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Research and development as well as preparation method of oligomerization corn peptide cultured milk capable of neutralizing effect of alcoholic drinks

A technology of corn peptide and yoghurt, applied in dairy products, milk preparations, applications, etc., can solve the problems of nervous system and circulatory system poisoning

Inactive Publication Date: 2017-12-01
李欣瑜
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

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Problems solved by technology

Although drinking alcohol can be used as a way for people to communicate, it has a certain degree of toxicity to the liver, heart, nervous system, circulatory system, and gastrointestinal tract

Method used

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  • Research and development as well as preparation method of oligomerization corn peptide cultured milk capable of neutralizing effect of alcoholic drinks
  • Research and development as well as preparation method of oligomerization corn peptide cultured milk capable of neutralizing effect of alcoholic drinks
  • Research and development as well as preparation method of oligomerization corn peptide cultured milk capable of neutralizing effect of alcoholic drinks

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Embodiment Construction

[0010] The technical solution of the present invention will be further described below in conjunction with the accompanying drawings, but it is not limited thereto. Any modification or equivalent replacement of the technical solution of the present invention without departing from the spirit and scope of the technical solution of the present invention should be covered by the present invention within the scope of protection.

[0011] 1. Experimental process

[0012] 1. Preparation of zein solution

[0013] Select plump and shiny corn, remove impurities, soak, grind, and separate to obtain a zein solution with a concentration of 3g / 100mL.

[0014] 2. Adjust pH

[0015] After pretreatment, it is added to the reaction tank, and the pH value is adjusted to 8.0 with 1.0 mol / L NaOH solution.

[0016] 3. Hydrolysis

[0017] Add alkaline protease according to the enzyme-to-substrate ratio of 1:100 for hydrolysis.

[0018] 4. Ultrafiltration

[0019] Use the ultrafiltration membr...

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Abstract

The invention discloses research and development as well as a preparation method of oligomerization corn peptide cultured milk capable of neutralizing the effect of alcoholic drinks. The research and development as well as the preparation method are characterized in that corn hydrolysate, honey, cane sugar, skimmed milk powder and the like are used as main raw materials, and the oligomerization corn peptide cultured milk is prepared through the steps of adding a composite stabilizer including xanthan gum, pectin and sodium alginate, using an enzyme membrane coupling continuous method, adjusting PH, performing hydrolysis, performing ultrafiltration, performing secondary hydrolysis, performing rotary evaporation, performing debitterizing through beta-cyclodextrin, adding a fermenting agent for fermentation, performing after-ripening, performing stirring, performing homogenizing and the like. The method is created based on a conventional product for neutralizing the effect of alcoholic drinks, so that the utilization rate and the added value of the corn are increased, and the product of the oligomerization corn peptide cultured milk has the efficacy of neutralizing the effect of alcoholic drinks, protecting the liver and the like.

Description

technical field [0001] The invention relates to the research and development of oligomeric corn peptide hangover yoghurt and its preparation method, belonging to the technical field of functional dairy products processing. Background technique [0002] With the increasing pace of people's life, entertainment at the banquet is inevitable. Although drinking alcohol can be used as a way for people to communicate, it is toxic to the liver, heart, nervous system, circulatory system, and gastrointestinal tract. [0003] This method utilizes enzyme-membrane coupled continuous method to prepare oligomeric corn peptides and uses β-cyclodextrin for debittering treatment, and then uses yogurt, honey and sucrose as main raw materials and adds appropriate compound stabilizers to develop a preventive and curative Fermented yogurt with boozy features. The optimal ratio of raw and auxiliary materials is optimized through response surface, and the effect verification is carried out through...

Claims

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Application Information

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IPC IPC(8): A23C9/13A23C9/137
CPCA23C9/1307A23C9/1322A23C9/137
Inventor 李欣瑜
Owner 李欣瑜