CN104431933B - A kind of red wine dregs flavor powder and preparation method thereof - Google Patents
A kind of red wine dregs flavor powder and preparation method thereof Download PDFInfo
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- CN104431933B CN104431933B CN201410717291.6A CN201410717291A CN104431933B CN 104431933 B CN104431933 B CN 104431933B CN 201410717291 A CN201410717291 A CN 201410717291A CN 104431933 B CN104431933 B CN 104431933B
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- red wine
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- 235000020095 red wine Nutrition 0.000 title claims abstract description 70
- 239000000796 flavoring agent Substances 0.000 title claims abstract description 42
- 235000019634 flavors Nutrition 0.000 title claims abstract description 40
- 239000000843 powder Substances 0.000 title claims abstract description 35
- 238000002360 preparation method Methods 0.000 title abstract description 9
- 238000000034 method Methods 0.000 claims abstract description 19
- 238000000227 grinding Methods 0.000 claims abstract description 17
- 238000012545 processing Methods 0.000 claims abstract description 10
- 150000001413 amino acids Chemical class 0.000 claims abstract description 9
- 238000001035 drying Methods 0.000 claims abstract description 8
- 239000007788 liquid Substances 0.000 claims description 15
- XLYOFNOQVPJJNP-UHFFFAOYSA-N water Substances O XLYOFNOQVPJJNP-UHFFFAOYSA-N 0.000 claims description 11
- 102000004190 Enzymes Human genes 0.000 claims description 10
- 108090000790 Enzymes Proteins 0.000 claims description 10
- IJGRMHOSHXDMSA-UHFFFAOYSA-N Atomic nitrogen Chemical compound N#N IJGRMHOSHXDMSA-UHFFFAOYSA-N 0.000 claims description 6
- 239000004365 Protease Substances 0.000 claims description 6
- KRKNYBCHXYNGOX-UHFFFAOYSA-N citric acid Chemical compound OC(=O)CC(O)(C(O)=O)CC(O)=O KRKNYBCHXYNGOX-UHFFFAOYSA-N 0.000 claims description 6
- 108091005804 Peptidases Proteins 0.000 claims description 5
- 102100037486 Reverse transcriptase/ribonuclease H Human genes 0.000 claims description 5
- 238000004108 freeze drying Methods 0.000 claims description 5
- 238000001291 vacuum drying Methods 0.000 claims description 5
- CDBYLPFSWZWCQE-UHFFFAOYSA-L Sodium Carbonate Chemical compound [Na+].[Na+].[O-]C([O-])=O CDBYLPFSWZWCQE-UHFFFAOYSA-L 0.000 claims description 4
- 238000003756 stirring Methods 0.000 claims description 4
- 229910052757 nitrogen Inorganic materials 0.000 claims description 3
- 235000013305 food Nutrition 0.000 claims description 2
- 229910000029 sodium carbonate Inorganic materials 0.000 claims description 2
- 230000008901 benefit Effects 0.000 abstract description 6
- 102000004169 proteins and genes Human genes 0.000 abstract description 4
- 108090000623 proteins and genes Proteins 0.000 abstract description 4
- 230000000694 effects Effects 0.000 abstract description 3
- 235000016709 nutrition Nutrition 0.000 abstract description 3
- 230000035764 nutrition Effects 0.000 abstract description 3
- 239000002994 raw material Substances 0.000 abstract description 2
- 230000000593 degrading effect Effects 0.000 abstract 1
- 238000003912 environmental pollution Methods 0.000 abstract 1
- 229940088598 enzyme Drugs 0.000 description 9
- OAKJQQAXSVQMHS-UHFFFAOYSA-N Hydrazine Chemical compound NN OAKJQQAXSVQMHS-UHFFFAOYSA-N 0.000 description 7
- 235000013339 cereals Nutrition 0.000 description 7
- 238000005516 engineering process Methods 0.000 description 6
- 235000014101 wine Nutrition 0.000 description 6
- 230000001276 controlling effect Effects 0.000 description 4
- 235000011194 food seasoning agent Nutrition 0.000 description 4
- 235000019419 proteases Nutrition 0.000 description 4
- 235000007189 Oryza longistaminata Nutrition 0.000 description 3
- 240000007594 Oryza sativa Species 0.000 description 3
- 235000007164 Oryza sativa Nutrition 0.000 description 3
- 235000013409 condiments Nutrition 0.000 description 3
- 239000003205 fragrance Substances 0.000 description 3
- 230000007062 hydrolysis Effects 0.000 description 3
- 238000006460 hydrolysis reaction Methods 0.000 description 3
- 230000017854 proteolysis Effects 0.000 description 3
- QCVGEOXPDFCNHA-UHFFFAOYSA-N 5,5-dimethyl-2,4-dioxo-1,3-oxazolidine-3-carboxamide Chemical compound CC1(C)OC(=O)N(C(N)=O)C1=O QCVGEOXPDFCNHA-UHFFFAOYSA-N 0.000 description 2
- 102000002322 Egg Proteins Human genes 0.000 description 2
- 108010000912 Egg Proteins Proteins 0.000 description 2
- 239000006227 byproduct Substances 0.000 description 2
- 238000011161 development Methods 0.000 description 2
- 210000000969 egg white Anatomy 0.000 description 2
- 235000014103 egg white Nutrition 0.000 description 2
- 239000003595 mist Substances 0.000 description 2
- 239000007787 solid Substances 0.000 description 2
- 239000000126 substance Substances 0.000 description 2
- 239000002699 waste material Substances 0.000 description 2
- 108091005508 Acid proteases Proteins 0.000 description 1
- 241000894006 Bacteria Species 0.000 description 1
- 235000017166 Bambusa arundinacea Nutrition 0.000 description 1
- 235000017491 Bambusa tulda Nutrition 0.000 description 1
- 235000008534 Capsicum annuum var annuum Nutrition 0.000 description 1
- 240000008384 Capsicum annuum var. annuum Species 0.000 description 1
- 241000287828 Gallus gallus Species 0.000 description 1
- 229940121710 HMGCoA reductase inhibitor Drugs 0.000 description 1
- 241000191019 Neptunea cumingi Species 0.000 description 1
- 108090000526 Papain Proteins 0.000 description 1
- 244000082204 Phyllostachys viridis Species 0.000 description 1
- 235000015334 Phyllostachys viridis Nutrition 0.000 description 1
- 101000693530 Staphylococcus aureus Staphylokinase Proteins 0.000 description 1
- 229920002472 Starch Polymers 0.000 description 1
- 150000001299 aldehydes Chemical class 0.000 description 1
- 230000000844 anti-bacterial effect Effects 0.000 description 1
- 239000003963 antioxidant agent Substances 0.000 description 1
- 230000003078 antioxidant effect Effects 0.000 description 1
- 235000006708 antioxidants Nutrition 0.000 description 1
- QVGXLLKOCUKJST-UHFFFAOYSA-N atomic oxygen Chemical compound [O] QVGXLLKOCUKJST-UHFFFAOYSA-N 0.000 description 1
- 239000011425 bamboo Substances 0.000 description 1
- 239000008280 blood Substances 0.000 description 1
- 210000004369 blood Anatomy 0.000 description 1
- 230000008859 change Effects 0.000 description 1
- 239000003086 colorant Substances 0.000 description 1
- 238000004891 communication Methods 0.000 description 1
- 235000019784 crude fat Nutrition 0.000 description 1
- 235000019503 curry powder Nutrition 0.000 description 1
- 125000004122 cyclic group Chemical group 0.000 description 1
- 235000005911 diet Nutrition 0.000 description 1
- 230000000378 dietary effect Effects 0.000 description 1
- 238000005265 energy consumption Methods 0.000 description 1
- 229930003944 flavone Natural products 0.000 description 1
- 150000002213 flavones Chemical class 0.000 description 1
- 235000011949 flavones Nutrition 0.000 description 1
- 235000013355 food flavoring agent Nutrition 0.000 description 1
- 239000007789 gas Substances 0.000 description 1
- 230000036541 health Effects 0.000 description 1
- 230000003301 hydrolyzing effect Effects 0.000 description 1
- 150000002632 lipids Chemical class 0.000 description 1
- 239000002932 luster Substances 0.000 description 1
- 238000004519 manufacturing process Methods 0.000 description 1
- 239000000463 material Substances 0.000 description 1
- 230000003647 oxidation Effects 0.000 description 1
- 238000007254 oxidation reaction Methods 0.000 description 1
- 239000001301 oxygen Substances 0.000 description 1
- 229910052760 oxygen Inorganic materials 0.000 description 1
- 235000019834 papain Nutrition 0.000 description 1
- 229940055729 papain Drugs 0.000 description 1
- 239000002245 particle Substances 0.000 description 1
- 150000002989 phenols Chemical class 0.000 description 1
- 230000008569 process Effects 0.000 description 1
- 239000000047 product Substances 0.000 description 1
- 230000001737 promoting effect Effects 0.000 description 1
- 238000000746 purification Methods 0.000 description 1
- 230000009467 reduction Effects 0.000 description 1
- 230000001105 regulatory effect Effects 0.000 description 1
- 235000019991 rice wine Nutrition 0.000 description 1
- 229920006395 saturated elastomer Polymers 0.000 description 1
- 238000007789 sealing Methods 0.000 description 1
- 235000013599 spices Nutrition 0.000 description 1
- 235000019698 starch Nutrition 0.000 description 1
- 239000008107 starch Substances 0.000 description 1
- 238000003860 storage Methods 0.000 description 1
- 230000001228 trophic effect Effects 0.000 description 1
Classifications
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23L—FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BY SUBCLASSES A21D OR A23B-A23J; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OF NUTRITIVE QUALITIES, PHYSICAL TREATMENT; PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL
- A23L27/00—Spices; Flavouring agents or condiments; Artificial sweetening agents; Table salts; Dietetic salt substitutes; Preparation or treatment thereof
- A23L27/20—Synthetic spices, flavouring agents or condiments
- A23L27/21—Synthetic spices, flavouring agents or condiments containing amino acids
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23V—INDEXING SCHEME RELATING TO FOODS, FOODSTUFFS OR NON-ALCOHOLIC BEVERAGES AND LACTIC OR PROPIONIC ACID BACTERIA USED IN FOODSTUFFS OR FOOD PREPARATION
- A23V2002/00—Food compositions, function of food ingredients or processes for food or foodstuffs
Landscapes
- Life Sciences & Earth Sciences (AREA)
- Proteomics, Peptides & Aminoacids (AREA)
- Health & Medical Sciences (AREA)
- Nutrition Science (AREA)
- Chemical & Material Sciences (AREA)
- Engineering & Computer Science (AREA)
- Food Science & Technology (AREA)
- Polymers & Plastics (AREA)
- Seasonings (AREA)
- Seeds, Soups, And Other Foods (AREA)
Abstract
The invention provides a kind of red wine dregs flavor powder and preparation method thereof. The present invention uses fresh red wine dregs for raw material, is the amino acid with good flavor developing effect by the zymolysis technique red wine dregs protein of degrading, and drying and ultramicro grinding, obtains red wine dregs flavor powder. Adopt the red wine dregs flavor powder of the present invention's processing to integrate local flavor, nutrition, function, commodity value and the economic value added of red wine dregs are improved, break through red wine dregs and undersell or be directly used as the limitation of offal treatment as feed, for reducing the wasting of resources and environmental pollution, improve having important practical significance of economic benefit, social benefit and the ecological benefits of sending Yellow Rice Wine Enterprises in Fujian.
Description
Technical field
The present invention relates to toppings preparation method and product in light industry, particularly relate to a kind of red wine dregs flavor powder andIts preparation method.
Background technology
Red wine dregs is that red rice yellow wine is brewageed rear remaining Main By product, wherein except remaining with in yellow wine lees as starch, fibreOutside the nutriments such as dimension element, crude fat and rich in protein, the functional components of more giving prominence to than common yellow wine lees in additionAs there is monascorubin, flavones and the aldehydes matter of anti-oxidant and bacteria resistance function and the statin substance of regulating blood lipid actionDeng.
According to incompletely statistics, Fujian Province in 2012 has family more than 120 and has the enterprise of red rice yellow wine production permit condition, redThe year total productive capacity of bent yellow rice wine reaches 12.83 ten thousand tons, and it on average goes out poor rate and can reach 20% ~ 30%, and red wine dregs resource can not be despised, butDue to the limitation of traditional concept, as waste matter, Fujian Yellow Rice Wine enterprise undersells red wine dregs as feed or even directly conventionallyConnect and be used as offal treatment, this has not only caused the waste of red wine dregs resource, has also polluted ecological environment, therefore further promotes redThe comprehensive development and utilization level of grain, improves Fujian and sends Yellow Rice Wine Enterprises economic benefit, social benefit, and protection of the environment has important realityMeaning.
Along with dietetic life is tending towards convenient purification, market is not only confined to curry powder, recklessly to the demand of seasoning powder for flavorTraditional flavourings such as green pepper powder, five-spice powder, are also deepening continuously to the exploitation of other kind essence and flavoring agents at present, particularly have concurrentlyThe exploitation of the Novel spices of local flavor, processing characteristics and trophic function. Red wine dregs has scarlet color and luster and strong poor fragrance,In among the people, be used as promoting traditional seasoning good merchantable brand of dish color always. Adjust as a kind of health delicious local foodTaste substance, red wine dregs is subject to the particularly Fujian common people's favor of southern area for a long time, and in Fujian cuisine, a lot of cuisines have all been used redGrain, wherein comparatively famous have poor wined chicken, poor liquor-saturated spring bamboo, grain fried Neptunea cumingi sheet etc., but because red wine dregs moisture content is high, be difficult for storage etc.Feature makes its shelf life limited, and the red wine dregs flavor powder condiment that therefore exploitation integrates local flavor, nutrition, function has extensivelyWealthy market prospects.
Summary of the invention
The invention provides a kind of red wine dregs flavor powder and preparation method thereof, comprehensive utilization red wine dregs development of resources collection local flavor, battalionSupport, function is in the red wine dregs flavor powder condiment of great commercial value and the market prospects of one. For achieving the above object, originallyInvention adopts following technical scheme:
A kind of red wine dregs flavor powder of the present invention and preparation method thereof comprises following steps: adopt zymolysis technique degraded red wine dregs eggBai Hou, the enzyme that goes out, dewatering drying, and ultramicro grinding.
Described zymolysis technique degraded red wine dregs albumen, the enzyme of use is protease.
When described zymolysis technique degraded red wine dregs albumen, the 0.01-0.1% that protease use amount is red wine dregs, hydrolysis temperature 45 ~55 DEG C, enzymolysis time 1.0 ~ 3.0h, enzymolysis solid-liquid ratio 1:1 ~ 1:5, enzymolysis liquid pH3.0 ~ 8.0.
Described dry processing: the hydrolyzation system going out after enzyme is adopted to heat pump, hot blast, vacuum, microwave vacuum or freeze dryingTechnology, baking temperature 10-50 DEG C, controlling red wine dregs flavor powder moisture is≤10%, amino nitrogen >=0.15%.
Crucial processing technology of described red wine dregs flavor powder and preparation method thereof, step is as follows: adopt albumen by zymolysis techniqueEnzyme degraded red wine dregs albumen, goes out after enzyme, adopts heat pump, hot blast, vacuum, microwave vacuum or Freeze Drying Technique, baking temperature 10-50DEG C, controlling red wine dregs flavor powder moisture is≤10%,, amino nitrogen >=0.15%, ultramicro grinding to 200 order obtains red wine dregs local flavorPowder.
The concrete steps of described technique are as follows:
1) zymolysis technique degraded red wine dregs albumen: take the scarlet grain of certain mass, 1:1 ~ 1:5 is diluted with water by solid-liquid ratio,After stirring, with citric acid or sodium carbonate (food stage) solution adjusting enzymolysis liquid pH to 3.0 ~ 8.0,45 ~ 55 DEG C of constant temperatureWater-bath 1.0 ~ 3.0h;
2) dry processing: the hydrolyzation system going out after enzyme is adopted to heat pump, hot blast, microwave vacuum or Freeze Drying Technique, dryDry temperature 10-50 DEG C, dry 10 ~ 12h, controlling red wine dregs flavor powder moisture is≤10%, amino nitrogen >=0.15%;
3) ultramicro grinding: dried red wine dregs flavor powder, through ultramicro grinding, sieves and is prepared into 200 order micro mists.
The red wine dregs flavor powder that adopts the present invention to produce, taking scarlet grain as raw material, the albumen that adopts zymolysis technique to degrade whereinMatter is the amino acid with good flavor developing effect, to improving amino-acid nitrogen content wherein, increases its delicious flavour, and adoptsBe dried and ultramicro grinding technique, develop a kind of condiment that integrates local flavor, nutrition, function---red wine dregs local flavorPowder. Can rationally effectively fully utilize red rice yellow wine by this technique and brewage the Main By product red wine dregs of generation, can solve itTo the pollution of environment, can send Yellow Rice Wine Enterprises for Fujian again and bring good economic benefit.
Detailed description of the invention
1, crucial processing technology of red wine dregs flavor powder of the present invention and preparation method thereof is as follows:
1) zymolysis technique degraded red wine dregs albumen: red wine dregs contains rich in protein, utilizes protease hydrolytic albumen whereinMatter be dissociate be taste amino acid, to improve its amino-acid nitrogen content, increase the delicate flavour of red wine dregs flavor seasoning powder, promote red wine dregs eggWhite absorbing at human body. One of critical process of the present invention by the protein degradation in red wine dregs for being taste amino acid, thisThe red wine dregs proteolysis technique that invention adopts is: the 0.01-0.1% that protease use amount is red wine dregs, 45 ~ 55 DEG C of hydrolysis temperatures, enzymeSolution time 1.0 ~ 3.0h, enzymolysis solid-liquid ratio 1:1 ~ 1:5, enzymolysis liquid pH3.0 ~ 8.0;
2) dry processing: the hydrolyzation system going out after enzyme is adopted to heat pump, hot blast, microwave vacuum or Freeze Drying Technique, dryDry temperature 10-50 DEG C, controlling red wine dregs flavor seasoning powder moisture is≤10%, amino nitrogen >=0.15%;
3) ultramicro grinding: dried red wine dregs flavor powder is carried out to ultramicro grinding, sieve and be prepared into 200 order powder, utilizeMicro mist powder grain that superfine communication technique obtains is tiny, be evenly distributed, and increased and the contact area of water, therefore has goodDissolution dispersity, adsorptivity and solid fragrance.
Be below instantiation of the present invention, further describe the present invention, but the present invention be not limited only to this.
Embodiment 1
1) zymolysis technique degraded red wine dregs albumen: the rich in protein in red wine dregs, amino acid A wide selection of colours and designs, can utilize eggWhite enzyme is further the amino acid with good flavor developing effect by red wine dregs protein degradation, to increasing the delicious flavour of red wine dregs,The present invention adopts neutral proteinase, and its use amount is 0.05%, 55 DEG C of hydrolysis temperatures, and enzymolysis time 2.0h, enzymolysis solid-liquid ratio 1:3, enzymolysis liquid pH7.0 Water Under solution red wine dregs albumen;
2) heat pump drying: 50 DEG C of baking temperatures, dried red wine dregs flavor powder water content 10%,, amino nitrogen 0.56%.Heat pump drying material treating capacity is large, aspect reduction energy consumption and drying cost, will obviously be better than conventional drying technology, and due to itWhat adopt is sealing or semi-enclosed cyclic drying, and dry gas stream is recycled in heat pump air system, therefore oxygen contentCan reduce gradually, can effectively reduce the loss of functional component phenols and the brown stain of red wine dregs in the red wine dregs causing because of oxidation;
3) ultramicro grinding technique: dried red wine dregs is carried out to ultramicro grinding, sieve, be prepared into 200 order micro mists, utilize superMicro mist diameter of particle that Crushing of Ultrafine technology obtains is thin, be evenly distributed and have good dissolubility, adsorptivity and solid fragrance.
Embodiment 2
1) zymolysis technique degraded red wine dregs albumen: take the scarlet grain of certain mass, 1:5 is diluted with water by solid-liquid ratio, fullyAfter stirring, regulate enzymolysis liquid pH to 3.0,45 DEG C of water bath with thermostatic control 3.0h, acid protease use amount is red wine dregs 0.1%;
2) dry processing: the hydrolyzation system going out after enzyme is adopted to Freeze Drying Technique, and 10 DEG C of baking temperatures, control red wine dregs windTaste powder moisture is 5%, amino nitrogen 0.40%;
3) ultramicro grinding: by dried red wine dregs flavor powder ultramicro grinding, sieve and make 200 order micro mists.
Embodiment 3
1) zymolysis technique degraded red wine dregs albumen: take scarlet grain, 1:1 is diluted with water by solid-liquid ratio, after stirring,Regulate enzymolysis liquid pH to 6.0,50 DEG C of water bath with thermostatic control 2.0h, papain use amount is red wine dregs 0.01%;
2) dry processing: the hydrolyzation system going out after enzyme is adopted to microwave vacuum drying technology, and 40 DEG C of baking temperatures, control redGrain flavor powder moisture is 8%, amino nitrogen 0.45%;
3) ultramicro grinding: by dried red wine dregs flavor powder ultramicro grinding, sieve and make 200 order micro mists.
The foregoing is only preferred embodiment of the present invention, all equalizations of doing according to the present patent application the scope of the claims change withModify, all should belong to covering scope of the present invention.
Claims (2)
1. a red wine dregs flavor powder, is characterized in that: described red wine dregs flavor powder adopts zymolysis technique degraded red wine dregs albumen, and through de-Water is drying to be formed with ultramicro grinding;
Described concrete steps are as follows:
1) zymolysis technique degraded red wine dregs albumen: take the scarlet grain of certain mass, 1:1 ~ 1:5 is diluted with water by solid-liquid ratio, fullyAfter stirring, regulate enzymolysis liquid pH to 3.0 ~ 8.0,45 ~ 55 DEG C of water bath with thermostatic control 1.0 ~ 3.0h, protease use amount is red wine dregs0.01-0.1%;
2) dry processing: the hydrolyzation system going out after enzyme is adopted to heat pump, hot blast, microwave vacuum or Freeze Drying Technique, dry temperatureDegree 10-50 DEG C, controlling red wine dregs flavor powder moisture is≤10%, amino-acid nitrogen content >=0.15%;
3) ultramicro grinding: by dried red wine dregs flavor powder ultramicro grinding, sieve and make 200 order micro mists.
2. red wine dregs flavor powder according to claim 1, is characterized in that: adopt the citric acid of food stage or sodium carbonate to regulateThe pH of enzymolysis liquid is 3.0 ~ 8.0.
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| Application Number | Priority Date | Filing Date | Title |
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| CN201410717291.6A CN104431933B (en) | 2014-12-03 | 2014-12-03 | A kind of red wine dregs flavor powder and preparation method thereof |
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| Application Number | Priority Date | Filing Date | Title |
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| CN201410717291.6A CN104431933B (en) | 2014-12-03 | 2014-12-03 | A kind of red wine dregs flavor powder and preparation method thereof |
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| Publication Number | Publication Date |
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| CN104431933A CN104431933A (en) | 2015-03-25 |
| CN104431933B true CN104431933B (en) | 2016-05-11 |
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| CN108201109B (en) * | 2016-12-20 | 2021-07-09 | 福建省农业科学院农业工程技术研究所 | Red yeast rice polypeptide seasoning liquid of red yeast rice wine lees and preparation method thereof |
| CN108835356B (en) * | 2018-05-18 | 2022-06-10 | 福建省农业科学院农业工程技术研究所 | Flavor protein powder and extraction method thereof |
| CN109123624A (en) * | 2018-08-20 | 2019-01-04 | 福建古恬营养食品有限公司 | It is a kind of to have effects that the red Other-of sustained release tablets of tonifying lung strengthening the spleen and replenishing qi |
Citations (1)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN1075062A (en) * | 1992-10-24 | 1993-08-11 | 华南理工大学 | Produce the method for flavouring and pigment with vinasse |
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Patent Citations (1)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN1075062A (en) * | 1992-10-24 | 1993-08-11 | 华南理工大学 | Produce the method for flavouring and pigment with vinasse |
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