Method for preparing walnut polypeptide beverage

A beverage preparation method, walnut polypeptide technology, applied in food preparation, application, food science, etc., can solve problems such as complex production process, no walnut polypeptide beverage preparation process, increase product cost, etc., to solve precipitation and shorten high-temperature heating Time, enhance the effect of embedding

Active Publication Date: 2011-05-18
乌鲁木齐蓝搏尔生物科技有限公司
View PDF4 Cites 21 Cited by
  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

[0003] At present, in the domestic and foreign patent documents and non-patent documents related to the study of polypeptide beverages, there are complicated production processes and

Method used

the structure of the environmentally friendly knitted fabric provided by the present invention; figure 2 Flow chart of the yarn wrapping machine for environmentally friendly knitted fabrics and storage devices; image 3 Is the parameter map of the yarn covering machine
View more

Image

Smart Image Click on the blue labels to locate them in the text.
Viewing Examples
Smart Image
  • Method for preparing walnut polypeptide beverage
  • Method for preparing walnut polypeptide beverage
  • Method for preparing walnut polypeptide beverage

Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0024] Embodiment one: the preparation of walnut polypeptide drink

[0025] 1. Pretreatment: Soak in 1% NaOH solution at 65°C for 10 minutes, rinse with water repeatedly, and remove walnut kernel skin.

[0026] 2. Refining: Soak the peeled walnut kernels at room temperature for 12 hours, the ratio of material to liquid is 1:12, the temperature of the refining water is 60°C, then finely grind with a colloid mill, separate the pulp and residue, filter and boil the slurry for 5 minutes to make the raw material Moderate thermal denaturation of the protein in the medium will loosen the molecular structure and greatly increase the action point of enzymatic hydrolysis, which will help to speed up the speed of enzymatic hydrolysis and improve the degree of protein hydrolysis.

[0027] 3. Enzymolysis: Enzymolysis under set conditions, the ratio of alkaline protease to flavor protease is 2:1, and lactic acid or 1mol / L NaHCO is added dropwise during the reaction process 3 The solution w...

Embodiment 2

[0031] Example 2: Determination of enzymatic hydrolysis conditions in the preparation process of walnut polypeptide beverage

[0032] Use L 9 (3 4 ) Orthogonal experiment to optimize the optimum conditions for the enzymolysis reaction, taking the degree of hydrolysis (DH) and the bitterness value of the enzymatic hydrolyzate as the evaluation indicators. Orthogonal experiment design and results are shown in Table 1.

[0033] Orthogonal experiment result L of enzymatic hydrolysis condition of table 1 9 (3 4 )

[0034]

[0035]

[0036] The variance analysis result of table 2 enzymolysis

[0037]

[0038] It can be seen from Table 1 that the primary and secondary order of the influence of the four factors on the degree of hydrolysis is substrate concentration > time > enzyme amount > temperature, and the best combination is A 3 B 1 C 2 D. 3 , that is, the ratio of material to liquid is 1:12, the temperature is 55°C, the enzyme concentration (enzyme / walnut kerne...

Embodiment 3

[0041] Example 3: Selection of debittering conditions for hydrolyzate in the preparation process of walnut polypeptide beverage

[0042]Since the protein produces bitter taste after enzymatic hydrolysis, which is not conducive to the taste of the product, debittering treatment is required. In this test, according to the quality requirements of the product, the embedding method was used to remove bitterness. β-CD was initially selected as a bitter embedding agent. With the addition of 1.5% β-CD, the walnut polypeptide hydrolyzate was stirred at 45°C for 30 minutes, and there was basically no bitter taste.

[0043]

the structure of the environmentally friendly knitted fabric provided by the present invention; figure 2 Flow chart of the yarn wrapping machine for environmentally friendly knitted fabrics and storage devices; image 3 Is the parameter map of the yarn covering machine
Login to view more

PUM

No PUM Login to view more

Abstract

The invention discloses a walnut polypeptide beverage and a preparation method thereof. The method comprises the following steps of: soaking walnuts in 1 percent NaOH solution at the temperature of 65 DEG C, removing kernels and skins, washing, pulping, separating slurry from residues, filtering, and boiling the slurry; reacting at the pH of 7.5 for predetermined time by using alkaline protease and flavourzyme in a ratio of 2:1, raising the temperature to 95 DEG C, preserving heat for 5 minutes, and stopping hydrolysis; adding 1.5 percent of beta-cyclodextrin (CD) into hydrolyzate, stirring at the temperature of 45 DEG C for 30 minutes for debitterizing, and adding milk powder, white granulated sugar, 0.16 percent of compound stabilizer and 0.15 percent of compound emulsifier for blending; preheating and performing two stages of homogenization, wherein the temperature is 65 DEG C; and treating an encapsulated and sealed sample under microwave with the fire power of 540w for 15 seconds, and sterilizing at the high temperature of 121 DEG C for 5 minutes. The prepared walnut polypeptide beverage has wide application fields, and the variety of beverages is increased.

Description

field of invention [0001] The invention relates to the technical field of plant protein beverages, in particular, the invention relates to a walnut polypeptide beverage and the technical field of preparation thereof. Background technique [0002] Walnut (Juglaus Regia. L) has another name called walnut, Qiang peach, and long live seed, and is a plant of the genus Juglandaceae. Walnuts are rich in nutrients such as oil, protein and vitamins, among which the protein content is about 16%. Walnut protein contains 4 kinds of proteins, namely albumin, globulin, alcohol protein and glutenin, accounting for 6.81%, 17.57%, 5.33% and 70.11% of the total amount of walnut protein respectively. Glutenin is the main component of walnut protein. Walnut protein contains 18 kinds of amino acids, including 8 kinds of essential amino acids, and the contents of arginine, glutamic acid, histidine and tyrosine are relatively high. In recent years, scientific research has found that after the hu...

Claims

the structure of the environmentally friendly knitted fabric provided by the present invention; figure 2 Flow chart of the yarn wrapping machine for environmentally friendly knitted fabrics and storage devices; image 3 Is the parameter map of the yarn covering machine
Login to view more

Application Information

Patent Timeline
no application Login to view more
IPC IPC(8): A23L2/38A23L1/29A23L33/00
Inventor 敬思群
Owner 乌鲁木齐蓝搏尔生物科技有限公司
Who we serve
  • R&D Engineer
  • R&D Manager
  • IP Professional
Why Eureka
  • Industry Leading Data Capabilities
  • Powerful AI technology
  • Patent DNA Extraction
Social media
Try Eureka
PatSnap group products

Browse by: Latest US Patents, China's latest patents, Technical Efficacy Thesaurus, Application Domain, Technology Topic.

© 2024 PatSnap. All rights reserved.Legal|Privacy policy|Modern Slavery Act Transparency Statement|Sitemap