Mung bean oxidation-resistant polypeptide beverage and preparation method thereof

Abstract

The invention relates to the technical field of an oxidation-resistant peptide beverage prepared by an enzyme method, in particular to a mung bean oxidation-resistant polypeptide beverage and a preparation method thereof. The mung bean oxidation-resistant polypeptide beverage consists of the following raw materials in parts by weight: 0.5-1.5 parts of mung bean polypeptide, 2-6 parts of passion fruit juice, 5-10 parts of sorbitol, 2-8 parts of trehalose, 0.01-0.05 part of vitamin C, 0.01-0.05 part of citric acid, 0.1-0.5 part of sodium carboxymethyl cellulose and 100-150 parts of soft water. The preparation method comprises the following steps of thoroughly cleaning mung bean seeds, removing impurities, adding water, soaking the treated mung bean seeds for 10-12h, performing peeling, and performing homogenization on cotyledons to obtain mung bean juice; performing pretreatment on the mung bean juice to obtain mung bean protein pulp; performing hydrolyzing treatment on the mung bean protein pulp with neutral protease so as to obtain mung bean polypeptide; weighing sorbitol, trehalose, vitamin C, citric acid and sodium carboxymethyl cellulose, performing dissolving with the soft water, and performing sufficient and uniform stirring so as to obtain mixed liquid; and weighing the mung bean polypeptide and the passion fruit juice, adding the weighed mung bean polypeptide and the weighed passion fruit juice to the mixed liquid, and performing blending so as to obtain a mung bean oxidation-resistant polypeptide beverage pre-made product. The operability is high, the production cycle is short, and the mung bean oxidation-resistant polypeptide beverage is suitable for industrialized production.

Description

technical field [0001] The invention relates to the technical field of enzymatic preparation of antioxidant peptide beverages, in particular to a mung bean antioxidant peptide beverage and a preparation method thereof. Background technique [0002] Free radicals in the human body are in a dynamic balance of continuous generation and removal. In the physiological state, the concentration of free radicals is very low, not only will not damage the body, but also show unique physiological effects. Once free radicals are produced too much or cleared too slowly, it will cause a series of damage to the organism, accelerate the aging process of the body and induce various diseases. Mung bean polypeptide is a food source and biologically active substance with great development value. Its strong antioxidant properties can scavenge free radicals, maintain the balance of free radicals in the body, improve the body's immunity, and also have anti-tumor, cholesterol-lowering, Improve kid...

AI Technical Summary

Problems solved by technology

Existing methods for preparing polypeptide beverages mainly focus on plant proteins such as soybeans and corn or a small amount of animal protein, and there is a lack of methods for preparing polypeptide beverages for mung beans.