Whole perilla seed (meal) active peptide nutriment and preparation method thereof

Abstract

The invention relates to whole perilla seed (meal) active peptide nutriment and a preparation method thereof. In the whole perilla seed (meal) active peptide nutriment, perilla seed (meal) proteins are converted into active peptides that can be directly absorbed by the human body. The whole perilla seed (meal) active peptide nutriment contains 2-90% of the whole perilla seed (meal) active peptidesat a weight ratio, and the rest are flavonoids, linolenic acid, linoleic acid, oleic acid, docosahexaenoic acid, eicosapentaenoic acid, zinc, iron, calcium, magnesium, phosphorus, selenium, potassium, sodium, VE, VB1 and the balance water. The preparation method is as follows: selecting oil-pressed and mildew-free perilla meal or perilla seeds, performing soaking in 4-7 times pure water for 1-4 hand then performing two-stage grinding, performing degassing passivation on grinded and subdivided slurry at a temperature of 118-119 DEG C and a pressure of 0.2-0.3 Mpa for 4-5 min, then placing theslurry after degassing passivation into a 100 MPa ultra-high pressure homogenizer for ultra-high pressure treatment one time, cooling the slurry after ultra-high pressure treatment to 55-65 DEG C through a tubular heat exchanger and feeding the cooled slurry into a proprietary biochemical system, and performing enzyme inactivation and sterilization, pH adjustment, three-stage precipitation, three-stage concentration and finished product treatment on the slurry after biochemical treatment to obtain the whole perilla seed (meal) active peptide product.

Description

technical field [0001] The invention is a perilla seed (meal) peptide nutrition product and a preparation method thereof produced by using the principle of bioengineering technology and modern physics nanotechnology and using whole perilla seed (meal) as the main raw material. The one-time condensation rate of active peptides, that is, the ratio of active peptides to free amino acids is as high as 90%. Background technique [0002] The whole plant of perilla has high nutritional value, it has low sugar, high fiber, high carotene, high mineral elements and so on. Perilla seeds contain a lot of oil, and the oil yield is as high as about 45%. The oil contains 62.73% linolenic acid, 15.43% linoleic acid and 12.01% oleic acid. The protein content in the seeds accounts for 25%, and contains 18 kinds of amino acids, among which the contents of lysine and methionine are higher than those of ordinary high-protein plants. In addition, there are oryzanol, vitamin E, vitamin B1, combi...

AI Technical Summary

Problems solved by technology

In order to achieve the above goals, the following scientific and technological problems need to be solved: one is to solve the problem of fat degradation and conversion of various organic acids in perilla seeds (meal); ; The third is to solve the problem of low conversion rate of protein degraded into a large amount of amino acids and condensed into a small amount of peptides; the fourth is to solve the problem of perilla seed (meal) peptide precipitation