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CN-122012206-A - Process for preparing giant salamander fragrant wine and technological process

CN122012206ACN 122012206 ACN122012206 ACN 122012206ACN-122012206-A

Abstract

The invention discloses a process manufacturing method and a process flow of giant salamander fragrant wine, which relate to the technical field of giant salamander fragrant wine preparation and comprise the steps of putting an artificially cultured giant salamander and water into a boiling pot according to a mass ratio of 1:3-1:5, steaming and boiling for 2-3 hours under the condition of steam gauge pressure of 0.02 MPa-0.1 MPa to obtain a stock solution containing giant salamander protein hydrolysate, adding white granulated sugar and brown granulated sugar into the stock solution, wherein the total mass of the white granulated sugar and the brown granulated sugar is 8-15% of the mass of the stock solution, the mass ratio of the white granulated sugar and the brown granulated sugar is 2:1-4:1, heating to 95-100 ℃ and stirring for not less than 30 minutes to form a homogeneous fermentation base solution, cooling the homogeneous fermentation base solution to 30-35 ℃ to obtain a cooled fermentation base solution, transferring the cooled fermentation base solution into a food-grade stainless steel fermentation container which is saturated with steam at 121 ℃ for 30 minutes, and inoculating brewing yeast accounting for 0.1-0.3% of the mass of the stock solution, sealing, and obtaining a fermentation liquor under the conditions of 25-45 ℃ to 55 days after the sealing.

Inventors

  • DENG ZHAOHUI
  • Cai Qingrui
  • DENG BINGYAN
  • FANG YIMIN

Assignees

  • 九然生物科技(湖南)有限公司

Dates

Publication Date
20260512
Application Date
20260213

Claims (10)

  1. 1. The process for preparing the giant salamander fragrant wine is characterized by comprising the following steps of: putting the second-generation giant salamander of the artificial breeding seed and water into a saucepan according to the mass ratio of 1:3 to 1:5, and steaming for 2 to 3 hours under the condition of the steam gauge pressure of 0.02 MPa to 0.1 MPa to obtain a stock solution containing giant salamander protein hydrolysate; Adding white granulated sugar and brown granulated sugar into the stock solution, wherein the total mass of the white granulated sugar and the brown granulated sugar is 8-15% of the mass of the stock solution, the mass ratio of the white granulated sugar to the brown granulated sugar is 2:1-4:1, heating to 95-100 ℃ and stirring for not less than 30 minutes to form a homogeneous fermentation base solution; cooling the homogeneous fermentation base liquid to 30-35 ℃ to obtain a cooled fermentation base liquid; Transferring the cooled fermentation base solution into a food-grade stainless steel fermentation container sterilized by 121 ℃ saturated steam for 30 minutes, inoculating Saccharomyces cerevisiae accounting for 0.1-0.3% of the mass of the fermentation base solution, sealing, and fermenting for 45-55 days under the environment of 25-28 ℃ to obtain fermentation liquor; distilling the fermentation liquor under reduced pressure at the conditions of vacuum degree of-0.07 MPa to-0.09 MPa and temperature of 55 to 65 ℃, monitoring the alcoholic strength of the distillate in real time, and stopping collecting when the alcoholic strength is reduced to 3 to 5 percent to obtain the primary distilled giant salamander aromatic liquor; Heating the residual fermentation residual liquid after distillation to 60-80 ℃ under the same vacuum degree, and continuously concentrating for 8-10 hours to obtain a giant salamander source amino acid concentrate with the specific gravity of 1.3-1.5; Curing the giant salamander source amino acid concentrate, and adopting double-layer packaging after the giant salamander source amino acid concentrate is qualified through inspection to complete the preparation of finished giant salamander fragrant wine.
  2. 2. The method for producing the giant salamander aromatic wine according to claim 1, wherein the second-generation giant salamander is derived from a breeding institution holding national aquatic wild animal domestic breeding license.
  3. 3. The method for producing giant salamander aromatic wine according to claim 2, wherein the cooling process is carried out indirectly by using a jacketed cooling tank, and the pH value of the cooled fermentation base liquid is 4.8-5.5.
  4. 4. The method for producing a giant salamander aromatic wine according to claim 3, wherein the fermentation vessel has a volume of 500 to 2000 liters.
  5. 5. The method of claim 4, wherein the fermentation process is characterized in that the temperature, pH value, soluble solid content and alcohol volume fraction of the fermentation liquid are detected by sampling every 7 days, and the environmental temperature and humidity are adjusted according to the detection result to maintain the fermentation stability.
  6. 6. The method for producing a giant salamander aromatic wine according to claim 5, wherein the total amount of free amino acids in the giant salamander source amino acid concentrate is not less than 8 g/100 ml.
  7. 7. The method for producing giant salamander aromatic wine according to claim 6, wherein the inner layer of the double-layer package is a food-grade polyethylene plastic bag, and the outer layer is a high-density polyethylene plastic bucket.
  8. 8. The method for producing giant salamander flavor wine according to claim 5, wherein the filling amount of the inner plastic bag is 25 kg, the allowable deviation is + -1%, and the surface of the packaging material is sterilized by irradiation of 254 nm ultraviolet lamp for 30min before filling.
  9. 9. The method of claim 6, wherein the primary distilled spirit and the concentrated solution of amino acids are used as drinking wine and functional seasoning, respectively.
  10. 10. The giant salamander aromatic wine technological process is based on the giant salamander aromatic wine technological manufacturing method of any one of claims 1-9, and is characterized by comprising the following steps: performing source validity verification and sensory quality primary screening on the raw materials of the second-generation giant salamander of the artificial breeding seeds, and putting the raw materials into a saucepan after confirming that the raw materials have no putrefactive peculiar smell; after cooking to obtain stock solution containing giant salamander protein hydrolysate, detecting the clarity and pH value of the stock solution, and entering the next procedure only when the light transmittance is more than or equal to 85% and the pH value is 5.0-6.0; before a homogeneous fermentation base solution is formed, performing microbial limit inspection on white granulated sugar and brown granulated sugar to ensure that the total number of bacterial colonies is not more than 100 CFU/g; during the composite fermentation period, collecting a fermentation liquid sample every 7 days, synchronously measuring the volume fraction of alcohol, the content of reducing sugar and the spectrogram of volatile flavor substances, and judging whether to terminate the fermentation according to the data trend; Standing and precipitating the distilled primary distilled giant salamander aromatic wine liquor for 7 days, detecting heavy metal and methanol residues, and transferring the primary distilled giant salamander aromatic wine liquor into an aging tank after meeting the national food safety standard; concentrating the distilled residual liquid to obtain a giant salamander source amino acid concentrated solution, measuring the total amount of free amino acids in a curing stage, and packaging when the content is not less than 8 g/100 ml; And (3) respectively coding and identifying the primary distillation giant salamander aromatic wine liquid and the giant salamander source amino acid concentrated liquid, establishing a batch traceability file, and realizing the whole-course correlation of raw material sources, technological parameters and finished product inspection data.

Description

Process for preparing giant salamander fragrant wine and technological process Technical Field The invention relates to the technical field of giant salamander fragrant wine preparation, in particular to a giant salamander fragrant wine technological manufacturing method and technological process. Background The giant salamander fragrant wine preparation technology is a complete set of integrated brewing technology which takes artificially cultured giant salamanders (preferably sub-second generation) as raw materials, extracts protein hydrolysates through directional hydrolysis, compounds white granulated sugar and brown granulated sugar with specific proportions to construct a fermentation matrix, carries out long-period composite fermentation under the condition of accurate temperature control and pH control, separates wine liquid through decompression and sectional distillation, and synchronously carries out vacuum concentration on distilled residual liquid to recover high-concentration giant salamander source amino acid concentrated liquid. The technology not only produces the drinking wine with unique giant salamander source flavor, but also realizes the functional high-value conversion of byproducts, and forms a dual-output mode of main products and high-value auxiliary materials. The traditional giant salamander wine is mainly prepared by simple soaking or rough fermentation, and lacks of systematic control on proteolytic conditions, carbohydrate and auxiliary material proportions and fermentation parameters of the giant salamander wine, so that the wine body is heavy in fishy smell, weak in fragrance and rough in taste, and large in difference among batches, and traditional giant salamander products (such as dried giant salamander meat and giant salamander oil) only use partial tissues, a large amount of protein-rich residues are abandoned, full-component high-value utilization is not realized, and resource waste is caused. Disclosure of Invention The present invention has been made in view of the above-described problems occurring in the prior art. Therefore, the invention provides a process for preparing the giant salamander fragrant wine, which solves the problems that the conventional giant salamander wine is mainly soaked or fermented in a rough way, the system control on the proteolytic condition, the sugar auxiliary material proportion and the fermentation parameters of the giant salamander wine is lacking, the fishy smell of the wine is heavy, the fragrance is weak, the taste is rough, the difference among batches is large, the conventional giant salamander products (such as dried giant salamander meat and giant salamander oil) only use partial tissues, a large amount of protein-rich residues are abandoned, the high-value utilization of all components is not realized, and the resource waste is caused. In order to solve the technical problems, the invention provides the following technical scheme: In a first aspect, the invention provides a process for manufacturing a giant salamander aromatic wine comprising: putting the second-generation giant salamander of the artificial breeding seed and water into a saucepan according to the mass ratio of 1:3 to 1:5, and steaming for 2 to 3 hours under the condition of the steam gauge pressure of 0.02 MPa to 0.1 MPa to obtain a stock solution containing giant salamander protein hydrolysate; Adding white granulated sugar and brown granulated sugar into the stock solution, wherein the total mass of the white granulated sugar and the brown granulated sugar is 8-15% of the mass of the stock solution, the mass ratio of the white granulated sugar to the brown granulated sugar is 2:1-4:1, heating to 95-100 ℃ and stirring for not less than 30 minutes to form a homogeneous fermentation base solution; cooling the homogeneous fermentation base liquid to 30-35 ℃ to obtain a cooled fermentation base liquid; Transferring the cooled fermentation base solution into a food-grade stainless steel fermentation container sterilized by 121 ℃ saturated steam for 30 minutes, inoculating Saccharomyces cerevisiae accounting for 0.1-0.3% of the mass of the fermentation base solution, sealing, and fermenting for 45-55 days under the environment of 25-28 ℃ to obtain fermentation liquor; distilling the fermentation liquor under reduced pressure at the conditions of vacuum degree of-0.07 MPa to-0.09 MPa and temperature of 55 to 65 ℃, monitoring the alcoholic strength of the distillate in real time, and stopping collecting when the alcoholic strength is reduced to 3 to 5 percent to obtain the primary distilled giant salamander aromatic liquor; Heating the residual fermentation residual liquid after distillation to 60-80 ℃ under the same vacuum degree, and continuously concentrating for 8-10 hours to obtain a giant salamander source amino acid concentrate with the specific gravity of 1.3-1.5; Curing the giant salamander source amino acid concentrate, and adopting double-layer packaging