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Soybean peptide solid beverage and preparation technology thereof

A solid beverage and preparation technology, which is applied in the field of vegetable protein solid beverage preparation, can solve the problems of high cost of soybean peptide enzymatic hydrolysis and bad flavor, and achieve the effect of low cost, unique flavor and uniform color

Inactive Publication Date: 2018-11-06
JILIN UNIV
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

[0006] The purpose of the present invention is to provide a soybean peptide solid beverage and its preparation process to solve the problems of high cost of soybean peptide enzymatic hydrolysis and bad flavor during the enzymatic hydrolysis mentioned in the above background technology

Method used

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Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0034] The invention discloses a soybean peptide solid beverage and a preparation process thereof. Selected soybean meal is crushed and sieved through a 60-mesh sieve. Use distilled water to prepare the feed solution according to the substrate concentration of 9%. After stirring evenly, perform ultrasonic treatment, the conditions are: ultrasonic time 7min, ultrasonic power 300w. Then denature the protein and treat it in a water bath at 90°C for 10 minutes. Enzymolysis was carried out after proper cooling, and the conditions were as follows: enzymolysis temperature 40°C, enzymolysis pH 8.0, enzymolysis time 4h, enzyme addition amount 7000U / g. Then inactivate the enzyme in a water bath at 90°C for 10 min. Centrifuge after proper cooling, and centrifuge at 4000r / min for 20min, and the obtained supernatant is the soybean peptide crude extract. Pass the obtained soybean peptide crude extract through ultrafiltration membranes of 30kDa, 10kDa, 3kDa, and 1kDa in sequence, and free...

Embodiment 2

[0036] The invention discloses a soybean peptide solid beverage and a preparation process thereof. Selected soybean meal is crushed and sieved through a 60-mesh sieve. Use distilled water to prepare the feed solution according to the substrate concentration of 9%. After stirring evenly, perform ultrasonic treatment, the conditions are: ultrasonic time 9min, ultrasonic power 450w. Then denature the protein and treat it in a water bath at 90°C for 10 minutes. Enzymolysis was carried out after proper cooling, and the conditions were as follows: enzymolysis temperature 40°C, enzymolysis pH 8.0, enzymolysis time 4h, enzyme addition amount 9000U / g. Then inactivate the enzyme in a water bath at 90°C for 10 min. Centrifuge after proper cooling, and centrifuge at 4000r / min for 20min, and the obtained supernatant is the soybean peptide crude extract. Pass the obtained soybean peptide crude extract through ultrafiltration membranes of 30kDa, 10kDa, 3kDa, and 1kDa in sequence, and free...

Embodiment 3

[0038] The invention discloses a soybean peptide solid beverage and a preparation process thereof. Selected soybean meal is crushed and sieved through a 60-mesh sieve. Use distilled water to prepare the feed solution according to the substrate concentration of 9%. After stirring evenly, perform ultrasonic treatment, the conditions are: ultrasonic time 9min, ultrasonic power 450w. Then denature the protein and treat it in a water bath at 90°C for 10 minutes. Enzymolysis was carried out after proper cooling, and the conditions were as follows: enzymolysis temperature 40°C, enzymolysis pH 8.0, enzymolysis time 4h, enzyme addition amount 7000U / g. Then inactivate the enzyme in a water bath at 90°C for 10 min. Centrifuge after proper cooling, and centrifuge at 4000r / min for 20min, and the obtained supernatant is the soybean peptide crude extract. Pass the obtained soybean peptide crude extract through ultrafiltration membranes of 30kDa, 10kDa, 3kDa, and 1kDa in sequence, and free...

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PUM

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Abstract

The invention discloses the technical field of preparation of a vegetable protein solid beverage, and relates to a soybean peptide solid beverage and a preparation technology thereof. An ultrasonic-assisted enzymolysis ultrafiltration technique is used for purifying and preparing soybean meal oxidation-resistant peptide, and the soybean meal oxidation-resistant peptide is mixed with xylitol, vitamin C and green tea powder, so that the soybean peptide solid beverage is prepared. The method has the characteristics of being low in cost and simple in technology, the used reagent is safe and hygienic, the peptide yield is high, and mass production in factories is easy to realize. The prepared soybean meal oxidation-resistant peptide is uniform in color, free from obvious particulate matter, andclear and transparent after being soaked, has special fragrance of soybeans and tea, is unique in flavor, and is suitable for crowds of different age ranges to eat. Through implementation of the soybean meal oxidation-resistant peptide and the preparation technology thereof, the economy added value of the soybean meal can be increased, and a new way is provided for development and utilization ofsoybean processing by-products.

Description

technical field [0001] The invention relates to the technical field of preparation of vegetable protein solid beverages, in particular to a soybean peptide solid beverage and a preparation process thereof. Background technique [0002] Soybean peptide refers to the oligopeptide mixture obtained from soybean protein treated by protease or microbial technology, which has a variety of physiologically active functions, such as anti-oxidation, anti-fatigue, lowering blood fat, lowering blood pressure, etc. In recent years, due to excessive free radicals in the body, the damage to the body and the occurrence of various diseases have been verified by more and more researches, so the demand for antioxidants is increasing day by day. Compared with synthetic antioxidants, soybean antioxidant peptides Compared with it, it has a broader application prospect. [0003] my country is a major producer of soybeans in the world, and its output of soybean meal ranks among the top in the world...

Claims

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Application Information

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Patent Type & Authority Applications(China)
IPC IPC(8): A23L2/39A23L2/52A23L2/60A23L33/18
CPCA23L2/39A23L2/52A23L2/60A23V2002/00A23L33/18A23V2250/6422A23V2250/708
Inventor 张婷蔡转章刘静波伍海波汪佳嘉
Owner JILIN UNIV