Protein hydrolyzate preparation technology

A hydrolyzed protein and preparation process technology, applied in the field of hydrolyzed protein preparation, can solve the problems affecting the taste and quality of hydrolyzed protein, the cavity cannot be effectively buried, and the effect of removing bitterness is not good, so as to achieve less impurities, good hydrolysis effect, The effect of complete hydrolysis

Inactive Publication Date: 2016-02-24
陈祖秋
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

At present, there are mainly methods such as adsorption filtration, masking, specific enzymes and selective precipitation to remove or reduce the bitterness in hydrolyzed protein, among which adsorption filtration can only remove part of the bitterness, and it is easy to lose protein; masking and embedding method only It is suitable for those bitter peptide molecules with small cavities in the hydrolyzate, and those with large cavities cannot be effectively buried, and the bitterness removal effect is not good; the specific enzymatic debittering method mainly uses exonuclease to excise the hydrophobic amino acids of bitter peptides to make them The disadvantage of this method is that the obtained protein hydrolyzate is insoluble, thus limiting its application
[0004] In addition, in the prior art, the extracted trypsin is directly used for protein hydrolysis, but the activity of trypsin is difficult to maintain during storage, which directly affects the degree of protein hydrolysis, and further affects the taste and quality of the hydrolyzed protein

Method used

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Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0022] (1) Pre-treatment: Grind 160 kg of beef and 800 kg of pig pancreas stored frozen at -18°C into a paste, break 16 kg of eggs, discard the shells, and stir evenly for later use;

[0023] (2) Preparation of soybean protein: 400 kg of soybean meal was first treated with microwave for 8 minutes, the temperature of microwave treatment was 40°C, and the microwave power was 600W. 6;

[0024] (3) Enzyme activation treatment in porcine pancreas: Add 0.1% milk of lime of the total mass of porcine pancreas to the porcine pancreas that has been crushed into sauce, and treat it for 20 minutes under high static pressure conditions with a pressure of 80Mpa;

[0025] (4) Hydrolysis reaction: Add ground beef, activated porcine pancreas, egg liquid and soybean protein into the hydrolysis tank, and add compound flavor protease and alkaline protease, and carry out enzymolysis under the regulation of stirring. The concentration of flavor protease is 1000U / g, the substrate concentration is 3...

Embodiment 2

[0035] Pre-treatment: Mince 160 kg of beef and 1,400 kg of pig pancreas stored frozen at -18°C into sauce, break 16 kg of eggs, discard the shells, and stir evenly for later use;

[0036] (2) Preparation of soybean protein: 400 kg of soybean meal is first treated with microwave for 5-8 minutes, the temperature of microwave treatment is 40-55°C, and the microwave power is 600W. The pH value is 6.5;

[0037] (3) Enzyme activation treatment in porcine pancreas: Add 0.2% lime milk of the total mass of porcine pancreas to the porcine pancreas that has been crushed into sauce, and treat it under high static pressure conditions with a pressure of 100Mpa for 10 minutes;

[0038] (4) Hydrolysis reaction: Add ground beef, activated porcine pancreas, egg liquid and soybean protein into the hydrolysis tank, and add compound flavor protease and alkaline protease, and carry out enzymolysis under the regulation of stirring. The concentration of flavor protease is 1000U / g, the substrate conc...

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PUM

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Abstract

The present invention discloses a protein hydrolyzate preparation technology which includes the following steps: pre-treatment, soybean protein preparation,activation treatment of enzymes in porcine pancreas, hydrolysis reaction, hydrolyzate separation, high temperature inactivation, sedimentation treatment, concentration, secondary inactivation, secondary sedimentation, secondary separation, etc. Compared to the prior art, the porcine pancreas are directly used and subjected to lime milk treatment at high static pressure conditions, the activity of pancreatic enzymes are higher, the hydrolytic effect is good, and the protein hydrolyzate does not contain heavy metals. Besides, compound flavored protease and alkaline protease are used in the hydrolysis, the hydrolytic efficiency is high and the product is good in taste.The secondary sedimentation and separation are used to finally obtain a product with fewer impurities,protein oral liquid in a liquid state contains no suspended substances and the product quality is improved. The protein is completely hydrolyzed and the protein hydrolyzate is rich in nutrition and easy to absorb.

Description

technical field [0001] The invention relates to the technical field of hydrolyzed protein preparation, in particular to a preparation process of hydrolyzed protein. Background technique [0002] Beef is rich in protein, which can improve the body's disease resistance. It is especially suitable for people who are growing and developing, after surgery, and after illness to supplement blood loss and repair tissues. Traditional Chinese medicine believes that beef has the effects of invigorating the middle and replenishing qi, nourishing the spleen and stomach, strengthening the muscles and bones, reducing phlegm and wind, and relieving cough and saliva. . Soybeans are rich in vitamins A, B, D, E and many essential amino acids that cannot be synthesized by the human body. Regular consumption of soybeans can make the skin tender, fair and moist, and effectively prevent the appearance of freckles and wrinkles. The high content of soybeans Protein can nourish the skin and hair, ma...

Claims

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Application Information

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Patent Type & Authority Applications(China)
IPC IPC(8): A23J1/14A23J1/02
CPCA23J1/14A23J1/02
Inventor 陈祖秋
Owner 陈祖秋
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