High-ester red koji seasoning wine containing spice extracting solution and preparation method thereof

Abstract

The invention relates to high-ester red koji seasoning wine containing a spice extracting solution and a preparation method thereof. The preparation method comprises the following steps: preparing a spice composite enzymatic hydrolysate and preparing the high-ester red koji seasoning wine. According to the preparation method, a process of fermenting red koji wine at a low temperature by combining three koji and two enzymes with active dry yeast is adopted, polished round-grained rice is taken as a main raw material, esterified red koji, black-coat red koji, white koji, active dry yeast, alpha-amylase, saccharifying enzyme and the like are selected as saccharifying leavening agents, the alcoholic strength is lower than that of a traditional process, the total ester content is increased by about 29% compared with that of traditional seasoning wine, the total acid content and the total sugar content are increased compared with that of traditional high-ester red koji seasoning wine, and the fermentation period is shortened to 30-35 d from the original time larger than or equal to 60 d; and the general technical problems of low ester content, long aroma conversion period, poor fishy smell removal and aroma enhancement effects, poor product stability and the like in seasoning wine production are effectively solved, and the ester substance content and the amino acid content in base wine are increased by utilizing the characteristic that esterified red koji generates esterifying enzyme and organic acid.

Description

Technical field [0001] The present invention belongs to the field of brewing, and in particular, the present invention relates to a high ester red curved seasoning and preparation method thereof. Background technique [0002] Seasoning wine is a wine specifically used for cooking. Mainly used in cooking meat, poultry, seafood, and eggs, and other seasonings. During the cooking, alcohol helps dissolve the organic substances within the dish, and the small amount of volatile ingredients in other cooking wine and the raw materials of the dishes, producing new fragrances and reduces the hustle and greasy taste. Seasoning wine in my country has had a history of thousands of years, Japan, the United States, and Europe also has a habit of using cooking wine. Seasoning wine is carried out by fermentation of wine, distilled alcohol or edible alcohol, adding salt or botanical sputum, and its main ingredients include alcohol, sugar, dextrin, organic acid, amino acid, ester, aldehyde, butter ...

AI Technical Summary

Problems solved by technology

Traditional fermented seasoning wine is prepared by adding salt to traditional rice wine, which has the problems of insufficient aroma of rice wine, long aging time (more than one year) and low production efficiency; blended seasoning wine is made of chives, ginger, Edible alcohol, sweet rice wine, edible salt, and water are the raw and auxiliary materials. Soak the washed chives and sliced ​​ginger in the mixture of edible alcohol and water or dry rice wine for 3 to 6 months, and then filter to remove Slag to get onion juice and ginger juice, take 5% to 10% of onion juice, 5% to 10% of Xiangxue wine, 8% to 12% of edible alcohol, 15% to 20% of dry rice wine, 10% to 15% of edible salt, add water Deployed

This process fails to fully extract the active ingredients in the spices. The spices selected are too single, and the effects of removing fishy smell, flavor and flavor are slightly poor. When cooking dishes, the degree of fusion is still not good, which directly affects the senses of the product. quality

The above common technical problems directly lead to the comprehensive economic benefits of seasoning wine in my country have been at a low level

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