Albumin enzymolysis beverage
A technology of proteolysis and albuminase, which is applied in the field of food processing, can solve the problems of insufficient enzymatic hydrolysis efficiency, poor product stability and palatability, etc., and achieve the effects of excellent sensory quality, high functional activity and good aftertaste
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Embodiment 1
[0038] A method for preparing an albumin enzymolysis drink, comprising the following steps:
[0039] S1 Preparation of albumin peptide by enzymatic hydrolysis: Take 5g ovalbumin powder and add 100mL distilled water to dissolve, then raise the temperature in a water bath to 55°C, add 0.63g papain, enzymatically hydrolyze for 7h, then place the solution in a water bath at 80°C for 5min to inactivate the enzyme , then take it out and place it in cold water at 4°C to cool to room temperature, then filter it with 200-mesh gauze to obtain albumin peptide;
[0040] S2 Seasoning: Take 15g of albumin peptide prepared in step S1, 57.8g of purified water; 3g of collagen peptide; 0.4g of multivitamin; 1g of fructooligosaccharide; 1g of stachyose; g; ferrous gluconate 0.6g; red date powder 4.5g; malt powder 0.8g; pectin 0.015g; wolfberry powder 0.1g; sucralose 0.01g; steviol glycosides 0.016g; , 0.12g of β-glucan was mixed and then homogenized at 60°C under a pressure of 20MPa for 2min; ...
Embodiment 2
[0044] A method for preparing an albumin enzymolysis drink, comprising the following steps:
[0045] Preparation of albumin peptide by enzymatic hydrolysis in S1: Dissolve 5g ovalbumin powder in 100mL distilled water, then add 0.012g lutein dipalmitate, stir for 5min, heat up to 55°C in a water bath, add 0.63g papain, Enzyme hydrolysis for 7 hours, then place the solution in a water bath at 80°C for 5 minutes to inactivate the enzyme, then take it out and place it in cold water at 4°C to cool to room temperature, and then filter through 200-mesh gauze to obtain albumin peptide;
[0046] S2 Seasoning: Take 15g of albumin peptide prepared in step S1, 57.8g of purified water; 3g of collagen peptide; 0.4g of multivitamin; 1g of fructooligosaccharide; 1g of stachyose; g; ferrous gluconate 0.6g; red date powder 4.5g; malt powder 0.8g; pectin 0.015g; wolfberry powder 0.1g; sucralose 0.01g; steviol glycosides 0.016g; , 0.12g of β-glucan was mixed and then homogenized at 60°C under a ...
Embodiment 3
[0051] A method for preparing an albumin enzymolysis drink, comprising the following steps:
[0052] Preparation of albumin peptide by enzymatic hydrolysis of S1: Dissolve 5g ovalbumin powder in 100mL distilled water, then add 0.58g lutein dipalmitate-corn fiber conjugate and stir for 5 minutes, heat up to 55°C in a water bath, and then add 0.63g The papain was hydrolyzed for 7 hours, and then the solution was placed in a water bath at 80°C for 5 minutes to inactivate the enzyme, then taken out and placed in cold water at 4°C to cool to room temperature, and then filtered with 200-mesh gauze to obtain albumin peptide;
[0053] S2 Seasoning: Take 15g of albumin peptide prepared in step S1, 57.8g of purified water; 3g of collagen peptide; 0.4g of multivitamin; 1g of fructooligosaccharide; 1g of stachyose; g; ferrous gluconate 0.6g; red date powder 4.5g; malt powder 0.8g; pectin 0.015g; wolfberry powder 0.1g; sucralose 0.01g; steviol glycosides 0.016g; , 0.12g of β-glucan was mi...
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