Unlock instant, AI-driven research and patent intelligence for your innovation.

Wild almond polypeptide beverage product and method for preparing same

The technology of almond and almond, which is applied in the field of polypeptide beverage products and its preparation, can solve the problems that protein is not easily absorbed compared with polypeptide, the production process is complicated, and the taste and flavor are poor, so as to improve the comprehensive utilization rate, reduce environmental pollution, good flavor effect

Inactive Publication Date: 2013-12-11
BEIJING FORESTRY UNIVERSITY
View PDF6 Cites 0 Cited by
  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

[0002] At present, vegetable protein drinks still occupy the main market, but protein is not easy to be absorbed by the human body compared with peptides
Compared with protein beverages, polypeptide beverages have the advantages of easy digestion and easier absorption of nutrients, but their production process is complex and costly, and the bitterness produced by hydrolysis of polypeptide beverages is not easy to remove, and the taste and flavor are poor
[0003] Therefore, the method for preparing vegetable polypeptide beverage still needs to be improved at present

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
  • Wild almond polypeptide beverage product and method for preparing same
  • Wild almond polypeptide beverage product and method for preparing same
  • Wild almond polypeptide beverage product and method for preparing same

Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0037] Example 1: Determination of hydrolysis conditions in the preparation process of Almond polypeptide beverage

[0038] Using Alcalase protease, under the conditions of solid-liquid ratio 1:20 (g / mL), hydrolysis pH 8.5 and hydrolysis temperature 50°C, hydrolysis treatment was carried out for 10, 30, 60, 90, 120 minutes respectively, and then the hydrolysis treatment system was measured. Degree of hydrolysis and peptide concentration to determine optimal hydrolysis time. Among them, the pH-state method is used for the determination of the degree of hydrolysis, and the micro-colorimetric method is used for the determination of the peptide content. The experimental results are shown in Table 1 below.

[0039] Table 1 Experimental results for determining the hydrolysis time (hydrolysis conditions: pH 8.5, temperature 50°C, enzyme addition 500mg / L)

[0040] Hydrolysis time (min)

Hydrolysis degree (%)

Peptide content (mg / mL)

10

5.63

6.51

...

Embodiment 2

[0047] Example 2: Determination of Bitter Embedding Conditions in the Preparation Technology of Almond Peptide Beverage

[0048] According to the relevant requirements of this test technology and health care theory, the degree of proteolysis above 20% will have a relatively ideal health care function, but at this time the bitterness and astringency of the almond polypeptide hydrolyzate is obvious, and the alkaline protease itself also has a bitterness and astringency. The invention adopts β-CD (that is, β-cyclodextrin) to embed the bitterness and astringency, and discusses the time of embedding bitterness at 50 degrees Celsius and the influence of the amount of β-cyclodextrin on the embedding effect. The results are as follows: Table 3 shows.

[0049] Table 3 Effect of β-CD on enzymatic bitterness and astringency of apricot protein enzymatic hydrolyzate

[0050]

[0051] Note: "﹡﹡﹡﹡﹡" means extremely bitter;

[0052] "﹡" means extremely light bitter taste;

[0053] "-" m...

Embodiment 3

[0056] Embodiment 3: Research on the stability of the preparation technology of almond polypeptide beverage

[0057] Due to the high content of protein, polypeptide and fat, the Almond Peptide Beverage is easy to be layered without adding stabilizers and emulsifiers. In order to obtain better texture and taste, this test uses xanthan gum, carboxylate The compound test of methyl cellulose (CMC-Na) and sucrose ester was carried out, on the basis of the optimal formula, different doses of stabilizers were added, and the evaluation was based on the taste and tissue state, so as to screen out the best compound stabilizer. formulation. The results are shown in Table 4 below.

[0058] The influence of the addition amount of table 4 stabilizer and emulsifier on its stability and mouthfeel

[0059]

[0060] Shown by the stability research result of table 4, optimal stabilizer formula is: xanthan gum 0.10% by weight, CMC-Na 0.08% by weight, sucrose ester 0.10% by weight, at this mo...

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 relates to a wild almond polypeptide beverage product and a method for preparing the same. The preparation method comprises the following steps of pre-treating the powder of wild almond; making the pretreated wild almonds subjected to grinding and first homogenization treatment in sequence to obtain wild almond pulp; hydrolyzing the wild almond pulp by alkali protease to obtain wild almond polypeptide hydrolysate; making the wild almond polypeptide hydrolysate subjected to bitter embedding treatment; mixing the treated wild almond polypeptide hydrolysate with a sweet agent, a sour agent, essence and a stabilizer to obtain a prefabricated product of wild almond polypeptide beverage; and making the prefabricated product of wild almond polypeptide beverage subjected to second homogenization treatment, blending of flavors and sterilization to obtain the wild almond polypeptide beverage. The preparation method has simple process and is low in cost, and the wild almond polypeptide beverage prepared by the method has rich nutrition, proper sourness and sweetness, good taste and flavor and high stability and is easy to digest.

Description

technical field [0001] The invention relates to the field of processing and utilization of plant protein resources. Specifically, the present invention relates to the Almond polypeptide beverage product and its preparation method. Background technique [0002] At present, vegetable protein beverages still occupy the main market, but protein is not easy to be absorbed by the human body compared with polypeptide. Compared with protein beverages, polypeptide beverages have the advantages of easy digestion and easier absorption of nutrients, but their production process is complex and costly, and the bitterness produced by hydrolysis of polypeptide beverages is not easy to remove, resulting in poor taste and flavor. [0003] Therefore, the method for preparing vegetable polypeptide beverage still needs to be improved at present. Contents of the invention [0004] The present invention has been accomplished based on the following findings of the inventors: [0005] Mountain ...

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
Patent Type & Authority Patents(China)
IPC IPC(8): A23L2/38A23L1/29A23L33/00
Inventor 王建中顾欣王丰俊崔洁何金陶
Owner BEIJING FORESTRY UNIVERSITY