Diet supplement containing rich soybean peptides and preparation method thereof

A technology for dietary supplements and soybean polypeptides is applied in the direction of bacteria used in food preparation, protein-containing food ingredients, food ingredients as taste improvers, etc. Improves taste and prevents flatulence

Active Publication Date: 2016-06-01
ZHEJIANG CHINESE MEDICAL UNIVERSITY
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

But the nutritive ingredient of this scheme is single, and mouthfeel is slightly bitter, needs further improvement

Method used

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Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0030] A preparation method of a dietary supplement rich in soybean polypeptide, comprising the following steps:

[0031] Soybean polypeptide powder prepared by hydrolysis of defatted soybean meal with protease is used as raw material. Soybean polypeptide powder is dissolved in water until the total solid content of the solution is 10%, and it is homogenized after swelling; Fermented base.

[0032] Take the freeze-dried powder of Lactobacillus bulgaricus, Streptococcus thermophilus, and Lactobacillus rhamnosus, inoculate them in MRS liquid medium respectively, shake and disperse evenly, and culture anaerobically at 37°C for 12 hours;

[0033] The bacterial suspensions of the above-mentioned Lactobacillus bulgaricus, Streptococcus thermophilus, and Lactobacillus rhamnosus were mixed according to a volume ratio of 1:1:1 to obtain a composite lactic acid bacteria suspension;

[0034] Take fresh raw milk, heat it to 70°C, keep it at this temperature for 30 minutes, and then cool ...

Embodiment 2

[0041] A preparation method of a dietary supplement rich in soybean polypeptide, comprising the following steps:

[0042] Soybean polypeptide powder prepared by hydrolyzing soybean protein isolate with protease as raw material, mixing soybean polypeptide powder, water, and 20% glucose solution in a mass ratio of 1:1:1, after absorbing water and swelling, homogenate until paste shape;

[0043] The homogenate was sterilized at 110°C for 45 minutes, and was used as fermentation base material after cooling.

[0044] Take Lactobacillus plantarum, Bifidobacterium and Lactobacillus acidophilus and inoculate them in MRS liquid medium respectively, shake and disperse evenly, and culture anaerobically at 37°C for 12 hours;

[0045] The above-mentioned bacteria suspension is mixed according to the volume ratio of 2:1:1 to obtain a composite lactic acid bacteria suspension;

[0046] Mix skimmed milk powder and 69°C hot water evenly at a mass ratio of 2:9 to obtain reconstituted milk, adju...

Embodiment 3

[0053] A preparation method of a dietary supplement rich in soybean polypeptide, comprising the following steps:

[0054] Soybean polypeptide powder prepared by hydrolyzing soybean protein isolate with protease as raw material, mixing soybean polypeptide powder, water, and 20% sucrose solution in a mass ratio of 3:3:2, after absorbing water and swelling, homogenate until paste shape;

[0055] The homogenate was sterilized at 100°C for 60 minutes, and was used as fermentation base material after cooling.

[0056] Take Lactobacillus plantarum and Lactobacillus acidophilus and inoculate them in MRS liquid medium respectively, shake and disperse evenly, and culture anaerobically at 37°C for 6 hours;

[0057] The above-mentioned bacteria suspension is mixed according to the volume ratio of 2:1 to obtain a composite lactic acid bacteria suspension;

[0058] Mix skimmed milk powder and 68°C hot water evenly at a mass ratio of 2:9 to obtain reconstituted milk, adjust the temperature...

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PUM

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Abstract

The invention belongs to the technical field of food processing and relates to a diet supplement containing rich soybean peptides and a preparation method thereof. The preparation method comprises the following steps: A, preparing a fermentation base material, namely dissolving the soybean peptides into water, adding sugar, homogenizing to obtain a homogenized solution, and after sterilizing, cooling; B, preparing a main fermentation agent, namely sterilizing and cooling a dairy food solution, adding a compound lactobacillus suspension solution into the dairy food solution, and carrying out anaerobic culture to obtain the main fermentation agent; C, preparing a fermentation solution, namely with the fermentation base material under a sterile condition, adjusting the temperature to 35-42 DEG C, then adding proper amount of the main fermentation agent and culturing for 3-6 hours; D, hydrolyzing, namely heating the fermentation solution to 45-55 DEG C and hydrolyzing at 45-55 DEG C to obtain hydrolysate; and E, drying, namely adding proper amount of cyclodextrin into the hydrolysate, and drying to remove moisture to obtain dried powder. The diet supplement provided by the invention has abundant nutrients and a good mouth feel, and is easily absorbed by human bodies.

Description

technical field [0001] The invention belongs to the technical field of food processing and relates to a soybean polypeptide, in particular to a dietary supplement rich in soybean polypeptide and a preparation method thereof. Background technique [0002] Compared with ordinary soybean protein, soybean polypeptide has the characteristics of good solubility, comprehensive nutrition, easy digestion and absorption, no beany smell, and invariance to heat. As an excellent dietary supplement and health food raw material, adding soybean polypeptide to the diet or eating health food rich in soybean polypeptide can improve human immunity, resist fatigue, supplement trace elements, improve osteoporosis symptoms and prevent heart disease. Diseases of the vascular system, etc. [0003] Soybean polypeptide is a mixture of soybean meal or soybean protein isolate obtained after soybean oil extraction, which is hydrolyzed by protease, and its main components are oligopeptides with an averag...

Claims

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Application Information

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Patent Type & Authority Applications(China)
IPC IPC(8): A23L33/10A23L33/18A23L33/135
CPCA23V2002/00A23V2400/125A23V2400/123A23V2400/113A23V2400/147A23V2400/169A23V2400/175A23V2400/249A23V2200/14A23V2250/55
Inventor 夏明
Owner ZHEJIANG CHINESE MEDICAL UNIVERSITY
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