CN100564508C - The production method of one polypeptide yellow - Google Patents

Abstract

The production method of one polypeptide yellow belongs to the fermentation and brewing technology field.The present invention is in production process of yellow rice wine, after filtering, clarifying operation, add biological polypeptide, addition for the clarification operation after the yellow rice wine quality 0.25%～1.8%, employed biological polypeptide be the polypeptide that extracts acquisition from raw materials such as rice, soybean, corn by existing technology.The yellow rice wine that the present invention produced is nutritious, mouthfeel good, the further nourishing function that strengthened.

Description

The production method of one polypeptide yellow

Technical field

The production method of one polypeptide yellow in production process of yellow rice wine, adds biological polypeptide specifically after filtering, clarifying operation, belong to the fermentation and brewing technology field.

Background technology

Protein is one of most important nutrient substance of needed by human body, through after the various proteopepsis enzyme effect, is absorbed with the form of free amino acid or polypeptide in human body.In recent years discover non-single small peptide (2～7 amino acid), aspect the intravital absorption metabolism of people the important physical function is being arranged, digesting and assimilating of it is better than single amino acid, and delivery system in the different bodies is arranged.And the hydrolyzate polypeptide has very high biological activity, has crude protein or it forms the unexistent physiological function of amino acid, so be called bioactive peptide.Polypeptide has kept the nutritive property of crude protein, and has eliminated some the nutrition supressors in the crude protein by proteinic modifying function, and this has increased its efficient that absorbs to a certain extent.

Modern biological metabolism studies show that the mankind ingest protein after the digestive ferment effect, might not absorb with the total free aminoacids form fully, more absorbs with low peptide form.These peptides can play the negative interaction that suppresses or shorten " negative nitrogen balance " in the body, reach antifatigue effect, have vegetative nervous system, the active cells immunologic function of adjusting, improve cardiovascular function and the anti-ageing physiological function of waiting for a long time.

Yellow rice wine is the national special product of China, with beer, grape wine and be called the world's three Da Gu wine, enjoys the good reputation of " national wine ".Along with the raising of people's living standard and the enhancing of health care consciousness, the quality of people's diet is more paid attention to developing to the direction of safety, health care, nature and nutrition, and yellow rice wine is except the hobby of satisfying people, and its health functions also more and more comes into one's own.The basal component and the trace element analysis of root a tree name yellow rice wine, yellow rice wine can't satisfy the requirement of the whole nutritive equilibriums of human body, the therefore necessary correct nutritional supplementation idea of promotion science, to drink and health connect, by the improved technology batching, strengthen the nourishing function of yellow rice wine by the useful factor of modern means adding specific function.Bioactive peptide is added in the yellow rice wine, and its dissolved state well presents simultaneously than steady state, does not have precipitation and separates out, and the wine body presents the state of clear, has strengthened the health functions of yellow rice wine greatly.

Summary of the invention

The technical problem to be solved in the present invention is, is the nourishing function of strengthening yellow rice wine, proposes the production method of a polypeptide yellow, and prepared yellow rice wine is nutritious, mouthfeel good, nourishing function is strong.

Technical scheme of the present invention is, in production process of yellow rice wine, after filtering, clarifying operation, add biological polypeptide, addition for the clarification operation after the yellow rice wine quality 0.25%～1.8%, employed biological polypeptide is to extract acquisition by existing technology from raw materials such as rice, soybean, corn, contains 3～10 amino-acid residues.

Yellow wine production technology of the present invention does not have specified otherwise, all adopts existing yellow wine production technology.

Beneficial effect of the present invention: the present invention is the production method of a polypeptide yellow, and its feature has:

1, not only can not destroy the original local flavor of yellow rice wine by the yellow rice wine behind the enriched biological polypeptide, and increase yellow rice wine aminoacids content and bright refreshing flavor;

2, the polypeptide of enrichment is made up of 3～10 amino acid, has the function of protecting the liver, and the higher authorities, mouth such as do not do at special effect;

3, the wine body is as clear as crystal, and nutritive ingredient is stable, does not produce precipitation;

4, need not facility investment, technology is easy, and the less investment output is many, the income height.

Embodiment

Embodiment 1

(1) with after the glutinous rice impurity elimination, cleaning, soaked 60 hours with clear water under the room temperature, the bubble back grain of rice is complete, pinches grain of rice powdering with hand;

(2) glutinous rice is cooked, make the grain of rice ripe and do not stick with paste, mashed thoroughly and not;

(3) rice that cooks is cooled to 29 ℃;

(4) add distiller's yeast, yeast for brewing rice wine, fully the companion is even;

(5) cylinder that falls carries out primary fermentation at 30 ℃;

(6) drive rake during highest grade temperature rise to 35 ℃; After this drove rake once every 7 hours; Ferment altogether 5 days (summer)

(7) thing in the cylinder is gone to secondary fermentation under 15 ℃ of conditions in the jar, the time is 20 days;

(8) take out conventional press filtration;

(9) pressing filtering liquid static 24h in-5 ℃ of refrigerating apparatuss, clarification filtration;

(10) Semen Maydis polypeptide of adding yellow rice wine quality 0.25% through frying in shallow oil wine, is finished product then.

Embodiment 2

(1) with after the glutinous rice impurity elimination, cleaning, soaked 60 hours with clear water under the room temperature, the bubble back grain of rice is complete, pinches grain of rice powdering with hand;

(2) glutinous rice is cooked, make the grain of rice ripe and do not stick with paste, mashed thoroughly and not;

(3) rice that cooks is cooled to 29 ℃;

(4) add distiller's yeast, yeast for brewing rice wine, fully the companion is even;

(5) cylinder that falls carries out primary fermentation at 28 ℃;

(6) drive rake during highest grade temperature rise to 35 ℃; After this drove rake once every 8 hours; Ferment altogether 8 days (winter)

(7) thing in the cylinder is gone to secondary fermentation under 15 ℃ of conditions in the jar, the time is 25 days;

(8) take out conventional press filtration;

(9) pressing filtering liquid static 24h in-5 ℃ of refrigerating apparatuss, clarification filtration;

(10) soybean polypeptide of adding yellow rice wine quality 1.0% through frying in shallow oil wine, is finished product then.

Embodiment 3

The big mpd polypeptide that adds yellow rice wine quality 1.8% through frying in shallow oil wine, is finished product then; Other steps are with embodiment 2.

Embodiment 4 inspection after construction technical indicators

A, Oranoleptic indicator:

Color and luster: as clear as crystal, yellow or pale brown look;

Smell: the distinctive sweet-smelling of yellow rice wine is arranged, free from extraneous odour;

Mouthfeel: pure and mild, tasty and refreshing, free from extraneous odour.

B, physical and chemical index:

Calcium oxide≤1g/L,

Total reducing sugar (with glucose meter) 8～15g/L,

Non-sugared solid substance 〉=20g/L,

Alcoholic strength (20 ℃) 〉=10%,

Total acid (in lactic acid)≤5.5g/L,

Amino-acid nitrogen 〉=0.4g/L,

PH value 3.5～4.5.

Claims (2)

1, the production method of a polypeptide yellow is characterized in that, may further comprise the steps:

(1) with after the glutinous rice impurity elimination, cleaning, soaked 60 hours with clear water under the room temperature, the bubble back grain of rice is complete, pinches grain of rice powdering with hand;

(2) glutinous rice is cooked, make the grain of rice ripe and do not stick with paste, mashed thoroughly and not;

(3) rice that cooks is cooled to 29 ℃;

(4) add distiller's yeast, yeast for brewing rice wine, fully mix thoroughly;

(5) cylinder that falls carries out primary fermentation at 30 ℃;

(6) drive rake during highest grade temperature rise to 35 ℃; After this drove rake once every 7 hours; Fermented altogether 5 days in summer;

(7) thing in the cylinder is gone to secondary fermentation under 15 ℃ of conditions in the jar, the time is 20 days;

(8) take out conventional press filtration;

(9) pressing filtering liquid static 24h in-5 ℃ of refrigerating apparatuss, clarification filtration;

(10) add the Semen Maydis polypeptide of forming by 3-10 amino-acid residue of yellow rice wine quality 0.25%, pass through then and fry in shallow oil wine, be finished product.

2, the production method of a polypeptide yellow is characterized in that, may further comprise the steps:

(1) with after the glutinous rice impurity elimination, cleaning, soaked 60 hours with clear water under the room temperature, the bubble back grain of rice is complete, pinches grain of rice powdering with hand;

(2) glutinous rice is cooked, make the grain of rice ripe and do not stick with paste, mashed thoroughly and not;

(3) rice that cooks is cooled to 29 ℃;

(4) add distiller's yeast, yeast for brewing rice wine, fully mix thoroughly;

(5) cylinder that falls carries out primary fermentation at 28 ℃;

(6) drive rake during highest grade temperature rise to 35 ℃; After this drove rake once every 8 hours; Fermented altogether in the winter time 8 days;

(7) thing in the cylinder is gone to secondary fermentation under 15 ℃ of conditions in the jar, the time is 25 days;

(8) take out conventional press filtration;

(9) pressing filtering liquid static 24h in-5 ℃ of refrigerating apparatuss, clarification filtration;

(10) add the big mpd polypeptide of forming by 3-10 amino-acid residue of the soybean polypeptide of forming by 3-10 amino-acid residue of yellow rice wine quality 1.0% or adding yellow rice wine quality 1.8%, pass through then and fry in shallow oil wine, be finished product.