Brewing rice pretreatment and fermentation method for reducing drunkenness of baijiu

Abstract

The invention discloses a wine brewing rice pretreatment and fermentation method for reducing the drunkenness of white spirit. The rice pretreated by the method disclosed by the invention is subjected to liquor fermentation, and the fusel oil content is 1.2-1.4 g / L, which is reduced by 0.3-0.5 g / L compared with that of a control sample which is not pretreated by the soaking solution disclosed by the invention. The taste evaluation result of the wine body is as follows: the rice fragrance is comfortable and elegant, the taste is mellow, sweet and clean, the rich rice fragrance remains in the mouth, and the wine is plump and pleasant. After the wine liquid is aged, the comprehensive drunkenness Q ranges from 0.75 to 0.99 and is far lower than the comprehensive drunkenness Q of various commercially available baijiu (the comprehensive drunkenness Q is larger than or equal to 1) and a control sample (the comprehensive drunkenness Q is equal to 1.327).

Description

Technical Field

[0001] The invention belongs to the field of wine making, and in particular relates to a wine making rice pretreatment and fermentation method for reducing the intoxication degree of liquor. Background Art

[0002] Compared with the other three major flavors, rice-flavor liquor has problems such as high fusel oil, poor comfort after drinking, and high intoxication (referring to the degree of intoxication after drinking the liquor). As a result, the consumer market of rice-flavor liquor is obviously regional and the grade is difficult to improve. Rice is the main raw material of rice-flavor liquor. The high fusel oil and high intoxication defects of rice-flavor liquor are related to the raw materials.

[0003] Rice contains about 75% carbohydrates, 7-8% protein, 1.3-1.8% fat, and rich B vitamins. The carbohydrates in rice are mainly starch, and the protein it contains is mainly glutenin, followed by rice gelatin and globulin. The biological value of its protein and the composition ratio of amino acids are higher than those of cereal crops such as wheat, barley, millet, and corn. The digestibility is 66.8%-83.1%, which is also a higher one among cereal proteins.

[0004] Fusel oil is a high-boiling point byproduct of the fermentation process, including n-propanol, isobutanol and isopentanol. Fusel oil is one of the main sources of bitterness and astringency in liquor. Excessive content of fusel oil not only affects the quality of rice-flavor liquor, but also affects the human nervous system and causes headaches. Reducing the content of fusel oil in rice-flavor liquor fermentation has become a major problem in liquor fermentation research.

[0005] According to the production mechanism of fusel oil, more than 80% of fusel oil in liquor is produced during the yeast proliferation process during the main fermentation period, and is affected by the composition and content level of the assimilable nitrogen source of the raw material. When the assimilable nitrogen source is lacking, yeast will use sugar as a matrix to synthesize the amino acids required for proliferation, and at the same time produce a large amount of fusel oil. When the concentration of assimilable nitrogen source is appropriate, yeast will preferentially use these nitrogen sources to produce amino acids. When the amino acids accumulate to a high level, they will feedback inhibit the activity of enzymes in the synthesis of fusel oil, thereby reducing the amount of fusel oil produced in this pathway. Summary of the invention

[0006] In order to solve the problem of high intoxication of liquor and take into account the sensory characteristics of liquor purity and fullness, the primary purpose of the present invention is to provide a brewing rice pretreatment method for reducing liquor intoxication.

[0007] Another object of the present invention is to provide a method for preparing low-intoxication liquor.

[0008] The purpose of the present invention is achieved through the following technical solutions:

[0009] A method for pretreating brewing rice for reducing the drunkenness of liquor comprises the following steps:

[0010] (1) soaking the washed rice in a soaking solution containing 700-900 U / L acid protease and 600-800 U / L lipase;

[0011] (2) After washing the rice soaked in step (1), add 3.0-5.0×10 7 cfu / mL lactic acid bacteria soaking solution;

[0012] (3) washing the rice soaked in step (2), and then soaking in a soaking solution containing 1 to 3 wt % of sodium carbonate;

[0013] (4) washing the rice soaked in step (3), and then soaking in a soaking solution containing 0.5 to 2 wt % acetic acid and 1 to 2 wt % lactic acid;

[0014] (5) After washing the rice soaked in step (4), add 3.0-5.0×10 7 The rice was immersed in the soaking liquid of acetic acid bacteria having a concentration of cfu / mL, and the pretreated brewing rice was obtained after the treatment.

[0015] The soaking time in step (1) is 4 to 5 hours, and the soaking temperature is 30 to 40°C.

[0016] The soaking time in step (2) is 25 to 35 hours, and the soaking temperature is 34 to 36°C.

[0017] The lactic acid bacteria described in step (2) is Limosilactobacillus fermentum Q7, which was deposited in Guangdong Provincial Microbiological Culture Collection Center on September 20, 2024, with a deposit number of GDMCC No.65149, and the deposit address is the Institute of Microbiology, Guangdong Academy of Sciences, 5th Floor, Building 59, No. 100 Xianlie Middle Road, Guangzhou.

[0018] The soaking time in step (3) is 4 to 6 hours; the soaking temperature is 35 to 40°C.

[0019] The soaking time in step (4) is 3 to 5 hours, and the soaking temperature is 30 to 40°C.

[0020] The soaking time in step (5) is 25 to 35 hours, and the soaking temperature is 30 to 32°C.

[0021] The acetic acid bacteria described in step (5) is Acetobacter aceti ATCC 15973.

[0022] The cleaning is performed using distilled water.

[0023] The rice obtained after the pretreatment method is used for liquor fermentation and can effectively reduce the content of fusel alcohol in the product, thereby reducing the intoxication degree.

[0024] A method for preparing low-intoxication liquor comprises the following steps:

[0025] (1) pretreating rice using the above-mentioned brewing rice pretreatment method for reducing liquor intoxication;

[0026] (2) steaming the rice obtained after the pretreatment, adding distiller's yeast after cooling, stirring evenly, and adding the rice into a fermentation barrel;

[0027] (3) Temperature controlled stacking treatment;

[0028] (4) Adding koji and water, mixing well, and fermenting;

[0029] (5) Distill to obtain low-intoxication liquor.

[0030] The koji in step (2) is at least one of JJD-JB-01 koji and bacterial bran koji; preferably, JJD-JB-01 koji accounts for 3-5% of the total raw material mass ratio and bacterial bran koji accounts for 1-3%.

[0031] The temperature control stacking steps in step (3) are as follows:

[0032] Clean water is passed into the jacket of the fermentation barrel to control the temperature, air is introduced from the top, and CO2 is discharged from the bottom. The oxygen content of the piled material is controlled to be 2%, the temperature is 30°C, and the pile is piled for 2 days.

[0033] The mass ratio of the water in step (4) to the rice in step (1) is 1.5 to 3:1.

[0034] The koji in step (4) is at least one of JJD-JB-01 koji and yeast bran koji; preferably, JJD-JB-01 koji accounts for 3-6% of the total raw material mass ratio and yeast bran koji accounts for 0.1-1%.

[0035] The preparation method of the yeast bran comprises the following steps:

[0036] 4 kg of bran, 0.8 kg of rice husk, 0.4 kg of wheat flour, 2.5 kg of water, and 20 g of amylase are mixed evenly, put into a rice cooker and steamed for 2 hours, cooled to 30°C, 50 g of saccharifying enzyme is added, and the yeast is put into a 1000 ml triangular bottle. After mixing evenly, the mixture is put into a dense sieve, cultured in an incubator at 28°C for 30 hours, and dried at 35°C to obtain yeast bran.

[0037] The seed yeast is JJD-BW-J4, which has been disclosed in Patent ZL201110278859.5, namely the ester-producing yeast JJJC-2 in the article.

[0038] The fermentation conditions of step (4) are:

[0039] 11 to 16 days, the fermentation temperature is 20 to 28°C, 16 to 20 days, the fermentation temperature is 28 to 32°C, and the total fermentation days is 20 to 30 days.

[0040] Compared with the prior art, the present invention has the following advantages and effects:

[0041] 1. Most of the protein and fat are removed from the rice pretreated by the method of the present invention. The protein removal rate reaches 30-75%, and the fat removal rate can reach 40-80%. During the fermentation of liquor, protein can be decomposed into amino acids and polypeptide substances by proteases. These substances are important intermediate products for forming liquor flavor substances and have a great contribution to the liquor flavor. However, these substances are also precursors for synthesizing harmful substances such as fusel oil. Reducing the protein content can correspondingly reduce the generation of fusel oil, improve the comfort of the wine after drinking, and reduce the drunkenness of liquor. During the fermentation of liquor, fat is decomposed into fatty acids and glycerol. Glycerol itself is an important flavor component in liquor. At the same time, fatty acids can be converted into fatty acid ethyl esters, furfural, etc. during the fermentation process, which also contributes to the formation of liquor flavor. But on the other hand, these substances have a greasy smell, which affects the aroma of the wine. At the same time, these substances are difficult to digest and transform in the human body, which is one of the material bases for the drunkenness after drinking. Removing the corresponding fat can reduce the generation of these substances, reduce the drunkenness of liquor, and improve the purity and comfort of liquor.

[0042] 2. The rice pretreated by the method of the present invention was fermented into liquor, and the fusel oil content was 1.2g-1.4g / L. Compared with the control sample that was not pretreated with the soaking solution of the present invention, the fusel oil content was reduced by 0.3-0.5g / L. The evaluation results of the taste of the wine are as follows: the rice aroma is comfortable and elegant, the entrance is sweet and clean, there is a strong rice aroma in the mouth, and it is full and smooth. After aging, the wine was tested for drunkenness using the Chinese invention patent "Comprehensive Test Method for the Drunkenness of Wines and Its Application in Drunkenness Grading" (Patent No.: ZL201911373694.2). The comprehensive drunkenness Q is between 0.75-0.99, which is much lower than a variety of commercially available liquors (comprehensive drunkenness ≧1) and the control sample (comprehensive drunkenness = 1.327).

[0043] 3. The present invention performs stacking treatment before fermentation, so that the bacterial bran can grow and reproduce under micro-aerobic conditions, so that amino acids accumulate at a higher level, and feedback inhibits the activity of enzymes in the synthetic fusel oil pathway, thereby reducing the amount of fusel oil generated in the pathway.

[0044] 4. The present invention performs solid fermentation before semi-solid fermentation, first performs low-water and low-temperature solid fermentation, greatly slows down the saccharification and fermentation speed, and reduces the generation of fusel oil. When the alcohol content and acidity accumulate to a higher level, semi-solid fermentation is performed, which also reduces the saccharification and fermentation speed, and the generation of fusel oil is at a lower level. BRIEF DESCRIPTION OF THE DRAWINGS

[0045] Figure 1 This is a photograph of the fermentation tank during fermentation in Example 2. DETAILED DESCRIPTION

[0046] The present invention is further described in detail below in conjunction with examples, but the embodiments of the present invention are not limited thereto.

[0047] Acidic protease, purchased from Ningxia Xiasheng Industrial Group Co., Ltd., 100,000 enzyme activity;

[0048] Lipase was purchased from Ningxia Xiasheng Industrial Group Co., Ltd. with an enzyme activity of 100,000.

[0049] Bacterial bran was purchased from Shandong Xushu Bioengineering Co., Ltd.

[0050] JJD-JB-01 koji, produced by Guangdong Jiujiang Distillery Co., Ltd., model JJD-JB-01, has been published in the paper "Study on the microorganisms of koji of soy-flavor liquor in different seasons [J]. Brewing, 2013(1):4. DOI:10.3969 / j.issn.1002-8110.2013.01.019.", that is, the "wine cake" in the article, can be ordered by contacting Guangdong Jiujiang Distillery Co., Ltd.;

[0051] Example 1

[0052] A method for pretreating rice, a raw material for brewing liquor, for reducing the drunkenness of liquor, comprises the following steps:

[0053] (1) Preparation of yeast bran (provided by Guangdong Jiujiang Distillery Co., Ltd., model JJD-BW-J4, patent number ZL201110278859.5)

[0054] 4 kg of bran, 0.8 kg of rice husk, 0.4 kg of wheat flour, 2.5 kg of water, 20 g of amylase, stir evenly, put into a rice cooker and cook for 2 hours, cool to 30°C, add 50 g of saccharifying enzyme, put into a 1000 ml triangular bottle to make koji, stir evenly and put into a dense sieve, culture in an incubator at 28°C for 30 hours, dry at 35°C, and the moisture content of the finished koji is ≤13%.

[0055] (2) Conduct a 5-factor 3-level orthogonal test on rice:

[0056] Factor A: acidic protease (800 U / L) and lipase (700 U / L), immersion temperature 35 °C, immersion time 3 h, 4 h and 5 h;

[0057] Factor B: Lactic acid bacteria solution ((3.0~5.0)×10 7 cfu / mL), immersion temperature 34-36°C, immersion for 20h, 30h, 40h;

[0058] Factor C: edible alkali (2%), soaked at 40℃ for 4h, 5h, and 6h;

[0059] Factor D: acetic acid (1%) and lactic acid (1.5%), immersion temperature 35°C, immersion time 3h, 4h and 5h;

[0060] Factor E: Acetic acid bacteria ((3.0~5.0)×10 7 cfu / mL), immersion temperature 30-32°C, immersion for 20h, 30h, 40h.

[0061] After the pretreatment is completed, the rice is steamed in a rice steamer and dried to 30°C, and then 16 kg of distiller's yeast (provided by Guangdong Jiujiang Distillery Co., Ltd., model JJD-JB-01) and 1 kg of yeast bran and water are added. After mixing evenly, the mixture is put into a container for fermentation. The fermentation temperature is controlled at 20-35°C and the fermentation days are 25 days. The fermented mash is put into a distillation retort for distillation, and 1% of the head is taken, and the mixed alcohol content of the body is 55% vol.

[0062] The lactic acid bacteria is Limosilactobacillus fermentum Q7, which was deposited in the Guangdong Provincial Microbiological Culture Collection Center on September 20, 2024, with the deposit number GDMCC No.65149, and the deposit address is the Institute of Microbiology, Guangdong Academy of Sciences, 5th Floor, Building 59, No. 100 Xianlie Middle Road, Guangzhou.

[0063] Table 1 Orthogonal table of rice pretreatment

[0064]

[0065] Through orthogonal test, it can be seen that the combination of five factors is of great help to reduce the content of fusel oil. The order of influence of each factor on the reduction of fusel oil is: acid protease > acetic acid and lactic acid > edible alkali > acetic acid bacteria > lactic acid bacteria. The preferred combination is: acid protease (800U / L) and lipase (700U / L), soaking temperature 35℃, soaking for 4h and 5h; lactic acid bacteria liquid (3.0~5.0×10 7cfu / mL), soaking temperature 34-36℃, soaking time 30h; edible alkali (2%), soaking at 40℃ for 5h; acetic acid (1%) and lactic acid (1.5%), soaking temperature 35℃, soaking time 4h; acetic acid bacteria (3.0-5.0×10 7 cfu / mL), immersion temperature 30-32℃, immersion 30h.

[0066] After soaking, the rice was tested for its ingredients, showing that the protein content was 5-6g / 100g rice, which was 1.5-2.5g / 100g lower than that of the unpretreated rice; the fat content was 0.93-1.1g / 100g rice, which was 0.1-0.15g / 100g lower than that of the unpretreated rice.

[0067] The processed rice is fermented into liquor, and the obtained liquor has a fusel oil content of 1.37-1.59 g / L. The aroma of the liquor is comfortable and harmonious, with a delicate rice aroma, and it tastes mellow, sweet and clean.

[0068] After aging, the wine sample was tested for drunkenness using the Chinese invention patent "Comprehensive testing method for the drunkenness degree of wine and its application in drunkenness grading" (patent number: ZL 201911373694.2).

[0069] Example 2

[0070] A method for pretreating rice, a raw material for brewing liquor, for reducing the drunkenness of liquor, comprises the following steps:

[0071] (1) Rice pretreatment: 100 kg of rice was pretreated according to the method of Example 1.

[0072] (2) After the pretreatment, the rice was steamed in a rice steamer and dried to 30°C. Then, 4 kg of JJD-JB-01 wine koji and 2 kg of bacterial bran koji (provided by Shandong Xushu Bioengineering Co., Ltd.) were added, stirred evenly, and put into a fermentation barrel.

[0073] (3) Clean water is passed through the jacket of the fermentation barrel to control the temperature, air is introduced from the top, and CO2 is discharged from the bottom. The oxygen content of the piled material is controlled to be 2%, the temperature is 30°C, and the pile is piled for 2 days.

[0074] (4) After the stacking is completed, add 12 kg of JJD-JB-01 wine yeast, 1 kg of yeast bran, and 180 kg of water and mix well. 0-5 days, the fermentation temperature is 20-28 ° C; 6-15 days, the fermentation temperature is 28-32 ° C, and the fermentation days are 25 days.

[0075] (5) The fermented mash is put into a distillation pot for distillation, and 1% of the head is cut off, and the mixed alcohol content of the body is 55% vol.

[0076] After aging, the wine sample was tested for drunkenness using the Chinese invention patent "Comprehensive testing method for the drunkenness degree of wine and its application in drunkenness grading" (patent number: ZL 201911373694.2).

[0077] Example 3

[0078] A method for pretreating rice, a raw material for brewing liquor, for reducing the drunkenness of liquor, comprises the following steps:

[0079] (1) Rice pretreatment: 100 kg of rice was pretreated according to the method of Example 1.

[0080] (2) After the pretreatment is completed, use a rice steamer to steam the rice, dry it to 30°C, add 4 kg of koji, and put it into a fermentation barrel.

[0081] (3) Cooling water is introduced into the jacket of the fermentation barrel to control the temperature of the fermented product at 20-28°C and the fermentation time is 10 days.

[0082] (4) After 11 days of fermentation, add 12 kg of wine yeast, 1 kg of yeast bran, and 180 kg of water and mix well. For 11 to 16 days, the fermentation temperature is 20-28°C; for 16 to 20 days, the fermentation temperature is 28-32°C, and the fermentation days are 25 days.

[0083] (5) The fermented mash is put into a distillation pot for distillation, and 1% of the head is cut off, and the mixed alcohol content of the body is 55% vol.

[0084] After aging, the wine sample was tested for drunkenness using the Chinese invention patent "Comprehensive testing method for the drunkenness degree of wine and its application in drunkenness grading" (patent number: ZL 201911373694.2).

[0085] Example 4

[0086] A method for pretreating rice, a raw material for brewing liquor, for reducing the drunkenness of liquor, comprises the following steps:

[0087] (1) Rice pretreatment: 100 kg of rice was pretreated according to the method of Example 1.

[0088] (2) After the pretreatment, the rice was steamed in a rice steamer and dried to 30°C. Then, 4 kg of wine koji and 2 kg of bacterial bran koji (provided by Shandong Xushu Bioengineering Co., Ltd.) were added, stirred evenly, and put into a fermentation barrel.

[0089] (3) From day 0 to day 2, water is passed through the jacket of the fermentation barrel to control the temperature, air is introduced from the top, and CO2 is exhausted from the bottom. The oxygen content of the piled material is controlled to be 2%, the temperature is 30°C, and the pile is piled for 2 days.

[0090] (4) From the 3rd to the 10th day, cooling water is introduced into the jacket of the fermentation barrel to control the temperature of the fermented product at 20-28°C. The fermentation time is 10 days.

[0091] (5) After 11 days of fermentation, add 12 kg of wine yeast, 1 kg of yeast bran, and 180 kg of water and mix well. For 11 to 16 days, the fermentation temperature is 20 to 28 ° C; for 16 to 20 days, the fermentation temperature is 28 to 32 ° C, and the fermentation days are 25 days.

[0092] (6) The fermented mash is put into a distillation pot for distillation, and 1% of the head is cut off, and the mixed alcohol content of the body is 55% vol.

[0093] After aging, the wine sample was tested for drunkenness using the Chinese invention patent "Comprehensive testing method for the drunkenness degree of wine and its application in drunkenness grading" (patent number: ZL 201911373694.2).

[0094] Table 2 Comparison of physical and chemical indicators and intoxication degree of base wine

[0095]

[0096] Compared with traditional rice-flavored liquor, the liquor yield of Examples 1 to 4 is reduced to varying degrees. The soaking pretreatment loses a part of the rice starch, thereby reducing the liquor yield; aerobic accumulation before fermentation and solid-state fermentation before semi-solid fermentation will both produce fermentation heat and consume a certain amount of starch.

[0097] Compared with traditional rice-flavored liquor, the fusel oil content of Example 1 is significantly lower; compared with Example 1, the fusel oil content of Examples 2 to 3 is significantly lower, among which the reduction in Example 2 is more obvious; the fusel oil content of Example 4 is greatly reduced, and the effect is most obvious.

[0098] Compared with traditional rice-flavored liquor, the drunkenness of Example 1 is significantly reduced; compared with Example 1, the drunkenness of Examples 2 to 3 is significantly reduced, among which the reduction in Example 2 is more obvious; the drunkenness of Example 4 is greatly reduced, and the effect is most obvious.

[0099] The above embodiments are preferred implementation modes of the present invention, but the implementation modes of the present invention are not limited to the above embodiments. Any other changes, modifications, substitutions, combinations, and simplifications that do not deviate from the spirit and principles of the present invention should be equivalent replacement methods and are included in the protection scope of the present invention.

Claims

1. A method for pretreating brewing rice to reduce the intoxication degree of liquor, characterized in that The steps include: (1) soaking the washed rice in a soaking solution containing 700-900 U / L acid protease and 600-800 U / L lipase; (2) After washing the rice soaked in step (1), add 3.0-5.0×10 7 cfu / mL lactic acid bacteria soaking solution; (3) washing the rice soaked in step (2), and then soaking in a soaking solution containing 1 to 3 wt % of sodium carbonate; (4) washing the rice soaked in step (3), and then soaking in a soaking solution containing 0.5 to 2 wt % acetic acid and 1 to 2 wt % lactic acid; (5) After washing the rice soaked in step (4), add 3.0-5.0×10 7 The rice was immersed in the soaking liquid of acetic acid bacteria having a concentration of cfu / mL, and the pretreated brewing rice was obtained after the treatment.

2. The method according to claim 1, characterized in that: The soaking time in step (1) is 4 to 5 hours, and the soaking temperature is 30 to 40° C.; The soaking time in step (2) is 25 to 35 hours, and the soaking temperature is 34 to 36° C.; The soaking time in step (3) is 4 to 6 hours; the soaking temperature is 35 to 40° C.; The soaking time in step (4) is 3 to 5 hours, and the soaking temperature is 30 to 40° C.; The soaking time in step (5) is 25 to 35 hours, and the soaking temperature is 30 to 32°C.

3. The method according to claim 1, characterized in that: The lactic acid bacteria described in step (2) is Limosilactobacillus fermentum Q7, which has been deposited in Guangdong Microbiological Culture Collection Center with a deposit number of GDMCC No.65149; The acetic acid bacteria described in step (5) is Acetobacter aceti ATCC 15973.

4. The method according to claim 1, characterized in that: The cleaning is performed using distilled water.

5. A method for preparing low-intoxication liquor, characterized in that The steps include: (1) pretreating rice using the above-mentioned brewing rice pretreatment method for reducing liquor intoxication; (2) steaming the rice obtained after the pretreatment, adding distiller's yeast after cooling, stirring evenly, and adding the rice into a fermentation barrel; (3) Temperature controlled stacking treatment; (4) Adding koji and water, mixing, and fermenting; (5) Distill to obtain low-intoxication liquor.

6. The preparation method according to claim 5, characterized in that: The distiller's yeast in step (2) is 3-5% of JJD-JB-01 distiller's yeast and 1-3% of bacterial bran yeast in terms of mass ratio of the total raw materials.

7. The preparation method according to claim 5, characterized in that: The temperature control stacking steps described in step (3) are: Clean water is passed into the jacket of the fermentation barrel to control the temperature, air is introduced from the top, and CO2 is discharged from the bottom. The oxygen content of the piled material is controlled to be 2%, the temperature is 30°C, and the pile is piled for 2 days.

8. The preparation method according to claim 5, characterized in that: The mass ratio of the water in step (4) to the rice in step (1) is 1.5 to 3:

1.

9. The preparation method according to claim 5, characterized in that: The distiller's yeast in step (4) is 3-6% of JJD-JB-01 distiller's yeast by weight and 0.1-1% of yeast bran koji by weight of the total raw materials.

10. The preparation method according to claim 5, characterized in that: The fermentation conditions of step (4) are: 11 to 16 days, the fermentation temperature is 20 to 28°C, 16 to 20 days, the fermentation temperature is 28 to 32°C, and the total fermentation days is 20 to 30 days.

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