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Preparation method of red yeast rice polypeptide seasoning liquid based on red yeast rice distillers' grains and red yeast rice polypeptide seasoning liquid prepared by preparation method

A seasoning liquid and red koji wine technology, applied in the field of red koji rice wine, can solve the problems of difficult direct utilization, low utilization rate, low heat energy, etc., achieve high development value, and improve the effect of utilization rate

Active Publication Date: 2018-06-26
INST OF AGRI ENG TECH FUJIAN ACAD OF AGRI SCI
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

The dry base of red yeast rice and yellow distiller's grains contains 20-40% protein, 20-30% coarse starch, about 10% cellulose and a small amount of sugar, dextrin, ash and other substances. Its heat energy is relatively low and it contains many insoluble substances. , it is difficult to use directly, and the general winery only sells it as ordinary feed at a low price or discards it directly as garbage, and the utilization rate is very low
This not only pollutes the ecological environment, but also causes a large amount of available resources in distiller's grains to become waste

Method used

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Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0038] A preparation method of a red yeast polypeptide seasoning liquid based on red yeast distiller's grains, comprising the steps of:

[0039] 1) Enzymatic hydrolysis of distiller's grains:

[0040] The first step is to take 200 parts by weight of distiller's grains dry powder or take 600 parts by weight of fresh red yeast distiller's grains, 800 parts by weight of water, and 2 parts by weight of cellulase, and mix them evenly at 40°C for 2 hours; then add 2 parts by weight of 2 parts by weight of α-amylase and 2 parts by weight of glucoamylase were mixed evenly and enzymolyzed at 30°C for 8 hours; then 2 parts by weight of neutral protease were added and mixed evenly to obtain enzymolysis solution A, and supernatant solution A was obtained by solid-liquid separation and precipitation;

[0041] The second step takes 40 parts by weight of the first step in the solid-liquid separation to obtain the precipitate, 160 parts by weight of water, and 0.4 parts by weight of the comp...

Embodiment 2

[0049] A preparation method of a red yeast polypeptide seasoning liquid based on red yeast distiller's grains, comprising the steps of:

[0050] 1) Enzymatic hydrolysis of distiller's grains:

[0051] In the first step, take 600 parts by weight of distiller's grains dry powder or take 3000 parts by weight of fresh red koji distiller's grains, 6000 parts by weight of water, and 60 parts by weight of cellulase and mix them uniformly at 70 ° C for 0.5 hours; then add 60 parts by weight of 60 parts by weight of α-amylase and 60 parts by weight of glucoamylase were mixed uniformly and hydrolyzed at 100°C for 0.5 hours; then 60 parts by weight of neutral protease were added and mixed uniformly to obtain enzymolysis solution A, and supernatant solution A was obtained by solid-liquid separation and precipitation;

[0052] The second step takes 240 parts by weight of the first step in the solid-liquid separation to obtain the precipitate, 2400 parts by weight of water, and 24 parts by...

Embodiment 3

[0060] A preparation method of a red yeast polypeptide seasoning liquid based on red yeast distiller's grains, comprising the steps of:

[0061] 1) Enzymatic hydrolysis of distiller's grains:

[0062] In the first step, take 300 parts by weight of distiller's grains dry powder or take 1000 parts by weight of fresh red koji distiller's grains, 2000 parts by weight of water, and 10 parts by weight of cellulase, and mix them uniformly at 50 ° C for 0.8 hours; then add 10 parts by weight 10 parts by weight of α-amylase and 10 parts by weight of glucoamylase were mixed uniformly and enzymolyzed at 50°C for 2 hours; then 15 parts by weight of neutral protease were added and mixed uniformly to obtain enzymolysis solution A, and the supernatant solution A was obtained by solid-liquid separation and precipitation;

[0063] The second step takes 80 parts by weight of the first step in the solid-liquid separation to obtain the precipitate, 400 parts by weight of water, and 4 parts by we...

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Abstract

The invention provides a preparation method of red yeast rice polypeptide seasoning liquid based on red yeast rice distillers' grains. According to the method, preferred cellulases, alpha-amylases, glucamylase and compound protein enzymes are adopted for multistage enzymolysis of red yeast rice yellow wine lees, so that zymolyte rich in soluble amino acid, polypeptide, protein and saccharide can be obtained, the utilization rate of protein of distillers' grains is 74.0% or above, and the total utilization rate of the distillers' grains achieves 76.6% or above; the distillers' grain enzymatic hydrolysate is used as a substrate, and Maillard reaction fragrance enhancement technical parameters are adjusted and controlled, so that the red yeast rice polypeptide seasoning liquid being red brownand clear in color, delicious in fragrance, rich in sauce fragrance, high in red yeast rice typicality, and concerted in fragrance and taste can be prepared. The amino acid nitrogen content in products is 0.5g / 100mL or above, and the polypeptide (molecular weight is 180Da-2000Da ) content achieves 100g / L or above. The red yeast rice yellow wine lees are developed into quality polypeptide seasoning liquid, so that resource waste of distillers' grains is avoided, waste is turned into wealth, the added value of the products is greatly increased, and the preparation method has good economic and social benefits.

Description

technical field [0001] The invention relates to the technical field of red yeast rice wine, in particular to a preparation method of a red yeast polypeptide seasoning liquid based on red yeast distiller's grains and the prepared red yeast polypeptide seasoning liquid. Background technique [0002] Red yeast rice wine is a specialty product in Fujian. At present, there are 119 enterprises in Fujian Province with a production license for rice wine, with an annual production capacity of 125,000 kiloliters, a total industrial output value of 957 million yuan, operating income of 1.003 billion yuan, and a total profit and tax of 149 million yuan. The main by-product of rice wine production is rice wine lees, which is the solid matter left after the fermented wine mash is squeezed and separated to remove the liquor. Red yeast rice wine can produce 20-30% distiller's grains in the production process, so it can be estimated that more than 25,000 tons of red yeast rice wine grains ca...

Claims

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Application Information

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IPC IPC(8): A23L27/00A23L27/21
Inventor 梁璋成林晓婕林晓姿何志刚李维新任香芸
Owner INST OF AGRI ENG TECH FUJIAN ACAD OF AGRI SCI
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