Preparation method of peptide wine

A technology of peptide wine and liquor, which is applied in the field of direct fermentation to prepare alcoholic beverages. It can solve the problems of easy contamination of bacteria, difficult control of effective peptide content, easy loss of fermentation substrate nutrients, etc., to protect the gastrointestinal tract and liver, and improve the taste of the sauce. Prominent fragrance, avoid damage effect

Inactive Publication Date: 2017-05-31
GUOTAI BIOLOGICAL TECH BEIJING CO LTD
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

[0005] Peptide wine currently on the market is obtained by microbial fermentation. During the fermentation process, it is usually easy to be contaminated with bacteria, the nutrients in the fermentation substrate are easy to lose, and the effective peptide content is not easy to control.

Method used

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Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0037] The peptide wine of the present embodiment is prepared according to the following steps:

[0038] 1. Extraction of small-molecule peptides: Fresh sea cucumber, bovine bone, and wolfberry were cleaved with animal protease and plant protease to obtain small-molecule sea cucumber peptides, bovine bone marrow peptides, and wolfberry with molecular weights below 1000 Daltons by enzymolysis technology. peptide;

[0039] 2. Adding sea cucumber peptide: in the clean area, add sea cucumber peptide to Maotai-flavored liquor, stir evenly, keep the temperature at 25°C, seal and let stand for 48 hours to obtain liquor containing sea cucumber peptide;

[0040] 3. Add bovine bone marrow peptide: add bovine bone marrow peptide to the white wine containing sea cucumber peptide, and stir evenly, keep the temperature at 25°C, seal and let it stand for 72 hours, and obtain the white wine containing sea cucumber peptide and bovine bone marrow peptide;

[0041] 4. Add Lycium barbarum peptid...

Embodiment 2

[0044] The peptide wine of the present embodiment is prepared according to the following steps:

[0045] 1. Extraction of small-molecule peptides: Fresh sea cucumber, bovine bone, and wolfberry were cleaved with animal protease and plant protease to obtain small-molecule sea cucumber peptides, bovine bone marrow peptides, and wolfberry with molecular weights below 1000 Daltons by enzymolysis technology. peptide;

[0046] 2. Adding sea cucumber peptide: in the clean area, add sea cucumber peptide to Maotai-flavored liquor, stir evenly, keep the temperature at 30°C, seal and let stand for 48 hours to obtain liquor containing sea cucumber peptide;

[0047] 3. Add bovine bone marrow peptide: add bovine bone marrow peptide to the white wine containing sea cucumber peptide, and stir evenly, keep the temperature at 25°C, seal and let it stand for 72 hours, and obtain the white wine containing sea cucumber peptide and bovine bone marrow peptide;

[0048] 4. Add Lycium barbarum peptid...

Embodiment 3

[0061] The peptide wine of the present embodiment is prepared according to the following steps:

[0062] 1. Extraction of small-molecule peptides: Fresh sea cucumber, bovine bone, and wolfberry were cleaved with animal protease and plant protease to obtain small-molecule sea cucumber peptides, bovine bone marrow peptides, and wolfberry with molecular weights below 1000 Daltons by enzymolysis technology. peptide;

[0063] 2. Adding sea cucumber peptide: in the clean area, add sea cucumber peptide to Maotai-flavored liquor, stir evenly, keep the temperature at 30°C, seal and let stand for 48 hours to obtain liquor containing sea cucumber peptide;

[0064] 3. Add bovine bone marrow peptide: add bovine bone marrow peptide to the white wine containing sea cucumber peptide, stir evenly, keep the temperature at 30°C, seal and let it stand for 72 hours, and obtain the white wine containing sea cucumber peptide and bovine bone marrow peptide;

[0065] 4. Add Lycium barbarum peptide: A...

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Abstract

The invention discloses a preparation method of peptide wine, relates to a method for preparing an alcoholic beverage by using a direct fermentation method, and in particular to the preparation method of the peptide wine containing various active peptides. The invention aims to provide the preparation method of the peptide wine. The preparation method is characterized by extracting sea cucumber peptides, bovine bone marrow peptides and fructus lycii peptides by applying a biological enzymolysis technology, then fully mixing the sea cucumber peptides, the bovine bone marrow peptides and the fructus lycii peptides with Maotai-flavor Baijiu, and carrying out secondary fermentation, thus preparing and obtaining the peptide wine. The peptide wine prepared through the preparation method is rich in nutrients, and a peptide-containing rate can be flexibly controlled, can be up to 9.3 percent or more and is 200 times higher than that of rice wine and 20 times higher than that of yellow wine. The preparation method comprises the following steps: extracting small molecule peptides, adding the sea cucumber peptides for fermentation, adding the bovine bone marrow peptides for fermentation and adding the fructus lycii peptides for fermentation, thus preparing the peptide wine in the invention. The preparation method disclosed by the invention is used in the field of brewing and food.

Description

technical field [0001] The invention relates to a method for preparing alcoholic beverages by direct fermentation, in particular to a method for preparing peptide wine containing multiple active peptides. Background technique [0002] my country is the hometown of wine, and drinking has a history of thousands of years. Many people like to drink alcohol, some people can drink more than a catty, while some people feel very uncomfortable after drinking a cup, and get drunk as soon as they drink it. The main component of wine is ethanol, or alcohol. Usually, judging whether a person is drunk depends on the concentration of ethanol in the blood. When the ethanol concentration in blood is at 0.1%, people begin to appear dimly drunk, and when it reaches 0.3%, people will have inarticulate speech and a staggering gait, and if it reaches 0.7%, people will die. Alcohol is very harmful to the human body. Excessive drinking will first damage the gastrointestinal mucosa, reduce people...

Claims

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Application Information

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Patent Type & Authority Applications(China)
IPC IPC(8): C12G3/04C12P21/06C07K1/34
CPCC07K1/34C12G3/04C12P21/06
Inventor 张恒
Owner GUOTAI BIOLOGICAL TECH BEIJING CO LTD
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