Preparation method of black soya bean polypeptide honey beverage

A technology of black bean polypeptide and honey, which is applied in the field of food processing, can solve the problems of many polypeptides with a bitter taste and poor eating taste, and achieve the effects of quickly replenishing physical strength, being easy to absorb, and improving ingredients.

Inactive Publication Date: 2016-04-13
天津北洋百川生物技术有限公司
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

However, the peptides obtained by hydrolysis have a bitter taste, and the taste is poor.

Method used

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Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0022] The preparation method of black soybean polypeptide honey beverage of the present invention comprises the following steps:

[0023] (1) Selection and cleaning of black beans: remove moth-eaten, damaged, moldy and rotten black beans, rinse with clean water to remove soil, dirt and impurities;

[0024] (2) Pretreatment: Take 20kg of picked black beans and bake them in an oven at 110°C for 5 minutes to destroy the lipoxygenase in the black beans, thereby reducing the beany smell;

[0025] (3) Pulping: Then soak the black beans to make the black beans absorb water and swell, soften the tissue, so as to facilitate the extraction of pulp and nutrients. Grind the soaked black beans, and filter the slurry after refining with a filter cloth. slurry separation;

[0026] (4) Enzymolysis: Accurately weigh 1Kg of black soybean slurry, put it into an enzymolysis reaction container, control the pH of the reaction system to 6.0, and add papain for hydrolysis at a constant temperature ...

Embodiment 2

[0031] The preparation method of black soybean polypeptide honey beverage of the present invention comprises the following steps:

[0032] (1) Selection and cleaning of black beans: remove moth-eaten, damaged, moldy and rotten black beans, rinse with clean water to remove soil, dirt and impurities;

[0033] (2) Pretreatment: Take 20kg of picked black beans and bake them in an oven at 115°C for 5 minutes to destroy the lipoxygenase in the black beans, thereby reducing the beany smell;

[0034] (3) Pulping: Then soak the black beans to make the black beans absorb water and swell, and the tissue is softened, so as to facilitate the refining and extraction of nutrients. Grinding the soaked black soybeans, and filtering the refined slurry with a filter cloth to separate pulp and residue;

[0035] (4) Enzymolysis: Accurately weigh 1Kg of black soybean slurry, put it into an enzymolysis reaction container, control the pH of the reaction system to be 7.0, and add papain for hydrolysi...

Embodiment 3

[0040] The preparation method of black soybean polypeptide honey beverage of the present invention comprises the following steps:

[0041] (1) Selection and cleaning of black beans: remove moth-eaten, damaged, moldy and rotten black beans, rinse with clean water to remove soil, dirt and impurities;

[0042] (2) Pretreatment: Take 20kg of picked black beans and bake them in an oven at 113°C for 5 minutes to destroy the lipoxygenase in the black beans, thereby reducing the beany smell;

[0043] (3) Pulping: Then soak the black beans to make the black beans absorb water and swell, and the tissue is softened, so as to facilitate the refining and extraction of nutrients. Grinding the soaked black soybeans, and filtering the refined slurry with a filter cloth to separate pulp and residue;

[0044] (4) Enzymolysis: Accurately weigh 1Kg of black soybean slurry, put it into an enzymolysis reaction container, control the pH of the reaction system to be 6.0, and add papain for hydrolysi...

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PUM

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Abstract

A preparation method of a black soybean polypeptide honey beverage includes the steps of black soya bean selection and cleaning, pretreatment, pulping, enzymatic hydrolysis, centrifugation, homogenization and sterilization. Papain is employed for hydrolysis of black soya bean protein; and papain has extremely strong hydrolysis capability on protein, good heat resistance, and less demand on the hydrolysis conditions, and is conducive to the operation. The black soya bean polypeptide honey beverage prepared by the present invention has low molecular weight of peptides, high peptide content; addition of the honey reaches good taste of the product; and the black soya bean polypeptide honey beverage adapts to a large scope of population and has good product stability. The polypeptide in the product is easily soluble, easy to absorb, and can quickly regain their strength, and has good effects on resisting oxidation and fatigue, lowering blood pressure, improving the body's immunity and absorption functions.

Description

technical field [0001] The invention relates to the technical field of food processing, in particular to a method for preparing a black soybean polypeptide honey beverage. Background technique [0002] Black beans are rich in amino acids, unsaturated fatty acids, calcium, phosphorus and other trace elements that are beneficial to the human body. They also contain many antioxidant components, most especially isoflavones, anthocyanins and rich vitamins. It has high protein and low calorie. Its protein content is as high as about 45%. Therefore, black beans have the effects of draining pus and detoxification, reducing swelling and pain, and are beneficial to the prevention and treatment of hypertension, hyperlipidemia, heart disease and other diseases. Li Shizhen said in "Compendium of Materia Medica": "Eat black beans for a long time, good color, whitening and not old." Therefore, black beans have beauty and beauty effects. Pregnant women often eat it, which can benefit the...

Claims

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Application Information

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Patent Type & Authority Applications(China)
IPC IPC(8): A23C11/10A23L11/65
CPCA23C11/106
Inventor 乔长晟李文军朱明钟海蛟吴梦溪
Owner 天津北洋百川生物技术有限公司
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