Polypeptide flower wine and preparation method thereof

A technology of flower wine and camellia, which is applied in the field of polypeptide flower wine and its production, can solve the problem of not being able to effectively utilize the nutrients in macadamia nut meal, and achieve the effect of fresh aroma

Inactive Publication Date: 2018-01-12
茂名阿奎叔食品有限公司
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

[0003] The purpose of the present invention is to solve the technical problem that the prior art cannot effectively utilize the nutritional components in the macadamia nut meal, and to provide a polypeptide flower wine and its preparation method

Method used

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Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0017] Example 1 The polypeptide flower wine of the present invention was prepared from the following raw materials in mass ratio: 20 parts of macadamia nut meal, 8 parts of Zhu Jinhua, 2 parts of camellia, 2 parts of crape myrtle, 8 parts of rose, and 10 parts of stevia leaf. The production method adopts the following steps:

[0018] (1) Macadamia nut meal is crushed and sieved to obtain 200-mesh fine powder. Add 4 times the quality of pure water to grind it into a slurry. Add papain with 1% of the mass of the slurry for enzymatic hydrolysis. The enzymatic hydrolysis condition is: pH8 .5-9.0, the enzymolysis temperature is 55-60°C, the enzymolysis time is 1 hour, and the enzymolysis solution is obtained;

[0019] (2) Wash Zhujin flowers, camellia, crape myrtle, roses, and stevia leaves, mix them, steam them for 1 hour, add 2 times the quality of water, beat, concentrate until the solid content is 55%, and get flower thick pulp;

[0020] (3) Mix the enzymatic hydrolysis solut...

Embodiment 2

[0024] Example 2 The polypeptide flower wine of the present invention was prepared from the following raw materials in mass ratio: 30 parts of macadamia nut meal, 10 parts of Zhu Jinhua, 1 part of camellia, 3 parts of crape myrtle, 5 parts of rose, and 8 parts of stevia leaf. The production method adopts the following steps:

[0025] (1) Macadamia nut meal is crushed and sieved to obtain 100-mesh fine powder. Add 4 times the quality of pure water, grind it into a slurry, and add papain with 1% of the mass of the slurry for enzymatic hydrolysis. The enzymatic hydrolysis condition is: pH9 -9.5, the enzymolysis temperature is 55-60°C, and the enzymolysis time is 0.5 hours, and the enzymolysis solution is obtained;

[0026] (2) Wash Zhujin flowers, camellia, crape myrtle, roses, and stevia leaves, mix them, cook with steam for 0.5 hours, add 3 times the quality of water, beat, concentrate until the solid content is 60%, and obtain flower thick pulp;

[0027] (3) Mix the enzymatic...

Embodiment 3

[0031] Example 3 The polypeptide flower wine of the present invention was prepared from the following raw materials in mass ratio: 10 parts of macadamia nut meal, 10 parts of Zhu Jinhua, 3 parts of camellia, 1 part of crape myrtle, 8 parts of rose, and 5 parts of stevia leaf. The production method adopts the following steps:

[0032] (1) Macadamia nut meal is crushed and sieved to obtain 200-mesh fine powder. Add 4 times the quality of pure water to grind it into a slurry. Add papain with 1% of the mass of the slurry for enzymolysis. The enzymatic hydrolysis condition is: pH9 .5-9.7, the enzymolysis temperature is 55-60°C, the enzymolysis time is 1 hour, and the enzymolysis solution is obtained;

[0033] (2) Wash Zhujin flowers, camellia, crape myrtle, roses, and stevia leaves, mix them, steam for 0.5 hours, add 2-3 times the quality of water, beat, concentrate until the solid content is 50%, and get flower thick paste ;

[0034] (3) Mix the enzymatic hydrolysis solution and...

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PUM

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Abstract

The invention discloses polypeptide flower wine and a preparation method thereof. The polypeptide flower wine is prepared from the following raw materials in parts by mass: 10 to 30 parts of macadimianut meal, 6 to 10 parts of hibiscus rosa-sinensis Linn., 1 to 3 parts of camellia, 1 to 3 parts of common crapemyrtle flowers, 5 to 10 parts of rose flowers and 5 to 10 parts of stevia rebaudian. Thepolypeptide flower wine is prepared from the macadimia nut meal obtained after oil expression and natural flowers through the steps of performing aerobic solid fermentation by aspergillus oryzae andthen performing anaerobic liquid fermentation by saccharomycetes. The macadimia nut meal obtained after oil expression is completely utilized and protein polypeptide nutritional components retained inthe macadimia nut meal are released through enzymolysis, so that the macadimia nut oil expression leftover nut meal can be utilized reasonably and effectively; and the natural flower raw materials are added, so that the wine fragrance is rich in flower fragrance, the fragrance is pure and fresh, and the polypeptide flower wine has the effects of maintaining beauty and keeping young, invigoratingblood circulation and eliminating blood stasis, clearing away heart-fire and invigorating brain, diminishing swelling and promoting diuresis and the like.

Description

technical field [0001] The invention relates to the field of food processing, in particular to a polypeptide flower wine and a preparation method thereof. Background technique [0002] Macadamia nuts are rich in nutrients. In addition to high fat, the nuts also contain quite high protein and carbohydrates, and are also rich in calcium, phosphorus, iron and B vitamins thiamine, riboflavin and niacin. Macadamia nut oil has a variety of health functions. The cake after oil extraction retains all the nutrients of macadamia nuts and has high nutritional value. However, it is mainly used as feed now, resulting in a great waste of resources. Contents of the invention [0003] The purpose of the invention is to solve the technical problem that the prior art cannot effectively utilize the nutritional components in the macadamia nut meal, and to provide a polypeptide flower wine and a preparation method thereof. [0004] The present invention adopts the following technical scheme: ...

Claims

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Application Information

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Patent Type & Authority Applications(China)
IPC IPC(8): C12G3/02C12P21/06C12R1/69
Inventor 陈国奎
Owner 茂名阿奎叔食品有限公司
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