Method for producing cooking wine with high amino acid nitrogen content by using yellow wine stillage

A technology of rice wine distiller's grains and amino acids, which is applied in the field of fermentation, can solve the problems of low amino acid nitrogen, complex distiller's grains treatment, and long enzymatic hydrolysis time, and achieve the effects of improving product quality, reducing production costs, and reducing waste residues

Active Publication Date: 2017-12-12
安徽海神黄酒集团有限公司
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

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Problems solved by technology

In the above-mentioned disclosed technology, there are defects such as complex disti

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  • Method for producing cooking wine with high amino acid nitrogen content by using yellow wine stillage

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[0023] Example 1

[0024] A method for producing cooking wine with high amino acid nitrogen content using rice wine lees, such as figure 1 As shown, the rice wine (cooking wine) vinasse is enzymatically hydrolyzed, and the enzymatic hydrolysate is fermented with rice to produce cooking wine. The specific production steps are as follows: 1Kg vinasse is crushed, and 8Kg 50-60℃ hot water is added to soak for 0.5h, and slowly stir. , Blow in 0.2-0.3MPa steam for 10-15min, cool slightly, add 2Kg tap water, wait until the temperature drops to 45-50℃, slowly add sodium hydroxide solution while stirring, adjust its pH to 9.5-10.0.

[0025] Add 5.0×10 5 U alkaline protease, incubate at 45-50°C for 0.5h with constant stirring. This is the enzymatic hydrolysate of vinasse.

[0026] Weigh 100Kg of japonica rice, soak in water (the rice is not over the surface of the water) for 2 days, drain the water, and steam the rice.

[0027] After the rice is steamed, slowly add 70kg of cold boiled water to...

Example Embodiment

[0031] Example 2

[0032] 0.5Kg distiller’s grains crushed, add 5Kg 50-60℃ hot water to soak for 0.5h, stir slowly, add 0.2-0.3MPa steam for 10-15min, cool slightly, add 5Kg tap water, wait until the temperature drops to 45-50℃, while stirring While slowly adding sodium hydroxide solution, adjust the pH to 8.5-9.5. Add 4.5×10 4 U alkaline protease, keep it at 40-45°C for 2h with constant stirring. Weigh 100Kg of japonica rice, soak in water (the rice is not over the surface of the water) for 2 days, drain the water, and steam the rice. After the rice is steamed, slowly add 180kg of cold boiled water to the rice, add 10.5Kg of the above-mentioned distiller’s grains enzymatic hydrolysate, add 1kg of wheat koji, 0.1kg of koji, and 0.05Kg of active dry yeast (Koji and active dry yeast need 2.5% glucose solution in advance Activate for 2h), start fermentation after mixing evenly. Control the temperature at 28-32℃ for 0-6 days, stirring occasionally, and control the temperature at 1...

Example Embodiment

[0033] Example 3

[0034] 5Kg distiller’s grains are crushed, add 50Kg 50~60℃ hot water to soak for 0.5h, stir slowly, add 0.2-0.3MPa steam for 10-15min, cool slightly, add 50Kg tap water, wait until the temperature drops to 30-40℃, while stirring Slowly add sodium hydroxide solution to adjust the pH to 8.5-10.0. Add 5.0×10 5 U alkaline protease, incubate at 30-35°C for 4.0h with constant stirring. This is the enzymatic hydrolysate of vinasse. Weigh 100Kg of japonica rice, soak in water (the rice is not over the surface of the water) for 2 days, drain the water, and steam the rice. After the rice is steamed, slowly add 36kg of cold boiled water to the rice, add 105Kg of the above-mentioned distillers' grains enzymatic hydrolysate, add 3kg of malt, 0.8kg of koji, and 0.3Kg of active dry yeast (Koji and active dry yeast need to be activated with 2.5% glucose solution in advance 2h), start fermentation after mixing. Control the temperature at 28-32℃ for 0-6 days, stirring occasio...

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Abstract

The invention discloses a method for producing cooking wine with high amino acid nitrogen content by using yellow wine stillage. The method at least comprises the following steps of: mixing pretreated stillage with alkaline protease and performing enzymolysis to obtain stillage enzymatic hydrolysate; adding the prepared stillage enzymatic hydrolysate into steamed rice; adding wheat koji, distiller's yeast and active dry yeast; and performing fermentation. According to the method disclosed by the invention, the stillage enzymatic hydrolysate is obtained from the cooking wine stillage by pulverization, heating and protease treatment, the stillage enzymatic hydrolyzate is added into the rice, the fermentation production of the cooking wine is performed, the content of the amino acid nitrogen in the cooking wine is high, and the delicate flavor of the cooking wine is rich; and in addition, when the cooking wine is produced by using the method, resource utilization of the cooking wine stillage can be achieved, the production cost is reduced and the generation of ''waste residues'' in the production process of the cooking wine is reduced.

Description

technical field [0001] The invention belongs to the field of fermentation technology, and relates to a cooking wine fermentation technology, in particular to a fermentation technology for improving the umami taste of cooking wine by enzymolyzing cooking wine grains and co-fermenting the enzymatic hydrolyzate with rice, specifically a fermentation technology The invention discloses a method for producing cooking wine with high amino acid nitrogen content by using rice wine distillers grains. Background technique [0002] Cooking wine is a wine specially used for cooking and seasoning, and it has a long history of use in my country. Wine, beer, white wine, rice wine, fruit wine, etc. can all be used as cooking wine, but people find that the cooking effect is the best when semi-dry rice wine is used as cooking wine. Rice wine is made from grains such as rice and millet through the saccharification and fermentation of various microorganisms in wheat koji and distiller's yeast. ...

Claims

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Application Information

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IPC IPC(8): A23L27/24
CPCA23L27/24A23V2002/00A23V2250/76
Inventor 杨柳何述栋孙汉巨姚升飞徐尚英
Owner 安徽海神黄酒集团有限公司
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