The invention discloses a shrimp flavor wine and its preparation method, the wine with rice as the main raw material, with shrimp as accessories after the fermentation; the method comprises the following steps: after pretreatment with neutral protease enzyme shrimp mixed solution prepared shrimp hydrolysate; after centrifugation to enzyme solution and enzymatic hydrolysis residue; then shrimp hydrolysate was added to the residue of steamed Steamed Rice, add yeast and active dry yeast for fermentation. The fermentation period after adding shrimp enzyme solution after fermentation, after fermentation and filtration to obtain liquor. The shrimp dried crushed and proteolytic processing to obtain the shrimp hydrolysates, the shrimp hydrolysates added to the fermented grains of fermented wine, the higher the content of amino acid nitrogen in the shrimp taste wine, not only has the characteristic of strong wine aroma and fresh flavor, but also has calcium, anti aging and heart protecting effects.
【技术实现步骤摘要】
一种虾味料酒及其制备方法
本专利技术属于发酵
,涉及一种料酒发酵工艺技术,具体涉及到通过对虾皮进行酶解,将酶解物与酒醅进行共发酵的一种提高料酒鲜味的发酵技术,具体是一种利用虾皮酶解物生产的虾味料酒及其制备方法。
技术介绍
料酒(Cookingwine)是以大米、糯米或小米等粮食为原料,通过添加酒曲、活性干酵母等发酵酿制而成,其香味浓郁,味道醇厚。料酒中的酒精能去除菜肴的腥味并渗透到食物中,使其质地松嫩;氨基酸态氮能使烹饪的菜肴口味更鲜美;酯类物质能增加菜肴的香味。虾皮具有极高的营养价值,含有丰富的蛋白质和钙元素,其蛋白质含量远远高于猪肉、鳝鱼、牛肉等肉制品,同时虾皮钙含量较高,常作为补钙的最佳食材,因此拥有“钙库”美称。此外虾皮中还含量较多的镁元素,而且镁元素是调节心脏活动的重要元素(MukhinVA,NovikovVY,RyzhikovaLS.AProteinHydrolysateEnzymaticallyProducedfromtheIndustrialWasteofProcessingIcelandicScallopChlmysislandica[J].AppliedBiochemistry&Microbiology,2001,37(3):292-296.FigoliA,TagarelliA,MecchiaA,etal.Enzymeassistedpervaporativerecoveryofconcentratedbergamotpeeloils[J].Desalination,2006,199(1):111-112.)。李江林,刘亚 ...
【技术保护点】
一种虾味料酒,其特征在于,该料酒由粳米、虾皮酶解物残渣、酒曲、活性干酵母、虾皮酶解液经发酵制成;其中,所述虾皮酶解物残渣的添加量是粳米干重的0.25‑2%;所述虾皮酶解液的添加量是粳米干重的5.15‑15%;所述酒曲添加量是粳米干重的0.1‑0.5%;所述活性干酵母的添加量是粳米干重的0.05‑0.3%。
【技术特征摘要】
1.一种虾味料酒,其特征在于,该料酒由粳米、虾皮酶解物残渣、酒曲、活性干酵母、虾皮酶解液经发酵制成;其中,所述虾皮酶解物残渣的添加量是粳米干重的0.25-2%;所述虾皮酶解液的添加量是粳米干重的5.15-15%;所述酒曲添加量是粳米干重的0.1-0.5%;所述活性干酵母的添加量是粳米干重的0.05-0.3%。2.一种虾味料酒制备方法,其特征在于,该方法至少包括如下步骤:将预处理后的虾皮与中性蛋白酶混合进行酶解,制得虾皮酶解物;将虾皮酶解物离心后得到虾皮酶解物残渣和虾皮酶解液;将虾皮酶解物残渣加入到已蒸好的米饭中,添加已活化的酒曲、活性干酵母进行发酵,待前发酵期结束后,加入虾皮酶解液进行后发酵,发酵完成后过滤即得酒液。3.根据权利要求2所述的一种虾味料酒制备方法,其特征在于,所述酒液中氨基酸态氮含量为0.402-0.638g/L。4.根据权利要求2所述的一种虾味料酒制备方法,其特征在于,所述虾皮的预处理步骤为:挑选新鲜、干净、无霉变和腐烂的虾皮,置于恒温干燥箱60℃干燥后,经均质机粉碎均匀。5.根据权利要求2所述的一种虾味料酒制备方法,其特征在于,所述虾皮酶解物经4500r/min,4℃,离心10min,分离出酶解液和酶解物残渣;所述预处理后的虾皮与中性蛋白酶混合进行酶解的...
【专利技术属性】
技术研发人员:杨柳,刘姗,何述栋,孙汉巨,姚升飞,徐尚英,
申请(专利权)人:合肥工业大学,
类型:发明
国别省市:安徽,34
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