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Preparation method of prebiotic anti-oxidization peptide beverage

A technology of antioxidant peptides and prebiotics, applied in the functions of food ingredients, food ingredients, food science, etc., to reduce the level of free radicals and help digestion

Inactive Publication Date: 2016-05-04
SHAANXI UNIV OF SCI & TECH
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

On the contrary, there is no report on the production of prebiotic antioxidant peptide beverages

Method used

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Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0023] 1) Heat skim goat milk to 45°C, then add 1mol / L hydrochloric acid dropwise, stir magnetically at 1200rpm until the pH value reaches 4.6, centrifuge at 8000rmp for 15min after the casein is precipitated, discard the supernatant, and freeze the precipitate Dried to obtain casein dry powder;

[0024] 2) Make a casein solution with a mass concentration of 2% from the dry casein powder, then put it into a constant temperature water bath, heat it to 45° C., and adjust the pH of the casein solution to 6.5 by adding 1 mol / L NaOH solution dropwise;

[0025] 3) Add the Alcalase enzyme of 1% of the casein solution quality to the casein solution, drop the NaOH solution of 0.1mol / L in the reaction process to keep the pH constant, after hydrolysis for 60min, inactivate the enzyme in a 90°C water bath for 10min, and then in 8000rmp After centrifuging for 15 minutes, the precipitate was discarded and the supernatant was taken to obtain the enzymatic hydrolysis solution; the scavenging ...

Embodiment 2

[0029] 1) Heat skim goat milk to 45°C, then add 1mol / L hydrochloric acid dropwise, stir magnetically at 1200rpm until the pH value reaches 4.6, centrifuge at 8000rmp for 15min after the casein is precipitated, discard the supernatant, and freeze the precipitate Dried to obtain casein dry powder;

[0030] 2) Make the casein dry powder into a casein solution with a mass concentration of 3%, then put it into a constant temperature water bath, heat it to 50°C, and adjust the pH of the casein solution to 7.0 by adding 1mol / L NaOH solution dropwise;

[0031] 3) Add the Alcalase enzyme of 1.5% of the casein solution quality to the casein solution, drop the NaOH solution of 0.1mol / L in the reaction process to keep the pH constant, after hydrolysis for 90min, inactivate the enzyme in a 90°C water bath for 10min, and then in 8000rmp After centrifuging for 15 minutes, the precipitate was discarded and the supernatant was taken to obtain the enzymatic hydrolysis solution; the scavenging a...

Embodiment 3

[0036] 1) Heat skim goat milk to 45°C, then add 1mol / L hydrochloric acid dropwise, stir magnetically at 1200rpm until the pH value reaches 4.6, centrifuge at 8000rmp for 15min after the casein is precipitated, discard the supernatant, and freeze the precipitate Dried to obtain casein dry powder;

[0037] 2) Make the casein dry powder into a casein solution with a mass concentration of 4%, then put it into a constant temperature water bath, heat it to 55° C., and adjust the pH of the casein solution to 7.5 by adding 1 mol / L NaOH solution dropwise;

[0038] 3) Add the Alcalase enzyme of 1.5% of the casein solution quality to the casein solution, drop the NaOH solution of 0.1mol / L in the reaction process to keep the pH constant, after hydrolysis for 150min, inactivate the enzyme in a 90°C water bath for 10min, and then in 8000rmp After centrifuging for 15 minutes, the precipitate was discarded and the supernatant was taken to obtain the enzymatic hydrolysis solution; the scavengi...

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PUM

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Abstract

The invention provides a preparation method of a prebiotic anti-oxidization peptide beverage. The preparation method comprises the following steps: dropwise adding hydrochloric acid into degreased goat milk, and magnetically stirring to remove supernatant; freezing and drying sediment to obtain casein dry powder; preparing the casein dry powder into a casein solution, and adding Alcalase into the solution; after enzyme hydrolysis is finished, taking supernatant to obtain enzymatic hydrolysate; adding beta-cyclodextrine, white granulated sugar, a mixed acid, a compound stabilizer, tea polyphenol and prebiotics into the enzymatic hydrolysate for beverage compounding; and finally, sterilizing to obtain the prebiotic anti-oxidization peptide beverage. The prebiotic anti-oxidization peptide beverage prepared by the preparation method provided by the invention can be used for lowering a free radical level in a body and helps an organism to resist diseases. Meanwhile, anti-oxidization properties of a food and a medicine are compared; the prebiotic anti-oxidization peptide beverage can be drunk for a long period and is very helpful to prevent and treat chronic diseases including cardiovascular diseases, diabetes mellitus, cancers, ageing and the like; and the beverage contains the prebiotics so that the beverage has very great help for adjusting intestinal tracts and adjust vivotoxin, and helps to digest.

Description

technical field [0001] The invention belongs to the field of food health care, and relates to an enzymatic method for preparing an antioxidant peptide beverage, in particular to a preparation method of a prebiotic antioxidant peptide beverage. Background technique [0002] Free radicals are a class of molecules or atoms with one or several unpaired electrons that can exist alone and have high oxidative activity produced during the metabolism of organisms. The chemical properties are extremely active. Free radicals can attack life macromolecules and cell walls, causing various damages and lesions in the body, and accelerating the aging of the body. Under normal physiological conditions, the production and removal of free radicals in the body are in a state of dynamic balance, but when the body is in an unfavorable environment and with age, the free radicals in the body will be produced too much or cleared too slowly. As a kind of biologically active peptides, antioxidant pep...

Claims

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Application Information

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IPC IPC(8): A23L2/38A23L2/60A23L2/68A23L2/84A23J3/34
CPCA23J3/343A23L2/38A23L2/60A23L2/68A23L2/84A23V2002/00A23V2200/324A23V2200/326A23V2200/328A23V2200/308A23V2200/302
Inventor 陈合张倩舒国伟陈立
Owner SHAANXI UNIV OF SCI & TECH
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