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Method for producing whole soybean peptide vegetable protein drink

A plant protein beverage and soybean polypeptide technology, which is applied in the field of food processing, can solve the problems of high cost, achieve the effects of reducing impact, ensuring stability, and improving biological activity

Inactive Publication Date: 2014-12-10
王晓伟
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

However, the current common polypeptide protein drinks use polypeptides as raw materials, which makes the cost of the product relatively high, and beverage products that combine polypeptide beverages with soybean plant protein beverages have not been reported yet.

Method used

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  • Method for producing whole soybean peptide vegetable protein drink

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Experimental program
Comparison scheme
Effect test

Embodiment 1

[0024] A production method of whole soybean polypeptide vegetable protein beverage, comprising the following steps:

[0025] (1) Selection of raw materials: select soybeans that are plump, free from insect damage, mildew-free, and full of grains, and set aside;

[0026] (2) Soaking: Soak the selected soybean seeds in 0.03 mg / L 6-benzylaminopurine soaking solution, the solid-liquid ratio of soybeans to the soaking solution is 1:2, after soaking for 12 hours, drain the surface moisture and set aside;

[0027] (3) Germination cultivation: soak the soybeans in step (2), cultivate the soybeans in a constant temperature and humidity incubator with a relative humidity of 75% at 25° C. until the buds are 0.5-2 mm long, and take them out for later use;

[0028] (4) Primary refining: step (3) germinated soybeans are coarsely crushed in a refiner according to the material-to-water ratio of 1:4, and then passed through a 100-mesh colloid mill to obtain slurry 1 for subsequent use; Soak t...

Embodiment 2

[0036] The production method of whole soybean polypeptide vegetable protein beverage comprises the following steps:

[0037] (1) Selection of raw materials: select soybeans that are plump, free from insect damage, mildew-free, and full of grains, and set aside;

[0038] (2) Soaking: Soak the selected soybean seeds in 0.07 mg / L of 6-benzylaminopurine soaking solution, the solid-liquid ratio of the soybeans to the soaking solution is 1:2, after soaking for 20 hours, drain the surface moisture ,spare;

[0039] (3) Germination cultivation: Soak the soybeans in step (2), cultivate soybeans in a constant temperature and humidity incubator with a relative humidity of 80% at 30° C. until the buds are 0.5-2 mm long, and take them out for later use;

[0040](4) initial refining: step (3) germinated soybeans are coarsely crushed in a refiner according to the material-to-water ratio of 1:7, and then 100 mesh colloid mills are used to obtain slurry 1 for subsequent use; After soaking soy...

Embodiment 3

[0048] A production method of whole soybean polypeptide vegetable protein beverage, comprising the following steps:

[0049] (1) Selection of raw materials: select soybeans that are plump, free from insect damage, mildew-free, and full of grains, and set aside;

[0050] (2) Soaking: soak the selected soybean seeds in 0.1 mg / L 6-benzylaminopurine soaking solution, the solid-liquid ratio of the soybeans to the soaking solution is 1:2, after soaking for 24 hours, drain the surface moisture ,spare;

[0051] (3) Germination cultivation: the soybeans soaked in step (2) are cultivated in a constant temperature and humidity incubator at 35° C. and a relative humidity of 90% until the buds are 0.5-2 mm long, and then taken out for later use;

[0052] (4) Primary refining: In step (3), the germinated soybeans are coarsely crushed in a refiner according to the material-to-water ratio of 1:10, and then 100 mesh colloid mills are used to obtain slurry 1, which is set aside; the soybeans i...

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Abstract

The invention belongs to the technical field of food processing and particularly relates to a method for producing a whole soybean peptide vegetable protein drink. The method comprises the following steps of (1) selecting raw materials; (2) soaking; (3) carrying out sprouting culture; (4) preliminarily grinding into thick liquid; (5) carrying out enzymolysis; (6) deactivating enzyme and eliminating the fishy smell; (7) seasoning; (8) carrying out fine grinding through a colloid mill; (9) carrying out ultrahigh pressure nanometer homogenizing; and (10) filling and sterilizing to obtain the soybean vegetable protein peptide drink. The method disclosed by the invention has the advantages that the drink is prepared by adopting biotransformation techniques, enzyme treatment techniques and multistage homogenizing techniques; nutrient substances in the raw materials are converted, decomposed and fully utilized to ensure that products are comprehensive in nutrition, smooth in taste and good in stability; and various additives such as edible essences, and preservatives are not added in the preparation process, so that the products are natural in nutrition.

Description

technical field [0001] The invention belongs to the technical field of food processing, and in particular relates to a preparation method of soybean plant protein polypeptide beverage. Background technique [0002] Soybean is rich in high-quality protein, unsaturated fatty acids, calcium and B vitamins, and is an important source of high-quality protein in the diet of Chinese residents. Soybean contains 35%-40% protein, 15%-20% fat, 25%-30% carbohydrate, and a lot of dietary fiber and rich in phosphorus, iron, calcium, vitamin B1, vitamin B2, tobacco Acid and other essential minerals, trace elements, carotene and rich vitamin E. Every 100g of soybean contains 571mg of phosphorus, 11mg of iron and 367mg of calcium, which are obviously more than cereals. Due to the high content of phytic acid in soybeans, it may affect the bioavailability of mineral elements such as iron and zinc, and soybeans contain saponin, trypsin inhibitors and certain macromolecular substances, which m...

Claims

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Application Information

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Patent Type & Authority Applications(China)
IPC IPC(8): A23C11/10A23L11/65A23L11/70
Inventor 王晓伟
Owner 王晓伟
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