CN105475507A - Preparation method of black soya bean polypeptide honey beverage - Google Patents
Preparation method of black soya bean polypeptide honey beverage Download PDFInfo
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- CN105475507A CN105475507A CN201510886794.0A CN201510886794A CN105475507A CN 105475507 A CN105475507 A CN 105475507A CN 201510886794 A CN201510886794 A CN 201510886794A CN 105475507 A CN105475507 A CN 105475507A
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- soya bean
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- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23C—DAIRY PRODUCTS, e.g. MILK, BUTTER OR CHEESE; MILK OR CHEESE SUBSTITUTES; MAKING THEREOF
- A23C11/00—Milk substitutes, e.g. coffee whitener compositions
- A23C11/02—Milk substitutes, e.g. coffee whitener compositions containing at least one non-milk component as source of fats or proteins
- A23C11/10—Milk substitutes, e.g. coffee whitener compositions containing at least one non-milk component as source of fats or proteins containing or not lactose but no other milk components as source of fats, carbohydrates or proteins
- A23C11/103—Milk substitutes, e.g. coffee whitener compositions containing at least one non-milk component as source of fats or proteins containing or not lactose but no other milk components as source of fats, carbohydrates or proteins containing only proteins from pulses, oilseeds or nuts, e.g. nut milk
- A23C11/106—Addition of, or treatment with, microorganisms
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Abstract
A preparation method of a black soybean polypeptide honey beverage includes the steps of black soya bean selection and cleaning, pretreatment, pulping, enzymatic hydrolysis, centrifugation, homogenization and sterilization. Papain is employed for hydrolysis of black soya bean protein; and papain has extremely strong hydrolysis capability on protein, good heat resistance, and less demand on the hydrolysis conditions, and is conducive to the operation. The black soya bean polypeptide honey beverage prepared by the present invention has low molecular weight of peptides, high peptide content; addition of the honey reaches good taste of the product; and the black soya bean polypeptide honey beverage adapts to a large scope of population and has good product stability. The polypeptide in the product is easily soluble, easy to absorb, and can quickly regain their strength, and has good effects on resisting oxidation and fatigue, lowering blood pressure, improving the body's immunity and absorption functions.
Description
Technical field
The present invention relates to the technical field of food processing, is a kind of preparation method of black soya bean polypeptide mulse specifically.
Background technology
Black soya bean is rich in amino acid, unrighted acid and the various trace elements such as calcium, phosphorus useful to human body, also containing many antioxidant contents, most particularly isoflavones element, anthocyanidin and abundant vitamin, have high protein, characteristic low in calories, its protein content is up to about 45%.Therefore the effects such as black soya bean has apocenosis to draw out pus by applying a plaster to the affected part, swelling and pain relieving, and be of value to diseases such as preventing and treating hypertension, high fat of blood, heart disease.Li Shizhen (1518-1593 A.D.) has in Compendium of Material Medica: " eat black soya bean for a long time, good color, bleach not old ".Therefore black soya bean has beautifying face and moistering lotion effect.Pregnant woman often eats, can beneficial body strong.Honey is a kind of nutritious food, and main component is fructose and glucose, containing multivitamin, and mineral matter element.The traditional Chinese medical science is thought, honey flavour is sweet, enters taste two warp, can tonifying middle-Jiao and Qi, relax bowel.
The good infiltration rate of black soya bean polypeptide dissolubility is fast and absorptivity is high, more easily, utilized by body quickly, there is reducing blood pressure simultaneously, suppress cholesterol, prevent cardiovascular and cerebrovascular disease, regain one's strength fast, promote the multinomial effect such as fat metabolism, fat-reducing, the weakness of black soya bean protein in nutrition and deficiency can be overcome.
Black soya bean protein molecule high compression is folding, matter is hard, nondigestible, and its processing and utilization is restricted.Therefore the enzymolysis by controlling black soya bean protein, black soya bean polypeptide can be obtained fast, play its effect.But hydrolysis gained polypeptide has bitter taste more, and eating mouth feel is poor.
Summary of the invention
The technical problem to be solved in the present invention is to provide a kind of preparation method of black soya bean polypeptide mulse.
The technical scheme that the present invention takes for the technical problem existed in solution known technology is:
The preparation method of black soya bean polypeptide mulse of the present invention, comprises the following steps:
(1) black soya bean is selected and is cleaned;
(2) pretreatment: black soya bean is placed in 110 DEG C ~ 115 DEG C baking ovens and cures, keeps 5min;
(3) slurrying: soaked by black soya bean, makes black soya bean imbibition, and ground by the black soya bean after soaking, the slurries filter-cloth filtering after defibrination, carries out screenings separation;
(4) enzymolysis: get black soya bean slurries and put into enzyme digestion reaction container, control reaction system pH is 5.0-7.0, under 60 DEG C of constant temperatures, add papain to be hydrolyzed, the addition of enzyme is the 0.04%-0.06% of black soya bean slurries quality, constantly stirs in whole hydrolytic process by electric blender, rotating speed remains on 120r/min, after 5 ~ 7h, reaction system is incubated in boiling water bath 20min and makes enzyme deactivation, stopped reaction;
(5) centrifugal: by the centrifugal 10min under 4000r/min of the black soya bean protein hydrolyzate after enzyme deactivation, centrifuged supernatant and black soya bean protein peptides mixed liquor;
(6) homogeneous: the honey being 50g/L by the black soya bean protein peptides mixed liquor of gained in step (5) and concentration mixes, and mixed liquor is carried out homogeneous process, and homogenization pressure is 50MPa-55Mpa;
(7) sterilization: step (6) gained mixed liquor is carried out filling, carry out cold sterilization at 70 DEG C.
The present invention can also adopt following technical measures:
In step (6), in 1L water, add black soya bean protein peptides mixed liquor 200mL, honey 50g, CMC-Na is no more than 1.2g.
In step (6), in black soya bean protein peptides mixed liquor 200mL, add honey 50g, CMC-Na is no more than 1.2g, after add water and be settled to 1L.
The advantage that the present invention has and good effect are:
In the preparation method of black soya bean polypeptide mulse of the present invention, utilize papain to be hydrolyzed to black soya bean albumen, this enzyme has extremely strong hydrolysis ability to albumen, and good heat resistance is less demanding to hydrolysising condition, is beneficial to operation.Black soya bean polypeptide mulse prepared by the present invention, peptide molecular weight is low, peptide component content is very high, and after adding honey, product taste is good, and adaptation population is many, and product stability is good.In product, polypeptide is easily molten, is easy to absorb, and can regain one's strength fast, has well anti-oxidant, antifatigue, hypotensive, improves immunologic function and the absorption function of human body.The honey simultaneously added can improve the composition of blood, promotes heart and brain and vascular function, often takes for cardiovascular patient very beneficial; protective effect is had to liver; can liver cell regeneration be impelled, certain inhibitory action is formed to fatty liver, can regain one's strength of body rapidly; dispelling fatigue; build up one's resistance to disease, honey also has the effect of sterilization, often edible honey; not only without prejudice to tooth, the effect of sterilizing can also be played in oral cavity.
Detailed description of the invention
Below by way of specific embodiment, the technical scheme in the present invention is described in detail:
Embodiment 1:
The preparation method of black soya bean polypeptide mulse of the present invention, comprises the following steps:
(1) black soya bean is selected and is cleaned: rejecting is damaged by worms, damage, go rotten rotten black soya bean, with clear water rinsing removing earth, dirt and impurity;
(2) pretreatment: get the black soya bean 20kg chosen and be placed in 110 DEG C of baking ovens and cure, keeps 5min, to destroy the lipoxidase in black soya bean, thus reduces the generation of beany flavor;
(3) slurrying: then soaked by black soya bean, makes black soya bean imbibition, organization softening, and in order to the extraction of defibrination and nutritional labeling, ground by the black soya bean after soaking, the slurries after defibrination first use filter-cloth filtering, carry out screenings separation;
(4) enzymolysis: the black soya bean slurries accurately taking 1Kg, puts into enzyme digestion reaction container, and controlling reaction system pH is 6.0, under 60 DEG C of constant temperatures, add papain to be hydrolyzed, the addition of enzyme is 0.5g, and papain is purchased from Shi Feng bio tech ltd, Shanghai, constantly stir by electric blender in whole hydrolytic process, rotating speed remains on 120r/min, promotes enzyme digestion reaction, after 6h, reaction system is incubated in boiling water bath 20min and makes enzyme deactivation, stopped reaction;
(5) centrifugal: the centrifugal 10min under 4000r/min of the black soya bean protein hydrolyzate after enzyme deactivation, centrifuged supernatant and black soya bean protein peptides mixed liquor;
(6) homogeneous: get gained black soya bean protein peptides mixed liquor 200mL in step (5), add 50g all sorts of flowers board honey, 1gCMC-Na, CMC-Na are that the Zhengzhou biochemical chemical product Co., Ltd of dragon produces, add water and be settled to 1L mixed liquor is carried out homogeneous process, homogenization pressure is 50Mpa;
(7) sterilization: undertaken filling by step (6) gained mixed liquor, is loaded in 500mL vial, at 70 DEG C, carries out cold sterilization.
Embodiment 2:
The preparation method of black soya bean polypeptide mulse of the present invention, comprises the following steps:
(1) black soya bean is selected and is cleaned: rejecting is damaged by worms, damage, go rotten rotten black soya bean, with clear water rinsing removing earth, dirt and impurity;
(2) pretreatment: get the black soya bean 20kg chosen and be placed in 115 DEG C of baking ovens and cure, keeps 5min, to destroy the lipoxidase in black soya bean, thus reduces the generation of beany flavor;
(3) slurrying: then soaked by black soya bean, makes black soya bean imbibition, organization softening, in order to the extraction of defibrination and nutritional labeling.Ground by black soya bean after soaking, the slurries after defibrination first use filter-cloth filtering, carry out screenings separation;
(4) enzymolysis: the black soya bean slurries accurately taking 1Kg, puts into enzyme digestion reaction container, and controlling reaction system pH is 7.0, under 60 DEG C of constant temperatures, add papain to be hydrolyzed, the addition of enzyme is 0.6g, and described papain is purchased from Shi Feng bio tech ltd, Shanghai, constantly stir by electric blender in whole hydrolytic process, rotating speed remains on 120r/min, promotes enzyme digestion reaction, after 5h, reaction system is incubated in boiling water bath 20min and makes enzyme deactivation, stopped reaction;
(5) centrifugal: the centrifugal 10min under 4000r/min of the black soya bean protein hydrolyzate after enzyme deactivation, centrifuged supernatant and black soya bean protein peptides mixed liquor;
(6) homogeneous: get step (5) peptide liquid 200mL, adds 50g all sorts of flowers board honey, and 1.2gCMC-Na, CMC-Na are Zhengzhou dragon biochemical chemical product Co., Ltd product, and add water and be settled to 1L, mixed liquor is carried out homogeneous process, homogenization pressure is 55Mpa;
(7) sterilization: undertaken filling by step (6) gained mixed liquor, is loaded in 500mL vial, at 70 DEG C, carries out cold sterilization.
Embodiment 3:
The preparation method of black soya bean polypeptide mulse of the present invention, comprises the following steps:
(1) black soya bean is selected and is cleaned: rejecting is damaged by worms, damage, go rotten rotten black soya bean, with clear water rinsing removing earth, dirt and impurity;
(2) pretreatment: get the black soya bean 20kg chosen and be placed in 113 DEG C of baking ovens and cure, keeps 5min, to destroy the lipoxidase in black soya bean, thus reduces the generation of beany flavor;
(3) slurrying: then soaked by black soya bean, makes black soya bean imbibition, organization softening, in order to the extraction of defibrination and nutritional labeling.Ground by black soya bean after soaking, the slurries after defibrination first use filter-cloth filtering, carry out screenings separation;
(4) enzymolysis: the black soya bean slurries accurately taking 1Kg, puts into enzyme digestion reaction container, and controlling reaction system pH is 6.0, under 60 DEG C of constant temperatures, add papain to be hydrolyzed, the addition of enzyme is 0.4g, and described papain is purchased from Shi Feng bio tech ltd, Shanghai, constantly stir by electric blender in whole hydrolytic process, rotating speed remains on 120r/min, promotes enzyme digestion reaction, after 7h, reaction system is incubated in boiling water bath 20min and makes enzyme deactivation, stopped reaction;
(5) centrifugal: the centrifugal 10min under 4000r/min of the black soya bean protein hydrolyzate after enzyme deactivation, centrifuged supernatant and black soya bean protein peptides mixed liquor;
(6) homogeneous: get step (5) peptide liquid 200mL, adds 50g all sorts of flowers board honey, and 1.2gCMC-Na, CMC-Na are Zhengzhou dragon biochemical chemical product Co., Ltd product, and add water and be settled to 1L, mixed liquor is carried out homogeneous process, homogenization pressure is 52Mpa;
(7) sterilization: undertaken filling by step (6) gained mixed liquor, is loaded in 500mL vial, at 70 DEG C, carries out cold sterilization.
The above, it is only preferred embodiment of the present invention, not any pro forma restriction is done to the present invention, although the present invention with preferred embodiment openly as above, but, and be not used to limit the present invention, any those skilled in the art, do not departing within the scope of technical solution of the present invention, certainly the technology contents of announcement can be utilized to make a little change or modification, become the Equivalent embodiments of equivalent variations, in every case be the content not departing from technical solution of the present invention, according to any simple modification that technical spirit of the present invention is done above embodiment, equivalent variations and modification, all belong in the scope of technical solution of the present invention.
Claims (3)
1. a preparation method for black soya bean polypeptide mulse, comprises the following steps:
(1) black soya bean is selected and is cleaned;
(2) pretreatment: black soya bean is placed in 110 DEG C ~ 115 DEG C baking ovens and cures, keeps 5min;
(3) slurrying: soaked by black soya bean, makes black soya bean imbibition, and ground by the black soya bean after soaking, the slurries filter-cloth filtering after defibrination, carries out screenings separation;
(4) enzymolysis: get black soya bean slurries and put into enzyme digestion reaction container, control reaction system pH is 5.0-7.0, under 60 DEG C of constant temperatures, add papain to be hydrolyzed, the addition of enzyme is the 0.04%-0.06% of black soya bean slurries quality, constantly stirs in whole hydrolytic process by electric blender, rotating speed remains on 120r/min, after 5 ~ 7h, reaction system is incubated in boiling water bath 20min and makes enzyme deactivation, stopped reaction;
(5) centrifugal: by the centrifugal 10min under 4000r/min of the black soya bean protein hydrolyzate after enzyme deactivation, centrifuged supernatant and black soya bean protein peptides mixed liquor;
(6) homogeneous: the honey being 50g/L by the black soya bean protein peptides mixed liquor of gained in step (5) and concentration mixes, and mixed liquor is carried out homogeneous process, and homogenization pressure is 50MPa-55Mpa;
(7) sterilization: step (6) gained mixed liquor is carried out filling, carry out cold sterilization at 70 DEG C.
2. the preparation method of black soya bean polypeptide mulse according to claim 1, is characterized in that: in step (6), in 1L water, add black soya bean protein peptides mixed liquor 200mL, honey 50g, CMC-Na is no more than 1.2g.
3. the preparation method of black soya bean polypeptide mulse according to claim 1, is characterized in that: in step (6), in black soya bean protein peptides mixed liquor 200mL, add honey 50g, CMC-Na is no more than 1.2g, after add water and be settled to 1L.
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| Application Number | Priority Date | Filing Date | Title |
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| CN201510886794.0A CN105475507A (en) | 2015-12-07 | 2015-12-07 | Preparation method of black soya bean polypeptide honey beverage |
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| CN201510886794.0A CN105475507A (en) | 2015-12-07 | 2015-12-07 | Preparation method of black soya bean polypeptide honey beverage |
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Cited By (4)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN106387580A (en) * | 2016-09-18 | 2017-02-15 | 天津北洋百川生物技术有限公司 | Preparation method of functional black bean polypeptide milk beverage |
| CN106615174A (en) * | 2016-12-09 | 2017-05-10 | 大连工业大学 | Production method of whey polypeptide beverage |
| CN109430827A (en) * | 2018-10-16 | 2019-03-08 | 广州汉兰图生物科技有限公司 | The semen sojae atricolor peptide health-care food and production method of intestines are led in a kind of nourishing the stomach |
| CN109717471A (en) * | 2017-10-30 | 2019-05-07 | 贵州省金黔果生物科技有限责任公司 | A kind of supplement human body energy and the composition of nutriment and application thereof |
Citations (2)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN101731444A (en) * | 2009-12-30 | 2010-06-16 | 陕西天宝大豆食品技术研究所 | Pea peptide nutriment and preparation method thereof |
| CN105029572A (en) * | 2015-07-09 | 2015-11-11 | 徐州工程学院 | Black soybean antioxidant polypeptide beverage and preparation method thereof |
-
2015
- 2015-12-07 CN CN201510886794.0A patent/CN105475507A/en active Pending
Patent Citations (2)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN101731444A (en) * | 2009-12-30 | 2010-06-16 | 陕西天宝大豆食品技术研究所 | Pea peptide nutriment and preparation method thereof |
| CN105029572A (en) * | 2015-07-09 | 2015-11-11 | 徐州工程学院 | Black soybean antioxidant polypeptide beverage and preparation method thereof |
Cited By (4)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN106387580A (en) * | 2016-09-18 | 2017-02-15 | 天津北洋百川生物技术有限公司 | Preparation method of functional black bean polypeptide milk beverage |
| CN106615174A (en) * | 2016-12-09 | 2017-05-10 | 大连工业大学 | Production method of whey polypeptide beverage |
| CN109717471A (en) * | 2017-10-30 | 2019-05-07 | 贵州省金黔果生物科技有限责任公司 | A kind of supplement human body energy and the composition of nutriment and application thereof |
| CN109430827A (en) * | 2018-10-16 | 2019-03-08 | 广州汉兰图生物科技有限公司 | The semen sojae atricolor peptide health-care food and production method of intestines are led in a kind of nourishing the stomach |
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Application publication date: 20160413 |
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