Compound enzyme method for preparing peptide-containing low-fat peanut beverage

A technology of peanut beverage and compound enzyme, which is applied in the field of food processing, can solve the problems of peptide suffering and achieve the effect of pure taste, wide application range and low equipment requirements

Inactive Publication Date: 2019-07-02
无锡德合食品科技有限公司 +1
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

In recent years, many scholars have begun to study the process of enzymatically preparing oil and preparing beverages from the hydrolyzate, but the problem of peptide bitterness is difficult to solve, so they have to be solved by adding sweetness or ultrafiltration

Method used

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  • Compound enzyme method for preparing peptide-containing low-fat peanut beverage
  • Compound enzyme method for preparing peptide-containing low-fat peanut beverage

Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0027] (1) Take 25kg of peanut kernels, put the screened peanuts into the oven for processing by vacuum suction (heat at 150°C for 50mins, cool the processed peanuts at room temperature for 5 hours, and use the LXT-1 stripper to remove the red coat ;

[0028] (2) dry grinding to 20-30 μm by ultrafine pulverizer;

[0029] (3) Take 10kg of peanut butter, add 50kg of pure water, heat to 55°C, add NaOH to adjust the pH to 8.5, carry out alkaline extraction for 15mins, add 5% of the contained protein and add compound enzymes (Alcalase2.4L alkaline protease, flavor protease, pectinase, cellulase), and reacted for 3 hours;

[0030] (4) Rapidly heat up and boil the mixed solution, inactivate the enzyme within 10 mins, and carry out three-phase separation under heat to obtain peanut oil, hydrolyzate and solid residue.

[0031] (5) Fully mix the solid slag and hydrolysis, and use a colloid mill to mix; add edible sugar 60-75g / L, stabilizer 2-3g / L and mix well

[0032] (6) Carry out h...

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Abstract

The invention discloses a compound enzyme method for preparing a peptide-containing low-fat peanut beverage; the method adopts a compound enzyme for treating pretreated peanut pulp; the compound enzyme includes alkaline protease, flavored protease, pectinase and cellulase; the ratio of the alkaline protease to the flavored protease to the pectinase to the cellulase is (1-2):(1-2):1:1. Compared with a traditional peanut essence, the peanut beverage obtained according to the method has pure taste and inherent smell of peanut. The fat and the low-peptide account for more than 30% of the protein,and the grease removal rate exceeds 80%. The peanut beverage belongs to a healthy low-fat and high-protein peanut beverage.

Description

technical field [0001] The invention relates to the preparation of a peptide-containing low-fat peanut beverage by a compound enzyme method, and belongs to the technical field of food processing. Background technique [0002] Although peptides are composed of amino acids, their functional properties are different from amino acids. Compared with proteins and amino acid peptides, they have unique properties and functions. Because the peptide itself is a small molecular protein, it has the nutritional characteristics of non-digestion and direct absorption, which can improve the absorption effect and reduce the digestive burden of the gastrointestinal tract. It has extremely obvious advantages for people with poor digestive function. At present, the application momentum of polypeptide health products and polypeptide food in my country is becoming more and more extensive. Many companies have set foot in the peptide industry. In the 21st century, people pay more attention to he...

Claims

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Application Information

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Patent Type & Authority Applications(China)
IPC IPC(8): A23C11/10
CPCA23C11/103
Inventor 刘元法李凯
Owner 无锡德合食品科技有限公司
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