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A method for reducing urea and ethyl carbamate content in rice wine brewing process

A technology for urethane and rice wine brewing, which is applied in microorganism-based methods, biochemical equipment and methods, preparation of alcoholic beverages, etc., to achieve excellent inhibitory effect, reduce degradation, and inhibit the effect of urea cycle

Active Publication Date: 2022-04-26
ZHEJIANG FORESTRY UNIVERSITY
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

At present, there is no research report on the application of distiller's grain glutenin in regulating EC metabolism. The present invention provides a simple and efficient method for extracting distiller's grain glutenin and applying it to regulate yeast nitrogen metabolism in vitro to form ethyl carbamate

Method used

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  • A method for reducing urea and ethyl carbamate content in rice wine brewing process
  • A method for reducing urea and ethyl carbamate content in rice wine brewing process
  • A method for reducing urea and ethyl carbamate content in rice wine brewing process

Examples

Experimental program
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Effect test

preparation example Construction

[0040] The preparation of the distiller's grain gluten comprises the following steps:

[0041] (1) Drying: place the rice wine distiller's grains in an electric blast drying oven, and dry at a constant temperature of 40-45°C for 22-24 hours until the distiller's grains are uniform and free of moisture;

[0042](2) Pulverizing and sieving: pulverize the dried distiller's grains with a pulverizer, and pass through a 80-100 mesh sieve;

[0043] (3) Washing and removing impurities: mix the distiller's grains powder and water at a mass ratio of 1:10-1:15, stir at 40-45°C for 2-3h, centrifuge at 4500-5000r / min for 10-15min, and take the precipitate; the purpose of this step is remove albumin;

[0044] (4) Salt extraction: add NaCl solution to the precipitate obtained in step (3), the mass ratio of the precipitate to the NaCl solution is 1:10-1:15, the concentration of the NaCl solution is 2wt%-3wt%, 40-45°C stirring and extracting 2 -3h, then centrifuge at 4500-5000r / min for 10-15...

Embodiment 1

[0060] Extraction of gluten from rice wine lees:

[0061] Place rice wine distiller's grains in an electric blast drying oven, and dry at a constant temperature of 40°C for 24 hours until the dryness is uniform and moisture-free; crush the dried distiller's grains with a pulverizer, and pass through a 100-mesh sieve; weigh an appropriate amount of distiller's grains powder, press the distiller's grains powder The mass ratio of water is 1:15, add water, add the rotor and place it on a magnetic stirrer at 45°C for 2 hours, then centrifuge at 5000r / min for 10 minutes, and take the precipitate; add NaCl solution to the precipitate, and the mass ratio of the precipitate to NaCl solution is 1: 15. The concentration of NaCl solution is 3wt%. Add the rotor and place it on a magnetic stirrer at 45°C to stir and extract for 2h, then centrifuge at 5000r / min for 10min, and take the precipitate; add NaOH solution to the precipitate, and the mass ratio of the precipitate to NaOH solution is ...

Embodiment 2

[0063] Extraction of gluten from rice wine lees:

[0064] Place rice wine distiller's grains in an electric blast drying oven, and dry at a constant temperature of 40°C for 22 hours until the dryness is uniform and moisture-free; the dried distiller's grains are pulverized with a pulverizer and passed through a 100-mesh sieve; appropriate amount of distiller's grains powder is weighed, and mixed with distiller's grains powder and The mass ratio of water is 1:10, add water, add the rotor and place it on a magnetic stirrer at 40°C for 2 hours, then centrifuge at 4500r / min for 10 minutes, and take the precipitate; add NaCl solution to the precipitate, and the mass ratio of the precipitate to NaCl solution is 1: 10. The concentration of NaCl solution is 2wt%. Add the rotor and place it on a magnetic stirrer at 40°C to stir and extract for 2h, then centrifuge at 4500r / min for 10min, and get the precipitate; add NaOH solution to the precipitate, and the mass ratio of the precipitate ...

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Abstract

The invention discloses a method for reducing the content of urea and ethyl carbamate in the rice wine brewing process, adding distiller's grain glutenin to the rice wine brewing system for fermentation, and the amount of distiller's grain glutenin added is 0.5g / 100g-8g based on the mass of raw rice / 100g. The present invention effectively extracts gluten by reusing waste rice wine distiller's grains, and adds distiller's grains glutenin at the initial stage of rice wine fermentation to regulate the nitrogen source composition available to yeast in the brewing process, effectively inhibiting the urea cycle and reducing arginine Acid degradation, thereby reducing EC formation.

Description

technical field [0001] The invention relates to the technical field of rice wine brewing, in particular to a method for reducing the content of urea and ethyl carbamate in the rice wine brewing process. Background technique [0002] Yellow rice wine is a precious national specialty in my country and has a long history in China. During the rice wine brewing process, the protease, amylase, lipase and other hydrolytic enzymes produced by beneficial microorganisms degrade the protein in the fermentation substrate into small molecular nutrients. In this process, a large number of by-products and toxic and harmful substances will inevitably be produced, such as ethyl carbamate, biogenic amines, nitrosamines, etc. These substances are mainly produced by incomplete metabolism of proteins during the fermentation process. [0003] Ethyl Carbamate (EC) is a type 2A carcinogen that exists in a variety of fermented alcoholic beverages, such as wine and rice wine. The existence of EC se...

Claims

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Application Information

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Patent Type & Authority Patents(China)
IPC IPC(8): C12G3/022C12R1/865
CPCC12G3/022
Inventor 刘兴泉陈通叶林林吴峰华芮鸿飞胡浩
Owner ZHEJIANG FORESTRY UNIVERSITY
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