A kind of deer blood wine and preparation method thereof
A production method, the technology of deer blood wine, applied in the field of food and beverage, can solve the problems of loss of active ingredients of deer blood, unacceptable by consumers, lower absorption and utilization degree, etc., to improve bioavailability, cool the product, and facilitate digestion and absorption Effect
Active Publication Date: 2021-04-13
重庆市药物种植研究所
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Problems solved by technology
The deer blood wine produced by the traditional method contains a large amount of insoluble substances, and the appearance of the product is unacceptable to consumers. At the same time, this simple combination method causes a serious loss of active ingredients in the deer blood, which reduces the degree of absorption and utilization by the human body.
[0005] Chinese patent application number 200310108442.X, patent name A production process of deer blood wine and authorized announcement number CN93115791.9, patent name A biochemical preparation method of deer blood wine, these two production processes of deer blood wine all involve Enzymatic hydrolysis, mixing, and filtration, but deer blood was not subjected to wall-breaking treatment before enzymatic hydrolysis
Method used
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Experimental program
Comparison scheme
Effect test
Embodiment Construction
[0023] The present invention will be further described in detail below in conjunction with specific embodiments.
[0024] A preparation method of deer blood wine, which comprises the following steps,
[0025] S1. Enzymolysis: take sika deer blood collected from living veins, and add animal protease with an activity of 1500U / G at a weight ratio of 3‰~6‰. In this example, the animal protease produced by Chongqing Yutai Food Co., Ltd. was used. Stir evenly and use After the ultrasonic wall breaking treatment, the ultrasonic parameter is 400W, the processing time is 10min, and the interval time is 3s, the heating temperature is 40°C-60°C for enzymolysis, and the magnetic stirrer is evenly stirred for 4h-6h, and the heating temperature is 95°C for 10min After inactivating the enzyme, cool the temperature to 20°C, and add three times the volume of 60° distilled liquor;
[0026] S2. Filtration: filter the liquid treated in step S1 to obtain deer blood enzymolysis stock solution;
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The invention discloses a deer blood wine and a production method thereof. The raw materials are sika deer blood, wolfberry and distilled liquor for enzymolysis and preparation, and on the basis of the traditional production process of deer blood wine, the enzymolysis conditions of deer blood are optimized. At the same time, ultrasonic wave is used to break the wall of sika deer blood between enzymatic hydrolysis, so that the prepared deer blood wine is clear and has no peculiar smell, which is beneficial to human body's digestion and absorption, and improves the bioavailability of active ingredients in deer blood.
Description
technical field [0001] The invention relates to a deer blood wine and a production method thereof, in particular to a sika deer blood wine and a production method thereof, belonging to the technical field of food and beverages. Background technique [0002] Deer blood, the blood or velvet blood of sika deer (Cerrus nippen Temminck) or red deer (Celaohus L) in the deer family, was first seen in Sun Simiao's "Qian Jin Yi Fang Shi Zhi" in Tang Dynasty, and Li Shizhen's "Compendium of Materia Medica" on deer in Ming Dynasty The medical effects of blood are well documented. "Dictionary of Chinese Medicine" records that deer blood has anti-hypoxia, anti-fatigue, and blood pressure-lowering effects. At present, the technology of artificial breeding of sika deer in my country is relatively mature, which has laid a foundation for the processing and utilization of deer blood. [0003] Deer blood wine is a beverage made from distilled wine, fermented wine or edible alcohol, which is ...
Claims
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IPC IPC(8): C12G3/05
CPCC12G3/04
Inventor 吴中宝杜小琴张小琴王成盛
Owner 重庆市药物种植研究所