Composite peptide wine prepared based on multiple peptides and preparation method thereof

Abstract

The invention provides composite peptide wine prepared on the basis of various peptides and a preparation method of the composite peptide wine, and belongs to the technical field of functional health-care wine. According to the invention, marine fish skin collagen oligopeptide powder, corn oligopeptide powder, wheat oligopeptide powder and oyster peptide powder are used as raw materials, and plant-derived polypeptide and animal-derived polypeptide are compounded and optimally combined; the base liquor is soaked firstly, so that the content of ascorbic acid and polyphenol is increased, and the antioxidant effect of peptides is further synergistically improved; during preparation, thick slurry is prepared through air stirring, and then the thick slurry is subjected to gradient filtration under different pressures so as to reduce the influence of the solubility of the peptide powder to the maximum extent; meanwhile, air is introduced for stirring when the base liquor is mixed, a high-frequency ultrasonic oscillator is adopted for dispersing to form uniform slurry, and clear liquor is obtained through refined filtration. The obtained composite peptide wine is outstanding in anti-oxidation effect, clear in wine body, free of turbidity after long-term storage, and good in health-care effect and market prospect.

Description

Technical Field

[0001] The present invention relates to the technical field of functional health wine, and particularly relates to a composite peptide wine prepared based on multiple peptides and a preparation method thereof. Background Art

[0002] In existing research, the traditional liquor production process mainly uses grains such as sorghum and wheat as raw materials and is made through processes such as fermentation and distillation. In recent years, with the increasing demand for healthy beverages, adding peptide substances with nutritional and health care functions to wine has become a new trend. A variety of bioactive peptides have various physiological functions, such as enhancing immunity, antioxidation, anti-fatigue, promoting digestion and other health care functions.

[0003] There are many problems in the preparation of existing peptide wines. When formulating raw materials, the efficacy of the raw material combination is not concerned, and the selection of the oligopeptide powder raw material lacks pertinence, resulting in poor overall efficacy of the peptide wine and failing to fully exert the efficacy of the oligopeptide. At the same time, due to the solvent effect of alcohol, the interaction between polypeptide molecules and the interference of other ions during the production and processing of peptide wine, the solubility of peptides in alcohol is poor. When directly mixing and preparing oligopeptide wine, the product is turbid, which is not conducive to long-term storage and commercial sales, greatly limiting the industrial value of peptide wine.

[0004] There are studies on peptide wines in the prior art. For example, a patent with the publication number CN119410443A discloses a peptide wine for enhancing immunity. The raw materials are composed of base wine, oyster peptide, corn peptide, and soybean peptide. Through the mutual cooperation of the raw materials, the peptide wine fully contains small molecule peptides of animal origin and plant origin, is suitable for absorption, and has a high antioxidant capacity. In addition, a patent with the publication number CN115433655A discloses a corn oligopeptide liqueur, and its raw material composition is: corn oligopeptide powder, xylo-oligosaccharide, 45-53% vol liquor. The obtained wine product not only reflects the unique flavor of liquor but also plays a role in preventing drunkenness and relieving hangover, complementing each other.

[0005] It can be seen that existing peptide wines and their preparation processes fail to pay attention to technical problems such as product efficacy and turbidity. Based on the above problems existing in the prior art, the present invention obtains a composite peptide wine prepared based on multiple peptides and a preparation method thereof by improving the types of peptide wine raw materials and the process. Summary of the Invention

[0006] In view of the technical problems of unremarkable efficacy during the preparation process of peptide wine and turbidity occurring after long-term storage of the finished wine, the present invention provides a composite peptide wine based on multiple peptides and its preparation method. When compounding raw materials, plant-derived polypeptides and animal-derived polypeptides are compounded to optimize the combination and compatibility of polypeptides; by first soaking the base wine, its ascorbic acid and polyphenol contents are increased, further synergistically enhancing the antioxidant efficacy of peptides; during preparation, a thick slurry is first prepared by stirring with air, and then the thick slurry is filtered stepwise under different pressures to minimize the influence on the solubility of peptide powder; at the same time, air is introduced and stirred during the mixing of the base wine, and a high-frequency ultrasonic oscillator is used for dispersion to form a uniform slurry, and the clear wine liquid is obtained through fine filtration. Through the adjustment of the filtration and mixing processes, the obtained composite peptide wine has prominent antioxidant efficacy, a clear wine body, and will not become turbid after long-term storage, greatly improving the product stability and market value.

[0007] In the first aspect of the present invention, a method for preparing a composite peptide wine based on multiple peptides is provided, including the following steps: S1. Pretreatment: Weigh 4 - 10 parts of marine fish skin collagen oligopeptide powder, 4 - 8 parts of corn oligopeptide powder, 3 - 7 parts of wheat oligopeptide powder, and 1 - 3 parts of oyster peptide powder according to the mass ratio, and mix them to form a composite peptide powder; S2. Take 1000 - 3000 parts of white liquor, add 50 - 100 parts of blackcurrant at the same time, soak at room temperature for 15 - 20 days, filter to remove the blackcurrant, obtain the treated base wine, and divide it into two parts according to the volume ratio of 1:5 - 20, denoted as base wine A and base wine B; S3. Thick slurry preparation: Take base wine A, add the composite peptide powder obtained in step S1, stir with compressed air for 20 - 50 minutes to completely dissolve the peptide powder, and obtain the prepared thick slurry; S4. Stepwise filtration: First, perform primary filtration using a diatomaceous earth filter, close the lid and let it stand for 5 - 14 days after filtration; then perform secondary diatomaceous earth filtration with the pressure controlled at 0.1 - 0.35 MPa; S5. Dynamic mixing and dilution: Mix the thick slurry after diatomaceous earth filtration with base wine B according to the volume ratio of 1:5 - 20, mix evenly by introducing compressed air, add 0.02 - 0.08‰ v / v mellow sweet flavor essence solution; form a homogeneous dilution slurry through a high-frequency ultrasonic oscillator, and obtain a clear wine liquid after fine filtration treatment; S6. Post-treatment: The wine liquid after fine filtration is subjected to post-treatment to obtain the composite peptide wine.

[0008] In the raw materials of the present invention, the composition of peptide raw materials is carefully selected, among which: The marine fish skin collagen oligopeptide powder mainly contains oligopeptides decomposed from collagen, is rich in glycine (Gly), proline (Pro), and hydroxyproline (Hyp), has a high proportion of hydrophobic amino acids, and has the effects of promoting skin health and joint health care.

[0009] Corn oligopeptide powder belongs to a kind of plant protein peptide, rich in hydrophobic amino acids such as leucine, isoleucine, valine, etc., and has the functions of antioxidant and anti-fatigue.

[0010] Wheat oligopeptide powder is also a plant protein peptide, with a high proportion of glutamine (Gln) and glutamic acid (Glu), mainly hydrophilic amino acids, which is helpful for intestinal health and enhancing immunity.

[0011] Oyster peptide powder belongs to an animal peptide powder from oysters, rich in arginine (Arg), taurine, zinc ions (Zn²⁺), and rich in polar amino acids, which helps to improve immunity, improve sexual function, and at the same time has a definite antioxidant function.

[0012] The amino acids and nutritional and health care effects rich in the above peptide powders are different. It is difficult for a single peptide powder to provide sufficient nutrition. More importantly, for animal peptide powders such as fish skin collagen peptide and oyster peptide powder, their molecular weights are relatively large, which can release energy slowly and provide long-term nutritional effects, and are rich in trace elements; the molecular weights of wheat oligopeptide powder and corn oligopeptide powder are relatively small, which are more easily absorbed by the human body quickly, have a faster metabolism, and are rich in mineral elements such as potassium and magnesium. In terms of antioxidant effect, the zinc ions, taurine and other nutrients rich in oyster peptide powder and hydroxyproline in marine fish skin collagen peptide powder can synergistically enhance the antioxidant effect; Zn²⁺ in oyster peptide as a cofactor of SOD can achieve the effect of quickly scavenging superoxide anion radicals, and the hydrophobic amino acids in corn oligopeptide can scavenge lipid-soluble radicals; the free radical scavenging rate can also be significantly improved after compounding; in summary, the various peptides selected in the present invention are nutritionally complementary, with synergistic effects, and jointly play an outstanding antioxidant effect.

[0013] Blackcurrant belongs to a kind of berry. Each 100 grams of pulp contains 46 kcal of calories, low sugar and low fat, rich in vitamin C, anthocyanins, phenolic substances, and minerals such as potassium, calcium, magnesium, and iron; it has certain antioxidant, anti-aging, immunity-enhancing, digestion-promoting and other health care effects, and its outstanding antioxidant effect is called the "anti-aging magic fruit".

[0014] As a preferred scheme, in the step S1, 4-8 parts of marine fish skin collagen oligopeptide powder, 5-7 parts of corn oligopeptide powder, 4-6 parts of wheat oligopeptide powder, and 1-2 parts of oyster peptide powder are weighed according to the mass ratio, and after mixing, a composite peptide powder is formed.

[0015] As a preferred scheme, in the step S3, compressed air is introduced for stirring for 30-40 minutes during the thick slurry modulation.

[0016] As a preferred scheme, in the step S4, the primary filtration pressure of the diatomite filter is controlled at 0.1-0.25 MPa, and the secondary filtration pressure is controlled at 0.25-0.35 MPa.

[0017] As a preferred solution, in step S5, it is dispersed for 10 - 20 minutes by a high-frequency ultrasonic oscillator to form a homogeneous dilution slurry. The frequency of the high-frequency ultrasonic oscillator is 20 - 40 kHz, and the power is 500 - 800 W.

[0018] As a preferred solution, in step S5, the mellow and sweet flavor essence solution is prepared by dissolving the mellow and sweet flavor essence in purified water to form a solution with a mass fraction of 4%.

[0019] When preparing a peptide wine product with compound peptides as raw materials, first of all, the molecular weight of peptides is small, and they cannot provide a viscous or mellow feeling like proteins or polysaccharides, resulting in a relatively light and lack of hierarchical taste of the wine body. At the same time, due to the action of hydrophobic amino acids at the end of the peptide chain or hydrolysis by-products during the processing, peptide components usually have bitter, astringent or metallic tastes, and these off-flavors will directly affect the palatability of the wine body. Therefore, sweet flavor essences such as ethyl maltol and vanillin, as well as caramel flavor essences, can effectively neutralize the bitterness of peptides, improve the taste, and thus meet the taste requirements of consumers.

[0020] As a preferred technical solution, the specific means of fine filtration treatment in step S5 is to filter using a precision filter with a pore size of 0.45 μm.

[0021] As a preferred technical solution, the post-treatment in step S6 includes filling, capping, lamp inspection, drying, labeling, inkjet coding, boxing, and sealing.

[0022] On the other hand, the present invention also provides a compound peptide wine prepared according to the above preparation method.

[0023] The peptide wine prepared by the method of the present invention is rich in nutrition, has prominent antioxidant effects, will not produce precipitation caused by polypeptides during long-term storage, and the wine body is clear and transparent.

[0024] Compared with the prior art, the technical solution adopted by the present invention can at least achieve one of the following beneficial effects: (1) The preparation process of the compound peptide wine of the present invention and the compound peptide wine prepared thereby overcome the problems of single nutrition and poor efficacy caused by unreasonable collocation of peptide components, as well as the turbidity and other problems caused by poor solubility of peptides themselves. Through the optimization of the raw material formula and process improvement, a compound peptide wine with rich nutrition, prominent antioxidant effects, and a clear and transparent wine body is obtained.

[0025] (2) In terms of the selection of peptide raw materials, the inventors selected two animal raw materials, marine fish skin collagen oligopeptide powder and oyster peptide powder, and used corn oligopeptide powder and wheat oligopeptide powder as plant-based peptide raw materials. The raw materials have complementary nutrition and efficacy, which can not only be quickly utilized by the human body, but also exert a sustained-release effect. The synergistic effect between marine fish skin collagen oligopeptide powder and oyster peptides greatly enhances the nutritional value and antioxidant effect of the product.

[0026] (3) The present invention specifically selects blackcurrant to soak the base wine, and then further processes it to prepare the composite peptide wine. The main reason is that blackcurrant is rich in ascorbic acid and polyphenols. Ascorbic acid is a strong antioxidant, which can regenerate the antioxidant components in the collagen peptide in the fish skin and further prolong its activity cycle; and anthocyanin polyphenol components such as blackcurrant can also combine with branched-chain amino acids in corn oligopeptides to form an antioxidant network, which also improves the antioxidant activity of subsequent products. The ascorbic acid in blackcurrant can provide an acidic environment for the base wine, further avoiding turbidity in the wine; and the liquor soaked in blackcurrant has a brighter color, better taste, and is more attractive to consumers.

[0027] (4) In terms of process research, the inventors have noticed that the production of composite peptide wine will cause difficulties in dissolving peptide components due to factors such as alcohol solvent effect, interaction between peptide molecules, and interference from other metal elements. Long-term storage of the product will cause turbidity, which is not conducive to market sales. For example, the marine fish skin collagen oligopeptide in the raw material of the present invention contains more hydrophobic amino acids, which have low solubility in alcohol and are prone to turbidity; corn and wheat peptides will aggregate due to intermolecular forces at high concentrations, and oyster peptides contain more polar amino acids and minerals, which are easy to interact with the components in alcohol to form precipitation, thereby affecting the storage performance of peptide wine, which is not conducive to efficacy and market sales. Therefore, the present invention focuses on improving the turbidity problem of peptide wine. The base wine is mixed in two batches, and a concentrated slurry is first prepared. The composite peptide powder is first dissolved with part of the base wine, and the processing capacity of the composite peptide powder is improved by ventilation stirring, standing and gradient filtration, so that the composite peptide powder is quickly dissolved; after sufficient dissolution, the concentrated slurry filtered by diatomaceous earth is dynamically mixed with the remaining base wine, and air is introduced to mix, and a high-frequency ultrasonic oscillator is further used to accelerate the dispersion by cavitation. The high-frequency ultrasonic oscillation dispersion of the appropriate frequency can ensure the dispersion efficiency while avoiding excessive energy input to cause the wine to heat up or the denaturation of the components; at the same time, through the physical cavitation effect at the microscopic scale, the dispersion accuracy and efficiency that are difficult to achieve with traditional processes are achieved, the aggregation effect between polypeptide molecules is avoided, and the active protection of the components can also be achieved. Finally, a clear wine body is obtained by fine filtration, and the wine is clear and transparent for long-term storage.

[0028] (5) The compound peptide wine of the present invention is rich in nutrition, has outstanding antioxidant effects, and the wine body is clear and transparent. It has been confirmed by experimental studies that under the conditions of the examples of the present invention, the DPPH free radical scavenging rate of the obtained wine body product can reach 88.4 ± 5.1%; and the total antioxidant capacity of FRAP can reach 39.8 ± 2.5 μmol Fe²⁺ / g, with outstanding antioxidant effects; the light transmittance of the wine body is 92.8%; after the accelerated stability experiment, the turbidity after 60 days is only 0.85 ± 0.13, with good clarity and stability, and it can be stored for a long time. Specific Embodiments

[0029] The following specific examples illustrate the implementation manners of the present invention. Those skilled in the art can easily understand the other advantages and effects of the present invention from the content disclosed in this specification. Obviously, the described embodiments are only a part of the embodiments of the present invention, rather than all the embodiments.

[0030] The present invention can also be implemented or applied through other different specific implementation manners. Various details in this specification can also be modified or changed based on different viewpoints and applications without departing from the spirit of the present invention. It should be noted that, without conflict, the following embodiments and the features in the embodiments can be combined with each other. Based on the embodiments of the present invention, all other embodiments obtained by those of ordinary skill in the art without creative efforts belong to the scope of protection of the present invention.

[0031] The test methods used in the embodiments of the present invention are all conventional methods unless otherwise specified; the materials used, the reagents used in the experiments, etc. are all materials that can be obtained from commercial channels unless otherwise specified.

[0032] Example 1 A method for preparing a compound peptide wine based on multiple peptides, comprising the following steps: S1. Raw material pretreatment: Weigh 7 parts of marine fish skin collagen oligopeptide powder, 6 parts of corn oligopeptide powder, 5 parts of wheat oligopeptide powder, and 2 parts of oyster peptide powder according to the mass ratio, and mix them to form a compound peptide powder; S2. Take 2000 parts of 38° light-flavor Baijiu, and at the same time add 75 parts of blackcurrant and soak it at room temperature for 18 days. Filter to remove the blackcurrant to obtain the treated base wine, and divide it into two parts according to the volume ratio of 1:9, which are respectively recorded as base wine A and base wine B; S3. Thick slurry modulation: Take base wine A, add the compound peptide powder obtained in step S1, and stir it with compressed air for 35 minutes to completely dissolve the peptide powder. Let it stand for 24 h until there are no bubbles generated to obtain the modulated thick slurry; S4. Gradient filtration: First, perform primary filtration using a diatomaceous earth filter press. After filtration, close the lid of the storage tank and let it stand still for 10 days. Then, perform secondary filtration using the diatomaceous earth filter press. The diatomaceous earth filtration pressure is controlled at 0.1 - 0.35 MPa; the primary filtration pressure of the diatomaceous earth filter press is controlled at 0.1 - 0.25 MPa, and the secondary filtration pressure is controlled at 0.25 - 0.35 MPa. S5. Dynamic mixing and dilution: Mix the thick slurry after diatomaceous earth filtration with base liquor B at a volume ratio of 1:9. After mixing evenly by compressed air, add 0.05‰ v / v mellow sweet flavor essence solution. Then, disperse it for 13 minutes through a high-frequency ultrasonic oscillator to form a homogeneous dilution slurry. The frequency of the high-frequency ultrasonic oscillator is 30 kHz and the power is 600 W. Then, perform fine filtration to obtain a clear liquor. The mellow sweet flavor essence solution is prepared by dissolving mellow sweet flavor essence in purified water to form a solution with a mass fraction of 4%. S6. Post-treatment: Fill, capping, lamp inspection, drying, labeling, coding, boxing, and sealing the fine-filtered liquor to obtain the finished product of compound peptide wine.

[0033] Example 2 A method for preparing compound peptide wine based on multiple peptides, comprising the following steps: S1. Raw material pretreatment: Weigh 4 parts of marine fish skin collagen oligopeptide powder, 4 parts of corn oligopeptide powder, 3 parts of wheat oligopeptide powder, and 1 part of oyster peptide powder according to the mass ratio, and mix them to form a compound peptide powder. S2. Take 2000 parts of 38° light-flavor Baijiu, add 50 parts of blackcurrant at room temperature and soak for 18 days. Filter to remove the blackcurrant to obtain the treated base liquor, and divide it into two parts according to the volume ratio of 1:9, which are respectively recorded as base liquor A and base liquor B. S3. Thick slurry modulation: Take base liquor A, add the compound peptide powder obtained in step S1, stir for 35 minutes by compressed air to completely dissolve the peptide powder, and let it stand for 24 h until no bubbles are generated to obtain the modulated thick slurry. S4. Gradient filtration: First, perform primary filtration using a diatomaceous earth filter press. After filtration, close the lid of the storage tank and let it stand still for 10 days. Then, perform secondary filtration using the diatomaceous earth filter press. The diatomaceous earth filtration pressure is controlled at 0.1 - 0.35 MPa; the primary filtration pressure of the diatomaceous earth filter press is controlled at 0.1 - 0.25 MPa, and the secondary filtration pressure is controlled at 0.25 - 0.35 MPa. S5. Dynamic mixing and dilution: Mix the concentrated pulp after diatomaceous earth filtration with base liquor B at a volume ratio of 1:9. After mixing evenly by passing compressed air, add 0.05‰ v / v mellow sweet flavor essence solution. Then disperse it through a high-frequency ultrasonic oscillator for 13 minutes to form a homogeneous dilution pulp. The frequency of the high-frequency ultrasonic oscillator is 30 kHz and the power is 600 W. Then carry out fine filtration treatment to obtain clear liquor. The mellow sweet flavor essence solution is prepared by dissolving mellow sweet flavor essence in purified water to form a solution with a mass fraction of 4%. S6. Post-treatment: Fill, capping, lamp inspection, drying, labeling, coding, boxing, and sealing the fine-filtered liquor to obtain the finished product of compound peptide wine.

[0034] Example 3 A method for preparing compound peptide wine based on multiple peptides, comprising the following steps: S1. Raw material pretreatment: Weigh 10 parts of marine fish skin collagen oligopeptide powder, 8 parts of corn oligopeptide powder, 7 parts of wheat oligopeptide powder, and 3 parts of oyster peptide powder according to the mass ratio, and mix them to form a compound peptide powder. S2. Take 2000 parts of 38° light-flavor Baijiu, add 100 parts of blackcurrant at the same time, soak at room temperature for 18 days, filter to remove blackcurrant, obtain the treated base liquor, and divide it into two parts according to the volume ratio of 1:9, which are respectively recorded as base liquor A and base liquor B. S3. Thick pulp modulation: Take base liquor A, add the compound peptide powder obtained in step S1, stir by passing compressed air for 35 minutes to completely dissolve the peptide powder, and let it stand for 24 h until no bubbles are generated to obtain the modulated thick pulp. S4. Gradient filtration: First, perform primary filtration using a diatomaceous earth filter, and after filtration, close the lid and let it stand in the storage tank for 10 days. Then perform secondary filtration using a diatomaceous earth filter, and control the diatomaceous earth filtration pressure at 0.1 - 0.35 MPa; control the primary filtration pressure of the diatomaceous earth filter at 0.1 - 0.25 MPa, and the primary filtration pressure at 0.25 - 0.35 MPa. S5. Dynamic mixing and dilution: Mix the concentrated pulp after diatomaceous earth filtration with base liquor B at a volume ratio of 1:9. After mixing evenly by passing compressed air, add 0.05‰ v / v mellow sweet flavor essence solution. Then disperse it through a high-frequency ultrasonic oscillator for 13 minutes to form a homogeneous dilution pulp. The frequency of the high-frequency ultrasonic oscillator is 30 kHz and the power is 600 W. Then carry out fine filtration treatment to obtain clear liquor. The mellow sweet flavor essence solution is prepared by dissolving mellow sweet flavor essence in purified water to form a solution with a mass fraction of 4%. S6. Post-treatment: Fill, capping, lamp inspection, drying, labeling, coding, boxing, and sealing the fine-filtered liquor to obtain the finished product of compound peptide wine.

[0035] Experimental Example 1 Research on Antioxidant Efficacy Experimental methods: (1)Determination of DPPH free radical scavenging rate The specific method is as follows: Weigh 4.0 mg of DPPH precisely, dissolve it with absolute ethanol and make up the volume to 100 mL in a brown volumetric flask to obtain a DPPH ethanol solution with a concentration of 0.004% by weight. Store it in the dark for later use. Transfer 1.0 mL of the sample into a 10 mL centrifuge tube, add 3.0 mL of the DPPH ethanol solution, react in the dark at room temperature for 30 min. At the same time, use absolute ethanol as the blank, and measure the absorbance at a wavelength of 517 nm using a spectrophotometer. Calculate the DPPH free radical scavenging rate. Repeat each experiment 3 times and obtain the average value of the scavenging rate.

[0036] (2)Determination of total antioxidant capacity, using the FRAP method Prepare the FRAP working solution by mixing: 10 mL of 300 mM acetate buffer (pH 3.6) + 1 mL of 10 mM TPTZ (dissolved in 40 mM HCl) + 1 mL of 20 mM FeCl3; then measure 0.1 mL of the sample and 3 mL of the FRAP working solution, incubate in a water bath at 37 °C for 10 min, and measure the absorbance at 593 nm. Calculate the FRAP value (μmol Fe²⁺ / g) using the FeSO4 standard curve (0.1 - 1.0 mM). Repeat each experiment 3 times and obtain the average value.

[0037] Setting of experimental groups: Use the clarified wine obtained by the methods of Examples 1 - 3 as the experimental groups; Setting of control groups is shown in Table 1: Table 1 Experimental study on the selection of peptide raw material types

[0038] For Control Groups 1 - 4, except for the above raw material dosages, the other raw materials and methods are the same as those in Example 1.

[0039] Control Group 5: In step S2, do not use blackcurrant for soaking, and directly proceed with the subsequent steps. Other raw materials and methods are the same as those in Example 1.

[0040] Control Group 6: In step S2, use an equal amount of blackberry to replace blackcurrant for soaking. Other raw materials and methods are the same as those in Example 1.

[0041] Experimental results: Use the above methods to measure the antioxidant capacity of the samples (the obtained compound peptide wine) in Examples 1 - 3 and Control Groups 1 - 6 respectively. The results are shown in Table 2: Table 2 Determination results of antioxidant activities of different treatment groups

[0042] As can be seen from the results in Table 2, the combination and compatibility of peptide raw materials in the preparation of the compound peptide wine of the present invention have good antioxidant effects, and the antioxidant effects obtained from the combination of peptide types and the base wine soaked with blackcurrant raw materials are significantly improved. The effects of Control Groups 1-4 are significantly inferior to those of Example 1 after discarding or adjusting the dosage of four peptide raw materials. Compared with Example 1, in Control Groups 1 and 2, when one animal-derived peptide was replaced with another, the antioxidant effects were significantly reduced. In Control Groups 3 and 4, when animal-derived or plant-derived peptides were discarded simultaneously and the dosage was supplemented with other peptides, the effects were also reduced. In Control Group 5, without blackcurrant soaking, the radical scavenging rate and total antioxidant value of the obtained product decreased significantly. The reason is not only that blackcurrant itself can dissolve antioxidant components such as ascorbic acid and polyphenols, but another important reason is the combined effect of ascorbic acid and polyphenols on the components of fish skin collagen peptide and corn oligopeptide; in Control Group 6, the effect was also inferior to that of blackcurrant after using blackberry replacement, indicating that the antioxidant combined effect is the best after soaking the base wine with blackcurrant. Under the conditions of Example 1 of the present invention, the DPPH radical scavenging rate can reach 88.4±5.1%; and the total antioxidant capacity of FRAP can reach 39.8±2.5 μmol Fe²⁺ / g, with outstanding antioxidant effects.

[0043] Experimental Example 2 Study on clarity and stability Experimental method: (1)Transmittance measurement Inject the sample into a 1 cm colorimetric tube. At an ambient temperature of 20 °C and a wavelength of 680 nm, measure the transmittance with a UV-visible spectrophotometer, zero with distilled water for blank, and test the same sample three times, and take the average of the results.

[0044] (2)Long-term stability test Select the wine sample to be tested, equip a turbidimeter with a light scattering method, place the wine body at a temperature of 45 °C and a humidity of 75% RH, and measure the turbidity (NTU) values of the wine body at 0 day, 30 days and 60 days respectively, so as to predict the stability of the wine body during the shelf life. Test the same sample three times and take the average of the results.

[0045] Experimental group settings: Take the wine body of Example 1 as the experimental group sample; Control Group 7: In step S2, do not choose to divide the base wine into two parts. In S3, base wine A refers to the entire wine body, and in step S5, base wine B is not added during dynamic mixing and dilution. The other raw materials and method steps are the same as those in Example 1.

[0046] Control Group 8: Directly use diatomaceous earth filtration once without secondary filtration. The other raw materials and method steps are the same as those in Example 1.

[0047] Control group 9: In step S5, the treatment with a high-frequency ultrasonic oscillator is not adopted, and after mixing by stirring, fine filtration treatment is carried out. The remaining raw materials and method steps are the same as those in Example 1.

[0048] Experimental results: Using the above methods, the clarity and storage stability of the samples of Example 1 and Control groups 7-9 (the obtained compound peptide wine) were measured respectively. The results are shown in Tables 3 and 4: Table 3 Clarity test results of the experimental group and different control groups

[0049] It can be seen from the clarity test in Table 3 that the light transmittance of the product under the conditions of Example 1 is the best. Under the conditions of adjusting the blending of the base wine, the number of diatomite filtration times, and the high-frequency ultrasonic oscillation method, the light transmittance of the product decreases significantly, indicating that the clarity of the product under the conditions of the embodiments of the present invention is the best, and a clear and transparent wine body can be obtained.

[0050] Table 4 Long-term stability test results of the experimental group and different control groups

[0051] Through the accelerated stability experiment of the wine body, the obtained results are shown in Table 4. It can be known from the results that under the conditions of Example 1, the turbidity of the wine body after acceleration is the lowest at 60 d, indicating that less turbidity is generated during the storage of the wine body, and it has a better shelf life. For Control group 7, when the base wine is not divided into batches and all the compound peptide powder is dissolved, the effect is poor during the treatment process. When Control group 8 does not choose gradient filtration, the turbidity of the obtained wine body after acceleration at 60 d increases significantly; the results of Control group 9 can prove that the selection of the high-frequency ultrasonic oscillator has a great influence on the final turbidity of the wine body. When not treated with the high-frequency ultrasonic oscillator, the turbidity at 60 d reaches as high as 1.64 ± 0.15, and the overall quality deteriorates. Therefore, the products under the conditions of the embodiments of the present invention can withstand long-term storage, and the turbidity stability is better within the shelf life.

[0052] As mentioned above, it is only the specific implementation manner of this application, but the protection scope of this application is not limited thereto. Any changes or substitutions that can be easily thought of by those skilled in the art within the technical scope disclosed in this application should be covered within the protection scope of this application. Therefore, the protection scope of this application should be subject to the protection scope of the claims.

Claims

1. A method for preparing a composite peptide wine based on multiple peptides, characterized in that: The steps include: S1, pretreatment: weigh 4-10 parts of marine fish skin collagen oligopeptide powder, 4-8 parts of corn oligopeptide powder, 3-7 parts of wheat oligopeptide powder, and 1-3 parts of oyster peptide powder according to mass ratio, and mix them to form a composite peptide powder; S2, taking 1000-3000 parts of liquor, adding 50-100 parts of blackcurrant and soaking at room temperature for 15-20 days, filtering to remove the blackcurrant, obtaining the treated base liquor, and dividing it into two parts according to a volume ratio of 1:5-20, recorded as base liquor A and base liquor B; S3, concentrated slurry preparation: take base wine A, add the composite peptide powder obtained in step S1, introduce compressed air and stir for 20-50 minutes to completely dissolve the peptide powder, and obtain a prepared concentrated slurry; S4, gradient filtration: filtration is performed using a diatomaceous earth filter, and the filter is closed and left to stand for 5-14 days; filtration is then performed using diatomaceous earth for a second time, and the pressure is controlled at 0.1-0.35 MPa; S5, dynamic mixing and dilution: the concentrated pulp after diatomite filtration is mixed with base wine B at a volume ratio of 1:5-20, after being mixed with compressed air, 0.02-0.08‰ v / v mellow sweet flavor solution is added; a high-frequency ultrasonic oscillator is used to form a homogeneous diluted pulp, and a clear wine is obtained by fine filtration; S6, post-processing: the wine after fine filtration is post-processed to obtain composite peptide wine.

2. A method for preparing a composite peptide wine based on multiple peptides according to claim 1, characterized in that: In the step S1, 4-8 parts of marine fish skin collagen oligopeptide powder, 5-7 parts of corn oligopeptide powder, 4-6 parts of wheat oligopeptide powder, and 1-2 parts of oyster peptide powder are weighed according to the mass ratio, and mixed to form a composite peptide powder.

3. A method for preparing a composite peptide wine based on multiple peptides according to claim 1, characterized in that: In step S3, compressed air is introduced into the concentrated slurry for stirring for 30-40 minutes.

4. The method for preparing a composite peptide wine based on multiple peptides according to claim 1, characterized in that: In step S4, the primary filtration pressure of the diatomaceous earth filter is controlled at 0.1-0.25 MPa, and the secondary filtration pressure is controlled at 0.25-0.35 MPa.

5. The method for preparing composite peptide wine based on multiple peptides according to claim 1, characterized in that: In the step S5, a high-frequency ultrasonic oscillator is used to disperse the mixture for 10-20 minutes to form a homogeneous diluted slurry. The frequency of the high-frequency ultrasonic oscillator is 20-40 kHz and the power is 500-800 W.

6. The method for preparing composite peptide wine based on multiple peptides according to claim 1, characterized in that: The mellow sweet flavor solution in step S5 is prepared by dissolving the mellow sweet flavor in purified water to form a solution with a mass fraction of 2-8%.

7. The method for preparing composite peptide wine based on multiple peptides according to claim 1, characterized in that: The specific means of fine filtration in step S5 is filtering using a precision filter with a pore size of 0.45 μm.

8. The method for preparing composite peptide wine based on multiple peptides according to claim 1, characterized in that: The post-processing in step S6 includes filling, capping, light inspection, drying, labeling, coding, boxing and sealing.

9. A composite peptide wine prepared according to the preparation method according to any one of claims 1 to 8.

Images