CN103652625B - Soybean polypeptide noodles and preparation method thereof - Google Patents
Soybean polypeptide noodles and preparation method thereof Download PDFInfo
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- CN103652625B CN103652625B CN201310708055.3A CN201310708055A CN103652625B CN 103652625 B CN103652625 B CN 103652625B CN 201310708055 A CN201310708055 A CN 201310708055A CN 103652625 B CN103652625 B CN 103652625B
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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
- A23L33/00—Modifying nutritive qualities of foods; Dietetic products; Preparation or treatment thereof
- A23L33/10—Modifying nutritive qualities of foods; Dietetic products; Preparation or treatment thereof using additives
- A23L33/17—Amino acids, peptides or proteins
- A23L33/18—Peptides; Protein hydrolysates
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23J—PROTEIN COMPOSITIONS FOR FOODSTUFFS; WORKING-UP PROTEINS FOR FOODSTUFFS; PHOSPHATIDE COMPOSITIONS FOR FOODSTUFFS
- A23J3/00—Working-up of proteins for foodstuffs
- A23J3/30—Working-up of proteins for foodstuffs by hydrolysis
- A23J3/32—Working-up of proteins for foodstuffs by hydrolysis using chemical agents
- A23J3/34—Working-up of proteins for foodstuffs by hydrolysis using chemical agents using enzymes
- A23J3/346—Working-up of proteins for foodstuffs by hydrolysis using chemical agents using enzymes of vegetable proteins
-
- 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
- A23L7/00—Cereal-derived products; Malt products; Preparation or treatment thereof
- A23L7/10—Cereal-derived products
- A23L7/109—Types of pasta, e.g. macaroni or noodles
-
- 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
-
- C—CHEMISTRY; METALLURGY
- C12—BIOCHEMISTRY; BEER; SPIRITS; WINE; VINEGAR; MICROBIOLOGY; ENZYMOLOGY; MUTATION OR GENETIC ENGINEERING
- C12Y—ENZYMES
- C12Y304/00—Hydrolases acting on peptide bonds, i.e. peptidases (3.4)
- C12Y304/22—Cysteine endopeptidases (3.4.22)
- C12Y304/22002—Papain (3.4.22.2)
-
- C—CHEMISTRY; METALLURGY
- C12—BIOCHEMISTRY; BEER; SPIRITS; WINE; VINEGAR; MICROBIOLOGY; ENZYMOLOGY; MUTATION OR GENETIC ENGINEERING
- C12Y—ENZYMES
- C12Y304/00—Hydrolases acting on peptide bonds, i.e. peptidases (3.4)
- C12Y304/22—Cysteine endopeptidases (3.4.22)
- C12Y304/22004—Bromelain (3.4.22.4)
Landscapes
- Life Sciences & Earth Sciences (AREA)
- Chemical & Material Sciences (AREA)
- Health & Medical Sciences (AREA)
- Polymers & Plastics (AREA)
- Nutrition Science (AREA)
- Engineering & Computer Science (AREA)
- Food Science & Technology (AREA)
- General Chemical & Material Sciences (AREA)
- Biochemistry (AREA)
- Chemical Kinetics & Catalysis (AREA)
- Molecular Biology (AREA)
- Proteomics, Peptides & Aminoacids (AREA)
- Mycology (AREA)
- Noodles (AREA)
Abstract
The invention provides soybean polypeptide noodles and a preparation method thereof. A certain amount of soybean polypeptides are added into flour and the soybean polypeptides are prepared by continuously performing three-stage enzymatic hydrolysis on three different plant proteases under the specific conditions. The preparation method has the benefits that the prepared soybean polypeptides are easily combined with the flour, the mouth feel is free from extraneous odor, and the nutrition cannot be lost; the soybean polypeptides are innovatively added into the flour to prepare soybean polypeptide-rich nutritional flour so as to prepare nutrition-enhanced soybean polypeptide noodles; the soybean polypeptides are applied to the field of noodle processing, so that a novel technology is provided for the diverse applications of the soybean polypeptides, and a novel concept is provided for the sustainable development of the noodles.
Description
technical field:
The present invention relates to food processing field, specifically, relate to a kind of soya-bean polypeptides prepares soya-bean polypeptides nutritive noodles method as additive.
background technology:
Soya-bean polypeptides, refers to that soybean protein is after protease effect or microbial technique process, then through the oligopeptide mixture that specially treated obtains such as being separated and refining, wherein also comprising some free amino acids, carbohydrate, moisture and ash grade on a small quantity.Compared with traditional soybean protein, soya-bean polypeptides has many advantages, and it can improve every physicochemical property of material protein.At present the research of soya-bean polypeptides character, function is more and more come into one's own.
Soya-bean polypeptides is easy to digest and assimilate, the mobility from stomach to intestines and in the absorptivity of small intestine all higher than amino acid.The report such as Zhang Xuezhong utilizes defatted soybean meal for raw material, a kind of soybean short-peptide mixture is obtained through basic protein ferment treatment, zoopery shows to have antifatigue, and the liposome membrane reduce blood fat, control rat body weight, causing to lipid oxidation destroys inhibited etc.As excellent health food, soya-bean polypeptides has multiple regulatory function to body, is with a wide range of applications in promotion fat metabolism, reduction cholesterol and enhancing kinetism etc.
1. the effect for reducing blood fat of soya-bean polypeptides
Some scholars report both at home and abroad, soybean protein has the effect reducing plasma low density lipoprotein and improve HDL.In different crowd application, also demonstrate that the blood fat of soybean protein to the crowd such as hypercholesterolemia, hyperlipoprotememia has reducing effect.The little Song Longfu of Japan etc. gives and suffers from obese children low-calorie diet, and with soya-bean polypeptides food as a supplement, finds that on the children's skin than alone low-calorie diet, fatty minimizing speed is fast.The trypsase catabolite of Japan Report soybean protein has the effect reducing cholesterol.Domestic and international research work fully confirm soybean protein particularly soya-bean polypeptides reducing the function of lipid aspects.
2. the easy to digest and easy absorbability of Soybean Peptide
With the soya-bean polypeptides of soy proteins matter, finding with regard to the comparative studies of its absorbability to protein (lactoalbumin) and ispol (the similar composition of soybean protein)---soya-bean polypeptides compares with protein and ispol, the former obviously accelerates the speed of dividing a word with a hyphen at the end of a line from stomach to intestines, absorptivity is also high, shows its easy to digest and easy absorbability.
3. the promotion energetic supersession of Soybean Peptide and anti-obesic action
The rat studies such as Qi Teng, report claims soya-bean polypeptides can increase the activity administering the brown adipose tissue producing heat; little Song etc. give obesity in Childhood edible for patients Soybean Peptide, can reduce subcutaneous fat and increase diet induced heat production, and are related with the raising of basic metabolism.The mouse swimming exercise load test such as Shi Yuan finds, gives soya-bean polypeptides and can reduce fat in mouse peritoneal.Barley polypeptide had not but found the cumulative effect suppressing body fat, the validity of display soya-bean polypeptides anti-obesity effect.
4. the effect that sets up of Soybean Peptide
New cities etc. carry out mouse movement load test, give soya-bean polypeptides group and set up soon than not giving group, also propose the concentration dependent that fatigue recovery effects has soya-bean polypeptides in report, and confirm to have no this phenomenon in the ispol of same composition.
5. the enhancing action of muscles of Soybean Peptide
It is that object is studied with university student that village pine is waited in judo portion, and absorb soya-bean polypeptides after training has the maximum tendency without oxygen energy of increase in good time, strengthens be related with muscle.
6. the antianaphylaxis of Soybean Peptide
General will have allergenicity proteolysis, make it degraded, the known anaphylaxis reducing protein, and soya-bean polypeptides its antigenicity compared with soybean protein also can reduce about 1/100---and 1/1000.Rock qis etc. are the validity having confirmed soya-bean polypeptides in the clinical testing of object soybean allergy patient.
Noodles originate from China, and the making of existing more than 4,000 year eats history.Noodles be a kind of make simple, instant, nutritious, can staple food again can the health-care food of fast food, already by the people of the world is accepted and like.The flour of a kind of cereal of noodles or beans adds water and wears into dough, afterwards or pressure or roll and make sheet and cut again or press, or use and rub with the hands, draw, the means such as to pinch, make strip (narrow or wide, flat or round) or strip, finally by boiling, fry, braised, fried a kind of food.Of all shapes and colors, numerous in variety.As Pekinese's fried bean sauce, the draining the pasta of Hebei, the Sichuan noodles etc. in the plande noodles in Shanxi, the noodles in a simple sauce in Shanghai, Sichuan.Local characteristic and abundant, the longlife noodles that and for example red-letter day is celebrating.External aromatic pasta etc.
Along with consumer is to the demand of noodles nutritive value, fortification face occurs successively, as vegetable noodles, mushroom noodles, noddle etc.Although soya-bean polypeptides has very high healthy nutritive value, have not yet to see research and report that noodles are produced in soya-bean polypeptides application.
summary of the invention:
The present invention is based on the application present situation of soya-bean polypeptides, the present patent application proposes a kind of preparation method of soya-bean polypeptides, and the soya-bean polypeptides sensory of noodles that the method prepares is good, and soya-bean polypeptides mix with flour effective, noodles are easily shaping.
By adding soya-bean polypeptides in flour, preparing soya-bean polypeptides face, producing soya-bean polypeptides noodles on this basis.The application that the soya-bean polypeptides application process of this novelty is soya-bean polypeptides provides a kind of new technology and new approaches, also for the sustainable development of noodles provides a kind of new way.
The flour related in technological invention comprises seen any flour on the market, comprises wheat flour, barley flour, corn flour, Buckwheat flour etc.
The soya-bean polypeptides noodles finally prepared are nutritive noodles.
The invention provides a kind of soya-bean polypeptides noodles, the quality of soya-bean polypeptides addition in flour
Percentage is 1% ~ 20%;
Preferably, the mass percent of soya-bean polypeptides addition is 5%;
The present invention also provides a kind of preparation method of soya-bean polypeptides, three different Plants protease are adopted to carry out three grades of enzymolysis continuously under given conditions, compared to firsts and seconds enzymolysis, by special process conditions, the degree of the enzymolysis of the method is more thorough, make the mouthfeel of soya-bean polypeptides powder remove peculiar smell, mouthfeel is better.Before enzymolysis, carry out fermentation to a certain degree, be also conducive to enzymolysis.In addition, consider the alkalescent of flour, in the present invention, the pH value of soya-bean polypeptides is adjusted to alkalescent, the better effects if of mixing, and can ensure that the nutritional labeling of soya-bean polypeptides noodles is not lost.
The invention has the advantages that:
1) with the soya-bean polypeptides prepared in the present invention, be easy to be combined with flour, mouthfeel free from extraneous odour, and nutrition is not lost;
2) the interpolation soya-bean polypeptides of novelty in flour, prepares the whole wheat being rich in soya-bean polypeptides, has prepared the soya-bean polypeptides noodles of fortification on this basis;
3) soya-bean polypeptides is applied to noodles processing field, the diversification application being soya-bean polypeptides provides new technology, also for the sustainable development of noodles provides new approaches.
Detailed description of the invention
Following examples further illustrate content of the present invention, but should not be construed as limitation of the present invention.Without departing from the spirit and substance of the case in the present invention, the amendment do the inventive method, step or condition or replacement, all belong to scope of the present invention.
the preparation method of soya-bean polypeptides:
This method is that mouthfeel, the complexity of combination and the guarantee of nutritional labeling be combined with noodles according to soya-bean polypeptides powder considers, and carries out the preparation of soya-bean polypeptides, this method through three grades of plant rennets enzymolysis and obtain the soya-bean polypeptides of alkalescence.In the prior art, generally only have the enzymolysis of to twice, and normal employing trypsase and neutral proteinase, even if adopt plant rennet, generally also commonly use papain.In the method, and adopt three different Plants protease to carry out three grades of enzymolysis continuously under given conditions, compared to firsts and seconds enzymolysis, by special process conditions, the degree of the enzymolysis of the method is more thorough, and make the mouthfeel of soya-bean polypeptides powder remove peculiar smell, mouthfeel is better.
Before enzymolysis, carry out fermentation to a certain degree, be also conducive to enzymolysis.
In addition, consider the alkalescent of flour, in the present invention, the pH value of soya-bean polypeptides is adjusted to alkalescent, the better effects if of mixing, and can ensure that the nutritional labeling of soya-bean polypeptides noodles is not lost.
Concrete preparation method is as follows:
1) 1 part of FSPC (the alcohol method by routine) and the distillation of 6-15 part is got by weight
Water mixes, and forms uniform FSPC slurries through stirring;
2) in above-mentioned protein concentrate slurries, the glucose that mass percent is 0.5-1% is added, and mass percent is the streptococcus thermophilus of 0.03% ~ 0.05%, under anaerobic, 45 DEG C be cultured to zymotic fluid pH drop to 3.5-4.5 acid soy protein fermentation liquor;
3) by step 2) soybean protein zymotic fluid with centrifugal pump by the road through the first enzymatic vessel, regulating its temperature to be 55 DEG C, is 7.0-8.0 by the sodium hydrate regulator solution pH value that mass percent is 1-5%;
4) three grades of plant rennets carry out enzymolysis: while this temperature of maintenance, add papain, dosage is the 0.5-1% of FSPC raw material weight in step, second enzyme solution tank is entered after enzymolysis 15-60 minute, add Actinidin, addition is 0.1% of FSPC raw material weight, the 3rd enzymatic vessel is entered after enzymolysis 60-90 minute, add bromelain, addition is 0.2% of FSPC raw material weight, processing time is 120-180 minute, three grades of enzymolysis liquids are obtained after being cooled to 25 DEG C, ceaselessly stir in above-mentioned enzymolysis process,
5) alkalescent is adjusted to after high-temperature inactivation:
Described three grades of enzymolysis liquids are warming up to 80 DEG C, maintain 30 minutes, and only put 1-2 hour, make wherein enzyme-deactivating, and precipitation macro-molecular protein wherein, by the centrifugal 5-10 minute under 2000-5000 rev/min of condition of the enzymolysis liquid through enzyme-deactivating process, remove solid portion, and be 7.5-8.0 with the sodium hydroxide solution regulates liquid part pH that weight content is 1-5% again, leave standstill 1-2 hour, under 2000-5000 rev/min of condition centrifugal 5-10 minute and remove precipitation obtain enzymolysis after clear liquid;
6) ultra-filtration and separation step:
Be the ultrafilter ultrafiltration of below 10000Da through molecular cut off by clear liquid after enzymolysis, ultra-filtration conditions is temperature 40-50 DEG C, and pressure is 0.01-0.2Mpa;
7) concentrated and dry
Ultrafiltration permeate concentrates through vacuum concentrator, and spray-driedly obtains soya-bean polypeptides powder.
In step 5) preferably, the pH value of enzymolysis liquid is about 7.5, best with the mixed effect of noodles.
[specific embodiment 1]:
Get 1 ton of corn flour, add 50kg soya-bean polypeptides, mixed by mechanical agitation, then it is standby to carry out noodle making by small noodle making machine, obtain 1250kg soya-bean polypeptides noodles.
[specific embodiment 2]:
Get 1 ton of wheat flour, add 200kg soya-bean polypeptides, mixed by mechanical agitation, then it is standby to carry out noodle making by small noodle making machine, obtain 1450kg soya-bean polypeptides noodles.
[specific embodiment 3]:
Get 700kg Buckwheat flour, 300kg wheat flour, then add 100kg soya-bean polypeptides, mixed by mechanical agitation, then it is standby to carry out noodle making by small noodle making machine, obtain 1350kg soya-bean polypeptides noodles.
[specific embodiment 4]:
Get 1 ton of corn flour, add 10kg soya-bean polypeptides, mixed by mechanical agitation, then it is standby to carry out noodle making by small noodle making machine, obtain 1230kg soya-bean polypeptides noodles.
Claims (4)
1. soya-bean polypeptides noodles, in flour, the mass percent of soya-bean polypeptides addition is 1% ~ 20%; It is characterized in that, the preparation method of described soya-bean polypeptides is:
1) getting 1 part of FSPC by weight and 6-15 part distilled water mixes, forming uniform FSPC slurries through stirring;
2) in above-mentioned protein concentrate slurries, the glucose that mass percent is 0.5-1% is added, and mass percent is the streptococcus thermophilus of 0.03% ~ 0.05%, under anaerobic, 45 DEG C are cultured to zymotic fluid pH and drop to 3.5-4.5 and obtain acid soy protein fermentation liquor;
3) by step 2) soybean protein zymotic fluid with centrifugal pump by the road through the first enzymatic vessel, regulating its temperature to be 55 DEG C, is 7.0-8.0 by the sodium hydrate regulator solution pH value that mass percent is 1-5%;
4) three grades of plant rennets carry out enzymolysis: while this temperature of maintenance, add papain, addition is step 1) in the 0.5-1% of FSPC raw material weight, second enzyme solution tank is entered after enzymolysis 15-60 minute, add Actinidin, addition is described step 1) FSPC raw material weight 0.1%, the 3rd enzymatic vessel is entered after enzymolysis 60-90 minute, add bromelain, addition is described step 1) FSPC raw material weight 0.2%, processing time is 120-180 minute, three grades of enzymolysis liquids are obtained after being cooled to 25 DEG C, ceaselessly stir in above-mentioned enzymolysis process,
5) alkalescent is adjusted to after high-temperature inactivation:
Described three grades of enzymolysis liquids are warming up to 80 DEG C, maintain 30 minutes, and only put 1-2 hour, make wherein enzyme-deactivating, and precipitation macro-molecular protein wherein, by the centrifugal 5-10 minute under 2000-5000 rev/min of condition of the enzymolysis liquid through enzyme-deactivating process, remove solid portion, and be 7.5-8.0 with the sodium hydroxide solution regulates liquid part pH that weight content is 1-5% again, leave standstill 1-2 hour, under 2000-5000 rev/min of condition centrifugal 5-10 minute and remove precipitation obtain enzymolysis after clear liquid;
6) ultra-filtration and separation:
Be the ultrafilter ultrafiltration of below 10000Da through molecular cut off by clear liquid after enzymolysis, ultra-filtration conditions is temperature 40-50 DEG C, and pressure is 0.01-0.2Mpa;
7) concentrated and dry:
Ultrafiltration permeate concentrates through vacuum concentrator, and spray-driedly obtains soya-bean polypeptides powder.
2. noodles according to claim 1, is characterized in that, described flour comprise in wheat flour, barley flour, corn flour, Buckwheat flour one or more.
3. noodles according to claim 1, is characterized in that, described mass percent is 5%.
4. a preparation method for soya-bean polypeptides noodles, described method comprises:
41) mixing of soya-bean polypeptides flour: soya-bean polypeptides is added in flour according to a certain percentage, by stirring and evenly mixing, preparation is containing the flour of a certain amount of soya-bean polypeptides;
42) noodle making is standby: by the flour containing soya-bean polypeptides traditionally noodles processing technique carry out noodles processing preparation, obtain soya-bean polypeptides noodles; It is characterized in that,
The preparation method of described soya-bean polypeptides is:
421) getting 1 part of FSPC by weight and 6-15 part distilled water mixes, forming uniform FSPC slurries through stirring;
422) in above-mentioned protein concentrate slurries, the glucose that mass percent is 0.5-1% is added, and mass percent is the streptococcus thermophilus of 0.03% ~ 0.05%, under anaerobic, 45 DEG C are cultured to zymotic fluid pH and drop to 3.5-4.5 and obtain acid soy protein fermentation liquor;
423) by step 422) soybean protein zymotic fluid with centrifugal pump by the road through the first enzymatic vessel, regulating its temperature to be 55 DEG C, is 7.0-8.0 by the sodium hydrate regulator solution pH value that mass percent is 1-5%;
424) three grades of plant rennets carry out enzymolysis: while this temperature of maintenance, add papain, addition is step 421) in the 0.5-1% of FSPC raw material weight, second enzyme solution tank is entered after enzymolysis 15-60 minute, add Actinidin, addition is described step 421) FSPC raw material weight 0.1%, the 3rd enzymatic vessel is entered after enzymolysis 60-90 minute, add bromelain, addition is described step 421) FSPC raw material weight 0.2%, processing time is 120-180 minute, three grades of enzymolysis liquids are obtained after being cooled to 25 DEG C, ceaselessly stir in above-mentioned enzymolysis process,
425) alkalescent is adjusted to after high-temperature inactivation:
Described three grades of enzymolysis liquids are warming up to 80 DEG C, maintain 30 minutes, and only put 1-2 hour, make wherein enzyme-deactivating, and precipitation macro-molecular protein wherein, by the centrifugal 5-10 minute under 2000-5000 rev/min of condition of the enzymolysis liquid through enzyme-deactivating process, remove solid portion, and be 7.5-8.0 with the sodium hydroxide solution regulates liquid part pH that weight content is 1-5% again, leave standstill 1-2 hour, under 2000-5000 rev/min of condition centrifugal 5-10 minute and remove precipitation obtain enzymolysis after clear liquid;
426) ultra-filtration and separation:
Be the ultrafilter ultrafiltration of below 10000Da through molecular cut off by clear liquid after enzymolysis, ultra-filtration conditions is temperature 40-50 DEG C, and pressure is 0.01-0.2Mpa;
427) concentrated and dry:
Ultrafiltration permeate concentrates through vacuum concentrator, and spray-driedly obtains soya-bean polypeptides powder.
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