Production process and quality control method of active peptide protein powder

Abstract

The invention relates to the technical field of active peptide product manufacturing, in particular to a production process and a quality control method of active peptide protein powder, and the production process comprises the following steps: step 1, separating egg white; step 2, desugaring; step 3, ultrasonic pretreatment; step 4, ginger protease enzymolysis; step 5, spray drying; the quality control method comprises the following steps: step 1, egg white desugaring rate control; and step 2, dipeptide and tripeptide content control. The fresh ginger protease is used for enzymolysis, and quality control is carried out in the enzymolysis process to control the proportion of oligopeptide type active peptides, so that the probability of excessive hydrolysis is reduced, and the absorption efficiency of the active peptide protein powder is improved.

Description

Technical Field

[0001] The invention relates to the technical field of active peptide product preparation, and in particular to a production process of active peptide protein powder and a quality control method thereof. Background Art

[0002] Bioactive peptides are peptides with special biological functions (peptides are composed of amino acids). They are composed of 20 kinds of natural amino acids in different compositions and connection methods, ranging from dipeptides composed of two amino acids to complex linear and ring-shaped peptides with molecular weights below 10,000 Da composed of multiple amino acids. Compared with other amino acids, bioactive peptides not only have a variety of physiological functions, but also have absorption mechanisms with fast transport speed, low energy consumption, and difficulty in saturation. Therefore, protein powder that can hydrolyze more active peptides in animals has more production value than ordinary protein powder.

[0003] Egg white contains eight essential amino acids for the human body. The amino acids are well-balanced, rich in nutrition, and easy for the human body to digest and absorb. The nutritional components of egg white protein and the structural properties of protein molecules are similar to those of plasma proteins in the human body, so its health and nutritional functions are stronger. In order to improve the absorption and utilization rate of protein powder, it is usually necessary to accurately control each production process during the production of protein powder, including the raw material control of protein powder, the time control of each process, and the control of the production and preparation environment. Therefore, it is necessary to propose a production process that can improve the absorption and utilization rate of active peptide protein and a quality control method in the production process.

[0004] A large number of current studies believe that dipeptide-type active peptides and tripeptide-type active peptides in bioactive peptides can be completely absorbed, but whether oligopeptide-type active peptides above tripeptide can be completely absorbed is still controversial. Because when the proportion of oligopeptides and free amino acids in protein hydrolysates is high, oligopeptides can induce the secretion of intestinal peptidases, and further hydrolyze and release free amino acids under the action of intestinal peptidases, which increases the concentration of free amino acids, thereby aggravating the competitive inhibition of free amino acid absorption and further slowing down the absorption rate of oligopeptide-type active peptides. Therefore, it is necessary to propose a production process and quality control method for active peptide protein powder that can reduce the proportion of oligopeptide-type active peptides in the product protein powder. Summary of the invention

[0005] To solve the above problems, the present invention provides a production process of active peptide protein powder and a quality control method thereof, wherein ginger protease is used for enzymatic hydrolysis, and quality control is performed during the enzymatic hydrolysis process to control the proportion of oligopeptide active peptides, reduce the probability of over-hydrolysis, and improve the absorption efficiency of the active peptide protein powder.

[0006] In order to achieve the above object, the technical scheme of the present invention is as follows: A production process of active peptide protein powder comprises the following steps:

[0007] Step 1, egg white separation: wash and disinfect the eggs, then beat them to separate the egg white, and then filter to remove the eggshell and egg membrane impurities in the egg white to obtain pure egg white liquid;

[0008] Step 2, desugaring: adding 4% of the volume of the egg white liquid to be desugared to the activated seed liquid and fermenting for 3-3.5 hours;

[0009] Step 3, ultrasonic pretreatment: subjecting the desugared egg white solution to ultrasonic dispersion treatment to cause the protein to unfold and undergo physical denaturation. After the treatment, the connections between the soluble protein aggregates through disulfide bonds become stable;

[0010] Step 4, enzymatic hydrolysis with ginger protease: after ultrasonic pretreatment, add 750-780 U / g ginger protease to the egg white solution, and adjust the pH value of the mixed solution to 6.0-6.5, then put the mixed solution into an enzymatic hydrolysis device for 80-85 minutes, perform an enzyme inactivation operation for 5 minutes, cool to room temperature after the enzyme inactivation operation, and then take out the enzymatically hydrolyzed egg white solution;

[0011] Step 5, spray drying: spray drying the enzymatically hydrolyzed egg white liquid into powdered protein powder.

[0012] Furthermore, in step 2, the preparation of activated seed liquid is firstly to wash fresh eggs, place them in 75% alcohol for disinfection for 30 minutes, beat the eggs, take the egg white, stir them at a constant speed for 1 hour, adjust the pH of the egg white to 5-6, add 1% glucose and 5% dry yeast, and place them in a 45°C water bath for 15 minutes to obtain the activated seed liquid.

[0013] Furthermore, in step three, the ultrasonic dispersion was set to an ultrasonic power of 120 W and an ultrasonic time of 10 min.

[0014] Further, in step four, the enzymolysis device includes a tank body, a tank cover is detachably connected to the top of the tank body, the tank cover is fixedly connected to a sealing ring located at the connection between the tank cover and the tank body, a plurality of partitions are fixedly connected to the tank body, the plurality of partitions divide the tank body from top to bottom into an enzymolysis chamber, a heating chamber and a driving chamber, a driving component for driving stirring is provided in the driving chamber, the output shaft of the driving component passes through the plurality of partitions and extends to the enzymolysis chamber, and the output shaft of the driving component is coaxially fixedly connected to a rotating shaft, a plurality of stirring plates are fixedly connected circumferentially on the rotating shaft, a temperature sensor is fixedly connected in the enzymolysis chamber, the temperature sensor signal is connected to a controller, a water inlet pipe is connected to one side of the heating chamber, a water outlet pipe is connected to the other side of the heating chamber, the connection points of the water outlet pipe and the water inlet pipe with the tank body are fixedly connected to electric control valves, the electric control valves are connected to the controller signal, a heating plate is fixedly connected to the bottom of the heating chamber at the other end of the circulating water pipe, the heating plate is connected to the controller signal, and a sampling component for sampling and detection is connected to the bottom of the enzymolysis chamber.

[0015] Furthermore, the sampling assembly includes a sampling tube, and a liquid one-way valve is fixedly connected to the connection point between the sampling tube and the enzymolysis chamber.

[0016] Furthermore, in step 4, the enzymolysis temperature in the tank is controlled to be 55-60°C during the enzymolysis process.

[0017] Further, in step 4, the enzyme inactivation operation steps are: set the heating plate to 70°C through the controller, open the electric control valve on the water inlet pipe, and pass 70°C hot water from the water inlet pipe to the tank body. After 5 minutes, open the electric control valve on the water outlet pipe and continue to pass water at room temperature into the water inlet pipe.

[0018] Furthermore, in step five, the spray drying conditions are set to an inlet temperature of 180° C. and a material flow rate of 1000 mL / h.

[0019] The quality control method of active peptide protein powder is carried out based on the production process of the active peptide protein powder, and comprises the steps of: first, controlling the desugaring rate of egg white: sampling the egg white liquid before and after desugaring respectively, adding DNS reagent, mixing DNS with the sample egg white liquid for 2 minutes, determining the sugar content by comparing the color through the DNS colorimetric card, and calculating the desugaring rate of the egg white liquid by the following formula:

[0020] Sugar removal rate = (sugar content before sugar removal - sugar content after sugar removal) / sugar content before sugar removal × 100%;

[0021] When the sugar removal rate is greater than or equal to 98.0%, taking out the egg white solution and performing an ultrasonic pretreatment step;

[0022] Step 2, controlling the content of dipeptides and tripeptides: after ultrasonic pretreatment, the egg white liquid is put into a tank for enzymolysis, during the enzymolysis process, the egg white liquid sample is taken out through a sampling tube, and the egg white liquid sample is detected by a relative molecular mass distribution detection method, and the molecular mass proportion within the molecular weight range of 189-576Da is statistically calculated. When the molecular mass proportion is less than 38.0%, the enzymolysis does not meet the standard and the enzymolysis is continued; when the molecular mass proportion is greater than or equal to 38%, the enzymolysis meets the standard and the enzymolysis is stopped to perform the enzyme inactivation operation.

[0023] Furthermore, in step 2, when the enzymatic hydrolysis of the egg white liquid in the tank reaches 65 minutes, the first relative molecular mass distribution test is carried out. If the enzymatic hydrolysis does not meet the standard, the next test is carried out after an interval of 5 minutes.

[0024] This solution will have the following beneficial effects:

[0025] 1. In this scheme, ginger protease is used for enzymatic hydrolysis. Since this enzyme is an efficient hydrolase of gelatin, the egg white is mainly converted into polypeptides in the form of dipeptides and tripeptides after enzymatic hydrolysis. This design aims to increase the proportion of dipeptides and tripeptides in bioactive peptides and reduce the generation of oligopeptides, thereby enhancing the absorption efficiency of active peptide protein powder.

[0026] 2. This scheme sets the environment in which the activity of ginger protease is the strongest according to ginger protease, thereby improving the enzymatic activity of ginger protease, thereby further increasing the molecular weight of the polypeptides in the form of dipeptides and tripeptides converted from egg white after enzymatic hydrolysis.

[0027] 3. In this scheme, since high temperature treatment is a necessary step in the processing of egg white protein powder, even if the sugar content in egg white liquid is negligible, it is possible to react with protein at high temperature to cause Maillard reaction, resulting in the protein powder showing an undesirable brown color, which will not only deplete some nutrients but also generate harmful and toxic substances. Therefore, implementing the desugaring step can reduce the risk of Maillard reaction.

[0028] 4. In this scheme, the ultrasonic power is set to 120W to evenly unfold the protein, induce physical denaturation and improve the solubility of the protein. This treatment makes the soluble protein aggregates more stable through disulfide bonds. Such pretreatment of the protein can effectively accelerate the subsequent enzymatic hydrolysis process.

[0029] 5. The sealing ring in the enzymolysis device is designed to ensure the airtightness during the enzymolysis process, reduce the influence of bacteria in the air on the enzymolysis process, collect the temperature information of the enzymolysis process through the temperature sensor, and transmit it to the operator, so that the operator can control the enzymolysis process more accurately. Through the design of the stirring piece, the mixing degree of ginger protease and egg white liquid is improved, and the efficiency of its enzymolysis is improved. Through the design of several electronically controlled valves, the enzymatic hydrolysis process and the enzyme inactivation process are intelligently integrated into one device, reducing the pollution that may exist in the traditional transportation process. In addition, the controller can intelligently control the enzyme inactivation process, which can react more conveniently and quickly, reducing the loss of egg white liquid due to temperature rise. The main effect of the device can realize enzymatic hydrolysis and enzyme inactivation in an integrated manner. Compared with the traditional method, the egg white liquid needs to be transferred between different steps, and the enzymatic hydrolysis device can save the transfer process of the egg white liquid. Due to excessive contact with air during the period after the enzymatic hydrolysis of the egg white liquid, the oxygen in the air may trigger the auto-oxidation process of the protein, resulting in protein denaturation, thereby reducing the generation rate of dipeptides and tripeptides. Through the enzymatic hydrolysis device, the contact between the egg white liquid and the air is reduced. Reducing the contact between the protein liquid and the air can reduce the formation of the oxide layer or pollutants on the surface of the protein, which is more conducive to the direct contact between the enzyme and the substrate. This helps to accelerate the enzymatic hydrolysis reaction and improve the generation efficiency of dipeptides and tripeptides.

[0030] 6. The quality of the enzymatic hydrolysis process is controlled through the sampling tube, so that the produced egg white protein has a higher quality standard and the absorption efficiency of the egg white protein is improved. In addition, the design of the liquid one-way valve can reduce the contamination of the enzymatic egg white liquid by the reflux of the liquid to be tested after contacting the air, thereby improving the protection of the enzymatic egg white liquid during the sampling and testing process.

[0031] 7. Since egg white liquid may produce Maillard reaction with protein even if the sugar content is low, the risk of poor user experience after protein production can be reduced by quality control of the desugaring process.

[0032] Additional aspects and advantages of the present invention will be given in part in the following description and in part will be obvious from the following description, or will be learned through practice of the present invention. BRIEF DESCRIPTION OF THE DRAWINGS

[0033] Figure 1 It is a schematic flow chart of an embodiment of the production process of active peptide protein powder and its quality control method of the present invention;

[0034] Figure 2 It is an overall schematic diagram of the enzymatic hydrolysis device of the production process of active peptide protein powder and the quality control method thereof according to the present invention;

[0035] Figure 3 It is a side view of an enzymatic hydrolysis device of an embodiment of the production process of active peptide protein powder and its quality control method of the present invention;

[0036] Figure 4 It is a front cross-sectional view of an enzymatic hydrolysis device of an embodiment of the production process of active peptide protein powder and its quality control method of the present invention;

[0037] Figure 5 The production process of the active peptide protein powder and the quality control method of the present invention are implemented in the following embodiments. Figure 4 Schematic diagram at A in the middle.

[0038] The figure marks in the drawings of the specification include: 1. tank body; 2. tank cover; 3. sealing ring; 4. partition; 5. enzymatic hydrolysis chamber; 6. heating chamber; 7. driving chamber; 8. rotating shaft; 9. stirring blade; 10. water inlet pipe; 11. water outlet pipe; 12. sampling tube; 13. liquid one-way valve. DETAILED DESCRIPTION

[0039] The technical solution of the present invention will be described clearly and completely below in conjunction with the accompanying drawings. Obviously, the described embodiments are only part of the embodiments of the present invention, not all of them. Based on the embodiments of the present invention, all other embodiments obtained by ordinary technicians in this field without creative work are within the scope of protection of the present invention.

[0040] In the description of the present invention, it should be noted that the terms "center", "upper", "lower", "left", "right", "vertical", "horizontal", "inner", "outer", etc., indicating the orientation or positional relationship, are based on the orientation or positional relationship shown in the drawings, and are only for the convenience of describing the present invention and simplifying the description, rather than indicating or implying that the device or element referred to must have a specific orientation, be constructed and operated in a specific orientation, and therefore cannot be understood as limiting the present invention. In addition, the terms "first", "second", and "third" are used for descriptive purposes only, and cannot be understood as indicating or implying relative importance.

[0041] In the description of the present invention, it should be noted that, unless otherwise clearly specified and limited, the terms "installed", "connected", and "connected" should be understood in a broad sense, for example, it can be a fixed connection, a detachable connection, or an integral connection; it can be a mechanical connection or an electrical connection; it can be a direct connection, or it can be indirectly connected through an intermediate medium, or it can be the internal communication of two components. For ordinary technicians in this field, the specific meanings of the above terms in the present invention can be understood according to specific circumstances.

[0042] The following is further described in detail through specific implementation methods:

[0043] Embodiment 1:

[0044] As attached Figure 1 , Figure 2 , Figure 3 , Figure 4 and Figure 5 As shown: A production process of active peptide protein powder, comprising the following steps:

[0045] Step 1, egg white separation: wash and disinfect the eggs, then beat them to separate the egg white, and then use centrifugal filtration to remove the eggshell and egg membrane impurities in the egg white to obtain pure egg white liquid;

[0046] Step 2, desugaring: wash the fresh eggs again, place them in 75% alcohol for disinfection for 30 minutes, beat the eggs, take the egg white, stir at a constant speed for 1 hour, adjust the pH of the egg white to 5-6, add 1% glucose, 5% dry yeast, and place it in a 45°C water bath for 15 minutes to obtain an activated seed solution. This method helps to optimize the activity of the yeast. Since the yeast will use glucose for respiration, the sugar in the egg white will be removed by respiration. 4% of the volume of the egg white to be desugared is added to the egg white to be desugared. The activated seed solution is fermented for 3-3.5 hours. In the preparation process of egg white protein powder, it will go through the high temperature stage of spray drying. If sugar is present, even if the content is very small, it may react with the protein to produce a brown color with poor sensory properties, resulting in the loss of certain nutrients and the production of toxic and harmful substances. This risk is reduced by the desugaring step. Compared with the methods of natural fermentation and bacterial fermentation, the desugaring effect of natural fermentation of yeast is better, and no unpleasant flavor or harmful substances will be produced.

[0047] Step three, ultrasonic pretreatment: the desugared egg white liquid is subjected to ultrasonic dispersion at an ultrasonic power of 120 W for 10 minutes. The designed ultrasonic power of 120 W can make the protein unfold more evenly and have better solubility, and cause physical denaturation of the unfolded protein, so that the connection between the soluble protein aggregates through disulfide bonds becomes stable after treatment. Pretreatment of protein can effectively increase the speed of subsequent enzymatic hydrolysis.

[0048] Step 4, ginger protease hydrolysis: After ultrasonic pretreatment, add 750-780U / g ginger protease to the egg white liquid. Since ginger protease is the most effective hydrolase for gelatin, the gelatin after its hydrolysis mostly appears in the form of dipeptides and tripeptides. The design of ginger protease hydrolysis can increase the proportion of dipeptides and tripeptides in the generated bioactive peptides, reduce the probability of bioactive peptides being generated in the form of oligopeptides, and improve the absorption efficiency of active peptide protein powder. The pH value of the mixed solution is adjusted to 6.0-6.5. The weakly acidic environment is conducive to improving the activity of ginger protease. Then the mixed solution is put into the enzymatic hydrolysis device for 80-85 minutes.

[0049] The enzymolysis device includes a tank body 1, and a tank cover 2 can be covered on the top of the tank body 1. A sealing ring 3 is provided on the tank cover 2 at the connection between the tank cover 2 and the tank body 1. The sealing ring 3 is designed to maintain the sealing of the enzymolysis process in the tank body 1, reduce the contamination of the enzymolysis process by other bacteria in the air, and ensure that the efficiency of the enzymolysis is not affected. A plurality of partitions 4 are welded in the tank body 1, and the plurality of partitions 4 divide the tank body 1 from top to bottom into an enzymolysis chamber 5, a heating chamber 6 and a driving chamber 7. A driving assembly for driving stirring is provided in the driving chamber 7. The driving assembly includes a motor, and the motor is fixedly connected to the bottom of the tank body 1 through a coupling. The output shaft of the motor passes through the plurality of partitions 4 and extends into the enzymolysis chamber 5. A rotating shaft 8 is coaxially welded on the output shaft of the motor, and a plurality of stirring blades 9 are circumferentially welded on the rotating shaft 8. A temperature sensor is fixedly connected in the enzymolysis chamber 5, and the temperature sensor signal is connected to a controller. A water inlet pipe 10 is connected to one side of the heating chamber 6. The heating chamber 6 The other side is connected with a water outlet pipe 11, and the connection points between the water outlet pipe 11 and the water inlet pipe 10 and the tank body 1 are welded with electric control valves, and the electric control valves are connected with the controller signal. A heating plate is embedded in the bottom of the heating chamber 6, and the heating plate is a PTC liquid heating plate that can be heated by contact with water. The heating plate is connected with the controller signal. The operator sets the heating temperature of the heating plate to 55-60°C through the controller signal control. 55-60°C and a pH environment of 6.0-6.5 can both increase the activity of ginger protease, so that ginger protease is enzymolyzed in the most suitable environment, which is beneficial to improving the enzymolysis efficiency.

[0050] The bottom of the enzymolysis chamber 5 is connected with a sampling assembly for sampling and testing, and the sampling assembly includes a sampling tube 12, and a liquid one-way valve 13 is fixedly connected to the connection between the sampling tube 12 and the enzymolysis chamber 5. The enzyme inactivation operation is performed for 5 minutes, and the enzyme inactivation operation steps are: the heating plate is set to heat up to 70°C through the controller, and the electric control valve on the water inlet pipe 10 is opened, and 70°C hot water is introduced from the water inlet pipe 10 to the tank body 1. After 5 minutes, the electric control valve on the water outlet pipe 11 is opened, and water at room temperature is continuously introduced into the water inlet pipe 10 to reduce the temperature of the heating chamber 6, and the egg white liquid after enzymolysis is taken out after cooling to room temperature. The ginger protease retained in the egg white liquid can be killed by the operation of rapid cooling after a short hot water bath, and the hot water bath reduces the denaturation of the egg white liquid due to excessive temperature rise, reduces the thermal decomposition loss of egg white protein, and reduces the loss of raw materials.

[0051] Experiment 1: Comparison of the proportion of dipeptides and tripeptides generated by ginger protease and trypsin in enzymatic egg white solution

[0052] Sample preparation: Select fresh eggs, wash and disinfect them, separate the egg white, and then remove sugar and perform ultrasonic pretreatment for later use.

[0053] Enzymatic hydrolysis conditions: Zingiprotease group A and Zingiprotease group B: add 760 U / g of Zingiprotease, adjust the pH to 6.3, the enzymatic hydrolysis temperature to 57°C, and the enzymatic hydrolysis time to 85 minutes.

[0054] Trypsin group A and trypsin group B: an equal amount (adjusted based on activity units) of trypsin was added, and other conditions were the same as those of the ginger protease group.

[0055] Bromelain group A and bromelain group B: equal amount (adjusted based on activity units) of bromelain was added, and other conditions were the same as the ginger protease group.

[0056] Enzyme inactivation and cooling: After the enzymatic hydrolysis is completed, the enzyme is inactivated for 5 minutes and then cooled to room temperature.

[0057] Detection and analysis: The egg white samples after enzymatic hydrolysis were tested using the relative molecular mass distribution detection method, and the molecular mass proportions within the molecular weight range of 189-576Da were statistically calculated to represent the content of dipeptides and tripeptides. The molecular mass proportions of each group were recorded separately, and the following results were obtained:

[0058]

[0059] In the egg white liquid after ginger protease hydrolysis, the molecular weight range of dipeptides and tripeptides accounted for significantly higher proportions than those in the trypsin group and bromelain group, with an average value of 43.1% in the ginger protease group, 34.7% in the trypsin group, and 31.1% in the bromelain group. Under the same conditions, ginger protease showed higher enzymatic efficiency and could more effectively hydrolyze egg white protein into dipeptides and tripeptides, which is consistent with the characteristics of ginger protease as a highly efficient gelatin hydrolase. Since dipeptides and tripeptides have higher absorption efficiency than oligopeptides, egg white protein powder hydrolyzed by ginger protease may have more advantages in terms of bioavailability.

[0060] Step 5, spray drying: the spray drying condition is set to an inlet temperature of 180°C. When the inlet temperature is set to 180°C, the hot air provides sufficient heat to enable the water in the enzymatic egg white liquid to evaporate rapidly. The material flow rate is 1000mL / h. The material flow rate of 1000mL / h is moderate, which not only ensures sufficient contact between the material and the hot air, but also reduces the probability of over-drying or burning caused by the material staying in the dryer for too long. The enzymatic egg white liquid is spray-dried into powdered protein powder.

[0061] Embodiment 2:

[0062] As attached Figure 1 and Figure 5 As shown, the difference from Example 1 is that a quality control method for active peptide protein powder is carried out based on the production process of active peptide protein powder described in Example 1, comprising:

[0063] Step 1, egg white desugaring rate control: sample the egg white liquid before and after desugaring, add DNS reagent, mix DNS and sample egg white liquid for 2 minutes, compare the color by DNS colorimetric card to determine the sugar content, and calculate the egg white liquid desugaring rate by the following formula:

[0064] Sugar removal rate = (sugar content before sugar removal - sugar content after sugar removal) / sugar content before sugar removal × 100%;

[0065] When the sugar removal rate is greater than or equal to 98.0%, the egg white liquid is taken out for ultrasonic pretreatment. Since a small amount of sugar in the egg white liquid will also cause the protein and sugar to produce Maillard reaction, the quality of the produced egg white protein is improved by controlling the sugar removal rate to meet the standard.

[0066] Step 2, control of dipeptide and tripeptide content: when the egg white liquid is enzymatically hydrolyzed in the tank 1 for 65 minutes, the egg white liquid is sampled through the sampling tube 12, and the relative molecular mass distribution of the test liquid is analyzed by GPC chromatography, and the molecular weight in the molecular weight range of 189-576Da is statistically calculated. When the molecular weight is greater than 38.0%, when the data is less than 38.0%, after another 5 minutes of enzymatic hydrolysis, periodic detection is performed until the molecular weight is greater than 38.0% and the enzyme inactivation operation is started. Since the egg white liquid is viscous and easily volatile, a periodic detection with a period of 5 minutes is designed to reduce the probability of excessive enzymatic hydrolysis of the egg white liquid and reduce the risk of enzymatic denaturation of the egg white liquid. By controlling the molecular generation of dipeptides and tripeptides, the absorption efficiency of egg white protein is improved.

[0067] Obviously, the above embodiments are merely examples for the purpose of clear explanation, and are not intended to limit the implementation methods. For those skilled in the art, other different forms of changes or modifications can be made based on the above description. It is not necessary and impossible to list all the implementation methods here. The obvious changes or modifications derived therefrom are still within the scope of protection of the invention.

Claims

1. A production process of active peptide protein powder, characterized in that: The following steps are involved: Step 1, egg white separation: wash and disinfect the eggs, then beat them to separate the egg white, and then filter to remove the eggshell and egg membrane impurities in the egg white to obtain pure egg white liquid; Step 2, desugaring: adding 4% of the volume of the egg white liquid to be desugared to the activated seed liquid and fermenting for 3-3.5 hours; Step 3, ultrasonic pretreatment: subjecting the desugared egg white solution to ultrasonic dispersion treatment to cause the protein to unfold and undergo physical denaturation. After the treatment, the connections between the soluble protein aggregates through disulfide bonds become stable; Step 4, enzymatic hydrolysis with ginger protease: after ultrasonic pretreatment, add 750-780 U / g ginger protease to the egg white solution, and adjust the pH value of the mixed solution to 6.0-6.5, then put the mixed solution into an enzymatic hydrolysis device for 80-85 minutes, perform an enzyme inactivation operation for 5 minutes, cool to room temperature after the enzyme inactivation operation, and then take out the enzymatically hydrolyzed egg white solution; Step 5, spray drying: spray drying the enzymatically hydrolyzed egg white liquid into powdered protein powder.

2. The production process of the active peptide protein powder according to claim 1, characterized in that: In step 2, the preparation of activated seed liquid is as follows: first, fresh eggs are washed, placed in 75% alcohol for disinfection for 30 minutes, eggs are beaten, egg whites are taken, stirred at a constant speed for 1 hour, the pH of the egg whites is adjusted to 5-6, 1% glucose and 5% dry yeast are added, and the activated seed liquid is obtained by placing in a 45° C. water bath for 15 minutes.

3. The production process and quality control method of the active peptide protein powder according to claim 2, characterized in that: In step 3, the ultrasonic dispersion was set to an ultrasonic power of 120 W and an ultrasonic time of 10 min.

4. The production process of the active peptide protein powder according to claim 3, characterized in that: In step 4, the enzymolysis device comprises a tank body (1), the top of the tank body (1) is detachably connected to a tank cover (2), the bottom of the tank cover (2) is fixedly connected to a sealing ring (3) located at the connection between the tank cover (2) and the tank body (1), a plurality of partitions (4) are fixedly connected inside the tank body (1), and the plurality of partitions (4) divide the tank body (1) from top to bottom into an enzymolysis chamber (5), a heating chamber (6) and a driving chamber (7), a driving assembly for driving stirring is provided in the driving chamber (7), an output shaft of the driving assembly passes through the plurality of partitions (4) and extends to the enzymolysis chamber (5), and the output shaft of the driving assembly is coaxially fixedly connected to a rotating shaft ( 8), a plurality of stirring plates (9) are fixedly connected to the rotating shaft (8) in the circumferential direction, a temperature sensor is fixedly connected to the enzymatic hydrolysis chamber (5), and the temperature sensor signal is connected to the controller, a water inlet pipe (10) is connected to one side of the heating chamber (6), and a water outlet pipe (11) is connected to the other side of the heating chamber (6), and an electric control valve is fixedly connected to the connection point between the water outlet pipe (11) and the water inlet pipe (10) and the tank body (1), and the electric control valve is connected to the controller signal, a heating plate is fixedly connected to the bottom of the heating chamber (6), and the heating plate is connected to the controller signal, and a sampling component for sampling and detection is connected to the bottom of the enzymatic hydrolysis chamber (5).

5. The production process of active peptide protein powder according to claim 4, characterized in that: The sampling assembly comprises a sampling tube (12), and a liquid one-way valve (13) is fixedly connected to the connection point between the sampling tube (12) and the enzymolysis chamber (5).

6. The production process of the active peptide protein powder according to claim 5, characterized in that: In step 4, during the enzymolysis process, the enzymolysis temperature in the tank (1) is controlled to be 55-60°C.

7. The production process of the active peptide protein powder according to claim 6, characterized in that: In step 4, the enzyme inactivation operation steps are as follows: the temperature of the heating plate is set to 70° C. through the controller, the electric control valve on the water inlet pipe (10) is opened, and hot water at 70° C. is introduced from the water inlet pipe (10) to the tank body (1). After 5 minutes, the electric control valve on the water outlet pipe (11) is opened, and water at room temperature is continuously introduced into the water inlet pipe (10).

8. The production process of active peptide protein powder according to claim 7, characterized in that: In step 5, the spray drying conditions were set to an inlet temperature of 180° C. and a material flow rate of 1000 mL / h.

9. A method for quality control of active peptide protein powder, based on the production process of active peptide protein powder according to any one of claims 1 to 8, characterized in that: include: Step 1, egg white desugaring rate control: sample the egg white liquid before and after desugaring, add DNS reagent, mix DNS and sample egg white liquid for 2 minutes, compare the color by DNS colorimetric card to determine the sugar content, and calculate the egg white liquid desugaring rate by the following formula: Sugar removal rate = (sugar content before sugar removal - sugar content after sugar removal) / sugar content before sugar removal × 100%; When the sugar removal rate is greater than or equal to 98.0%, taking out the egg white liquid for ultrasonic pretreatment; Step 2, controlling the content of dipeptides and tripeptides: after ultrasonic pretreatment, the egg white liquid is put into a tank (1) for enzymolysis. During the enzymolysis process, an egg white liquid sample is taken out through a sampling tube (12). The egg white liquid sample is tested using a relative molecular mass distribution detection method, and the molecular mass ratio within the molecular weight range of 189-576 Da is statistically calculated. When the molecular mass ratio is less than 38.0%, the enzymolysis does not meet the standard and the enzymolysis is continued; when the molecular mass ratio is greater than or equal to 38%, the enzymolysis meets the standard and the enzymolysis is stopped to perform an enzyme inactivation operation.

10. The quality control method of active peptide protein powder according to claim 9, characterized in that: In step 2, when the enzymatic hydrolysis of the egg white liquid in the tank (1) reaches 65 minutes, the first relative molecular mass distribution test is performed. If the enzymatic hydrolysis does not meet the standard, the next test is performed after an interval of 5 minutes.

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