CN101857830A - Method for preparing eel polypeptide wine - Google Patents
Method for preparing eel polypeptide wine Download PDFInfo
- Publication number
- CN101857830A CN101857830A CN201010201843A CN201010201843A CN101857830A CN 101857830 A CN101857830 A CN 101857830A CN 201010201843 A CN201010201843 A CN 201010201843A CN 201010201843 A CN201010201843 A CN 201010201843A CN 101857830 A CN101857830 A CN 101857830A
- Authority
- CN
- China
- Prior art keywords
- eel
- wine
- polypeptide
- preparation
- eel polypeptide
- Prior art date
- Legal status (The legal status is an assumption and is not a legal conclusion. Google has not performed a legal analysis and makes no representation as to the accuracy of the status listed.)
- Granted
Links
- 108090000765 processed proteins & peptides Proteins 0.000 title claims abstract description 64
- 102000004196 processed proteins & peptides Human genes 0.000 title claims abstract description 53
- 229920001184 polypeptide Polymers 0.000 title claims abstract description 49
- 238000000034 method Methods 0.000 title claims abstract description 18
- LFQSCWFLJHTTHZ-UHFFFAOYSA-N Ethanol Chemical compound CCO LFQSCWFLJHTTHZ-UHFFFAOYSA-N 0.000 claims abstract description 19
- 238000000855 fermentation Methods 0.000 claims abstract description 14
- 230000004151 fermentation Effects 0.000 claims abstract description 14
- 239000000047 product Substances 0.000 claims abstract description 9
- 238000005516 engineering process Methods 0.000 claims abstract description 8
- 235000016709 nutrition Nutrition 0.000 claims abstract description 8
- 230000035764 nutrition Effects 0.000 claims abstract description 8
- 239000000843 powder Substances 0.000 claims abstract description 8
- 238000002156 mixing Methods 0.000 claims abstract description 7
- 238000002360 preparation method Methods 0.000 claims description 18
- OKTJSMMVPCPJKN-UHFFFAOYSA-N Carbon Chemical compound [C] OKTJSMMVPCPJKN-UHFFFAOYSA-N 0.000 claims description 12
- 230000032683 aging Effects 0.000 claims description 12
- XLYOFNOQVPJJNP-UHFFFAOYSA-N water Substances O XLYOFNOQVPJJNP-UHFFFAOYSA-N 0.000 claims description 10
- 239000003205 fragrance Substances 0.000 claims description 9
- 238000004659 sterilization and disinfection Methods 0.000 claims description 7
- NBIIXXVUZAFLBC-UHFFFAOYSA-N Phosphoric acid Chemical compound OP(O)(O)=O NBIIXXVUZAFLBC-UHFFFAOYSA-N 0.000 claims description 6
- 239000000796 flavoring agent Substances 0.000 claims description 6
- 235000019634 flavors Nutrition 0.000 claims description 6
- 239000002304 perfume Substances 0.000 claims description 6
- 235000013599 spices Nutrition 0.000 claims description 6
- 240000004808 Saccharomyces cerevisiae Species 0.000 claims description 5
- 239000007788 liquid Substances 0.000 claims description 5
- VYPSYNLAJGMNEJ-UHFFFAOYSA-N Silicium dioxide Chemical compound O=[Si]=O VYPSYNLAJGMNEJ-UHFFFAOYSA-N 0.000 claims description 4
- 235000013372 meat Nutrition 0.000 claims description 4
- 230000001954 sterilising effect Effects 0.000 claims description 4
- 108090000790 Enzymes Proteins 0.000 claims description 3
- 102000004190 Enzymes Human genes 0.000 claims description 3
- 240000005979 Hordeum vulgare Species 0.000 claims description 3
- 235000007340 Hordeum vulgare Nutrition 0.000 claims description 3
- 240000007594 Oryza sativa Species 0.000 claims description 3
- 235000007164 Oryza sativa Nutrition 0.000 claims description 3
- 108010019160 Pancreatin Proteins 0.000 claims description 3
- 240000004713 Pisum sativum Species 0.000 claims description 3
- 235000010582 Pisum sativum Nutrition 0.000 claims description 3
- 108010059820 Polygalacturonase Proteins 0.000 claims description 3
- 244000046109 Sorghum vulgare var. nervosum Species 0.000 claims description 3
- 240000008042 Zea mays Species 0.000 claims description 3
- 235000005824 Zea mays ssp. parviglumis Nutrition 0.000 claims description 3
- 235000002017 Zea mays subsp mays Nutrition 0.000 claims description 3
- 229910000147 aluminium phosphate Inorganic materials 0.000 claims description 3
- 238000005119 centrifugation Methods 0.000 claims description 3
- 235000005822 corn Nutrition 0.000 claims description 3
- 238000004821 distillation Methods 0.000 claims description 3
- 230000007071 enzymatic hydrolysis Effects 0.000 claims description 3
- 238000006047 enzymatic hydrolysis reaction Methods 0.000 claims description 3
- 229940088598 enzyme Drugs 0.000 claims description 3
- 230000007935 neutral effect Effects 0.000 claims description 3
- 238000006385 ozonation reaction Methods 0.000 claims description 3
- 229940055695 pancreatin Drugs 0.000 claims description 3
- 235000009566 rice Nutrition 0.000 claims description 3
- 235000015067 sauces Nutrition 0.000 claims description 3
- 238000007789 sealing Methods 0.000 claims description 3
- 238000000926 separation method Methods 0.000 claims description 3
- 239000006228 supernatant Substances 0.000 claims description 3
- 238000000108 ultra-filtration Methods 0.000 claims description 3
- 239000012141 concentrate Substances 0.000 claims description 2
- 230000000694 effects Effects 0.000 abstract description 5
- 230000004936 stimulating effect Effects 0.000 abstract description 3
- 238000010521 absorption reaction Methods 0.000 abstract description 2
- 239000002244 precipitate Substances 0.000 abstract description 2
- 239000008280 blood Substances 0.000 abstract 1
- 210000004369 blood Anatomy 0.000 abstract 1
- 238000013124 brewing process Methods 0.000 abstract 1
- FFRBMBIXVSCUFS-UHFFFAOYSA-N 2,4-dinitro-1-naphthol Chemical compound C1=CC=C2C(O)=C([N+]([O-])=O)C=C([N+]([O-])=O)C2=C1 FFRBMBIXVSCUFS-UHFFFAOYSA-N 0.000 description 2
- 235000013361 beverage Nutrition 0.000 description 2
- 235000013339 cereals Nutrition 0.000 description 2
- 239000000203 mixture Substances 0.000 description 2
- 238000011514 vinification Methods 0.000 description 2
- 239000013543 active substance Substances 0.000 description 1
- 230000001476 alcoholic effect Effects 0.000 description 1
- 230000007812 deficiency Effects 0.000 description 1
- 238000001035 drying Methods 0.000 description 1
- 238000006911 enzymatic reaction Methods 0.000 description 1
- 235000020710 ginseng extract Nutrition 0.000 description 1
- PCHJSUWPFVWCPO-UHFFFAOYSA-N gold Chemical compound [Au] PCHJSUWPFVWCPO-UHFFFAOYSA-N 0.000 description 1
- 239000010931 gold Substances 0.000 description 1
- 229910052737 gold Inorganic materials 0.000 description 1
- 241000411851 herbal medicine Species 0.000 description 1
- 235000003642 hunger Nutrition 0.000 description 1
- 230000007062 hydrolysis Effects 0.000 description 1
- 238000006460 hydrolysis reaction Methods 0.000 description 1
- 235000012054 meals Nutrition 0.000 description 1
- 238000005374 membrane filtration Methods 0.000 description 1
- 235000015097 nutrients Nutrition 0.000 description 1
- 230000000050 nutritive effect Effects 0.000 description 1
- 238000004064 recycling Methods 0.000 description 1
- 238000005507 spraying Methods 0.000 description 1
Images
Abstract
The invention discloses a method for preparing eel polypeptide wine. The method is characterized by ensuring the characteristics of stable polypeptide content, no precipitates, no repetition, adjustable alcohol content and large suitable population of the wine by a twice-adding method of adding polypeptide dry powder through base wine fermentation and adding polypeptide concentrated solution through blending. By the combined method of modern biological engineering technology and the traditional brewing processes, the eel polypeptide wine prepared by the method has a strong, pure and mild mouthfeel, special eel aroma and taste and golden and gleaming color. Ethanol accelerates polypeptide activities, promotes the fast absorption of nutrition elements of unblended wine and enters an organism for circulation use, so that a peptide wine product has the effects of fast supplying nutrition, removing fatigue, stimulating the circulation of blood, removing dampness, dispelling cold and the like and can fast remove peculiar smell so as to be a natural health-care nutrition drink.
Description
Technical field
The present invention relates to a kind of preparation method of eel polypeptide wine.
Background technology
Eel still can survive after a year and a half " going on a hunger strike ", and the eel life-span of breed was 50 years.The nutritive value of eel is very high, and being commonly called as " genseng in the water " is soft gold in the water, all is regarded as the good merchantable brand that nourishes, improves looks from ancient times to the present in China and Japan.The Japanese just often eats goluptious roast eel meal to drive away severe cold in winter, keep the fishery products of abundant energy as a kind of quick effect nutrient, present eating method mainly is directly eel to be carried out various simple processing, eel is steamed degrease be put into again and soak into eel wine in the high wine, and also do not developed the new working method of eel at present.We adopt eel to be prepared into fermentation that eel peptide liquid or eel peptide powder carry out five cereals again and collude with old slaking and take off into eel peptide wine
Summary of the invention
The preparation method who the objective of the invention is to overcome the deficiencies in the prior art part and a kind of eel polypeptide wine is provided.The present invention need not also can make the good wine of a kind of new type of health by any herbal medicine, and a kind of eel polypeptide wine is provided.The present invention realizes in the following manner:
(1) preparation eel polypeptide
(1) eel is cleaned with clean-out system, Minced Steak is pressed 1: 2 extraordinarily water, sealing with strand eel meat well then;
(2) sterilization: pass through 0.5-1 minute disinfection by ultraviolet light at normal temperatures, open again with the water pump of crossing through ozonization toward fermentor tank;
(3) enzymatic hydrolysis and fermentation: add phosphoric acid and regulate Ph value 6.8-7.2, neutral papoid 8g/kg, pancreatin 3g/kg, polygalacturonase 2g/kg, 55 ℃-65 ℃ of temperature, enzymolysis time 6-8h;
(4) solid-liquid separation gets supernatant liquor;
(5) enzyme that goes out is handled 85 ℃-95 ℃ of temperature, time 5-10 minute;
(6) skimming treatment adopts centrifugation to isolate fat;
(7) flavor is taken off in the mixing in 1: 2 of activated carbon and diatomite; The molecule diaphragm screen advances the technology ultrafiltration, and molecular weight is reached below 5000 dalton;
(8) concentrate, make eel polypeptide concentration reach 30%-36%, the gained concentrated solution reaches and is the eel polypeptide of required preparation;
(2) basic wine preparation
A selects polished rice, barley, Chinese sorghum, corn, pea, and by weight 1: 1: 1: mixing in 0.8: 0.1 was pulverized;
B adds gross weight 0.6% eel polypeptide powder, adopts fragrant distiller's yeast fermentations such as giving off a strong fragrance, sauce perfume (or spice), delicate fragrance according to demand, according to natural climate condition, and time 8-15 days; Eel polypeptide promotes fermentation as the distiller's yeast substratum, improves liquor output, and eel polypeptide nutrition and eel perfume (or spice) are dissolved in the basic wine;
The C distillation method is produced the above eel polypeptide base of 62%vol wine;
(3) get an amount of basic wine, measure the basic wine ethanol number of degrees and content of peptides, with ethanol 52%vol-62%vol, the standard interpolation eel polypeptide concentrated solution and the water that contain peptide 10% are blent according to product needed; The blended liquor ageing is more than 180 days, 8 ℃-28 ℃ of ageing temperature, relative temperature 45%-75%.
Aging wine after the above-mentioned ageing is adopted the activated carbon mode to filter taste removal, removes residue.
The invention has the advantages that:
The method that the present invention adopts modern biotechnology to combine with traditional wine-making technology, its product mouthfeel is strong pure and mild, the distinctive fragrance flavour of eel, golden yellow color is exquisitely carved.Ethanol quickens polypeptide active, promotes former wine nutrition essence rapid absorption, enters the body recycle, makes the peptide wine product have quick extra-nutrition, Ginseng Extract, effects such as stimulating circulation, dehumidify and dispel cold.Can also eliminate the unusual smell fast, be the natural health nourishing beverage.
Description of drawings
Fig. 1 is the process flow sheet of eel polypeptide method for preparing medicated wine;
Specific embodiment
The specific embodiment of the invention now is described in detail in detail in conjunction with the accompanying drawings, and as shown in Figure 1, the concrete preparation method of the present invention is as follows:
(1) preparation eel polypeptide
(1) eel is cleaned with clean-out system, Minced Steak is pressed 1: 2 extraordinarily water, sealing with strand eel meat well then;
(2) sterilization: the eel meat that strand is good passes through 0.5-1 minute apparatus for ultraviolet disinfection at normal temperatures, opens with the water pump of crossing through ozonization again and just finishes sterilization toward fermentor tank.
(3) enzymatic hydrolysis and fermentation: add phosphoric acid and regulate Ph value 6.8-7.2, neutral papoid 8g/kg, pancreatin 3g/kg, polygalacturonase 2g/kg, 55 ℃-65 ℃ of temperature, enzymolysis time 6-8h;
(4) solid-liquid separation gets supernatant liquor;
(5) enzyme that goes out is handled 85 ℃-95 ℃ of temperature, time 5-10 minute;
(6) skimming treatment adopts centrifugation to isolate fat;
(7) flavor is taken off in the mixing in 1: 2 of activated carbon and diatomite; The molecule diaphragm screen advances the technology ultrafiltration, and molecular weight is reached below 5000 dalton;
(8) vacuum concentration makes eel polypeptide concentration reach 30%-36%, and the gained concentrated solution reaches and is also can get the eel polypeptide powder by spraying drying by the eel polypeptide of required preparation;
According to aqueous enzymatic method hydrolysis and fermentation of the present invention, eel is degraded to the micromolecule polypeptide active substance, extract the eel elite and keep its peculiar fragrance flavour.The composition of extract (eel polypeptide) and graph of molecular weight distribution see Table 1 (distribution of table 1 peptide molecular weight)
| Molecular weight ranges | Peak area per-cent (%, λ 200nm) | Number-average molecular weight | Weight-average molecular weight |
| ??＞5000 | ??1.52 | ??8985 | ??9975 |
| ??5000～3000 | ??1.34 | ??3621 | ??3695 |
| ??3000～2000 | ??2.93 | ??2353 | ??2386 |
| Molecular weight ranges | Peak area per-cent (%, λ 200nm) | Number-average molecular weight | Weight-average molecular weight |
| ??2000～1000 | ??9.63 | ??1346 | ??1391 |
| ??1000～500 | ??16.42 | ??662 | ??682 |
| ??500～100 | ??39.68 | ??178 | ??212 |
| ??＜100 | ??28.48 | ??/ | ??/ |
Described preparation method also comprises: the spray-dried one-tenth of the eel polypeptide liquid after will concentrating eel peptide powder is standby: be used for the fermentation of basic wine five cereals.
Base method for preparing medicated wine of the present invention is: (1) selects polished rice, barley, Chinese sorghum, corn, pea, and by weight 1: 1: 1: mixing in 0.8: 0.1 was pulverized;
(2) add gross weight 0.6% eel polypeptide powder, adopt fragrant distiller's yeast fermentations such as giving off a strong fragrance, sauce perfume (or spice), delicate fragrance according to the market requirement, according to natural climate condition, time 8-15 days.Eel polypeptide promotes fermentation as the distiller's yeast substratum, improves liquor output, and eel polypeptide nutrition and eel perfume (or spice) are dissolved in the basic wine;
(3) distillation method is produced the above eel polypeptide base of 62%vol wine.
Described basic wine also can directly adopt various ready-made wine on the market.
The preparation method of preparation eel polypeptide wine of the present invention:
At first get an amount of basic wine, measure the basic wine ethanol number of degrees and content of peptides, with ethanol 52%vol-62%vol, the standard interpolation eel polypeptide concentrated solution and the drinks that contain peptide 10% are blent according to product needed; The blended liquor ageing is more than 180 days.8 ℃-35 ℃ of ageing temperature, relative temperature 45%-75%.
The preparation method of described eel polypeptide wine also comprises: with the aging wine after the above-mentioned ageing adopt activated carbon (diatomite or use membrane filtration) filter taste removal, except that residue.
In sum, the present invention has following advantage compared to existing technology:
The method that the present invention adopts modern biotechnology to combine with traditional wine-making technology, its products taste is strong pure and mild, the peculiar fragrance flavour of eel, golden yellow color is exquisitely carved. Ethanol accelerates polypeptide active, promotes former wine nutrition essence to absorb fast, and it is recycling to enter body, makes the peptide wine product have quick extra-nutrition, eliminates fatigue, effects such as stimulating circulation, dehumidify and dispel cold. Can also eliminate the unusual smell fast, be the natural health nourishing beverage. The present invention adds polypeptide dry powder by basic wine fermentation and blends and again add the concentrated double addition method of polypeptide, guarantee in the wine content of peptides stable, without precipitate, not repeatedly, the adjustable characteristics of alcoholic strength, suitable crowd is extensive. The colleague can also be applicable to other multiple occasion according to the prepared eel polypeptide of this method.
Claims (2)
1. the preparation method of an eel polypeptide wine is characterized in that, comprises the steps:
(1) preparation eel polypeptide
(1) eel is cleaned with clean-out system, Minced Steak is pressed 1: 2 extraordinarily water, sealing with strand eel meat well then;
(2) sterilization: pass through 0.5-1 minute disinfection by ultraviolet light at normal temperatures, open again with the water pump of crossing through ozonization toward fermentor tank;
(3) enzymatic hydrolysis and fermentation: add phosphoric acid and regulate Ph value 6.8-7.2, neutral papoid 8g/kg, pancreatin 3g/kg, polygalacturonase 2g/kg, 55 ℃-65 ℃ of temperature, enzymolysis time 6-8h;
(4) solid-liquid separation gets supernatant liquor;
(5) enzyme that goes out is handled 85 ℃-95 ℃ of temperature, time 5-10 minute;
(6) skimming treatment adopts centrifugation to isolate fat;
(7) flavor is taken off in the mixing in 1: 2 of activated carbon and diatomite; The molecule diaphragm screen advances the technology ultrafiltration, and molecular weight is reached below 5000 dalton;
(8) concentrate, make eel polypeptide concentration reach 30%-36%, the gained concentrated solution is the eel polypeptide of required preparation;
(2) basic wine preparation
A selects polished rice, barley, Chinese sorghum, corn, pea, and by weight 1: 1: 1: mixing in 0.8: 0.1 was pulverized;
B adds gross weight 0.6% eel polypeptide powder, adopts fragrant distiller's yeast fermentations such as giving off a strong fragrance, sauce perfume (or spice), delicate fragrance according to demand, according to natural climate condition, and time 8-15 days; Eel polypeptide promotes fermentation as the wine substratum, improves liquor output, and eel polypeptide nutrition and eel perfume (or spice) are dissolved in the basic wine;
The C distillation method is produced the above eel polypeptide base of 62%vol wine;
(3) get an amount of basic wine, measure the basic wine ethanol number of degrees and content of peptides, with ethanol 52%vol-62%vol, the standard interpolation eel polypeptide concentrated solution and the water that contain peptide 10% are blent according to product needed; The blended liquor ageing is more than 180 days, 8 ℃-28 ℃ of ageing temperature, relative temperature 45%-75%.
2. the preparation method of a kind of eel polypeptide wine according to claim 1 is characterized in that: the aging wine after the above-mentioned ageing is adopted the activated carbon mode to filter taste removal, removes residue.
Priority Applications (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN 201010201843 CN101857830B (en) | 2010-06-13 | 2010-06-13 | Method for preparing eel polypeptide wine |
Applications Claiming Priority (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN 201010201843 CN101857830B (en) | 2010-06-13 | 2010-06-13 | Method for preparing eel polypeptide wine |
Publications (2)
| Publication Number | Publication Date |
|---|---|
| CN101857830A true CN101857830A (en) | 2010-10-13 |
| CN101857830B CN101857830B (en) | 2013-04-17 |
Family
ID=42943992
Family Applications (1)
| Application Number | Title | Priority Date | Filing Date |
|---|---|---|---|
| CN 201010201843 Expired - Fee Related CN101857830B (en) | 2010-06-13 | 2010-06-13 | Method for preparing eel polypeptide wine |
Country Status (1)
| Country | Link |
|---|---|
| CN (1) | CN101857830B (en) |
Cited By (9)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN102676622A (en) * | 2012-05-16 | 2012-09-19 | 张家界（中国）金驰大鲵生物科技有限公司 | Andrias davidianus nano peptide and andrias davidianus wine |
| CN103160420A (en) * | 2013-04-03 | 2013-06-19 | 陈献君 | Crocodile fleece-flower root wine |
| CN103865737A (en) * | 2014-03-19 | 2014-06-18 | 武汉鲟龙生物科技有限公司 | Method for preparing wine by using sturgeon |
| CN105039096A (en) * | 2015-07-09 | 2015-11-11 | 重庆肽能酒业有限公司 | Preparation method of polypeptide alcoholic drink |
| CN106036915A (en) * | 2016-05-24 | 2016-10-26 | 张雅萍 | Special diet composition containing marine active polypeptide as well as preparation method and application of special diet composition |
| CN106754019A (en) * | 2016-12-15 | 2017-05-31 | 湖北工业大学 | A kind of method of utilization anchovy fermenting and producing alec wine |
| CN107164443A (en) * | 2017-06-05 | 2017-09-15 | 深圳知本康业有限公司 | A kind of soya bean protein polypeptide and application |
| CN107200778A (en) * | 2017-06-22 | 2017-09-26 | 乐清瑞耀食品技术有限公司 | The preparation method of conger pile active peptides |
| CN111849676A (en) * | 2020-07-13 | 2020-10-30 | 山东青州云门酒业(集团)有限公司 | Production method of medium peptide soy sauce wine |
Citations (1)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN1158892A (en) * | 1996-10-22 | 1997-09-10 | 葛雷 | Peptide-containing protein wine |
-
2010
- 2010-06-13 CN CN 201010201843 patent/CN101857830B/en not_active Expired - Fee Related
Patent Citations (1)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN1158892A (en) * | 1996-10-22 | 1997-09-10 | 葛雷 | Peptide-containing protein wine |
Non-Patent Citations (1)
| Title |
|---|
| 陈荔红，郑宝东: "鳗鱼酶法水解蛋白工艺", 《福建农林大学学报(自然科学版)》 * |
Cited By (12)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN102676622A (en) * | 2012-05-16 | 2012-09-19 | 张家界（中国）金驰大鲵生物科技有限公司 | Andrias davidianus nano peptide and andrias davidianus wine |
| CN102676622B (en) * | 2012-05-16 | 2014-03-05 | 张家界（中国）金驰大鲵生物科技有限公司 | Andrias davidianus nano peptide and andrias davidianus wine |
| CN103160420A (en) * | 2013-04-03 | 2013-06-19 | 陈献君 | Crocodile fleece-flower root wine |
| CN103865737A (en) * | 2014-03-19 | 2014-06-18 | 武汉鲟龙生物科技有限公司 | Method for preparing wine by using sturgeon |
| CN103865737B (en) * | 2014-03-19 | 2016-03-23 | 武汉鲟龙生物科技有限公司 | A kind of method adopting sturgeon to prepare wine |
| CN105039096A (en) * | 2015-07-09 | 2015-11-11 | 重庆肽能酒业有限公司 | Preparation method of polypeptide alcoholic drink |
| CN106036915A (en) * | 2016-05-24 | 2016-10-26 | 张雅萍 | Special diet composition containing marine active polypeptide as well as preparation method and application of special diet composition |
| CN106754019A (en) * | 2016-12-15 | 2017-05-31 | 湖北工业大学 | A kind of method of utilization anchovy fermenting and producing alec wine |
| CN106754019B (en) * | 2016-12-15 | 2020-02-14 | 湖北工业大学 | Method for producing fish sauce wine by using anchovy fermentation |
| CN107164443A (en) * | 2017-06-05 | 2017-09-15 | 深圳知本康业有限公司 | A kind of soya bean protein polypeptide and application |
| CN107200778A (en) * | 2017-06-22 | 2017-09-26 | 乐清瑞耀食品技术有限公司 | The preparation method of conger pile active peptides |
| CN111849676A (en) * | 2020-07-13 | 2020-10-30 | 山东青州云门酒业(集团)有限公司 | Production method of medium peptide soy sauce wine |
Also Published As
| Publication number | Publication date |
|---|---|
| CN101857830B (en) | 2013-04-17 |
Similar Documents
| Publication | Publication Date | Title |
|---|---|---|
| CN101857830B (en) | Method for preparing eel polypeptide wine | |
| CN103305371B (en) | Tea wine and preparation method thereof | |
| Steinkraus | Industrialization of indigenous fermented foods, revised and expanded | |
| CN102559443B (en) | Heath-function sea cucumber yellow wine | |
| CN105273934B (en) | A kind of fermented type Opuntia ficus wine and its production method | |
| CN104593219A (en) | Fermented kiwi fruit vinegar and brewing method thereof | |
| CN103734666A (en) | Preparation method for peptide-enriched soy sauce | |
| JP2009131204A (en) | Vinegar and method for producing the same | |
| JPWO2017115438A1 (en) | Beer-taste beverage | |
| CN102051289A (en) | Red-date nutritional beer | |
| CN101245302A (en) | Method for preparing alcoholic beverage using incubated wild ginseng root | |
| CN101831369B (en) | Golden fungus gingko yellow wine, preparation method and efficacy thereof | |
| CN104774700B (en) | Cherokee rose fruit craft beer and preparation method thereof | |
| JPWO2017168718A1 (en) | Container drink | |
| CN105733915A (en) | Fermentation method of waxberry rice vinegar | |
| JP2008194040A (en) | Method for producing alcoholic beverage using cultured root of mountain ginseng | |
| CN101658289B (en) | Preparing method of cordyceps sinensis dark soy sauce | |
| KR20110050135A (en) | Manufacturing method of makkolli | |
| CN114343143B (en) | Marine algae fermentation product and preparation method thereof | |
| CN109452607A (en) | Baste and preparation method thereof comprising abalone enzymatic extract | |
| KR20200044416A (en) | Manufacturing method of grain balsamico vinegar, and grain balsamico vinegar using by the same | |
| JP3544921B2 (en) | Vinegar made from mushrooms | |
| CN114452357A (en) | Liupao tea-containing preparation with blood fat and blood sugar reducing effects and preparation method thereof | |
| CN107212357A (en) | A kind of preparation method of seasoning flavouring cooking wine | |
| CN114317657A (en) | Fishbone peptide and preparation method and application thereof |
Legal Events
| Date | Code | Title | Description |
|---|---|---|---|
| C06 | Publication | ||
| PB01 | Publication | ||
| C10 | Entry into substantive examination | ||
| SE01 | Entry into force of request for substantive examination | ||
| C14 | Grant of patent or utility model | ||
| GR01 | Patent grant | ||
| ASS | Succession or assignment of patent right |
Owner name: JIANGSU QIANLONG WINE INDUSTRY CO., LTD. Free format text: FORMER OWNER: FUZHOU QIANLONG BIOCHEMICAL SCIENCE TECHNOLOGIES CO., LTD. Effective date: 20150603 |
|
| C41 | Transfer of patent application or patent right or utility model | ||
| COR | Change of bibliographic data |
Free format text: CORRECT: ADDRESS; FROM: 350015 FUZHOU, FUJIAN PROVINCE TO: 224600 YANCHENG, JIANGSU PROVINCE |
|
| TR01 | Transfer of patent right |
Effective date of registration: 20150603 Address after: 224600 Jiangsu Province, Yancheng City great town Patentee after: Jiangsu chinlung Wine Co.,Ltd. Address before: 8, 3, building 312, star hair Road, Mawei District, Fujian, Fuzhou 350015, China Patentee before: FUZHOU QIANLONG BIOCHEMICAL SCIENCE TECHNOLOGIES Co.,Ltd. |
|
| TR01 | Transfer of patent right | ||
| TR01 | Transfer of patent right |
Effective date of registration: 20191024 Address after: 355001 Xiaoliu Industrial Zone, Saiqi Economic Development Zone, East Fujian, Fu'an City, Fujian Province Patentee after: Fujian Qianlong Bioengineering Co.,Ltd. Address before: 224600 Jiangsu Province, Yancheng City great town Patentee before: Jiangsu chinlung Wine Co.,Ltd. |
|
| CF01 | Termination of patent right due to non-payment of annual fee |
Granted publication date: 20130417 |
|
| CF01 | Termination of patent right due to non-payment of annual fee |