CN100445357C - Making method of soft-shelled turtle polypeptide wine - Google Patents
Making method of soft-shelled turtle polypeptide wine Download PDFInfo
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- CN100445357C CN100445357C CNB200610042671XA CN200610042671A CN100445357C CN 100445357 C CN100445357 C CN 100445357C CN B200610042671X A CNB200610042671X A CN B200610042671XA CN 200610042671 A CN200610042671 A CN 200610042671A CN 100445357 C CN100445357 C CN 100445357C
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Abstract
The present invention relates to a method of preparing a soft-shelled turtle polypeptide wine, which has the advantage that the method of preparing a soft-shelled turtle polypeptide wine effectively embodies the biological functional character of soft-shelled turtle polypeptide, reserves nutrient components of soft-shelled turtles, has a generous, clear, and transparent wine body, and has the effects of anti-fatigue, antioxidation, etc. The present invention comprises the following operation steps: a soft-shelled turtle is killed, fat and guts of the soft-shelled turtle are removed, the soft-shelled turtle is blanched in order that skin and membrane of the soft-shelled turtle can be removed, and the soft-shelled turtle is preboiled. After the meat and the bone of the soft-shelled turtle are triturated and homogenized, enzymolysis is carried out; the enzymolysis liquid is fermented at low temperature after the sugar content of the enzymolysis liquid is adjusted and yeast is activated; a tank is changed, and post-fermentation is carried out through detection and adjustment; and a finished product is prepared after filtration, clarification, deep vintage, wine conditioning and bottle filling are carried out.
Description
One, technical field:
The present invention relates to a kind of making method that removes the polypeptide wine of fishy smell and bitter taste, especially a kind of making method that removes the soft-shelled turtle polypeptide wine of fishy smell and bitter taste
Two, background technology:
Soft-shelled turtle claims soft-shelled turtle, the soft-shelled turtle, pin fish again, is a kind of economic animal of preciousness.Its delicious U.S., nutritious, since ancient times, be China's tradition dietotherapy excellent tonic product.
It is very long that soft-shelled turtle makes medicinal history, and medical science monograph Shennong's Herbal been has the earliest just has been recorded and narrated the medicinal function of soft-shelled turtle, and mention in the same breath with Radix Ginseng's value.The part of being used as medicine the earliest in history is turtle shell (being the soft-shelled turtle carapace), and later soft-shelled turtle head, meat, blood, ovum and courage etc. are all listed in medicinal.We can say that the soft-shelled turtle whole body is precious.Sanguis Trionycis meat is tasty, and is nutritious, contains the special biologically active substance of abundant protein, fat, carbohydrate, VITAMIN, mineral substance, eight kinds of essential amino acids and trace such as EPA (timnodonic acid), DHA (calculation of 26 carbon, six alkene).Have mend in internal lesion caused by overexertion, establishing-Yang gas, nourish liver and kidney, clearind deficient heat, the cool blood of enriching yin, the beneficial controlled atmosphere, replenishing YIN and removing heat, the flat sweet effect that relieves dizziness, high fever, infantile convulsions, epilepsy, etc., but Zhi Laore hectic fever due to yin, deficiency of Yin wind strength, through amenorrhoea leakage, pediatric epilepsy scared, insidious stomachache, spot acne tiredly breathe heavily, married woman's difficult labour, postpartum yin exhaustion, married woman be with down, blood lump in the abdomen pain in the back, cruel, protracted dysentery, anus such as take off at illness for a long time.Famous Chinese patent medicine two imperial cream WUJI BAIFENG WAN, turtle shell ball etc. are that main raw material is made with Sanguis Trionycis meat, turtle shell etc. all.Therefore, the soft-shelled turtle whole body all is precious, is the good raw material of exploitation high-class healthy food.
China's soft-shelled turtle eating method is still edible based on the traditional way that stews at present, and is edible inconvenient, and strong fishy smell can't adapt to many people.The soft-shelled turtle goods of commercialization processing are also fewer.Several years ago the soft-shelled turtle oral liquid was once fashionable for a time on market, because product is single, with low content of technology, make an overstatement again, and the transition propaganda, counterfeit and shoddy goods enrich market, cause sluggish market, business failure.
Three, summary of the invention:
The present invention provides a kind of making method of soft-shelled turtle polypeptide wine in order to solve the weak point in the above-mentioned background, and it has effectively embodied the multiple biological function characteristic of soft-shelled turtle polypeptide, the multiple nutritional components that has kept soft-shelled turtle, the wine body is abundant, and is limpid transparent, has antifatigue, effect such as anti-oxidant.
For achieving the above object, the technical solution used in the present invention is:
A kind of making method that removes the soft-shelled turtle polypeptide wine of fishy smell and bitter taste, it is characterized in that may further comprise the steps: soft-shelled turtle is slaughtered, remove fat, internal organ, blanching peeling film is precooked, carry out enzymolysis after smashing the Sanguis Trionycis meat bone to pieces homogenate, enzymolysis solution is transferred sugar and the secondary fermentation of activation yeast, and tank switching then is through detecting and adjusting, carry out secondary fermentation, make finished product after filtering clarification, ageing, rectification, can again.
Used soft-shelled turtle must be fresh and alive, need not from the dead.Slaughter after culturing a week with clear water earlier, remove bulk fat, blanching 10～15sec in 90～100 ℃ hot water removes the epidermis film, thoroughly cleans in clear water.
The soft-shelled turtle that weighing is handled well adds 8～12 times of water, the 15～25min that precooks in pressure kettle.Smash the Sanguis Trionycis meat bone to pieces homogenate then.
When carrying out enzymolysis, at first adjusting soft-shelled turtle soup of bone with meat pH value is 5～7, and 55～65 ℃ of temperature add papoid 6～10g/kg in the soft-shelled turtle soup of bone with meat, stirs evenly insulation hydrolysis 6～8h.Heat 95 ℃ then and keep 10～15min enzyme that goes out, the food flavor enzyme that filtered liquid adds 0.5g/kg is got in centrifuging, stir evenly, the soft-shelled turtle enzymolysis solution, standby.
When transferring sugar, add the SO of 60～70mg/L earlier
2, add 18%～20% sucrose again.
When carrying out activated yeast, take by weighing the Angel wine active dry yeast by standby enzymolysis solution 0.2%, activate in the liquid glucose that adding yeast weight is 20 times, sugar concentration is 2%, and activation temperature is 38～40 ℃, and the time is 30～40min.Between pot-life, stir gently once, make standby activated yeast mixture every 10min.
When fermenting, standby activated yeast mixture joined in the standby enzymolysis solution ferment, leavening temperature is 18～22 ℃, the time is 5～7d, stops when constant to measuring twice proportion.
When carrying out secondary fermentation, after the mensuration with SO
2Concentration transfer to 80mg/L, temperature is controlled at below 15 ℃.When clarifying, add 0.5～1% diatomite in the wine liquid, filter with diatomite filter and remove precipitation.When carrying out rectification, adjust wine degree and pol, storage guarantees that the wine body is limpid transparent.
Compared with prior art, the advantage and the effect that have of the present invention is as follows:
1, the various polypeptide that absorbed by human consumption of being easy to are rich in the present invention, and nutritive ingredients such as total free aminoacids have antifatigue, effect such as anti-oxidant.
2, finished product color and luster of the present invention is faint yellow, clarifies brightly, does not have precipitation, does not have tangible suspended substance, and the fragrance of wine flavour and soft-shelled turtle peptide uniqueness is arranged, and free from extraneous odour and strange taste are put no obvious sediment for a long time.
3, finished product of the present invention can obviously be removed fishy smell and the bitter taste of soft-shelled turtle.
Four, embodiment:
Used soft-shelled turtle must be fresh and alive, need not from the dead.Slaughter after culturing a week with clear water earlier, remove bulk fat, internal organ, blanching 10～15sec in 90～100 ℃ hot water removes the epidermis film, thoroughly cleans in clear water.The soft-shelled turtle that weighing is handled well adds 8～12 times of water, the 15～25min that precooks in pressure kettle.Smash the Sanguis Trionycis meat bone to pieces homogenate then.The soft-shelled turtle soup of bone with meat utilizes papoid to carry out enzymolysis, and enzymatic hydrolysis condition is: enzyme dosage 6～10g/kg, 55～65 ℃ of hydrolysis temperatures, pH value 5～7, hydrolysis 6～8h.Enzymolysis solution is at 90～95 ℃ of heating 10～15min enzymes that go out, and is centrifugal, filter, and gets filtered liquid, adds the food flavor enzyme of 0.5g/kg again, stirs evenly, standby.Standby enzymolysis solution is transferred sugar, add the SO of 60～70mg/L earlier
2, add 18%～20% sucrose again.And then carry out activated yeast, when carrying out activated yeast, take by weighing the Angel wine active dry yeast by standby enzymolysis solution 0.2%, activate in the liquid glucose that adding yeast weight is 20 times, sugar concentration is 2%, and activation temperature is 38～40 ℃, and the time is 30～40min, between pot-life, stir gently once, make standby activated yeast mixture every 10min.When fermenting, standby activated yeast mixture joined in the standby enzymolysis solution ferment, leavening temperature is 18～22 ℃, the time is 5～7d, stops when constant to measuring twice proportion.Tank switching is removed the wine pin then, carries out secondary fermentation, with SO
2Concentration transfer to 80mg/L, the secondary fermentation temperature is controlled at below 15 ℃.When filtering clarification, add 0.5～1% diatomite in the wine liquid, filter with diatomite filter and remove precipitation.Rectification, filtration, make finished product after canned.
Embodiment:
Raw material is handled: used soft-shelled turtle must be fresh and alive, need not from the dead.Slaughter after culturing a week with clear water earlier, remove bulk fat, internal organ, blanching 12sec in 95 ℃ hot water removes the epidermis film, thoroughly cleans in clear water.
High pressure is precooked: the soft-shelled turtle that weighing is handled well adds 10 times of water 20min that precooks in pressure kettle.Then the Sanguis Trionycis meat bone is stirred evenly with pulverizer.
Enzymolysis: utilize papoid to carry out enzymolysis soft-shelled turtle soup of bone with meat, enzymatic hydrolysis condition is: enzyme dosage 6g/kg, and 65 ℃ of hydrolysis temperatures, the pH value is 5.5, hydrolysis 7h.Heat 95 ℃ then and keep the 15min enzyme that goes out, centrifugal, filter, get filtered liquid, add the food flavor enzyme of 5g/kg again, stir evenly, standby.
Transfer sugar: the SO that in enzymolysis solution, adds 65mg/L earlier
2, add 20% sucrose again.
Activated yeast: take by weighing the Angel wine active dry yeast by standby enzymolysis solution 0.2%, activate in the liquid glucose that adding yeast weight is 20 times, sugar concentration is 2%, activation temperature is 38 ℃, time is 30min, stirs gently once every 10min between pot-life, makes standby activated yeast mixture.
Fermentation: standby activated yeast mixture joined in the standby enzymolysis solution ferment, leavening temperature is 20 ℃, and the time is 6d, stops when constant to measuring twice proportion.
Secondary fermentation: tank switching carries out secondary fermentation, with SO
2Concentration transfer to 80mg/L, the secondary fermentation temperature is controlled at 10 ℃.
Filter clarification: when filtering clarification, add 1% diatomite in the wine liquid, filter with diatomite filter and remove precipitation.
Rectification: adjust wine degree and pol, stored 6 months, guarantee that the wine body is limpid transparent.
Claims (8)
1, a kind of making method that removes the soft-shelled turtle polypeptide wine of fishy smell and bitter taste is characterized in that may further comprise the steps: soft-shelled turtle is slaughtered, removed fat, internal organ, blanching peeling film is precooked, smash the Sanguis Trionycis meat bone to pieces homogenate after, adjusting soft-shelled turtle soup of bone with meat pH value is 5～7,55～65 ℃ of temperature are carried out papain enzymolysis, and the papoid consumption is 6～10g/kg, stir evenly, 55～65 ℃ of hydrolysis 6～8h of holding temperature heat 95 ℃ then and keep 10～15min enzyme that goes out, centrifuging, get the food flavor enzyme that filtered liquid adds 0.5g/kg, stir evenly, get enzymolysis solution, enzymolysis solution is transferred sugar, add the activated yeast mixture fermentation then, leavening temperature is 18～22 ℃, and the time is 5～7d, tank switching then, through detecting and adjusting, carry out secondary fermentation, filter clarification again, ageing, finished product is made in rectification after the can.
2, a kind of making method that removes the soft-shelled turtle polypeptide wine of fishy smell and bitter taste according to claim 1, it is characterized in that: the necessary fresh and alive health of used soft-shelled turtle, slaughter soft-shelled turtle after culturing a week with clear water earlier, remove bulk fat, internal organ, blanching 10～15sec in 90～100 ℃ hot water removes the epidermis film, in clear water, thoroughly clean, the soft-shelled turtle that weighing is handled well adds 8～12 times of water, the 15～25min that precooks in pressure kettle, then the Sanguis Trionycis meat bone is stirred evenly with pulverizer.
3, a kind of making method that removes the soft-shelled turtle polypeptide wine of fishy smell and bitter taste according to claim 2 is characterized in that: when transferring sugar, add the SO of 60～70mg/L earlier
2, add 18%～20% sucrose again.
4, a kind of making method that removes the soft-shelled turtle polypeptide wine of fishy smell and bitter taste according to claim 3, it is characterized in that: when carrying out activated yeast, take by weighing the Angel wine active dry yeast by standby enzymolysis solution 0.2%, activate in the liquid glucose that adding yeast weight is 20 times, sugar concentration is 2%, and activation temperature is 38～40 ℃, and the time is 30～40min, between pot-life, stir gently once, make standby activated yeast mixture every 10min.
5, a kind of making method that removes the soft-shelled turtle polypeptide wine of fishy smell and bitter taste according to claim 4, it is characterized in that: when fermenting, standby activated yeast mixture joined in the standby enzymolysis solution ferment, leavening temperature is 18～22 ℃, time is 5～7d, stops when constant to measuring twice proportion.
6, a kind of making method that removes the soft-shelled turtle polypeptide wine of fishy smell and bitter taste according to claim 5 is characterized in that: when carrying out secondary fermentation, with SO
2Concentration transfer to 80mg/L, temperature is controlled at below 15 ℃.
7, a kind of making method that removes the soft-shelled turtle polypeptide wine of fishy smell and bitter taste according to claim 6 is characterized in that: when filtering clarification, add 0.5～1% diatomite in the wine liquid, filter with diatomite filter and remove precipitation.
8, a kind of making method that removes the soft-shelled turtle polypeptide wine of fishy smell and bitter taste according to claim 7 is characterized in that: when carrying out rectification, adjust wine degree and pol, storage guarantees that the wine body is limpid transparent.
Priority Applications (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CNB200610042671XA CN100445357C (en) | 2006-04-12 | 2006-04-12 | Making method of soft-shelled turtle polypeptide wine |
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| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CNB200610042671XA CN100445357C (en) | 2006-04-12 | 2006-04-12 | Making method of soft-shelled turtle polypeptide wine |
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| CN1861778A CN1861778A (en) | 2006-11-15 |
| CN100445357C true CN100445357C (en) | 2008-12-24 |
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| CNB200610042671XA Expired - Fee Related CN100445357C (en) | 2006-04-12 | 2006-04-12 | Making method of soft-shelled turtle polypeptide wine |
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Families Citing this family (5)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN103798349B (en) * | 2014-02-07 | 2015-07-01 | 山东丁马生物科技有限公司 | Efficient soft-shelled turtle killing production system as well as method for killing soft-shelled turtle |
| CN103897946A (en) * | 2014-03-10 | 2014-07-02 | 蚌埠市老鸭湖特种水产养殖场 | Soft-shelled turtle calcium supplementing and bone-strengthening liquor and processing method thereof |
| CN106497735A (en) * | 2016-12-15 | 2017-03-15 | 湖北工业大学 | A kind of method of salmon fish leftover bits and pieces fermenting and producing sea food flavor Chinese liquor |
| CN108522781A (en) * | 2018-03-21 | 2018-09-14 | 杭州早稻田生物技术有限公司 | A kind of yeast albumen powder and preparation method thereof rich in free amino acid |
| CN108251484B (en) * | 2018-03-21 | 2021-02-19 | 杭州早稻田生物技术有限公司 | Soft-shelled turtle active peptide protein powder and preparation method thereof |
Citations (4)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN1156173A (en) * | 1996-09-04 | 1997-08-06 | 李小芳 | Processing method for mossback wine |
| CN1072487C (en) * | 1994-02-08 | 2001-10-10 | 山东省枣庄市酿酒总厂 | Dispensing of soft-shelled turtle tonic wine and its preparation |
| CN1332238A (en) * | 2001-03-21 | 2002-01-23 | 枣庄市酿酒总厂 | Tonic turtle wine |
| CN1164729C (en) * | 2001-10-25 | 2004-09-01 | 范海庭 | Soft-shelled turtle wine |
-
2006
- 2006-04-12 CN CNB200610042671XA patent/CN100445357C/en not_active Expired - Fee Related
Patent Citations (4)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN1072487C (en) * | 1994-02-08 | 2001-10-10 | 山东省枣庄市酿酒总厂 | Dispensing of soft-shelled turtle tonic wine and its preparation |
| CN1156173A (en) * | 1996-09-04 | 1997-08-06 | 李小芳 | Processing method for mossback wine |
| CN1332238A (en) * | 2001-03-21 | 2002-01-23 | 枣庄市酿酒总厂 | Tonic turtle wine |
| CN1164729C (en) * | 2001-10-25 | 2004-09-01 | 范海庭 | Soft-shelled turtle wine |
Non-Patent Citations (2)
| Title |
|---|
| 甲鱼大补酒的研制. 周玉伟，周玉广.酿酒科技，第5期. 1998 |
| 甲鱼大补酒的研制. 周玉伟，周玉广.酿酒科技，第5期. 1998 * |
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| CN1861778A (en) | 2006-11-15 |
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