Peptide wine capable of improving immunity and production process of peptide wine

Abstract

The invention discloses peptide wine capable of improving immunity and a production process thereof, the peptide wine is composed of base wine, oyster peptide, corn peptide and soybean peptide, the base wine is prepared by fermenting the following raw materials in parts by mass: 30-50 parts of glutinous rice, 20-40 parts of beans, 15-30 parts of wheat and 5-15 parts of fruits, and the mass ratio of the base wine to the oyster peptide, the corn peptide and the soybean peptide is 100: 1. The beans are formed by mixing peas and mung beans, the mass ratio of the peas to the mung beans is (2-5): 1, the base liquor is fermented by adopting a two-stage fermentation method, the two-stage fermentation method comprises first-stage fermentation and second-stage fermentation, the first-stage fermentation is performed by adopting recombinant engineering bacteria, the second-stage fermentation is performed by adopting lactic acid bacteria, and the second-stage fermentation is performed by adopting lactic acid bacteria. The invention relates to the technical field of peptide wine production. Through mutual cooperation of the raw materials, the peptide wine fully contains animal-derived and plant-derived small molecule peptides, is suitable for absorption, has a better flavor, is rich in small molecule peptides, can remove free radicals, and significantly improves the oxidation resistance of the finished product.

Description

Technical Field

[0001] The invention relates to the technical field of peptide wine production, in particular to a peptide wine for improving immunity and a production process thereof. Background Art

[0002] According to different production processes, alcoholic beverages can be divided into fermented wine, distilled wine and blended wine. Fermented wine is an alcoholic beverage made from grains, potatoes, fruits, milk, etc. as main materials, through fermentation or partial fermentation. Distilled wine is an alcoholic beverage made from grains, potatoes, fruits, milk, etc. as main materials, through fermentation, distillation, with or without blending. Blended wine is an alcoholic beverage made from fermented wine, distilled wine, edible alcohol, etc. as base, with edible raw materials and / or food additives added, and then blended and / or processed.

[0003] Peptide wine is obtained by microbial fermentation and is rich in small molecule peptides. Because peptide wine is a small molecule protein nutritional wine, its small molecule peptides can be directly absorbed without digestion, which is of great significance to the regulation of human physiological functions. Drinking it in moderation has a good health care effect on improving human immunity, promoting blood circulation, regulating gastrointestinal function, and protecting the liver.

[0004] However, the current production processes of peptide wines are inconsistent, and many protein-rich plant-based raw materials, such as soybeans, peas, etc., as well as animal-based raw materials are not fully utilized, resulting in low content of small molecule peptides in peptide wines, and the health effects advertised by peptide wines cannot be guaranteed.

[0005] To this end, the present invention provides a peptide wine for improving immunity and a production process thereof to solve the above problems. Summary of the invention

[0006] In view of the deficiencies in the prior art, the present invention provides a peptide wine for improving immunity and a production process thereof, which solves the above problems.

[0007] To achieve the above objectives, the present invention is implemented through the following technical scheme: a peptide wine for improving immunity and its production process, composed of base wine and oyster peptides, corn peptides, and soybean peptides. The base wine is fermented from the following raw materials in parts by mass: 30-50 parts of glutinous rice, 20-40 parts of beans, 15-30 parts of wheat and 5-15 parts of fruit.

[0008] Preferably, the mass ratio of the base wine to oyster peptide, corn peptide and soybean peptide is 100:1.

[0009] Preferably, the beans are a mixture of peas and mung beans, and the mass ratio of the peas to the mung beans is 2-5:1.

[0010] Preferably, the base wine is fermented using a two-stage fermentation method, which includes a first-stage fermentation and a second-stage fermentation, wherein the first-stage fermentation is carried out using recombinant engineered bacteria, and the second-stage fermentation is carried out using lactic acid bacteria.

[0011] A production process of peptide wine for improving immunity, the steps are as follows:

[0012] The first step is to clean beans, glutinous rice and wheat, soak beans alone in water for 12-24 hours to obtain a bean soaked material, and mix glutinous rice and wheat and soak them in water for 10-20 hours to obtain a glutinous rice and wheat soaked material;

[0013] In the second step, the soaked beans are crushed and homogenized at a pressure of 1000-1200 bar for 20-30 minutes to obtain a bean mixture;

[0014] The third step is to mix the soaked glutinous rice and wheat with the bean mixture, add the recombinant engineered bacteria to perform intermittent anaerobic fermentation in a storage tank for 8-14 hours, and stir at a speed of 100-150 rpm for 20-30 minutes, stop stirring for 15-30 minutes, ferment for 10-12 hours, add 0.1-0.3% polyethylene glycol, and obtain the first stage fermentation product after the fermentation ends;

[0015] The fourth step is to pass the first stage fermentation product through the distillation equipment, maintain it in 110-120℃ steam for 30-45 minutes, and then naturally cool it to room temperature;

[0016] Step 5: Wash the fruit, keep the pulp, add 2-3 times the volume of the pulp into water, and crush and homogenize at 500-800 bar for 10-30 minutes;

[0017] Step 6: Add the product of step 5 to the first stage fermentation product of step 4, and then add lactic acid bacteria to ferment for 4-6 hours. During the fermentation process, the temperature in the storage tank is maintained at 30-35° C. and the pH is maintained at 6.8-7.4. After 4-5 hours of fermentation, 0.2-0.4% polyethylene glycol is added. After the fermentation is completed, the second stage fermentation product is obtained to complete the preparation of the wine base.

[0018] Step 7: filter the second stage fermentation product through gauze through filtering equipment, fully squeeze it to obtain base wine, and fill it through filling equipment;

[0019] Preferably, in step 1, the amount of water added is 2-4 times the mass of beans, and the amount of water added is 3-6 times the total mass of glutinous rice and wheat.

[0020] Preferably, in step 3, the temperature in the storage tank is maintained at 40-45° C., and the pH is maintained at 7-8.

[0021] Beneficial Effects

[0022] The present invention provides a peptide wine for improving immunity and a production process thereof. Compared with the prior art, it has the following beneficial effects:

[0023] The immunity-enhancing peptide wine and its production process, through the mutual coordination of various raw materials, make the peptide wine fully contain animal-derived and plant-derived small-molecule peptides, be suitable for absorption, have better flavor, are rich in small-molecule peptides, can scavenge free radicals, and significantly improve the antioxidant capacity of the finished product. BRIEF DESCRIPTION OF THE DRAWINGS

[0024] Figure 1 is a flow chart of the present invention; DETAILED DESCRIPTION

[0025] The following will be combined with the drawings in the embodiments of the present invention to clearly and completely describe the technical solutions in the embodiments of the present invention. Obviously, the described embodiments are only part of the embodiments of the present invention, not all of the embodiments. Based on the embodiments of the present invention, all other embodiments obtained by ordinary technicians in this field without creative work are within the scope of protection of the present invention.

[0026] Embodiment 1:

[0027] See also Figure 1 , a peptide wine for improving immunity and its production process, comprising base wine and oyster peptide, corn peptide and soybean peptide, wherein the base wine is fermented from the following raw materials in parts by weight: 30-50 parts of glutinous rice, 20-40 parts of beans, 15-30 parts of wheat and 5-15 parts of fruit;

[0028] In detail, the mass ratio of base wine to oyster peptide, corn peptide, and soybean peptide is 100:1;

[0029] In more detail, oyster peptide is a natural protein nutritional supplement extracted from oyster shells, which has good antioxidant, anti-fatigue, promotes muscle growth and repair, enhances immunity and other physiological functions and some essential nutrients for the human body, such as minerals and B vitamins, which can significantly improve the nutritional value of the base wine;

[0030] Corn peptide is a short-chain polypeptide produced by hydrolysis of corn protein, which has the following functions:

[0031] 1. Corn peptides are rich in protein, including eight essential amino acids for the human body. These amino acids have important physiological functions for the human body and help maintain life activities and health;

[0032] 2. Corn peptides have multiple biological activities, such as anti-oxidation, anti-inflammation, lipid-lowering, anti-thrombotic, etc., which can effectively reduce the risk of cardiovascular diseases;

[0033] 3. Rich in minerals, vitamins and other nutrients, it can provide comprehensive nutrition needed by the human body;

[0034] 4. With a small molecular weight, corn peptides are more easily absorbed and utilized by the human body to exert their biological functions;

[0035] Soy peptides are short-chain polypeptides generated by hydrolysis of soybean protein through high-tech means, and their characteristics are as follows:

[0036] 1. Adding soybean peptides to base wine can increase the protein content of the base wine and provide consumers with more comprehensive nutritional supplements;

[0037] 2. Improve alcohol stability: Soy peptides have antioxidant properties, which can help stabilize alcohol and improve its shelf life and taste;

[0038] 3. Soy peptides can add a certain amount of freshness and fragrance to the base wine, improving its deliciousness;

[0039] 4. Compared with some high-end base wines, the cost of soybean peptides is lower, which can reduce the price of base wine to a certain extent;

[0040] Specifically, the beans are a mixture of peas and mung beans, and the mass ratio of peas to mung beans is 2-5:1;

[0041] In this embodiment, the base wine is fermented using a two-stage fermentation method, which includes a first-stage fermentation and a second-stage fermentation. The first-stage fermentation is carried out using recombinant engineered bacteria, and the second-stage fermentation is carried out using lactic acid bacteria.

[0042] Embodiment 2:

[0043] This embodiment provides a production process of peptide wine for improving immunity based on the first embodiment, and the steps are as follows:

[0044] The first step is to clean beans, glutinous rice and wheat, soak beans alone in water for 12-24 hours to obtain a bean soaked material, and mix glutinous rice and wheat and soak them in water for 10-20 hours to obtain a glutinous rice and wheat soaked material;

[0045] In the second step, the soaked beans are crushed and homogenized at a pressure of 1000-1200 bar for 20-30 minutes to obtain a bean mixture;

[0046] The third step is to mix the soaked glutinous rice and wheat with the bean mixture, add the recombinant engineered bacteria to perform intermittent anaerobic fermentation in a storage tank for 8-14 hours, and stir at a speed of 100-150 rpm for 20-30 minutes, stop stirring for 15-30 minutes, ferment for 10-12 hours, add 0.1-0.3% polyethylene glycol, and obtain the first stage fermentation product after the fermentation ends;

[0047] The fourth step is to pass the first stage fermentation product through the distillation equipment, maintain it in 110-120℃ steam for 30-45 minutes, and then naturally cool it to room temperature;

[0048] Step 5: Wash the fruit, keep the pulp, add 2-3 times the volume of the pulp into water, and crush and homogenize at 500-800 bar for 10-30 minutes;

[0049] Step 6: Add the product of step 5 to the first stage fermentation product of step 4, and then add lactic acid bacteria to ferment for 4-6 hours. During the fermentation process, the temperature in the storage tank is maintained at 30-35° C. and the pH is maintained at 6.8-7.4. After 4-5 hours of fermentation, 0.2-0.4% polyethylene glycol is added. After the fermentation is completed, the second stage fermentation product is obtained to complete the preparation of the wine base.

[0050] The seventh step is to filter the second stage fermentation product through gauze through filtering equipment, fully squeeze it to obtain the base wine, and fill it through filling equipment.

[0051] Specifically, in step 1, the amount of water added is 2-4 times the mass of beans, and the amount of water added is 3-6 times the total mass of glutinous rice and wheat;

[0052] Specifically, in step 3, the temperature in the storage tank is maintained at 40-45° C., and the pH is maintained at 7-8.

[0053] Meanwhile, the contents not described in detail in this specification belong to the prior art known to those skilled in the art.

[0054] It should be noted that, in this article, relational terms such as first and second, etc. are only used to distinguish one entity or operation from another entity or operation, and do not necessarily require or imply any such actual relationship or order between these entities or operations. Moreover, the terms "include", "comprise" or any other variants thereof are intended to cover non-exclusive inclusion, so that a process, method, article or device including a series of elements includes not only those elements, but also other elements not explicitly listed, or also includes elements inherent to such process, method, article or device.

[0055] Although embodiments of the present invention have been shown and described, it will be appreciated by those skilled in the art that various changes, modifications, substitutions and variations may be made to the embodiments without departing from the principles and spirit of the present invention, and that the scope of the present invention is defined by the appended claims and their equivalents.

Claims

1. A peptide wine for improving immunity, characterized in that: The invention is composed of base wine and oyster peptide, corn peptide and soybean peptide. The base wine is fermented from the following raw materials in parts by mass: 30-50 parts of glutinous rice, 20-40 parts of beans, 15-30 parts of wheat and 5-15 parts of fruit.

2. The peptide wine for improving immunity according to claim 1, characterized in that: The mass ratio of the base wine to oyster peptide, corn peptide and soybean peptide is 100:

1.

3. The peptide wine for improving immunity according to claim 1, characterized in that: The beans are a mixture of peas and mung beans, and the mass ratio of the peas to the mung beans is 2-5:

1.

4. The peptide wine for improving immunity according to claim 1, characterized in that: The base wine is fermented by a two-stage fermentation method, which includes a first-stage fermentation and a second-stage fermentation. The first-stage fermentation is carried out by recombinant engineering bacteria, and the second-stage fermentation is carried out by lactic acid bacteria.

5. The peptide wine for improving immunity according to claim 1, characterized in that: The lactic acid bacteria are mixed strains, consisting of Lactococcus lactis, Lactobacillus and Pediococcus acidilactici.

6. According to a production process of peptide wine for improving immunity, it is characterized in that: Here are the steps: The first step is to clean beans, glutinous rice and wheat, soak beans alone in water for 12-24 hours to obtain a bean soaked material, and mix glutinous rice and wheat and soak them in water for 10-20 hours to obtain a glutinous rice and wheat soaked material; In the second step, the soaked beans are crushed and homogenized at a pressure of 1000-1200 bar for 20-30 minutes to obtain a bean mixture; The third step is to mix the soaked glutinous rice and wheat with the bean mixture, add the recombinant engineered bacteria to perform intermittent anaerobic fermentation in a storage tank for 8-14 hours, and stir at a speed of 100-150 rpm for 20-30 minutes, stop stirring for 15-30 minutes, ferment for 10-12 hours, add 0.1-0.3% polyethylene glycol, and obtain the first stage fermentation product after the fermentation ends; The fourth step is to pass the first stage fermentation product through the distillation equipment, maintain it in 110-120℃ steam for 30-45 minutes, and then naturally cool it to room temperature; Step 5: Wash the fruit, keep the pulp, add 2-3 times the volume of the pulp into water, and crush and homogenize at 500-800 bar for 10-30 minutes; Step 6: Add the product of step 5 to the first stage fermentation product of step 4, and then add lactic acid bacteria to ferment for 4-6 hours. During the fermentation process, the temperature in the storage tank is maintained at 30-35° C. and the pH is maintained at 6.8-7.

4. After 4-5 hours of fermentation, 0.2-0.4% polyethylene glycol is added. After the fermentation is completed, the second stage fermentation product is obtained to complete the preparation of the wine base. The seventh step is to filter the second stage fermentation product through gauze through filtering equipment, fully squeeze it to obtain the base wine, and fill it through filling equipment.

7. The peptide wine for improving immunity and its production process according to claim 6, characterized in that: In the step 1, the amount of water added is 2-4 times the mass of the beans, and the amount of water added is 3-6 times the total mass of the glutinous rice and wheat.

8. The peptide wine for improving immunity and its production process according to claim 6, characterized in that: In the step 3, the temperature in the storage tank is maintained at 40-45° C., and the pH is maintained at 7-8.

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