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A kind of black garlic soybean peptide oral liquid and preparation method thereof

A technology of peptide oral liquid and soybean peptide, which is applied in food ingredients as taste improvers, food science, food ingredients as colors, etc., can solve the problems of black garlic active ingredients that cannot be fully utilized, resource waste, and complicated preparation process, etc. Achieve the effects of increased soluble solid content, rich black garlic flavor, and good quality stability

Active Publication Date: 2018-03-30
广东益生康生物科技有限公司
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

The drink combines a variety of nutritional ingredients, which has the effects of anti-fatigue, enhancing immunity and softening blood vessels, but the active ingredients of black garlic cannot be fully utilized, resulting in a waste of resources
[0005] Chinese patent application 201510322547.8 discloses a black garlic and blueberry health wine, which is prepared from blueberry, zhe fruit, black garlic, cordyceps militaris, ingot maple leaf, schisandra, prickly pear, soybean peptide powder, jade powder, tomato vinegar and water. The preparation method Including the steps of Chinese herbal medicine treatment, black garlic stewing, grinding, fermentation, etc., the prepared black garlic and blueberry health wine has the advantages of pure aroma, typical wine aroma and fruity aroma, and improves the immune function of the body, but has the disadvantage of complicated preparation process

Method used

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  • A kind of black garlic soybean peptide oral liquid and preparation method thereof
  • A kind of black garlic soybean peptide oral liquid and preparation method thereof

Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0034] Example 1 Preparation of black garlic extract

[0035] Weigh 1000kg of black garlic, slice it, add 3000kg of water, extract at 105°C for 2 hours, filter, squeeze the residue, collect the first filtrate, and keep the filter residue; add 2000 kg of water to the filter residue, add 3kg of compound plant hydrolase, and enzymatically hydrolyze at 40°C 2h, then add 2000 kg of 75% ethanol solution, heat and reflux for extraction for 3h, filter the filtrate, concentrate under reduced pressure, and obtain the second filtrate after removing ethanol; combine the first filtrate and the second filtrate, mix well, and obtain black garlic extract . The soluble solid content of black garlic extract was 18.6%.

Embodiment 2

[0036] Example 2 Preparation of black garlic extract

[0037] Weigh 1000kg of black garlic, slice it, add 2000kg of water, extract at 90°C for 3 hours, filter, squeeze the residue, collect the first filtrate, and keep the filter residue; add 1000 kg of water to the filter residue, add 4kg of compound plant hydrolase, and enzyme solution for 2 hours, then add 3000 kg of 60% ethanol solution, heat and reflux for extraction for 3 hours, filter the filtrate, concentrate under reduced pressure, and obtain the second filtrate after removing ethanol; combine the first and second filtrates, mix well, and obtain black garlic extract liquid. The soluble solid content of black garlic extract was 19.2%.

Embodiment 3

[0040] Example 3 Black Garlic Soybean Peptide Oral Liquid

[0041] Black garlic soybean peptide oral liquid includes the following components by weight: 100kg black garlic extract prepared in Example 1, 3kg soybean peptide, 8kg sucrose, 3kg fructooligosaccharides, 0.2kg yeast extract, 0.8kg citric acid Sodium and 0.1kg sodium carboxymethylcellulose.

[0042] Preparation method: Weigh black garlic extract, soybean peptide, sucrose, fructooligosaccharide, yeast extract, sodium citrate and sodium carboxymethyl cellulose, stir and mix at 65°C; fill, press cap, 115°C damp heat sterilization for 20 minutes to obtain black garlic soybean peptide oral liquid. After testing, the soluble solids content of black garlic soybean peptide oral liquid is 22.4%.

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Abstract

The invention provides black garlic and soybean peptide oral liquid which is prepared from the following components in parts by weight: 600 to 1500 parts of a black garlic extracting solution, 10 to 50 parts of soybean peptide, 60 to 150 parts of sugar, 1 to 10 parts of a yeast extract, 5 to 15 parts of sodium citrate and 0.1 to 10 parts of sodium carboxymethylcellulose. The black garlic and soybean peptide oral liquid belongs to the technical field of health products. The black garlic and soybean peptide oral liquid provided by the invention has the advantages of uniform color, high clarity, high quality stability, mellow fragrance, fine taste, high nutritional value and the like, and has the effects of oxidization prevention, aging delaying, blood fat reduction and the like.

Description

technical field [0001] The invention belongs to the technical field of health product processing, and in particular relates to a black garlic soybean peptide oral liquid and a preparation method thereof. Background technique [0002] Black garlic is a deep-processed product of fresh raw garlic fermented by controlling the temperature and humidity. Compared with fresh raw garlic, black garlic has obvious advantages in terms of sensory, smell and nutritional value, and the content of protein, amino acid and polyphenols in black garlic is significantly improved. Black garlic has the functions of anti-oxidation, beautifying and regulating blood sugar, etc. It is loved by more and more consumers and has a broad market prospect. [0003] Soybean peptide is a low-peptide mixture obtained by enzymatic hydrolysis of soybean protein, consisting of 2 to 10 amino acids, with a molecular weight of about 1000D. Compared with traditional soybean protein, soybean peptide has the advantage...

Claims

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Application Information

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Patent Type & Authority Patents(China)
IPC IPC(8): A23L33/00A23L33/105A23L33/18A23L33/125A23L33/145
CPCA23V2002/00A23V2200/04A23V2200/15A23V2200/14A23V2200/302A23V2200/3262A23V2200/314A23V2250/21
Inventor 赵谋明樊曙明赵强忠林恋竹
Owner 广东益生康生物科技有限公司