CN107574068A - A kind of Queensland nut polypeptide wine - Google Patents
A kind of Queensland nut polypeptide wine Download PDFInfo
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- CN107574068A CN107574068A CN201710815556.XA CN201710815556A CN107574068A CN 107574068 A CN107574068 A CN 107574068A CN 201710815556 A CN201710815556 A CN 201710815556A CN 107574068 A CN107574068 A CN 107574068A
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- queensland nut
- temperature
- polypeptide wine
- honeysuckle
- dregs
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Abstract
The invention discloses a kind of Queensland nut polypeptide wine.Using Queensland nut dregs of rice powder as primary raw material, the auxiliary material such as addition chrysanthemum, honeysuckle is made the present invention first through aspergillus oryzae aerobic solid-state fermentation, then through saccharomycete and lactic acid bacteria mixing anaerobic liquid state fermentation.The present invention makes full use of the Queensland nut powder after oil expression, while remains the nutritional ingredient of wherein most, improves traditional Land use systems, the Queensland nut oil expression leftover bits and pieces nut dregs of rice is reasonably and effectively used；Finished wine addition chrysanthemum, honeysuckle, had both remained original kind aroma, and add a kind of new ageing fragrance so that the fragrance of wine becomes alcohol and strong；The stasis of blood, clearing away heart-fire and invigorating brain, enriching yin and nourishing kidney, invigorating spleen and reinforcing stomach and other effects are dissipated with beauty, beauty treatment and blood.
Description
Technical field
The present invention relates to food processing field, and in particular to a kind of Queensland nut polypeptide wine.
Background technology
Queensland nut rich in nutrition content, kernel is in addition to containing higher fat, also containing at a relatively high protein and carbon
Hydrate, also rich in calcium, phosphorus, iron and B family vitamin thiamine, riboflavin and nicotinic acid.Macadimia nut oil has plurality kinds of health care
Function, the grouts after oil expression remain the full nutriment of Queensland nut, have higher nutritive value, but be primarily now used as
Feed, cause the significant wastage of resource.
The content of the invention
Present invention aim to address prior art can not effectively utilize the Queensland nut dregs of rice in nutritional ingredient technical problem,
A kind of Queensland nut polypeptide wine is provided.
The present invention adopts the following technical scheme that：A kind of Queensland nut polypeptide wine, is made up of the raw material of following quality proportioning：Australia
Continent nut dregs of rice powder 5%~15%, chrysanthemum 6%~8%, honeysuckle 10%~20%, the water of sucrose 5%~10% and surplus.
The preparation method of Queensland nut polypeptide wine of the present invention comprises the following steps：
（1）Chrysanthemum, honeysuckle are weighed, 5 times of its volume is separately added into, the water that temperature is 80 DEG C, is heated to 85 DEG C and extracts 2 times, obtain
Extract solution, it is standby；
（2）Queensland nut dregs of rice powder is weighed, is added in extract solution, is stirred, obtain mixed material；
（3）By mixed material vapour cooking 2 hours；
（4）When temperature of charge is down to 25 DEG C, the aspergillus oryzae conidia powder of access material dry weight 0.5%~2%, protected at a temperature of 20 DEG C
Temperature carries out solid state fermentation 4~6 days, in fermentation process, daily stirring 1~3 time；
（5）After solid state fermentation terminates, sucrose and the water of surplus are added, is stirred, is sterilized 20 minutes, obtain under the conditions of 121 DEG C
Zymotic fluid；
（6）When temperature is down to 35 DEG C, under aseptic technique, the yeast liquid of zymotic fluid cumulative volume 1%~3% is respectively connected to
With the lactobacillus suspension of zymotic fluid cumulative volume 1%~3%, at ambient temperature, anaerobic fermentation is carried out 6~8 days；
（7）It is filtered after the completion of anaerobic fermentation, Queensland nut polypeptide wine is made.
The preparation method of the yeast liquid is：Barms is activated twice on inclined-plane, accessed in shaking flask, aerobic training
Support 18~20 hours, yeast liquid is made.
The preparation method of the lactobacillus suspension is：Lactic acid bacteria is activated 2~3 times on inclined-plane, anaerobism in shaking flask is connected to and trains
Support 18~20 hours, obtain lactobacillus suspension.
Queensland nut dregs of rice powder of the present invention preferably extracted oil with Queensland nut after the Queensland nut dregs of rice, drying to mass dryness fraction
It is broken for 70-85%, then process, sieving, 100-200 targeted fine powders are made.
The Queensland nut polypeptide wine of the present invention is aided with chrysanthemum, honeysuckle using the Queensland nut dregs of rice of gained after extracting oil as raw material
Aerobic solid-state fermentation first is carried out through aspergillus oryzae etc. dispensing, then is made through saccharomycete and lactic acid bacteria mixing anaerobic liquid state fermentation, is made
Queensland nut polypeptide wine alcoholic strength be 9~12 degree（V/V）, it is suitable for most consumers.The present invention makes full use of squeezing
The Queensland nut dregs of rice after oil, while the nutritional ingredient of wherein most is remained, improve traditional Land use systems, make Queensland nut
The oil expression leftover bits and pieces nut dregs of rice are reasonably and effectively used；Chrysanthemum, honeysuckle are added in polypeptide wine so that the fragrance of wine becomes fragrant
Alcohol and strong.There is the Queensland nut polypeptide wine of the present invention beauty, beauty treatment and blood to dissipate the stasis of blood, clearing away heart-fire and invigorating brain, enriching yin and nourishing kidney, invigorating the spleen
Beneficial stomach and other effects.
Embodiment
With reference to embodiment, the present invention will be further described.
A kind of Queensland nut polypeptide wine of embodiment 1, is made up of the raw material of following quality proportioning：Queensland nut dregs of rice powder（Mass dryness fraction
80%, 200 mesh）10%th, the water of chrysanthemum 6%, honeysuckle 15%, sucrose 8.5% and surplus.Its making step is：
（1）Chrysanthemum, honeysuckle are weighed, 5 times of its volume is separately added into, the water that temperature is 80 DEG C, is heated to 85 DEG C and extracts 2 times, obtain
Extract solution, it is standby；
（2）Queensland nut dregs of rice powder is weighed, is added in extract solution, is stirred, obtain mixed material；
（3）By mixed material vapour cooking 2 hours；
（4）When temperature of charge is down to 25 DEG C, the aspergillus oryzae conidia powder of access material dry weight 1%, it is incubated and carries out at a temperature of 20 DEG C
Solid state fermentation 5 days, in fermentation process, daily stirring 2 times；
（5）After solid state fermentation terminates, sucrose and the water of surplus are added, is stirred, is sterilized 20 minutes, obtain under the conditions of 121 DEG C
Zymotic fluid；
（6）Barms is activated twice on inclined-plane, accessed in shaking flask, aerobic culture 20 hours, yeast liquid is made；By breast
Sour bacterium activates 3 times on inclined-plane, is connected to Anaerobic culturel 20 hours in shaking flask, obtains lactobacillus suspension；When temperature is down to 35 DEG C, in nothing
Under bacterium operating condition, the yeast liquid of zymotic fluid cumulative volume 2% and the lactobacillus suspension of zymotic fluid cumulative volume 2% are respectively connected to, in room
Under the conditions of temperature, anaerobic fermentation is carried out 7 days；
（7）It is filtered after the completion of anaerobic fermentation, Queensland nut polypeptide wine is made.
A kind of Queensland nut polypeptide wine of embodiment 2, is made up of the raw material of following quality proportioning：Queensland nut dregs of rice powder（Mass dryness fraction
70%, 200 mesh）5%th, the water of chrysanthemum 8%, honeysuckle 18%, sucrose 10% and surplus.Its making step is：
（1）Chrysanthemum, honeysuckle are weighed, 5 times of its volume is separately added into, the water that temperature is 80 DEG C, is heated to 85 DEG C and extracts 2 times, obtain
Extract solution, it is standby；
（2）Queensland nut dregs of rice powder is weighed, is added in extract solution, is stirred, obtain mixed material；
（3）By mixed material vapour cooking 2 hours；
（4）When temperature of charge is down to 25 DEG C, the aspergillus oryzae conidia powder of access material dry weight 0.5%, be incubated at a temperature of 20 DEG C into
Row solid state fermentation 4 days, in fermentation process, daily stirring 3 times；
（5）After solid state fermentation terminates, sucrose and the water of surplus are added, is stirred, is sterilized 20 minutes, obtain under the conditions of 121 DEG C
Zymotic fluid；
（6）Barms is activated twice on inclined-plane, accessed in shaking flask, aerobic culture 18 hours, yeast liquid is made；By breast
Sour bacterium activates 2 times on inclined-plane, is connected to Anaerobic culturel 18 hours in shaking flask, obtains lactobacillus suspension；When temperature is down to 35 DEG C, in nothing
Under bacterium operating condition, the yeast liquid of zymotic fluid cumulative volume 1% and the lactobacillus suspension of zymotic fluid cumulative volume 3% are respectively connected to, in room
Under the conditions of temperature, anaerobic fermentation is carried out 6 days；
（7）It is filtered after the completion of anaerobic fermentation, Queensland nut polypeptide wine is made.
A kind of Queensland nut polypeptide wine of embodiment 3, is made up of the raw material of following quality proportioning：Queensland nut dregs of rice powder（Mass dryness fraction
85%, 100 mesh）15%th, the water of chrysanthemum 7%, honeysuckle 10%, sucrose 5% and surplus.Its making step is：
（1）Chrysanthemum, honeysuckle are weighed, 5 times of its volume is separately added into, the water that temperature is 80 DEG C, is heated to 85 DEG C and extracts 2 times, obtain
Extract solution, it is standby；
（2）Queensland nut dregs of rice powder is weighed, is added in extract solution, is stirred, obtain mixed material；
（3）By mixed material vapour cooking 2 hours；
（4）When temperature of charge is down to 25 DEG C, the aspergillus oryzae conidia powder of access material dry weight 2%, it is incubated and carries out at a temperature of 20 DEG C
Solid state fermentation 6 days, in fermentation process, daily stirring 3 times；
（5）After solid state fermentation terminates, sucrose and the water of surplus are added, is stirred, is sterilized 20 minutes, obtain under the conditions of 121 DEG C
Zymotic fluid；
（6）Barms is activated twice on inclined-plane, accessed in shaking flask, aerobic culture 20 hours, yeast liquid is made；By breast
Sour bacterium activates 3 times on inclined-plane, is connected to Anaerobic culturel 20 hours in shaking flask, obtains lactobacillus suspension；When temperature is down to 35 DEG C, in nothing
Under bacterium operating condition, the yeast liquid of zymotic fluid cumulative volume 1% and the lactobacillus suspension of zymotic fluid cumulative volume 1.5% are respectively connected to,
Under room temperature condition, anaerobic fermentation is carried out 8 days；
（7）It is filtered after the completion of anaerobic fermentation, Queensland nut polypeptide wine is made.
The present invention the embodiment above can only all be considered the description of the invention rather than limitation invention, with this hair
Any change in bright claims suitable implication and scope, all it is considered as the scope for being included in claims
It is interior.
Claims (4)
- A kind of 1. Queensland nut polypeptide wine, it is characterised in that：It is made up of the raw material of following quality proportioning：Queensland nut dregs of rice powder 5%~ 15%th, the water of chrysanthemum 6%~8%, honeysuckle 10%~20%, sucrose 5%~10% and surplus.
- 2. Queensland nut polypeptide wine according to claim 1, it is characterised in that：Its preparation method comprises the following steps：（1）Chrysanthemum, honeysuckle are weighed, 5 times of its volume is separately added into, the water that temperature is 80 DEG C, is heated to 85 DEG C and extracts 2 times, obtain Extract solution, it is standby；（2）Queensland nut dregs of rice powder is weighed, is added in extract solution, is stirred, obtain mixed material；（3）By mixed material vapour cooking 2 hours；（4）When temperature of charge is down to 25 DEG C, the aspergillus oryzae conidia powder of access material dry weight 0.5%~2%, protected at a temperature of 20 DEG C Temperature carries out solid state fermentation 4~6 days, in fermentation process, daily stirring 1~3 time；（5）After solid state fermentation terminates, sucrose and the water of surplus are added, is stirred, is sterilized 20 minutes, obtain under the conditions of 121 DEG C Zymotic fluid；（6）When temperature is down to 35 DEG C, under aseptic technique, the yeast liquid of zymotic fluid cumulative volume 1%~3% is respectively connected to With the lactobacillus suspension of zymotic fluid cumulative volume 1%~3%, at ambient temperature, anaerobic fermentation is carried out 6~8 days；（7）It is filtered after the completion of anaerobic fermentation, Queensland nut polypeptide wine is made.
- 3. Queensland nut polypeptide wine according to claim 2, it is characterised in that：The preparation method of the yeast liquid is： Barms is activated twice on inclined-plane, accessed in shaking flask, aerobic culture 18~20 hours, yeast liquid is made.
- 4. Queensland nut polypeptide wine according to claim 2, it is characterised in that：The preparation method of the lactobacillus suspension is： Lactic acid bacteria is activated 2~3 times on inclined-plane, Anaerobic culturel 18~20 hours in shaking flask is connected to, obtains lactobacillus suspension.
Priority Applications (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN201710815556.XA CN107574068A (en) | 2017-09-12 | 2017-09-12 | A kind of Queensland nut polypeptide wine |
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| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN201710815556.XA CN107574068A (en) | 2017-09-12 | 2017-09-12 | A kind of Queensland nut polypeptide wine |
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| CN107574068A true CN107574068A (en) | 2018-01-12 |
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| CN201710815556.XA Pending CN107574068A (en) | 2017-09-12 | 2017-09-12 | A kind of Queensland nut polypeptide wine |
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Cited By (1)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN112674199A (en) * | 2020-12-09 | 2021-04-20 | 广州市金龟寿药品有限公司 | Polypeptide food preservative and preparation method thereof |
Citations (3)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN102389146A (en) * | 2011-11-21 | 2012-03-28 | 云南迪思企业集团坚果有限公司 | Macadimia nut protein beverage and processing method thereof |
| CN103421645A (en) * | 2013-08-13 | 2013-12-04 | 汾州裕源土特产品有限公司 | Walnut polypeptide liquor and production method thereof |
| CN105695270A (en) * | 2016-04-06 | 2016-06-22 | 暨南大学 | Macadamia nut wine with sleep improvement function and production method thereof |
-
2017
- 2017-09-12 CN CN201710815556.XA patent/CN107574068A/en active Pending
Patent Citations (3)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN102389146A (en) * | 2011-11-21 | 2012-03-28 | 云南迪思企业集团坚果有限公司 | Macadimia nut protein beverage and processing method thereof |
| CN103421645A (en) * | 2013-08-13 | 2013-12-04 | 汾州裕源土特产品有限公司 | Walnut polypeptide liquor and production method thereof |
| CN105695270A (en) * | 2016-04-06 | 2016-06-22 | 暨南大学 | Macadamia nut wine with sleep improvement function and production method thereof |
Non-Patent Citations (2)
| Title |
|---|
| 范晓清: "《中药美容小妙方》", 31 January 2008, 山西科学技术出版社 * |
| 郭刚军等: "液压压榨澳洲坚果粕酶解制备多肽工艺优化", 《食品科学》 * |
Cited By (1)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN112674199A (en) * | 2020-12-09 | 2021-04-20 | 广州市金龟寿药品有限公司 | Polypeptide food preservative and preparation method thereof |
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Application publication date: 20180112 |