CN1680529A - Method for preparing egg milk biological polypeptide fruit and vegetable juice milk wine beverage - Google Patents
Method for preparing egg milk biological polypeptide fruit and vegetable juice milk wine beverage Download PDFInfo
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- CN1680529A CN1680529A CN 200510041678 CN200510041678A CN1680529A CN 1680529 A CN1680529 A CN 1680529A CN 200510041678 CN200510041678 CN 200510041678 CN 200510041678 A CN200510041678 A CN 200510041678A CN 1680529 A CN1680529 A CN 1680529A
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- 239000008267 milk Substances 0.000 title claims abstract description 23
- 235000011389 fruit/vegetable juice Nutrition 0.000 title claims abstract description 21
- 235000013361 beverage Nutrition 0.000 title claims abstract description 15
- 235000012055 fruits and vegetables Nutrition 0.000 title claims abstract description 10
- 238000000034 method Methods 0.000 title claims description 7
- 108090000765 processed proteins & peptides Proteins 0.000 title abstract description 17
- 102000004196 processed proteins & peptides Human genes 0.000 title abstract description 15
- 229920001184 polypeptide Polymers 0.000 title abstract description 12
- 235000013601 eggs Nutrition 0.000 claims abstract description 39
- 230000001954 sterilising effect Effects 0.000 claims abstract description 33
- 238000004659 sterilization and disinfection Methods 0.000 claims abstract description 33
- 238000000855 fermentation Methods 0.000 claims abstract description 29
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- 241001494479 Pecora Species 0.000 claims abstract description 12
- 241000272525 Anas platyrhynchos Species 0.000 claims abstract description 10
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- 108090000145 Bacillolysin Proteins 0.000 claims abstract description 8
- 238000004519 manufacturing process Methods 0.000 claims abstract description 8
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- 210000000481 breast Anatomy 0.000 claims description 17
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- 102000002322 Egg Proteins Human genes 0.000 claims description 9
- 108010000912 Egg Proteins Proteins 0.000 claims description 9
- KRKNYBCHXYNGOX-UHFFFAOYSA-N citric acid Chemical compound OC(=O)CC(O)(C(O)=O)CC(O)=O KRKNYBCHXYNGOX-UHFFFAOYSA-N 0.000 claims description 9
- 235000013399 edible fruits Nutrition 0.000 claims description 8
- 238000009413 insulation Methods 0.000 claims description 8
- 238000002360 preparation method Methods 0.000 claims description 8
- 239000002253 acid Substances 0.000 claims description 7
- 150000001875 compounds Chemical class 0.000 claims description 7
- 239000002994 raw material Substances 0.000 claims description 7
- XLYOFNOQVPJJNP-UHFFFAOYSA-N water Substances O XLYOFNOQVPJJNP-UHFFFAOYSA-N 0.000 claims description 7
- QCVGEOXPDFCNHA-UHFFFAOYSA-N 5,5-dimethyl-2,4-dioxo-1,3-oxazolidine-3-carboxamide Chemical compound CC1(C)OC(=O)N(C(N)=O)C1=O QCVGEOXPDFCNHA-UHFFFAOYSA-N 0.000 claims description 6
- 235000013334 alcoholic beverage Nutrition 0.000 claims description 6
- 238000005238 degreasing Methods 0.000 claims description 6
- 235000014103 egg white Nutrition 0.000 claims description 6
- 210000000969 egg white Anatomy 0.000 claims description 6
- 238000001914 filtration Methods 0.000 claims description 6
- 238000000265 homogenisation Methods 0.000 claims description 6
- 238000011081 inoculation Methods 0.000 claims description 6
- 238000012856 packing Methods 0.000 claims description 6
- 238000001556 precipitation Methods 0.000 claims description 5
- 239000007858 starting material Substances 0.000 claims description 5
- 210000002784 stomach Anatomy 0.000 claims description 5
- 241000894006 Bacteria Species 0.000 claims description 4
- 241000938061 Streptomyces thermophilus Species 0.000 claims description 4
- 235000020247 cow milk Nutrition 0.000 claims description 4
- 239000007787 solid Substances 0.000 claims description 4
- 235000013311 vegetables Nutrition 0.000 claims description 4
- VYPSYNLAJGMNEJ-UHFFFAOYSA-N Silicium dioxide Chemical compound O=[Si]=O VYPSYNLAJGMNEJ-UHFFFAOYSA-N 0.000 claims description 3
- 230000004913 activation Effects 0.000 claims description 3
- 238000003556 assay Methods 0.000 claims description 3
- 230000003115 biocidal effect Effects 0.000 claims description 3
- 238000004140 cleaning Methods 0.000 claims description 3
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- 150000001413 amino acids Chemical class 0.000 abstract description 6
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- Medicines Containing Material From Animals Or Micro-Organisms (AREA)
Abstract
The invention discloses a process for preparing a protein milk biological polypeptide fruit and vegetable juice milk wine beverage, which comprises the steps of hydrolyzing proteins of cow, sheep, horse milk, chicken, duck, goose eggs to a certain degree by using bacillus subtilis neutral protease, trypsin and pepsin to ensure that the proteins are completely converted into biological polypeptide and amino acid, then matching with health-care type fruit and vegetable juice, performing symbiotic fermentation and blending sterilization by using composite lactobacillus bulgaricus, streptococcus thermophilus and alcohol yeast to obtain the nutritional and health-care type polypeptide fruit and vegetable juice milk wine beverage containing various bioactive polypeptides and free amino acids and having complementary animal and plant nutritional ingredients.
Description
Technical field
The invention belongs to garden spgarden stuff milky-drinks manufacture field, relate to a kind of drink and processing thereof, particularly a kind of preparation method of alcohol beverage from milk, egg white and health-care fruit and vegetable juice.
Background technology
Koumiss, be with the breast (ox, sheep, horse breast) be raw material, through zymamsis or with edible ethanol allotment after a kind of trophicity that contains the low wine degree of high protein of making contain Wine, have and dispel cold, invigorate blood circulation, Shujin, help digestion, be good for the stomach, enhance metabolism, regulate the recycle system and neural effect.Traditional production technique is that breast is directly inserted saccharomycetes to make fermentation or makes koumiss with the edible ethanol allotment after sterilization.Because alcohol and milk-protein effect easily make protein coagulation, product stability is poor, and thickness is opaque, does not have the characteristics of wine, and product storage condition height can not be put for a long time for a long time.When drinking, coarse mouthfeel, local flavor is relatively poor, and the milk-protein difficulty of solidifying is simultaneously absorbed by human consumption.
Summary of the invention
For improving such quality product, improve the product mouthfeel, improve human absorptivity and product health properties, the objective of the invention is to, a kind of preparation technology of alcohol beverage from milk, egg white and health-care fruit and vegetable juice is provided.
The invention provides the technical solution of following realization foregoing invention purpose:
A kind of preparation method of alcohol beverage from milk, egg white and health-care fruit and vegetable juice is characterized in that, this method comprises the following steps:
1) raw material: raw material is selected the solid content height for use, and total plate count is low and do not contain antibiotic fresh cow milk or bright sheep breast or bright horse breast and fresh hen egg or FRESH DUCK EGGS or bright goose egg;
2) filter: above-mentioned fresh cow milk or bright sheep breast or two layers of filtered through gauze of bright horse breast employing;
3) degreasing: centrifugal with whizzer with the speed of 2000r/min～6000r/min, remove butterfat, obtain skimming milk;
4) egg liquid preparation: fresh hen egg or FRESH DUCK EGGS or bright goose egg are manually beaten eggs and egg liquid is put into egg-whisk are stirred after cleaning, make egg liquid thinning after, join in the skimming milk by 3%～20% of skimming milk quality and to stir well;
5) homogeneous: adopt high pressure homogenizer that the skimming milk of above-mentioned adding egg liquid is adopted double-stage homogenization under 36MPa～60MPa;
6) sterilization: the raw material behind the homogeneous is placed 90 ℃～121 ℃ sterilization 10s～5min, be cooled to 38～50 ℃ then, carry out enzymolysis;
7) enzymolysis: enzymolysis uses bacillus subtilis neutral proteinase or trypsinase or stomach en-, adjust temperature, the pH value of feed liquid according to the kind of use enzyme, make it reach the hydrolysising condition of this enzyme, add enzyme again, insulation, stirring, enzymolysis 2 hours～8 hours, become transparent clearly to feed liquid, do not stop when in volume ratio is 50% alcohol, not producing precipitation;
8) enzyme that goes out: in 80 ℃～100 ℃ enzyme 2min～5min that go out, be cooled to room temperature, carry out the feed liquid adjustment;
9) feed liquid adjustment: the vegetable and fruit that adds the clear juice of 3%～10% Radix Dauci Sativae and 5～15% mixes clear juice, with citric acid or NaHCO
3Adjust material liquid pH=5.5～7.0, adjusting sugared content with sugar is 10～15%, sterilization;
10) sterilization: in 90 ℃～121 ℃ sterilization 10s～5min, be cooled to 22 ℃～45 ℃, be used for inoculation fermentation;
11) actication of culture is numerous with expansion: the feed liquid after the employing sterilization is done substratum, insert bulgaricus ccm: Streptomyces thermophilus: distillery yeast is pure mixed strains 1g/L～2.5g/L of 2: 1: 6,22 ℃～42 ℃ down insulation activation 1～4 hours, in kind expand numerous starter in 2～5% ratio;
12) inoculation fermentation: the fermented bacterium that has activated expansion with aseptic method access 2～5%, stir well, 38 ℃～42 ℃ fermentations of insulation earlier are cooled to 22 ℃～25 ℃ after 1～4 hour and fermented 12 hours～24 hours again, reduce to 3% when residual sugar and stop fermenting when following;
13) stop fermentation: after the fermentation ends,, stop fermentation, carry out the mensuration of wine degree and acidity, placed 12 hours～48 hours, make its after-ripening, obtain afterripening fermentation liquid in room temperature in 90 ℃～121 ℃ sterilization 10s～5min;
14) Beverage Service: with after-ripening fermented liquid 30%～60%, sugar 0～12%, sweeting agent 0.01%～0.2%, acid 0.18%～0.60%, compound fruit essence 0.04%～0.10%, flavor-improving agent 5～10mg/L, stablizer 0.3%～0.5%, all the other carry out Beverage Service for pure water constitutes 100% solution, after the assay was approved, filter;
16) filter: adopt the smart filter technology of drink production diatomite filtration method commonly used and microporous membrane to filter, filtering accuracy is at 0.2～0.4um.
17) homogeneous: under 60 ℃, 36～60MPa pressure, carry out double-stage homogenization;
18) sterilization: in 90～121 ℃ of sterilization 10s～5min, be cooled to 65 ℃～80 ℃, carry out sterile filling and seal;
19) packing: the beverage that can is good is quickly cooled to 30 ℃～50 ℃ with spray water, and the check back is labelled, and the packing warehouse-in is finished product
The present invention through protease hydrolysis, makes milk-protein, ovum protein change into biologically active peptides and part total free aminoacids that easy dissolving easily absorbs after adopting newborn and bright (chicken, duck, goose) the egg egg liquid mixing of degreasing (ox, sheep, horse) sterilization.Be equipped with a certain amount of health care fruit-vegetable mixed juice again, a kind of unique flavor that allotment forms behind milk-acid bacteria and distillery yeast symbiotic fermentation, nutritious, (milk-protein can produce multiple biological function peptides such as phosphopeptide caseinate (cpp), immunomodulatory peptides, antihypertensive peptide, antithrombotic peptide, antibacterial peptide through hydrolysis, has effects such as enhancing immunity, anticoagulation, antianaphylaxis, hypotensive and reducing cholesterol to contain the large number of biological active polypeptide; The polypeptide that ovum protein produces through hydrolysis has the physiological function of improvement, improves immunizing power, help cytothesis, promote other functional factors to absorb the effect that improves bioavailability) and total free aminoacids, have the animals and plants nutrition complement, be easy to the health care biological polypeptide garden spgarden stuff Koumiss beverage that human consumption absorbs.
Description of drawings
Fig. 1 is a manufacturing process flow of the present invention.
The present invention is described in further detail below in conjunction with embodiment that accompanying drawing and contriver provide.
Embodiment
The present invention adopts bacillus subtilis neutral proteinase, trypsinase, stomach en-that the protein of cattle and sheep horse breast and chicken and duck goose ovum is carried out to a certain degree hydrolysis, make it be converted into biological polypeptide and amino acid fully, be equipped with the health garden spgarden stuff then, a kind of animals and plants nutritive ingredient complementary health polypeptide garden spgarden stuff Koumiss beverage that contains multiple biologically active polypeptides and total free aminoacids after compound bulgaricus ccm, Streptomyces thermophilus, distillery yeast symbiotic fermentation allotment sterilization.
Referring to Fig. 1, the manufacturing process flow of alcohol beverage from milk, egg white and health-care fruit and vegetable juice of the present invention is as follows:
1, ingredient requirement: select the solid content height for use, total plate count is low and do not contain antibiotic aquatic foods (cattle and sheep horse) breasts and bright (chicken and duck goose) egg.
2, filter: sweet milk adopts two layers of filtered through gauze.
3, degreasing: centrifugal with whizzer with the speed of 2000～6000r/min, remove butterfat.
4, egg liquid preparation: bright egg is manually beaten eggs and egg liquid is put into egg-whisk is stirred after cleaning, make egg liquid thinning after, join in the skimming milk by 3～20% of skimming milk quality and to stir well.
5, homogeneous: adopt high pressure homogenizer double-stage homogenization under 36～60Mpa.
6, sterilization: in 90～121 ℃ of sterilization 10s～5min, be cooled to 38～50 ℃, carry out enzymolysis.
7, enzymolysis: use bacillus subtilis neutral proteinase or trypsinase or stomach en-.Adjust temperature, the pH value of feed liquid according to the kind of use enzyme, make its hydrolysising condition that reaches this enzyme, added enzyme insulated and stirred enzymolysis again 2～8 hours, become transparent clearly, termination when in volume ratio is 50% alcohol, not producing precipitation to feed liquid.Enzyme concentration is relevant with kind, vigor, the enzymatic hydrolysis condition of use enzyme.Each enzyme enzymatic hydrolysis condition sees the following form 1:
Each enzyme enzymatic hydrolysis condition of table 1
| Enzyme | Hydrolysising condition | |||
| The enzyme class | Enzyme dosage (mg.kg -1) | Hydrolysis temperature (℃) | Hydrolysis pH | Hydrolysis time (h) |
| Papoid | ????60～160 | ????45～55 | ????5.0～8.0 | ????6～8 |
| Trypsinase | ????48～148 | ????38～45 | ????6.0～9.0 | ????4～6 |
| Bacillus subtilis neutral proteinase | ????10～200 | ????20～70 | ????5.0～8.0 | ????2～4 |
8, the enzyme that goes out: in 80～100 ℃ of enzyme 2～5min that go out, be cooled to room temperature, carry out the feed liquid adjustment.
9, feed liquid adjustment: other vegetable and fruit that adds the clear juice of 3～10% Radix Dauci Sativaes and 5～15% mixes clear juice, with citric acid or NaHCO
3Adjust material liquid pH=5.5～7.0, adjusting sugared content with sugar is 10～15%, sterilization.
10, sterilization: in 90～121 ℃ of sterilization 10s～5min, be cooled to 22～45 ℃, be used for inoculation fermentation.
11, actication of culture and expansion are numerous: the feed liquid after the employing sterilization is done substratum, insert bulgaricus ccm: Streptomyces thermophilus: distillery yeast is pure mixed strains 1～2.5g/L of 2: 1: 6,22～42 ℃ of down insulation activation 1～4 hours, in kind expand numerous starter in 2～5% ratio.
12, inoculation fermentation: insert 2～5% fermented bacteriums that activated expansion with aseptic method, stir well, 38～42 ℃ of fermentations of insulation earlier are cooled to 22～25 ℃ after 1～4 hour and fermented 12～24 hours again, reduce to 3% when residual sugar and stop fermenting when following.
13, stop fermentation: after the fermentation ends,, stop fermentation, carry out the mensuration of wine degree and acidity, carry out after-ripening in room temperature in 90～121 ℃ of sterilization 10s～5min.
14, after-ripening: placed at room temperature 12～48 hours, and made its after-ripening.
15, Beverage Service: with after-ripening fermented liquid 30～60%, sugar 0～12%, sweeting agent 0.01～0.2%, acid 0.18～0.60%, compound fruit essence 0.04～0.10%, flavor-improving agent 5～10mg/L, stablizer 0.3～0.5%, all the other carry out Beverage Service for pure water, after the assay was approved, filter.
16, filter: adopt the smart filter technology of drink production diatomite filtration method commonly used and microporous membrane to filter, filtering accuracy is at 0.2～0.4um.
17, homogeneous:, carry out double-stage homogenization under 36～60Mpa pressure at 60 ℃.
18, sterilization: in 90～121 ℃ of sterilization 10s～5min, be cooled to 65～80 ℃, carry out sterile filling and seal.
19, packing: the beverage that can is good is quickly cooled to 30～50 ℃ with spray water, and the check back is labelled, and the packing warehouse-in is finished product.
Formula for a product is formed:
100L degreasing (cattle and sheep horse) breast adds 3～20kg (chicken and duck goose) egg liquid, behind enzymolysis, adds the clear juice of 3～10kg Radix Dauci Sativae and 5～15% other vegetables or the clear juice of fruit, with sugar adjustment sugar content is 10～15%, after the fermentation, with fermented liquid 30～60%, sugar 0～12%, sweeting agent 0.01～0.2%, acid 0.18～0.60%, compound fruit essence 0.04～0.10%, flavor-improving agent 5～10mg/L, stablizer 0.3～0.5%, all the other are the pure water formulated drink.
It below is the specific embodiment that the contriver provides.
Embodiment 1:
The 100L skimmed milk adds 10kg egg egg liquid, under 55 ℃ of temperature, pH6.5 condition, stir hydrolysis 5 hours with the 15.4g bacillus subtilis neutral proteinase, hydrolyzed solution is equipped with clear juice of 4% Radix Dauci Sativae and 10% macaque clear peach juice again, adjusting pol is to insert 5% starter after 15% sterilization 40 ℃ of fermentations 2 hours, 25 ℃ of bottom fermentations 20 hours, best again with the drink flavour of this fermented liquid 60%, sugar 6%, acid 0.28%, sweeting agent 0.1%, stablizer 0.5%, compound essence 0.06%, flavour enhancer 8mg/L allotment.
Embodiment 2:
100L degreasing sheep breast adds 8kg egg egg liquid, under 55 ℃ of temperature, pH6.5 condition, stir hydrolysis 6 hours with the 15.4g bacillus subtilis neutral proteinase, hydrolyzed solution is equipped with the clear juice of 5% Radix Dauci Sativae, 10% macaque clear peach juice and 5% pear juice again, adjust pol and be insert after 15% sterilization 5% starter 40 ℃ of fermentations 2 hours again 25 ℃ of bottom fermentations 24 hours, best with the drink flavour that this fermented liquid 45%, sugar 8%, acid 0.32%, sweeting agent 0.1%, stablizer 0.5%, compound essence 0.06%, flavour enhancer 10mg/L allocate.
Embodiment 3:
Different is for present embodiment and embodiment two, changes the sheep breast among the embodiment two into the horse breast, and all the other are identical, can reach purpose and the effect of embodiment three equally.
Embodiment 4:
Different is for present embodiment and embodiment 3, changes the duck's egg among the embodiment three into the goose egg, and all the other are identical, can reach purpose and the effect of embodiment 3 equally.
Target level of product quality:
The sense organ standard: color and luster is the whey look, clear, and inclusion-free does not have precipitation, and pastel frankincense, fruital, yogurt fragrance and koumiss flavor are arranged, free from extraneous odour and strange taste, sour and sweet palatability is put for a long time and is not had precipitation.
Physical and chemical index: see Table 2.
Table 2: egg milk biological polypeptide garden spgarden stuff Koumiss beverage physics and chemistry sanitary index
| Physical and chemical index | Sanitary index | ||||||||
| Solid substance | The wine degree | Total acid | Methyl alcohol | Pb | As | Cu | Total plate count | Coliform group count | Pathogenic bacterium |
| ％ | (20 ℃ of volumes) | (lactic acid) | (g/100ml) | mg.kg -1 | mg.kg -1 | mg.kg -1 | |||
| ％ | ％ | cfu/100ml | cfu/100ml | cfu/100ml | cfu/100ml | ||||
| ≥8 | ≥2 | ≥0.18 | 0.04≤ | ≤1.0 | ≤0.5 | ≤5 | ≤100 | ≤30 | Must not detect |
Claims (1)
1. an alcohol beverage from milk, egg white and health-care fruit and vegetable juice preparation method is characterized in that, this method comprises the following steps:
1) raw material: raw material is selected the solid content height for use, and total plate count is low and do not contain antibiotic fresh cow milk or bright sheep breast or bright horse breast and fresh hen egg or FRESH DUCK EGGS or bright goose egg;
2) filter: above-mentioned fresh cow milk or bright sheep breast or two layers of filtered through gauze of bright horse breast employing;
3) degreasing: centrifugal with whizzer with the speed of 2000～6000r/min, remove butterfat, obtain skimming milk;
4) egg liquid preparation: fresh hen egg or FRESH DUCK EGGS or bright goose egg are manually beaten eggs and egg liquid is put into egg-whisk are stirred after cleaning, make egg liquid thinning after, join in the skimming milk by 3～20% of skimming milk quality and to stir well;
5) homogeneous: adopt high pressure homogenizer that the skimming milk of above-mentioned adding egg liquid is adopted double-stage homogenization under 36Mpa～60Mpa;
6) sterilization: the raw material behind the homogeneous is placed 90 ℃～121 ℃ sterilization 10s～5min, be cooled to 38～50 ℃ then, carry out enzymolysis;
7) enzymolysis: enzymolysis uses bacillus subtilis neutral proteinase or trypsinase or stomach en-, adjust temperature, the pH value of feed liquid according to the kind of use enzyme, make it reach the hydrolysising condition of this enzyme, add enzyme again, insulation, stirring, enzymolysis 2～8 hours, become transparent clearly to feed liquid, do not stop when in volume ratio is 50% alcohol, not producing precipitation;
8) enzyme that goes out: in 80 ℃～100 ℃ enzyme 2min～5min that go out, be cooled to room temperature, carry out the feed liquid adjustment;
9) feed liquid adjustment: add the vegetables or the clear juice of fruit of the clear juice of 3～10% Radix Dauci Sativaes and 5～15%, with citric acid or NaHCO
3Adjust material liquid pH=5.5～7.0, adjusting sugared content with sugar is 10～15%, sterilization;
10) sterilization: in 90 ℃～121 ℃ sterilization 10s～5min, be cooled to 22 ℃～45 ℃, be used for inoculation fermentation;
11) actication of culture is numerous with expansion: the feed liquid after the employing sterilization is done substratum, insert bulgaricus ccm: Streptomyces thermophilus: distillery yeast is pure mixed strains 1～2.5g/L of 2: 1: 6,22 ℃～42 ℃ down insulation activation 1～4 hours, in kind expand numerous starter in 2～5% ratio;
12) inoculation fermentation: the fermented bacterium that has activated expansion with aseptic method access 2～5%, stir well, 38 ℃～42 ℃ fermentations of insulation earlier are cooled to 22 ℃～25 ℃ after 1～4 hour and fermented 12 hours～24 hours again, reduce to 3% when residual sugar and stop fermenting when following;
13) stop fermentation: after the fermentation ends,, stop fermentation, carry out the mensuration of wine degree and acidity, placed 12～48 hours, make its after-ripening, obtain afterripening fermentation liquid in room temperature in 90 ℃～121 ℃ sterilization 10s～5min;
14) Beverage Service: with after-ripening fermented liquid 30～60%, sugar 0～12%, sweeting agent 0.01～0.2%, acid 0.18～0.60%, compound fruit essence 0.04～0.10%, flavor-improving agent 5～10mg/L, stablizer 0.3～0.5%, all the other carry out Beverage Service for pure water constitutes 100% solution, after the assay was approved, filter;
16) filter: adopt the smart filter technology of drink production diatomite filtration method commonly used and microporous membrane to filter, filtering accuracy is at 0.2～0.4um.
17) homogeneous: under 60 ℃, 36Mpa～60Mpa pressure, carry out double-stage homogenization;
18) sterilization: in 90 ℃～121 ℃ sterilization 10s～5min, be cooled to 65 ℃～80 ℃, carry out sterile filling and seal;
19) packing: the beverage that can is good is quickly cooled to 30 ℃～50 ℃ with spray water, and the check back is labelled, and the packing warehouse-in is finished product.
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| CN108770928A (en) * | 2018-05-24 | 2018-11-09 | 夏文斌 | A kind of newborn source activity peptide beverage and preparation method thereof being easy to health |
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