Dietary supplement rich in soybean polypeptide and preparation method thereof

A dietary supplement and soybean polypeptide technology, applied in the direction of bacteria used in food preparation, protein-containing food ingredients, and food ingredients as taste improvers, can solve the problems of bitter taste and single nutritional components, and achieve the purpose of improving taste and nutrition. The effect of comprehensive composition and shortened processing time

Active Publication Date: 2018-07-20
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 dietary supplement rich in soybean polypeptide and a preparation method thereof. The method comprises the following steps: A. preparing a fermentation base material, dissolving soybean polypeptide in water, adding sugar, homogenizing to obtain a homogenate liquid, cooling after sterilization, B. preparing a mother starter, taking a dairy solution, cooling after sterilization, and putting it in the dairy solution Add compound lactic acid bacteria suspension, anaerobic culture to obtain the mother starter, C, prepare fermentation broth, put the fermentation base material under sterile conditions, adjust the temperature to 35-42°C, then add an appropriate amount of mother starter, and cultivate for 3-6 Hours, D, hydrolyzed, the temperature of the fermented liquid is raised to 45-55°C, hydrolyzed at 45-55°C to obtain a hydrolyzed liquid, E, dried, an appropriate amount of cyclodextrin is added to the hydrolyzed liquid, dried to remove moisture, and dried powder. The invention has rich nutrition, good taste and is easy to be absorbed by human body.

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 Patents(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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