Bitterness-free compound polypeptide powder

A polypeptide powder, no bitterness technology, applied in the direction of food ingredients as taste improver, function of food ingredients, food science, etc.

Inactive Publication Date: 2018-04-24
JIANGSU UNIV
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

[0008] The purpose of the present invention is to overcome the disadvantages of heavy bitterness and single effect of traditional polypeptide products, and provide a food formula of n

Method used

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  • Bitterness-free compound polypeptide powder
  • Bitterness-free compound polypeptide powder
  • Bitterness-free compound polypeptide powder

Examples

Experimental program
Comparison scheme
Effect test

Example Embodiment

[0027] Example 1

[0028] Weigh 1.5g whey protein powder, 3g collagen peptide, 0.4g soybean peptide, 0.1g casein phosphopeptide, 0.1g corn peptide, 0.1g wheat peptide, 2g inulin, 0.1g vitamin C, and 0.05g glycine , 2g portion of isomalt oligosaccharide, 0.01g sucralose, mix well, after sensory evaluation, no obvious bitterness.

Example Embodiment

[0029] Example 2

[0030] Weigh 3g whey protein powder, 6g collagen peptide, 0.7g soy peptide, 0.2g casein phosphopeptide, 0.3g corn peptide, 0.3g wheat peptide, 5g inulin, 0.2g vitamin C, 0.2g glycine, 5g isomalt oligosaccharide, 0.02g sucralose, mixed well, evaluated by sensory organs, no bitter taste.

Example Embodiment

[0031] Example 3

[0032] Weigh 2g whey protein powder, 5g collagen peptide, 0.6g soy peptide, 0.15g casein phosphopeptide, 0.2g corn peptide, 0.2g wheat peptide, 3g inulin, 0.15g vitamin C, and 0.1g glycine. 3g portion of isomalt oligosaccharide, 0.015g of sucralose, mixed well, after sensory evaluation, no bitter taste.

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Abstract

The invention discloses bitterness-free compound polypeptide powder, and relates to the field of solid beverages and foods; and specifically, the invention relates to bitterness-free compound polypeptide powder. The bitterness-free compound polypeptide powder is prepared from the following raw materials in parts by weight: 15-30 parts of whey protein powder, 30-60 parts of bone collagen peptides,4-7 parts of soybean polypeptides, 1-2 parts of casein phosphopeptides, 1-3 parts of corn peptides, 1-3 parts of wheat polypeptides, 20-50 parts of inulin, 1-2 parts of vitamin C, 0.5-2 parts of glycine, 20-50 parts of isomalto-oligosaccharides, and 0.1-0.2 parts of sucralose. On the basis of the polypeptides, the whey protein, the inulin, the isomalto-oligosaccharides, the vitamin C and the glycine are added into the formula so that bitterness of the polypeptide products can be significantly covered without addition of other seasonings; moreover, the bitterness-free compound polypeptide powder has an even better orange-flavor taste after addition of the sucralose. In addition, the formula also has the function of enhancing immunity, and can be used in the fields of foods, health foods, special diets, special foods for medical use and so on.

Description

technical field [0001] The invention relates to the field of solid beverages and foods, in particular to a non-bitter taste composite polypeptide powder. Background technique [0002] Polypeptide is a compound formed by α-amino acids linked together by peptide bonds, and it is also an intermediate product of protein hydrolysis. Peptides, as an important class of active substances in organisms, play a very important role in the prevention and treatment of common human diseases, promotion of development, health care, anti-aging, health and longevity. A large number of studies have reported that polypeptide compounds are easily digested and absorbed by the human body, and can prevent obesity (You Lianghui, New Trends of Peptides in Obesity Research, 2017) and lower blood cholesterol (Song Lingyu, Research on the preparation process of peanut peptides with cholesterol-lowering activity, 2016) , lowering blood pressure (Wang Yin, Study on the blood pressure lowering effect of fi...

Claims

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Application Information

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IPC IPC(8): A23L2/39A23L2/52A23L2/66A23L2/60A23L33/18A23L33/19A23L33/125A23L33/15A23L33/175
CPCA23L2/39A23L2/52A23L2/60A23L2/66A23L33/125A23L33/15A23L33/175A23L33/18A23L33/19A23V2002/00A23V2200/14A23V2200/324A23V2250/55A23V2250/54252A23V2250/5062A23V2250/616A23V2250/708A23V2250/0622A23V2250/264
Inventor 杨雪马海乐李云亮黄姗芬王禹程阮思煜黄畅陆峰
Owner JIANGSU UNIV
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