Abstract : In the process of producing rice wine, a variety of enzyme preparations are used in place of part of wheat koji and active dry yeast to carry out saccharification and fermentation of raw materials. After the brewing, the new process of rice wine retains the natural quality and rich nutrients of microbial brewing. Rich in amino acid content, aroma and alcohol, smooth coordination, bitter astringency, high stability of wine quality, production rate of up to 300% -310% (alcohol volume fraction of 14.5%), a unique flavor of new technology yellow rice wine. The enzyme preparations commonly used in the production of yellow rice wine are glucoamylase and liquefaction enzymes, which have the advantages of improving the saccharification rate and liquefaction rate, reducing the amount of use, increasing the rate of alcohol production, saving food, and reducing costs. At present, the use of fiber enzymes, lipases, degreasases, and acid proteases are being studied and their application in the production of rice wine has achieved initial success. Figure 1 New process flow for adding enzyme preparation yellow wine First, the role of enzyme preparation and analysis The use of enzyme preparations to replace some of the wheat koji and active dry yeast, glutinous fermentation of glutinous rice raw materials, in the process to retain the characteristics of traditional feeding and other operations. After adding enzyme preparation, the brewed yellow wine retains the natural quality and abundant nutrients produced by microorganisms, rich in amino acid content, aroma alcohol, harmonious coordination, bitter and astringent taste, high wine stability, and product yield as high as 300%—310 % (alcohol volume fraction 14.5%). The production cost will be reduced under the premise of ensuring that the indicators of rice wine meet the national quality standards, and the economic benefits are obvious. 1, enzyme preparations can increase the rate of wine The use of enzyme preparations in the production of yellow wine has greatly increased the liquor yield. Due to the high saccharification capacity and rapid fermentation, the production cycle is greatly shortened, which not only saves raw materials, but also reduces costs and improves efficiency [1]. The use of mixed koji in the production of rice wine can play a complementary role in the balance of the enzyme system. Therefore, in addition to the use of Aspergillus kawachii to make mature wheat koji, in the production process of rice wine, the addition of alpha-amylase is used to make up for the decrease of wheat koji. The lack of liquefaction enzymes resulted in the addition of saccharified starches to increase the ability to cut α-1.4 glucosidic linkages one by one to the non-reducing end of the raw starch, and to further cleave the α-1.6 glucoside linkage, and simultaneously add proteases to The hydrolysis of proteins in rice raw materials destroys the structure of the interstitial cell walls of the raw material particles, which facilitates the further action of the saccharification enzymes, increases the available carbon elements in the raw materials, and has a high raw material yield. On the other hand, the hydrolysis of protein can increase the amount of phlegm. Alpha---amino acid level promotes the growth and reproduction of yeast and improves the fermentation rate and the stability of the wine quality. 2. The use of enzyme preparations can improve the quality of wine and improve the taste and clarity of rice wine. The aroma is produced by the fermentation of yeast, and the length of the post-fermentation period has a great relationship to the roundness, coordination, and flavor of the wine. Although wheat koji is reduced, due to the addition of enzyme preparations, various enzymes in the sugar fermentation process are mutually balanced, the enzyme activity and purity are also increased, so the post-fermentation period of the wine taro is extended at low temperature, so that the yeast lysozyme and The various microorganisms and enzymes of Maiqu undergo a series of changes in rice saccharification and fermentation to produce a variety of complex substances such as alcohols, acids, and esters, thereby gradually clarifying, coordinating, plumping, and increasing aroma [6]. ]. The enzyme preparation can not only make the coordination and flavor of the yellow wine wine stand out, but also the free amino acid content is much higher than the traditional process. The sensory scores were based on five aspects of alcohol content, sweetness, color, clarity, and mouthfeel. The best combination of enzymes was determined by experiments: amylase 0.2 ‰ (w/w), glucoamylase 0.2 ‰ (w/ w), debranching enzyme 0.1 ‰ (w/w), protease 0.06 ‰ (w/w). The order of the influence of various enzyme preparations on the wine body is: amylase> glucoamylase> debranching enzyme> protease [7] . The comparison of the sensory indexes of rice wine with enzyme preparation and traditional rice wine is shown in the following table [5] In short, in the process of producing rice wine with glutinous rice as raw material, adding enzyme preparation can make the wine body harmonize, the flavor is outstanding, and the free amino acid content is much clearer and transparent than the traditional process. 3, the use of enzyme preparations can reduce the amount of curvature, save food, reduce costs, increase equipment utilization. After the use of enzyme preparation, the amount of wheat koji was greatly reduced, the cost of wheat koji was saved, the liquor yield was increased, and wheat grain was saved, thereby reducing the production cost, improving the quality of rice wine, and improving the economic benefits. Second, commonly used enzymes in rice wine and its usage 1, glucoamylase The use of saccharification enzymes in rice wine production is a key factor in the time of enzymatic addition. If the addition of saccharification enzymes is too early, the value of yeast is slower, and the quantity is less, which may cause rapid saccharification and slow fermentation. As the accumulation of sugar is too high, the product temperature rises, causing the proliferation of bacteria, resulting in fermentation failure; if the saccharification enzyme is added too late, the sugar content of the fermented mash is too high, and it is easy to cause rancidity. Followed by the reaction temperature, enzyme dosage and pH. Examining the level of each factor, the optimal production conditions for adding enzymes were as follows: the amount of enzyme used was 0.02%, and the time for adding enzyme was 48 hours after feeding. The reaction temperature was 32°C and the optimum pH of the enzyme was 4.6 [1]. 2, liquefaction enzymes The high-temperature resistant amidine-amylase is an endo-enzymatic enzyme that can arbitrarily cleave the pyrene-1,4 glycosidic linkage within the molecule to form oligosaccharides and dextrins as well as some maltose and glucose. Under the action of the enzyme, the starch molecules rapidly decompose and the viscosity decreases. As the substrate concentration decreases and the product concentration increases, the enzyme may be partially inactivated, eventually resulting in a gradual decrease in the reaction rate. Therefore, the addition of amylase will directly affect the liquefaction rate and liquefaction effect of starch. From the actual production point of view, the amount of liquefaction enzyme is suitable for 50U/g [2]. 3, acidic protease Acidic protease can increase the saccharification and fermentation capacity of distiller's yeast. In Q303 pure bran, the sugar content in the rice is increased by 5%, the fermentation rate is increased by 6.5%, and the added amount is 14 U/g. Due to the addition of acidic proteases to the rice varieties, the protein in the rice has been simultaneously decomposed during the culture of Rhizopus as amino acids, providing a nitrogen source for the growth of Rhizopus and yeast, and promoting the more robust growth of Rhizopus and yeast, thus increasing the distiller's yeast The saccharification and fermentation capacity also increased the wine yield. Since the culture temperature of rice brewing tanks (rice breweries) in rice wine production is generally 8-32°C (falling cylinders), the temperature is gradually increased to about 38°C by microbial growth. The pH value falls from 6 to 6.5. With the cultivation of microorganisms, the pH value falls linearly to 3-4, so this environmental condition is more suitable for the action of acidic proteases [3]. 4, Amino enzyme The Aminolase developed in recent years in Guangdong Province is actually a multi-enzyme complex system. It contains saccharification and fermentation enzyme systems, rich in metabolites, and the brewed wine has the characteristics of traditional technology, but there are Late fermentation is weak, which is detrimental to the quality of the wine [4]. There are other enzyme systems being developed that are not yet widely used in rice wine production. Third, summary In recent years, the application of enzyme preparations in rice wine has been greatly developed. Yellow wine active dry yeast, glucoamylase and wheat koji are used to make yellow wine, which is called new process yellow wine. With the use of various other enzyme preparations, it is expected to further improve the quality of rice wine, improve the flavor of rice wine, increase the yield of rice wine, and create greater economic and social benefits. references:
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Keywords: Enzyme preparations; active rice wine yeast; taste; clarity.
Yellow rice wine is one of the world's three major ancient wines, and is also a special product of our country's people. It enjoys the reputation of “national wineâ€. Yellow wine is a low-drinking, low-alcoholic, highly nutritious brewing wine that meets the low alcohol market, nutrition, and health care. The consumption trend has broad prospects for development. However, since rice wine is a traditional product, the innovation of winemaking technology and wine culture has been neglected for many years, and the development of rice wine industry is very slow. Of course, the level of science and technology of the rice wine industry is also improving. The majority of employees in the rice wine industry have combined traditional crafts with modern technologies and conducted many meaningful scientific studies and conclusions. Many enzyme preparations have also been widely used in the rice wine industry. Researchers analyzed the characteristics and fermentation mechanism of the traditional rice wine industry, and improved and improved them. In recent years, rice wine has been widely used in enzyme preparations such as glucoamylase and liquefaction enzymes, which have the advantages of improving the saccharification rate and liquefaction rate, reducing the amount of used music, increasing the yield of alcohol, saving food, and reducing costs. Currently, fiber enzymes, lipases, debranching enzymes, and acid proteases are being used for research. The application of rice wine production has achieved initial results. Saccharification enzymes, liquefaction enzymes, proteases
Rice wine dry yeast → Rehydration activation warm water activation
? ? ?
Glutinous rice → steeped → cooking → rinsing → landing → opening → feeding → fermenting
Amylase → Filtration → Cryogenic Aging → Filtration → Frying → Altar
Table 1 Comparison of physical and chemical indexes of new and old rice wine [5] (g/dL) Item Enzyme Preparation Rice Wine Traditional Yellow Rice Alcohol Volume Fraction (%) 14.85 14.80
Total solids 2.45 2.65
Sugar (in glucose) 0.14 0.16
Total acid (as succinic acid) 0.30 0.33
Amino acid nitrogen 0.070 0.065
Table 2 Comparison of Sensory Indexes of New Process Rice Wine and Traditional Rice Wine Enzyme Preparation Rice Wine Traditional Yellow Wine Brown Red with orange, glossy brown with reddish-brown, clear and transparent scent There should be mellow dry rice wine with a harmonious and dry aroma. The type of yellow wine should have mellow taste, but the aroma is slightly washed. The softness is generally mellow, mellow, elegant, palatable, fresh and cool. The aftertaste is slightly mild. The astringent taste is more mellow, harmonious, palatable, with a bitter aftertaste, bad ester smell.
Taking the total output of 5000t/α as an example, after using the enzyme preparation, the amount of the curve is reduced from 8% to 4%, which saves 700t/α (yellow wine) 3.14% (Maiqu) 1400 yuan/t = 90328 yuan.
The enzyme preparation was 225.8 kg (liquefying enzyme) 40.50 yuan/kg + 2241.9 kg (glucoamylase) 9.05 yuan/kg + 322.6 kg (protease) 30.70 yuan/kg = 40346.7 yuan.
Therefore, the use of enzyme preparations to reduce the amount of curvature 4%, reduce production costs 49981.23 yuan to save wheat grain 64516kg [5]
In addition, the use of enzyme preparations to replace part of wheat brewing rice wine, speeding up the speed of transformation and lean, is more perfect fermentation, thereby shortening the pre-fermentation period. Due to the fast maturation period of mash, rapid decomposing of mash, pressure filtration speed, and the utilization rate of air film inflatable sheet filter equipment can be increased by more than 30% [8].
The cooking process of the new process can also be performed by enzymatic low-temperature cooking, ie, raw materials are crushed, and α-amylase is added. After liquefaction under certain conditions, saccharifying enzymes are added to saccharification to obtain a higher concentration, purity, and yield rate. The saccharification solution is then fermented [9]. The enzymatic low-temperature cooking has the following advantages compared with the traditional "rice-distilling method": (1) It solves the problem of difficult gelatinization of raw materials, easy rejuvenation, acid production, poor wine quality, and low wine yield; 2) The use of dry crushing can save infiltration of rice wastewater and reduce environmental pollution; (3) Liquefaction of rice liquid with low viscosity, good fluidity, easy control of transport and fermentation temperature, is conducive to mechanized production, can reduce labor intensity (4) It can be used to cook glutinous rice, glutinous rice, broken rice, black rice, corn, wheat and other raw materials, and can expand the source of raw materials for brewing rice wine.
Adding enzyme preparations during the process of brewing rice wine can improve the taste of rice wine. In the production of pure yellow rice wine, it is also possible to use an ultrafiltration method to de-enzyme to change the inactivated enzymatic process of traditional rice wine brewing to obtain satisfactory results. After ultrafiltration treatment, the enzymes in raw rice wine can achieve the purpose of removal. The removal rates are all above 90%, thus laying the foundation for the production of pure yellow wine [10]. After the ultrafiltration, the physical and chemical indicators of the liquor samples all met the gb/t13662-2000 [11], indicating that the wine sample after ultrafiltration still has the characteristics of yellow wine. Protein and amino acid content decreased after ultrafiltration treatment, which contributes to the stability of rice wine to some extent. Although the ultra-filtered rice wine has a lighter color, the scent has a new sensation and a light and refreshing sensation, presenting a flavor of a new yellow wine variety.
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[3] Du Shiliang, et al. The application of acid protease in the production of rice wine. Small-scale test. Brewing Technology, 2001, (4)
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[5] Wang Jianguo. Application of enzyme preparation in the new process of yellow wine. Brewing, 2000, (4)
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[8] Zhou Jiaxuan. Yellow wine production process. Beijing: Light Industry Press, 1996
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[11] National Bureau of Quality and Technical Supervision. National Standard of Rice Wine of the People's Republic of China. 2001