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Method for increasing content of beta-phenethyl alcohol in yellow rice wine

A technology of phenylethyl alcohol and rice wine, applied in the direction of microorganism-based methods, preparation of alcoholic beverages, biochemical equipment and methods, etc., can solve the problems of ineffective improvement of rice wine flavor and quality, low content of β-phenylethyl alcohol, etc., and achieve The effect of increasing the content, increasing the total sugar content, and improving the ability of ester production

Active Publication Date: 2019-05-31
QIANHE CONDIMENT & FOOD CO LTD
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

[0005] The technical problem to be solved by the present invention is that the content of β-phenylethanol in the existing rice wine is relatively small, which cannot effectively improve the flavor and quality of rice wine. The problem of the content of β-phenylethanol in

Method used

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  • Method for increasing content of beta-phenethyl alcohol in yellow rice wine
  • Method for increasing content of beta-phenethyl alcohol in yellow rice wine
  • Method for increasing content of beta-phenethyl alcohol in yellow rice wine

Examples

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Effect test

Embodiment 1

[0033] A kind of method of improving rice wine β-phenylethanol content of the present invention comprises the following steps:

[0034] (1) Raw material processing: add rice, barley, and glutinous rice to tap water at a temperature of 50°C, soak for 2 hours, drain the open water, cook under pressure at a temperature of 125°C, a pressure of 0.15Mpa, for 8 minutes, cool the steamed rice to 15°C, and steam The cooked barley is cooled to 65°C, and the steamed glutinous rice is cooled to 30°C. Wheat is passed through a wheat frying machine at 135°C for 15s, cooled to 40°C, and pressed into 4 pieces with a roller press for later use.

[0035] (2) Cultivation of white rice koji: Mix the steamed and cooled rice with fried and crushed wheat at a weight ratio of 1:1, then add 0.2% of white Aspergillus powder and mix evenly, put it in a koji box and step on it to make white brick koji , 5kg in each brick koji, placed in a single layer in a constant temperature room at 15°C for low tempe...

Embodiment 2

[0050] A kind of method of the present invention improves rice wine cooking wine β-phenylethanol content, comprises the following steps:

[0051] (1) Raw material processing: add rice, barley, and glutinous rice to tap water at a temperature of 55°C, soak for 1 hour, drain the open water, cook under pressure at a temperature of 128°C, a pressure of 0.18Mpa, for 6 minutes, cool the steamed rice to 18°C, and steam The cooked barley is cooled to 68°C, and the steamed glutinous rice is cooled to 33°C. The wheat is cooled to 43°C through a wheat frying machine at 138°C for 13s, and pressed into 5 pieces with a roller press for later use.

[0052] (2) Cultivation of white rice koji: Mix the steamed and cooled rice with fried and crushed wheat at a weight ratio of 1:2, then add 0.4% of white Aspergillus powder and mix evenly, put it in a koji box and step on it to make white brick koji , 7kg in each brick koji, placed in a single layer in a constant temperature room at 18°C ​​for 40...

Embodiment 3

[0065] A kind of method of the present invention improves rice wine cooking wine β-phenylethanol content, comprises the following steps:

[0066] (1) Raw material processing: add rice, barley, and glutinous rice to tap water at a temperature of 60°C, soak for 1 hour, drain the open water, cook under pressure at a temperature of 130°C, a pressure of 0.20Mpa, for 5 minutes, cool the steamed rice to 20°C, and steam The cooked barley is cooled to 70°C, and the steamed glutinous rice is cooled to 35°C. Wheat is passed through a wheat frying machine at 140°C for 10s, cooled to 45°C, and pressed into 6 pieces with a roller press for later use.

[0067] (2) Cultivation of white rice koji: Mix the steamed and cooled rice with fried and crushed wheat in a weight ratio of 1:3, then add 0.5% of white Aspergillus powder and mix evenly, put it in a koji box and step on it to make white brick koji , 8kg in each brick koji, placed in a single layer in a constant temperature room at 20°C for ...

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Abstract

The invention discloses a method for increasing the content of beta-phenethyl alcohol in yellow rice wine. After being stir-fried, wheat is crushed into cloves for use; treated rice and stir-fried wheat are uniformly mixed, then aspergillus albicans is inoculated, the mixture is put into an aspergillus box for aspergillus treading, the temperature of a culture chamber is controlled to be 15-20 DEGC for 60-90 days of low-temperature culture, and then after-ripening is conducted for 60-90 days; the treated wheat and stir-fried wheat are uniformly mixed, then aspergillus niger is inoculated, themixture is put into an aspergillus box for aspergillus treading, the temperature of the culture chamber is controlled to be 65-70 DEG C for 60-90 days of high-temperature culture, and after-ripeningis conducted for 30-60 days; treated glutinous rice and stir-fried wheat are uniformly mixed, then monascus purpureus is inoculated, the mixture is put into an aspergillus box for aspergillus treading, the temperature of the culture chamber is controlled to be 30-35 DEG C for 30-60 days of middle-temperature culture, and after-ripening is conducted for 60-90 days. Three kinds of aspergillus are mixed for use, the respective advantages are taken, the vigor of saccharifying enzyme, the vigor of liquifying enzyme, the vigor of acid proteinase, the content of the beta-phenethyl alcohol, the content of 4-ethyl guaiacol and the content of haematochrome of the yellow rice wine are greatly increased, and the content of the beta-phenethyl alcohol is effectively increased.

Description

technical field [0001] The invention relates to the field of production and fermentation of rice wine cooking wine, in particular to a method for increasing the content of beta-phenylethanol in rice wine. Background technique [0002] Rice wine cooking wine, its main component is rice wine, also known as rice wine cooking wine, rice wine is a national specialty of China, with unique flavor and self-contained style. Yellow rice wine aroma is an important flavor substance of rice wine, which plays an important role in distinguishing the style, quality and quality of rice wine. There are about 70 kinds of substances that constitute the aroma components of rice wine, mainly five types of substances such as alcohols, acids, esters, aldehydes, and ketones, and the most abundant substances are alcohols. Among the alcohols that make up the aroma, the most abundant is β-phenylethyl alcohol, which has an elegant aroma of honey and rose, and a sweet and refreshing taste in the mouth. ...

Claims

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Application Information

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Patent Type & Authority Applications(China)
IPC IPC(8): C12G3/021C12G3/022C12R1/66C12R1/685C12R1/69C12R1/645
Inventor 樊君郭建赵辉平左上春
Owner QIANHE CONDIMENT & FOOD CO LTD
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