Soybean peptide nutrient solution and preparation method and application thereof

Abstract

The invention discloses a soybean peptide nutrient solution, which is prepared by extracting pale yellow clear liquid of soybeans. An extraction method comprises the following steps of 1) electromagnetic cracking, 2) press extraction, 3) filtering concentration, 4) drying extraction and 5) merging extraction liquid. The soybean peptide nutrient solution is rich in small molecule polypeptide and soybean isoflavone and has good prevention and treatment effects on a variety of diseases including chronic hepatitis b, acne, gastric ulcer or superficial gastritis and the like. A preparation method of the soybean peptide nutrient solution is further provided.

Description

technical field [0001] The invention relates to a health food, in particular to a soybean polypeptide nutrient solution, its preparation method and application. Background technique [0002] Protein is the material basis of life and an indispensable nutrient for human growth and development. Protein is composed of a variety of amino acids, of which 3-10 amino acids are connected by peptide bonds called oligopeptides; 10-50 amino acids Compounds connected by peptide bonds are called polypeptides; compounds with more than 50 amino acids connected by peptide bonds are called proteins. [0003] People have always believed that after protein intake, it must be hydrolyzed into amino acids by various enzymes in the digestive tract before it can be absorbed. In recent years, a large number of research results by scientists have shown that after protein intake, it is not completely hydrolyzed into amino acids, but most of it is absorbed in the form of peptides. At the same time, it...

AI Technical Summary

Problems solved by technology

[0011] (1) The variety of enzymes used for hydrolysis is relatively single (only trypsin, alkaline protease, neutral protease, and papain, the degree of hydrolysis is low, and the flavor of the hydrolyzate is poor (bitter)

[0012] (2) The relationship between the mechanism of enzymatic hydrolysis, the degree of hydrolysis and the characteristics of the enzymatic hydrolyzate is not clear, resulting in the lack of theoretical guidance for the control of the hydrolysis process, making it difficult to control

[0013] (3) The bitterness of hydrolysis cannot be solved fundamentally, and the application field is limited

[0014] (4) The process of enzymatic hydrolysis is complex: soybean - protein isolation - enzymatic hydrolysis - hydrolyzate separation - debittering - desalination, etc., resulting in high production costs

[0015] The above problems: low degree of hydrolysis, poor flavor, poor quality control, high production costs, making soybean peptide products difficult to market

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