CN109294794A - The preparation process of adlay active peptide health care wine - Google Patents
The preparation process of adlay active peptide health care wine Download PDFInfo
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- CN109294794A CN109294794A CN201811271892.3A CN201811271892A CN109294794A CN 109294794 A CN109294794 A CN 109294794A CN 201811271892 A CN201811271892 A CN 201811271892A CN 109294794 A CN109294794 A CN 109294794A
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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
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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
- C12G3/04—Preparation of other alcoholic beverages by mixing, e.g. for preparation of liqueurs
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- C—CHEMISTRY; METALLURGY
- C12—BIOCHEMISTRY; BEER; SPIRITS; WINE; VINEGAR; MICROBIOLOGY; ENZYMOLOGY; MUTATION OR GENETIC ENGINEERING
- C12P—FERMENTATION OR ENZYME-USING PROCESSES TO SYNTHESISE A DESIRED CHEMICAL COMPOUND OR COMPOSITION OR TO SEPARATE OPTICAL ISOMERS FROM A RACEMIC MIXTURE
- C12P21/00—Preparation of peptides or proteins
- C12P21/06—Preparation of peptides or proteins produced by the hydrolysis of a peptide bond, e.g. hydrolysate products
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Abstract
The invention discloses a kind of preparation process of adlay active peptide health care wine, which is and to add adlay Peptides liquid using Multiple-flavor liquor and adlay former wine as wine base, is obtained after hook tune and ageing；The adlay Peptides liquid is obtained using the adlay rice in adlay former wine preparation process through protease hydrolytic.The wine taste is unique, quality health, is rich in adlay polypeptide moiety, have the characteristics that it is low it is drunk spend, sober up it is fast, by consumers.The development and popularization of adlay activity peptide spirit develop with significant contribution white wine to health, comfort direction.
Description
Technical field
The present invention relates to brewing technical fields, and in particular to the preparation process of adlay active peptide health care wine.
Background technique
" health " is that birth is developed so far had one of important attribute to China white wine certainly.For many years, numerous white wine
Enterprise has carried out many positive trials in wine-making technology technological layer.Have by adding health ingredients, exploitation to white wine wine base
Both retain white wine main feature flavor, and spread bitter buckwheat but also with the assembled alcoholic drinks (alcoholic drink mixed with fruit juice) of certain specific health attribute, such as hair of strength board
Wine, the dragon and tiger wine of five-Grain Liquor, health preserving wine of Luzhou Old Cellar etc.；Have by during liquor production, to functional microbial
It is supplemented and is optimized with functional raw material, the yield of health ingredients in white wine is improved during diastatic fermentation；There are also right
Health ingredients in vinasse are studied, and by recycling to vinasse, separating-purifying is wherein beneficial to the ingredient of human health
After be then added in white wine, become the important realization means of health care wine.
Adlay be both the thick coarse cereals of functionality of Chinese tradition and integration of drinking and medicinal herbs food that health ministry is announced in the first batch it
One, it is a kind of cereal of the nutritional ingredients equilibriums such as carbohydrate, protein, fat, polysaccharide, mineral element, has good
Nutritional quality and health value are a kind of good cereal crops.
Summary of the invention
The present invention provides a kind of preparation process of adlay active peptide health care wine, by applying Modern microbiological zymotechnique
With bio-enzyme engineering technology, producing not only has unique oral sensations flavor but also has the composite fragrant adlay active peptide of healthy quality white
Wine.
The present invention is realized using such technical solution: a kind of preparation process of adlay active peptide health care wine, this is white
Wine is and to add adlay Peptides liquid using Multiple-flavor liquor and adlay former wine as wine base, is obtained after hook tune and ageing；Institute
The adlay Peptides liquid stated is obtained using the adlay rice in adlay former wine preparation process through protease hydrolytic；The composite fragrant
White wine, adlay former wine and adlay Peptides liquid volume ratio are 8~10:1~5:2~3.
Further, the Multiple-flavor liquor is using sorghum as raw material, through bubble grain, boiling, spreading for cooling plus rhizopus cartonning
Saccharification, increase temperature yeast mix and stir with grain after, carry out high temperature stack-up, then plus high temperature Daqu enter mud cellar fermentation, solid state distillation and obtain
Multiple-flavor liquor former wine.
Further, the adlay former wine is to use Job's tears seed song, pure species yeast for saccharification hair using semen coicis as raw material
Ferment agent, through obtained from semi-solid ferment, specific steps are as follows:
1) feedstock processing handles adlay raw material, including cleaning, immersion, boiling and cooling；
2) preparation of myotonin song carries out aspergillus oryzae inoculation to step 1) treated part adlay, then carries out koji-making training
It supports, room temperature is down to after culture and goes out song, obtain myotonin song；
3) Yeast Cultivation liquid will be added in fermentation in water, and myotonin song is then added, is uniformly mixed, is trained at 23~28 DEG C
It supports, reaches 14%vol or more to alcoholic strength, obtain adlay distiller's yeast；Adlay distiller's yeast is transferred to fermentor, fermentation water is added, then
The remaining adlay in step 1) is added, stirs evenly, ferments 20 days at 20-25 DEG C up to maturing fermentation wine with dregs；
4) mature fermentation liquid is pumped into plate and frame filter press and squeezed by squeezing, and resulting liquid is adlay former wine, institute
The adlay rice obtained is spare.
Further, during the feedstock processing, cleaning removes dust and impurity, soaking time 24-48h, boiling
Shi Caiyong low-pressure boiling, until it is outer hard interior soft, it is loose not rotten, without the white heart, uniformity.
Further, when the low-pressure boiling, steam pressure 0.1MPa, digestion time 30-45min.
Further, when inoculation in step 2), the inoculum concentration of aspergillus oryzae is the 0.2% of adlay weight, and inoculation temperature is
30-35℃；When koji-making culture, time 42-48h, temperature control is at 43 DEG C hereinafter, being cooled down when cooling down using air blower.
Further, in step 3) in adlay distiller's yeast preparation process, myotonin song, water and Yeast Cultivation liquid are by weight 1:
1.2-1.5:0.02 preparation, when adlay is fermented, the ratio of adlay, adlay distiller's yeast and water is 1:0.2-0.5:1.2-1.5.
Further, in step 4) when squeezing, pressure is controlled in 0.6-0.8MPa.
Further, when the specific preparation of adlay Peptides liquid, the hot water that adlay rice is added 80-90 DEG C is sized mixing, so
After protease is added, digested at 50-55 DEG C, the mash digested is squeezed, and the thick peptide liquid of adlay is obtained；It adds
The edible alcohol adjustment alcoholic strength of 95.0%vol carries out enzyme deactivation and clarification in 40.0%vol or more, successively through coarse filtration, cold sank
Adlay Peptides liquid is obtained after filter and refined filtration.
The invention further relates to the adlay active peptide health care wines being prepared using the technique.
Adlay active peptide wine of the invention is different from existing aromatic white spirit technique, feature are as follows: 1. adopt on process route
With whole grain sorghum material, through bubble grain, boiling, spreading for cooling, adds rhizopus cartonning saccharification, increase temperature yeast and mix and stir with after grain, carry out height
Temperature accumulation, then plus high temperature Daqu enter mud cellar fermentation, solid state distillation and Multiple-flavor liquor former wine；2. being original with semen coicis
Material, Job's tears seed is bent, pure species yeast is saccharifying ferment, and adlay former wine is obtained through semi-solid ferment；3. the white warp of myotonin Egg preserved in wine
Protease hydrolytic obtains Peptides liquid；4. it is living that adlay former wine, Peptides liquid, Multiple-flavor liquor are combined, hook tune, ageing obtain adlay
Property peptide wine.
Adlay active peptide health care wine unique flavor that the present invention obtains, quality health, are rich in adlay polypeptide moiety, have
Low drunk degree, fast feature of sobering up, by consumers.The development and popularization of adlay activity peptide spirit, to white wine to health
Property, comfort direction are developed with significant contribution.
Detailed description of the invention
Fig. 1 is integrated artistic flow chart of the invention.
Fig. 2 is myotonin song fabrication processing figure.
Fig. 3 is adlay zymotechnique flow chart.
Fig. 4 is the preparation technology flow chart of adlay Peptides liquid.
Specific embodiment
The present invention is described in more detail below with reference to embodiment.
The preparation process of adlay active peptide health care wine, as shown in Figure 1, the white wine is former with Multiple-flavor liquor and adlay
Wine is wine base, and adds adlay Peptides liquid, Multiple-flavor liquor: adlay former wine: adlay Peptides liquid volume ratio is 8~10:1
~5:2~3 fill altar and seal shady place ageing 40~60 days, can obtain adlay active peptide health care wine after mixing；The adlay
Peptides liquid is obtained using the adlay rice in adlay former wine preparation process through protease hydrolytic.Adlay active peptide health care wine acid
Ester eurythmy, mouthfeel is soft, and functional component adlay polypeptide is full of nutrition up to 50mg/L or more.
The Multiple-flavor liquor is to be saccharified using whole grain sorghum as raw material through bubble grain, boiling, spreading for cooling plus rhizopus cartonning,
Increase temperature yeast mix and stir with grain after, carry out high temperature stack-up, then plus high temperature Daqu enter mud cellar fermentation, solid state fermentation distill and must answer
Blending type white spirit original wine.Due to production technology by Chinese yeast saccharification, high temperature stack-up, mud cellar fermentation three kinds of different flavors peculiar technique
Be fused together, the compound fragrant ingredient that the former wine produced has nature quiet and tastefully laid out, through taste former wine fall degree wine: color it is clear it is bright,
Chen Xiang is quiet and tastefully laid out, mellow exquisiteness, fragrance harmony, sweet and clean, long times of aftertaste, unique flavor.The Multiple-flavor liquor produces at present
Technique has obtained national inventing patent, patent No. ZL201210251773.8.
The preparation of adlay former wine
1. raw material
1.1 raw materials are selected
Adlay used by this project, it is desirable that fresh, dry, full grains, without mildew, without insect pest；Its protein content
12%~17%, much higher than cereal such as rice；Amino acid content is very close with human body, and essential amino acid content is rich
Richness is easy to be absorbed by human body；Peptide is the product that adlay albumen is hydrolyzed through protease part, studies have shown that adlay alcohol soluble protein
Source small-molecular peptides have significant inside and outside antihypertensive effect, and can promote mouse spleen lymphocyte proliferation, to influence body
Immune response ability.
1.2 feedstock processing
The present invention uses ripe grain koji-making, zymotechnique, and the treatment process of raw material adlay includes cleaning, immersion, boiling, cooling
Deng.
(1) it cleans
It is first cleaned with clear water, removes dust, impurity.Cleaning method: adlay is put into rice dipping tank, and injected clear water is extremely
It is higher by material 10cm, compressed air stirring 5min is passed through, bleeds off rice steeping water.Repeated washing is twice.
(2) it impregnates
Injected clear water impregnates, soaking time 24-48h, requires to be adjusted with specific reference to season, water temperature, boiling gelatinization.
(3) boiling, cooling
Rice steeping water is exhausted, then adlay is transferred to digester and carries out low-pressure boiling by draining 30min, control steam pressure is
0.1MPa, digestion time 30-45min.Raw material after boiling cools through cooling conveyor.
Steamed myotonin requirement is outer hard interior soft, loose not rotten, without the white heart, uniformity.
2. koji-making
2.1 koji
Use the aspergillus oryzae of purified screening for koji.Bacterial strain screening is from yellow rice wine wheat starter.
Aspergillus oryzae is aerobic fungi, and taxology belongs to Deuteromycotina, aspergillus, is China's traditional fermentation food paste
The production strain of oil and drinks, can secrete a large amount of hydrolases, mainly include proteolytic enzyme (protease, peptase, glutamy
Amine enzyme) and carbohydrate hydrolase (amylase, glucuroide, invertase, plant hydrolyzed-enzyme).
2.2 koji-making processes
The present invention uses myotonin song for saccharifying ferment, and preparation process flow is as shown in Fig. 2, specifically include
(1) it is inoculated with
Bent by the 0.2% access rice sort of quyi of koji-making myotonin weight, when inoculation, requires to stir evenly, and inoculation temperature control exists
30-35 DEG C, inoculation, which finishes, to be immediately fed into bent room and carries out accumulation culture.
(2) koji-making culture
By the accumulation culture of 14-20h or so, product temperature rises to 38-40 DEG C, and Jiang Qudui is spread out, rubs broken caking materials with the hands simultaneously
Pave, about rise to 38 DEG C through 4-6h product temperature, temperature three times, is dropped to 34-35 DEG C and paved by stirring, after 4-6h product temperature again on
38 DEG C are raised to, is stirred for three times, making product temperature drop to 36 DEG C and paving, pays attention to controlling the temperature and humidity in bent room, general control
The temperature in bent room is at 28-32 DEG C, and humid control is 90% or so.After so turning over song 3 times, stationary culture is during which warm up to going out song
Degree highest can rise to 43 DEG C.
(3) go out song
The culture of 42-48h is approximately passed through, song culture terminates, and with air blower by bent temperature drop to room temperature, then goes out song.Finished product
Bent white in appearance, has a small amount of yellow spore, there is apparent Qu Xiang, and bent moisture general control is in 22-28% out.
3. fermentation
3.1 zymotechnique processes
Adlay former wine preparation process flow is as shown in Figure 3.
3.2 fermentation operation main points
(1) adlay former wine fermentation materials weight ratio
Adlay: adlay distiller's yeast: water=1:0.2-0.5:1.2-1.5.
(2) production of adlay distiller's yeast
According to myotonin song: water: Yeast Cultivation liquid=1:1.2-1.5:0.02 ratio is first added water, ferment is then added
Female culture solution adds myotonin song, stirs evenly, and temperature is controlled at 25 DEG C or so, cultivates 4-6 days, reaches to alcoholic strength
14%vol or more, distiller's yeast culture are mature.
Yeast Cultivation liquid is that purebred Japanese liquor yeast is first activated through test tube, then triangular flask activation obtains.
(3) it ferments
Distiller's yeast is transferred to fermentor, the fermentation water of accurate measurement is then added, adds through boiling, the heart of a lotus seed after cooling
Benevolence stirs evenly, and controls 20-25 DEG C of temperature, fermentation 20 days up to maturing fermentation wine with dregs.Pay attention to controlling temperature in fermentation process,
Living contaminants are prevented, karusen need to suitably be stirred early period.
(4) it squeezes
Mature fermentation liquid is pumped into plate and frame filter press to squeeze, pressure control is in 0.6-0.8MPa, until without obvious
Until liquid flows out, adlay rice is unloaded in time；Resulting filtrate is adlay former wine.
The preparation of adlay Peptides liquid
Digest material
Adlay rice: adlay rice is the by-product of adlay fermentation, and protein content has certain utilization 37% or so
Value.
Protease: by the preliminary screening of protease, determine that optimum protein enzyme is alkali protease, by single factor test and just
Experiment is handed over, determines that the optimum hydrolysising condition of alkali protease: concentration of substrate 6%, enzyme additive amount are 1200U/g, hydrolysis pH value is
8.5, hydrolysis temperature is 55 DEG C, hydrolysis time 6h.Under this hydrolysising condition, polypeptide yield 68.12%, dissolved nitrogen index is
94.02%, degree of hydrolysis 22.05%.
The preparation process flow of adlay Peptides liquid is as shown in figure 4, specifically enzymatic hydrolysis key points for operation are as follows:
(1) it sizes mixing
80-90 DEG C of heat is added into adlay rice for the ratio for being 1:1.5-2 according to adlay rice and the weight ratio of water
Water, and stir evenly.
By mixing rice with high-temperature-hot-water, make adlay albumen, the microprotein denaturation of rice remnants, while can be with
By eliminating or mitigating the inhibiting effect of protease inhibitor in adlay rice, so as to improve its hydrolysis result.
(2) it digests
According to 1% ratio of adlay rice weight, protease, controlled enzymatic hydrolysis temperature 50- are added into adlay rice liquid
55 DEG C, enzymolysis time controls the variation that pH is paid close attention in 3h, the stirring of enzymolysis process intermittent, enzymolysis process, adopts when necessary
PH is adjusted with the sodium hydroxide of food-grade, pH is made to be adjusted to the optimum condition of enzyme used.
(3) it squeezes
The mash digested is pumped into plate and frame filter press to squeeze, pressure is controlled in 0.6-0.8MPa, until without obvious liquid
Until body flows out, squeezing out the Peptides liquid come is the thick peptide liquid of adlay.
(4) enzyme deactivation, clarification
The edible alcohol of 95.0%vol is added into the thick peptide liquid of gained adlay, adjustment alcoholic strength is more than or equal to 40.0%
Vol accelerates thick peptide liquid to clarify with the activity of destructive enzyme.
(5) coarse filtration
Draw the thick peptide liquid of a small amount of supernatant to diatomite blending tank, diatomite is added according to the ratio of 1-3 ‰ and is precoated, directly
It is not leaked out to diatomite, until showing clear liquid, the circulating filtration time about 15 minutes, precoating, which finishes, carried out formal mistake
It filters, feed pressure and discharge pressure is adjusted in formal filter process, make pressure control no more than 0.4MPa, and pointer is without obvious past
Physical pendulum is dynamic, and filtered filtrate enters refrigerated cylinder storage.
(6) cold heavy filtering
- 5 DEG C of cryogenic temperature of control, holds time for 24 hours, is during which suitably stirred, and accelerates insoluble particles to be formed biggish
Sediment.
(7) refined filtration
Refined filtration is filtered using film, and the aperture of film selects 0.45 μm, and the pressure of membrane filter system is paid close attention in filter process,
When pressure is greater than 0.4MPa, filter core is backwashed or replaced in time to filter core.The filtrate being obtained by filtration is adlay Peptides
Liquid.
Embodiment 1:
When adlay active peptide health care wine hook tune, each material rate Multiple-flavor liquor: adlay former wine: adlay Peptides liquid
Volume ratio is 8:1:2, and altar is filled after mixing and is sealed shady place ageing 40 days, adlay active peptide health care wine can be obtained.
Embodiment 2:
When adlay active peptide health care wine hook tune, each material rate Multiple-flavor liquor: adlay former wine: adlay Peptides liquid
Volume ratio is 10:5:3, and altar is filled after mixing and is sealed shady place ageing 60 days, adlay active peptide health care wine can be obtained.
Embodiment 3:
When adlay active peptide health care wine hook tune, each material rate Multiple-flavor liquor: adlay former wine: adlay Peptides liquid
Volume ratio is 9:3:2, and altar is filled after mixing and is sealed shady place ageing 50 days, adlay active peptide health care wine can be obtained.
Embodiment 4:
When adlay active peptide health care wine hook tune, each material rate Multiple-flavor liquor: adlay former wine: adlay Peptides liquid
Volume ratio is 10:3:2, and altar is filled after mixing and is sealed shady place ageing 45 days, adlay active peptide health care wine can be obtained.
Embodiment 5:
When adlay active peptide health care wine hook tune, each material rate Multiple-flavor liquor: adlay former wine: adlay Peptides liquid
Volume ratio is 9:4:2, and altar is filled after mixing and is sealed shady place ageing 55 days, adlay active peptide health care wine can be obtained.Embodiment 6:
When adlay active peptide health care wine hook tune, each material rate Multiple-flavor liquor: adlay former wine: adlay Peptides liquid
Volume ratio is 8:5:3, and altar is filled after mixing and is sealed shady place ageing 60 days, adlay active peptide health care wine can be obtained.
The wine body of adlay active peptide health care wine is analyzed:
1, sense organ flavor
It is identified through sensory evaluation, micro- yellow, transparent, the no precipitating in adlay active peptide wine and women-sensual pursuits pool, no suspended substance has pure, association
It adjusts, comfortable compound fragrance, entrance is pure and sweet, soft, fresh refreshing coordination, pleasant impression long, has this product individual style.
From flavor composition, adlay active peptide wine mainly has both the raw material perfume, rice koji fermentation and wine base of myotonin itself
The fresh tasty and refreshing sense that the aroma of imparting, the Chen Xiang of Tao Tan storage and protease hydrolytic peptide liquid assign.Simultaneously as in adlay egg
White enzyme enzymolysis process later period, part of polypeptide are further hydrolyzed to amino acid, occur under high temperature environment with rice residual reducing sugar
Maillard reaction, to assign wine body portion paste flavor quiet and tastefully laid out flavor.Above-mentioned fragrance composite coordination is established for the formation of its typical style
Basis is determined.
2, physical and chemical index
Adlay active peptide wine finished wine part physical and chemical index is as shown in table 1:
1 adlay active peptide wine physical and chemical index of table
The above embodiments are only the preferred technical solution of the present invention, and are not construed as limitation of the invention, this hair
Bright protection scope should be with the technical solution of claim record, technical characteristic in the technical solution recorded including claim
Equivalents are protection scope.Equivalent replacement i.e. within this range is improved, also within protection scope of the present invention.
Claims (10)
1. the preparation process of adlay active peptide health care wine, it is characterised in that: the white wine is former with Multiple-flavor liquor and adlay
Wine is wine base, and adds adlay Peptides liquid, is obtained after hook tune and ageing；The adlay Peptides liquid is former using adlay
Adlay rice in wine preparation process is obtained through protease hydrolytic；The Multiple-flavor liquor, adlay former wine and adlay Peptides
Liquid volume ratio is 8 ~ 10:1 ~ 5:2 ~ 3.
2. technique according to claim 1, it is characterised in that: the Multiple-flavor liquor is using sorghum as raw material, through steeping
Grain, boiling, spreading for cooling, plus rhizopus cartonning saccharification, increase temperature yeast mix and stir with grain after, carry out high temperature stack-up, then plus high temperature it is big
Song enter mud cellar fermentation, solid state distillation and Multiple-flavor liquor former wine.
3. technique according to claim 1, it is characterised in that: the adlay former wine is using semen coicis as raw material, using the heart of a lotus seed
Seed of Jobs tears is bent, pure species yeast is saccharifying ferment, through obtained from semi-solid ferment, specific steps are as follows:
1) feedstock processing handles adlay raw material, including cleaning, immersion, boiling and cooling；
2) preparation of myotonin song carries out aspergillus oryzae inoculation to step 1) treated part adlay, then carries out koji-making culture, training
It is down to room temperature after supporting and goes out song, obtains myotonin song；
3) Yeast Cultivation liquid will be added in fermentation in water, and myotonin song is then added, is uniformly mixed, is cultivated at 23 ~ 28 DEG C,
Reach 14%vol or more to alcoholic strength, obtains adlay distiller's yeast；Adlay distiller's yeast is transferred to fermentor, fermentation water is added, adds
Remaining adlay in step 1), stirs evenly, and ferments 20 days at 20-25 DEG C up to maturing fermentation wine with dregs；
4) mature fermentation liquid is pumped into plate and frame filter press and squeezed by squeezing, and resulting liquid is adlay former wine, resulting
Adlay rice is spare.
4. technique according to claim 3, it is characterised in that: during the feedstock processing, cleaning is except dust and miscellaneous
Matter, soaking time 24-48h use low-pressure boiling when boiling, until it is outer it is hard in it is soft, it is loose not rotten, without the white heart, uniformity.
5. technique according to claim 4, it is characterised in that: when the low-pressure boiling, steam pressure 0.1MPa, boiling
Time 30-45min.
6. technique according to claim 3, it is characterised in that: when inoculation in step 2, the inoculum concentration of aspergillus oryzae is the heart of a lotus seed
The 0.2% of benevolence weight, inoculation temperature are 30-35 DEG C；When koji-making culture, time 42-48h, temperature control is at 43 DEG C hereinafter, drop
Cooled down when warm using air blower.
7. technique according to claim 3, it is characterised in that: in step 3) in adlay distiller's yeast preparation process, myotonin song,
Water and Yeast Cultivation liquid are prepared by weight 1:1.2-1.5:0.02, and when adlay is fermented, the ratio of adlay, adlay distiller's yeast and water is
1:0.2-0.5:1.2-1.5。
8. technique according to claim 3, it is characterised in that: when squeezing in step 4), pressure is controlled in 0.6-0.8MPa.
9. technique according to claim 1, it is characterised in that: when the specific preparation of adlay Peptides liquid, by adlay rice
80-90 DEG C of hot water is added to size mixing, protease is then added, is digested at 50-55 DEG C, the mash digested is squeezed,
Obtain the thick peptide liquid of adlay；The edible alcohol adjustment alcoholic strength for adding 95.0%vol carries out enzyme deactivation and clear in 40.0%vol or more
Clearly, adlay Peptides liquid successively is obtained after coarse filtration, cold heavy filtering and refined filtration.
10. the adlay active peptide health care wine being prepared using technique described in any one of claim 1-9.
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Application publication date: 20190201 |