Preparation method of anti-fatigue oligopeptides biscuits

An anti-fatigue and oligopeptide technology, applied in dough processing, baking, baked food, etc., can solve the problems of single nutrition and scarcity of functional biscuits, achieve obvious effects, increase nutritional value, and enhance antioxidant activity

Inactive Publication Date: 2011-08-24
NORTHWEST A & F UNIV
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

Biscuit is an important baked food that the public likes to eat. It has a long shelf life, is convenient to eat, and has a variety of varieties. It is suitable for different groups of people and different occasions. However, there is a problem of single nutrition, and functional biscuits that are urgently needed in the market are very sc...

Method used

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  • Preparation method of anti-fatigue oligopeptides biscuits
  • Preparation method of anti-fatigue oligopeptides biscuits
  • Preparation method of anti-fatigue oligopeptides biscuits

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preparation example Construction

[0029] The preparation method of the anti-fatigue oligopeptide biscuit of the present invention comprises three parts: preparation of casein oligopeptide powder, preparation of wolfberry juice powder and preparation of anti-fatigue casein oligopeptide biscuit.

[0030] The preparation of casein oligopeptide powder is to hydrolyze cow milk or goat milk casein with neutral protease and alkaline protease for a specified time under the conditions of specified pH, temperature and enzyme amount, then inactivate the enzyme, cool, and centrifuge to remove the enzyme and unused Enzymatically hydrolyzed protein macromolecules are spray-dried.

[0031] The wolfberry juice powder is prepared by screening, cleaning, color-protecting, beating, leaching, press-filtering, fine-filtering, and spray-drying dry wolfberry that is free from diseases, insect pests, and mildew.

[0032] The preparation of anti-fatigue casein oligopeptide biscuits is to mix the prepared casein oligopeptide powder and...

Embodiment 1

[0043] (1) Take fresh goat milk, filter it to remove impurities, and centrifuge it at low temperature to degrease. Use 2 mol / L HCl solution to adjust the pH value to 4.3, stand still for 30 min, centrifuge at 3000 r / min for 10 min, discard the supernatant, wash the precipitate twice with acetic acid-sodium acetate buffer solution with pH 4.3, after washing Centrifuge at 3000 r / min for 10 minutes, and the obtained precipitate is crude casein;

[0044] Weigh a certain amount of crude casein and place it in an enzymolysis tank, dissolve it with 0.1 mol / L sodium hydroxide solution, and distill the volume to the specified volume with distilled water to obtain a 60 g / kg goat milk casein solution.

[0045] （ 2) Prepare a 60 g / kg goat milk casein solution, adjust the pH to 7.5, heat at 95°C for 5 minutes, cool to 50°C, add 3500 U / g of neutral protease and 250 U / g of alkaline protease and keep the temperature at 50°C For hydrolysis, add 2 mol / L NaOH solution during the hydrolysis pro...

Embodiment 2

[0049] (1) Fresh milk is filtered to remove impurities, and centrifuged at low temperature to degrease. Use 2 mol / L HCl solution to adjust the pH value to 4.6, stand still for 30 min, centrifuge at 3000 r / min for 10 min, discard the supernatant, wash the precipitate twice with acetic acid-sodium acetate buffer solution with pH 4.6, after washing Centrifuge at 3000 r / min for 10 min, and the obtained precipitate is crude casein;

[0050] Weigh a certain amount of crude casein and place it in an enzymolysis tank, dissolve it with 0.1 mol / L sodium hydroxide solution, and distill the volume to the specified volume with distilled water to obtain a 60 g / kg milk casein solution.

[0051] （ 2) Prepare a 60 g / kg milk casein solution, adjust the pH to 7.5, heat at 95°C for 5 minutes, cool to 50°C, add 4000 U / g neutral protease and 200 U / g alkaline protease to hydrolyze at constant temperature , During the hydrolysis process, 2 mol / L NaOH solution was added to keep it within the require...

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Abstract

The invention discloses a preparation method of anti-fatigue oligopeptides biscuits. The method comprises the following three steps: preparing casein oligopeptides powder, preparing matrimony vine juice powder, and preparing the anti-fatigue oligopeptides biscuits. After performing enzymolysis on prepared cow's milk casein and sheep's milk casein by neutral protease and alkali protease under prescribed condition, most of the caseins become oligopeptides easy to be absorbed and utilized. The oligopeptides powder and the matrimony vine juice powder can not only increase the nutrition value of biscuits, but also increase the antioxidation activity and the anti-fatigue function of the biscuits. The anti-fatigue oligopeptides biscuits prepared by the method of the invention are good foodstuff in traveling and disaster relief, and also foodstuff for armymen, workers and students to eat as meal or snacks among meals, so the biscuits have extremely wide market prospect.

Description

technical field [0001] The invention belongs to the field of food processing, and relates to a health food and its preparation, in particular to a preparation method of an anti-fatigue oligopeptide biscuit. Background technique [0002] Fatigue is a complex and comprehensive physiological phenomenon. Fatigue is the inability of the body's physiological processes to sustain its function at a specified level and / or maintain a predetermined exercise intensity. The phenomenon that the body's exercise capacity is temporarily reduced due to physiological and biochemical changes caused by exercise is called exercise-induced fatigue. Sports fatigue can be divided into physical fatigue and psychological fatigue. Physical fatigue is mainly manifested as a decrease in exercise capacity, and psychological fatigue is mainly manifested as a change in behavior. Fatigue involves many physiological and biochemical factors. It is a normal physiological phenomenon that must appear when the ...

Claims

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Application Information

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IPC IPC(8): A21D13/08A21D2/36
Inventor 李志成昝林森岳田利栾广忠周元于修烛
Owner NORTHWEST A & F UNIV
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