A fragrance flavoring agent, its preparation method and application

Abstract

The present invention provides a fragrant flavoring agent, a preparation method and an application thereof, belonging to the technical field of liquor brewing. The fragrant flavoring agent comprises the following components in parts by weight: 5-15 parts of active starter culture, 50-90 parts of wheat flour, 10-30 parts of sorghum flour, and 1-5 parts of viability preservative; wherein, the active starter culture comprises the following components in parts by weight: 0.05-0.63 part of high-temperature Daqu powder, 0.25-1.26 parts of maltose, 0.05-0.25 part of calcium chloride, 0.1-0.63 part of yeast powder, 0.05-0.25 part of lactic acid, and 4.5-11.98 parts of water. By activating, mixed fermentation culture and viability preservation of high-temperature Daqu, the obtained fragrant flavoring agent accumulates more abundant active functional microorganisms, hydrolases, aroma components, fermentation enhancement substances, etc. compared with traditional Daqu. Applying it to liquor fermentation will increase the abundance and balance of aroma components and make the liquor body more mellow and soft.

Description

Technical Field

[0001] The present invention relates to the technical field of Baijiu brewing, and specifically to a fragrance flavoring agent and its preparation method and application. Background Art

[0002] Chinese Baijiu has a long history. With the improvement of living standards, people's consumption requirements for Baijiu have gradually changed. Single-style Baijiu can no longer meet the market demand, and the integration of fragrance types better caters to the development of the modern Baijiu consumption market and the change of Baijiu consumption concepts. At present, major wineries have continuously developed more multi-fragrance Baijiu that meets market demands, and the brewing production process of fragrance-type Baijiu is a typical representative among multi-fragrance Baijiu.

[0003] At present, the traditional Daqu used in the brewing of fragrance-type Baijiu has three major functions: saccharification, fermentation, and aroma generation. The main role of traditional Daqu is to convert the starch in raw materials into fermentable sugars, and then through yeast fermentation to produce ethanol. After ethanol distillation, Baijiu with different alcohol degrees is obtained; the protein in the koji-making raw materials is decomposed and transformed into amino acids, and then through the Maillard reaction, etc., amino acid derivatives, nitrogen-containing compounds such as pyrazines are generated. Macromolecules such as lignin, hemicellulose, and tannin in the koji-making raw materials will also generate relevant Baijiu flavor components through the action of biological enzymes.

[0004] Traditional Daqu is an important invention of the Chinese people. However, due to limitations in the understanding of biology, chemistry, etc., and affected by multiple factors such as the production environment and climate, there are still many deficiencies in traditional Daqu. For example, in the process of Baijiu production, there are objective problems such as a long fermentation cycle, being greatly affected by climate, geography, season, etc., unstable product quality, and large quality differences. Especially in terms of the aroma components of Baijiu, there are also deficiencies in the total amount and types. Summary of the Invention

[0005] Aiming at the deficiencies of the prior art, the present invention provides a fragrance flavoring agent and its preparation method and application. By activating, mixed fermentation culture, and viability preservation of high-temperature Daqu, the obtained fragrance flavoring agent accumulates more abundant active functional microorganisms, hydrolases, aroma components, fermentation enhancement substances, etc. compared with traditional Daqu. Applying it to Baijiu fermentation will increase the abundance and balance of aroma components and make the liquor body more mellow.

[0006] The technical solution of the present invention is as follows:

[0007] A fragrant flavoring agent, comprising the following components by weight: 5-15 parts of active koji, 50-90 parts of wheat flour, 10-30 parts of sorghum flour, and 1-5 parts of viability preservative; wherein, the active koji comprises the following components by weight: 0.05-0.63 parts of high-temperature Daqu powder, 0.25-1.26 parts of maltose, 0.05-0.25 parts of calcium chloride, 0.1-0.63 parts of yeast powder, 0.05-0.25 parts of lactic acid, and 4.5-11.98 parts of water.

[0008] Preferably, the viability preservative comprises the following components by weight: 0.67-4.902 parts of trehalose and 0.098-1 part of glycerol.

[0009] More preferably, a fragrant flavoring agent, comprising the following components by weight: 5 parts of active koji, 50 parts of wheat flour, 30 parts of sorghum flour, and 1 part of viability preservative; wherein, the active koji comprises the following components by weight: 0.05 part of high-temperature Daqu powder, 0.25 part of maltose, 0.05 part of calcium chloride, 0.1 part of yeast powder, 0.05 part of lactic acid, and 4.5 parts of water.

[0010] More preferably, the viability preservative comprises the following components by weight: 0.67 part of trehalose and 0.33 part of glycerol.

[0011] The preparation method of the fragrant flavoring agent is as follows: adding maltose, calcium chloride, yeast powder, lactic acid and water to high-temperature Daqu powder, and activating to obtain active koji; mixing the active koji with sorghum flour and wheat flour for fermentation and culture, and then adding trehalose and glycerol to obtain the fragrant flavoring agent.

[0012] The preparation method of the fragrant flavoring agent comprises the following steps:

[0013] S1, crushing high-temperature Daqu, adding it to the activation solution, activating at 28-32°C for 24-48h to obtain active koji; wherein, the activation solution comprises maltose, calcium chloride, yeast powder, lactic acid and water;

[0014] S2, adding water to sorghum flour, soaking for 60-120min, then heating at 80-100°C for 60-120min, cooling to 25-35°C to obtain pretreated sorghum flour; mixing the active koji obtained in step S1, the pretreated sorghum flour and wheat flour, extruding into koji blocks, culturing for 5-10d, then draining until the water content of the koji blocks is 20-40%, and crushing the koji blocks to obtain koji powder;

[0015] S3, adding trehalose and glycerol to the koji powder obtained in step S2, mixing evenly, compacting, vacuum packaging, and cryo-freezing at -24 to -26°C for 5-7d to obtain the fragrant flavoring agent.

[0016] Preferably, in the step S2, the fineness of the sorghum flour is such that 80-90% of it is 4-8 petals.

[0017] Preferably, in the step S2, the water content of the pretreated sorghum flour is 30-50%.

[0018] Preferably, in the step S2, the specific conditions for culturing for 5-10 d are: culturing at 30-35 °C for 1-3 d, culturing at 40-50 °C for 2-3 d, and culturing at 60-70 °C for 2-4 d.

[0019] Application of the fragrance flavoring agent in the brewing of Chinese liquor.

[0020] Preferably, the application method is to completely replace or partially replace the traditional Daqu.

[0021] More preferably, when completely replacing the traditional Daqu, the addition amount is 50-80% of the added mass of the traditional Daqu.

[0022] Beneficial effects:

[0023] (1) The fragrance flavoring agent provided by the present invention contains enzymes such as glucoamylase, protease, xylanase, ferulic acid esterase, laccase, tannase, etc. The types of enzymes are complete and the activity is high; these enzymes can effectively hydrolyze proteins, starches, pentosans, celluloses, tannins, pectins, and lignins in the raw materials into components such as amino acids, oligosaccharides, hexoses, pentoses, and vanillin, generating precursor substances for main fermentation and flavor-producing fermentation.

[0024] (2) The finished product of the fragrance flavoring agent provided by the present invention adopts low-temperature freezing and vacuum packaging processes, and it is not prone to mildew, insect pests, rodent damage, etc. during storage; the finished product contains moisture, and it can be directly fed into use without pulverization after opening the bag, having the advantages of convenient use and no dust hazard during use.

[0025] (3) The preparation method of the fragrance flavoring agent provided by the present invention is simple and convenient, having good practical application value and broad application prospects. Description of the drawings

[0026] Figure 1 It is the gas chromatography-mass spectrometry detection spectrum of the aroma components of the fragrance flavoring agent;

[0027] Figure 2 It is the gas chromatography-mass spectrometry detection spectrum of the aroma components of the traditional high-temperature Daqu. Specific embodiments

[0028] The following is illustrated with specific examples:

[0029] Description of the source of experimental materials:

[0030] High-temperature Daqu: sourced from Guizhou Jiuzhoudao Liquor Co., Ltd.;

[0031] Sorghum: purchased from the local market in Maotai Town, Guizhou Province;

[0032] Wheat: purchased from the local market in Jinan City, Shandong Province;

[0033] Maltose, calcium chloride, yeast powder, lactic acid, trehalose, glycerol: all purchased from Beijing Hezi Shenggong Technology Co., Ltd.

[0034] Example 1: Preparation of a fragrant flavoring agent

[0035] The fragrant flavoring agent in this example is prepared from the following components according to the weight ratio: 5 parts of active starter culture, 50 parts of wheat flour, 30 parts of sorghum flour, and 1 part of preservation agent. The specific preparation method is as follows (all parts below are by weight):

[0036] S1, Crush 0.05 parts of high-temperature Daqu and add it to the activation solution for activation at 28°C for 24 hours to obtain the active starter culture;

[0037] Among them, the activation solution includes 0.25 parts of maltose, 0.05 parts of calcium chloride, 0.1 parts of yeast powder, 0.05 parts of lactic acid, and 4.5 parts of water.

[0038] S2, Add water to 30 parts of sorghum flour, soak for 60 minutes, then heat at 80°C for 60 minutes, and cool to 25°C to obtain the pretreated sorghum flour. The water content of the pretreated sorghum flour is 45%;

[0039] Mix 5 parts of the active starter culture obtained in step S1, the pretreated sorghum flour, and 50 parts of wheat flour, extrude into koji blocks, and culture for 5 days, including 1 day at 30°C, 2 days at 40°C, and 2 days at 60°C;

[0040] Naturally air-dry and drain until the water content of the koji blocks is 20%, crush the koji blocks to obtain koji powder.

[0041] S3, Add 0.67 parts of trehalose and 0.33 parts of glycerol to the koji powder obtained in step S2, mix evenly, compact, vacuum package, and freeze at -25°C for 5 days to obtain the fragrant flavoring agent.

[0042] Example 2: Preparation of a fragrant flavoring agent

[0043] The fragrant flavoring agent in this example is prepared from the following components according to the weight ratio: 10 parts of active starter culture, 70 parts of wheat flour, 20 parts of sorghum flour, and 3 parts of preservation agent. The specific preparation method is as follows (all parts below are by weight):

[0044] S1, Crush 0.27 parts of high-temperature Daqu and add it to the activation solution for activation at 30°C for 36 hours to obtain the active starter culture;

[0045] Among them, the activation solution includes 0.73 parts of maltose, 0.18 parts of calcium chloride, 0.27 parts of yeast powder, 0.18 parts of lactic acid and 8.37 parts of water.

[0046] S2. Add water to 20 parts of sorghum flour, soak for 90 min, then heat at 90 °C for 90 min, and cool to 30 °C to obtain the pretreated sorghum flour. The water content of the pretreated sorghum flour is 35%.

[0047] Mix 10 parts of the active starter culture in step S1, the pretreated sorghum flour, and 70 parts of wheat flour, extrude into koji blocks, and culture for 8 days, including 2 days of culturing at 32 °C, 3 days of culturing at 45 °C, and 3 days of culturing at 65 °C.

[0048] Naturally air-dry and drain until the water content of the koji blocks is 30%, crush the koji blocks to obtain koji powder.

[0049] S3. Add 2 parts of trehalose and 1 part of glycerol to the koji powder in step S2, mix evenly, compact, vacuum package, and freeze at -24 °C for 6 days to obtain the fragrant flavor agent.

[0050] Example 3: Preparation of a fragrant flavor agent

[0051] The fragrant flavor agent in this example is prepared from the following components according to the weight ratio: 15 parts of active starter culture, 90 parts of wheat flour, 10 parts of sorghum flour, and 5 parts of preservative. The specific preparation method is as follows (the following parts are all in weight):

[0052] S1. Crush 0.63 parts of high-temperature Daqu and add it to the activation solution for activation at 32 °C for 48 h to obtain the active starter culture.

[0053] Among them, the activation solution includes 1.26 parts of maltose, 0.25 parts of calcium chloride, 0.63 parts of yeast powder, 0.25 parts of lactic acid and 11.98 parts of water.

[0054] S2. Add water to 10 parts of sorghum flour, soak for 120 min, then heat at 100 °C for 120 min, and cool to 35 °C to obtain the pretreated sorghum flour. The water content of the pretreated sorghum flour is 50%.

[0055] Mix 15 parts of the active starter culture in step S1, the pretreated sorghum flour, and 90 parts of wheat flour, extrude into koji blocks, and culture for 10 days, including 3 days of culturing at 35 °C, 3 days of culturing at 50 °C, and 4 days of culturing at 70 °C.

[0056] Naturally air-dry and drain until the water content of the koji blocks is 40%, crush the koji blocks to obtain koji powder.

[0057] S3. Add 4.902 parts of trehalose and 0.098 part of glycerol to the koji powder in step S2, mix evenly, compact, vacuum package, and freeze at -26°C for 7 days to obtain the fragrance flavoring agent.

[0058] Experimental Example 1: Comparison of Aroma Components between the Fragrance Flavoring Agent and Traditional High-Temperature Daqu

[0059] Using the detection method of headspace microextraction combined with gas chromatography-mass spectrometry, compare the aroma components of the fragrance flavoring agent prepared in Example 1 and traditional high-temperature Daqu. The operation process is as follows:

[0060] Sample preparation:

[0061] After crushing the fragrance flavoring agent and high-temperature Daqu to 80 - 100 mesh, weigh 0.5 g each and place them in a solid-phase microextraction sampling bottle. Then add 3.0 mL of deionized water and 0.3 g of NaCl, add a magnetic stirrer, seal the sampling bottle, and place it in a 60°C water bath for thermal equilibrium for 15 min. During this period, the magnetic stirring speed is 500 r / min; insert the activated solid-phase microextraction head into the headspace injection bottle through the septum, push out the fiber head so that it is about 5 mm away from the sample liquid surface, perform headspace adsorption for 40 min, quickly remove the extraction head, and immediately insert the extraction head into the injection port of the gas chromatograph for thermal desorption at 250°C for 5 min for injection. Among them, the specification of the solid-phase microextraction head is 75μm CAR / PDMS. Each sample is analyzed in parallel three times.

[0062] Detection method:

[0063] Gas chromatography conditions: Use an Agilent HP-5 capillary column (30 m × 250 μm × 0.25 μm); the carrier gas is high-purity He (99.999%), the flow rate is 1 mL / min, splitless injection; the injection port temperature is 250°C; the temperature program: the initial temperature is 40°C (hold for 5 min), rise to 85°C at a rate of 6°C / min (hold for 1.5 min), then rise to 148°C at a rate of 2.5°C / min (hold for 1 min), and finally rise to 280°C at a rate of 20°C / min (hold for 13.2 min).

[0064] Gas mass spectrometry conditions: EI ionization source, electron bombardment energy 70 eV; ion source temperature 230°C; quadrupole temperature 150°C; mass scanning range 25 - 450 amu; auxiliary temperature 280°C; tuning file stune.u; scan mode Scan.

[0065] The detection results are respectively as Figures 1-2 shown, where Figure 1 is the gas chromatography-mass spectrometry detection spectrum of the aroma components of the fragrance flavoring agent prepared in Example 1, Figure 2 is the gas chromatography-mass spectrometry detection spectrum of the aroma components of traditional high-temperature Daqu. FromFigure 1 and Figure 2 It can be obtained that when the headspace microextraction and gas chromatography-mass spectrometry technology are used to detect the sample, the number of types of aroma components contained in the fragrant flavoring agent detected is significantly larger. Specifically, 68 kinds of aroma components are detected in the fragrant flavoring agent, while only 43 kinds of aroma components are detected in the traditional high-temperature Daqu.

[0066] Experimental Example 2: Comparison of Physicochemical Indexes between Fragrant Flavoring Agent and Traditional High-Temperature Daqu

[0067] The fragrant flavoring agents and traditional high-temperature Daqu prepared in Examples 1 to 3 are detected and compared for physicochemical indexes such as moisture content and enzyme activity. Among them, the detection method refers to the General Analytical Method for Brewing Daqu. The results are shown in Table 1:

[0068] Table 1. Comparison of Physicochemical Indexes between Fragrant Flavoring Agent and High-Temperature Daqu

[0069]

[0070]

[0071] It can be obtained from Table 1 that the enzyme activities of microenzymes such as xylanase, ferulic acid esterase, laccase and tannase in the fragrant flavoring agent are much higher than those in the high-temperature Daqu, which indicates that after the components such as tannin and lignin in the fragrant flavoring agent are enzymatically transformed, more phenolic compounds, syringic acid, vanillic acid, syringaldehyde, 4-ethylguaiacol and other flavor substances will be generated, thus making the wine body present a plump, rich, mellow and delicate flavor; the fermenting power, liquefying power and esterifying power of the fragrant flavoring agent are also higher than those of the traditional Daqu, which shows that its fermentation efficiency is higher; in addition, compared with the traditional high-temperature Daqu, the total number of Bacillus and the total number of yeast in the fragrant flavoring agent are higher, which indicates that the population abundance of microorganisms in the fragrant flavoring agent is higher, and while improving the fermentation efficiency, the generated flavor substances are also more abundant.

Claims

1. A fragrant flavoring agent, characterized in that: The active seed koji is made from the following raw materials in parts by weight: 5-15 parts of active seed koji, 50-90 parts of wheat flour, 10-30 parts of sorghum flour, and 1-5 parts of preservatives; wherein the active seed koji is made from the following raw materials in parts by weight: 0.05-0.63 parts of high-temperature koji powder, 0.25-1.26 parts of maltose, 0.05-0.25 parts of calcium chloride, 0.1-0.63 parts of yeast powder, 0.05-0.25 parts of lactic acid, and 4.5-11.98 parts of water.

2. The aromatic flavoring agent according to claim 1, characterized in that The preservative comprises the following components in parts by weight: 0.67-4.902 parts of trehalose and 0.098-1 part of glycerol.

3. The aromatic flavoring agent according to claim 1, characterized in that It is made from the following raw materials in parts by weight: 5 parts of active seed koji, 50 parts of wheat flour, 30 parts of sorghum flour, and 1 part of preservative; wherein, the active seed koji is made from the following raw materials in parts by weight: 0.05 parts of high-temperature koji powder, 0.25 parts of maltose, 0.05 parts of calcium chloride, 0.1 parts of yeast powder, 0.05 parts of lactic acid, and 4.5 parts of water.

4. The aromatic flavoring agent according to claim 3, characterized in that The preservative comprises the following components in parts by weight: 0.67 parts of trehalose and 0.33 parts of glycerol.

5. The method for preparing the fragrant flavoring agent according to claim 1, characterized in that: Adding maltose, calcium chloride, yeast powder, lactic acid and water to high-temperature Daqu powder, and activating it to obtain active seed koji; mixing the active seed koji with sorghum flour and wheat flour for fermentation, and then adding trehalose and glycerin to obtain a fragrant flavoring agent; The method for preparing the aromatic flavoring agent specifically comprises the following steps: S1, crushing the high-temperature Daqu, adding it into an activation solution and activating it at 28-32°C for 24-48 hours to obtain an active seed koji; wherein the activation solution comprises maltose, calcium chloride, yeast powder, lactic acid and water; S2, adding water to the sorghum flour, soaking for 60-120 minutes, then heating at 80-100° C. for 60-120 minutes, cooling to 25-35° C., and obtaining pretreated sorghum flour; mixing the active seed koji, the pretreated sorghum flour, and the wheat flour in step S1, extruding them into koji blocks, culturing for 5-10 days, then draining the water until the water content of the koji blocks is 20-40%, and crushing the koji blocks to obtain koji powder; S3, adding trehalose and glycerol to the koji powder of step S2, mixing evenly and compacting, vacuum packing, and freezing at -24 to -26°C for 5 to 7 days to obtain a fragrant flavoring agent.

6. The preparation method according to claim 5, characterized in that: In step S2, the fineness of the sorghum flour is: 4 to 8 petals account for 80 to 90%.

7. The preparation method according to claim 5, characterized in that: In step S2, the moisture content of the pretreated sorghum flour is 30-50%.

8. The preparation method according to claim 5, characterized in that: In step S2, the specific conditions for culturing for 5 to 10 days are: culturing at 30 to 35° C. for 1 to 3 days, culturing at 40 to 50° C. for 2 to 3 days, and culturing at 60 to 70° C. for 2 to 4 days.

9. Application of the fragrant flavoring agent according to claim 1 in brewing liquor.

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