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A method for adding color and aroma to distilled rice wine

A technology of rice wine and red yeast pigment, which is applied in the field of adding color and aroma to distilled rice wine, which can solve the problems of long fermentation time for aroma production, limited nutrition of distilled rice wine, and the need to strengthen health care functions, so as to shorten the aroma production time and be easy to operate , the effect of increasing the content of ester

Active Publication Date: 2021-10-22
GUIZHOU UNIV
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

However, the nutrition of distilled rice wine is limited, and the flavor of the wine body and its health care function need to be strengthened. At the same time, there are problems such as long fermentation time to produce aroma.

Method used

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  • A method for adding color and aroma to distilled rice wine
  • A method for adding color and aroma to distilled rice wine

Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0026] Embodiment 1: a kind of method to distilled type rice wine color-enhancing and flavor-enhancing, method is as follows:

[0027] 1) The Monascus purple strain was mixed with D-galactose 0.4%, beef extract 1%, vitamin B2 0.1%, L-glutamic acid 0.1%, anhydrous CaCl 2 0.1%, MgSO 4 ·7H 2 In a culture medium composed of 0.1% O and the rest of water, at an initial pH of 4.3, a culture temperature of 25°C, a shaker speed of 140r / min, a liquid volume of 40 mL / 250 mL, and an inoculation volume of 8% (v / v) Cultivate for 72 hours to obtain a culture of high-yielding esterase;

[0028] 2) The Monascus purple strain was mixed with 4% glucose, 2% peptone, 0.08% FeSO 4 , 0.1% L-Glu and the rest of water, fermented at 28°C for 3 days; then mixed the culture with distilled rice wine (previously prepared distilled rice wine) at a mass ratio of 1:0.5 , and stirred and extracted, centrifuged at 6000 r / min for 10 minutes, and the supernatant was sterilized by ultrafiltration and macromol...

Embodiment 2

[0031] Embodiment 2: a kind of method to distilled type rice wine color-enhancing and flavor-enhancing, method is as follows:

[0032] 1) The Monascus purple strain was mixed with D-galactose 0.7%, beef extract 2%, vitamin B2 0.2%, L-glutamic acid 0.3%, anhydrous CaCl 2 0.2%, MgSO 4 ·7H 2 In a culture medium composed of 0.15% O and the rest of water, at an initial pH of 4.5, a culture temperature of 30°C, a shaker speed of 150r / min, a liquid volume of 45 mL / 250 mL, and an inoculation volume of 9% (v / v) Cultivate for 85h to prepare esterifying enzyme culture solution;

[0033] 2) The Monascus purple strain was mixed with 6% glucose, 2.3% peptone, 0.09% FeSO 4 , 0.2% L-Glu and the rest of water, fermented at 30 °C for 3.5 days; then mixed the culture with distilled rice wine (previously prepared distilled rice wine) in a mass ratio of 1:0.8 , and stirred and extracted, centrifuged at 7000 r / min for 13 min, and the supernatant was sterilized by ultrafiltration and macromolecul...

Embodiment 3

[0036] Embodiment 3: a kind of method to distilled type rice wine color-enhancing and flavor-enhancing, method is as follows:

[0037] 1) The Monascus purple strain was mixed with D-galactose 1%, beef extract 3%, vitamin B2 0.3%, L-glutamic acid 0.5%, anhydrous CaCl 2 0.3%, MgSO 4 ·7H 2 In a culture medium composed of O 0.2% and the rest of water, at an initial pH of 4.7, a culture temperature of 35°C, a shaker speed of 160r / min, a liquid volume of 50 mL / 250 mL, and an inoculation volume of 10% (v / v) Cultivate for 96h to prepare esterifying enzyme culture solution;

[0038] 2) The Monascus purple strain was mixed with 8% glucose, 2.5% peptone, 0.10% FeSO 4 , 0.3% L-Glu and the rest of water, fermented at 32 °C for 4 days; then mixed the culture with distilled rice wine (previously prepared distilled rice wine) at a mass ratio of 1:1 , and stirred and extracted, centrifuged at 8000 r / min for 15 min, and the supernatant was sterilized by ultrafiltration and macromolecular su...

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PUM

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Abstract

The invention discloses a method for enhancing the color and aroma of distilled rice wine. A culture of high-yielding esterification enzyme and a red yeast pigment solution are prepared by liquid fermentation of a purple monascus strain, and the culture is added to a fermenter in the later stage of rice wine fermentation. Promote alkyd esterification, and after distilling the distilled rice wine, blend the red yeast pigment solution in the distilled rice wine. The invention shortens the aroma producing time of post-fermentation of the distilled rice wine, and the rice wine has rich flavor and characteristics.

Description

technical field [0001] The invention relates to a method for adding color and aroma to rice wine, in particular to a method for adding color and aroma to distilled rice wine. Background technique [0002] Rice wine is an alcoholic beverage with a delicate fragrance, soft sweetness and mellowness brewed from rice or glutinous rice, water, etc., through processes such as material selection, soaking, cooking, saccharification and fermentation, and filtration (distillation). Traditional fermented food is deeply loved by consumers. Rice wine is endowed with different styles and nutritional characteristics due to different raw materials and brewing techniques. Traditional rice wine production is mostly based on natural fermentation. After brewing, it is filtered to obtain brewed rice wine with low alcohol content. The later fermentation takes a long time to develop aroma, and the wine body is mostly light yellow, with elegant aroma and rich nutrition. [0003] In order to increa...

Claims

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Application Information

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Patent Type & Authority Patents(China)
IPC IPC(8): C12G3/04C12G3/022C12H6/02C12R1/645
CPCC12G3/02C12G3/04
Inventor 邱树毅吴鑫颖王艳王啸王广莉王雪郦王春晓胡娜唐佳代
Owner GUIZHOU UNIV
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