Preparation process of low-ethyl-carbamate honey-fragrant dry type yellow rice wine

Abstract

The invention discloses a preparation process of low-ethyl carbamate honey-fragrant dry type yellow wine. The preparation process comprises the following steps: S1, soaking rice; s2, performing cooking; s3, spreading for cooling; s4, cylinder falling and nest building; s5, performing fermentation; s6, filtering; s7, clarifying; s8, decocting the wine; s9, performing ageing; and S10, obtaining a finished product. Wherein wine brewing yeast is added in the stage of cylinder falling and nest building in the step S4; active dry yeast, wheat koji, a fermentation accelerant and water are added in the stage of fermentation in the step S5; the jerusalem artichoke flower extract is added in any process of the S2 of cooking, the S4 of cylinder falling and nest building or the S5 of fermentation. A proper amount of jerusalem artichoke flower extract is added during fermentation of the yellow wine, so that the yellow wine can obtain strong honey fragrance, active ingredients such as polyphenol and flavone in the jerusalem artichoke flowers can be promoted to be dissolved into the yellow wine, the nutritional value of the yellow wine is improved, the content of ethyl carbamate in the yellow wine can be effectively reduced, and the safety of the yellow wine is improved.

Description

Technical Field

[0001] The invention relates to a preparation process of yellow rice wine, in particular to a preparation process of low-ethyl carbamate honey-fragrant dry yellow rice wine. Background Art

[0002] Jerusalem artichoke (Helianthus tuberosus), also known as Jerusalem artichoke and devil ginger, is a perennial herbaceous plant belonging to the genus Helianthus of the Asteraceae family. It is native to North America and was introduced to China in the late 18th century and is widely planted in China. Compared with traditional crops, Jerusalem artichoke has the advantages of low cultivation cost, high yield, strong stress resistance, wide adaptability to various soil and climatic conditions, and strong resistance to diseases and pests, and has broad prospects for development and utilization. Jerusalem artichoke blooms yellow flowers and capitulates. The diameter of each flower is 5 to 7.5 cm. The fruit is achene, and it mainly reproduces by tubers. The Jerusalem artichoke tuber is oval or pear-shaped, with irregular protrusions, and the colors are white, red, brown, purple-brown and dark brown. The underground part of Jerusalem artichoke is tubers and roots, and the aboveground part is flowers, stems and leaves. Each part contains a variety of biologically active ingredients such as inulin, phenolic acid and terpenes, and a series of biological products can be developed, including inulin, oligofructose, bioethanol, animal feed and leaf protein. Jerusalem artichoke flowers contain a variety of active ingredients, among which polyphenols and flavonoids are higher in Jerusalem artichoke flower discs. Therefore, Jerusalem artichoke flower extracts have strong antioxidant activity and can be used as natural antioxidants. Wang Haitao used Jerusalem artichoke petals as research materials, induced suspended cells and callus tissues of Jerusalem artichoke petals, and determined the total flavonoids and total phenolic contents in the flower discs, petals, petal suspended cells, and petal callus tissues. The results showed that the total flavonoids and total phenolic contents in Jerusalem artichoke suspended cells were the highest. The content of phenolic substances was determined by ultra-performance liquid chromatography, and the results showed that at least 14 phenolic substances were present in Jerusalem artichoke petals, petal callus tissues, and petal suspended cells. In order to clarify the effects of different extractants on the content of secondary metabolites and in vitro antioxidant activity in Jerusalem artichoke flower discs, Wang Haitao used Jerusalem artichoke flower disc dry powder as the experimental material, extracted the material with organic solvents of different volume fractions, and determined the total flavonoids and total phenolic contents, and used different antioxidant methods to determine the antioxidant properties of the samples. The results showed that different extracts had a significant effect on the extraction content of secondary metabolites in Jerusalem artichoke flower discs, and different antioxidant methods showed that Jerusalem artichoke flower discs had strong antioxidant activity. Wang et al. tested the antioxidant and α-glucosidase inhibitory activities of the methanol extract of Jerusalem artichoke flowers. The results showed that the methanol extract of Jerusalem artichoke flowers had antioxidant and α-glucosidase inhibitory activities.

[0003] Huangjiu is one of the oldest traditional brewed wines in the world, with a history of more than 4,000 years. It is a fermented wine made from glutinous rice, wheat and other grains as the main raw materials. It is a traditional fermented food in my country. It is known as the world's three major ancient wines along with beer and wine, and enjoys the reputation of "national wine". Zhejiang Shaoxing Huangjiu, Fujian Hongqu Huangjiu and Shandong Jimo Laojiu are the three typical representatives of Chinese Huangjiu. According to the sugar content of Huangjiu, Huangjiu can be divided into dry Huangjiu (total sugar ≤ 15.0g / L), semi-dry Huangjiu (total sugar 15.1g / L<

[0004] <40.0g / L), semi-sweet rice wine (40.1g / L<total sugar<100.0g / L) and sweet rice wine (total sugar>100.0g / L). The representative brand of dry rice wine is Ta Pai Yuanhong Wine, the representative brand of semi-dry rice wine is Kuaijishan Jiafan Wine, the representative brand of semi-sweet rice wine is Guyue Longshan Shanniang Wine, and the representative brands of sweet rice wine are Guyue Longshan Xiangxue Wine and Ta Pai Xiangxue Wine. Dry rice wine has low sugar content, less wine extract and a lighter taste. There are three main methods for operating malt koji dry rice wine, namely, pouring rice method, spreading rice method and feeding rice method. The rice wine brewing process adopts a unique strategy of saccharification and fermentation at the same time, and the two processes of alcohol fermentation and starch saccharification are carried out simultaneously. This strategy effectively avoids the inhibitory effect of high concentration of sugar in the mash on yeast growth and fermentation, and realizes the fermentation process of high starch concentration and high bacterial concentration in rice wine brewing. The fermentation process of traditional dry rice wine consumes more than 30% of fermentable sugar, and the ethanol content in the fermented grains can reach 16% to 22%, which is the highest among all fermented wines. Dry rice wine is rich in nutrition, with low sugar content, less grain consumption, rich in various amino acids, organic acids, vitamins and mineral elements beneficial to the human body. Drinking rice wine in moderation can promote blood circulation, speed up the body's metabolism, increase appetite, delay aging, and contribute to good health.

[0005] At present, many researchers have changed the traditional raw materials for brewing rice wine, and used various Chinese medicinal materials or special ingredients for brewing rice wine. Chen Weifeng used osmanthus and glutinous rice as raw materials, and used orthogonal experiments to optimize the brewing process conditions of osmanthus rice wine based on total acid, ammonia nitrogen, total sugar, alcohol content and sensory evaluation. Zhang Shuai used fresh rose residue as raw material, glutinous rice and yeast for natural fermentation. The results showed that the rice wine fermented with rose residue had a strong rose aroma and high nutritional value. Pan Zhiming used glutinous rice and hawthorn as raw materials to brew sparkling hawthorn rice wine based on the traditional sweet rice wine brewing process of Hakka in western Fujian. With alcohol content and sensory score as evaluation indicators, single factor experiment and response surface experiment were used to optimize its brewing process conditions. Huang Hesheng used Dendrobium officinale and glutinous rice as the main raw materials to prepare semi-dry Dendrobium officinale health rice wine, and single factor experiment and orthogonal experiment were used to optimize the fermentation conditions of Dendrobium officinale health rice wine. Li Shuang selected two kinds of red millet rice wine from Nanyang, Henan Province and one kind of glutinous rice wine to compare their myocardial protective effects and the active ingredients of red millet rice wine. The results showed that red millet rice wine had a good protective effect on oxidatively damaged cells, and its main active ingredients were total phenolic acid, total flavonoids and γ-aminobutyric acid. Although studies have shown that Jerusalem artichoke flowers contain a variety of antioxidants such as polyphenols and flavonoids, the development and utilization of Jerusalem artichoke flowers are still rare, and the practice of combining rice wine with Jerusalem artichoke flower extracts has not been seen. Studies have shown that during the fermentation process of rice wine, with the activity of microorganisms, a series of complex chemical changes will occur, and substances such as ethyl carbamate and higher alcohols that are not conducive to human health will often be produced. Among them, ethyl carbamate is a Class 2A carcinogen, which is commonly found in fermented foods such as rice wine. Compared with other brewed wines, the content of ethyl carbamate in rice wine is relatively high, and ethyl carbamate can accumulate in cells, increasing the risk of cancer in the human body. Studies have found that adding a certain amount of plant extracts rich in phenolic compounds can effectively reduce the content of ethyl carbamate in rice wine. For example, Wang Xiaoyu et al. added different plant extracts rich in phenolic substances (raspberry extract, pyracantha extract, bamboo leaf extract and sea buckthorn extract) to rice wine during the post-fermentation period. The results showed that the raspberry group had the lowest ethyl carbamate content, which was 5.76% lower than the control group. Since Jerusalem artichoke flowers are rich in polyphenols, using their extracts in rice wine brewing is expected to reduce the ethyl carbamate content in rice wine and improve the safety of rice wine.

[0006] Therefore, it is a problem worth studying to provide a preparation process of dry yellow wine which combines yellow wine with Jerusalem artichoke flower extract to improve the quality of yellow wine. Summary of the invention

[0007] The invention aims to provide a preparation process of low-ethyl carbamate honey-flavored dry yellow wine by combining yellow wine with Jerusalem artichoke flower extract to improve the quality of the yellow wine.

[0008] The object of the present invention is achieved in that:

[0009] A preparation process of low-ethyl carbamate honey-flavored dry yellow wine comprises the following steps:

[0010] S1, soaking rice; S2, steaming; S3, cooling; S4, setting up nest in jar; S5, fermentation; S6, filtering; S7, clarifying; S8, decocting wine; S9, aging; S10, finished product;

[0011] Among them, brewing koji is added in the S4 stage of setting up the nest;

[0012] Active dry yeast, malt koji and water are added during the S5 fermentation stage;

[0013] The Jerusalem artichoke flower extract is added in any of the processes of S2 steaming, S4 nesting or S5 fermentation.

[0014] Taking the mass of raw glutinous rice used in soaking rice as the unit, the amount of malt koji added is 5.00%-8.00%.

[0015] Taking the mass of raw glutinous rice used for soaking rice as the unit, the added amount of the Jerusalem artichoke flower extract is 2.00%-9.00%.

[0017] The amount of brewing koji is 0.5% based on the mass of raw glutinous rice used in soaking rice.

[0018] Taking the mass of raw glutinous rice used in soaking rice as the unit, the dosage of the active dry yeast is 0.2%.

[0019] Taking the mass of raw glutinous rice used for soaking rice as the unit, the amount of malt koji added is 6.67%, and the amount of Jerusalem artichoke flower extract added is 5.5%.

[0020] The amount of the Jerusalem artichoke flower extract added is 5.5% based on the mass of raw glutinous rice used in soaking the rice. The specific operations of S1 to S10 are as follows: S1. Soaking the rice, soaking the dry pearl glutinous rice (Yuxian No. 9 / Tenuo 2072) in water, soaking for about 48 hours at a temperature of 15°C-20°C, taking out and draining when the acidity of the soaking water is ≥0.3g / 100mL, and obtaining glutinous rice a; wherein the mass ratio of the dry pearl glutinous rice to water is 1:2.

[0021] S2. Steaming: Put glutinous rice a into a vertical rice steamer for steaming at a steam pressure of 0.2 MPa for about 25 minutes. Take out the glutinous rice after it is steamed thoroughly without a hard core to obtain glutinous rice b.

[0022] S3. Spread the mixture to cool, and spread the glutinous rice b on a stainless steel shallow plate with a thickness of about 10 cm. Use a blower to reduce the temperature of the glutinous rice b to about 30° C. to obtain glutinous rice c.

[0023] S4. Put the glutinous rice c into the fermentation tank and make a nest. Mix the glutinous rice c and Angel brewing koji and put them into the fermentation tank. Make the glutinous rice into an inverted funnel-shaped nest to ensure that the nest surface is flat, loose and not collapsed. Cover the fermentation tank with a straw tank cover. Adjust the indoor temperature to about 20°C by opening and closing doors and windows. After putting the glutinous rice c into the fermentation tank and making the nest, let it stand for 36h-48h. After testing, the reducing sugar content in the sugar solution reaches more than 20%, and the saccharified mash is obtained.

[0024] S5. Fermentation, add cold water 1.3 times the mass of dry glutinous rice to the saccharified mash, add Angel Yellow Wine special active dry yeast, malt koji, fermentation promoter, mix well to obtain mash a, transfer mash a to a fermentation barrel with a one-way valve, fermentation, fermentation time 13d, during which compressed sterile air is used for ventilation to stir, each stirring time is 10min, and the temperature in the fermentation barrel is maintained at 25℃-30℃. After 13d of fermentation, the alcohol content of the mash reaches more than 16% (volume fraction), and the total acid is controlled at about 0.45g / 100mL, and mash b is obtained at this time.

[0025] S6. Filtration: Use a plate and frame air membrane filter press to press and filter the mash b to obtain liquor a.

[0026] S7. Clarification: liquor a is allowed to stand at 16°C-18°C for 4 days to obtain liquor b.

[0027] S8. Decoct the wine, pump the wine liquid b into a thin plate heat exchanger, and decoct and sterilize the wine at 86°C-90°C to obtain wine liquid c.

[0028] S9. Aging: After the wine is boiled, the wine liquid c is immediately poured into a sterilized wine jar and sealed, and stored at about 20°C for one year.

[0029] S10. Finished product: after aging, the alcohol content of the finished rice wine reaches above 14% (volume fraction), the total sugar reaches below 5g / L, the amino acid nitrogen reaches above 2.5g / L, the ethyl formate content reaches below 140μg / L, and has a strong honey aroma.

[0030] The fermentation accelerator comprises inulin and bran, the mass ratio of inulin to bran is 1:10, and the addition amount of the fermentation accelerator during fermentation is 5% based on the mass of raw glutinous rice.

[0031] The preparation method of Jerusalem artichoke flower extract is as follows: fresh Jerusalem artichoke flowers are naturally dried in a cool place, and then the dried Jerusalem artichoke flowers are crushed, a certain amount of Jerusalem artichoke flower powder is accurately weighed and added to an ethanol solution with a volume fraction of 60%, the ratio of the Jerusalem artichoke flower powder to the ethanol solution is 1:52 g / mL, and the Jerusalem artichoke flower extract is extracted by ultrasonic treatment at an ultrasonic temperature of 61° C. for 50 minutes; after the extraction is completed, the residue is filtered with a suction filter, the liquid is transferred to a centrifuge tube, centrifuged at 4000 r / min for 10 minutes, the supernatant is taken out, and finally the Jerusalem artichoke flower extract is obtained by rotary evaporation for 2 times.

[0032] The beneficial effects of the present invention are: 1. When the present invention adds a proper amount of Jerusalem artichoke flower extract during the fermentation of rice wine, the rice wine can not only obtain the aroma of the Jerusalem artichoke flower, but also dissolve the active ingredients in the Jerusalem artichoke flower, such as polyphenols and flavonoids, into the rice wine, thereby improving the nutritional value of the rice wine and laying an important foundation for the development and utilization of Jerusalem artichoke flower resources and the expansion of new types of rice wine; 2. When the present invention adds a proper amount of fermentation promoter during the fermentation of rice wine, the yeast reproduction can be promoted, thereby significantly promoting alcohol fermentation. 3. The addition of Jerusalem artichoke flower extract at different stages of rice wine brewing can increase the types of flavor substances in the product, among which 2,3-butanediol, ethyl phenylacetate, phenylethyl acetate and eugenol make the dry rice wine brewed with the Jerusalem artichoke flower extract have a honey aroma; 4. The addition of Jerusalem artichoke flower extract can significantly improve the antioxidant property of rice wine, among which the rice wine brewed with the Jerusalem artichoke flower extract in the post-fermentation stage has the highest DPPH free radical scavenging rate and hydroxyl free radical scavenging rate, and the rice wine brewed with the Jerusalem artichoke flower extract in the rice steaming stage has the highest superoxide anion free radical scavenging rate; 5. The rice wine brewed with the addition of Jerusalem artichoke flower extract according to the present invention has a mellower body and a unique honey aroma, among which the rice wine brewed with the Jerusalem artichoke flower extract in the post-fermentation stage has the highest sensory evaluation score. BRIEF DESCRIPTION OF THE DRAWINGS

[0033] Figure 1 is a process flow chart of the present invention;

[0034] Figure 2 A bar graph showing the sensory evaluation of dry yellow wine brewed with different Jerusalem artichoke flower extract addition methods of the present invention;

[0035] Figure 3 A bar graph showing the total sugar content of dry yellow rice wine brewed by different Jerusalem artichoke flower extract addition methods of the present invention;

[0036] Figure 4 The bar graph of non-sugar solid content of dry rice wine brewed by different Jerusalem artichoke flower extract addition methods of the present invention;

[0037] Figure 5 The alcohol content bar graph of dry yellow wine brewed by different Jerusalem artichoke flower extract addition methods of the present invention;

[0038] Figure 6 The bar graph of the total acid content of the dry rice wine brewed by adding different Jerusalem artichoke flower extracts of the present invention;

[0039] Figure 7 A bar graph showing the amino acid nitrogen content of dry rice wine brewed with different Jerusalem artichoke flower extract addition methods of the present invention;

[0040] Figure 8 The pH bar graph of dry rice wine brewed by different Jerusalem artichoke flower extract addition methods of the present invention;

[0041] Fig. 9 The bar graph of total phenol content of dry rice wine brewed by different Jerusalem artichoke flower extract addition methods of the present invention;

[0042] Fig.10 The bar graph of the total flavonoids content of the dry yellow wine brewed by adding different Jerusalem artichoke flower extracts of the present invention;

[0043] Fig.11 The bar graph of DPPH free radical scavenging rate of dry yellow wine brewed by different Jerusalem artichoke flower extract adding methods of the present invention;

[0044] Fig.12 A bar graph showing the hydroxyl radical scavenging rate of dry yellow wine brewed with different Jerusalem artichoke flower extract addition methods of the present invention;

[0045] Fig.13 A histogram of superoxide anion free radical scavenging rate of dry yellow wine brewed in different ways of adding Jerusalem artichoke flower extracts of the present invention;

[0046] Fig.14 A bar graph showing the effect of adding different amounts of fermentation promoters on the content of brewer's yeast in mash according to the present invention;

[0047] Fig.15 A bar graph showing the effect of adding different amounts of fermentation promoters on the alcohol content in the mash according to the present invention;

[0048] Fig.16 This is a main graph showing the effect of adding Jerusalem artichoke flower extract on the ethyl carbamate content in rice wine according to the present invention.

[0049] The present invention is further described below in conjunction with the accompanying drawings and embodiments.

[0050] like Figure 1 As shown, a preparation process of a low-ethyl carbamate honey-flavored dry yellow wine comprises the following steps: S1, soaking rice; S2, steaming; S3, cooling; S4, putting into a jar and setting up a nest; S5, fermenting; S6, filtering; S7, clarifying; S8, decocting; S9, aging; S10, finishing product;

[0051] The specific operations of S1 to S10 are as follows: S1. Soaking rice, soaking dry pearl glutinous rice (Yuxian No. 9 / Tenuo 2072) in water, soaking for 48 hours at a temperature of 15°C-20°C, taking out and draining when the acidity of the soaking water is ≥0.3g / 100mL to obtain glutinous rice a; wherein the mass ratio of dry pearl glutinous rice to water is 1:2.

[0052] S2. Steaming: Put glutinous rice a into a vertical rice steamer for steaming at a steam pressure of 0.2 MPa for about 25 minutes. Take out the glutinous rice after it is steamed thoroughly without a hard core to obtain glutinous rice b.

[0053] S3. Spread the mixture to cool, and spread the glutinous rice b on a stainless steel shallow plate with a thickness of about 10 cm. Use a blower to reduce the temperature of the glutinous rice b to 30° C. to obtain glutinous rice c.

[0054] S4. Put the glutinous rice c into the fermentation tank and make a nest. Mix the glutinous rice c and Angel brewing koji and put them into the fermentation tank. Make the glutinous rice into an inverted funnel-shaped nest to ensure that the nest surface is flat, loose and not collapsed. Cover the fermentation tank with a straw tank cover. Adjust the indoor temperature to about 20°C by opening and closing doors and windows. After putting the glutinous rice c into the fermentation tank and making the nest, let it stand for 36h-48h. After testing, the reducing sugar content in the sugar solution reaches more than 20%, and the saccharified mash is obtained.

[0055] S5. Fermentation, add cold water 1.3 times the mass of dry glutinous rice to the saccharified mash, add Angel Yellow Wine special active dry yeast, malt koji, fermentation promoter, mix well to obtain mash a, transfer mash a to a fermentation barrel with a one-way valve, ferment, fermentation, fermentation time 13d, during which compressed sterile air is used for ventilation to stir, each stirring time is 10min, and ensure that the temperature in the fermentation barrel is maintained at 25℃-30℃. After 13d of fermentation, the alcohol content of the mash reaches more than 16% (volume fraction), and the total acid is controlled at 0.45g / 100mL, and mash b is obtained at this time.

[0056] S6. Filtration: Use a plate and frame air membrane filter press to press and filter the mash b to obtain liquor a.

[0057] S7. Clarification: liquor a is allowed to stand at 16°C-18°C for 4 days to obtain liquor b.

[0058] S8. Decoct the wine, pump the wine liquid b into a thin plate heat exchanger, and decoct and sterilize the wine at 86°C-90°C to obtain wine liquid c.

[0059] S9. Aging: After the wine is boiled, the wine liquid c is immediately poured into a sterilized wine jar and sealed, and stored at 20°C for one year.

[0060] S10. Finished product: after aging, the alcohol content of the finished rice wine reaches above 14% (volume fraction), the total sugar reaches below 5g / L, the amino acid nitrogen reaches above 2.5g / L, the ethyl formate content reaches below 140μg / L, and has a strong honey aroma.

[0061] Specifically, 10 kg of raw glutinous rice is taken, washed and soaked, and then steamed and spread to cool. When the temperature of the raw materials drops to room temperature, brewing koji is added to the vat to build a nest. During saccharification, the amount of brewing koji is 0.5% (mass of raw glutinous rice). During the fermentation process, active dry yeast, wheat koji, fermentation promoter and water are added. During wine fermentation, the amounts of active dry yeast and wheat koji are 0.2% (mass of raw glutinous rice) and 6.67% (mass of raw glutinous rice), respectively, and the amount of fermentation promoter is 5% (mass of raw glutinous rice). Among them, brewing koji is purchased from Angel Yeast Co., Ltd.; active dry yeast is purchased from Angel Yeast Co., Ltd.; wheat koji is purchased from Shunxin Bioengineering Co., Ltd.; and the fermentation promoter is made by the patent applicant. The fermentation promoter includes inulin and bran, and the mass ratio of inulin to bran is 1:10. The amount of fermentation promoter added during fermentation is 5% based on the mass of raw glutinous rice.

[0062] The preparation method of Jerusalem artichoke flower extract is as follows: fresh Jerusalem artichoke flowers are naturally dried in a cool place, and then the dried Jerusalem artichoke flowers are crushed, a certain amount of Jerusalem artichoke flower powder is accurately weighed and added to an ethanol solution with a volume fraction of 60%, the ratio of the Jerusalem artichoke flower powder to the ethanol solution is 1:52 g / mL, and the Jerusalem artichoke flower extract is extracted by ultrasonic treatment at an ultrasonic temperature of 61° C. for 50 minutes; after the extraction is completed, the residue is filtered with a suction filter, the liquid is transferred to a centrifuge tube, centrifuged at 4000 r / min for 10 minutes, the supernatant is taken out, and finally the Jerusalem artichoke flower extract is obtained by rotary evaporation for 2 times.

[0063] The above is Figure 1 The brewing process without adding Jerusalem artichoke flower extract was the control group;

[0064] In a preparation process of a low-urethane honey-flavored dry rice wine provided by the present invention, in the brewing of the low-urethane honey-flavored dry rice wine, Jerusalem artichoke flower extract is added to the fermentation system according to 5.5% of the mass of glutinous rice raw materials, and the research process is divided into 3 Jerusalem artichoke flower extract rice wine brewing test groups, which are respectively added in the rice steaming, the jar nesting and the post-fermentation stages, and 3 parallel tests are performed in each group;

[0065] Sensory evaluation: According to the sensory evaluation method of traditional dry rice wine in GB / T13662-2018 "Yellow Wine", combined with the sensory evaluation standard of Japanese sake, the sensory evaluation standard of new rice wine was formulated as shown in Table 1. The full score is 100 points. 12 professionally trained students majoring in brewing engineering were invited to score each item of the new rice wine through sensory evaluation, and the results were averaged.

[0066] Table 1 Sensory evaluation of low ethyl carbamate honey-flavored dry rice wine

[0067]

[0068] Determination of physicochemical indices: The dry rice wine brewed with Jerusalem artichoke flower extract added in different ways was used as the experimental group, and the dry rice wine brewed without adding Jerusalem artichoke flower extract was used as the control group. The physicochemical indices of the control group and the experimental group were tested respectively.

[0069] Determination of total sugar content: The total sugar content was determined by referring to the potassium ferrocyanide titration method in GB / T13662-2018 "Yellow Wine".

[0070] Determination of non-sugar solid content: The non-sugar solid content is determined according to the weight method in GB / T13662-2018 "Yellow Wine".

[0071] Alcohol content determination: Alcohol content determination refers to the alcohol meter method in GB5009.225-2016 "National Food Safety Standard Determination of Ethanol Concentration in Wine".

[0072] Determination of total acid content: The total acid content was determined by referring to the acid-base titration method in GB / T13662-2018 "Yellow Wine".

[0073] Determination of amino acid nitrogen content: The determination of amino acid nitrogen content refers to the acid-base titration method in GB / T13662-2018 "Yellow Wine".

[0074] pH determination: direct reading using a pH meter.

[0075] Determination of total phenol content: Folin-phenol colorimetry was used. A gallic acid standard solution was prepared and a standard curve was drawn. The absorbance was measured at 760 nm, and distilled water was used as a blank control. The total phenol content was calculated based on the mass of gallic acid and the total phenol content in the sample was calculated according to the standard curve.

[0076] Determination of total flavonoid content: NaNO2-Al(NO3)3-NaOH spectrophotometry was used. A rutin standard solution was prepared and a standard curve was drawn. The absorbance was measured at 510 nm, and distilled water was used as a blank control. The total flavonoid content was calculated as the mass fraction of rutin, and the total flavonoid content in the sample was calculated based on the standard curve.

[0077] DPPH free radical scavenging rate determination: The method of DPPH free radical scavenging rate determination in the reference literature was slightly modified. The DPPH solution was prepared and mixed evenly with the sample solution and stored at 37°C in the dark for 30 minutes. An equal volume of anhydrous ethanol was used to replace the DPPH solution as the background group, and an equal volume of distilled water was used to replace the rice wine sample solution as the blank group. The absorbance values ​​of the sample group, blank group and background group were measured at 517 nm, and the DPPH free radical scavenging rate in the sample was calculated according to formula (1).

[0078]

[0079] Determination of hydroxyl radical scavenging rate: The method of reference

[20] for determination of hydroxyl radical scavenging rate was slightly modified. FeSO4, salicylic acid-ethanol and H2O2 solution were prepared and mixed with the sample solution, and then reacted in a water bath at 37°C for 20 minutes. An equal volume of distilled water was used to replace the H2O2 solution as the background group; an equal volume of distilled water was used to replace the rice wine sample solution as the blank group. The absorbance values ​​of the sample group, blank group and background group were measured at 510 nm, and the hydroxyl radical scavenging rate in the sample was calculated according to formula (2).

[0080]

[0081] Determination of superoxide anion radical scavenging rate: The method of reference

[21] for determination of superoxide anion radical scavenging rate was slightly modified. Prepare Tris-HCl buffer solution and heat it in a 25℃ water bath for 20 minutes. Add the sample solution and pyrogallol solution and mix well. Heat it in a 25℃ water bath for 4 minutes. Add hydrochloric acid to terminate the reaction. Replace the pyrogallol solution with an equal volume of distilled water as the background group, and replace the rice wine sample with an equal volume of distilled water as the blank group. Measure the absorbance of the sample group, blank group and background group at 320nm, and calculate the superoxide anion radical scavenging rate in the sample according to formula (3).

[0082]

[0083] Organic acid determination: sent to Henan Academy of Sciences Institute of Chemistry Co., Ltd. for determination.

[0084] Determination of volatile flavor substances: sent to the Institute of Chemistry Co., Ltd. of Henan Academy of Sciences for determination.

[0085] Data processing: The data were sorted, plotted and statistically analyzed using Excel 2019 and SPSS22.0 software, and the standard deviation was calculated. The significance level was set at 5%.

[0086] Sensory evaluation results: The effects of different addition methods of Jerusalem artichoke flower extract on the sensory evaluation of dry rice wine are shown in Figure 2 .Depend on Figure 2It can be seen that the rice wine brewed with Jerusalem artichoke flower extract in the post-fermentation stage has the highest sensory evaluation score of 96 points. Comprehensive evaluation staff comments show that the rice wine brewed without Jerusalem artichoke flower extract is not full-bodied and has obvious mellow aroma; the rice wine brewed with Jerusalem artichoke flower extract in the rice steaming stage has a mellower body, obvious complex aroma, moderate sourness, and slightly refreshing bitterness; the rice wine brewed with Jerusalem artichoke flower extract in the tank stage has a more elegant aroma, rich honey aroma, moderate sourness, and slightly refreshing bitterness; the rice wine brewed with Jerusalem artichoke flower extract in the post-fermentation stage has a mellow body, obvious honey aroma, moderate sourness, rich aroma, and slightly bitterness.

[0087] Results of physical and chemical indicators: Total sugar determination results: The total sugar content of dry rice wine brewed with different Jerusalem artichoke flower extract addition methods is shown in Figure 3 .Depend on Figure 3 It can be seen that the total sugar content in the control group was the lowest, at 4.6 g / L, which was significantly lower than the total sugar content of the rice wine brewed with Jerusalem artichoke flower extract during the steaming and post-fermentation stages (P<0.05), and there was no significant difference in the total sugar content of the rice wine brewed with Jerusalem artichoke flower extract during the tank stage. The total sugar content of the experimental group was higher than that of the control group. The analysis may be that the Jerusalem artichoke flower extract contains plant polysaccharides, which are dissolved during the fermentation process, increasing the total sugar content. The total sugar content of the control group and the dry rice wine brewed with Jerusalem artichoke flower extract at different stages meets the requirements of GB / T13662-2018 "Yellow Wine" for the total sugar content of traditional dry rice wine (≤15.0 g / L).

[0088] Non-sugar solids determination results: The non-sugar solids content of dry rice wine brewed with different Jerusalem artichoke flower extract addition methods is shown in Figure 4 Non-sugar solids refer to the soluble components other than sugar in the remaining solution after the alcohol and volatile esters are evaporated. They determine the color, taste, nutrition and efficacy of rice wine. The higher the non-sugar solids content in rice wine, the better the quality of the wine and the better the taste. Figure 4 It can be seen that the non-sugar solid content of the control group is the lowest, which is 16.6g / L. There is no significant difference in the total sugar content of the rice wine brewed with Jerusalem artichoke flower extract in the rice steaming stage, but it is significantly lower than the non-sugar solid content of the rice wine brewed with Jerusalem artichoke flower extract in the tank and post-fermentation stages. In the experimental group, the non-sugar solid content of the rice wine brewed with Jerusalem artichoke flower extract in the post-fermentation stage is the highest, which is 18.9g / L. The non-sugar solid content of the experimental group is higher than that of the control group. The reason for this may be that the Jerusalem artichoke flower extract contains a lot of organic matter and minerals, which are dissolved during the fermentation process, increasing the non-sugar solid content of the experimental group.

[0089] Alcohol content determination results: The alcohol content of dry rice wine brewed with different Jerusalem artichoke flower extract addition methods is shown in Figure 5 .Depend on Figure 5It can be seen that the alcohol content of the control group, steamed rice addition group, drop-tank addition group and post-fermentation addition group are 10.7% vol, 14.5% vol, 14.7% vol and 14.7% vol respectively. There is no significant difference in alcohol content between the addition groups, but the alcohol content of the addition group is significantly greater than that of the control group. The alcohol content of the control group and the dry rice wine brewed with Jerusalem artichoke flower extract at different stages meets the requirements of GB / T13662-2018 "Yellow Wine" for the alcohol content of traditional dry rice wine (≥8.0% vol).

[0090] Total acid determination results: The total acid content of dry rice wine brewed with different Jerusalem artichoke flower extract addition methods is shown in Figure 6 The total acid content in rice wine directly affects the flavor of rice wine, and most of the total acid is organic acid. If the total acid content is appropriate, the wine will taste refreshing, mellow and sweet; if the acid content is small, the wine will taste bland and have a short aftertaste; if the acid content is too high, it will be sour and pungent. Figure 6 It can be seen that the total acid content of the control group was 5.50g / L, which was not significantly different from the total acid content of the rice wine brewed with Jerusalem artichoke flower extract during the rice steaming, tank dropping and post-fermentation stages. The total acid content of the control group and the dry rice wine brewed with Jerusalem artichoke flower extract at different stages all met the total acid content requirements of GB / T 13662-2018 "Yellow Wine" for traditional dry rice wine (3.0-7.0g / L).

[0091] Determination results of amino acid nitrogen: The amino acid nitrogen content of dry rice wine brewed with different Jerusalem artichoke flower extract addition methods is shown in Figure 7 Amino acid nitrogen is an important indicator for evaluating the quality of rice wine. It not only reflects the nutritional value of rice wine, but also can evaluate whether the rice wine fermentation is normal, the growth of yeast and the flavor of the wine. The higher the amino acid nitrogen content in rice wine, the mellower and more delicious the taste. Figure 7 It can be seen that the amino acid nitrogen content of the rice wine in the control group was the lowest, which was 0.448g / L. There was no significant difference in the amino acid nitrogen content between the control group and the rice wine brewed with Jerusalem artichoke flower extract in the stage of vat-falling, but there was a significant difference in the amino acid nitrogen content between the control group and the rice wine brewed with Jerusalem artichoke flower extract in the stage of steaming rice and post-fermentation (P<0.05). In the experimental group, the rice wine brewed with Jerusalem artichoke flower extract in the post-fermentation stage had the highest amino acid nitrogen content, which was 0.607g / L.

[0092] pH measurement results: pH of dry rice wine brewed with different Jerusalem artichoke flower extract addition methods is shown in Figure 8 .Depend on Figure 8It can be seen that the pH of the rice wine brewed in the control group was 4.50, which was not significantly different from the pH of the rice wine brewed by adding Jerusalem artichoke flower extract during the rice steaming, tank dropping and post-fermentation stages. The pH of the dry rice wine brewed by the control group and adding Jerusalem artichoke flower extract at different stages all met the pH requirements of GB / T 13662-2018 "Yellow Wine" for traditional dry rice wine (3.5-4.6).

[0093] Total phenol determination results: The total phenol content of dry rice wine brewed with different Jerusalem artichoke flower extract addition methods is shown in Fig. 9 The polyphenols in rice wine are important nutritional and health-care ingredients. The polyphenol content is also an important indicator of the functional quality of rice wine. The higher the polyphenol content in rice wine, the stronger its antioxidant activity. Fig. 9 It can be seen that the total phenol content of rice wine brewed with Jerusalem artichoke flower extract at different stages was significantly higher than that of the control group (P<0.05). The total phenol content of rice wine brewed with Jerusalem artichoke flower extract in the post-fermentation stage of the experimental group was the highest, which was 35.86 mg / L.

[0094] Total flavonoids determination results: The total flavonoids content of dry rice wine brewed with different Jerusalem artichoke flower extract addition methods is shown in Fig.10 The content of polyphenols and flavonoids is higher in Jerusalem artichoke flower discs, and many studies have shown that plant flavonoids have the function of inhibiting enzymes and lowering blood sugar. Fig.10 It can be seen that the total flavonoids content of rice wine brewed with Jerusalem artichoke flower extract at different stages was significantly higher than that of the control group (P<0.05). In the experimental group, the total flavonoids content of rice wine brewed with Jerusalem artichoke flower extract at the rice steaming stage was the highest, at 142.17 mg / L. The total phenol and total flavonoids contents of the experimental group were significantly higher than those of the control group, indicating that the polyphenols and flavonoids in the Jerusalem artichoke flower extract can be dissolved in rice wine during the fermentation process, which is in line with the experimental expectations.

[0095] DPPH free radical scavenging rate test results: The DPPH free radical scavenging rate of dry rice wine brewed with different Jerusalem artichoke flower extract addition methods is shown in Fig.11 .Depend on Fig.11 It can be seen that the DPPH free radical scavenging rate of the control group was 95.32%, which was not significantly different from the DPPH free radical scavenging rate of rice wine brewed by adding Jerusalem artichoke flower extract at different stages.

[0096] Results of hydroxyl radical scavenging rate: The hydroxyl radical scavenging rate of dry rice wine brewed with different Jerusalem artichoke flower extract addition methods is shown in Table 1. Fig.12 .Depend on Fig.12 It can be seen that the hydroxyl radical scavenging rate of rice wine brewed with Jerusalem artichoke flower extract at different stages was significantly higher than that of the control group (P<0.05). In the experimental group, the hydroxyl radical scavenging rate of rice wine brewed with Jerusalem artichoke flower extract at the post-fermentation stage was the highest, which was 97.49%.

[0097] The results of superoxide anion free radical scavenging rate: The superoxide anion free radical scavenging rate of dry rice wine brewed with different Jerusalem artichoke flower extract addition methods is shown in Fig.13 .Depend on Fig.13 It can be seen that the superoxide anion free radical scavenging rate of the control group was the lowest, which was 33.33%. There was no significant difference in the superoxide anion free radical scavenging rate of the rice wine brewed with Jerusalem artichoke flower extract in the stage of falling into the vat, but it was significantly lower than the superoxide anion free radical scavenging rate of the rice wine brewed with Jerusalem artichoke flower extract in the steaming rice and post-fermentation stages (P<0.05). In the experimental group, the superoxide anion free radical scavenging rate of the rice wine brewed with Jerusalem artichoke flower extract in the steaming rice stage was the highest, which was 42.20%. By analyzing the data of DPPH free radical scavenging rate, hydroxyl free radical scavenging rate and superoxide anion free radical scavenging rate, it can be seen that the antioxidant activity of the experimental group was significantly improved compared with the control group, which is consistent with the determination results of total phenols and total flavonoids. Organic acid test results: The organic acid content of dry rice wine brewed with different Jerusalem artichoke flower extract addition methods is shown in Table 2. There are rich types of organic acids in rice wine, which are divided into volatile acids and non-volatile acids. Acetic acid, propionic acid, butyric acid, valeric acid, etc. are volatile acids, while lactic acid, malic acid, citric acid, tartaric acid, succinic acid, etc. are non-volatile acids. Non-volatile acids can increase the mellowness of wine. Organic acids are aroma and flavor substances in rice wine, and can form the unique flavor components and aroma of rice wine together with other aroma and flavor substances. The right amount of organic acids can be refreshing, coordinate the taste, buffer the taste, stabilize the aroma, and help enrich and improve the aroma and quality of rice wine. Brewer's yeast produces a large amount of ethanol and a small amount of organic acids, and can assimilate organic acids to produce esters. Organic acids are not only an indispensable part of the flavor composition of rice wine, but also the premise of important flavor substances, which has an important impact on the quality of rice wine. In this experiment, high performance liquid chromatography (HPLC) was used to qualitatively and quantitatively analyze 9 organic acids, including oxalic acid, tartaric acid, malic acid, lactic acid, acetic acid, maleic acid, citric acid, succinic acid and fumaric acid, in rice wine brewed with different addition methods of Jerusalem artichoke flower extract. The results showed that the organic acids in the dry rice wine prepared by the control group and the experimental group were mainly composed of malic acid and lactic acid, in addition to a small amount of fumaric acid. The contents of malic acid, lactic acid and fumaric acid in the control group were the lowest compared with the three experimental groups. Adding Jerusalem artichoke flower extract at different stages can increase the contents of the three organic acids to varying degrees. Among them, the rice wine brewed with Jerusalem artichoke flower extract in the post-fermentation stage had the highest contents of malic acid, lactic acid and fumaric acid, which were 6124.42 mg / L, 1065.56 mg / L and 11.03 mg / L, respectively.

[0098] Table 2 Organic acid content of dry rice wine brewed with different Jerusalem artichoke flower extract addition methods

[0099]

[0100] Note: “—” in the table means not detected, the same as in the following table.

[0101] Volatile flavor substance test results

[0102] The contents of volatile flavor substances in dry rice wine brewed with different Jerusalem artichoke flower extract addition methods are shown in Table 3. Detection by gas chromatography-mass spectrometry (GC-MS) showed that the main volatile components of rice wine were alcohols and esters. Six alcohols, nine esters, four alkanes, three alkenes, three ketones, three acids, two phenols, and one ether were detected in the control group; 10 alcohols, 12 esters, seven alkanes, five ketones, three acids, four phenols, and one ether were detected in the rice wine brewed with Jerusalem artichoke flower extract at the rice steaming stage, which contained 13 more flavor substances than the control group, among which the relative content of sec-butanol was relatively high at 6.35%, with a wine aroma; 12 alcohols, 13 esters, five alkanes, six alkenes, five ketones, six acids, three phenols, and one ether were detected in the rice wine brewed with Jerusalem artichoke flower extract at the stage of vat removal. 1 kind of flavor substances, 21 more flavor substances compared with the control group, among which 4-methyl-γ-butyrolactone has a relatively high content of 11.63%, with vanillin and coconut aroma, and a warm and sweet herbal flavor; 11 kinds of alcohols, 15 kinds of esters, 3 kinds of alkanes, 2 kinds of alkenes, 5 kinds of ketones, 3 kinds of acids, 4 kinds of phenols, and 2 kinds of ethers were detected in the rice wine brewed with Jerusalem artichoke flower extract in the post-fermentation stage, and 15 more flavor substances were detected compared with the control group, among which ethyl lactate and 2-methylbutanol had relatively high contents of 4.78% and 4.83% respectively, ethyl lactate had a fat smell, and 2-methylbutanol had an apple brandy aroma. As shown in Table 5, 2,3-butanediol, ethyl phenylacetate, phenylethyl acetate and eugenol were detected in the three test groups, but not in the control group. Ren Jiamiao

[28] also detected four substances, namely 2,3-butanediol, ethyl phenylacetate, phenylethyl acetate and eugenol, in the analysis of the volatile components of honey. Among them, ethyl phenylacetate has a strong and sweet honey aroma, phenylethyl acetate has a rose and honey-like aroma, and eugenol has a strong clove aroma. This explains why the three dry rice wines brewed with Jerusalem artichoke flower extracts in different ways all have the aroma of honey, while the rice wine in the control group has no honey aroma.

[0103] Table 3 Volatile flavor substances content of dry rice wine brewed with different Jerusalem artichoke flower extract addition methods

[0104]

[0105]

[0106]

[0107]

[0108]

[0109]

[0110]

[0111] According to the determination of physicochemical indexes, the pH, alcohol content, total sugar, non-sugar solids, total acid and amino acid nitrogen of the rice wine in the treatment groups with different additions of Jerusalem artichoke flower extract and the control group without Jerusalem artichoke flower extract met the national standard requirements. Compared with the control group, the rice wine brewed with Jerusalem artichoke flower extract in different ways can significantly increase the alcohol content and the content of total phenols and total flavonoids, but has no significant effect on the pH and total acid content. The results of the determination of antioxidant indexes showed that the addition of Jerusalem artichoke flower extract can significantly improve the antioxidant activity of rice wine. Among them, the DPPH free radical scavenging rate and hydroxyl free radical scavenging rate of the rice wine brewed with Jerusalem artichoke flower extract in the post-fermentation stage were the highest, which were 96.17% and 97.49% respectively. The superoxide anion free radical scavenging rate of the rice wine brewed with Jerusalem artichoke flower extract in the rice steaming stage was the highest, which was 42.20%. The sensory evaluation results showed that the yellow wine brewed with Jerusalem artichoke flower extract in the experimental group was mellower than that in the control group and had a unique honey aroma. The yellow wine brewed with Jerusalem artichoke flower extract in the post-fermentation stage had the highest sensory evaluation score of 96 points. High Performance Liquid Chromatography (HPLC) measured that the organic acids in the dry yellow wine prepared by the control group and the experimental group were mainly composed of malic acid and lactic acid, and also contained a small amount of fumaric acid. Compared with the control group, the yellow wine brewed with Jerusalem artichoke flower extract in the post-fermentation stage had the highest organic acid content, with malic acid, lactic acid and fumaric acid contents of 6124.42 mg / L, 1065.56 mg / L and 11.03 mg / L, respectively. The volatile flavor components were detected by gas chromatography-mass spectrometry (GC-MS). The results showed that alcohols and esters accounted for a high proportion in rice wine. Compared with the control group, adding Jerusalem artichoke flower extract at different stages of rice wine brewing could increase the types of flavor substances in the product. Among them, 2,3-butanediol, ethyl phenylacetate, phenylethyl acetate and eugenol made the dry rice wine brewed with Jerusalem artichoke flower extract have a strong honey aroma.

[0112] Effects of fermentation promoters on yeast content and alcohol content in mash:

[0113] Depend on Fig.14It can be seen that when different proportions of fermentation promoters were added, the content of Saccharomyces cerevisiae in the fermentation broth was significantly increased compared with the control group. The content of Saccharomyces cerevisiae in the fermentation broth increased with the increase of inulin addition. When 5% fermentation promoter was added, the content of Saccharomyces cerevisiae in the fermentation broth was the highest, reaching 5.5×10 9 CFU / mL, which is 3.3 times that of the control group. The test results show that adding a certain amount of fermentation promoter can significantly increase the content of live yeast in the mash (P<0.05). It is speculated that on the one hand, it may be because Saccharomyces cerevisiae has a strong ability to produce inulinase, resulting in a strong ability of Saccharomyces cerevisiae to utilize inulin. The addition of inulin promotes the growth of Saccharomyces cerevisiae, which is consistent with Li Xueyan's discovery in the microbial removal experiment of Jerusalem artichoke inulin crude extract that the endoinulinase activity produced by Saccharomyces cerevisiae is the highest, and it has a higher decomposition ability for inulin than the other 10 yeasts. In addition, the fermentation promoter contains bran, which contains a variety of trace elements and growth factors required for the growth and reproduction of yeast, and the bran has a loosening effect in the mash, which can increase the oxygen content in the mash, thereby promoting the reproduction of nearby yeast. Fig.15 It can be seen that adding different proportions of fermentation promoters can significantly increase the alcohol content in the mash compared with the control group. The alcohol content in the mash increases with the increase in the amount of fermentation promoter added. When 5% fermentation promoter is added, the alcohol content in the mash is the highest, reaching 15.25%, which is 1.8 times that of the control group. The experimental results show that adding a certain amount of fermentation promoter can significantly increase the alcohol content in the mash (P<0.05).

[0114] Determination of ethyl carbamate content: The sample was sent to the Institute of Chemistry of Henan Academy of Sciences for determination. Adding an appropriate amount of polyphenol-rich plant extracts during the brewing process of rice wine can reduce the content of ethyl carbamate in the rice wine to a certain extent. Fig.16 It can be seen that the content of ethyl carbamate in the rice wine of the control group without adding Jerusalem artichoke flower extract is 226.63 μg / L. When 1% Jerusalem artichoke flower extract is added during the rice wine brewing process, the content of ethyl carbamate in the rice wine is 177.27 μg / L, which is 21.78% lower than that of the control group; when 5% and 10% Jerusalem artichoke flower extract are added during the rice wine brewing process, the content of ethyl carbamate in the rice wine is respectively reduced by 41.38% and 43.43% compared with the control group.

[0115] The results of the present invention show that adding an appropriate amount of Jerusalem artichoke flower extract during rice wine fermentation can make the rice wine have a strong honey aroma, and can promote the active ingredients in Jerusalem artichoke flowers, such as polyphenols and flavonoids, to dissolve into the rice wine, thereby improving the nutritional value of the rice wine, and can also effectively reduce the content of ethyl carbamate in the rice wine. The present invention will lay an important foundation for the development and utilization of Jerusalem artichoke flower resources and the expansion of new types of rice wine.

Claims

1. A preparation process of low ethyl carbamate honey-flavored dry yellow wine, characterized in that: The following steps are included: S1, soaking rice; S2, steaming; S3, cooling; S4, setting up nest in jar; S5, fermentation; S6, filtering; S7, clarifying; S8, decocting wine; S9, aging; S10, finished product; Among them, brewing koji is added in the S4 stage of setting up the nest; Active dry yeast, malt koji and water are added during the S5 fermentation stage; The Jerusalem artichoke flower extract is added in any of the processes of S2 steaming, S4 nesting or S5 fermentation.

2. The preparation process of the low urethane honey-flavored dry yellow wine according to claim 1, characterized in that: Taking the mass of raw glutinous rice used for soaking rice as the unit, the amount of malt koji added is 5.00%-8.00%.

3. The preparation process of the low urethane honey-flavored dry yellow wine according to claim 1, characterized in that: Taking the mass of raw glutinous rice used for soaking rice as the unit, the added amount of the Jerusalem artichoke flower extract is 2.00%-9.00%.

4. The preparation process of the low urethane honey-flavored dry yellow wine according to claim 1, characterized in that: Taking the mass of raw glutinous rice used for soaking rice as the unit, the amount of brewing koji used is 0.5%.

5. The preparation process of the low urethane honey-flavored dry yellow wine according to claim 1, characterized in that: Taking the mass of raw glutinous rice used in soaking rice as the unit, the dosage of the active dry yeast is 0.2%.

6. The preparation process of the low urethane honey-flavored dry yellow wine according to claim 2, characterized in that: Taking the mass of raw glutinous rice used for soaking rice as the unit, the amount of malt koji added is 6.67%, and the amount of Jerusalem artichoke flower extract added is 5.5%.

7. The preparation process of the low urethane honey-flavored dry yellow wine according to claim 3, characterized in that: Taking the mass of raw glutinous rice used for soaking rice as the unit, the amount of the Jerusalem artichoke flower extract added is 5.5%.

8. The preparation process of the low urethane honey-flavored dry yellow wine according to claim 1, characterized in that: The specific operations of S1 to S10 are as follows: S1. Soaking the rice, soaking the dry pearl glutinous rice in water at a temperature of 15°C-20°C for 48 hours, taking out and draining when the acidity of the soaking water is ≥0.3g / 100mL, and obtaining glutinous rice a; wherein the mass ratio of the dry pearl glutinous rice to water is 1:2; S2. Cooking, the glutinous rice a into a vertical steamer for steaming, steamed at a steam pressure of 0.2MPa for 25min, to ensure that the glutinous rice is steamed thoroughly without hard core removed to obtain glutinous rice b; S3. Cool and spread the glutinous rice b in a stainless steel shallow dish with a thickness of 10 cm. Use a blower to reduce the temperature of the glutinous rice b to 30 ° C to obtain glutinous rice c; S4. Build a nest in the tank. Mix the glutinous rice c and Angel brewing koji and put them into the fermentation tank. Build the glutinous rice into an inverted funnel-shaped nest to ensure that the nest surface is flat, loose and not collapsed. Cover the fermentation tank with a straw tank cover. Adjust the indoor temperature at 20 ° C by opening and closing the doors and windows. After the nest is built in the tank, let it stand for 36h-48h. The reducing sugar content in the sugar solution is detected to be more than 20%, and the saccharified mash is obtained at this time; S5. Fermentation, adding cold water 1.3 times the mass of dry glutinous rice to the saccharified mash, adding Angel rice wine special active dry yeast, malt koji, and fermentation accelerator, mixing evenly to obtain mash a, transferring the mash a to a fermentation barrel with a one-way valve for fermentation, the fermentation time is 13 days, during which the compressed sterile air is used for ventilation and stirring, each stirring time is 10 minutes, and the temperature in the fermentation barrel is maintained at 25°C-30°C; after 13 days of fermentation, the alcohol content of the mash reaches a volume fraction of more than 16%, and the total acid is controlled at 0.45g / 100mL, and the mash b is obtained at this time; S6. Filtration, using a plate and frame air membrane filter press to press and filter the mash b to obtain liquor a; S7. Clarification: the wine a is allowed to stand at 16°C-18°C for 4 days to obtain the wine b; S8. Decoction of wine, pumping the wine liquid b into a thin plate heat exchanger, decoction and sterilization at 86°C-90°C to obtain wine liquid c; S9. Aging: After the wine is boiled, the wine c is immediately poured into a sterilized wine jar and sealed, and stored at 20°C for one year; S10. Finished product: after aging, the alcohol content of the finished rice wine reaches more than 14% by volume, the total sugar reaches less than 5g / L, the amino acid nitrogen reaches more than 2.5g / L, the ethyl formate content reaches less than 140μg / L, and it has a strong honey aroma.

9. The preparation process of the low ethyl carbamate honey-flavored dry yellow wine according to claim 8, characterized in that: The fermentation accelerator comprises inulin and bran, the mass ratio of inulin to bran is 1:10, and the addition amount of the fermentation accelerator during fermentation is 5% based on the mass of raw glutinous rice.

10. The preparation process of low ethyl carbamate honey-flavored dry yellow wine according to claim 8, characterized in that: The preparation method of Jerusalem artichoke flower extract is as follows: fresh Jerusalem artichoke flowers are naturally dried in a cool place, and then the dried Jerusalem artichoke flowers are crushed, a certain amount of Jerusalem artichoke flower powder is accurately weighed and added to an ethanol solution with a volume fraction of 60%, the ratio of Jerusalem artichoke flower powder to ethanol solution is 1:52 g / mL, and the Jerusalem artichoke flower extract is extracted by ultrasonic treatment at an ultrasonic temperature of 61°C for 50 min; after the extraction is completed, the residue is filtered with a suction filter, the liquid is transferred to a centrifuge tube, centrifuged at 4000r / min for 10 min, the supernatant is taken out, and finally the Jerusalem artichoke flower extract is obtained by rotary evaporation twice.

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