Corn high-F-ratio-oligopeptide beverage and preparation method thereof
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A beverage preparation method and oligopeptide technology, applied in the field of fermented food, can solve the problems of insufficient comprehensive utilization of corn, environmental pollution, and insufficient use of corn industry advantages.
Active Publication Date: 2013-11-06
黑龙江省谷醴传奇健康酒业有限公司
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Problems solved by technology
[0002] my country's annual corn output is 145 million tons, ranking second in the world, second only to the United States. However, due to insufficient comprehensive utilization of corn and the lack of high-tech content, high value-added corn intensive processing products with huge market potential, so far, Corn gluten can only be sold cheaply as feed or discharged naturally, which not only pollutes the environment but also causes a waste of protein resources. The advantages of my country's corn industry have not been fully utilized
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Embodiment 1
[0030] 1. Selection of proteolytic enzymes
[0031] In the present invention, the proteolytic enzyme is firstly selected to partially hydrolyze the corn gluten slurry, and Novozymes Neutrase 0.8 L neutral protease is finally selected after many tests, with an enzyme activity of 0.8 AU / g.
[0032] 2. Selection of fermentation microorganisms
[0033] In the present invention, the zein slurry hydrolyzed by Neutrase 0.8 L neutral protease is further fermented by Bacillus subtilis, and the selected microorganisms are purchased from China Industrial Microorganism Culture Collection Center. Bacillus subtilis , No.: 10036.
[0034] 3. Preparation of Corn High F Value Oligopeptide Beverage
[0035] 3.1 Corn Gluten Meal Pretreatment
[0036] Use corn gluten powder as the basic raw material, add appropriate amount of drinking water, and use colloid mill to make corn gluten slurry with a solid content of 20%-25%.
[0037] 3.2 Protease hydrolysis
[0038] Raise the temperature of the ...
Embodiment 2
[0052] 1. Selection of proteolytic enzymes
[0053] In the present invention, the proteolytic enzyme is firstly selected to partially hydrolyze the corn gluten slurry, and Novozymes Neutrase 0.8 L neutral protease is finally selected after many tests, with an enzyme activity of 0.8 AU / g.
[0054] 2. Selection of fermentation microorganisms
[0055] In the present invention, the zein slurry hydrolyzed by Neutrase 0.8 L neutral protease is further fermented by Bacillus subtilis, and the selected microorganisms are purchased from China Industrial Microorganism Culture Collection Center. Bacillus subtilis , No.: 10036.
[0056] 3. Preparation of Corn High F Value Oligopeptide Beverage
[0057] 3.1 Corn Gluten Meal Pretreatment
[0058] Use corn gluten powder as the basic raw material, add appropriate amount of drinking water, and use colloid mill to make corn gluten slurry with a solid content of 20%-25%.
[0059] 3.2 Protease hydrolysis
[0060] Raise the temperature of the ...
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Abstract
The invention provides a corn high-F-ratio-oligopeptide beverage and a preparation method thereof. The method comprises the following steps: with corn protein meal as a basic material, adding drinking water and carrying out pulp refining so as to prepare corn protein slurry with solid content of 20 to 25%; heating the corn protein slurry to a temperature of 55 DEG C, adding 0.8 L of Neutrase accounting for 1 to 1.2% of the weight of solids in the corn protein slurry, carrying out hydrolysis with the temperature maintained, then heating to a temperature of 100 DEG C and maintaining the temperature for 20 min; after cooling, inoculating a secondary bacillus subtilis seed accounting for 5% of the weight of the corn protein slurry, maintaining the temperature and carrying out ventilating fermentation; heating to a temperature of 100 DEG C and maintaining the temperature for 20 min; carrying out filtering by using a plate and frame filter, taking a clear liquid and adding the substances consisting of, on the basis of the weight of the clear liquid, 1.2% of citric acid, 5% of granulated sugar, 0.01% of potassium acetyl sulphonate, 0.2% of sodium carboxymethylcellulose and 0.1% of corn essence; after complete dissolution of the above-mentioned substances, carrying out homogenization, filling, sterilization and the like so as to prepare a finished product.
Description
(1) Technical field [0001] The invention relates to a corn high F value oligopeptide beverage and a preparation method thereof, in particular to a method for producing a corn high F value oligopeptide beverage by combining enzymolysis and biological fermentation, and belongs to the field of fermented food. (2) Background technology [0002] my country's annual corn output is 145 million tons, ranking second in the world, second only to the United States. However, due to insufficient comprehensive utilization of corn and the lack of high-tech content, high value-added corn intensive processing products with huge market potential, so far, Corn gluten can only be sold cheaply as feed or discharged naturally, which not only pollutes the environment but also causes waste of protein resources. The advantages of my country's corn industry have not been fully utilized. Corn protein contains a high proportion of hydrophobic amino acids such as leucine, isoleucine, valine, and alanine,...
Claims
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Application Information
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