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Active peptide preblend health-care rice wine capable of strengthening spleen and stomach and preparation method thereof

A technology of active peptides and rice wine, applied in the preparation of alcoholic beverages, pharmaceutical formulations, peptide/protein components, etc., can solve the problems of poor taste, unsuitable for direct consumption, heavy soybean smell, etc., to improve nutritional value and enhance the body. Immunity, fine-textured effect

Inactive Publication Date: 2015-10-14
ANHUI RENRENFU BEAN IND
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

However, its soybean smell is heavy and the taste is poor, so it is not suitable for direct consumption.

Method used

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Examples

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Embodiment 1

[0021] A pre-regulated health-care rice wine with active peptides for invigorating the spleen and stomach, characterized in that it is made from the following raw materials by weight:

[0022] Fresh okara 200-225, rice bran protein 30-35, rice wine 100-150, wolfberry extract 5-7, poria extract 5-7, yam powder 10-13, perilla oil 3-5.

[0023] A preparation method of pre-regulated health-care rice wine with active peptides for invigorating the spleen and stomach, comprising the following steps:

[0024] 1) Wash, dry, and crush the fresh bean dregs, then mix the bean dregs powder with citric acid at a ratio of 100:5-10, add 30-40% of the total amount of sterile water, and add sodium bicarbonate equivalent to the citric acid , Mix uniformly, and send it to the extruder at a speed of 180-200r / min and a temperature of 150-170℃ for extrusion;

[0025] 2). Activate Aspergillus niger at 27-29°C and 90-95% relative humidity and expand culture, filter through sterile gauze, collect the filtrate ...

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Abstract

The invention relates to an active peptide preblend health-care rice wine capable of strengthening the spleen and stomach and a preparation method thereof. The invention is characterized in that the health-care rice wine is prepared from the following raw materials in parts by weight: 200-225 parts of fresh bean dreg, 30-35 parts of rice bran protein, 100-150 parts of rice wine, 5-7 parts of Chinese wolfberry extract, 5-7 parts of tuckahoe extract, 10-13 parts of Chinese yam powder and 3-5 parts of perilla. The bean dreg is dried, pulverized, pickled, fermented and subjected to enzymolysis and the like to reduce the beany flavor, and thus, has better mouthfeel and fine texture, thereby fully utilizing the bean dreg. The health-care rice wine satisfies the demands of people for excitement, nutrition and health, provides a new concept of directly absorbing nutrients for people, is beneficial to enhancing the immunologic function, has the functions of resisting oxidation, lowering the blood pressure and blood fat, protecting the liver and the like, and is incomparable with any other non-peptide wine.

Description

technical field [0001] The invention mainly relates to a health-care rice wine pre-adjusted with active peptides for invigorating the spleen and stomach and a preparation method thereof. Background technique [0002] Okara is a by-product of processing soy products such as tofu and soy milk. Based on the calculation of 2 tons of wet bean dregs for every ton of soybean processed, the current domestic soybean food industry produces about 20 million tons of wet bean dregs per year. Through the analysis of the nutritional components of bean dregs, it is found that bean dregs contain various nutrients and have high nutritional value. Microbial analysis and determination show that there is no problem in safety. Bean dregs is a precious resource that has not been fully utilized. Through the analysis of the nutritional components of bean dregs, it can be seen that bean dregs are rich in protein, fat, cellulose, vitamins, and trace elements. Soybean dregs contain very few calories...

Claims

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Application Information

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Patent Type & Authority Applications(China)
IPC IPC(8): C12G3/04A61K38/00A61P1/14
CPCC12G3/04A61K36/076A61K36/535A61K36/815A61K36/8945A61K38/011
Inventor 周启霞姚建国
Owner ANHUI RENRENFU BEAN IND
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