Fermentation aid and method for brewing five-color glutinous rice wine by fermentation aid
By using compound bacterial fermentation additives and ultrasonic extraction technology, the problems of single flavor, limited functional ingredients and single color of glutinous rice wine were solved, and five-color glutinous rice wine was successfully prepared, improving the quality and aesthetics of the product.
Patent Information
- Application Number
- CN202510207829.7
- Authority / Receiving Office
- CN · China
- Patent Type
- Applications(China)
- Current Assignee / Owner
- Filing Date
- 2025-02-25
- Publication Date
- 2025-04-25
AI Technical Summary
In the industrial production of existing glutinous rice wine, there are problems such as single product flavor, limited functional ingredients and single color, which is difficult to meet the diverse needs of modern consumers for food aesthetics.
A complex bacterial agent composed of P. lactobacillus plantarum, S. cerevisiae, Aspergillus oryzae and Bacillus amyloidus is used as a fermentation additive, and the pigments of colored medicinal plants are extracted by ultrasonication, combined with specific fermentation and extraction processes to prepare five-color glutinous rice wine.
It significantly improves the brewing quality of glutinous rice wine, gives the wine a bright color, and does not exceed the standard pigment content, while enhancing the flavor and nutritional value of the wine.
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Figure CN119875949A_ABST
Abstract
Description
Technical Field
[0001] The invention relates to the technical field of wine making, in particular to a fermentation aid and a method for brewing five-color glutinous rice wine. Background Art
[0002] Glutinous rice wine is a traditional fermented beverage, which is deeply loved by consumers for its unique taste and rich nutritional value. Traditional glutinous rice wine is mainly made from glutinous rice, through saccharification, fermentation and other processes, and is rich in nutrients such as amino acids, vitamins and minerals. However, there are obvious limitations in industrial production: First, to ensure the stability and consistency of product quality. The taste, alcohol content, color and other indicators of each batch of rice wine should be relatively stable to meet the requirements of standardization, and the fermentation process should be easy to control, which makes its fermentation process mainly rely on a single strain (such as yeast), resulting in a single product flavor and limited content of functional ingredients; secondly, the color of glutinous rice wine is usually a single off-white or light yellow, which is difficult to meet the diverse needs of modern consumers for food aesthetics.
[0003] The biological fermentation industry is an important livelihood industry. Alcoholic beverages are one of the products of microbial fermentation. In recent years, with the improvement of people's health awareness and the upgrading of consumer demand, the functional food market has developed rapidly. Studies have shown that bioactive substances such as polysaccharides and polyphenols in glutinous rice wine have multiple physiological functions such as anti-oxidation and enhancing immunity. However, the existing technology still faces many challenges in practical applications: on the one hand, in terms of improving product color, some manufacturers use artificial synthetic pigments for color adjustment, which not only poses a safety hazard of excessive pigments, but also may affect the natural properties of the product; on the other hand, in terms of increasing the content of functional ingredients, the traditional fermentation process has limited enrichment effects on active substances such as polysaccharides and polyphenols, and it is difficult to give full play to the health function of glutinous rice wine. Therefore, a new fermentation aid and brewing method are urgently needed to solve the above problems. Summary of the invention
[0004] The purpose of the present invention is to provide a fermentation aid and a method for brewing five-color glutinous rice wine, so as to solve the problems existing in the above-mentioned prior art.
[0005] To achieve the above object, the present invention provides the following solutions:
[0006] The invention provides a fermentation aid, which comprises a composite bacterial agent consisting of Lactiplantibacillus plantarum, Saccharomyces cerevisiae, Aspergillus oryzae and Bacillus amyloliquefaciens.
[0007] Optionally, the composite bacterial agent is a composite bacterial liquid, and the ratio of the number of live bacteria of the plant lactobacillus, the brewer's yeast, the Aspergillus oryzae and the Bacillus amyloliquefaciens in the composite bacterial liquid is (2-3):(1-2):(1-2):1.
[0008] Optionally, an auxiliary agent is also included, and the components of the auxiliary agent include 2-3g K2SO4, 2-4g NH4H2PO4, 4-6g starch, 10-15g acetic acid solution with a mass concentration of 1% and 30-40g water.
[0009] The invention also provides application of the fermentation aid in brewing glutinous rice wine.
[0010] The invention also provides application of the fermentation aid in increasing the content of active components in colored glutinous rice wine.
[0011] Optionally, the active ingredients include polysaccharides and total phenols.
[0012] The present invention also provides a method for brewing colored glutinous rice wine, comprising the following steps:
[0013] The steamed glutinous rice is cooled, and fermented for 5 days (2 days for aerobic fermentation and 3 days for anaerobic fermentation) after adding the fermentation aid, and the glutinous rice wine is obtained after clarification and filtration;
[0014] The colored medicinal plants containing the same pigment are washed and chopped, mixed with the original glutinous rice wine, subjected to ultrasonic treatment to extract the pigment, and then filtered, sterilized, filled and aged to obtain the colored glutinous rice wine.
[0015] Optionally, when the fermentation aid includes a composite bacterial agent and an auxiliary agent, the mass ratio of the steamed glutinous rice, the auxiliary agent and the composite bacterial agent is (20-30): (0.4-2): (0.1-0.15).
[0016] Optionally, the mass volume ratio of the colored medicinal plant to the glutinous rice wine is (1-1.5):(5-7) mL.
[0017] Optionally, the power of the ultrasonic treatment is 100 W and the frequency is 200 KHz.
[0018] The present invention discloses the following technical effects:
[0019] The fermentation aid of the present invention is composed of multiple strains, including Lactobacillus plantarum, Saccharomyces cerevisiae, Aspergillus oryzae and Bacillus amyloliquefaciens. Saccharomyces cerevisiae can efficiently convert sugars into alcohol, providing a basic alcohol content for fermentation; Aspergillus oryzae and Bacillus amyloliquefaciens can secrete a variety of enzymes, effectively decompose macromolecular substances in the raw materials, provide more easily absorbed nutrients for other strains, and promote the fermentation process; Lactobacillus plantarum produces lactic acid during the fermentation process, adjusts the pH value of the fermentation environment, inhibits the growth of harmful microorganisms, and participates in the formation of flavor substances. These strains are matched in a specific proportion to exert a powerful synergistic effect, greatly improving the brewing quality of glutinous rice wine.
[0020] The invention uses glutinous rice wine as a base wine to extract pigments from colored medicinal plants, so that the wine has bright color, the pigment content does not exceed the standard, and has unique flavor and nutritional value. BRIEF DESCRIPTION OF THE DRAWINGS
[0021] In order to more clearly illustrate the embodiments of the present invention or the technical solutions in the prior art, the drawings required for use in the embodiments will be briefly introduced below. Obviously, the drawings described below are only some embodiments of the present invention. For ordinary technicians in this field, other drawings can be obtained based on these drawings without paying creative work.
[0022] Figure 1 The colored glutinous rice wine prepared in Examples 1 to 5. DETAILED DESCRIPTION
[0023] Various exemplary embodiments of the present invention will now be described in detail. This detailed description should not be considered as limiting the present invention, but should be understood as a more detailed description of certain aspects, features, and embodiments of the present invention.
[0024] It should be understood that the terms described in the present invention are only for describing a particular embodiment and are not intended to limit the present invention. In addition, for the numerical range in the present invention, it should be understood that each intermediate value between the upper and lower limits of the scope is also specifically disclosed. The intermediate value in any stated value or stated range, and each smaller range between any other stated value or intermediate value in the described range is also included in the present invention. The upper and lower limits of these smaller ranges can be independently included or excluded in the scope.
[0025] Unless otherwise indicated, all technical and scientific terms used herein have the same meanings as those generally understood by those skilled in the art. Although the present invention describes only preferred methods and materials, any methods and materials similar or equivalent to those described herein may also be used in the implementation or testing of the present invention. All documents mentioned in this specification are incorporated by reference to disclose and describe the methods and / or materials associated with the documents. In the event of a conflict with any incorporated document, the content of this specification shall prevail.
[0026] It will be apparent to those skilled in the art that various modifications and variations may be made to the specific embodiments of the present invention description without departing from the scope or spirit of the present invention. Other embodiments derived from the present invention description will be apparent to those skilled in the art. The present invention description and examples are exemplary only.
[0027] The words “include,” “including,” “have,” “contain,” etc. used in this document are open-ended terms, meaning including but not limited to.
[0028] The method comprises the following steps: cooling the steamed glutinous rice, adding the fermentation aid, fermenting, clarifying and filtering to obtain the original glutinous rice wine; washing and chopping the colored medicinal plants containing the same pigment, mixing them with the original glutinous rice wine, ultrasonically treating to extract the pigment, filtering, sterilizing, filling and aging to obtain the colored glutinous rice wine.
[0029] Optionally, the colored medicinal plants containing the same pigment refer to colored medicinal plants mainly containing blue-purple, red, brown-black, orange or yellow pigments.
[0030] In a specific embodiment of the present invention, the colored medicinal plant containing blue-purple pigment is purple blue grass, and can also be any one or more of blueberry, blue lotus, verbena or blue butterfly flower.
[0031] In a specific embodiment of the present invention, the colored medicinal plant containing red pigment is red thread grass, and can also be any one or more of safflower, madder, red amaranth, sappan wood or wolfberry.
[0032] In a specific embodiment of the present invention, the colored medicinal plant containing brown-black pigment is Kaempferia parviflora, and may also be any one or more of Galla chinensis, black bean, Dioscorea paniculata, or Banyan tree.
[0033] In a specific embodiment of the present invention, the colored medicinal plant containing orange pigment is orange peel, and can also be any one or more of chrysanthemum, cassia seed, safflower or saffron.
[0034] In a specific embodiment of the present invention, the colored medicinal plant containing yellow pigment is Buddleja buddleja, and can also be any one or more of Gardenia jasminoides, Sophora japonica, Polygonum cuspidatum or Curcuma aromatica.
[0035] Unless otherwise specified, the technical means used in the examples are conventional means well known to those skilled in the art. The reagents and biological materials, unless otherwise specified, can be obtained from commercial sources.
[0036] The microbial strains used in the embodiments of the present invention were purchased from the China Industrial Microbial Culture Collection Center, including Lactobacillus plantarum, strain number: CICC 20871; Saccharomyces cerevisiae, strain number: CICC 32165; Aspergillus oryzae, strain number: CICC 2339; Bacillus amyloliquefaciens; strain number: CICC 20164. The above strains were activated and cultured to obtain bacterial suspensions of each strain.
[0037] Example 1
[0038] 1. Raw material preparation
[0039] Select 1000g of high-quality glutinous rice and 200g of colored medicinal plant indigo plant.
[0040] Pretreatment: Wash the glutinous rice and soak it in clean water for 18 hours to allow it to fully absorb water and swell, then drain the water and set aside; wash and chop the indigo grass and set aside.
[0041] 2. Preparation of fermentation aids
[0042] The bacterial suspensions of Lactobacillus plantarum, Saccharomyces cerevisiae, Aspergillus oryzae and Bacillus amyloliquefaciens were mixed at a live bacterial count ratio of 2:2:1:1 to obtain a composite bacterial solution. The total live bacterial count in the composite bacterial solution was 1×10 8 CFU / mL.
[0043] 2 g of K2SO4, 4 g of NH4H2PO4, 5 g of starch, 10 g of acetic acid solution with a mass concentration of 1%, and 40 g of water were mixed to obtain an adjuvant.
[0044] 3. Preparation of glutinous rice wine
[0045] Take the steamed glutinous rice, rinse it with water to disperse the rice grains, add the auxiliary agent to the glutinous rice and stir it evenly, and then perform ultrasonic treatment for 20 seconds; the ultrasonic power of the ultrasonic treatment is 200W and the frequency is 150KHz. Put the ultrasonic material into a fermentation tank, add the composite bacterial liquid, seal the fermentation tank and ferment it at a temperature of 26-28°C for 5 days, and obtain the glutinous rice wine after clarification and filtration.
[0046] In the above steps, the mass ratio of glutinous rice, auxiliary agent and composite bacterial solution is 25:2:0.1.
[0047] 4. Preparation of colored glutinous rice wine
[0048] The chopped indigo plant was placed in a clean container, and the prepared glutinous rice wine was added according to a mass-to-volume ratio of 1:5 (g / mL). Ultrasonic treatment was performed for 20 min (ultrasonic power 100 W, frequency 200 KHz). After the ultrasonic treatment was completed, soaking was continued for 24 h for sufficient extraction.
[0049] After the extraction is completed, it is filtered, sterilized, filled, and placed in a cool and dry place for aging to obtain blue-purple glutinous rice wine.
[0050] Example 2
[0051] 1. Raw material preparation
[0052] Select 1000g of high-quality glutinous rice and 150g of the colored medicinal plant red silk grass.
[0053] Pretreatment: Wash the glutinous rice and soak it in clean water for 18 hours to allow it to fully absorb water and swell. Drain the water and set aside; wash and chop the red silk grass and set aside.
[0054] 2. Preparation of fermentation aids
[0055] The bacterial suspensions of Lactobacillus plantarum, Saccharomyces cerevisiae, Aspergillus oryzae and Bacillus amyloliquefaciens were mixed at a live bacterial count ratio of 3:1:2:1 to obtain a composite bacterial solution. The total live bacterial count in the composite bacterial solution was 1×10 8 CFU / mL.
[0056] An auxiliary agent was obtained by mixing 3 g of K2SO4, 2 g of NH4H2PO4, 6 g of starch, 15 g of acetic acid solution with a mass concentration of 1%, and 30 g of water.
[0057] 3. Preparation of glutinous rice wine
[0058] Take the steamed glutinous rice, rinse it with water to disperse the rice grains, add the auxiliary agent to the glutinous rice and stir it evenly, and then perform ultrasonic treatment for 25 seconds; the ultrasonic power of the ultrasonic treatment is 200W and the frequency is 150KHz. Put the ultrasonic material into a fermentation tank, add the composite bacterial liquid, seal the fermentation tank and ferment it at a temperature of 26-28℃ for 5 days, and obtain the glutinous rice wine after clarification and filtration.
[0059] In the above steps, the mass ratio of glutinous rice, auxiliary agent and composite bacterial liquid is 20:0.4:0.15.
[0060] 4. Preparation of colored glutinous rice wine
[0061] The chopped red silk grass was put into a clean container, and the prepared glutinous rice wine was added according to the mass volume ratio of 1.5:7 (g / mL), and ultrasonic treatment was performed for 10 minutes (ultrasonic power 100 W, frequency 200 KHz). After the ultrasonic treatment was completed, soaking was continued for 36 hours to fully extract.
[0062] After the extraction is completed, it is filtered, sterilized, filled, and placed in a cool and dry place for aging to obtain red glutinous rice wine.
[0063] Example 3
[0064] 1. Raw material preparation
[0065] Select 1000g of high-quality glutinous rice and 120g of the colored medicinal plant Kaempferia parviflora.
[0066] Pretreatment: Wash the glutinous rice and soak it in clean water for 18 hours to allow it to fully absorb water and swell. Drain the water and set aside. Wash and chop the small-flowered galangal.
[0067] 2. Preparation of fermentation aids
[0068] The bacterial suspensions of Lactobacillus plantarum, Saccharomyces cerevisiae, Aspergillus oryzae and Bacillus amyloliquefaciens were mixed at a live bacterial count ratio of 3:2:2:1 to obtain a composite bacterial solution. The total live bacterial count in the composite bacterial solution was 1×10 8 CFU / mL.
[0069] An auxiliary agent was obtained by mixing 2.4 g of K2SO4, 3 g of NH4H2PO4, 4 g of starch, 10 g of acetic acid solution with a mass concentration of 1%, and 40 g of water.
[0070] 3. Preparation of glutinous rice wine
[0071] Take the steamed glutinous rice, rinse it with water to disperse the rice grains, add the auxiliary agent to the glutinous rice and stir it evenly, and then perform ultrasonic treatment for 30 seconds; the ultrasonic power of the ultrasonic treatment is 200W and the frequency is 150KHz. Put the ultrasonic material into a fermentation tank, add the composite bacterial liquid, seal the fermentation tank and ferment it at a temperature of 26-28°C for 5 days, and obtain the glutinous rice wine after clarification and filtration.
[0072] In the above steps, the mass ratio of glutinous rice, auxiliary agent and composite bacterial liquid is 23:1:0.1.
[0073] 4. Preparation of colored glutinous rice wine
[0074] The chopped Kaempferia galanga was put into a clean container, and the prepared glutinous rice wine was added according to the mass volume ratio of 1:7 (g / mL), and ultrasonic treatment was performed for 10 minutes (ultrasonic power 100 W, frequency 200 KHz). After the ultrasonic treatment was completed, soaking was continued for 48 hours to fully extract.
[0075] After the extraction is completed, it is filtered, sterilized, filled, and placed in a cool and dry place for aging to obtain brown glutinous rice wine.
[0076] Example 4
[0077] 1. Raw material preparation
[0078] Use 1000g of high-quality glutinous rice and 250g of colored medicinal plant tangerine peel.
[0079] Pretreatment: Wash the glutinous rice and soak it in clean water for 18 hours to allow it to fully absorb water and swell. Drain the water and set aside. Wash and chop the tangerine peel and set aside.
[0080] 2. Preparation of fermentation aids
[0081] The bacterial suspensions of Lactobacillus plantarum, Saccharomyces cerevisiae, Aspergillus oryzae and Bacillus amyloliquefaciens were mixed at a live bacterial count ratio of 2:1.5:1:1.5 to obtain a composite bacterial solution. The total live bacterial count in the composite bacterial solution was 1×10 8 CFU / mL.
[0082] 2 g of K2SO4, 4 g of NH4H2PO4, 5 g of starch, 10 g of acetic acid solution with a mass concentration of 1%, and 40 g of water were mixed to obtain an adjuvant.
[0083] 3. Preparation of glutinous rice wine
[0084] Take the steamed glutinous rice, rinse it with water to disperse the rice grains, add the auxiliary agent to the glutinous rice and stir it evenly, and then perform ultrasonic treatment for 20 seconds; the ultrasonic power of the ultrasonic treatment is 200W and the frequency is 150KHz. Put the ultrasonic material into a fermentation tank, add the composite bacterial liquid, seal the fermentation tank and ferment it at a temperature of 26-28°C for 5 days, and obtain the glutinous rice wine after clarification and filtration.
[0085] In the above steps, the mass ratio of glutinous rice, auxiliary agent and composite bacterial liquid is 30:2:0.15.
[0086] 4. Preparation of colored glutinous rice wine
[0087] The tangerine peel was placed in a clean container, and the prepared glutinous rice wine was added according to a mass-to-volume ratio of 2.5:6 (g / mL). The tangerine peel was ultrasonically treated for 15 min (ultrasonic power 100 W, frequency 200 KHz). After the ultrasonic treatment was completed, the tangerine peel was soaked for 36 h to fully extract the tangerine peel.
[0088] After the extraction is completed, it is filtered, sterilized, filled, and placed in a cool and dry place for aging to obtain orange glutinous rice wine.
[0089] Example 5
[0090] 1. Raw material preparation
[0091] Select 1000g of high-quality glutinous rice and 180g of the colored medicinal plant Buddleja buddleja.
[0092] Pretreatment: Wash the glutinous rice and soak it in clean water for 18 hours to allow it to fully absorb water and swell. Drain the water and set aside. Wash and chop the buds of bud together for later use.
[0093] 2. Preparation of fermentation aids
[0094] The bacterial suspensions of Lactobacillus plantarum, Saccharomyces cerevisiae, Aspergillus oryzae and Bacillus amyloliquefaciens were mixed at a live bacterial count ratio of 2.5:2:1.5:1.5 to obtain a composite bacterial solution. The total live bacterial count in the composite bacterial solution was 1×10 8 CFU / mL.
[0095] An auxiliary agent was obtained by mixing 2.4 g of K2SO4, 3 g of NH4H2PO4, 4 g of starch, 10 g of acetic acid solution with a mass concentration of 1%, and 40 g of water.
[0096] 3. Preparation of glutinous rice wine
[0097] Take the steamed glutinous rice, rinse it with water to disperse the rice grains, add the auxiliary agent to the glutinous rice and stir it evenly, and then perform ultrasonic treatment for 30 seconds; the ultrasonic power of the ultrasonic treatment is 200W and the frequency is 150KHz. Put the ultrasonic material into a fermentation tank, add the composite bacterial liquid, seal the fermentation tank and ferment it at a temperature of 26-28℃ for 3 days, and obtain the glutinous rice wine after clarification and filtration.
[0098] In the above steps, the mass ratio of glutinous rice, auxiliary agent and composite bacterial liquid is 25:0.4:0.15.
[0099] 4. Preparation of colored glutinous rice wine
[0100] The chopped Buddleja budsoniae was put into a clean container, and the prepared glutinous rice wine was added according to the mass volume ratio of 1.5:7 (g / mL), and ultrasonic treatment was performed for 20 minutes (ultrasonic power 100 W, frequency 200 KHz). After the ultrasonic treatment was completed, soaking was continued for 48 hours to fully extract.
[0101] After the extraction is completed, it is filtered, sterilized, filled, and placed in a cool and dry place for aging to obtain yellow glutinous rice wine.
[0102] The colored glutinous rice wine prepared in Examples 1 to 5 is as follows Figure 1 shown.
[0103] Comparative Example 1
[0104] 1. Raw material preparation
[0105] Same as Example 1.
[0106] 2. Preparation of fermentation aids
[0107] Same as Example 1.
[0108] 3. Preparation of colored glutinous rice wine
[0109] (1) Put the chopped purple blue grass into a clean container, add pure water according to the mass volume ratio of 1:5 (g / mL), and ultrasonically treat for 20 minutes (ultrasonic power 100W, frequency 200KHz). After the ultrasonic treatment is completed, continue to soak for 24 hours to fully extract the pigment, and obtain the colored extract after filtering.
[0110] (2) Take the steamed glutinous rice, rinse it with water to disperse the rice grains, add the auxiliary agent and the colored extract to the glutinous rice, stir evenly, and then perform ultrasonic treatment for 20 seconds; the ultrasonic power of the ultrasonic treatment is 200W and the frequency is 150KHz. The ultrasonic material is put into a fermentation tank, and the composite bacterial liquid is added. The fermentation tank is sealed and placed at a temperature of 26-28°C for fermentation for 5 days, and colored glutinous rice wine is obtained after clarification and filtration.
[0111] In the above steps, the mass ratio of glutinous rice, auxiliary agent, colored extract and composite bacterial solution is 25:1.4:0.6:0.1.
[0112] Comparative Example 2
[0113] Compared with Example 1, the difference is that the bacterial suspensions of Saccharomyces cerevisiae, Aspergillus oryzae and Bacillus amyloliquefaciens are mixed at a live bacterial count ratio of 2:1:1 to obtain a composite bacterial solution, and the total live bacterial count in the composite bacterial solution is 1×10 8 CFU / mL.
[0114] Comparative Example 3
[0115] Compared with Example 1, the difference is that the bacterial suspensions of Lactobacillus plantarum, Saccharomyces cerevisiae and Aspergillus oryzae are mixed at a live bacterial count ratio of 2:2:1 to obtain a composite bacterial solution, and the total live bacterial count in the composite bacterial solution is 1×10 8 CFU / mL.
[0116] Comparative Example 4
[0117] Compared with Example 1, the difference is that the bacterial suspensions of Lactobacillus plantarum, Saccharomyces cerevisiae, Aspergillus oryzae and Bacillus amyloliquefaciens are mixed at a live bacterial count ratio of 1:1:1:2 to obtain a composite bacterial solution, and the total live bacterial count in the composite bacterial solution is 1×10 8 CFU / mL. And there are no adjuvants in the fermentation aids.
[0118] Comparative Example 5
[0119] Compared with Example 1, the difference is that the specific steps of "4. Preparing colored glutinous rice wine" are as follows:
[0120] The chopped purple indigo grass was put into a flask, and the prepared glutinous rice wine was added in a mass volume ratio of 1:5 (g / mL). A condensation device was connected and heated in a 50°C water bath for 2 h to fully extract the mixture, and the colored wine was obtained by condensation reflux.
[0121] After the extraction is completed, it is filtered, sterilized, filled, and placed in a cool and dry place for aging to obtain blue-purple glutinous rice wine.
[0122] Effect verification
[0123] The polysaccharide, pigment, total phenol content, pigment stability, taste score and wine color of the colored glutinous rice wine obtained in Examples 1 to 5 and Comparative Examples 1 to 5 were measured.
[0124] 1. Determination of polysaccharide content
[0125] The polysaccharide content was determined by the phenol-sulfuric acid method.
[0126] Drawing of standard curve: Accurately weigh the glucose standard, prepare standard solutions of different concentrations, add phenol and concentrated sulfuric acid, heat in a boiling water bath, measure the absorbance at 490nm after cooling, and draw the standard curve.
[0127] Sample determination: Take an appropriate amount of sample, determine the absorbance according to the standard curve drawing method, and calculate the polysaccharide content based on the standard curve.
[0128] 2. Pigment content and stability determination
[0129] The pigment content and stability were determined by spectrophotometry.
[0130] Pigment content determination: Take an appropriate amount of sample, dilute it with pH 7.0 phosphate buffer, determine the absorbance at the maximum absorption wavelength, and calculate the pigment content according to the standard curve.
[0131] Pigment stability determination: The samples were stored at 4°C, the pigment content was measured after 30 days, and the pigment retention rate was calculated.
[0132] 3. Taste score
[0133] Ten professional wine tasters were invited to score the samples on color, aroma, taste, aftertaste, etc., with a maximum score of 10. The higher the score, the better the taste.
[0134] 4. Determination of total phenol content
[0135] The total phenolic content was determined by the Folin-phenol method.
[0136] Standard curve drawing: accurately weigh gallic acid standard, prepare standard solutions of different concentrations, add Folin phenol reagent and sodium carbonate solution, mix well, measure the absorbance at 765nm, and draw the standard curve.
[0137] Sample determination: Take an appropriate amount of sample, determine the absorbance according to the standard curve drawing method, and calculate the total phenol content based on the standard curve.
[0138] 5. Wine color determination
[0139] The color of the wine was measured using a colorimeter, and the L*, a*, and b* values were recorded.
[0140] The experimental results are shown in Table 1.
[0141] Table 1 Evaluation results of different glutinous rice wine samples
[0142]
[0143] It can be seen from the data in Table 1 that the polysaccharide content, pigment content, and total phenol content of the colored glutinous rice wine prepared in Examples 1 to 5 are significantly higher than those in Comparative Examples 1 to 5, and the pigment stability is good. The taste score of the colored glutinous rice wine prepared in Examples 1 to 5 is also significantly higher than that in Comparative Examples 1 to 5, and the wine has a bright color, unique flavor and nutritional value.
[0144] The wines of Comparative Examples 1 and 5 are very light in color and have low pigment content; the taste and stability of Comparative Example 2 are poor and the pigment retention rate is low; the polysaccharide and total phenol content of Comparative Examples 3 and 4 are significantly low.
[0145] The above proves that the colored glutinous rice wine prepared in the embodiment of the present invention has good taste, bright color, unique flavor and nutritional value.
[0146] The embodiments described above are only descriptions of the preferred modes of the present invention, and are not intended to limit the scope of the present invention. Without departing from the design spirit of the present invention, various modifications and improvements made to the technical solutions of the present invention by ordinary technicians in this field should all fall within the protection scope determined by the claims of the present invention.
Claims
1. A fermentation aid, characterized in that: The invention comprises a composite bacterial agent composed of Lactobacillus plantarum, Saccharomyces cerevisiae, Aspergillus oryzae and Bacillus amyloliquefaciens.
2. The fermentation aid according to claim 1, characterized in that The composite bacterial agent is a composite bacterial liquid, in which the ratio of the number of live bacteria of the plant lactobacillus, the brewing yeast, the Aspergillus oryzae and the Bacillus amyloliquefaciens is (2-3):(1-2):(1-2):
1.
3. The fermentation aid according to claim 1, characterized in that The invention also comprises an auxiliary agent, wherein the components of the auxiliary agent include 2-3g K2SO4, 2-4g NH4H2PO4, 4-6g starch, 10-15g acetic acid solution with a mass concentration of 1% and 30-40g water.
4. Use of the fermentation aid as described in any one of claims 1 to 3 in brewing glutinous rice wine.
5. Use of the fermentation aid as described in any one of claims 1 to 3 in increasing the content of active ingredients in colored glutinous rice wine.
6. The use according to claim 5, characterized in that: The active ingredients include polysaccharides and total phenols.
7. A method for brewing colored glutinous rice wine, characterized in that: The following steps are involved: Cooling the steamed glutinous rice, adding the fermentation aid according to any one of claims 1 to 3, and obtaining glutinous rice wine after fermentation, clarification and filtration; The colored medicinal plants containing the same pigment are washed and chopped, mixed with the original glutinous rice wine, subjected to ultrasonic treatment to extract the pigment, and then filtered, sterilized, filled and aged to obtain the colored glutinous rice wine.
8. The method according to claim 7, characterized in that When the fermentation aid includes a composite bacterial agent and an auxiliary agent, the mass ratio of the steamed glutinous rice, the auxiliary agent and the composite bacterial agent is (20-30): (0.4-2): (0.1-0.15).
9. The method according to claim 7, characterized in that: The mass volume ratio of the colored medicinal plant to the glutinous rice wine is (1-1.5):(5-7) mL.
10. The method according to claim 7, characterized in that The power of the ultrasonic treatment is 100 W and the frequency is 200 KHz.