CN101230313A - Walnut polypeptide wine and method for making same - Google Patents
Walnut polypeptide wine and method for making same Download PDFInfo
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- CN101230313A CN101230313A CNA2007100172807A CN200710017280A CN101230313A CN 101230313 A CN101230313 A CN 101230313A CN A2007100172807 A CNA2007100172807 A CN A2007100172807A CN 200710017280 A CN200710017280 A CN 200710017280A CN 101230313 A CN101230313 A CN 101230313A
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Abstract
The invention relates to a walnut polypeptide wine and the preparing method, which effectively embodies multifold functional properties of the walnut polypeptide and remains the nutritious components of the walnut. The wine has full body, is clear and transparent, and has fatigue resistivity and antioxidation. The main components of the walnut polypeptide wine are alcohol, walnut polypeptide power, sugar and water. The invention includes the following operation steps: pulverizing the walnut grains the oil of which is extracted; distilling protein, and then conducting enzymolysis on the walnut protein, fermenting the enzymolysis liquid after mixing sugar and adding active yeast in the enzymolysis liquid, and then inversing the jar; after testing and adjusting, conducting post fermenting; then conducting defecation, filtering, aging, wine mixing. After filling package and sterilization, the ultimate product is produced.
Description
Technical field:
The present invention relates to a kind of polypeptide wine and making method, especially a kind of making method of walnut polypeptide wine.
Background technology:
Also do not find similar technology at present.
Walnut (Juglans regia L) has another name called English walnut, Qiang peach, belongs to the Juglandaceae walnut, is all very high precious fruit tree of a kind of nutritive value and economic worth.Walnut originates in western part of Asia, imports China when the Han dynasty into, and China's cultivation history is existing about 1700 so far.Walnut kernel is rich in grease 40-65%, protein 14-17%, and nutritive ingredient such as VITAMIN 5.8%, and have be good for the stomach, enrich blood, multiple efficacies such as moistening lung, kidney-nourishing and benefit brain, be a kind of good invigorant, nutritious and delicious.Put down in writing according to Compendium of Material Medica: walnut kernel energy invigorating qi and benefiting blood, moistening the lung and resolving the phlegm, warm lung ease constipation, and the sweet property of distinguishing the flavor of is flat." opening Bao Mucao " day: effects such as walnut kernel " making us of food is strong, profit flesh, the black palpus of sending out ".
920,000 tons of world's walnut annual production at present, China produces 300000 tons per year, accounts for the world 1/3rd.The walnut goods of China are mainly walnut oil, walnut breast, walnut powder etc., and its deep processed product is less.Be petal resource that makes full use of China and the economic worth that improves it, it carried out deep processing research seem particularly important.Particularly utilize walnut to press the last residue in oil back, waste big especially.Walnut has pressed the last residue in oil back, and it contains protein 30% or more, essential amino acids content height wherein, and most producers are used as the feedstuff raw material sale at a low price to it.Therefore, be necessary walnut and byproduct thereof are carried out deep processing, thereby raising is to the comprehensive utilization ratio of petal resource.
Summary of the invention:
The invention provides a kind of making method of walnut polypeptide wine, the multiple biological function characteristic that it has effectively embodied walnut polypeptide has kept the multiple nutritional components of walnut, the wine body is abundant, limpid transparent, have antifatigue, anti-oxidant, effect such as hypotensive, reducing blood-fat.
For achieving the above object, the technical solution used in the present invention is:
The composition of walnut polypeptide wine is: alcoholic strength 8%-13% (v/v), content of peptides 0.5-1.5% (w/w), sugared content 3%-6% (w/w), water 80%-90% (v/v).
The making method of walnut polypeptide wine may further comprise the steps: the walnut dregs powder essence after will extracting oil, extract walnut protein, the protein of walnut is carried out enzymolysis, enzymolysis solution is transferred sugar and add the secondary fermentation of activation yeast, tank switching through detecting and adjusting, carries out secondary fermentation then, clarify again, filtration, ageing, rectification, after make finished product after the can, sterilization.
When carrying out enzymolysis, used proteolytic enzyme is papoid, its enzymatic hydrolysis condition is: enzyme dosage 2000～4000U/g, concentration of substrate 5%～10%, 55～65 ℃ of hydrolysis temperatures, pH value 6.5～7.5, enzymolysis 4～6h, heat 95 ℃ then and keep 5～10min enzyme that goes out, centrifugal, filter, get filtrate for later use.
Or select Sumizyme MP for use, enzyme dosage 1000～3000U/g, concentration of substrate 5%～10%, 50～55 ℃ of hydrolysis temperatures, pH value 7.5～8.5, enzymolysis 4～6h.Heat 95 ℃ then and keep 5～10min enzyme that goes out, centrifugal, filter, get filtrate for later use.
When transferring sugar, add the SO of 90～100mg/L earlier
2, add 18%～20% sucrose again.
When carrying out activated yeast, it is postactivated by 0.2% adding Angel wine active dry yeast to get standby enzymolysis solution, and activation temperature is 38 ℃, and the time is 30min.Between pot-life, stir once gently every 10min.
When fermenting, select the Angel wine active dry yeast for use, inoculum size is 0.2%, and leavening temperature is 18～22 ℃, and fermentation time is 5～8d, and no longer descending to soluble solid stops.
When carrying out secondary fermentation, 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 walnut polypeptide uniqueness is arranged, bitter taste slightly, and free from extraneous odour and strange taste are put no obvious sediment for a long time.
Embodiment:
Walnut dregs is pulverized, extracted albumen, utilize proteolytic enzyme to carry out the enzymolysis walnut protein.The papain enzymolysis condition is: enzyme dosage 2000～4000U/g, and concentration of substrate 5%～10%, 55～65 ℃ of hydrolysis temperatures, pH value 6.5～7.5, enzymolysis 4～6h heats 95 ℃ then and keeps 5～10min enzyme that goes out, and is centrifugal, filter, and gets filtrate for later use.Or use Sumizyme MP, enzyme dosage 1000～3000U/g, concentration of substrate 5%～10%, 50～55 ℃ of hydrolysis temperatures, pH value 8～9, enzymolysis 4～6h.Heat 95 ℃ then and keep 5～10min enzyme that goes out, centrifugal, filter, get filtrate for later use.
Standby enzymolysis solution is transferred sugar, add the SO of 90～100mg/L earlier
2, add 18%～20% sucrose again.And then carry out activated yeast, and when carrying out activated yeast, it is postactivated by 0.2% adding Angel wine active dry yeast to get standby enzymolysis solution, and activation temperature is 38 ℃, and the time is 30min.Between pot-life, stir once gently every 10min.Carry out low temperature fermentation again, select the Angel wine active dry yeast for use, inoculum size is 0.2%, and leavening temperature is 18～22 ℃, and fermentation time is 5～8d, and no longer descending to soluble solid stops.Tank switching through detecting and adjusting, carries out secondary fermentation then, and the secondary fermentation temperature is controlled at below 15 ℃.When clarifying, add 0.5～1% diatomite in the wine liquid, filter with diatomite filter and remove precipitation.Make finished product behind rectification, filtration, the tank switching.
Embodiment:
Enzymolysis: walnut dregs is pulverized, extract albumen, used proteolytic enzyme is papoid, and its enzymatic hydrolysis condition is: enzyme dosage 2000～4000U/g, concentration of substrate 5%～10%, 55～65 ℃ of hydrolysis temperatures, pH value 6.5～7.5, enzymolysis 4～6h heats 95 ℃ then and keeps 5～10min enzyme that goes out, filtrate for later use is got in centrifugal, filtration.Also can use the Sumizyme MP enzymolysis, enzyme dosage 1000～3000U/g, concentration of substrate 5%～10%, 50～55 ℃ of hydrolysis temperatures, pH value 7.5～8.5, enzymolysis 4～6h.Heat 95 ℃ then and keep 5～10min enzyme that goes out, centrifugal, filter, get filtrate for later use.
Transfer sugar: the SO that in enzymolysis solution, adds 100mg/L earlier
2, add 20% sucrose again.
Activated yeast: it is postactivated by 0.2% adding Angel wine active dry yeast to get enzymolysis solution, and activation temperature is 38 ℃, and the time is 30min.Between pot-life, stir once gently every 10min.
Low temperature fermentation: select the Angel wine active dry yeast for use, inoculum size is 0.2%, and leavening temperature is 20 ℃, and fermentation time is 6d, and no longer descending to soluble solid stops.
Secondary fermentation: the secondary fermentation temperature is controlled at 8 ℃.
Clarification: when clarifying, add 1% diatomite in the wine liquid, filter with diatomite filter and remove precipitation.
Rectification: adjust wine degree and pol, stored 3～6 months, guarantee that the wine body is limpid transparent.
Claims (8)
1. walnut polypeptide wine, it is characterized in that: walnut polypeptide wine is made by following percentage composition raw material: alcoholic strength 8%-13% (v/v), content of peptides 0.5-1.5% (w/w), sugared content 3%-6% (w/w), water 80%-90% (v/v)
2. according to claim 1. a kind of walnut polypeptide liquor method for making, it is characterized in that may further comprise the steps: the walnut dregs powder essence after will extracting oil, extract walnut protein, the protein of walnut is carried out enzymolysis, enzymolysis solution is transferred sugar and add the secondary fermentation of activation yeast, tank switching then, through detecting and adjusting, carry out secondary fermentation, clarify again, filtration, ageing, rectification, after make finished product after the can, sterilization.
3. the making method of a kind of walnut polypeptide wine according to claim 2, it is characterized in that: when carrying out enzymolysis, used proteolytic enzyme is papoid, and its enzymatic hydrolysis condition is: enzyme dosage 2000～4000U/g, concentration of substrate 5%～10%, 55～65 ℃ of hydrolysis temperatures, pH value 6.5～7.5, enzymolysis 4～6h heats 95 ℃ then and keeps 5～10min enzyme that goes out, filtrate for later use is got in centrifugal, filtration.Also can use the Sumizyme MP enzymolysis, enzyme dosage 1000～3000U/g, concentration of substrate 5%～10%, 50～55 ℃ of hydrolysis temperatures, pH value 7.5～8.5, enzymolysis 4～6h.Heat 95 ℃ then and keep 5～10min enzyme that goes out, centrifugal, filter, get filtrate for later use.
4. the making method of a kind of walnut polypeptide wine according to claim 2 is characterized in that: when transferring sugar, add the SO of 90～100mg/L earlier
2, add 18%～20% sucrose again.
5. the making method of a kind of walnut polypeptide wine according to claim 2 is characterized in that: when carrying out activated yeast, getting standby enzymolysis solution, to add the Angel wine active dry yeast by 0.2% postactivated, and activation temperature is 38 ℃, and the time is 30min.Between pot-life, stir once gently every 10min.
6. the making method of a kind of walnut polypeptide wine according to claim 2 is characterized in that: when fermenting, select the Angel wine active dry yeast for use, inoculum size is 0.2%, leavening temperature is 18～22 ℃, and fermentation time is 5～8d, and no longer descending to soluble solid stops.
7. the making method of a kind of walnut polypeptide wine according to claim 2, it is characterized in that: when carrying out secondary fermentation, temperature is controlled at below 15 ℃.
8. the making method of a kind of walnut polypeptide wine according to claim 2 is characterized in that: when clarifying, add 0.5～1% diatomite in the wine liquid, filter with diatomite filter and remove precipitation.
Priority Applications (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CNA2007100172807A CN101230313A (en) | 2007-01-24 | 2007-01-24 | Walnut polypeptide wine and method for making same |
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| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CNA2007100172807A CN101230313A (en) | 2007-01-24 | 2007-01-24 | Walnut polypeptide wine and method for making same |
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| CN101230313A true CN101230313A (en) | 2008-07-30 |
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| CNA2007100172807A Pending CN101230313A (en) | 2007-01-24 | 2007-01-24 | Walnut polypeptide wine and method for making same |
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Cited By (7)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN102742779A (en) * | 2012-07-05 | 2012-10-24 | 陕西科技大学 | Walnut polypeptide macaroni and preparation method thereof |
| CN103421645A (en) * | 2013-08-13 | 2013-12-04 | 汾州裕源土特产品有限公司 | Walnut polypeptide liquor and production method thereof |
| CN105368641A (en) * | 2015-12-15 | 2016-03-02 | 贵州大学 | Production method for preparing walnut kbac with assistance of enzyme method |
| CN106399017A (en) * | 2016-12-01 | 2017-02-15 | 广东省农业科学院蚕业与农产品加工研究所 | Preparation method of walnut health care wine |
| CN107699415A (en) * | 2017-09-12 | 2018-02-16 | 茂名阿奎叔食品有限公司 | A kind of polypeptide Flower wine |
| CN108865569A (en) * | 2018-07-10 | 2018-11-23 | 徐州工程学院 | A kind of semen sojae atricolor polypeptide wine and preparation method thereof |
| CN109924262A (en) * | 2019-04-09 | 2019-06-25 | 滁州学院 | A kind of synchronous processing method of high-purity Walnut protein powder and walnut beverage |
-
2007
- 2007-01-24 CN CNA2007100172807A patent/CN101230313A/en active Pending
Cited By (9)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN102742779A (en) * | 2012-07-05 | 2012-10-24 | 陕西科技大学 | Walnut polypeptide macaroni and preparation method thereof |
| CN103421645A (en) * | 2013-08-13 | 2013-12-04 | 汾州裕源土特产品有限公司 | Walnut polypeptide liquor and production method thereof |
| CN105368641A (en) * | 2015-12-15 | 2016-03-02 | 贵州大学 | Production method for preparing walnut kbac with assistance of enzyme method |
| CN106399017A (en) * | 2016-12-01 | 2017-02-15 | 广东省农业科学院蚕业与农产品加工研究所 | Preparation method of walnut health care wine |
| CN106399017B (en) * | 2016-12-01 | 2019-07-09 | 广东省农业科学院蚕业与农产品加工研究所 | A kind of preparation method of walnut health-care wine |
| CN107699415A (en) * | 2017-09-12 | 2018-02-16 | 茂名阿奎叔食品有限公司 | A kind of polypeptide Flower wine |
| CN108865569A (en) * | 2018-07-10 | 2018-11-23 | 徐州工程学院 | A kind of semen sojae atricolor polypeptide wine and preparation method thereof |
| CN108865569B (en) * | 2018-07-10 | 2021-11-16 | 徐州工程学院 | Black bean polypeptide wine and preparation method thereof |
| CN109924262A (en) * | 2019-04-09 | 2019-06-25 | 滁州学院 | A kind of synchronous processing method of high-purity Walnut protein powder and walnut beverage |
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Open date: 20080730 |