CN101857830B - Method for preparing eel polypeptide wine - Google Patents
Method for preparing eel polypeptide wine Download PDFInfo
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- CN101857830B CN101857830B CN 201010201843 CN201010201843A CN101857830B CN 101857830 B CN101857830 B CN 101857830B CN 201010201843 CN201010201843 CN 201010201843 CN 201010201843 A CN201010201843 A CN 201010201843A CN 101857830 B CN101857830 B CN 101857830B
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- eel
- wine
- polypeptide
- eel polypeptide
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- 108090000765 processed proteins & peptides Proteins 0.000 title claims abstract description 66
- 102000004196 processed proteins & peptides Human genes 0.000 title claims abstract description 57
- 229920001184 polypeptide Polymers 0.000 title claims abstract description 53
- 238000000034 method Methods 0.000 title claims abstract description 17
- 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 7
- 238000002156 mixing Methods 0.000 claims abstract description 4
- 238000002360 preparation method Methods 0.000 claims description 19
- 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 8
- 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
- 239000007788 liquid Substances 0.000 claims description 6
- 240000004808 Saccharomyces cerevisiae Species 0.000 claims description 5
- 239000002304 perfume 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
- MVORZMQFXBLMHM-QWRGUYRKSA-N Gly-His-Lys Chemical compound NCCCC[C@@H](C(O)=O)NC(=O)[C@@H](NC(=O)CN)CC1=CN=CN1 MVORZMQFXBLMHM-QWRGUYRKSA-N 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
- 108010038983 glycyl-histidyl-lysine Proteins 0.000 claims description 3
- 238000000227 grinding Methods 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
- 238000007789 sealing Methods 0.000 claims description 3
- 238000000926 separation method Methods 0.000 claims description 3
- 235000013599 spices Nutrition 0.000 claims description 3
- 239000006228 supernatant Substances 0.000 claims description 3
- 238000000108 ultra-filtration Methods 0.000 claims description 3
- 238000001035 drying Methods 0.000 claims description 2
- 238000005507 spraying Methods 0.000 claims description 2
- 230000000694 effects Effects 0.000 abstract description 5
- 230000004936 stimulating effect Effects 0.000 abstract description 3
- 239000002244 precipitate Substances 0.000 abstract description 2
- 238000010521 absorption reaction Methods 0.000 abstract 1
- 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
- 235000020710 ginseng extract Nutrition 0.000 description 2
- 239000000203 mixture Substances 0.000 description 2
- 235000015067 sauces Nutrition 0.000 description 2
- 238000011514 vinification Methods 0.000 description 2
- 241000208340 Araliaceae Species 0.000 description 1
- 235000005035 Panax pseudoginseng ssp. pseudoginseng Nutrition 0.000 description 1
- 235000003140 Panax quinquefolius Nutrition 0.000 description 1
- 239000013543 active substance Substances 0.000 description 1
- 230000001476 alcoholic effect Effects 0.000 description 1
- 230000007812 deficiency Effects 0.000 description 1
- 238000006911 enzymatic reaction Methods 0.000 description 1
- 235000008434 ginseng 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
- 238000003672 processing method Methods 0.000 description 1
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- Seasonings (AREA)
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 cultivation is 50 years.The nutritive value of eel is very high, and being commonly called as " ginseng in the water " is soft gold in the water, all is regarded as from ancient times to the present the good merchantable brand that nourishes, improves looks in China and Japan.The Japanese just often eats goluptious roast eel meal to drive away severe cold in winter, keep abundant energy as a kind of fishery products of quick effect nutrient, present eating method mainly is directly eel to be carried out various simple processing, the steamed degrease of eel is put into again soaks into eel wine in the high wine, and also do not develop at present the eel new processing method.We adopt eel to be prepared into fermentation that eel peptide liquid or eel Gly-His-Lys 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 object 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 is achieved in the following ways:
(1) preparation eel polypeptide
(1) eel is cleaned with clean-out system, then Minced Steak is pressed 1: 2 extraordinarily water, sealing with strand eel meat well;
(2) sterilization: pass through at normal temperatures 0.5-1 minute disinfection by ultraviolet light, 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 processed 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) concentrated, 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, by weight 1: 1: 1: 0.8: 0.1 co-grinding;
B adds gross weight 0.6% eel polypeptide powder, adopts according to demand the fragrant distiller's yeast fermentations such as giving off a strong fragrance, sauce perfume, delicate fragrance, 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 Aging Temperatures, 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 products taste is strong pure and mild, the distinctive fragrance flavour of eel, golden yellow color is exquisitely carved.Ethanol accelerates polypeptide active, promotes former wine nutrition essence to absorb fast, 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 by reference to 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, then Minced Steak is pressed 1: 2 extraordinarily water, sealing with strand eel meat well;
(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 processed 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 |
| 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 Gly-His-Lys is for subsequent use: 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, by weight 1: 1: 1: 0.8: 0.1 co-grinding;
(2) add gross weight 0.6% eel polypeptide powder, adopt the fragrant distiller's yeast fermentations such as giving off a strong fragrance, sauce perfume, 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 Aging Temperatures, relative temperature 45%-75%.
The preparation method of described eel polypeptide wine also comprises: adopt activated carbon (diatomite or use membrane filtration) to filter taste removal, remove residue the aging wine after the above-mentioned ageing.
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, 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.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 present 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, then Minced Steak is pressed 1: 2 extraordinarily water, sealing with strand eel meat well;
(2) sterilization: pass through at normal temperatures 0.5-1 minute disinfection by ultraviolet light, 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 processed 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) concentrated, 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, by weight 1: 1: 1: 0.8: 0.1 co-grinding;
The B 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; The spray-dried one-tenth of eel polypeptide liquid eel Gly-His-Lys after concentrated is for subsequent use; Add gross weight 0.6% eel polypeptide powder, adopt according to demand the fermentation of giving off a strong fragrance fragrant distiller's yeast, according to natural climate condition, 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 Aging Temperatures, 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 |
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| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN 201010201843 CN101857830B (en) | 2010-06-13 | 2010-06-13 | Method for preparing eel polypeptide wine |
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| CN101857830A CN101857830A (en) | 2010-10-13 |
| CN101857830B true CN101857830B (en) | 2013-04-17 |
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| CN 201010201843 Expired - Fee Related CN101857830B (en) | 2010-06-13 | 2010-06-13 | Method for preparing eel polypeptide wine |
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Families Citing this family (9)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| 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 |
| 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 |
| 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 |
Citations (1)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN1158892A (en) * | 1996-10-22 | 1997-09-10 | 葛雷 | Peptide-containing protein wine |
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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)》.2009,第38卷(第1期),93-96. * |
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