C, and the liquefaction time is 200min;
[0052] The added amount of the saccharification enzyme is 170 U / g, the saccharification temperature is 60° C., and the saccharification time is 25 hours.
[0053] (3) Alcoholic fermentation: inoculate Zygomyces honey LGL-2 culture fluid in sugar solution and carry out alcoholic fermentation;
[0054] The inoculum amount of the Zygomyces honey LGL-2 culture solution is 20%, the fermentation temperature is 2...
Embodiment 2
[0057] The preparation of embodiment 2 rice wine
[0058] (1) Rice soaking and cooking: wash the black glutinous rice and soak it in water for 18 hours, then put it in a sterilizing pot and cook it at 121°C for 40 minutes to obtain cooked black glutinous rice;
[0059] (2) Preparation of sugar solution: first add α-amylase to the cooked black glutinous rice for liquefaction, then add glucoamylase for saccharification to obtain sugar solution;
[0060] The addition amount of the α-amylase is 35U / g, the liquefaction temperature is 85°C, and the liquefaction time is 250min; the addition amount of the glucoamylase is 180U / g, the saccharification temperature is 65°C, and the saccharification time is 30h.
[0061] (3) Alcoholic fermentation: inoculate Zygomyces honey LGL-2 culture fluid in sugar solution and carry out alcoholic fermentation;
[0062] The inoculum amount of the Zygomyces honey LGL-2 culture solution is 22%, the fermentation temperature is 30° C., and the fermentatio...
Embodiment 3
[0065] Example 3 Preparation of yellow rice wine
[0066] (1) Rice soaking and cooking: wash the black glutinous rice and soak it in water for 18 hours, then put it in a sterilizing pot and cook it at 121°C for 40 minutes to obtain cooked black glutinous rice;
[0067] (2) Preparation of sugar solution: first add α-amylase to the cooked black glutinous rice for liquefaction, then add glucoamylase for saccharification to obtain sugar solution;
[0068] The added amount of the α-amylase is 30 U / g, the liquefaction temperature is 78°C, and the liquefaction time is 150 min; the added amount of the glucoamylase is 160 U / g, the saccharification temperature is 55°C, and the saccharification time is 20 hours.
[0069] (3) Alcoholic fermentation: inoculate Zygomyces honey LGL-2 culture fluid in sugar solution and carry out alcoholic fermentation;
[0070] The inoculum amount of the Zygomyces honey LGL-2 culture solution is 15%, the fermentation temperature is 26° C., and the fermentat...
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