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

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...

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 inevitably produce many bad flavors, especially bitter taste.

The formation of bitter taste will lead to flavor defects of the product, thus limiting the application of peanut protein hydrolyzate in food

At present, the commonly used debittering methods include hydrophobic adsorption, solvent extraction, enzyme polymerization, etc., but these methods are easy to cause the loss of nutrients

Images