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Liquor mash preparation method based on multi-enzyme system and application of method in vinegar brewing

A wine mash and enzyme system technology, applied in the direction of microorganism-based methods, vinegar preparation, alcoholic beverage preparation, etc., can solve the problems of low raw material utilization rate, low alcohol conversion rate, and few types, so as to improve the vinegar production rate , Fermentation time is shortened, and the aroma is prominent

Active Publication Date: 2017-08-11
JIANGSU HENGSHUN VINEGAR IND
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

At present, the enzyme preparations added by the liquid saccharification method are mainly α-amylase (which cannot cut the α-1.6 glycosidic bond) and glucose starch (glucoamylase). There are few types of enzymes, the utilization rate of raw materials is low, and the alcohol conversion rate is low. , while reducing the production of flavor substances such as amino acids and short-chain fatty acids

Method used

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Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0032] 1. Crushing of raw materials: Select glutinous rice with full grains and no mildew. After dust removal, grind the glutinous rice into 70-80 mesh fine powder through a pulverizer.

[0033] 2. Preparation of glutinous rice flour slurry: add crushed glutinous rice flour and water into the gelatinization tank according to the ratio of glutinous rice flour: water = 1:2.5 (w / w).

[0034] 3. Gelatinization and liquefaction: add 25,000 U / ml high-temperature α-amylase, and the addition amount is 0.35L per ton of glutinous rice. At the same time, the temperature was raised to 95-100°C and kept for 60 minutes.

[0035] 4. Cooling: Use a spiral cooler to lower the temperature of the mash to 55°C, and transfer it to the mash tank at the same time.

[0036] 5. Saccharification: Add 100,000 U / g of glucoamylase, the amount added is 35g per ton of glutinous rice. During the saccharification process, add 2000U / ml pullulanase, 200,000 U / g cellulase and 3000U / ml medium-temperature α-amyl...

Embodiment 2

[0046] 1. Crushing of raw materials: Select glutinous rice with full grains and no mildew. After dedusting, grind the glutinous rice into 50-60 mesh fine powder through a pulverizer.

[0047] 2. Preparation of glutinous rice flour slurry: add crushed glutinous rice flour and water into the gelatinization tank according to the ratio of glutinous rice flour: water = 1:4 (w / w).

[0048] 3. Gelatinization and liquefaction: add 25,000 U / ml high-temperature α-amylase, and the addition amount is 0.2L per ton of glutinous rice. At the same time, the temperature was raised to 95-100°C and kept for 40 minutes.

[0049] 4. Cooling: Use a spiral cooler to lower the temperature of the mash to 55-65°C, and transfer it to the mash tank at the same time.

[0050] 5. Saccharification: Add 100,000 U / g of glucoamylase, the amount added is 30g per ton of glutinous rice. During the saccharification process, add 2000U / ml pullulanase, 200,000U / g cellulase and 3000U / ml medium-temperature α-amylase ...

Embodiment 3

[0060] 1. Crushing of raw materials: Select glutinous rice with full grains and no mildew. After dust removal, grind the glutinous rice into 70-80 mesh fine powder through a pulverizer.

[0061] 2. Preparation of glutinous rice flour slurry: add crushed glutinous rice flour and water into the gelatinization tank according to the ratio of glutinous rice flour: water = 1:5 (w / w).

[0062] 3. Gelatinization and liquefaction: add 25,000 U / ml high-temperature α-amylase, and the addition amount is 0.5L per ton of glutinous rice. At the same time, the temperature was raised to 90-95°C and kept for 30 minutes.

[0063] 4. Cooling: Use a spiral cooler to lower the temperature of the mash to 55°C, and transfer it to the mash tank at the same time.

[0064] 5. Saccharification: Add 100,000 U / g of glucoamylase, the amount added is 50g per ton of glutinous rice. During the saccharification process, add 2000U / ml pullulanase, 200,000U / g cellulase and 3000U / ml medium-temperature α-amylase a...

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Abstract

The invention discloses a liquor mash preparation method based on a multi-enzyme system and application of the method in vinegar brewing. Sticky rice powder paste combines with a traditional yeast phase by utilizing multiple biological enzyme preparations such as alpha-amylase, pullulanase, saccharifying enzyme, cellulose enzyme, protease and lipase and a traditional yeast, enzymolysis is performed by adopting step-by-step adding method, and then liquor mash is prepared through alcohol fermentation. By adopting the method, raw and auxiliary material utilization rate is further improved based on liquid saccharification, the alcohol conversion rate is improved, the production cost is reduced, and meanwhile a product flavor obtained by adopting a traditional process is retained.

Description

technical field [0001] The invention relates to a method for preparing wine mash based on a multi-enzyme system and its application in vinegar brewing, in particular to a method for preparing wine mash using a combination of various biological enzyme preparations and traditional koji and its application in vinegar brewing. The invention belongs to the technical field of vinegar brewing. Background technique [0002] Vinegar comes from wine, and the quality of wine has an important impact on vinegar. The enzyme system in the traditional wine mash preparation process mainly comes from koji, which is an outstanding achievement and great contribution to the utilization of microorganisms by the ancient Chinese, and is a precious scientific and cultural heritage of China. [0003] When using koji for traditional solid-state saccharification to make wine, although the flavor is good, the fermentation power is low, the grain consumption is large, the production method depends on ex...

Claims

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Application Information

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Patent Type & Authority Applications(China)
IPC IPC(8): C12G3/02C12J1/04C12R1/865
CPCC12G3/02C12J1/04
Inventor 李信余永建朱胜虎张俊红杨娇
Owner JIANGSU HENGSHUN VINEGAR IND
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