Milk-ripe stage oat and wholemeal composite sesame protein peptide product and preparation method thereof

A technology of sesame protein peptide and milk-ripening stage, which is applied in the field of oat whole-wheat compound sesame protein-peptide product and preparation field at milk-ripening stage, can solve the problems of waste, low protein utilization rate and the like, and achieves inhibiting the growth of pathogenic bacteria and inhibiting the Pigmentation, the effect of reducing product cost

Inactive Publication Date: 2019-07-30
UNIV OF JINAN
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

The main processed product of sesame is sesame oil, and the protein content in sesame dregs or sesame meal, a by-product of processed oil, is rel

Method used

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  • Milk-ripe stage oat and wholemeal composite sesame protein peptide product and preparation method thereof

Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0028] A method for preparing oat whole wheat compound sesame protein peptide product in milk ripening stage, the steps are as follows:

[0029] (1) prepare fig slurry

[0030] Select five-ripe, non-damaged fig fruits, wash them with sterile water, cut them into pieces, mix them with water at a mass ratio of 1:0.8, place them in a beater for beating, filter to remove the filter residue, and filter the slurry for later use;

[0031] (2) Sesame meal pretreatment

[0032] The sesame meal obtained after subcritical extraction for oil production was crushed to 100 mesh.

[0033] (3) Heat treatment before enzymatic hydrolysis

[0034] Mix the sesame meal treated in step (2) with water at a mass ratio of 1:15, place it at 85° C. for 5 minutes, cool it to room temperature, and set it aside.

[0035] (4) Preparation of sesame protein peptide slurry by enzymatic hydrolysis

[0036] Add 1 / 3 of the volume of fig slurry to the heat-treated sesame meal slurry in step (3), adjust the pH ...

Embodiment 2

[0046] A method for preparing oat whole wheat compound sesame protein peptide product in milk ripening stage, the steps are as follows:

[0047] (1) prepare fig slurry

[0048] Select five-ripe, non-damaged fig fruits, wash them with sterile water, cut them into pieces, mix them with water at a mass ratio of 1:1, put them in a beater for beating, filter to remove filter residue, and filter the slurry for later use.

[0049] (2) Sesame meal pretreatment

[0050] The sesame meal obtained after subcritical extraction for oil production was crushed to 100 mesh.

[0051] (3) Heat treatment before enzymatic hydrolysis

[0052] Mix the sesame meal treated in step (2) with water at a mass ratio of 1:20, place it at 95° C. for 10 minutes, cool it to room temperature, and set it aside.

[0053] (4) Preparation of sesame protein peptide slurry by enzymatic hydrolysis

[0054] Add 1 / 3 of the volume of fig slurry to the heat-treated sesame meal slurry in step (3), adjust the pH to 5.0-...

Embodiment 3

[0066] A method for preparing oat whole wheat compound sesame protein peptide product in milk ripening stage, the steps are as follows:

[0067] (1) prepare fig slurry

[0068] Select five-ripe, undamaged fig fruits, wash them with sterile water, cut them into pieces, mix them with water at a mass ratio of 1:0.9, put them in a beater for beating, filter to remove filter residue, and filter the slurry for later use.

[0069] (2) Sesame meal pretreatment

[0070] The sesame meal obtained after subcritical extraction for oil production was crushed to 100 mesh.

[0071] (3) Heat treatment before enzymatic hydrolysis

[0072] The sesame meal treated in step (2) was mixed with water at a mass ratio of 1:19, placed at 90°C for 8 minutes, cooled to room temperature, and set aside.

[0073] (4) Preparation of sesame protein peptide slurry by enzymatic hydrolysis

[0074] Add 1 / 3 of the volume of fig slurry to the heat-treated sesame meal slurry in step (3), adjust the pH to 5.0-5.7...

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Abstract

The invention relates to a milk-ripe stage oat and wholemeal composite sesame protein peptide product and a preparation method thereof. Fig syrup is subjected to enzymolysis to prepare sesame proteinpeptide; milk-ripe stage oat and wholemeal are pulped and subjected to liquid state homogenous superfine processing to obtain oat whole-grain pulp, 30-35 parts of superfine milk-ripe stage oat and wholemeal pulp and 15-20 parts of sesame protein peptide liquid are sampled according to the ratio by weight to be stirred and mixed with 4-6 parts of fructo-oligose meal to be uniform, the mixture is dried in a roller dryer under the temperature of 120-150 DEG C, and the powder product or the pressed finished product is obtained. Milk-ripe stage oat and wholemeal grains and sesame protein are processed after the specific processing technology, and the novel milk-ripe stage oat and wholemeal composite sesame protein peptide product is obtained. The product reserves the specific fresh flavor of oats and wholemeal, and can be supplemented with the sesame protein peptide to overcome the defect of some nutrients in raw materials, the product has the good nutrients and taste, and the functional healthcare value is correspondingly increased.

Description

technical field [0001] The invention relates to a milk-ripening oat whole wheat compound sesame protein peptide product and a preparation method thereof, belonging to the technical field of food development. Background technique [0002] Oats (Avena sativa L.), also known as naked oats, jade oats, bell oats. Oat has a reasonable nutrient structure to promote human health, which is inseparable from its rich dietary fiber and phenolic acids. The water-soluble dietary fiber in oat is mainly β-glucan, which is a kind of β-D-glucopyranose The non-starch polysaccharide, which is the basic structural unit, has important physiological functions such as lowering blood cholesterol levels, regulating blood sugar concentration, enhancing body immunity and regulating intestinal flora. The U.S. FDA has determined that oatmeal can reduce the incidence of cardiovascular disease and lower blood sugar, and it is included in the diet of diabetics as a low GI food raw material. Milk ripening ...

Claims

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Application Information

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IPC IPC(8): A23L33/18A23L33/105A23L33/21A23L7/10A23L19/00C12P21/06
CPCA23L33/18A23L33/105A23L33/21A23L7/10A23L19/09C12P21/06A23V2002/00A23V2200/328A23V2250/21A23V2250/284A23V2250/55
Inventor 张炳文邵家威张桂香郝征红付建鑫任长博孟维国
Owner UNIV OF JINAN
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