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Method for preparing quinoa peptide

A technology of quinoa peptide and quinoa flour, which is applied in the field of preparation of quinoa peptide, can solve the problems of insufficient utilization of quinoa resources, discounted nutritional value, and low absorption rate of quinoa nutrients, so as to achieve convenient and quick use and improve Utilization rate, beneficial effect on digestion and absorption

Inactive Publication Date: 2019-05-21
湖北瑞邦生物科技有限公司
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

[0003] At present, people mainly eat quinoa fresh, or grind it into quinoa flour and add it to rice noodle cakes, but the macromolecular protein and functional polysaccharides in it are difficult to be digested and absorbed by the human body, which greatly reduces its nutritional value
Use quinoa or quinoa flour directly, the absorption rate of quinoa nutrients is low, and quinoa resources cannot be fully utilized

Method used

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Examples

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preparation example Construction

[0015] The invention provides a preparation method of quinoa peptide, comprising the following steps:

[0016] (1) The quinoa flour is soaked to obtain the quinoa flour mixture;

[0017] (2) the quinoa powder mixed solution in the step (1) is enzymolyzed through the first carbohydrase, the second carbohydrase and protease in turn to obtain the enzymatic hydrolysis product;

[0018] (3) After the enzymolysis product in step (2) is filtered, concentrated, sterilized and dried, the finished product is obtained.

[0019] In the present invention, quinoa powder is soaked in the following method in step (1): according to the mass ratio of quinoa powder and deionized water being 1:10-40, quinoa powder and deionized water are mixed, and quinoa powder is soaked at 10-30°C. Soak for 4 to 24 hours.

[0020] In some preferred embodiments of the present invention, the mass ratio of quinoa flour to deionized water is 1:18-22, so as to ensure sufficient contact between quinoa flour and wat...

Embodiment 1

[0038] Embodiment 1 of the present invention provides a kind of preparation method of quinoa peptide, comprises the following steps:

[0039] (1) Select high-quality, mildew-free and non-corruption quinoa, grind the quinoa and pass it through a 60-mesh sieve to obtain quinoa flour. Take 500g of quinoa flour, and the mass ratio of quinoa flour to deionized water is 1:10 Add 5L of deionized water to the quinoa flour, soak the quinoa flour for 4 hours at 10°C to obtain a quinoa flour mixture;

[0040] (2) Warm up the quinoa flour mixture to 50°C, adjust the pH of the quinoa flour mixture to 5 with food-grade phosphoric acid, add pullulanase with 1% weight of quinoa flour, stir and mix evenly, and enzymatically hydrolyze for 5 hours to obtain Primary enzymatic hydrolysis product;

[0041] (3) The temperature of the primary enzymatic hydrolysis product in step (2) is raised to 55° C., the pH of the primary enzymatic hydrolysis product is adjusted to 5 with food-grade calcium hydro...

Embodiment 2

[0046] Embodiment 2 of the present invention provides a kind of preparation method of quinoa peptide, comprises the following steps:

[0047] (1) Select high-quality, mildew-free and non-corruption quinoa, grind the quinoa and pass it through a 60-mesh sieve to obtain quinoa flour. Take 500g of quinoa flour, and the mass ratio of quinoa flour to deionized water is 1:20 Add 10L of deionized water to the quinoa flour, soak the quinoa flour for 8 hours at 20°C to obtain a quinoa flour mixture;

[0048] (2) Heat the quinoa flour mixture to 55°C, adjust the pH of the quinoa flour mixture to 3 with food-grade phosphoric acid, add 0.1% pectinase by weight of the quinoa flour, stir and mix evenly, and enzymolyze for 3 hours to obtain a enzymatic hydrolysis products;

[0049] (3) The temperature of the primary enzymolysis product in step (2) is raised to 50° C., the pH of the primary enzymolysis product is adjusted to 4.5 with food-grade calcium hydroxide, and 0.5% cellulase by weight...

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PUM

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Abstract

The invention discloses a method for preparing quinoa peptide. The method comprises the following steps that 1, quinoa flour is soaked, and quinoa flour mixed liquid is obtained; 2, the quinoa flour mixed liquid is subjected to carbohydrase I, carbohydrase II and protease enzymolysis, and an enzymolysis product is obtained, wherein the carbohydrase I is an one of alpha-amylase, pectinase and pullulanase, and the carbohydrase II is any one of cellulose, xylanase and beta-dextranase; 3, the enzymolysis product is filtered, concentrated, sterilized and dried, and the finished product is obtained.The quinoa flour is carbohydrase I, carbohydrase II and protease enzymolysis, starch or pectin or cellulose or other macromolecular polysaccharide matter in the quinoa flour are enzymatically hydrolysed into micromolecular matter, the viscosity of the quinoa flour is reduced, the macromolecular matter except for the quinoa peptide is removed so that subsequent quinoa protein can be fully enzymatically hydrolysed into micromolecular bioactive peptide capable of being absorbed and utilized by the body easily, and the utilization rate of quinoa is increased.

Description

technical field [0001] The invention belongs to the technical field of food processing, and in particular relates to a preparation method of quinoa peptide. Background technique [0002] Quinoa (scientific name: Chenopodium quinoaWilld) is native to the Andes in South America. It is the main traditional food of the Inca indigenous people. It has a planting history of more than 5,000 to 7,000 years. Because of its rich and comprehensive nutritional value, it raised the Inca nation. The Incas called it the "Mother of Food". The colors of quinoa seeds are mainly black, red, and white. Among them, the black and red seeds are smaller, and the white tastes better. Quinoa is the only whole-grain whole-nutrition and complete protein alkaline food. The endosperm accounts for 68% of the seeds and has nutritional activity. The protein content is as high as 16-22% (beef 20%). The quality is equivalent to milk powder and meat. It is rich in A variety of amino acids, including all 9 ess...

Claims

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Application Information

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IPC IPC(8): A23L33/18A23L2/39
Inventor 尹晓清王希搏靳祯亮吴海刘雅颀
Owner 湖北瑞邦生物科技有限公司
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