Polypeptide health-care nutritive food and its making method

A manufacturing method and technology of nutritional products, applied in protein food processing, protein food ingredients, microbial/unicellular algae protein processing, etc., can solve the problem of inability to debitterize, active unit pH value, temperature, and time cannot be strictly controlled, and product quality Instability and other problems, to achieve the effect of stable quality, rich nutrition and delicious taste

Inactive Publication Date: 2004-03-03
泉农(厦门)生物科技有限公司
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

Obviously, since the hydrolytic enzyme is directly added to the hydrolyzate after crushing animal pancreas, the activity unit of the enzyme and the most suitable pH value, temperature, time, etc. cannot be strictly controlled, resulting in unstable product quality, let alone directional control Production of a certain functional peptide content, unable to debitter

Method used

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Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0023] Embodiment 1: Select 6 kilograms of vegetable protein raw soybeans, pulverize first, add termite cellulase, control its pH to 8.5, and control the temperature at 40-42° C. to hydrolyze the cell wall to obtain hydrolyzed vegetable protein raw materials. Grinding 10 kg of bovine bone, an animal protein raw material, adding the hydrolyzed vegetable protein raw material obtained above, and heating to 90-95°C to denature the protein into a liquid. Cool the liquid to 35-38°C, adjust the pH to 8, add protease to hydrolyze for 4 hours, add inorganic acid to adjust the pH to 3.5 after the enzymolysis is completed, so that the insoluble substances are precipitated, and the hydrolyzed solution is transparent. Take the transparent hydrolyzate, add zinc sulfate solution and stir until no flocs precipitate, add alkali to adjust the pH to 7, then heat and concentrate in vacuum until the solid content is 40% to 45% of the total, kill enzymes, and spray dry to obtain powder product.

Embodiment 2

[0024] Embodiment 2: select 8 kilograms of vegetable protein raw soybeans, pulverize first, add termite cellulase, control its pH to 8.8, and control the temperature at 48-50° C. to hydrolyze the cell wall to obtain hydrolyzed vegetable protein raw materials. Grinding 10 kg of bovine bone as an animal protein raw material, adding the hydrolyzed vegetable protein raw material obtained above, and heating to 95-100°C to denature the protein into a liquid. Cool the liquid to 48-50°C, adjust the pH to 6, add protease to hydrolyze for 2 hours, add inorganic acid to adjust the pH to 3 after the hydrolysis is completed, so that the insoluble substances are precipitated, and the hydrolyzed solution is transparent. Take a little transparent hydrolyzate, add zinc sulfate solution and stir until there is no floc precipitation, add alkali to adjust the pH to 7, then heat in vacuum at about 75°C and concentrate until the solid content is 48% to 50% of the total, and kill enzymes, spray Dry ...

Embodiment 3

[0025] Embodiment 3: select 7 kilograms of plant protein raw material soybeans, pulverize first, add white ant cellulase (or other cellulase), control its pH to be 9, the temperature is controlled at 45~50 ℃ and hydrolyze cell wall, obtain hydrolyzed vegetable protein raw material . Grinding 10 kg of bovine bone, an animal protein raw material, adding the hydrolyzed vegetable protein raw material obtained above, and heating to 70-75°C to denature the protein into a liquid. Cool the liquid to 40-45°C, adjust the pH to 8, add protease to hydrolyze for 5 hours, adjust the pH to 8, then add alkali to adjust the pH to 3.5, so that the insoluble substances are precipitated, and the hydrolyzed solution is transparent. Take the transparent hydrolyzate, add zinc sulfate solution and stir until no flocs precipitate, add inorganic acid to adjust the pH to 7, then heat and concentrate in vacuum until the solid content is 45% to 50% of the total, kill enzymes, and spray dry to obtain powde...

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PUM

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Abstract

A nutritive health-care polypeptide food is prepared from animal protein and plant protein through pulverizing plant protein, adding cellulase, controlling pH to 8-9, hydrolysis, homogenizing animal protein, proportional mixing, heating, cooling, adding proteinase, hydrolysis, regulating pH to 7, and vacuum heating for concentrating and drying. Its advantages are delicious taste, and rich nutrients.

Description

(1) Technical field [0001] The invention relates to a polypeptide food mainly hydrolyzed by bioengineering enzymes and a preparation method thereof. (2) Background technology [0002] Because polypeptide substances have effects on the human body such as promoting cardiovascular activity, regulating endocrine, improving nerve function, and improving the body's immunity, health and nutrition products containing polypeptide substances are welcomed by people. CN1046191C patent provides a kind of polypeptide health nutrition product, it contains bone peptone, meat peptone, animal embryo and placenta peptone, astragalus, tangerine peel and hawthorn, wherein each weight content is as follows: bone peptone 77%~85%, meat peptone 7% %~15%, animal embryo and placenta peptone 0.5%~1.0%, astragalus 0.5%~1.0%, tangerine peel 0.2%~1.0%, hawthorn 2%~5%. The preparation method comprises the following steps: cooking animal bones to make a colloidal leachate, removing fat, performing enzymoly...

Claims

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Application Information

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Patent Type & Authority Applications(China)
IPC IPC(8): A23J3/20A23J3/34
Inventor 黄玉霖
Owner 泉农(厦门)生物科技有限公司
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