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Preparation method of polypeptide alcoholic drink

A production method and technology of peptide dew wine, applied in the field of food processing, can solve problems such as loss of life, and achieve the effects of high utilization rate of raw materials, improved taste of base wine, and good health care function.

Inactive Publication Date: 2015-11-11
重庆肽能酒业有限公司
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

However, acute alcohol poisoning caused by heavy drinking can kill people

Method used

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Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0021] In the embodiment of the present invention, the production method of polypeptide wine includes the following steps:

[0022] (1) Preparation of polypeptides, including the following steps:

[0023] 1) Soaking: Under normal temperature conditions, soak the wheat in water of 6 times its mass for 10 hours, so that the volume of the soaked wheat expands to twice the volume before soaking;

[0024] 2) Refining: Hull and peel the soaked wheat obtained in step 1), add water so that the weight ratio of dry weight of wheat: water is 1:8, perform wet refining, filter to obtain filtrate 1 and filter residue 1, Standby; add water of 1:3 times the dry weight of wheat to the filter residue 1, soak for 2 hours, and filter to obtain filtrate 2 and filter residue 2;

[0025] 3) Water bath heating: Combine filtrate 1 and filtrate 2, place them in a boiling water bath at a temperature of 90°C for 5 minutes, and obtain a mixed filtrate;

[0026] 4) Enzymolysis: pour the mixed filtrate in...

Embodiment 2

[0031] In the embodiment of the present invention, the production method of polypeptide wine includes the following steps:

[0032] (1) Preparation of polypeptides, including the following steps:

[0033] 1) Soaking: Under normal temperature conditions, soak soybeans in water of 5 times its mass for 6 hours, so that the volume of soybeans after soaking expands to twice that before soaking;

[0034] 2) Refining: Hull and peel the soaked soybeans obtained in step 1), add water so that the dry weight of soybeans: water weight ratio is 1:6, perform wet refining, filter to obtain filtrate 1 and filter residue 1, Standby; add water of 1:3 times the dry weight of soybeans to filter residue 1, soak for 2 hours, and filter to obtain filtrate 2 and filter residue 2;

[0035] 3) Water bath heating: Combine filtrate 1 and filtrate 2, place them in a boiling water bath at a temperature of 90°C for 20 minutes, and obtain a mixed filtrate;

[0036] 4) Enzymolysis: pour the mixed filtrate i...

Embodiment 3

[0041] In the embodiment of the present invention, the production method of polypeptide wine includes the following steps:

[0042] (1) Preparation of polypeptides, including the following steps:

[0043]1) Soaking: Under normal temperature conditions, soak the rice in water that is 4 times its mass for 12 hours, so that the volume of the soaked rice expands to 1.5 times that before soaking;

[0044] 2) Refining: Hull and peel the soaked rice obtained in step 1), add water so that the weight ratio of dry weight of rice: water is 1:8, perform wet refining, filter to obtain filtrate 1 and filter residue 1, Standby; add water of 1:4 times the dry weight of rice to filter residue 1, soak for 2 hours, and filter to obtain filtrate 2 and filter residue 2;

[0045] 3) Heating in a water bath: combine filtrate 1 and filtrate 2, place them in a boiling water bath at 100°C for 5 minutes, and obtain a mixed filtrate;

[0046] 4) Enzymolysis: pour the mixed filtrate into the enzymolysis...

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PUM

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Abstract

The invention discloses a preparation method of a polypeptide alcoholic drink. The preparation method comprises immersing and grinding peptide-containing grains to obtain pulp, carrying out water-bath heating on the pulp, carrying out enzymolysis, condensation and drying to obtain food-grade polypeptide, preparing strong-flavor and Maotai-flavor mixed liquor as base liquor with alcoholic strength of 45-52%vol, adding 0.5% of the food-grade polypeptide into the liquor, carrying out seal storage for 100-120 days, and carrying out filtration, clarification and loading to obtain the polypeptide alcoholic drink. Through use of polypeptide in the base liquor, a base liquor taste is improved, base liquor quality is improved, health care functions are obtained, precipitates are avoided, storage stability is good and large scale production feasibility is realized. The preparation method has the advantages of high treatment efficiency, high production capability, high raw material utilization rate and low production cost. The prepared polypeptide alcoholic drink has a pure taste, does not cause headache after drinking and has good health care functions.

Description

technical field [0001] The invention relates to the field of food processing, in particular to a method for preparing polypeptide wine. Background technique [0002] Wine culture has a long history, and wine plays an important role in people's daily communication life. However, acute alcohol poisoning caused by heavy drinking can kill people. Chronic intoxication from even small amounts of alcohol can be extremely harmful. It can also make the heart soft, weak contraction, heart swelling, hardening of blood vessels. Frequent drinking is also bad for the lungs, and it is easy to get bronchitis, emphysema, pneumonia and tuberculosis. Drinking alcohol is more likely to cause stomach problems and stomach cancer. [0003] Along with improving constantly of people's living standard, put forward higher demand to wine, not only want to drink comfortably and happily, but also want to drink healthily. Developing novel wines that are different and meet the higher demands of people...

Claims

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Application Information

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Patent Type & Authority Applications(China)
IPC IPC(8): C12G3/04C12P21/06
Inventor 谭勇
Owner 重庆肽能酒业有限公司