CN116083194A - Peptide wine production process - Google Patents
Peptide wine production process Download PDFInfo
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- CN116083194A CN116083194A CN202310375508.9A CN202310375508A CN116083194A CN 116083194 A CN116083194 A CN 116083194A CN 202310375508 A CN202310375508 A CN 202310375508A CN 116083194 A CN116083194 A CN 116083194A
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- C12G—WINE; PREPARATION THEREOF; ALCOHOLIC BEVERAGES; PREPARATION OF ALCOHOLIC BEVERAGES NOT PROVIDED FOR IN SUBCLASSES C12C OR C12H
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- C—CHEMISTRY; METALLURGY
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- C12G—WINE; PREPARATION THEREOF; ALCOHOLIC BEVERAGES; PREPARATION OF ALCOHOLIC BEVERAGES NOT PROVIDED FOR IN SUBCLASSES C12C OR C12H
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- C12G—WINE; PREPARATION THEREOF; ALCOHOLIC BEVERAGES; PREPARATION OF ALCOHOLIC BEVERAGES NOT PROVIDED FOR IN SUBCLASSES C12C OR C12H
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- 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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- C12H—PASTEURISATION, STERILISATION, PRESERVATION, PURIFICATION, CLARIFICATION OR AGEING OF ALCOHOLIC BEVERAGES; METHODS FOR ALTERING THE ALCOHOL CONTENT OF FERMENTED SOLUTIONS OR ALCOHOLIC BEVERAGES
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- C—CHEMISTRY; METALLURGY
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- C12H—PASTEURISATION, STERILISATION, PRESERVATION, PURIFICATION, CLARIFICATION OR AGEING OF ALCOHOLIC BEVERAGES; METHODS FOR ALTERING THE ALCOHOL CONTENT OF FERMENTED SOLUTIONS OR ALCOHOLIC BEVERAGES
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Abstract
The invention discloses a peptide wine production process, which comprises the following steps: s1: preparing materials; s2: mixing and crushing wild rice and quinoa to a particle size less than or equal to 80 meshes to obtain a mixed substrate A; s3: mixing herba Artemisiae Annuae and herba Houttuyniae, pulverizing, and grinding to obtain mixed substrate B; s4: adding the mixed substrate A and the mixed substrate B into purified water, magnetically stirring uniformly, adding a browning inhibitor and a complex enzyme, performing ultrasonic treatment at 45-55 ℃ for 1-1.5h, saccharifying in a water bath at 55-65 ℃ for 2-3h, and naturally cooling to room temperature at 25 ℃ to obtain a fermentation substrate; s5: inoculating compound fermentation bacteria to a fermentation substrate, performing aerobic fermentation at 30-35 ℃ for 3-4d, performing sealed anaerobic fermentation at 28-30 ℃ for 7-10d, centrifuging, micro-filtering, ultra-filtering, and pasteurizing to obtain the peptide wine. The invention takes the wild rice and the quinoa as raw materials for the first time, and takes the sweet wormwood and the cordate houttuynia as auxiliary materials, so that the prepared peptide wine has mellow taste, rich flavor, good health care effect and clear color.
Description
Technical Field
The invention belongs to the field of peptide wine fermentation, and particularly relates to a peptide wine production process.
Background
The peptide wine is prepared by fermenting animal and plant raw materials by using gray mold and saccharomycetes, and the protein polypeptide wine rich in small molecular peptide and amino acid is prepared, wherein the protein peptide content is more than or equal to 3.6 percent, 100 times higher than rice wine and 10 times higher than rice wine. The peptide wine is taken as a small molecular peptide nutrition wine, wherein the small molecular active oligopeptide is not required to be digested, can be directly absorbed and utilized by human bodies, and has the health care effects of reducing blood pressure, reducing blood fat, promoting blood circulation, improving gastrointestinal functions, protecting liver, promoting metabolism, improving organism immunity and the like by proper drinking the peptide wine, and has important significance for regulating physiological functions of human bodies. Therefore, the biological peptide wine has become one of research hotspots in the field of health care wine. For example, the invention patent with publication number CN105039089B discloses a papaya peptide wine and a preparation method thereof, wherein papaya juice, white granulated sugar and lemon juice are used for compounding fermentation base liquid and then are mixed with enzymolysis soybean peptide for fermentation, and the papaya peptide wine is prepared after filtration, clarification, filling and sterilization; the invention patent with publication number of CN107142186B discloses a preparation method of narcissus natural peptide wine, which comprises the steps of mixing narcissus with 2 times of 40% vol pure rice white wine, grinding to 80 meshes, standing for separating liquid, filtering, micro-filtering, and combining upper-layer wine liquid and micro-filtering permeate liquid to obtain the narcissus natural peptide wine; the invention patent with publication number CN108865569B discloses a black bean polypeptide wine and a preparation method thereof, which comprises the steps of sequentially carrying out enzymolysis on black bean protein by using Alcalase alkaline protease, flavourzyme Flavourzyme protease and neutral protease to obtain black bean polypeptide liquid, then carrying out flash extraction on burdock slices treated by sodium citrate aqueous solution to obtain burdock extract, mixing and fermenting the burdock extract and the burdock extract with ginkgo leaf aqueous extract, sucrose, anhydrous sodium sulfite and the like, and centrifuging to obtain the black bean polypeptide wine; according to the invention patent with publication number of CN105695271B, the preparation method of the Chinese chestnut and kiwi fruit peptide wine is disclosed, wherein Chinese chestnut kernels are crushed and pass through a 80-mesh sieve, kiwi fruits are stirred into mud, the mud is mixed, microwave treatment is carried out at intervals, papain is added for leaching, vacuum filtration is carried out, the obtained product is blended with white spirit base wine and esterifying enzyme bacterial liquid, and the obtained product is stored for 6-12 months after ultrasonic oscillation, so that the peptide wine is obtained.
On the basis of the base wine, the basic method for pairing the marine peptide with the base wine is as follows:
cleaning fresh sea cucumber, removing viscera, and drying; superfine pulverizing pretreated sea cucumber into powder; adding a certain amount of peptide into the powder for molecular enzymolysis, and inactivating enzyme after a period of time; ultrafiltration with a conventional ultrafilter; spray drying at normal temperature; and (3) carrying out vacuum qualitative treatment at a certain temperature to obtain the sea cucumber peptide. Adding the base wine into a stirring tank body, pouring peptide powder for stirring, and after the titanium powder is completely dissolved in the base wine after stirring for a certain time, filtering and sealing the mixed wine to obtain the peptide wine.
However, in the process of preparing the peptide wine, polyphenols in a fermentation system are easily oxidized into quinone substances, enzymatic browning or non-enzymatic browning reaction occurs, and thus the browning problem occurs, so that not only is the nutrition components destroyed, but also the color and the chromaticity of the peptide wine are deepened, and the flavor, the color, the taste and the health care value of the peptide wine are affected. In addition, the existing peptide wine production process has the problems of low production efficiency, long fermentation period and single flavor.
Disclosure of Invention
Aiming at the defects of the prior art, the invention aims to provide a peptide wine production process.
The technical scheme of the invention is summarized as follows:
a peptide wine production process, which comprises the following steps:
s1: the preparation method comprises the following steps of: 10-15 parts of wild rice, 6-10 parts of quinoa, 3-5 parts of sweet wormwood, 2-3 parts of cordate houttuynia, 0.1-0.2 part of browning inhibitor, 0.3-0.7 part of complex enzyme, 0.5-1 part of complex fermentation microbial inoculum and 100 parts of purified water;
the browning inhibitor is prepared by mixing corn silk flavone, tartaric acid and chlorogenic acid according to a mass ratio of 1 (0.4-0.8) to 0.1-0.3;
s2: cleaning and drying wild rice and quinoa respectively, mixing and crushing to the particle size of less than or equal to 80 meshes to obtain a mixed substrate A;
s3: cleaning herba Artemisiae Annuae and herba Houttuyniae respectively, air drying, mixing, pulverizing, and grinding to obtain mixed substrate B;
s4: adding the mixed substrate A and the mixed substrate B into purified water, magnetically stirring uniformly, adding a browning inhibitor and a complex enzyme, performing ultrasonic treatment at 45-55 ℃ for 1-1.5h, saccharifying in a water bath at 55-65 ℃ for 2-3h, and naturally cooling to room temperature at 25 ℃ to obtain a fermentation substrate;
s5: inoculating compound fermentation bacteria to a fermentation substrate, introducing air at a gas flow rate of 1-1.5L/min, performing aerobic fermentation at 30-35 ℃ for 3-4d, performing sealed anaerobic fermentation at 28-30 ℃ for 7-10d, centrifuging, removing precipitate, filtering by a microfiltration membrane and an ultrafiltration membrane, and performing pasteurization to obtain the peptide wine.
Preferably, the composite fermentation inoculant is prepared by mixing saccharomyces cerevisiae, saccharopolyspora fasciata J2, botrytis cinerea and aspergillus oryzae according to the mass ratio of 1 (0.3-0.7) to 0.2-0.4 to 0.2-0.3.
Preferably, the compound enzyme comprises the following raw materials in parts by mass: 6-10 parts of ficin, 10-15 parts of Alcalase protease, 4-8 parts of NSP enzyme, 10-15 parts of amylase and 15-20 parts of diastase.
Preferably, the NSP enzyme is formed by mixing cellulase, xylanase, beta-glucanase and pectinase according to the mass ratio of 1 (0.5-1.1) (0.3-0.5) (0.2-0.4).
Preferably, the rotation speed of the magnetic stirring is 500-1200rpm.
Preferably, the ultrasonic treatment has a frequency of 20-30KHz and a power of 250-400W.
Preferably, the centrifugal speed is 2500-4000rpm and the centrifugal time is 10-15min.
Preferably, the aperture of the microfiltration membrane is 0.1-0.2 μm.
Preferably, the ultrafiltration membrane has a molecular weight cut-off of 5000-10000Da.
Preferably, the pasteurization temperature is 85-90 ℃ and the time is 10-15min.
The invention has the beneficial effects that:
the invention takes the wild rice and quinoa as raw materials for the first time and takes sweet wormwood and cordate houttuynia as auxiliary materials to prepare the peptide wine which has fragrant and mellow taste, rich and layered flavor, good health care effect, easy absorption and utilization and clear color, and is rich in active ingredients such as micromolecular peptide, amino acid, soluble dietary fiber, polyphenol, alkaloid, quinoa flavone, quinoa polysaccharide, artemisinin, sweet wormwood polysaccharide, artesunate, houttuynin, quercetin, cordate houttuynia flavone, laurel aldehyde, linalool, cordate houttuynia polysaccharide and the like, and has various health care functions of resisting tumor, preventing diabetes, clearing heat and detoxicating, reducing blood pressure, reducing blood fat, resisting virus, resisting inflammation, regulating immunity, accelerating metabolism and the like.
The invention firstly uses corn silk flavone, tartaric acid and chlorogenic acid to compound a browning inhibitor to inhibit enzymatic browning or non-enzymatic browning in the process of preparing peptide wine, on one hand, corn silk flavone and tartaric acid cooperate to resist oxidation, remove oxygen free radicals and hydroxyl free radicals in a fermentation system, prevent polyphenols from being oxidized into quinone substances, and achieve the effect of inhibiting non-enzymatic browning, on the other hand, tartaric acid and chlorogenic acid contain carboxyl functional groups which can be used as complexing agents to react with Cu in polyphenol oxidase 2+ And a coordination reaction is carried out to form a complex, so that the activity of polyphenol oxidase is synergistically inhibited, and the effect of inhibiting enzymatic browning is achieved.
The method combines the ultrasonic-assisted enzymolysis method and the step-by-step fermentation method to prepare the peptide wine, has high production efficiency and short fermentation period, and is suitable for industrialized mass production.
The invention firstly uses the saccharomyces cerevisiae, the saccharopolyspora fasciata J2, the botrytis cinerea and the aspergillus oryzae to compound the compound fermentation inoculant for fermenting the peptide wine, and in the aerobic fermentation stage, the expansion culture of fermentation strains is realized, the aerobic fermentation of the saccharopolyspora fasciata J2 and the aspergillus oryzae is realized, so that the prepared peptide wine has special thick sauce flavor and the flavor of the peptide wine is improved.
Drawings
FIG. 1 is a flow chart of the production process of the peptide wine.
Detailed Description
The present invention is described in further detail below with reference to examples to enable those skilled in the art to practice the same by referring to the description.
The invention provides a peptide wine production process, which comprises the following steps:
s1: the preparation method comprises the following steps of: 10-15 parts of wild rice, 6-10 parts of quinoa, 3-5 parts of sweet wormwood, 2-3 parts of cordate houttuynia, 0.1-0.2 part of browning inhibitor, 0.3-0.7 part of complex enzyme, 0.5-1 part of complex fermentation microbial inoculum and 100 parts of purified water;
the browning inhibitor is prepared by mixing corn silk flavone, tartaric acid and chlorogenic acid according to a mass ratio of 1 (0.4-0.8) to 0.1-0.3;
the composite fermentation inoculant is formed by mixing saccharomyces cerevisiae, saccharopolyspora fasciata J2, botrytis cinerea and aspergillus oryzae according to the mass ratio of 1 (0.3-0.7), 0.2-0.4 and 0.2-0.3;
the compound enzyme comprises the following raw materials in parts by mass: 6-10 parts of ficin, 10-15 parts of Alcalase protease, 4-8 parts of NSP enzyme, 10-15 parts of amylase and 15-20 parts of diastase; the NSP enzyme is formed by mixing cellulase, xylanase, beta-glucanase and pectase according to the mass ratio of 1 (0.5-1.1) (0.3-0.5) (0.2-0.4);
s2: cleaning and drying wild rice and quinoa respectively, mixing and crushing to the particle size of less than or equal to 80 meshes to obtain a mixed substrate A;
s3: cleaning herba Artemisiae Annuae and herba Houttuyniae respectively, air drying, mixing, pulverizing, and grinding to obtain mixed substrate B;
s4: adding the mixed substrate A and the mixed substrate B into purified water, uniformly stirring by magnetic force at a rotating speed of 500-1200rpm, adding a browning inhibitor and a compound enzyme, performing ultrasonic treatment at a frequency of 20-30KHz and a power of 250-400W for 1-1.5h at 45-55 ℃, saccharifying for 2-3h in a water bath at 55-65 ℃, and naturally cooling to a room temperature of 25 ℃ to obtain a fermentation substrate;
s5: inoculating compound fermentation bacteria to fermentation substrate, introducing air at 1-1.5L/min, performing aerobic fermentation at 30-35deg.C for 3-4d, sealing at 28-30deg.C for 7-10d, centrifuging at 2500-4000rpm for 10-15min, removing precipitate, filtering with microfiltration membrane with pore diameter of 0.1-0.2 μm and ultrafiltration membrane with molecular weight cutoff of 5000-10000Da, and pasteurizing at 85-90deg.C for 10-15min to obtain peptide wine.
Example 1
A peptide wine production process, which comprises the following steps:
s1: preparing materials:
s101: uniformly mixing corn silk flavone, tartaric acid and chlorogenic acid according to a mass ratio of 1:0.4:0.1 to obtain a browning inhibitor;
s102: uniformly mixing cellulase, xylanase, beta-glucanase and pectinase according to the mass ratio of 1:0.5:0.3:0.2 to obtain NSP enzyme;
uniformly mixing 6 parts of ficin, 10 parts of Alcalase protease, 4 parts of NSP enzyme, 10 parts of amylase and 15 parts of diastase according to parts by mass to obtain compound enzyme;
s103: uniformly mixing saccharomyces cerevisiae, saccharopolyspora shawl J2, botrytis cinerea and aspergillus oryzae according to the mass ratio of 1:0.3:0.2:0.2 to obtain a composite fermentation microbial inoculum;
s104: the following raw materials are weighed in sequence according to the parts by mass for standby: 10 parts of wild rice, 6 parts of quinoa, 3 parts of sweet wormwood, 2 parts of cordate houttuynia, 0.1 part of browning inhibitor, 0.3 part of compound enzyme, 0.5 part of compound fermentation microbial inoculum and 100 parts of purified water;
s2: cleaning and drying wild rice and quinoa respectively, mixing and crushing to the particle size of less than or equal to 80 meshes to obtain a mixed substrate A;
s3: cleaning herba Artemisiae Annuae and herba Houttuyniae respectively, air drying, mixing, pulverizing, and grinding to obtain mixed substrate B;
s4: adding the mixed substrate A and the mixed substrate B into purified water, magnetically stirring uniformly at a rotation speed of 500rpm, adding a browning inhibitor and a complex enzyme, performing ultrasonic treatment at 45 ℃ for 1h at a frequency of 20KHz and a power of 250W, saccharifying for 2h in a water bath at 55 ℃, and naturally cooling to a room temperature of 25 ℃ to obtain a fermentation substrate;
s5: inoculating composite fermentation bacteria to a fermentation substrate, introducing air at a gas flow rate of 1L/min, performing aerobic fermentation at 30 ℃ for 3d, performing sealed anaerobic fermentation at 28 ℃ for 7d, centrifuging at 2500rpm for 10min, removing precipitate, filtering with a microfiltration membrane with a pore diameter of 0.1 μm and an ultrafiltration membrane with a molecular weight cutoff of 5000Da, and performing pasteurization at 85 ℃ for 10min to obtain the peptide wine.
Example 2
A peptide wine production process, which comprises the following steps:
s1: preparing materials:
s101: uniformly mixing corn silk flavone, tartaric acid and chlorogenic acid according to a mass ratio of 1:0.6:0.2 to obtain a browning inhibitor;
s102: uniformly mixing cellulase, xylanase, beta-glucanase and pectinase according to the mass ratio of 1:0.8:0.4:0.3 to obtain NSP enzyme;
uniformly mixing 8 parts of ficin, 12.5 parts of Alcalase protease, 6 parts of NSP enzyme, 12.5 parts of amylase and 17.5 parts of diastase according to parts by mass to obtain compound enzyme;
s103: uniformly mixing saccharomyces cerevisiae, saccharopolyspora shawl J2, botrytis cinerea and aspergillus oryzae according to the mass ratio of 1:0.5:0.3:0.25 to obtain a composite fermentation microbial inoculum;
s104: the following raw materials are weighed in sequence according to the parts by mass for standby: 12.5 parts of wild rice, 8 parts of quinoa, 4 parts of sweet wormwood, 2.5 parts of houttuynia cordata, 0.15 part of browning inhibitor, 0.5 part of complex enzyme, 0.75 part of complex fermentation inoculant and 100 parts of purified water;
s2: cleaning and drying wild rice and quinoa respectively, mixing and crushing to the particle size of less than or equal to 80 meshes to obtain a mixed substrate A;
s3: cleaning herba Artemisiae Annuae and herba Houttuyniae respectively, air drying, mixing, pulverizing, and grinding to obtain mixed substrate B;
s4: adding the mixed substrate A and the mixed substrate B into purified water, magnetically stirring uniformly at 850rpm, adding a browning inhibitor and a complex enzyme, performing ultrasonic treatment at 50 ℃ and a frequency of 25KHz and a power of 300W for 1.5 hours, saccharifying in a water bath at 60 ℃ for 2.5 hours, and naturally cooling to the room temperature of 25 ℃ to obtain a fermentation substrate;
s5: inoculating composite zymophyte to a fermentation substrate, introducing air at a gas flow rate of 1.25L/min, performing aerobic fermentation at 32 ℃ for 3.5d, performing sealed anaerobic fermentation at 30 ℃ for 8.5d, centrifuging at 3500rpm for 12.5min, removing precipitate, filtering with a microfiltration membrane with a pore diameter of 0.15 μm and an ultrafiltration membrane with a molecular weight cut-off of 7500Da, and pasteurizing at 85 ℃ for 15min to obtain the peptide wine.
Example 3
A peptide wine production process, which comprises the following steps:
s1: preparing materials:
s101: uniformly mixing corn silk flavone, tartaric acid and chlorogenic acid according to a mass ratio of 1:0.8:0.3 to obtain a browning inhibitor;
s102: uniformly mixing cellulase, xylanase, beta-glucanase and pectinase according to the mass ratio of 1:1.1:0.5:0.4 to obtain NSP enzyme;
uniformly mixing 10 parts of ficin, 15 parts of Alcalase protease, 8 parts of NSP enzyme, 15 parts of amylase and 20 parts of diastase according to parts by mass to obtain compound enzyme;
s103: uniformly mixing saccharomyces cerevisiae, saccharopolyspora shawl J2, botrytis cinerea and aspergillus oryzae according to the mass ratio of 1:0.7:0.4:0.3 to obtain a composite fermentation microbial inoculum;
s104: the following raw materials are weighed in sequence according to the parts by mass for standby: 15 parts of wild rice, 10 parts of quinoa, 5 parts of sweet wormwood, 3 parts of cordate houttuynia, 0.2 part of browning inhibitor, 0.7 part of compound enzyme, 1 part of compound fermentation microbial inoculum and 100 parts of purified water;
s2: cleaning and drying wild rice and quinoa respectively, mixing and crushing to the particle size of less than or equal to 80 meshes to obtain a mixed substrate A;
s3: cleaning herba Artemisiae Annuae and herba Houttuyniae respectively, air drying, mixing, pulverizing, and grinding to obtain mixed substrate B;
s4: adding the mixed substrate A and the mixed substrate B into purified water, magnetically stirring uniformly at a rotation speed of 1200rpm, adding a browning inhibitor and a complex enzyme, performing ultrasonic treatment at a frequency of 30KHz and a power of 400W at 55 ℃ for 1.5h, saccharifying in a water bath at 65 ℃ for 3h, and naturally cooling to a room temperature of 25 ℃ to obtain a fermentation substrate;
s5: inoculating composite fermentation bacteria to a fermentation substrate, introducing air at a gas flow rate of 1.5L/min, performing aerobic fermentation at 35 ℃ for 4d, performing sealed anaerobic fermentation at 30 ℃ for 10d, centrifuging at 4000rpm for 15min, removing precipitate, filtering with a microfiltration membrane with a pore diameter of 0.2 μm and an ultrafiltration membrane with a molecular weight cut-off of 10000Da, and performing pasteurization at 90 ℃ for 15min to obtain the peptide wine.
Comparative example 1 is the same as example 1, except that: the browning inhibitor of comparative example 1 contained no tartaric acid.
Comparative example 2 is the same as example 1, except that: the browning inhibitor of comparative example 2 does not contain corn silk flavone and tartaric acid.
The blank was identical to example 1, except that: the blank group was not added with a browning inhibitor in step S4.
Test one: measuring the browning inhibition ratio: the absorbance values of the peptide wines in examples 1-3 and comparative examples 1-2 were measured at a wavelength of 420nm using a spectrophotometer and were designated A n Measuring absorbance value of peptide wine in blank group at 420nm wavelength, and marking as A 0 According to the formula 100% × (a 0 -A n )/A n The browning inhibition was calculated and the test results are shown in table 1:
TABLE 1
| Example 1 | Example 2 | Example 3 | Comparative example 1 | Comparative example 2 | |
| Browning inhibition/% | 65.2 | 68.4 | 67.1 | 49.5 | 38.7 |
As shown in Table 1, compared with comparative example 1 without tartaric acid and comparative example 2 without corn silk flavone and tartaric acid, the browning inhibition rates of the peptide wine prepared in examples 1-3 are all obviously improved, and it is proved that corn silk flavone and tartaric acid can synergistically improve the browning inhibition rate of the peptide wine.
Comparative example 3 is the same as example 1, except that: the NSP enzyme in comparative example 3 does not contain beta-glucanase.
And (2) testing II: the peptide contents of the peptide wines of examples 1 to 3 and comparative example 3 were measured, and the test results are shown in Table 2:
TABLE 2
| Example 1 | Example 2 | Example 3 | Comparative example 3 | |
| Peptide content/% | 4.8 | 5.2 | 5.4 | 4.1 |
As is clear from Table 2, the peptide-containing ratio of the peptide wine prepared in examples 1 to 3 is improved compared with that of the peptide wine prepared in comparative example 3 which does not contain beta-glucanase, and the reason is that the beta-glucanase can catalyze and hydrolyze beta-glucan in the cell walls of wild rice and quinoa, so that the cracking of the cell walls is accelerated, and the dissolution rate of protein peptide is improved to a certain extent.
Examples 1-3 take wild rice and quinoa as raw materials for the first time, and are supplemented with sweet wormwood and cordate houttuynia to prepare the peptide wine which has fragrant and mellow taste, rich and layered flavor, good health care effect, easy absorption and utilization and clear color, and is rich in active ingredients such as micromolecular peptide, amino acid, soluble dietary fiber, polyphenol, alkaloid, quinoa flavone, quinoa polysaccharide, artemisinin, sweet wormwood polysaccharide, artesunate, houttuynin, quercetin, cordate houttuynia flavone, laurel aldehyde, linalool, houttuynia polysaccharide and the like, and has various health care functions of resisting tumor, preventing and treating diabetes, clearing heat and detoxicating, reducing blood pressure, reducing blood fat, resisting virus, resisting inflammation, regulating immunity, accelerating metabolism and the like.
Examples 1-3 are prepared by compounding browning inhibitor with corn silk flavone, tartaric acid and chlorogenic acid for the first time to inhibit enzymatic or non-enzymatic browning in the process of preparing peptide wine, wherein on one hand, corn silk flavone and tartaric acid cooperate to resist oxidation, remove oxygen free radical and hydroxyl free radical in a fermentation system, prevent polyphenols from being oxidized into quinine substances, and achieve the effect of inhibiting non-enzymatic browning, and on the other hand, tartaric acid and chlorogenic acid contain carboxyl functional groups which can be used as complexing agents and Cu in polyphenol oxidase 2+ And a coordination reaction is carried out to form a complex, so that the activity of polyphenol oxidase is synergistically inhibited, and the effect of inhibiting enzymatic browning is achieved.
The peptide wine prepared by combining the ultrasonic-assisted enzymolysis method and the step-by-step fermentation method in the examples 1-3 has high production efficiency and short fermentation period, and is suitable for industrialized mass production.
Examples 1-3 the peptide wine is fermented by the compound fermentation inoculant of Saccharomyces cerevisiae, saccharopolyspora shapefaciens J2, botrytis cinerea and Aspergillus oryzae for the first time, and in the aerobic fermentation stage, the expansion culture of fermentation strains is realized, the aerobic fermentation of Saccharopolyspora shapefaciens J2 and Aspergillus oryzae is realized, so that the prepared peptide wine has special intense sauce flavor and the flavor of the peptide wine is improved.
Although embodiments of the present invention have been disclosed above, it is not limited to the use of the description and embodiments, it is well suited to various fields of use for the invention, and further modifications may be readily apparent to those skilled in the art, and accordingly, the invention is not limited to the particular details without departing from the general concepts defined in the claims and the equivalents thereof.
Claims (10)
1. The peptide wine production process is characterized by comprising the following steps:
s1: the preparation method comprises the following steps of: 10-15 parts of wild rice, 6-10 parts of quinoa, 3-5 parts of sweet wormwood, 2-3 parts of cordate houttuynia, 0.1-0.2 part of browning inhibitor, 0.3-0.7 part of complex enzyme, 0.5-1 part of complex fermentation microbial inoculum and 100 parts of purified water;
the browning inhibitor is prepared by mixing corn silk flavone, tartaric acid and chlorogenic acid according to a mass ratio of 1 (0.4-0.8) to 0.1-0.3;
s2: cleaning and drying wild rice and quinoa respectively, mixing and crushing to the particle size of less than or equal to 80 meshes to obtain a mixed substrate A;
s3: cleaning herba Artemisiae Annuae and herba Houttuyniae respectively, air drying, mixing, pulverizing, and grinding to obtain mixed substrate B;
s4: adding the mixed substrate A and the mixed substrate B into purified water, magnetically stirring uniformly, adding a browning inhibitor and a complex enzyme, performing ultrasonic treatment at 45-55 ℃ for 1-1.5h, saccharifying in a water bath at 55-65 ℃ for 2-3h, and naturally cooling to room temperature at 25 ℃ to obtain a fermentation substrate;
s5: inoculating compound fermentation bacteria to a fermentation substrate, introducing air at a gas flow rate of 1-1.5L/min, performing aerobic fermentation at 30-35 ℃ for 3-4d, performing sealed anaerobic fermentation at 28-30 ℃ for 7-10d, centrifuging, removing precipitate, filtering by a microfiltration membrane and an ultrafiltration membrane, and performing pasteurization to obtain the peptide wine.
2. The process for producing the peptide wine according to claim 1, wherein the composite fermentation inoculant is prepared by mixing saccharomyces cerevisiae, saccharopolyspora shawl J2, botrytis cinerea and aspergillus oryzae according to a mass ratio of 1 (0.3-0.7), 0.2-0.4 and 0.2-0.3.
3. The peptide wine production process according to claim 1, wherein the complex enzyme comprises the following raw materials in parts by mass: 6-10 parts of ficin, 10-15 parts of Alcalase protease, 4-8 parts of NSP enzyme, 10-15 parts of amylase and 15-20 parts of diastase.
4. The process for producing peptide wine according to claim 3, wherein the NSP enzyme is prepared by mixing cellulase, xylanase, beta-glucanase and pectase according to a mass ratio of 1 (0.5-1.1): 0.3-0.5): 0.2-0.4.
5. The process according to claim 1, wherein the magnetic stirring is carried out at a speed of 500-1200rpm.
6. The process according to claim 1, wherein the ultrasonic treatment has a frequency of 20-30KHz and a power of 250-400W.
7. The process according to claim 1, wherein the centrifugation speed is 2500-4000rpm and the centrifugation time is 10-15min.
8. The process according to claim 1, wherein the micro-filtration membrane has a pore size of 0.1-0.2 μm.
9. The process according to claim 1, wherein the ultrafiltration membrane has a molecular weight cut-off of 5000-10000Da.
10. The process according to claim 1, wherein the pasteurization temperature is 85-90 ℃ and the time is 10-15min.
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