Immunity-improving bean fiber bran peptide rice wine and preparation method thereof

A technology of soybean fiber and immunity, which is applied in the field of improving immunity of soybean fiber and bran peptide rice wine and its preparation, can solve the problems of poor taste, unsuitable for direct consumption, heavy soybean smell, etc., to reduce precipitation, enrich diet choices, silky effect

Inactive Publication Date: 2015-10-14
ANHUI RENRENFU BEAN IND
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

However, its soybean smell is heavy and the taste is poor, so it is not suitable for direct consumption.

Method used

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Comparison scheme
Effect test

Embodiment 1

[0020] A soybean fiber bran peptide rice wine for improving immunity is characterized in that it is made from the following raw materials in parts by weight:

[0021] Fresh bean dregs 300-350, rice bran protein powder 30-35, rice wine 100-150, Heinz Sargassum polysaccharide 3-5, gyrobacter polysaccharide 3-5, yam polysaccharide 10-15, Codonopsis powder 3-5.

[0022] A preparation method for improving immunity of soybean fiber bran peptide rice wine, comprising the following steps:

[0023] 1) Wash, dry and crush fresh bean dregs, then mix bean dregs powder with citric acid at a ratio of 100:5-10, add 30-40% of the total amount of sterile water, and add sodium bicarbonate equal to citric acid , mixed evenly, sent to the extruder, the speed is 180-200r / min, the temperature is 150-170°C, and extruded;

[0024] 2) Activate and expand Aspergillus niger at 27-29°C and relative humidity of 90-95%, filter through sterile gauze, collect the filtrate and dilute it with 0.9% normal sali...

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Abstract

The invention discloses immunity-improving bean fiber bran peptide rice wine and a preparation method thereof. The immunity-improving bean fiber bran peptide rice wine is characterized by being prepared from the following raw materials in parts by weight: 300-350 parts of fresh bean dregs, 30-35 parts of bran protein powder, 100-150 parts of rice wine, 3-5 parts of sargassum henslouianum polysaccharide, 3-5 parts of gomphus clavatus gray polysaccharide, 10-15 parts of Chinese yam polysaccharide and 3-5 parts of codonopsis pilosula micro powder. According to the immunity-improving bean fiber bran peptide rice wine disclosed by the invention, the active ingredients have the healthcare functions of improving human immunity, invigorating intestines and stomach, promoting digestion, tonifying middle and replenishing qi, resisting ulcer and the like.

Description

technical field [0001] The invention mainly relates to a soybean fiber bran peptide rice wine for improving immunity and a preparation method thereof. Background technique [0002] Okara is a by-product of processing soy products such as tofu and soy milk. Based on the calculation of 2 tons of wet bean dregs for every ton of soybean processed, the current domestic soybean food industry produces about 20 million tons of wet bean dregs per year. Through the analysis of the nutritional components of bean dregs, it is found that bean dregs contain various nutrients and have high nutritional value. Microbial analysis and determination show that there is no problem in safety. Bean dregs is a precious resource that has not been fully utilized. Through the analysis of the nutritional components of bean dregs, it can be seen that bean dregs are rich in protein, fat, cellulose, vitamins, and trace elements. Soybean dregs contain very few calories, and the cellulose content accounts...

Claims

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Application Information

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Patent Type & Authority Applications(China)
IPC IPC(8): C12G3/04
CPCC12G3/04A61K31/715A61K36/344A61K36/48A61K38/011A61K2300/00
Inventor 周启霞姚建国
Owner ANHUI RENRENFU BEAN IND
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