CN114717071A - Preparation device and preparation method of special active polypeptide yellow wine - Google Patents
Preparation device and preparation method of special active polypeptide yellow wine Download PDFInfo
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- CN114717071A CN114717071A CN202210433605.4A CN202210433605A CN114717071A CN 114717071 A CN114717071 A CN 114717071A CN 202210433605 A CN202210433605 A CN 202210433605A CN 114717071 A CN114717071 A CN 114717071A
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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
- C12G3/021—Preparation of other alcoholic beverages by fermentation of botanical family Poaceae, e.g. wheat, millet, sorghum, barley, rye, or corn
- C12G3/022—Preparation of other alcoholic beverages by fermentation of botanical family Poaceae, e.g. wheat, millet, sorghum, barley, rye, or corn of botanical genus Oryza, e.g. rice
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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
- C12G3/021—Preparation of other alcoholic beverages by fermentation of botanical family Poaceae, e.g. wheat, millet, sorghum, barley, rye, or corn
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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
- C12G3/026—Preparation of other alcoholic beverages by fermentation with health-improving ingredients, e.g. flavonoids, flavones, polyphenols or polysaccharides, added before or during the fermentation stage; with flavouring ingredients added before or during the fermentation stage
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- C—CHEMISTRY; METALLURGY
- C12—BIOCHEMISTRY; BEER; SPIRITS; WINE; VINEGAR; MICROBIOLOGY; ENZYMOLOGY; MUTATION OR GENETIC ENGINEERING
- C12H—PASTEURISATION, STERILISATION, PRESERVATION, PURIFICATION, CLARIFICATION OR AGEING OF ALCOHOLIC BEVERAGES; METHODS FOR ALTERING THE ALCOHOL CONTENT OF FERMENTED SOLUTIONS OR ALCOHOLIC BEVERAGES
- C12H1/00—Pasteurisation, sterilisation, preservation, purification, clarification, or ageing of alcoholic beverages
- C12H1/02—Pasteurisation, sterilisation, preservation, purification, clarification, or ageing of alcoholic beverages combined with removal of precipitate or added materials, e.g. adsorption material
- C12H1/06—Precipitation by physical means, e.g. by irradiation, vibrations
- C12H1/063—Separation by filtration
-
- C—CHEMISTRY; METALLURGY
- C12—BIOCHEMISTRY; BEER; SPIRITS; WINE; VINEGAR; MICROBIOLOGY; ENZYMOLOGY; MUTATION OR GENETIC ENGINEERING
- C12H—PASTEURISATION, STERILISATION, PRESERVATION, PURIFICATION, CLARIFICATION OR AGEING OF ALCOHOLIC BEVERAGES; METHODS FOR ALTERING THE ALCOHOL CONTENT OF FERMENTED SOLUTIONS OR ALCOHOLIC BEVERAGES
- C12H1/00—Pasteurisation, sterilisation, preservation, purification, clarification, or ageing of alcoholic beverages
- C12H1/02—Pasteurisation, sterilisation, preservation, purification, clarification, or ageing of alcoholic beverages combined with removal of precipitate or added materials, e.g. adsorption material
- C12H1/06—Precipitation by physical means, e.g. by irradiation, vibrations
- C12H1/08—Precipitation by physical means, e.g. by irradiation, vibrations by heating
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- F—MECHANICAL ENGINEERING; LIGHTING; HEATING; WEAPONS; BLASTING
- F26—DRYING
- F26B—DRYING SOLID MATERIALS OR OBJECTS BY REMOVING LIQUID THEREFROM
- F26B17/00—Machines or apparatus for drying materials in loose, plastic, or fluidised form, e.g. granules, staple fibres, with progressive movement
- F26B17/18—Machines or apparatus for drying materials in loose, plastic, or fluidised form, e.g. granules, staple fibres, with progressive movement with movement performed by rotating helical blades or other rotary conveyors which may be heated moving materials in stationary chambers, e.g. troughs
- F26B17/20—Machines or apparatus for drying materials in loose, plastic, or fluidised form, e.g. granules, staple fibres, with progressive movement with movement performed by rotating helical blades or other rotary conveyors which may be heated moving materials in stationary chambers, e.g. troughs the axis of rotation being horizontal or slightly inclined
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- F—MECHANICAL ENGINEERING; LIGHTING; HEATING; WEAPONS; BLASTING
- F26—DRYING
- F26B—DRYING SOLID MATERIALS OR OBJECTS BY REMOVING LIQUID THEREFROM
- F26B21/00—Arrangements or duct systems, e.g. in combination with pallet boxes, for supplying and controlling air or gases for drying solid materials or objects
- F26B21/003—Supply-air or gas filters
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- F—MECHANICAL ENGINEERING; LIGHTING; HEATING; WEAPONS; BLASTING
- F26—DRYING
- F26B—DRYING SOLID MATERIALS OR OBJECTS BY REMOVING LIQUID THEREFROM
- F26B21/00—Arrangements or duct systems, e.g. in combination with pallet boxes, for supplying and controlling air or gases for drying solid materials or objects
- F26B21/004—Nozzle assemblies; Air knives; Air distributors; Blow boxes
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- F—MECHANICAL ENGINEERING; LIGHTING; HEATING; WEAPONS; BLASTING
- F26—DRYING
- F26B—DRYING SOLID MATERIALS OR OBJECTS BY REMOVING LIQUID THEREFROM
- F26B21/00—Arrangements or duct systems, e.g. in combination with pallet boxes, for supplying and controlling air or gases for drying solid materials or objects
- F26B21/02—Circulating air or gases in closed cycles, e.g. wholly within the drying enclosure
- F26B21/04—Circulating air or gases in closed cycles, e.g. wholly within the drying enclosure partly outside the drying enclosure
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- F—MECHANICAL ENGINEERING; LIGHTING; HEATING; WEAPONS; BLASTING
- F26—DRYING
- F26B—DRYING SOLID MATERIALS OR OBJECTS BY REMOVING LIQUID THEREFROM
- F26B25/00—Details of general application not covered by group F26B21/00 or F26B23/00
- F26B25/001—Handling, e.g. loading or unloading arrangements
- F26B25/002—Handling, e.g. loading or unloading arrangements for bulk goods
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- F—MECHANICAL ENGINEERING; LIGHTING; HEATING; WEAPONS; BLASTING
- F26—DRYING
- F26B—DRYING SOLID MATERIALS OR OBJECTS BY REMOVING LIQUID THEREFROM
- F26B3/00—Drying solid materials or objects by processes involving the application of heat
- F26B3/02—Drying solid materials or objects by processes involving the application of heat by convection, i.e. heat being conveyed from a heat source to the materials or objects to be dried by a gas or vapour, e.g. air
- F26B3/06—Drying solid materials or objects by processes involving the application of heat by convection, i.e. heat being conveyed from a heat source to the materials or objects to be dried by a gas or vapour, e.g. air the gas or vapour flowing through the materials or objects to be dried
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- Y02—TECHNOLOGIES OR APPLICATIONS FOR MITIGATION OR ADAPTATION AGAINST CLIMATE CHANGE
- Y02A—TECHNOLOGIES FOR ADAPTATION TO CLIMATE CHANGE
- Y02A50/00—TECHNOLOGIES FOR ADAPTATION TO CLIMATE CHANGE in human health protection, e.g. against extreme weather
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Abstract
The invention discloses an active polypeptide special yellow wine preparation device and a preparation method thereof, wherein the active polypeptide special yellow wine preparation device comprises a servo motor, a baking tube, an air inlet pipe, an air inlet, a temperature probe, a twisted piece, an air outlet and a circulating pipe, and the weight ratio of the raw materials is as follows: 30-60 parts of rice, 30-60 parts of husked millet, 10-30 parts of peanut meal, 5-15 parts of special yellow wine yeast and 0.5-4 parts of candida, wherein a servo motor is installed at one end of the baking tube, a transmission shaft is arranged on the surface of one side of the servo motor, a twisted piece is arranged on the surface of the transmission shaft, an air inlet pipe is arranged below the baking tube, a circulating pipe is arranged above the baking tube, an air inlet is inserted into one end of the lower surface of the baking tube, a temperature probe is inserted into the other end of the lower surface of the baking tube, and an air outlet is inserted into one end of the upper surface of the baking tube. The invention provides the special yellow wine with the active polypeptide and the preparation method thereof, which can greatly reduce the production cost, improve the content of the active polypeptide in the yellow wine and improve the product quality.
Description
Technical Field
The invention relates to the technical field of food processing, in particular to a preparation device and a preparation method of special active polypeptide yellow wine.
Background
Yellow wine is the longest wine variety in China. The yellow wine has been brewed by people in the age of Huangdi, and the records in Huangdi's classic, Su Wen, are that the five cereals soup and the carignan mash are recorded, the rice needs to be cooked, and the rice needs to be hard. Along with the development of times, people gradually complete the brewing process of the yellow wine. The northern Song Beishan wine Jing is the highest wine brewing monograph of ancient academic levels in China and is also the highest level of contemporaneous wine brewing technology. At present, the efficacy of yellow wine is mainly reflected in 'three-adjuvant'. One of them is meal, which is called the meaning of stimulating nerves, pleasure and borrowing; the two aspects of seasoning are dish color enhancement, freshness enhancement and flavor enhancement; the three "adjuvant drugs" are the guiding drugs for meridian and disease treatment. In addition, the yellow wine also contains rich nutrient functional components, such as vitamins, inorganic salts, trace elements, oligosaccharides, phenolic substances, gamma-aminobutyric acid and the like, and has quite high nutrient health-care functional value.
At present, with the improvement of the whole living standard and self health consciousness of people in northern China, yellow wine as a traditional health-preserving good product with low alcoholic strength and rich nutrition begins to be concerned by consumers. In order to better meet the requirements of consumers, more novel yellow rice wine with functional value needs to be developed.
The bioactive peptide is a biological active substance with smaller molecular weight and more absorbed and utilized by human body, and can play a plurality of functional values, such as one or a plurality of biological activities of antioxidation, pressure reduction, bacteriostasis, immunoregulation, anti-tumor and the like. Bioactive peptides have unique intrinsic properties, good biological activity and specificity, and have been widely applied in the food, drug and cosmetic industries.
The superfine crushing technology is a process of crushing material particles to micron level or even nanometer level by means of mechanical or fluid power, and generally crushing material particles with diameter over 3mm to 10-25 micron. The technology can effectively improve the bioavailability of the raw materials, greatly increase the contact area between the raw materials, and is an important method and a key technology for deep processing of food resources.
Through mass search, the production method of polypeptide yellow wine disclosed by the prior art 1 with the publication number of CN200710020252.0 is found, and is characterized in that: in the production process of yellow wine fermentation, biological polypeptide is added after the processes of filtering and clarifying, the addition amount is 0.25% -1.8% of the quality of the yellow wine after the clarifying process, and the biological polypeptide is extracted from the raw materials of rice, soybean, corn and the like according to the prior art. Compared with the invention, the patent pays attention to the proportion of the addition amount of the pure polypeptide liquid in the yellow wine.
After mass search, the prior art 2, publication No. CN201811153443.9, is found to disclose a peptide-containing yellow wine and a preparation method thereof, which is characterized in that firstly glutinous rice and wheat are steamed and then subjected to secondary fermentation to obtain yellow wine primary pulp, then the yellow wine primary pulp is used as distiller's yeast for the secondary fermentation, and simultaneously peptide powder is added, and yellow wine with high peptide content is obtained after fermentation. Compared with the invention, the patent pays attention to the adding proportion of the pure peptide powder in the secondary fermentation.
In summary, in the prior art, the content of peptides in yellow wine is limited, only peptide liquid is added into the finished yellow wine, or pure peptide powder is introduced at the later stage of fermentation, the processing mode is single, the production cost is high, and the mutual fusion of the raw materials is covered to a certain extent.
Disclosure of Invention
The invention aims to provide a preparation device and a preparation method of special active polypeptide yellow wine, and aims to solve the problems in the background art.
In order to achieve the purpose, the invention provides the following technical scheme: the utility model provides an active polypeptide special yellow rice wine preparation facilities, includes servo motor, cures pipe, intake pipe, air inlet, temperature probe, hank piece, gas vent, circulating pipe, raw materials weight ratio as follows: 30-60 parts of rice, 30-60 parts of husked millet, 10-30 parts of peanut meal, 5-15 parts of special yellow wine yeast and 0.5-4 parts of candida;
cure a tub one end and install servo motor, it is provided with row material pipe to cure the pipe other end, it is provided with the feeder hopper to cure the pipe back of the body to arrange material pipe one end upper surface, servo motor side surface is provided with and runs through the inside transmission shaft that cures, the transmission shaft surface is provided with the hank piece that the equidistance distributes, it is provided with the intake pipe to cure the pipe below, it is provided with the circulating pipe to cure the pipe top, it has the air inlet to cure a tub lower surface one end grafting, it has temperature probe to cure a tub lower surface other end grafting, it has the gas vent to cure tub upper surface one end grafting, all be provided with the shunt tubes between intake pipe and circulating pipe and air inlet and the gas vent.
Preferably, the surfaces of the discharge pipe and the feed hopper are both provided with first valves, and the twisting sheet is in a semicircular design;
the upper surface of the baking tube is provided with a controller.
Preferably, the surface of the shunt pipe is provided with a second valve, the insides of the air inlet and the air outlet are respectively provided with a filter screen, and the air inlet pipe and the circulating pipe are both connected with the air heater;
and the air inlet, the temperature probe and the air outlet are all positioned in the gap between the twisted pieces.
Preferably, the preparation method of the active polypeptide special yellow wine comprises the following steps:
s1: pretreating peanut meal, namely airing the commercially available peanut meal, placing the dried peanut meal in a baking tube, baking at the temperature of 150 ℃ and 180 ℃ for 10-20min, and performing superfine grinding treatment on the peanut meal for later use after baking;
s2: soaking rice and steaming rice, respectively soaking rice and husked millet for 10-24 hr, and steaming under 0.08Mpa for 15-25min and 20-35min until they are well cooked;
s3, saccharifying, namely cooling the rice and the husked millet steamed in the step S2, transferring the cooled rice and the husked millet into a saccharifying tank, simultaneously adding the ultrafine crushed peanut meal in the step S1, finally adding the special starter for yellow wine, and fully saccharifying for 1-4 days after uniformly stirring;
s4: inoculating candida, pumping the saccharified raw material in the S3 into a fermentation tank, inoculating the candida in the early stage of fermentation, controlling the fermentation temperature to be 20-30 ℃, and finally controlling the fermentation time to be 25-50 d;
s5: filter pressing, namely pumping the fermented grains fermented in the S4 into a filter press, and carrying out filter pressing under the pressure of 7-15Mpa to obtain yellow wine liquor;
s6: and (4) precipitating the decocted wine, putting the yellow wine liquid obtained in the step S5 into a cooking pot, heating to 70-90 ℃, and then quickly transferring into a storage tank to obtain the final yellow wine finished product.
Preferably, in S1 based on the preparation method:
the roasted peanut meal is subjected to superfine grinding treatment, so that the particle size of the peanut meal is 40-80 mu m, the superfine grinding technology enables the particle size of the peanut meal to be reduced, various raw materials are uniformly mixed, the contact area is greatly increased, proteases generated by microorganisms fully decompose proteins in the peanut meal, nutritional functional components in the peanut meal are fully leached, and the taste and functions achieve the excellent effects.
Preferably, in S6 based on the preparation method:
the effect of the wine-decocting is to kill the activity of microorganism and residual enzyme in the wine, remove the foreign taste of the raw wine, and make the protein and other colloid substances solidify and precipitate, so as to ensure the stable quality of the yellow wine, and at the same time, under the high temperature environment of 100 ℃, the space structure of the protein substance can be destroyed, and the primary structure can still be kept intact, so the polypeptide substance can not lose the biological activity because of the wine-decocting step.
Compared with the prior art, the invention has the beneficial effects that: according to the invention, by adding the peanut meal, the peanut meal is a byproduct of peanut oil extraction, the yield of the peanut meal generated by oil extraction every year is more than 1000 ten thousand t, and the resources are extremely rich. In addition, the peanut meal has high nutritive value, the protein content of the high-quality peanut meal is close to 50%, the peanut meal contains 8 amino acids necessary for a human body, active ingredients such as flavonoids, phenols, polysaccharides and triterpenes, mineral elements and vitamins necessary for the human body, and the fat content is only 1%, so the peanut meal is a high-protein low-fat natural high-quality food resource and is also a good source for preparing active polypeptide;
secondly, candida is a yeast which mainly produces lipase through fermentation and can decompose fat into glycerol and fatty acid. Then the glycerol and fatty acid can be further oxidized and decomposed into CO2And H2And O. Due to the characteristics of the candida, residual oil in the peanut meal can be decomposed, and the decomposition products can provide energy for the growth and the propagation of microorganisms in the yellow wine koji.
Drawings
FIG. 1 is a main sectional structural view of a baking tube according to the present invention;
FIG. 2 is an enlarged schematic view of the intake port of the present invention;
FIG. 3 is a side cross-sectional structural view of a baking tube according to the present invention;
FIG. 4 is a schematic diagram showing the ratio of the polypeptide of the present invention.
In the figure: 1. a servo motor; 2. a baking tube; 3. an air inlet pipe; 4. an air inlet; 5. a drive shaft; 6. A temperature probe; 7. twisting sheets; 8. a discharge pipe; 9. a first valve; 10. an exhaust port; 11. a circulation pipe; 12. a controller; 13. a feed hopper; 14. a second valve; 15. and (4) dividing the tube.
Detailed Description
The technical solutions in the embodiments of the present invention will be clearly and completely described below with reference to the drawings in the embodiments of the present invention, and it is obvious that the described embodiments are only a part of the embodiments of the present invention, and not all of the embodiments. All other embodiments, which can be derived by a person skilled in the art from the embodiments given herein without making any creative effort, shall fall within the protection scope of the present invention.
In the description of the present invention, it should be noted that the terms "upper", "lower", "inner", "outer", "front", "rear", "both ends", "one end", "the other end", and the like indicate orientations or positional relationships based on those shown in the drawings, and are only for convenience of description and simplicity of description, but do not indicate or imply that the referred device or element must have a specific orientation, be constructed in a specific orientation, and be operated, and thus, should not be construed as limiting the present invention. Furthermore, the terms "first" and "second" are used for descriptive purposes only and are not to be construed as indicating or implying relative importance.
In the description of the present invention, it is to be noted that, unless otherwise explicitly specified or limited, the terms "mounted," "disposed," "connected," and the like are to be construed broadly, such as "connected," which may be fixedly connected, detachably connected, or integrally connected; can be mechanically or electrically connected; they may be connected directly or indirectly through intervening media, or they may be interconnected between two elements. The specific meanings of the above terms in the present invention can be understood in specific cases to those skilled in the art.
Referring to fig. 1 to 4, four embodiments of the present invention are shown: the active polypeptide special yellow wine comprises the following raw materials in parts by weight: 30-60 parts of rice, 30-60 parts of husked millet, 10-30 parts of peanut meal, 5-15 parts of special yellow wine yeast and 0.5-4 parts of candida.
The first embodiment is as follows:
an active polypeptide special yellow wine preparation device comprises a servo motor 1, a baking tube 2, an air inlet pipe 3 and an air inlet 4, temperature probe 6, hank piece 7, gas vent 10, circulating pipe 11, cure 2 one ends of pipe and install servo motor 1, cure 2 other ends of pipe and be provided with row material pipe 8, cure 2 and deviate from row material pipe 8 one end upper surfaces and be provided with feeder hopper 13, 1 side surface of servo motor is provided with and runs through the transmission shaft 5 who cures 2 inside of pipe, 5 surfaces of transmission shaft are provided with the hank piece 7 that the equidistance distributes, cure 2 below of pipe and be provided with intake pipe 3, cure 2 tops of pipe and be provided with circulating pipe 11, cure 2 lower surface one end pegs graft and have air inlet 4, cure 2 lower surface other ends pegs graft and have temperature probe 6, cure 2 upper surface one end pegs graft of pipe and have gas vent 10, all be provided with shunt tubes 15 between intake pipe 3 and circulating pipe 11 and air inlet 4 and the gas vent 10.
Arrange material pipe 8 and feeder hopper 13 surface and all install first valve 9, skein piece 7 adopts semi-circular design, cure 2 upper surfaces of pipe and be provided with controller 12, temperature probe 6 can be surveyed the inside temperature of peanut dregs between skein piece 7, can do benefit to controller 12 and adjust servo motor 1's rotational speed according to temperature data, can be less than if the detection temperature cures the temperature interval, adjustable servo motor 1 reduces the rotational speed, make the stoving time of extension peanut dregs, otherwise, then adjust servo motor 1's rotational speed, can the stoving temperature of accurate control peanut dregs.
The surface of the shunt pipe 15 is provided with a second valve 14, the insides of the air inlet 4 and the air outlet 10 are respectively provided with a filter screen, and the air inlet pipe 3 and the circulating pipe 11 are both connected with a hot air blower;
Example two:
the preparation method comprises the following steps:
s1: pretreating peanut meal, namely airing commercially available peanut meal, placing the dried peanut meal in an oven, baking at 150 ℃ for 10min for later use, and carrying out superfine grinding treatment on the peanut meal; in S1 based on the preparation method: carrying out superfine grinding treatment on the baked peanut meal to enable the particle size of the peanut meal to be 40 micrometers;
s2: soaking rice, steaming rice, respectively soaking rice and husked millet for 10 hr, and steaming under 0.08Mpa for 15min and 20min until they are well cooked;
s3, saccharifying, namely cooling the rice and the husked millet steamed in the step S2, transferring the cooled rice and the husked millet into a saccharifying tank, simultaneously adding the ultrafine crushed peanut meal in the step S1, finally adding the special starter for yellow wine, and fully saccharifying for 1d after uniformly stirring;
s4: inoculating candida, pumping the saccharified raw material in the S3 into a fermentation tank, inoculating the candida in the early stage of fermentation, controlling the fermentation temperature to be 20 ℃, and finally controlling the fermentation time to be 25d, wherein 1-3% of residual oil in the peanut meal can be decomposed by lipase generated by the candida, so that the formation of oleosin is avoided, and the decomposition and conversion of protein by proteases generated by microorganisms are prevented;
s5: filter pressing, namely pumping the fermented grains fermented in the S4 into a filter press, and carrying out filter pressing under the pressure of 7Mpa to obtain yellow wine liquor;
s6: and (4) precipitating the decocted wine, putting the yellow wine liquid obtained in the step S5 into a cooking pot, heating to 70 ℃, and then quickly transferring into a storage tank to obtain the final yellow wine finished product.
In S6 based on the preparation method:
the effect of the wine-decocting is to kill the activity of microorganism and residual enzyme in the wine, remove the foreign taste of the raw wine, and make the protein and other colloid substances solidify and precipitate, so as to ensure the stable quality of the yellow wine, and at the same time, under the high temperature environment of 100 ℃, the space structure of the protein substance can be destroyed, and the primary structure can still be kept intact, so the polypeptide substance can not lose the biological activity because of the wine-decocting step.
Test verification and analysis: establishing a working curve:
preparing Gly-Gly-Tyr-Arg standard solution (5% TCA) with concentration gradient of 0.2, 0.4, 0.6, 0.8, 1.0, 1.2 and 1.4 mg/mL. Respectively taking 6mL of standard solution, adding 4mL of biuret reagent, uniformly mixing by oscillation, and standing for 10 min. Then, the mixture was centrifuged at 2000r/min at 4 ℃ for 10min, and the absorbance was measured at 540 nm. Taking the polypeptide content (mg/mL) and the light absorption value (A) as an abscissa and an ordinate, drawing a working curve with the y being 0.1406x-0.0028, R2＝0.9994。
Example two measurements:
after the yellow wine samples in the embodiments are diluted by a certain multiple, the sample solution is used for replacing the standard solution for determination according to the process in the test verification analysis.
Example three:
the preparation method comprises the following steps:
s1: pretreating peanut meal, namely airing commercially available peanut meal, placing the dried peanut meal in an oven, baking at 180 ℃ for 20min for later use, and carrying out superfine grinding treatment on the peanut meal; in S1 based on the preparation method: carrying out superfine grinding treatment on the baked peanut meal to enable the particle size of the peanut meal to be 80 microns;
s2: soaking rice, steaming rice, respectively soaking rice and husked millet for 24 hr, and steaming under 0.08Mpa for 25min and 35min until they are cooked;
s3, saccharifying, namely cooling the rice and the husked millet steamed in the S2, transferring the cooled rice and the husked millet into a saccharifying tank, simultaneously adding the superfine crushed peanut meal in the S1, finally adding the special starter for the yellow wine, and fully saccharifying for 4d after uniformly stirring;
s4: inoculating candida, pumping the saccharified raw material in the S3 into a fermentation tank, inoculating the candida in the early stage of fermentation, controlling the fermentation temperature to be 30 ℃, and finally controlling the fermentation time to be 50d, wherein 1-3% of residual oil in the peanut meal can be decomposed by lipase generated by the candida, so that the formation of oleosin is avoided, and the decomposition and conversion of protein by proteases generated by microorganisms are prevented;
s5: filter pressing, namely pumping the fermented grains fermented in the S4 into a filter press, and carrying out filter pressing under the pressure of 15Mpa to obtain yellow wine liquor;
s6: and (4) precipitating the decocted wine, putting the yellow wine liquid obtained in the step S5 into a cooking pot, heating to 90 ℃, and then quickly transferring into a storage tank to obtain the final yellow wine finished product.
In S6 based on the preparation method:
the effect of the wine-decocting is to kill the activity of microorganism and residual enzyme in the wine, remove the foreign taste of the raw wine, and make the protein and other colloid substances solidify and precipitate, so as to ensure the stable quality of the yellow wine, and at the same time, under the high temperature environment of 100 ℃, the space structure of the protein substance can be destroyed, and the primary structure can still be kept intact, so the polypeptide substance can not lose the biological activity because of the wine-decocting step.
Test verification and analysis: establishing a working curve:
preparing Gly-Gly-Tyr-Arg standard solution (5% TCA) with concentration gradient of 0.2, 0.4, 0.6, 0.8, 1.0, 1.2 and 1.4 mg/mL. Respectively taking 6mL of standard solution, adding 4mL of biuret reagent, shaking and mixing uniformly, and standing for 10 min. Then, the mixture was centrifuged at 2000r/min at 4 ℃ for 10min, and the absorbance was measured at 540 nm. Taking the polypeptide content (mg/mL) and the light absorption value (A) as an abscissa and an ordinate, drawing a working curve with the y being 0.1406x-0.0028, R2＝0.9994。
Example three measurements:
after the yellow wine samples in the embodiments are diluted by a certain multiple, the sample solution is used for replacing the standard solution for determination according to the process in the test verification analysis.
Example four:
the preparation method comprises the following steps:
s1: pretreating peanut meal, namely airing commercially available peanut meal, placing the dried peanut meal in an oven, baking at the temperature of 170 ℃ for 15min for later use after baking, and carrying out superfine grinding treatment on the peanut meal; in S1 based on the preparation method: carrying out superfine grinding treatment on the baked peanut meal to enable the particle size of the peanut meal to be 60 microns;
s2: soaking rice, steaming rice, soaking rice and husked millet respectively for 18h, steaming at 0.08Mpa for 20min and 28min respectively until they are well cooked;
s3, saccharifying, namely cooling the rice and the husked millet steamed in the S2, transferring the cooled rice and the husked millet into a saccharifying tank, simultaneously adding the superfine crushed peanut meal in the S1, finally adding the special starter for the yellow wine, and fully saccharifying for 3d after uniformly stirring;
s4: inoculating candida, pumping the saccharified raw material in the S3 into a fermentation tank, inoculating the candida in the early stage of fermentation, controlling the fermentation temperature to be 25 ℃, and finally controlling the fermentation time to be 35d, wherein 1-3% of residual oil in the peanut meal can be decomposed by lipase generated by the candida, so that the formation of oleosin is avoided, and the decomposition and conversion of protein by proteases generated by microorganisms are prevented;
s5: filter pressing, namely pumping the fermented grains fermented in the S4 into a filter press, and carrying out filter pressing under the pressure of 11Mpa to obtain yellow wine liquor;
s6: and (4) precipitating the decocted wine, putting the yellow wine liquid obtained in the step S5 into a cooking pot, heating to 80 ℃, and then quickly transferring into a storage tank to obtain the final yellow wine finished product.
In S6 based on the preparation method:
the effect of the wine-decocting is to kill the activity of microorganism and residual enzyme in the wine, remove the foreign taste of the raw wine, and make the protein and other colloid substances solidify and precipitate, so as to ensure the stable quality of the yellow wine, and at the same time, under the high temperature environment of 100 ℃, the space structure of the protein substance can be destroyed, and the primary structure can still be kept intact, so the polypeptide substance can not lose the biological activity because of the wine-decocting step.
Test verification and analysis: establishing a working curve:
preparing Gly-Gly-Tyr-Arg standard solution (5% TCA) with concentration gradient of 0.2, 0.4, 0.6, 0.8, 1.0, 1.2 and 1.4 mg/mL. Respectively taking 6mL of standard solution, adding 4mL of biuret reagent, uniformly mixing by oscillation, and standing for 10 min. Then theCentrifuging at 2000r/min and 4 deg.C for 10min, and measuring absorbance at 540 nm. Taking the polypeptide content (mg/mL) and the light absorption value (A) as an abscissa and an ordinate, drawing a working curve with the y being 0.1406x-0.0028, R2＝0.9994。
Example four assay:
after the yellow wine samples in the embodiments are diluted by a certain multiple, the sample solution is used for replacing the standard solution for determination according to the process in the test verification analysis.
The content of the polypeptide in the sample 1 is detected by using the method according to the embodiment II and the yellow wine of different brands sold in the market with reference to the attached figure 4 of the specification, and the content of the polypeptide in the sample 1 is up to 243mg/100mL which is 2 times or more than 3 times of that of other four types of yellow wine sold in the market, so that the yellow wine produced by the process has certain advancement.
It will be evident to those skilled in the art that the invention is not limited to the details of the foregoing illustrative embodiments, and that the present invention may be embodied in other specific forms without departing from the spirit or essential attributes thereof. The present embodiments are therefore to be considered in all respects as illustrative and not restrictive, the scope of the invention being indicated by the appended claims rather than by the foregoing description, and all changes which come within the meaning and range of equivalency of the claims are therefore intended to be embraced therein.
Claims (6)
1. The utility model provides an active polypeptide special type yellow rice wine preparation facilities, includes servo motor (1), cures pipe (2), intake pipe (3), air inlet (4), temperature probe (6), hank piece (7), gas vent (10), circulating pipe (11), its characterized in that: the weight ratio of the raw materials is as follows: 30-60 parts of rice, 30-60 parts of husked millet, 10-30 parts of peanut meal, 5-15 parts of special yellow wine yeast and 0.5-4 parts of candida;
one end of the baking tube (2) is provided with a servo motor (1), the other end of the baking tube (2) is provided with a discharging tube (8), the upper surface of one end of the baking pipe (2) departing from the discharge pipe (8) is provided with a feed hopper (13), a transmission shaft (5) penetrating through the baking tube (2) is arranged on the surface of one side of the servo motor (1), the surface of the transmission shaft (5) is provided with twisting sheets (7) which are distributed at equal intervals, an air inlet pipe (3) is arranged below the baking pipe (2), a circulating pipe (11) is arranged above the baking pipe (2), an air inlet (4) is inserted at one end of the lower surface of the baking pipe (2), the other end of the lower surface of the baking tube (2) is inserted with a temperature probe (6), an exhaust port (10) is inserted into one end of the upper surface of the baking pipe (2), and shunt pipes (15) are arranged between the air inlet pipe (3) and the circulating pipe (11) and between the air inlet (4) and the exhaust port (10).
2. The preparation method of the active polypeptide special yellow wine according to claim 1, which is characterized in that: the surfaces of the discharge pipe (8) and the feed hopper (13) are both provided with a first valve (9), and the twisting sheet (7) adopts a semicircular design;
the upper surface of the baking tube (2) is provided with a controller (12).
3. The preparation method of the active polypeptide special yellow wine according to claim 1, which is characterized in that: a second valve (14) is arranged on the surface of the shunt pipe (15), filter screens are arranged in the air inlet (4) and the air outlet (10), and the air inlet pipe (3) and the circulating pipe (11) are connected with an air heater;
the air inlet (4), the temperature probe (6) and the air outlet (10) are all positioned in gaps among the twisted pieces (7).
4. The preparation method of the active polypeptide special yellow wine according to claim 1, which is characterized in that: the preparation method comprises the following steps:
s1: preprocessing the peanut meal, namely airing the commercially available peanut meal, placing the dried peanut meal in a baking tube (2), baking at the temperature of 150 ℃ and 180 ℃ for 10-20min, and carrying out superfine grinding on the peanut meal for later use after baking;
s2: soaking rice and steaming rice, respectively soaking rice and husked millet for 10-24 hr, and steaming under 0.08Mpa for 15-25min and 20-35min until they are well cooked;
s3, saccharifying, namely cooling the rice and the husked millet steamed in the step S2, transferring the cooled rice and the husked millet into a saccharifying tank, simultaneously adding the ultrafine crushed peanut meal in the step S1, finally adding the special starter for yellow wine, and fully saccharifying for 1-4 days after uniformly stirring;
s4: inoculating candida, pumping the saccharified raw material in the S3 into a fermentation tank, inoculating the candida in the early stage of fermentation, controlling the fermentation temperature to be 20-30 ℃, and finally controlling the fermentation time to be 25-50 d;
s5: filter pressing, namely pumping the fermented grains fermented in the S4 into a filter press, and carrying out filter pressing under the pressure of 7-15Mpa to obtain yellow wine liquor;
s6: and (4) precipitating the decocted wine, putting the yellow wine liquid obtained in the step S5 into a cooking pot, heating to 70-90 ℃, and then quickly transferring into a storage tank to obtain the final yellow wine finished product.
5. The preparation method of the active polypeptide special yellow wine according to claim 2, characterized in that: in S1 based on the preparation method:
the roasted peanut meal is subjected to superfine grinding treatment, so that the particle size of the peanut meal is 40-80 mu m, the superfine grinding technology enables the particle size of the peanut meal to be reduced, various raw materials are uniformly mixed, the contact area is greatly increased, proteases generated by microorganisms fully decompose proteins in the peanut meal, nutritional functional components in the peanut meal are fully leached, and the taste and functions achieve the excellent effects.
6. The preparation method of the active polypeptide special yellow wine according to claim 2, characterized in that: in S6 based on the preparation method:
the effect of the wine-decocting is to kill the activity of microorganism and residual enzyme in the wine, remove the foreign taste of the raw wine, and make the protein and other colloid substances solidify and precipitate, so as to ensure the stable quality of the yellow wine, and at the same time, under the high temperature environment of 100 ℃, the space structure of the protein substance can be destroyed, and the primary structure can still be kept intact, so the polypeptide substance can not lose the biological activity because of the wine-decocting step.
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Citations (4)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN105002057A (en) * | 2015-08-17 | 2015-10-28 | 华中农业大学 | Brewing method of peanut fermented wine |
| CN107868743A (en) * | 2017-10-10 | 2018-04-03 | 王维耀 | The yellow rice wine and its brew method of a kind of liquid state fermentation |
| CN214735492U (en) * | 2021-05-12 | 2021-11-16 | 吉林省核灵食品有限公司 | A drying equipment for corn starch processing |
| CN114058465A (en) * | 2021-11-02 | 2022-02-18 | 华南理工大学 | Method for brewing polypeptide peanut malt yellow wine |
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- 2022-04-24 CN CN202210433605.4A patent/CN114717071A/en active Pending
Patent Citations (4)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN105002057A (en) * | 2015-08-17 | 2015-10-28 | 华中农业大学 | Brewing method of peanut fermented wine |
| CN107868743A (en) * | 2017-10-10 | 2018-04-03 | 王维耀 | The yellow rice wine and its brew method of a kind of liquid state fermentation |
| CN214735492U (en) * | 2021-05-12 | 2021-11-16 | 吉林省核灵食品有限公司 | A drying equipment for corn starch processing |
| CN114058465A (en) * | 2021-11-02 | 2022-02-18 | 华南理工大学 | Method for brewing polypeptide peanut malt yellow wine |
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