CN101020878A - Process of producing polypeptide yellow wine - Google Patents
Process of producing polypeptide yellow wine Download PDFInfo
- Publication number
- CN101020878A CN101020878A CN 200710020252 CN200710020252A CN101020878A CN 101020878 A CN101020878 A CN 101020878A CN 200710020252 CN200710020252 CN 200710020252 CN 200710020252 A CN200710020252 A CN 200710020252A CN 101020878 A CN101020878 A CN 101020878A
- Authority
- CN
- China
- Prior art keywords
- polypeptide
- yellow
- rice wine
- wine
- yellow rice
- 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.)
- Granted
Links
Landscapes
- Non-Alcoholic Beverages (AREA)
- Medicines Containing Plant Substances (AREA)
Abstract
一种多肽黄酒的生产方法，属于发酵酿造技术领域。本发明是在黄酒生产过程中，在过滤、澄清上序后加入生物多肽，添加量为澄清工序后黄酒质量的0.25％～1.8％，所使用的生物多肽为从大米、大豆、玉米等原料中按现有工艺提取获得的多肽。本发明所生产的黄酒营养丰富、口感好、进一步增强了保健功能。A method for producing polypeptide rice wine belongs to the technical field of fermentation and brewing. In the invention, in the production process of yellow rice wine, biological polypeptide is added after filtering and clarification. The obtained polypeptide is extracted according to an existing process. The yellow rice wine produced by the invention is rich in nutrition, good in taste, and further enhances the health care function.
Description
Technical field
The production method of one polypeptide yellow in production process of yellow rice wine, adds biological polypeptide specifically after filtering, clarifying operation, belong to the fermentation and brewing technology field.
Background technology
Protein is one of most important nutrient substance of needed by human body, through after the various proteopepsis enzyme effect, is absorbed with the form of free amino acid or polypeptide in human body.In recent years discover non-single small peptide (2～7 amino acid), aspect the intravital absorption metabolism of people the important physical function is being arranged, digesting and assimilating of it is better than single amino acid, and delivery system in the different bodies is arranged.And the hydrolyzate polypeptide has very high biological activity, has crude protein or it forms the unexistent physiological function of amino acid, so be called bioactive peptide.Polypeptide has kept the nutritive property of crude protein, and has eliminated some the nutrition supressors in the crude protein by proteinic modifying function, and this has increased its efficient that absorbs to a certain extent.
Modern biological metabolism studies show that the mankind ingest protein after the digestive ferment effect, might not absorb with the total free aminoacids form fully, more absorbs with low peptide form.These peptides can play the negative interaction that suppresses or shorten " negative nitrogen balance " in the body, reach antifatigue effect, have vegetative nervous system, the active cells immunologic function of adjusting, improve cardiovascular function and the anti-ageing physiological function of waiting for a long time.
Yellow rice wine is the national special product of China, with beer, grape wine and be called the world's three Da Gu wine, enjoys the good reputation of " national wine ".Along with the raising of people's living standard and the enhancing of health care consciousness, the quality of people's diet is more paid attention to developing to the direction of safety, health care, nature and nutrition, and yellow rice wine is except the hobby of satisfying people, and its health functions also more and more comes into one's own.The basal component and the trace element analysis of root a tree name yellow rice wine, yellow rice wine can't satisfy the requirement of the whole nutritive equilibriums of human body, the therefore necessary correct nutritional supplementation idea of promotion science, to drink and health connect, by the improved technology batching, strengthen the nourishing function of yellow rice wine by the useful factor of modern means adding specific function.Bioactive peptide is added in the yellow rice wine, and its dissolved state well presents simultaneously than steady state, does not have precipitation and separates out, and the wine body presents the state of clear, has strengthened the health functions of yellow rice wine greatly.
Summary of the invention
The technical problem to be solved in the present invention is, is the nourishing function of strengthening yellow rice wine, proposes the production method of a polypeptide yellow, and prepared yellow rice wine is nutritious, mouthfeel good, nourishing function is strong.
Technical scheme of the present invention is, in production process of yellow rice wine, after filtering, clarifying operation, add biological polypeptide, addition for the clarification operation after the yellow rice wine quality 0.25%～1.8%, employed biological polypeptide is to extract acquisition by existing technology from raw materials such as rice, soybean, corn, contains 3～10 amino-acid residues.
Yellow wine production technology of the present invention does not have specified otherwise, all adopts existing yellow wine production technology.
Beneficial effect of the present invention: the present invention is the production method of a polypeptide yellow, and its feature has:
1, not only can not destroy the original local flavor of yellow rice wine by the yellow rice wine behind the enriched biological polypeptide, and increase yellow rice wine aminoacids content and bright refreshing flavor;
2, the polypeptide of enrichment is made up of 3～10 amino acid, has the function of protecting the liver, and the higher authorities, mouth such as do not do at special effect;
3, the wine body is as clear as crystal, and nutritive ingredient is stable, does not produce precipitation;
4, need not facility investment, technology is easy, and the less investment output is many, the income height.
Embodiment
Embodiment 1
(1) with after the glutinous rice impurity elimination, cleaning, soaked 60 hours with clear water under the room temperature, the bubble back grain of rice is complete, pinches grain of rice powdering with hand;
(2) glutinous rice is cooked, make the grain of rice ripe and do not stick with paste, mashed thoroughly and not;
(3) rice that cooks is cooled to 29 ℃;
(4) add distiller's yeast, yeast for brewing rice wine, fully the companion is even;
(5) cylinder that falls carries out primary fermentation at 30 ℃;
(6) drive rake during highest grade temperature rise to 35 ℃; After this drove rake once every 7 hours; Ferment altogether 5 days (summer)
(7) thing in the cylinder is gone to secondary fermentation under 15 ℃ of conditions in the jar, the time is 20 days;
(8) take out conventional press filtration;
(9) pressing filtering liquid static 24h in-5 ℃ of refrigerating apparatuss, clarification filtration;
(10) Semen Maydis polypeptide of adding yellow rice wine quality 0.25% through frying in shallow oil wine, is finished product then.
Embodiment 2
(1) with after the glutinous rice impurity elimination, cleaning, soaked 60 hours with clear water under the room temperature, the bubble back grain of rice is complete, pinches grain of rice powdering with hand;
(2) glutinous rice is cooked, make the grain of rice ripe and do not stick with paste, mashed thoroughly and not;
(3) rice that cooks is cooled to 29 ℃;
(4) add distiller's yeast, yeast for brewing rice wine, fully the companion is even;
(5) cylinder that falls carries out primary fermentation at 28 ℃;
(6) drive rake during highest grade temperature rise to 35 ℃; After this drove rake once every 8 hours; Ferment altogether 8 days (winter)
(7) thing in the cylinder is gone to secondary fermentation under 15 ℃ of conditions in the jar, the time is 25 days;
(8) take out conventional press filtration;
(9) pressing filtering liquid static 24h in-5 ℃ of refrigerating apparatuss, clarification filtration;
(10) soybean polypeptide of adding yellow rice wine quality 1.0% through frying in shallow oil wine, is finished product then.
Embodiment 3
The big mpd polypeptide that adds yellow rice wine quality 1.8% through frying in shallow oil wine, is finished product then; Other steps are with embodiment 2.
Embodiment 4 inspection after construction technical indicators
A, Oranoleptic indicator:
Color and luster: as clear as crystal, yellow or pale brown look;
Smell: the distinctive sweet-smelling of yellow rice wine is arranged, free from extraneous odour;
Mouthfeel: pure and mild, tasty and refreshing, free from extraneous odour.
B, physical and chemical index:
Calcium oxide≤1g/L,
Total reducing sugar (with glucose meter) 8～15g/L,
Non-sugared solid substance 〉=20g/L,
Alcoholic strength (20 ℃) 〉=10%,
Total acid (in lactic acid)≤5.5g/L,
Amino-acid nitrogen 〉=0.4g/L,
PH value 3.5～45.
Claims (4)
1, the production method of a polypeptide yellow is characterized in that in production process of yellow rice wine, adds biological polypeptide after filtering, clarifying operation.
2, the production method of polypeptide yellow wine according to claim 1, the addition that it is characterized in that biological polypeptide for the clarification operation after the yellow rice wine quality 0.25%～1.8%.
3, the production method of polypeptide yellow wine according to claim 1 and 2 is characterized in that the biological polypeptide that uses contains 3～10 amino-acid residues.
4, the production method of polypeptide yellow wine according to claim 1 and 2 is characterized in that employed biological polypeptide is for extracting the polypeptide that obtains by existing technology from rice, soybean or maize raw material.
Priority Applications (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CNB2007100202520A CN100564508C (en) | 2007-03-08 | 2007-03-08 | The production method of one polypeptide yellow |
Applications Claiming Priority (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CNB2007100202520A CN100564508C (en) | 2007-03-08 | 2007-03-08 | The production method of one polypeptide yellow |
Publications (2)
| Publication Number | Publication Date |
|---|---|
| CN101020878A true CN101020878A (en) | 2007-08-22 |
| CN100564508C CN100564508C (en) | 2009-12-02 |
Family
ID=38708754
Family Applications (1)
| Application Number | Title | Priority Date | Filing Date |
|---|---|---|---|
| CNB2007100202520A Expired - Fee Related CN100564508C (en) | 2007-03-08 | 2007-03-08 | The production method of one polypeptide yellow |
Country Status (1)
| Country | Link |
|---|---|
| CN (1) | CN100564508C (en) |
Cited By (10)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN102492591A (en) * | 2011-12-27 | 2012-06-13 | 江南大学 | Production method of yellow rice wine rich in reduced glutathione, and produced yellow rice wine |
| CN103305370A (en) * | 2013-06-15 | 2013-09-18 | 刘永 | Processing method of gingko yellow wine |
| CN103992912A (en) * | 2014-06-04 | 2014-08-20 | 浙江农林大学 | Method for producing millet wine containing florigen |
| CN104194990A (en) * | 2013-06-13 | 2014-12-10 | 广东三友酿酒股份有限公司 | Low-sweetness Hakka rice wine brewing method |
| CN106190722A (en) * | 2016-07-11 | 2016-12-07 | 江苏恒顺醋业股份有限公司 | A kind of astaxanthin yellow wine and preparation method thereof |
| CN107034105A (en) * | 2017-06-19 | 2017-08-11 | 中国农业大学 | A kind of anti-intoxication health liquor containing zeins, maize oligopeptide and oligosaccharide |
| CN107034107A (en) * | 2017-06-19 | 2017-08-11 | 中国农业大学 | A low-alcohol beverage containing corn oligopeptides and oligosaccharides |
| CN108004107A (en) * | 2018-01-21 | 2018-05-08 | 邳州市尕星医药技术服务有限公司 | A kind of garlic health wine rich in garlic polypeptide and preparation method thereof |
| CN108048281A (en) * | 2018-01-25 | 2018-05-18 | 辽宁科技大学 | A kind of production method of the big mpd polypeptide rice wine of longan and lotus seed |
| CN109055111A (en) * | 2018-09-29 | 2018-12-21 | 浙江开点电子商务有限公司 | One kind yellow rice wine containing peptide and preparation method thereof |
-
2007
- 2007-03-08 CN CNB2007100202520A patent/CN100564508C/en not_active Expired - Fee Related
Cited By (12)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN102492591A (en) * | 2011-12-27 | 2012-06-13 | 江南大学 | Production method of yellow rice wine rich in reduced glutathione, and produced yellow rice wine |
| CN102492591B (en) * | 2011-12-27 | 2013-07-31 | 江南大学 | Production method of yellow rice wine rich in reduced glutathione, and produced yellow rice wine |
| CN104194990A (en) * | 2013-06-13 | 2014-12-10 | 广东三友酿酒股份有限公司 | Low-sweetness Hakka rice wine brewing method |
| CN103305370A (en) * | 2013-06-15 | 2013-09-18 | 刘永 | Processing method of gingko yellow wine |
| CN103992912A (en) * | 2014-06-04 | 2014-08-20 | 浙江农林大学 | Method for producing millet wine containing florigen |
| CN103992912B (en) * | 2014-06-04 | 2016-03-30 | 浙江农林大学 | Production method of yellow rice wine rich in flower element |
| CN106190722A (en) * | 2016-07-11 | 2016-12-07 | 江苏恒顺醋业股份有限公司 | A kind of astaxanthin yellow wine and preparation method thereof |
| CN107034105A (en) * | 2017-06-19 | 2017-08-11 | 中国农业大学 | A kind of anti-intoxication health liquor containing zeins, maize oligopeptide and oligosaccharide |
| CN107034107A (en) * | 2017-06-19 | 2017-08-11 | 中国农业大学 | A low-alcohol beverage containing corn oligopeptides and oligosaccharides |
| CN108004107A (en) * | 2018-01-21 | 2018-05-08 | 邳州市尕星医药技术服务有限公司 | A kind of garlic health wine rich in garlic polypeptide and preparation method thereof |
| CN108048281A (en) * | 2018-01-25 | 2018-05-18 | 辽宁科技大学 | A kind of production method of the big mpd polypeptide rice wine of longan and lotus seed |
| CN109055111A (en) * | 2018-09-29 | 2018-12-21 | 浙江开点电子商务有限公司 | One kind yellow rice wine containing peptide and preparation method thereof |
Also Published As
| Publication number | Publication date |
|---|---|
| CN100564508C (en) | 2009-12-02 |
Similar Documents
| Publication | Publication Date | Title |
|---|---|---|
| CN100564508C (en) | The production method of one polypeptide yellow | |
| CN100519730C (en) | Process of making aromatic vinegar by using bananas | |
| CN102559443A (en) | Heath-function sea cucumber yellow wine | |
| CN101880616B (en) | Preparation Technology of Fermented Cordyceps Health-care Rice Wine | |
| CN101285023A (en) | A kind of red raspberry health wine and brewing method thereof | |
| CN103783597A (en) | Red date acetic acid beverage and preparation method thereof | |
| CN103289875A (en) | Preparation method for freshwater-fish protein peptide wine | |
| CN101134934B (en) | Method for producing gamma-reanal enriching yellow rice wine | |
| CN101250470B (en) | Method for preparing strawberry brandy | |
| CN107384692A (en) | A kind of deep working method that fruit drink and fruit wine are prepared by fruit and natural plants fermentation | |
| CN103642632A (en) | Preparation method of masa parasdisiac fruit wine | |
| CN102559437A (en) | Production method of yellow peach series wine | |
| CN101270326B (en) | Method for preparing strawberry fermented juice | |
| CN101649284A (en) | Acanthopanax sessiliflorus fruit wine and brewing method thereof | |
| CN103555511A (en) | Method for brewing blueberry pearl barley brandy | |
| CN101191114B (en) | Method for preparing condiment vinegar | |
| CN114164071A (en) | European radix sileris wine brewing formula and preparation process thereof | |
| CN102154089A (en) | Production method of fig fruit vinegar | |
| CN112899106A (en) | Brewing method of mulberry wine | |
| CN113105964A (en) | Preparation method of shaddock white spirit | |
| CN1260391A (en) | Tartary buckwheat and black rice nutritious vinegar and brewing process thereof | |
| CN101649283B (en) | Blackberry acanthopanax sessiliflorus fruit wine and brewing method thereof | |
| Huang et al. | Progress in the study of pineapple bran vinegar | |
| CN103815463A (en) | Vinegar beverage with yin nourishing and lung moisturizing effects | |
| CN104172325A (en) | Peony fruit vinegar beverage and production method thereof |
Legal Events
| Date | Code | Title | Description |
|---|---|---|---|
| C06 | Publication | ||
| PB01 | Publication | ||
| C10 | Entry into substantive examination | ||
| SE01 | Entry into force of request for substantive examination | ||
| ASS | Succession or assignment of patent right |
Owner name: YAO SHENG Free format text: FORMER OWNER: JIANGNAN UNIVERSITY Effective date: 20081017 |
|
| C41 | Transfer of patent application or patent right or utility model | ||
| TA01 | Transfer of patent application right |
Effective date of registration: 20081017 Address after: Hunan city in Yueyang Province Economic and Technological Development Zone Hunan Shengjing Shanhe Biological Technology Co. Ltd. post encoding: 414000 Applicant after: Yao Sheng Address before: Post encoding No. 1800 Jiangsu city of Wuxi Province Li Lake Avenue: 214122 Applicant before: Jiangnan University |
|
| C41 | Transfer of patent application or patent right or utility model | ||
| TA01 | Transfer of patent application right |
Effective date of registration: 20090220 Address after: The postcode of Tong Hai Lu, Yueyang economic and Technological Development Zone, Hunan 414000, China Applicant after: Hunan Shengjing Shanhe Biological Technology Shares Co., Ltd. Address before: Hunan city in Yueyang Province Economic and Technological Development Zone Hunan Shengjing Shanhe Biological Technology Co. Ltd. post encoding: 414000 Applicant before: Yao Sheng |
|
| ASS | Succession or assignment of patent right |
Owner name: HUNAN SHENGJING SHANHE BIOLOGICAL TECHNOLOGY CO., Free format text: FORMER OWNER: YAO SHENG Effective date: 20090220 |
|
| C14 | Grant of patent or utility model | ||
| GR01 | Patent grant | ||
| C56 | Change in the name or address of the patentee |
Owner name: HU NAN DHENGJINGSHANHE DISTILLERY STOCK CO., LTD. Free format text: FORMER NAME: HU NAN DHENGJINGSHANHE BIOLOGICAL TECHNOLOGY CO., LTD. |
|
| CP03 | Change of name, title or address |
Address after: 414000 Hunan Province Economic and Technological Development Zone Yueyang Tong Hai Lu Kemeida No. 1 Patentee after: HUNAN SHENGJING SHANHE WINE INDUSTRY CO., LTD. Address before: 414000 Yueyang economic and Technological Development Zone, Hunan Patentee before: Hunan Shengjing Shanhe Biological Technology Shares Co., Ltd. |
|
| CF01 | Termination of patent right due to non-payment of annual fee |
Granted publication date: 20091202 Termination date: 20150308 |
|
| EXPY | Termination of patent right or utility model |