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Soy peptide health care product and preparation method thereof

A technology of soybean peptides and health products, which is applied in the forming of food, food ingredients containing protein, food ingredients containing natural extracts, etc., can solve the problems of limited application, biological activity reduction, nitrogen loss, etc., and achieve the effect of a wide range of applications

Active Publication Date: 2019-01-15
LINYI SHANSONG BIOLOGICAL PRODS
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

Soybean peptides are usually prepared from soybeans, soybean meal, or soybean protein through acid hydrolysis, enzymatic hydrolysis, or microbial fermentation. The produced soybean peptides often have a bitter taste. Currently, they are only used in the fields of farming, cosmetics, and medicine, which severely limits their use Applications in the field of food and health products
[0003] Although the current methods for debittering soybean peptides will greatly reduce the bitterness of soybean peptides, they will cause a large loss of nitrogen, such as: activated carbon adsorption, ultrafiltration, organic solvent extraction
Using flavor protease and alkaline protease to debitterize soybean peptides is a good debittering method at present. However, due to participating in chemical reactions and removing bitter peptides, there will still be a large loss of nitrogen. The biological activity of the product is greatly reduced

Method used

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  • Soy peptide health care product and preparation method thereof
  • Soy peptide health care product and preparation method thereof
  • Soy peptide health care product and preparation method thereof

Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0025] The extraction of embodiment 1 egg fruit extract

[0026] The egg fruit extract is prepared by the following steps:

[0027] (1) Peel the egg fruit, remove the core, keep the pulp part, take 5.0kg of the pulp, add 4.0L of water, beat the pulp, and make the egg fruit slurry;

[0028] (2) Put the egg fruit slurry prepared in step (1) into 45.0L of 60% ethanol aqueous solution, heat up to 65°C, and extract for 3 hours;

[0029] (3) Filter the material in step (2), remove the solid material, centrifuge the liquid material for 12min at 800rpm, and get the supernatant;

[0030] (4) Concentrate the supernatant in an environment with a pressure of 0.2 atmospheres and a temperature of 60°C. When the volume of the concentrate is less than 1 / 8 of the original volume, add water three times the volume of the concentrate and continue to concentrate until the concentrate Stop when the ethanol content in the medium is lower than 0.2%, and obtain the egg fruit extract.

Embodiment 2

[0031] Embodiment 2 eliminates bitter taste experiment

[0032] Prepare soybean peptide mass fractions of 20%, 18%, 16%, 14%, 12%, 10%, 8%, 6%, 4%, and 2% aqueous solutions, and stipulate that their bitterness values ​​are 10, 9, and 8, respectively. , 7, 6, 5, 4, 3, 2, 1. After preparing the standard bitterness value, take 3mL of the liquid to be evaluated, put it in the mouth, taste it fully and spit it out. Then it is repeatedly compared with the standard bitterness value solution until the bitterness value is determined, and the average value evaluated by more than five persons is taken to determine the bitterness value.

[0033] Prepare the aqueous solution with the mass fraction of egg fruit extract of 20%, 18%, 16%, 14%, 12%, 10%, 8%, 6%, 4%, and 2%, measure its bitterness value, and find that its bitterness value All are below 1, which proves that the egg fruit extract itself has no bitter taste.

[0034] Soybean peptide and egg fruit extract were mixed evenly accor...

Embodiment 3

[0036] Embodiment 3 biological activity test experiment

[0037] Experimental Kunming mice were purchased from Jinan Jinfeng Experimental Animal Breeding Co., Ltd. (permit number: SCXK (Lu) 2014 0006).

[0038] A total of 40 Kunming mice were selected for the experiment, male, weighing 22±0.2g. Before the formal experiment, the mice were raised in the animal laboratory for 3-4 days to adapt to the environment. The breeding environment is: temperature 20-25°C, humidity 40-50%, artificial lighting 12h / d, well-ventilated, free access to food and water for the mice, complete replacement of the mouse cage bedding every 2 days, and keep the environment dry and clean .

[0039] The mice were fed "Yisheng" brand compound pellet feed for growth and reproduction of mice, and the drinking water was boiled distilled water. The experiment consisted of 4 groups, 10 mice in each group, respectively: negative control group, soybean peptide group, egg fruit extract group, soybean peptide an...

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Abstract

The invention discloses a soy peptide health care product. The soy peptide health care product is prepared from soy peptide and a passion fruit extract. According to the prepared soy peptide health care product, the active substance is the soy peptide, the passion fruit extract can effectively remove the bitter taste of the soy peptide, and in addition, a synergetic enhancement effect on the biological activity of the soy peptide health care product is achieved; and a soy peptide and passion fruit extract compound can be prepared into health care products in multiple forms such as capsules, oral tablets, beverages and foods, and the application range is wide.

Description

technical field [0001] The invention belongs to the technical field of research and development of health products, and in particular relates to a soybean peptide health product and a preparation method thereof. Background technique [0002] Soybean peptide is a product of soybean peptide proteolysis and is a biologically active peptide. It has good physical properties such as high solubility, easy absorption, low viscosity, etc., and also has biologically active functions, such as lowering blood pressure, anti-oxidation, anti-fatigue, and promoting fat metabolism. Soybean peptides are usually prepared from soybeans, soybean meal, or soybean protein through acid hydrolysis, enzymatic hydrolysis, or microbial fermentation. The produced soybean peptides often have a bitter taste. Currently, they are only used in the fields of farming, cosmetics, and medicine, which severely limits their use Applications in the field of food and health care products. [0003] Although the cur...

Claims

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Application Information

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IPC IPC(8): A23L33/18A23L33/105A23L2/02A23L2/52A23P10/28A23P10/30
CPCA23L2/02A23L2/52A23V2002/00A23L33/105A23L33/18A23P10/28A23P10/30A23V2250/21A23V2250/55
Inventor 史阳俊
Owner LINYI SHANSONG BIOLOGICAL PRODS
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