Method for preparing Luzhou-flavor liquor by combining ultrahigh pressure treatment with steam explosion technology
Through ultra-high pressure treatment and steam blasting technology, high molecular weight black essence is generated, which solves the problem of unfriendliness of white wine to people with hypertension, significantly reduces blood pressure and improves the health care effect of white wine.
Patent Information
- Application Number
- CN202411318202.0
- Authority / Receiving Office
- CN · China
- Patent Type
- Applications(China)
- Current Assignee / Owner
- Filing Date
- 2024-09-20
- Publication Date
- 2024-12-17
AI Technical Summary
The existing liquor is not friendly to people with hypertension, and there are few researches on the precise generation of high molecular weight black essence, which leads to its low content in liquor and inability to effectively lower blood pressure.
Ultra-high pressure treatment combined with steam blasting technology is used to process the raw materials of grain to produce high molecular weight black essence, thereby reducing the irritation of the contraction of the wine on blood vessels, including treating the raw materials under ultra-high pressure of 200-500 Mpa before cooking 10 -20 minutes, and then treated at a steam high pressure of 0.15-0.65 Mpa for 30 seconds to 45 seconds to promote the reaction of starch and amino acids to produce high molecular weight black essence.
It significantly increases the production amount of high molecular weight black essence in liquor, significantly reduces blood pressure, improves the adaptability of liquor to the hypertensive population, and enhances the flavor style of the liquor.
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Abstract
Description
Technical Field
[0001] The invention belongs to the technical field of food processing, and in particular relates to a method for preparing Luzhou-flavor liquor by combining ultra-high pressure treatment with steam explosion technology. Background Art
[0002] After the human body consumes liquor, alcohol will increase the excitability of the sympathetic nerves and cause the heart rate to accelerate and blood pressure to rise. Therefore, a large number of people will feel dizzy after drinking. At the same time, long-term drinking will also cause vasoconstriction, which will further increase the resistance to blood circulation and induce symptoms of hypertension. Vasoconstriction is caused by the action of angiotensin converting enzyme ACE in the body. Angiotensin converting enzyme ACE converts angiotensin I in plasma into angiotensin II, thereby strengthening the contraction of the myocardium and causing an increase in blood pressure. Therefore, liquor products are very unfriendly to people with hypertension. Therefore, how to reduce the damage of liquor to the body's blood vessels and improve the health care effect has always been the goal pursued by technicians in this field.
[0003] Melanoidins, as the final product of the Maillard reaction, are brown or brown polymers that are finally generated after a series of reactions such as cyclization, dehydration, anti-aldehyde, rearrangement, isomerization and condensation when carbonyl compounds (sugars) react with amino compounds (amino acids, peptides, proteins, etc.) in the Maillard reaction. Melanoidins have a variety of physiological activities such as antioxidant, antibacterial, prebiotic and anti-tumor effects, and have great application prospects in the food, medicine and cosmetics industries. In particular, in recent years, it has been found that melanoidins have the function of inhibiting the activity of angiotensin-converting enzyme ACE, and high molecular weight melanoidins have a stronger ability to inhibit ACE. Therefore, the intake of high molecular weight melanoidins by the human body can significantly reduce blood pressure values. However, there are few studies on the precise generation of melanoidins of different molecular weights in the existing technology. Therefore, if a liquor rich in high molecular weight melanoidins can be provided, it will undoubtedly effectively improve consumers' acceptance of liquor products, and further develop the consumer market of liquor. Summary of the invention
[0004] In view of the shortcomings of the prior art, the purpose of the present invention is to provide a method for preparing Luzhou-flavor liquor by combining ultra-high pressure treatment with steam explosion technology. The present invention further develops the process of traditional grain raw material fermentation and liquor making, so that the grains can effectively generate high molecular weight melanoidins during the liquor making process, thereby greatly reducing the contraction and irritation of alcohol to human blood vessels, and effectively preventing the occurrence of high blood pressure caused by drinking.
[0005] To achieve the above object, the present invention provides the following technical solutions: A method for preparing Luzhou-flavor liquor by combining ultra-high pressure treatment with steam explosion technology, wherein the moistened raw materials are treated at an ultra-high pressure of 200-500 MPa for 10-20 minutes before steaming, and then treated at a steam high pressure of 0.15-0.65 MPa for 30 seconds.
[0006] Preferably, the moistened raw materials are treated at an ultra-high pressure of 200 MPa for 10 minutes before steaming, and then maintained at a high pressure of 0.15 MPa for 45 seconds.
[0007] Preferably, the moistened raw materials are treated at an ultra-high pressure of 200 MPa for 15 minutes before steaming, and then treated at a high pressure of 0.3 MPa steam for 30 seconds.
[0008] Preferably, the moistened raw materials are treated at an ultra-high pressure of 300 MPa for 12 minutes before steaming, and then treated at a high pressure of 0.4 MPa steam for 42 seconds.
[0009] Preferably, the moistened raw materials are treated at an ultra-high pressure of 300 MPa for 12 minutes before steaming, and then treated at a high pressure of 0.45 MPa for 45 seconds.
[0010] Preferably, the moistened raw materials are treated at an ultra-high pressure of 400 MPa for 15 minutes before steaming, and then treated at a high pressure of 0.55 MPa for 45 seconds.
[0011] Preferably, the moistened raw materials are treated at an ultra-high pressure of 500 MPa for 15 minutes before steaming, and then treated at a high pressure of 0.55 MPa for 45 seconds.
[0012] Preferably, the raw materials include the following components in mass ratio: Corn 5-10%, wheat 15-20%, glutinous rice 15-20%, rice 25-30%, and the rest is sorghum.
[0013] Preferably, the components of the raw materials are mixed according to the ratio, and then subjected to sequential crushing, moistening, mixing, ultra-high pressure treatment, and steam high-pressure treatment, and then steamed at normal pressure for 55-60 minutes, and high-temperature Daqu is added at 9-12wt% of the material, and then fermented at 15-19°C for 60-180d, and finally mixed steaming and distillation is performed to obtain the Luzhou-flavor liquor.
[0014] The applicant found that when the grain raw materials for brewing wine were subjected to different ultra-high pressure treatments combined with steam explosion treatments, the grain raw materials would produce more high molecular weight melanoidins (≥100kDa) during the later processes of cooking, adding high-temperature Daqu fermentation and distillation. However, for grains that were not treated with ultra-high pressure treatment and steam explosion, the content of high molecular weight melanoidins in the later produced wine was extremely low.
[0015] This is because ultra-high pressure treatment will release more amino acids in starch-based cereal raw materials, and at the same time enhance the gelatinization properties of starch, thereby causing more amylose to dissolve. The subsequent steam explosion treatment (i.e., steam high-pressure treatment) will further degrade the branched starch in the starch after the amylose has been dissolved, and generate more small-molecule amylose chains. The combination of the two technologies allows more amylose and amino acids to dissolve. Amylose is mainly in the shape of a straight chain composed of α-1,4 glycosidic bonds. Its structure allows more functional groups to be exposed and greatly reduces the steric hindrance effect. Therefore, the contact probability between linear starch and amino acids is greatly increased, and the reaction efficiency is greatly improved under high pressure, thereby generating high molecular weight melanoidins. High molecular weight melanoidins have a great effect on Zn in ACE. 2+ The chelating ability is stronger, and the activity of ACE can be effectively inhibited, thereby significantly reducing the body's blood pressure and offsetting the negative effect of alcohol on increased blood pressure. Therefore, the liquor prepared by the present invention is very friendly to the hypertensive group.
[0016] It should be noted that in the method of the present invention, except for the ultra-high pressure treatment and steam high pressure treatment of the grain raw materials before cooking, the other brewing steps can be carried out according to the existing Luzhou-flavor liquor production process. Of course, the selection of the composition ratio of the grain raw materials in this application, on the one hand, limits the flavor style of the later wine, and on the other hand, different grain raw materials have different tannins, fats, starches, etc., resulting in different fermentation power, lipification power, and saccharification power during liquor fermentation. DETAILED DESCRIPTION
[0017] In order to make the purpose, technical solution and advantages of the present invention more clearly understood, the present invention is further described in detail below in conjunction with specific embodiments. It should be understood that the specific embodiments described herein are only used to explain the present invention and are not used to limit the present invention.
[0018] The mass proportions of the cereal raw materials used in the following examples and comparative examples are as follows: Sorghum 30%, rice 27%, glutinous rice 18%, wheat 17% and corn 8%.
[0019] In the following steps: The crushing refers to crushing the grain raw materials into four, six or eight petals through a hammer mill; The moistening means adding 30-40wt% of the raw material into hot water above 95°C and soaking for 60 minutes; The ingredients are prepared by preliminarily stirring and mixing the moistened grain raw materials with a low-speed stirrer for 20-30 minutes; The stirring is to mix the batched grain raw materials with the fermented grains, and then stir at a low speed for 20-30 minutes to make the materials and the fermented grains further uniform. At the same time, the material resistance will be reduced due to the batching procedure in the above step, so as to prevent the heating generated by stirring; The steaming process is to mix the stirred grain raw materials and the fermented grains evenly and then put them into a steamer to steam the grains and fermented grains, and the steaming temperature is greater than 100°C; The fermentation is to cool the cooked grain raw materials and mix them with high-temperature Daqu, and ferment them in a cellar at a temperature of 15-19°C for 60-180 days; The distillation is to use a mixed steaming and mixed burning process on the fermented grain raw materials, steaming grain and distilling wine at the same time, steaming at normal pressure for 55-60 minutes; the steaming pressure is 0.1-0.3Mpa, and the temperature is 105℃-108℃. Example 1
[0020] A method for preparing Luzhou-flavor liquor by combining ultra-high pressure treatment with steam explosion technology comprises the following steps: taking grain raw materials of corresponding proportion, crushing, moistening, batching and stirring them, treating them under an ultra-high pressure of 200 MPa for 10 minutes, maintaining the pressure at a steam pressure of 0.15 MPa for 45 seconds, steaming them at normal pressure for 60 minutes, mixing 9wt% of the steamed materials with high-temperature Daqu for fermentation for 60 days, and finally distilling them to obtain Luzhou-flavor liquor.
[0021] The content of high molecular weight melanoidin in the Luzhou-flavor liquor is 239.43 g·kg -1 dw; ACE inhibition rate is 66.61%. Example 2
[0022] A method for preparing Luzhou-flavor liquor by combining ultra-high pressure treatment with steam explosion technology comprises the following steps: taking grain raw materials of corresponding proportion, crushing, moistening, batching and stirring them, treating them under an ultra-high pressure of 200 Mpa for 15 minutes, maintaining the pressure at a steam pressure of 0.3 Mpa for 30 seconds, steaming them at normal pressure for 80 minutes, mixing 9wt% of the steamed materials with high-temperature Daqu for fermentation for 90 days, and finally distilling them to obtain Luzhou-flavor liquor.
[0023] The content of high molecular weight melanoidin in the Luzhou-flavor liquor is 330.69 g·kg -1 dw; ACE inhibition rate is 81.88%. Example 3
[0024] A method for preparing Luzhou-flavor liquor by combining ultra-high pressure treatment with steam explosion technology comprises the following steps: taking grain raw materials of corresponding proportion, crushing, moistening, batching and stirring them, treating them under an ultra-high pressure of 300 Mpa for 12 minutes, maintaining the pressure at a steam pressure of 0.4 Mpa for 42 seconds, steaming them at normal pressure for 80 minutes, mixing 12 wt % of the steamed materials with high-temperature Daqu for fermentation for 120 days, and finally distilling them to obtain Luzhou-flavor liquor.
[0025] The content of high molecular weight melanoidin in the Luzhou-flavor liquor is 380.51 g·kg -1 dw; ACE inhibition rate is 92.11%. Example 4
[0026] A method for preparing Luzhou-flavor liquor by combining ultra-high pressure treatment with steam explosion technology comprises the following steps: taking grain raw materials of corresponding proportion, crushing, moistening, batching and stirring them, treating them under an ultra-high pressure of 300 MPa for 12 minutes, maintaining the pressure at a steam pressure of 0.45 MPa for 45 seconds, steaming them at normal pressure for 60 minutes, mixing 9wt% of the steamed materials with high-temperature Daqu for fermentation for 60 days, and finally distilling them to obtain Luzhou-flavor liquor.
[0027] The content of high molecular weight melanoidin in the Luzhou-flavor liquor is 347.17 g·kg -1 dw; ACE inhibition rate was 86.18%. Example 5
[0028] A method for preparing Luzhou-flavor liquor by combining ultra-high pressure treatment with steam explosion technology comprises the following steps: taking grain raw materials of corresponding proportion, crushing, moistening, batching and stirring them, treating them under an ultra-high pressure of 400 MPa for 15 minutes, maintaining the pressure at a steam pressure of 0.55 MPa for 45 seconds, steaming them at normal pressure for 60 minutes, mixing 12 wt% of the steamed materials with high-temperature Daqu for fermentation for 180 days, and finally distilling them to obtain Luzhou-flavor liquor.
[0029] The content of high molecular weight melanoidin in the Luzhou-flavor liquor is 420.15 g·kg -1 dw; ACE inhibition rate is 95.44%. Example 6
[0030] A method for preparing Luzhou-flavor liquor by combining ultra-high pressure treatment with steam explosion technology comprises the following steps: taking grain raw materials of corresponding proportion, crushing, moistening, batching and stirring them, treating them under an ultra-high pressure of 500 MPa for 20 minutes, maintaining the pressure at a steam pressure of 0.65 MPa for 45 seconds, steaming them at normal pressure for 60 minutes, mixing 9wt% of the steamed materials with high-temperature Daqu for fermentation for 60 days, and finally distilling them to obtain Luzhou-flavor liquor.
[0031] The content of high molecular weight melanoidin in the Luzhou-flavor liquor is 410.38 g·kg -1 dw; ACE inhibition rate is 93.84%. Comparative Example 1 Take the grain raw materials of corresponding proportion, grind, moisten, mix and stir them, then cook them at normal pressure for 60 minutes, then mix 11wt% of the cooked materials into high-temperature Daqu for fermentation for 180 days, and finally distill to obtain Luzhou-flavor liquor.
[0032] The content of high molecular weight melanoidin in the Luzhou-flavor liquor is 33.78 g·kg -1 dw; ACE inhibition rate is 9.65%. Comparative Example 2
[0033] Take the grain raw materials of corresponding proportion, grind, moisten, mix and stir them, then cook them at normal pressure for 60 minutes, then mix 11wt% of the cooked materials into high-temperature Daqu for fermentation for 60 days, and finally distill to obtain Luzhou-flavor liquor.
[0034] The content of 30-50 kDa melanoidins in the Luzhou-flavor liquor is 23.18 g·kg -1 dw ; The content of high molecular weight melanoidin is 0.56 g·kg -1 dw ACE inhibition rate is 3.65%. Comparative Example 3
[0035] Take the grain raw materials of corresponding proportion, grind, moisten, mix and stir them, then cook them at normal pressure for 60 minutes, then mix 9wt% of the cooked materials into high-temperature Daqu for fermentation for 60 days, and finally distill to obtain Luzhou-flavor liquor.
[0036] The content of 30-50 kDa melanoidins in the Luzhou-flavor liquor is 11.73 g·kg -1 dw ; The content of high molecular weight melanoidin is 0.33 g·kg -1 dw ACE inhibition rate was 0.46%. Comparative Example 4
[0037] A method for preparing Luzhou-flavor liquor by ultra-high pressure treatment combined with steam explosion technology comprises the following steps: taking grain raw materials of corresponding proportion, crushing, moistening, batching and stirring them, treating them under an ultra-high pressure of 500 Mpa for 20 minutes, then steaming them at normal pressure for 60 minutes, mixing 9wt% of the steamed materials into high-temperature Daqu for fermentation for 60 days, and finally distilling them to obtain Luzhou-flavor liquor.
[0038] The content of high molecular weight melanoidin in the Luzhou-flavor liquor is 90.73 g·kg -1 dw; The ACE inhibition rate was 33.46%.
[0039] It should also be noted that the ACE inhibition rates involved in the above embodiments and comparative examples were determined in the following manner: Take the kit (ACE Kit-WST: kit for detecting angiotensin converting enzyme (ACE) inhibitory activity); Sample set: Each sample well of the kit contains the following mixed solution: 20 µL sample solution (2 g·L -1 ), 20 µL substrate buffer and 20 µL enzyme working solution; the sample is a Luzhou-flavor liquor obtained by the corresponding treatment method.
[0040] Blank 1: Each sample well of the kit contains the following mixed solution: 20 µL distilled water, 20 µL substrate buffer and 20 µL enzyme working solution.
[0041] Blank 2 group: Each sample well of the kit contains the following mixed solution: sample solution (2 g·L -1 ), 20 µL substrate buffer and 20 µL distilled water.
[0042] All kits were reacted at 37°C for 1 h, and then 200 µL of the indicator working solution was added to the sample well of each kit and incubated for a further 10 min. Finally, the absorbance was measured using a microplate reader (wavelength selected at 450 nm).
[0043] The calculation formula of the ACE inhibition rate is:
[0044] Note: A 空白1 is the absorbance of the solution without added sample, A 空白2 is the value without adding enzyme working solution, and Asample represents the absorbance of the sample solution.
Claims
1. A method for preparing Luzhou-flavor liquor by ultra-high pressure treatment combined with steam explosion technology, characterized in that: The moistened raw materials are treated under an ultra-high pressure of 200-500 MPa for 10-20 minutes before steaming, and then treated under a high pressure of 0.15-0.65 MPa for 30 seconds.
2. The method for preparing Luzhou-flavor liquor by ultra-high pressure treatment combined with steam explosion technology as claimed in claim 1, characterized in that: The moistened raw materials are treated at an ultra-high pressure of 200 MPa for 10 minutes before steaming, and then maintained at a high steam pressure of 0.15 MPa for 45 seconds.
3. The method for preparing Luzhou-flavor liquor by ultra-high pressure treatment combined with steam explosion technology as claimed in claim 1, characterized in that: The moistened raw materials are treated under an ultra-high pressure of 200 MPa for 15 minutes before steaming, and then treated under a high pressure of 0.3 MPa steam for 30 seconds.
4. The method for preparing Luzhou-flavor liquor by ultra-high pressure treatment combined with steam explosion technology as claimed in claim 1, characterized in that: The moistened raw materials were treated at an ultra-high pressure of 300 MPa for 12 minutes before steaming, and then at a high pressure of 0.4 MPa for 42 seconds.
5. The method for preparing Luzhou-flavor liquor by ultra-high pressure treatment combined with steam explosion technology as claimed in claim 1, characterized in that: The moistened raw materials were treated at an ultra-high pressure of 300 MPa for 12 minutes before steaming, and then at a high pressure of 0.45 MPa for 45 seconds.
6. The method for preparing Luzhou-flavor liquor by ultra-high pressure treatment combined with steam explosion technology as claimed in claim 1, characterized in that: The moistened raw materials were treated at an ultra-high pressure of 400 MPa for 15 minutes before steaming, and then at a high pressure of 0.55 MPa for 45 seconds.
7. The method for preparing Luzhou-flavor liquor by ultra-high pressure treatment combined with steam explosion technology as claimed in claim 1, characterized in that: The moistened raw materials were treated at an ultra-high pressure of 500 MPa for 15 minutes before steaming, and then at a high pressure of 0.55 MPa for 45 seconds.
8. The method for preparing Luzhou-flavor liquor by ultra-high pressure treatment combined with steam explosion technology as claimed in claim 1, characterized in that: The raw materials include the following components in mass ratio: Corn 5-10%, wheat 15-20%, glutinous rice 15-20%, rice 25-30%, and the rest is sorghum.
9. The method for preparing Luzhou-flavor liquor by ultra-high pressure treatment combined with steam explosion technology according to any one of claims 1 to 8, characterized in that: The various components of the raw materials are mixed according to the ratio, and then subjected to sequential crushing, moistening, mixing, ultra-high pressure treatment, steam high-pressure treatment, and then steamed at normal pressure for 55-60 minutes, and high-temperature Daqu is added at 9-12wt% of the material, and then fermented at 15-19°C for 60-180d, and finally distilled to obtain the Luzhou-flavor liquor.