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Peanut milk suitable for elderly to drink and preparation method thereof

A peanut milk technology for the elderly, applied in milk preparations, applications, dairy products, etc., can solve problems such as indigestibility, easy complications, gastrointestinal dysfunction, etc., to achieve easy digestion and absorption, prevention and treatment of hyperlipidemia , high nutritional value

Inactive Publication Date: 2015-07-08
山东金豆子花生制品有限公司
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

[0004] The purpose of the present invention is to solve the problems of elderly people with decreased gastrointestinal function, increased lactose intolerance, difficulty in digesting ordinary milk or plant protein milk drinks, and the "three highs" of hyperlipidemia, hyperglycemia and high blood pressure in the elderly. "Disease" patients who rely solely on drug prevention and treatment are prone to complications and other problems, and provide a kind of peanut milk suitable for the elderly to drink and its preparation method

Method used

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Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0013] Take 117g of phosphorylated modified peanut protein with a protein content of 92.7%, which is composed of alkaline protease (Alcalase, nominal activity 2.4AU / g): flavor protease (Flavourzyme, nominal activity 500LPAU / g): neutral protease (Neutral proteinase, nominal activity 0.8AU / g)=2.5:3.2:2.7 ratio of compound protease 0.85ml, added to 1000ml milk, in microwave catalytic / synthesizer, microwave power 900w, temperature 47℃ min to obtain a mixture of restricted enzymolysis phosphorylated peanut protein and milk protein; according to the weight percentage, 30% peanut non-starch polysaccharide (purity 85.6%) and peanut flavonoids 15% (purity 82.4%) , peanut proanthocyanidin 10% (purity 86.7%), peanut yellow pigment 15% (purity 81.3%) and tea polysaccharide 30% (purity 84.8%) were mixed, prepared into prebiotic microcapsules by spray freeze-drying method, and prebiotic Add 0.25 g of Yuan Microcapsules to the mixture of restricted enzymatic hydrolysis phosphorylated modifie...

Embodiment 2

[0015] Take 200 g of phosphorylated modified peanut protein with a protein content of 93.6%, which is prepared by Alcalase (Alcalase, nominal activity 2.4AU / g): flavor protease (Flavourzyme, nominal activity 500LPAU / g): neutral protease (Neutral proteinase, nominal activity 0.8AU / g)=2.5:3.2:2.7 ratio of compound protease 0.77ml, added to 1000ml of milk, in microwave catalytic / synthesizer, microwave power 800w, temperature 45℃ for 3min , to obtain a restricted enzymatic hydrolysis phosphorylation modified peanut protein and milk protein mixture; according to the weight percentage, take peanut non-starch polysaccharide 33% (purity is 90%), peanut flavonoids 15% (purity is 80%), 12% peanut proanthocyanidins (purity 90%), peanut yellow pigment 20% (purity 90%) and tea polysaccharide 20% (purity 90%) are mixed, and prebiotic microcapsules are prepared by spray freeze-drying method. Add 0.5 g of microcapsules to the mixture of restricted enzymatically hydrolyzed phosphorylated modif...

Embodiment 3

[0017]Take 158g of phosphorylated modified peanut protein with a protein content of 95%, which is composed of alkaline protease (Alcalase, nominal activity 2.4AU / g): flavor protease (Flavourzyme, nominal activity 500LPAU / g): neutral protease (Neutral proteinase, nominal activity 0.8AU / g)=2.5:3.2:2.7 ratio of compound protease 1.0ml, added to 1000ml of milk, in microwave catalytic / synthesizer, microwave power 1000w, temperature 50℃ for 5min , to obtain a restricted enzymolysis phosphorylated modified peanut protein and milk protein mixture; according to the weight percentage, take peanut non-starch polysaccharide 40% (purity is 80%), peanut flavonoids 15% (purity is 90%), 10% peanut proanthocyanidins (purity 81.5%), peanut yellow pigment 15% (purity 86.8%) and tea polysaccharide 20% (purity 87.8%) were mixed and prepared into prebiotic microcapsules by spray freeze-drying method to obtain prebiotics Add 0.1 g of microcapsules to the mixture of restricted enzymolysis, phosphoryl...

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Abstract

The invention discloses a peanut milk suitable for the elderly to drink and a preparation method thereof. The peanut milk comprises limited enzymolysis phosphorylation modified peanut protein, limited enzymolysis milk and prebiotics, wherein the prebiotics consists of peanut non-starch polysaccharides, peanut flavonoids, peanut proanthocyanidins and peanut yellow pigment and tea polysaccharide. The preparation method of the peanut milk includes: conducting microwave-assisted compound protease limited enzymolysis on phosphorylation modified peanut protein and milk; adding the prebiotics into enzymolysis peanut protein and milk, performing high-pressure homogenization, and carrying out instantaneous ultra high temperature sterilization, cooling and aseptic canning. According to the invention, peanut protein and milk are subjected to limited enzymolysis, macromolecular protein turns into small molecular protein and protein peptide, the peanut milk has high protein content and is easy to digest, and is suitable for the characteristics of decreased digestive function of the elderly and high requirements for protein quality, quantity and nutritional value. The added prebiotics has the efficacy of resisting oxidation, clearing free radicals, lowering blood lipid and blood sugar, thus being able to prevent and treat senile diseases.

Description

technical field [0001] The invention relates to peanut milk suitable for elderly people and a preparation method thereof, belonging to the technical field of peanut milk beverage processing. Background technique [0002] Peanut is one of the main oil crops in my country. It is an economic crop that can be used for both food and oil extraction. It occupies an important position in the world's agricultural production and trade. Peanut protein is a vegetable protein with high nutritional value. There are about 10% albumin in peanut protein, and the remaining 90% are basic proteins. The cake after peanut oil extraction contains 45-50% protein, and the peanut protein isolate with a protein purity of 90% can be extracted from the peanut cake by using the alkali extraction isoelectric point precipitation technology. However, the functional properties of peanut protein isolate are poor and cannot meet the needs of the development of the modern food industry. Phosphorylation is a ...

Claims

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Application Information

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Patent Type & Authority Applications(China)
IPC IPC(8): A23C9/152
Inventor 战玉东张继怀
Owner 山东金豆子花生制品有限公司
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