CN112280644A - Formula and production process of liver-protecting giant salamander liver peptide wine - Google Patents
Formula and production process of liver-protecting giant salamander liver peptide wine Download PDFInfo
- Publication number
- CN112280644A CN112280644A CN202011183189.4A CN202011183189A CN112280644A CN 112280644 A CN112280644 A CN 112280644A CN 202011183189 A CN202011183189 A CN 202011183189A CN 112280644 A CN112280644 A CN 112280644A
- Authority
- CN
- China
- Prior art keywords
- liver
- giant salamander
- wine
- peptide
- protecting
- 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.)
- Withdrawn
Links
Classifications
-
- 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
- C12G3/05—Preparation of other alcoholic beverages by mixing, e.g. for preparation of liqueurs with health-improving ingredients, e.g. flavonoids, flavones, polyphenols or polysaccharides
-
- 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
Landscapes
- Organic Chemistry (AREA)
- Chemical & Material Sciences (AREA)
- Life Sciences & Earth Sciences (AREA)
- Health & Medical Sciences (AREA)
- Engineering & Computer Science (AREA)
- Zoology (AREA)
- Wood Science & Technology (AREA)
- General Health & Medical Sciences (AREA)
- Biochemistry (AREA)
- Genetics & Genomics (AREA)
- General Engineering & Computer Science (AREA)
- Bioinformatics & Cheminformatics (AREA)
- Biotechnology (AREA)
- Microbiology (AREA)
- Chemical Kinetics & Catalysis (AREA)
- Molecular Biology (AREA)
- General Chemical & Material Sciences (AREA)
- Nutrition Science (AREA)
- Coloring Foods And Improving Nutritive Qualities (AREA)
- Preparation Of Compounds By Using Micro-Organisms (AREA)
- Distillation Of Fermentation Liquor, Processing Of Alcohols, Vinegar And Beer (AREA)
Abstract
The invention discloses a formula of a liver-protecting giant salamander liver peptide wine and a production process thereof, belongs to the technical field of peptide preparation, and solves the problem that a giant salamander wine product does not have the effects of protecting and nourishing the liver, wherein the formula of the invention is prepared from the following components in parts by weight: blending the giant salamander liver peptide powder with wine liquor with the alcohol concentration of 20% -90% according to the mass ratio of 0.1% -10%, or blending the giant salamander liver peptide enzymatic hydrolysate with alcohol according to the mass ratio of 1: 9-4: 1, blending. The production process comprises the following steps: (1) crushing, cooking and carrying out enzymolysis on the liver tissue of the giant salamander to prepare a giant salamander liver peptide raw material for blending liver peptide wine; (2) placing the prepared raw materials into a centrifuge for centrifugal filtration, and removing non-enzymatic fibers and macromolecular substances; (3) mixing the filtered giant salamander liver peptide raw material with alcohol according to a required ratio; (4) and (4) putting the mixed liquor into the centrifugal machine again for filtering, and removing generated precipitate substances to obtain the finished product liquor. The product of the invention improves the detoxification ability of the liver and has the functions of protecting and nourishing the liver.
Description
Technical Field
The invention belongs to the technical field of peptide preparation, and particularly relates to a formula and a production process of a liver-protecting giant salamander liver peptide wine.
Background
Chinese giant salamanders belong to the phylum chordata, the class amphibia and the class II wild protection animals in China. The giant salamander muscle protein is rich in 18 amino acids, the essential amino acids account for 44.08 percent of the total amino acids, and the giant salamander muscle protein is high-quality animal protein rich in various amino acids. The giant salamanders cultured according to the stipulation of the ministry of agriculture can be reasonably developed as food resources, the giant salamanders are gradually cultured in large scale along with the breakthrough of key technologies such as artificial propagation, seedling culture and the like, and the problem that the giant salamander resources are more than the supply and demand is caused. Except direct eating or rough processing, the deep development of giant salamander resources is relatively less, and the development and research of active peptide products by utilizing the muscle of the giant salamander are almost none, so the development of the giant salamander industry is restricted.
At present, some giant salamander wine prepared by taking giant salamander muscle as a raw material exists in the market, although the giant salamander wine has the nutrition and flavor of the giant salamander, the giant salamander wine does not have the functions of protecting and nourishing the liver, is easy to intoxicate when being drunk more, does not have the promotion effect on the detoxification capacity of the liver, and meanwhile, the production process of the giant salamander wine has the advantages that less active substances are reserved in the giant salamander wine, the antioxidant activity of the giant salamander wine is obviously lower, and the health maintenance effect is limited.
Disclosure of Invention
The invention aims to:
in order to solve the problem that the giant salamander wine product in the prior art does not have the effects of protecting and nourishing the liver, a formula of the giant salamander liver peptide wine for protecting the liver and a production process thereof are provided.
The technical scheme adopted by the invention is as follows:
a formula of liver-protecting giant salamander liver peptide wine comprises the following components in parts by weight: blending the giant salamander liver peptide powder with wine liquor with the alcohol concentration of 20% -90% according to the mass ratio of 0.1% -10%, or blending the giant salamander liver peptide enzymatic hydrolysate with alcohol according to the mass ratio of 1: 9-4: 1, blending.
A production process of liver-protecting giant salamander liver peptide wine comprises the following steps:
(1) crushing, cooking and carrying out enzymolysis on the liver tissue of the giant salamander to prepare a giant salamander liver peptide raw material for blending liver peptide wine;
(2) putting the raw materials prepared in the step (1) into a centrifuge for centrifugal filtration, and removing fibers and macromolecular substances which can not be subjected to enzymolysis;
(3) mixing the giant salamander liver peptide raw material filtered in the step (2) with alcohol according to a required ratio;
(4) and (4) putting the wine liquid mixed in the step (3) into the centrifugal machine again for filtering, and removing generated precipitate substances to obtain the finished wine.
Further, drying the giant salamander liver peptide enzymatic hydrolysate subjected to enzymolysis in the step (1) to prepare the giant salamander liver peptide powder for blending the liver peptide wine.
Further, a spray drying method is adopted as a drying treatment method for the giant salamander liver peptide enzymatic hydrolysate.
Further, a freeze-drying method is adopted as a drying treatment method for the giant salamander liver peptide enzymatic hydrolysate.
Further, the liver histiocyte tissue fluid separated out after the cooking in the step (1) is reserved, and the tissue fluid is added into the enzymolysis fluid after the enzymolysis or the mixed liquor in the step (3).
The specific preparation process of the raw materials of the giant salamander liver peptide comprises the following steps:
firstly, artificially cultured giant salamander liver tissues are taken as raw materials, and are stirred into meat paste by a tissue mashing machine, and then the protein tissues are cured by high temperature and high pressure. The curing treatment condition is high-temperature high-pressure treatment at 121 ℃ for 10 min.
Cooling the cured material to 50 ℃, adding compound protease for enzymolysis, wherein the enzymolysis conditions are as follows: the feed liquid ratio is 1:4, the temperature is 50 ℃, the pH is natural, the enzyme adding amount is 2000-4000U/g in terms of fresh meat mass, the neutral protease in the compound enzyme ratio is 1: 1-1: 4, after enzymolysis is carried out for 4-8 h, enzyme deactivation is carried out for 15min at the temperature of 100 ℃ in boiling water, then cooling to the room temperature, centrifuging for 10-15 min at the speed of 5000-10000 r/min, and taking supernatant to obtain enzymatic hydrolysate.
And thirdly, if a blending method of directly mixing and diluting the enzymolysis liquid with alcohol is adopted, the enzymolysis liquid is directly mixed and blended, and if the giant salamander liver peptide powder is blended with the alcohol, freeze drying or spray drying is carried out on the enzymolysis liquid, so that the preservation is convenient and more active substances are retained.
In summary, due to the adoption of the technical scheme, the invention has the beneficial effects that:
according to the giant salamander liver peptide wine, the giant salamander liver peptide raw material and edible alcohol are mixed to prepare a wine product, and the wine product is discharged out of a human body by utilizing the metal combining capacity and high induction characteristic of metallothionein in the liver and heavy metal substances such as lead in the human body, so that the effects of protecting and nourishing the liver are achieved, and beneficial effects are brought to the health of a drinker.
The invention combines various blending modes, adopts various modes of directly mixing the enzymolysis liquid with alcohol, mixing the freeze-dried liver peptide powder with the wine liquid and mixing the spray-dried liver peptide powder with the wine liquid, can adapt to various production modes of large batch and small batch, can keep more active substances of the giant salamander liver peptide, ensures the antioxidant activity of the product, and is more beneficial to drinkers.
The invention adopts a method of adding and mixing the separated tissue fluid in the subsequent process, which is beneficial to the dissolution of liver peptide in alcohol, less separated insoluble substances and waste reduction, and is beneficial to the color appearance of the final product and the improvement of the product phase.
Detailed Description
In order to make the objects, technical solutions and advantages of the present invention more apparent, the present invention is further described in detail with reference to the following embodiments. It should be understood that the specific embodiments described herein are merely illustrative of the invention and are not intended to limit the invention.
A formula of liver-protecting giant salamander liver peptide wine comprises the following components in parts by weight: blending the giant salamander liver peptide powder with wine liquor with the alcohol concentration of 20% -90% according to the mass ratio of 0.1% -10%, or blending the giant salamander liver peptide enzymatic hydrolysate with alcohol according to the mass ratio of 1: 9-4: 1, blending.
A production process of liver-protecting giant salamander liver peptide wine comprises the following steps:
(1) crushing, cooking and carrying out enzymolysis on the liver tissue of the giant salamander to prepare a giant salamander liver peptide raw material for blending liver peptide wine;
(2) putting the raw materials prepared in the step (1) into a centrifuge for centrifugal filtration, and removing fibers and macromolecular substances which can not be subjected to enzymolysis;
(3) mixing the giant salamander liver peptide raw material filtered in the step (2) with alcohol according to a required ratio;
(4) and (4) putting the wine liquid mixed in the step (3) into the centrifugal machine again for filtering, and removing generated precipitate substances to obtain the finished wine.
Preferably, the giant salamander liver peptide enzymatic hydrolysate subjected to enzymatic hydrolysis in the step (1) is dried to prepare the giant salamander liver peptide powder for blending the liver peptide wine.
Preferably, the drying treatment method for the giant salamander liver peptide enzymolysis liquid adopts a spray drying method.
Preferably, the drying treatment method for the giant salamander liver peptide enzymolysis liquid adopts a freeze drying method.
Preferably, the liver histiocyte tissue fluid precipitated after the cooking in the step (1) is reserved, and the tissue fluid is added into the enzymolysis fluid after the enzymolysis or the mixed liquor in the step (3).
Example 1
According to the production process, one specific embodiment is as follows:
the method comprises the steps of taking artificially cultured giant salamander liver tissues as raw materials, cutting the artificially cultured giant salamander liver tissues into small blocks of 5 multiplied by 5cm, beating the small blocks into minced meat by a tissue mashing and stirring machine, adding purified water according to a material-liquid ratio of 1:4, stewing for 10min at the high temperature and the high pressure of 121 ℃, cooling to 50 ℃ after curing of protein tissues, naturally keeping the pH value, adding 2000U/g of complex enzyme and a proportion of 1:1 of the complex enzyme (the addition of neutral protease is 1000U/g, and the addition of bromelain is 1000U/g), placing the mixture in a 50 ℃ water bath kettle, stirring and keeping the temperature for 4h, inactivating the enzyme for 15min by boiling water (100 ℃), centrifuging for 10min by 5000r/min in a centrifugal machine, taking supernatant to obtain an enzymatic hydrolysate, filtering the enzymatic hydrolysate, mixing and blending the enzymatic hydrolysate according to a mass ratio of 1:1, and filtering and precipitating again to obtain the giant salamande.
Example 2
Taking artificially cultured giant salamander liver tissue as a raw material, cutting into small pieces of 5 x 5cm, beating into meat paste by a tissue mashing machine, adding purified water according to a material-liquid ratio of 1:4, stewing for 10min at 121 ℃ under high temperature and high pressure, cooling to 50 ℃ after the protein tissue is cured, naturally keeping the pH value, adding 3000U/g of compound protease and 1:3 of compound enzyme (adding 750U/g of neutral protease and 2250U/g of bromelain), stirring and preserving heat for 6h in a 50 ℃ water bath kettle, inactivating enzyme with boiling water (100 deg.C) for 15min, centrifuging at 8000r/min in centrifuge for 12min, collecting supernatant to obtain enzymolysis solution, freeze-drying the enzymolysis liquid to obtain giant salamander liver peptide powder, mixing the giant salamander liver peptide powder with the wine liquid in a mass ratio of 8%, adding the liver tissue liquid for blending, and filtering the precipitate to obtain a giant salamander liver peptide wine product with high active substance content.
The above description is only for the purpose of illustrating the preferred embodiments of the present invention and is not to be construed as limiting the invention, and any modifications, equivalents and improvements made within the spirit and principle of the present invention are intended to be included within the scope of the present invention.
Claims (6)
1. The formula of the liver-protecting giant salamander liver peptide wine is characterized by comprising the following components in parts by weight: blending the giant salamander liver peptide powder with wine liquor with the alcohol concentration of 20% -90% according to the mass ratio of 0.1% -10%, or blending the giant salamander liver peptide enzymatic hydrolysate with alcohol according to the mass ratio of 1: 9-4: 1, blending.
2. A production process of liver-protecting giant salamander liver peptide wine is characterized by comprising the following steps:
(1) crushing, cooking and carrying out enzymolysis on the liver tissue of the giant salamander to prepare a giant salamander liver peptide raw material for blending liver peptide wine;
(2) putting the raw materials prepared in the step (1) into a centrifuge for centrifugal filtration, and removing fibers and macromolecular substances which can not be subjected to enzymolysis;
(3) mixing the giant salamander liver peptide raw material filtered in the step (2) with alcohol according to a required ratio;
(4) and (4) putting the wine liquid mixed in the step (3) into the centrifugal machine again for filtering, and removing generated precipitate substances to obtain the finished wine.
3. The production process of the giant salamander liver peptide wine for protecting the liver according to claim 2, wherein the giant salamander liver peptide enzymolysis liquid subjected to enzymolysis in the step (1) is dried to prepare giant salamander liver peptide powder for blending the liver peptide wine.
4. The production process of the giant salamander liver peptide wine for protecting the liver according to claim 3, wherein the drying treatment method for the giant salamander liver peptide enzymolysis liquid adopts a spray drying method.
5. The production process of the giant salamander liver peptide wine for protecting the liver according to claim 3, wherein a freeze-drying method is adopted for drying the giant salamander liver peptide enzymolysis liquid.
6. The production process of the liver-protecting giant salamander liver peptide wine according to claim 2, characterized in that the liver tissue cell tissue fluid precipitated after the cooking in the step (1) is retained, and the tissue fluid is added into the enzymatic hydrolysate after the enzymolysis or the mixed wine in the step (3).
Priority Applications (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN202011183189.4A CN112280644A (en) | 2020-10-29 | 2020-10-29 | Formula and production process of liver-protecting giant salamander liver peptide wine |
Applications Claiming Priority (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN202011183189.4A CN112280644A (en) | 2020-10-29 | 2020-10-29 | Formula and production process of liver-protecting giant salamander liver peptide wine |
Publications (1)
| Publication Number | Publication Date |
|---|---|
| CN112280644A true CN112280644A (en) | 2021-01-29 |
Family
ID=74353521
Family Applications (1)
| Application Number | Title | Priority Date | Filing Date |
|---|---|---|---|
| CN202011183189.4A Withdrawn CN112280644A (en) | 2020-10-29 | 2020-10-29 | Formula and production process of liver-protecting giant salamander liver peptide wine |
Country Status (1)
| Country | Link |
|---|---|
| CN (1) | CN112280644A (en) |
Cited By (2)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN112553033A (en) * | 2020-12-11 | 2021-03-26 | 成都鲵肽生物科技有限公司 | Formula and production process of liver-protecting giant salamander liver peptide wine |
| CN115074201A (en) * | 2022-06-21 | 2022-09-20 | 陕西理工大学 | Giant salamander liver peptide wine and preparation method thereof |
-
2020
- 2020-10-29 CN CN202011183189.4A patent/CN112280644A/en not_active Withdrawn
Cited By (2)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN112553033A (en) * | 2020-12-11 | 2021-03-26 | 成都鲵肽生物科技有限公司 | Formula and production process of liver-protecting giant salamander liver peptide wine |
| CN115074201A (en) * | 2022-06-21 | 2022-09-20 | 陕西理工大学 | Giant salamander liver peptide wine and preparation method thereof |
Similar Documents
| Publication | Publication Date | Title |
|---|---|---|
| CN108244402B (en) | Protein source heavy metal removing agent suitable for mussels and preparation method thereof | |
| CN103394071B (en) | Method for producing giant salamander polypeptide powder liver protection capsules | |
| CN112280644A (en) | Formula and production process of liver-protecting giant salamander liver peptide wine | |
| CN105624249A (en) | Preparation method of aquatic protein and plant protein compound active peptide | |
| CN106962590A (en) | A kind of method for preparing edible fungus protein powder | |
| CN112553033A (en) | Formula and production process of liver-protecting giant salamander liver peptide wine | |
| CN112352871A (en) | Preparation technology of marine fish paste peptide and application of marine fish paste peptide in aquatic feed | |
| CN105077161B (en) | A kind of preparation method and application of the chicken powder rich in oligopeptides | |
| CN106912742A (en) | One kind promotes growth of meat chicken fattening feed and preparation method thereof | |
| CN111713681A (en) | Compound seasoning containing scallop meat and preparation method thereof | |
| CN104522624B (en) | A healthcare powder product of edible fungi and a preparation method thereof | |
| JP2002209552A (en) | Immunostimulating food | |
| CN111202231B (en) | Nutritional bone soup for preparing sauced beef, sauced beef and preparation method thereof | |
| CN114343143B (en) | Marine algae fermentation product and preparation method thereof | |
| CN104187712B (en) | A kind of preparation method of Chinese caterpillar fungus health powder | |
| CN107950997A (en) | Sea eel meat tartar sauce and preparation method thereof | |
| CN106307446A (en) | Method for preparing taste-active peptides of scallops | |
| CN106723083A (en) | The mode of production of honey bird's nest compounding | |
| CN106562421A (en) | Preparation method of calcium-rich spirulina and poultry egg compound polypeptide food | |
| CN104957354A (en) | Fish protein powder and preparation method thereof | |
| CN112375799A (en) | Method for improving oxidation resistance of abalone biological product | |
| CN102160594B (en) | Corbicula fluminea protein powder and preparation method thereof | |
| CN108522816A (en) | A kind of novel feed for river crab and preparation method thereof of addition marine source active peptide | |
| CN114990179B (en) | Preparation method and application of turtle egg active peptide freeze-dried powder | |
| CN107683892A (en) | A kind of preservation method of beef |
Legal Events
| Date | Code | Title | Description |
|---|---|---|---|
| PB01 | Publication | ||
| PB01 | Publication | ||
| WW01 | Invention patent application withdrawn after publication | ||
| WW01 | Invention patent application withdrawn after publication |
Application publication date: 20210129 |