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Bean residue dietary fiber active peptide face-beautifying low-alcohol-content rice wine and preparation method thereof

A dietary fiber and active peptide technology, applied in the preparation of alcoholic beverages, etc., can solve the problems of heavy soybean smell, not suitable for direct consumption, poor taste, etc., and achieve the effect of fragrant smell, better taste and rich nutrition

Inactive Publication Date: 2015-12-09
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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Comparison scheme
Effect test

Embodiment 1

[0020] A bean dregs dietary fiber active peptide beauty-beautifying low-alcohol rice wine is characterized in that it is made of the following raw materials in parts by weight:

[0021] Fresh bean dregs 200-230, rice bran protein 30-35, rice wine 100-150, kudzu root extract 5-7, licorice root extract 3-5, cardamom seed extract 5-7, perilla oil 10-13.

[0022] A preparation method of bean dregs dietary fiber active peptide beauty-beautifying low-alcohol 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....

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Abstract

The invention relates to bean residue dietary fiber active peptide face-beautifying low-alcohol-content rice wine and a preparation method thereof. The rice wine is characterized by being prepared with, by weight, 200-300 parts of fresh bean residue, 30-35 parts of rice bran protein, 100-250 parts of rice wine, 5-7 parts of kudzu vine root extract, 3-5 parts of licorice extract, 5-7 parts of rose apple seed extract and 10-13 parts of perilla oil. Through the steps of drying, smashing, pickling, fermenting and enzymolyzing bean residue, beany flavor of the rice wine is reduced, and the rice wine is better in taste and more exquisite in quality and is fully utilized. A new drinking concept of seeking stimulus while pursing nutrition and health during drinking of people is met, a new nutrition absorbing concept of direct absorption is provided for people, improving of immunity is facilitated, and the rice wine has functions of resisting oxidation, lowering blood pressure and blood fat and protecting liver and is incomparable for any non-peptide wine.

Description

technical field [0001] The invention mainly relates to a bean dregs dietary fiber active peptide beautifying low-alcohol rice wine 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, and the cellulose con...

Claims

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Application Information

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Patent Type & Authority Applications(China)
IPC IPC(8): C12G3/04
Inventor 周启霞姚建国
Owner ANHUI RENRENFU BEAN IND
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