薏仁多肽的制备及薏仁多肽酒的研制

Preparation of Coix Seed Polypeptide and Development of Coix Seed Polypeptide Wine

以薏仁为原料,采用碱性蛋白酶解、酒精发酵制得薏仁多肽酒。最佳水解条件为:底物浓度为20%、酶添加为1300u/g、温度为45℃、时间为6h、p H为9.0,多肽得率为60.1%。薏仁多肽酒的最优发酵条件为:薏仁米曲添加量15%、发酵温度26℃、发酵时间为7d,在此条件下制得的薏仁多肽酒的酒精含量为11.3%vol,产品颜色微黄、清亮透明、口感醇和。

In order to obtain the Coix seed peptides wine,coix seed was hydrolyzed by alcalase protease and alcoholic fermentation in this experiment.The results showed that the optimum hydrolysis reaction conditions are as follows:subslrate concentration20%and enzyme amount 1300 u/g,hydrolysis temperature 45℃,hydrolysis time 6 h,p H 9.0,and the yield of peptide reaches 60.1%.Moreover,the optimum inoculation amount,fermentation temperature and time for producing coix seed polypeptide wine are 15%,24℃and 7 days,respectively,The coix seed polypeptide wine brewed under the optimal brewing process conditions was yellow in color、transparent、mellow wine taste and alcohol content 11.3%vol.