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Method for preparing eel polypeptide wine

A polypeptide wine and eel technology, which is applied in the preparation and fermentation of alcoholic beverages, can solve the problems of undeveloped eel processing methods, achieve the effect of golden color, rich and mellow taste, and promote blood circulation

Inactive Publication Date: 2013-04-17
福建省乾龙生物工程有限公司
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  • Abstract
  • Description
  • Claims
  • Application Information

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Problems solved by technology

Japanese people often eat delicious grilled eel rice in winter to drive away the severe cold and maintain plenty of energy as a quick and nutritious aquatic product. The current eating method is mainly to directly perform various simple processing on the eel, and steam the eel. The fat is then soaked in high-grade wine to make eel wine, but no new processing method for eel has been developed yet

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  • Method for preparing eel polypeptide wine

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Embodiment Construction

[0022] Now describe the specific embodiment of the present invention in detail in conjunction with accompanying drawing, as figure 1 Shown, the specific preparation method of the present invention is as follows:

[0023] (1) Preparation of eel polypeptide

[0024] (1) Clean the eel with a cleaning agent, then mince the meat, add water to the minced eel meat at a ratio of 1:2, and seal it;

[0025] (2) Sterilization: The twisted eel meat is passed through an ultraviolet disinfection device for 0.5-1 minute at normal temperature, and then opened and pumped to the fermenter together with ozone-sterilized water to complete the sterilization.

[0026] (3) Enzymolysis fermentation: add phosphoric acid to adjust the Ph value to 6.8-7.2, neutral papain 8g / kg, trypsin 3g / kg, pectinase 2g / kg, temperature 55°C-65°C, enzymolysis time 6-8h ;

[0027] (4) solid-liquid separation to obtain supernatant;

[0028] (5) Enzyme inactivation treatment, the temperature is 85°C-95°C, and the time...

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Abstract

The invention discloses a method for preparing eel polypeptide wine. The method is characterized by ensuring the characteristics of stable polypeptide content, no precipitates, no repetition, adjustable alcohol content and large suitable population of the wine by a twice-adding method of adding polypeptide dry powder through base wine fermentation and adding polypeptide concentrated solution through blending. By the combined method of modern biological engineering technology and the traditional brewing processes, the eel polypeptide wine prepared by the method has a strong, pure and mild mouthfeel, special eel aroma and taste and golden and gleaming color. Ethanol accelerates polypeptide activities, promotes the fast absorption of nutrition elements of unblended wine and enters an organism for circulation use, so that a peptide wine product has the effects of fast supplying nutrition, removing fatigue, stimulating the circulation of blood, removing dampness, dispelling cold and the like and can fast remove peculiar smell so as to be a natural health-care nutrition drink.

Description

technical field [0001] The invention relates to a preparation method of eel polypeptide wine. Background technique [0002] Eels can still survive after a year and a half of "hunger strike", and the life span of farmed eels can be as long as 50 years. The nutritional value of eel is very high. Commonly known as "water ginseng", it is the soft gold in water. It has been regarded as a nourishing and beauty product in China and Japan since ancient times. Japanese people often eat delicious grilled eel rice in winter to drive away the severe cold and maintain plenty of energy as a quick and nutritious aquatic product. The current eating method is mainly to directly perform various simple processing on the eel, and steam the eel. The fat is then soaked in high-grade wine to become eel wine, but no new processing method for eel has been developed yet. We use eel to prepare eel peptide liquid or eel peptide powder, and then ferment and age the five grains to make eel peptide wine...

Claims

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Application Information

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Patent Type & Authority Patents(China)
IPC IPC(8): C12G3/02C12G3/04C12P21/06
Inventor 苏新龙
Owner 福建省乾龙生物工程有限公司
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