Soybean peptide compound beverage and preparation method thereof

A soybean peptide and beverage technology, which is applied in the direction of protein-containing food ingredients, food ingredients containing natural extracts, food ingredients as taste improvers, etc., can solve the problems of limited anti-fatigue effect, no beverage taste adjustment, single mechanism, etc., to achieve Significant anti-fatigue, improved taste and taste, high extraction rate

Pending Publication Date: 2017-12-08
河南省南街村(集团)有限公司
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

But this invention mainly achieves the effect of anti-fatigue by supplementing amino acids and vitamins, the mechanism is single, the anti-fatigue effect is limited, and the mouthfeel of the beverage is not adjusted

Method used

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  • Soybean peptide compound beverage and preparation method thereof
  • Soybean peptide compound beverage and preparation method thereof
  • Soybean peptide compound beverage and preparation method thereof

Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0034] A soybean peptide compound beverage, made from the following raw materials in parts by weight: 90 parts of soybean peptide fermentation liquid, 110 parts of licorice fermentation liquid, 190 parts of jujube extract, 45 parts of mint extract and 8% ornithine by mass fraction 4 parts acid solution, 9 parts citric acid and 1 part sucrose.

[0035] The preparation method of the jujube extract comprises the following steps: crush the jujube to 60 mesh, add 5 times the weight of water, then add 1% of the weight of the enzyme preparation and mix evenly, ultrasonically extract for 30 minutes, and then extract in a water bath at 40°C for 8 hours, After centrifugation, take the supernatant to obtain jujube extract; the enzyme preparation is cellulase: pectinase mixed at a weight ratio of 1:1, the enzyme activity of cellulase is ≥40000U / g, and the activity of pectinase is ≥ 10000U / g, the power of ultrasonic extraction is 200W, and the temperature is 60°C.

[0036] The preparation...

Embodiment 2

[0049] A soybean peptide compound beverage, made from the following raw materials in parts by weight: 95 parts of soybean peptide fermentation liquid, 105 parts of licorice fermentation liquid, 195 parts of jujube extract, 48 parts of mint extract and 9% ornithine by mass fraction 5 parts of acid solution, 8 parts of citric acid and 2 parts of sucrose.

[0050] The preparation method of the jujube extract comprises the following steps: crush the jujube to 80 mesh, add 6 times the weight of water, then add 1.5% times the weight of an enzyme preparation and mix evenly, ultrasonically extract for 35 minutes, and then extract in a water bath at 45°C for 9 hours, After centrifugation, take the supernatant to obtain jujube extract; wherein the enzyme preparation is a mixture of cellulase and pectinase at a weight ratio of 2:1, and the activity of cellulase is ≥40000U / g, and the pectinase enzyme The activity is ≥10000U / g, the power of ultrasonic extraction is 250W, and the temperatur...

Embodiment 3

[0064] A soybean peptide compound beverage, made from the following raw materials in parts by weight: 100 parts of soybean peptide fermentation liquid, 100 parts of licorice fermentation liquid, 200 parts of jujube extract, 50 parts of peppermint extract and 10% ornithine by mass fraction 5.5 parts of acid solution, 7 parts of citric acid and 3 parts of sucrose.

[0065] The preparation method of the jujube extract comprises the following steps: crush the jujube to 90 mesh, add 7 times the weight of water, then add 2% times the weight of an enzyme preparation and mix evenly, ultrasonically extract for 40 minutes, and then extract in a water bath at 50°C for 9 hours, After centrifugation, take the supernatant to obtain jujube extract; wherein the enzyme preparation is cellulase: pectinase mixed at a weight ratio of 1.5:1, and the cellulase activity is ≥ 40000U / g, and the pectinase enzyme The activity is ≥10000U / g, the power of ultrasonic extraction is 300W, and the temperature ...

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PUM

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Abstract

The invention discloses a soybean peptide compound beverage. The soybean peptide compound beverage is prepared from raw materials in parts by weight as follows: 90-110 parts of soybean peptide fermentation liquor, 90-110 parts of radix glycyrrhizae fermentation liquor, 190-210 parts of a fructus jujubae extracting solution, 45-55 parts of a herba menthae extracting solution, 4-6 parts of an ornithine solution with concentration being 8%-10% by mass, 6-9 parts of citric acid and 1-4 parts of sucrose. The raw materials including the soybean peptide fermentation liquor, the fructus jujubae extracting solution, the radix glycyrrhizae fermentation liquor, the herba menthae extracting solution, the ornithine solution, citric acid and sucrose are adopted, are complementary functionally, regulate organism functions from different aspects and have synergistic effects, so that fatigue can be relieved comprehensively, and the anti-fatigue effect is remarkable; besides, taste of a product can be adjusted, and the product has sweet and sour taste, is refreshing and has faint scent of herba menthae.

Description

technical field [0001] The invention relates to an anti-fatigue drink, in particular to a soybean peptide compound drink and a preparation method thereof. Background technique [0002] Soybean peptide is a small molecular peptide produced by hydrolysis of soybean protein. It is not hydrolyzed when passing through the human digestive tract, but can be directly absorbed and utilized by the human body, and can quickly supply the body with energy; and it contains a large amount of amino acids, including asparagus Amino acid and arginine are higher than general food proteins such as casein and whey protein, while aspartate can inhibit the concentration of lactic acid and ammonia in the blood, thereby prolonging the anti-fatigue time of athletes, and arginine can Promote fat metabolism in the body and increase the level of thyroxine, thereby improving the muscle strength and physical fitness of athletes. In addition, soybean peptide also has the characteristics of no protein dena...

Claims

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Application Information

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Patent Type & Authority Applications(China)
IPC IPC(8): A23L2/38A23L2/52A23L2/60A23L2/68A23L2/84A23L33/105A23L33/18A23L33/175
CPCA23L2/382A23L2/52A23L2/60A23L2/68A23L2/84A23L33/105A23L33/175A23L33/18A23V2002/00A23V2200/33A23V2200/14A23V2200/16A23V2200/15A23V2250/21A23V2250/55A23V2250/0636
Inventor 豆康宁李盘欣许文亮黄亚男史咏华王培英彭丽
Owner 河南省南街村(集团)有限公司
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