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Method for specifically removing dimerization alpha-amylase inhibitor and avenin-like substances from yellow rice wine

A rice wine and sensitive protein technology, applied in the field of rice wine production technology, can solve the problems of weak specificity, difficult to control dosage, untargeted removal of turbid sensitive protein, etc., achieve high protein stability and improve quality

Inactive Publication Date: 2018-03-09
JIANGNAN UNIV
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

However, the disadvantage of this type of clarifying agent treatment method is that the clarifying agent is not targeted for removing turbidity-sensitive proteins, and the dosage is difficult to control. If the amount is added less, the effect will not be obvious. If the amount is added too much, other types of non-turbidity in rice wine will be removed protein
[0006] In general, although there have been studies on the substances adsorbed by these clarifiers, it is still not possible to effectively explain whether specific proteins that are sensitive to turbidity are specifically removed, and some clarifiers are affected by the type and quantity of proteins in rice wine, Influenced by factors such as physical and chemical indicators of liquor, the specificity is not strong

Method used

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  • Method for specifically removing dimerization alpha-amylase inhibitor and avenin-like substances from yellow rice wine
  • Method for specifically removing dimerization alpha-amylase inhibitor and avenin-like substances from yellow rice wine

Examples

Experimental program
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Effect test

Embodiment 1

[0017] The preparation method of embodiment 1 green persimmon tannin

[0018] Mix green persimmons with water at a mass ratio of 1:5, extract in a boiling water bath at 100°C for 2 hours, remove precipitates by centrifugation, and dry the supernatant to obtain green persimmon tannin powder. As determined by gel filtration chromatography, the molecular weight of the green persimmon tannin is 1370Da-1710Da.

Embodiment 2

[0020] Prepare green persimmon tannin into a 1% (g / 100mL) solution, then add the tannin solution to the wine sample to be clarified to make the final tannin concentration reach 30mg / L, stir and mix well, and then use a quick cooling machine to freeze the wine Cool to -5°C, stay for more than 48 hours, take the supernatant and filter to obtain rice wine that removes rice wine turbidity sensitive protein - dimeric α-amylase inhibitor and oat-like protein, and finally fill it to get Shaoxing rice wine with high protein stability . Naturally stored for 12 months, the turbidity was 1.1EBC, and no turbidity occurred. The turbidity of the control wine sample without tannin was 2.88EBC, and the protein stability was significantly better than that of the control wine sample.

Embodiment 3

[0022] Prepare green persimmon tannin into a 1% (g / 100mL) solution, then add the tannin solution to the wine sample to be clarified to make the final tannin concentration reach 50mg / L, stir and mix well, and then use a quick cooling machine to freeze the wine Cool to -5°C, stay for more than 48 hours, take the supernatant and filter to obtain rice wine that removes rice wine turbidity sensitive protein - dimeric α-amylase inhibitor and oat-like protein, and finally fill it to get Shaoxing rice wine with high protein stability . Naturally stored for 12 months, the turbidity was 0.9EBC, and no turbidity occurred. The turbidity of the control wine sample without tannin was 2.88EBC, and the protein stability was significantly better than that of the control wine sample.

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Abstract

The invention discloses a method for specifically removing dimerization alpha-amylase inhibitor and avenin-like substances from yellow rice wine and belongs to the field of production technologies ofthe yellow rice wine. The method comprises the following steps: adding green persimmon tannin into wine liquid blended with Shaoxing yellow rice wine, specifically adsorbing yellow rice wine turbidity-sensitive proteins, namely the dimerization alpha-amylase inhibitor and avenin-like substances, separating out the generated compounds from the wine liquid at low temperature, forming precipitates, and removing by adopting a filtration method. Protein stability of bottled Shaoxing yellow rice wine treated by green persimmon tannin is obviously improved, the turbidity in a quality guarantee periodis always lower than 1.5EBC, no obvious macroscopic turbid matter is formed, quality of the yellow rice wine is improved, and certain economic benefit is brought to an enterprise.

Description

technical field [0001] The invention relates to a method for specifically removing dimeric α-amylase inhibitors and oat-like proteins in rice wine, and belongs to the field of rice wine production technology. Background technique [0002] Since the development of rice wine, consumers have higher and higher requirements for its quality, and clarified rice wine is easier to accept. However, protein turbidity is still one of the quality problems to be solved urgently in rice wine industry. The existence of proteins, polysaccharides, polyphenols, metal ions and other substances in rice wine makes the mechanism of turbidity relatively complicated, but according to the current research results, it is believed that protein is the main cause of abiotic turbidity in rice wine. In the sediment of rice wine, protein occupies a large proportion, generally about 50%. [0003] However, the protein stability of yellow rice wine has no direct causal relationship with the total amount of p...

Claims

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Application Information

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Patent Type & Authority Applications(China)
IPC IPC(8): C12H1/052
CPCC12H1/0416
Inventor 孙军勇陆健齐小慧谢广发
Owner JIANGNAN UNIV
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