CN106261417A - Mung bean polypeptide beverage goods and preparation method thereof - Google Patents
Mung bean polypeptide beverage goods and preparation method thereof Download PDFInfo
- Publication number
- CN106261417A CN106261417A CN201610827436.7A CN201610827436A CN106261417A CN 106261417 A CN106261417 A CN 106261417A CN 201610827436 A CN201610827436 A CN 201610827436A CN 106261417 A CN106261417 A CN 106261417A
- Authority
- CN
- China
- Prior art keywords
- semen phaseoli
- mung bean
- phaseoli radiati
- polypeptide
- weight
- Prior art date
- Legal status (The legal status is an assumption and is not a legal conclusion. Google has not performed a legal analysis and makes no representation as to the accuracy of the status listed.)
- Pending
Links
- 229920001184 polypeptide Polymers 0.000 title claims abstract description 67
- 102000004196 processed proteins & peptides Human genes 0.000 title claims abstract description 67
- 108090000765 processed proteins & peptides Proteins 0.000 title claims abstract description 67
- 235000013361 beverage Nutrition 0.000 title claims abstract description 37
- 240000004922 Vigna radiata Species 0.000 title claims abstract description 34
- 235000010721 Vigna radiata var radiata Nutrition 0.000 title claims abstract description 34
- 235000011469 Vigna radiata var sublobata Nutrition 0.000 title claims abstract description 34
- 238000002360 preparation method Methods 0.000 title claims abstract description 12
- 238000000034 method Methods 0.000 claims abstract description 52
- 210000000582 semen Anatomy 0.000 claims abstract description 52
- 230000008569 process Effects 0.000 claims abstract description 47
- 230000007062 hydrolysis Effects 0.000 claims abstract description 36
- 238000006460 hydrolysis reaction Methods 0.000 claims abstract description 36
- KRKNYBCHXYNGOX-UHFFFAOYSA-N citric acid Chemical compound OC(=O)CC(O)(C(O)=O)CC(O)=O KRKNYBCHXYNGOX-UHFFFAOYSA-N 0.000 claims abstract description 21
- 229930006000 Sucrose Natural products 0.000 claims abstract description 16
- 235000019658 bitter taste Nutrition 0.000 claims abstract description 16
- 239000005720 sucrose Substances 0.000 claims abstract description 16
- 230000001954 sterilising effect Effects 0.000 claims abstract description 12
- 238000004659 sterilization and disinfection Methods 0.000 claims abstract description 11
- 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 abstract description 8
- 239000000796 flavoring agent Substances 0.000 claims abstract description 8
- -1 sucrose ester Chemical class 0.000 claims abstract description 8
- 239000000230 xanthan gum Substances 0.000 claims abstract description 8
- 229920001285 xanthan gum Polymers 0.000 claims abstract description 8
- 229940082509 xanthan gum Drugs 0.000 claims abstract description 8
- 235000010493 xanthan gum Nutrition 0.000 claims abstract description 8
- BJEPYKJPYRNKOW-REOHCLBHSA-N (S)-malic acid Chemical compound OC(=O)[C@@H](O)CC(O)=O BJEPYKJPYRNKOW-REOHCLBHSA-N 0.000 claims abstract description 7
- 230000002378 acidificating effect Effects 0.000 claims abstract description 7
- BJEPYKJPYRNKOW-UHFFFAOYSA-N alpha-hydroxysuccinic acid Natural products OC(=O)C(O)CC(O)=O BJEPYKJPYRNKOW-UHFFFAOYSA-N 0.000 claims abstract description 7
- 235000013355 food flavoring agent Nutrition 0.000 claims abstract description 7
- 239000001630 malic acid Substances 0.000 claims abstract description 7
- 235000011090 malic acid Nutrition 0.000 claims abstract description 7
- MWOOGOJBHIARFG-UHFFFAOYSA-N vanillin Chemical compound COC1=CC(C=O)=CC=C1O MWOOGOJBHIARFG-UHFFFAOYSA-N 0.000 claims abstract description 7
- FGQOOHJZONJGDT-UHFFFAOYSA-N vanillin Natural products COC1=CC(O)=CC(C=O)=C1 FGQOOHJZONJGDT-UHFFFAOYSA-N 0.000 claims abstract description 7
- 235000012141 vanillin Nutrition 0.000 claims abstract description 7
- 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 claims abstract description 6
- 239000001768 carboxy methyl cellulose Substances 0.000 claims abstract description 6
- 235000019812 sodium carboxymethyl cellulose Nutrition 0.000 claims abstract description 6
- 229920001027 sodium carboxymethylcellulose Polymers 0.000 claims abstract description 6
- 238000009417 prefabrication Methods 0.000 claims description 20
- XLYOFNOQVPJJNP-UHFFFAOYSA-N water Substances O XLYOFNOQVPJJNP-UHFFFAOYSA-N 0.000 claims description 19
- 238000006243 chemical reaction Methods 0.000 claims description 15
- UIIMBOGNXHQVGW-UHFFFAOYSA-M Sodium bicarbonate Chemical compound [Na+].OC([O-])=O UIIMBOGNXHQVGW-UHFFFAOYSA-M 0.000 claims description 10
- JVTAAEKCZFNVCJ-UHFFFAOYSA-N lactic acid Chemical compound CC(O)C(O)=O JVTAAEKCZFNVCJ-UHFFFAOYSA-N 0.000 claims description 10
- 239000007788 liquid Substances 0.000 claims description 10
- 239000000463 material Substances 0.000 claims description 6
- 229920000858 Cyclodextrin Polymers 0.000 claims description 5
- 102000004190 Enzymes Human genes 0.000 claims description 5
- 108090000790 Enzymes Proteins 0.000 claims description 5
- 239000001116 FEMA 4028 Substances 0.000 claims description 5
- 108010056079 Subtilisins Proteins 0.000 claims description 5
- WHGYBXFWUBPSRW-FOUAGVGXSA-N beta-cyclodextrin Chemical compound OC[C@H]([C@H]([C@@H]([C@H]1O)O)O[C@H]2O[C@@H]([C@@H](O[C@H]3O[C@H](CO)[C@H]([C@@H]([C@H]3O)O)O[C@H]3O[C@H](CO)[C@H]([C@@H]([C@H]3O)O)O[C@H]3O[C@H](CO)[C@H]([C@@H]([C@H]3O)O)O[C@H]3O[C@H](CO)[C@H]([C@@H]([C@H]3O)O)O3)[C@H](O)[C@H]2O)CO)O[C@@H]1O[C@H]1[C@H](O)[C@@H](O)[C@@H]3O[C@@H]1CO WHGYBXFWUBPSRW-FOUAGVGXSA-N 0.000 claims description 5
- 235000011175 beta-cyclodextrine Nutrition 0.000 claims description 5
- 229960004853 betadex Drugs 0.000 claims description 5
- 238000009835 boiling Methods 0.000 claims description 5
- 239000000084 colloidal system Substances 0.000 claims description 5
- 239000008187 granular material Substances 0.000 claims description 5
- 238000000227 grinding Methods 0.000 claims description 5
- 239000004310 lactic acid Substances 0.000 claims description 5
- 235000014655 lactic acid Nutrition 0.000 claims description 5
- 238000009928 pasteurization Methods 0.000 claims description 5
- 239000000843 powder Substances 0.000 claims description 5
- 238000004537 pulping Methods 0.000 claims description 5
- 238000012216 screening Methods 0.000 claims description 5
- 229910000030 sodium bicarbonate Inorganic materials 0.000 claims description 5
- 235000017557 sodium bicarbonate Nutrition 0.000 claims description 5
- 238000002791 soaking Methods 0.000 claims description 3
- 241000894006 Bacteria Species 0.000 claims 1
- 230000000694 effects Effects 0.000 abstract description 12
- HVYWMOMLDIMFJA-DPAQBDIFSA-N cholesterol Chemical compound C1C=C2C[C@@H](O)CC[C@]2(C)[C@@H]2[C@@H]1[C@@H]1CC[C@H]([C@H](C)CCCC(C)C)[C@@]1(C)CC2 HVYWMOMLDIMFJA-DPAQBDIFSA-N 0.000 abstract description 6
- 235000001014 amino acid Nutrition 0.000 abstract description 3
- 150000001413 amino acids Chemical class 0.000 abstract description 3
- 238000002835 absorbance Methods 0.000 abstract description 2
- 210000000941 bile Anatomy 0.000 abstract description 2
- 230000036772 blood pressure Effects 0.000 abstract description 2
- 235000012000 cholesterol Nutrition 0.000 abstract description 2
- 230000000968 intestinal effect Effects 0.000 abstract description 2
- 230000000050 nutritive effect Effects 0.000 abstract description 2
- 230000020477 pH reduction Effects 0.000 abstract description 2
- 230000009286 beneficial effect Effects 0.000 abstract 2
- 239000000047 product Substances 0.000 description 21
- 230000006870 function Effects 0.000 description 3
- 238000003801 milling Methods 0.000 description 3
- 239000000126 substance Substances 0.000 description 3
- 235000005911 diet Nutrition 0.000 description 2
- 230000037213 diet Effects 0.000 description 2
- 235000013305 food Nutrition 0.000 description 2
- 230000036541 health Effects 0.000 description 2
- 238000004519 manufacturing process Methods 0.000 description 2
- 235000015097 nutrients Nutrition 0.000 description 2
- 239000013589 supplement Substances 0.000 description 2
- 239000011782 vitamin Substances 0.000 description 2
- 235000013343 vitamin Nutrition 0.000 description 2
- 229940088594 vitamin Drugs 0.000 description 2
- 229930003231 vitamin Natural products 0.000 description 2
- 241000283725 Bos Species 0.000 description 1
- 241000732800 Cymbidium Species 0.000 description 1
- 241000196324 Embryophyta Species 0.000 description 1
- LFQSCWFLJHTTHZ-UHFFFAOYSA-N Ethanol Chemical compound CCO LFQSCWFLJHTTHZ-UHFFFAOYSA-N 0.000 description 1
- 102000006395 Globulins Human genes 0.000 description 1
- 108010044091 Globulins Proteins 0.000 description 1
- DGAQECJNVWCQMB-PUAWFVPOSA-M Ilexoside XXIX Chemical compound C[C@@H]1CC[C@@]2(CC[C@@]3(C(=CC[C@H]4[C@]3(CC[C@@H]5[C@@]4(CC[C@@H](C5(C)C)OS(=O)(=O)[O-])C)C)[C@@H]2[C@]1(C)O)C)C(=O)O[C@H]6[C@@H]([C@H]([C@@H]([C@H](O6)CO)O)O)O.[Na+] DGAQECJNVWCQMB-PUAWFVPOSA-M 0.000 description 1
- KDXKERNSBIXSRK-UHFFFAOYSA-N Lysine Natural products NCCCCC(N)C(O)=O KDXKERNSBIXSRK-UHFFFAOYSA-N 0.000 description 1
- 239000004472 Lysine Substances 0.000 description 1
- AQLLBJAXUCIJSR-UHFFFAOYSA-N OC(=O)C[Na] Chemical compound OC(=O)C[Na] AQLLBJAXUCIJSR-UHFFFAOYSA-N 0.000 description 1
- 208000008589 Obesity Diseases 0.000 description 1
- 244000046052 Phaseolus vulgaris Species 0.000 description 1
- 235000010627 Phaseolus vulgaris Nutrition 0.000 description 1
- 208000022531 anorexia Diseases 0.000 description 1
- 230000036528 appetite Effects 0.000 description 1
- 235000019789 appetite Nutrition 0.000 description 1
- 230000008901 benefit Effects 0.000 description 1
- 230000033228 biological regulation Effects 0.000 description 1
- 239000008280 blood Substances 0.000 description 1
- 210000004369 blood Anatomy 0.000 description 1
- 235000009508 confectionery Nutrition 0.000 description 1
- 206010061428 decreased appetite Diseases 0.000 description 1
- 238000001514 detection method Methods 0.000 description 1
- 235000013325 dietary fiber Nutrition 0.000 description 1
- 201000010099 disease Diseases 0.000 description 1
- 208000037265 diseases, disorders, signs and symptoms Diseases 0.000 description 1
- 239000003814 drug Substances 0.000 description 1
- 238000005516 engineering process Methods 0.000 description 1
- 235000019634 flavors Nutrition 0.000 description 1
- 230000007661 gastrointestinal function Effects 0.000 description 1
- 235000008216 herbs Nutrition 0.000 description 1
- 230000006872 improvement Effects 0.000 description 1
- 239000012535 impurity Substances 0.000 description 1
- 229910052500 inorganic mineral Inorganic materials 0.000 description 1
- 229910052751 metal Inorganic materials 0.000 description 1
- 239000002184 metal Substances 0.000 description 1
- 239000011707 mineral Substances 0.000 description 1
- 235000010755 mineral Nutrition 0.000 description 1
- 239000002366 mineral element Substances 0.000 description 1
- 239000000203 mixture Substances 0.000 description 1
- 235000008935 nutritious Nutrition 0.000 description 1
- 235000020824 obesity Nutrition 0.000 description 1
- 230000035479 physiological effects, processes and functions Effects 0.000 description 1
- 239000002574 poison Substances 0.000 description 1
- 231100000614 poison Toxicity 0.000 description 1
- 235000018102 proteins Nutrition 0.000 description 1
- 102000004169 proteins and genes Human genes 0.000 description 1
- 108090000623 proteins and genes Proteins 0.000 description 1
- 238000010791 quenching Methods 0.000 description 1
- 239000002994 raw material Substances 0.000 description 1
- 238000007873 sieving Methods 0.000 description 1
- 229910052708 sodium Inorganic materials 0.000 description 1
- 239000011734 sodium Substances 0.000 description 1
- 239000007787 solid Substances 0.000 description 1
- 239000004575 stone Substances 0.000 description 1
- 238000005728 strengthening Methods 0.000 description 1
- 230000008961 swelling Effects 0.000 description 1
- 208000024891 symptom Diseases 0.000 description 1
- 235000019640 taste Nutrition 0.000 description 1
- 230000001225 therapeutic effect Effects 0.000 description 1
- 230000035922 thirst Effects 0.000 description 1
- 210000001835 viscera Anatomy 0.000 description 1
- 150000003722 vitamin derivatives Chemical class 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
- A23L2/38—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
- A23L2/52—Adding ingredients
-
- 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)
- Nutrition Science (AREA)
- Life Sciences & Earth Sciences (AREA)
- Chemical & Material Sciences (AREA)
- Engineering & Computer Science (AREA)
- Food Science & Technology (AREA)
- Polymers & Plastics (AREA)
- Non-Alcoholic Beverages (AREA)
Abstract
The present invention provides a kind of mung bean polypeptide beverage goods and preparation method thereof, this beverage product includes according to weight fraction ratio: Semen phaseoli radiati hydrolyzed solution 1 part, sucrose 4.0～6.0% part, acidic flavoring agent (malic acid, citric acid) 0.1～0.2% part, vanillin 0.03～0.05% part, sodium carboxymethyl cellulose 0.08～0.1% part, xanthan gum 0.10～0.15% part, sucrose ester 0.03% part.Preparation method prepared by this polypeptide includes the steps such as pretreatment, defibrination, homogenizing process, hydrolysis process, bitterness embedding treatment, allotment, homogenizing process, sterilization treatment, simple to operate, is beneficial to implement.The invention has the beneficial effects as follows eight kinds of aminoacid with needed by human, be of high nutritive value, it is easy to human body intestinal canal faster, higher absorbance, separately have clearing away summer-heat effect, polypeptide can play blood pressure lowering, promotes the effect such as bile acidification of cholesterol.Applicable Scholar Athletes etc. are drunk by people.
Description
Technical field
The present invention relates to the technical field of food processing, be specially a kind of mung bean polypeptide beverage goods and preparation method thereof.
Background technology
Semen phaseoli radiati originates in China, plants with a long history, and whole nation most area all has production, abundance.Its nutrient
Matter content is high, the about 21g in protein in every 100g Semen phaseoli radiati, fat 0.8g, dietary fiber 6.4g, vitamin e1 0mg, additionally contains
Abundant mineral element.Semen phaseoli radiati albumen matter is Globulins mostly, and the lysine content in its aminoacid composition enriches.Semen phaseoli radiati
Of many uses, can dietotherapeutic, be regulation diet good merchantable brand, be again the important source material of food industry, be also the good medicine cured the disease,
In Compendium of Material Medica on the books: " tonification vigour, is in harmonious proportion the five internal organs, peace spirit, and the row twelve regular channels removes floating wind, moistens skin, only quench one's thirst,
Profit swelling, solves all medical herbs, the oxen and horses, all poison of metal and stone.”
Semen phaseoli radiati polypeptide is many to be prepared by enzymolysis or fermentable, and it is the most nutritious, be easily absorbed by the body, the most multiple physiology
Function, first it has the effect significantly reducing Blood Cholesterol；Secondly it can modulation of appetite, maintain the normal of human body
Ingesting, this has preferable auxiliary therapeutic action for the obesity causing diet unbalance because of excess feed and occurring；Have green again
Bean polypeptide also has brain-strengthening, expelling summer-heat, the effect of relieving the effect of alcohol etc..
In view of the functional characteristic that Semen phaseoli radiati polypeptide is excellent, health beverage can be developed with it as raw material.Summer weather is scorching
Heat, high temperature is perspired, and makes body lose substantial amounts of minerals and vitamins, produces the gastrointestinal functions such as anorexia low in the environment of high temperature
Symptom, supplements mung bean polypeptide beverage, can supplement the nutrient substance lost in time, have again the effect of clearing summer heat.
Summary of the invention
Present invention aims to the multiple physiological active functions of Semen phaseoli radiati polypeptide, overcome the partially bitter problem of enzymolysis polypeptide taste,
The preparation method of a kind of mung bean polypeptide beverage with plurality of health care functions is provided.
A kind of mung bean polypeptide beverage goods, include Semen phaseoli radiati hydrolyzed solution 1 part, sucrose 4.0～6.0% according to weight fraction ratio
Part, acidic flavoring agent 0.1～0.2% part, vanillin 0.03～0.05% part, sodium carboxymethyl cellulose 0.08～0.1% part, xanthan gum
0.10～0.15% part, sucrose ester 0.03% part.
Described acidic flavoring agent is malic acid or citric acid or a combination thereof.
The invention also discloses manufacture method and the step of above mung bean polypeptide beverage goods:
1. pretreatment: by the Semen phaseoli radiati powder process of select, then sieve, adds hot-water soak with the ratio of solid-liquid ratio 1:3～1:5,
To improve the pulping rate in its later stage, it is thus achieved that pretreatment product；
2. defibrination: add pure water in pretreatment product with the ratio of solid-liquid ratio 1:20～1:30, then at 40-60 DEG C,
Utilizing colloid mill that the reaction system of acquisition carries out fine grinding 5min, screenings separates, and crosses three layers of gauze, in order to remove granule miscellaneous
Matter, it is thus achieved that defibrination product；
3. homogenizing processes: utilizes homogenizer, under the pressure of 15-25Mpa, is carried out at the first homogenizing by the defibrination product of acquisition
Reason 5-15min, in order to obtain Semen phaseoli radiati homogenate；
4. hydrolysis process: the consumption by 200～300mg/L adds Alcalase protease in the Semen phaseoli radiati homogenate obtained, and
In the hydrolysis process reaction system obtained, drip lactic acid or sodium bicarbonate solution to keep constant hydrolysis pH 8.5, then exist
Be hydrolyzed at a temperature of 50 DEG C, hydrolysis time 1.5h, to degree of hydrolysis reach more than 20% time, make hydrolysis process reaction system exist
Boiling water bath keeps 10 minutes, enzyme denaturing, terminate hydrolysis, again filter, in order to obtain Semen phaseoli radiati polypeptide hydrolyzed solution；
5. bitterness embedding treatment: the β-cyclodextrin of interpolation 0.5%～1% weight in the Semen phaseoli radiati polypeptide hydrolyzed solution obtained, and in
Vibrate under the conditions of 50 DEG C 15min, in order to obtains the Semen phaseoli radiati polypeptide hydrolyzed solution through bitterness embedding treatment；
6. allotment: the Semen phaseoli radiati polypeptide hydrolyzed solution through bitterness embedding treatment of above-mentioned acquisition is allocated according to following formula,
To obtain mung bean polypeptide beverage prefabrication: sucrose 4.0～6.0% weight, acidic flavoring agent (malic acid, citric acid) 0.1～0.2%
Weight, vanillin 0.03～0.05% weight, sodium carboxymethyl cellulose 0.08～0.1% weight, xanthan gum 0.10～0.15 weight
Amount %, sucrose ester 0.03% weight；
7. homogenizing processes: utilize homogenizer, under 40Mpa pressure, the mung bean polypeptide beverage prefabrication of acquisition carries out second time
Homogenizing processes 10min, in order to obtain the mung bean polypeptide beverage prefabrication processed through the second homogenizing；
8. sterilization treatment: after the prefabrication after homogenizing is carried out fill, then carry out sterilization treatment, in order to obtain mung bean polypeptide beverage
Goods.
In order to obtain superior technique effect, the Semen phaseoli radiati albumen content described in step (1) is 15%-25%.
In order to obtain superior technique effect, sieving described in step (1) is 40 mesh sieves.
In order to obtain superior technique effect, step (1) described hot-water soak is 50 DEG C of water soaking 30min.
In order to obtain superior technique effect, step (8) described sterilizing is that pasteurization processes, be i.e. heated to 75～
90 DEG C, it is incubated 15～16 seconds, takes out and cool down.
The present invention has the advantage that with good effect: present invention process is simple, and technical equipment requires low, easily implements behaviour
Make.This beverage has eight kinds of aminoacid of needed by human, is of high nutritive value, it is easy to human body intestinal canal faster, higher absorbance, separately
Having clearing away summer-heat effect, polypeptide can play blood pressure lowering, promotes that the bile acidification etc. of cholesterol acts on.It is suitable for Scholar Athlete et al.
Group drinks.
Detailed description of the invention
Below by way of specific embodiment, the technical scheme in the present invention is described in detail:
Embodiment 1
1. pretreatment: by Semen phaseoli radiati (protein content the is about 20%) powder process of select, then crosses 40 mesh sieves, with solid-liquid ratio 1: 3～
The ratio of 1:5 adds 50 DEG C of hot-water soak 30min, in order to improve the pulping rate in its later stage, it is thus achieved that pretreatment product；
2. defibrination: add pure water in pretreatment product with the ratio of solid-liquid ratio 1:20～1:30, then at 50 DEG C, utilizes
The reaction system of acquisition is carried out fine grinding 5min by colloid mill, and screenings separates, and crosses three layers of gauze, in order to removes granule foreign, obtains
Obtain defibrination product；
3. homogenizing processes: utilizes homogenizer, under the pressure of 20Mpa, the defibrination product of acquisition is carried out the first homogenizing process
10min, in order to obtain Semen phaseoli radiati homogenate；
4. hydrolysis process: add Alcalase protease in the Semen phaseoli radiati homogenate obtained by the consumption of 200mg/L, and to acquisition
Hydrolysis process reaction system in drip lactic acid or sodium bicarbonate solution to keep constant hydrolysis pH 8.5, then at 50 DEG C
At a temperature of be hydrolyzed, hydrolysis time 1.5h, to degree of hydrolysis reach more than 20% time, make hydrolysis process reaction system at boiling water bath
Middle holding 10 minutes, enzyme denaturing, terminate hydrolysis, again filter, in order to obtain Semen phaseoli radiati polypeptide hydrolyzed solution；
5. bitterness embedding treatment: add the β-cyclodextrin of 0.5% weight in the Semen phaseoli radiati polypeptide hydrolyzed solution obtained, and in 50 DEG C
Under the conditions of vibrate 15min, in order to obtain through the Semen phaseoli radiati polypeptide hydrolyzed solution of bitterness embedding treatment；
6. allotment: the Semen phaseoli radiati polypeptide hydrolyzed solution through bitterness embedding treatment of above-mentioned acquisition is allocated according to following formula,
To obtain mung bean polypeptide beverage prefabrication: sucrose 4.0% weight, malic acid 0.05% weight, citric acid 0.05% weight, chinese cymbidium
Element 0.03% weight, sodium carboxymethyl cellulose 0.08% weight, xanthan gum 0.10 weight %, sucrose ester 0.03% weight；
7. homogenizing processes: utilize homogenizer, under 40Mpa pressure, the mung bean polypeptide beverage prefabrication of acquisition carries out second time
Homogenizing processes 10min, in order to obtain the mung bean polypeptide beverage prefabrication processed through the second homogenizing；
8. sterilization treatment: after the prefabrication after homogenizing is carried out fill, then carry out and sterilization treatment, in order to obtain Semen phaseoli radiati polypeptide drink
Material products.Wherein, specifically, utilize pasteurization to process, be i.e. heated to 90 DEG C, be incubated 15 seconds, take out and cool down.
Embodiment 2
1. pretreatment: by Semen phaseoli radiati (protein content the is about 20%) powder process of select, then crosses 40 mesh sieves, with solid-liquid ratio 1: 3～
The ratio of 1:5 adds 50 DEG C of hot-water soak 30min, in order to improve the pulping rate in its later stage, it is thus achieved that pretreatment product；
2. defibrination: add pure water in pretreatment product with the ratio of solid-liquid ratio 1:20～1:30, then at 55 DEG C, utilizes
The reaction system of acquisition is carried out fine grinding 5min by colloid mill, and screenings separates, and crosses three layers of gauze, in order to removes granule foreign, obtains
Obtain defibrination product；
3. homogenizing processes: utilizes homogenizer, under the pressure of 25Mpa, the defibrination product of acquisition is carried out the first homogenizing process
10min, in order to obtain Semen phaseoli radiati homogenate；
4. hydrolysis process: add Alcalase protease in the Semen phaseoli radiati homogenate obtained by the consumption of 300mg/L, and to acquisition
Hydrolysis process reaction system in drip lactic acid or sodium bicarbonate solution to keep constant hydrolysis pH 8.5, then at 50 DEG C
At a temperature of be hydrolyzed, hydrolysis time 1.5h, to degree of hydrolysis reach more than 20% time, make hydrolysis process reaction system at boiling water bath
Middle holding 10 minutes, enzyme denaturing, terminate hydrolysis, again filter, in order to obtain Semen phaseoli radiati polypeptide hydrolyzed solution；
5. bitterness embedding treatment: add the β-cyclodextrin of 1% weight in the Semen phaseoli radiati polypeptide hydrolyzed solution obtained, and in 50 DEG C of bars
Vibrate under part 15min, in order to obtains the Semen phaseoli radiati polypeptide hydrolyzed solution through bitterness embedding treatment；
6. allotment: the Semen phaseoli radiati polypeptide hydrolyzed solution through bitterness embedding treatment of above-mentioned acquisition is allocated according to following formula,
To obtain mung bean polypeptide beverage prefabrication: sucrose 6.0% weight, citric acid 0.2% weight, vanillin 0.05% weight, carboxymethyl
Sodium cellulosate 0.1% weight, xanthan gum 0.15 weight %, sucrose ester 0.03% weight；
7. homogenizing processes: utilize homogenizer, under 40Mpa pressure, the mung bean polypeptide beverage prefabrication of acquisition carries out second time
Homogenizing processes 10min, in order to obtain the mung bean polypeptide beverage prefabrication processed through the second homogenizing；
8. sterilization treatment: after the prefabrication after homogenizing is carried out fill, then carry out and sterilization treatment, in order to obtain Semen phaseoli radiati polypeptide drink
Material products.Wherein, specifically, utilize pasteurization to process, be i.e. heated to 85 DEG C, be incubated 16 seconds, take out and cool down.
Embodiment 3
1. pretreatment: by Semen phaseoli radiati (protein content the is about 20%) powder process of select, then crosses 40 mesh sieves, with solid-liquid ratio 1: 3～
The ratio of 1:5 adds 50 DEG C of hot-water soak 30min, in order to improve the pulping rate in its later stage, it is thus achieved that pretreatment product；
2. defibrination: add pure water in pretreatment product with the ratio of solid-liquid ratio 1:20～1:30, then at 50 DEG C, utilizes
The reaction system of acquisition is carried out fine grinding 5min by colloid mill, and screenings separates, and crosses three layers of gauze, in order to removes granule foreign, obtains
Obtain defibrination product；
3. homogenizing processes: utilizes homogenizer, under the pressure of 20Mpa, the defibrination product of acquisition is carried out the first homogenizing process
10min, in order to obtain Semen phaseoli radiati homogenate；
4. hydrolysis process: add Alcalase protease in the Semen phaseoli radiati homogenate obtained by the consumption of 250mg/L, and to acquisition
Hydrolysis process reaction system in drip lactic acid or sodium bicarbonate solution to keep constant hydrolysis pH 8.5, then at 50 DEG C
At a temperature of be hydrolyzed, hydrolysis time 1.5h, to degree of hydrolysis reach more than 20% time, make hydrolysis process reaction system at boiling water bath
Middle holding 10 minutes, enzyme denaturing, terminate hydrolysis, again filter, in order to obtain Semen phaseoli radiati polypeptide hydrolyzed solution；
5. bitterness embedding treatment: add the β-cyclodextrin of 0.8% weight in the Semen phaseoli radiati polypeptide hydrolyzed solution obtained, and in 50 DEG C
Under the conditions of vibrate 15min, in order to obtain through the Semen phaseoli radiati polypeptide hydrolyzed solution of bitterness embedding treatment；
6. allotment: the Semen phaseoli radiati polypeptide hydrolyzed solution through bitterness embedding treatment of above-mentioned acquisition is allocated according to following formula,
To obtain mung bean polypeptide beverage prefabrication: sucrose 4.0% weight, malic acid 0.15% weight, vanillin 0.04% weight, carboxylic first
Base sodium cellulosate 0.09% weight, xanthan gum 0.12 weight %, sucrose ester 0.03% weight；
7. homogenizing processes: utilize homogenizer, under 40Mpa pressure, the mung bean polypeptide beverage prefabrication of acquisition carries out second time
Homogenizing processes 10min, in order to obtain the mung bean polypeptide beverage prefabrication processed through the second homogenizing；
8. sterilization treatment: after the prefabrication after homogenizing is carried out fill, then carry out and sterilization treatment, in order to obtain Semen phaseoli radiati polypeptide drink
Material products.Wherein, specifically, utilize pasteurization to process, be i.e. heated to 90 DEG C, be incubated 15 seconds, take out and cool down；
Product quality indicator
Utilize the preparation mung bean polypeptide beverage of the present invention, also need to utilize following organoleptic indicator to enter obtaining mung bean polypeptide beverage goods
Row detection:
1, organoleptic indicator:
Mung bean polypeptide beverage goods are light green, without layering, are visible by naked eyes impurity.There is the local flavor that Semen phaseoli radiati polypeptide is unique, mouth
Sense is fine and smooth mellow and full, moderately sour and sweet, free from extraneous odour.
2, physical and chemical index:
Soluble solid >=8%, Tot Prot >=0.7%.
The product that three above embodiment obtains all meets above organoleptic indicator and physical and chemical index.
Above the specific embodiment of the present invention is described in detail, but described content has been only the preferable enforcement of the present invention
Example, it is impossible to be considered the practical range for limiting the present invention.All impartial changes made according to the present patent application scope and improvement
Deng, within all should still belonging to the patent covering scope of the present invention.
Claims (7)
1. mung bean polypeptide beverage goods, it is characterised in that: include Semen phaseoli radiati hydrolyzed solution 1 part, sucrose according to weight fraction ratio
4.0～6.0% part, acidic flavoring agent 0.1～0.2% part, vanillin 0.03～0.05% part, sodium carboxymethyl cellulose 0.08～0.1% part,
Xanthan gum 0.10～0.15% part, sucrose ester 0.03% part.
Mung bean polypeptide beverage goods the most according to claim 1, it is characterised in that: described acidic flavoring agent is malic acid or citric acid
Or a combination thereof.
3. the preparation method of mung bean polypeptide beverage goods, it is characterised in that: comprise the following steps:
(1) pretreatment: by the Semen phaseoli radiati powder process of select, then sieve, adds hot-water soak with the ratio of solid-liquid ratio 1:3～1:5,
To improve the pulping rate in its later stage, it is thus achieved that pretreatment product；
(2) defibrination: add pure water in pretreatment product with the ratio of solid-liquid ratio 1:20～1:30, then at 40-60 DEG C,
Utilizing colloid mill that the reaction system of acquisition carries out fine grinding 5min, screenings separates, and crosses three layers of gauze, in order to remove granule miscellaneous
Matter, it is thus achieved that defibrination product；
(3) homogenizing processes: utilizes homogenizer, under the pressure of 15-25Mpa, is carried out at the first homogenizing by the defibrination product of acquisition
Reason 5-15min, in order to obtain Semen phaseoli radiati homogenate；
(4) hydrolysis process: the consumption by 200～300mg/L adds Alcalase protease in the Semen phaseoli radiati homogenate obtained, and
In the hydrolysis process reaction system obtained, drip lactic acid or sodium bicarbonate solution to keep constant hydrolysis pH 8.5, then exist
Be hydrolyzed at a temperature of 50 DEG C, hydrolysis time 1.5h, to degree of hydrolysis reach more than 20% time, make hydrolysis process reaction system exist
Boiling water bath keeps 10 minutes, enzyme denaturing, terminate hydrolysis, again filter, in order to obtain Semen phaseoli radiati polypeptide hydrolyzed solution；
(5) bitterness embedding treatment: the β-cyclodextrin of interpolation 0.5%～1% weight in the Semen phaseoli radiati polypeptide hydrolyzed solution obtained, and in
Vibrate under the conditions of 50 DEG C 15min, in order to obtains the Semen phaseoli radiati polypeptide hydrolyzed solution through bitterness embedding treatment；
(6) allotment: the Semen phaseoli radiati polypeptide hydrolyzed solution through bitterness embedding treatment of above-mentioned acquisition is allocated according to following formula,
To obtain mung bean polypeptide beverage prefabrication: sucrose 4.0～6.0% weight, acidic flavoring agent (malic acid, citric acid) 0.1～0.2%
Weight, vanillin 0.03～0.05% weight, sodium carboxymethyl cellulose 0.08～0.1% weight, xanthan gum 0.10～0.15 weight
Amount %, sucrose ester 0.03% weight；
(7) homogenizing processes: utilizes homogenizer, under 40Mpa pressure, the mung bean polypeptide beverage prefabrication of acquisition is carried out second
Secondary homogenizing processes 10min, in order to obtain the mung bean polypeptide beverage prefabrication processed through the second homogenizing；
(8) sterilization treatment: after the prefabrication after homogenizing is carried out fill, then carry out sterilization treatment, in order to obtain Semen phaseoli radiati polypeptide drink
Material products.
The preparation method of mung bean polypeptide beverage goods the most according to claim 3, it is characterised in that: described in step (1)
Semen phaseoli radiati albumen content is 15%-25%.
The preparation method of mung bean polypeptide beverage goods the most according to claim 3, it is characterised in that: step (1) described mistake
Sieve is 40 mesh sieves.
The preparation method of mung bean polypeptide beverage goods the most according to claim 3, it is characterised in that: step (1) described heat
Water soaking is 50 DEG C of water soaking 30min.
The preparation method of mung bean polypeptide beverage goods the most according to claim 3, it is characterised in that: step is gone out described in (8)
Bacterium is that pasteurization processes, and is i.e. heated to 75～90 DEG C, is incubated 15～16 seconds, takes out and cool down.
Priority Applications (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN201610827436.7A CN106261417A (en) | 2016-09-18 | 2016-09-18 | Mung bean polypeptide beverage goods and preparation method thereof |
Applications Claiming Priority (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN201610827436.7A CN106261417A (en) | 2016-09-18 | 2016-09-18 | Mung bean polypeptide beverage goods and preparation method thereof |
Publications (1)
| Publication Number | Publication Date |
|---|---|
| CN106261417A true CN106261417A (en) | 2017-01-04 |
Family
ID=57712589
Family Applications (1)
| Application Number | Title | Priority Date | Filing Date |
|---|---|---|---|
| CN201610827436.7A Pending CN106261417A (en) | 2016-09-18 | 2016-09-18 | Mung bean polypeptide beverage goods and preparation method thereof |
Country Status (1)
| Country | Link |
|---|---|
| CN (1) | CN106261417A (en) |
Cited By (5)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN106923245A (en) * | 2017-01-10 | 2017-07-07 | 大连工业大学 | A kind of preparation method of mussel polypeptide oral liquor |
| CN109007480A (en) * | 2018-09-14 | 2018-12-18 | 合肥工业大学 | A kind of Functional Polypeptides potato slurry beverage and preparation method thereof |
| CN109845929A (en) * | 2019-01-23 | 2019-06-07 | 辽宁科技大学 | A kind of mung bean antioxidation polypeptide beverage and preparation method thereof |
| CN112868959A (en) * | 2021-01-28 | 2021-06-01 | 成都大学 | Preparation method of beverage with quinoa polypeptide with cholate adsorption effect as raw material |
| CN114304514A (en) * | 2021-12-08 | 2022-04-12 | 北京工商大学 | Mung bean milk rich in GABA and AKG and preparation method thereof |
Citations (5)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN102687891A (en) * | 2012-06-05 | 2012-09-26 | 北京林业大学 | Wild almond polypeptide beverage product and method for preparing same |
| CN103462157A (en) * | 2013-09-06 | 2013-12-25 | 天津市恒安食品有限公司 | Mung bean grain thickened pulp beverage and preparation method of mung bean grain thickened pulp beverage |
| CN103518852A (en) * | 2013-09-06 | 2014-01-22 | 天津市恒安食品有限公司 | Purple perilla and mung bean containing beverage and preparation method thereof |
| CN103948131A (en) * | 2014-05-05 | 2014-07-30 | 齐鲁工业大学 | Method for preparing novel mung bean beverage |
| CN105475487A (en) * | 2015-12-09 | 2016-04-13 | 中国农业大学 | Preparation method of ginkgo protein peptide fermented milk and ginkgo protein peptide fermented milk beverage |
-
2016
- 2016-09-18 CN CN201610827436.7A patent/CN106261417A/en active Pending
Patent Citations (5)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN102687891A (en) * | 2012-06-05 | 2012-09-26 | 北京林业大学 | Wild almond polypeptide beverage product and method for preparing same |
| CN103462157A (en) * | 2013-09-06 | 2013-12-25 | 天津市恒安食品有限公司 | Mung bean grain thickened pulp beverage and preparation method of mung bean grain thickened pulp beverage |
| CN103518852A (en) * | 2013-09-06 | 2014-01-22 | 天津市恒安食品有限公司 | Purple perilla and mung bean containing beverage and preparation method thereof |
| CN103948131A (en) * | 2014-05-05 | 2014-07-30 | 齐鲁工业大学 | Method for preparing novel mung bean beverage |
| CN105475487A (en) * | 2015-12-09 | 2016-04-13 | 中国农业大学 | Preparation method of ginkgo protein peptide fermented milk and ginkgo protein peptide fermented milk beverage |
Non-Patent Citations (1)
| Title |
|---|
| 良石: "《5分钟降脂》", 31 March 2011 * |
Cited By (6)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN106923245A (en) * | 2017-01-10 | 2017-07-07 | 大连工业大学 | A kind of preparation method of mussel polypeptide oral liquor |
| CN109007480A (en) * | 2018-09-14 | 2018-12-18 | 合肥工业大学 | A kind of Functional Polypeptides potato slurry beverage and preparation method thereof |
| CN109845929A (en) * | 2019-01-23 | 2019-06-07 | 辽宁科技大学 | A kind of mung bean antioxidation polypeptide beverage and preparation method thereof |
| CN112868959A (en) * | 2021-01-28 | 2021-06-01 | 成都大学 | Preparation method of beverage with quinoa polypeptide with cholate adsorption effect as raw material |
| CN114304514A (en) * | 2021-12-08 | 2022-04-12 | 北京工商大学 | Mung bean milk rich in GABA and AKG and preparation method thereof |
| CN114304514B (en) * | 2021-12-08 | 2023-10-13 | 北京工商大学 | Mung bean milk rich in GABA and AKG and preparation method thereof |
Similar Documents
| Publication | Publication Date | Title |
|---|---|---|
| CN104544438B (en) | Functional plant fermented beverage and preparation method thereof | |
| CN103999996A (en) | Health-protection Chinese chestnuts and making method thereof | |
| CN106261417A (en) | Mung bean polypeptide beverage goods and preparation method thereof | |
| CN104187930B (en) | Bitter bamboo shoot juice drink and preparation method thereof | |
| CN103960729A (en) | Low-sugar black garlic flower beverage and preparation method thereof | |
| CN105962344A (en) | Method for preparing composite enzyme of kudzu vine leaves and folium mori | |
| CN106398973A (en) | Raisin tree seed wine and production method thereof | |
| CN105961976A (en) | Production method for chrysanthemum-hawthorn-tea vinegar drink | |
| CN104026235A (en) | Cranberry collagen polypeptide Ca yoghurt | |
| CN101972019B (en) | Facial beautification and health care function beverage made of radix polygonati officinalis and production method thereof | |
| CN105942108A (en) | Production method for banana-tea vinegar drink | |
| CN106135969A (en) | A kind of Cerasus humilis Bunge Herba Passiflorae Caeruleae mulse and preparation method thereof | |
| CN103798667A (en) | Fungus tea jujube haw jelly and production method thereof | |
| CN106857858A (en) | Selenium-rich mango buffalo milk piece with runchang detoxification effect and preparation method thereof | |
| CN104206581A (en) | Aquilaria sinensis flower tea drink and preparation technology thereof | |
| CN105747063A (en) | Muskmelon fermented carbonated beverage | |
| CN106418498A (en) | Method for preparing enzyme by using lemons and galangal as main materials | |
| CN105670845A (en) | Muskmelon beer | |
| CN100451096C (en) | Nutritious health-care vinegar and method for making same | |
| CN104041590A (en) | Cranberry and collagen polypeptide Zn yoghurt | |
| CN1635103A (en) | Nourishing and health care vinegar and method for making same | |
| CN109363022A (en) | A kind of preparation method of Phyllanthus embical fruit sprouted unpolished rice vegetable protein dew | |
| CN109938133A (en) | A kind of beautiful millettia root green tea beverage and preparation method thereof | |
| CN108902950A (en) | A kind of wild vegetables enzyme beverage and preparation method | |
| KR20190140738A (en) | Vinegar compositions comprising tonic material and manufacturing method thereof |
Legal Events
| Date | Code | Title | Description |
|---|---|---|---|
| C06 | Publication | ||
| PB01 | Publication | ||
| C10 | Entry into substantive examination | ||
| SE01 | Entry into force of request for substantive examination | ||
| RJ01 | Rejection of invention patent application after publication |
Application publication date: 20170104 |
|
| RJ01 | Rejection of invention patent application after publication |