CN104974910A - Antiaging bean milk fiber active peptide rice wine and preparation method thereof - Google Patents
Antiaging bean milk fiber active peptide rice wine and preparation method thereof Download PDFInfo
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- CN104974910A CN104974910A CN201510440575.XA CN201510440575A CN104974910A CN 104974910 A CN104974910 A CN 104974910A CN 201510440575 A CN201510440575 A CN 201510440575A CN 104974910 A CN104974910 A CN 104974910A
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- C—CHEMISTRY; METALLURGY
- C12—BIOCHEMISTRY; BEER; SPIRITS; WINE; VINEGAR; MICROBIOLOGY; ENZYMOLOGY; MUTATION OR GENETIC ENGINEERING
- C12G—WINE; PREPARATION THEREOF; ALCOHOLIC BEVERAGES; PREPARATION OF ALCOHOLIC BEVERAGES NOT PROVIDED FOR IN SUBCLASSES C12C OR C12H
- C12G3/00—Preparation of other alcoholic beverages
- C12G3/04—Preparation of other alcoholic beverages by mixing, e.g. for preparation of liqueurs
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- A—HUMAN NECESSITIES
- A61—MEDICAL OR VETERINARY SCIENCE; HYGIENE
- A61K—PREPARATIONS FOR MEDICAL, DENTAL OR TOILETRY PURPOSES
- A61K35/00—Medicinal preparations containing materials or reaction products thereof with undetermined constitution
- A61K35/56—Materials from animals other than mammals
- A61K35/60—Fish, e.g. seahorses; Fish eggs
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- A—HUMAN NECESSITIES
- A61—MEDICAL OR VETERINARY SCIENCE; HYGIENE
- A61K—PREPARATIONS FOR MEDICAL, DENTAL OR TOILETRY PURPOSES
- A61K35/00—Medicinal preparations containing materials or reaction products thereof with undetermined constitution
- A61K35/56—Materials from animals other than mammals
- A61K35/63—Arthropods
- A61K35/64—Insects, e.g. bees, wasps or fleas
- A61K35/644—Beeswax; Propolis; Royal jelly; Honey
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- A—HUMAN NECESSITIES
- A61—MEDICAL OR VETERINARY SCIENCE; HYGIENE
- A61K—PREPARATIONS FOR MEDICAL, DENTAL OR TOILETRY PURPOSES
- A61K36/00—Medicinal preparations of undetermined constitution containing material from algae, lichens, fungi or plants, or derivatives thereof, e.g. traditional herbal medicines
- A61K36/18—Magnoliophyta (angiosperms)
- A61K36/185—Magnoliopsida (dicotyledons)
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- A—HUMAN NECESSITIES
- A61—MEDICAL OR VETERINARY SCIENCE; HYGIENE
- A61K—PREPARATIONS FOR MEDICAL, DENTAL OR TOILETRY PURPOSES
- A61K36/00—Medicinal preparations of undetermined constitution containing material from algae, lichens, fungi or plants, or derivatives thereof, e.g. traditional herbal medicines
- A61K36/18—Magnoliophyta (angiosperms)
- A61K36/185—Magnoliopsida (dicotyledons)
- A61K36/87—Vitaceae or Ampelidaceae (Vine or Grape family), e.g. wine grapes, muscadine or peppervine
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- A—HUMAN NECESSITIES
- A61—MEDICAL OR VETERINARY SCIENCE; HYGIENE
- A61K—PREPARATIONS FOR MEDICAL, DENTAL OR TOILETRY PURPOSES
- A61K38/00—Medicinal preparations containing peptides
- A61K38/01—Hydrolysed proteins; Derivatives thereof
- A61K38/011—Hydrolysed proteins; Derivatives thereof from plants
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- Proteomics, Peptides & Aminoacids (AREA)
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Abstract
The invention relates to an antiaging bean milk fiber active peptide rice wine and a preparation method thereof. The invention is characterized in that the rice wine is prepared from the following raw materials in parts by weight: 300-350 parts of fresh bean dreg, 30-35 parts of rice bran protein, 100-150 parts of rice wine, 5-7 parts of Coptis chinensis pollen, 5-7 parts of royal jelly dry powder, 5-7 parts of grape seed extract and 5-7 parts of deep sea fish oil. The effective components of the antiaging bean milk fiber active peptide rice wine have the health-care functions of resisting oxidation, preventing aging, beautifying the face, promoting blood circulation, enhancing the immunity of human body and the like.
Description
Technical field
The present invention relates generally to a kind of anti-ageing soya-bean milk fiber-reactive peptide rice wine and preparation method thereof.
Background technology
Bean dregs are byproducts of the bean product such as production of bean curd, soya-bean milk.Produce 2 tons of wet bean dregs calculating by often processing one ton of soybean, current domestic soybean food industry about produces 2,000 ten thousand tons of wet bean dregs every year.By the analysis to bean dregs nutritive ingredient, find that bean dregs contain various nutritive ingredient, nutritive value is very high, and microbiological analysis measures and to show in security also no problem, and bean dregs are the precious resources not yet made full use of.By finding out the analysis of bean dregs nutritive ingredient, containing abundant protein, fat, Mierocrystalline cellulose, VITAMIN, trace element etc. in bean dregs.In soybean residue, institute's heat content is little, and content of cellulose occupies the half of dry-matter, and bean dregs are good dietary fibre materials.Food fibre divides and is water-soluble (Soluble dietary fiber, SDF) and water insoluble dietary fiber (Insoluble dietary fiber, IDF), IDF is conducive to enteron aisle and produces mechanical creeping, can relief of constipation, prevention of intestinal tract disease; SDF then affects the function such as carbohydrate and lipid metabolism, Adsorption of Heavy Metal Ions and cholesterol.In DF, the proportion of composing of SDF is the principal element affecting its physiological function.In general, in high-quality DF, SDF content should reach more than 10%, otherwise can only be referred to as filled-type DF, and in many natural DF, SDF content is only 3% ~ 4%, cannot reach diet balance, need do modification.The modification of DF is exactly by suitable means, macromolecular components connecting key is wherein ruptured to become small-molecule substance, and it is more loose that fine and close reticulated structure becomes; IDF is transformed to SDF, increases SDF content, improve its physiologically active.Conventional method of modifying has chemical method, Physical and biological process etc.Calcareous pole in bean dregs absorbs in digestive tube, and it is to human body afferent nerve function signal, and the physiological function maintaining histoorgan and motor system is all very necessary, and that can supplement in bone and tooth is calcareous simultaneously, can prevent senile osteoporosis.But its beany is heavy, mouthfeel is poor, be not suitable for directly edible.
Summary of the invention
The present invention seeks to, in order to provide a kind of anti-ageing soya-bean milk fiber-reactive peptide rice wine, to increase the application of bean dregs at field of food with this.
The present invention is achieved by the following technical solutions:
A kind of anti-ageing soya-bean milk fiber-reactive peptide rice wine, is characterized in that it is made up of following weight parts raw material:
Fresh bean dregs 300-350, rice bran protein 30-35, rice wine 100-150, coptis root pollen 5-7, royal jelly dry powder 5-7, Semen Vitis viniferae extract 5-7, fish oil 5-7.
A preparation method for anti-ageing soya-bean milk fiber-reactive peptide rice wine, comprises the following steps:
1), fresh bean dregs are cleaned, dry, pulverize, again okara powder is mixed with 100:5-10 with citric acid, add and account for total amount 30-40% sterilized water, and add the sodium bicarbonate with citric acid equivalent, mix, be sent to extrusion machine, rotating speed is 180-200r/min, temperature is 150-170 DEG C, extrude;
2), by aspergillus niger in 27-29 DEG C, activate and the cultivation that spreads cultivation under the condition of relative humidity 90-95%, filter through sterile gauze, collect filtrate and be the normal saline dilution of 0.9% with massfraction, make 2 × 10
7~ 5 × 10
7individual/mL spore suspension;
3) altar is filled after, step 1 gained material being cooled to room temperature, fill half-full, then add the step 2 gained spore suspension that massfraction is 1-3%, mixing, with 5-7 layer gauze envelope altar, be placed in 26-28 DEG C, the clean incubator of relative humidity 90-95% fixed temperature and humidity cultivates 3-4 days;
4), by step 3 gains mixing rice bran albumen, fish oil, heated and boiled, and continue 10-15 minute, be cooled to 50-60 DEG C, with the sodium hydroxide solution of 0.1mol/L, its PH is adjusted to 7.5-9, add trypsinase according to the consumption of 60-100USP-U/g, mix and in 45-55 DEG C of water bath with thermostatic control enzymolysis 2.5-3 hour;
5), by step 4 gains add rice wine, coptis root pollen, Semen Vitis viniferae extract, heated and boiled, maintain the 10-15 minute enzyme that goes out, high-pressure filteration 2-3 time, filtering insolubles and impurity, then add royal jelly dry powder blend evenly, in 4-12 DEG C of stored refrigerated after packing.
Advantage of the present invention is:
1, one of the present invention anti-ageing soya-bean milk fiber-reactive peptide rice wine, its effective constituent has anti-oxidant, and anti-aging, beauty treatment is invigorated blood circulation, strengthened the health-care effects such as body immunity in advance.
2, the present invention's trypsin digestion rice bran protein, rice bran protein, through the enzymolysis of certain condition, can obtain rice bran protein bioactive peptide, and the rice bran peptide product obtained is not only without bitter taste, raciness, and has immunoregulatory activity.
3, selected by the present invention, main raw material source is many, cost is low, through super-dry, extruding, enzymolysis, its nutritive ingredient is changed, and is easy to human consumption and absorbs.
4, the present invention is finally by repeatedly high-pressure filteration, reduces precipitation, and make gained drink quality more even, mouthfeel more silk is sliding, and high pressure can prevent thalline from growing simultaneously.
Embodiment
The present invention is further illustrated below by specific embodiment.
embodiment one
A kind of anti-ageing soya-bean milk fiber-reactive peptide rice wine, is characterized in that it is made up of following weight parts raw material:
Fresh bean dregs 300-350, rice bran protein 30-35, rice wine 100-150, coptis root pollen 5-7, royal jelly dry powder 5-7, Semen Vitis viniferae extract 5-7, fish oil 5-7.
A preparation method for anti-ageing soya-bean milk fiber-reactive peptide rice wine, comprises the following steps:
1), fresh bean dregs are cleaned, dry, pulverize, again okara powder is mixed with 100:5-10 with citric acid, add and account for total amount 30-40% sterilized water, and add the sodium bicarbonate with citric acid equivalent, mix, be sent to extrusion machine, rotating speed is 180-200r/min, temperature is 150-170 DEG C, extrude;
2), by aspergillus niger in 27-29 DEG C, activate and the cultivation that spreads cultivation under the condition of relative humidity 90-95%, filter through sterile gauze, collect filtrate and be the normal saline dilution of 0.9% with massfraction, make 2 × 10
7~ 5 × 10
7individual/mL spore suspension;
3) altar is filled after, step 1 gained material being cooled to room temperature, fill half-full, then add the step 2 gained spore suspension that massfraction is 1-3%, mixing, with 5-7 layer gauze envelope altar, be placed in 26-28 DEG C, the clean incubator of relative humidity 90-95% fixed temperature and humidity cultivates 3-4 days;
4), by step 3 gains mixing rice bran albumen, fish oil, heated and boiled, and continue 10-15 minute, be cooled to 50-60 DEG C, with the sodium hydroxide solution of 0.1mol/L, its PH is adjusted to 7.5-9, add trypsinase according to the consumption of 60-100USP-U/g, mix and in 45-55 DEG C of water bath with thermostatic control enzymolysis 2.5-3 hour;
5), by step 4 gains add rice wine, coptis root pollen, Semen Vitis viniferae extract, heated and boiled, maintain the 10-15 minute enzyme that goes out, high-pressure filteration 2-3 time, filtering insolubles and impurity, then add royal jelly dry powder blend evenly, in 4-12 DEG C of stored refrigerated after packing.
Claims (2)
1. an anti-ageing soya-bean milk fiber-reactive peptide rice wine, is characterized in that it is made up of following weight parts raw material:
Fresh bean dregs 300-350, rice bran protein 30-35, rice wine 100-150, coptis root pollen 5-7, royal jelly dry powder 5-7, Semen Vitis viniferae extract 5-7, fish oil 5-7.
2. one according to claim 1 anti-ageing soya-bean milk fiber-reactive peptide rice wine, it is characterized in that being made up of the following step:
1), fresh bean dregs are cleaned, dry, pulverize, again okara powder is mixed with 100:5-10 with citric acid, add and account for total amount 30-40% sterilized water, and add the sodium bicarbonate with citric acid equivalent, mix, be sent to extrusion machine, rotating speed is 180-200r/min, temperature is 150-170 DEG C, extrude;
2), by aspergillus niger in 27-29 DEG C, activate and the cultivation that spreads cultivation under the condition of relative humidity 90-95%, filter through sterile gauze, collect filtrate and be the normal saline dilution of 0.9% with massfraction, make 2 × 10
7~ 5 × 10
7individual/mL spore suspension;
3) altar is filled after, step 1 gained material being cooled to room temperature, fill half-full, then add the step 2 gained spore suspension that massfraction is 1-3%, mixing, with 5-7 layer gauze envelope altar, be placed in 26-28 DEG C, the clean incubator of relative humidity 90-95% fixed temperature and humidity cultivates 3-4 days;
4), by step 3 gains mixing rice bran albumen, fish oil, heated and boiled, and continue 10-15 minute, be cooled to 50-60 DEG C, with the sodium hydroxide solution of 0.1mol/L, its PH is adjusted to 7.5-9, add trypsinase according to the consumption of 60-100USP-U/g, mix and in 45-55 DEG C of water bath with thermostatic control enzymolysis 2.5-3 hour;
5), by step 4 gains add rice wine, coptis root pollen, Semen Vitis viniferae extract, heated and boiled, maintain the 10-15 minute enzyme that goes out, high-pressure filteration 2-3 time, filtering insolubles and impurity, then add royal jelly dry powder blend evenly, in 4-12 DEG C of stored refrigerated after packing.
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CN201510440575.XA CN104974910A (en) | 2015-07-24 | 2015-07-24 | Antiaging bean milk fiber active peptide rice wine and preparation method thereof |
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Citations (3)
Publication number | Priority date | Publication date | Assignee | Title |
---|---|---|---|---|
CN102356852A (en) * | 2011-09-15 | 2012-02-22 | 西南大学 | Method for improving water-soluble dietary fibers in bean dregs |
CN102533498A (en) * | 2011-12-23 | 2012-07-04 | 哈尔滨商业大学 | Rice bran protein active peptide health-care rice wine and preparation method thereof |
CN103351969A (en) * | 2013-06-08 | 2013-10-16 | 安徽良奇生态农业科技有限责任公司 | Yellow serofluid bean curb dreg health-care rice wine and preparation method thereof |
-
2015
- 2015-07-24 CN CN201510440575.XA patent/CN104974910A/en active Pending
Patent Citations (3)
Publication number | Priority date | Publication date | Assignee | Title |
---|---|---|---|---|
CN102356852A (en) * | 2011-09-15 | 2012-02-22 | 西南大学 | Method for improving water-soluble dietary fibers in bean dregs |
CN102533498A (en) * | 2011-12-23 | 2012-07-04 | 哈尔滨商业大学 | Rice bran protein active peptide health-care rice wine and preparation method thereof |
CN103351969A (en) * | 2013-06-08 | 2013-10-16 | 安徽良奇生态农业科技有限责任公司 | Yellow serofluid bean curb dreg health-care rice wine and preparation method thereof |
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Application publication date: 20151014 |