Wheat germ vegetable protein fermentation peptide beverage and preparation method thereof

Abstract

The invention provides a wheat germ vegetable protein fermentation peptide beverage and a preparation method thereof. The beverage is prepared through a fermenting technology with wheat germs as a raw material, so the conversion rate of peptides in the wheat germs is substantially increased, and the content of the peptides in the beverage is improved. Raw materials of the beverage comprise the wheat germs, purified water, a fermentation bacterium liquid, fresh milk, casein and additives, wherein a weight ratio of the wheat germs to the purified water is 1:8-9, and the fermentation bacterium liquid is composed of Lactobacillus bulgaricus and Streptococcus thermophilus with a weight ratio of 1:1. The beverage prepared by adopting the above technical scheme contains abundant mineral substances comprising Ca, K, Mg, Fe, Cr, Se, P, Mn, Cu and the like and trace elements, also contains abundant vitamins and proteins, can promote the balance of intestinal, enhance the life vitality of humans, accelerate the human metabolism, is helpful for the rehabilitation of chronic enteritis and dyspepsia patients, and has the healthcare functions of cholesterol reduction, blood fat reduction, blood pressure reduction, cancer resistance, intestinal waste removal and the like.

Description

technical field [0001] The invention relates to the field of plant fermented food and drink, in particular to a wheat germ plant protein fermented peptide drink and a preparation method thereof. Background technique [0002] Wheat germ is the core and life of wheat. Although it only accounts for 2% of the weight of malt, its nutritional value accounts for 97% of the whole malt. It contains more than 50 kinds of rich nutrients needed by the human body and some have not yet been discovered by modern science. trace amounts of active ingredients. According to modern scientific research, the protein content of wheat germ is more than 31%, which is a high-quality protein; it contains 8 kinds of amino acids necessary for the human body, especially the content of lysine accounts for 18.5%, which is 6-7% higher than that of rice and white flour. The content of linoleic acid in wheat germ accounts for 60%, 80% of which are polyunsaturated fatty acids, and linoleic acid is the most im...

AI Technical Summary

Problems solved by technology

[0003] Wheat germ is an extremely precious natural food nutritional resource. Its miraculous effect on human health has attracted more and more attention and favor from the world. However, people's rational use of wheat germ is very limited at present. The place where it is most used is wheat germ. Germ oil and wheat germ capsules, which are not widely used

[0004] Shaanxi Tianbao Soybean Food Technology Research Institute applied on July 31, 2012 for the invention patent of w