CN108004109A - A kind of garlic health wine and its production method rich in garlic amino acid balanced peptide - Google Patents
A kind of garlic health wine and its production method rich in garlic amino acid balanced peptide Download PDFInfo
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- CN108004109A CN108004109A CN201810056458.7A CN201810056458A CN108004109A CN 108004109 A CN108004109 A CN 108004109A CN 201810056458 A CN201810056458 A CN 201810056458A CN 108004109 A CN108004109 A CN 108004109A
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- C—CHEMISTRY; METALLURGY
- C12—BIOCHEMISTRY; BEER; SPIRITS; WINE; VINEGAR; MICROBIOLOGY; ENZYMOLOGY; MUTATION OR GENETIC ENGINEERING
- C12G—WINE; PREPARATION THEREOF; ALCOHOLIC BEVERAGES; PREPARATION OF ALCOHOLIC BEVERAGES NOT PROVIDED FOR IN SUBCLASSES C12C OR C12H
- C12G3/00—Preparation of other alcoholic beverages
- C12G3/04—Preparation of other alcoholic beverages by mixing, e.g. for preparation of liqueurs
- C12G3/06—Preparation of other alcoholic beverages by mixing, e.g. for preparation of liqueurs with flavouring ingredients
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- C—CHEMISTRY; METALLURGY
- C12—BIOCHEMISTRY; BEER; SPIRITS; WINE; VINEGAR; MICROBIOLOGY; ENZYMOLOGY; MUTATION OR GENETIC ENGINEERING
- C12C—BEER; PREPARATION OF BEER BY FERMENTATION; PREPARATION OF MALT FOR MAKING BEER; PREPARATION OF HOPS FOR MAKING BEER
- C12C5/00—Other raw materials for the preparation of beer
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- C—CHEMISTRY; METALLURGY
- C12—BIOCHEMISTRY; BEER; SPIRITS; WINE; VINEGAR; MICROBIOLOGY; ENZYMOLOGY; MUTATION OR GENETIC ENGINEERING
- C12G—WINE; PREPARATION THEREOF; ALCOHOLIC BEVERAGES; PREPARATION OF ALCOHOLIC BEVERAGES NOT PROVIDED FOR IN SUBCLASSES C12C OR C12H
- C12G1/00—Preparation of wine or sparkling wine
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Abstract
The invention discloses a kind of garlic health wine and production method rich in garlic amino acid balanced peptide, it by weight proportion is garlic amino acid balanced peptide which, which is,：Odorless garlic subsider juice：Wine=0.05~0.5:1.0~10.0:100 compositions；The wherein described wine is white wine, grape wine, yellow rice wine, beer or fruit wine, pass through the assembled alcoholic drinks produced by garlic amino acid balanced peptide, odorless garlic subsider juice from different base liquors, can be to people while different wine product are drunk, have benefited from garlic amino acid balanced peptide and helpful effect of garlic, the method of the present invention technique is simple, it is with short production cycle, cost is low, product has good market prospects and economic benefit.
Description
Technical field
The invention belongs to food processing field, it is related to the production method of wine, and in particular to one kind is put down rich in garlic amino acid
The garlic health wine and its production method of weighing apparatus peptide.
Background technology
Garlic is a kind of health food with nourishing effects.Modern pharmacological studies have shown that garlic has good physiology
Function, has antibacterial anti-inflammatory, antiviral, reduction blood fat, blood pressure lowering, prevention diabetes and anti-aging and other effects.Garlic makees
It is many for the processing and utilization method of health food, such as garlic capsule, soft capsule, oral liquid, Garlic beverage, garlic wine.
With regard to the production method of garlic wine, Chinese patent also has more patent application, as CN1112159A discloses one kind by garlic, honey
Garlic health wine and its manufacture method made of sugar, white wine；Patent CN101475892A specifically discloses a kind of system of garlic wine
Preparation Method, it is characterized in that fresh garlic is broken into particle, add saccharifying agent, yeast it is fermented after distillation, then will distill out
Garlic wine is stored more than half a year, then through blending to obtain product.Patent CN1733243A specifically disclose one kind treat it is cardiopathic
Garlic medicinal liquor.The formula of the invention is weight percentage garlic 40-60, rice wine or liquor made from sorghum（55-65 degree）60-40, it is above-mentioned
The sum of each component is equal to 100%.Its preparation method is to put garlic in the container equipped with wine into soak, and is soaked at normal temperatures after sealing
Bubble three months, as treats cardiopathic garlic medicinal liquor.Patent CN104789422A also discloses the processing technology of garlic wine, should
The technical solution of patent be by weight, by 5-15 parts of garlic, 10-15 parts of the fleece-flower root, 10-15 parts of ginger, ginseng 11-
After 14 parts, 10-15 parts of river red-spotted stonecrop, 10-15 parts of grape pip and 5-15 parts of co-grindings of longan, add water to cook, by decoction liquor mistake
Filter, filtrate are concentrated into the medicinal extract that relative density at 50 DEG C-60 DEG C is 1.1-1.2, then that medicinal extract and 600 parts-1000 parts is white
Wine is blent, and is added 0-25 parts of flavourings and is mixed, stand 1-4 days, filters 1-4 times, up to garlic wine.From skill disclosed above
In art scheme as can be seen that its garlic wine be unable to do without immersion, decoct extraction after blend, in these methods, when immersion it is time-consuming,
Time-consuming, is unfavorable for industrialized production, second, it is for the purpose of leaching the component in garlic, but just no matter to soak or decoct
Since the time of processing is different, the acid of its garlic is to hardly result in overcome at all, this taste and flavor to wine all can
Exert an adverse impact, so as to have impact on people to the interest drunk.
The solution of the present invention is to be prepared using garlic amino acid balanced peptide with odorless garlic subsider juice and wine, is not only solved
Determine to there is no the undesirable acid of garlic in the garlic wine of production, while also supplemented the garlic amino acid balanced peptide in garlic
Component, lifts the effective content of amino acid balanced peptide in garlic wine, so as to lift the beneficial functional of garlic health wine, from solution both
Multiple beneficial component containing garlic, while improve the wine product with health-care efficacy of garlic amino acid balance peptide content again
Purpose is set out, there is provided a kind of new wine product and production method.
The content of the invention
In order to overcome the shortcomings of existing to utilize garlic production wine method, there is provided a kind of big rich in garlic amino acid balanced peptide
The purpose of garlic health liquor and its production method, the solution of the present invention is to solve to produce without pungent pungent odour, lifting using garlic
Taste and flavor and raising garlic amino acid balance peptide content, and then the nutritive value of wine is lifted, improve health care of the wine to human body
Effect, to the kind of further rich liquor, meets that health of people demand, flourish the market spirits culture have preferable effect prospect.
It is an object of the invention to provide a kind of garlic health wine rich in garlic amino acid balanced peptide.
The present invention also aims to provide a kind of production method of the garlic health wine rich in garlic amino acid balanced peptide.
In order to realize the present invention, following technical scheme is specifically employed：
A kind of garlic health wine rich in garlic amino acid balanced peptide, it is characterized in that by garlic amino acid balanced peptide, odorless garlic
Subsider juice and wine composition, wherein the weight proportion of each component is garlic amino acid balanced peptide：Odorless garlic subsider juice：Wine=0.05
~0.5:1.0~10.0:100；The odorless garlic subsider juice is by patent of invention ZL201310231397.0 claims 1
Method be made；The wine is white wine, grape wine, yellow rice wine, beer or fruit wine.
A kind of production method of garlic health wine rich in garlic amino acid balanced peptide, it comprises the following steps：（1）
Garlic amino acid balanced peptide and odorless garlic subsider juice are weighed by formulation weight ratio, garlic amino acid balanced peptide is added to odorless
In garlic subsider juice, it is stirred to dissolve uniformly, makes into solution；（2）Solution is added in the wine of formula ratio under agitation, is made into
Uniform wine liquid；（3）Wine liquid is filtered, obtains filtrate；（4）The wine liquid obtained after filtering is placed under the conditions of -2 DEG C -2 DEG C and is aged
After 10 days, through refined filtration, packing under the conditions of -2 DEG C -2 DEG C, the garlic health wine rich in garlic amino acid balanced peptide is made.
Above-mentioned steps（3）Described in filtering filtered using diatomite.
Above-mentioned steps（4）Described in refined filtration be less than 0.20 μm of membrane filtration using aperture.
Above-mentioned steps（4）Described in refined filtration, can also use vacuum rotary filter filter.
When between the relative amount between the gal4 amino acid each component in food and human amino acid's basic need amount
Relative ratio it is consistent or very close to when, during correlation balance between amino acid each component, rate of ultilization of amino acid highest, especially
During essential amino acid supply deficiency, amino acid balance is even more important.Amino acid balanced peptide is a kind of micromolecule polypeptide class material, tool
There is the adjusting efficacy of immunity of good human body.The garlic amino acid balanced peptide that the present invention uses is by present invention applicant（Xuzhou
Green wildlife Food Co., Ltd）According to national patent（The patent No.：ZL201310580196.1）The raw material product of exploitation,
Specific preparation method is made by the operating procedure method of the inventive embodiments 8 and 9, certainly, in embodiment 8 and embodiment 9
In step operation technique, carried out on the basis of more understanding in full the patent of invention specification first, its preparation process
Stablize, formed industrialized development, product property is stablized, and has good mass effect, and the raw material as the present invention, which uses, is
By what is ensured.
Specific preparation method is according to patent of invention（ZL201310580196.1）The operating procedure method of embodiment 8 and 9
It is made, specific implementation step is to add pure water to be made into mass concentration the sediment isolated after secondary enzymolysis of embodiment 8
For 1.5~2.0%, add by neutral proteinase and compound fertilizer production by weight 1:The compound albumen that 2 compoundings are mixed to prepare
Enzyme, addition quality are the 0.9~1.8% of sediment lysate weight, under the conditions of temperature is 48-52 DEG C, when enzymolysis 7-8 is small, so
After be heated to 98 DEG C of enzyme deactivations, centrifugation takes supernatant, concentrated, is spray-dried to obtain amino acid balanced peptide；
The odorless garlic subsider juice of use of the present invention, is by present invention applicant（The green limited public affairs of wildlife food in Xuzhou
Department）According to national inventing patent（The patent No.：ZL201310231397.0）The method of claim 1 is made, odorless garlic clarification
The preparation method of juice is will to be deodorized drying garlic to crush, cross 150 mesh sieves, no foul smell garlic powder is obtained, by the matter of no foul smell garlic powder and water
Amount than be 1: 10, boiling water bath gelatinization 30min, by high-temperatureα-amylase add dextrin in, then pH4.5,90 DEG C of temperature,
Alpha-amylase dosage 0.45%, water bath time 55min processing, obtain enzymolysis liquid, and enzymolysis liquid is heated to 100 DEG C, and holding is boiled in enzyme deactivation
After 15min, centrifugate is obtained using 30min is centrifuged under 6000r/min, is odorless garlic subsider juice.
The present invention has the following advantages that than the prior art：
1. the present invention be using 8 and 9 technical method of ZL20131058196.1 embodiments obtain garlic amino acid balanced peptide and
Odorless garlic subsider juice made from ZL201310231397.0 technologies is made for base stock and wine allotment and is rich in garlic amino acid
The garlic health wine product of balance peptide, not only enables garlic obtain beneficial application in wine product, it is normal to also overcome garlic
Regulation for wine product pungent and irritation taste so that manufactured goods mouthfeel is soft agreeable to the taste, no smell, meanwhile, compounding tool
There is the garlic amino acid balanced peptide for adjusting immune effect effect, to cooperateing with odorless garlic subsider juice application effect, lift product work(
Effect, the quality for highlighting garlic nutrition have practical significance, realize the application value of garlic beneficiating ingredient assembled alcoholic drinks.
2. product appearance clear of the present invention, no layering and deposited phenomenon, are stored 12 months under normal temperature condition, its appearance
Unchanged, no floccule produces, and can preferably ensure the quality of product.
3. base liquor of the present invention is white wine, grape wine, yellow rice wine, beer or other fruit wine, by by garlic amino
Acid balance peptide, odorless garlic subsider juice pass through the assembled alcoholic drinks of the method for the present invention production from different base liquors, are drunk according to people
Difference hobby, is made white wine, grape wine, yellow rice wine, beer and different type fruit wine（Such as applejack, Hawthorn Fruit Wine, red hayberry wine, cherry
Wine, pear wine, apricot wine, morat, strawberry wine, wine of raspberry, starfruit wine, blueberry wine etc.）Product.- 2 DEG C of the method for the present invention use-
2 DEG C of cryogenic freezing ageing processes cause organically blending for raw material and base liquor so that manufactured goods still keep original base liquor style and
Flavor characteristic, no smell.Make people while different wine product are drunk, have benefited from garlic amino acid balanced peptide and garlic
Helpful effect.
4. the method for the present invention technique is simple, it is easy to control, it is with short production cycle, cost is low, it can realize industrialized production, fit
Preferably popular popularization is drunk, and product has good market prospects and economic benefit.
Embodiment
The specific embodiment of the invention is described further with reference to embodiment, is not to be taken as the limit to the present invention
System, to following preferred embodiment, it will be apparent to those skilled in the art that before the present invention program technical principle is not departed from
The improvements and modifications for putting progress are accordingly to be regarded as protection scope of the present invention.
Embodiment 1
The production method of garlic health wine rich in garlic amino acid balanced peptide
1 ㎏ of 0.5 ㎏ of garlic amino acid balanced peptide and odorless garlic subsider juice is weighed respectively, and garlic amino acid balanced peptide is added to
In odorless garlic subsider juice, stirring and dissolving is uniform, makes into solution；Solution is added in the white wine of 100 ㎏ under agitation, is made into
Uniform wine liquid；Obtained wine liquid is added into 1.05 ㎏ diatomite, stirs, is filtered with diatomite filter, must be filtered
Liquid；The wine liquid obtained after filtering is placed in basin, after being aged 10 days under the conditions of being placed in -2 DEG C, membrane aperture is used under the conditions of -2 DEG C
Filtered for 0.16 μm of organic film pipe type ultrafiltration device, then dispense, obtain product.
Embodiment 2
The production method of garlic health wine rich in garlic amino acid balanced peptide
10 ㎏ of 0.05 ㎏ of garlic amino acid balanced peptide and odorless garlic subsider juice is weighed respectively, and garlic amino acid balanced peptide is added
Into odorless garlic subsider juice, stirring and dissolving is uniform, makes into solution；Solution is added in the white wine of 100 ㎏ under agitation, is made
Into uniform wine liquid；Obtained wine liquid is added into 1.1 ㎏ diatomite, stirs, is filtered with diatomite filter, must be filtered
Liquid；The wine liquid obtained after filtering is placed in basin, after being aged 10 days under the conditions of being placed in -2 DEG C, membrane aperture is used under the conditions of -2 DEG C
Filtered for 0.13 μm of organic film pipe type ultrafiltration device, then dispense, obtain product.
Embodiment 3
The production method of garlic health wine rich in garlic amino acid balanced peptide
8 ㎏ of 0.2 ㎏ of garlic amino acid balanced peptide and odorless garlic subsider juice is weighed respectively, and garlic amino acid balanced peptide is added to
In odorless garlic subsider juice, stirring and dissolving is uniform, makes into solution；Solution is added in the white wine of 100 ㎏ under agitation, is made into
Uniform wine liquid；Obtained wine liquid is added into 1.1 ㎏ diatomite, stirs, is filtered with diatomite filter, must be filtered
Liquid；The wine liquid obtained after filtering is placed in basin, after being aged 10 days under the conditions of being placed in -2 DEG C, membrane aperture is used under the conditions of -2 DEG C
Filtered for 0.16 μm of organic film pipe type ultrafiltration device, then dispense, obtain product.
Embodiment 4
The production method of garlic health wine rich in garlic amino acid balanced peptide
7 ㎏ of 0.3 ㎏ of garlic amino acid balanced peptide and odorless garlic subsider juice is weighed respectively, and garlic amino acid balanced peptide is added to
In odorless garlic subsider juice, stirring and dissolving is uniform, makes into solution；Solution is added in the white wine of 100 ㎏ under agitation, is made into
Uniform wine liquid；Obtained wine liquid is added into 1.1 ㎏ diatomite, stirs, is filtered with diatomite filter, must be filtered
Liquid；The wine liquid obtained after filtering is placed in basin, after being aged 10 days under the conditions of being placed in -2 DEG C, membrane aperture is used under the conditions of -2 DEG C
Filtered for 0.15 μm of organic film pipe type ultrafiltration device, then dispense, obtain product.
Embodiment 5
The production method of garlic health wine rich in garlic amino acid balanced peptide
6 ㎏ of 0.4 ㎏ of garlic amino acid balanced peptide and odorless garlic subsider juice is weighed respectively, and garlic amino acid balanced peptide is added to
In odorless garlic subsider juice, stirring and dissolving is uniform, makes into solution；Solution is added in the white wine of 100 ㎏ under agitation, is made into
Uniform wine liquid；Obtained wine liquid is added into 1.1 ㎏ diatomite, stirs, is filtered with diatomite filter, must be filtered
Liquid；The wine liquid obtained after filtering is placed in basin, after being aged 10 days under the conditions of being placed in -2 DEG C, membrane aperture is used under the conditions of -2 DEG C
Filtered for 0.18 μm of organic film pipe type ultrafiltration device, then dispense, obtain product.
Embodiment 6
The production method of garlic health wine rich in garlic amino acid balanced peptide
5 ㎏ of 0.25 ㎏ of garlic amino acid balanced peptide and odorless garlic subsider juice is weighed respectively, and garlic amino acid balanced peptide is added
Into odorless garlic subsider juice, stirring and dissolving is uniform, makes into solution；Solution is added in the white wine of 100 ㎏ under agitation, is made
Into uniform wine liquid；Obtained wine liquid is added into 1.1 ㎏ diatomite, stirs, is filtered with diatomite filter, must be filtered
Liquid；The wine liquid obtained after filtering is placed in basin, after being aged 10 days under the conditions of being placed in -2 DEG C, membrane aperture is used under the conditions of -2 DEG C
Filtered for 0.16 μm of organic film pipe type ultrafiltration device, then dispense, obtain product.
Embodiment 7
The production method of garlic health wine rich in garlic amino acid balanced peptide
10 ㎏ of 0.065 ㎏ of garlic amino acid balanced peptide and odorless garlic subsider juice is weighed respectively, and garlic amino acid balanced peptide is added
Enter into odorless garlic subsider juice, stirring and dissolving is uniform, makes into solution；Solution is added in the white wine of 100 ㎏ under agitation,
Make into uniform wine liquid；Obtained wine liquid is added into 1.2 ㎏ diatomite, stirs, is filtered with diatomite filter, obtained
Filtrate；The wine liquid obtained after filtering is placed in basin, after being aged 10 days under the conditions of being placed in -2 DEG C, fenestra is used under the conditions of -2 DEG C
Footpath is that 0.13 μm of organic film pipe type ultrafiltration device is filtered, and then dispenses, obtains product.
Embodiment 8
The production method of garlic health wine rich in garlic amino acid balanced peptide
8 ㎏ of 0.045 ㎏ of garlic amino acid balanced peptide and odorless garlic subsider juice is weighed respectively, and garlic amino acid balanced peptide is added
Into odorless garlic subsider juice, stirring and dissolving is uniform, makes into solution；Solution is added in the white wine of 100 ㎏ under agitation, is made
Into uniform wine liquid；Obtained wine liquid is added into 1.1 ㎏ diatomite, stirs, is filtered with diatomite filter, must be filtered
Liquid；The wine liquid obtained after filtering is placed in basin, after being aged 10 days under the conditions of being placed in -2 DEG C, membrane aperture is used under the conditions of -2 DEG C
Filtered for 0.16 μm of organic film pipe type ultrafiltration device, then dispense, obtain product.
Embodiment 9
The production method of garlic health wine rich in garlic amino acid balanced peptide
9 ㎏ of 0.1 ㎏ of garlic amino acid balanced peptide and odorless garlic subsider juice is weighed respectively, and garlic amino acid balanced peptide is added to
In odorless garlic subsider juice, stirring and dissolving is uniform, makes into solution；Solution is added in the white wine of 100 ㎏ under agitation, is made into
Uniform wine liquid；Obtained wine liquid is added into 1.1 ㎏ diatomite, stirs, is filtered with diatomite filter, must be filtered
Liquid；The wine liquid obtained after filtering is placed in basin, after being aged 10 days under the conditions of being placed in -2 DEG C, membrane aperture is used under the conditions of -2 DEG C
Filtered for 0.16 μm of organic film pipe type ultrafiltration device, then dispense, obtain product.
Embodiment 10
The production method of garlic health wine rich in garlic amino acid balanced peptide
2 ㎏ of 0.45 ㎏ of garlic amino acid balanced peptide and odorless garlic subsider juice is weighed respectively, and garlic amino acid balanced peptide is added
Into odorless garlic subsider juice, stirring and dissolving is uniform, makes into solution；Solution is added in the white wine of 100 ㎏ under agitation, is made
Into uniform wine liquid；Obtained wine liquid is added into 1.05 ㎏ diatomite, stirs, is filtered with diatomite filter, obtained
Filtrate；The wine liquid obtained after filtering is placed in basin, after being aged 10 days under the conditions of being placed in -2 DEG C, fenestra is used under the conditions of -2 DEG C
Footpath is that 0.16 μm of organic film pipe type ultrafiltration device is filtered, and then dispenses, obtains product.
Embodiment 11
The production method of garlic health wine rich in garlic amino acid balanced peptide
10 ㎏ of 0.15 ㎏ of garlic amino acid balanced peptide and odorless garlic subsider juice is weighed respectively, and garlic amino acid balanced peptide is added
Into odorless garlic subsider juice, stirring and dissolving is uniform, makes into solution；Solution is added in the white wine of 100 ㎏ under agitation, is made
Into uniform wine liquid；Obtained wine liquid is added into 1.1 ㎏ diatomite, stirs, is filtered with diatomite filter, must be filtered
Liquid；The wine liquid obtained after filtering is placed in basin, after being aged 10 days under the conditions of being placed in -2 DEG C, membrane aperture is used under the conditions of -2 DEG C
Filtered for 0.16 μm of organic film pipe type ultrafiltration device, then dispense, obtain product.
Embodiment 12
The production method of garlic health wine rich in garlic amino acid balanced peptide
6 ㎏ of 0.35 ㎏ of garlic amino acid balanced peptide and odorless garlic subsider juice is weighed respectively, and garlic amino acid balanced peptide is added
Into odorless garlic subsider juice, stirring and dissolving is uniform, makes into solution；Solution is added in the white wine of 100 ㎏ under agitation, is made
Into uniform wine liquid；Obtained wine liquid is added into 1.05 ㎏ diatomite, stirs, is filtered with diatomite filter, obtained
Filtrate；The wine liquid obtained after filtering is placed in basin, after being aged 10 days under the conditions of being placed in -2 DEG C, fenestra is used under the conditions of -2 DEG C
Footpath is that 0.16 μm of organic film pipe type ultrafiltration device is filtered, and then dispenses, obtains product.
Embodiment 13
The production method of garlic health wine rich in garlic amino acid balanced peptide
10 ㎏ of 0.075 ㎏ of garlic amino acid balanced peptide and odorless garlic subsider juice is weighed respectively, and garlic amino acid balanced peptide is added
Enter into odorless garlic subsider juice, stirring and dissolving is uniform, makes into solution；Solution is added in the white wine of 100 ㎏ under agitation,
Make into uniform wine liquid；Obtained wine liquid is added into 1.2 ㎏ diatomite, stirs, is filtered with diatomite filter, obtained
Filtrate；The wine liquid obtained after filtering is placed in basin, after being aged 10 days under the conditions of being placed in -2 DEG C, fenestra is used under the conditions of -2 DEG C
Footpath is that 0.16 μm of organic film pipe type ultrafiltration device is filtered, and then dispenses, obtains product.
Embodiment 14
The production method of garlic health wine rich in garlic amino acid balanced peptide
5 ㎏ of 0.225 ㎏ of garlic amino acid balanced peptide and odorless garlic subsider juice is weighed respectively, and garlic amino acid balanced peptide is added
Into odorless garlic subsider juice, stirring and dissolving is uniform, makes into solution；Solution is added in the white wine of 100 ㎏ under agitation, is made
Into uniform wine liquid；Obtained wine liquid is added into 1.05 ㎏ diatomite, stirs, is filtered with diatomite filter, obtained
Filtrate；The wine liquid obtained after filtering is placed in basin, after being aged 10 days under the conditions of being placed in 1 DEG C, membrane aperture is used under the conditions of 1 DEG C
Filtered for 0.16 μm of organic film pipe type ultrafiltration device, then dispense, obtain product.
Embodiment 15
The production method of garlic health wine rich in garlic amino acid balanced peptide
1 ㎏ of 0.05 ㎏ of garlic amino acid balanced peptide and odorless garlic subsider juice is weighed respectively, and garlic amino acid balanced peptide is added
Into odorless garlic subsider juice, stirring and dissolving is uniform, makes into solution；Solution is added in the grape wine of 100 ㎏ under agitation,
Make into uniform wine liquid；Obtained wine liquid is added into 0.8 ㎏ diatomite, stirs, is filtered with diatomite filter, obtained
Filtrate；The wine liquid obtained after filtering is placed in basin, after being aged 10 days under the conditions of being placed in 1 DEG C, membrane aperture is used under the conditions of 1 DEG C
Filtered for 0.16 μm of organic film pipe type ultrafiltration device, then dispense, obtain product.
Embodiment 16
The production method of garlic health wine rich in garlic amino acid balanced peptide
1 ㎏ of 0.5 ㎏ of garlic amino acid balanced peptide and odorless garlic subsider juice is weighed respectively, and garlic amino acid balanced peptide is added to
In odorless garlic subsider juice, stirring and dissolving is uniform, makes into solution；Solution is added in the grape wine of 100 ㎏ under agitation, is made
Into uniform wine liquid；Obtained wine liquid is added into 0.8 ㎏ diatomite, stirs, is filtered with diatomite filter, must be filtered
Liquid；The wine liquid obtained after filtering is placed in basin, after being aged 10 days under the conditions of being placed in 1 DEG C, is with membrane aperture under the conditions of 1 DEG C
0.18 μm of organic film pipe type ultrafiltration device is filtered, and is then dispensed, is obtained product.
Embodiment 17
The production method of garlic health wine rich in garlic amino acid balanced peptide
5 ㎏ of 0.15 ㎏ of garlic amino acid balanced peptide and odorless garlic subsider juice is weighed respectively, and garlic amino acid balanced peptide is added
Into odorless garlic subsider juice, stirring and dissolving is uniform, makes into solution；Solution is added in the grape wine of 100 ㎏ under agitation,
Make into uniform wine liquid；Obtained wine liquid is added into 1.1 ㎏ diatomite, stirs, is filtered with diatomite filter, obtained
Filtrate；The wine liquid obtained after filtering is placed in basin, after being aged 10 days under the conditions of being placed in 1 DEG C, membrane aperture is used under the conditions of 1 DEG C
Filtered for 0.16 μm of organic film pipe type ultrafiltration device, then dispense, obtain product.
Embodiment 18
The production method of garlic health wine rich in garlic amino acid balanced peptide
6 ㎏ of 0.1 ㎏ of garlic amino acid balanced peptide and odorless garlic subsider juice is weighed respectively, and garlic amino acid balanced peptide is added to
In odorless garlic subsider juice, stirring and dissolving is uniform, makes into solution；Solution is added in the grape wine of 100 ㎏ under agitation, is made
Into uniform wine liquid；Obtained wine liquid is added into 1.1 ㎏ diatomite, stirs, is filtered with diatomite filter, must be filtered
Liquid；The wine liquid obtained after filtering is placed in basin, after being aged 10 days under the conditions of being placed in 1 DEG C, is with membrane aperture under the conditions of 1 DEG C
0.16 μm of organic film pipe type ultrafiltration device is filtered, and is then dispensed, is obtained product.
Embodiment 19
The production method of garlic health wine rich in garlic amino acid balanced peptide
4 ㎏ of 0.2 ㎏ of garlic amino acid balanced peptide and odorless garlic subsider juice is weighed respectively, and garlic amino acid balanced peptide is added to
In odorless garlic subsider juice, stirring and dissolving is uniform, makes into solution；Solution is added in the grape wine of 100 ㎏ under agitation, is made
Into uniform wine liquid；Obtained wine liquid is added into 1.05 ㎏ diatomite, stirs, is filtered with diatomite filter, obtained
Filtrate；The wine liquid obtained after filtering is placed in basin, after being aged 10 days under the conditions of being placed in 1 DEG C, membrane aperture is used under the conditions of 1 DEG C
Filtered for 0.16 μm of organic film pipe type ultrafiltration device, then dispense, obtain product.
Embodiment 20
The production method of garlic health wine rich in garlic amino acid balanced peptide
8 ㎏ of 0.125 ㎏ of garlic amino acid balanced peptide and odorless garlic subsider juice is weighed respectively, and garlic amino acid balanced peptide is added
Into odorless garlic subsider juice, stirring and dissolving is uniform, makes into solution；Solution is added in the grape wine of 100 ㎏ under agitation,
Make into uniform wine liquid；Obtained wine liquid is added into 1.1 ㎏ diatomite, stirs, is filtered with diatomite filter, obtained
Filtrate；The wine liquid obtained after filtering is placed in basin, after being aged 10 days under the conditions of being placed in 1 DEG C, membrane aperture is used under the conditions of 1 DEG C
Filtered for 0.16 μm of organic film pipe type ultrafiltration device, then dispense, obtain product.
Embodiment 21
The production method of garlic health wine rich in garlic amino acid balanced peptide
7 ㎏ of 0.075 ㎏ of garlic amino acid balanced peptide and odorless garlic subsider juice is weighed respectively, and garlic amino acid balanced peptide is added
Into odorless garlic subsider juice, stirring and dissolving is uniform, makes into solution；Solution is added in the grape wine of 100 ㎏ under agitation,
Make into uniform wine liquid；Obtained wine liquid is added into 1.1 ㎏ diatomite, stirs, is filtered with diatomite filter, obtained
Filtrate；The wine liquid obtained after filtering is placed in basin, after being aged 10 days under the conditions of being placed in 1 DEG C, membrane aperture is used under the conditions of 1 DEG C
Filtered for 0.16 μm of organic film pipe type ultrafiltration device, then dispense, obtain product.
Embodiment 22
The production method of garlic health wine rich in garlic amino acid balanced peptide
10 ㎏ of 0.055 ㎏ of garlic amino acid balanced peptide and odorless garlic subsider juice is weighed respectively, and garlic amino acid balanced peptide is added
Enter into odorless garlic subsider juice, stirring and dissolving is uniform, makes into solution；Solution is added to the grape wine of 100 ㎏ under agitation
In, make into uniform wine liquid；Obtained wine liquid is added into 1.1 ㎏ diatomite, is stirred, with diatomite filter mistake
Filter, obtains filtrate；The wine liquid obtained after filtering is placed in basin, after being aged 10 days under the conditions of being placed in 1 DEG C, is used under the conditions of 1 DEG C
Membrane aperture is that 0.16 μm of organic film pipe type ultrafiltration device is filtered, and then dispenses, obtains product.
Embodiment 23
The production method of garlic health wine rich in garlic amino acid balanced peptide
1.5 ㎏ of 0.25 ㎏ of garlic amino acid balanced peptide and odorless garlic subsider juice is weighed respectively, and garlic amino acid balanced peptide is added
Enter into odorless garlic subsider juice, stirring and dissolving is uniform, makes into solution；Solution is added to the grape wine of 100 ㎏ under agitation
In, make into uniform wine liquid；Obtained wine liquid is added into 0.7 ㎏ diatomite, is stirred, with diatomite filter mistake
Filter, obtains filtrate；The wine liquid obtained after filtering is placed in basin, after being aged 10 days under the conditions of being placed in 1 DEG C, is used under the conditions of 1 DEG C
Membrane aperture is that 0.16 μm of organic film pipe type ultrafiltration device is filtered, and then dispenses, obtains product.
Embodiment 24
The production method of garlic health wine rich in garlic amino acid balanced peptide
3 ㎏ of 0.045 ㎏ of garlic amino acid balanced peptide and odorless garlic subsider juice is weighed respectively, and garlic amino acid balanced peptide is added
Into odorless garlic subsider juice, stirring and dissolving is uniform, makes into solution；Solution is added in the grape wine of 100 ㎏ under agitation,
Make into uniform wine liquid；Obtained wine liquid is added into 0.6 ㎏ diatomite, stirs, is filtered with diatomite filter, obtained
Filtrate；The wine liquid obtained after filtering is placed in basin, after being aged 10 days under the conditions of being placed in 1 DEG C, membrane aperture is used under the conditions of 1 DEG C
Filtered for 0.16 μm of organic film pipe type ultrafiltration device, then dispense, obtain product.
Embodiment 25
The production method of garlic health wine rich in garlic amino acid balanced peptide
5 ㎏ of 0.35 ㎏ of garlic amino acid balanced peptide and odorless garlic subsider juice is weighed respectively, and garlic amino acid balanced peptide is added
Into odorless garlic subsider juice, stirring and dissolving is uniform, makes into solution；Solution is added in the yellow rice wine of 100 ㎏ under agitation, is made
Into uniform wine liquid；Obtained wine liquid is added into 0.6 ㎏ diatomite, stirs, is filtered with diatomite filter, must be filtered
Liquid；The wine liquid obtained after filtering is placed in basin, after being aged 10 days under the conditions of being placed in 1 DEG C, with rotary true under the conditions of 1 DEG C
Empty filter is filtered, and is then dispensed, and obtains product.
Embodiment 26
The production method of garlic health wine rich in garlic amino acid balanced peptide
10 ㎏ of 0.1 ㎏ of garlic amino acid balanced peptide and odorless garlic subsider juice is weighed respectively, and garlic amino acid balanced peptide is added
Into odorless garlic subsider juice, stirring and dissolving is uniform, makes into solution；Solution is added in the yellow rice wine of 100 ㎏ under agitation, is made
Into uniform wine liquid；Obtained wine liquid is added into 1.1 ㎏ diatomite, stirs, is filtered with diatomite filter, must be filtered
Liquid；The wine liquid obtained after filtering is placed in basin, after being aged 10 days under the conditions of being placed in 1 DEG C, with rotary true under the conditions of 1 DEG C
Empty filter is filtered, and is then dispensed, and obtains product.
Embodiment 27
The production method of garlic health wine rich in garlic amino acid balanced peptide
5 ㎏ of 0.05 ㎏ of garlic amino acid balanced peptide and odorless garlic subsider juice is weighed respectively, and garlic amino acid balanced peptide is added
Into odorless garlic subsider juice, stirring and dissolving is uniform, makes into solution；Solution is added in the yellow rice wine of 100 ㎏ under agitation, is made
Into uniform wine liquid；Obtained wine liquid is added into 1.05 ㎏ diatomite, stirs, is filtered with diatomite filter, obtained
Filtrate；The wine liquid obtained after filtering is placed in basin, after being aged 10 days under the conditions of being placed in 1 DEG C, with rotary under the conditions of 1 DEG C
Vacuum filter is filtered, and is then dispensed, and obtains product.
Embodiment 28
The production method of garlic health wine rich in garlic amino acid balanced peptide
1 ㎏ of 0.25 ㎏ of garlic amino acid balanced peptide and odorless garlic subsider juice is weighed respectively, and garlic amino acid balanced peptide is added
Into odorless garlic subsider juice, stirring and dissolving is uniform, makes into solution；Solution is added in the yellow rice wine of 100 ㎏ under agitation, is made
Into uniform wine liquid；Obtained wine liquid is added into 0.7 ㎏ diatomite, stirs, is filtered with diatomite filter, must be filtered
Liquid；The wine liquid obtained after filtering is placed in basin, after being aged 10 days under the conditions of being placed in 1 DEG C, with rotary true under the conditions of 1 DEG C
Empty filter is filtered, and is then dispensed, and obtains product.
Embodiment 29
The production method of garlic health wine rich in garlic amino acid balanced peptide
4 ㎏ of 0.225 ㎏ of garlic amino acid balanced peptide and odorless garlic subsider juice is weighed respectively, and garlic amino acid balanced peptide is added
Into odorless garlic subsider juice, stirring and dissolving is uniform, makes into solution；Solution is added in the yellow rice wine of 100 ㎏ under agitation, is made
Into uniform wine liquid；Obtained wine liquid is added into 1.05 ㎏ diatomite, stirs, is filtered with diatomite filter, obtained
Filtrate；The wine liquid obtained after filtering is placed in basin, after being aged 10 days under the conditions of being placed in 1 DEG C, with rotary under the conditions of 1 DEG C
Vacuum filter is filtered, and is then dispensed, and obtains product.
Embodiment 30
The production method of garlic health wine rich in garlic amino acid balanced peptide
3 ㎏ of 0.3 ㎏ of garlic amino acid balanced peptide and odorless garlic subsider juice is weighed respectively, and garlic amino acid balanced peptide is added to
In odorless garlic subsider juice, stirring and dissolving is uniform, makes into solution；Solution is added in the yellow rice wine of 100 ㎏ under agitation, is made into
Uniform wine liquid；Obtained wine liquid is added into 1.05 ㎏ diatomite, stirs, is filtered with diatomite filter, must be filtered
Liquid；The wine liquid obtained after filtering is placed in basin, after being aged 10 days under the conditions of being placed in 1 DEG C, with rotary true under the conditions of 1 DEG C
Empty filter is filtered, and is then dispensed, and obtains product.
Embodiment 31
The production method of garlic health wine rich in garlic amino acid balanced peptide
2.5 ㎏ of 0.4 ㎏ of garlic amino acid balanced peptide and odorless garlic subsider juice is weighed respectively, and garlic amino acid balanced peptide is added
Into odorless garlic subsider juice, stirring and dissolving is uniform, makes into solution；Solution is added in the yellow rice wine of 100 ㎏ under agitation, is made
Into uniform wine liquid；Obtained wine liquid is added into 1.05 ㎏ diatomite, stirs, is filtered with diatomite filter, obtained
Filtrate；The wine liquid obtained after filtering is placed in basin, after being aged 10 days under the conditions of being placed in 1 DEG C, with rotary under the conditions of 1 DEG C
Vacuum filter is filtered, and is then dispensed, and obtains product.
Embodiment 32
The production method of garlic health wine rich in garlic amino acid balanced peptide
5 ㎏ of 0.35 ㎏ of garlic amino acid balanced peptide and odorless garlic subsider juice is weighed respectively, and garlic amino acid balanced peptide is added
Into odorless garlic subsider juice, stirring and dissolving is uniform, makes into solution；Solution is added in the yellow rice wine of 100 ㎏ under agitation, is made
Into uniform wine liquid；Obtained wine liquid is added into 1.1 ㎏ diatomite, stirs, is filtered with diatomite filter, must be filtered
Liquid；The wine liquid obtained after filtering is placed in basin, after being aged 10 days under the conditions of being placed in 1 DEG C, with rotary true under the conditions of 1 DEG C
Empty filter is filtered, and is then dispensed, and obtains product.
Embodiment 33
The production method of garlic health wine rich in garlic amino acid balanced peptide
8 ㎏ of 0.085 ㎏ of garlic amino acid balanced peptide and odorless garlic subsider juice is weighed respectively, and garlic amino acid balanced peptide is added
Into odorless garlic subsider juice, stirring and dissolving is uniform, makes into solution；Solution is added in the yellow rice wine of 100 ㎏ under agitation, is made
Into uniform wine liquid；Obtained wine liquid is added into 1.1 ㎏ diatomite, stirs, is filtered with diatomite filter, must be filtered
Liquid；The wine liquid obtained after filtering is placed in basin, after being aged 10 days under the conditions of being placed in 1 DEG C, with rotary true under the conditions of 1 DEG C
Empty filter is filtered, and is then dispensed, and obtains product.
Embodiment 34
The production method of garlic health wine rich in garlic amino acid balanced peptide
2.5 ㎏ of 0.375 ㎏ of garlic amino acid balanced peptide and odorless garlic subsider juice is weighed respectively, and garlic amino acid balanced peptide is added
Enter into odorless garlic subsider juice, stirring and dissolving is uniform, makes into solution；Solution is added in the yellow rice wine of 100 ㎏ under agitation,
Make into uniform wine liquid；Obtained wine liquid is added into 0.6 ㎏ diatomite, stirs, is filtered with diatomite filter, obtained
Filtrate；The wine liquid obtained after filtering is placed in basin, after being aged 10 days under the conditions of being placed in 1 DEG C, with rotary under the conditions of 1 DEG C
Vacuum filter is filtered, and is then dispensed, and obtains product.
Embodiment 35
The production method of garlic health wine rich in garlic amino acid balanced peptide
1 ㎏ of 0.485 ㎏ of garlic amino acid balanced peptide and odorless garlic subsider juice is weighed respectively, and garlic amino acid balanced peptide is added
Into odorless garlic subsider juice, stirring and dissolving is uniform, makes into solution；Solution is added in the yellow rice wine of 100 ㎏ under agitation, is made
Into uniform wine liquid；Obtained wine liquid is added into 0.5 ㎏ diatomite, stirs, is filtered with diatomite filter, must be filtered
Liquid；The wine liquid obtained after filtering is placed in basin, after being aged 10 days under the conditions of being placed in 1 DEG C, with rotary true under the conditions of 1 DEG C
Empty filter is filtered, and is then dispensed, and obtains product.
Embodiment 36
The production method of garlic health wine rich in garlic amino acid balanced peptide
1 ㎏ of 0.05 ㎏ of garlic amino acid balanced peptide and odorless garlic subsider juice is weighed respectively, and garlic amino acid balanced peptide is added
Into odorless garlic subsider juice, stirring and dissolving is uniform, makes into solution；Solution is added in the beer of 100 ㎏ under agitation, is made
Into uniform wine liquid；Obtained wine liquid is added into 0.6 ㎏ diatomite, stirs, is filtered with diatomite filter, must be filtered
Liquid；The wine liquid obtained after filtering is placed in basin, after being aged 10 days under the conditions of being placed in 2 DEG C, is with membrane aperture under the conditions of 2 DEG C
0.12 μm of organic film pipe type ultrafiltration device is filtered, and is then dispensed, is obtained product.
Embodiment 37
The production method of garlic health wine rich in garlic amino acid balanced peptide
1 ㎏ of 0.1 ㎏ of garlic amino acid balanced peptide and odorless garlic subsider juice is weighed respectively, and garlic amino acid balanced peptide is added to
In odorless garlic subsider juice, stirring and dissolving is uniform, makes into solution；Solution is added in the beer of 100 ㎏ under agitation, is made into
Uniform wine liquid；Obtained wine liquid is added into 0.6 ㎏ diatomite, stirs, is filtered with diatomite filter, must be filtered
Liquid；The wine liquid obtained after filtering is placed in basin, after being aged 10 days under the conditions of being placed in 2 DEG C, is with membrane aperture under the conditions of 2 DEG C
0.12 μm of organic film pipe type ultrafiltration device is filtered, and is then dispensed, is obtained product.
Embodiment 38
The production method of garlic health wine rich in garlic amino acid balanced peptide
5 ㎏ of 0. 2 ㎏ of garlic amino acid balanced peptide and odorless garlic subsider juice is weighed respectively, and garlic amino acid balanced peptide is added
Into odorless garlic subsider juice, stirring and dissolving is uniform, makes into solution；Solution is added in the beer of 100 ㎏ under agitation, is made
Into uniform wine liquid；Obtained wine liquid is added into 0.9 ㎏ diatomite, stirs, is filtered with diatomite filter, must be filtered
Liquid；The wine liquid obtained after filtering is placed in basin, after being aged 10 days under the conditions of being placed in 2 DEG C, is with membrane aperture under the conditions of 2 DEG C
0.12 μm of organic film pipe type ultrafiltration device is filtered, and is then dispensed, is obtained product.
Embodiment 39
The production method of garlic health wine rich in garlic amino acid balanced peptide
3 ㎏ of 0.25 ㎏ of garlic amino acid balanced peptide and odorless garlic subsider juice is weighed respectively, and garlic amino acid balanced peptide is added
Into odorless garlic subsider juice, stirring and dissolving is uniform, makes into solution；Solution is added in the beer of 100 ㎏ under agitation, is made
Into uniform wine liquid；Obtained wine liquid is added into 0.7 ㎏ diatomite, stirs, is filtered with diatomite filter, must be filtered
Liquid；The wine liquid obtained after filtering is placed in basin, after being aged 10 days under the conditions of being placed in 2 DEG C, is with membrane aperture under the conditions of 2 DEG C
0.12 μm of organic film pipe type ultrafiltration device is filtered, and is then dispensed, is obtained product.
Embodiment 40
The production method of garlic health wine rich in garlic amino acid balanced peptide
3 ㎏ of 0.275 ㎏ of garlic amino acid balanced peptide and odorless garlic subsider juice is weighed respectively, and garlic amino acid balanced peptide is added
Into odorless garlic subsider juice, stirring and dissolving is uniform, makes into solution；Solution is added in the beer of 100 ㎏ under agitation, is made
Into uniform wine liquid；Obtained wine liquid is added into 0.7 ㎏ diatomite, stirs, is filtered with diatomite filter, must be filtered
Liquid；The wine liquid obtained after filtering is placed in basin, after being aged 10 days under the conditions of being placed in 2 DEG C, is with membrane aperture under the conditions of 2 DEG C
0.12 μm of organic film pipe type ultrafiltration device is filtered, and is then dispensed, is obtained product.
Embodiment 41
The production method of garlic health wine rich in garlic amino acid balanced peptide
4 ㎏ of 0.08 ㎏ of garlic amino acid balanced peptide and odorless garlic subsider juice is weighed respectively, and garlic amino acid balanced peptide is added
Into odorless garlic subsider juice, stirring and dissolving is uniform, makes into solution；Solution is added in the beer of 100 ㎏ under agitation, is made
Into uniform wine liquid；Obtained wine liquid is added into 0.7 ㎏ diatomite, stirs, is filtered with diatomite filter, must be filtered
Liquid；The wine liquid obtained after filtering is placed in basin, after being aged 10 days under the conditions of being placed in 2 DEG C, is with membrane aperture under the conditions of 2 DEG C
0.12 μm of organic film pipe type ultrafiltration device is filtered, and is then dispensed, is obtained product.
Embodiment 42
The production method of garlic health wine rich in garlic amino acid balanced peptide
5 ㎏ of 0.065 ㎏ of garlic amino acid balanced peptide and odorless garlic subsider juice is weighed respectively, and garlic amino acid balanced peptide is added
Into odorless garlic subsider juice, stirring and dissolving is uniform, makes into solution；Solution is added in the beer of 100 ㎏ under agitation, is made
Into uniform wine liquid；Obtained wine liquid is added into 1.1 ㎏ diatomite, stirs, is filtered with diatomite filter, must be filtered
Liquid；The wine liquid obtained after filtering is placed in basin, after being aged 10 days under the conditions of being placed in 2 DEG C, is with membrane aperture under the conditions of 2 DEG C
0.12 μm of organic film pipe type ultrafiltration device is filtered, and is then dispensed, is obtained product.
Embodiment 43
The production method of garlic health wine rich in garlic amino acid balanced peptide
5 ㎏ of 0.2 ㎏ of garlic amino acid balanced peptide and odorless garlic subsider juice is weighed respectively, and garlic amino acid balanced peptide is added to
In odorless garlic subsider juice, stirring and dissolving is uniform, makes into solution；Solution is added in the Lycium chinense wine of 100 ㎏ under agitation, is made
Into uniform wine liquid；Obtained wine liquid is added into 1.0 ㎏ diatomite, stirs, is filtered with diatomite filter, must be filtered
Liquid；The wine liquid obtained after filtering is placed in basin, after being aged 10 days under the conditions of being placed in 2 DEG C, is with membrane aperture under the conditions of 2 DEG C
0.16 μm of organic film pipe type ultrafiltration device is filtered, and is then dispensed, is obtained product.
Embodiment 44
The production method of garlic health wine rich in garlic amino acid balanced peptide
1 ㎏ of 0.1 ㎏ of garlic amino acid balanced peptide and odorless garlic subsider juice is weighed respectively, and garlic amino acid balanced peptide is added to
In odorless garlic subsider juice, stirring and dissolving is uniform, makes into solution；Solution is added in the cherry wine of 100 ㎏ under agitation, is made
Into uniform wine liquid；Obtained wine liquid is added into 0.6 ㎏ diatomite, stirs, is filtered with diatomite filter, must be filtered
Liquid；The wine liquid obtained after filtering is placed in basin, after being aged 10 days under the conditions of being placed in 2 DEG C, is with membrane aperture under the conditions of 2 DEG C
0.14 μm of organic film pipe type ultrafiltration device is filtered, and is then dispensed, is obtained product.
Embodiment 45
The production method of garlic health wine rich in garlic amino acid balanced peptide
5 ㎏ of 0.055 ㎏ of garlic amino acid balanced peptide and odorless garlic subsider juice is weighed respectively, and garlic amino acid balanced peptide is added
Into odorless garlic subsider juice, stirring and dissolving is uniform, makes into solution；Solution is added in the strawberry wine of 100 ㎏ under agitation,
Make into uniform wine liquid；Obtained wine liquid is added into 1.1 ㎏ diatomite, stirs, is filtered with diatomite filter, obtained
Filtrate；The wine liquid obtained after filtering is placed in basin, after being aged 10 days under the conditions of being placed in 2 DEG C, membrane aperture is used under the conditions of 2 DEG C
Filtered for 0.14 μm of organic film pipe type ultrafiltration device, then dispense, obtain product.
Embodiment 46
The production method of garlic health wine rich in garlic amino acid balanced peptide
3 ㎏ of 0.085 ㎏ of garlic amino acid balanced peptide and odorless garlic subsider juice is weighed respectively, and garlic amino acid balanced peptide is added
Into odorless garlic subsider juice, stirring and dissolving is uniform, makes into solution；Solution is added in the applejack of 100 ㎏ under agitation,
Make into uniform wine liquid；Obtained wine liquid is added into 1 ㎏ diatomite, stirs, is filtered with diatomite filter, must be filtered
Liquid；The wine liquid obtained after filtering is placed in basin, after being aged 10 days under the conditions of being placed in 2 DEG C, is with membrane aperture under the conditions of 2 DEG C
0.16 μm of organic film pipe type ultrafiltration device is filtered, and is then dispensed, is obtained product.
Claims (5)
1. a kind of garlic health wine rich in garlic amino acid balanced peptide, it is characterized in that by garlic amino acid balanced peptide, odorless big
Garlic subsider juice and wine composition, wherein the weight proportion of each component is garlic amino acid balanced peptide：Odorless garlic subsider juice：Wine=
0.05~0.5:1.0~10.0:100；The odorless garlic subsider juice is by patent of invention ZL201310231397.0 rights
It is required that 1 method is made；The wine is white wine, grape wine, yellow rice wine, beer or fruit wine.
2. the production method of the garlic health wine rich in garlic amino acid balanced peptide as claimed in claim 1, it is characterised in that
It comprises the following steps：（1）Garlic amino acid balanced peptide and odorless garlic subsider juice are weighed by formulation weight ratio, by garlic amino
Acid balance peptide is added in odorless garlic subsider juice, is stirred to dissolve uniformly, is made into solution；（2）Solution is added under agitation
Into the wine of formula ratio, make into uniform wine liquid；（3）Wine liquid is filtered, obtains filtrate；（4）The wine liquid obtained after filtering is placed in-
After being aged 10 days under the conditions of 2 DEG C -2 DEG C, through refined filtration, packing under the conditions of -2 DEG C -2 DEG C, it is made and is rich in garlic amino acid balance
The garlic health wine of peptide.
3. the according to the method described in claim 2, it is characterized in that, step（3）The filtering, uses diatomite mistake
Filter.
4. the according to the method described in claim 2, it is characterized in that, step（4）The refined filtration, is less than using aperture
0.20 μm of membrane filtration.
5. the according to the method described in claim 2, it is characterized in that, step（4）The refined filtration, using rotary type vacuum
Filter filters.
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|---|---|---|---|---|
| CN1221787A (en) * | 1998-12-01 | 1999-07-07 | 李琦 | Garlic-taste beer and its prepn. method |
| KR20060009036A (en) * | 2006-01-09 | 2006-01-27 | 노형섭 | Garlic wine and onion wine manufacturing method |
| CN103284245A (en) * | 2013-06-10 | 2013-09-11 | 徐州绿之野生物食品有限公司 | Method for preparing odorless garlic clarified juice |
| CN103598544A (en) * | 2013-11-19 | 2014-02-26 | 徐州绿之野生物食品有限公司 | Extraction process for carrying out comprehensive utilization on garlic as raw material |
| CN104664384A (en) * | 2015-03-10 | 2015-06-03 | 山东农业大学 | Preparation method and application of black garlic fermentation liquid |
| WO2015174808A1 (en) * | 2014-05-16 | 2015-11-19 | Uab "Ekologiška Energija" | Energy drink for men and women |
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2018
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|---|---|---|---|---|
| CN1221787A (en) * | 1998-12-01 | 1999-07-07 | 李琦 | Garlic-taste beer and its prepn. method |
| KR20060009036A (en) * | 2006-01-09 | 2006-01-27 | 노형섭 | Garlic wine and onion wine manufacturing method |
| CN103284245A (en) * | 2013-06-10 | 2013-09-11 | 徐州绿之野生物食品有限公司 | Method for preparing odorless garlic clarified juice |
| CN103598544A (en) * | 2013-11-19 | 2014-02-26 | 徐州绿之野生物食品有限公司 | Extraction process for carrying out comprehensive utilization on garlic as raw material |
| WO2015174808A1 (en) * | 2014-05-16 | 2015-11-19 | Uab "Ekologiška Energija" | Energy drink for men and women |
| CN104664384A (en) * | 2015-03-10 | 2015-06-03 | 山东农业大学 | Preparation method and application of black garlic fermentation liquid |
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