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Nutritional liquid diet containing soybean oligopeptides, and preparation method thereof

A technology of soybean oligopeptide and nutrition, applied in the field of nutritional liquid food containing soybean oligopeptide and its preparation, can solve the problems of single nutrition and uneven nutrition in liquid food, achieve enhanced nutritional intake, improve the general condition, and facilitate wound repair Effect

Active Publication Date: 2013-10-23
JILIN UNIV
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

At present, the liquid food on the market is relatively simple in nutrition, and this kind of diet can only be eaten for a short period of time. As a transitional diet, if it is eaten for a long time, the nutrition will be uneven

Method used

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Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0015] In parts by weight, add 7 parts of soybean protein concentrate powder to 100 parts of magnetic stirring for 5 minutes, inactivate the obtained soybean protein concentrate emulsion in a water bath at 100 ° C for 10 minutes, quickly cool to room temperature in an ice-water bath, and then use 1mol / L NaOH solution to adjust its pH value to 7, then add alkaline protease of 3% of the concentrated soybean protein, enzymolyze in a constant temperature water bath at 60°C for 6 hours, add NaOH dropwise during this period to keep the pH value unchanged, after the enzymolysis is completed, Inactivate the enzyme in a boiling water bath for 15 minutes, quickly cool to room temperature in an ice-water bath, and centrifuge at 10,000 r for 5 minutes. The obtained supernatant is passed through an ultrafiltration membrane with a molecular weight of 1KDa. -15 Continue to purify, the column size is 2.6*80cm, the eluent is distilled water, the detection wavelength is 280nm, the flow rate is 0...

Embodiment 2

[0018] In parts by weight, add 5 parts of soybean protein concentrate powder to 100 parts of water, stir magnetically for 3 minutes, inactivate the obtained soybean protein concentrate emulsion in a water bath at 80°C for 15 minutes, and quickly cool it to room temperature in an ice-water bath , and then use 1mol / L NaOH solution to adjust its pH value to 8, then add alkaline protease at 5% of the concentrated soybean protein, and enzymolyze it in a constant temperature water bath at 60°C for 6 hours, during which NaOH is added dropwise to keep the pH value unchanged, and the enzymatic hydrolysis After the end, inactivate the enzyme in a boiling water bath for 10 minutes, quickly cool down to room temperature in an ice-water bath, and centrifuge at 10,000 r for 10 minutes. The obtained supernatant is passed through an ultrafiltration membrane with a molecular weight of 1KDa. Glycogel G‐15 continues to be purified, the column size is 2.6*80cm, the eluent is distilled water, the d...

Embodiment 3

[0021] In parts by weight, add 6 parts of soybean protein concentrate powder to 100 parts of water, stir magnetically for 5 minutes, inactivate the obtained soybean protein concentrate emulsion in a water bath at 100°C for 15 minutes, and quickly cool it to room temperature in an ice-water bath , and then use 1mol / L NaOH solution to adjust its pH value to 8, then add alkaline protease at 5% of the concentrated soybean protein, and enzymolyze it in a constant temperature water bath at 60°C for 6 hours, during which NaOH is added dropwise to keep the pH value unchanged, and the enzymatic hydrolysis After the end, inactivate the enzyme in a boiling water bath for 15 minutes, quickly cool to room temperature in an ice-water bath, and centrifuge at 10,000 r for 10 minutes. The obtained supernatant is passed through an ultrafiltration membrane with a molecular weight of 1KDa. Glycogel G‐15 continues to be purified, the column size is 2.6*80cm, the eluent is distilled water, the detec...

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Abstract

The invention relates to a nutritional liquid diet containing soybean oligopeptides, and a preparation method thereof, and belongs to the deep-processing technical filed of agricultural and sideline products. The nutritional liquid diet comprises the soybean oligopeptides and auxiliary ingredients such as soybean protein powder, konjac flour, maltodextrin, vegetable powder, vegetable oil and the like. Specifically, the nutritional liquid diet comprises, by weight, 6-8 parts of the soybean oligopeptides, 2-4 parts of the soybean protein powder, 3-5 parts of the konjac flour, 8-12 parts of the maltodextrin, 1-3 parts of the vegetable powder, 2-3 parts of the vegetable oil, 65-75 parts of water with a temperature of 50-65 DEG C, 0.6-0.8 part of an emulsifying agent and 0.5-1 part of a stabilizing agent. The nutritional liquid diet is balance in nutrients, contains relatively comprehensive amino acids, and is suitable for being taken by burnt patients. Besides, the nutritional liquid diet is suitable for being taken by the elderly suffering from dysmasesia or poor digestive ability for a long time.

Description

technical field [0001] The invention belongs to the technical field of intensive processing of agricultural and sideline products, and in particular relates to a nutritional liquid food containing soybean oligopeptide and a preparation method thereof. Background technique [0002] Soybean oligopeptides are composed of 2 to 6 amino acids, and the amino acids are complete, especially containing lysine, tryptophan, phenylalanine, methionine, threonine, isoleucine, leucine, etc. Amino acids, in addition to a small amount of soybean lecithin, soybean isoflavones, macro element calcium, trace element iron, zinc, selenium, manganese, copper and so on. Soybean oligopeptide is a small molecular active polypeptide with strong activity and diversity, also known as small peptide, micropeptide, short peptide, which can be absorbed directly without digestion, without consuming human energy during absorption, and 100% absorbed Features, once absorbed by the human body, it acts as a carrie...

Claims

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Application Information

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IPC IPC(8): A23L1/29A23L33/00
Inventor 刘静波刘丹周玉权张燕马爽
Owner JILIN UNIV
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