酶解黄酒糟对料酒发酵的影响
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摘要
为提高产品质量和黄酒糟的利用价值,以黄酒糟酶解物作为辅料生产料酒,探讨预处理方法对黄酒糟中酵母蛋白溶出率的影响,蛋白酶种类对黄酒糟蛋白酶解的影响,及酶解物的添加形式和添加量对料酒发酵的影响。沸水浴处理5 min有利于黄酒糟中酵母蛋白溶出,酵母蛋白溶出率较对照增加48. 21%;选择碱性蛋白酶酶解黄酒糟;以黄酒糟酶解混合物作为辅料,添加量为2. 0 g/L,与米醪共发酵制备料酒,料酒原酒液中氨基酸态氮和游离氨基酸含量分别为0. 521 g/L和3. 553 g/L,较对照分别提高391. 51%和404. 69%,其中氨基酸风味比值(鲜味和甜味氨基酸含量之和与苦味和涩味氨基酸含量之和的比值)为0. 690,较对照提高62. 35%。
In order to improve the product quality and utilization value of rice wines lees,producing cooking wine using protease hydrolysates of rice wine lees was investigated. The effects of pretreatment methods on dissolution rate of yeast protein,effects of protease kinds on enzymatic hydrolysis of lees protein and also effects of the addition form and amount of enzyme hydrolysates on the fermentation of wine were explored. The results showed that using boiling water bath for 5 min was beneficial for dissoluting yeast protein and the dissolution rate of yeast protein increased by 48. 21%compared with that of control. Alkaline protease was selected to hydrolyze rice wine lees. Cooking wine was produced using 2. 0 g/L protease hydrolysate mixture of lees as adjuvant together with rice mash. Amino acid nitrogen and free amino acids contents in base liquor were 0. 521 g/L and 3. 553 g/L,respectively,which were 391. 51% and 404. 69% higher than those of control,respectively. The amino acid flavor ratio(the sum of umami amino acids and sweet amino acids to the sum of bitter amino acids and astringent amino acids) was 0. 690,which was 62. 35% higher than that of control.
In order to improve the product quality and utilization value of rice wines lees,producing cooking wine using protease hydrolysates of rice wine lees was investigated. The effects of pretreatment methods on dissolution rate of yeast protein,effects of protease kinds on enzymatic hydrolysis of lees protein and also effects of the addition form and amount of enzyme hydrolysates on the fermentation of wine were explored. The results showed that using boiling water bath for 5 min was beneficial for dissoluting yeast protein and the dissolution rate of yeast protein increased by 48. 21%compared with that of control. Alkaline protease was selected to hydrolyze rice wine lees. Cooking wine was produced using 2. 0 g/L protease hydrolysate mixture of lees as adjuvant together with rice mash. Amino acid nitrogen and free amino acids contents in base liquor were 0. 521 g/L and 3. 553 g/L,respectively,which were 391. 51% and 404. 69% higher than those of control,respectively. The amino acid flavor ratio(the sum of umami amino acids and sweet amino acids to the sum of bitter amino acids and astringent amino acids) was 0. 690,which was 62. 35% higher than that of control.
引文
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[4]钱斌,谢广发,王兰.黄酒糟二次固态发酵生产糟烧白酒的初步研究[J].酿酒,2015,42(5):63-64.
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[12]江凌,田小群,朱明军,等.自溶-酶联技术制备啤酒废酵母抽提物工艺及产物理化参数研究[J].现代食品科技,2008,24(5):444-447.
[13]丁宏伟.超声结合紫外处理对啤酒酵母泥中蛋白释放量的影响[J].四川农业大学学报,2011,29(3):407-410.
[14] LIEPINS J,KOVAˇCOVA E,SHVIRKSTS K,et al. Drying enhances immunoactivity of spent brewer's yeast cell wallβ-D-glucans[J]. Journal of Biotechnology,2015,206:12-16.
[15] WU Zhengzong,XU Enbo,LONG Jie,et al. Use of attenuated total reflectance mid-infrared spectroscopy for rapid prediction of amino acids in Chinese rice wine[J]. Journal of Food Science,2015,80(8):1 670-1 679.
[16] PRIPIS-NICOLAU L,De Revel G,BERTRAND A,et al.Formation of flavor components by the reaction of amino acid and carbonyl compounds in mild conditions[J]. Journal of Agricultural&Food Chemistry,2000,48(9):3 761-3 766.
[17]徐兴凤.酶解大米谷蛋白性质以及多糖对其影响的研究[D].南昌:南昌大学,2016:20-23.
[2]傅金泉.黄酒生产技术[M].北京:化学工业出版社,2005:272-284.
[3]邵明,王家林,张颖,等.废弃黄酒糟的开发利用[J].中国酿造,2011,30(9):15-18.
[4]钱斌,谢广发,王兰.黄酒糟二次固态发酵生产糟烧白酒的初步研究[J].酿酒,2015,42(5):63-64.
[5]万吉志,冷云伟,吴根江,等.综合利用黄酒糟生产食醋的研究[J].中国酿造,2016,35(1):170-173.
[6]谷海先,周建明.黄酒糟酶法水解制备特鲜酱油的研究[J].中国调味品,2003(3):10-12.
[7]孙国昌.用黄酒丢糟代替部分大米制料酒的研究[J].中国酿造,2004,23(7):29-34.
[8]楼芳菲,姜健美,傅明亮,等.黄酒糟蛋白的酶法提取工艺研究[J].中国食品学报,2009,9(1):112-117.
[9]毛青钟,俞关松.三种生麦曲的性能和应用研究[J].酿酒,2016,43(6):66-73.
[10]潘慧青,曹钰,石慧媛,等.黄酒酿造后酵工艺对氨基酸态氮生成的影响[J].食品与生物技术学报,2016,35(2):144-150.
[11]王福荣.酿酒分析与检测[M].第二版.北京:化学工业出版社,2012:200-204.
[12]江凌,田小群,朱明军,等.自溶-酶联技术制备啤酒废酵母抽提物工艺及产物理化参数研究[J].现代食品科技,2008,24(5):444-447.
[13]丁宏伟.超声结合紫外处理对啤酒酵母泥中蛋白释放量的影响[J].四川农业大学学报,2011,29(3):407-410.
[14] LIEPINS J,KOVAˇCOVA E,SHVIRKSTS K,et al. Drying enhances immunoactivity of spent brewer's yeast cell wallβ-D-glucans[J]. Journal of Biotechnology,2015,206:12-16.
[15] WU Zhengzong,XU Enbo,LONG Jie,et al. Use of attenuated total reflectance mid-infrared spectroscopy for rapid prediction of amino acids in Chinese rice wine[J]. Journal of Food Science,2015,80(8):1 670-1 679.
[16] PRIPIS-NICOLAU L,De Revel G,BERTRAND A,et al.Formation of flavor components by the reaction of amino acid and carbonyl compounds in mild conditions[J]. Journal of Agricultural&Food Chemistry,2000,48(9):3 761-3 766.
[17]徐兴凤.酶解大米谷蛋白性质以及多糖对其影响的研究[D].南昌:南昌大学,2016:20-23.