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A kind of preparation method of wheat germ polypeptide beverage

A wheat germ and beverage technology, which is applied in the field of preparation of wheat germ polypeptide beverages, can solve the problems of inability to meet social and market needs, lack of preparation methods for polypeptide beverages, etc., and achieves the effects of improving immune activity, facilitating popularization and application, and standardizing equipment.

Active Publication Date: 2016-08-24
HEBEI ZIFENG BIOTECH
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

The lack of a preparation method for polypeptide beverages specifically targeting wheat germ cannot meet the needs of society and the market

Method used

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Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0025] 1) Weigh 10 kg of wheat germ and put it in a stirring tank, add 50 L of water, stir and extract at 30°C for 120 minutes, centrifuge at 10,000 g for 15 minutes after the extraction is completed, and collect the supernatant respectively to obtain 38.5 L of wheat germ protein extract.

[0026] 2) Add 30 g of compound enzyme to the wheat germ protein extract obtained in step 1). The compound enzyme contains subtilisin and trypsin in a ratio of 7:1, enzymatically hydrolyzes at 35°C for 180 minutes, and centrifuges after completion. Collect supernatant 38.4L.

[0027] 3) Evaporate and concentrate the supernatant collected in step 2) to 5.2 L, boil to inactivate the enzyme, and collect the supernatant by centrifugation.

[0028] 4) The supernatant collected in step 3) is added with white sugar, citric acid, stabilizer, etc. to compound, and sterilized to obtain the wheat germ polypeptide beverage.

Embodiment 2

[0030] 1) Weigh 10 kg of wheat germ and place it in a stirring tank, add 100 L of water, stir and extract at 80° C. for 60 minutes, centrifuge at 10,000 g for 15 minutes after extraction, and collect the supernatant respectively to obtain 88.9 L of wheat germ protein extract.

[0031] 2) Add 100 g of compound enzyme to the wheat germ protein extract obtained in step 1), the compound enzyme contains subtilisin and trypsin, the ratio is 9:3, enzymatic hydrolysis at 60°C for 120 minutes, centrifugation after completion, Collect supernatant 88.7L.

[0032] 3) Evaporate and concentrate the supernatant collected in step 2) to 5.1 L, boil to inactivate the enzyme, and collect the supernatant by centrifugation.

[0033] 4) The supernatant collected in step 3) is added with white sugar, citric acid, stabilizer, etc. to compound, and sterilized to obtain the wheat germ polypeptide beverage.

Embodiment 3

[0035] 1) Weigh 10 kg of wheat germ and put it in a stirring tank, add 70 L of water, stir and extract at 60°C for 120 minutes, centrifuge at 10,000 g for 15 minutes after the extraction is completed, collect the supernatant respectively, and obtain 69.2 L of wheat germ protein extract.

[0036] 2) Add 50 g of compound enzyme to the wheat germ protein extract obtained in step 1), the compound enzyme contains subtilisin and trypsin, the ratio is 8:2, enzymatic hydrolysis at 50°C for 180 minutes, centrifuged after completion, Collect supernatant 69.0L.

[0037] 3) Evaporate and concentrate the supernatant collected in step 2) to 5.3 L, boil to inactivate the enzyme, and collect the supernatant by centrifugation.

[0038] 4) The supernatant collected in step 3) is added with white sugar, citric acid, stabilizer, etc. to compound, and sterilized to obtain the wheat germ polypeptide beverage.

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PUM

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Abstract

The invention provides a preparation method of wheat germ polypeptide beverage, which is characterized in that it comprises: 1) protein extraction: extract the protein in wheat germ with water, and separate solid and liquid; 2) compound enzymatic hydrolysis: obtain The protein extract solution is carried out compound enzymolysis, solid-liquid separation; 3) concentrating and inactivating enzyme: the supernatant liquid obtained in step 2) is concentrated, enzymatic activity is inactivated, solid-liquid separation; 4) composite sterilization: the step 3 ) to compound the supernatant obtained, and obtain the polypeptide product after sterilization. The method can increase the types and contents of the bioactive peptides and improve the nutritional value. The technology is simple in operation, easy to control, suitable for scale-up, can make full use of wheat germ resources, and provide new beverage varieties for the beverage industry.

Description

technical field [0001] The invention relates to the field of biochemical technology, in particular to a preparation method of wheat germ polypeptide beverage Background technique [0002] A peptide is an organic compound composed of amino acids linked together by peptide bonds. Generally, a peptide consisting of more than 10 amino acids is called a polypeptide. There are many kinds of polypeptides in the human body and their distribution range is very wide. They are not only important components and nutrients of the human body, but also have biological activities for protein synthesis, cell function regulation, immune regulation, metabolic growth and development, etc. in the human body. On the other hand, most proteins cannot be dissolved in acidic beverages, however, active protein peptides can be fully dissolved in acidic beverages, and the concentration is low and not greasy. How to develop new polypeptide beverages is a research hotspot in health drinks, sports drinks, ...

Claims

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Application Information

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Patent Type & Authority Patents(China)
IPC IPC(8): A23L2/38A23L2/66A23J3/18A23J3/34
CPCA23L2/38A23L2/52A23L2/66A23L2/84A23L33/10A23L33/18A23V2002/00A23V2200/30A23V2200/308A23V2200/324A23V2250/032A23V2250/21A23V2250/5486A23V2250/55A23V2250/628
Inventor 孔英俊杨子丰张贵锋马啸宇张泽玉陈静康跻耀
Owner HEBEI ZIFENG BIOTECH
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