Production method of whey polypeptide beverage

A production method and technology of whey peptides, applied in milk substitutes, dairy products, applications, etc., can solve problems such as waste of resources, environmental pollution, etc., and achieve the effects of acidic taste, wide range of people, and easier digestion and absorption

Active Publication Date: 2017-05-10
DALIAN POLYTECHNIC UNIVERSITY
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

Untreated soybean whey wastewater is not only a problem of environmental pollution, but also a great waste of resources

Method used

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  • Production method of whey polypeptide beverage
  • Production method of whey polypeptide beverage
  • Production method of whey polypeptide beverage

Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0029] Example 1 Screening of Key Enzyme System of Whey Polypeptide Beverage

[0030] 1. Heat treatment: Soybean whey wastewater was heat-treated at 95°C for 15 minutes to moderately denature the protein to ensure maximum enzymatic hydrolysis of the protein.

[0031] 2. Enzymolysis: The product of step 1 is subjected to enzymolysis, the amount of enzyme added is 1000U / g soybean whey protein, hydrolyzed at 37°C for 30min, and the enzymes are flavor protease, papain, pepsin and bromelain.

[0032] 3. Enzyme inactivation and sterilization: the product of step 2 was treated at 95°C for 10 minutes.

[0033] figure 1 It shows that the hydrolysis effect of pepsin is obviously higher than that of the other three enzymes, and the peptide yield of the heat treatment group is greater. Therefore, it is determined that the soybean whey wastewater should be heat-treated first, and then enzymatically hydrolyzed with pepsin.

Embodiment 2

[0034] Example 2 Effects of Different Heat Treatment Conditions on the Enzymolysis Effect of Whey Polypeptide Beverage

[0035] 1. Heat treatment: The heat treatment temperature is 80°C, 85°C, 90°C, 95°C, and 100°C for heat treatment, and the heat treatment time is 5min, 10min, 15min, 20min, and 30min.

[0036] 2. Enzymolysis: The product of step 1 was subjected to enzymolysis, and was hydrolyzed with pepsin (1000 U / g soybean whey protein) at 37° C. for 30 minutes.

[0037] 3. Enzyme inactivation and sterilization: the product of step 2 was treated at 95°C for 10 minutes.

[0038] Depend on figure 2 It can be seen that the peptide yield increases with the increase of heat treatment temperature at 80-90°C, reaches the maximum at 95°C, and decreases with the increase of heat treatment temperature after 95°C, indicating that the heat treatment temperature is too high, which will cause some Excessive protein denaturation is not conducive to hydrolysis. The effect of heat treat...

Embodiment 3

[0040] Example 3 Effects of Different Enzymolysis Temperatures on the Enzymolysis Effect of Whey Polypeptide Beverage

[0041] 1. Heat treatment: Heat treatment at 95°C for 15 minutes to moderately denature the protein to ensure maximum enzymatic hydrolysis of the protein.

[0042] 2. Enzymatic hydrolysis: the product of step 1 was subjected to enzymatic hydrolysis with pepsin (1000 U / g soybean whey protein) at 36°C, 37°C, 38°C, 39°C, and 40°C for 30 minutes respectively.

[0043] 3. Enzyme inactivation and sterilization: the product of step 2 was treated at 95°C for 10 minutes.

[0044] Figure 4 It showed that when the enzymatic hydrolysis time, the initial pH of the reaction and the amount of enzyme added were constant, 38-40°C had no significant effect on the peptide yield, but there were significant differences between 36°C and 37°C and other groups, and the peptide yield at 37°C The highest rate is determined as the suitable hydrolysis temperature.

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Abstract

The invention discloses a production method of a novel whey polypeptide beverage which is prepared from the raw material of soybean whey wastewater through enzymolysis. The production method comprises the following steps of firstly, performing heating treatment on the soybean whey wastewater, adding pepsin to be used for soybean whey protein in the whey wastewater, and performing an enzymolysis reaction; and then preparing a whey polypeptide beverage being light sour in taste. According to the production method disclosed by the invention, the soybean whey wastewater is used for producing the polypeptide beverage, so that beneficial nutrient components in the wastewater are effectively reserved, waste is turned into wealth, resources are saved, and environment is protected. The functional polypeptide beverage is easy to absorb, suitable for vast crowds, simple in production steps, and easy to realize, and is a healthy beverage being good in taste and nutrition.

Description

technical field [0001] The invention belongs to the technical field of food processing technology. In particular, it relates to a method for preparing whey polypeptide beverage with soybean whey wastewater. Background technique [0002] my country is the origin and planting center of soybeans. Soybeans are also one of the main foods in the diet of our people. Soybeans are rich in high-quality protein, fat and vitamins and other nutrients, of which the protein content is as high as about 40%. my country began to produce soybean protein isolate in the 1980s, and developed rapidly with the development of the food industry. [0003] Soybean protein isolate is mostly produced by the traditional "alkali-soluble acid precipitation method", but the biggest problem that plagues enterprises at present is that the direct discharge of its by-product—soybean whey wastewater will cause environmental pollution. According to statistics, 10 tons of high-concentration soybean whey water is ...

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 钱方王莹于鲲牟光庆姜淑娟妥彦峰
Owner DALIAN POLYTECHNIC UNIVERSITY
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