CN101033442B

CN101033442B - Peptide-peptide nutritious wine and technique

Info

Publication number: CN101033442B
Application number: CN200710048584XA
Authority: CN
Inventors: 毛海燕; 毛怀彬
Original assignee: Individual
Current assignee: Individual
Priority date: 2007-03-08
Filing date: 2007-03-08
Publication date: 2010-09-01
Anticipated expiration: 2027-03-08
Also published as: CN101033442A

Abstract

This invention relates to peptide peptide nutrition wine and its technology, which takes soya as the raw matetial to prepare soya-bean milk, takes pankrin hydrolyzed bean milk as the soya peptide solution to compose a base with ferment wine, dipped fruit wine and distilled spirit to be prepared to the peptide peptide nutrition wine, and its production steps includes preparation, hydrolyzation of soya-bean milk and put up of the product wine, which is rich in soya-petide, amino acid and nutrition materials in soya itself and multiple kinds of microelements.

Description

Peptide-peptide nutritious wine and technology

(1), technical field

Peptide-peptide nutritious wine and technology (the peptide peptide here refers to soybean dipeptides, tripeptides and polypeptide) belong to drinks and production technology thereof.

(2), background technology.

Along with the progress of society, alcoholic drink development nutritious day by day and kind and style variedization are to satisfy the raising of living standards of the people.Various fermented wine such as beer, grape wine, yellow rice wine and pure mellow wine, fermented glutinour rice (sweet wine) all have long history, not only have good style, and contain rich nutrient substances.Except that fermented wine, people have also created the assembled alcoholic drinks that contains various nutritive substances.With fermented wine, liquor is wine basigamy system alone or in combination, adds Chinese medicinal materials, fruit syrup or other nutritive substances and flavour substances, is mixed with various health promoting wine, alcoholic drink mixed with fruit juice, as brandy, Vermouth, the cocktail assembled alcoholic drinks kind that become international.Different style all contains abundant nutrition.

Soybean nutritional is worth high, contains the protein about 40%, and about 20% fat also contains carbohydrate, isoflavones, saponin, phosphatide, sterol, VE and various trace elements.The development sources of soybean, can be people new nutriment wine kind is provided as nutriment wine.

(3), summary of the invention

Theoretical foundation: soybean protein resolves into soybean polypeptide and amino acid after the proteolytic enzyme effect.Soy-protein is connected and composed by peptide bond by 18 seed amino acids, and two amino acid form the simplest peptides, i.e. dipeptides, and dipeptides is condensed into tripeptides with peptide bond and another molecule amino acid, and the rest may be inferred by analogy for it, is referred to as polypeptide.When protease hydrolyzed protein, the carboxyl of an amino acid molecular and the amino of another amino acid molecular cover a water molecules altogether, and the peptide bond rupture is so named hydrolysis again.Soybean peptides i.e. " peptidyl soybean protein hydrolyate ", and than the amino acid and the tool parent albumen of same composition, peptide has the physicochemical property and the biological activity of a lot of uniquenesses: soybean peptides easily absorbs, and has the indispensable amino acid identical with soy-protein; Soybean peptides has the effect of blood fat reducing and cholesterol; Soybean peptides has the effect that brings high blood pressure down; Soybean peptides has sorbefacient effect to mineral substance; Soybean peptides has the lipometabolic effect of promotion, and peptide can not only hinder the absorption of fat, and can promote " lipid metabolism ", therefore, guaranteeing to reduce to all the other energy components minimum on the basis that enough polypeptide are taken in, then can reach the purpose of fat-reducing, and can guarantee slimmer's physique.

The present invention has developed a kind of nutritional drink wine---peptide-peptide nutritious wine that contains the contained various nutritions of soybean peptides, amino acid and soybean itself according to the nutritional properties of soybean peptides uniqueness.Its process program is as follows:

Adopting fermented wine or fruit soaking wine and liquor is the wine base alone or in combination, and with the allotment of soya-bean milk enzymolysis juice, reinforcer V suitably supplements the nutrients _CDeng, behind the blending and tasting, by the aging finished product that is of ageing in 6 months.Restriction soya-bean milk hydrolysis process condition in the hope of the incomplete hydrolysis of protein, promotes the formation of soybean peptides.In order to control the loss of nutrition, the whole course of processing controlled temperature of product are below 80 ℃.Its technology may further comprise the steps:

(1) soya-bean milk enzymolysis juice (soybean polypeptide liquid) preparation.

1. soaking beans removes bitter

Soybean drains (soybean weightening finish 30%-40%) with the clear water immersion after 2-3 hour, change into sodium bicarbonate to transfer the buck of PH8.3 to continue to soak 4-8 hour (soybean increases weight to 2.0-2.2 times), drains, and clear water is eluriated and drained.

2. defibrination

Evenly add 2-2.5 clear water defibrination doubly when draining soybean feeding soybean milk maker defibrination, slag, liquid separate.

3. soya-bean milk enzymolysis

Transfer PH8.0 with sodium bicarbonate immediately after the coarse filtration soya-bean milk, be warming up to 70 ℃ and kept 10 minutes, temperature drop to 45 ℃ adds 1% proteolytic enzyme (every g enzyme activity 100,000 units) then, is incubated 45 ℃ of hydrolysis 4 hours, is heated to 70 ℃ and keeps 15 minutes passivation proteolytic enzyme.In the adding citric acid and sodium bicarbonate.Allocate into as required in the alcoholic drink (in the acid of soya-bean milk enzymolysis juice, the alkali and the Trisodium Citrate that generates be insoluble in ethanol, in joining wine, storing, separate, promptly be to have to deposit on a small quantity in the wine, help to improve the tasty and refreshing property of wine with the wine pin).

(2) green plum soaking wine preparation:

Harvesting closes in watt cylinder of packing into after sophisticated green plum is eluriated, and fills to soak with liquor to store (green plum: wine=1: 1), get supernatant liquor for allocating with (wine degree about 40% more than the acidity 8g/kg, soaks more than former degree liquor 62 degree of green plum) half a year.Other fruit soaking wine acidity are on the low side.

(3) fruit fermented wine:

Go into a watt cylinder after grape or the Kiwifruit fragmentation and account for volume 80%, regulate acidity (original fruit juice acid is generally at 1.2-1.5g/Kg) 3.5-4.0g/Kg (with H with tartrate ₂SO ₄Meter), adds about 0.2%, 28 ℃ fermentation of yeast powder (be not less than 25 ℃ and be not higher than 33 ℃), want diligent the stirring early stage.The end in about 7 days of fermenting, wine is got in squeezing, and wine degree 4-6 degree is more than the acidity 5.0g/L.It (is V that the Kiwifruit fragmentation will add 0.01% vitamins C _C, as follows) and with anti-oxidant brown stain.Other fruit are according to sugar degree, can shorten or prolong fermentation time 1-2 days with yeast amount, leavening temperature etc.

(4) allotment: to soak fruit wine, fermentation fruit wine or other fermented wine (beer, yellow rice wine, blue or green wine, fermented glutinous wine-sweet wine) and liquor is the wine base, add the soya-bean milk hydrolysis juice more than 25%, (product can be designed to 12-44 degree, acidity 1.5-5.5g/L with distilling liquor allotment wine degree, be no more than 6.5g/L), press V _CContent 200mg/Kg supplies, and it is aging suitably to store ageing half a year behind the blending and tasting in watt cylinder, check, filtration, packaging final prod.(the wine degree is lower than the allotment wine of 20 degree, stores aging after 70 ℃ of pasteurizes of allotment end employing again).

(4) description of drawings:

Fig. 1 is the soybean polypeptide liquid process flow sheet of the present invention's preparation

Fig. 2 is the peptide-peptide nutritious wine process flow sheet of the present invention's preparation

(5) embodiment:

The present invention tests to produce and uses Sichuan section China new industrial research institute purification filtering equipment, and the zwitterion resin in its purification filtering equipment is produced by Xi-an Electric Power Resin Factory, Changbai Mountain diatomite meal and fine powder.Activated carbon is the wine activated carbon that Chongqing activated carbon factory produces.Grape wine, Yangtao wine are at contriver's making in laboratory, and hundred joint clear spring breweries make with hundred joint Cai Jia mountain green plums the green plum soaking wine in Daxian county, and the little Qu Yuandu liquor of Daxian county hundred joint clear spring brewery jowar is all adopted in the adjustment of wine degree among the embodiment.Soya-bean milk enzymolysis juice is congratulated tame soya-bean milk mill at holy temple, Dazhou City Tongchuan District west and is made.Papoid is the 100000 enzyme activity/g of unit, and permanent magnificent road, Nanning east biotechnology limited liability company produces.Sugariness can be used rock sugar or aspartame according to consumer groups, must not add unboiled water among the embodiment, must not add any chemical industry spices and abiotic component.

Embodiment-(preparation of fruit fermented wine): Kiwifruit fermented wine 500Kg, soya-bean milk enzymolysis juice 500Kg supplies wine degree 13 degree with liquor, with enduring of rock sugar 60kg accent sugariness 6 degree, adds V after the pasteurize cooling _C200g, suitably blending and tasting stores filtration bottling half a year and is finished product.

Embodiment two (soaking wine, fermented wine preparation): green plum soaking wine 200Kg, soya-bean milk enzymolysis juice 500Kg supplies 1000Kg with liquor and fermented glutinous wine (having another name called sweet wine, like Zhejiang yellow rice wine, Japanese sake), and wine degree 28 degree with enduring of rock sugar 40kg accent sugariness 4 degree, add V _C200g, suitably blending and tasting stores filtration bottling half a year and is finished product.

Embodiment three (soaking wine preparation): green plum soaking wine 400Kg, be deployed into wine degree 35 degree with soya-bean milk enzymolysis juice, distilling liquor, 1000Kg, aspartame is transferred sugariness 2-3 degree, adds VC200g, and blending and tasting stores filtration bottling half a year and is finished product.

Embodiment four (liquor preparation): with soya-bean milk enzymolysis juice allotment jowar Xiaoqu wine (former wine degree 62 degree) to 44 degree, 1000Kg, aspartame is transferred sugariness 0.5-1 degree, (also can uncomfortable sugariness be that sugariness is 0) adds V _C200g, blending and tasting stores filtration bottling half a year and is finished product.

Claims

1. a soybean peptides nutriment wine-peptide-peptide nutritious wine is characterized in that with the soybean being raw material system soya-bean milk, makes soybean peptides liquid with the protease hydrolysis soya-bean milk, makes peptide-peptide nutritious wine with the allotment of the soybean peptides liquid more than 25% fermented wine, adjusts the wine degree with distilling liquor;

Wherein, soya-bean milk enzymolysis juice is to be prepared from by following steps: 1. soak beans and remove bitter: soybean drains after 2-3 hour with the clear water immersion, soybean weightening finish 30%-40%, changing into sodium bicarbonate transfers the buck of PH8.3 to continue to soak 4-8 hour, soybean increases weight to 2.0-2.2 times, drains, and clear water is eluriated and drained; 2. defibrination: evenly add 2-2.5 clear water defibrination doubly when draining soybean feeding soybean milk maker defibrination, slag, liquid separate; 3. soya-bean milk enzymolysis: transfer PH8.0 with sodium bicarbonate immediately after the coarse filtration soya-bean milk, being warming up to 70 ℃ kept 10 minutes, temperature drop to 45 ℃ adds 1% proteolytic enzyme then, the enzyme activity of every g proteolytic enzyme is 100,000 units, be incubated 45 ℃ of hydrolysis 4 hours, be heated to 70 ℃ and keep 15 minutes passivation proteolytic enzyme, in the adding citric acid and sodium bicarbonate, wherein said proteolytic enzyme is papoid.

2. peptide-peptide nutritious wine according to claim 1 is characterized in that described fermented wine can use the fruit soaking wine, and perhaps the wine base formed of fermented wine and fruit soaking wine replaces.

3. peptide-peptide nutritious wine according to claim 1 and 2 is characterized in that adding V in peptide-peptide nutritious wine _C200mg/kg.

4. the preparation technology of peptide-peptide nutritious wine as claimed in claim 1 is characterized in that may further comprise the steps:

(1) soya-bean milk enzymolysis juice preparation: 1. soak beans and remove bitter: soybean drains after 2-3 hour with the clear water immersion, soybean weightening finish 30%-40% changes into sodium bicarbonate and transfers the buck of PH8.3 to continue to soak 4-8 hour, and soybean increases weight to 2.0-2.2 times, drain, clear water is eluriated and is drained; 2. defibrination: evenly add 2-2.5 clear water defibrination doubly when draining soybean feeding soybean milk maker defibrination, slag, liquid separate; 3. soya-bean milk enzymolysis: transfer PH8.0 with sodium bicarbonate immediately after the coarse filtration soya-bean milk, being warming up to 70 ℃ kept 10 minutes, temperature drop to 45 ℃ adds 1% proteolytic enzyme then, the enzyme activity of every g proteolytic enzyme is 100,000 units, be incubated 45 ℃ of hydrolysis 4 hours, be heated to 70 ℃ and keep 15 minutes passivation proteolytic enzyme, in the adding citric acid and sodium bicarbonate, wherein said proteolytic enzyme is papoid;

(2) allotment:, with distilling liquor rectification degree, make peptide-peptide nutritious wine as required with soya-bean milk enzymolysis juice allotment fermented wine.

5. the preparation technology of peptide-peptide nutritious wine according to claim 4 is characterized in that described fermented wine can use the fruit soaking wine, and perhaps the wine base formed of fermented wine and fruit soaking wine replaces.