Fruit-flavor high-peptide oyster fruit peptide wine and preparation method thereof
A high-peptide oyster-flavored technology, which is applied in the preparation of alcoholic beverages, pharmaceutical formulations, medical preparations containing active ingredients, etc., can solve the problems of less protein sources, low protein content, and low peptide content
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Embodiment 1
[0029] A fruit-flavored high-peptide oyster fruit peptide wine, comprising, in parts by weight, 120 parts of fresh papaya, 10 parts of passion fruit juice, 37 parts of brown sugar, 25 parts of fresh oyster, 0.4 part of fruit wine yeast, and 0.2 part of Karlsberg yeast , 0.2 parts of Saccharomyces carinii, 0.3 parts of trypsin, 0.05 parts of carboxypeptidase A, and 0.5 parts of flavor enzyme.
[0030] A method for preparing fruit-flavored high-peptide oyster fruit peptide wine, comprising the following steps;
[0031] S1: Remove the seeds from the fresh papaya skin, squeeze the juice after crushing, and obtain the papaya juice after filtering, add the passion fruit juice to the papaya juice, and adjust the pH value to 3.5, add brown sugar to adjust the sugar content to 25%, and then add Karlsberg yeast, Fermentation by Saccharomyces carinii and Saccharomyces cerevisiae, after 20 days of fermentation, take out and filter to obtain the filtrate and filter residue for later use; ...
Embodiment 2
[0035] A fruit-flavored high-peptide oyster fruit peptide wine, comprising, in parts by weight, 140 parts of fresh papaya, 20 parts of passion fruit juice, 66 parts of brown sugar, 30 parts of fresh oysters, 0.2 parts of fruit wine yeast, and 0.3 parts of Karlsberg yeast , 0.3 parts of Saccharomyces carinii, 0.1 parts of trypsin, 0.1 parts of carboxypeptidase A, and 0.2 parts of flavor enzyme.
[0036] A method for preparing fruit-flavored high-peptide oyster fruit peptide wine, comprising the following steps;
[0037] S1: Remove the seeds from the fresh papaya skin, squeeze the juice after crushing, and obtain papaya juice after filtering, add passion fruit juice to the papaya juice, and adjust the pH value to 2, add brown sugar to adjust the sugar content to 35%, and then add Karlsberg yeast, Fermentation by Saccharomyces carinii and Saccharomyces cerevisiae, after 27 days of fermentation, take out and filter to obtain the filtrate and filter residue for later use;
[0038]...
Embodiment 3
[0041]A fruit-flavored high-peptide oyster fruit peptide wine, comprising, in parts by weight, 130 parts of fresh papaya, 15 parts of passion fruit juice, 55 parts of brown sugar, 28 parts of fresh oysters, 0.3 parts of fruit wine yeast, and 0.2 parts of Karlsberg yeast , 0.2 parts of Saccharomyces carinii, 0.2 parts of trypsin, 0.07 parts of carboxypeptidase A, and 0.4 parts of flavor enzyme.
[0042] A method for preparing fruit-flavored high-peptide oyster fruit peptide wine, comprising the following steps;
[0043] S1: remove the seeds from the fresh papaya skin, squeeze the juice after crushing, and obtain the papaya juice after filtering, add the passion fruit juice to the papaya juice, and adjust the pH value to 3, add brown sugar to adjust the sugar content to 30%, and then add Karlsberg yeast, Fermentation by Saccharomyces carinii and Saccharomyces cerevisiae, after 25 days of fermentation, take out and filter, obtain filtrate and filter residue, and set aside;
[00...
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