CN103637334A - Wheat germ vegetable protein fermentation peptide beverage and preparation method thereof - Google Patents
Wheat germ vegetable protein fermentation peptide beverage and preparation method thereof Download PDFInfo
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- CN103637334A CN103637334A CN201310584536.8A CN201310584536A CN103637334A CN 103637334 A CN103637334 A CN 103637334A CN 201310584536 A CN201310584536 A CN 201310584536A CN 103637334 A CN103637334 A CN 103637334A
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- 241000209140 Triticum Species 0.000 title claims abstract description 52
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- 238000002360 preparation method Methods 0.000 title claims abstract description 13
- 238000000855 fermentation Methods 0.000 title claims abstract description 11
- 230000004151 fermentation Effects 0.000 title claims abstract description 11
- 108010082495 Dietary Plant Proteins Proteins 0.000 title abstract description 3
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- BECPQYXYKAMYBN-UHFFFAOYSA-N casein, tech. Chemical compound NCCCCC(C(O)=O)N=C(O)C(CC(O)=O)N=C(O)C(CCC(O)=N)N=C(O)C(CC(C)C)N=C(O)C(CCC(O)=O)N=C(O)C(CC(O)=O)N=C(O)C(CCC(O)=O)N=C(O)C(C(C)O)N=C(O)C(CCC(O)=N)N=C(O)C(CCC(O)=N)N=C(O)C(CCC(O)=N)N=C(O)C(CCC(O)=O)N=C(O)C(CCC(O)=O)N=C(O)C(COP(O)(O)=O)N=C(O)C(CCC(O)=N)N=C(O)C(N)CC1=CC=CC=C1 BECPQYXYKAMYBN-UHFFFAOYSA-N 0.000 claims abstract description 8
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- WPBNNNQJVZRUHP-UHFFFAOYSA-L manganese(2+);methyl n-[[2-(methoxycarbonylcarbamothioylamino)phenyl]carbamothioyl]carbamate;n-[2-(sulfidocarbothioylamino)ethyl]carbamodithioate Chemical compound [Mn+2].[S-]C(=S)NCCNC([S-])=S.COC(=O)NC(=S)NC1=CC=CC=C1NC(=S)NC(=O)OC WPBNNNQJVZRUHP-UHFFFAOYSA-L 0.000 description 2
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- OYHQOLUKZRVURQ-HZJYTTRNSA-N Linoleic acid Chemical compound CCCCC\C=C/C\C=C/CCCCCCCC(O)=O OYHQOLUKZRVURQ-HZJYTTRNSA-N 0.000 description 1
- KDXKERNSBIXSRK-UHFFFAOYSA-N Lysine Natural products NCCCCC(N)C(O)=O KDXKERNSBIXSRK-UHFFFAOYSA-N 0.000 description 1
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- OAKJQQAXSVQMHS-UHFFFAOYSA-N hydrazine Substances NN OAKJQQAXSVQMHS-UHFFFAOYSA-N 0.000 description 1
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- OYHQOLUKZRVURQ-IXWMQOLASA-N linoleic acid Natural products CCCCC\C=C/C\C=C\CCCCCCCC(O)=O OYHQOLUKZRVURQ-IXWMQOLASA-N 0.000 description 1
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- DPJRMOMPQZCRJU-UHFFFAOYSA-M thiamine hydrochloride Chemical compound Cl.[Cl-].CC1=C(CCO)SC=[N+]1CC1=CN=C(C)N=C1N DPJRMOMPQZCRJU-UHFFFAOYSA-M 0.000 description 1
- 239000003053 toxin Substances 0.000 description 1
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- 150000003722 vitamin derivatives Chemical class 0.000 description 1
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Classifications
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23L—FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BY SUBCLASSES A21D OR A23B-A23J; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OF NUTRITIVE QUALITIES, PHYSICAL TREATMENT; PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL
- A23L2/00—Non-alcoholic beverages; Dry compositions or concentrates therefor; Their preparation
- A23L2/38—Other non-alcoholic beverages
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23L—FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BY SUBCLASSES A21D OR A23B-A23J; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OF NUTRITIVE QUALITIES, PHYSICAL TREATMENT; PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL
- A23L2/00—Non-alcoholic beverages; Dry compositions or concentrates therefor; Their preparation
- A23L2/70—Clarifying or fining of non-alcoholic beverages; Removing unwanted matter
- A23L2/84—Clarifying or fining of non-alcoholic beverages; Removing unwanted matter using microorganisms or biological material, e.g. enzymes
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23L—FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BY SUBCLASSES A21D OR A23B-A23J; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OF NUTRITIVE QUALITIES, PHYSICAL TREATMENT; PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL
- A23L29/00—Foods or foodstuffs containing additives; Preparation or treatment thereof
- A23L29/06—Enzymes
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23L—FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BY SUBCLASSES A21D OR A23B-A23J; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OF NUTRITIVE QUALITIES, PHYSICAL TREATMENT; PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL
- A23L29/00—Foods or foodstuffs containing additives; Preparation or treatment thereof
- A23L29/065—Microorganisms
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23V—INDEXING SCHEME RELATING TO FOODS, FOODSTUFFS OR NON-ALCOHOLIC BEVERAGES AND LACTIC OR PROPIONIC ACID BACTERIA USED IN FOODSTUFFS OR FOOD PREPARATION
- A23V2002/00—Food compositions, function of food ingredients or processes for food or foodstuffs
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23V—INDEXING SCHEME RELATING TO FOODS, FOODSTUFFS OR NON-ALCOHOLIC BEVERAGES AND LACTIC OR PROPIONIC ACID BACTERIA USED IN FOODSTUFFS OR FOOD PREPARATION
- A23V2400/00—Lactic or propionic acid bacteria
- A23V2400/11—Lactobacillus
- A23V2400/123—Bulgaricus
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23V—INDEXING SCHEME RELATING TO FOODS, FOODSTUFFS OR NON-ALCOHOLIC BEVERAGES AND LACTIC OR PROPIONIC ACID BACTERIA USED IN FOODSTUFFS OR FOOD PREPARATION
- A23V2400/00—Lactic or propionic acid bacteria
- A23V2400/21—Streptococcus, lactococcus
- A23V2400/249—Thermophilus
Abstract
The invention provides a wheat germ vegetable protein fermentation peptide beverage and a preparation method thereof. The beverage is prepared through a fermenting technology with wheat germs as a raw material, so the conversion rate of peptides in the wheat germs is substantially increased, and the content of the peptides in the beverage is improved. Raw materials of the beverage comprise the wheat germs, purified water, a fermentation bacterium liquid, fresh milk, casein and additives, wherein a weight ratio of the wheat germs to the purified water is 1:8-9, and the fermentation bacterium liquid is composed of Lactobacillus bulgaricus and Streptococcus thermophilus with a weight ratio of 1:1. The beverage prepared by adopting the above technical scheme contains abundant mineral substances comprising Ca, K, Mg, Fe, Cr, Se, P, Mn, Cu and the like and trace elements, also contains abundant vitamins and proteins, can promote the balance of intestinal, enhance the life vitality of humans, accelerate the human metabolism, is helpful for the rehabilitation of chronic enteritis and dyspepsia patients, and has the healthcare functions of cholesterol reduction, blood fat reduction, blood pressure reduction, cancer resistance, intestinal waste removal and the like.
Description
Technical field
The present invention relates to plant fermentation food and drink field, is a kind of wheat germ fermenting plant protein peptide beverage and preparation method thereof specifically.
Background technology
Wheat embryo is core and the life of wheat, although it only accounts for 2% of malt weight, nutritive value accounts for 97% of whole Fructus Hordei Germinatus, is wherein containing more than 50 kind of needed by human body abundant nutrition material and some also not by the trace active composition of current scientific discovery.According to modern scientific research, measure, the protein content of wheat embryo is more than 31%, is a kind of good protein; The content of 8 seed amino acids, particularly lysine that contain needed by human accounts for 18.5%, than rice, fine flour, exceeds 6～7 times; In wheat embryo, linoleic content accounts for 60%, and wherein 80% is polyunsaturated fatty acid, and linoleic acid is most important a kind of in three kinds of essential fatty acids of human body just, has reduction blood fat, the effect of atherosclerosis; Wheat embryo contains abundant vitamin B1, vitamin B2 and vitamin E, and wherein the content of vitamin E is up to 34.9mg/100g, and nutritionist claims that it is the warehouse of natural VE, the function that strengthen brain cell activity, delays senility.Wheat embryo also contains several mineral materials and the trace elements such as calcium, potassium, magnesium, iron, zinc, chromium, selenium, phosphorus, manganese, copper.Wheat embryo contains a large amount of dietary fibers, has to remove constipation, reduce blood fat, reduce the effects such as postprandial blood sugar, and the function of fat-reducing, toxin expelling.
Wheat embryo is a kind of very precious wholefood nutritional resource, its mystery effect to health, more and more obtaining common people pays close attention to and favor, but people are but very limited for the reasonable utilization of wheat embryo at present, applying maximum places is wheat germ oil and wheat germ capsule, and its application is not also very extensive.
Shanxi TianBao bean Foodstuffs Technology Research Institute is patent of invention wheat embryo peptide lactic acid bacteria beverage of CN 102754687 A and preparation method thereof in the publication No. of application on July 31st, 2012, disclose a kind of to wheat embryo ferment, breast closes the peptide that rear generation is easy to absorption of human body, make beverage with health role, but the efficiency that this kind of beverage is on the make converted to wheat plantule protein matter peptide is lower, in beverage, the content of peptide is not high, can not meet the absorption of human body, lack the practical value of functional nutrient beverage.
Summary of the invention
Problem to be solved by this invention is to provide a kind of wheat germ fermenting plant protein peptide beverage and preparation method thereof, take wheat embryo as raw material, and technique makes by fermentation, greatly improves the transformation efficiency of peptide in wheat germ, improves the content of peptide in beverage.
Wheat germ fermenting plant protein peptide beverage provided by the invention, its raw material packet contains: wheat germ, pure water, zymocyte liquid, fresh milk, casein and additive, wherein the weight ratio of wheat germ and pure water is 1:8～9, zymocyte liquid is comprised of by weight 1:1 lactobacillus bulgaricus and streptococcus thermophilus, and described additive can be white granulated sugar, stabilizing agent, citric acid, malic acid and other flavor enhancements etc.
The preparation method of wheat germ vegetable protein lactobacillus-fermented beverage provided by the present invention, its step is as follows:
1) wheat germ soaks: get after wheat germ cleans up and add pure water to soak, amount of water is 8～9 times of wheat germ own wt, heats to 60～65 ℃, stirs, and after this stir at interval, soaks 30～45 minutes, standby;
2) wheat germ grinds: soaked wheat germ is squeezed into colloid mill, mix up in advance colloid mill rotor and stator spacing slight grating is advisable.With a small amount of process water, rinse steeping tank, send into colloid mill in the lump and grind, successively grind twice, to guarantee that germ particles is less than 80 orders, obtain plumule slurries after grinding twice;
3) ultra-fine grinding is separated with screenings: by the plumule slurries of gained, add that to account for plumule slurry weight be 13～16% fresh milk and to account for plumule slurry weight be 2% casein, after mixing, send into ultrafine crusher, the blade of changing suitable fineness carries out ultra-fine grinding, ultra-fine slurries are squeezed into sleeping spiral shell slurry slag separator, with 200 object screen filtrations, collect slurries, squeeze into basin, filter residue is heavily washed with the pure water of its 2～3 times of weight, then screenings is separated, collects filtrate, twice merging is standby, and residue is received and done his use;
4) α processes: α processing platform is adjusted to manual gear, then above-mentioned plumule slurries is squeezed into α process tank, α processing platform is adjusted to automatic catch, drain condensed water after building each cover; Open successively minute valve of main valve and each tank, control temperature and rise to 103～105 ℃ and be incubated 20 minutes and complete α and process;
5) alkali protease enzymolysis: above-mentioned plumule slurry temperature is adjusted to 55 ℃-57 ℃; By 16.7% NaOH(food stage) adjust its PH to 7.8 ± 0.2; Add while stirring 0.04%(enzyme/liquid) alkali protease, enzymolysis 20 minutes, makes its temperature, PH naturally decline in then standing 10 minutes;
6) neutral protease enzymolysis: add 0.02%(enzyme/liquid in above-mentioned material) neutral proteinase, stirs, and continues enzymolysis 40 minutes, adjusts PH to 6.7 ± 0.1 thereafter with citric acid solution;
7) enzyme that goes out of heating: above-mentioned material is heated to 80 ℃ and maintained 10 minutes enzymes that go out, then be cooled to 38 ℃ ± 1 ℃, preparation ferment;
8) fermentation: be cooled to 45 ± 1 ℃ by plate type heat exchanger by above-mentioned, add the white granulated sugar that accounts for step 7) gained material gross weight 4%, then the zymocyte liquid being comprised of by weight 1:1 lactobacillus bulgaricus and streptococcus thermophilus that accesses material gross weight 2.8～3.2% ferments, when acidity reaches 46 ° of T～49 ° T, pH3.9 ± 1.0, stop ferment and add the white granulated sugar of outstanding newborn stabilizing agent and 4%, then adjustment temperature is cooled to 50 ℃～60 ℃ 75 ℃～80 ℃ stirring and dissolving and squeezes into plate type heat exchanger after stirring and send into blend tank after being down to 25 ℃;
9) allotment: in the material in above-mentioned blend tank, with citric acid and malic acid mixed liquor, adjust feed acidity, and add a small amount of cold pure water constant volume, after add spice liquid limit edged to stir.Hydration 20～30 minutes, controlling and making acidity is 45 ° of T ± 1 ° T, pH is 4.2 ± 0.1.Measure soluble solid and be controlled at 10.4～10.7;
10) coil pipe sterilization: above-mentioned steps gained material is sent into coiled sterilizing machine and carry out disinfection, make sterilisation temp remain on 85 ℃ ± 2 ℃, pulp temperature is at 65 ℃ ± 2 ℃;
11) homogeneous is processed: the material after above-mentioned coil pipe sterilization is squeezed into cleaned high pressure homogenizer in advance, and homogenization pressure is 30MPa, and temperature is 65 ℃～70 ℃, and homogeneous is down to normal temperature after processing twice, obtains.
The present invention adopts technique scheme to have following beneficial effect:
1, in the beverage that adopts technique scheme to make, contain several mineral materials and the trace elements such as abundant calcium, potassium, magnesium, iron, zinc, chromium, selenium, phosphorus, manganese, copper, contain abundant vitamin and protein simultaneously, can promote gut flora balance, strengthen human life vigor, acceleration human body metabolism, contribute to chronic enteritis, indigestion person's rehabilitation, norcholesterol, reducing blood lipid, hypotensive, anticancer, remove the health cares such as enteron aisle rubbish;
2, in this beverage, add fresh milk and casein to ferment, contained more ace inhibitory peptide and AOC peptide; There is better hypotensive anti-ageing effect, can meet the demand of human body.
The specific embodiment
Embodiment 1
1) wheat germ soaks: selected wheat germ 15kg, and after cleaning up, add 125kg pure water to soak, heat to 60 ℃, stir, after this stir at interval, soaks 30 minutes, standby;
2) wheat germ grinds: soaked wheat germ is squeezed into colloid mill, mix up in advance colloid mill rotor and stator spacing slight grating is advisable.With a small amount of process water, rinse steeping tank, send into colloid mill in the lump and grind, successively grind twice, to guarantee that germ particles is less than 80 orders, obtain plumule slurries after grinding twice;
3) ultra-fine grinding is separated with screenings: by the plumule slurries of gained, add that to account for plumule slurry weight be 14% fresh milk and to account for plumule slurry weight be 2% casein, after mixing, send into ultrafine crusher, the blade of changing suitable fineness carries out ultra-fine grinding, ultra-fine slurries are squeezed into sleeping spiral shell slurry slag separator, with 200 object screen filtrations, collect slurries, squeeze into basin, filter residue is heavily washed with the pure water of its 3 times of weight, then screenings is separated, collects filtrate, twice merging is standby, and residue is received and done his use;
4) α processes: α processing platform is adjusted to manual gear, then above-mentioned plumule slurries is squeezed into α process tank, α processing platform is adjusted to automatic catch, drain condensed water after building each cover; Open successively minute valve of main valve and each tank, control temperature and rise to 104 ℃ and be incubated 20 minutes and complete α and process;
5) alkali protease enzymolysis: above-mentioned plumule slurry temperature is adjusted to 56 ℃; By 16.7% NaOH(food stage) adjust its PH to 7.8; Add while stirring 0.04%(enzyme/liquid) alkali protease, enzymolysis 20 minutes, makes its temperature, PH naturally decline in then standing 10 minutes;
6) neutral protease enzymolysis: add 0.02%(enzyme/liquid in above-mentioned material) neutral proteinase, stirs, and continues enzymolysis 40 minutes, adjusts PH to 6.7 thereafter with citric acid solution;
7) enzyme that goes out of heating: above-mentioned material is heated to 80 ℃ and maintained 10 minutes enzymes that go out, then be cooled to 38 ℃, preparation ferment;
8) fermentation: be cooled to 45 ℃ by plate type heat exchanger by above-mentioned, add the white granulated sugar that accounts for step 7) gained material gross weight 4%, then the zymocyte liquid being comprised of by weight 1:1 lactobacillus bulgaricus and streptococcus thermophilus that accesses material gross weight 2.8% ferments, when acidity reaches 46 ° of T, pH3.9, stop ferment and add the white granulated sugar of outstanding newborn stabilizing agent and 4%, then adjustment temperature is cooled to 50 ℃ 75 ℃ of stirring and dissolving and squeezes into plate type heat exchanger after stirring and send into blend tank after being down to 25 ℃;
9) allotment: in the material in above-mentioned blend tank, with citric acid and malic acid mixed liquor, adjust feed acidity, and add a small amount of cold pure water constant volume, after add spice liquid limit edged to stir.Hydration 24 minutes, controlling and making acidity is 45 ° of T, pH is 4.2.Measure soluble solid and be controlled at 10.5;
10) coil pipe sterilization: above-mentioned steps gained material is sent into coiled sterilizing machine and carry out disinfection, make sterilisation temp remain on 85 ℃, pulp temperature is at 65 ℃;
11) homogeneous is processed: the material after above-mentioned coil pipe sterilization is squeezed into cleaned high pressure homogenizer in advance, and homogenization pressure is 30MPa, and temperature is 65 ℃, and homogeneous is down to normal temperature after processing twice, obtains.
Embodiment 2
1) wheat germ soaks: selected wheat germ 15kg, and after cleaning up, add 130kg pure water to soak, heat to 65 ℃, stir, after this stir at interval, soaks 45 minutes, standby;
2) wheat germ grinds: soaked wheat germ is squeezed into colloid mill, mix up in advance colloid mill rotor and stator spacing slight grating is advisable.With a small amount of process water, rinse steeping tank, send into colloid mill in the lump and grind, successively grind twice, to guarantee that germ particles is less than 80 orders, obtain plumule slurries after grinding twice;
3) ultra-fine grinding is separated with screenings: by the plumule slurries of gained, add that to account for plumule slurry weight be 16% fresh milk and to account for plumule slurry weight be 2% casein, after mixing, send into ultrafine crusher, the blade of changing suitable fineness carries out ultra-fine grinding, ultra-fine slurries are squeezed into sleeping spiral shell slurry slag separator, with 200 object screen filtrations, collect slurries, squeeze into basin, filter residue is heavily washed with the pure water of its 3 times of weight, then screenings is separated, collects filtrate, twice merging is standby, and residue is received and done his use;
4) α processes: α processing platform is adjusted to manual gear, then above-mentioned plumule slurries is squeezed into α process tank, α processing platform is adjusted to automatic catch, drain condensed water after building each cover; Open successively minute valve of main valve and each tank, control temperature and rise to 105 ℃ and be incubated 20 minutes and complete α and process;
5) alkali protease enzymolysis: above-mentioned plumule slurry temperature is adjusted to 57 ℃; By 16.7% NaOH(food stage) adjust its PH to 7.8; Add while stirring 0.04%(enzyme/liquid) alkali protease, enzymolysis 20 minutes, makes its temperature, PH naturally decline in then standing 10 minutes;
6) neutral protease enzymolysis: add 0.02%(enzyme/liquid in above-mentioned material) neutral proteinase, stirs, and continues enzymolysis 40 minutes, adjusts PH to 6.8 thereafter with citric acid solution;
7) enzyme that goes out of heating: above-mentioned material is heated to 80 ℃ and maintained 10 minutes enzymes that go out, then be cooled to 39 ℃, preparation ferment;
8) fermentation: be cooled to 46 ℃ by plate type heat exchanger by above-mentioned, add the white granulated sugar that accounts for step 7) gained material gross weight 4%, then the zymocyte liquid being comprised of by weight 1:1 lactobacillus bulgaricus and streptococcus thermophilus that accesses material gross weight 3.2% ferments, when acidity reaches 49 ° of T, pH3.9, stop ferment and add the white granulated sugar of outstanding newborn stabilizing agent and 4%, then adjustment temperature is cooled to 60 ℃ 80 ℃ of stirring and dissolving and squeezes into plate type heat exchanger after stirring and send into blend tank after being down to 25 ℃;
9) allotment: in the material in above-mentioned blend tank, with citric acid and malic acid mixed liquor, adjust feed acidity, and add a small amount of cold pure water constant volume, after add spice liquid limit edged to stir.Hydration 30 minutes, controlling and making acidity is 44 ° of T, pH is 4.3.Measure soluble solid and be controlled at 10.4;
10) coil pipe sterilization: above-mentioned steps gained material is sent into coiled sterilizing machine and carry out disinfection, make sterilisation temp remain on 87 ℃, pulp temperature is at 67 ℃;
11) homogeneous is processed: the material after above-mentioned coil pipe sterilization is squeezed into cleaned high pressure homogenizer in advance, and homogenization pressure is 30MPa, and temperature is 70 ℃, and homogeneous is down to normal temperature after processing twice, obtains.
Peptide content is measured:
1. peptide content is measured the OPA method that (mg/ml) adopts the people such as Church;
2. ace inhibitory peptide determination of activity adopts people's peptide concentration and the calibration curves of absorptance such as Wu;
ACE inhibition active (%)=
m-Nx 100%
M
In formula: M be in control group with uric acid in peak area (mAu.s);
N is for adding in inhibitor group and uric acid peak area (mAu.s).
Free radical scavenging activity (%)=1-
atx 100%
Ao
In formula: At is that sample is in the absorbance of 517nm
Ao is that reference substance is in the absorptance of 517nm.
3. determination oxidative: analyze with removing two generation bitter taste hydrazine free radical (DppH) and chelated iron ion methods.
According to described Shanxi TianBao bean Foodstuffs Technology Research Institute in background technology, in the publication No. of application on July 31st, 2012, be patent of invention wheat embryo peptide lactic acid bacteria beverage of CN 102754687 A and preparation method thereof, the beverage peptide content measurement result making is as follows: small-molecular peptides content is 0.34mg/ml, and ace inhibitory peptide activity is 3.01%; Chelated iron ion (%) and scavenging ability of DPPH free radical (%), be respectively 0.92% and 0.75%.
The beverage peptide content measurement result making according to the embodiment of the present invention 1 is as follows: small-molecular peptides content is 3.02mg/ml according to surveying and determination, and it is 28.03% that ACE suppresses activity; Oxidation resistance: chelated iron ion is that 5.86% removing DPPH free radical is 5.42%.
The above results shows: neoblast fermentation peptide beverage is compared with former plumule fermented beverage, at aspects such as peptide content, ACE inhibition activity and oxidation resistances, all has notable difference.The latter's peptide content and ACE inhibition activity are respectively the former 8.9 times and 9.3 times; Chelated iron ion and scavenging ability of DPPH free radical the latter are respectively the former 6.4 times and 7.2 times.D-gal Aging model mice gavage experiment showed, that tested mouse significantly improves TAC (T-AOC) in serum and brain, and wheat germ active peptide has the hypotensive anti-ageing activity of the interior antioxidation activity of higher body and Geng Gao.
Claims (2)
1. a wheat germ fermenting plant protein peptide beverage, it is characterized in that: its raw material packet contains: wheat germ, pure water, zymocyte liquid, fresh milk, casein and additive, wherein the weight ratio of wheat germ and pure water is 1:8～9, zymocyte liquid is comprised of by weight 1:1 lactobacillus bulgaricus and streptococcus thermophilus, and described additive can be white granulated sugar, stabilizing agent, citric acid, malic acid and other flavor enhancements etc.
2. a preparation method for wheat germ fermenting plant protein peptide beverage, is characterized in that: manufacturing process is as follows:
1) wheat germ soaks: get after wheat germ cleans up and add pure water to soak, amount of water is 8-9 times of wheat germ own wt, heats to 60-65 ℃, stirs, and after this stir at interval, soaks 30-45 minute, standby;
2) wheat germ grinds: soaked wheat germ is squeezed into colloid mill, mixing up in advance colloid mill rotor and stator spacing is advisable slight grating, with a small amount of process water, rinse steeping tank, send into colloid mill in the lump and grind, successively grind twice, to guarantee that germ particles is less than 80 orders, obtain plumule slurries after grinding twice;
3) ultra-fine grinding is separated with screenings: by the plumule slurries of gained, add that to account for plumule slurry weight be the fresh milk of 13-16% and to account for plumule slurry weight be 2% casein, after mixing, send into ultrafine crusher, the blade of changing suitable fineness carries out ultra-fine grinding, ultra-fine slurries are squeezed into sleeping spiral shell slurry slag separator, with 200 object screen filtrations, collect slurries, squeeze into basin, filter residue is heavily washed with the pure water of its 2-3 times weight, then screenings is separated, collects filtrate, twice merging is standby, and residue is received and done his use;
4) α processes: α processing platform is adjusted to manual gear, then above-mentioned plumule slurries is squeezed into α process tank, α processing platform is adjusted to automatic catch, drain condensed water after building each cover; Open successively minute valve of main valve and each tank, control temperature and rise to 103-105 ℃ and be incubated 20 minutes and complete α and process;
5) alkali protease enzymolysis: above-mentioned plumule slurry temperature is adjusted to 55 ℃-57 ℃; By 16.7% NaOH(food stage) adjust its PH to 7.8 ± 0.2; Add while stirring 0.04%(enzyme/liquid) alkali protease, enzymolysis 20 minutes, makes its temperature, PH naturally decline in then standing 10 minutes;
6) neutral protease enzymolysis: add 0.02%(enzyme/liquid in above-mentioned material) neutral proteinase, stirs, and continues enzymolysis 40 minutes, adjusts PH to 6.7 ± 0.1 thereafter with citric acid solution;
7) enzyme that goes out of heating: above-mentioned material is heated to 80 ℃ and maintained 10 minutes enzymes that go out, then be cooled to 38 ℃ ± 1 ℃, preparation ferment;
8) fermentation: be cooled to 45 ± 1 ℃ by plate type heat exchanger by above-mentioned, add the white granulated sugar that accounts for step 7) gained material gross weight 4%, then the zymocyte liquid being comprised of by weight 1:1 lactobacillus bulgaricus and streptococcus thermophilus that accesses material gross weight 2.8-3.2% ferments, when acidity reaches 46 ° of T-49 ° of T, pH3.9 ± 1.0, stop ferment and add the white granulated sugar of outstanding newborn stabilizing agent and 4%, then adjustment temperature is cooled to 50 ℃-60 ℃ 75 ℃ of-80 ℃ of stirring and dissolving and squeezes into plate type heat exchanger after stirring and send into blend tank after being down to 25 ℃;
9) allotment: adjust feed acidity with citric acid and malic acid mixed liquor in the material in above-mentioned blend tank, and add a small amount of cold pure water constant volume, after add spice liquid limit edged to stir, hydration 20-30 minute, it is 45 ° of T ± 1 ° T that control makes acidity, pH is 4.2 ± 0.1, measures soluble solid and is controlled at 10.4-10.7;
10) coil pipe sterilization: above-mentioned steps gained material is sent into coiled sterilizing machine and carry out disinfection, make sterilisation temp remain on 85 ℃ ± 2 ℃, pulp temperature is at 65 ℃ ± 2 ℃;
11) homogeneous is processed: the material after above-mentioned coil pipe sterilization is squeezed into cleaned high pressure homogenizer in advance, and homogenization pressure is 30MPa, and temperature is 65 ℃-70 ℃, and homogeneous is down to normal temperature after processing twice, obtains.
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| CN104222290A (en) * | 2014-09-17 | 2014-12-24 | 聊城大学 | Milk beverage rich in 2,6-DMBQ (2,6-dimethoxy-1,4-benzoquinone) and production process thereof |
| CN104256828A (en) * | 2014-10-21 | 2015-01-07 | 河北子丰生物科技有限公司 | Preparation method of wheat germ polypeptide beverage |
| CN104996715A (en) * | 2015-07-08 | 2015-10-28 | 青岛嘉瑞生物技术有限公司 | A processing method for preparing wheat germ polypeptide by a compound fermentation method |
| CN108244239A (en) * | 2016-12-29 | 2018-07-06 | 清华大学 | Compound lactobacillus-fermencucumber fruits and vegetables foodstuff beverage, its manufacturing method and application |
| CN108576611A (en) * | 2018-04-03 | 2018-09-28 | 洛阳福切尔生物科技有限公司 | A kind of preparation method of high anti-oxidation activity wheat germ zymotic fluid |
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| CN108244239A (en) * | 2016-12-29 | 2018-07-06 | 清华大学 | Compound lactobacillus-fermencucumber fruits and vegetables foodstuff beverage, its manufacturing method and application |
| CN108576611A (en) * | 2018-04-03 | 2018-09-28 | 洛阳福切尔生物科技有限公司 | A kind of preparation method of high anti-oxidation activity wheat germ zymotic fluid |
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