CN115141705A - 一种核酸、氨基酸酒生产方法 - Google Patents
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Abstract
一种核酸、氨基酸酒生产方法,包括如下步骤:步骤1.原材料处理;步骤2.将原材料进行水解;动物蛋白碎磨成糜状,并加入水解液混合;步骤3.将步骤2得到的水解液静置以培养母种;步骤4.将母种培养后的水解液加水稀释,并搅拌均匀;步骤5.脱色;步骤6.过滤;步骤7.滤液中和;步骤8.在中和液内加水稀释,同时加入微量元素;步骤9.纯化静置;步骤10.二次灭菌;步骤11.混合交联;步骤12.取得的核酸、氨基酸精液与白酒勾调配制。本发明采用植物原料替代动物原料,降低了生产成本,同时减少了动物原料中的有害菌数量,形成的核酸、氨基酸白酒口感好,对酒中核酸、氨基酸等有效成分保存时间长,营养成分丰富。
Description
技术领域
本发明属于酿酒技术领域,具体涉及一种核酸、氨基酸酒生产方法。
背景技术
保健酒系指适用于特定人群饮用,具有调节机体功能,不以治疗为目的的酒。保健酒以蒸馏酒、发酵酒或食用酒精为酒基,以可用动植物为保健功效成分来源,保健酒重在维护和预防,其主要功能是抗疲劳,提高免疫力。
氨基酸是人体所需的重要营养成分,由多种氨基酸组成的复方制剂在现代静脉营养输液以及“要素饮食”疗法中占有非常重要的地位,对维持危重病人的营养,抢救患者生命起积极作用,例如老年人如果体内缺乏蛋白质分解较多而合成减慢。老年人比青壮年需要蛋白质数量多,而且对蛋氨酸、赖氨酸的需求量也高于青壮年。
现有技术中氨基酸酒的酿酒原料采用人或动物皮毛、蚯蚓等,原料成分较为单一,价格较高,在后续氨基酸核酸生产过程中,动物原料成分中有害菌含量高,抑制了有益菌生长,产量较低 。
发明内容
为克服现有技术存在的缺陷;本发明公开了一种核酸、氨基酸酒生产方法。
本发明所述核酸、氨基酸酒生产方法,包括如下步骤:
步骤1.将原材料中的角蛋白原料和植物原料清洗、粉碎、研磨并初步灭菌;所述原材料包括角蛋白原料、动物蛋白和植物原料,质量比为1:0.5-0.8:2-4;
步骤2.将原材料进行水解;动物蛋白碎磨成糜状,并加入水解液混合;
步骤3.将步骤2得到的水解液在30-40℃进行静置以培养母种;静置时间12-48小时;
步骤4.将母种培养后总核酸、氨基酸质量含量为30~32%的水解液加水0.5-0.9倍稀释,并搅拌混合均匀;
步骤5.稀释后的水解液脱色;
步骤6.过滤:脱色后的水解液经压滤机滤除脱色剂;
步骤7.中和:滤液进入中和罐与中和剂,使中和后的中和液PH值降低至4-5;
步骤8.稀释溶解:在中和液内加水稀释,同时加入微量元素,所述微量元素为人体所需金属成分盐;
步骤9.纯化静置:将稀释溶解液静置密封存放,存放时间在冬季最长不超过15天,夏季不超过一周;
步骤10.二次灭菌,将核酸、氨基酸精液经过90-100℃加热以进行灭菌;
步骤11.混合交联:将经过二次灭菌的核酸、氨基酸植物营养液装进混合槽与表面活性剂混合均匀,得到核酸、氨基酸精液;
步骤12.取得的核酸、氨基酸精液与25°-52°的白酒按1:50-99的比例勾调配制而成。
优选的,所述角蛋白原料为人发或猪毛,所述动物蛋白为蚯蚓活体,所述植物原料为山茱萸、大豆、树叶混合物。
优选的,所述步骤1中初步灭菌为采用浸泡在酒精溶液中杀菌。
优选的,所述步骤2中的水解为将角蛋白原料和植物原料混合投入水解罐,与盐酸或硫酸在加热至110℃条件下进行水解。
优选的,所述步骤5具体为:稀释后的水解液进入装有活性炭的脱色罐进行脱色。
优选的,所述步骤7中中和剂为硝铵、碳铵或磷铵中任意一种。
优选的,所述步骤11中还进行防霉处理,即加入防霉剂,所述防霉剂为五氯酚钠或溴化肉桂荃,添加比例为每升0.2-0.5克。
优选的,所述步骤11中表面活性剂为阿拉伯树胶、瓜尔豆胶、角叉菜胶、果胶中任意一种,添加比例为每升10-100克。
采用本发明所述核酸、氨基酸酒生产方法,采用植物原料替代动物原料,降低了生产成本,同时减少了动物原料中的有害菌数量,应用发酵法生产核酸、氨基酸加入固态法生产的粮食白酒调制出不同度数的白酒,形成的核酸、氨基酸白酒口感好,对酒中核酸、氨基酸等有效成分保存时间长,营养成分丰富。
附图说明
图1为本发明所述核酸、氨基酸酒生产方法的一个具体流程示意图。
具体实施方式
下面对本发明的具体实施方式作进一步的详细说明。
本发明所述核酸、氨基酸酒生产方法,如图1所示,包括以下步骤:
步骤1.将原材料中的角蛋白原料和植物原料清洗、粉碎、研磨并初步灭菌;
原材料包括角蛋白原料、动物蛋白和植物原料;
一个典型实施方式中,角蛋白原料为人发、猪毛等,动物蛋白为蚯蚓活体,植物原料为山茱萸、大豆、树叶;
蚯蚓再生能力强,蚯蚓含粗蛋白高达50%~80%,且含有人体必需的氨基酸,其中精氨酸的含量是花生的2倍,色氨酸的含量是牛肉的7倍。另外,蚯蚓还含有丰富的微量元素及多种维生素。
植物原料采用山茱萸、大豆和树叶,其中山茱萸含有药用成分,大豆含有丰富的蛋白,有利于杀菌和提供氨基酸所需原料,树叶含有大量植物纤维,在后期水解过程中可转化为淀粉作为氨基酸生产原料。一般选择新鲜按树叶、杨树叶、桑树叶等厚叶。
角蛋白原料、动物蛋白和植物原料的质量比根据产品要求决定,大致为1:0.5-0.8:2-4;
本步骤将原材料中尘土等杂质清理干净将原料粉碎成小块颗粒并破除原料表皮,初步灭菌是对研磨后的原料进行杀菌处理,通常采用浸泡在酒精溶液中杀菌,取出晾干等待原材料表面酒精溶液自然挥发。
步骤2.将原材料进行水解;
具体为将原材料中的角蛋白原料和植物原料混合投入水解罐与强酸如盐酸或硫酸在加热至110℃条件下进行水解,将角蛋白的肽链打断;并使角蛋白原料产生的核酸、氨基酸分子以游离态游离于水解液中;
原材料中的动物蛋白如蚯蚓碎磨成糜状,并加入水解液混合;
一个具体实施方式中,将角蛋白原料和植物原料按照每20公斤对应4升质量分数28%盐酸进行水解,每次加入1-3公斤原料,分6-8次加入;
步骤3.进行母种培养;
将步骤2得到的水解液在30-40℃进行静置以培养母种;培养母种的作用是生成有益菌种并由有益菌种在水解液内利用原料生成核酸和氨基酸;静置时间12-48小时;
步骤4.稀释,将母种培养后总核酸、氨基酸质量含量为30~32%的水解液加水0.5-0.9倍稀释至大致17~19%,并搅拌混合均匀,未产生分层偏析;
步骤5.稀释后的水解液进入脱色罐内用活性碳脱色,脱除色素、臭味、油脂和不溶物质;
步骤6.过滤:脱色后的水解液经压滤机滤除活性碳,滤液呈微黄色;
步骤7.中和:滤液进入中和罐与中和剂如硝铵、碳铵或磷铵等产生中和作用,将滤液中的氢离子中和为微酸性,使中和后的中和液PH值降低至4-5;
步骤8.稀释溶解:在中和液内加水稀释到规定的核酸、氨基酸含量值,例如产品要求含总核酸、氨基酸含量为5~7%,则稀释至5~7%,同时加入微量元素,所述微量元素可以如铁、锰、锶、硼、铜、锌、钼等元素的盐,一般为可溶无机盐如氯化物或有机盐类;加入比例为每升2-10毫摩尔
步骤9.纯化静置:将稀释溶解液放入中间贮槽静置密封存放,存放时间在冬季最长不超过15天,夏季不超过一周,以免产生霉变;纯化静置过程可以使反应充分且微量元素溶解充分;
步骤10.二次灭菌,将核酸、氨基酸精液经过90-100℃加热以进行灭菌;
步骤11.混合交联:将经过二次灭菌的核酸、氨基酸植物营养液装进混合槽与表面活性剂混合均匀,得到核酸、氨基酸精液,对保存期长的产品或在夏季,还应进行防霉处理,即加入防霉剂如五氯酚钠或溴化肉桂荃;添加比例为每升0.2-0.5克;
表面活性剂用于对营养液增稠,可选用常用食品胶如阿拉伯树胶、瓜尔豆胶、角叉菜胶、果胶等,添加比例为每升10-100克;
步骤12.取得的核酸、氨基酸精液与25°-52°的白酒按1:50-99的比例勾调配制而成;
最后进行计量包装:将混合交联后的核酸、氨基酸植物营养液产品过滤后用瓶定重灌装,包装好后备检出厂。
具体实施例:
步骤1.将原材料清洗、粉碎、研磨并浸泡在95%酒精溶液中1小时;
原材料包括猪毛10公斤,活蚯蚓5公斤,山茱萸叶10公斤,大豆5公斤,桉树叶15公斤;
步骤2.将原材料进行水解;
具体为将猪毛和树叶混合投入装有28%质量分数盐酸的水解罐,加热至110℃条件下进行水解,蚯蚓碎磨成糜状,并加入水解液混合;每次加入1-3公斤原料,分6-8次加入;
步骤3.进行母种培养;
将步骤2得到的水解液在37℃进行24小时静置以培养母种;
步骤4.稀释,将母种培养后总核酸、氨基酸质量含量为30~32%的水解液加水0.8倍稀释至大致16~18%,并搅拌混合均匀,未产生分层偏析;
步骤5.稀释后的水解液进入脱色罐内用活性碳脱色,脱除色素、臭味、油脂和不溶物质;
步骤6.过滤:脱色后的水解液经压滤机滤除活性碳,滤液呈微黄色;
步骤7.中和:滤液进入中和罐与中和剂如硝铵、碳铵或磷铵等产生中和作用,将滤液中的氢离子中和为微酸性,使中和后的中和液PH值降低至4-5;
步骤8.稀释溶解:在中和液内加水稀释到5%,同时加入微量元素添加剂,加入比例为每升2毫摩尔
步骤9.纯化静置7天;
步骤10.二次灭菌,将核酸、氨基酸精液经过90-100℃加热以进行灭菌;
步骤11.将经过二次灭菌的核酸、氨基酸植物营养液装进混合槽,添加果胶混合均匀,添加比例为每升30克,得到核酸、氨基酸精液;
步骤12.取得的核酸、氨基酸精液与52°的白酒按1:50的比例勾调配制而成,制得核酸、氨基酸酒。
最后进行计量包装:将混合交联后的核酸、氨基酸植物营养液产品过滤后用瓶定重灌装,包装好后备检出厂。
采用本发明所述核酸、氨基酸酒生产方法,采用植物原料替代动物原料,降低了生产成本,同时减少了动物原料中的有害菌数量,应用发酵法生产核酸、氨基酸加入固态法生产的粮食白酒调制出不同度数的白酒,形成的核酸、氨基酸白酒口感好,对酒中核酸、氨基酸等有效成分保存时间长,营养成分丰富,并具有护肝养胃功效。
前文所述的为本发明的各个优选实施例,各个优选实施例中的优选实施方式如果不是明显自相矛盾或以某一优选实施方式为前提,各个优选实施方式都可以任意叠加组合使用,所述实施例以及实施例中的具体参数仅是为了清楚表述发明人的发明验证过程,并非用以限制本发明的专利保护范围,本发明的专利保护范围仍然以其权利要求书为准,凡是运用本发明的说明书内容所作的等同结构变化,同理均应包含在本发明的保护范围内。
Claims (8)
1.一种核酸、氨基酸酒生产方法,其特征在于,包括如下步骤:
步骤1.将原材料中的角蛋白原料和植物原料清洗、粉碎、研磨并初步灭菌;所述原材料包括角蛋白原料、动物蛋白和植物原料,质量比为1:0.5-0.8:2-4;
步骤2.将原材料进行水解;动物蛋白碎磨成糜状,并加入水解液混合;
步骤3.将步骤2得到的水解液在30-40℃进行静置以培养母种;静置时间12-48小时;
步骤4.将母种培养后总核酸、氨基酸质量含量为30~32%的水解液加水0.5-0.9倍稀释,并搅拌混合均匀;
步骤5.稀释后的水解液脱色;
步骤6.过滤:脱色后的水解液经压滤机滤除脱色剂;
步骤7.中和:滤液进入中和罐与中和剂,使中和后的中和液PH值降低至4-5;
步骤8.稀释溶解:在中和液内加水稀释,同时加入微量元素,所述微量元素为人体所需金属成分盐;
步骤9.纯化静置:将稀释溶解液静置密封存放,存放时间在冬季最长不超过15天,夏季不超过一周;
步骤10.二次灭菌,将核酸、氨基酸精液经过90-100℃加热以进行灭菌;
步骤11.混合交联:将经过二次灭菌的核酸、氨基酸植物营养液装进混合槽与表面活性剂混合均匀,得到核酸、氨基酸精液;
步骤12.取得的核酸、氨基酸精液与25°-52°的白酒按1:50-99的比例勾调配制而成。
2.如权利要求1所述的核酸、氨基酸酒生产方法,其特征在于,所述角蛋白原料为人发或猪毛,所述动物蛋白为蚯蚓活体,所述植物原料为山茱萸、大豆、树叶混合物。
3.如权利要求1所述的核酸、氨基酸酒生产方法,其特征在于,所述步骤1中初步灭菌为采用浸泡在酒精溶液中杀菌。
4.如权利要求1所述的核酸、氨基酸酒生产方法,其特征在于,所述步骤2中的水解为将角蛋白原料和植物原料混合投入水解罐,与盐酸或硫酸在加热至110℃条件下进行水解。
5.如权利要求1所述的核酸、氨基酸酒生产方法,其特征在于,所述步骤5具体为:稀释后的水解液进入装有活性炭的脱色罐进行脱色。
6.如权利要求1所述的核酸、氨基酸酒生产方法,其特征在于,所述步骤7中中和剂为硝铵、碳铵或磷铵中任意一种。
7.如权利要求1所述的核酸、氨基酸酒生产方法,其特征在于,所述步骤11中还进行防霉处理,即加入防霉剂,所述防霉剂为五氯酚钠或溴化肉桂荃,添加比例为每升0.2-0.5克。
8.如权利要求1所述的核酸、氨基酸酒生产方法,其特征在于,所述步骤11中表面活性剂为阿拉伯树胶、瓜尔豆胶、角叉菜胶、果胶中任意一种,添加比例为每升10-100克。
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