CN107739676A - A kind of passion fruit polypeptide wine - Google Patents
A kind of passion fruit polypeptide wine Download PDFInfo
- Publication number
- CN107739676A CN107739676A CN201710815558.9A CN201710815558A CN107739676A CN 107739676 A CN107739676 A CN 107739676A CN 201710815558 A CN201710815558 A CN 201710815558A CN 107739676 A CN107739676 A CN 107739676A
- Authority
- CN
- China
- Prior art keywords
- parts
- passion fruit
- rice
- polypeptide wine
- horseshoe
- Prior art date
- Legal status (The legal status is an assumption and is not a legal conclusion. Google has not performed a legal analysis and makes no representation as to the accuracy of the status listed.)
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Classifications
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- C—CHEMISTRY; METALLURGY
- C12—BIOCHEMISTRY; BEER; SPIRITS; WINE; VINEGAR; MICROBIOLOGY; ENZYMOLOGY; MUTATION OR GENETIC ENGINEERING
- C12G—WINE; PREPARATION THEREOF; ALCOHOLIC BEVERAGES; PREPARATION OF ALCOHOLIC BEVERAGES NOT PROVIDED FOR IN SUBCLASSES C12C OR C12H
- C12G3/00—Preparation of other alcoholic beverages
- C12G3/02—Preparation of other alcoholic beverages by fermentation
Abstract
The invention discloses a kind of passion fruit polypeptide wine.The passion fruit polypeptide wine of the present invention is made up of the raw material of following quality proportioning：5 15 parts of the Queensland nut dregs of rice, 10 40 parts of passion fruit, 2 10 parts of pineapple, 13 parts of horseshoe, 0.5 2 parts of salt, 13 parts of brown sugar.The present invention, as primary raw material, is made using the Queensland nut dregs of rice of gained, passion fruit, horseshoe, pineapple after extracting oil through anaerobism liquid state fermentation.The present invention makes full use of the Queensland nut dregs of rice after oil expression, the protein and peptide nutritional ingredient wherein retained by digesting release, the Queensland nut oil expression leftover bits and pieces nut dregs of rice is reasonably and effectively used；Add fruit raw material so that be rich in fruity and tartaric acid in aroma, with whet the appetite, help digestion, invigorating the spleen and other effects.
Description
Technical field
The present invention relates to food processing field, and in particular to a kind of passion fruit 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 passion fruit polypeptide wine is provided.
The present invention adopts the following technical scheme that：A kind of passion fruit polypeptide wine, is made up of the raw material of following quality proportioning：Australia
Nut dregs of rice 5-15 parts, passion fruit 10-40 parts, horseshoe 1-3 parts, pineapple 2-10 parts, salt 0.5-2 parts, brown sugar 1-3 parts.
Preferably, it is made up of the raw material of following quality proportioning：10 parts of the Queensland nut dregs of rice, 24 parts of passion fruit, 2 parts of horseshoe, spinach
6 parts of trailing plants, 1 part of salt, 7 parts of brown sugar.
It is further preferred that it is made up of the raw material of following quality proportioning：12 parts of the Queensland nut dregs of rice, 36 parts of passion fruit, horseshoe 3
Part, 4 parts of pineapple, 0.5 part of salt, 4.5 parts of brown sugar.
Described passion fruit polypeptide wine its preparation method uses following steps：
（1）The Queensland nut dregs of rice obtain 100-200 targeted fine powders through crushing, sieve, and add the pure water of 4 times of quality, grinding into slurry,
Add stock quality 0.5-0.1% protease to be digested, obtain enzymolysis liquid；
（2）By passion fruit, horseshoe, pineapple peeling, take pulp, add the water of 2-3 times of quality, mashing, obtain pulp；
（3）Enzymolysis liquid, pulp, salt, brown sugar are well mixed, homogenate, are sterilized 15 minutes under the conditions of 121 DEG C, obtain sterilized solution；
（4）When liquid temperature degree subject to sterilization is down to 30 DEG C, under aseptic technique, the saccharomycete of access sterilized solution cumulative volume 1%~3%
Liquid anaerobic fermentation 6~8 days at ambient temperature；It is filtered after the completion of anaerobic fermentation, passion fruit polypeptide wine is made.
Step（1）It is described add protease hydrolyzed condition be：Neutral proteinase is added, digests pH 7.5-8.5, enzymolysis
55-60 DEG C of temperature, enzymolysis time 0.5-1 hours.
Step（3）The homogenate is that homogenizer is homogenized 2 times under 22MPa.
Step（4）The yeast liquid is to activate barms on inclined-plane twice, is accessed in shaking flask, dark place vibrates
Oxygen culture is made for 24 hours.
The present invention is so that the Queensland nut dregs of rice of gained, passion fruit, horseshoe, pineapple is primary raw materials after extracting oil, first through aspergillus oryzae
Aerobic solid-state fermentation is carried out, then is made through saccharomycete through anaerobism liquid state fermentation.The present invention makes full use of Australia after oil expression hard
The fruit dregs of rice, the protein and peptide nutritional ingredient wherein retained by digesting release, obtain the Queensland nut oil expression leftover bits and pieces nut dregs of rice
It is rationally effective to utilize；Add fruit raw material so that be rich in fruity and tartaric acid in aroma, with whet the appetite, help digestion, the work(such as invigorating the spleen
Effect.
Embodiment
With reference to embodiment, the present invention will be further described.
Embodiment 1 is prepared the passion fruit polypeptide wine of the present invention by the raw material of following quality proportioning：10 parts of the Queensland nut dregs of rice,
24 parts of passion fruit, 2 parts of horseshoe, 6 parts of pineapple, 1 part of salt, 3 parts of brown sugar.Preparation method uses following steps：
（1）The Queensland nut dregs of rice obtain 200 targeted fine powders, add the pure water of 4 times of quality, grinding adds into slurry through crushing, sieving
The neutral proteinase of stock quality 0.1%, digested 1 hour at pH 7.5-8.5,55-60 DEG C, obtain enzymolysis liquid；
（2）Passion fruit, horseshoe are cleaned, stripping and slicing,；Passion fruit block, horseshoe block, pineapple mixing, add the water of 3 times of quality, are beaten,
Obtain pulp；
（3）Enzymolysis liquid, pulp, salt, brown sugar are well mixed, homogenizer is homogenized 2 times under 22MPa, then under the conditions of 121 DEG C
Sterilizing 15 minutes, obtains sterilized solution；
（4）Barms is activated twice on inclined-plane, accessed in shaking flask, dark place vibration 24 hours obtained saccharomycete of aerobic culture
Liquid；When liquid temperature degree subject to sterilization is down to 30 DEG C, under aseptic technique, the yeast liquid of access sterilized solution cumulative volume 1% is in room temperature
Under the conditions of anaerobic fermentation 6 days；It is filtered after the completion of anaerobic fermentation, passion fruit polypeptide wine is made.
Embodiment 2 is prepared the passion fruit polypeptide wine of the present invention by the raw material of following quality proportioning：12 parts of the Queensland nut dregs of rice,
36 parts of passion fruit, 3 parts of horseshoe, 4 parts of pineapple, 0.5 part of salt, 2 parts of brown sugar；Preparation method uses following steps：
（1）The Queensland nut dregs of rice obtain 100 targeted fine powders, add the pure water of 4 times of quality, grinding adds into slurry through crushing, sieving
The neutral proteinase of stock quality 0.1%, digested 0.5 hour at pH 7.5-8.5,55-60 DEG C, obtain enzymolysis liquid；
（2）Passion fruit, horseshoe are cleaned, stripping and slicing,；Passion fruit block, horseshoe block, pineapple mixing, add the water of 2 times of quality, are beaten,
Obtain pulp；
（3）Enzymolysis liquid, pulp, salt, brown sugar are well mixed, homogenizer is homogenized 2 times under 22MPa, then under the conditions of 121 DEG C
Sterilizing 15 minutes, obtains sterilized solution；
（4）Barms is activated twice on inclined-plane, accessed in shaking flask, dark place vibration 24 hours obtained saccharomycete of aerobic culture
Liquid；When liquid temperature degree subject to sterilization is down to 30 DEG C, under aseptic technique, the yeast liquid of access sterilized solution cumulative volume 3% is in room temperature
Under the conditions of anaerobic fermentation 8 days；It is filtered after the completion of anaerobic fermentation, passion fruit polypeptide wine is made.
Claims (7)
- A kind of 1. passion fruit polypeptide wine, it is characterised in that：It is made up of the raw material of following quality proportioning：Queensland nut dregs of rice 5-15 parts, Passion fruit 10-40 parts, horseshoe 1-3 parts, pineapple 2-10 parts, salt 0.5-2 parts, brown sugar 1-3 parts.
- 2. passion fruit polypeptide wine according to claim 1, it is characterised in that：It is made up of the raw material of following quality proportioning：Australia 10 parts of the continent nut dregs of rice, 24 parts of passion fruit, 2 parts of horseshoe, 6 parts of pineapple, 1 part of salt, 7 parts of brown sugar.
- 3. passion fruit polypeptide wine according to claim 1, it is characterised in that：It is made up of the raw material of following quality proportioning：Australia 12 parts of the continent nut dregs of rice, 36 parts of passion fruit, 3 parts of horseshoe, 4 parts of pineapple, 0.5 part of salt, 4.5 parts of brown sugar.
- 4. the passion fruit polypeptide wine according to any one of claim 1-3, it is characterised in that：Its preparation method is using as follows Step：（1）The Queensland nut dregs of rice obtain 100-200 targeted fine powders through crushing, sieve, and add the pure water of 4 times of quality, grinding into slurry, The protease for adding stock quality 0.5-0.1% is digested, and obtains enzymolysis liquid；（2）By passion fruit, horseshoe, pineapple peeling, take pulp, add the water of 2-3 times of quality, mashing, obtain pulp；（3）Enzymolysis liquid, pulp, salt, brown sugar are well mixed, homogenate, are sterilized 15 minutes under the conditions of 121 DEG C, obtain sterilized solution；（4）When liquid temperature degree subject to sterilization is down to 30 DEG C, under aseptic technique, the saccharomycete of access sterilized solution cumulative volume 1%~3% Liquid anaerobic fermentation 6~8 days at ambient temperature；It is filtered after the completion of anaerobic fermentation, passion fruit polypeptide wine is made.
- 5. passion fruit polypeptide wine according to claim 4, it is characterised in that：Step（1）The addition protease hydrolyzed Condition is：Neutral proteinase is added, digests pH 7.5-8.5,55-60 DEG C of hydrolysis temperature, enzymolysis time 0.5-1 hours.
- 6. passion fruit polypeptide wine according to claim 4, it is characterised in that：Step（3）The homogenate is equal under 22MPa Matter machine is homogenized 2 times.
- 7. passion fruit polypeptide wine according to claim 4, it is characterised in that：Step（4）The yeast liquid is by yeast Strain activates twice on inclined-plane, accesses in shaking flask, and vibration aerobic culture in dark place is made for 24 hours.
Priority Applications (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN201710815558.9A CN107739676A (en) | 2017-09-12 | 2017-09-12 | A kind of passion fruit polypeptide wine |
Applications Claiming Priority (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN201710815558.9A CN107739676A (en) | 2017-09-12 | 2017-09-12 | A kind of passion fruit polypeptide wine |
Publications (1)
| Publication Number | Publication Date |
|---|---|
| CN107739676A true CN107739676A (en) | 2018-02-27 |
Family
ID=61235574
Family Applications (1)
| Application Number | Title | Priority Date | Filing Date |
|---|---|---|---|
| CN201710815558.9A Pending CN107739676A (en) | 2017-09-12 | 2017-09-12 | A kind of passion fruit polypeptide wine |
Country Status (1)
| Country | Link |
|---|---|
| CN (1) | CN107739676A (en) |
Citations (4)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN102120949A (en) * | 2010-01-08 | 2011-07-13 | 张国君 | Nutrient nut wine |
| CN105368641A (en) * | 2015-12-15 | 2016-03-02 | 贵州大学 | Production method for preparing walnut kbac with assistance of enzyme method |
| US20160348047A1 (en) * | 2014-02-04 | 2016-12-01 | Chr. Hansen A/S | Production of cider with pichia kluyveri yeast |
| CN106434117A (en) * | 2016-09-30 | 2017-02-22 | 曾钊盛 | Preparation method of passion fruit wine having strong aroma |
-
2017
- 2017-09-12 CN CN201710815558.9A patent/CN107739676A/en active Pending
Patent Citations (4)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN102120949A (en) * | 2010-01-08 | 2011-07-13 | 张国君 | Nutrient nut wine |
| US20160348047A1 (en) * | 2014-02-04 | 2016-12-01 | Chr. Hansen A/S | Production of cider with pichia kluyveri yeast |
| CN105368641A (en) * | 2015-12-15 | 2016-03-02 | 贵州大学 | Production method for preparing walnut kbac with assistance of enzyme method |
| CN106434117A (en) * | 2016-09-30 | 2017-02-22 | 曾钊盛 | Preparation method of passion fruit wine having strong aroma |
Non-Patent Citations (3)
| Title |
|---|
| 刘建章主编: "《中国旅游文化》", 31 October 2010, 西北工业大学出版社 * |
| 王家东等主编: "《酒类生产技术》", 30 November 2014, 重庆大学出版社 * |
| 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》 * |
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| PB01 | Publication | ||
| PB01 | Publication | ||
| SE01 | Entry into force of request for substantive examination | ||
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Application publication date: 20180227 |