CN101731444A - Pea peptide nutriment and preparation method thereof - Google Patents
Pea peptide nutriment and preparation method thereof Download PDFInfo
- Publication number
- CN101731444A CN101731444A CN200910312764A CN200910312764A CN101731444A CN 101731444 A CN101731444 A CN 101731444A CN 200910312764 A CN200910312764 A CN 200910312764A CN 200910312764 A CN200910312764 A CN 200910312764A CN 101731444 A CN101731444 A CN 101731444A
- Authority
- CN
- China
- Prior art keywords
- pea
- peptide
- pea peptide
- pulp
- temperature
- Prior art date
- Legal status (The legal status is an assumption and is not a legal conclusion. Google has not performed a legal analysis and makes no representation as to the accuracy of the status listed.)
- Granted
Links
Abstract
The invention relates to pea peptide nutriment and a preparation method thereof, and aims to overcome adverse factors of pea to a human body, to improve the transformation rate of the pea peptide, and to degrade and convert high-content starch of the pea into oligosaccharide which can be easily absorbed by the human body. The method comprises the following steps: grinding soaked peas into pulp, grinding and homogenizing the peas under pressure of between 550 and 650Kg to ensure that the fineness reaches 400 to 500 meshes; stirring the pulp at the temperature of between 130 and 135 DEG C and under the pressure of between 0.6 and 0.7MPa; cooling the pulp to 50 to 90 DEG C; adding amylase into the pulp for hydrolyzing; adding saccharifying enzyme into the pulp for hydrolyzing; adding neutral papain into the pulp; standing the pulp after the pulp is fully stirred under the condition that the pH value is between 6 and 8 to perform biochemical reaction; extracting supernate after the biochemical reaction; filtering the supernate through vacuum micropores of between 11 and 20 microns to obtain pea peptide stock solution; and concentrating the pea peptide stock solution to prepare the nutriment, such as pea peptide powder, oral liquid, capsules or tablets, and the like.
Description
Technical field
The present invention relates to utilize the beans nutriment of bioengineering processing, particularly relate to a kind of pea peptide nutriment and preparation method thereof.
Background technology
Pea is at the cultivation history in existing more than 2,000 year of China, the pea seed contains rich nutrient substances, particularly be rich in good protein, carrotene in the pea, can improve the resistance against diseases and the rehabilitation ability of body, strengthen body's immunity, prevent the synthetic of human carcinogen's material, reduce the incidence of disease of human body cancer.Pea is distinctive to be ended wooden fork acid, gibberellin and plant to coagulate material such as element is that general vegetables and beans are not available, and it has anti-inflammation, strengthens metabolic function.For the women, pea is " wuwa " of beauty and skin care especially.Contain rich dietary fiber in the pea, can promote intestinal peristalsis, keep free movement of the bowels, play the effect of cleaning large intestine, preventing constipation.Pea contains vitamin C, E, and is cardiovascular useful to protecting.Normal food pea can also promote to grow.In addition, pea has with middle beneficial gas, diuresis, separates sore, leads to effect newborn and detumescence, is the dietotherapy good merchantable brand of deficiency of qi in middle-jiao symptoms such as prolapse of the anus, chronic diarrhea, the prolapse of uterus; The women had some pea more and also can increase the milk amount lactation.Modern study finds that pea contains abundant provitamin A, and provitamin A can be converted into vitamin A in vivo, has the effect of moist skin.
Though pea has so many nutritional labeling and function, but because pea contains side effects such as a large amount of flatulence factors and green grass beans stink, starch-containing in addition amount is high especially, so people can only rest on simple thick (just) processing aspect at present, for example be processed into bean vermicelli or pot foods etc., and can not eat, because of the flatulence side effect of its generation will make numerous eaters forbidding. more
Summary of the invention
Problem to be solved by this invention is: be raw material with the pea, obtain containing the pea peptide nutriment of compound sugar such as a large amount of pea peptides, glucose, fructose and a small amount of maltose by biotechnology; The problem that the present invention further will solve provides the preparation method of above-mentioned pea peptide nutriment.
The key problem in technology that addresses the above problem has three: one, thoroughly overcomes side effects such as pea intrinsic flatulence of institute and green grass beans stink; The 2nd, with high-load and be difficult for absorbed starch and be converted into the compound sugar such as glucose, fructose and maltose that easily absorb by human body; The 3rd, solve the problem that the pea protein degraded is difficult for forming peptide, promptly solve the disposable problem that is converted into the conversion ratio very low (conversion ratio≤8%) of peptide of pea protein.The applicant solves these problems preferably by research and test.
Pea peptide nutriment provided by the present invention is that raw material is made with the pea, contain by weight: the compound sugar that the pea peptide is 2～60%, contain glucose, fructose and maltose is 1～30%, and all the other are oleic acid, linoleic acid, vitamin, niacin, carrotene, trace element and water.
Above-mentioned pea peptide nutriment can be pea peptide powder, pea peptide oral liquid, pea peptide capsule or pea peptide tablet.
Preparation method's step of pea peptide nutriment provided by the invention is as follows:
1) will work as the pea produced per year soaked 6～15 hours with 25～55 ℃ water termostat;
2) with soaked pea according to pea: water is that 1: 8～10 weight ratio adds to grind behind the water and separates, and the fineness of separating and filtering net is 80～140 orders, obtains the pea protein slurries;
3) the pea protein slurries are placed the grinder of 550～650Kg pressure grind, make its fineness reach 400～500 orders, carry out the passivation pea intrinsic flatulence factor of institute and remove green grass beans stink;
4) be that 130～135 ℃ and pressure are to stir under the condition of 0.6～0.7Mpa with ground pea protein slurries in temperature, constant temperature was handled 3～5 minutes, further the flatulence factor in the pea is carried out Passivation Treatment, reach thoroughly remove pea intrinsic flatulence and the purpose of side effects such as green grass beans stink is arranged;
5) above-mentioned slurries are cooled to 50～90 ℃, the amylase that adds slurry weight 0.5～3%, stir, it in temperature hydrolysis 4～5.5 hours under 50～90 ℃ the condition, starch hydrolysis in the pea is generated dextrin, be the carbohydrase that adds slurry weight 0.5～4% under 55～70 ℃ the condition in temperature then, carry out 3～6 hours hydrolysis after stirring, obtain containing glucose, the compound sugar of fructose and maltose (being easy to absorption of human body), after this neutral papain that adds slurry weight 1.6～5.0 ‰ again, under the condition of pH value 6～8, fully stir, enzyme-to-substrate is fully mixed, leave standstill again and carried out biochemical reaction in 6～14 hours;
6) extract supernatant after above-mentioned biochemical reaction is finished, by 11～20 microns vacuum micro porous filtrations, promptly get pea peptide stoste, be heated to 95～110 ℃ then, the enzyme deactivation of doing to go out is handled, and heats usually to get final product in 30～55 minutes;
7) the pea peptide stoste peptide liquid that will go out behind the enzyme carries out concentration by the rank of demand;
8) the pea peptide liquid high-temperature short-time sterilization after above-mentioned the concentrating is handled;
9) the pea peptide liquid after will sterilizing is spray dried to pea peptide powder, perhaps is prepared into pea peptide oral liquid, pea peptide capsule or pea peptide tablet.
In step 6), add temperature that amylase is hydrolyzed and be 50～60 ℃ comparatively suitable.
In step 6), add temperature that carbohydrase is hydrolyzed and be 55～60 ℃ comparatively suitable.
The pea peptide stoste of the present invention's preparation is as clear as crystal, the conversion ratio that its pea protein once-used degradeable is converted into peptide can reach more than 85%, overcome pea side effect such as intrinsic flatulence and green grass beans stinks, pea starch is changed into easier in compound sugar such as the glucose of absorption of human body, fructose and maltose, started the new way of an intensive processing for the development and use of pea.
The specific embodiment
Below in conjunction with specific embodiment content of the present invention is described in detail.
1, selects for use when producing the new fresh pea 100Kg that nothing is gone mouldy per year;
2, soaked 6 hours with 25 ℃ of thermostatted waters, the ratio of pea and pure water is 1: 2.5;
3, soaked pea is according to pea: pure water be 1: 8 ratio add behind the 800Kg pure water through centrifuge grind separate about 900Kg slurries, the fineness that requires the separating and filtering net is 80 orders;
4, above-mentioned slurries place the grinder of 550Kg pressure to grind twice, and fineness reaches 400 orders, carry out the passivation pea intrinsic flatulence factor of institute and handle except green grass beans stink;
5, the slurries that make are 130 ℃ in temperature, pressure be stir under the condition of 0.6Mpa, constant temperature handled 3 minutes, further the flatulence factor in the pea carried out Passivation Treatment up hill and dale;
6, above-mentioned slurries are cooled to 50 ℃ by plate type heat exchanger;
7, the amylase that cooled slurry is added slurry weight 0.5%, stir, making itself and slurries fully mix the back is hydrolysis 5 hours under 50 ℃ the condition in temperature, starch hydrolysis in the pea is generated dextrin, after this be to carry out 6 hours hydrolysis after the carbohydrase that adds slurry weight 0.5% under 55 ℃ the condition stirs in temperature, finally obtain glucose, fructose and a spot of maltose, and then the neutral papain of adding slurry weight 1.6 ‰, be fully to stir under 6 the condition at pH value, enzyme-to-substrate is fully mixed, leave standstill subsequently and carried out biochemical reaction in 14 hours;
8, extract the good about 600Kg of supernatant of biochemical reaction, promptly get as clear as crystal pea peptide stoste, be heated to 95 ℃ then, handle by 30 minutes the enzyme deactivation that goes out by 11 microns vacuum micro porous filtrations;
9, about 600Kg peptide liquid that will go out behind the enzyme is squeezed into double-effect falling film evaporator by containing peptide 10%, contain compound sugar such as glucose, fructose and maltose totally 5% rank carry out concentration, promptly get 150Kg pea peptide liquid;
10, above-mentioned peptide liquid being carried out ultra high temperature short time sterilization handles: 135 ℃ of temperature, 1～3 second time;
11, the peptide liquid after will sterilizing is squeezed into aseptic subpackaged machine and is carried out packing, produces to contain the pea peptide oral liquid that peptide 10% contains trace elements such as vitamin such as compound sugar such as glucose, fructose and maltose 5% and abundant oleic acid, linoleic acid, VA, VB1, VB2, niacin, carrotene and calcium, potassium, phosphorus.
Claims (5)
1. pea peptide nutriment, it is characterized in that with the pea being that raw material is made, contain by weight: the compound sugar that the pea peptide is 2～60%, contain glucose, fructose and maltose is 1～30%, and all the other are oleic acid, linoleic acid, vitamin, niacin, carrotene, trace element and water.
2. pea peptide nutriment according to claim 1 is characterized in that pea peptide nutriment is pea peptide powder, pea peptide oral liquid, pea peptide capsule or pea peptide tablet.
3. according to the preparation method of the described pea peptide nutriment of claim 1, its step is as follows:
1) will work as the pea produced per year soaked 6～15 hours with 25～55 ℃ water termostat;
2) with soaked pea according to pea: water is that 1: 8～10 weight ratio adds to grind behind the water and separates, and the fineness of separating and filtering net is 80～140 orders, obtains the pea protein slurries;
3) the pea protein slurries are placed the grinder of 550～650Kg pressure grind, make its fineness reach 400～500 orders;
4) be that 130～135 ℃ and pressure are to stir under the condition of 0.6～0.7Mpa with ground pea protein slurries in temperature, constant temperature was handled 3～5 minutes;
5) above-mentioned slurries are cooled to 50～90 ℃, the amylase that adds slurry weight 0.5～3%, stir, it in temperature hydrolysis 4～5.5 hours under 50～90 ℃ the condition, starch hydrolysis in the pea is generated dextrin, be the carbohydrase that adds slurry weight 0.5～4% under 55～70 ℃ the condition in temperature then, carry out 3～6 hours hydrolysis after stirring, obtain containing glucose, the compound sugar of fructose and maltose, after this neutral papain that adds slurry weight 1.6～5.0 ‰ again, under the condition of pH value 6～8, fully stir, enzyme-to-substrate is fully mixed, leave standstill again and carried out biochemical reaction in 6～1 4 hours;
6) extract supernatant after above-mentioned biochemical reaction is finished, by 11～20 microns vacuum micro porous filtrations, promptly get pea peptide stoste, be heated to 95～110 ℃ then, the enzyme deactivation of doing to go out is handled;
7) the pea peptide stoste peptide liquid that will go out behind the enzyme carries out concentration by the rank of demand;
8) the pea peptide liquid high-temperature short-time sterilization after above-mentioned the concentrating is handled;
9) the pea peptide liquid after will sterilizing is spray dried to pea peptide powder, perhaps is prepared into pea peptide oral liquid, pea peptide capsule or pea peptide tablet.
4. preparation method according to claim 3 is characterized in that the temperature that adding amylase is hydrolyzed in step 6) is 50～60 ℃.
5. according to claim 3 or 4 described preparation methods, it is characterized in that the temperature that the adding carbohydrase is hydrolyzed in step 6) is 55～60 ℃.
Priority Applications (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN2009103127643A CN101731444B (en) | 2009-12-30 | 2009-12-30 | Pea peptide nutriment and preparation method thereof |
Applications Claiming Priority (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN2009103127643A CN101731444B (en) | 2009-12-30 | 2009-12-30 | Pea peptide nutriment and preparation method thereof |
Publications (2)
| Publication Number | Publication Date |
|---|---|
| CN101731444A true CN101731444A (en) | 2010-06-16 |
| CN101731444B CN101731444B (en) | 2012-06-27 |
Family
ID=42455860
Family Applications (1)
| Application Number | Title | Priority Date | Filing Date |
|---|---|---|---|
| CN2009103127643A Active CN101731444B (en) | 2009-12-30 | 2009-12-30 | Pea peptide nutriment and preparation method thereof |
Country Status (1)
| Country | Link |
|---|---|
| CN (1) | CN101731444B (en) |
Cited By (11)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN101974593A (en) * | 2010-11-11 | 2011-02-16 | 湖北远成药业有限公司 | Method for producing pea peptide through enzyme method |
| CN102845502A (en) * | 2011-06-28 | 2013-01-02 | 黑龙江省麒麟工贸公司 | preparation method of pea polypeptide cake |
| CN102917724B (en) * | 2010-03-29 | 2015-05-27 | N·V·努特里奇亚 | Pea protein peptides with anti helicobacter pylori activity |
| CN105475507A (en) * | 2015-12-07 | 2016-04-13 | 天津北洋百川生物技术有限公司 | Preparation method of black soya bean polypeptide honey beverage |
| CN105682479A (en) * | 2013-11-19 | 2016-06-15 | 罗盖特公司 | Novel non-allergenic snacks containing vegetable proteins |
| CN105746841A (en) * | 2016-03-04 | 2016-07-13 | 上海中新裕祥化工有限公司 | Method for preparing pea protein by complex enzyme hydrolysis and improving bitter taste |
| CN106387533A (en) * | 2016-08-31 | 2017-02-15 | 袁广来 | Liquid peptidase organic beverage |
| CN107279458A (en) * | 2017-07-13 | 2017-10-24 | 安徽生物肽产业研究院有限公司 | It is a kind of that there is zinc-rich pea small peptide of enhancing immunity of organisms and preparation method thereof |
| CN107668314A (en) * | 2017-11-02 | 2018-02-09 | 林峰 | A kind of industrialized production pea active peptide and preparation method |
| CN110438188A (en) * | 2019-09-06 | 2019-11-12 | 广西民族大学 | A kind of preparation method of pea protein Gly-His-Lys |
| CN114315970A (en) * | 2022-03-15 | 2022-04-12 | 中食都庆（山东）生物技术有限公司 | Pea peptide with muscle increasing effect, and preparation method, medicament and application thereof |
Family Cites Families (6)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN1339420A (en) * | 2000-08-23 | 2002-03-13 | 李永丰 | Biollogical organic plant nutrient liquid |
| CN100343392C (en) * | 2002-11-12 | 2007-10-17 | 陆晓民 | Process for producing soybean protein peptide using soybean as raw material |
| CN1190142C (en) * | 2003-09-16 | 2005-02-23 | 北京陶正生物工程技术有限公司 | Method for producing soya protein bioactive peptide |
| CN1615734A (en) * | 2003-11-14 | 2005-05-18 | 哈高科大豆食品有限责任公司 | Recipe of soybean protein peptide tablet |
| CN1640459A (en) * | 2004-01-16 | 2005-07-20 | 深圳市天一时科技开发有限公司 | Compound soybean nutrient and its preparation |
| CN100532391C (en) * | 2007-01-26 | 2009-08-26 | 华南理工大学 | Method for extracting and separating bean active polypeptide and its amino-acid sequence |
-
2009
- 2009-12-30 CN CN2009103127643A patent/CN101731444B/en active Active
Cited By (11)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN102917724B (en) * | 2010-03-29 | 2015-05-27 | N·V·努特里奇亚 | Pea protein peptides with anti helicobacter pylori activity |
| CN101974593A (en) * | 2010-11-11 | 2011-02-16 | 湖北远成药业有限公司 | Method for producing pea peptide through enzyme method |
| CN102845502A (en) * | 2011-06-28 | 2013-01-02 | 黑龙江省麒麟工贸公司 | preparation method of pea polypeptide cake |
| CN105682479A (en) * | 2013-11-19 | 2016-06-15 | 罗盖特公司 | Novel non-allergenic snacks containing vegetable proteins |
| CN105475507A (en) * | 2015-12-07 | 2016-04-13 | 天津北洋百川生物技术有限公司 | Preparation method of black soya bean polypeptide honey beverage |
| CN105746841A (en) * | 2016-03-04 | 2016-07-13 | 上海中新裕祥化工有限公司 | Method for preparing pea protein by complex enzyme hydrolysis and improving bitter taste |
| CN106387533A (en) * | 2016-08-31 | 2017-02-15 | 袁广来 | Liquid peptidase organic beverage |
| CN107279458A (en) * | 2017-07-13 | 2017-10-24 | 安徽生物肽产业研究院有限公司 | It is a kind of that there is zinc-rich pea small peptide of enhancing immunity of organisms and preparation method thereof |
| CN107668314A (en) * | 2017-11-02 | 2018-02-09 | 林峰 | A kind of industrialized production pea active peptide and preparation method |
| CN110438188A (en) * | 2019-09-06 | 2019-11-12 | 广西民族大学 | A kind of preparation method of pea protein Gly-His-Lys |
| CN114315970A (en) * | 2022-03-15 | 2022-04-12 | 中食都庆（山东）生物技术有限公司 | Pea peptide with muscle increasing effect, and preparation method, medicament and application thereof |
Also Published As
| Publication number | Publication date |
|---|---|
| CN101731444B (en) | 2012-06-27 |
Similar Documents
| Publication | Publication Date | Title |
|---|---|---|
| CN101731444B (en) | Pea peptide nutriment and preparation method thereof | |
| CN102559443B (en) | Heath-function sea cucumber yellow wine | |
| CN103750462B (en) | Fruit and vegetable ferment beverage | |
| CN101455428B (en) | Walnut peptide nutrient food and preparation method thereof | |
| CN103478397B (en) | Total chestnut peptide nourishment and preparation method thereof | |
| CN101455368B (en) | Almond peptide nurture and preparation method thereof | |
| CN102660436A (en) | Oyster yellow wine | |
| CN102960458A (en) | Preparation method of fermented walnut soy protein nutrition powder | |
| CN103181520A (en) | Preparation method for dendrobium officinale and lactic acid bacteria capsule | |
| CN104388507B (en) | A kind of strange sub- seed polypeptide and preparation method thereof | |
| CN107668683A (en) | A kind of production technology of emblic ferment | |
| CN104694342A (en) | Preparation method for balsam pear health care wine | |
| CN107156747A (en) | A kind of cordyceps sinensis walnut peptide nutrient powder and preparation method thereof | |
| CN107361270A (en) | A kind of preparation method of jujube enzyme beverage | |
| CN102805150A (en) | Live bacteria type lotus seed and corn yoghurt beverage and preparation method thereof | |
| CN102150740A (en) | Method for preparing peanut antioxidant peptides | |
| CN103976205A (en) | Jelly for improving internal secretion and preparation method of jelly | |
| CN107361355A (en) | A kind of preparation method of jujube ferment powder | |
| CN112410153B (en) | High SOD cereal protein liquid and its preparation | |
| CN102132865A (en) | Black fungus drink and producing process thereof | |
| CN101496571A (en) | Burdock ultramicro powder and method for preparing solid beverage thereof | |
| CN105199917B (en) | Green plum barley wine and its brew method | |
| CN104116116A (en) | Making method for health broomcorn millet vinegar beverage | |
| CN102488272A (en) | Corn stalk juice fermented beverage and preparation method thereof | |
| CN102628021B (en) | Walnut-tartary buckwheat wine and brewing method thereof |
Legal Events
| Date | Code | Title | Description |
|---|---|---|---|
| C06 | Publication | ||
| PB01 | Publication | ||
| C10 | Entry into substantive examination | ||
| SE01 | Entry into force of request for substantive examination | ||
| C14 | Grant of patent or utility model | ||
| GR01 | Patent grant |