CN1204241C - Process for producing dismutase wine - Google Patents
Process for producing dismutase wine Download PDFInfo
- Publication number
- CN1204241C CN1204241C CN 01108499 CN01108499A CN1204241C CN 1204241 C CN1204241 C CN 1204241C CN 01108499 CN01108499 CN 01108499 CN 01108499 A CN01108499 A CN 01108499A CN 1204241 C CN1204241 C CN 1204241C
- Authority
- CN
- China
- Prior art keywords
- wine
- sod
- dismutase
- white spirit
- product
- Prior art date
- Legal status (The legal status is an assumption and is not a legal conclusion. Google has not performed a legal analysis and makes no representation as to the accuracy of the status listed.)
- Expired - Fee Related
Links
Abstract
The present invention relates to a process for producing superoxide dismutase (SOD) wine, which comprises the following steps: adopting spirit as wine base, adding a refined CuZn-SOD product prepared through vacuum freeze drying to cause the enzyme activity of the wine to be over 5000 units per liter, and adding vitamin C to cause the produced superoxide dismutase (SOD) wine to have stable enzyme activity and obvious functional effects. The superoxide dismutase (SOD) wine has the functions of disease prevention and curing, body-building, etc.
Description
The invention belongs to functional food.
The research of domestic and foreign experts and scholars indicates that: meaning that SOD can cause O2 -(superoxide anion radical) is disproportionated to H2O2(non-toxic) and O2It is a free radical scavenger in human body. And is therefore widely used throughout the world. But adding SOD into wine, which is an organic solvent, is a suspense about whether the effect of the wine is to denature and inactivate enzyme proteins? Although SOD wine exists in the market, the functional effect of the SOD wine cannot be mentioned after enzyme activity test.
The invention aims to develop SOD, and the enzyme activity stability and the functional effect of the SOD dissolved in wine.
FIG. 1: process flow chart of dismutase wine (SOD)
The dismutase (SOD) wine is illustrated by combining the attached drawings and is realized by the following production process:
1. separating pig blood red cells to obtain dismutase protein, pre-freezing at low temperature (minus 30-50 deg.C) for 2-8 hr, sublimating at the co-melting point for 4-10 hr, heating at 20-70 deg.C under vacuum condition for 2-6 hr, and controlling for 3-6 hr to obtain dismutase Cu.Zn-SOD product.
2. Treating 60-degree Chinese liquor with active carbon at a weight ratio of 2-4% to obtain base liquor.
3. Adding soft water (0.5-1 degree)into the treated white spirit to reduce the degree to 28-40 degrees, and dissolving and adding a vacuum freeze-dried dismutase product, wherein: the ratio of the dismutase Cu, Zn-SOD product to the white spirit is 5000 plus 10000u/L,
4. adding vitamin C10-110PPm into dismutase Cu, Zn-SOD wine to obtain dismutase (SOD) wine.
Example (b):
1. separating 5000 g of pig blood erythrocyte to obtain dismutase protein, prefreezing for 2 hours at-30 deg.C, sublimating for 4 hours at the co-melting point, heating to 20 deg.C under vacuum condition for 2 hours, controlling for 3 hours to obtain dismutase Cu.Zn-SOD product, adding 60% (V/V) 1000L of Chinese liquor, adding 2% active carbon to adsorb for 6-12 hours, standing, and filtering to obtain base liquor. Adding soft water (1 degree d) into base liquor, reducing the alcohol content, blending into low alcohol wine of 28 degrees (V/V), dissolving, and vacuum freeze drying dismutase Cu, Zn-SOD product 5000u/L and vitamin C of 20-100PPm to obtain dismutase (SOD) wine.
2. Taking 8000 g of pig blood erythrocyte, separating to obtain dismutase protein, pre-freezing for 8 hours at minus 50 ℃, sublimating for 10 hours at a eutectic point, heating for 70 ℃ under a vacuum condition for 6 hours, continuously controlling for 6 hours to obtain a dismutase Cu.Zn-SOD product for later use, using 60 ℃ (V/V)5000 liters of white spirit, adding 4% active carbon for adsorption for 18-24 hours, and standing. Filtering to obtain base wine. Adding soft water (0.5 degree d) into base wine, reducing the alcohol content, and blending to obtain 40 degree (V/V) low alcohol wine. Then dissolving and adding 10000u/L of vacuum freeze-dried dismutase Cu, Zn-SOD product and 10-110PPm of vitamin c to prepare the dismutase (SOD) wine.
The invention has the advantages that:
1. the vacuum freeze-dried dismutase Cu.Zn-SOD product prepared by the invention does not denature and inactivate in wine, but has the functions of promoting the disproportionation of the enzyme (SOD) and clearing free radicals in a human body by virtue of the wine capacity, thereby showing that: A) the SOD content in the erythrocytes of the human body is improved by 21.3 percent. B) Lipid peroxides (LPo) were reduced by 12.3%. C) The activity of NK cells is obviously enhanced. D) Microcirculation is obviously improved, and the nerve response rate is accelerated. So it has the functions of resisting senility, resisting inflammation, resisting cancer, resisting autoimmune disease, strengthening immunity and building up body.
2. The process of the invention is simple and easy to implement, and manufacturers with basic conditions can produce the dismutase (SOD) wine.
3. The vast consumers consistently reflect: the wine of the invention can be drunk well without going up, can resist cold, can prevent diseases and strengthen the body.
4. The dismutase (SOD) wine is stored at normal temperature for 3.5 years, and the enzyme activity is not attenuated (165 batches of results).
5. At present, the production process for producing the dismutase (SOD) wine has been used for 4 to 5 years, more than five hundred tons of SOD wine are sold in the market, the reaction is better, and the benefit is also better.
Claims (1)
1. A production method of a dismutase (SOD) wine is characterized in that: comprises the following steps and raw materials:
(1) separating pig blood red cells to obtain dismutase protein, pre-freezing at-30 deg.C to-50 deg.C for 2-8 hr, sublimating water at the co-melting point for 4-10 hr, heating at 20-70 deg.C under vacuum condition for 2-6 hr, and controlling for 3-6 hr to obtain dismutase Cu.Zn-SOD product,
(2) treating 60-degree white spirit with activated carbon to serve as base wine, wherein: the weight ratio of the active carbon to the white spirit is 2-4 percent,
(3) adding soft water into the treated white spirit to reduce the alcohol content to 28-40 degrees, and dissolving the dismutase Cu.Zn-SOD which is subjected to vacuum freeze drying, wherein the proportion between the dismutase Cu.Zn-SOD and the white spirit is 10000u/L plus 5000-.
(4) Adding 10-110PPM vitamin C into dismutase Cu, Zn-SOD wine to obtain dismutase wine product.
Priority Applications (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN 01108499 CN1204241C (en) | 2001-06-04 | 2001-06-04 | Process for producing dismutase wine |
Applications Claiming Priority (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN 01108499 CN1204241C (en) | 2001-06-04 | 2001-06-04 | Process for producing dismutase wine |
Publications (2)
| Publication Number | Publication Date |
|---|---|
| CN1327044A CN1327044A (en) | 2001-12-19 |
| CN1204241C true CN1204241C (en) | 2005-06-01 |
Family
ID=4657313
Family Applications (1)
| Application Number | Title | Priority Date | Filing Date |
|---|---|---|---|
| CN 01108499 Expired - Fee Related CN1204241C (en) | 2001-06-04 | 2001-06-04 | Process for producing dismutase wine |
Country Status (1)
| Country | Link |
|---|---|
| CN (1) | CN1204241C (en) |
Families Citing this family (6)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN100392058C (en) * | 2004-07-19 | 2008-06-04 | 王成余 | Fruit wine containing nano-SOD and its preparation method |
| CN100419060C (en) * | 2006-04-17 | 2008-09-17 | 陈坤鑫 | Vigorous wine and preparation method thereof |
| JP6408483B2 (en) * | 2013-11-07 | 2018-10-17 | 日本碍子株式会社 | GaN template substrate and device substrate |
| CN104450408A (en) * | 2014-12-29 | 2015-03-25 | 成都市真阳子生物科技有限公司 | Preparation method of mulberry wine |
| CN105936849A (en) * | 2015-03-23 | 2016-09-14 | 孙燕霞 | SOD wine and manufacturing method thereof |
| CN111920803B (en) * | 2020-09-29 | 2021-07-27 | 中国农业大学 | Preparation for improving activity and/or thermal stability of superoxide dismutase and application thereof |
-
2001
- 2001-06-04 CN CN 01108499 patent/CN1204241C/en not_active Expired - Fee Related
Also Published As
| Publication number | Publication date |
|---|---|
| CN1327044A (en) | 2001-12-19 |
Similar Documents
| Publication | Publication Date | Title |
|---|---|---|
| Krisch et al. | Ethanol and acetic acid tolerance in free and immobilized cells of Saccharomyces cerevisiae and Acetobacter aceti | |
| CN1943425B (en) | Fishy smell removing method for spirulina princeps | |
| CN1204241C (en) | Process for producing dismutase wine | |
| CN107177656A (en) | A kind of loach fish protein polypeptide and its application | |
| CN110916177A (en) | Method for preparing kelp enzyme by enzyme fermentation coupling technology | |
| CN113229486A (en) | Compound fermentation process of noni enzyme | |
| CN115404252A (en) | Auricularia auricula polysaccharide and application and preparation method thereof | |
| CN109593810A (en) | The extracting method of sargassum active peptides | |
| CN1239711C (en) | Bitterless soybean polypeptide and its production method | |
| CN112522049A (en) | Preparation method of yellow wine rich in active selenium | |
| KR100283471B1 (en) | Method for manufacturing fermented foods based on medicinal plants | |
| CN103468666A (en) | Method for improving stability of liquid complex enzymes | |
| Ngo et al. | Purification of endopolygalacturonase from submerged culture of Aspergillus awamori L1 using a two-step procedure: Enzyme precipitation and gel filtration | |
| CN108967788A (en) | A kind of apple ferment drink rich in fruit anthocyanidin and preparation method thereof and device | |
| CN1676033A (en) | Method for processing iron-sheet dendrobe fresh product | |
| CN108823018A (en) | Jujube special vintage and processing technology | |
| CN107703079A (en) | A kind of research method of fructus cannabis hydrolysate antioxidation activity | |
| CN107997081A (en) | The processing method that a kind of xylitol preserved fruit freezes | |
| CN1940064A (en) | Production of thrombolytic kinase (natto kinase) and its use | |
| CN112715917A (en) | Preparation method of soy sauce rich in active selenium | |
| CN113040391A (en) | Plant peptide composition and composite fruit drink thereof | |
| CN111690705A (en) | Preparation method of tussah pupa cordyceps militaris bioactive peptide | |
| CN110540916A (en) | Preparation method of fig fruit wine and fig fruit wine | |
| CN110591865A (en) | Selenium-rich cordyceps militaris wine with liver protection function and preparation method thereof | |
| JPS6279777A (en) | Production of superoxide dismutase |
Legal Events
| Date | Code | Title | Description |
|---|---|---|---|
| C10 | Entry into substantive examination | ||
| SE01 | Entry into force of request for substantive examination | ||
| C06 | Publication | ||
| PB01 | Publication | ||
| C14 | Grant of patent or utility model | ||
| GR01 | Patent grant | ||
| C19 | Lapse of patent right due to non-payment of the annual fee | ||
| CF01 | Termination of patent right due to non-payment of annual fee |