All-soybean peptide nourishment and preparation method thereof
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A technology of soybean peptides and nutritional products, which is applied in protein food processing, protein food ingredients, protein composition of vegetable seeds, etc., can solve problems such as monotonous nutrition, and achieve the effect of overcoming five major side effects
Active Publication Date: 2010-06-16
黑龙江万物生生物科技有限公司
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[0006] 2. To overcome the nutritional monotony of soybean peptide products, that is, to solve the problem of soybean fat degradation and conversion into linoleic acid, linolenic acid, oleic acid, docosahexaenoic acid (DHA) and eicosapentaenoic acid (E
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[0028] 1. Use 100Kg of national standard first-class soybeans, and freeze them for 3 hours at -30°C after being screened;
[0029] 2. Wash the frozen soybeans once and soak them in water at a temperature of 15°C for 6 hours;
[0030] 3. Rinse the soaked soybeans with clean water twice, add 800Kg of purified water at the ratio of dry soybeans to purified water of 1:8, and then perform centrifugal grinding with a fineness of 80 mesh in a slurry separator to extract protein and other nutrients. The nutrient slurry is about 900Kg;
[0031] 4. Grind the above slurry through a colloid grinder with a fineness of 200 mesh and a high-pressure homogenizer grinder with a pressure of 600Kg and a fineness of 500 meshes successively;
[0032] 5. Stir the grinded slurry under the conditions of a pressure of 0.7MPa and a temperature of 130°C, and treat it at a constant temperature for 30 minutes;
[0033] 6. Cool the deodorized slurry to 30℃ through a plate heat exchanger, add lipase with a weight of ...
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Abstract
The invention relates to an all-soybean peptide nourishment comprising oligopeptide, small peptide, polypeptide, a linoleic acid, a linolenic acid, an oleic acid, an eicosapentaenoic acid, a bifidus factor, phosphorus, saponin, vitamins and trace elements and a preparation method thereof, solving the problem of thorough beany flavor elimination and low percent conversion from protein into peptides. The preparation method of the all-soybean peptide nourishment comprises the following steps of: freezing soybeans, and then grinding into soybean milk; sequentially grinding the soybean milk 2 to 3 times through a colloid grinder and a high-pressure homogenizing grinder with the pressure of 600-700 Kg and the fineness of 500-600 meshes, and then stirring at the pressure of 0.7-0.8 MPa and the temperature of 130-132 DEG C; after the temperature is reduced, adding a lipase for biochemical degradation; after an enzyme is inactivated, knocking into a nano-grade high-pressure homogenizing grinder with the pressure not lower than 1000 Kg and the fineness not higher than 0.3-0.5 mu for grinding; then adding a neutral proteinase for biochemical reaction; filtering through vacuum micropores of 10-20 micrometers so as to obtain an all-soybean peptide stock solution; and finally preparing the all-soybean peptide nourishments of various types.
Description
Technical field [0001] The invention relates to a bean nutrition product processed by a combination of bioengineering and physical methods, in particular to a whole soybean peptide nutrition product and a preparation method thereof. Background technique [0002] The high nutritional value of soybeans has been recognized by people. Soybeans not only contain 34-42% of high-quality vegetable protein, but also contain 20-22% of high-quality fat (mainly unsaturated fatty acids), 18-20% of high-quality dietary fiber, and bifidus factor 5. %, VB1, VB2, VB6, VB12, VA, VD, VE and other vitamins and trace elements such as calcium, zinc, magnesium, iron, manganese, selenium, phosphorus and flavonoids with special nutritional value, saponin, phospholipids, etc. rich. However, due to the five major side effects of soybeans, such as inherent anti-nutrition, goiter, gastrointestinal discomfort, nausea, flatulence, and beany bitter taste, people have been processing soybeans for thousands of ye...
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