Walnut polypeptide liquor and production method thereof

A technology for polypeptide wine and walnut, which is applied in the preparation of alcoholic beverages, microorganism-based methods, biochemical equipment and methods, etc., can solve the problems of inability to effectively utilize other nutrients, and achieve the goal of enhancing immunity, avoiding waste, and simplifying the process. Effect

Active Publication Date: 2013-12-04
汾州裕源土特产品有限公司
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

[0005] The purpose of the present invention is to solve the technical problem that the existing technology cannot effectively utilize other nutrients except protein in the raw and auxiliary materials, and to provide a kind of walnut powder that can make full use of the nutrients to make the walnut powder, which has the functions of strengthening the brain, enhancing immunity, benefiting intelligence and improving eyesight. Walnut polypeptide wine with functions such as invigorating qi and nourishing blood and preparation method thereof

Method used

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Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0027] The walnut polypeptide wine contains the following raw materials in weight percentage: 5% of walnut powder after oil extraction, 0.5% of dried jujube, 0.2% of dried wolfberry, 16% of sucrose and the rest of water.

[0028] A method for making the above-mentioned walnut polypeptide wine, the making steps of which are:

[0029] (1) Weigh 0.5% by weight of dried red dates and 0.2% by weight of dried wolfberry, respectively add water twice its volume and temperature of 100°C, soak for 1 hour, and then grind to obtain red date pulp and goji berry pulp for later use;

[0030] (2) Weigh walnut powder after oil extraction with a percentage by weight of 5%, mix it into jujube pulp and wolfberry pulp, and stir evenly;

[0031] (3) Cook the evenly stirred material with steam for 1 to 2 hours;

[0032] (4) When the temperature of the material drops to 28°C, add Aspergillus oryzae spore powder with a dry weight of 0.5% of the material, keep it warm at 28°C, and ferment for 4 days....

Embodiment 2

[0041] The walnut polypeptide wine contains the following raw materials in percentage by weight: 10% of walnut powder after oil extraction, 2% of dried jujube, 0.3% of dried wolfberry, 20% of sucrose and the rest of water.

[0042] A method for making the above-mentioned walnut polypeptide wine, the making steps of which are:

[0043] (1) Weigh dry red dates with a weight percentage of 2% and dry wolfberry with a weight percentage of 0.3%, add water 4 times its volume and a temperature of 80°C, soak for 2 hours, and then grind to obtain red date pulp and goji berry pulp for later use;

[0044] (2) Weigh walnut powder after oil extraction with a weight percentage of 10%, mix it into jujube pulp and wolfberry pulp, and stir evenly;

[0045] (3) Cook the evenly stirred material with steam for 1.5 hours;

[0046](4) When the material temperature drops to 33°C, add Aspergillus oryzae spore powder with a dry weight of 1% of the material, keep warm at 33°C, and ferment for 5 days. ...

Embodiment 3

[0054] Walnut polypeptide wine, it contains the raw material of following percentage by weight: the walnut powder 15% after oil extraction, dried jujube 4%, dried Chinese wolfberry 0.4%, sucrose 24% and the water of balance.

[0055] A method for making the above-mentioned walnut polypeptide wine, the making steps of which are:

[0056] (1) Weigh dry red dates with a weight percentage of 4% and dry wolfberry with a weight percentage of 0.4%, respectively add water 6 times its volume and at a temperature of 60°C, soak for 3 hours, and then grind to obtain red date pulp and goji berry pulp for later use;

[0057] (2) Weigh walnut powder after oil extraction with 15% by weight, mix it into jujube pulp and wolfberry pulp, and stir evenly;

[0058] (3) Cook the evenly stirred material with steam for 2 hours;

[0059] (4) When the material temperature drops to 38°C, add Aspergillus oryzae spore powder with a dry weight of 2% of the material, keep warm at 38°C, and ferment for 6 da...

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PUM

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Abstract

The invention relates to a walnut polypeptide liquor and a production method thereof. The nutritious health-care liquor mainly comprises walnut powder after oil expression, dried red dates and dried wolfberry fruits. The technical problem that other nutrients except proteins in raw materials cannot be fully utilized in the prior art is solved. According to the technical scheme, the walnut polypeptide liquor comprises, by weight percentage, 5-15% of walnut powder after oil expression, 0.5-4% of the dried red dates, 0.2-0.4% of dried wolfberry fruits, 16-24% of cane sugar or glucose, and the balance of water. The walnut polypeptide liquor is produced by sequentially subjected to aspergillus oryzae aerobic solid state fermentation, yeast anaerobic liquid fermentation and yeast and lactic acid bacteria hybrid anaerobic liquid fermentation. The walnut polypeptide liquor is 9-12 degrees in alcohol content (V / V), and each 100ml of the walnut polypeptide liquor contains 475-1969mg of polypeptide.

Description

technical field [0001] The invention relates to a walnut polypeptide wine and a production method thereof, which belongs to a nutritional and health-care wine brewed from oil-pressed walnut powder, dried red dates and dried wolfberry as main raw materials and a production method thereof. Background technique [0002] The nutritional value of walnut is extremely rich. In addition to polyunsaturated fatty acids, it also contains high-quality walnut protein, mineral elements, multivitamins and trace elements. Its outstanding brain-building effect and rich nutritional value have become more and more popular. admired by people. Jujube has many functions: invigorating the spleen and stomach, enhancing human immunity, nourishing qi and blood, enhancing muscle strength, nourishing blood and calming the nerves, protecting the liver, anti-allergic, anti-cancer, etc. Lycium barbarum can treat liver and kidney deficiency, dizziness, blurred vision, soreness of the waist and knees, impo...

Claims

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Application Information

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Patent Type & Authority Applications(China)
IPC IPC(8): C12G3/02C12R1/69
Inventor 刘坚李鹏郝常艳殷利春王娟杜美丽
Owner 汾州裕源土特产品有限公司
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