阅读说明：本技术 一种富含花青素的糯玉米酒的制备方法 (Preparation method of waxy corn wine rich in anthocyanin ) 是由 赵立艳 王婉君 方东路 刘畅 汤静 于 2019-09-17 设计创作，主要内容包括：本发明公开了一种富含花青素的糯玉米酒的制备方法,其特征在于,将糯玉米粉加入水中,同时加入生料酒曲,发酵,得到富含花青素的糯玉米酒；所述的生料酒曲中包括如下酒曲：米曲霉苏-16麸曲、黑曲霉AS3.1858麸曲、根霉Q303麦曲。本发明整个发酵过程是在液态中进行,液态生料酿酒技术操作简便,劳动强度低,清洁卫生,出酒率高,技术要求低,其生料酿酒后的酒糟还再次被利用来生产高级饲料、食醋等,具有很大发展前景。(The invention discloses a preparation method of waxy corn wine rich in anthocyanin, which is characterized in that waxy corn flour is added into water, and simultaneously, raw material distiller's yeast is added for fermentation to obtain waxy corn wine rich in anthocyanin; the raw material distiller's yeast comprises the following distiller's yeast: aspergillus oryzae threo-16 bran koji, Aspergillus niger AS3.1858 bran koji, and Rhizopus Q303 wheat koji. The whole fermentation process is carried out in liquid state, the technology for brewing wine by liquid raw materials is simple and convenient to operate, low in labor intensity, clean and sanitary, high in wine yield and low in technical requirement, and the vinasse after brewing wine by the raw materials is reused for producing high-grade feed, table vinegar and the like, so that the method has a great development prospect.)

1. A method for preparing glutinous corn wine rich in anthocyanin is characterized in that glutinous corn flour is added into water, and simultaneously raw material distiller's yeast is added to ferment to obtain glutinous corn wine rich in anthocyanin;

the raw material distiller's yeast comprises the following distiller's yeast: aspergillus oryzae threo-16 bran koji, Aspergillus niger AS3.1858 bran koji, and Rhizopus Q303 wheat koji.

2. The method for preparing the anthocyanin-rich waxy corn wine as in claim 1, wherein the method for preparing the raw material distiller's yeast is as follows:

(1) respectively inoculating Aspergillus oryzae threo-16 and Aspergillus niger AS3.1858 into a bran culture medium, and culturing in a constant-temperature incubator at 28-32 ℃ for 72-96 h;

(2) inoculating Q303 into a wheat culture medium, and culturing for 72-96h in a constant-temperature incubator at 28-32 ℃;

(3) and (3) respectively taking out the distiller's yeast prepared in the steps (1) and (2), and drying at 45 ℃ until the water content is below 10% to obtain Aspergillus oryzae threo-16 distiller's yeast, Aspergillus niger AS3.1858 distiller's yeast and Q303 distiller's yeast.

3. The method for preparing waxy corn wine rich in anthocyanidin as claimed in claim 2, wherein in step (1), the bran culture medium comprises: 80-100 g/L of bran and the balance of water.

4. The method for preparing the waxy corn wine rich in anthocyanin according to claim 2, wherein in the step (1), the wheat culture medium comprises: 160-200 g/L of wheat and the balance of water.

5. The preparation method of the anthocyanin-rich waxy corn wine as claimed in claim 1, wherein the mass ratio of waxy corn flour to water is 1: 1.5-1: 3.5.

6. The method for preparing the anthocyanin-rich waxy corn wine as claimed in claim 1, wherein the fermentation temperature is 24-36 ℃.

7. The method for preparing the waxy corn wine rich in anthocyanin according to claim 1, wherein the fermentation time is 72-96 hours.

8. The method for preparing the waxy corn wine rich in anthocyanin according to claim 1, wherein the addition amount of the aspergillus oryzae perilla-16 bran koji is 35-40 g/L; the addition amount of the Aspergillus niger AS3.1858 mouldy bran is 15-20 g/L; the addition amount of the Q303 wheat starter is 55-60 g/L.

9. The method of making an anthocyanin-rich waxy corn wine as in claim 1, wherein the waxy corn meal is suyu waxy 901 corn meal.

Technical Field

The invention belongs to the technical field of rice wine making, and particularly relates to a preparation method of glutinous corn wine rich in anthocyanin.

Background

Rice wine is a special product of national nationality, the brewing process has a long history, and the traditional production process [1-3] of brewing materials such as glutinous rice and the like by cooking and then using Daqu or Xiaoqu as a saccharification leaven is formed after improvement and innovation. However, the traditional rice wine production needs high-temperature cooking of wine-making raw materials, which consumes much energy, has long period and complex operation, and is easy to be infected with mixed bacteria in the cooling process, so that research and development of a new fermentation technology are urgently needed, the fermentation rate of rice wine and the wine yield of starch are improved, and the energy consumption in the brewing production process can be effectively reduced.

Since the 20 th century, scholars at home and abroad have made a lot of researches on hydrolysis mechanism and hydrolysis technology of raw starch, and the research shows that raw starch granules can be hydrolyzed to generate small molecular sugar under the action of amylase system, and the hydrolysis rate of raw starch is related to the amylopectin content, the absorption of saccharifying enzyme and the absorption strength of raw starch granules. Under the influence of energy crisis, scholars at home and abroad began to explore the technology of raw material brewing in the 70 th 20 th century, and the technology of raw material brewing is that uncooked raw starch materials are used as brewing raw materials, water is directly added without high-temperature cooking, and distiller's yeast is added to stir and then ferment. In recent years, with the development of biotechnology and enzyme engineering, the raw material brewing technology has been rapidly developed, and many domestic and foreign enterprises begin to use the raw material brewing technology to produce industrial alcohol and various brewed wines.

The key of raw material liquor making is raw material liquor koji which has great influence on the flavor and quality of liquor, researchers find that if traditional liquor koji or simple enzyme preparation is adopted to make raw material liquor making, the hydrolysis of raw starch in liquor making raw materials is incomplete, the proportion of alcohol, ester and acid in brewed rice wine is disordered, and the flavor is influenced, so that the research on the preparation of high-quality raw material liquor koji is needed. The raw material distiller's yeast has high starch producing saccharification and hydrolysis capacity and high alcohol producing capacity, and has proper components in proper proportion and the saccharification rate and fermentation efficiency in harmony. The mould is an important component of distiller's yeast microorganism, rhizopus and aspergillus can generate rich compound enzyme systems such as saccharifying enzyme, protease, cellulase and the like in the growth, propagation and metabolism processes, can efficiently hydrolyze raw starch granules, can decompose protein macromolecules into micromolecular substances such as polypeptide, amino acid and the like, can generate a wineting enzyme at the same time, converts micromolecular saccharides in rice wine into alcohol and other trace substances, and is widely used for fermentation of traditional foods such as soy sauce, fermented bean curd, cheese, rice wine and the like and industries such as feed and enzyme preparation production.

Disclosure of Invention

The invention aims to solve the technical problem.

In order to solve the technical problems, the technical scheme adopted by the invention is as follows:

a method for preparing glutinous corn wine rich in anthocyanin comprises adding glutinous corn flour into water, adding raw material distiller's yeast, and fermenting to obtain glutinous corn wine rich in anthocyanin;

the raw material distiller's yeast comprises the following distiller's yeast: aspergillus oryzae threo-16 bran koji, Aspergillus niger AS3.1858 bran koji, and Rhizopus Q303 wheat koji.

The preparation method of the raw material distiller's yeast comprises the following steps:

(1) respectively inoculating two strains of aspergillus oryzae su-16 and aspergillus niger AS3.1858 into a bran culture medium, and culturing for 72-96h in a constant-temperature incubator at 28-32 ℃, wherein the strain number of the aspergillus oryzae su-16 is CICC: 2226, the strain number of the Aspergillus niger AS3.1858 is GIM 3.24;

(2) inoculating rhizopus Q303 into a wheat culture medium, and culturing for 72-96h in a constant-temperature incubator at 28-32 ℃, wherein the strain number of the rhizopus Q303 is GIM 3.132;

(3) and (3) respectively taking out the distiller's yeast prepared in the steps (1) and (2), and drying at 45 ℃ until the water content is below 10% to obtain Aspergillus oryzae threo-16 distiller's yeast, Aspergillus niger AS3.1858 distiller's yeast and Q303 distiller's yeast.

Preferably, in step (1), the bran culture medium comprises: 70-90 g/L of bran and the balance of water.

Preferably, in step (1), the wheat culture medium comprises: 150-170 g/L of wheat and the balance of water.

The preparation process of the raw material distiller's yeast comprises the following steps:

(1) weighing 15-20g of bran, putting the bran into a reaction container, adding 15-20 mL of water, uniformly stirring, sterilizing for 30min at 121 ℃, taking out, cooling, and inoculating Aspergillus oryzae Su-16 and Aspergillus niger AS3.1858 strains under the aseptic condition; placing the triangular flask in a constant temperature incubator at 30 ℃ for culturing for 96h until the raw material grows full of mould spores.

(2) Crushing fresh wheat into 4-6 grains, weighing 35-40 g of grains, putting the grains into a 250mL triangular flask, adding 15-20 mL of water, stirring to ensure that the raw material grains absorb water uniformly, covering a bottle stopper, sealing with gauze or kraft paper, sterilizing at 121 ℃ for 30min, taking out, cooling, and inoculating a Q303 strain. Placing the triangular flask in a constant temperature incubator at 30 ℃ for culturing for 96h until the raw material grows full of mould spores.

(3) Taking out the distiller's yeast, placing on kraft paper, and oven drying at 45 deg.C until the water content is below 10%.

Wherein the mass ratio of the waxy corn flour to the water is 1: 1.5-1: 3.5, preferably 1: 2.5.

Wherein the fermentation temperature of the fermentation is 28-32 ℃, and preferably 30 ℃.

Wherein the fermentation time of the fermentation is 72-96h, preferably 84 h.

Wherein the addition amount of the Aspergillus oryzae perilla-16 mouldy bran is 35-40 g/L.

Wherein the addition amount of the Aspergillus niger AS3.1858 mouldy bran is 15-20 g/L.

Wherein the adding amount of the Q303 wheat starter is 55-60 g/L.

Wherein the waxy corn powder is powder ground by Suyunuo 901.

A preparation method of waxy corn wine rich in anthocyanin comprises the following steps:

(1) crushing: grinding the waxy corns after peeling and degerming into fine powder in a crusher, and sieving the fine powder by a 40-mesh sieve;

(2) adding distiller's yeast: 100g of waxy corn flour (Suyunuo 901) is weighed, 250mL of water is added, 4% of Aspergillus oryzae threo-16 bran koji, 2% of Aspergillus niger AS3.1858 bran koji and 6% of Rhizopus Q303 wheat koji are added, and the mixture is stirred uniformly.

(3) Constant-temperature fermentation: fermenting the waxy corn steep liquor added with the distiller's yeast in a constant-temperature incubator at 30 ℃ for 78 hours;

(4) centrifugal filtration: centrifuging the fermented glutinous corn wine by using a centrifugal machine and filtering;

(5) and (3) sterilization: and (4) taking the centrifuged supernatant of the waxy corn wine, bottling, and sterilizing in water bath at 82 ℃ for 20 min.

Has the advantages that:

the whole fermentation process is carried out in liquid state, the technology for brewing wine by liquid raw materials is simple and convenient to operate, low in labor intensity, clean and sanitary, high in wine yield and low in technical requirement, and the vinasse after brewing wine by the raw materials is reused for producing high-grade feed, table vinegar and the like, so that the method has a great development prospect.

Drawings

FIG. 1 shows the effect of the feed liquid ratio on the reducing sugar content and alcohol content in raw material brewed waxy corn wine.

FIG. 2 effect of fermentation time on reducing sugar content and alcohol content in fermented glutinous corn wine.

FIG. 3 is the effect of fermentation temperature on reducing sugar content and alcohol content in raw material brewed waxy corn wine.

Detailed Description

The invention will be better understood from the following examples. However, those skilled in the art will readily appreciate that the description of the embodiments is only for illustrating the present invention and should not be taken as limiting the invention as detailed in the claims.

TABLE 1 waxy corn nutrient determination