Health preserving milk containing black bean small peptide, black nice and black sesame seed and preparation process thereof

Abstract

The invention relates to the field of food processing and the technical field of food production methods, in particular to a large-scale industrial processing method of black bean small peptide, a special processing process of black nice and black sesame seed and a health preserving milk containing black bean small peptide, black nice and black sesame seed and a production method thereof. The production method of the health preserving milk comprises the following steps of: treating black beans by a microwave treatment technology and alkali protease or papayotin enzymolysis for removing nutrient-resistant factors from the black beans and producing the black bean small peptide; treating the black nice and the black sesame seed by using microwave and enzymolysis of saccharifying enzyme; and mixing with milk to obtian the health preserving milk containing black bean small peptide, black nice and black sesame seed. The health preserving milk has functions of nourishing and strengthening, strengthening healthy energy and preventing diseases, prolonging the life and benefiting the body, increasing the nutrition, preserving the health, resisting the ageing and decaying, beautifying face, strengthening the energy and vigor and the like. The processing method realizes the fishiness and toxicity removal and the process for producing the health preserving milk with black bean small peptide, black nice and black sesame seed. The invention can be continuously processed, has simple process and is suitable for industrial production.

Description

technical field [0001] The invention belongs to the technical field of food processing and production methods thereof, and specifically relates to a large-scale industrial processing method of black bean small peptides and a special processing technology of black rice and black sesame, and black bean small peptide, black rice, black sesame health-preserving milk and its production method. technical background [0002] With the popularity of the black food market, black foods such as black beans, black rice, black sesame, black buckwheat, black fungus, hair vegetables, black-bone chicken, black currant, kelp, etc. are more and more popular. Black beans, black rice, and black sesame are the most common black grains, and are more widely used in the dairy industry because of their medicinal and edible properties. [0003] However, at present, the market is dominated by plain and fruity fresh yogurt, and there are so few types of miscellaneous grain milk that it cannot occupy a ...

AI Technical Summary

Problems solved by technology

However, enzyme preparations are easily affected by high temperature, high pressure and high shear force during processing! Destroy the quaternary and tertiary structures of proteins, and even destroy their secondary structures

The amount of enzyme added in the treatment of enzyme preparations should be appropriate. Excessive amounts will disturb the normal digestive function of the digestive tract and cause adverse effects; microorganisms can produce hydrolytic enzymes, fermentation enzymes and respiratory enzymes during the fermentation process, which can eliminate anti-nutrients in plant protein raw materials However, there are products produced by microbial fermentation treatment, but the quality control of products, the control of fermentation process parameters and the large-scale production are uneven.

[0010] However, the above-mentioned methods that can be really applied to food are mostly physical methods, such as heating flash steaming, soaking and cooking, puffing treatment, microwave treatment, vacuum deodorization, etc. The biological treatment enzyme preparations use neutral protease, alkaline protease, Phytase, etc., single enzyme preparations cannot remove multiple anti-nutritional factors at the same time, and compound enzyme preparations sometimes lack the functions of simultaneously removing fishy smell, bitterness, and astringency. Research and development trend of nutritional factors, deodorization, debitterness and deastringency processes

[0011] At present, the process of removing anti-nutritional factors, removing fishy smell, removing bitterness and removing astringency from beans in dairy products is very limited.

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