CN104974915A - Rice bran peptide bean emulsion rice wine capable of tonifying qi, restoring energy and lowering blood pressure and preparation method thereof - Google Patents

Abstract

The invention relates to a rice bran peptide bean emulsion rice wine capable of tonifying qi, restoring energy and lowering blood pressure 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: 300-320 parts of fresh bean dreg, 30-35 parts of rice bran protein, 100-150 parts of rice wine, 3-5 parts of radix astragali micropowder, 3-5 parts of tuckahoe micropowder, 3-5 parts of angelica micropowder and 10-15 parts of honey freeze-dried powder. The effective components of the rice wine have the health-care effects of tonifying qi, restoring energy, inducing diuresis to alleviate edema, enhancing the immunity, lowering blood pressure, beautifying the face and the like.

Description

A kind of tonifying Qi is reposed step-down rice bran peptide soya-bean milk rice wine and preparation method thereof

Technical field

The present invention relates generally to a kind of tonifying Qi and to repose step-down rice bran peptide soya-bean milk 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 tonifying Qi to repose step-down rice bran peptide soya-bean milk 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 tonifying Qi is reposed step-down rice bran peptide soya-bean milk rice wine, it is characterized in that it is made up of following weight parts raw material:

Fresh bean dregs 300-320, rice bran protein 30-35, rice wine 100-150, Radix Astragali micropowder 3-5, Poria micropowder 3-5, Radix Angelicae Sinensis micropowder 3-5, honey lyophilized powder 10-15.

A kind of tonifying Qi is reposed step-down rice bran peptide soya-bean milk 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, 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, Poria micropowder, Radix Angelicae Sinensis micropowder, Radix Astragali micropowder, heated and boiled, maintain the 10-15 minute enzyme that goes out, high-pressure filteration 2-3 time, filtering insolubles and impurity, then add honey lyophilized powder and mix, in 4-12 DEG C of stored refrigerated after packing.

Advantage of the present invention is:

1, a kind of tonifying Qi of the present invention is reposed step-down rice bran peptide soya-bean milk rice wine, and its effective constituent has the health-care effecies such as tonifying Qi is reposed, inducing diuresis to remove edema, enhancing immunity, step-down, beauty treatment.

2, a kind of tonifying Qi of the present invention is reposed step-down rice bran peptide soya-bean milk rice wine, and selected main raw material has the features such as with low cost, source is wide, be easy to get.

3, bean dregs are removed assorted taste through super-dry by the present invention, and grinding increases mouthfeel, and fermentation increases local flavor, and with rice bran protein together enzymolysis, increase bioactive peptide, greatly strengthen edibility and the nutritive value of bean dregs.

4, 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.

Embodiment

The present invention is further illustrated below by specific embodiment.

embodiment one

A kind of tonifying Qi is reposed step-down rice bran peptide soya-bean milk rice wine, it is characterized in that it is made up of following weight parts raw material:

Fresh bean dregs 300-320, rice bran protein 30-35, rice wine 100-150, Radix Astragali micropowder 3-5, Poria micropowder 3-5, Radix Angelicae Sinensis micropowder 3-5, honey lyophilized powder 10-15.

A kind of tonifying Qi is reposed step-down rice bran peptide soya-bean milk 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, 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, Poria micropowder, Radix Angelicae Sinensis micropowder, Radix Astragali micropowder, heated and boiled, maintain the 10-15 minute enzyme that goes out, high-pressure filteration 2-3 time, filtering insolubles and impurity, then add honey lyophilized powder and mix, in 4-12 DEG C of stored refrigerated after packing.

Claims (2)

1. tonifying Qi is reposed a step-down rice bran peptide soya-bean milk rice wine, it is characterized in that it is made up of following weight parts raw material:

Fresh bean dregs 300-320, rice bran protein 30-35, rice wine 100-150, Radix Astragali micropowder 3-5, Poria micropowder 3-5, Radix Angelicae Sinensis micropowder 3-5, honey lyophilized powder 10-15.

2. a kind of tonifying Qi according to claim 1 is reposed step-down rice bran peptide soya-bean milk 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, 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, Poria micropowder, Radix Angelicae Sinensis micropowder, Radix Astragali micropowder, heated and boiled, maintain the 10-15 minute enzyme that goes out, high-pressure filteration 2-3 time, filtering insolubles and impurity, then add honey lyophilized powder and mix, in 4-12 DEG C of stored refrigerated after packing.