CN104974908A - Lung-moistening and beauty-maintaining bean dreg dietary fiber low-alcohol peptide wine and preparation method thereof - Google Patents

Abstract

The invention relates to a lung-moistening and beauty-maintaining bean dreg dietary fiber low-alcohol peptide wine and a preparation method thereof. The wine is characterized by being prepared from the following raw materials in parts by weight: 300-350 parts of fresh bean dregs, 30-35 parts of rice bran protein, 100-150 parts of rice wine, 15-20 parts of bitter gourd powder, 5-7 parts of tangerine peel micro powder, 30-35 parts of aloe juice, and 7-9 parts of black fungus polysaccharide. The active ingredients of the lung-moistening and beauty-maintaining bean dreg dietary fiber low-alcohol peptide wine provided by the invention have the health effects of clearing fire and moistening lung, improving the human immunity, disinfecting, diminishing inflammation, maintaining beauty and keeping young, and the like.

Description

Low peptide wine of a kind of moistening lungs and face soybean dreg dietary fiber and preparation method thereof

Technical field

The present invention relates generally to low peptide wine of a kind of moistening lungs and face soybean dreg dietary fiber and preparation method thereof.

Background technology

Bean dregs are byproducts of the bean product such as production of bean curd, soya-bean milk.Produce 2 tons of wet bean dregs calculating by often processing one ton of soybean, current domestic soybean food industry about produces 2,000 ten thousand tons of wet bean dregs every year.By the analysis to bean dregs nutritive ingredient, find that bean dregs contain various nutritive ingredient, nutritive value is very high, and microbiological analysis measures and to show in security also no problem, and bean dregs are the precious resources not yet made full use of.By finding out the analysis of bean dregs nutritive ingredient, containing abundant protein, fat, Mierocrystalline cellulose, VITAMIN, trace element etc. in bean dregs.In soybean residue, institute's heat content is little, and content of cellulose occupies the half of dry-matter, and bean dregs are good dietary fibre materials.Food fibre divides and is water-soluble (Soluble dietary fiber, SDF) and water insoluble dietary fiber (Insoluble dietary fiber, IDF), IDF is conducive to enteron aisle and produces mechanical creeping, can relief of constipation, prevention of intestinal tract disease; SDF then affects the function such as carbohydrate and lipid metabolism, Adsorption of Heavy Metal Ions and cholesterol.In DF, the proportion of composing of SDF is the principal element affecting its physiological function.In general, in high-quality DF, SDF content should reach more than 10%, otherwise can only be referred to as filled-type DF, and in many natural DF, SDF content is only 3% ~ 4%, cannot reach diet balance, need do modification.The modification of DF is exactly by suitable means, macromolecular components connecting key is wherein ruptured to become small-molecule substance, and it is more loose that fine and close reticulated structure becomes; IDF is transformed to SDF, increases SDF content, improve its physiologically active.Conventional method of modifying has chemical method, Physical and biological process etc.Calcareous pole in bean dregs absorbs in digestive tube, and it is to human body afferent nerve function signal, and the physiological function maintaining histoorgan and motor system is all very necessary, and that can supplement in bone and tooth is calcareous simultaneously, can prevent senile osteoporosis.But its beany is heavy, mouthfeel is poor, be not suitable for directly edible.

Summary of the invention

The present invention seeks to, in order to provide a kind of moistening lungs and face soybean dreg dietary fiber low peptide wine, to increase the application of bean dregs at field of food with this.

The present invention is achieved by the following technical solutions:

The low peptide wine of a kind of moistening lungs and face soybean dreg dietary fiber, is characterized in that it is made up of following weight parts raw material:

Fresh bean dregs 300-350, rice bran protein 30-35, rice wine 100-150, Fructus Momordicae charantiae powder 15-20, Pericarpium Citri tangerinae micropowder 5-7, asparagus juice 30-35, Auricularia polycose 7-9.

A preparation method for the low peptide wine of moistening lungs and face soybean dreg dietary fiber, comprises the following steps:

1), fresh bean dregs are cleaned, dry, pulverize, again okara powder is mixed with 100:5-10 with citric acid, add and account for total amount 30-40% sterilized water, and add the sodium bicarbonate with citric acid equivalent, mix, be sent to extrusion machine, rotating speed is 180-200r/min, temperature is 150-170 DEG C, extrude;

2), by aspergillus niger in 27-29 DEG C, activate and the cultivation that spreads cultivation under the condition of relative humidity 90-95%, filter through sterile gauze, collect filtrate and be the normal saline dilution of 0.9% with massfraction, make 2 × 10 ⁷~ 5 × 10 ⁷individual/mL spore suspension;

3) altar is filled after, step 1 gained material being cooled to room temperature, fill half-full, then add the step 2 gained spore suspension that massfraction is 1-3%, mixing, with 5-7 layer gauze envelope altar, be placed in 26-28 DEG C, the clean incubator of relative humidity 90-95% fixed temperature and humidity cultivates 3-4 days;

4), by step 3 gains mixing rice bran albumen, Pericarpium Citri tangerinae micropowder, heated and boiled, and continue 10-15 minute, be cooled to 50-60 DEG C, with the sodium hydroxide solution of 0.1mol/L, its PH is adjusted to 7.5-9, add trypsinase according to the consumption of 60-100USP-U/g, mix and in 45-55 DEG C of water bath with thermostatic control enzymolysis 2.5-3 hour;

5), by step 4 gains add rice wine, asparagus juice, Fructus Momordicae charantiae powder, heated and boiled, maintain the 10-15 minute enzyme that goes out, high-pressure filteration 2-3 time, filtering insolubles and impurity, then add Auricularia polycose and mix, in 4-12 DEG C of stored refrigerated after packing.

Advantage of the present invention is:

1, the low peptide wine of a kind of moistening lungs and face soybean dreg dietary fiber of the present invention, its effective constituent has clearing heat and moistening lung, improves the health-care effecies such as body immunity, bactericidal antiphlogistic, beautifying face and moistering lotion.

2, the food fibre that is rich in by bean dregs of the present invention is by fermentation of Aspergillus niger, and macromolecular components connecting key is wherein ruptured and becomes small-molecule substance, it is more loose that fine and close reticulated structure becomes, and is easy to human consumption and absorbs.

3, the present invention's trypsin digestion rice bran protein, rice bran protein, through the enzymolysis of certain condition, can obtain rice bran protein bioactive peptide, and the rice bran peptide product obtained is not only without bitter taste, raciness, and has immunoregulatory activity.

4, the present invention is finally by repeatedly high-pressure filteration, reduces precipitation, and make gained drink quality more even, mouthfeel more silk is sliding, and high pressure can prevent thalline from growing simultaneously.

Embodiment

The present invention is further illustrated below by specific embodiment.

embodiment one

The low peptide wine of a kind of moistening lungs and face soybean dreg dietary fiber, is characterized in that it is made up of following weight parts raw material:

Fresh bean dregs 300-350, rice bran protein 30-35, rice wine 100-150, Fructus Momordicae charantiae powder 15-20, Pericarpium Citri tangerinae micropowder 5-7, asparagus juice 30-35, Auricularia polycose 7-9.

A preparation method for the low peptide wine of moistening lungs and face soybean dreg dietary fiber, comprises the following steps:

1), fresh bean dregs are cleaned, dry, pulverize, again okara powder is mixed with 100:5-10 with citric acid, add and account for total amount 30-40% sterilized water, and add the sodium bicarbonate with citric acid equivalent, mix, be sent to extrusion machine, rotating speed is 180-200r/min, temperature is 150-170 DEG C, extrude;

2), by aspergillus niger in 27-29 DEG C, activate and the cultivation that spreads cultivation under the condition of relative humidity 90-95%, filter through sterile gauze, collect filtrate and be the normal saline dilution of 0.9% with massfraction, make 2 × 10 ⁷~ 5 × 10 ⁷individual/mL spore suspension;

3) altar is filled after, step 1 gained material being cooled to room temperature, fill half-full, then add the step 2 gained spore suspension that massfraction is 1-3%, mixing, with 5-7 layer gauze envelope altar, be placed in 26-28 DEG C, the clean incubator of relative humidity 90-95% fixed temperature and humidity cultivates 3-4 days;

4), by step 3 gains mixing rice bran albumen, Pericarpium Citri tangerinae micropowder, heated and boiled, and continue 10-15 minute, be cooled to 50-60 DEG C, with the sodium hydroxide solution of 0.1mol/L, its PH is adjusted to 7.5-9, add trypsinase according to the consumption of 60-100USP-U/g, mix and in 45-55 DEG C of water bath with thermostatic control enzymolysis 2.5-3 hour;

5), by step 4 gains add rice wine, asparagus juice, Fructus Momordicae charantiae powder, heated and boiled, maintain the 10-15 minute enzyme that goes out, high-pressure filteration 2-3 time, filtering insolubles and impurity, then add Auricularia polycose and mix, in 4-12 DEG C of stored refrigerated after packing.

Claims (2)

1. the low peptide wine of moistening lungs and face soybean dreg dietary fiber, is characterized in that it is made up of following weight parts raw material:

Fresh bean dregs 300-350, rice bran protein 30-35, rice wine 100-150, Fructus Momordicae charantiae powder 15-20, Pericarpium Citri tangerinae micropowder 5-7, asparagus juice 30-35, Auricularia polycose 7-9.

2. the low peptide wine of a kind of moistening lungs and face soybean dreg dietary fiber according to claim 1, it is characterized in that being made up of the following step:

1), fresh bean dregs are cleaned, dry, pulverize, again okara powder is mixed with 100:5-10 with citric acid, add and account for total amount 30-40% sterilized water, and add the sodium bicarbonate with citric acid equivalent, mix, be sent to extrusion machine, rotating speed is 180-200r/min, temperature is 150-170 DEG C, extrude;

2), by aspergillus niger in 27-29 DEG C, activate and the cultivation that spreads cultivation under the condition of relative humidity 90-95%, filter through sterile gauze, collect filtrate and be the normal saline dilution of 0.9% with massfraction, make 2 × 10 ⁷~ 5 × 10 ⁷individual/mL spore suspension;

3) altar is filled after, step 1 gained material being cooled to room temperature, fill half-full, then add the step 2 gained spore suspension that massfraction is 1-3%, mixing, with 5-7 layer gauze envelope altar, be placed in 26-28 DEG C, the clean incubator of relative humidity 90-95% fixed temperature and humidity cultivates 3-4 days;

4), by step 3 gains mixing rice bran albumen, Pericarpium Citri tangerinae micropowder, heated and boiled, and continue 10-15 minute, be cooled to 50-60 DEG C, with the sodium hydroxide solution of 0.1mol/L, its PH is adjusted to 7.5-9, add trypsinase according to the consumption of 60-100USP-U/g, mix and in 45-55 DEG C of water bath with thermostatic control enzymolysis 2.5-3 hour;

5), by step 4 gains add rice wine, asparagus juice, Fructus Momordicae charantiae powder, heated and boiled, maintain the 10-15 minute enzyme that goes out, high-pressure filteration 2-3 time, filtering insolubles and impurity, then add Auricularia polycose and mix, in 4-12 DEG C of stored refrigerated after packing.