CN105733889A - Method for inhibiting production of citrinin by adding chitosan in rice wine brewing process - Google Patents
Method for inhibiting production of citrinin by adding chitosan in rice wine brewing process Download PDFInfo
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- CN105733889A CN105733889A CN201610300801.9A CN201610300801A CN105733889A CN 105733889 A CN105733889 A CN 105733889A CN 201610300801 A CN201610300801 A CN 201610300801A CN 105733889 A CN105733889 A CN 105733889A
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- C—CHEMISTRY; METALLURGY
- C12—BIOCHEMISTRY; BEER; SPIRITS; WINE; VINEGAR; MICROBIOLOGY; ENZYMOLOGY; MUTATION OR GENETIC ENGINEERING
- C12G—WINE; PREPARATION THEREOF; ALCOHOLIC BEVERAGES; PREPARATION OF ALCOHOLIC BEVERAGES NOT PROVIDED FOR IN SUBCLASSES C12C OR C12H
- C12G3/00—Preparation of other alcoholic beverages
- C12G3/02—Preparation of other alcoholic beverages by fermentation
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Abstract
The invention relates to a rice wine brewing technology and aims at providing a method for inhibiting production of citrinin by adding chitosan in a rice wine brewing process. The method comprises the following steps of: in a rice brewing process while raw material rice is used, adding aspergillus flavus mouldy bran, aspergillus oryzae mouldy bran and saccharomyces cerevisiae; and adding water soluble chitosan at the same time, and controlling weight proportion of the water soluble chitosan in the total mixture to be 0.2%; The aspergillus flavus mouldy bran and aspergillus oryzae mouldy bran respectively account for 5% and 10% of the weight of the raw material rice; the saccharomyces cerevisiae accounts for 0.1% of the weight of the raw material rice. The method provided by the invention has the advantages that bacteriostatic action of chitosan is utilized, the chitosan is added for inhibiting production of citrinin by virtue of aspergillus in the rice wine brewing process, and the aspergillus is promoted to produce saccharifying enzyme, so that the aspergillus can normally produce rice wine while production of citrinin is reduced.
Description
Technical field
The present invention relates to brewing yellow rice wine technology, particularly to adding the method that chitosan suppresses citrinin to produce in brewing yellow rice wine process.
Background technology
Citrinin (Citrinin), mainly by penicillium sp, aspergillosis, Monascus fungus produces, and is a kind of secondary metabolite of fungus.Research finds, citrinin is a kind of nephrotoxin, has teratogenesis carcinogenecity.Current people use induction mutation of bacterium, interpolation chemicals etc. to control the content of citrinin in Monas cuspurpureus Went produces, but for how rice wine production suppressing the generation of citrinin but do not study.Suppressing the method that aspergillosis produces citrinin to be all difficult to be used on yellow wine at present in Monas cuspurpureus Went processing technology, main cause is to have a strong impact on the local flavor of yellow wine, or adds also safe not.Citrinin in yellow wine mostlys come from the metabolism of microorganism in malt yeast, by malt yeast microorganism is easily separated purification, find that it mainly has Aspergillus flavus (not aflatoxigenic strain), aspergillus oryzae, aspergillus niger etc., these aspergillosis all can produce citrinin, there is presently no the aspergillosis used on the yellow wine not producing citrinin, therefore in brewing yellow rice wine process, the control of citrinin it is critical only that the metabolic process of citrinin microorganism is produced in regulation and control.
Summary of the invention
The technical problem to be solved in the present invention is, overcomes deficiency of the prior art, it is provided that a kind of method adding chitosan suppression citrinin generation in brewing yellow rice wine process.
For solving technical problem, the solution of the present invention is:
There is provided a kind of in brewing yellow rice wine process, add the method that chitosan suppresses citrinin to produce, be in the process using rice material yellow rice wine brewage, add Aspergillus flavus Fuqu, aspergillus oryzae Fuqu and saccharomyces cerevisiae；Meanwhile, it is additionally added water-soluble chitosan, and to control water-soluble chitosan weight accounting in entire mixture be 0.2%.
In the present invention, described Aspergillus flavus Fuqu and aspergillus oryzae Fuqu account for the 5% and 10% of rice material weight respectively；Described saccharomyces cerevisiae accounts for the 0.1% of rice material weight.
In the present invention, the process of described brewing yellow rice wine includes: weigh Oryza glutinosa as rice material, after soaking process 8h, and sterilizing 15min under 121 DEG C and 2 atmospheric pressure, cooling；Aspergillus flavus Fuqu, aspergillus oryzae Fuqu, saccharomyces cerevisiae and water-soluble chitosan is added by described weight proportion relation；After each component is stirred, seal with sterile gauze, after 30 DEG C of main fermentations carrying out 5 days, carry out the after fermentation of 15 days at 15 DEG C；Cross leaching supernatant, namely obtain yellow wine product.
Compared with prior art, the beneficial effects of the present invention is:
The present invention utilizes the bacteriostasis of chitosan, suppresses aspergillosis to produce citrinin by adding chitosan in brewing yellow rice wine process, and promotes that aspergillosis produces saccharifying enzyme.Enable aspergillosis normally to produce yellow wine, decrease again the generation of citrinin simultaneously.
Detailed description of the invention
(1) fungus isolation identification and product citrinin capability analysis in yellow rice wine wheat starter
In order to analyze the ability of fungi citrinin in yellow rice wine wheat starter, buy malt yeast A and malt yeast B respectively from two, Zhejiang Yellow Rice Wine Enterprises, then adopt rose bengal medium, wort agar culture medium that fungus in malt yeast is counted.In malt yeast A, aspergillus oryzae, Aspergillus flavus are dominant bacterias, account for separation fungus 23.7%；Malt yeast B separates and obtains aspergillus oryzae, Aspergillus flavus, is also dominant bacteria, accounts for separation fungus 38.8%.In two kinds of malt yeast, all separate and obtain a small amount of aspergillus niger.Measuring separates the 10 strain filamentous fungis obtained and produces citrinin abilities, and wherein to produce citrinin abilities strong in 3 strains, all belongs to aspergillus.Application HPLC detection, it has been found that aspergillus oryzae, Aspergillus flavus, aspergillus niger can produce citrinin.
(2) Aspergillus flavus, aspergillus oryzae minimal inhibitory concentration (MIC) are measured by water-soluble chitosan
Adopt common micro-organisms experimental technique, it is determined that the MIC of aspergillus oryzae is 0.5% by water-soluble chitosan, and the MIC to Aspergillus flavus is 1%.When water-soluble chitosan concentration for the treatment of is less than 0.2%, it is inconspicuous to Aspergillus flavus, aspergillus oryzae inhibition.Therefore, centered by this concentration, the experiment of variable concentrations water-soluble chitosan is set.
(3) purebred Fuqu makes and brewing yellow rice wine
Purebred Fuqu makes:
Testa Tritici, bean cake, water stir according to mass ratio 85:15:60, load in 500mL bottle, and every bottled amount is that 50g, 3-4cm are high, shaking flask while hot after 121 DEG C of sterilizing 20min so that it is in loose shape.After cooling, inoculation aspergillus spore bacterium and aspergillus oryzae pityrosporion ovale suspension (1.0 × 10 respectively5Individual spore/g wheat bran).30 DEG C, 150r/min when, shaking table shaken cultivation, every 2h take out, pat conical flask, make Fuqu loose.Cultivate 48h, after mycelia is covered with Testa Tritici, pour aseptic kraft paper bag into, dry in 37 DEG C of baking ovens, standby.Respectively obtain Aspergillus flavus Fuqu and aspergillus oryzae Fuqu.
The pityrosporion ovale of Aspergillus flavus and aspergillus oryzae is prior art, commercially available acquisition, and pityrosporion ovale used by the present embodiment is purchased from Lishui of Zhejiang one Ding Fang Trade Co., Ltd..Saccharomyces cerevisiae is commercial goods, and the present embodiment is used purchased from Angel Yeast company.
Brewing yellow rice wine:
Weigh Oryza glutinosa, every part of 1kg, it is placed in 10L bottle, add water 1.5L, immersion treatment 8h.Sterilizing 15min under 121 DEG C and 2 atmospheric pressure, after cooling, adds aspergillus oryzae Fuqu 100g, Aspergillus flavus Fuqu 50g.Process group 3, adds aquesterilisa soluble chitosan solution 1L so that it is final addition is 0.1%, 0.2%, 0.5%；Matched group adds sterilized water 1L.0.1% active high-effect saccharomyces cerevisiae (by rice material weight) is added in process group and comparison respectively, and arranges without saccharomyces cerevisiae group.Each group stir after, seal with 8 layers of sterile gauze, put into 30 DEG C of biochemical cultivation cases, carry out 5d main fermentation, then continue at 15 DEG C of biochemical cultivation cases, carry out 15d after fermentation；Cross leaching supernatant, namely obtain yellow wine product.
(4) to citrinin content effect:
The generation of citrinin is mainly in main fermentation stage, and the 0.2% final citrinin content for the treatment of with chitosan group is the 47.32% of matched group.
(5) chitosan is on yellow wine fermentation process yeast, mycete, saccharifying enzymic activity impact
Yeast is suppressed 32% by 0.2% chitosan, and mycete is suppressed 8%, and saccharifying enzymic activity increases by 60%.Although chitosan suppresses aspergillosis growth and breeding, but it promotes that the saccharifying enzymic activity of aspergillosis increases, and this is that it can one of the key that be used successfully to brewing yellow rice wine.
(6) treatment with chitosan impact on contained yellow wine quality index
Fermentation 20d, the alcoholic strength of the yellow wine of 0.2% treatment with chitosan, total sugar, reducing sugar, pH value respectively 13.5g/100g, 11.58g/L, 10.26g/L, 4.57, matched group respectively 14g/100g, 10.82g/L, 9.24g/L, 4.27.Both difference is little.Yellow wine abnormal smells from the patient is analyzed by the method adopting headspace sampling-gas chromatography mass spectrometry.At fermentation 20d, the levels of n-butanol 0.99mg/L for the treatment of with chitosan group, isoamyl alcohol 77.54mg/L, matched group is 0.95mg/L, 72.54mg/L respectively.The generation of isoamyl alcohol, n-butyl alcohol is had slight facilitation by the process group of chitosan, and the effect of phenethanol is inconspicuous.
As can be seen here, 0.2% chitosan makes an addition to brewing yellow rice wine, have substantially no effect on normal fermentation, it is basically identical to the index of quality of yellow wine and main flavor and matched group, again brewing yellow rice wine process citrinin is controlled effect notable, therefore, select 0.2% water-soluble chitosan as brewing yellow rice wine concentration for the treatment of, provide reference frame for being applied to brewageing of yellow wine.
Claims (3)
1. in brewing yellow rice wine process, add the method that chitosan suppresses citrinin to produce, it is characterised in that be in the process using rice material yellow rice wine brewage, add Aspergillus flavus Fuqu, aspergillus oryzae Fuqu and saccharomyces cerevisiae；Meanwhile, it is additionally added water-soluble chitosan, and to control water-soluble chitosan weight accounting in entire mixture be 0.2%.
2. method according to claim 1, it is characterised in that described Aspergillus flavus Fuqu and aspergillus oryzae Fuqu account for the 5% and 10% of rice material weight respectively；Described saccharomyces cerevisiae accounts for the 0.1% of rice material weight.
3. method according to claim 1, it is characterised in that the process of described brewing yellow rice wine includes: weigh Oryza glutinosa as rice material, after soaking process 8h, sterilizing 15min under 121 DEG C and 2 atmospheric pressure, cooling；Aspergillus flavus Fuqu, aspergillus oryzae Fuqu, saccharomyces cerevisiae and water-soluble chitosan is added by described weight proportion relation；After each component is stirred, seal with sterile gauze, after 30 DEG C of main fermentations carrying out 5 days, carry out the after fermentation of 15 days at 15 DEG C；Cross leaching supernatant, namely obtain yellow wine product.
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Cited By (5)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN106754057A (en) * | 2016-12-30 | 2017-05-31 | 浙江工业大学 | A kind of health care red starter glutinous wine and preparation method thereof |
| CN107095266A (en) * | 2017-05-12 | 2017-08-29 | 天津科技大学 | Wheat perfume additive and preparation method thereof |
| CN107815423A (en) * | 2017-11-23 | 2018-03-20 | 江苏大学 | One plant degraded citrinin saccharomycete and application |
| CN110305754A (en) * | 2019-07-30 | 2019-10-08 | 天津科技大学 | A kind of yellow rice wine and preparation method thereof of multidimensional pure-blood ferment |
| CN114836283A (en) * | 2022-05-18 | 2022-08-02 | 湖北爽露爽食品股份有限公司 | Method for brewing deep fermentation type rice wine by using single strain |
-
2016
- 2016-05-06 CN CN201610300801.9A patent/CN105733889A/en active Pending
Non-Patent Citations (1)
| Title |
|---|
| 龚佳惠: "黄酒中桔霉素检测及控制研究", 《中国优秀硕士学位论文全文数据库工程科技Ⅰ辑》 * |
Cited By (7)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN106754057A (en) * | 2016-12-30 | 2017-05-31 | 浙江工业大学 | A kind of health care red starter glutinous wine and preparation method thereof |
| CN107095266A (en) * | 2017-05-12 | 2017-08-29 | 天津科技大学 | Wheat perfume additive and preparation method thereof |
| CN107095266B (en) * | 2017-05-12 | 2020-10-02 | 天津科技大学 | Wheat flavor additive and preparation method thereof |
| CN107815423A (en) * | 2017-11-23 | 2018-03-20 | 江苏大学 | One plant degraded citrinin saccharomycete and application |
| CN110305754A (en) * | 2019-07-30 | 2019-10-08 | 天津科技大学 | A kind of yellow rice wine and preparation method thereof of multidimensional pure-blood ferment |
| CN114836283A (en) * | 2022-05-18 | 2022-08-02 | 湖北爽露爽食品股份有限公司 | Method for brewing deep fermentation type rice wine by using single strain |
| CN114836283B (en) * | 2022-05-18 | 2024-05-31 | 湖北爽露爽食品股份有限公司 | Method for brewing deep fermentation type rice wine by utilizing single strain |
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