Abstract
Objective: A new cooking wine was developed using sugarcane molasses as raw material. Methods: The single factor experiment was used to investigate the optimal composition of yeast mash in the brewing process, and the molasses fermented wine was used as liquor base of cooking wine, prepared in a 5 L automated fermenter under the optimized process condition. The optimal decolorization conditions of activated carbon were screened by using orthogonal test, while the single factor experiment was used to determine the optimal added proportion of the flavoring agents. Results: The optimal composition of the yeast mash in the brewing process of molasses fermented wine was as follows. The concentration of the initial sugar, (NH4)2SO4, steepwater, MgSO4, NaCl, KH2PO4 and CaO was 200 g/L, 1.0 g/L, 10 g/L, 0.2 g/L, 0.5 g/L, 0.5 g/L and 0.2 g/L, respectively. The optimal decolorization conditions were as follows: the activated carbon content was 2%, decolorized at 55 ℃ for 30 min. The optimal added proportion of the flavoring agents were 1.5 g/100 mL edible salt, is 0.4 g/100 mL monosodium glutamate and 0.06% of mixed spices is. Conclusion: It is feasible for brewing cooking wine used sugarcane molasses. The prepared cooking wine is transparent, aroma coordination and taste fresh. Furthermore, its physical and chemical indexes and microbial indexes in accordance with the industry standard for seasoning wine (SB/T 10416—2007).
Publication Date
12-28-2021
First Page
155
Last Page
160
DOI
10.13652/j.issn.1003-5788.2021.12.026
Recommended Citation
De-guang, WU; Zhi-hui, HU; Guang-xin, LIU; and Wei, SHI
(2021)
"Preparation technology optimization and quality analysis of sugarcane molasses cooking wine,"
Food and Machinery: Vol. 37:
Iss.
12, Article 26.
DOI: 10.13652/j.issn.1003-5788.2021.12.026
Available at:
https://www.ifoodmm.cn/journal/vol37/iss12/26
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