Production method and process for producing soybean milk with function of reducing blood pressure through enzymolysis and compounding

Abstract

The invention discloses a production method for producing soybean milk with a blood pressure reducing function through enzymolysis compounding and a specification abstract of a process, relates to the technical field of functional food processing, and particularly provides a method for preparing a beverage with a blood pressure reducing function by adding soybean source ACE inhibitory peptide. According to the beverage, the antihypertensive function is achieved through functional peptide from a single component (soybean), the invention aims to provide a novel preparation process method of the antihypertensive beverage, and the antihypertensive beverage prepared by the method has a remarkable ACE (angiotensin converting enzyme) inhibition effect, can effectively reduce blood pressure, and ensures normal taste of the beverage at the same time. Meanwhile, the enzyme preparation is a processing aid, so that the final ingredient list of the product is only added with soybean and water, or soybean protein powder and water, or soybean protein enzymatic hydrolysate, and the product is easier to accept by consumers.

Description

Technical Field

[0001] The invention belongs to the technical field of food processing, and specifically relates to a process for preparing soybean milk with a blood pressure lowering function, and in particular to a method for preparing blood pressure lowering soybean milk containing ACE inhibitory peptides by enzymatically hydrolyzing soybean protein and then compounding normal soybean milk. Background Art

[0002] With the improvement of people's living standards and the change of lifestyle, hypertension has become a common chronic disease, posing a serious threat to people's health. At present, the antihypertensive products on the market are mainly drugs, but long-term use of drugs may bring some side effects. Therefore, the development of a safe and effective antihypertensive food has important practical significance. Soy milk, as a traditional drink, is deeply loved by people. However, traditional soy milk only has certain nutritional and health effects, and does not have the function of lowering blood pressure. There are many studies on the enzymatic hydrolysis of enzyme preparations to obtain functional peptides, but basically no targeted enzymatic hydrolysis has been carried out to produce functional peptides containing tryptophan to play a role in lowering blood pressure. Even if there are studies in this area, the soy milk after enzymatic hydrolysis has a bitter taste and is not easily accepted by consumers as a beverage. In addition, most enzymatic hydrolysis is directly performed on the soy milk, but because there are more substances in the soy milk, the effect of the enzymatic hydrolysis is affected, and insufficient functional peptides with tryptophan at the end that inhibit ACE are not obtained, resulting in poor blood pressure lowering function. In recent years, compounding technology has been gradually used in food processing, especially some additive-free foods, and the desired taste is obtained by compounding some raw materials. For example, in the production of sauce-flavored liquor, products with specific flavors are obtained by compounding liquors of different years. Fruit and vegetable juices obtain a taste that consumers like through raw materials with different characteristics, and have functionality. Purpose of the Invention

[0003] The purpose of the present invention is to provide a novel process for preparing antihypertensive soy milk, wherein the antihypertensive soy milk prepared by the method has a significant ACE inhibitory effect, can effectively lower blood pressure, and ensures a normal taste of the soy milk. At the same time, because the enzyme preparation is a processing aid, the final ingredient list of the product is ensured to be soybeans and water, or soybean protein powder and water, or soybeans, soybean protein powder and water, which is more easily accepted by consumers. Summary of the invention

[0004] The content of the present invention is to provide a method for preparing antihypertensive soy milk, comprising: a. enzymatic hydrolysis: extracting soybean protein or mixing soybean protein powder with water, using neutral, alkaline, acidic or tandem enzyme preparations to enzymatically hydrolyze the purified soybean protein to produce small peptides with terminal Trp tryptophan. b. the enzymatic hydrolysis time and enzymatic hydrolysis temperature are set according to the characteristics and activity of the enzyme, for example, a neutral enzyme can be used, enzymatic hydrolysis at 50 degrees Celsius for 1.5 hours, and then the enzyme is inactivated at 90 degrees Celsius for 15 minutes. Extracting effective components: the enzymatic hydrolyzate is sequentially centrifuged, filtered (pore size 0.1-10 μm), and ultrafiltered (molecular weight cutoff <10 kDa, or less than <3 KDa, intermediate values ​​are also acceptable) to obtain effective components after enzymatic hydrolysis, and then the content of the small peptide is controlled at a certain ratio, such as 4 g / 100 ml, by membrane concentration or vacuum concentration as a antihypertensive stock solution. c. Compounding of raw pulp: Mix the antihypertensive stock solution with normal soy milk or soy milk prepared with soy protein powder (such as soy protein content 4g / 100ml) before sterilization. The compounding ratio can be 1:1 to 1:4 volume ratio of the antihypertensive stock solution and regular soy milk. The mixing ratio is calculated based on the volume of the final product. Each final product contains about 50ml of antihypertensive stock solution, or other fixed amount of antihypertensive stock solution. Post-processing: After degassing, homogenization (pressure 15-40MPa), high temperature sterilization, aseptic filling or post-sterilization after filling (water bath, autoclave or continuous tunnel sterilization) is performed to obtain antihypertensive soy milk. Effects of the Invention

[0005] The effect of the present invention is that the antihypertensive soy milk prepared by the present invention contains a functional peptide of terminal trp tryptophan, has a significant ACE inhibitory effect, and can effectively lower blood pressure. The preparation process of the present invention can give the soy milk a blood pressure-lowering function while ensuring the normal taste of the soy milk, thereby meeting people's demand for healthy drinks. The blood pressure-lowering data are as follows: the IC50 of the soy protein hydrolyzed antihypertensive stock solution (in terms of functional peptides) is 19 μg / ml. At the same time, through rat experiments, 50ml of the antihypertensive stock solution (2.4g of functional peptides) decreased by 16mmHg, 100ml of the antihypertensive stock solution (4.8g of functional peptides) decreased by 36mmHg, 3 tablets of captopril decreased by 51mmHg, and 1 tablet of captopril was equivalent to 2.4g of functional peptides (basically consistent with the IC50 result). The preparation process of the present invention is simple, easy to operate, and suitable for industrial production. BRIEF DESCRIPTION OF THE DRAWINGS Figure 1 To realize the three process flow schemes of the present invention, soybean or soybean protein powder enterprises can produce the blood pressure lowering stock solution with blood pressure lowering function by themselves, or directly purchase the blood pressure lowering stock solution and add it to the production process. Implementation Cases

[0006] Implementation Case 1: Using soybean protein powder as raw material to produce antihypertensive soy milk. Mix soybean protein powder with water, control the protein powder ratio to 5%, perform enzymatic hydrolysis, and then produce peptides containing Trp tryptophan through directional enzymatic hydrolysis. Obtain components below 3KDa through centrifugation, filtration, ultrafiltration and other steps, and inactivate the enzyme. After inactivation, control the peptide content to 4% through membrane concentration to form a antihypertensive stock solution. Mix soybean protein powder with water, control the protein powder ratio to 4%, and then compound it with the antihypertensive stock solution in a 1:1 ratio to form a 100ml product. The compounded soy milk is homogenized, sterilized at high temperature, and filled to obtain a finished soy milk with blood pressure lowering function. Implementation Case 2: Use soybeans as raw materials to produce antihypertensive soy milk. Soak the soybeans, grind them, and filter them. Then, use the acid-solution and alkali-extraction production process to obtain soybean protein liquid. The content of the protein liquid is controlled to 10%. After enzymolysis, peptides containing Trp tryptophan are produced after directional enzymolysis. Then, components below 4KDa are obtained through centrifugation, filtration, ultrafiltration and other steps, and the enzyme is inactivated. After the enzyme is inactivated, the peptide content is controlled to 4% through membrane concentration to form a blood pressure-lowering stock solution. Soak the soybeans, grind them, and filter them to obtain soybean milk. The proportion of soybean protein is controlled to 4%, and then it is compounded with the blood pressure-lowering stock solution in a ratio of 1:2 to form a 150ml product. The compounded soybean milk is homogenized, sterilized at high temperature, and filled to obtain a finished soybean milk with blood pressure-lowering function. Implementation Case 3: Using soybean protein powder and soybeans as raw materials to produce blood pressure-lowering soybean milk. Mix soybean protein powder with water, control the protein powder ratio to 10%, and perform enzymatic hydrolysis. After directional enzymatic hydrolysis, peptides containing Trp tryptophan are produced. Then, through centrifugation, filtration, ultrafiltration and other steps, components below 5KDa are obtained, and the enzyme is inactivated. After the enzyme is inactivated, the peptide content is controlled to 4% through membrane concentration to form a blood pressure lowering stock solution. Soak, grind and filter soybeans to obtain soy milk, control the soybean protein ratio to 4%, and then compound it with the blood pressure lowering stock solution in a ratio of 1:3 to form a 200ml product. The compounded soy milk is homogenized, sterilized at high temperature, and filled to obtain a finished soy milk with blood pressure lowering function.

Claims

1. A method and process for producing soymilk with blood pressure lowering function by enzymatic hydrolysis and compounding, characterized in that: The following steps are involved: Prepare conventional soy milk raw materials, and make soy milk according to the conventional soy milk making method; use enzyme preparations to enzymatically hydrolyze the purified soy protein (produced by acid dissolution and alkali extraction on the production line or directly dissolved with soy protein powder) to produce small peptides containing trp tryptophan at the end, wherein the enzyme preparation is a neutral, acidic or alkaline enzyme preparation, and can also be compounded in series for enzymatic hydrolysis; after enzymatic hydrolysis, obtain a blood pressure-lowering stock containing functional peptides with a parameter of less than 10KDa-3KDa through centrifugation, filtration, and ultrafiltration concentration; add the blood pressure-lowering stock to conventional soy milk in a certain ratio (such as 1:1 or 1:4, etc., determined according to the final capacity of the product); produce the compounded soy milk through the conventional soy milk production process, including homogenization, high-temperature sterilization, filling and other steps, to obtain soy milk with blood pressure lowering function.

2. The novel method for preparing blood pressure reducing soybean milk according to claim 1, characterized in that: The enzymatic hydrolysis is the purified soy protein.

3. The novel method for preparing blood pressure reducing soybean milk according to claim 1, characterized in that: The antihypertensive stock solution containing antihypertensive functional peptides is obtained by ultrafiltration and concentration.

4. The novel method for preparing blood pressure reducing soybean milk according to claim 1, characterized in that: A compound of blood pressure lowering stock solution and regular soy milk.

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