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Preparation method of broad bean polypeptide wine

A technology of polypeptide wine and broad beans, which is applied in the preparation of alcoholic beverages, etc., to enrich the market, improve absorption and utilization, and promote fermentation

Inactive Publication Date: 2012-05-09
QINGHAI UNIVERSITY
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

And take broad bean protein as raw material to prepare the report and patent of broad bean polypeptide wine

Method used

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Embodiment Construction

[0017] The present invention will be described in detail below in conjunction with specific embodiments.

[0018] (1) Enzymolysis: use the broad bean protein isolate extracted from the waste liquid after starch production in the broad bean starch factory as raw material, add water to the broad bean protein isolate to make a solution with a concentration of 3%, then adjust the pH to 9.0, and add the enzyme in an amount of 10000U / g alkaline protease, carry out enzymolysis at 45°C for 2h, then adjust the pH to 6.0, add flavor protease with an enzyme dosage of 1000U / g, and enzymolyze at 50°C for 90min. During the enzymatic hydrolysis process, the temperature of the enzymatic hydrolysis solution should be kept constant, and the pH value should be kept constant.

[0019] (2) Enzyme inactivation and centrifugation: After the enzymolysis is completed, heat and boil for 5 minutes to inactivate the enzyme, and then centrifuge at 3000 rpm for 15 minutes to obtain broad bean polypeptide ...

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Abstract

The invention discloses a method for preparing polypeptide wine from directly fermented broad bean protein hydrolysate. The method comprises steps of (1) enzymatic hydrolysis, (2) enzyme deactivation and centrifugation, (3) sugar regulating, (4) yeast activating, (5) fermenting, (6) post-fermenting, (7) clarifying and filtering, (8) blending, and (9) sterilizing. According to the invention, broadbean protein isolate extracted from a starch-production waste liquid in a broad bean starch factory is adopted as a raw material, and the broad bean polypeptide wine is prepared with a double-enzyme hydrolysis technology by using alkaline proteinase and flavor proteinase, and a fermentation technology. With the application of the flavor proteinase and yeasts, the bitter taste of broad bean polypeptide can be reduced. At last, beta-cyclodextrin is added, such that the bitter taste caused by polypeptide fermentation broth can be greatly reduced, such that the taste of the prepared broad bean polypeptide wine is more delicious and rich, the protein can be prevented from solidification caused by alcohol produced by fermentation, and the stability of the product can be improved. Also, as a test result, the polypeptide fermented wine has a good oxidative stability and an outstanding healthcare function.

Description

technical field [0001] The invention relates to a preparation method of broad bean polypeptide wine, which belongs to the technical field of agricultural product processing. Background technique [0002] Broad bean is a low-fat, starch-rich, medium-protein crop. It is usually processed into starch, and then made into vermicelli or other starch products, which are eaten as vegetables. In addition, broad beans have also been developed into steamed food, canned food, quick-frozen food, sprouted bean sprouts, fermented products, leisure fried food, puffed food, bean paste, etc. The processing technology of these products is characterized by not changing the original shape of broad beans, and not breaking through the "original flavor" of the product. There are generally problems such as low processing level, few product patterns, low-grade products and many overlapping products. [0003] With the increase of health care wine market penetration rate, health care wine is accepted...

Claims

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Application Information

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Patent Type & Authority Applications(China)
IPC IPC(8): C12G3/02C12G3/06
Inventor 杨希娟刘玉皎党斌耿贵工
Owner QINGHAI UNIVERSITY
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