CN1164728C - Animal nutritious health wine and its producing process - Google Patents

Abstract

The present invention discloses a nutritious fermenting health-care wine prepared by enzymolyzing animal meat and a production process thereof. The health-care wine is characterized in that the health-care wine contains animal fermentation liquor which is obtained by degrading animal meat enzymolyzed by composite catabolic enzymes. In the present invention, biologically active substances, amino acid and short peptides in animal meat are released by enzymes, so the health-care wine contains various nutritious ingredients with balanced content and belongs to green health-care food.

Description

The preparation method who contains the nutrient health care wine of animal enzymolysis, fermented liquid

Technical field

The invention relates to a kind of preparation method of nutrient health care wine, more particularly about a kind of preparation method who contains the nutrient health care wine of animal enzymolysis, fermented liquid.

Background technology

Existing various health promoting wine mostly adopts immersion way, and this makes and can not thoroughly be dissolved in the wine by the biologically active substance in the animal meat after soaking.And the biologically active substance in the animal meat only is dissolved in and just can be released out bioactive molecules in the rice wine, so general health promoting wine lacks nutritive ingredient and health-care effect, does not also possess the mouthfeel of Tallow, beef perfume (or spice).

Summary of the invention

The purpose of this invention is to provide a kind of animal enzymolysis that contains, the preparation method of the nutrient health care wine of fermented liquid, this preparation method has changed traditional immersion way and has made animal wine, with the animal meat enzymolysis, carry out Secondary Fermentation after the fermentation again and be mixed with animal wine, the biological activity that has kept the biologically active substance in the animal tissues, be of high nutritive value, sweet-smelling with unique Tallow, beef perfume with wine, wine liquid color and luster is pure, mouthfeel and suitable, be rich in the lipoprotein of animal, multiple amino acids, VITAMIN etc., pollution-free in the production process, be a kind of green animal health-care nutritional food.

The object of the present invention is achieved like this:

The preparation method who contains the nutrient health care wine of animal enzymolysis, fermented liquid of the present invention comprises the steps:

After A, the stalwartness that will meet national standard, anosis, odorless and the animal meat that goes mouldy carry out cleaning and sterilization, transfer and mix compound lytic enzyme and the meat fermented bacterium carries out enzymolysis, fermentation, 18～25 ℃ of leavening temperatures, yeast phase obtains animal fermented liquid after 10～15 days;

Wherein: the weight proportion of compound lytic enzyme and meat fermented bacterium is:

Papoid 20%,

M-band enzyme 20%,

Lipase 15%,

Pancreatin 15%,

Cellulase 10%,

Live yeast 15%,

Head mold 5%.

B, the nothing that will meet national standard are gone rotten, the pure white glutinous rice of no worm, inclusion-free and the rotten souring of nothing or fragrant glutinous rendering to are soaked Mi Chizhong and soaked, and make it fully absorb moisture, the starch expansion;

C, the pure white glutinous rice after will soaking or fragrant glutinous through cleaning decon by steam intensification gelatinization slaking, after spreading for cooling is cooled to 34～38 ℃ again, are mixed the saccharifying enzyme bacterial classification thoroughly;

D, the gelatinization slaking pure white glutinous rice that will mix the saccharifying enzyme bacterial classification thoroughly or fragrant glutinous putting in fermentor tank or the jar fermenter are fermented 20～30 ℃ of leavening temperatures, yeast phase 5～7 days;

E, fermentation are finished after-filtration and are got filtrate and carry out sterilization insulation, 50～60 ℃ of pasteurizing temperatures, soaking time 40～50 minutes;

F, ferment filtrate allocated to make pH value be to put in animal enzymolysis, the fermented liquid after 3～5 to ferment 16～18 ℃ of leavening temperatures, yeast phase 28～30 days;

Ageing in the ageing jar behind G, the liquid filtering decon that the F step is obtained, the ageing temperature is no more than 18 ℃, after the ageing through filtering once more and pasteurization obtains finished product.

The present invention has changed traditional immersion way and has made animal wine, be mixed with animal wine with carrying out Secondary Fermentation behind the animal meat enzymolysis again, the biological activity that has kept the biologically active substance in the animal tissues, be of high nutritive value, have the sweet-smelling of unique Tallow, beef perfume with wine, wine liquid color and luster is pure, mouthfeel and suitable, be rich in lipoprotein, multiple amino acids, VITAMIN of animal etc., pollution-free in the production process, be a kind of green animal health-care nutritional food.

Below in conjunction with embodiment, the invention will be further described.

Embodiment

The present invention is example with the deer: can make full deer wine, Penes wine, deer-blood wine, deer fetus wine, deer bone wine etc.

At first, after will meeting venison class that the stalwartness of national standard, anosis, odorless, nothing go mouldy and carrying out cleaning and sterilization, transfer and mix compound lytic enzyme and the meat fermented bacterium ferments, 20 ℃ of leavening temperatures, yeast phase obtains venison class fermented liquid after 12 days.

The nothing that will meet national standard is then gone rotten, the pure white glutinous rice of no worm, inclusion-free, the rotten souring of nothing or fragrant glutinous rendering to are soaked Mi Chizhong and soaked, and makes starch, protein in the rice fully absorb moisture, starch expansion and help gelatinization; Pure white glutinous rice after the immersion or fragrant glutinous process are cleaned decon, by steam intensification gelatinization slaking, after spreading for cooling is cooled to 36 ℃ again, mix the saccharifying enzyme bacterial classification thoroughly, are convenient to diastatic fermentation; The gelatinization slaking pure white glutinous rice or fragrant glutinous the putting in fermentor tank or the ferment cylinder of mixing saccharifying enzyme thoroughly are fermented 30 ℃ of leavening temperatures, yeast phase one time 6 days; Fermentation is finished after-filtration and is got filtrate and carry out sterilization insulation, 55 ℃ of pasteurizing temperatures, soaking time 50 minutes, ferment filtrate is allocated to make to put in the venison class fermented liquid behind the pH value to 4.5 and is fermented, 18 ℃ of leavening temperatures, yeast phase 28 days, through ageing in the ageing jar behind the filtration decon, the ageing temperature is no more than 18 ℃; After the ageing through filtering once more and pasteurization obtains full deer wine.

Technological process of the present invention is easy to control, and product is rich in multiple isostatic nutritive ingredient by biologically active substance and amino acid and small peptide that enzyme discharges, is a kind of green health nutritive food.

Claims (1)

1, a kind of preparation method who contains the nutrient health care wine of animal enzymolysis, fermented liquid is characterized in that comprising the steps:

After A, the stalwartness that will meet national standard, anosis, odorless and the animal meat that goes mouldy carry out cleaning and sterilization, transfer and mix compound lytic enzyme and the meat fermented bacterium carries out enzymolysis, fermentation, 18～25 ℃ of leavening temperatures, yeast phase obtains animal fermented liquid after 10～15 days;

Wherein: the weight proportion of compound lytic enzyme and meat fermented bacterium is:

Papoid 20%,

M-band enzyme 20%,

Lipase 15%,

Pancreatin 15%,

Cellulase 10%,

Live yeast 15%,

Head mold 5%.

B, the nothing that will meet national standard are gone rotten, the pure white glutinous rice of no worm, inclusion-free and the rotten souring of nothing or fragrant glutinous rendering to are soaked Mi Chizhong and soaked, and make it fully absorb moisture, the starch expansion;

C, the pure white glutinous rice after will soaking or fragrant glutinous through cleaning decon by steam intensification gelatinization slaking, after spreading for cooling is cooled to 34～38 ℃ again, are mixed the saccharifying enzyme bacterial classification thoroughly;

D, the gelatinization slaking pure white glutinous rice that will mix the saccharifying enzyme bacterial classification thoroughly or fragrant glutinous putting in fermentor tank or the jar fermenter are fermented 20～30 ℃ of leavening temperatures, yeast phase 5～7 days;

E, fermentation are finished after-filtration and are got filtrate and carry out sterilization insulation, 50～60 ℃ of pasteurizing temperatures, soaking time 40～50 minutes;

F, ferment filtrate allocated to make pH value be to put in animal enzymolysis, the fermented liquid after 3～5 to ferment 16～18 ℃ of leavening temperatures, yeast phase 28～30 days;

Ageing in the ageing jar behind G, the liquid filtering decon that the F step is obtained, the ageing temperature is no more than 18 ℃, after the ageing through filtering once more and pasteurization obtains finished product.