Antiaging bean milk fiber active peptide rice wine and preparation method thereof

A peptide rice wine and anti-aging technology, which is applied in the field of anti-aging soybean milk fiber active peptide rice wine and its preparation, can solve the problems of not being suitable for direct consumption, heavy soybean smell, and poor taste, so as to enhance human immunity and have a silky taste , reduce the effect of precipitation

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

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0020] An anti-aging soybean milk fiber active peptide rice wine is characterized in that it is made of the following raw materials in parts by weight:

[0021] Fresh bean dregs 300-350, rice bran protein 30-35, rice wine 100-150, yellow lotus pollen 5-7, royal jelly dry powder 5-7, grape seed extract 5-7, deep sea fish oil 5-7.

[0022] A preparation method of anti-aging soybean milk fiber active peptide rice wine, comprising the following steps:

[0023] 1) Wash, dry and crush fresh bean dregs, then mix 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 equal to citric acid , mixed evenly, sent to the extruder, the speed is 180-200r / min, the temperature is 150-170°C, and extruded;

[0024] 2) Activate and expand Aspergillus niger at 27-29°C and relative humidity of 90-95%, filter through sterile gauze, collect the filtrate and dilute it with 0.9% normal saline to make 2× 10 7 ~5×10 7 Indi...

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PUM

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Abstract

The invention relates to an antiaging bean milk fiber active peptide rice wine and a preparation method thereof. The invention is characterized in that the rice wine is prepared from the following raw materials in parts by weight: 300-350 parts of fresh bean dreg, 30-35 parts of rice bran protein, 100-150 parts of rice wine, 5-7 parts of Coptis chinensis pollen, 5-7 parts of royal jelly dry powder, 5-7 parts of grape seed extract and 5-7 parts of deep sea fish oil. The effective components of the antiaging bean milk fiber active peptide rice wine have the health-care functions of resisting oxidation, preventing aging, beautifying the face, promoting blood circulation, enhancing the immunity of human body and the like.

Description

Technical field [0001] The present invention mainly involves a anti -aging soy milk fiber activated peptide rice wine and its preparation methods. Background technique [0002] Bean residue is by -products such as processing tofu and soy milk.Based on the calculation of 2 tons of wet bean dregs per ton of soybean, the domestic soybean food industry currently produces about 20 million tons of wet bean dregs per year.Through the analysis of the nutritional ingredients of bean slag, it is found that the bean slag contains various nutrients, and the nutritional value is very high. Microbial analysis measurement indicates that there is no problem in safety. Bean residue is a valuable resource that has not been fully utilized.According to the analysis of bean slag nutritional components, bean slag is rich in protein, fat, cellulose, vitamins, trace elements, etc.The heat in soybean residue is very small, the cellulose content occupies half of the dry substance, and the bean residue is ...

Claims

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Application Information

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Patent Type & Authority Applications(China)
IPC IPC(8): C12G3/04A61K38/01A61P39/06A61P37/04C12R1/685A61K36/87A61K36/185A61K35/644A61K35/60
CPCC12G3/04A61K35/60A61K35/644A61K36/185A61K36/87A61K38/011
Inventor 周启霞姚建国
Owner ANHUI RENRENFU BEAN IND
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