Health-care yellow wine and brewing method thereof
By introducing β-glucosidase and a compound exogenous protectant during the brewing process of rice wine, the problem of increasing alcohol content and isoflavone content in rice wine was solved, and a synergistic increase in alcohol content and isoflavone content was achieved.
Patent Information
- Authority / Receiving Office
- CN · China
- Patent Type
- Applications(China)
- Current Assignee / Owner
- HENAN YUJIAN MEIJIU LIQUOR IND CO LTD
- Filing Date
- 2026-01-30
- Publication Date
- 2026-05-12
AI Technical Summary
It is difficult to simultaneously increase the alcohol content and isoflavone content, especially the chickpea isoflavone content, in the current rice wine brewing process.
In the process of brewing Shaoxing wine, β-glucosidase and a complex exogenous protectant (β-cyclodextrin and trehalose) are introduced. β-glucosidase hydrolyzes the bound isoflavones in chickpeas into free isoflavones, and the complex exogenous protectant stabilizes yeast activity and enhances membrane fluidity, thereby synergistically increasing alcohol content and isoflavone content.
It achieved an increase in the alcohol content of rice wine and an increase in the isoflavone content of chickpeas, with a significant synergistic effect. The alcohol content reached over 15.5% vol, and the isoflavone content reached over 33.2 mg/100 mL.
Smart Images
Figure CN122012205A_ABST
Abstract
Description
Technical Field
[0001] This invention belongs to the field of rice wine technology, and in particular relates to a health-preserving rice wine and its brewing method. Background Technology
[0002] Chickpeas contain over 60% starch (dry weight); they also contain chickpea isoflavones, although the content is lower than that of soybeans, but the bioavailability is higher; they have both edible and medicinal value, such as isoflavones can lower serum total cholesterol and triglycerides, playing a "lipid-regulating" role, and can also reduce inflammatory factors, playing an anti-inflammatory role.
[0003] Introducing chickpeas into the brewing process of Shaoxing wine has two advantages. First, the high starch content of chickpeas is degraded and utilized, which helps to increase the alcohol content. Second, the isoflavones contained in chickpeas dissolve in the ethanol solution (i.e., the wine itself), providing health benefits. How to increase the alcohol content and isoflavone content of Shaoxing wine is a topic worthy of further research. Summary of the Invention
[0004] To address the aforementioned problems, this invention proposes a health-promoting type of rice wine and its brewing method, which can effectively increase the alcohol content and isoflavone content of the produced rice wine.
[0005] To achieve the above objectives, in a first aspect, the present invention provides a method for brewing health-preserving rice wine, comprising the following steps: S1. Mix glutinous rice, corn and brown rice in a mass ratio of 2:(0.3~0.5):1 to obtain the main ingredient; add 14~16% of the functional auxiliary ingredients by mass to the main ingredient, mix well to obtain the composite base material; S2. Add 2-2.3% of the mass of the small koji, 2.7-3% of the black koji bran koji, 1.8-2% of the activated yeast liquid and 5.8-6.2% of the compound exogenous protectant to the compound base material obtained in S1, stir evenly, and obtain the fermentation material; S3. After the fermentation material obtained in S2 is subjected to primary fermentation and secondary fermentation in sequence, it is filtered and sterilized to obtain the health-preserving yellow wine. The preparation method of the functional excipient is as follows: Chickpeas are crushed and soaked in 2 to 2.3 times their weight of water for 5 to 7 hours to obtain a soaking material; cellulase and α-amylase are added to the soaking material and liquefied at 58 to 60°C for 4 to 4.5 hours to obtain a liquefied material; saccharifying enzyme and β-glucosidase are then added to the liquefied material and saccharified at 52 to 55°C for 7 to 9 hours to obtain the functional excipient. The composite exogenous protective agent includes β-cyclodextrin and trehalose, and the mass ratio of the two is 1:2.
[0006] Furthermore, in the preparation of the functional excipients, the mass of cellulase is 0.08-0.1% of the chickpea mass; the mass of α-amylase is 0.35-0.4% of the chickpea mass.
[0007] Furthermore, in the preparation of the functional excipient, the mass of the saccharifying enzyme is 0.5-0.6% of the chickpea mass; and the mass of the β-glucosidase is 0.25-0.28% of the chickpea mass.
[0008] Furthermore, the preparation method of the composite exogenous protective agent is as follows: add 9 to 10 times its mass of water to β-cyclodextrin, stir at a constant temperature of 60 to 70°C for 70 to 100 minutes, add trehalose, and continue stirring for 20 to 30 minutes to obtain the product.
[0009] Furthermore, in S2, the starter culture includes naturally cultured starter culture and pure Rhizopus starter culture, and the mass ratio of the two is (0.8~1.3):1.
[0010] Further, in S2, the method for preparing the activated yeast liquid is as follows: dry yeast and glucose solution are activated for 1 hour at a ratio of 1g:(9-10)mL, and then cooled to 25-28℃ to obtain the product.
[0011] Furthermore, the glucose solution has a mass fraction of 2 ± 0.2%.
[0012] Furthermore, in S3, the fermentation temperature of the primary fermentation is controlled at 30±1℃, and the fermentation time of the primary fermentation is 4 to 5 days.
[0013] Furthermore, in S3, the fermentation temperature of the post-fermentation is controlled at 16±1℃, and the fermentation time of the post-fermentation is 18 to 21 days.
[0014] Secondly, the present invention provides a health-preserving type of rice wine, which is prepared using the above-mentioned brewing method.
[0015] Compared with the prior art, the present invention has the following beneficial effects: The addition of β-glucosidase in the preparation of functional excipients in this invention has two positive effects. Firstly, isoflavones in chickpeas mainly exist in bound forms (such as glycosides), and the added β-glucosidase can hydrolyze them into free isoflavones (such as chickpea spore extract A), which are more easily extracted by ethanol, thus increasing the chickpea isoflavone content in the final rice wine. Secondly, it also has negative effects. Higher concentrations of free isoflavones inhibit yeast activity, reducing yeast proliferation rate and fermentation capacity, leading to a lower alcohol content in the final rice wine. Lower alcohol content also weakens the extraction capacity of ethanol for chickpea isoflavones, resulting in a lower chickpea isoflavone content. However, regarding the final chickpea isoflavone content, the positive effects of adding β-glucosidase outweigh the negative effects, therefore the final chickpea isoflavone content in the rice wine shows an increasing trend.
[0016] This invention introduces a complex exogenous protective agent (i.e., β-cyclodextrin and trehalose) into the rice wine brewing process. β-cyclodextrin can adsorb free isoflavones, and its hollow structure can encapsulate the benzopyran ring of free isoflavones, reducing the probability of direct contact with yeast cells and reducing their direct toxicity to yeast. Trehalose can stabilize yeast metabolic activity, and it forms a hydrogen bond network with the phospholipid bilayer, enhancing membrane fluidity and preventing the increase in membrane permeability caused by free isoflavones. Thus, it directly and effectively increases the alcohol content of the final rice wine and increases the chickpea isoflavone content.
[0017] By simultaneously introducing both of the above, the positive effects of β-glucosidase are preserved, while the compound exogenous protectant can effectively weaken / counteract the negative effects of β-glucosidase, thereby synergistically increasing the chickpea isoflavone content of the final rice wine. Attached Figure Description
[0018] Figure 1 This is a comparative trend chart of the alcohol content data of the health-preserving rice wines prepared in Examples 1-3 and Comparative Examples 1-3 of the present invention; Figure 2 This is a comparative trend chart showing the chickpea isoflavone content data of health-preserving rice wines prepared in Examples 1-3 and Comparative Examples 1-3 of the present invention. Detailed Implementation
[0019] The present application will be further described in detail below with reference to the embodiments.
[0020] Unless otherwise specified, the raw materials used in the embodiments and comparative examples of this application are all commercially available.
[0021] Example 1: (a) Preparation of functional excipients, the preparation method is as follows: Crush chickpeas, add 2.2 times their weight of water, and soak for 6 hours to obtain the soaking material.
[0022] Cellulase and α-amylase were added to the soaking material, with the mass of cellulase being 0.09% of the chickpea mass and the mass of α-amylase being 0.37% of the chickpea mass. The mixture was liquefied at 60℃ for 4.2 hours to obtain the liquefied material.
[0023] Then, add saccharifying enzyme and β-glucosidase to the liquefied material. The mass of saccharifying enzyme is 0.55% of the mass of chickpeas; the mass of β-glucosidase is 0.26% of the mass of chickpeas; and saccharify at 55℃ for 8 hours to obtain the functional excipient.
[0024] Accurate temperature control in stages ensures enzyme activity.
[0025] (II) Preparation of composite exogenous protective agents, the preparation method of which is as follows: Weigh out β-cyclodextrin and trehalose at a mass ratio of 1:2; that is, the mass ratio of β-cyclodextrin to trehalose is 1:2.
[0026] Add water at a ratio of 9 times the weight of the weighed β-cyclodextrin, stir at a constant temperature of 65℃ for 80 minutes, then add the weighed trehalose, and continue stirring for 25 minutes to obtain the composite exogenous protectant.
[0027] (III) A method for brewing a health-preserving type of rice wine, comprising the following steps: S1. Mix glutinous rice, corn and brown rice in a mass ratio of 2:0.4:1 and steam until cooked to obtain the main ingredient; add 15% of the functional auxiliary ingredients by mass to the cooled main ingredient, mix well, and obtain the composite base material.
[0028] S2. Add 2.2% of the mass of the small koji, 2.8% of the Aspergillus niger bran koji, 1.9% of the activated yeast liquid and 6% of the compound exogenous protectant (equivalent to 0.5% of β-cyclodextrin, 1% of trehalose and 4.5% of water) to the compound base obtained in S1. The starter culture consists of naturally cultured starter culture and pure Rhizopus starter culture, with a mass ratio of 1:1; both are cultivated using existing technologies, so the impact is minimal.
[0029] The method for preparing activated yeast liquid is as follows: dry yeast and 2% glucose solution are mixed at a ratio of 1g:9.5mL, placed in a constant temperature environment of 37℃, activated for 1h, and then the liquid is cooled to 27℃ to obtain activated yeast liquid. Mix well to obtain the fermented material.
[0030] S3. The fermentation material obtained in S2 is subjected to primary fermentation and secondary fermentation in sequence; Specifically, the fermentation material is put into the main fermentation tank for primary fermentation. After 12 hours, the temperature is raised and the primary fermentation stage begins. The fermentation temperature during the primary fermentation stage is controlled at 30±1℃, and the fermentation time is 4.5 days. After the primary fermentation stage, the mash is put into the secondary fermentation tank for secondary fermentation. The fermentation temperature during the secondary fermentation stage is controlled at 16±1℃, and the fermentation time is 20.5 days. After the post-fermentation stage, the wine is filtered using a filter press and then sterilized at 80°C for 20 minutes to obtain a health-promoting type of rice wine.
[0031] Example 2: The only difference between this example and Example 1 is that: a method for brewing a health-preserving type of rice wine includes the following steps: S1. Mix glutinous rice, corn and brown rice in a mass ratio of 2:0.3:1 and steam until cooked to obtain the main ingredient; add 15% of the functional auxiliary ingredients by mass to the main ingredient, mix well, and obtain the composite base material.
[0032] S2. Add 2% by weight of the following components to the composite substrate obtained in S1: small koji, 2.7% of Aspergillus niger bran koji, 1.8% of activated yeast liquid, and 5.8% of composite exogenous protectant. Mix well to obtain the fermented material.
[0033] S3. The fermented material obtained in S2 is subjected to primary fermentation and secondary fermentation in sequence. The fermentation temperature of primary fermentation is controlled at 30±1℃ and the fermentation time is 4.5 days. The fermentation temperature of secondary fermentation is controlled at 16±1℃ and the fermentation time is 20.5 days. Then, it is filtered and sterilized to obtain health-preserving yellow wine.
[0034] Example 3: The only difference between this example and Example 1 is that: a method for brewing a health-preserving type of rice wine includes the following steps: S1. Mix glutinous rice, corn and brown rice in a mass ratio of 2:0.5:1 and steam until cooked to obtain the main ingredient; add 15% of the functional auxiliary ingredients by mass to the main ingredient, mix well, and obtain the composite base material.
[0035] S2. Add 2.3% by weight of small koji, 3% of Aspergillus niger bran koji, 2% of activated yeast liquid and 6.2% of compound exogenous protectant to the composite base material obtained in S1. Mix well to obtain the fermented material.
[0036] S3. The fermented material obtained in S2 is subjected to primary fermentation and secondary fermentation in sequence. The fermentation temperature of primary fermentation is controlled at 30±1℃ and the fermentation time is 4.5 days. The fermentation temperature of secondary fermentation is controlled at 16±1℃ and the fermentation time is 20.5 days. Then, it is filtered and sterilized to obtain health-preserving yellow wine.
[0037] Comparative Example 1: The only difference between this comparative example and Example 1 is that β-glucosidase is not added in the preparation of functional excipients; and the efficacy components of the compound exogenous protectant (i.e., β-cyclodextrin and trehalose) are not added in the brewing of health-preserving rice wine.
[0038] Specifically, the preparation method for functional excipients is as follows: Crush chickpeas, add 2.2 times their weight of water, and soak for 6 hours to obtain the soaking material.
[0039] Cellulase and α-amylase were added to the soaking material, with the mass of cellulase being 0.09% of the chickpea mass and the mass of α-amylase being 0.37% of the chickpea mass. The mixture was liquefied at 60℃ for 4.2 hours to obtain the liquefied material.
[0040] Add saccharifying enzyme to the liquefied material, with the mass of the saccharifying enzyme being 0.55% of the mass of the chickpeas; saccharify at 55℃ for 8 hours to obtain the functional excipient.
[0041] A method for brewing a health-promoting type of rice wine includes the following steps: S1. Mix glutinous rice, corn and brown rice in a mass ratio of 2:0.4:1 and steam until cooked to obtain the main ingredient; add 15% of the functional auxiliary ingredients by mass to the main ingredient, mix well, and obtain the composite base material.
[0042] S2. Add 2.2% by weight of small koji, 2.8% of Aspergillus niger bran koji, 1.9% of activated yeast liquid and 4.5% of water to the composite base material obtained in S1. Mix well to obtain the fermented material.
[0043] S3. The fermented material obtained in S2 is subjected to primary fermentation and secondary fermentation in sequence. The fermentation temperature of primary fermentation is controlled at 30±1℃ and the fermentation time is 4.5 days. The fermentation temperature of secondary fermentation is controlled at 16±1℃ and the fermentation time is 20.5 days. Then, it is filtered and sterilized to obtain health-preserving yellow wine.
[0044] Comparative Example 2: The only difference between this comparative example and Example 1 is that β-glucosidase is not added in the preparation of the functional excipients.
[0045] Comparative Example 3: The only difference between this comparative example and Example 1 is that no functional components of the compound exogenous protective agent are added in the brewing of the health-preserving rice wine (i.e., no β-cyclodextrin and trehalose are added).
[0046] Experimental Example: Experimental Subjects: Health-preserving rice wine prepared in Examples 1-3 and Comparative Examples 1-3. Experimental Items: ① Alcohol content (%vol); ② Chickpea isoflavone content (mg / 100mL): Absorbance was measured at a wavelength of 260.9 nm using ultraviolet spectrophotometry. Experimental Results: See Table 1.
[0047] Table 1. Test Data for Experimental Examples
[0048] Alcohol content (%vol) Chickpea isoflavone content (mg / 100mL) Example 1 15.8 33.6 Example 2 15.6 33.5 Example 3 15.5 33.2 Comparative Example 1 14.7 29.7 Comparative Example 2 15.7 31.7 Comparative Example 3 14.2 30.9
[0049] Results Analysis: Combining the data in Table 1 and... Figures 1-2 Analysis of Examples 1-3 shows that the health-preserving rice wine prepared by the present invention (Examples 1-3) has an alcohol content of 15.5% vol or higher and a chickpea isoflavone content of 33.2 mg / 100 mL or higher.
[0050] Combining the data in Table 1 and Figures 1-2 The analysis focused on Example 1 and Comparative Examples 1-3: Specifically, comparing Comparative Example 1 and Comparative Example 2, it can be seen that, compared to Comparative Example 1, Comparative Example 2, by introducing the functional components of the compound exogenous protective agent (i.e., adding β-cyclodextrin and trehalose), resulted in an increase in the alcohol content of the health-preserving rice wine from 14.7% vol (Comparative Example 1) to 15.7% vol (Comparative Example 2), and an increase in the chickpea isoflavone content from 29.7 mg / 100 mL (Comparative Example 1) to 31.7 mg / 100 mL (Comparative Example 2). This indicates that introducing the functional components of the compound exogenous protective agent (i.e., adding β-cyclodextrin and trehalose) during the rice wine brewing process can increase the alcohol content and chickpea isoflavone content of the final health-preserving rice wine.
[0051] Specifically, comparing Comparative Example 1 and Comparative Example 3, it can be seen that, compared to Comparative Example 1, the addition of β-glucosidase in the preparation of the functional excipients in Comparative Example 3 increased the chickpea isoflavone content of the health-preserving rice wine from 29.7 mg / 100 mL (Comparative Example 1) to 30.9 mg / 100 mL (Comparative Example 3), but the alcohol content decreased from 14.7% vol (Comparative Example 1) to 14.2% vol (Comparative Example 3). This indicates that adding β-glucosidase in the preparation of the functional excipients can increase the chickpea isoflavone content of the final health-preserving rice wine, but at the same time, it will lead to a decrease in alcohol content. This is mainly because, in the preparation of functional additives, isoflavones in chickpeas mainly exist in bound form (such as glycosides), while the introduced β-glucosidase can hydrolyze them into free isoflavones (such as chickpea sprout A). Higher concentrations of free isoflavones will inhibit yeast activity, reduce yeast proliferation rate and fermentation capacity, and lead to a decrease in the final alcohol content of rice wine.
[0052] In comparison with Example 1, it can be seen that the addition of the functional components of the compound exogenous protective agent (i.e., the addition of β-cyclodextrin and trehalose) and the addition of β-glucosidase in the preparation of the functional excipients can produce a synergistic effect, thereby synergistically increasing the chickpea isoflavone content of the final yellow rice wine.
[0053] Although the present invention has been described in detail with reference to the foregoing embodiments, those skilled in the art can still modify the technical solutions described in the foregoing embodiments or make equivalent substitutions for some of the technical features. Any modifications, equivalent substitutions, improvements, etc., made within the spirit and principles of the present invention should be included within the protection scope of the present invention.
Claims
1. A method for brewing a health-promoting type of rice wine, characterized in that, Includes the following steps: S1. Mix glutinous rice, corn and brown rice in a mass ratio of 2:(0.3~0.5):1 to obtain the main ingredient; add 14~16% of the functional auxiliary ingredients by mass to the main ingredient, mix well to obtain the composite base material; S2. Add 2-2.3% of the mass of the small koji, 2.7-3% of the black koji bran koji, 1.8-2% of the activated yeast liquid and 5.8-6.2% of the compound exogenous protectant to the compound base material obtained in S1, stir evenly, and obtain the fermentation material; S3. After the fermentation material obtained in S2 is subjected to primary fermentation and secondary fermentation in sequence, it is filtered and sterilized to obtain the health-preserving yellow wine. The preparation method of the functional excipient is as follows: chickpeas are crushed, soaked in 2 to 2.3 times their weight of water for 5 to 7 hours, cellulase and α-amylase are added, liquefyed at 58 to 60°C for 4 to 4.5 hours, saccharifying enzyme and β-glucosidase are added, and saccharification is carried out at 52 to 55°C for 7 to 9 hours to obtain the product. The composite exogenous protective agent includes β-cyclodextrin and trehalose, and the mass ratio of the two is 1:
2.
2. The brewing method of health-preserving rice wine according to claim 1, characterized in that, In the preparation of the functional excipients, the mass of cellulase is 0.08-0.1% of the chickpea mass; the mass of α-amylase is 0.35-0.4% of the chickpea mass.
3. The brewing method of health-preserving rice wine according to claim 1, characterized in that, In the preparation of the functional excipient, the mass of the saccharifying enzyme is 0.5-0.6% of the chickpea mass; the mass of the β-glucosidase is 0.25-0.28% of the chickpea mass.
4. The brewing method of health-preserving rice wine according to claim 1, characterized in that, The preparation method of the composite exogenous protective agent is as follows: add 9 to 10 times its mass of water to β-cyclodextrin, stir at a constant temperature of 60 to 70°C for 70 to 100 minutes, add trehalose, and continue stirring for 20 to 30 minutes to obtain the product.
5. The brewing method of health-preserving rice wine according to claim 1, characterized in that, In S2, the starter culture includes naturally cultured starter culture and pure Rhizopus starter culture, and the mass ratio of the two is (0.8~1.3):
1.
6. The brewing method of health-preserving rice wine according to claim 1, characterized in that, In S2, the method for preparing the activated yeast liquid is as follows: dry yeast and glucose solution are activated for 1 hour at a ratio of 1g:(9-10)mL, and then cooled to 25-28℃ to obtain the product.
7. The brewing method of health-preserving rice wine according to claim 6, characterized in that, The glucose solution has a mass fraction of 2 ± 0.2%.
8. The brewing method of health-preserving rice wine according to claim 1, characterized in that, In S3, the fermentation temperature of the primary fermentation is controlled at 30±1℃, and the fermentation time of the primary fermentation is 4 to 5 days.
9. The brewing method of health-preserving rice wine according to claim 1 or 8, characterized in that, In S3, the fermentation temperature for post-fermentation is controlled at 16±1℃, and the fermentation time for post-fermentation is 18 to 21 days.
10. A health-preserving type of rice wine, characterized in that, It is prepared by the brewing method described in any one of claims 1 to 9.