Peanut polypeptide liquid and peanut protein polypeptide beverage prepared from the peanut polypeptide liquid

A peanut protein polypeptide and a peanut polypeptide technology, applied in the food field, can solve the problems of low protein retention rate of peanut protein emulsion, limited application of peanut protein hydrolyzate, low degree of hydrolysis of peanut protein, etc., and achieves low cost, good market prospect, and high preparation efficiency. simple method effect

Inactive Publication Date: 2012-03-21
SOUTHWEST UNIVERSITY +1
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

The above method has the disadvantages of cumbersome process, time-consuming, low protein retention rate in peanut protein emulsion obtained by wet crushing, low degree of hydrolysis of peanut protein by acid protease, and low peanut polypeptide content.
[0005] In addition, due to the process of enzymatic hydrolysis of peanut protein to generate peanut polypeptide, it will inevita

Method used

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  • Peanut polypeptide liquid and peanut protein polypeptide beverage prepared from the peanut polypeptide liquid
  • Peanut polypeptide liquid and peanut protein polypeptide beverage prepared from the peanut polypeptide liquid
  • Peanut polypeptide liquid and peanut protein polypeptide beverage prepared from the peanut polypeptide liquid

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preparation example Construction

[0039] 1. Preparation of Peanut Polypeptide Solution

[0040] 1. Screening of raw material processing methods

[0041] The present invention investigates the effects of different raw material processing methods (wet crushing and dry crushing) on ​​the retention rate of peanut protein and the enzymatic hydrolysis speed of peanut compound protein.

[0042] Wet pulverization: dry the peanut kernels, remove the red coat, add water to soak at room temperature for 12 hours, drain, add water and use a colloid mill to refine the pulp twice, filter, collect the filtrate to obtain peanut protein liquid, and measure peanut protein Retention rate; then use peanut protein complex enzyme to enzymatically hydrolyze for 0.5, 1.0, 1.5, 2.0, 2.5 hours respectively under the recommended use conditions, and measure the degree of proteolysis under different enzymatic hydrolysis time.

[0043] Dry crushing: dry the peanut kernels, remove the red coat, and ultrafinely pulverize the peanut butter wi...

Embodiment 1

[0108] Embodiment 1, the preparation of peanut polypeptide liquid

[0109] After cleaning and removing impurities from the peanut kernels, bake them at a temperature of 145°C for 30 minutes, remove the red coat, and carry out ultrafine grinding with an ultrafine mill to obtain peanut butter; take 100g of peanut butter, add 1100g of hot water at 80°C to dissolve, Adjust the pH to 7.5, add 0.5 g of peanut compound protease, and perform enzymatic hydrolysis at 55°C for 2.5 hours; after the enzymatic hydrolysis, heat at 90°C for 15 minutes to inactivate the enzyme, and filter through a filter cloth to obtain peanut polypeptide liquid. It was determined that the degree of proteolysis was 15.13%, the content of peanut peptide was 39.02mg / mL, and the yield of peanut peptide was 98.03%.

Embodiment 2

[0110] Embodiment 2, preparation of peanut protein polypeptide beverage (small test)

[0111] After cleaning and removing impurities from the peanut kernels, bake them at a temperature of 140°C for 35 minutes, remove the red coat, and perform ultrafine grinding with an ultrafine mill to obtain peanut butter; take 100g of peanut butter, add 2200g of hot water at 75°C to dissolve, Then cool to 55°C, adjust the pH to 7.5, add 0.5g of peanut compound protease, and incubate at 55°C for 2.5 hours for enzymolysis. After the enzymolysis is completed, heat at 90°C for 15 minutes to inactivate the enzyme, and filter through a filter cloth to obtain peanut polypeptide liquid; Take 100g of peanut butter, add 2200g of hot water at 75°C to dissolve it, and filter it with a filter cloth to obtain peanut protein liquid. Mix the obtained peanut polypeptide liquid with the peanut protein liquid, add 352g of white sugar and 11g of peanut milk emulsification stabilizer, homogenize at a temperatur...

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Abstract

The invention discloses peanut polypeptide liquid and a peanut protein polypeptide beverage prepared from the peanut polypeptide liquid. A preparation method of the peanut polypeptide liquid comprises the following steps of drying peanut kernels by an oven, removing red skin, carrying out ultra-fine crushing to obtain peanut butter, adding the peanut butter into hot water having a temperature above 75 DEG C for dissolution according to a weight ratio of 1: (7 to 27), adjusting a pH value to of the peanut butter solution to a pH value of 7.0 to 8.5, based on the weight of the peanut butter, adding 0.3 to 0.9 wt% of peanut composite protease into the peanut butter solution, carrying out enzymolysis at a temperature of 45 to 65 DEG C for 0.5 to 2.5 hours, deactivating the peanut composite protease, and filtering to obtain the peanut polypeptide liquid. The preparation method of the peanut polypeptide liquid is simple, saves time and has a low cost. Dry ultra-fine crushing is utilized in raw material treatment so that a peanut protein retention ratio is high and an enzymolysis speed is fast. The peanut composite protease is utilized in proteolysis so that a degree of hydrolysis, the concentration of a trichloroacetic acid soluble protein, and a polypeptide yield are high. The peanut protein polypeptide beverage prepared from the peanut polypeptide liquid, white sugar and peanut protein liquid prepared from peanut butter which is subjected to dry ultra-fine crushing and is dissolved in water has the advantages of rich nutrient, specific fragrance belonging to peanut, smooth andfine mouthfeel, and no bitter taste.

Description

technical field [0001] The invention belongs to the field of food and relates to a peanut polypeptide liquid and a peanut protein polypeptide beverage prepared therefrom. Background technique [0002] With the continuous improvement of people's living standards and the development of modern nutrition, people are increasingly aware that eating too much food rich in animal protein may cause health problems such as high blood fat and high cholesterol. In contrast, plant protein has the advantages of low cholesterol and high protein, which is more beneficial to health. Plant protein beverages are rich in nutrition, can provide the protein, vitamins and minerals needed by the human body, and often have a certain health care function due to the unique functional ingredients of the raw materials. The analysis shows that in the next five years, China will adjust the structure of the beverage industry. While continuing to increase the total production volume, it will focus on the de...

Claims

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Application Information

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IPC IPC(8): A23L1/36A23L1/29A23L2/38A23L25/00A23L33/00
Inventor 曾凡坤熊小林郞录雁王少华
Owner SOUTHWEST UNIVERSITY
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