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Oxidation resisting andrias davidianus peptide Jiang-flavor wine and preparation method thereof

A giant salamander peptide sauce fragrant wine and anti-oxidation technology, which is applied in the preparation and fermentation of alcoholic beverages, can solve problems such as unrealizable and no temperature data is given, and achieve the effect of improving antioxidant activity

Pending Publication Date: 2019-12-31
MOUTAI INST
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

However, there are doubts about the above patent data and conclusions. The optimum temperature of pepsin is 37°C and pH 2, while the optimum temperature of papain is 50-60°C and pH6-8. Two enzymes with a large difference in temperature and pH are combined to perform enzymolysis to achieve a good hydrolysis effect, and the temperature data is not given in the examples, and those skilled in the art cannot achieve it according to this technical solution.

Method used

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  • Oxidation resisting andrias davidianus peptide Jiang-flavor wine and preparation method thereof
  • Oxidation resisting andrias davidianus peptide Jiang-flavor wine and preparation method thereof

Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0014] Example 1 Antioxidant giant salamander peptide sauce-flavored wine:

[0015] Its preparation method is as follows:

[0016] (1) Wash and chop giant salamander meat;

[0017] (2) Mix the ground salamander meat with water at a material-to-liquid ratio of 1:3, and adjust the initial pH to 5;

[0018] (3) Add papain according to the ratio of 6200U / g, and hydrolyze at 60°C for 4.5h;

[0019] (4) Enzyme inactivation: after the completion of hydrolysis, inactivate the enzyme at 100°C for 10 minutes;

[0020] (5) Filtrate the feed liquid after deactivating the enzyme, and collect the hydrolysis filtrate;

[0021] (6) subjecting the polypeptide hydrolyzate to vacuum freeze-drying under reduced pressure to obtain freeze-dried powder of giant salamander polypeptide;

[0022] (7) Mix 2% with 38-53% vol Maotai-flavored liquor, precipitate, and centrifuge to prepare clear and transparent giant salamander peptide Maotai-flavored liquor.

Embodiment 2

[0024] (1) Wash and chop giant salamander meat;

[0025] (2) Mix the ground salamander meat with water at a material-to-liquid ratio of 1:5, and adjust the initial pH to 4.5;

[0026] (3) Add papain according to the ratio of 5900U / g, and hydrolyze at 50°C for 4.5h;

[0027] (4) Enzyme inactivation: after the completion of hydrolysis, inactivate the enzyme at 100°C for 10 minutes;

[0028] (5) Filtrate the feed liquid after deactivating the enzyme, and collect the hydrolysis filtrate;

[0029] (6) subjecting the polypeptide hydrolyzate to vacuum freeze-drying under reduced pressure to obtain freeze-dried powder of giant salamander polypeptide;

[0030] (7) Mix 1% with 38-53% vol Maotai-flavored liquor, precipitate, and centrifuge to prepare clear and transparent giant salamander peptide Maotai-flavored liquor.

Embodiment 3

[0032] (1) Wash and chop giant salamander meat;

[0033] (2) Mix the ground salamander meat with water at a material-to-liquid ratio of 1:4, and adjust the initial pH to 4;

[0034] (3) Add papain according to the ratio of 6000U / g, and hydrolyze at 55°C for 4h;

[0035] (4) Enzyme inactivation: after the completion of hydrolysis, inactivate the enzyme at 100°C for 10 minutes;

[0036] (5) Filtrate the feed liquid after deactivating the enzyme, and collect the hydrolysis filtrate;

[0037] (6) subjecting the polypeptide hydrolyzate to vacuum freeze-drying under reduced pressure to obtain freeze-dried powder of giant salamander polypeptide;

[0038] (7) Mix 1.5% with 38-53% vol Maotai-flavored liquor, precipitate, and centrifuge to prepare clear and transparent giant salamander peptide Maotai-flavored liquor.

[0039] Comparative data on antioxidant activity of giant salamander sauce-flavored wine

[0040]

[0041]

[0042] It can be seen from the data in the above tab...

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Abstract

The invention discloses a preparation method of oxidation resisting andrias davidianus peptide Jiang-flavor wine. The preparation method is characterized by comprising the following steps of (1) thoroughly cleaning andrias davidianus meat, and performing mincing; (2) mixing andrias davidianus meat emulsion with water in the feed liquid ratio being (1 to 3) to (1 to 5), and adjusting the initial pHto 4-5; (3) adding papain, and performing hydrolyzing at 50-60 DEG C for 4-4.5h; (4) performing enzyme deactivation: after hydrolyzing, performing enzyme deactivation at 100 DEG C; (5) filtering feedliquid after enzyme deactivation, and collecting hydrolyzed filtrate; (6) performing decompressed vacuum freezing and drying on polypeptide hydrolyzate to prepare andrias davidianus polypeptide freeze-dried powder; and (7) mixing the andrias davidianus polypeptide freeze-dried powder with 38-53%vol Jiang-flavor Baijiu, performing precipitating, and performing centrifugation to prepare the andriasdavidianus peptide Jiang-flavor wine being clear and transparent. Compared with Jiang-flavor wine produced by an infusing technology, for the prepared andrias davidianus peptide Jiang-flavor wine, the content of biologically active peptide is increased by 183%, and the antioxidant activity is improved by 212%. For the peptide Jiang-flavor wine, the polypeptide content is 14.2mg / mL, the clearancerate of DPPH free radicals is 77.98%, and the clearance rate of hydroxyl free radicals is 64.5%.

Description

technical field [0001] The invention relates to an anti-oxidation giant salamander peptide sauce-flavored wine and a preparation method thereof, aiming at producing a health wine with anti-oxidation effect, and at the same time promoting the development of the deep processing industry of aquaculture giant salamander, and it is the two characteristic industries of Guizhou Province (giant salamander and A good combination of Maotai-flavored liquor). Background technique [0002] Giant salamander (Andrias davidianus) is a traditional precious medicinal animal and an economic animal with high edible value. Its nutritional value is higher than that of soft-shelled turtle, abalone, bird's nest and shark's fin. It has the functions of nourishing blood and promoting qi; Maotai-flavored liquor is favored by more and more consumers because of its pure grain brewing process and unique flavor; with the improvement of people's living standards, the demand for health care functions contin...

Claims

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Application Information

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IPC IPC(8): C12G3/05C12P21/06
CPCC12G3/05C12P21/06
Inventor 陈娟喻仕瑞朱思洁冯国辉刘良禹晏和运石美美刘飞李金凡舒明旺林泽廖兴云韩露徐番雪
Owner MOUTAI INST
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