CN115093920A - Preparation of sturgeon bone peptide Maotai-flavor liquor capable of improving human immunity and resisting aging - Google Patents
Preparation of sturgeon bone peptide Maotai-flavor liquor capable of improving human immunity and resisting aging Download PDFInfo
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Abstract
The invention relates to the technical field of white spirit, and discloses a preparation method of sturgeon bone peptide Maotai-flavor white spirit for improving human immunity and resisting aging; the preparation method of the sturgeon bone peptide Maotai-flavor liquor for improving human immunity and resisting aging comprises the following steps: s1: preparing materials; s2: pre-treating; s3: carrying out enzymatic reaction; s4: mixing; s5: sealing and standing; s6: quality inspection; s7: packaging; according to the invention, the Maotai-flavor liquor is used as a substrate, and the Maotai-flavor liquor has the characteristics of three high, the liquor receiving temperature during distillation is up to more than 40 ℃, the acidity of the Maotai-flavor liquor is high and is 3-5 times that of other liquor, and acetic acid and lactic acid are mainly used, so that free radicals harmful to human bodies are effectively removed compared with mixed liquor or liquor produced by other processes; repairing human denatured cells, improving cell metabolism, avoiding adverse effects on brand public praise caused by unqualified product outflow to a certain extent, and being responsible for brands and customers.
Description
Technical Field
The invention belongs to the technical field of white spirit, and particularly relates to preparation of sturgeon bone peptide Maotai-flavor white spirit for improving human immunity and resisting aging.
Background
Chinese liquor is a general name of Chinese liquor (except fruit wine and rice wine), also called as distilled liquor, aged white spirit and roasted knives, etc., and has compound fragrance mainly using esters, and is made up by using yeast and yeast as saccharification leaven and using starch (sugar) as raw material through the processes of cooking, saccharification, fermentation, distillation, ageing and blending. Strictly speaking, the blended wine blended by edible alcohol and edible perfume cannot be calculated as white spirit. The liquor is mainly concentrated in Guizhou Keohui, Sichuan Yibin and Sichuan Luzhou triangle areas at the upper reaches of Yangtze river and in red river basin, and has distilled liquor production areas with the largest global scale and the optimal quality, namely the citronella, the citronella and the citronella of the three famous liquors in China, and the citronella, the citronella and the citronella in the three famous liquors in China, respectively, and the liquor industry cluster carries the half-wall river mountain of the Chinese liquor industry, however, in terms of the current environment, people often drink the liquor and other products on a dining table, the liquor products have different qualities, the contents of fusel oil, aldehydes and formaldehyde in different liquors are different, the liquor with poor quality is extremely harmful to human bodies after being drunk for a long time, meanwhile, the liquor with poor quality causes burden to the human bodies after being drunk for a long time, and the most common diseases are liver cirrhosis and the like; therefore, improvements are now needed in view of the current situation.
Disclosure of Invention
Aiming at the situation and overcoming the defects of the prior art, the invention provides the preparation of the sturgeon bone peptide Maotai-flavor liquor for improving the immunity of the human body and resisting aging, which effectively solves the problems that in terms of the current environment, people often drink the liquor and other products on a dining table, the liquor products have different quality, the contents of fusel oil, aldehydes and formaldehyde in different liquor are different, the harm to the human body is great when people drink the liquor with poor quality for a long time, and meanwhile, the body is greatly burdened when people drink the liquor for a long time, wherein the most common diseases are liver cirrhosis and the like.
In order to achieve the purpose, the invention provides the following technical scheme: a preparation method of sturgeon bone peptide Maotai-flavor liquor for improving human immunity and resisting aging is characterized by comprising the following steps: the method comprises the following steps:
s1: preparing materials: preparing 150 portions of high-quality white spirit and 20 to 25 portions of sturgeon cartilage for later use;
s2: pretreatment: separating bone marrow and cartilage of 20-25 parts of sturgeon cartilage in the step S1, putting the separated cartilage into a wall breaking machine for crushing at the rotating speed of 1500-one jar of 2000r/min for 3-5min, bottling the crushed cartilage powder for later use, drying the bone marrow, pouring the dried bone marrow into a clean wall breaking machine for crushing at the rotating speed of 1000-one jar of 1500r/min, pouring the bone marrow powder and the cartilage powder in the bottle into a stirrer in sequence after crushing for 2-3min at the rotating speed of 350-one jar of 500r/min, stirring for 5-8min, and bottling again for later use;
s3: enzymatic reaction: pouring the mixed bone powder obtained in the step S2 into a reaction kettle, adding biological enzyme into the reaction kettle, carrying out an enzymatic reaction on the mixed bone powder and the biological enzyme in the reaction kettle to obtain sturgeon bone protein peptide, and taking the sturgeon bone protein peptide obtained after the enzymatic reaction out for later use;
s4: mixing: pouring 150 parts of the high-quality white spirit in the step S1 into a sterilized stirrer, adding the sturgeon bone protein peptide prepared in the step S3 into the stirrer, and stirring for 3-5min at the rotation speed of 100-;
s5: sealing and standing: pouring the mixed liquor mixed in the step S4 into a tank, sealing and standing for 30-45 days, and shaking for 2-3 times every 1-3 days;
s6: quality inspection: extracting 10-15ml of liquor after standing in the step S5, extracting 3-5 samples in total, moving to detection equipment for methanol detection, performing the next step if the samples are qualified, and debugging according to a detection result if the samples are unqualified until the samples are qualified;
s7: packaging: and after the sampling quality inspection in the step S6 is qualified, transferring the mixed wine liquid which is well stood in the step S5 to a bottling machine for bottling, transferring the wine bottle filled with the wine liquid to a labeling machine for printing and labeling, and transferring the wine bottle to a packaging machine for packaging after the label is completely labeled.
Preferably, the high-quality white spirit in the step S1 is white spirit with an alcohol degree of more than 52 degrees and less than 56 degrees, the high-quality white spirit is Maotai-flavor, and the sturgeon cartilage needs to contain cartilage tissue with bone marrow.
Preferably, the wall breaking machine in the step S2 is a grading wall breaking pulverizer for traditional Chinese medicine of dakang, the stirrer in the step S2 is a remote drying-SYH 5 automatic three-dimensional motion mixer, and the bottle in the step S2 is a sealed glass bottle.
Preferably, the reaction kettle in the step S3 is a 316L stainless steel reaction kettle, and the biological enzyme is one or a combination of more of collagenase, cellulase, subtilisin or pancreatin.
Preferably, the mixer in the step S4 is a dragon horse sealant double-planet mixer, the mixer in the step S4 adopts one or a combination of hot water, an ultraviolet sterilizing lamp or a plasma air sterilizer, and if hot water is adopted, the inner cavity of the mixer needs to be dried.
Preferably, the pot in the step S5 is a pottery clay pot with a volume of 1m 3 The sealing mode is specifically to wrap the opening at the top of the tank by using soft cloth, wrap sand and stone by using a gauze to form a pressure bag after the tank is fixed by using rubber bands, and place the pressure bag at the top of the soft cloth to play a role in sealing.
Preferably, the detection device in step S6 is one or a combination of several devices selected from a methanol detector and a white spirit detection chromatograph, the bottler in step S7 is a Tan chemical mechanical-TGSH-16 full-automatic liquid bottler, and the labeler in step S7 is a Shangli SL-613A horizontal rolling rubbing round bottle labeler.
Preferably, the packer in the step S7 is specifically a WRP-50A automatic box sealing packer, and the transportation mode in the steps S1-S7 is specifically one or more of manual transportation, automobile transportation, trailer transportation or conveyor belt transportation.
Compared with the prior art, the invention has the beneficial effects that: 1. the invention adopts Maotai-flavor liquor as a substrate, the Maotai-flavor liquor has the characteristics of three highs, the liquor-receiving temperature during distillation is higher than 40 ℃, the temperature is nearly one time higher than that of other flavor liquor, substances harmful to human health are effectively volatilized at high temperature, and the substances easy to volatilize can volatilize most of the substances after the Maotai-flavor liquor is stored for more than three years, so that volatile substances stored in the liquor are few, the stimulation to human bodies is small, the health is facilitated, the acidity of the Maotai-flavor liquor is 3 to 5 times that of other liquor, acetic acid and lactic acid are mainly used for brewing, according to the theory of traditional Chinese medicine, the acid mainly controls spleen and stomach, protects liver and softens blood vessels, and the acid-eating is beneficial to health as recognized by western medicine, compared with the mixed liquor or liquor produced by other processes, the impurities in the mellow liquor are relatively less, and compared with the mixed liquor and the poor liquor, the mellow liquor is adopted, the medicinal liquor brewed by the mixed white spirit and the inferior white spirit has larger harm to human production, so that the alcohol-flavor white spirit is selected to effectively reduce the irritation damage degree of alcohol oil, aldehydes and formaldehyde to human bodies, and can avoid part of drinking risks.
2. According to the invention, the Maotai-flavor liquor is used as a base for brewing the medicinal liquor, sturgeon bone protein peptide is added into the liquor, 30% of chondroitin sulfate capable of improving the human body immunity function is contained in sturgeon cartilage, sturgeon bone and bone marrow (commonly called dragon tendon) contain anti-cancer factors, and the peptide has the effects of inhibiting cell degeneration and enhancing the human body immunity when eaten; activating cell activity, and effectively eliminating free radicals harmful to human bodies; repairing human denatured cells and improving cell metabolism; the sturgeon bone marrow has abundant protein peptides, and a large amount of sturgeon bone protein peptides can be obtained after extraction and are used as basic ingredients of medicinal liquor to be mixed and infused with Maotai-flavor liquor, so that the sturgeon bone protein peptides are perfectly blended into the liquor, and the liquor is endowed with the capabilities of improving human immunity, improving antigens and preventing cancers.
3. According to the invention, the quality inspection step is set after standing, and the brewed liquor is detected, so that the components in the liquor can be more intuitively reflected, the proportion of each component is overproof, the content of substances such as fusel oil, aldehydes, formaldehyde and the like in the brewed liquor is prevented from being overproof to a certain extent, the harm to a human body is reduced, the liquor components after quality inspection are clearer, the adverse effect on brand tombstone caused by the outflow of unqualified products is avoided to a certain extent, and the liquor is responsible for brands and is responsible for customers.
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The accompanying drawings, which are included to provide a further understanding of the invention and are incorporated in and constitute a part of this specification, illustrate embodiments of the invention and together with the description serve to explain the principles of the invention and not to limit the invention.
In the drawings:
FIG. 1 is a flow chart of the preparation of the sturgeon bone peptide Maotai-flavor liquor for improving human immunity and resisting aging.
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.
As shown in fig. 1, the present invention provides a technical solution: a preparation method of sturgeon bone peptide Maotai-flavor liquor for improving human immunity and resisting aging comprises the following steps:
s1: preparing materials: preparing 150 portions of high-quality white spirit and 20 to 25 portions of sturgeon cartilage for later use;
s2: pretreatment: separating bone marrow and cartilage of 20-25 parts of sturgeon cartilage in the step S1, putting the separated cartilage into a wall breaking machine for crushing, wherein the rotating speed of the wall breaking machine is 1500-;
s3: enzymatic reaction: pouring the mixed bone powder obtained in the step S2 into a reaction kettle, adding biological enzyme into the reaction kettle, carrying out an enzymatic reaction on the mixed bone powder and the biological enzyme in the reaction kettle to obtain sturgeon bone protein peptide, and taking the sturgeon bone protein peptide obtained after the enzymatic reaction out for later use;
s4: mixing: pouring 150 parts of the high-quality white spirit prepared in the step S1 into a sterilized stirrer, adding the sturgeon bone protein peptide prepared in the step S3 into the stirrer, stirring at the rotating speed of 100-;
s5: sealing and standing: pouring the mixed liquor mixed in the step S4 into a tank, sealing and standing for 30-45 days, and shaking for 2-3 times every 1-3 days;
s6: quality inspection: extracting 10-15ml of liquor after standing in the step S5, extracting 3-5 samples in total, moving to detection equipment for methanol detection, performing the next step if the samples are qualified, and debugging according to a detection result if the samples are unqualified until the samples are qualified;
s7: and (3) packaging: and after the sampling quality inspection in the step S6 is qualified, transferring the mixed liquor which is well stood in the step S5 to a bottling machine for bottling, transferring the wine bottle filled with the liquor to a labeling machine for printing and labeling, and after the label is completely labeled, transferring the wine bottle to a packaging machine for packaging.
Wherein the high-quality white spirit in the step S1 is selected from white spirit with the alcohol degree of more than 52 degrees and less than 56 degrees, the high-quality white spirit is selected from a Maotai-flavor type, sturgeon cartilage needs to contain cartilage tissue with bone marrow, the wall breaking machine in the step S2 is specifically a Dakang traditional Chinese medicine grading wall breaking grinder, the stirrer in the step S2 is specifically a Luoyao drying-SYH 5 automatic three-dimensional motion mixer, the bottle in the step S2 is specifically a sealed glass bottle, the reaction kettle in the step S3 is specifically a 316L stainless steel reaction kettle, the biological enzyme is specifically one or a combination of more of collagenase, cellulase, subtilisin or pancreatin the step S4, the stirrer is specifically a dragon horse sealant double-planet stirrer, the stirrer in the step S4 is one or a combination of a hot water sterilizer, an ultraviolet sterilization lamp or a plasma air sterilizer, if hot water is adopted, the inner cavity of the stirrer needs to be dried, and the jar in the step S5 is specifically a pottery clay jar, the volume is 1m 3 The sealing mode is that the opening at the top of the tank is wrapped by soft cloth, the sand and stone are wrapped by gauze to form a pressure bag after the tank is fixed by rubber band, and the pressure bag is placed at the top of the soft cloth and the sealing opening is openedThe detection device in the step S6 is specifically one or a combination of several of a methanol detector and a white spirit detection-dedicated chromatograph, the bottling machine in the step S7 is specifically a Tan chemical machinery-TGSH-16 full-automatic liquid filling machine, the labeling machine in the step S7 is specifically a Shangli SL-613A horizontal rolling rubbing round bottle labeling machine, the packaging machine in the step S7 is specifically a WRP-50A automatic box sealing packaging machine, and the transportation mode in the steps S1-S7 is specifically one or a combination of multiple of manual transportation, automobile transportation, trailer transportation and conveyor belt transportation.
Example one
A preparation method of sturgeon bone peptide Maotai-flavor liquor for improving human immunity and resisting aging comprises the following steps:
s1: preparing materials: preparing 100 parts of high-quality white spirit and 20 parts of sturgeon cartilage for later use;
s2: pretreatment: separating bone marrow and cartilage of 20 parts of sturgeon cartilage obtained in the step S1, putting the separated cartilage into a wall breaking machine for crushing, wherein the rotating speed of the wall breaking machine is 1500r/min, the cartilage is crushed for 3min, bottling the crushed cartilage powder for later use, drying the bone marrow, pouring the dried bone marrow into a clean wall breaking machine for crushing, wherein the rotating speed of the wall breaking machine is 1000r/min, crushing for 2min, sequentially pouring the bone marrow powder and the cartilage powder in the bottle into a stirrer, wherein the rotating speed of the stirrer is 350r/min, stirring for 5min, and bottling again for later use;
s3: enzymatic reaction: pouring the mixed bone powder obtained in the step S2 into a reaction kettle, adding biological enzyme into the reaction kettle, carrying out an enzymatic reaction on the mixed bone powder and the biological enzyme in the reaction kettle to obtain sturgeon bone protein peptide, and taking the sturgeon bone protein peptide obtained after the enzymatic reaction out for later use;
s4: mixing: pouring 100 parts of the high-quality white spirit in the step S1 into a sterilized stirrer, adding the sturgeon bone protein peptide prepared in the step S3 into the stirrer, and stirring for 3min at the rotating speed of 100r/min for later use;
s5: sealing and standing: pouring the mixed liquor mixed in the step S4 into a tank, sealing and standing for 30 days, and shaking for 2 times every 1 day;
s6: quality inspection: extracting 10ml of liquor after standing in the step S5, extracting 3 samples in total, moving to detection equipment for methanol detection, performing the next step if the sample is qualified, and debugging according to a detection result if the sample is unqualified until the next step is performed;
s7: and (3) packaging: and after the sampling quality inspection in the step S6 is qualified, transferring the mixed liquor which is well stood in the step S5 to a bottling machine for bottling, transferring the wine bottle filled with the liquor to a labeling machine for printing and labeling, and after the label is completely labeled, transferring the wine bottle to a packaging machine for packaging.
The sturgeon bone small molecule active peptide and the Maotai-flavor liquor prepared by the method adopt Maotai-flavor liquor as a substrate, the Maotai-flavor liquor has the characteristics of three high contents, the liquor receiving temperature during distillation is higher than 40 ℃, the temperature is nearly one time higher than the temperature when other flavor liquor is received, substances harmful to human health are effectively volatilized at high temperature, most of substances easy to volatilize can be volatilized by the Maotai-flavor liquor after being stored for more than three years, so volatile substances stored in the liquor are less, the stimulation to human bodies is small, the health is facilitated, the acidity of the Maotai-flavor liquor is high and is 3 to 5 times of that of other liquor, acetic acid and lactic acid are mainly used, according to the theory of traditional Chinese medicine, the acid mainly controls the spleen and stomach, protects the liver and softens blood vessels, the western medicine recognizes that the acid is beneficial to the health, compared with mixed liquor or liquor produced by other processes, the alcohol-flavor liquor contains relatively less impurities, compared with the medicinal liquor brewed by mellow type white liquor, the medicinal liquor brewed by the mixed type white liquor and the inferior white liquor has larger harm to the production of human bodies, so that the irritating harm degree of the mellow oil, the aldehydes and the formaldehyde to the human bodies is effectively reduced by selecting the mellow type white liquor, and partial drinking risk can be avoided.
Example two
A preparation method of sturgeon bone peptide Maotai-flavor liquor for improving human immunity and resisting aging comprises the following steps:
s1: preparing materials: preparing materials of 125 parts of high-quality white spirit and 23 parts of sturgeon cartilage for later use;
s2: pretreatment: separating bone marrow and cartilage of 23 parts of sturgeon cartilage in the step S1, putting the separated cartilage into a wall breaking machine for crushing, rotating the wall breaking machine at 1750r/min for 4min, bottling the crushed cartilage powder for later use, drying the bone marrow, pouring the dried bone marrow into a clean wall breaking machine for crushing, rotating the wall breaking machine at 1250r/min, crushing for 2min, pouring the bone marrow powder and the cartilage powder in a bottle into a stirrer in sequence, rotating the stirrer at 450r/min, and bottling the bone marrow powder and the cartilage powder again for later use after stirring for 7 min;
s3: enzymatic reaction: pouring the mixed bone powder obtained in the step S2 into a reaction kettle, adding biological enzyme into the reaction kettle, carrying out an enzymatic reaction on the mixed bone powder and the biological enzyme in the reaction kettle to obtain sturgeon bone protein peptide, and taking the sturgeon bone protein peptide obtained after the enzymatic reaction out for later use;
s4: mixing: pouring 125 parts of high-quality white spirit in the step S1 into a sterilized stirrer, adding the sturgeon bone protein peptide prepared in the step S3 into the stirrer, and stirring for 4min at the rotation speed of the stirrer of 150r/min for later use;
s5: sealing and standing: pouring the mixed liquor mixed in the step S4 into a tank, sealing and standing for 40 days, and shaking for 2 times every 2 days;
s6: quality inspection: extracting 12ml of liquor after standing in the step S5, extracting 4 samples in total, moving to detection equipment for methanol detection, carrying out the next step if the sample is qualified, debugging according to a detection result if the sample is unqualified, and carrying out the next step until the sample is qualified;
s7: packaging: and after the sampling quality inspection in the step S6 is qualified, transferring the mixed liquor which is well stood in the step S5 to a bottling machine for bottling, transferring the wine bottle filled with the liquor to a labeling machine for printing and labeling, and after the label is completely labeled, transferring the wine bottle to a packaging machine for packaging.
The sturgeon bone small molecule active peptide and the Maotai-flavor liquor prepared by the method take the Maotai-flavor liquor as a base for soaking the medicinal liquor, and sturgeon bone protein peptide is added into the liquor, wherein the sturgeon cartilage contains 30 percent of chondroitin sulfate capable of improving the immunologic function of a human body, the bone and bone marrow of the sturgeon (commonly called as the dragon tendon) contain anti-cancer factors, and the sturgeon bone and bone marrow thereof can play a role in preventing cancer, and the peptide has the functions of inhibiting cell degeneration and enhancing the immunity of the human body; activating cell activity, and effectively eliminating free radicals harmful to human bodies; repairing human denatured cells and improving cell metabolism; the sturgeon bone marrow has abundant protein peptides, a large amount of sturgeon bone protein peptides can be obtained after extraction, and the sturgeon bone protein peptides serving as basic tones of medicinal liquor are mixed with Maotai-flavor liquor for brewing, so that the sturgeon bone protein peptides are perfectly blended into the liquor, and the liquor is endowed with the capabilities of improving human immunity, improving antigens and preventing cancers.
EXAMPLE III
A preparation method of sturgeon bone peptide Maotai-flavor liquor for improving human immunity and resisting aging comprises the following steps:
s1: preparing materials: preparing 150 parts of high-quality white spirit and 25 parts of sturgeon cartilage for later use;
s2: pretreatment: separating bone marrow and cartilage of 25 parts of sturgeon cartilage obtained in the step S1, putting the separated cartilage into a wall breaking machine for crushing, wherein the rotating speed of the wall breaking machine is 2000r/min and 5min, bottling the crushed cartilage powder for later use, drying the bone marrow, pouring the dried bone marrow into a clean wall breaking machine for crushing, wherein the rotating speed of the wall breaking machine is 1500r/min, crushing for 3min, sequentially pouring the bone marrow powder and the cartilage powder in the bottle into a stirrer, wherein the rotating speed of the stirrer is 500r/min, stirring for 8min, and then bottling again for later use;
s3: enzymatic reaction: pouring the mixed bone powder obtained in the step S2 into a reaction kettle, adding biological enzyme into the reaction kettle, carrying out an enzymatic reaction on the mixed bone powder and the biological enzyme in the reaction kettle to obtain sturgeon bone protein peptide, and taking out the sturgeon bone protein peptide obtained after the enzymatic reaction for later use;
s4: mixing: pouring 150 parts of high-quality white spirit in the step S1 into a sterilized stirrer, adding the sturgeon bone protein peptide prepared in the step S3 into the stirrer, and stirring for 5min at the rotation speed of 200r/min of the stirrer for later use;
s5: sealing and standing: pouring the mixed liquor mixed in the step S4 into a tank, sealing and standing for 45 days, and shaking for 3 times every 3 days;
s6: quality inspection: extracting 15ml of liquor after standing in the step S5, extracting 5 samples in total, moving to detection equipment for methanol detection, carrying out the next step if the samples are qualified, debugging according to a detection result if the samples are unqualified, and carrying out the next step until the samples are qualified;
s7: packaging: and after the sampling quality inspection in the step S6 is qualified, transferring the mixed liquor which is well stood in the step S5 to a bottling machine for bottling, transferring the wine bottle filled with the liquor to a labeling machine for printing and labeling, and after the label is completely labeled, transferring the wine bottle to a packaging machine for packaging.
The sturgeon bone small molecule active peptide and Maotai-flavor liquor prepared by the method is set with a quality inspection step after standing, ingredients in the liquor can be more visually reacted by detecting the brewed liquor, and the proportion of each ingredient is exceeded or not, so that the content of substances such as fusel oil, aldehydes, formaldehyde and the like in the brewed liquor is prevented from exceeding the standard to a certain extent, the harm to a human body is reduced, the liquor ingredients after quality inspection are clearer, the harmful effect on brand tombstone caused by the outflow of unqualified products is avoided to a certain extent, and the sturgeon bone small molecule active peptide and Maotai-flavor liquor is responsible for brands and is responsible for customers.
It is noted that, herein, relational terms such as first and second, and the like may be used solely to distinguish one entity or action from another entity or action without necessarily requiring or implying any actual such relationship or order between such entities or actions. Also, the terms "comprises," "comprising," or any other variation thereof, are intended to cover a non-exclusive inclusion, such that a process, method, article, or apparatus that comprises a list of elements does not include only those elements but may include other elements not expressly listed or inherent to such process, method, article, or apparatus.
Although embodiments of the present invention have been shown and described, it will be appreciated by those skilled in the art that changes, modifications, substitutions and alterations can be made in these embodiments without departing from the principles and spirit of the invention, the scope of which is defined in the appended claims and their equivalents.
Claims (8)
1. A preparation method of sturgeon bone peptide Maotai-flavor liquor for improving human immunity and resisting aging is characterized by comprising the following steps: the method comprises the following steps:
s1: preparing materials: preparing 100-150 parts of high-quality white spirit and 20-25 parts of sturgeon cartilage for later use;
s2: pretreatment: separating bone marrow and cartilage of 20-25 parts of sturgeon cartilage in the step S1, putting the separated cartilage into a wall breaking machine for crushing at the rotating speed of 1500-one jar of 2000r/min for 3-5min, bottling the crushed cartilage powder for later use, drying the bone marrow, pouring the dried bone marrow into a clean wall breaking machine for crushing at the rotating speed of 1000-one jar of 1500r/min, pouring the bone marrow powder and the cartilage powder in the bottle into a stirrer in sequence after crushing for 2-3min at the rotating speed of 350-one jar of 500r/min, stirring for 5-8min, and bottling again for later use;
s3: enzymatic reaction: pouring the mixed bone powder obtained in the step S2 into a reaction kettle, adding biological enzyme into the reaction kettle, carrying out an enzymatic reaction on the mixed bone powder and the biological enzyme in the reaction kettle to obtain sturgeon bone protein peptide, and taking the sturgeon bone protein peptide obtained after the enzymatic reaction out for later use;
s4: mixing: pouring 150 parts of the high-quality white spirit in the step S1 into a sterilized stirring machine, adding the sturgeon bone protein peptide prepared in the step S3 into the stirring machine, stirring at the rotation speed of the stirring machine of 100-;
s5: sealing and standing: pouring the mixed liquor mixed in the step S4 into a tank, sealing and standing for 30-45 days, and shaking for 2-3 times every 1-3 days;
s6: quality inspection: extracting 10-15ml of liquor after standing in the step S5, extracting 3-5 samples in total, moving to detection equipment for methanol detection, performing the next step if the sample is qualified, debugging according to a detection result if the sample is unqualified, and performing the next step until the sample is qualified;
s7: and (3) packaging: and after the sampling quality inspection in the step S6 is qualified, transferring the mixed liquor which is well stood in the step S5 to a bottle filling machine for filling, transferring the wine bottle filled with the liquor to a labeling machine for printing and labeling, and after the labeling is finished, transferring the wine bottle to a packaging machine for packaging.
2. The preparation method of the sturgeon bone peptide Maotai-flavor liquor for improving human immunity and resisting aging according to claim 1, which is characterized by comprising the following steps: and in the step S1, the high-quality white spirit is selected from white spirit with the alcohol degree of more than 52 degrees and less than 56 degrees, the high-quality white spirit is in a Maotai-flavor type, and the sturgeon cartilage needs to contain cartilage tissues with bone marrow.
3. The preparation method of the sturgeon bone peptide Maotai-flavor liquor for improving human immunity and resisting aging according to claim 1, which is characterized by comprising the following steps: the wall breaking machine in the step S2 is specifically a grading wall breaking pulverizer for Dakang traditional Chinese medicines, the stirrer in the step S2 is specifically a remote drying-SYH 5 automatic three-dimensional motion mixer, and the bottle in the step S2 is specifically a sealed glass bottle.
4. The preparation method of the sturgeon bone peptide Maotai-flavor liquor for improving human immunity and resisting aging according to claim 1, which is characterized by comprising the following steps: the reaction kettle in the step S3 is specifically a 316L stainless steel reaction kettle, and the biological enzyme is specifically one or a combination of more of collagenase, cellulase, subtilisin or pancreatin.
5. The preparation method of the sturgeon bone peptide Maotai-flavor liquor for improving human immunity and resisting aging according to claim 1, which is characterized by comprising the following steps: the stirrer in the step S4 is specifically a dragon jun sealant double-planet stirrer, the stirrer in the step S4 adopts one or a combination of a plurality of hot water, ultraviolet sterilizing lamps or plasma air disinfectors, and if hot water is adopted, the inner cavity of the stirrer needs to be dried.
6. The preparation method of the sturgeon bone peptide Maotai-flavor liquor capable of improving human immunity and resisting aging according to claim 1, is characterized by comprising the following steps of: the tank in the step S5 is specifically a pottery clay tank with a volume of 1m 3 The sealing mode is to wrap the opening at the top of the tank with soft cloth, fix the tank with rubber band and useThe gauze wraps the sand and stone to form a pressure bag, and the pressure bag is placed on the top of the soft cloth to play a role in sealing.
7. The preparation method of the sturgeon bone peptide Maotai-flavor liquor for improving human immunity and resisting aging according to claim 1, which is characterized by comprising the following steps: the detection device in the step S6 is specifically one or a combination of several of a methanol detector and a white spirit detection-dedicated chromatograph, the bottling machine in the step S7 is specifically a Tan chemical machinery-TGSH-16 full-automatic liquid filling machine, and the labeling machine in the step S7 is specifically a vertical SL-613A horizontal rolling and rubbing round bottle labeling machine.
8. The preparation method of the sturgeon bone peptide Maotai-flavor liquor capable of improving human immunity and resisting aging according to claim 1, is characterized by comprising the following steps of: the packer in the step S7 is specifically a WRP-50A automatic box sealing packer, and the transportation mode in the steps S1-S7 specifically adopts one or more combinations of manual transportation, automobile transportation, trailer transportation or conveyor belt transportation.
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| CN202210828488.1A CN115093920A (en) | 2022-07-13 | 2022-07-13 | Preparation of sturgeon bone peptide Maotai-flavor liquor capable of improving human immunity and resisting aging |
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| CN202210828488.1A CN115093920A (en) | 2022-07-13 | 2022-07-13 | Preparation of sturgeon bone peptide Maotai-flavor liquor capable of improving human immunity and resisting aging |
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Cited By (1)
| Publication number | Priority date | Publication date | Assignee | Title |
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| CN117143693A (en) * | 2023-09-11 | 2023-12-01 | 鲟力泰悦(武汉)生物科技有限公司 | Liver-protecting sturgeon protein peptide wine and preparation process thereof |
Citations (1)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN111718825A (en) * | 2020-06-24 | 2020-09-29 | 贵州古得宁酒业有限公司 | Sturgeon bone peptide wine with effects of tonifying kidney and benefiting yang as well as preparation method and application thereof |
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Patent Citations (1)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN111718825A (en) * | 2020-06-24 | 2020-09-29 | 贵州古得宁酒业有限公司 | Sturgeon bone peptide wine with effects of tonifying kidney and benefiting yang as well as preparation method and application thereof |
Cited By (1)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN117143693A (en) * | 2023-09-11 | 2023-12-01 | 鲟力泰悦(武汉)生物科技有限公司 | Liver-protecting sturgeon protein peptide wine and preparation process thereof |
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