A method for increasing the content of polypeptides in Maotai-flavor liquor and improving the flavor

Abstract

The application discloses a method for improving the content of polypeptides in Maotai-flavor liquor and improving the flavor, and belongs to the field of liquor production and food by-product utilization. The method is to mix the alcohol content of Maotai-flavor liquor tail liquor with the fermented grains of Maotai-flavor liquor and the sauce residue of sauce waste, and then distil them, so as to enrich the polypeptides and improve the flavor of Maotai-flavor liquor. The application optimizes the process parameters of mixed distillation liquor under different distillation conditions. A plurality of analysis methods are used to determine the optimal distillation conditions, so that the polypeptide concentration of the mixed distillation liquor is 912.6 mg / L. In addition, it is found that the aroma of the sauce residue is odor compatible with the sauce aroma of the fermented grains of Maotai-flavor liquor, the problem of high acidity of the Maotai-flavor liquor of poor quality is solved, and the sauce style of the Maotai-flavor liquor is enhanced. The application provides a new idea for breaking through the difficulty of low content of polypeptides in liquor, and provides a new way for improving the quality of liquor, creating healthy liquor and developing healthy food.

Description

TECHNICAL FIELD

[0001] The present application relates to a method for increasing the content of polypeptides and improving the flavor of Maotai-flavor liquor, belonging to the field of liquor production and food by-product utilization. BACKGROUND

[0002] Polypeptides are small molecular protein substances composed of two or more amino acid units, which have the characteristics of high activity, strong tissue permeability, and weak immunogenicity. It is believed that polypeptides can play a regulatory activity on the human body, and have stronger efficacy and lower cytotoxicity. Polypeptides are important components of functional foods that play a health role. It has been reported that biologically active polypeptides are also contained in liquor. Recently, a biologically active polypeptide RNH (Arg-Asn-His) with anticancer activity and antioxidant activity was detected in Chinese liquor, with a content of 18.78±0.34 μg / L. The team of Wu Jihong first isolated an antioxidant active peptide PHP (Pro-His-Pro) from Chinese liquor, with a content of (66.524±5.769 μg / L) in the liquor. The experimental results showed that PHP effectively expressed antioxidant activity through the Nrf2 pathway. AKRA (Ala-Lys-Arg-Ala) isolated from liquor also has similar antioxidant activity to PHP, with a content of (8.497±0.753 μg / L). There are many biologically active peptides in liquor, and polypeptides interact with flavor substances, but their contents are in the microgram level, which is difficult to study and utilize. This is a recognized problem in the field of polypeptides in liquor. Polypeptides have high boiling points, and may enter the liquor body due to the effect of mist entrainment during distillation. In addition, it has been found that the brewing time and distillation time of liquor are positively correlated with the content of polypeptides and amino acids in liquor. The reason is that large molecular polypeptides have very high boiling points and are difficult to be distilled out during distillation, while small molecular peptides may enter the liquor body due to the effect of mist entrainment during distillation. Therefore, increasing the content of small molecular peptides in raw materials during the brewing process of liquor to increase the content of polypeptides in liquor may be one of the ways to solve the problem of the scarcity of polypeptides in liquor.

[0003] Maotai-flavor liquor, such as Maotai and Langjiu, provides a soy sauce-like taste, full-bodied, and long-lasting aroma. The main representative aroma compounds are phenolic compounds, mainly ligustilide and syringic acid, as well as a small amount of amino acids, acids and esters. Maotai-flavor liquor has not only become a product, but also attracted the attention of investment stocks and economic market. In recent years, China has begun to stir up a "Maotai liquor fever". However, the low yield and uneven quality have become the bottleneck of the development of Maotai-flavor liquor industry, the main reason is that the process of Maotai-flavor liquor is to take highland barley, wheat and water as raw materials, without adding edible alcohol or non-alcoholic fermentation flavor substances, through high-temperature fermentation and distillation to produce. It has the process characteristics of "12987", "1" is the production cycle of one year, "2" is twice feeding, "9" is 9 times cooking, "8" is 8 times fermentation, and "7" is 7 times distillation. It is generally believed that the first and second rounds of liquor are very astringent, and the Maotai-flavor style is not obvious, the third, fourth and fifth rounds of base liquor are usually of good quality, while the sixth and seventh rounds of liquor are of poor quality, with bitter and burnt taste. The seventh round of raw materials cannot be used continuously. The problems of Maotai-flavor liquor are high cost and low yield caused by long production cycle, and secondly, affected by the special production process, the quality of part of the rounds of Maotai-flavor liquor is poor, which needs to be further adjusted or discarded, resulting in further reduction of yield and waste. SUMMARY

[0004] In order to solve one or more of the above problems, the present application adopts the method of mixing distillation of Maotai-flavor liquor fermented grains and soy sauce production process waste residue, enriches polypeptides, and improves the style quality of the poor flavor round liquor. First, the mixture of fermented grains and soy sauce residue increases the content of small molecular peptides in the raw materials, so that small molecular peptides are more easily brought into the liquor body by the action of mist entrainment. Secondly, the problem of poor quality of part of the rounds of Maotai-flavor liquor is solved, which can perhaps improve the yield of Maotai-flavor liquor and reduce the waste of raw materials in the production process. Importantly, this study provides a new way out for the breakthrough of the low content of liquor body polypeptides in the field of liquor polypeptides, and provides a new way for improving liquor quality, creating healthy liquor and developing healthy food.

[0005] A method for improving the content of polypeptides in Maotai-flavor liquor and improving the flavor, comprising the following steps:

[0006] Step one, obtain Maotai-flavor liquor tail liquor, dilute with water to obtain a distillation substrate solution;

[0007] Step two, obtain soy sauce waste residue, mix it with Maotai-flavor liquor fermented grains, and place it in a distillation container;

[0008] Step three, pour the distillation substrate solution into the distillation container in small amounts and multiple times to ensure that the lees and fermented grains remaining in the container opening are washed down, start the distillation device, turn on the cooling water, and distill;

[0009] Step four, collect the distillate, cool to room temperature, and store in bottles.

[0010] In one embodiment, the Maotai-flavor liquor cocktail in step one can be the cocktail of the first round, the second round, the sixth round, or the seventh round in the production process of Maotai-flavor liquor.

[0011] In one embodiment, the production of Maotai-flavor liquor is as follows: using highland barley, wheat, and water as raw materials, without adding edible alcohol or non-alcoholic fermentation to produce flavor substances, and through high-temperature fermentation and distillation to produce Maotai-flavor liquor; the production process has the characteristics of "12987", "1" represents one year of production cycle, "2" represents two times of feeding, "9" represents nine times of cooking, "8" represents eight times of fermentation, and "7" represents seven times of distillation.

[0012] In one embodiment, the two feedings in the production of Maotai-flavor liquor are as follows: lower sand, including highland barley crushing, grain moistening, grain steaming, koji mixing, pit fermentation, and pit fermented grains taking; sand making, including highland barley crushing, grain moistening, grain steaming, koji mixing, pit fermentation, pit fermented grains taking, distillation, and then jar filling, wherein the grain steaming of the lower sand is mixed with the pit fermented grains taken from the same round of lower sand at a ratio of 1:1, and then the mixture is cooked.

[0013] In one embodiment, the alcohol concentration of the cocktail in step one is 40-50% (v / v).

[0014] In one embodiment, the water in step one is deionized water.

[0015] In one embodiment, the alcohol concentration of the distillation substrate solution in step one is 35-45% (v / v).

[0016] In one embodiment, the lees refer to the solid residues produced after the fermentation, oil extraction, or oil pouring of the raw materials for brewing soy sauce.

[0017] In one embodiment, the process of brewing soy sauce includes: open-air fermentation of soybeans after koji mixing, separation of soy sauce and soy sauce residue after fermentation is completed, and the soy sauce residue is taken from the soy sauce residue.

[0018] In one embodiment, the fermented grains of Maotai-flavor liquor in step two are taken from the fermented grains of the same round as the cocktail.

[0019] In one embodiment, the lees in step two accounts for 45-50% (w / w) of the total amount of lees and Maotai-flavor liquor fermented grains.

[0020] In one embodiment, in step three, the cooling water temperature is preferably lower than 15°C.

[0021] In one embodiment, in step three, the distillation time is 50-70 min.

[0022] The above method is applied in production of Maotai-flavor liquor.

[0023] A Maotai-flavor liquor is prepared by the above method.

[0024] The present application has the following advantages:

[0025] (1) The present application adopts the method of mixing distillation of the fermented grains of Maotai-flavor liquor and the soy sauce production process waste residue, which solves the problems of low polypeptide content in the existing Maotai-flavor liquor, the non-rich aroma of the part of the liquor batches, the inability to fully utilize the brewing raw materials, and the high cost. The aroma of soy sauce and the aroma of the fermented grains of Maotai-flavor liquor achieve odor affinity, which enhances the Maotai-flavor liquor style and improves the problem of high acidity of the poor quality batches.

[0026] (2) The method of the present application is low in cost, energy-saving and environmentally friendly. A large amount of soybean protein and polypeptides in the soy sauce residue are not utilized. The present application can effectively utilize the by-products of soy sauce production, improve the utilization rate of by-products of soy sauce process, open up a new use of soy sauce production by-products, and realize the high-value cyclic utilization of the fermented grains of Maotai-flavor liquor by-products, thereby promoting the implementation of the concept of ecological brewing in all aspects of brewing production.

[0027] (3) The process of the present application is simple and does not require complex equipment investment, only simple equipment is needed.

[0028] (4) The distilled liquor prepared by the present application has a high polypeptide concentration (912.6 mg / L), and LPF (Leu-Pro-Phe), PLF (Pro-Leu-Phe), LLY (Leu-Leu-Tyr), YVP (Tyr-Val-Pro), and LYP (Leu-Tyr-Pro) have been identified from the distilled liquor, which are polypeptides with biological activity functions, can capture free oxygen free radicals, have good antihypertensive activity, and can act as alpha-glucosidase inhibitors to play an antidiabetic effect. BRIEF DESCRIPTION OF DRAWINGS

[0029] In order to more clearly illustrate the technical solutions in the embodiments of the present application, the drawings needed in the embodiment description will be briefly introduced. Obviously, the drawings in the following description are only some embodiments of the present application, and other drawings can be obtained by those skilled in the art without creative labor.

[0030] Figure 1is a processing process schematic diagram of the present application;

[0031] Figure 2 is an LCMS / MS parent ion flow chart of polypeptides identified in the mixed distilled liquor obtained by the method of the present application;

[0032] Figure 3 is a GCMS chromatogram of volatile flavor substances in the mixed distilled liquor obtained by the method of the present application;

[0033] Figure 4 is an electronic nose, electronic tongue and sensory evaluation chart of the mixed distilled liquor obtained by the method of the present application; A is a comparison chart of the smell of the mixed distilled liquor and the commercially available liquor of Jiang-flavor liquor; B is a comparison chart of the taste of the mixed distilled liquor and the commercially available liquor of Jiang-flavor liquor; C is a comparison chart of the sensory evaluation of the mixed distilled liquor and the commercially available liquor of Jiang-flavor liquor. DETAILED DESCRIPTION

[0034] The examples given below are intended to further illustrate the present application, but are not to be construed as limiting the scope thereof; some non-essential improvements and adjustments made by those skilled in the art to the present application based on the content of the present application described above shall still fall within the scope of protection of the present application.

[0035] In the process, the finished Jiang-flavor liquor, tail liquor and fermented grains are all purchased from the same batch of liquor produced by Hunan Xiangjiao Liquor Co., Ltd., and the product name of the finished Jiang-flavor liquor is Kaikou Xiaohao Jiang-flavor liquor, hereinafter referred to as commercially available liquor.

[0036] Example 1

[0037] The method for improving the content of polypeptides and improving the flavor of Jiang-flavor liquor of the present application is to mix and distill the fermented grains of Jiang-flavor liquor and the soy sauce residues, and the process flow is as shown in Figure 1 The specific steps are as follows:

[0038] First step, take the tail liquor of the second round of Jiang-flavor liquor, dilute with deionized water, and prepare 200 mL of distillation substrate solution with an alcohol concentration of 37%.

[0039] Second step, take 50 g of soy sauce residues, mix it with 50 g of the second round of Jiang-flavor liquor fermented grains, and place it in a distillation container.

[0040] Third step, pour 200 mL of distillation substrate solution into the distillation container in small amounts and multiple times, make sure to flush the soy sauce residues and fermented grains remaining in the container mouth, start the distillation device, and turn on the cooling water (the cooling water temperature should be lower than 15°C), and distill for 55 min.

[0041] Fourth step, collect the distillation fraction, cool it to room temperature, and store it in a bottle.

[0042] The structure of polypeptides in the above prepared mixed distilled liquor is identified by LCMS / MS, and the results are as shown inFigure 2 LPF (Leu-Pro-Phe), PLF (Pro-Leu-Phe), LLY (Leu-Leu-Tyr), YVP (Tyr-Val-Pro), LYP (Leu-Tyr-Pro) have been identified from the above-mentioned preparation of mixed liquor, which are polypeptides with biological activity, capturing free oxygen radicals, having good antihypertensive activity, and as alpha-glucosidase inhibitors, playing an anti-diabetic effect.

[0043] The above-mentioned preparation of mixed liquor was detected by GCMS, and the chromatogram is shown in Figure 3

[0044] The main volatile substances of Example One are shown in Table 1.

[0045] Table 1 Main volatile compounds

[0046]

[0047] Pyrazines are the main body of the aroma of Maotai-flavor liquor, which has an important contribution to the formation of Maotai-flavor liquor. Tetramethylpyrazine has a special soybean fermentation aroma. As can be seen from the table, the content of tetramethylpyrazine in Example One is increased by 34% compared with cocktail; 2-(3-methylbutyl)-3,5-dimethylpyrazine is increased by 21% in Example One compared with cocktail; 2-acetyl-5-methylfuran has strong sweet, nut, mold and caramel-like aroma, with hay-like and coumarin-like aroma, which has a significant effect on the aroma of Maotai-flavor liquor. In Example One, the relative content of 2-acetyl-5-methylfuran is 39%, while there is no 2-acetyl-5-methylfuran in cocktail; ethyl octanoate has fruit aroma, with pineapple and apple-like aroma, which is one of the main aroma components of Maotai-flavor liquor. The content of ethyl octanoate in Example One is increased by 40% compared with cocktail.

[0048] Example Two

[0049] Different from Example One, the alcohol concentration of the distillation substrate solution in the first step is configured as 35% and 45% respectively, and other conditions are the same as Example One.

[0050] Example Three

[0051] Different from Example One, the distillation time in the third step is 50 min, 60 min and 70 min respectively, and other conditions are the same as Example One.

[0052] Example Four

[0053] The specific process and results of single factor analysis (SFA), Plackett-Burman (PB), and response surface method analysis (RSMA)​

[0054] The ratio of sauce residue (10%, 20%, 30%, 40%, 50%) (w / w), distillation temperature (60°C, 70°C, 80°C, 90°C, 100°C), distillation time (40 min, 50 min, 60 min, 70 min, 80 min), alcohol concentration of substrate solution (30%, 35%, 40%, 45%, 50%) (v / v) were used as optimization parameters to obtain mixed distillation liquor under different optimization parameters, and the polypeptide concentration and total acid and total ester concentrations were determined.

[0055] According to the results of single factor experiment, two levels of each factor were selected, N=12 was selected by Design Expert 8.0 software, and PB experimental design was used. Distillation temperature (X1), distillation time (X3), alcohol concentration of substrate solution (X5), ratio of sauce residue (X7) and three virtual variables X2, X4, X6 were screened, and two levels of high level (+1) and low level (-1) were selected for each factor, wherein the high level was 1.5 times of the low level, and the polypeptide concentration was used as an index to design the experiment.

[0056] On the basis of PB experiment, the effects of distillation time, distillation temperature and sauce residue ratio on polypeptide concentration were investigated, and the optimal distillation process conditions were further studied by response surface method. The optimal process conditions were obtained by Design Expert 8.0 statistical analysis, when the distillation time was 54.61 min, the alcohol concentration of substrate solution was 37.26%, and the addition of sauce residue was 50%, the predicted polypeptide concentration of mixed distillation liquor was 925.593 mg / L, and the experimental verification under this condition showed that the polypeptide of mixed distillation liquor was 912.6 mg / L, which was basically consistent with the predicted value.

[0057] Comparative Example 1

[0058] The difference between Example 1 and Comparative Example 1 is that in the second step, the ratio of sauce residue is 40% (w / w), and the other conditions are the same as Example 1.

[0059] Comparative Example 2

[0060] The difference between Example 1 and Comparative Example 2 is that in the first step, the alcohol concentration of the distillation substrate solution is configured as 30%, and the other conditions are the same as Example 1.

[0061] Comparative Example 3

[0062] The difference between Example 1 and Comparative Example 3 is that in the first step, the alcohol concentration of the distillation substrate solution is configured as 50%, and the other conditions are the same as Example 1.

[0063] Comparative Example 4

[0064] The difference between Example 1 is that the distillation time is 40 min, and other conditions are the same as Example 1.

[0065] Comparative Example 5

[0066] The difference between Example 1 is that the distillation time is 75 min, and other conditions are the same as Example 1.

[0067] Comparative Example 6

[0068] The difference between Example 1 is that no sauce residue is added, and other conditions are the same as Example 1.

[0069] The polypeptide content and sensory evaluation results of the liquor prepared in each example and comparative example are analyzed, wherein the sensory evaluation standard is shown in Table 2, and the score is shown in Table 3.

[0070] Figure 4 The electronic nose, electronic tongue and sensory evaluation diagram of the mixed distillation liquor obtained in Example 1 are shown in the figure; A is the smell comparison diagram of the mixed distillation liquor and the commercially available sauce liquor; B is the taste comparison diagram of the mixed distillation liquor and the commercially available sauce liquor; C is the sensory comparison diagram of the mixed distillation liquor and the commercially available sauce liquor. It is found that the aroma of sauce residue and the sauce aroma of sauce liquor mash reach the smell affinity, improve the problem of higher acidity of the quality worse round of sauce type liquor, and enhance the sauce style and taste.

[0071] Sensory evaluation:

[0072] All samples were evaluated by trained sensory panelists according to ISO13299: 2016. The evaluators received extensive training in descriptive sensory analysis. Based on the differences in their ability to distinguish the differences in aroma of different samples, 20 people were selected from 40 candidates as a sensory evaluation team (10 men and 10 women, aged 22-31 years old) to vote on the appearance, aroma, taste and flavor of the product. The evaluators were asked to sip the sample (2 mL), score the product within 10 s on a 5-point scale, then spit out the sample, rinse with distilled water, and wait at least 10 min between two samplings. All experiments were repeated 3 times for each sample to ensure the accuracy of the results. In each test session, samples were randomly presented to each evaluator. All sensory perceptions were carried out in an independent temperature-controlled (20-25°C) tasting room, and all evaluators participating in the study obtained written informed consent.

[0073] Table 2 Sensory evaluation standard

[0074]

[0075]

[0076] Table 3 Polypeptide content and sensory evaluation score of liquor prepared in each example and comparative example

[0077]

[0078] The above descriptions are only the preferred embodiment of the application, not intended to limit the application and any modification, equivalent replacement, improvement, etc. made within the spirit and principle of the application shall be included in the protection scope of the application.

Claims

1. A method for increasing the content of polypeptides in Maotai-flavor liquor and improving the flavor, characterized in that, Comprising the following steps: Step one, obtain sauce-flavor liquor tail liquor, dilute with water to obtain a distillation substrate solution; Step two, obtain sauce residue from sauce-making, mix it with sauce-flavor liquor fermented grains, and place them in a distillation container; Step three, pour the distillation substrate solution into the distillation container in small amounts and multiple times to ensure that the sauce residue and fermented grains remaining in the container mouth are washed down, start the distillation device, turn on the cooling water, and distill; Step four, collect the distillation fraction, cool it to room temperature, and store it in a bottle; In step one, the alcohol concentration of the distillation substrate solution is 35-45% v / v; In step two, the sauce residue refers to the solid residue produced after the fermentation, oil extraction or oil pouring of the raw materials for making soy sauce; the sauce residue accounts for 45-50% w / w of the total amount of sauce residue and sauce-flavor liquor fermented grains; In step three, the distillation time is 50-70 min.

2. The method of claim 1, wherein, The sauce-flavor liquor tail liquor in step one is the second round tail liquor in the production process of sauce-flavor liquor.

3. The method of claim 2, wherein, The production of sauce-flavor liquor is a process in which highland barley, wheat and water are used as raw materials, no edible alcohol or non-alcoholic fermentation flavoring substances are added, and high-temperature fermentation and distillation are carried out; it has the process characteristics of "12987", "1" is the production cycle of one year, "2" is twice of feeding, "9" is nine times of cooking, "8" is eight times of fermentation, and "7" is seven times of distillation.

4. The method of claim 1, wherein, In step one, the alcohol concentration of the tail liquor is 40-50% v / v.

5. The use of the method of any one of claims 1-4 in the production of sauce-flavor liquor.

6. A Jiangxiang Baijiu, characterized in that, Prepared by the method of any one of claims 1-4.

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