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Composite hazelnut wine brewed from hazelnut meal

A technology of hazelnut meal and hazelnut wine, which is applied in the field of compound hazelnut wine, can solve the problems of resource waste, low yield of alcohol and active ingredients, and low economic benefits, and achieve the effects of improving immunity, good market development prospects, and rich nutrition

Inactive Publication Date: 2016-07-06
吉林省德盛农牧科技发展有限公司
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

At present, the traditional method of producing nut health wine mostly adopts the soaking method, such as walnut wine, schisandra wine, etc., because the nuts contain high oils, nuts are directly used for fermentation, and the yield of alcohol and active ingredients is low.
Hazelnut meal is the product of deoiling hazelnut kernels, which is rich in protein, vitamins, sterols and other nutrients, but most of them are used as animal or plant fertilizers, with low economic benefits and waste of resources

Method used

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  • Composite hazelnut wine brewed from hazelnut meal
  • Composite hazelnut wine brewed from hazelnut meal

Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0040] Preparation of Cordyceps sinensis bat moth digestive enzyme:

[0041] 1. Prepare bat moth larva feed according to the ratio of 1 kg of hazelnut meal, 2 kg of white radish, 3 kg of sweet potato, and 0.5 kg of soybean meal, and feed the bat moth larvae (precursor of Cordyceps sinensis) for 25 to 30 days at a temperature of 5-10°C; The hazelnut meal in it is increased to 2kg every day at a rate of 1.0kg / day;

[0042] 2. Remove the head of the bat moth larvae fed in step 1, remove the skin and fat, and remove the whole digestive tract, add 10 times phosphate buffer to homogenate, make tissue slurry at 4°C, centrifuge at 3000rpm / min, and take the supernatant to heat Rapid cooling to 40°C to 5°C, filtering to remove fat, dialysis to remove salt, and freeze-drying to obtain Cordyceps sinensis bat moth digestive enzyme.

Embodiment 2

[0044] Weigh 20kg of hazelnut meal, 5kg of hazelnut leaf, 2kg of blueberry, 10kg of soybean meal, 20kg of sweet potato, 3kg of kiwi fruit root, and 0.5kg of shiitake mushroom, mix them, grind them into 80-mesh fine powder, add 1 times the weight of distilled water, homogenize, and sterilize at 121°C. Cool to room temperature, add 0.06 kg of conventional white wine koji, ferment in a fermenter for 14 days, degas the fermenter, filter with diatomaceous earth, and obtain the hazelnut wine from the filtrate.

Embodiment 3

[0046] Hazelnut meal 20kg, hazelnut leaf 5kg, blueberry 2kg, soybean meal 10kg, sweet potato 20kg, kiwi fruit root 3kg, shiitake mushroom 0.5kg, mix, pulverize, sterilize at 121 ℃, cool to room temperature, add the Cordyceps sinensis bat moth digestive enzyme 0.005 prepared in Example 1 kg, stir evenly, mix with 1 times the weight of distilled water at 20°C for 24 hours, sterilize at 121°C, cool to room temperature, add 0.25kg of conventional liquor koji, ferment for 14 days in the fermenter, degas the fermenter, filter with diatomaceous earth, The filtrate is the hazelnut wine of Cordyceps sinensis bat moth digestive enzyme. Canned, packaged.

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Abstract

The invention provides composite hazelnut wine brewed from hazelnut meal and a preparation technology of the composite hazelnut wine.A hepialus armoricanus oberthur digestive enzyme serves as a fermentation enzyme preparation to enable the raw materials of the hazelnut meal, sweet potatoes, blueberries and the like to be subjected to fermentation brewing, and the composite hazelnut wine which has the health-care effects of improving immunity, resisting cancers and the like is obtained.The adopted raw materials are pure natural traditional Chinese medicines or materials achieving homology of medicine and food, the synergistic effect of the raw materials is utilized, the functional hazelnut wine which can improve immunity, lower blood glucose and blood lipid, resist the cancers, achieve health care and delay senility is prepared, the product is safe and free of side effect, has the significant health-care effect, can be drunk for a long time and has a good market development prospect; particularly, the hepialus armoricanus oberthur digestive enzyme effectively decomposes protein, starch and fats in hazelnuts into small-molecule amino acids, saccharides, glycerin and fatty acid, next-step fermentation brewing is promoted, and a large number of substances beneficial to human bodies are generated through further decomposition; the composite hazelnut wine has the effects of improving the immunity, lowering the blood glucose and blood lipid, resisting the cancers and achieving health care.

Description

technical field [0001] The invention provides a compound hazelnut wine brewed with hazelnut meal as a raw material, and also discloses its preparation process, which belongs to the technical field of health food. Background technique [0002] Hazelnuts are rich in nutrition. Hazelnut kernels contain 50.6%-63.8% fat, 16.5% carbohydrates, 16.2-18.0% protein, 8.2%-9.6% dietary fiber, multivitamins, and paclitaxel, an anticancer chemical component. At present, the traditional method of producing nut health-care wine mostly adopts the soaking method, such as walnut wine, schisandra wine, etc., because nuts contain high oils and fats, nuts are directly used for fermentation, and the yield of alcohol and active ingredients is low. Hazelnut meal is the product of deoiling hazelnut kernels, which is rich in protein, vitamins, sterols and other nutrients, but most of them are used as animal or plant fertilizers, with low economic benefits and waste of resources. Contents of the inve...

Claims

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Application Information

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Patent Type & Authority Applications(China)
IPC IPC(8): C12G3/02A61K36/48A61P3/02A61P3/10A61P9/12A61P35/00A61P37/04
CPCC12G3/02A61K36/06A61K36/185A61K36/39A61K36/45A61K36/48A61K2300/00
Inventor 吴中波
Owner 吉林省德盛农牧科技发展有限公司
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