CN1940049B - Soybean peptide wine and its production - Google Patents
Soybean peptide wine and its production Download PDFInfo
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- CN1940049B CN1940049B CN2005100960990A CN200510096099A CN1940049B CN 1940049 B CN1940049 B CN 1940049B CN 2005100960990 A CN2005100960990 A CN 2005100960990A CN 200510096099 A CN200510096099 A CN 200510096099A CN 1940049 B CN1940049 B CN 1940049B
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- soybean
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- passivation
- soybean peptide
- soy
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Abstract
A soy peptide Koji and its production are disclosed. The Koji consists of soy 1-6%, peptide amino-acid 0.5-2% and water residual. The degree of alcohol is 6-10 degree. The process is carried out by adding water into soy protein powder to blend into slurry containing soy 1-6%, adding into enzyme at 25-40degree, biochemical treating under pH value=3.3-10, adding into 1-4.5% carbohydrate, passivation concentrating, adding into 0.05-0.16% yeast, fermenting for 90-200 days at 15-30 degree, extracting supernatant and blending to obtain the final product.
Description
Technical field
The invention belongs to bioengineering field, be a kind of be the invention of main raw material direct production soybean peptide wine and preparation method thereof with the soybean.
Background technology
Pure mellow wine and yellow rice wine just are popular for the wine dinner as far back as the ancient times of China and Japan, but the two all is to be that main raw material is made with the polished rice, even the technology and all very fastidious Japanese sake of selecting materials, just removed " the rice heart " of the polished rice of crust and endothelium at most, this raw material does not almost have his thing, the pure mellow wine made from this raw material certainly except starch yet, its local flavor deflection and liquor, alcoholic strength is higher, is the miscellany of alcohol and water basically, does not have any nutrition and can say.
Soybean contains necessary for human body nutritions such as abundant quality protein and high-quality fat (unsaturated fatty acids) and various trace elements, VITAMIN, bifidus factor, isoflavones, but because the anti-trophicity of soybean institute inherent, cause that thyromegaly, gastrointestinal upset are felt sick, five big side effects such as flatulence and beans raw meat bitter taste, adding its protein that is rich in and fat is again the obstacle that hinders the distiller's yeast fermentation, therefore for thousands of years, nutritious soybean can not be cooked wine and just become eternal and immutable golden rule and precious percept.
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 wine and preparation method thereof with the soybean.
The technical scheme that realizes above-mentioned purpose is:
The soybean content of this soybean peptide wine is 1-6%, and peptide ammino acid content is 0.5-2%, and alcoholic strength is 6-10 °, and all the other are the water of equal amount.
This soybean peptide wine prepares by may further comprise the steps:
(1) whole milk soybean powder without unpleasant smell is added water (tap water) furnishing contain soybean 1-6% emulsion or with the soybeans soaking screenings be separated into contain soybean 1-6% with liquid, and add an amount of enzyme after the full fishy smell-eliminating, place under 25-40 ℃, the condition of pH value 3.5-10.0 and carry out biochemical treatment;
(2) with the carbohydrate of the adding of the material after biochemical treatment 1-4.5%, carry out the passivation concentration;
(3) material after passivation is concentrated adds the yeast of 0.05-0.16%, places under 15-30 ℃ the condition to carry out 90-200 days fermentation;
(4) extracting supernatant liquor filters;
(5) allocate and blend supernatant liquor after the filtration.
Positively effect of the present invention is: soybean peptide wine of the present invention is at first in the spirits culture graceful bearing of the domestic and international pure mellow wine of succession, contain a large amount of soybean peptides (small peptides, polypeptide, low peptide total amount reaches 0.5-2%), linolenic acid, linolic acid, oleic acid, arachidonic acid, calcium, iron, zinc, selenium, two qi factors, the unexistent nutrition of non-soybean liquor such as isoflavones and multivitamin, especially as the soybean peptides (small peptide of main nutrition, polypeptide, low peptide) can be the physiological characteristic that human body directly absorbs, not only having satisfied people drinks and should stimulate the new ideas of drinking of nutrition again, the dietetic alimentation new ideas of direct absorption have been proposed to people again, help to strengthen the human life vigor, improve immunologic function, oxidation-resistance, remove free radical, decreasing cholesterol, reducing blood-fat, activate renal function, hypotensive, antifatigue, anti-ageing, physiological function such as anticancer, be any non-soybean liquor can not compare.The product mouthfeel of gained is good after pilot scale, taste is aromatic, also has characteristics such as handling ease, production cost be low.
Embodiment
(1) adds an amount of enzyme 10KG full-fat bean full fishy smell-eliminating powder is contained the emulsion 100KG of soybean 1-6% with the tap water furnishing after, and above-mentioned material is placed 25 ℃, carry out biochemical treatment under the condition of pH value 3.5;
(2) carbohydrate that the material after the biochemical treatment is added 1-4.5% carries out passivation and concentrates;
(3) material after passivation is concentrated adds the yeast of 0.05-0.16%, places under 15-30 ℃ the condition to carry out 90-200 days fermentation;
(4) extracting supernatant liquor 40-60KG filters;
(5) to the allotment of the supernatant liquor that filters with blend and promptly get soybean peptide wine 40-60KG.
Carry out packing, sterilization, detection, warehouse-in then.
Claims (2)
1. the preparation method of a soybean peptide wine is characterized in that may further comprise the steps:
(1) whole milk soybean powder without unpleasant smell is added adds an amount of enzyme after the water furnishing contains the emulsion of soybean 1-6% and full fishy smell-eliminating, place biochemical treatment under 25-40 ℃, pH value 3.5-10 condition;
(2) with the carbohydrate of the adding of the material after biochemical treatment 1-4.5%, carry out the passivation concentration;
(3) material after passivation is concentrated adds the yeast of 0.05-0.16%, places under the 15-30 ℃ of condition and carries out 90-200 days fermentation;
(4) extracting supernatant liquor filters;
(5) allocate and blend supernatant liquor after the filtration.
2. a soybean peptide wine is characterized in that adopting the described method of claim 1 to be prepared from.
Priority Applications (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN2005100960990A CN1940049B (en) | 2005-09-30 | 2005-09-30 | Soybean peptide wine and its production |
Applications Claiming Priority (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN2005100960990A CN1940049B (en) | 2005-09-30 | 2005-09-30 | Soybean peptide wine and its production |
Publications (2)
| Publication Number | Publication Date |
|---|---|
| CN1940049A CN1940049A (en) | 2007-04-04 |
| CN1940049B true CN1940049B (en) | 2010-07-28 |
Family
ID=37958574
Family Applications (1)
| Application Number | Title | Priority Date | Filing Date |
|---|---|---|---|
| CN2005100960990A Active CN1940049B (en) | 2005-09-30 | 2005-09-30 | Soybean peptide wine and its production |
Country Status (1)
| Country | Link |
|---|---|
| CN (1) | CN1940049B (en) |
Families Citing this family (2)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN101962606B (en) * | 2010-09-28 | 2013-05-29 | 陕西天宝大豆食品技术研究所 | Five-bean five-element totally nutrient wine and preparation method thereof |
| CN109504576A (en) * | 2018-12-28 | 2019-03-22 | 陕西天宝大豆食品技术研究所 | Full Soybean Peptide nutrient spirit and preparation method thereof |
Citations (1)
| 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 |
-
2005
- 2005-09-30 CN CN2005100960990A patent/CN1940049B/en active Active
Patent Citations (1)
| 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 |
Also Published As
| Publication number | Publication date |
|---|---|
| CN1940049A (en) | 2007-04-04 |
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