CN106261310A - A kind of method that the TG of utilization enzyme prepares raw pueraria pulp beverage - Google Patents
A kind of method that the TG of utilization enzyme prepares raw pueraria pulp beverage Download PDFInfo
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- CN106261310A CN106261310A CN201610842140.2A CN201610842140A CN106261310A CN 106261310 A CN106261310 A CN 106261310A CN 201610842140 A CN201610842140 A CN 201610842140A CN 106261310 A CN106261310 A CN 106261310A
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- China
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- liquid
- enzyme
- pulp beverage
- radix puerariae
- pueraria
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- 108090000790 Enzymes Proteins 0.000 title claims abstract description 23
- 102000004190 Enzymes Human genes 0.000 title claims abstract description 23
- 241000219780 Pueraria Species 0.000 title claims abstract description 15
- 235000013361 beverage Nutrition 0.000 title claims abstract description 13
- 238000000034 method Methods 0.000 title claims abstract description 13
- 230000001954 sterilising effect Effects 0.000 claims abstract description 6
- 238000004659 sterilization and disinfection Methods 0.000 claims abstract description 6
- 239000004365 Protease Substances 0.000 claims abstract description 5
- 239000000654 additive Substances 0.000 claims abstract description 5
- 230000000996 additive effect Effects 0.000 claims abstract description 4
- 238000004140 cleaning Methods 0.000 claims abstract description 3
- 239000007788 liquid Substances 0.000 claims description 30
- 229940088598 enzyme Drugs 0.000 claims description 21
- KRKNYBCHXYNGOX-UHFFFAOYSA-N citric acid Chemical compound OC(=O)CC(O)(C(O)=O)CC(O)=O KRKNYBCHXYNGOX-UHFFFAOYSA-N 0.000 claims description 12
- 235000018102 proteins Nutrition 0.000 claims description 11
- 102000004169 proteins and genes Human genes 0.000 claims description 11
- 108090000623 proteins and genes Proteins 0.000 claims description 11
- 239000006185 dispersion Substances 0.000 claims description 8
- 239000000084 colloidal system Substances 0.000 claims description 6
- 102000008186 Collagen Human genes 0.000 claims description 5
- 108010035532 Collagen Proteins 0.000 claims description 5
- 102000004407 Lactalbumin Human genes 0.000 claims description 5
- 108090000942 Lactalbumin Proteins 0.000 claims description 5
- 108010073771 Soybean Proteins Proteins 0.000 claims description 5
- 235000019710 soybean protein Nutrition 0.000 claims description 5
- XLYOFNOQVPJJNP-UHFFFAOYSA-N water Substances O XLYOFNOQVPJJNP-UHFFFAOYSA-N 0.000 claims description 5
- 108090000526 Papain Proteins 0.000 claims description 4
- 239000000337 buffer salt Substances 0.000 claims description 4
- 238000000265 homogenisation Methods 0.000 claims description 4
- 239000010985 leather Substances 0.000 claims description 4
- 239000000203 mixture Substances 0.000 claims description 4
- 239000001509 sodium citrate Substances 0.000 claims description 4
- NLJMYIDDQXHKNR-UHFFFAOYSA-K sodium citrate Chemical compound O.O.[Na+].[Na+].[Na+].[O-]C(=O)CC(O)(CC([O-])=O)C([O-])=O NLJMYIDDQXHKNR-UHFFFAOYSA-K 0.000 claims description 4
- 238000003756 stirring Methods 0.000 claims description 4
- 238000010792 warming Methods 0.000 claims description 4
- 229930006000 Sucrose Natural products 0.000 claims description 3
- CZMRCDWAGMRECN-UGDNZRGBSA-N Sucrose Chemical compound O[C@H]1[C@H](O)[C@@H](CO)O[C@@]1(CO)O[C@@H]1[C@H](O)[C@@H](O)[C@H](O)[C@@H](CO)O1 CZMRCDWAGMRECN-UGDNZRGBSA-N 0.000 claims description 3
- 238000013019 agitation Methods 0.000 claims description 3
- 229940055729 papain Drugs 0.000 claims description 3
- 235000019834 papain Nutrition 0.000 claims description 3
- 239000005720 sucrose Substances 0.000 claims description 3
- FFBHFFJDDLITSX-UHFFFAOYSA-N benzyl N-[2-hydroxy-4-(3-oxomorpholin-4-yl)phenyl]carbamate Chemical compound OC1=C(NC(=O)OCC2=CC=CC=C2)C=CC(=C1)N1CCOCC1=O FFBHFFJDDLITSX-UHFFFAOYSA-N 0.000 claims description 2
- 229920001436 collagen Polymers 0.000 claims 2
- 235000013305 food Nutrition 0.000 abstract description 5
- 108091005804 Peptidases Proteins 0.000 abstract description 2
- 235000010575 Pueraria lobata Nutrition 0.000 abstract description 2
- 102100037486 Reverse transcriptase/ribonuclease H Human genes 0.000 abstract description 2
- 235000008216 herbs Nutrition 0.000 abstract description 2
- 230000010354 integration Effects 0.000 abstract description 2
- 230000000050 nutritive effect Effects 0.000 abstract description 2
- 238000003672 processing method Methods 0.000 abstract description 2
- 235000004252 protein component Nutrition 0.000 abstract description 2
- 238000010298 pulverizing process Methods 0.000 abstract description 2
- 239000002994 raw material Substances 0.000 abstract description 2
- 241000219781 Pueraria montana var. lobata Species 0.000 abstract 1
- 239000008280 blood Substances 0.000 description 3
- 210000004369 blood Anatomy 0.000 description 3
- 230000000694 effects Effects 0.000 description 3
- 239000000843 powder Substances 0.000 description 3
- 229920001285 xanthan gum Polymers 0.000 description 3
- 240000000111 Saccharum officinarum Species 0.000 description 2
- 235000007201 Saccharum officinarum Nutrition 0.000 description 2
- 239000000470 constituent Substances 0.000 description 2
- 238000004132 cross linking Methods 0.000 description 2
- 239000003814 drug Substances 0.000 description 2
- 230000002526 effect on cardiovascular system Effects 0.000 description 2
- 229930003935 flavonoid Natural products 0.000 description 2
- 150000002215 flavonoids Chemical class 0.000 description 2
- 235000017173 flavonoids Nutrition 0.000 description 2
- 239000000796 flavoring agent Substances 0.000 description 2
- 235000019634 flavors Nutrition 0.000 description 2
- 108090000765 processed proteins & peptides Proteins 0.000 description 2
- 239000000230 xanthan gum Substances 0.000 description 2
- 235000010493 xanthan gum Nutrition 0.000 description 2
- 229940082509 xanthan gum Drugs 0.000 description 2
- GJCOSYZMQJWQCA-UHFFFAOYSA-N 9H-xanthene Chemical compound C1=CC=C2CC3=CC=CC=C3OC2=C1 GJCOSYZMQJWQCA-UHFFFAOYSA-N 0.000 description 1
- 108010022579 ATP dependent 26S protease Proteins 0.000 description 1
- ZQSIJRDFPHDXIC-UHFFFAOYSA-N Daidzein Natural products C1=CC(O)=CC=C1C1=COC2=CC(O)=CC=C2C1=O ZQSIJRDFPHDXIC-UHFFFAOYSA-N 0.000 description 1
- GMTUGPYJRUMVTC-UHFFFAOYSA-N Daidzin Natural products OC(COc1ccc2C(=O)C(=COc2c1)c3ccc(O)cc3)C(O)C(O)C(O)C=O GMTUGPYJRUMVTC-UHFFFAOYSA-N 0.000 description 1
- KYQZWONCHDNPDP-UHFFFAOYSA-N Daidzoside Natural products OC1C(O)C(O)C(CO)OC1OC1=CC=C2C(=O)C(C=3C=CC(O)=CC=3)=COC2=C1 KYQZWONCHDNPDP-UHFFFAOYSA-N 0.000 description 1
- LFQSCWFLJHTTHZ-UHFFFAOYSA-N Ethanol Chemical compound CCO LFQSCWFLJHTTHZ-UHFFFAOYSA-N 0.000 description 1
- 208000010201 Exanthema Diseases 0.000 description 1
- 229920002907 Guar gum Polymers 0.000 description 1
- 244000046146 Pueraria lobata Species 0.000 description 1
- RXUWDKBZZLIASQ-UHFFFAOYSA-N Puerarin Natural products OCC1OC(Oc2c(O)cc(O)c3C(=O)C(=COc23)c4ccc(O)cc4)C(O)C(O)C1O RXUWDKBZZLIASQ-UHFFFAOYSA-N 0.000 description 1
- 229930186706 Puerarin-xyloside Natural products 0.000 description 1
- 229920002472 Starch Polymers 0.000 description 1
- DPXJVFZANSGRMM-UHFFFAOYSA-N acetic acid;2,3,4,5,6-pentahydroxyhexanal;sodium Chemical compound [Na].CC(O)=O.OCC(O)C(O)C(O)C(O)C=O DPXJVFZANSGRMM-UHFFFAOYSA-N 0.000 description 1
- 230000001093 anti-cancer Effects 0.000 description 1
- 230000001142 anti-diarrhea Effects 0.000 description 1
- 230000017531 blood circulation Effects 0.000 description 1
- 210000001124 body fluid Anatomy 0.000 description 1
- 239000010839 body fluid Substances 0.000 description 1
- 239000001768 carboxy methyl cellulose Substances 0.000 description 1
- 230000003197 catalytic effect Effects 0.000 description 1
- 235000009508 confectionery Nutrition 0.000 description 1
- KYQZWONCHDNPDP-QNDFHXLGSA-N daidzein 7-O-beta-D-glucoside Chemical compound O[C@@H]1[C@@H](O)[C@H](O)[C@@H](CO)O[C@H]1OC1=CC=C2C(=O)C(C=3C=CC(O)=CC=3)=COC2=C1 KYQZWONCHDNPDP-QNDFHXLGSA-N 0.000 description 1
- 239000000839 emulsion Substances 0.000 description 1
- 238000005516 engineering process Methods 0.000 description 1
- 230000002708 enhancing effect Effects 0.000 description 1
- 201000005884 exanthem Diseases 0.000 description 1
- TZBJGXHYKVUXJN-UHFFFAOYSA-N genistein Natural products C1=CC(O)=CC=C1C1=COC2=CC(O)=CC(O)=C2C1=O TZBJGXHYKVUXJN-UHFFFAOYSA-N 0.000 description 1
- 229940045109 genistein Drugs 0.000 description 1
- 235000006539 genistein Nutrition 0.000 description 1
- ZCOLJUOHXJRHDI-CMWLGVBASA-N genistein 7-O-beta-D-glucoside Chemical compound O[C@@H]1[C@@H](O)[C@H](O)[C@@H](CO)O[C@H]1OC1=CC(O)=C2C(=O)C(C=3C=CC(O)=CC=3)=COC2=C1 ZCOLJUOHXJRHDI-CMWLGVBASA-N 0.000 description 1
- 239000003292 glue Substances 0.000 description 1
- ZDXPYRJPNDTMRX-UHFFFAOYSA-N glutamine Natural products OC(=O)C(N)CCC(N)=O ZDXPYRJPNDTMRX-UHFFFAOYSA-N 0.000 description 1
- 150000002338 glycosides Chemical group 0.000 description 1
- 239000000665 guar gum Substances 0.000 description 1
- 235000010417 guar gum Nutrition 0.000 description 1
- 229960002154 guar gum Drugs 0.000 description 1
- 230000036039 immunity Effects 0.000 description 1
- 235000021374 legumes Nutrition 0.000 description 1
- 238000004519 manufacturing process Methods 0.000 description 1
- 239000000463 material Substances 0.000 description 1
- 235000013372 meat Nutrition 0.000 description 1
- 210000003205 muscle Anatomy 0.000 description 1
- 230000001717 pathogenic effect Effects 0.000 description 1
- 229920001184 polypeptide Polymers 0.000 description 1
- 238000002360 preparation method Methods 0.000 description 1
- 125000002924 primary amino group Chemical group [H]N([H])* 0.000 description 1
- 102000004196 processed proteins & peptides Human genes 0.000 description 1
- 235000019419 proteases Nutrition 0.000 description 1
- HKEAFJYKMMKDOR-VPRICQMDSA-N puerarin Chemical compound O[C@@H]1[C@@H](O)[C@H](O)[C@@H](CO)O[C@H]1C1=C(O)C=CC(C2=O)=C1OC=C2C1=CC=C(O)C=C1 HKEAFJYKMMKDOR-VPRICQMDSA-N 0.000 description 1
- NAAXIGQVODQJOV-PXYOAQHISA-N puerarin xyloside Chemical compound O[C@@H]1[C@@H](O)[C@H](O)[C@@H](CO)O[C@H]1C(C1=C(C(C(C=2C=CC(O)=CC=2)=CO1)=O)C=C1)=C1O[C@@H]1[C@H](O)[C@@H](O)[C@H](O)CO1 NAAXIGQVODQJOV-PXYOAQHISA-N 0.000 description 1
- 206010037844 rash Diseases 0.000 description 1
- 235000021067 refined food Nutrition 0.000 description 1
- 230000000630 rising effect Effects 0.000 description 1
- 210000000582 semen Anatomy 0.000 description 1
- 239000002002 slurry Substances 0.000 description 1
- 235000019812 sodium carboxymethyl cellulose Nutrition 0.000 description 1
- 229920001027 sodium carboxymethylcellulose Polymers 0.000 description 1
- 210000000952 spleen Anatomy 0.000 description 1
- 239000008107 starch Substances 0.000 description 1
- 235000019698 starch Nutrition 0.000 description 1
- 210000002784 stomach Anatomy 0.000 description 1
- 239000000126 substance Substances 0.000 description 1
- 230000001502 supplementing effect Effects 0.000 description 1
- 239000000725 suspension Substances 0.000 description 1
- 230000008719 thickening Effects 0.000 description 1
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
- A23L2/02—Non-alcoholic beverages; Dry compositions or concentrates therefor; Their preparation containing fruit or vegetable juices
-
- 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
- A23L2/52—Adding ingredients
- A23L2/66—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
- 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
- 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
Landscapes
- Health & Medical Sciences (AREA)
- Life Sciences & Earth Sciences (AREA)
- Nutrition Science (AREA)
- Chemical & Material Sciences (AREA)
- Engineering & Computer Science (AREA)
- Food Science & Technology (AREA)
- Polymers & Plastics (AREA)
- Microbiology (AREA)
- Molecular Biology (AREA)
- Zoology (AREA)
- Non-Alcoholic Beverages (AREA)
Abstract
The processing method that the present invention relates to a kind of kudzu root foods, particularly relates to a kind of method that the TG of utilization enzyme prepares raw pueraria pulp beverage.The present invention, with the Radix Puerariae of integration of edible and medicinal herbs as raw material, is prepared as the raw pueraria pulp beverage product of instant drink type thickness by steps such as the appropriate additive of cleaning, pulverizing, protease hydrolyzed, interpolation, homogenizing, TG ferment treatment, canned, sterilizations.Not only can promote the experience of Radix Puerariae product in terms of instant, the Protein components simultaneously added can be with the nutritive value of improving product.
Description
Technical field
The processing method that the present invention relates to a kind of kudzu root foods, particularly relates to one and utilizes TG enzyme to prepare Radix Puerariae oleo stock drink
The method of material.
Background technology
Radix Puerariae, has another name called RADIX PUERARIAE, Radix Puerariae, is loaded in Shennong's Herbal the earliest, be legume pueraria lobataPueraria lobate(Willd.)OhwiOr Radix Puerariae rattanP.thomsonii Benth.Dry root, excavate in autumn, season in winter two.
Radix Puerariae nature and flavor are sweet, pungent, cool, return spleen, stomach warp.There is expelling pathogenic factors from muscles for reducing heat, promote the production of body fluid, rash, the function of yang invigorating antidiarrheal.Modern
Research shows, rich in Flavonoid substances in Radix Puerariae, including puerarin, puerarin xyloside, genistein, daidzin, Semen sojae atricolor
Glycoside units etc., have promotion cardiovascular and cerebrovascular vessel blood flow, blood fat reducing, blood sugar lowering, fall blood alcohol, defying age, anticancer, resisting fatigue, enhancing body
The different physiological roles such as immunity are especially the most notable to safeguard the effect of cardiovascular and cerebrovascular vessel health.
Radix Puerariae is orientated as the raw material of integration of edible and medicinal herbs by Chinese food pharmaceuticals administration general bureau, can be widely applied to food,
Health product and medicine.But domestic market is processed food at the Radix Puerariae of pin based on powder of Radix Puerariae or teabag.The former is pure
Starch based product, the flavonoids effective constituent in Radix Puerariae is lost totally substantially；The Product Experience of the latter is the most inconvenient.If will be by
Radix Puerariae makes the primary pulp drink product of instant drink type suspension, according to the process program of conventional beverage, needs to add substantial amounts of xanthan
Glue, sodium carboxymethyl cellulose, guar gum isocolloid constituents obtain stable suspended system, and this type of composition added both will not increase
Add the trophism of product and both effectiveness, also can increase the cost of product.
TG enzyme is the abbreviation of glutamine transaminage, and the molecular weight being made up of 331 amino about 38000Dalton has
The monomeric protein in active center, its can catalytic proteins polypeptide generation intramolecular and intermolecular generation covalent cross-linking, thus change
The 26S Proteasome Structure and Function of kind protein, to the character of protein such as: foaminess, emulsibility, emulsion stability, heat stability, water conservation
Property and the effect such as gelling ability notable, and then improve the local flavor of food, mouthfeel, quality and outward appearance etc..
The main uses of TG enzyme is in the process to meat at present, there is not yet TG enzyme and is applied to the report of Pueraria DC product
Road.
Summary of the invention
It is an object of the invention to the cross-linking effect utilizing TG enzyme to peptide molecule, by suitably supplementing protein, preparation is not
The colloidal type composition instant drink type raw pueraria pulp beverage with thickening and improving stability need to be added, not only carry in terms of instant
Rising the experience of Radix Puerariae product, the Protein components simultaneously added can be with the nutritive value of improving product.
The method that a kind of TG of utilization enzyme of the present invention prepares raw pueraria pulp beverage, passes sequentially through following steps and realizes:
1. pulverizing: the Radix Puerariae after cleaning, belt leather cuts into the cube of 5mm × 5mm × 5mm size, adds 5 ~ 10 times of water, and 0
~ 100 DEG C are boiled 10 ~ 30min, go out after removing the enzyme that can cause brown stain, pulverize stand-by through colloid mill；
2. enzymolysis: using Papain ferment treatment colloid mill to pulverize liquid, enzyme addition is the 0.1 ~ 1% of Radix Puerariae weight, time 1 ~
4h, temperature 55 DEG C；
3. dispensing: add appropriate additive in above-mentioned enzymolysis solution, being combined as of additive: account for total amount of liquid 0.5 ~ 1.5%
Lactalbumin, account for the collagen protein of total amount of liquid 0.5 ~ 1.5%, account for the soybean protein of total amount of liquid 0.5 ~ 1.5%, account for liquid total
The sucrose of amount 4 ~ 8%, and with the buffer salt of citric acid and sodium citrate composition, the pH value of liquid is adjusted to 4 ~ 5, then in stirring
In the case of liquid is warming up to 80 DEG C, help dispensing dispersion and dissolve；
4. homogenizing: by dispersion with dissolve sufficient liquid homogenizing, homogenization pressure 10 ~ 20MPa, help protein molecule further
It is uniformly dispersed；
5. TG ferment treatment: add the TG enzyme of the total protein 1 ~ 5% that step 3 is added in the liquid after homogenizing, at 55 DEG C
Under the conditions of stir process 1 ~ 3h, 5 ~ 15 turns/min of speed of agitator；
The most canned, sterilization: by canned for the liquid after TG ferment treatment, sterilization, i.e. can get the raw pueraria pulp beverage of thickness, use
The viscosity recorded during NDJ-1 type viscometer 6 turns/min of No. 3 rotors is 800 ~ 1500mPa s, with 0.2% concentration under testing conditions
The viscosity of xanthan gum is 480mPa s, and the viscosity of 0.3% concentration xanthan gum is 1300mPa s.
Detailed description of the invention
Below in conjunction with embodiment, the present invention will be described in detail:
Embodiment 1:
1. taking fresh Radix Puerariae 50kg, belt leather cuts into the cube of 5mm × 5mm × 5mm size, after wearing into 30 mesh powder, adds
250kg water, 80 DEG C are boiled 30min, go out after removing the enzyme that can cause brown stain, pulverize through colloid mill, then add 0.05kg Papain
Enzyme, 55 DEG C of enzymolysis 3h.Enzymolysis adds 1.5kg lactalbumin, 1.5kg collagen protein, 1.5kg soybean protein, 12kg sugarcane after completing
Sugar, the pH value of liquid is adjusted to 4, the most under agitation by liquid by the buffer salt formed with citric acid and sodium citrate
Stably it is warming up to 80 DEG C, helps dispensing dispersion and dissolve；By dispersion with dissolve sufficient liquid homogenizing, homogenization pressure 10 ~
12MPa, helps protein molecule to be uniformly dispersed further；Liquid after homogenizing adds the TG enzyme of 0.045kg, at 55 DEG C
With stir process 1h, 5 turns/min of speed of agitator；By canned for the liquid after TG ferment treatment, sterilization, i.e. can get the Radix Puerariae of thickness
Oleo stock, the viscosity recorded during NDJ-1 type viscometer 6 turns/min of No. 3 rotors is 960mPa s.
2. taking fresh Radix Puerariae 100kg, belt leather cuts into the cube of 5mm × 5mm × 5mm size, wears into 30 mesh powder
After, add 900kg water, 100 DEG C are boiled 10min, go out after removing the enzyme that can cause brown stain, pulverize through colloid mill, then add 1kg Fructus Chaenomelis
Protease, 55 DEG C of enzymolysis 1h.Enzymolysis adds 10kg lactalbumin, 15kg collagen protein, 12kg soybean protein, 60kg sugarcane after completing
Sugar, the pH value of liquid is adjusted to 4.5, the most under agitation by liquid by the buffer salt formed with citric acid and sodium citrate
Stablize and be warming up to 80 DEG C, help dispensing dispersion and dissolve；By dispersion with dissolve sufficient liquid homogenizing, homogenization pressure 18 ~
20MPa, helps protein molecule to be uniformly dispersed further；Liquid after homogenizing adds the TG enzyme of 1kg, adjoint at 55 DEG C
Stir process 3h, 10 turns/min of speed of agitator；By canned for the liquid after TG ferment treatment, sterilization, i.e. can get the raw pueraria of thickness
Slurry, the viscosity recorded during NDJ-1 type viscometer 6 turns/min of No. 3 rotors is 1350mPa s.
Claims (4)
1. one kind utilizes the method that TG enzyme prepares raw pueraria pulp beverage, it is characterised in that realized by following steps:
(1) cleaning Radix Puerariae, belt leather cuts into the cube of 5mm × 5mm × 5mm size, adds 5 ~ 10 times of water, and 80 ~ 100 DEG C are boiled 10
~ 30min, goes out after removing the enzyme that can cause brown stain, pulverizes stand-by through colloid mill；
(2) using papain enzymolysis to process colloid mill and pulverize liquid, enzymolysis time is 1 ~ 4h, temperature 55 DEG C；
(3) in above-mentioned enzymolysis solution, add the additives such as lactalbumin, collagen protein, soybean protein and sucrose, and use citric acid
With the buffer salt of sodium citrate composition, the pH value of liquid is adjusted to 4 ~ 5, the most under agitation liquid is warming up to 80 DEG C,
Help additive dispersion and dissolve；
(4) by dispersion with dissolve sufficient liquid homogenizing, homogenization pressure 10 ~ 20MPa, help protein molecule to disperse further all
Even；
(5) liquid after homogenizing adds TG enzyme enzymolysis, stir process 1 ~ 3h under the conditions of 55 DEG C, speed of agitator 5 ~ 15 turns/
min；
(6) by canned for the liquid after TG ferment treatment, sterilization, i.e. can get the raw pueraria pulp beverage of thickness.
The method that a kind of TG of utilization enzyme the most according to claim 1 prepares raw pueraria pulp beverage, it is characterised in that: described step
Suddenly in (2), papain dosage is the 0.1 ~ 1% of Radix Puerariae weight.
The method that a kind of TG of utilization enzyme the most according to claim 1 prepares raw pueraria pulp beverage, it is characterised in that: described step
Suddenly in (3) additivated amount be: account for the lactalbumin of total amount of liquid 0.5 ~ 1.5%, account for the collagen of total amount of liquid 0.5 ~ 1.5%
Albumen, accounts for the soybean protein of total amount of liquid 0.5 ~ 1.5%, accounts for the sucrose of total amount of liquid 4 ~ 8%.
The method that a kind of TG of utilization enzyme the most according to claim 1 prepares raw pueraria pulp beverage, it is characterised in that: described step
Suddenly the TG enzyme added in (5) is the 1 ~ 5% of the total protein added in described step (3).
Priority Applications (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN201610842140.2A CN106261310A (en) | 2016-09-23 | 2016-09-23 | A kind of method that the TG of utilization enzyme prepares raw pueraria pulp beverage |
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| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN201610842140.2A CN106261310A (en) | 2016-09-23 | 2016-09-23 | A kind of method that the TG of utilization enzyme prepares raw pueraria pulp beverage |
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| Publication Number | Publication Date |
|---|---|
| CN106261310A true CN106261310A (en) | 2017-01-04 |
Family
ID=57712206
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|---|---|---|---|
| CN201610842140.2A Pending CN106261310A (en) | 2016-09-23 | 2016-09-23 | A kind of method that the TG of utilization enzyme prepares raw pueraria pulp beverage |
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| CN102726593A (en) * | 2012-06-19 | 2012-10-17 | 安徽宝迪肉类食品有限公司 | Preparation method for soybean gel-type protein colloid added with TG enzyme |
| CN102871181A (en) * | 2012-08-03 | 2013-01-16 | 云南大理洱宝实业有限公司 | Sugar-free kudzuvine root juice beverage and method for making same |
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