Method for promoting yeast Ehrlich pathway to increase contents of tyrosol and tryptophol in yellow rice wine

A technology of tyrosol and tryptopol, which is applied in the field of promoting yeast Ehrlich pathway to increase the content of tyrosol and tryptopol in rice wine, which can solve the problems that it is difficult to ensure the high aromatic alcohol content of cooking wine and vinegar, and the uneven content of aromatic alcohol in rice wine.

Pending Publication Date: 2021-04-09
JIANGNAN UNIV
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

[0005] The existing rice wine has uneven aromatic alcohol content, and it is difficult to ensure high aromatic alcohol content in cooking wine and vinegar. In order to overcome the above problems, new solutions need to be explored

Method used

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  • Method for promoting yeast Ehrlich pathway to increase contents of tyrosol and tryptophol in yellow rice wine
  • Method for promoting yeast Ehrlich pathway to increase contents of tyrosol and tryptophol in yellow rice wine
  • Method for promoting yeast Ehrlich pathway to increase contents of tyrosol and tryptophol in yellow rice wine

Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0059] (1) Make rice wine simulant liquid, the ratio of rice wine simulative liquid is: steamed rice 1.8kg, clear water 1.4kg, inoculated raw barley koji 17.2g, liquefied enzyme with enzyme activity of 86.54U / mL 2.6mL and enzyme activity of 175.78U / mL Glucoamylase 1.28mL. After saccharifying at 60°C for 6 hours, filter through 8 layers of gauze, and sterilize for later use.

[0060] (2) by 5% inoculum size, the inoculation concentration is 10 8 CFU / mL Saccharomyces cerevisiae 11-1 or model strain BY4743 were used for simulated fermentation of rice wine.

[0061] (3) The dynamic changes of aromatic alcohols and free amino acids in the fermentation process were determined by high performance liquid chromatography.

[0062] figure 1 (a), (b) and (c) respectively represent the changes of β-phenylethanol, tyrosol and tryptophan during the simulated fermentation process. Depend on figure 1 It can be seen that the aromatic alcohols in the two groups of samples are produced in la...

Embodiment 2

[0078] (1) Soaking rice: Soak the raw glutinous rice, the ratio is rice: water = 1:1.2 (w / w), and the soaking time is 24 hours. ;

[0079] (2) Steamed rice: After washing the soaked glutinous rice with room temperature water, steam it in a rice steamer for 20 minutes until there is no white heart;

[0080] (3) Cooling: place the steamed rice on the table and cool to room temperature;

[0081] (4) Distiller's mother: mix the cooled rice with glucoamylase (1‰), liquefaction enzyme (2‰), and raw wheat koji (13.4%), saccharify and liquefy at 60°C for 4 hours, sterilize and cool for 20 minutes at 115°C, and then connect Add 5% Saccharomyces cerevisiae 11-1, cultivate and mature for later use;

[0082] (5) Blanking: transfer the cooled rice to the fermenter, add water (135%), raw wheat koji (13.4%), cooked wheat koji (3.95%), distiller's mother (7.37%), add 6U / g acid protease;

[0083] (6) Fermentation: the pre-fermentation temperature is 28°C, and it is left to ferment for fiv...

Embodiment 3

[0087] (1) Soaking rice: Soak the raw glutinous rice, the ratio is rice: water = 1:1.2 (w / w), and the soaking time is 24 hours. ;

[0088] (2) Steamed rice: After washing the soaked glutinous rice with room temperature water, steam it in a rice steamer for 20 minutes until there is no white heart;

[0089] (3) Cooling: place the steamed rice on the table and cool to room temperature;

[0090] (4) Distiller's mother: mix the cooled rice with glucoamylase (1‰), liquefaction enzyme (2‰), and raw wheat koji (13.4%), saccharify and liquefy at 60°C for 4 hours, sterilize and cool for 20 minutes at 115°C, and then connect Add 5% Saccharomyces cerevisiae 11-1, cultivate and mature for later use;

[0091] (5) Blanking: transfer the cooled rice to the fermenter, add water (135%), raw wheat koji (13.4%), cooked wheat koji (3.95%), distiller's mother (7.37%), add 10U / g acid protease;

[0092] (6) Fermentation: the pre-fermentation temperature is 28°C, and it is left to ferment for fi...

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Abstract

The invention discloses a method for promoting a yeast Ehrlich pathway to increase the contents of tyrosol and tryptophol in yellow rice wine, and belongs to the technical field of yellow rice wine brewing. The method verifies that saccharomyces cerevisiae mainly synthesizes aromatic alcohol through the Ehrlich pathway in the yellow rice wine fermentation process, and the strength of the Ehrlich pathway is regulated and controlled by adding acid protease, so that when the addition amount of the acid protease is 20 U / g, the contents of beta-phenethyl alcohol, the tyrosol and the tryptophol reach 130.31+ / - 2.13 mg / L, 111.38+ / - 4.93 mg / L and 9.78+ / - 0.12 mg / L, and the contents of the beta-phenethyl alcohol, the tyrosol and the tryptophol are 1.27, 1.56 and 2.52 of a control group respectively. The method is simple in process, the prepared yellow rice wine is stable in quality, the contents of aromatic alcohol and amino acid in the yellow rice wine are remarkably increased, the content of the aromatic alcohol in cooking wine and vinegar which are prepared from the yellow rice wine as raw materials is also increased, and the flavor is more mellow.

Description

technical field [0001] The invention relates to a method for promoting yeast Ehrlich pathway to increase the content of tyrosol and tryptopol in rice wine, and belongs to the technical field of rice wine brewing. Background technique [0002] As a traditional fermented wine in China, rice wine has the characteristics of full body, soft wine, etc., and contains a large number of functional ingredients. Yellow rice wine brewing is a fermented alcoholic beverage with low alcohol content (14% vol ~ 20% vol) that is made from grains and a variety of microorganisms (mold, yeast and bacteria). It is brewed through the processes of steaming rice, fermentation (pre-fermentation and post-fermentation), pressing, clarification, filtration, decoction, aging and blending. [0003] Higher alcohols are the general term for alcohols with more than 3 carbon atoms, and are the main by-products in fermented wine. Aromatic alcohols are higher alcohols with benzene rings. The aromatic alcohols ...

Claims

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Application Information

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IPC IPC(8): C12N1/19C12G3/022C12R1/865
CPCC12N9/1096C12N9/88C12N9/0006C12Y206/01C12Y401/01C12Y401/01001C12Y101/01C12G3/022Y02E50/10
Inventor 毛健刘双平周虞周佳冰
Owner JIANGNAN UNIV
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