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Preparation method of bifidus factor soybean and peanut powder and milk with high branched-chain amino acid

A technology of branched-chain amino acids and bifidus factors, applied in the field of biological food, can solve the problems of high total sugar, achieve the effect of increasing protein content, improving quality indicators, and increasing the content of branched-chain amino acids

Inactive Publication Date: 2019-06-18
CHANGCHUN UNIV
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

[0008] The purpose of the present invention is to solve the problem of high total sugar in the existing traditional soybean milk powder products, replace the old products with biotechnology, provide more valuable new products of biotechnology, and achieve the goal of preventing disease and cancer in the intestinal tract of the public. Purpose

Method used

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Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0024] Embodiment 1 Wet hair technique: 1. Clean and remove 100 kg of impurity soybeans (peanuts), soak them in hot water at 70°C--80°C for 6-8 hours after washing.

[0025] 2. Roughly grind the soaked soybeans (peanuts need wet method to remove the red coat), use 6-7 times the PH6.0 lye water of the beans, finely grind, and then centrifuge. The separation loss is 49% of the feed. Obtain solid matter and obtain 51kg.

[0026] 3. The separated slurry is subjected to ultra-high temperature sterilization and passivation of physiologically harmful substances, and the temperature is at least 135°C for more than 20 seconds.

[0027] 4. 65kg of cleaned corn, after soaking, coarse grinding, fine grinding, centrifugation, peeling and slag, starch milk with a concentration of 22%--25%, and adding a-amylase 5 under the condition of pH 5.7--7.0 ---10 units / g dry powder, the temperature is between 54°C--56°C. Liquefied to ED value of 5%---15%, and then heated above 75°C for 5---10 minute...

example 2

[0031] Example 2 Semi-dry process: 1. Clean and remove 100kg of soybeans, and use hot air at 100°C to 120°C to quickly dry the skin of the soybeans through a dryer to make the moisture content of the skin below 9%, and remove the skin after cooling Machine peeling treatment.

[0032] 2. The peeled watercress obtained from 1 is about 89kg, and the peeling loss rate is 11%. The raw material after peeling is deactivated by lipoxygenase inactivation machine dry method, no beany smell is produced, the treatment temperature is 140°C--150°C, the time is 20 seconds, and a small amount of alkaline water is added to soften the watercress. The next step is crushing to reduce energy consumption, and adding alkali to increase the dissolution rate of protein.

[0033]3. The raw watercress after 2 inactivation is coarsely ground and finely ground with lye water of pH 6.0, which is 7 times that of the bean, and separated by a centrifuge to remove the insoluble matter of the raw material. The...

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PUM

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Abstract

The invention discloses a preparation method for producing bifidus factor soybean and peanut powder and milk with high branched-chain amino acid from soybeans, peanuts or two substances as main materials in combination with an oligoisomaltose production technology taking whole corn as a raw material. The content of branched-chain amino acid of soybean soluble protein is 14.43%, the content of branched-chain amino acid of corn is 22.24%, soaked corn is pulped, separated and dehulled, and conversion of oligoisomaltose is completed through an enzyme saccharification glycoside conversion reactionof starch protein milk. The oligoisomaltose is used for replacing total sugar in soybean milk powder, and the national standard total sugar content is between 45% and 60%. The content of the product is increased by high branched-chain amino acid in corn protein, which is the main purpose of development of the product. Modern medicine indicates that high sugar food is the main factor causing multiple chronic diseases, and the Daily Telegraph of UK says that the life of mice is prolonged by 12% by branched-chain amino acid. Meanwhile, organisms have a series of positive biological reactions, cells take more energy, free radicals are reduced and the like.

Description

technical field [0001] The invention relates to a kind of biological food produced by enzyme engineering technology. Specifically, amylase is saccharified and then subjected to enzyme transfer reaction to generate a sugar solution with isomaltose, isomaltotriose and panose as main components. It is a kind of oligosaccharide that cannot be digested and absorbed by the human body, because the human body does not have this enzyme system, and the bad bacteria in the intestinal tract cannot use this substance. It is also the best nutrition for the beneficial bifidobacteria in the intestinal tract, and can be used in large quantities. The reproduction of the bacteria, because it promotes the growth of bifidobacteria, also known as bifidobacteria, also known as prebiotics. Background technique [0002] Isomaltooligosaccharide is found in nature as a component of amylose or polysaccharides. Because it can promote the significant proliferation of bifidobacteria in the human body, ha...

Claims

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Application Information

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Patent Type & Authority Applications(China)
IPC IPC(8): A23C9/156A23C9/16A23L11/00A23L25/00A23L29/00A23L29/30A23L11/65
Inventor 朱振伟
Owner CHANGCHUN UNIV