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A method for preparing wine mash based on multi-enzyme system and its application in vinegar brewing

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

Active Publication Date: 2021-02-05
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 method for preparing wine mash based on a multi-enzyme system and its application in vinegar brewing. It uses α-amylase, pullulanase, glucoamylase, cellulase, protease, A variety of biological enzyme preparations such as lipase are combined with traditional koji, enzymatically hydrolyzed by adding step by step, and then fermented by alcohol to obtain wine mash. On the basis of liquid saccharification, the method can further improve the utilization rate of raw and auxiliary materials, improve the conversion rate of alcohol content, reduce production costs, and at the same time retain the product flavor of traditional technology.

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 Patents(China)
IPC IPC(8): C12G3/022C12J1/04C12R1/865
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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