CN106035688A - Mango-containing polypeptide beverage with function of reducing blood glucose and preparation method of mango-containing polypeptide beverage - Google Patents

Abstract

The invention discloses a mango-containing polypeptide beverage with a function of reducing blood glucose. The mango-containing polypeptide beverage is prepared from raw materials in parts by weight as follows: 40-45 parts of fish scales, 300-310 parts of mangoes, 20-22 parts of soybean milk, 18-19 parts of fish roe, 3-4 parts of tomato sauce, 2-3 parts of ganoderma lucidum, 1-2 parts of fiveleaf gynostemma herbs, 4-5 parts of cortex lycii radices, 800-810 parts of a lactic acid solution with the concentration being 0.5mol/L, a proper amount of baking soda, 0.8-1 part of protease, 0.15-0.2 parts of tea polyphenol, 8-9 parts of activated carbon, 0.2-0.3 parts of glycine and 20-21 parts of white granulated sugar. The mango-containing polypeptide beverage has good flavor, the dissolving property of protein can be improved through high-pressure treatment before enzymolysis of the fish scales, enzymolysis of the protein is facilitated, added glycine can cover bitterness of protein hydrolysates, meanwhile, the fishy smell can be removed through treatment by tea polyphenol and activated carbon, and besides, the mango-containing polypeptide beverage has the efficacy of reducing the blood glucose.

Description

A kind of Polypeptide-k mango beverage and preparation method thereof

Technical field

The present invention relates to food processing technology field, particularly relate to a kind of Polypeptide-k mango beverage and preparation method thereof.

Background technology

Fish, during processing, can produce substantial amounts of leftover bits and pieces, and its weight accounts for the 40%-55% of raw material fish.If no It is effectively treated, not only results in the pollution of environment, and substantial amounts of precious resources can be wasted.The garbage of the annual fish of China Total amount reaches more than 2,000,000 tons, and wherein fish scale accounts for 15%, i.e. 300,000 tons, is mostly wasted or to be processed into added value the lowest Product, become the raw material of industry or animal feed etc., to nutritional labelings such as the protein in fish scale and underuse.If filling Divide and utilize these compositions, not only can improve the added value of Fish processing, reduce environmental pollution, and good economy can also be obtained Benefit and social benefit.Therefore, the protein in fish scale is extracted, allocates and make beverage, develop one and have higher The fish scale protein polypeptide beverage of nutritive value, can be that the utilization of Fish processing byproduct provides reasonable approach, have wide Market prospect.

Summary of the invention

The object of the invention is contemplated to make up the defect of prior art, it is provided that a kind of Polypeptide-k mango beverage and preparation thereof Method.

The present invention is achieved by the following technical solutions:

A kind of Polypeptide-k mango beverage, is prepared by the raw materials in:

Fish scale 40-45, Fructus Mangifera Indicae 300-310, bean milk 20-22, fish roe 18-19, tomato sauce 3-4, Ganoderma 2-3, Herb Gynostemmae Pentaphylli 1-2, Cortex Lycii 4-5,0.5mol/L lactic acid solution 800-810, sodium bicarbonate are appropriate, proteinase-10 .8-1, tea polyphenols 0.15-0.2, activated carbon 8-9, glycine 0.2-0.3, white sugar 20-21.

The preparation method of described Polypeptide-k mango beverage, comprises the following steps:

(1) Ganoderma, Herb Gynostemmae Pentaphylli, Cortex Lycii add water slow fire boiling 40-50 minute of 5-6 times, and filter cleaner, gained filtrate is through spray Mist is dried makes powder；

(2) fish scale is pulverized, add 0.5mol/L lactic acid solution supersound process 15 minutes at 40 DEG C, filter and separate, gained filtering residue By clean water 3 times, obtain decalcification fish scale；

(3) decalcification fish scale is added the water mixing of 3-4 times, adds sodium bicarbonate regulation pH to 8, be subsequently placed in pressure vessel inner chamber, submergence In pressure medium, divide into constant-pressure 500MPa, HIGH PRESSURE TREATMENT 30 minutes in 25 DEG C, be subsequently adding protease, enzyme at 45 DEG C After solving 2 hours, boiling water bath heats 10 minutes；

(4) step (3) gained material is added tea polyphenols to process 40 minutes at 60 DEG C, then add activated carbon and locate at 45 DEG C Manage 20 minutes, centrifugation, take supernatant；

(5) Fructus Mangifera Indicae is pulled an oar, filter cleaner, obtain Sucus Mangiferae indicae；Fish roe, tomato sauce are mixed into pot, and discharging after perfume (or spice) is fried in big fire, adds one Water again carries out defibrination, and big fire is boiled, filter cleaner, gained filtrate and step (1), (4) gained material and Sucus Mangiferae indicae, residue Material mix homogeneously, to obtain final product.

The invention have the advantage that the raciness of the present invention, color and luster is limpid, and fish scale through HIGH PRESSURE TREATMENT, can change before enzymolysis The solubility property of kind protein, makes protein expose more enzymolysis site, and enzyme molecule is also easily accessible in protein molecule Portion, thus the enzymolysis of beneficially protein, contact with taste bud owing to coming out through enzymolysis hydrophobic residue thus give hydrolysis Thing bitterness, the glycine of interpolation can cover bitterness, improve the palatability of the present invention, and the present invention is through tea polyphenols and activated carbon simultaneously Process removable fish scale bad smell, additionally, the present invention contains multiple medicinal herb components, there is effect of blood sugar lowering.

Detailed description of the invention

A kind of Polypeptide-k mango beverage, is made up of the raw material of following weight portion (kilogram):

Fish scale 40, Fructus Mangifera Indicae 300, bean milk 20, fish roe 18, tomato sauce 3, Ganoderma 2, Herb Gynostemmae Pentaphylli 1, Cortex Lycii 4,0.5mol/L lactic acid are molten Liquid 800, sodium bicarbonate are appropriate, proteinase-10 .8, tea polyphenols 0.15, activated carbon 8, glycine 0.2, white sugar 20.

The preparation method of described Polypeptide-k mango beverage, comprises the following steps:

(1) Ganoderma, Herb Gynostemmae Pentaphylli, Cortex Lycii add the water slow fire boiling 40 minutes of 5 times, and filter cleaner, gained filtrate is through spray dried Dry make powder；

(2) fish scale is pulverized, add 0.5mol/L lactic acid solution supersound process 15 minutes at 40 DEG C, filter and separate, gained filtering residue By clean water 3 times, obtain decalcification fish scale；

(3) decalcification fish scale is added the water mixing of 3 times, adds sodium bicarbonate regulation pH to 8, be subsequently placed in pressure vessel inner chamber, be immersed in In pressure medium, divide into constant-pressure 500MPa, HIGH PRESSURE TREATMENT 30 minutes in 25 DEG C, be subsequently adding protease, enzymolysis 2 at 45 DEG C After hour, boiling water bath heats 10 minutes；

(4) step (3) gained material is added tea polyphenols to process 40 minutes at 60 DEG C, then add activated carbon and locate at 45 DEG C Manage 20 minutes, centrifugation, take supernatant；

(5) Fructus Mangifera Indicae is pulled an oar, filter cleaner, obtain Sucus Mangiferae indicae；Fish roe, tomato sauce are mixed into pot, and discharging after perfume (or spice) is fried in big fire, adds one Water again carries out defibrination, and big fire is boiled, filter cleaner, gained filtrate and step (1), (4) gained material and Sucus Mangiferae indicae, residue Material mix homogeneously, to obtain final product.

Claims (2)

1. a Polypeptide-k mango beverage, it is characterised in that be prepared by the raw materials in:

Fish scale 40-45, Fructus Mangifera Indicae 300-310, bean milk 20-22, fish roe 18-19, tomato sauce 3-4, Ganoderma 2-3, Herb Gynostemmae Pentaphylli 1-2, Cortex Lycii 4-5,0.5mol/L lactic acid solution 800-810, sodium bicarbonate are appropriate, proteinase-10 .8-1, tea polyphenols 0.15-0.2, activated carbon 8-9, glycine 0.2-0.3, white sugar 20-21.

The preparation method of Polypeptide-k mango beverage the most according to claim 1, it is characterised in that comprise the following steps:

(1) Ganoderma, Herb Gynostemmae Pentaphylli, Cortex Lycii add water slow fire boiling 40-50 minute of 5-6 times, and filter cleaner, gained filtrate is through spray Mist is dried makes powder；

(2) fish scale is pulverized, add 0.5mol/L lactic acid solution supersound process 15 minutes at 40 DEG C, filter and separate, gained filtering residue By clean water 3 times, obtain decalcification fish scale；

(3) decalcification fish scale is added the water mixing of 3-4 times, adds sodium bicarbonate regulation pH to 8, be subsequently placed in pressure vessel inner chamber, submergence In pressure medium, divide into constant-pressure 500MPa, HIGH PRESSURE TREATMENT 30 minutes in 25 DEG C, be subsequently adding protease, enzyme at 45 DEG C After solving 2 hours, boiling water bath heats 10 minutes；

(4) step (3) gained material is added tea polyphenols to process 40 minutes at 60 DEG C, then add activated carbon and locate at 45 DEG C Manage 20 minutes, centrifugation, take supernatant；

(5) Fructus Mangifera Indicae is pulled an oar, filter cleaner, obtain Sucus Mangiferae indicae；Fish roe, tomato sauce are mixed into pot, and discharging after perfume (or spice) is fried in big fire, adds one Water again carries out defibrination, and big fire is boiled, filter cleaner, gained filtrate and step (1), (4) gained material and Sucus Mangiferae indicae, residue Material mix homogeneously, to obtain final product.