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Production method of snake peptide wine

A manufacturing method, the technology of snake peptide wine, which is applied in the field of functional food processing, can solve the problems that snake meat protein molecules are large, cannot change the properties of protein macromolecules, are difficult to digest and absorb, and can be fully utilized.

Inactive Publication Date: 2012-10-10
唐作安
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

[0003] However, the protein molecules of snake meat are very large, and it is difficult for the human digestive system to digest and absorb them and make full use of them.
For snake meat, a high-protein raw material, the method of soaking in white wine cannot change the characteristics of protein macromolecules, and the product has low biological activity, low absorption efficiency, and poor solubility properties, so the scope of application is severely limited.

Method used

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Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0011] Take 4-6 kg of black snake meat, wash, mince, pulp, denature protein, add 10 kg of pure water, mix well, heat to 35°C-60°C, enzymatic hydrolysis for 3-4 hours, and inactivate enzyme at 90°C 10 minutes, centrifugal filtration, ultrafiltration membrane filtration, and the obtained enzymolysis solution is concentrated to 3-4 kg for use.

[0012] Take 150g of red ginseng, 100g of astragalus, 100g of angelica, 100g of Atractylodes macrocephala, 100g of Chuanxiong, 100g of medlar, 100g of poria cocos, 100g of rehmannia glutinosa, 50g of cinnamon, 50g of licorice and other raw materials, mix, wash, drain the water, add white wine (alcohol content 45° -55°) 6 kg soaked for four to six weeks, filtered, and made into a traditional Chinese medicine liquid for use.

[0013] Mix the above two liquids for use, add 0.4-0.8 kg of honey, adjust the concentration, filter, pack, test, pack and store.

Embodiment 2

[0015] Take 3--5 kg ​​of Pit Viper meat, wash, mince, pulp, denature the protein, add 8 kg of purified water, mix well, heat to 45°C-65°C, enzymatically hydrolyze for 3-4 hours, and inactivate the enzyme at 90°C for 10 Minutes, centrifugal filtration, ultrafiltration membrane filtration, and the obtained enzymolysis solution is concentrated to 2.5-3.5 kg for use.

[0016] Take 150g of red ginseng, 100g of astragalus, 100g of angelica, 100g of Atractylodes macrocephala, 100g of Chuanxiong, 100g of medlar, 100g of poria cocos, 100g of rehmannia glutinosa, 50g of cinnamon, 50g of licorice and other raw materials, mix, wash, drain the water, add white wine (alcohol content 40° -50°) 6 kg soaked for four to six weeks, filtered, and made into a traditional Chinese medicine liquid for use.

[0017] Mix the above two liquids for use, add 0.3-0.6 kg of honey, adjust the concentration, filter, pack, test, pack and store.

Embodiment 3

[0019] Take 3 kg of black snake meat and 3 kg of viper meat, wash, mince, pulp, protein denaturation, add 10 kg of purified water, mix well, heat to 35°C-60°C, enzymatic hydrolysis for 3-4 hours, 90°C Inactivate the enzyme for 10 minutes, centrifuge filter, filter with ultrafiltration membrane, and concentrate the obtained enzymolysis solution to 3-4 kg for later use.

[0020] Take 150g of red ginseng, 100g of astragalus, 100g of angelica, 100g of Atractylodes macrocephala, 100g of Chuanxiong, 100g of medlar, 100g of poria cocos, 100g of rehmannia glutinosa, 50g of cinnamon, 50g of licorice and other raw materials, mix, wash, drain the water, add white wine (alcohol content 40° -50°) 6 kg soaked for four to six weeks, filtered, and made into a traditional Chinese medicine liquid for use.

[0021] Mix the above two liquids for use, add 0.4-0.8 kg of honey, adjust the concentration, filter, pack, test, pack and store.

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Abstract

The invention relates to a production method of a snake peptide wine, which is characterized by adopting the technical scheme comprising the following steps of: 1, preparing an enzymatic hydrolysate for later use by selecting living bodies of adult and healthy garter snakes and agkistrodon halys as raw materials through the processes including butchering, removing heads, tails, skins and internal organs, cleaning, mincing, slurrying, denaturing proteins, adjusting concentration and temperature, carrying out enzymatic hydrolysis, killing enzyme, carrying out centrifugal filtration, carrying out ultrafiltration membrane filtration, concentrating and the like; 2, preparing a Chinese medicine liquid for later use by selecting red ginseng, radix astragali, angelica sinensis, atractylodes macrocephala, ligusticum wallichii, medlar, tuckahoe, radix rehmanniae preparata, cinnamon, radix glycyrrhizae and the like as raw materials through the processes including blending, cleaning, removing moisture, adding white spirit for soaking, filtering, and the like; and 3, adding auxiliary materials into the liquids obtained in the steps 1 and 2, mixing, adjusting the concentration, split-charging, checking and packaging to obtain a finished product.

Description

technical field [0001] The invention relates to a method for producing snake peptide wine by utilizing the technology of enzymatically hydrolyzing protein with biological enzymes. It belongs to the field of functional food processing. Background technique [0002] Both the black snake and the pit viper are animals with high nutritional value for both medicine and food. Modern medical research has proved that snake meat contains 18 kinds of amino acids (8 kinds of amino acids that the human body cannot synthesize and must account for about 30%), and the amino acid distribution of snake meat protein is very close to that of human protein. Folks are widely used for strengthening the body and bones, skin rejuvenation and beauty, wrinkle and spot removal, and recuperation of physical weakness after illness. [0003] However, the protein molecules of snake meat are very large, and it is difficult for the human digestive system to digest and absorb them and make full use of them....

Claims

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Application Information

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IPC IPC(8): C12G3/04
Inventor 唐作安
Owner 唐作安
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