A method for preparing a rye beer using an enzyme preparation and a rye beer complex enzyme

Abstract

The application provides a method for preparing rye wine by using enzyme preparation and rye wine complex enzyme. The rye wine complex enzyme is composed of pullulanase 1-3 parts, xylanase 2.5-5 parts, beta-glucosidase 1-5 parts, neutral protease 0.1-0.5 parts and lipase 0.05-0.15 parts. The pullulanase, xylanase and neutral protease are compounded to reduce the viscosity of saccharification liquid, promote the growth and reproduction of yeast, increase the number of yeast, shorten the fermentation time and improve the starch utilization rate. The lipase is helpful for catalyzing and hydrolyzing the ester compounds generated in the fermentation process to generate acid and alcohol and the like, so that the wine quality is coordinated, the aromatic flavor and the mellow feeling of the wine body are promoted. In the rye wine preparation method, appropriate alpha-amylase and saccharifying enzyme are used for gelatinization and saccharification, and enzyme preparation is added for auxiliary fermentation, so that the amount of wine starter in the production is reduced, the fermentation alcohol content is improved, more rich flavor substances are generated, and the quality of rye wine is improved.

Description

Technical Field

[0001] This invention belongs to the field of rye wine fermentation production technology, specifically relating to a method for preparing rye wine using enzyme preparations and a rye wine compound enzyme. Background Technology

[0002] Rye is a widely cultivated minor grain crop in my country, rich in nutrients such as protein, fat, starch, dietary fiber, minerals, and vitamins, offering excellent nutritional and health benefits. Due to its high nutritional value and economic viability, the market offers an increasingly diverse range of rye-rich products, with traditional rye-based foods such as baijiu (Chinese liquor), beer, and vinegar gaining popularity. However, traditional fermentation processes often use koji (a type of starter culture) as a saccharifying agent. Koji cannot completely break down and utilize the polysaccharides in rye, resulting in a lower sugar yield compared to enzyme-catalyzed fermentation, and a longer fermentation cycle. Furthermore, the high content of pentosans and gluten in rye affects the viscosity, liquefaction, saccharification, and fermentation processes of the mash.

[0003] Traditional baijiu (Chinese white liquor) production processes often use grains, tubers, and root vegetables as raw materials. These materials typically contain varying amounts of cellulose, hemicellulose, β-glucan, and pectin. However, the microorganisms in the starter culture and the endogenous enzymes in the raw materials lack sufficient ability to break down these large molecules, resulting in reduced raw material utilization. Furthermore, because the aroma compounds in the raw materials are encapsulated by these difficult-to-decompose macromolecules, they cannot be fully released, leading to a finished liquor that is overly spicy and lacks richness. This reduces the quality of the liquor or prolongs its aging period, increasing production costs.

[0004] Developing an enzyme preparation for fermenting rye into liquor is a new challenge in rye liquor fermentation. Summary of the Invention

[0005] The purpose of this invention is to address the aforementioned shortcomings of the prior art by providing a method using enzyme preparations.

[0006] Methods for preparing rye wine and rye wine complex enzymes.

[0007] To achieve the above objectives, the present invention adopts the following technical solution:

[0008] The first objective of this invention is to provide a rye wine complex enzyme, which is composed of the following raw materials in parts by weight: pullulanase 1 to 3 parts, xylanase 2.5 to 5 parts, β-glucosidase 1 to 5 parts, neutral protease 0.1 to 0.5 parts, and lipase 0.05 to 0.15 parts.

[0009] Furthermore, the rye wine complex enzyme is composed of the following raw materials in parts by weight: pullulanase 1 to 2 parts, xylanase 3 to 5 parts, β-glucosidase 2 to 5 parts, neutral protease 0.1 to 0.3 parts, and lipase 0.05 to 0.1 parts.

[0010] Furthermore, the rye wine complex enzyme is composed of the following raw materials in parts by weight: pullulanase 2 to 3 parts, xylanase 4 to 4.5 parts, β-glucosidase 3 to 5 parts, neutral protease 0.2 to 0.3 parts, and lipase 0.1 to 0.15 parts.

[0011] A second objective of this invention is to provide a method for preparing rye spirits using the aforementioned rye spirit complex enzyme, comprising the following specific steps:

[0012] Step S1, Material Preparation

[0013] Weigh an appropriate amount of rye raw material, remove impurities, and grind it to obtain rye flour;

[0014] Step S2, pre-cooking the mixed ingredients

[0015] Steam the rye flour in boiling water, add water and stir until well mixed to obtain a rye flour slurry;

[0016] Step S3, gelatinization

[0017] Add liquefying enzyme to rye flour slurry and hydrolyze at 70℃~80℃ for 30min~45min to obtain gelatinized product;

[0018] Step S4, Saccharification

[0019] After the gelatinized material is cooled to 50℃~55℃, add the saccharifying enzyme and mix well. After enzymatic hydrolysis for 60min~90min, the saccharified solution is obtained.

[0020] Step S5, Fermentation and Distillation

[0021] Add rye wine complex enzyme to the saccharification liquid and mix well. Inoculate with yeast and ferment at a temperature of 30℃~32℃ for 15~30 days to obtain fermented product. Distill and condense the fermented product to obtain rye wine.

[0022] Furthermore, in step S1, the particle size of the rye flour is 25μm to 50μm.

[0023] Furthermore, in step S2, the boiling water cooking time is 30-40 minutes, and the amount of water added is 4-5 times the mass of the raw rye flour.

[0024] Furthermore, in step S3, the liquefying enzyme is α-amylase, and the amount added is 15 U / g to 20 U / g of raw rye flour.

[0025] Furthermore, the saccharifying enzyme is glucoamylase, and the amount added is 200 U / g to 250 U / g of raw rye flour.

[0026] Furthermore, the amount of the rye wine complex enzyme added is 0.15% to 0.35% of the mass of the raw rye flour, and the amount of the yeast inoculated is 1% to 2% of the mass of the raw rye flour.

[0027] A third objective of this invention is to provide a rye liquor prepared using the above-described preparation method.

[0028] Compared with the prior art, the beneficial effects of the technical solution provided by the present invention are as follows:

[0029] (1) This invention provides a method for preparing rye wine using enzyme preparations and a rye wine complex enzyme. The rye wine complex enzyme is composed of the following raw materials in parts by weight: pullulanase 1-3 parts, xylanase 2.5-5 parts, β-glucosidase 1-5 parts, and neutral protease 0.1-0.5 parts. The combination of pullulanase, xylanase, and neutral protease in this complex enzyme can reduce the viscosity of the saccharification liquid, promote yeast growth and reproduction, increase the number of yeast cells, shorten the fermentation time, improve starch utilization, and thus increase the alcohol yield. Lipase helps catalyze the hydrolysis of ester compounds produced during fermentation, generating acids and alcohols, thus harmonizing the wine quality, promoting its aroma and mellowness, and enriching the flavor of the rye wine.

[0030] (2) This invention uses rye as the main raw material to brew baijiu in liquid form and optimizes the fermentation conditions, which shows that rye can also be used as a good brewing raw material.

[0031] (3) This invention creatively uses appropriate amounts of α-amylase and saccharifying enzyme for gelatinization and saccharification, and adds rye complex enzyme preparation to assist fermentation. While maintaining the quality of liquid liquor, it reduces the amount of yeast used in production, increases the alcohol content of fermentation, and produces richer flavor substances, thereby improving the quality of rye liquor.

[0032] (4) The preparation method of rye liquor provided by the present invention is simple, the process is easy to control, effectively ensures the consistency of product quality, has a high alcohol yield, reduces production costs, and improves the yield. Detailed Implementation

[0033] To make the objectives, technical solutions, and advantages of this invention clearer, the specific embodiments of this invention are described in further detail below. Where specific techniques or conditions are not specified in the embodiments, they are performed according to the techniques or conditions described in the literature in this field or according to the product instructions. Reagents or instruments whose manufacturers are not specified are all conventional products that can be obtained commercially.

[0034] The biological enzymes used in this invention—liquefying enzyme, saccharifying enzyme, pullulanase, xylanase, β-glucosidase, neutral protease, and lipase—are all food-grade.

[0035] The liquefying enzyme is α-amylase with an enzyme activity of 2000 U / g, a pH range of 4.2–4.6, and a temperature range of 40–65℃.

[0036] The saccharifying enzyme is glucoamylase, with an enzyme activity of 150,000 U / g, a pH range of 4.0–4.5, and a temperature range of 50–60℃.

[0037] Pullulanase has an enzyme activity of 2000 U / g, a suitable pH range of 4.2–4.6, and a suitable temperature range of 40–65℃.

[0038] The xylanase activity is 100,000 U / g, the applicable pH range is 4.5 to 6.0, and the applicable temperature range is 40 to 60℃.

[0039] The β-glucosidase activity is 200,000 U / g, the applicable pH range is 4.5–6.0, and the applicable temperature range is 40–60℃.

[0040] The neutral protease is Bacillus neutral protease with an enzyme activity of 50,000 U / g, a pH range of 5.5–8.5, and a temperature range of 45–55℃.

[0041] The acidic protease has an enzyme activity of 100,000 U / g, a pH range of 2.5–3.5, and a temperature range of 40–50℃.

[0042] The lipase is Novozym 435, with an enzyme activity of 10000 U / g and an applicable temperature range of 40–60℃.

[0043] The yeast used in this invention is Anqipai yeast.

[0044] Example 1

[0045] This embodiment provides a method for preparing rye liquor:

[0046] Weigh an appropriate amount of rye raw material, remove impurities, pulverize, and sieve to obtain rye flour with a particle size of 25μm~50μm; boil the rye flour in boiling water for 30 minutes, add water and stir well, the amount of water added is 4 times the mass of the raw rye flour, to obtain rye flour slurry, adjust the pH value to 5.4~5.8 with 10% sodium hydroxide; add α-amylase to the rye flour slurry, the amount added is 15U / g raw rye flour, and enzymatically hydrolyze at 70℃ for 45 minutes to obtain gelatinized product; let the gelatinized product cool to 50℃. Add glucoamylase to the saccharified liquid at ℃ and mix well. Maintain the saccharification and enzymatic hydrolysis at a constant temperature for 60 minutes to obtain a saccharified liquid. Add rye wine complex enzyme to the saccharified liquid and mix well. The amount added is 0.15% of the mass of the raw rye flour. Inoculate with yeast and ferment. The amount of yeast inoculated is 1% of the mass of the raw rye flour. The fermentation temperature is 31℃ and the fermentation time is 30 days to obtain a fermented product. Distill the fermented product at a distillation temperature of 70℃~100℃ and a distillation time of not less than 1 hour until the alcohol content is 50 degrees to obtain rye liquor.

[0047] The rye wine complex enzyme is composed of the following raw materials in parts by weight: pullulanase 1 part, xylanase 2.5 parts, β-glucosidase 1 part, neutral protease 0.1 part, and lipase 0.05 parts.

[0048] Example 2

[0049] This embodiment provides a method for preparing rye liquor:

[0050] Weigh an appropriate amount of rye raw material, remove impurities, pulverize, and sieve to obtain rye flour with a particle size of 25μm to 50μm; boil the rye flour in boiling water for 35 minutes, add water and stir well, the amount of water added is 4.5 times the mass of the raw rye flour, to obtain a rye flour slurry, and adjust the pH value to 5.4 to 5.8 with 10% sodium hydroxide; add α-amylase to the rye flour slurry at a dosage of 17U / g of raw rye flour, and enzymatically hydrolyze at 75℃ for 40 minutes to obtain a gelatinized product; after the gelatinized product is cooled to 55℃, add glucose starch Mix the amylase thoroughly and add it to the raw rye flour at a rate of 220 U / g. Saccharify and hydrolyze at a constant temperature for 75 minutes to obtain a saccharified liquid. Add a rye wine complex enzyme to the saccharified liquid and mix thoroughly. The amount added is 0.25% of the mass of the raw rye flour. Inoculate with yeast and ferment. The amount of yeast inoculated is 1.5% of the mass of the raw rye flour. The fermentation temperature is 30℃ and the fermentation time is 21 days to obtain a fermented product. Distill the fermented product at a temperature of 70℃~100℃ for at least 1 hour until the alcohol content reaches 50 degrees to obtain rye liquor.

[0051] The rye wine complex enzyme is composed of the following raw materials in parts by weight: pullulanase 2 parts, xylanase 3.5 parts, β-glucosidase 3 parts, neutral protease 0.3 parts, and lipase 0.1 parts.

[0052] Example 3

[0053] This embodiment provides a method for preparing rye liquor:

[0054] Weigh an appropriate amount of rye raw material, remove impurities, pulverize, and sieve to obtain rye flour with a particle size of 25μm to 50μm; boil the rye flour in boiling water for 40 minutes, add water and stir well, the amount of water added is 5 times the mass of the raw rye flour, to obtain a rye flour slurry, adjust the pH value to 5.4 to 5.8 with 10% sodium hydroxide; add α-amylase to the rye flour slurry at a dosage of 20U / g of raw rye flour, and enzymatically hydrolyze at 80℃ for 35 minutes to obtain a gelatinized product; after the gelatinized product is cooled to 60℃, add glucose starch Mix the amylase thoroughly and add it to the raw rye flour at a rate of 250 U / g. Saccharify and hydrolyze at a constant temperature for 90 minutes to obtain a saccharified liquid. Add a rye wine complex enzyme to the saccharified liquid and mix well. The amount added is 0.35% of the mass of the raw rye flour. Inoculate with yeast and ferment. The amount of yeast inoculated is 2% of the mass of the raw rye flour. The fermentation temperature is 32℃ and the fermentation time is 15 days to obtain a fermented product. Distill the fermented product at a temperature of 70℃~100℃ for at least 1 hour until the alcohol content reaches 50 degrees to obtain rye liquor.

[0055] The rye wine complex enzyme is composed of the following raw materials in parts by weight: pullulanase 3 parts, xylanase 5 parts, β-glucosidase 5 parts, neutral protease 0.5 parts, and lipase 0.15 parts.

[0056] Example 4

[0057] The method is basically the same as in Example 3, except that the rye wine complex enzyme is composed of the following raw materials in parts by weight: pullulanase 1.5 parts, xylanase 4.5 parts, β-glucosidase 5 parts, neutral protease 0.5 parts, and lipase 0.15 parts.

[0058] Comparative Example 1

[0059] The method is basically the same as in Example 3, except that the rye wine complex enzyme is composed of the following raw materials in parts by weight: pullulanase 0.5 parts, xylanase 2 parts, β-glucosidase 5 parts, neutral protease 0.5 parts, and lipase 0.01 parts.

[0060] Comparative Example 2

[0061] The method is basically the same as in Example 3, except that the rye wine complex enzyme is composed of the following raw materials in parts by weight: pullulanase 4 parts, xylanase 6 parts, β-glucosidase 5 parts, neutral protease 0.5 parts, and lipase 0.2 parts.

[0062] Comparative Example 3

[0063] The method is basically the same as in Example 3, except that the rye wine complex enzyme is composed of the following raw materials in parts by weight: pullulanase 3 parts, xylanase 5 parts, β-glucosidase 5 parts, acidic protease 0.5 parts, and lipase 0.15 parts.

[0064] Comparative Example 4

[0065] It is basically the same as Example 3, except that no rye wine complex enzyme is added.

[0066] The calculated yields were as follows: Example 1 had a yield of 58.4%, Example 2 had a yield of 62.3%, Example 3 had a yield of 63.7%, Example 4 had a yield of 69.6%, Comparative Example 1 had a yield of 47.9%, Comparative Example 2 had a yield of 55.2%, Comparative Example 3 had a yield of 60.2%, and Comparative Example 4 had a yield of 44.8%.

[0067] To better illustrate that the rye spirit prepared by the method of this invention has a pleasant aroma, is not spicy or pungent, has a smooth and mellow taste, and a well-balanced flavor, sensory evaluations were performed on Examples 1-4 and Comparative Examples 1-4.

[0068] The following scoring method is proposed with reference to the GB / T33404—2016 standard. The specific scoring criteria are listed in Table 1, and the scoring results are listed in Table 2.

[0069] Table 1. Sensory Scoring Criteria for Rye Spirits

[0070]

[0071] Table 2. Sensory Scoring Criteria for Rye Spirits

[0072]

[0073] The rye wine preparation method provided by this invention uses appropriate amounts of α-amylase and saccharifying enzyme for gelatinization and saccharification, and adds a rye wine complex enzyme preparation to assist fermentation. This reduces the amount of yeast used in production, increases the alcohol content of fermentation, and produces richer flavor compounds, thus improving the quality of the rye wine. The pullulanase, xylanase, and neutral protease in the rye wine complex enzyme are combined to reduce the viscosity of the saccharification liquid, promote yeast growth and reproduction, increase the number of yeast cells, shorten the fermentation time, and improve starch utilization. Lipase helps catalyze the hydrolysis of ester compounds produced during fermentation, generating acids and alcohols, which harmonizes the wine's quality, enhances its aroma and body, and enriches the flavor of the rye wine.

[0074] Where there is no conflict, the above embodiments and features described herein can be combined with each other.

[0075] The above description is only a preferred embodiment of the present invention and is not intended to limit the present invention. Any modifications, equivalent substitutions, improvements, etc., made within the spirit and principles of the present invention should be included within the protection scope of the present invention.

Claims

1. A method for preparing a black wheat soju using a black wheat soju complex enzyme, characterized by, The rye wine complex enzyme is composed of the following raw materials in parts by weight: pullulanase 1.5 to 2 parts, xylanase 3.5 to 5 parts, β-glucosidase 5 parts, neutral protease 0.5 parts, and lipase 0.1 to 0.15 parts. The method includes the following specific steps: S1. Material preparation Weigh an appropriate amount of rye raw material, remove impurities, and grind it to obtain rye flour; S2, Mixing and Pre-cooking Steam the rye flour in boiling water, add water and stir until well mixed to obtain a rye flour slurry; S3, gelatinization Add liquefying enzyme to rye flour slurry and hydrolyze at 70℃~80℃ for 30min~45min to obtain gelatinized product; the liquefying enzyme is α-amylase, and the amount added is 15U / g~20U / g of raw rye flour. S4, Saccharification After the gelatinized material is cooled to 50℃~60℃, add the saccharifying enzyme and mix well. After enzymatic hydrolysis for 60min~90min, the saccharified liquid is obtained. The liquefying enzyme is α-amylase, and the amount added is 15U / g~20U / g of raw rye flour. S5, Fermentation and Distillation Add rye wine complex enzyme to the saccharification liquid and mix well. Inoculate with yeast and ferment at a temperature of 30℃~32℃ for 15~30 days to obtain fermented product. Distill and condense the fermented product to obtain rye wine. The amount of the rye wine complex enzyme added is 0.15% to 0.35% of the mass of the raw rye flour, and the amount of the yeast inoculated is 1% to 2% of the mass of the raw rye flour.

2. The method for preparing rye liquor as described in claim 1, characterized in that, In step S1, the particle size of the rye flour is 25μm~50μm.

3. The method for preparing rye liquor as described in claim 2, characterized in that, In step S2, the boiling time is 30-40 minutes, and the amount of water added is 4-5 times the mass of the raw rye flour.

4. A type of rye liquor, characterized in that, It is prepared by the method described in any one of claims 1-3.

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