Soybean peptide nutrient solution and preparation method thereof

A technology of soybean polypeptide and nutrient solution, which is applied in food preparation, food ultrasonic treatment, food ingredients as a taste improver, etc., can solve the problems that did not mention the treatment method of Aspergillus oryzae, and achieve the reduction of hydrophobic amino acid residues, Effects of improving taste and reducing production of bitter peptides

Active Publication Date: 2014-07-09
HUBEI UNIV OF TECH
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

[0005] By searching the existing technologies at home and abroad, it is found that there are reports of using Aspergillus oryzae to ferment soybean raw materials to prepare soybean polypeptides, but there is no mention of the treatment method of Aspergillus oryzae cells after fermentation

Method used

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  • Soybean peptide nutrient solution and preparation method thereof
  • Soybean peptide nutrient solution and preparation method thereof

Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0021] (1) Cultivation of Aspergillus oryzae spore suspension: Inoculate the Aspergillus oryzae spore suspension in a liquid medium whose nitrogen source is 5% soybean flour and carbon source is 1.5% glucose. , the medium needs to be sterilized at 115°C for 15 minutes, the initial pH is 6.0, and the inoculum size of spores is 2×10 5 g / mL.

[0022] (2) Preparation of enzymolysis solution: After the Aspergillus oryzae culture was completed, the mycelium was filtered out, and the culture solution was incubated at 35° C. for 3 hours to obtain an enzymolysis solution.

[0023] (3) Prepare mycelia broken self-solution: the filtered Aspergillus oryzae mycelium is ultrasonically crushed, the ratio of mycelium weight to water volume (W / V) is 1:3, and the ultrasonic crushing time is 5s each time, the interval is 5s, and the cycle After 30 times, the hyphae were broken and left to stand at 35°C for 8 hours to obtain a broken self-solution.

[0024] (4) The enzymatic solution and crushe...

Embodiment 2

[0029] (1) Aspergillus oryzae spore suspension culture: Inoculate the Aspergillus oryzae spore suspension in a liquid medium whose nitrogen source is 10% soybean flour and carbon source is 2% glucose. The culture temperature is 32°C, the speed is 180r / min, and the time is 60h , the medium needs to be sterilized at 115°C for 15 minutes, the initial pH is 6.5, and the inoculum size of spores is 5×10 5 g / mL.

[0030] (2) Preparation of enzymolysis solution: After the Aspergillus oryzae culture was completed, the mycelium was filtered out, and the culture solution was incubated at 40° C. for 5 hours to obtain an enzymolysis solution.

[0031] (3) Preparation of mycelia broken self-solution: Ultrasonic crushing of the filtered Aspergillus oryzae mycelium, mycelium weight to water volume ratio (W / V) is 1:5, ultrasonic crushing time is 6s each time, the interval is 6s, cycle 45 times, the hyphae were broken and left at 30°C for 12 hours to obtain a broken self-solution.

[0032] (4...

Embodiment 3

[0037] (1) Aspergillus oryzae spore suspension culture: Inoculate the Aspergillus oryzae spore suspension in a liquid medium whose nitrogen source is 3% soybean flour and carbon source is 0.5% glucose. The culture temperature is 30°C, the speed is 200r / min, and the time is 55h , the medium needs to be sterilized at 115°C for 15 minutes, the initial pH is 6.5, and the inoculation amount of spores is 1×10 5 g / mL.

[0038] (2) Preparation of enzymolysis solution: After the Aspergillus oryzae culture was completed, the mycelium was filtered out, and the culture solution was incubated at 30°C for 2 hours to obtain an enzymolysis solution.

[0039](3) Preparation of mycelia broken self-solution: the filtered Aspergillus oryzae mycelium was subjected to ultrasonic crushing, the ratio of mycelial weight to water volume (W / V) was 1:1, the ultrasonic crushing conditions were 10s each time, the interval was 10s, and the cycle was 60 The second time, after the mycelium was broken, it was...

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Abstract

The invention discloses a soybean peptide nutrient solution and a preparation method thereof. The peptide nutrient solution is prepared from enzymatic hydrolysate of soy protein culture liquid of aspergillus oryzae and hyphae broken solution of the aspergillus oryzae in mixing and blending manners. The peptide nutrient solution is prepared by the following steps: (1) cultivating an aspergillus oryzae spore suspension in 3-10% liquid culture medium of which a nitrogen source is soybean meal; (2) filtering out mycelium after cultivation is ended, carrying out insulated enzymolysis on a culture solution at 30-40 DEG C, so as to obtain enzymatic hydrolysate; (3) carrying out ultrasonic crushing on the filtered hypha to obtain the broken solution; and (4) mixing the broken solution with the enzymatic hydrolysate, and processing into the nutrient solution. The nutrient solution is high in polypeptide, amino acid and nucleic acid content, has a natural healthcare function, and can be used as added raw materials of excellent plant protein health products, nutrient oral liquid and functional flavoring liquid.

Description

technical field [0001] The invention belongs to the field of food processing, and relates to a preparation method of a nutrient solution rich in soybean polypeptide, amino acid, cell polypeptide and nucleic acid. Background technique [0002] Aspergillus oryzae ( Aspergillus oryzae ) is an aerobic, easy-to-cultivate, compound enzyme-producing strain. It has a long history of application in industries such as fermentation production of soy sauce, sauce making, and wine making at home and abroad. In 1987, FAO / WHO / JECFA approved Aspergillus oryzae to be used in the production of enzyme preparations for food industry. The U.S. Environmental Protection Agency’s assessment of the classification relationship between Aspergillus oryzae and other species, the hazards to human health and the environment, and the risk assessment of industrial applications shows that Aspergillus oryzae is not pathogenic to animals and plants. The food processed by the fermentation of Aspergillus oryz...

Claims

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Application Information

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Patent Type & Authority Applications(China)
IPC IPC(8): A23L1/305
CPCA23L33/18A23V2002/00A23V2300/48A23V2200/14A23V2200/15
Inventor 李冬生刘雅颀徐宁胡勇曹约泽汪超高冰
Owner HUBEI UNIV OF TECH
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