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Method for preparing beverage from silk peptide

A technology for making beverages and making methods, applied in the fields of application, food preparation, food science, etc., can solve the problem of being difficult to be digested and absorbed by the human body, and achieve the effect of being easily absorbed by the human body

Inactive Publication Date: 2011-02-09
曹新志 +2
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  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

[0004] The purpose of the present invention is to solve the problem that most of the silk proteins in existing foods are macromolecules by providing a method for making beverages with silk peptides, effectively degrading silk into low-molecular-weight peptides, and making foods with high potency and good stability. , Difficult to be digested and absorbed by the human body

Method used

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  • Method for preparing beverage from silk peptide
  • Method for preparing beverage from silk peptide

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Embodiment

[0026] A method for making a drink with silk peptide, the making method comprising:

[0027] Degumming process: Weigh the silk with impurities removed, boil it with 30 times the volume (w / v) of water for 4 hours, take it out and wash it, then replace it with the same amount of water and boil it for 4 hours, wash it with water after boiling, dehydrate it and dry it in the sun to get degummed Silk fibroin;

[0028] Salting step: heat the saturated calcium chloride solution to boiling state, then add degummed silk fibroin (the ratio of degummed silk fibroin to calcium chloride is 1:20), and stir until the degummed silk fibroin is completely dissolved and then keep slightly Boil for 10 minutes, filter while hot with a filter cloth;

[0029] Membrane separation step: desalting with a dialysis bag with a molecular weight of 5KDa;

[0030] Enzymolysis step: use protease for enzymolysis, add protease according to the weight of degummed silk fibroin (according to 0.51% of the weight ...

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Abstract

The invention relates to a method for preparing a beverage from silk peptide. The method comprises a degumming step, a salt dissolving step, a membrane separating step, an enzymolysis step, a de-coloring step, a blending step, a filtering step, a homogenizing step, a filling step, a sealing step and a disinfecting step. The beverage is prepared by the following steps of: adding 3.5 weight percent of less than 5 KDa of silk peptide, 11 weight percent of sugar and 11 weight percent of essence into water; and adjusting the pH of the solution to be 4.6 by using edible citric acid. The problem that most macromolecular silk proteins in the conventional foods are difficultly digested and absorbed by human bodies is solved.

Description

technical field [0001] The invention relates to a method for making a drink, in particular to a method for making a drink with silk peptide. Background technique [0002] The main by-products of the silk industry are leftover cocoons and waste silk. The protein content is as high as 96%. It is mainly composed of silk fibroin. Silk fibroin is also called silk heart. It is composed of 18 kinds of amino acids, of which about 7% are 8 kinds of essentials necessary for the human body Amino acids, about 85% are glycine, alanine, serine and tyrosine. These amino acids have the functions of helping the human body to supplement nutrition, reducing the concentration of cholesterol and blood sugar in the human blood, promoting alcohol metabolism and preventing dementia. Therefore, the use of People have paid more and more attention to various functional foods made from waste silk and silk protein from leftover cocoons. However, the molecular weight of silk fibroin is about 350,000, an...

Claims

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Application Information

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Patent Type & Authority Applications(China)
IPC IPC(8): A23L1/305A23L2/38A23L33/18
Inventor 曹新志肖仲君
Owner 曹新志