Whole tartary buckwheat bioactive peptide nutriment and preparation method thereof
A whole tartary buckwheat and tartary buckwheat technology, applied in the field of bioengineering, can solve the problems of retention, high-level sublimation of tartary buckwheat nutrients and rare value amplification, etc., to inhibit cell degeneration, enhance human immunity, and maintain normal cell metabolism Effect
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[0026] Example 1
[0027] The preparation method of whole tartary buckwheat active peptide oral liquid includes the following steps:
[0028] 1) Select 70kg of fresh tartary buckwheat or tartary buckwheat flour without mold or impurities supplemented with 30kg of vegetable protein isolate powder, clean and mix the tartary buckwheat first, and soak in purified water at 26°C for 6 hours;
[0029] 2) Mix the soaked tartary buckwheat with drained water and auxiliary plant protein isolate powder, add 700kg of purified water, and then pulp through a refiner to obtain a slurry with a protein content of 1.2-3.0%;
[0030] 3) The obtained slurry is subdivided by a colloid mill for 4 times, and then homogenized by 100Mpa ultra-high pressure for 2 times, and further subdivided to make the slurry reach 550 mesh;
[0031] 4) Pass the subdivided slurry through 7 pressures, and treat it at a temperature of 142°C for 5 minutes to achieve a gelatinization treatment for the starch in the tartary buckwhea...
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[0040] Example 2
[0041] The preparation method of whole tartary buckwheat active peptide powder includes the following steps:
[0042] 1) Select 70kg of fresh tartary buckwheat or tartary buckwheat flour without mold and impurities, supplemented with 30kg of plant protein isolate powder, clean and mix the tartary buckwheat first, and soak in purified water at 24°C for 5 hours;
[0043] 2) Add the mixed tartary buckwheat flour and auxiliary plant protein isolate powder to 500kg of purified water, and then use a refiner for pulping to obtain a slurry with a protein content of 1.2-3.0%;
[0044] 3) The obtained slurry is subdivided by a colloid mill for 4 times, and then homogenized by 100Mpa ultra-high pressure for 2 times, and further subdivided to make the slurry reach 550 mesh;
[0045] 4) Pass the subdivided slurry through 7 pressures, and treat it at a temperature of 142°C for 5 minutes to achieve a gelatinization treatment for the starch in the tartary buckwheat, and further denat...
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