Preparation method of chestnut and kiwi fruit peptide wine
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A technology of kiwi fruit and chestnut, applied in the field of bioengineering, can solve the problems of loss of medicinal value of health-preserving liquor, affecting the quality of health-preserving liquor, improper operation process, etc., so as to achieve the effects of enhancing human immunity and improving human metabolism.
Inactive Publication Date: 2019-03-26
安徽徽真堂健康科技有限公司
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However, it is difficult to completely remove the precipitate by a single physical method, chemical method or enzymatic method, which will affect the quality of health-preserving liquor.
[0005] For the control of functional gender component indicators, there are mainly improper operation techniques, which will greatly lose the medicinal value of health-preserving liquor, and make health-preserving liquor lose its "health care" function
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Embodiment 1
[0029] A preparation method of chestnut and kiwi fruit peptide wine, the specific method steps are as follows:
[0030] (1) Peel the matured fresh chestnuts and fresh kiwi fruit respectively, clean them up, then crush the chestnut kernels through an 80-mesh sieve, then stir the kiwi fruit into a puree, mix well with the chestnut powder, and obtain the chestnut and kiwi fruit mixture For the mixture, ensure that the humidity of the mixture is at 40-42%;
[0031] (2) The mixed material is sent into the microwave processing equipment, and the microwave treatment is performed at intervals at a microwave frequency of 2450MHz and a power of 500W. The interval time is 5 minutes, and each microwave treatment is 10 minutes, and is continuously carried out 3-4 times;
[0032] (3) Take the microwave-treated mixture and add water at a weight ratio of 1:12-18, soak in a water bath at 75°C for 1.5 hours, then add papain, stir evenly and keep the temperature at 40-60°C for 1-4 hours , to ob...
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Abstract
The invention relates to a preparation method of Chinese chestnut / kiwi fruit peptide wine. The method comprises the following steps: 1) respectively peeling Chinese chestnuts and kiwi fruits, cleaning, pulverizing, and uniformly mixing to obtain a mixture; 2) sending the mixture into a microwave treatment facility, carrying out intermittent microwave treatment under the microwave frequency of 2450 MHz and the power of 500W; 3) adding water into the mixture subjected to microwave treatment according to the weight ratio of 1:(12-18), immersing in a 75-DEG C water bath for 1.5 hours, adding papain, stirring uniformly, and leaching at 40-60 DEG C for 1-4 hours, thereby obtaining an extracting solution for later use; 4) carrying out vacuum filtration by using a circulating-water multipurpose vacuum pump to obtain a peptide solution subjected to vacuum filtration; 5) adding 60-500g of unblended white wine and 30g of esterification enzyme bacterium solution into 200g of the peptide solution, carrying out natural association, transferring the wine solution into a ceramic storage tank; 6) putting the wine-solution-filled ceramic storage tank in a temperature control chamber, and oscillating the wine solution in the ceramic storage tank by using an ultrasonic oscillator; and 7) after the oscillation finishes, storing for 6-12 months, thereby obtaining the peptide wine.
Description
technical field [0001] The invention relates to the technical field of bioengineering, in particular to a method for preparing chestnut and kiwi peptide wine. Background technique [0002] Chestnut, also known as chestnuts, chestnuts, etc., belongs to perennial plants, which are rich in nutrients, containing 51-60% starch, 5.7-10.7% protein, 2-7.4% fat, 15 mg calcium, and iron per 100 grams. 1.2 mg, 1.32 mg zinc, 11.45 mg vitamin E, 0.15 mg riboflavin, 2.5 mg vitamin C, crude fiber, carotene, vitamin A, B, C and calcium, phosphorus, potassium and other minerals, which can be used by human body Up to 98% of nutrients are absorbed and utilized. Its starch content is very high, and the carbohydrates of dried chestnuts reach 77%, which is equivalent to 75% of grains; 2.4 times that of potatoes. Chestnuts are rich in vitamin B1 and B2, and the content of vitamin B2 is at least 4 times that of rice. It also contains 24 mg of vitamin C per 100 grams, which is unmatched by food. ...
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