CN110564562A - Method for reducing ethyl carbamate in hawthorn fermented wine - Google Patents

Abstract

The invention relates to a method for reducing the content of ethyl carbamate in hawthorn fermented wine; before brewing hawthorn wine according to the conventional method, the raw materials are specially treated: wash the healthy hawthorn, dry it, and crush it to a particle size of 0.5-1cm; hawthorn According to the mass ratio of 1:1.5 to 1:2.0, add demineralized water, boil at 100°C for 15 to 35 minutes to extract active ingredients, inactivate enzymes, and reduce the possibility of producing ethyl carbamate due to raw materials; filter, ferment with extract juice, and further Reduce the risk of urethane production in hawthorn wine; add sterile sugar solution to reduce the risk of urethane production due to the introduction of miscellaneous bacteria; separate yeast sludge in time to avoid further production of urethane after yeast autolysis. The hawthorn wine liquid prepared by the invention is deep orange red, bright in color, clear and shiny, and has low content of ethyl carbamate.

Description

A method for reducing ethyl carbamate in hawthorn fermented wine

technical field

The invention relates to a method for reducing ethyl carbamate in hawthorn fermented wine, in particular to a method for preparing hawthorn fermented wine with low ethyl carbamate content, and belongs to the technical field of food processing.

Background technique

Urethane is a type 2A carcinogen and is considered to be another important pollutant after aflatoxin in food. The systematic risk assessment of the Joint Expert Committee on Food Additives shows that the food safety risk of ethyl carbamate mainly comes from the intake of alcoholic beverages. Therefore, the content of ethyl carbamate in fermented alcoholic beverage products has received widespread attention. Most of the fruit wines on the market Ethyl carbamate was detected in both. Developed countries such as the United States, Canada, France, Germany, and Switzerland have already established limits for urethane in alcoholic beverages. In 2017, my country promulgated guidelines (GB/T 34266) on technical measures for the prevention and control of urethane in rice wine, but the preventive measures for urethane in other drinking alcohol and the limit of urethane in drinking alcohol have not yet been formulated Related standards.

Hawthorn wine is a fermented wine made from hawthorn. While retaining the natural fruit aroma, it produces a unique fermented aroma, elegant and rich. It is a high-quality drinking wine and is deeply loved by consumers. Hawthorn is a Rosaceae plant, and its fruit core contains amygdalin, which is a precursor substance for the production of cyanide and then ethyl carbamate. In addition, carbamoyl compounds in hawthorn, such as arginine, gluten Amino acid is also the precursor of ethyl carbamate in hawthorn wine, which may lead to the production of ethyl carbamate in hawthorn wine during alcoholic fermentation.

At present, measures to reduce the content of ethyl carbamate in fermented wine include: removing the fruit stone that produces cyanide; modifying the gene of Saccharomyces cerevisiae to reduce its arginase activity; adding acid urease to reduce the content of urea, etc. In the existing hawthorn wine brewing process, there are processes without heat treatment and processes of fermenting with slag after heat treatment at 100°C; ), but did not involve the content of ethyl carbamate in hawthorn fermented wine.

Contents of the invention

In order to solve the above problems, the invention provides a method for reducing the content of ethyl carbamate in hawthorn fermented wine.

The present invention selects healthy hawthorn for use, washes, controls dry, and broken particle size is 0.5～1cm; Add water in hawthorn according to 1:1.5～1:2.0 (mass ratio), 100 ℃ boils 15～35min to extract active ingredient, inactivate enzyme, reduce The possibility of producing ethyl carbamate from raw materials; filtering and fermenting with leaching juice to further reduce the risk of producing ethyl carbamate in hawthorn wine; adding sterile sugar solution to reduce the risk of producing ethyl carbamate due to the introduction of miscellaneous bacteria ; Separate the yeast sludge in time to avoid further generation of ethyl carbamate after yeast autolysis. The hawthorn wine liquid prepared by the invention is deep orange red, bright in color, clear and shiny, and has low content of ethyl carbamate.

A method for reducing the content of ethyl carbamate in hawthorn wine, comprising the following steps:

1) Choose healthy hawthorn, wash with running water and dry the water for later use;

2) Hawthorn is crushed, and the crushing particle size is controlled to be 0.5-1cm;

3) Add demineralized water (pure water: tap water = 1:1 volume ratio) to the crushed hawthorn according to the mass ratio of 1:1.5 to 1:2.0, mix the hawthorn and demineralized water, and boil at 100°C for 15 to 35 minutes; separate Juice residue, get hawthorn extract juice;

4) heating the white granulated sugar aqueous solution to boiling, and boiling transparent to obtain sterile sugar liquid;

5) Add the aseptic sugar solution prepared in step 4) to the hawthorn extract juice, so that the sugar content in the hawthorn extract juice reaches 20%;

6) Cool the hawthorn juice after adding the sugar solution to 18°C, inoculate fruit wine yeast into the hawthorn juice at a ratio of 0.2g/kg, and carry out alcoholic fermentation at 20-25°C.

7) When the sugar in the hawthorn juice is no longer reduced after fermentation, separate the yeast mud immediately.

8) aging, clarification, filtration. The finished hawthorn wine can be obtained by filling.

The beneficial effects of the present invention are:

In the present invention, the hawthorn raw material has a broken particle size of 0.5-1 cm, no need to remove the core, and after adding water, boil at 100°C for 15-35 minutes to inactivate the enzyme activity in the hawthorn, and extract the active ingredients in the hawthorn; add sterile sugar solution, and extract the juice to ferment; Separation of the yeast sludge in time at the end of the fermentation. Hawthorn fermented wine with low content of ethyl carbamate was produced. Compared with the process without heat treatment, the content of ethyl carbamate in the obtained wine is reduced by 41%-79%; compared with the process of heat treatment with slag fermentation at 100°C, the content is reduced by 14%-69%. The liquor is orange-red, clear, transparent and shiny. The aroma of hawthorn is strong, the aroma of fruit is harmonious, the taste is balanced, the taste is mellow and soft, the aftertaste is long, and the typicality is good.

The invention carries out special treatment on hawthorn raw materials before brewing hawthorn fermented wine according to the conventional method, can significantly reduce the content of ethyl carbamate in the hawthorn wine, has remarkable effect, simple process and strong operability.

Description of drawings:

Fig. 1 the present invention is to reducing the comparative figure of urethane content effect in hawthorn wine

As can be seen from Fig. 1, the present invention can significantly reduce the content of ethyl carbamate in the hawthorn wine, and the ethyl carbamate content in the gained hawthorn wine is significantly lower than the ethyl carbamate content in the hawthorn wine gained by the existing two processes. The content of ethyl carbamate in the hawthorn wine produced by the process of heat treatment with slag fermentation at 100°C is lower than that of the hawthorn wine obtained by the process without heat treatment, but the hawthorn raw material of the present invention can be further improved by using the extraction juice fermentation after heat treatment. Reduce the content of ethyl carbamate in hawthorn wine.

Detailed ways

Embodiment 1 uses 5 kinds of Saccharomyces cerevisiae to brew hawthorn wine respectively by the method of the present invention

1) Choose healthy hawthorn, wash with running water and dry the water for later use.

2) Hawthorn is broken, and the broken particle size is 0.5-1cm.

3) Add demineralized water to the crushed hawthorn at a mass ratio of hawthorn: water = 1:1.5 (the demineralized water is obtained by mixing pure water: tap water at a volume ratio of 1:1), mix well and boil at 100°C for 30 minutes; separate the juice residue to obtain Hawthorn extract juice;

4) Prepare an aqueous white granulated sugar solution containing 80% sugar, heat to boil, and boil to obtain a transparent aseptic sugar solution.

5) Add the aseptic sugar solution with 80% sugar content boiled in step 4) to the hawthorn extract juice, so that the sugar content in the hawthorn aqueous solution is 20%.

6) Cool the hawthorn juice with a sugar content of 20% to 18°C, and inoculate fruit wine yeast Lalvin EC1118 (purchased from Shanghai Jietu Industry and Trade Co., Ltd.), SIHA Aktivhefe respectively into the hawthorn juice-sugar solution at a ratio of 0.2g/kg. 7 (purchased from Weifang Kaiser Chemical Co., Ltd.), Lalvin 71B (purchased from Shanghai Jietu Industry and Trade Co., Ltd.), Lalvin Clos (purchased from Shanghai Jietu Industry and Trade Co., Ltd.) and Lalvin CM (purchased from Shanghai Jietu Industry and Trade Co., Ltd.) Co., Ltd.), carry out alcoholic fermentation at 20-25°C.

7) Separating the yeast sludge immediately after fermentation until the sugar is no longer reduced.

8) Aging, clarification, filtration, and filling according to conventional methods to obtain finished hawthorn wine. The indicators of the finished wine are shown in Table 1.

Example 2 Using the five kinds of Saccharomyces cerevisiae in Example 1 to brew hawthorn wine according to the process of heat treatment with slag fermentation at 100°C

1) Choose healthy hawthorn, wash with running water and dry the water for later use.

2) Hawthorn is broken, and the broken particle size is 0.5-1cm.

3) Add demineralized water (pure water: tap water = 1:1 volume ratio) to the crushed hawthorn at a mass ratio of hawthorn: water = 1:1.5, mix well and boil at 100°C for 30 minutes.

4) Prepare an aqueous white granulated sugar solution containing 80% sugar, heat to boil, and boil to obtain a transparent aseptic sugar solution.

5) Add the sterilized sugar liquid with a sugar content of 80% boiled in step 4) to the hawthorn-water solution, so that the sugar content in the hawthorn water solution is 20%.

6) Cool the hawthorn-water solution after adding the sugar solution to 18°C, inoculate the hawthorn-water solution with fruit wine yeast Lalvin EC1118, SIHA Aktivhefe 7, Lalvin 71B, Lalvin Clos and LalvinCM at a ratio of 0.2g/kg respectively, at 20-25°C Carry out alcoholic fermentation.

7) Separating the yeast sludge immediately after fermentation until the sugar is no longer reduced.

8) Aging, clarification, filtration, and filling to obtain the finished hawthorn wine. The indicators of the finished hawthorn wine are shown in Table 1.

Example 3 Use the five kinds of Saccharomyces cerevisiae in Example 1 to brew hawthorn wine according to the existing technology of hawthorn raw materials without heat treatment (the existing technology does not involve heating to prepare aseptic sugar solution and immediately separate hawthorn peel dregs and yeast puree)

1) Choose healthy hawthorn, wash with running water and dry the water for later use.

2) Hawthorn is broken, and the broken particle size is 0.5-1cm.

3) Add the crushed hawthorn to demineralized water (purified water: tap water = 1:1 volume ratio) at a mass ratio of hawthorn: water = 1:1.5, and mix well.

4) Prepare an aqueous white granulated sugar solution containing 80% sugar, heat to boil, and boil to obtain a transparent aseptic sugar solution.

5) Add the sterilized sugar liquid with a sugar content of 80% boiled in step 4) to the hawthorn-water solution, so that the sugar content in the hawthorn water solution is 20%.

6) Inoculate fruit wine yeasts LalvinEC1118, SIHA Aktivhefe 7, Lalvin 71B, Lalvin Clos and Lalvin CM at a ratio of 0.2g/kg to the hawthorn aqueous solution with a sugar content of 20%, and carry out alcoholic fermentation at 20-25°C.

7) When fermenting until the sugar is no longer reduced, immediately separate the hawthorn skin dregs and yeast mud.

8) Aging, clarification, filtration, and filling to obtain the finished hawthorn wine. The indicators of the finished hawthorn wine are shown in Table 1.

Table 1 Indicators of finished hawthorn wine

Note: (1) compared with the other two processes, the urethane content of hawthorn wine prepared by the present invention is obviously reduced.

(2) Compared with the 100°C heat treatment with slag fermentation process, the hawthorn wine liquid prepared by the present invention has high transparency, low acidity, more stable wine body and softer mouthfeel.

Claims (2)

1. a method for reducing urethane content in hawthorn wine, is characterized in that, step is as follows: 1) Hawthorn is crushed, and the crushing particle size is controlled to be 0.5-1cm; 2) Add demineralized water to the crushed hawthorn according to the mass ratio of 1:1.5 to 1:2.0, mix the hawthorn and demineralized water, and boil at 100°C for 15 to 35 minutes; separate juice residue to obtain hawthorn extract juice; 3) heating the white granulated sugar aqueous solution to boiling, and brewing transparent aseptic sugar liquid; 4) adding the aseptic sugar liquid prepared in step 3) to the hawthorn extract juice, so that the sugar content in the hawthorn extract juice reaches 20%; 6) Cool the hawthorn juice after adding the sugar solution to 18°C, inoculate fruit wine yeast into the hawthorn juice at a ratio of 0.2g/kg, and carry out alcoholic fermentation at 20-25°C; 7) When the sugar in the hawthorn juice is no longer reduced after fermentation, separate the yeast mud immediately. 2. a kind of method for reducing urethane content in hawthorn wine as claimed in claim 1, is characterized in that, described demineralized water is obtained by mixing pure water: tap water by volume ratio 1:1.