Efficient brewing method of highland barley rice wine rich in gamma-aminobutyric acid and beta-glucan

Abstract

The invention discloses an efficient brewing method of highland barley rice wine rich in gamma-aminobutyric acid and beta-glucan, which comprises the following steps: (1) cleaning highland barley, removing impurities, adding drinking water, inoculating lactic acid bacteria, and soaking; (2) cooking and curing the soaked naked barley, cooling, and putting into a clean fermentation tank; (3) adding drinking water and rice milk water into a fermentation tank, inoculating distiller's yeast for fermentation, and controlling the inoculation amount of the distiller's yeast to be 0.2-0.6%, the fermentation temperature to be 28-32 DEG C and the main fermentation time to be 6-10 days; (4) performing ultrasonic treatment on a fermentation system after the main fermentation is finished; and (5) squeezing, clarifying and sterilizing to obtain wine liquid, sealing, placing in an environment of 4-8 DEG C, and fermenting for 20-30 days. The contents of beta-glucan and gamma-aminobutyric acid in the highland barley rice wine are remarkably increased through lactic acid bacteria acidification rice soaking and ultrasonic treatment after main fermentation, and the water consumption for brewing and the sewage treatment cost are remarkably reduced by replacing part of feeding water with acidified rice milk water; the method has important significance in improving the fermentation environment, shortening the production cycle and strengthening the flavor of the product.

Description

Technical Field

[0001] This invention relates to a brewing method, and more particularly to a highly efficient brewing method for rice wine rich in γ-aminobutyric acid and β-glucan. Background Technology

[0002] Soaking rice is a crucial step in brewing Shaoxing wine. On one hand, soaking allows the grains to fully absorb water and swell, making them fluffy and reducing steaming time. On the other hand, the acids produced during soaking adhere to the surface of the grains and promote slight hydrolysis, creating a favorable environment for subsequent steaming and fermentation. Traditional Shaoxing wine soaking is done naturally, is lengthy, and uses a large amount of water. The resulting rice slurry is rich in organic matter, and direct discharge would cause environmental pollution. To reduce water consumption and alleviate environmental pressure, some studies have proposed a circulating soaking technology. However, in actual production, the microbial community in the rice slurry is extremely complex, and recycling leads to the continuous accumulation of biogenic amines, causing the biogenic amine content in the wine to exceed standards, making it difficult to guarantee drinking safety. Therefore, exploring green, safe, and efficient rice soaking technologies is of significant practical importance to the Shaoxing wine brewing industry.

[0003] Acidifying rice with lactic acid bacteria can promote acidification, shorten soaking time, and accelerate the decomposition of raw materials. On the other hand, it can form a dominant bacterial community and produce γ-aminobutyric acid (GABA), thereby increasing the GABA content of rice wine. At the same time, reusing rice slurry for brewing can also reduce environmental pressure and avoid the problem of excessive biogenic amines caused by recycling.

[0004] Ultrasound-induced cavitation can trigger or accelerate physicochemical reactions in a medium. Currently, in the brewing industry, it is mainly used to assist in aging to shorten the production cycle, with little research and application in assisting fermentation. Using ultrasound technology to treat fermentation systems can alter cell wall and cell membrane structures, accelerate substrate transformation and transport, change enzyme catalytic activity, optimize the mass transfer environment, and thus accelerate the production and dissolution of functional components such as β-glucan, increasing the β-glucan content in rice wine. Summary of the Invention

[0005] Purpose of the invention: The purpose of this invention is to provide a green and efficient brewing method for Yuanmai rice wine that can significantly increase the content of γ-aminobutyric acid and β-glucan in Yuanmai rice wine, and can reduce brewing water and shorten rice soaking time.

[0006] Technical solution: The present invention provides a highly efficient brewing method for rice wine made from barley rich in γ-aminobutyric acid and β-glucan, comprising the following steps:

[0007] (1) After cleaning and removing impurities, place the rice in a clean container, add drinking water and inoculate with lactic acid bacteria for soaking. Keep the soaked rice water for later use.

[0008] (2) Drain the soaked wheat, steam and cook it until tender, and place it in a clean fermentation tank after cooling.

[0009] (3) Add drinking water and rice water to the fermentation tank, inoculate with yeast for fermentation. The amount of yeast inoculated is 0.2%-0.6%, the fermentation temperature is 28℃-32℃, and the main fermentation time is 6-10 days.

[0010] (4) After the main fermentation is completed, the fermentation system is subjected to ultrasonic treatment;

[0011] (5) Press, clarify and sterilize the fermentation system after ultrasound to obtain wine, seal and place it in an environment of 4℃-8℃ for post-fermentation for 20-30 days.

[0012] Further, in step (1), the wheat cleaning and impurity removal process involves ensuring the grains are not broken, rinsing once with clean water, draining and spreading out, and then sterilizing with ultraviolet light for 0.5-2 hours.

[0013] Furthermore, the amount of drinking water added is 2-4 times the amount of wheat, the soaking temperature is 22℃-28℃, and the soaking time is 8-12 hours.

[0014] Furthermore, the lactic acid bacteria include Lactobacillus rhamnosus, Lactobacillus helveticus, Lactobacillus plantarum, Lactobacillus fermentum, Lactobacillus bulgaricus, Lactobacillus gasseri, Lactobacillus casei, Lactobacillus acidophilus, Lactobacillus reuteri, Streptococcus thermophilus, Lactobacillus johnsonii, and Lactobacillus paracasei, with an inoculum size of 0.05%-0.2%.

[0015] Furthermore, in step (3), the total amount of drinking water and rice slurry added to the fermentation tank is 50%-250% of the amount of wheat, of which rice slurry accounts for 40%-60% of the total water volume.

[0016] Furthermore, in step (4), the power of the ultrasonic treatment is 120W-300W, the temperature is 40℃-60℃, and the time is 10min-30min.

[0017] Working principle: (1) Lactic acid bacteria acidification soaking principle: Specific lactic acid bacteria strains are artificially added to form a dominant bacterial group during rice soaking. By dominating acid production, the raw materials undergo slight hydrolysis and provide an acidic environment for fermentation, which is beneficial to shorten the production cycle and improve production efficiency. Using acidified rice slurry water to replace part of the feed water can not only significantly reduce sewage discharge and treatment costs, but also bring good flavor to Yuanmai rice wine. During rice soaking, lactic acid bacteria fermentation can directly metabolize and produce γ-aminobutyric acid, and can also produce acid to accelerate the hydrolysis of raw materials, release amino acids, β-glucan, etc., and provide sufficient substrate for the synthesis of γ-aminobutyric acid.

[0018] (2) Principle of ultrasound-assisted fermentation: The mechanical vibration and cavitation effect generated by ultrasound can change the permeability of the cell membrane, accelerate cell metabolism and material exchange, thereby producing and excreting more target products such as β-glucan and γ-aminobutyric acid; at the same time, ultrasound can also evenly disperse fermentation materials, avoid local concentrations that are too high or too low, and reduce the probability of substrate inhibition and feedback inhibition; in addition, ultrasound can also affect the conformation of enzymes and improve the catalytic efficiency of enzymes.

[0019] Beneficial effects: Compared with the prior art, the present invention has the following significant advantages:

[0020] Lactic acid bacteria acidification of rice can significantly shorten the soaking time, improve the fermentation environment, and increase the γ-aminobutyric acid content in Yuanmai rice wine. Acidified rice slurry water can replace part of the feed water, which can significantly reduce the amount of brewing water and wastewater treatment costs, and improve the product flavor of Yuanmai rice wine. Ultrasonic-assisted fermentation can significantly increase the β-glucan content of Yuanmai rice wine. Attached Figure Description

[0021] Figure 1 Effects of different treatment conditions on β-glucan content in Yuanmai rice wine

[0022] Figure 2 Effects of different treatment conditions on the content of γ-aminobutyric acid in Yuanmai rice wine Detailed Implementation

[0023] The technical solutions in the embodiments and comparative examples of the present invention will now be clearly and completely described in conjunction with the accompanying drawings.

[0024] In this embodiment and comparative example, the inoculation amount and water amount are all based on the mass of wheat.

[0025] Example 1: Effects of different lactic acid bacteria acidifying rice on the content of γ-aminobutyric acid (GABA) and β-glucan in Yuanmai rice wine

[0026] (1) Wash the wheat grains once, drain and spread them out, sterilize them with ultraviolet light for 0.5 hours, put them in a clean container, and inoculate them with 0.1% of Lactobacillus rhamnosus, Lactobacillus helveticus, Lactobacillus plantarum, Lactobacillus fermentum, Lactobacillus bulgaricus, Lactobacillus gerani, Lactobacillus casei, Lactobacillus acidophilus, Lactobacillus reuteri, Streptococcus thermophilus, Lactobacillus johnsonii, and Lactobacillus paracasei. Add 3 times the amount of drinking water and soak at 25°C for 10 hours. Keep the rice water.

[0027] (2) After soaking, drain the wheat, steam it, cool it and place it in a clean fermentation tank;

[0028] (3) Add 50% rice slurry and 100% drinking water to the fermentation tank, inoculate with 0.4% yeast, and ferment at 30℃ for 8 days;

[0029] (4) After pressing, clarification and sterilization, it is placed in an environment of 4℃-8℃ for post-fermentation for 30 days.

[0030] Example 2: Effects of different lactic acid bacteria acidification soaking of rice followed by ultrasonic treatment after primary fermentation on the content of γ-aminobutyric acid (GABA) and β-glucan in Yuanmai rice wine.

[0031] (1) Wash the wheat grains once, drain and spread them out, sterilize them with ultraviolet light for 0.5 hours, put them in a clean container, and inoculate them with 0.1% of Lactobacillus rhamnosus, Lactobacillus helveticus, Lactobacillus plantarum, Lactobacillus fermentum, Lactobacillus bulgaricus, Lactobacillus gerani, Lactobacillus casei, Lactobacillus acidophilus, Lactobacillus reuteri, Streptococcus thermophilus, Lactobacillus johnsonii, and Lactobacillus paracasei. Add 3 times the amount of drinking water and soak at 25°C for 10 hours. Keep the rice water.

[0032] (2) After soaking, drain the wheat, steam it, cool it and place it in a clean fermentation tank;

[0033] (3) Add 50% rice slurry and 100% drinking water to the fermentation tank, inoculate with 0.4% yeast, and ferment at 30℃ for 8 days;

[0034] (4) The fermentation system was subjected to ultrasonic treatment at 200W, 50℃ and 20min. After pressing, clarification and sterilization, it was placed in an environment of 4℃-8℃ for post-fermentation for 30 days.

[0035] Comparative Example 1: Content of γ-aminobutyric acid and β-glucan in rice wine made from ordinary soaked rice

[0036] (1) Wash the wheat grains once, drain and spread them out, sterilize them with ultraviolet light for 0.5 hours, put them in a clean container, add 3 times the amount of drinking water and soak at 12℃ for 30 hours, and keep the rice water.

[0037] (2) After soaking, drain the wheat, steam it, cool it and place it in a clean fermentation tank;

[0038] (3) Add 50% rice slurry and 100% drinking water to the fermentation tank, inoculate with 0.4% yeast, and ferment at 30℃ for 8 days;

[0039] (4) After pressing, clarification and sterilization, it is placed in an environment of 4℃-8℃ for post-fermentation for 30 days.

[0040] Comparative Example 2: Content of γ-aminobutyric acid and β-glucan in Yuanmai rice wine treated with ordinary soaking and ultrasonic treatment after primary fermentation.

[0041] (1) Wash the wheat grains once, drain and spread them out, sterilize them with ultraviolet light for 0.5 hours, put them in a clean container, add 3 times the amount of drinking water and soak at 12℃ for 30 hours, and keep the rice water.

[0042] (2) After soaking, drain the wheat, steam it, cool it and place it in a clean fermentation tank;

[0043] (3) Add 50% rice slurry and 100% drinking water to the fermentation tank, inoculate with 0.4% yeast, and ferment at 30℃ for 8 days;

[0044] (4) The fermentation system was subjected to ultrasonic treatment at 200W, 50℃ and 20min. After pressing, clarification and sterilization, it was placed in an environment of 4℃-8℃ for post-fermentation for 30 days.

[0045] Depend on Figure 1 It was found that acidification treatment with 12 types of lactic acid bacteria could increase the β-glucan content in Yuanmai rice wine. The effects of different lactic acid bacteria on the β-glucan content varied. The β-glucan content in Yuanmai rice wine treated with ordinary soaking was 39.13 mg / L. Inoculation with *Lactobacillus johnsonii* and acidification treatment had the greatest impact on the β-glucan content (91.35 mg / L), approximately 2.3 times that of ordinary soaking treatment. Ultrasonic treatment after primary fermentation could increase the β-glucan content in the wine to varying degrees. Yuanmai rice wine inoculated with *Lactobacillus rhamnosus* and treated with ultrasound had the highest β-glucan content (308.81 mg / L), and the ultrasound effect was the best. Compared to rice wine acidified with *Lactobacillus rhamnosus* without ultrasound treatment, the β-glucan content increased by 224.96 mg / L.

[0046] Depend on Figure 2 It was found that acidification treatment with 12 kinds of lactic acid bacteria could increase the content of γ-aminobutyric acid (GABA) in Yuanmai rice wine. The effects of different lactic acid bacteria on the GABA content varied. The GABA content in Yuanmai rice wine treated with ordinary soaking was 125.62 mg / L. Acidification treatment with Lactobacillus gasseri had the greatest impact on the GABA content (327.32 mg / L), approximately 2.6 times that of ordinary soaking. Ultrasonic treatment after primary fermentation had a slightly worse effect on GABA dissolution than β-glucan. No increase in GABA content was observed after ultrasonic treatment in Yuanmai rice wine inoculated with Lactobacillus casei, Lactobacillus reuteri, Streptococcus thermophilus, and Lactobacillus johnsonii. The most significant dissolution of GABA was observed in Yuanmai rice wine inoculated with Lactobacillus fermentum after ultrasonic treatment, reaching a content of 456.87 mg / L, approximately 3.2 times that of Yuanmai rice wine treated with ordinary soaking followed by ultrasonic treatment.

Claims

1. A highly efficient brewing method for rice wine made from barley rich in γ-aminobutyric acid and β-glucan, characterized in that, Includes the following steps: (1) After cleaning and removing impurities, place the rice in a clean container, add drinking water and inoculate with lactic acid bacteria for soaking. Keep the soaked rice water for later use. (2) Drain the soaked wheat, steam and cook it until tender, and place it in a clean fermentation tank after cooling. (3) Add drinking water and rice water to the fermentation tank, inoculate with yeast for fermentation. The amount of yeast inoculated is 0.2%-0.6%, the fermentation temperature is 28℃-32℃, and the main fermentation time is 6-10 days. (4) After the main fermentation is completed, the fermentation system is subjected to ultrasonic treatment; (5) Press, clarify and sterilize the fermentation system after ultrasound to obtain wine, seal and place it in an environment of 4℃-8℃ for post-fermentation for 20-30 days.

2. The efficient brewing method for Yuanmai rice wine rich in γ-aminobutyric acid and β-glucan according to claim 1, characterized in that, In step (1), the cleaning and impurity removal process of the wheat involves ensuring that the grains are not broken, rinsing them once with clean water, draining them, spreading them out, and then sterilizing them with ultraviolet light for 0.5-2 hours.

3. The efficient brewing method for Yuanmai rice wine rich in γ-aminobutyric acid and β-glucan according to claim 1, characterized in that, In step (1), the amount of drinking water added is 2-4 times the amount of wheat, the soaking temperature is 22℃-28℃, and the soaking time is 8-12h.

4. The efficient brewing method for Yuanmai rice wine rich in γ-aminobutyric acid and β-glucan according to claim 1, characterized in that, In step (1), the lactic acid bacteria include Lactobacillus rhamnosus, Lactobacillus helveticus, Lactobacillus plantarum, Lactobacillus fermentum, Lactobacillus bulgaricus, Lactobacillus gasseri, Lactobacillus casei, Lactobacillus acidophilus, Lactobacillus reuteri, Streptococcus thermophilus, Lactobacillus johnsonii, and Lactobacillus paracasei, and the inoculation amount of lactic acid bacteria is 0.05%-0.2%.

5. The efficient brewing method for Yuanmai rice wine rich in γ-aminobutyric acid and β-glucan according to claim 1, characterized in that, In step (3), the total amount of drinking water and rice slurry added to the fermentation tank is 50%-250% of the amount of wheat, of which rice slurry accounts for 40%-60% of the total water volume.

6. The efficient brewing method for Yuanmai rice wine rich in γ-aminobutyric acid and β-glucan according to claim 1, characterized in that, In step (4), the ultrasonic treatment power is 120W-300W, the temperature is 40℃-60℃, and the time is 10min-30min.

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