CN1327041A - Animal nutritious health wine and its producing process - Google Patents
Animal nutritious health wine and its producing process Download PDFInfo
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- CN1327041A CN1327041A CN 01108529 CN01108529A CN1327041A CN 1327041 A CN1327041 A CN 1327041A CN 01108529 CN01108529 CN 01108529 CN 01108529 A CN01108529 A CN 01108529A CN 1327041 A CN1327041 A CN 1327041A
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Abstract
The present invention features that animal meat is enzymolyzed into fermented liquid and the fermented liquid is used in making the animal nutrtious wine. Enzymolysis releases the biological active matters, amino acids and short peptides of animal meat and the present invention is one kind of green health drink with balanced nutritious components.
Description
The present invention relates to a kind of protective foods, nutritional type fermented health-care wine and production technique thereof that particularly a kind of enzymolysis animal meat is made.
Existing various health promoting wine, mostly adopt immersion way, this makes and can not thoroughly be dissolved in the wine by the biologically active substance in its hetero-organization behind the animal meat that soaks, and in the animal meat biologically active substance has only to dissolve again 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).
The purpose of this invention is to provide nutritional type fermented health-care wine and production technique thereof that a kind of enzymolysis animal meat is made, this health promoting wine 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, sweet-smelling with 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.
The object of the present invention is achieved like this:
The invention is characterized in: include the animal fermented liquid that is degraded into behind the compound lytic enzyme enzymolysis animal meat.
Wherein: the component and the weight proportion of compound lytic enzyme are:
Papoid 20%
M-band enzyme 20%
Lipase 15%
Pancreatin 15%
Cellulase 10%
Organized enzyme mother 15%
Root enzyme 5%
The preparation method of animal fermented liquid of the present invention is: after will meeting animal meat that the stalwartness of national standard, anosis, odorless, nothing go mouldy and carrying out cleaning and sterilization, compound lytic enzyme mixed in accent and the meat fermented bacterium ferments, 18-25 ℃ of leavening temperatures, yeast phase obtain animal fermented liquid after 10-15 days.
The technology of production Animal nutrition wine of the present invention comprises two kinds of operational paths:
(A) nothing that will meet national standard is gone rotten, the pure white glutinous rice of no worm, inclusion-free, the rotten souring of nothing or fragrant glutinous rendering to soak Mi Chizhong and soak, make in the rice starch, protein 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 34-38 ℃ 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 jar fermenter of mixing saccharifying enzyme thoroughly are fermented 20-30 ℃ of leavening temperatures, yeast phase one time 5-7 days; Fermentation is finished after-filtration and is got filtrate and carry out sterilization insulation, 50-60 ℃ of pasteurizing temperatures, soaking time 40-50 minutes; Ferment filtrate is put into fermenting in the animal fermented liquid that is degraded into behind the compound lytic enzyme enzymolysis animal meat after allocating pH value to 3-5,16-18 ℃ of leavening temperatures, yeast phase 28-30 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 finished product.
Or (B) animal fermented liquid is allocated, add auxiliary bacteria, ferment 24-26 ℃ of leavening temperatures, yeast phase 6-8 days; After the sterilization of the usefulness of the animal meat stoste after fermentation enzyme division, filter, filter robust fibre and impurity; Adding glutinous rice or scented rice carry out comprehensive fermentation and obtain comprehensive fermented liquid, and yeast phase is 4-6 days; With comprehensive filtering fermentation liquor,, obtain finished product through sterilization.
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.
Provide accompanying drawing of the present invention below.
Fig. 1 process flow diagram of the present invention
Below in conjunction with drawings and Examples, the invention will be further described.
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.
Secondly, the nothing that will meet national standard is 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, make in the rice starch, protein 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 jar fermenter 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 put in the venison class fermented liquid behind the pH value to 4.5 and is fermented, 18 ℃ of leavening temperatures, and yeast phase 28 days, through filtering ageing in the ageing jar behind the decon, the ageing temperature is no more than 18 ℃; After the ageing through filtering once more and pasteurization obtains full deer wine.
Perhaps, venison class (deer whip) fermented liquid is allocated, added auxiliary bacteria, ferment 26 ℃ of leavening temperatures, yeast phase 7 days; After the sterilization of the usefulness of the venison class stoste after fermentation enzyme division, filter, filter robust fibre and impurity; Adding glutinous rice or scented rice carry out comprehensive fermentation and obtain comprehensive deer fermented liquid, and yeast phase is 4-6 days; With comprehensive deer filtering fermentation liquor,, obtain Penes wine through sterilization.
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 care food.
Claims (5)
1, animal nutritious health wine and production technique thereof is characterized in that: include the animal fermented liquid that is degraded into behind the compound lytic enzyme enzymolysis animal meat.
2, a kind of animal nutritious health wine according to claim 1 and production technique thereof is characterized in that: the component and the weight proportion of compound lytic enzyme are:
Papoid 20%
M-band enzyme 20%
Lipase 15%
Pancreatin 15%
Cellulase 10%
Organized enzyme mother 15%
Root enzyme 5%
3, a kind of animal nutritious health wine according to claim 1 and 2 and production technique thereof, it is characterized in that: the preparation method of animal fermented liquid of the present invention is: after will meeting animal meat that the stalwartness of national standard, anosis, odorless, nothing go mouldy and carrying out cleaning and sterilization, compound lytic enzyme mixed in accent and the meat fermented bacterium ferments, 18-25 ℃ of leavening temperatures, yeast phase obtain animal fermented liquid after 10-15 days.
4, a kind of animal nutritious health wine according to claim 1 and production technique thereof, it is characterized in that: technological process of the present invention is: the nothing that will meet national standard is gone rotten, the pure white glutinous rice or fragrant glutinous the rendering to of no worm, inclusion-free, the rotten souring of nothing are soaked the Mi Chizhong immersion, make in the rice starch, protein fully absorb moisture, starch expands and helps 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 34-38 ℃ 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 jar fermenter of mixing saccharifying enzyme thoroughly are fermented 20-30 ℃ of leavening temperatures, yeast phase one time 5-7 days; Fermentation is finished after-filtration and is got filtrate and carry out sterilization insulation, 50-60 ℃ of pasteurizing temperatures, soaking time 40-50 minutes; Ferment filtrate is put into fermenting in the animal fermented liquid that is degraded into behind the compound lytic enzyme enzymolysis animal meat after allocating pH value to 3-5,16-18 ℃ of leavening temperatures, yeast phase 28-30 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 finished product.
5, a kind of animal nutritious health wine according to claim 1 and production technique thereof, it is characterized in that: technological process of the present invention is: animal fermented liquid is allocated, added auxiliary bacteria, ferment 24-26 ℃ of leavening temperatures, yeast phase 6-8 days; After the sterilization of the usefulness of the animal meat stoste after fermentation enzyme division, filter, filter robust fibre and impurity; Adding glutinous rice or scented rice carry out comprehensive fermentation and obtain comprehensive fermented liquid, and yeast phase is 4-6 days; With comprehensive filtering fermentation liquor,, obtain finished product through sterilization.
Priority Applications (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CNB011085290A CN1164728C (en) | 2001-06-13 | 2001-06-13 | Animal nutritious health wine and its producing process |
Applications Claiming Priority (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CNB011085290A CN1164728C (en) | 2001-06-13 | 2001-06-13 | Animal nutritious health wine and its producing process |
Publications (2)
| Publication Number | Publication Date |
|---|---|
| CN1327041A true CN1327041A (en) | 2001-12-19 |
| CN1164728C CN1164728C (en) | 2004-09-01 |
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| Application Number | Title | Priority Date | Filing Date |
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| CNB011085290A Expired - Lifetime CN1164728C (en) | 2001-06-13 | 2001-06-13 | Animal nutritious health wine and its producing process |
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Cited By (5)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN101319180B (en) * | 2007-06-08 | 2011-07-06 | 徐巧生 | Tonic wine prepared with zymohydrolysis |
| CN102178249A (en) * | 2011-04-01 | 2011-09-14 | 朱喜艳 | Method for processing fermented yak meat |
| CN103525659A (en) * | 2013-11-06 | 2014-01-22 | 广东宏益鳄鱼产业有限公司 | Crocodile kidney health wine and preparation method thereof |
| CN103540512A (en) * | 2013-11-06 | 2014-01-29 | 广东宏益鳄鱼产业有限公司 | Crocodile liver healthcare wine and preparation method thereof |
| CN106479807A (en) * | 2016-11-07 | 2017-03-08 | 重庆义唐贸易有限公司 | A kind of have medicative Carnis Canitis brewed wine and preparation method thereof |
-
2001
- 2001-06-13 CN CNB011085290A patent/CN1164728C/en not_active Expired - Lifetime
Cited By (6)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN101319180B (en) * | 2007-06-08 | 2011-07-06 | 徐巧生 | Tonic wine prepared with zymohydrolysis |
| CN102178249A (en) * | 2011-04-01 | 2011-09-14 | 朱喜艳 | Method for processing fermented yak meat |
| CN103525659A (en) * | 2013-11-06 | 2014-01-22 | 广东宏益鳄鱼产业有限公司 | Crocodile kidney health wine and preparation method thereof |
| CN103540512A (en) * | 2013-11-06 | 2014-01-29 | 广东宏益鳄鱼产业有限公司 | Crocodile liver healthcare wine and preparation method thereof |
| CN103525659B (en) * | 2013-11-06 | 2015-09-16 | 广东宏益鳄鱼产业有限公司 | Crocodile kidney health wine and preparation method thereof |
| CN106479807A (en) * | 2016-11-07 | 2017-03-08 | 重庆义唐贸易有限公司 | A kind of have medicative Carnis Canitis brewed wine and preparation method thereof |
Also Published As
| Publication number | Publication date |
|---|---|
| CN1164728C (en) | 2004-09-01 |
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