CN101962606A - Five-bean five-element totally nutrient wine and preparation method thereof - Google Patents
Five-bean five-element totally nutrient wine and preparation method thereof Download PDFInfo
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- CN101962606A CN101962606A CN2010102945661A CN201010294566A CN101962606A CN 101962606 A CN101962606 A CN 101962606A CN 2010102945661 A CN2010102945661 A CN 2010102945661A CN 201010294566 A CN201010294566 A CN 201010294566A CN 101962606 A CN101962606 A CN 101962606A
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Abstract
The invention relates to five-bean five-element totally nutrient wine prepared from soybean, black bean, mung bean, white bean and red bean serving as main raw materials. The alcoholic strength of the wine is 8 to 24 degrees and the wine comprises the following beneficial substances in percentage by weight: 1 to 6 percent of peptide amino acid, more than or equal to 0.1 percent of organic acid, more than or equal to 0.05 percent of bifidus factor, more than or equal to 0.1mg/100ml of phospholipids and the like. A preparation method comprises the following steps of: firstly, grinding the five beans into skin-containing turbid slurry, grinding by using a grinder of over 500 meshes, performing steam treatment under the pressure of 0.5 to 0.65MPa and treating by using a high-pressure homogenizer under the pressure of 0.7 to 0.8MPa; secondly, adding cellulase and glucoamylase for biochemical treatment at the temperature of between 45 and 65 DEG C at the pH value of 3.5 to 5.0, adding lipase for biochemical treatment at the temperature of between 35 and 45 DEG C, and adding neutral protease for biochemical treatment at the constant temperature of between 35 and 45 DEG C successively; and finally, performing primary fermentation treatment and secondary fermentation treatment, and filtering to obtain the five-bean five-element totally nutrient wine.
Description
Technical field
The invention belongs to bioengineering field, particularly relating to a kind of is the five beans fulfilment of five elements nutriment wines and preparation method thereof of main raw material direct production with soya bean, black soya bean, mung bean (green soya bean), white peas or beans and Semen Ormosiae Hosiei.
Background technology
Along with the develop rapidly of science and technology, human pursuit to spirits culture also begins to crave for the help of enjoying nutrient health-care function in the illusion impression of having a taste of spirits culture by simple pursuit " stimulation ".The inventor just broke through the obstacle that soybean can not prepare liquor before 15 years, invented soybean liquor, yet how various beans have been incorporated in the preparation of wine, gave full play to their health care help function, yet there are no report.For the help function of various beans, Compendium of Material Medica is on the books: " beans have the five colors, each treating disorders in five ZANG-organs ", i.e. soya bean invigorating the spleen, black soya bean kidney tonifying, red bean nourish heart, mung bean (green soya bean) protects liver, white peas or beans moistening lung, and Here it is, and five-element's five colors are theoretical.China traditional Chinese medical science five-element five colors theory is pointed out: the pigment of the food of different colours has different nutritional health functions in human body, the color of food is corresponding mutually with the human five internal organs, and reasonably combined is the basis of diet regimen.
Soya bean is as " kings in the beans ", the look Huang, and its pigment master spleen look, " spleen, large intestine channel are put down, gone into to sweet, the property of distinguishing the flavor of; Have invigorating the spleen wide in " effect.Black soya bean is described as " paddy of kidney ", and black was exactly the mass-tone of kidney originally, and its melanochrome is that anthocyanidin or anthocyanogen are not only good antioxidant, especially the tonifying recipes of kidney.Mung bean is a green soya bean, fragrant element of its beans that are rich in, alkaloid, plant sterol, polysaccharide in promoting the cholesterol alienation liver resolve into cholic acid quicken cholate secretion in the bile, reduce small intestine to the absorption of cholesterol to protect liver.The flat beneficial gas of white peas or beans property can be taken good care of the five internal organs moistening lung.Red bean is that the redness of Semen Ormosiae Hosiei is the look of painstaking effort, and the traditional Chinese medical science has the record of " friend of the treasured of blood, the heart ".Red bean can promote the activation of blood vessel, and its abundant irony and protoheme not only can make the blood red profit of popularity, the effect of enriching blood in addition and stimulating circulation and strengthening myocardial viability, building up resistance.
Though soya bean, black soya bean, mung bean, white peas or beans and red bean have the laudatory title in high-quality " vegetable-protein storehouse " because the anti-trophicity of five beans inherent such as soya bean, black soya bean, cause that thyromegaly, gastrointestinal upset are felt sick, five big side effects such as flatulence and the easy gout of beans raw meat bitter taste add that it contains rich in protein and fat and is difficult for distiller's yeast and ferments; In addition, the combination starch content of soya bean, black soya bean, mung bean, white peas or beans and red bean is low, the base-material deficiency of promptly fermenting, and these all are the problems that need solve when preparation wine.
Summary of the invention
It is the five beans fulfilment of five elements nutriment wines and preparation method thereof of main raw material direct production with soya bean, black soya bean, mung bean (green soya bean), white peas or beans and Semen Ormosiae Hosiei that problem to be solved by this invention provides a kind of.
Five beans fulfilment of five elements nutriment wines provided by the invention are that main raw material is made with soya bean, black soya bean, mung bean, white peas or beans and red bean, alcoholic strength is 8～24 degree, contain: peptide ammino acid 1～6%, organic acid (linolic acid, linolenic acid, oleic acid, DHA, EPA) 〉=0.1%, bifidus factor 〉=0.05%, phosphatide 〉=0.1mg/100ml, Flavonoid substances (isoflavone-containing) 〉=10mg/100ml, saponin 〉=8mg/100ml, all the other are anthocyanogen, selenium, iron, calcium, zinc, magnesium, potassium, sodium, V
B, V
D, V
A, V
EAnd water, above content ratio is weight percentage.
The preparation method of five beans fulfilment of five elements nutriment wines provided by the invention carries out according to the following steps:
1) soya bean, black soya bean, mung bean, white peas or beans and red bean are cleaned to be placed in the normal-temperature water soak more than 6 hours, the weight ratio of five kinds of bean or pea is soya bean 15～25%, black soya bean 15～25%, mung bean 15～25%, white peas or beans 15～25%, red bean 15～25%;
The soak time of soya bean, black soya bean, mung bean, white peas or beans and red bean: soak summer and got final product in 6～8 hours, soak winter and got final product in 8～12 hours;
The weight ratio preferred proportion of above-mentioned five kinds of bean or pea is: soya bean 18～22%, black soya bean 18～22%, mung bean 18～22%, white peas or beans 18～22%, red bean 18～22%; Optimum proportion is:: soya bean 20%, black soya bean 20%, mung bean 20%, white peas or beans 20%, red bean 20%;
2) above-mentioned five kinds of bean or pea are by paste roller mill slurrying, and the weight ratio of bean or pea and water is 1: 7～10, makes the muddy slurries that contain skin;
3) by the shredder more than 500 orders above-mentioned muddy slurries that contain skin are ground 4～5 times, its objective is overcome soya bean, black soya bean, mung bean, white peas or beans and the anti-trophicity of red bean inherent, cause thyromegaly, five big side effects such as gastrointestinal upset is felt sick, flatulence and the easy gout of beans raw meat bitter taste;
4) steam treatment of the slurries after will grinding by 0.5～0.65MPa pressure is 25～30 minutes, continues as the processing that overcomes five big side effects of soya bean, black soya bean etc.;
5) be that the high pressure homogenizer of 0.7～0.8MPa is handled 1～2 time with step 4) gained material by pressure, be re-used as the processing of the five big side effects that overcome soya bean, black soya bean etc.;
6) be that 45～65 ℃ and pH value are to add cellulase and the saccharifying enzyme that accounts for weight of material 0.05～0.15% under 3.5～5.0 the condition with step 5) gained material in temperature, stir biochemical treatment 3～5 hours;
The activity of cellulase and saccharifying enzyme is preferably 10000-50000 unit;
7) step 6) gained material is added the lipase that accounts for weight of material 0.15～0.5%, biochemical treatment 3～6 hours under 35～45 ℃ of conditions;
The activity of lipase is preferably 50,000～80,000 units;
8) step 7) gained material is added the neutral protease account for weight of material 0.15-0.4% and carry out 35～45 ℃ constant temperature biochemical treatment 3～5 hours;
The activity of neutral protease is preferably 100,000～150,000 units;
9) carbohydrate of the high temperature resistant type yeast that accounts for weight of material 0.05～0.15%, 0.01～0.1% flavored type yeast and 2～5% will be added under the condition of material temperature adjustment to 30～70 after the above-mentioned biochemical treatment ℃, according to the alcoholic strength needs, material can be done corresponding concentrating, ferment was handled 3～6 days before carrying out then;
Preferred 40～50 ℃ of the temperature that preceding ferment is handled;
10) the back ferment was handled 41～44 days at normal temperatures;
11) filtration treatment promptly gets the former wine of five beans fulfilment of five elements nutrition;
Filtration treatment can be done 3～5 grades of filtrations of different fineness according to market demands;
12) promptly get five beans fulfilment of five elements nutriment wines after allotment is blent.
The present invention passes through grinding, steam treatment, high-pressure homogeneous processing and biochemical treatment measure under given conditions, not only overcome effectively five beans such as soya bean, black soya bean the anti-trophicity of institute's inherent, cause that thyromegaly, gastrointestinal upset are felt sick, five big side effects such as flatulence and the easy gout of beans raw meat bitter taste, and solved the starch-containing difficult problem of these fermentation base-materials less of five beans.Five made beans fulfilment of five elements nutriment wines contain the total amount of the peptide (small peptide, low peptide, polypeptide) that can directly absorb for human body up to 1～6%, various organic acids (linolic acid, linolenic acid, oleic acid, DHA and EPA) 〉=0.1%, bifidus factor 〉=0.05%, phosphatide 〉=0.1mg/100ml, Flavonoid substances (isoflavone-containing) 〉=10mg/100ml, saponin 〉=8mg/100ml and abundant anthocyanogen, selenium, iron, calcium, zinc, magnesium, potassium, sodium V
B, V
D, V
A, V
EEtc. the unexistent multiple special nutrition composition of non-beans wine, the physiological function that organic acid had can directly absorb for human body such as particularly main nutrition peptide and DHA, EPA etc. realize that people should stimulate drinking, the requirement of high nutrition again.This wine and women-sensual pursuits pool is limpid, exquisitely carved, slightly be Sandy, mouthfeel is aromatic remote pure, have one of one's own, especially to crowds such as the elderly, Ms, white collars, divert oneself especially, go with rice or bread, the highly nourishing health care vintage wine of being bestowed by heaven of celebrating wedding dinner, for a new way has been opened up in the deep layer utilization of soya bean, black soya bean, mung bean, white peas or beans and red bean.
Embodiment
Specific embodiment:
(1) each 20kg of selected soya bean, black soya bean, mung bean, white peas or beans and red bean cleans to be placed on and soaks in the normal-temperature water 6～8 hours (half a year in summer);
(2) add the pure water of 800kg by the slurrying of paste roller mill belt leather;
(3) above-mentioned slurries are ground 4 times by 500 purpose shredders;
(4) with above-mentioned material the steam treatment of 0.5MPa pressure 25 minutes;
(5) be that the high pressure homogenizer of 0.7MPa is handled 1 time by pressure;
(6) be that 50 ℃ and pH value are the cellulase and the saccharifying enzyme that account for above-mentioned homogenization treatment gained weight of material 0.05% that adds active suitable (activity is 10000～15000 units) under 3.5 the condition in temperature, stir, did biochemical treatment 3 hours;
(7) above-mentioned material is dropped into 0.15% the lipase of active suitable (activity is 50,000～80,000 units) under 45 ℃ of conditions, did biochemical treatment 3 hours;
(8) neutral protease that adds the vigor suitable (activity is 100,000～150,000 units) account for weight of material 0.15% carries out 40 ℃ constant temperature biochemical treatment 3 hours;
(9) will add the carbohydrate of high temperature resistant type yeast 0.05% and flavored type yeast 0.01% and 5% under the condition of material temperature adjustment to 40～45 after the above-mentioned biochemical treatment ℃, ferment was handled 6 days before carrying out after suitably concentrating;
(10) making the back ferment at normal temperatures handled 41 days;
(11) select three-stage filtration according to actual needs, promptly get the about 700Kg of the five former wine of beans fulfilment of five elements nutrition;
(12) allotment is blent and is promptly got the about 700Kg of five beans fulfilment of five elements nutriment wines;
After testing, the alcoholic strength of the five beans five-element liquor that this example is made is 12 degree, contained peptide ammino acid 3.1%, and organic acid 0.16% also contains bifidus factor, phosphatide, Flavonoid substances, saponin, anthocyanogen, selenium, iron, calcium, zinc, magnesium, potassium, sodium, V
B, V
D, V
A, V
EDeng.
Claims (6)
1. beans fulfilment of five elements nutriment wine, its feature is that main raw material is made with soya bean, black soya bean, mung bean, white peas or beans and red bean, alcoholic strength is 8～24 degree, contain: peptide ammino acid 1～6%, organic acid (linolic acid, linolenic acid, oleic acid, DHA, EPA) 〉=0.1%, bifidus factor 〉=0.05%, phosphatide 〉=0.1mg/100ml, Flavonoid substances 〉=10mg/100ml, saponin 〉=8mg/100ml, all the other are anthocyanogen, selenium, iron, calcium, zinc, magnesium, potassium, sodium, V
B, V
D, V
A, V
EAnd water, above content ratio is weight percentage.
2. the preparation method of a beans fulfilment of five elements nutriment wine is characterized in that carrying out according to the following steps:
1) soya bean, black soya bean, mung bean, white peas or beans and red bean are cleaned to be placed in the normal-temperature water soak more than 6 hours, the weight ratio of five kinds of bean or pea is soya bean 15～25%, black soya bean 15～25%, mung bean 15～25%, white peas or beans 15～25%, red bean 15～25%;
2) above-mentioned five kinds of bean or pea are by paste roller mill slurrying, and the weight ratio of bean or pea and water is 1: 7～10, makes the muddy slurries that contain skin;
3) by the shredder more than 500 orders above-mentioned muddy slurries that contain skin are ground 4～5 times;
4) steam treatment of the slurries after will grinding by 0.5～0.65MPa pressure is 25～30 minutes;
5) be that the high pressure homogenizer of 0.7～0.8MPa is handled 1～2 time with step 4) gained material by pressure;
6) be that 45～65 ℃ and pH value are to add cellulase and the saccharifying enzyme that accounts for weight of material 0.05～0.15% under 3.5～5.0 the condition with step 5) gained material in temperature, stir biochemical treatment 3～5 hours;
7) step 6) gained material is added the lipase that accounts for weight of material 0.15～0.5%, biochemical treatment 3～6 hours under 35～45 ℃ of conditions;
8) step 7) gained material is added the neutral protease account for weight of material 0.15-0.4% and carry out 35～45 ℃ constant temperature biochemical treatment 3～5 hours;
9) carbohydrate of the high temperature resistant type yeast that accounts for weight of material 0.05～0.15%, 0.01～0.1% flavored type yeast and 2～5% will be added under the condition of material temperature adjustment to 30～70 after the above-mentioned biochemical treatment ℃, according to the alcoholic strength needs, can be corresponding concentrated at preceding ferment previous crops, ferment was handled 3～6 days before carrying out then;
10) the back ferment was handled 41～44 days at normal temperatures;
11) filtration treatment promptly gets the former wine of five beans fulfilment of five elements nutrition;
12) promptly get five beans fulfilment of five elements nutriment wines after allotment is blent.
3. according to the preparation method of the described five beans fulfilment of five elements nutriment wines of claim 2, it is characterized in that the weight ratio of five kinds of bean or pea is: soya bean 18～22%, black soya bean 18～22%, mung bean 18～22%, white peas or beans 18～22%, red bean 18～22%.
4. according to the preparation method of the described five beans fulfilment of five elements nutriment wines of claim 2, it is characterized in that the weight ratio of five kinds of bean or pea is: soya bean 20%, black soya bean 20%, mung bean 20%, white peas or beans 20%, red bean 20%.
5. according to the preparation method of each described five beans fulfilment of five elements nutriment wines of claim 2 to 4, the activity that it is characterized in that cellulase and saccharifying enzyme is 10000～50000 units; The activity of lipase is 50,000～80,000 units; The activity of neutral protease is 100,000～150,000 units.
6. according to the preparation method of the described five beans fulfilment of five elements nutriment wines of claim 5, the temperature that ferment is handled before it is characterized in that is 40～50 ℃.
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Cited By (6)
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| CN102630945A (en) * | 2012-03-29 | 2012-08-15 | 桐庐上品汇食品有限公司 | Health preserving composition |
| CN103478397A (en) * | 2013-08-16 | 2014-01-01 | 金寨双河源农业技术开发有限公司 | Total chestnut peptide nourishment and preparation method thereof |
| CN103952258A (en) * | 2014-05-05 | 2014-07-30 | 齐鲁工业大学 | Preparation method of red bean health wine |
| CN103966047A (en) * | 2014-05-05 | 2014-08-06 | 齐鲁工业大学 | Preparation method of mung bean health care wine |
| CN104877844A (en) * | 2015-06-24 | 2015-09-02 | 浙江小二黑食品有限公司 | Novel red wine in which black soya bean enzymatic hydrolysate is added |
| CN109504576A (en) * | 2018-12-28 | 2019-03-22 | 陕西天宝大豆食品技术研究所 | Full Soybean Peptide nutrient spirit and preparation method thereof |
Families Citing this family (1)
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| CN103725479A (en) * | 2014-01-27 | 2014-04-16 | 王显文 | Five-bean health-care wine and preparation method thereof |
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| CN103952258A (en) * | 2014-05-05 | 2014-07-30 | 齐鲁工业大学 | Preparation method of red bean health wine |
| CN103966047A (en) * | 2014-05-05 | 2014-08-06 | 齐鲁工业大学 | Preparation method of mung bean health care wine |
| CN103966047B (en) * | 2014-05-05 | 2016-03-02 | 齐鲁工业大学 | A kind of preparation method of green gram health care wine |
| CN103952258B (en) * | 2014-05-05 | 2016-08-24 | 齐鲁工业大学 | A kind of preparation method of red bean health liquor |
| CN104877844A (en) * | 2015-06-24 | 2015-09-02 | 浙江小二黑食品有限公司 | Novel red wine in which black soya bean enzymatic hydrolysate is added |
| CN109504576A (en) * | 2018-12-28 | 2019-03-22 | 陕西天宝大豆食品技术研究所 | Full Soybean Peptide nutrient spirit and preparation method thereof |
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