CN1940048B - Soybean peptide raw wine and its production - Google Patents
Soybean peptide raw wine and its production Download PDFInfo
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- CN1940048B CN1940048B CN2005100960986A CN200510096098A CN1940048B CN 1940048 B CN1940048 B CN 1940048B CN 2005100960986 A CN2005100960986 A CN 2005100960986A CN 200510096098 A CN200510096098 A CN 200510096098A CN 1940048 B CN1940048 B CN 1940048B
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- soybean
- raw wine
- wine
- soybean peptide
- peptide raw
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- Coloring Foods And Improving Nutritive Qualities (AREA)
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Abstract
A soy peptide virgin wine and its production are disclosed. The wine consists of soy 3-10%, peptide amino-acid 1-5% and water residual. The degree of alcohol is 12-24 degree. The process is carried out by adding water into soy protein powder to blend into 3-10% emulsion, adding into enzyme at 35-45 degree, biochemical treating under pH value=2.0-7.0, adding into 0.2-0.5% yeast and 5-9.5% carbohydrate at 31-35 degree, pre-fermentation treating for 5-7days, after-fermentation treating for 45-60days, extracting supernatant and blending to obtain the final product.
Description
Technical field
The invention belongs to technical field of bioengineering, be a kind of be the invention of main raw material direct production soybean peptide raw wine and preparation method thereof with the soybean.
Background technology
Along with the raising of material and cultural life, caused people the requirement of wine is passed on culture in several thousand and developed into hold concurrently Ji spirits culture and health-care nutritive by simple pursuit.The nineties in last century, national departments concerned promptly proposed the developing direction of " low, use no or little grain nutrient health-care function type " to this, and omnifarious so-called nutrient health care wine is competitively come on stage for the moment, but almost none is not short-lived, be not the consumer acceptance.Trace it to its cause, promptly do not innovate from the revolution of fundamentally carrying out of raw material.
The present invention had realized before continuing 10 years preparing this epoch-making invention of soybean liquor (ZL98112833.5) with oil crops one soybean of rich in proteins, high unsaturated fatty acid first, because to soybean full fishy smell-eliminating (ZL95119835.1) up hill and dale, thereby overcome the anti-trophicity of soybean institute inherent, caused thyromegaly, five big side effects such as gastrointestinal upset is felt sick, flatulence and beans raw meat bitter taste, solved not degreasing of soybean ideally and do not proposed the difficult problem that protein is the fermentation system wine under the full nutrition.
Summary of the invention
The object of the present invention is to provide a kind of is main raw material and directly make soybean peptide raw wine and preparation method thereof with the soybean.
The technical solution that realizes above-mentioned purpose is: soybean content is 3-10% in the former wine of this soybean, and peptide ammino acid content is 1-5%, and alcoholic strength is 12-24 °, and all the other are the water of equal amount.
The preparation method of the former wine of soybean prepares by following steps:
(1) whole milk soybean powder without unpleasant smell being added emulsion that the water furnishing contains soybean 3-10% adds an amount of enzyme and places under 35-45 ℃, pH value 2.0-7.0 and carry out biochemical treatment;
(2) carbohydrate that the material after the biochemical treatment is added 0.2-0.5% carries out 5-7 days preceding ferment processing under 31-35 ℃ of condition;
(3) the back ferment was handled 45-60 days;
(4) extracting supernatant liquor filters;
(5) allocate and blend supernatant liquor after the filtration.
The positively effect that the present invention produced is: this wine is rich in a large amount of peptides (small peptide, polypeptide, low peptide total amount reaches 1-5%), oleic acid, linolic acid, linolenic acid, arachidonic acid and calcium, iron, zinc, selenium, bifidus factor, the unexistent multiple nutritional components of other non-soybean liquor such as isoflavones and VITAMIN, main nutrient composition soybean peptides (small peptide particularly, polypeptide, low peptide) had advantageous direct can be physiological characteristic for absorption of human body, this not only will satisfy the current and following mankind and drink and should stimulate the expectation of nutrition again, the dietetic alimentation new ideas of direct absorption have been proposed to the mankind again, thereby represented enhancing human life vigor, improve immunologic function, oxidation-resistance, remove free radical, decreasing cholesterol, reducing blood-fat, swash or renal function, hypotensive, antifatigue, anti-ageing, physiological function such as anticancer, this is that any non-soybean liquor is incomparable.Not only mouthfeel is good through the pilot scale products obtained therefrom, and taste is aromatic, also has characteristics such as handling ease, production cost be low.
Embodiment
1, the 10kg whole milk soybean powder without unpleasant smell is contained the emulsion 100kg of soybean 10% with the tap water furnishing, add an amount of enzyme then and above-mentioned material is placed 35 ℃, pH value carries out biochemical treatment 2.0 times;
2, the yeast of the adding of the material after the biochemical treatment 0.2 and 0.5% carbohydrate are carried out 5-7 days preceding ferment processing under 31 ℃ of conditions;
3, the back ferment was handled 55 days;
4, extract supernatant liquor 65KG and filtration treatment;
5, the supernatant liquor after will filtering is blent through allotment and is promptly got the 65KG soybean peptide raw wine;
6, packing;
7, sterilization;
8, check;
9, warehouse-in.
Claims (2)
1. the preparation method of a soybean peptide raw wine is characterized in that preparing by following steps:
(1) whole milk soybean powder without unpleasant smell being added emulsion that the water furnishing contains soybean 3-10% adds an amount of enzyme and places under 35-45 ℃, the condition of pH value 2.0-7.0 and carry out biochemical treatment;
(2) carbohydrate that the material after the biochemical treatment is added 0.2-0.5% carries out 5-7 days preceding ferment processing under 31-35 ℃ condition;
(3) the back ferment was handled 45-60 days;
(4) extracting supernatant liquor filters;
(5) supernatant liquor after the filtration is blent in allotment.
2. the prepared soybean peptide raw wine of the preparation method of soybean peptide raw wine according to claim 1.
Priority Applications (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN2005100960986A CN1940048B (en) | 2005-09-30 | 2005-09-30 | Soybean peptide raw wine and its production |
Applications Claiming Priority (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN2005100960986A CN1940048B (en) | 2005-09-30 | 2005-09-30 | Soybean peptide raw wine and its production |
Publications (2)
| Publication Number | Publication Date |
|---|---|
| CN1940048A CN1940048A (en) | 2007-04-04 |
| CN1940048B true CN1940048B (en) | 2011-03-23 |
Family
ID=37958573
Family Applications (1)
| Application Number | Title | Priority Date | Filing Date |
|---|---|---|---|
| CN2005100960986A Active CN1940048B (en) | 2005-09-30 | 2005-09-30 | Soybean peptide raw wine and its production |
Country Status (1)
| Country | Link |
|---|---|
| CN (1) | CN1940048B (en) |
Families Citing this family (2)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN105132240A (en) * | 2015-09-07 | 2015-12-09 | 谭诺夫 | Method for brewing fully-fermented nutritional soybean wine |
| CN105039089B (en) * | 2015-09-08 | 2018-02-06 | 南宁荣港生物科技有限公司 | A kind of pawpaw peptide wine and preparation method thereof |
Citations (3)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN1228470A (en) * | 1998-03-10 | 1999-09-15 | 西安市万家乐食品厂 | Soybean peptide white liquor and its preparing method |
| CN1304991A (en) * | 2001-01-23 | 2001-07-25 | 刘树军 | Peptide beer and its preparing process |
| CN1316506A (en) * | 2001-05-11 | 2001-10-10 | 刘树军 | Peptide spirit and its preparing process |
-
2005
- 2005-09-30 CN CN2005100960986A patent/CN1940048B/en active Active
Patent Citations (3)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN1228470A (en) * | 1998-03-10 | 1999-09-15 | 西安市万家乐食品厂 | Soybean peptide white liquor and its preparing method |
| CN1304991A (en) * | 2001-01-23 | 2001-07-25 | 刘树军 | Peptide beer and its preparing process |
| CN1316506A (en) * | 2001-05-11 | 2001-10-10 | 刘树军 | Peptide spirit and its preparing process |
Also Published As
| Publication number | Publication date |
|---|---|
| CN1940048A (en) | 2007-04-04 |
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