Polypeptide beverage and preparation method thereof

Abstract

The invention provides a coffee beverage prepared from soybean peptide, corn peptide, oyster peptide, yeast polypeptides, coffee powder and other raw materials. The prepared coffee beverage has the color and taste similar to those of coffee and has rich amino acid, microelements and other nutrient substances which can rapidly supplement nutrients to a human body and can be rapidly extracted, and the immunity of a human body is improved.

Description

technical field

[0001] The invention relates to the field of food condiments, in particular to a polypeptide coffee drink substitute and a preparation method thereof. Background technique

[0002] Coffee is a popular leisure drink all over the world. It has the effect of refreshing and relieving fatigue. Its unique color and fragrance have become the favorite of many consumers. However, long-term drinking of coffee also has certain adverse effects on health. On the one hand, excessive intake of caffeine can cause nervous system excitement; on the other hand, excessive intake of sugar with coffee can cause obesity. At the same time, due to the high price of coffee, it is difficult to become a mass consumer product.

[0003] At present, there are many reports on the development of various coffee substitutes and functional coffee beverages. For example, patent CN104171216A discloses a Ganoderma lucidum coffee, which contains salt, calcium phosphate, carrageenan, coffee powder...

Examples

Embodiment 1

[0024] A polypeptide coffee drink substitute consists of raw materials in the following weight ratios:

[0025] The preparation process of the polypeptide coffee substitute comprises the following steps:

[0026] (1) Preparation of yeast polypeptide: Take 100g of baker's yeast cells (wet weight), resuspend in 500mL of purified water to form a 20% concentration system, heat to 95°C in an electric furnace, keep for 8min, and keep stirring during the period. After cooling down to room temperature, homogenize the yeast wall-breaking solution twice under high pressure at a pressure of 35 MPa to completely break up the yeast cells and release the contents. Centrifuge the broken wall solution at 4500rpm for 12min to obtain precipitate A; at the same time, carry out enzymatic hydrolysis on the supernatant, add yeast extract enzyme (compound protease preparation), 2000U / g protein, enzymatic hydrolysis temperature 42°C, time 10 hours. After the enzymatic hydrolysis, the system was heat...

Embodiment 2

[0031] The preparation process of the polypeptide coffee substitute comprises the following steps:

[0032](1) Preparation of yeast polypeptide: Take 200g (wet weight) of baker's yeast, resuspend in 900mL of purified water to form a 22% concentration system, heat to 98°C in an electric furnace, keep for 6 minutes, and keep stirring during the period. After cooling down to room temperature, homogenize the yeast cell wall-breaking solution once with a pressure of 40 MPa to completely break up the yeast cells and release the contents. Centrifuge the broken wall solution at 6000rpm for 8min to obtain precipitate A; at the same time, carry out enzymatic hydrolysis on the supernatant, add yeast extract enzyme (composite protease preparation), 3000U / g protein, enzymolysis temperature 45℃, time 8 hours. After the enzymatic hydrolysis, the system was heated to 98°C for 8 minutes to inactivate and denature the protease activity; centrifuge at 10,000 rpm for 12 minutes, discard the preci...

Embodiment 3

[0037] Polypeptide coffee substitute consists of raw materials in the following weight ratio:

[0038] Soy peptide 25, corn peptide 19, oyster peptide 6, yeast peptide 5, fructose syrup 5, zymosan 3, coffee powder 21, non-dairy creamer 7, white sugar 9;

[0039] The production method of the coffee drink substitute is the same as that in Example 1 and Example 2.

technical field

[0001] The invention relates to the field of food condiments, in particular to a polypeptide coffee drink substitute and a preparation method thereof. Background technique

[0002] Coffee is a popular leisure drink all over the world. It has the effect of refreshing and relieving fatigue. Its unique color and fragrance have become the favorite of many consumers. However, long-term drinking of coffee also has certain adverse effects on health. On the one hand, excessive intake of caffeine can cause nervous system excitement; on the other hand, excessive intake of sugar with coffee can cause obesity. At the same time, due to the high price of coffee, it is difficult to become a mass consumer product.

[0003] At present, there are many reports on the development of various coffee substitutes and functional coffee beverages. For example, patent CN104171216A discloses a Ganoderma lucidum coffee, which contains salt, calcium phosphate, carrageenan, coffee powder...

Examples

Embodiment 1

[0024] A polypeptide coffee drink substitute consists of raw materials in the following weight ratios:

[0025] The preparation process of the polypeptide coffee substitute comprises the following steps:

[0026] (1) Preparation of yeast polypeptide: Take 100g of baker's yeast cells (wet weight), resuspend in 500mL of purified water to form a 20% concentration system, heat to 95°C in an electric furnace, keep for 8min, and keep stirring during the period. After cooling down to room temperature, homogenize the yeast wall-breaking solution twice under high pressure at a pressure of 35 MPa to completely break up the yeast cells and release the contents. Centrifuge the broken wall solution at 4500rpm for 12min to obtain precipitate A; at the same time, carry out enzymatic hydrolysis on the supernatant, add yeast extract enzyme (compound protease preparation), 2000U / g protein, enzymatic hydrolysis temperature 42°C, time 10 hours. After the enzymatic hydrolysis, the system was heat...

Embodiment 2

[0031] The preparation process of the polypeptide coffee substitute comprises the following steps:

[0032](1) Preparation of yeast polypeptide: Take 200g (wet weight) of baker's yeast, resuspend in 900mL of purified water to form a 22% concentration system, heat to 98°C in an electric furnace, keep for 6 minutes, and keep stirring during the period. After cooling down to room temperature, homogenize the yeast cell wall-breaking solution once with a pressure of 40 MPa to completely break up the yeast cells and release the contents. Centrifuge the broken wall solution at 6000rpm for 8min to obtain precipitate A; at the same time, carry out enzymatic hydrolysis on the supernatant, add yeast extract enzyme (composite protease preparation), 3000U / g protein, enzymolysis temperature 45℃, time 8 hours. After the enzymatic hydrolysis, the system was heated to 98°C for 8 minutes to inactivate and denature the protease activity; centrifuge at 10,000 rpm for 12 minutes, discard the preci...

Embodiment 3

[0037] Polypeptide coffee substitute consists of raw materials in the following weight ratio:

[0038] Soy peptide 25, corn peptide 19, oyster peptide 6, yeast peptide 5, fructose syrup 5, zymosan 3, coffee powder 21, non-dairy creamer 7, white sugar 9;

[0039] The production method of the coffee drink substitute is the same as that in Example 1 and Example 2.