Brewing method and application of honey rice wine

Abstract

The invention relates to a brewing method of honey rice wine, which comprises the following steps: soaking golden glutinous rice with glutinous rice at northern latitude 43 DEG C in warm water, mixing the glutinous rice, honey and distiller's yeast according to the proportion of 100: 8: 0.5, and fermenting at the constant temperature of 30 DEG C for 96 hours; in the fermentation process, 0.2% beta-glucanase is added to adjust the saccharification process, after fermentation is finished, a cross-flow membrane filtration (pore size of 0.22 mu m) combined UHT sterilization (135 DEG C / 6 seconds) technology is adopted, and finally the low-sugar honey rice wine with the alcoholic strength being 12-14% vol and the glucose content being smaller than or equal to 4 g / L is prepared. Through raw material ratio optimization, enzymatic saccharification regulation and control and high-temperature instantaneous sterilization technologies, infectious microbe breeding is effectively inhibited, the light transmittance of the finished wine is larger than or equal to 90%, the honey aroma substance retention rate reaches 89%, and the low-sugar health attribute and the traditional rice wine flavor are achieved.

Description

Technical Field

[0001] The invention belongs to the field of brewing engineering, and particularly relates to a brewing method of honey rice wine and application thereof. Background Art

[0002] Traditional mead brewing faces two core problems:

[0003] Difficulty in controlling sugar content: fluctuation of total sugar content in natural fermentation is >±2% (data from the 3rd edition of Fermentation Technology);

[0004] Health and safety hazard: The total colony count of commercially available products is >100 CFU / mL (2022 random inspection report of Sichuan Provincial Market Supervision Bureau).

[0005] The present invention uses a composite enzyme to regulate saccharification (β-glucanase + acid protease added in stages) and UHT sterilization (135°C / 6s), combined with the characteristic of glutinous rice at 43° north latitude that the amylose content is ≥20% (test data from the Chinese Academy of Agricultural Sciences), to achieve total sugar ≤4g / L and a sanitary indicator total colony count of <10CFU / mL, thus solving the industry problem of balancing low saccharification and safety. Summary of the Invention

[0006] The present invention first provides 1. a brewing method of honey rice wine, characterized by comprising the following steps:

[0007] (1) Raw material preparation: Select high-quality glutinous rice with amylopectin content ≥90%, soak in 35°C warm water for 8 hours and drain;

[0008] (2) Honey preparation: Mix glutinous rice and honey in a mass ratio of 100:8, and add purified water to adjust the initial sugar content to 28°Brix;

[0009] (3) Activation of koji: After crushing the koji, add twice its mass of 35°C warm water and activate for 30 minutes to prepare a koji suspension;

[0010] (4) Fermentation process: The honey glutinous rice mixture was mixed with the koji suspension at a ratio of 100:0.5 and fermented at a constant temperature of 30°C for 96 hours, during which 0.2% β-glucanase was added every 24 hours;

[0011] (5) Enzymatic hydrolysis control: add 0.1% acid protease at 48 hours of fermentation to maintain the pH at 4.2 ± 0.1;

[0012] (6) Filtration and clarification: The fermentation broth was initially filtered through a diatomaceous earth filter and then secondary filtered using a cross-flow membrane filtration system (pore size 0.22 μm);

[0013] (7) Sterilization: The filtrate is sterilized by UHT (135°C for 6 seconds), cooled to 28°C and then aseptically filled;

[0014] (8) Finished product testing: The alcohol content of the finished wine is 12-14% vol, the total sugar content is ≤4g / L, and the transmittance is ≥90%.

[0015] In certain embodiments, the honey is a composite honey obtained by mixing acacia honey and vitex honey in a mass ratio of 3:2.

[0016] In certain embodiments, the koji is prepared by mixing Monascus purpureus and Rhizopus in a 1:1 ratio.

[0017] In certain embodiments, the β-glucanase is added in an amount of 0.15-0.25% (w / w).

[0018] In certain embodiments, the acid protease is added in an amount of 0.05-0.15% (w / w).

[0019] In certain embodiments, the operating pressure of the cross-flow membrane filtration system is 0.6-0.8 MPa, and the membrane surface flow rate is 2.5-3.5 m / s.

[0020] In certain embodiments, the wine is cooled after UHT sterilization using a stainless steel plate heat exchanger, and the final temperature fluctuation is ≤1°C.

[0021] In certain embodiments, the aseptic filling environment has a cleanliness level of Class 100.

[0022] In certain embodiments, the finished wine has a light transmittance of ≥90% and a turbidity of ≤0.5 NTU.

[0023] The present invention also provides an application of the honey rice wine prepared by the above method in the preparation of a low-sugar health drink, characterized in that the application includes being used as a special drink for diabetics or a meal replacement drink for obese people.

[0024] Compared with the prior art, the present invention has at least the following beneficial effects:

[0025] Through innovative raw material combinations (glutinous rice:honey = 100:8), controlled complex enzyme preparation (β-glucanase + acid protease), and optimized UHT sterilization, this invention overcomes technical bottlenecks such as the long fermentation cycle of traditional honey wine (the traditional process requires 120 hours), difficult to control sugar content (total sugar content >10% in the traditional process), and susceptibility to bacterial contamination (sanitation index pass rate <85%). Testing showed that the product of the invention had an alcohol content of 12-14% vol, a total sugar content of ≤4g / L, and sanitation indicators (total colony count <10 CFU / mL, no coliform bacteria detected), which were 16.7%, 60%, and 15 percentage points higher, respectively, than those of traditional methods. Furthermore, this product has achieved industrialized mass production, filling the market gap for high-end, low-sugar honey rice wine in China. DETAILED DESCRIPTION

[0026] In order to make the technical problems, technical solutions and advantages to be solved by the present invention clearer, a detailed description will be given below with reference to specific embodiments.

[0027] Example 1

[0028] A method for brewing honey rice wine comprises the following steps:

[0029] (1) Raw material preparation: Select high-quality glutinous rice with amylopectin content ≥90%, soak in 35°C warm water for 8 hours and drain;

[0030] (2) Honey preparation: Mix glutinous rice and honey in a mass ratio of 100:8, and add purified water to adjust the initial sugar content to 28°Brix;

[0031] (3) Activation of koji: After crushing the koji, add twice its mass of 35°C warm water and activate for 30 minutes to prepare a koji suspension;

[0032] (4) Fermentation process: The honey glutinous rice mixture was mixed with the koji suspension at a ratio of 100:0.5 and fermented at a constant temperature of 30°C for 96 hours, during which 0.2% β-glucanase was added every 24 hours;

[0033] (5) Enzymatic hydrolysis control: add 0.1% acid protease at 48 hours of fermentation to maintain the pH at 4.2 ± 0.1;

[0034] (6) Filtration and clarification: The fermentation broth was initially filtered through a diatomaceous earth filter and then secondary filtered using a cross-flow membrane filtration system (pore size 0.22 μm);

[0035] (7) Sterilization: The filtrate is sterilized by UHT (135°C for 6 seconds), cooled to 28°C and then aseptically filled;

[0036] (8) Finished product testing: The alcohol content of the finished wine is 12-14% vol, the total sugar content is ≤4g / L, and the transmittance is ≥90%.

[0037] The specific parameters are as follows:

[0038] Honey ratio: acacia honey: vitex honey = 3:2

[0039] Yeast activation water volume: 2 times the weight of the koji

[0040] Enzyme addition scheme: β-glucanase 0.2% / time, added once every 24 hours

[0041] Filtration system: cross-flow membrane pore size 0.22μm, operating pressure 0.7MPa

[0042] Sterilization conditions: 135℃ / 6s

[0043] Test results: alcohol content 13.2% vol, total sugar 3.2g / L, sensory score 90 points, transmittance 91%.

[0044] Example 2 (Comparative Example 1: Omission of β-glucanase)

[0045] No β-glucanase is added during the fermentation process;

[0046] Enzyme addition scheme: only 0.2% is added initially;

[0047] Other steps are the same as in Example 1.

[0048] Test results: total sugar content rose to 6.8g / L, wine viscosity was abnormal, and turbidity was 2.8NTU.

[0049] Example 3 (Comparative Example 2: Honey ratio reduced to 5%)

[0050] The honey ratio is adjusted to glutinous rice:honey = 100:5;

[0051] Honey dosage: 5%;

[0052] Other steps are the same as in Example 1.

[0053] Test results: The alcohol content was only 9.8% vol, the characteristic honey aroma was insufficient, and the sensory score dropped to 72 points.

[0054] Example 4 (Comparative Example 3: Traditional Pasteurization)

[0055] The filtrate was pasteurized at 65°C / 30 min;

[0056] Sterilization conditions: 65℃ / 30min;

[0057] Other steps are the same as in Example 1.

[0058] Test results: Alcohol content 12.5% ​​vol, 38% loss of B vitamins, shelf life shortened to 6 months.

[0059] Example 5 (Comparative Example 4: Commercially available honey wine)

[0060] Using commercially available honey wine technology (traditional filtration + high temperature sterilization):

[0061] Filtration accuracy: 10μm

[0062] Sterilization conditions: 121℃ / 20min

[0063] Other steps are the same as in Example 1.

[0064] Test results: total sugar 7.5g / L, transmittance 72%, and hygiene index pass rate 78%.

[0065] The above is a preferred embodiment of the present invention. It should be pointed out that for ordinary technicians in this technical field, several improvements and modifications can be made without departing from the principles of the present invention. These improvements and modifications should also be regarded as within the scope of protection of the present invention.

Claims

1. A method for brewing honey rice wine, characterized in that The following steps are involved: (1) Raw material preparation: Select high-quality glutinous rice with amylopectin content ≥90%, soak in 35°C warm water for 8 hours and drain; (2) Honey preparation: Mix glutinous rice and honey in a mass ratio of 100:8, and add purified water to adjust the initial sugar content to 28°Brix; (3) Activation of koji: After crushing the koji, add twice its mass of 35°C warm water and activate for 30 minutes to prepare a koji suspension; (4) Fermentation process: The honey glutinous rice mixture was mixed with the koji suspension at a ratio of 100:0.5 and fermented at a constant temperature of 30°C for 96 hours, during which 0.2% β-glucanase was added every 24 hours; (5) Enzymatic hydrolysis control: add 0.1% acid protease at 48 hours of fermentation to maintain the pH at 4.2 ± 0.1; (6) Filtration and clarification: The fermentation broth was initially filtered through a diatomaceous earth filter and then secondary filtered using a cross-flow membrane filtration system (pore size 0.22 μm); (7) Sterilization: The filtrate is sterilized by UHT (135°C for 6 seconds), cooled to 28°C and then aseptically filled; (8) Finished product testing: The alcohol content of the finished wine is 12-14% vol, the total sugar content is ≤4g / L, and the transmittance is ≥90%.

2. The method according to claim 1, characterized in that The honey is a composite honey obtained by mixing acacia honey and vitex honey in a mass ratio of 3:

2.

3. The method according to claim 1, characterized in that The koji is prepared by mixing Monascus and Rhizopus in a ratio of 1:

1.

4. The method according to claim 1, characterized in that The added amount of the β-glucanase is 0.15-0.25% (w / w).

5. The method according to claim 1, characterized in that The added amount of the acidic protease is 0.05-0.15% (w / w).

6. The method according to claim 1, characterized in that The operating pressure of the cross-flow membrane filtration system is 0.6-0.8 MPa, and the membrane surface flow rate is 2.5-3.5 m / s.

7. The method according to claim 1, characterized in that The wine after UHT sterilization is cooled using a stainless steel plate heat exchanger, and the final temperature fluctuation is ≤1°C.

8. The method according to claim 1, characterized in that The cleanliness level of the aseptic filling environment reaches Class 100.

9. The method according to claim 1, characterized in that The finished wine has a light transmittance of ≥90% and a turbidity of ≤0.5NTU.

10. Use of honey rice wine prepared by the method according to any one of claims 1 to 9 in preparing a low-sugar health drink, characterized in that The application includes serving as a special drink for diabetics or a meal replacement drink for obese people.