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CN-122012197-A - High-efficiency brewing method of Yuan-wheat rice wine rich in gamma-aminobutyric acid and beta-glucan

CN122012197ACN 122012197 ACN122012197 ACN 122012197ACN-122012197-A

Abstract

The invention discloses a high-efficiency brewing method of a wheat rice wine rich in gamma-aminobutyric acid and beta-glucan, which comprises the following steps of (1) cleaning wheat, removing impurities, adding drinking water, inoculating lactobacillus, soaking, (2) steaming and curing the soaked wheat, cooling, placing in a clean fermentation tank, (3) adding the drinking water and rice milk into the fermentation tank, inoculating distiller's yeast, fermenting, wherein the distiller's yeast inoculum size is 0.2-0.6%, the fermentation temperature is 28-32 ℃, the main fermentation time is 6-10 days, (4) carrying out ultrasonic treatment on a fermentation system after the main fermentation is finished, (5) squeezing, clarifying, sterilizing to obtain wine, sealing and placing in a 4-8 ℃ environment, and carrying out post fermentation for 20-30 days. The invention obviously improves the contents of beta-glucan and gamma-aminobutyric acid in the Yuan wheat rice wine through lactic acid bacteria acidification rice soaking and ultrasonic treatment after main fermentation, and the substitution of the acidified rice milk water for part of the feed water obviously reduces the brewing water consumption and the sewage treatment cost, thereby having important significance for improving the fermentation environment, shortening the production period and strengthening the flavor of the product.

Inventors

  • LIU CHANG
  • Song juyi
  • ZHANG XIN

Assignees

  • 江苏沿江地区农业科学研究所

Dates

Publication Date
20260512
Application Date
20260301

Claims (6)

  1. 1. A high-efficiency brewing method of a Yuan wheat rice wine rich in gamma-aminobutyric acid and beta-glucan is characterized by comprising the following steps: (1) Cleaning and removing impurities from the wheat, placing the wheat in a clean container, adding drinking water, inoculating lactobacillus for soaking, and keeping the soaked rice milk for later use; (2) Draining the soaked wheat, steaming, curing, cooling and placing in a clean fermentation tank; (3) Adding drinking water and rice milk into a fermentation tank, inoculating distiller's yeast for fermentation, wherein the inoculum size of the distiller's yeast 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 finished, carrying out ultrasonic treatment on the fermentation system; (5) Squeezing, clarifying, sterilizing to obtain wine, sealing, and fermenting in 4-8deg.C for 20-30 days.
  2. 2. The efficient brewing method of the wheat rice wine rich in gamma-aminobutyric acid and beta-glucan, which is characterized in that in the step (1), the wheat is cleaned and decontaminated to prevent grains from being broken, washed by clear water for 1 time, drained and paved, and then sterilized by ultraviolet rays for 0.5-2 hours.
  3. 3. The efficient brewing method of the Yuan-wheat rice wine rich in gamma-aminobutyric acid and beta-glucan according to claim 1, wherein in the step (1), the added drinking water amount is 2-4 times of the Yuan-wheat amount, the soaking temperature is 22-28 ℃, and the soaking time is 8-12h.
  4. 4. The method for efficiently brewing a wheat rice wine rich in gamma-aminobutyric acid and beta-glucan according to claim 1, wherein in the step (1), the lactobacillus comprises lactobacillus rhamnosus, lactobacillus helveticus, lactobacillus plantarum, lactobacillus fermentum, lactobacillus bulgaricus, lactobacillus grignard, lactobacillus casei, lactobacillus acidophilus, lactobacillus reuteri, streptococcus thermophilus, lactobacillus johnsonii and lactobacillus paracasei, and the lactobacillus inoculation amount is 0.05% -0.2%.
  5. 5. The efficient brewing method of the wheat-with-origin rice wine rich in gamma-aminobutyric acid and beta-glucan as claimed in claim 1, wherein in the step (3), the total amount of the drinking water and the rice pulp water added into the fermentation tank is 50% -250% of the wheat-with-origin rice wine, wherein the rice pulp water accounts for 40% -60% of the total water.
  6. 6. The efficient brewing method of the Yuan-mai rice wine rich in gamma-aminobutyric acid and beta-glucan according to claim 1, wherein in the step (4), the power of the ultrasonic treatment is 120-300W, the temperature is 40-60 ℃ and the time is 10-30 min.

Description

High-efficiency brewing method of Yuan-wheat rice wine rich in gamma-aminobutyric acid and beta-glucan Technical Field The invention relates to a brewing method, in particular to a high-efficiency brewing method of a Yuan wheat rice wine rich in gamma-aminobutyric acid and beta-glucan. Background The rice soaking is an important process for brewing yellow wine, on one hand, the soaking can enable cereal raw materials to fully absorb water and expand, enable the tissues of the cereal raw materials to be fluffy, reduce steaming time, and on the other hand, acid generated during soaking can be attached to the surfaces of the raw materials and promote the raw materials to slightly hydrolyze, so that a favorable environment is created for subsequent steaming and fermentation. The traditional rice wine soaking process is completed in a natural state, the duration is long, the water consumption is large, and the produced rice slurry water is rich in organic matters and can cause environmental pollution if being directly discharged. In order to reduce water consumption and relieve environmental pressure, a circulating rice soaking technology is proposed, but microbial communities in rice milk are extremely complex in actual production, and the circulating utilization can lead to continuous accumulation of biogenic amine, so that the biogenic amine content in wine exceeds standard, and the drinking safety is difficult to ensure. Therefore, the method explores a green, safe and efficient rice soaking technology, and has important practical significance for the rice wine brewing industry. The lactic acid bacteria are used for acidizing the soaked rice, so that on one hand, acid rising can be promoted, soaking time can be shortened, raw material decomposition can be accelerated, on the other hand, dominant bacterial colony can be formed, gamma-aminobutyric acid can be produced by metabolism, the content of gamma-aminobutyric acid in rice wine can be improved, and meanwhile, environmental pressure can be relieved when rice pulp water is reused for brewing wine, and the problem of excessive biogenic amine caused by cyclic utilization is avoided. The cavitation effect induced by ultrasonic can initiate or accelerate the physicochemical reaction of the medium, and is mainly used for assisting in aging in the brewing field so as to shorten the production period, and is rarely used for assisting in research and application of fermentation. The fermentation system can change cell wall and cell membrane structure by utilizing ultrasonic technology, accelerate substrate conversion and transportation, change catalytic activity of enzyme, optimize mass transfer environment of the system, further accelerate generation and dissolution of functional components such as beta-glucan and the like, and improve beta-glucan content in rice wine. Disclosure of Invention The invention aims to provide a green and efficient brewing method of the Yuan wheat rice wine, which can obviously improve the content of gamma-aminobutyric acid and beta-glucan in the Yuan wheat rice wine, reduce the brewing water and shorten the rice soaking time. The technical scheme is that the high-efficiency brewing method of the Yuan-wheat rice wine rich in gamma-aminobutyric acid and beta-glucan comprises the following steps: (1) Cleaning and removing impurities from the wheat, placing the wheat in a clean container, adding drinking water, inoculating lactobacillus for soaking, and keeping the soaked rice milk for later use; (2) Draining the soaked wheat, steaming, curing, cooling and placing in a clean fermentation tank; (3) Adding drinking water and rice milk into a fermentation tank, inoculating distiller's yeast for fermentation, wherein the inoculum size of the distiller's yeast 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 finished, carrying out ultrasonic treatment on the fermentation system; (5) Squeezing, clarifying, sterilizing to obtain wine, sealing, and fermenting in 4-8deg.C for 20-30 days. In the step (1), the wheat is cleaned and decontaminated, wherein the wheat is not broken in seeds, washed 1 time with clear water, drained and paved, and sterilized by ultraviolet rays for 0.5-2 hours. Further, the water consumption of the added drink is 2-4 times of that of the wheat, the soaking temperature is 22-28 ℃, and the soaking time is 8-12h. Further, the lactobacillus comprises lactobacillus rhamnosus, lactobacillus helveticus, lactobacillus plantarum, lactobacillus fermentum, lactobacillus bulgaricus, lactobacillus grignard, lactobacillus casei, lactobacillus acidophilus, lactobacillus reuteri, streptococcus thermophilus, lactobacillus johnsonii and lactobacillus paracasei, and the inoculation amount of the lactobacillus is 0.05 to 0.2 percent. Further, in the step (3), the total amount of the drinking water and the rice slurry water added into the fermentation tank i