Beverage for extracting resveratrol-rich normal juice from peanut sprouts and preparation method thereof

Abstract

The invention discloses a beverage containing resveratrol-rich normal juice extracted from peanut sprout seedlings and a preparation method thereof.The normal juice beverage composition comprises the peanut sprout seedlings, rice, distiller's yeast, white granulated sugar and water.The preparation method includes the steps that water is added into the cleaned peanut sprout seedlings, the mixture is heated and homogenized together, the normal juice is filtered out through physical squeezing, and the normal juice is added into the peanut sprout seedlings; the syrup is added into the normal juice, and the mixture is uniformly mixed to prepare the delicious resveratrol-rich peanut sprout normal juice beverage. In addition, the peanut sprout normal juice, rice and cold boiled water are combined with distiller's yeast to brew another completely different beverage, namely composite wine, which is rich in resveratrol and contains the peanut sprout normal juice. The resveratrol is a natural cancer prevention agent, and is a potential anti-aging natural organic matter at the same time.

Description

TECHNICAL FIELD

[0001] The present application relates to the technical field of beverage processing, in particular to a beverage extracted from peanut sprouts and rich in resveratrol and a preparation method thereof. BACKGROUND

[0002] Peanut sprouts, also known as long-life greens, are obtained by germinating peanut seeds, and then growing the peanut sprouts in a special hydroponic box in a dark room under lightless conditions using soilless culture technology. The finished product has a length of about 7-18 cm, a stem thickness of about 1 cm, root hairs at the tail, and two bud petals at the top. The peanut sprouts are not only fresh and crisp, but also contain a variety of vitamins, trace elements, and plant proteins and fats that are easily absorbed by the human body. These beneficial ingredients have multiple effects such as promoting human intelligence development, preventing aging, and maintaining normal human functions.

[0003] Research has found that peanuts contain a naturally occurring bioactive polyphenol called resveratrol. Recent research has confirmed that the resveratrol content in peanuts increases rapidly after germination. Laboratory analysis shows that the resveratrol content in peanut sprouts is 100 times that of peanut kernels and 908 times that of grapes, reaching 27.2 micrograms per gram. Resveratrol is a natural cancer preventive agent and a highly potential natural anti-aging organic substance.

[0004] The disadvantages of fresh peanut sprouts are that they have a special peanut smell, which makes them difficult to popularize, and that they have a high water content, which shortens the shelf life and brings great challenges to the sales, preservation, and transportation of peanut sprouts. SUMMARY

[0005] In view of the above disadvantages, the present application aims to provide a beverage extracted from peanut sprouts and rich in resveratrol and a preparation method thereof. The product produced by the preparation method is easy to circulate and can fill the market gap.

[0006] To achieve the above-mentioned purpose, the present application provides a beverage extracted from peanut sprouts and rich in resveratrol and a preparation method thereof. The beverage composition of the present application includes peanut sprouts, rice, koji, white granulated sugar, and water. The preparation of the beverage is as follows: first, heat and homogenize the washed peanut sprouts together with water, then filter out the peanut sprout juice by physical pressing, add syrup and an appropriate amount of beverage accessories to the juice, and mix well to obtain a delicious beverage rich in resveratrol peanut sprout juice. In addition, another kind of beverage rich in resveratrol peanut sprout juice, namely, a compound wine, can be brewed by combining peanut sprout juice, rice, cold water, and koji.

[0007] A kind of beverage rich in white resveratrol original juice extracted from peanut sprouts and its preparation method, the preparation method comprises the following steps: (1) selection and cleaning: select fresh peanut sprouts germinated from peanut seeds, when the sprout length is about 0.5 cm, the peanut sprouts are planted in a special water culture box in a dark room by adopting soilless culture technology, the sprout length is about 7-18 cm, the sprout thickness is about 1 cm, the tail has root hairs, and the top end has two bud petals, that is to say, high-quality peanut sprouts containing white resveratrol and high juice yield are selected, and the peanut sprouts are treated by removing the hull and impurities, washing and air drying for standby use; (2) homogenization: the washed peanut sprouts and cold water are combined and placed in a mechanical stirring tank, the component mass ratio is 1:1, the temperature is increased to 60-80 DEG C to start homogenization, the sterilization temperature is kept at 80-88 DEG C after homogenization, and the temperature is kept constant for 10-17 min, and then the temperature is naturally cooled; (3) filtration and squeezing: the peanut sprout original slurry after sterilization is filtered, and then squeezed by a juicer to separate the liquid from the solid matter; (4) extraction of original juice: the liquid original juice separated from the peanut sprout original slurry in step (3) is collected and stored in a barrel for standby use; Original juice beverage: the components and mass ratio of the original juice beverage are 20-70% peanut sprout original juice, 2-16% white granulated sugar and cold water, and the preparation method is as follows: a. white granulated sugar is added with an amount of water, boiled and dissolved, and then cooled to form a non-crystalline liquid syrup, b. the extracted peanut sprout original juice in step (4) is added with the cooled syrup and appropriate beverage accessories, and then mixed to obtain a delicious beverage rich in white resveratrol original juice; (5) wine leavening: the peanut sprout original juice in step (4) is poured into a wine leavening tank, the component and mass ratio of the original juice in the tank are 30-46%, 10-20% cold water and 7-16% wine leavening are added together, and then the mixture is placed in the tank for fermentation for 5 days, the material tank temperature is 25-27 DEG C, the tank outer air temperature is 5-15 DEG C, and the tank mouth can be covered with a porous mesh cover for ventilation or without cover; (6) rice soaking: high-quality rice is selected, and stainless steel tanks or tanks are used for rice soaking; when the rice is soaked, it should be noted that the soaking water should be higher than the surface of the rice layer by 5-10 cm to prevent the rice layer from being exposed to the water surface after water absorption; attention should be paid to the water absorption degree of the rice and the evaporation of the water, and the water should be replenished in time to prevent the rice layer from being exposed to the water surface; the rice soaking time is about 3-7 hours; (7) rice steaming: the rice with the slurry water is taken out of the tank or tank, first put in a bamboo basket, and then put in a rice steamer for rice steaming; at present, horizontal or vertical continuous rice steamers are widely used for rice steaming; the steamed rice requires to be hard on the outside and soft on the inside, without white core, loose and not paste, transparent but not rotten, and uniform; (8) Cooling down: The requirement of cooling down or air cooling is that the product temperature drops quickly and evenly, and no hot lump or scalding lump is produced. The product temperature after cooling down is 50-70℃, and the rice after cooling down is used as standby; (9) Falling into jar: After 5 days of soaking in wine starter in step (5), the components and mass ratio in the original jar are 30%-46% peanut sprout original juice, 10%-20% cold water, and 7%-16% wine starter. Now, 20%-30% rice after cooling down in step (8) and 10%-20% peanut sprout solid separated in step (3) are added. All the above materials are combined and fermented in the jar. The rice and peanut sprout solid separated should be smashed and not lumped. The product temperature after falling into the jar is 25-27℃, the temperature outside the jar is 5-15℃, and the jar mouth can be covered with a porous mesh cover for ventilation or not covered for open fermentation and high-concentration brewing. (10) Saccharification and fermentation: After the materials fall into the jar, the amylase in the wine starter starts to saccharify and ferment with the rice and peanut sprout. Generally, it takes more than 10 hours to enter the main fermentation stage. Due to the fermentation of yeast, a large amount of sugar is converted into alcohol and CO2, and a large amount of heat is released, causing the temperature to rise quickly. The jar will emit a fermentation sound and bubbles will push the fermented grains to the liquid surface. At this time, attention should be paid to the change of product temperature. When the product temperature reaches 30℃, start stirring twice a day for 5-6 days. The temperature outside the jar should be kept at 5-15℃. (11) Sealing the jar: After 5-6 days of stirring, the product temperature and indoor temperature are close, the lees sink, and the main fermentation stage is over. The stirring period is transferred to the static period, and the jar is sealed by covering the jar mouth with a thin film. (12) Post-fermentation: After sealing the jar, the mixture in the jar needs to be placed and fermented for 60-80 days at low temperature to produce liquid wine with high alcohol content. (13) Pressing: After 60-80 days of static fermentation, the fermented grains are mature, and the jar is opened for solid-liquid separation of the fermented grains using a wooden press or a filter press, which is called pressing. The solid separated by pressing is distiller's grains. (14) Finished product: The liquid filtered in step (13) is the finished product composite wine rich in white resveratrol. The new wine is first clarified to make a small amount of suspended matter sink to the bottom of the jar, and then the finished product is sterilized at a temperature of 86-92℃ for 10 minutes. The finished product composite wine has a refreshing taste and a normal new wine aroma. BRIEF DESCRIPTION OF DRAWINGS

[0008] Figure 1 The flowchart of the steps of Example 1 and Example 2. DETAILED DESCRIPTION

[0009] The specific embodiments of the present application will be described in detail below with reference to the accompanying drawings, and it is necessary to point out here that the following embodiments are only used to further illustrate the present application and cannot be understood as limiting the scope of protection of the present application. Some non-essential improvements and adjustments made by persons skilled in the art based on the above content of the application still belong to the protection scope of the present application.

[0010] Example 1: The beverage composition of the original juice of the present application includes peanut sprouts, white granulated sugar and water, The preparation method and steps of 100 kg of original juice beverage are as follows: (1) Selection and cleaning: select fresh peanut sprouts germinated from peanut seeds, and when the sprouts grow to about 0.5 cm, plant the peanut sprouts in a special hydroponic box in a dark room using soilless culture technology, the sprouts are about 7-18 cm long, the stem is about 1 cm thick, the tail has root hairs, and the top has two bud petals, that is, select high-quality peanut sprouts containing resveratrol and high juice yield, remove the skin and impurities, wash and dry for standby use; (2) Homogenization: take the washed peanut sprouts in step (1) and cold water, combine them together in a mechanical stirring tank, the mass ratio of the components is 1:1, warm up to 60-80°C to start homogenization, and after homogenization, the sterilization temperature is kept at 80-88°C, and after constant temperature for 15 min, it is naturally cooled for standby use; (3) Filtration and squeezing: take the sterilized peanut sprout original juice in step (2) and filter it, then squeeze it through a juicer to separate the liquid from the solid matter of the sprout original juice; (4) Extracting original juice: collect the liquid original juice separated from the peanut sprout original juice by squeezing and filtering in step (3) for standby use; Original juice beverage: the components and mass ratio of 100 kg of original juice beverage are 60 kg of peanut sprout original juice accounting for 60%, 9 kg of white granulated sugar accounting for 9%, and 31 kg of cold water accounting for 31%, which are combined together, and the production method is as follows: a. Dissolve the white granulated sugar in 1 times the amount of water and boil it, b. Add the cooled sugar syrup and cold water to the peanut sprout original juice extracted in step (4), mix well to obtain a delicious and resveratrol-rich original juice beverage.

[0011] Example 2: The original juice beverage of the present application, a compound wine, is composed of peanut sprouts, rice, wine starter and cold water, The preparation method and steps of a vat of 200 kg of peanut sprout compound wine are as follows: (1) Selection and cleaning: select fresh and germinated from peanut seeds, when the bud is about 0.5 cm long, use special hydroponic box to plant peanut sprouts in dark room by soilless culture technology, the sprout is about 7-18 cm long, the stem is about 1 cm thick, the tail has root hairs, and the top has two bud petals, that is, select high-quality peanut sprouts containing white resveratrol and high juice yield, remove the shell and impurities, wash and dry for standby; (2) Homogenate: take the peanut sprouts washed in step (1) and cold water, put them together in a mechanical stirring tank, the component mass ratio is 1:1, warm up to 60-80℃ to start homogenate, after homogenate, the sterilization temperature is kept at 80-88℃, constant temperature for 15 min, then naturally cool down for standby; (3) Filtration and squeezing: take the peanut sprouts after sterilization in step (2) to filter the original slurry, then squeeze it through a juicer to separate the liquid from the solid; (4) Extract original juice: take the liquid original juice separated from the peanut sprout original slurry in step (3), collect and store in a barrel for standby; (5) Soak wine starter: take the peanut sprout original juice in step (4) and pour it into the wine starter tank, the component and mass ratio of the sprout original juice in the tank is 80 kg, accounting for 40%, respectively combined with 22 kg of cold water, accounting for 11%, and 22 kg of wine starter, accounting for 11%, and placed in the tank for fermentation for 5 days, the material tank temperature is 25-27℃, the tank outside air temperature is 5-15℃, the tank mouth can be covered with a porous mesh cover for ventilation, or without cover; (6) Soak rice: select high-quality rice, use stainless steel tank or tank for soaking rice, pay attention to the soaking water should be 5-10 cm higher than the surface of the rice layer to prevent the rice layer from exposing to the water surface after soaking, pay attention to the water absorption degree of the rice and the evaporation of the water, and timely supplement the water, do not let the rice layer expose to the water surface, the soaking time is about 3-7 hours; (7) Steam rice: take the rice in step (6) out of the tank or tank, first put it in a bamboo basket, and then steam it in a rice steamer, at present, horizontal or vertical continuous rice steamer is widely used, the steamed rice requires to be hard on the outside and soft on the inside, without white core, loose and not paste, transparent but not rotten and uniform; (8) Spread and cool: the requirement of spread and cool of the rice in step (7) is that the temperature drops quickly and uniformly, without hot block and scalding block, the rice temperature after spread and cool is 50-70℃, and the rice after spread and cool is ready for use; (9) The falling of the jar: after 5 days of the wine starter in step (5), the original components and mass ratio in the jar are 80 kg of peanut sprout juice, 22 kg of cold water, and 22 kg of wine starter, accounting for 40%, 11%, and 11% respectively. Now add 56 kg of rice and 20 kg of peanut sprout solid material, accounting for 28% and 10% respectively. All the above materials are combined together to ferment in the jar. The solid material separated from the rice and peanut sprout should be smashed and not lumped. The product temperature after falling into the jar is 25-27℃, the air temperature outside the jar is 5-15℃, and the jar mouth can be covered with a porous mesh cover for ventilation or not covered. Open fermentation and high-concentration brewing are achieved. (10) Saccharification and fermentation: after the material falls into the jar, the amylase in the wine starter starts to saccharify and ferment with the rice and peanut sprout. Generally, it takes more than 10 hours to enter the main fermentation stage. Due to the fermentation of yeast, a large amount of sugar is converted into alcohol and CO2, and a large amount of heat is released, causing the temperature to rise quickly. The jar will emit a fermentation sound and bubbles will push the fermented grains to the liquid surface. At this time, attention should be paid to the change of product temperature. When the product temperature reaches 30℃, start stirring twice a day for 5-6 days. The air temperature outside the jar should be kept at 5-15℃. (11) Sealing of the jar: after 5-6 days of stirring, the product temperature and indoor temperature are close, the lees sinks, the main fermentation stage is over, and the stirring period is transferred to the static period for sealing of the jar, that is, sealing the jar mouth with a film. (12) Post-fermentation: after sealing the jar, the mixture in the jar needs to be placed for a long time at low temperature for 60-80 days of post-fermentation to produce liquid wine with high alcohol content. (13) Pressing: after 60-80 days of static fermentation, the fermented grains are mature, and the wood press or filter press is used to separate the solid and liquid, which is called pressing. The solid material separated by pressing is wine lees. (14) Finished product wine: the liquid filtered by pressing in step (13) is the finished product composite wine rich in white resveratrol. The new wine needs to be clarified first, with a small amount of suspended matter sinking to the bottom of the jar. Then, the wine is boiled, bottled, and sealed, that is, the clarified wine is heated to 90-92℃ using a thin plate heat exchanger to kill microorganisms in the wine and destroy residual enzymes. Low-boiling-point wine components are volatilized and removed. The pottery jar or bottle for wine is washed and sterilized with steam in advance. Hot wine is poured into the sterilized hot wine, then sealed, stored in the warehouse, and stored.

Claims

1. A beverage enriched with white resveratrol juice extracted from peanut sprouts, characterized by, The peanut sprout original juice drink composition includes peanut sprout, rice, wine starter, white sugar and water. The peanut sprout original juice drink is prepared by adding water to the cleaned peanut sprout, heating and homogenizing, filtering out the peanut sprout original juice by physical pressing, and adding sugar syrup to the peanut sprout original juice. Another kind of peanut sprout original juice drink rich in white resveratrol is prepared by mixing the peanut sprout original juice, rice, cold water and wine starter.

2. The beverage of claim 1, wherein the peanut sprout juice is obtained by extracting peanut sprouts with water. The peanut sprout original juice drink composition includes peanut sprout, rice, wine starter, white sugar and water. The peanut sprout original juice drink is prepared by adding water to the cleaned peanut sprout, heating and homogenizing, filtering out the peanut sprout original juice by physical pressing, and adding sugar syrup to the peanut sprout original juice. Another kind of peanut sprout original juice drink rich in white resveratrol is prepared by mixing the peanut sprout original juice, rice, cold water and wine starter.

3. The beverage-composite wine of the peanut sprout original juice according to claim 1, characterized in that, The peanut sprout original juice drink composition includes peanut sprout, rice, wine starter, white sugar and water. The peanut sprout original juice drink is prepared by adding water to the cleaned peanut sprout, heating and homogenizing, filtering out the peanut sprout original juice by physical pressing, and adding sugar syrup to the peanut sprout original juice. Another kind of peanut sprout original juice drink rich in white resveratrol is prepared by mixing the peanut sprout original juice, rice, cold water and wine starter.

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