CN107095315A - A kind of additive for infant food - Google Patents
A kind of additive for infant food Download PDFInfo
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- CN107095315A CN107095315A CN201710550151.8A CN201710550151A CN107095315A CN 107095315 A CN107095315 A CN 107095315A CN 201710550151 A CN201710550151 A CN 201710550151A CN 107095315 A CN107095315 A CN 107095315A
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- beans
- supernatant
- enzymolysis liquid
- water
- obtains
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- 239000008158 vegetable oil Substances 0.000 description 1
- 235000019166 vitamin D Nutrition 0.000 description 1
- 239000011710 vitamin D Substances 0.000 description 1
- 150000003710 vitamin D derivatives Chemical class 0.000 description 1
- 229940046008 vitamin d Drugs 0.000 description 1
- 238000010792 warming Methods 0.000 description 1
- 238000005406 washing Methods 0.000 description 1
- 239000003643 water by type Substances 0.000 description 1
- 235000021119 whey protein Nutrition 0.000 description 1
- 235000020985 whole grains Nutrition 0.000 description 1
- FJHBOVDFOQMZRV-XQIHNALSSA-N xanthophyll Natural products CC(=C/C=C/C=C(C)/C=C/C=C(C)/C=C/C1=C(C)CC(O)CC1(C)C)C=CC=C(/C)C=CC2C=C(C)C(O)CC2(C)C FJHBOVDFOQMZRV-XQIHNALSSA-N 0.000 description 1
- 239000011701 zinc Substances 0.000 description 1
- 229910052725 zinc Inorganic materials 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
- A23L33/00—Modifying nutritive qualities of foods; Dietetic products; Preparation or treatment thereof
- A23L33/10—Modifying nutritive qualities of foods; Dietetic products; Preparation or treatment thereof using additives
- A23L33/17—Amino acids, peptides or proteins
- A23L33/185—Vegetable proteins
-
- 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
- A23C9/00—Milk preparations; Milk powder or milk powder preparations
- A23C9/12—Fermented milk preparations; Treatment using microorganisms or enzymes
- A23C9/13—Fermented milk preparations; Treatment using microorganisms or enzymes using additives
- A23C9/133—Fruit or vegetables
-
- 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
- A23L11/00—Pulses, i.e. fruits of leguminous plants, for production of food; Products from legumes; Preparation or treatment thereof
-
- 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
- A23L11/00—Pulses, i.e. fruits of leguminous plants, for production of food; Products from legumes; Preparation or treatment thereof
- A23L11/30—Removing undesirable substances, e.g. bitter substances
- A23L11/33—Removing undesirable substances, e.g. bitter substances using enzymes; Enzymatic transformation of pulses or legumes
-
- 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
- Life Sciences & Earth Sciences (AREA)
- Polymers & Plastics (AREA)
- Chemical & Material Sciences (AREA)
- Engineering & Computer Science (AREA)
- Food Science & Technology (AREA)
- Nutrition Science (AREA)
- Health & Medical Sciences (AREA)
- Agronomy & Crop Science (AREA)
- Botany (AREA)
- Microbiology (AREA)
- Proteomics, Peptides & Aminoacids (AREA)
- Mycology (AREA)
- Coloring Foods And Improving Nutritive Qualities (AREA)
- Medicines That Contain Protein Lipid Enzymes And Other Medicines (AREA)
Abstract
The present invention provides a kind of preparation method for infant food additive, first through water mill, alcohol precipitation, enzymolysis gained hydrolyzate, bean extract is obtained through thin film evaporation again, then is mixed with the milk through lactobacillus-fermented, Cord blood or can be dried in vacuo tabletting.The present invention takes full advantage of protein and polysaccharide and Flavonoid substances in beans, and the special beany flavor of goa bean generation during traditional handicraft is overcome again.The method is avoided that the degraded of high temperature and the lower polysaccharide of soda acid processing, can adjust polyoses content in product according to different demands again, hydrolysis method is first denatured again further through protein to improve small peptide yield.
Description
Technical field
The present invention relates to a kind of for food additives of infant and preparation method thereof, belong to foods processing technique neck
Domain.
Background technology
Beans refer to it is all can produce the legume of beanpod, meanwhile, be also commonly used to call pulse family Papillionoideae in
The legume crop for being used as edible and feed.In hundreds and thousands of kinds of useful legumes, the beans widely cultivated so far
Crop does not exceed 20 kinds.
Beans and bean product are very high containing protein, typically between 20~40%, with soy content highest.Beans and beans system
The protein of product not only contains highest, and quality might as well.The methionine composition of bean protein is similar to animal protein.It is close
Human body needs, the lysine wherein more lacked in cereal rich content in beans, therefore preferably edible with cereal mixture.
The nutritive value of beans is very high, and China's traditional food is particular about " five cereals are preferably foster, lose beans then bad ", means
Five cereals are nutritious, but no bean or pea will disequilibrium.Modern nutriology is also demonstrated that, Food Legume food is adhered to daily,
As long as the time of two weeks, human body can just reduce fat content, increase immunity, reduce ill probability.Therefore, many nutrition
Scholar appeals, the animal foods such as a certain amount of meat are replaced with bean food, is to solve people's malnutrition and battalion in city
Support the best method of surplus double burden.
Protein content contained by beans is high, quality is good, and its nutritive value, close to animal protein, is best plant
Albumen.Beans contains a variety of essential amino acids, and amino acid composition is reasonable, and the composition of amino acid, close to the need for human body, is me
The good source of protein in state's people's meals.Fat contained by beans up to 18%, thus can be eaten using soybean as highest
The raw material of oil, other beans are fatty less.Beans sugar content is higher with broad bean, red bean, mung bean, pea content, be 50%~
60%, soybean sugar content is less, and about 25% or so.Therefore, the heat of beans supply is also at a relatively high.Vitamin is with B in beans
Family vitamin is at most, higher than cereal content.In addition, also containing a small amount of carrotene.Beans is rich in nothings such as calcium, phosphorus, iron, potassium, magnesium
Machine salt, is rare high potassium in meals, Gao Mei, low-sodium diet.
There is also protease inhibitors in beans, it can suppress the activity of trypsase, chymotrypsin, pepsin, with
Trypsase is the most universal.Beans also contains agglutinin.It is a kind of glycoprotein, steam treatment 1 hour or high pressure are steamed at ambient pressure
Vapour processing can be allowed to inactivate for 15 minutes.Beans containing agglutinin, it is not heated be allowed to destruction before it is just edible, can cause into
The symptoms such as trencherman's Nausea and vomiting, severe patient even can cause death.
Publication No. CN101744054A China discloses a kind of baby formula milk powder, and its concrete technology step is such as
Under：1) fresh milk is checked and accepted：Detected for the indices that may influence product quality such as acidity, proportion, grow smell, adulterated
Deng strict to control to contain harmful substance such as residues of pesticides, antibiotic etc. to human body in milk.2) raw milk is pre-processed：Cow's milk is passed through
The coarse filtration of filter is crossed, larger foreign matter, impurity is removed, then removed under 6500 revs/min by centrifuging the processing of milk clarifier
Tiny dust, big bacterial body, body cell etc., make its impurity degree≤0.5mg/Kg, improve product quality；Laggard rower is accurate
Change, make its composition stable homogeneous, and through chip refrigeration make raw material cool down after storage temperature≤4 DEG C.3) advance heat-sterilization：Raw material
Breast carries out bar formula at 73-80 DEG C and sterilized 15-30 seconds, kills pathogen and most of microorganism to reach, improves cow's milk protein
The purpose such as heat endurance.4) dispensing：Milk after advance heat-sterilization is pumped into material-compound tank, except by some vegetable oil and other be difficult
The material dissolution homogeneous of mixing is added outside material-compound tank, and by whey protein peptide, collagen peptide and CPP are at 50-60 DEG C
Lower dissolving, mixing tank is pumped into after homogeneous is complete under 150-180MPa pressure.With 45 DEG C or so of water and PURE WHEY, breast
Sugar, lactoferrin, choline, inositol after lutein restores uniformly, add material-compound tank.With the abundant dissolution of minerals salt of 30-50 DEG C of water
Deng small powder, stir, pour into semi-finished product cylinder after filtering slowly, semi-finished product cylinder, which has, must not stop stirring during milk.With 30-50 DEG C
Water fully dissolves the small powders such as vitamin, stirs, and pours into semi-finished product cylinder slowly after filtering, semi-finished product cylinder has must not stop during milk
Stirring.5) it is concentrated in vacuo：It is concentrated in vacuo using triple effect evaporation, an effect vacuum pressure 0.06MPa, evaporating temperature is 68-72 DEG C；Two
Imitate vacuum 0.08-0.09MPa, triple effect vacuum 0.08-0.09MPa, 45-50 DEG C of evaporating temperature；Increase after vacuum concentration
Milk powder particle degree, improves milk powder wettable.6) spray and dry：Concentrated milk is dispersed into tiny in drying tower through atomizer
Vaporific droplet, tiny droplet mixes (170-195 DEG C of EAT) with hot-air, and moisture moment is evaporated, and by exhaust blower
Negative pressure 5mmH2Oh or so in discharge, 75-90 DEG C of temperature of outgoing air, tower, finally carries out defeated powder and two-stage drying using fluid bed.
Publication No. CN101294188 China discloses a kind of preparation method of lactoferrin antimicrobial peptide, and step is as follows：
(i) enzymolysis step：Concentration 10-50mg/mL lactoferrin deionized water solutions are prepared in enzyme reactor, at 40-50 DEG C of pre- place
10-20min is managed, 2.0-7.5 then is arrived into its pH regulations with acid or alkali, the weights of the 0.5-4.0 in terms of lactoferrin weight are added
% protease is measured, is digested at this temperature until degree of hydrolysis reaches 10-12%, while keeping the reaction to be situated between with acid or alkali
The pH of matter is constant, and then go out enzyme 5-10min at 85-100 DEG C, and the pH regulations of its reaction medium are arrived into 6.8-7.2 with alkali or acid, then
The refrigerated centrifuge 10-30min under 7000-15000r/min, is obtained containing 10-50mg/mL lactoferrin antimicrobial peptide zymolytes
Supernatant, or described supernatant be freeze-dried obtaining lactoferrin antimicrobial peptide zymolyte freeze-dried powder；(ii) static desalination
Step：Macroporous absorbent resin, the volume ratio of the supernatant and macroporous absorbent resin are added in the supernatant obtained toward step (i)
Be 1: 1-2: 1,6-12h vibrated with 150-200r/min at 15-30 DEG C of temperature, supernatant is then separated, the resin spend from
Sub- water washing, is less than 15 μ s/cm, then eluted with 70-85% ethanol waters to electrical conductivity；(iii) evaporation-concentration step：Step
(ii) ethanol eluate obtained carries out rotary evaporation at 50-65 DEG C and is concentrated to 100-300mg/mL, then is freeze-dried, and obtains
To lactoferrin antimicrobial peptide lyophilized products -1；(iv) gel filtration chromatography separating step：The lactoferrin that step (iii) is obtained resists
Bacterium peptide lyophilized products -1 are prepared into the deionized water solution of 10-50mg/mL lactoferrin antimicrobial peptides, and loading flow velocity is 2-3mL/
Min, then eluted with deionized water with elution flow rate 12-25mL/h, obtained each component and then the survey of progress bacteriostasis
It is fixed, collect bacteriostasis most strong component and be freeze-dried, obtain lactoferrin antimicrobial peptide lyophilized products -2；(v) half height is prepared
Effect liquid phase chromatogram separating step：The lactoferrin antimicrobial peptide lyophilized products -2 that step (iv) is obtained are prepared into the newborn iron of 10-50mg/mL
The deionized water solution of albumen antibacterial peptide, using Reversed Phase High Performance is partly prepared, carries out half with flow velocity 2-3mL/min and makes
Standby high performance liquid chromatography separation, obtained each component and then the measure for carrying out bacteriostasis, collect bacteriostasis most strong group
Divide and be freeze-dried, obtain lactoferrin antimicrobial peptide lyophilized products -3；(vi) analytic type high performance liquid chromatography separation step：Will step
Suddenly the deionization that the lactoferrin antimicrobial peptide lyophilized products -3 that (v) is obtained are prepared into 10-50mg/mL lactoferrin antimicrobial peptide enzymes is water-soluble
Liquid, using analytic type performance liquid chromatographic column, analytic type high performance liquid chromatography separation is carried out with flow velocity 0.7-1.5mL/min, point
From obtained each component and then the measure of bacteriostasis is carried out, collect bacteriostasis most strong component and be freeze-dried, obtained
To described lactoferrin antimicrobial peptide.
Publication No. CN103494052A China discloses a kind of preparation method of polypeptide infant calcium supplement instant granule, step
Each component raw material is weighed by weight including (1), by casein phosphopeptide, calcium lactate, calcium citrate, calcium monohydrogen phosphate, lemon
Sour zinc, ferrous gluconate are fully ground mixing, cross 100 mesh sieves；(2) after konjaku flour, cod-liver oil, vitamin D are well mixed, put
Enter aging machine and carry out pre-gelatinized processing, be then freeze-dried, in grind into powder；(3) by step (1), (2) obtain material in
Rest materials in formula are sufficiently mixed, high-speed stirred 20-30 minutes, and after 120 mesh sieves, then granulation, whole grain, enter on request
Row packaging.
Publication No. CN103966293A China discloses a kind of preparation of industrialization side of depth hydrolysis' casein Gly-His-Lys
Method, is comprised the following steps that：1) casein enzymolysis liquid as claimed in claim 1 is centrifuged with tube centrifuge, rotating speed 9000~
16000r/min, continues to employ centrifugal clear liquid, is filtered with the micro-filtration and ultrafiltration apparatus in 0.05~0.1 μm of aperture, condition is pressure
Depth hydrolysis' casein peptide permeate of clarification is made, then using rolling NF membrane in 0.2~0.4MPa, 30~80 DEG C of temperature
Filtering.2) above-mentioned permeate is evaporated with double-effect falling film evaporator, until the solid content of concentrate is 20~50%, condition is steaming
0.1 ± 0.02MPa of vapour pressure, 40~80 DEG C of temperature.Ratio according to concentration liquid hold-up 5~10% adds activated carbon powder and taken off
Color, is heated to 70~95 DEG C, 20~40min of insulated and stirred.3) with centrifugal spray drier by above-mentioned depth hydrolysis' casein peptide
Processing is dried in powder concentrate, and condition is 160~180 DEG C of inlet temperature, and casein depth is made in 80~90 DEG C of outlet temperature
Hydrolyze Gly-His-Lys.
Publication No. CN104046673A China discloses a kind of utilization food grade caseins and prepares the junket egg containing CPPs
The industrialization production method of the full powder of white peptide, comprises the following steps：1) casein is added in retort, with 5~12: 100 (kg:
L solid-liquid ratio) is sized mixing with water mixture, is heated to after 60~90 DEG C, 20~60min of insulated and stirred, is cooled to 40~60 DEG C；2) adopt
Casein enzymolysis is carried out with the complex enzyme combination enzymolysis process more than more than 8 kinds, wherein complex enzyme A composition includes：Pawpaw egg
White enzyme, alkali protease, neutral proteinase, bromelain etc.；Complex enzyme B composition includes：Aminopeptidase, carboxypeptidase, local flavor
Protease, pepsin, trypsase etc.；3) enzymolysis process is divided into two stages.The first stage is digested, by every gram of protein
1000~5000 unit enzyme amount add complex enzyme A, react 2~5 hours.Digest second stage, by every gram of protein 1000~
5000 unit enzyme amount add complex enzyme B, and 45~55 DEG C of temperature is digested 1~2 hour；4) enzymolysis liquid finally, is heated to 80~
120 DEG C, go out 15~30min of enzyme.Finally, junket is made by concentration, freeze-drying or spray drying in casein peptide enzymolysis liquid
The full powder of protein peptides.
Publication No. CN105077161A China discloses a kind of preparation method rich in oligopeptides chicken powder, and step is as follows：
(1) raw material is weighed：Raw material components and parts by weight are：55~65 parts of Fresh Grade Breast, 30~40 parts of chicken carcasses, 1~10 part of cock skin；⑵
Pretreatment：The pure water of 3 times of weight is added into the raw material of step (1), the ultrasonically treated 10~20min of 120w~320w obtain pre- place
Mixture after reason；(3) Controlled-enzymatic Hydrolysis：1mol/L sodium hydroxide solutions are added after (2) being pre-processed to step in mixture, adjustment pH is
7.0~9.0, by the gross mass of Fresh Grade Breast, chicken carcasses and cock skin, add 0.2~1% protease A, 50~60 DEG C, enzymolysis 1~
3h, it is 6.0~6.5 to add 1mol/L hydrochloric acid solutions regulation pH, then is added by the gross mass of Fresh Grade Breast, chicken carcasses and cock skin
0.2~1.5% Cathepsin B, 50~60 DEG C, digests 3~6h, is warming up to 95~100 DEG C, keep 10~15min, go out enzyme, obtains
Enzymolysis product；(4) centrifugal filtration：By step (3) in enzymolysis product through high speed centrifugation, cross 120 mesh sieves, remove solid residual
Slag, obtains filtrate；(5) it is concentrated in vacuo：By step (4) in filtrate by being concentrated in vacuo, concentration make solid concentration reach 35~
55%；(6) it is spray-dried：By step (5) in feed liquid, be spray-dried, produced rich in oligopeptides chicken powder.
Although beans resource is quite enriched, yield can match in excellence or beauty with soya bean, and nutritional ingredient is better than soya bean, from above-mentioned text
The data of offering shows that research and product development are quite weak in terms of processing, and nutrition loss is serious in process,
The exploitation added value of product is low, causes beans in itself and converted products price is low, constrain the enthusiasm of plantation, and agriculture, rural areas and farmers are sent out
Exhibition is unfavorable.
The content of the invention
The technical problems to be solved by the invention are：For the serious awkward situation of nutritive loss in existing beans process,
A kind of there is provided short rational technology, simple to operate, process cycle, beans small peptide and polysaccharide nutrient loss is few, nutritive value
The preparation method of high infant food additive.
The present invention provides a kind of preparation method for infant food additive, comprises the steps：
(1) take beans to be soaked in water 8~12h, break valve peeling；
(2) peeling beans is added water carry out defibrination, it is 5~10L: 1kg to add the volume of water and the weight ratio of peeling beans,
In 20~30 DEG C of insulated and stirred 30~60min, three layers of filtered through gauze 1 time, micro-filtration 1 time obtains beans filtrate I and filter residue I；
(3) ethanol that the addition of filtrate I two is accumulated to pentaploid, standing 20~25min, 4000~8000rpm centrifugation 20~
30min, obtains precipitation II and supernatant II；
(4) precipitation II adds water and dissolved, and 4000~8000rpm centrifuges 20~30min, obtains supernatant III and precipitation
III, wherein the weight ratio for the volume and precipitation II for adding water is 0.5~2L: 1kg；
(5) precipitation III adds water and suspended, and adds trypsase and 4~4.5h, wherein pancreas are hydrolyzed at 35~45 DEG C
The final concentration of protease reaches more than 300U/L, obtains enzymolysis liquid I, wherein add the volume of water and the weight ratio of precipitation III for 3~
6L∶1kg；
(6) supernatant II carries out the removal ethanol that is concentrated under reduced pressure, and is then added in filter residue I, wherein adding volume and filter residue I
Weight ratio is 100L: 30~45kg, add neutral proteinase and hydrolyze 4~4.5h at 35~45 DEG C, wherein neutral proteinase
Final concentration reaches more than 100U/L, obtains enzymolysis liquid II；
(7) enzymolysis liquid is heated to 85~90 DEG C, is sufficiently stirred for lower insulation 15~18min, 4000~8000rpm centrifugation 20
~30min, obtains supernatant IV；
(8) supernatant III, supernatant IV are mixed, and are concentrated to dryness on 60~75 DEG C, thin film evaporation concentrating instrument,
Bean extract can be obtained by crushing again, and wherein supernatant III and the mixed proportion of supernatant IV are 1L：0.1~3L；
(9) milk adds 5~10% (volume ratio) lactic acid bacterias in 100~121 DEG C of 15~30min of high-temperature sterilization after cooling
Liquid, 30~40 DEG C of anaerobic fermentations 2~4 days fermentate, then mixed with bean extract, wherein bean extract weight and
Fermentate volume ratio is 2~6kg: 5L, and Cord blood or can be dried in vacuo tabletting.
In a specific embodiment, wherein step (1) described beans refer to soya bean, soybean, broad bean, mung bean, pea,
The pulse family fruit such as red bean, black soya bean, goa bean.
In a specific embodiment, wherein step (4) obtain supernatant III can be directly oral, or as facial mask
Used Deng skincare material.
In a specific embodiment, wherein step (5) obtains enzymolysis liquid I and can made directly as small peptide oral liquid
With can also be directly thickened to dry use or be added in other health products.
In a specific embodiment, wherein step (6) obtain enzymolysis liquid II can be directly as small peptide oral liquid
Use, dry use can also be directly thickened to or be added in other health products.
In a specific embodiment, wherein step (7) described enzymolysis liquid refers to enzymolysis liquid I and enzymolysis liquid II.
In a specific embodiment, the mixed proportion of wherein step (7) enzymolysis liquid I and enzymolysis liquid II is 1L：
0.5~8L.
In a specific embodiment, wherein step (8) the acquisition product, can directly use, can also add water
It is configured to oral liquid to eat, can also be added in other health products.
In a specific embodiment, wherein step (9) described lactic acid bacteria can be purchased from the market acquisition, can also be straight
Connect to cultivate from existing sour milk products and obtain.
Technique effect
1st, the present invention takes full advantage of protein and polysaccharide and Flavonoid substances in beans, and traditional handicraft mistake is overcome again
The special beany flavor that beans produces in journey, and the absorption to calcium can be improved.
2nd,, can be by skin of beancurd by beans after decortication is handled this method avoid the loss of peas protein nutritional ingredient
Deep processing processing is carried out, the comprehensive process of beans is realized, process is easy to control, is easy to industrialized production, beans processing is also increased
Added value.
3rd, the method is avoided that the degraded of high temperature and the lower polysaccharide of soda acid processing, can adjust polysaccharide in product according to different demands again
Content, hydrolysis method is first denatured again further through protein to improve the small peptide yield that lysine content is high.
Embodiment
The essentiality content of the present invention is further illustrated with embodiments of the invention below, but this hair is not limited with this
It is bright.
Embodiment 1
Take soya bean to be soaked in water 10h, soya bean submergence is defined by amount of water, break valve peeling.Peeling soya bean 100kg is added
700L water carries out defibrination, in 25 DEG C of insulated and stirred 60min, three layers of filtered through gauze 1 time, and mesh screen is that 100 mesh Microfilters carry out micro-filtration 1
It is secondary, obtain 740L soya beans filtrate I and 50kg filter residues I；Filtrate I adds ethanol 1600L, stands 25min, 7000rpm centrifugation 24min,
Obtain 24.6kg and precipitate II and 2280L supernatants II.
Precipitation II adds 20L water and dissolved, 8000rpm centrifugation 20min, obtains 23L supernatants III and 22.4kg precipitations
Ⅲ；Precipitation III adds 80L water and suspended, and adds the final concentration that trypsase hydrolyzes 4h, wherein trypsase at 40 DEG C
400U/L or so is reached, enzymolysis liquid I is obtained；Supernatant II carry out be concentrated under reduced pressure removal ethanol obtain 450L, be then added to 180kg filter residues
In I, add neutral proteinase and 4.5h is hydrolyzed at 40 DEG C, the final concentration of wherein neutral proteinase reaches 150U/L, obtains enzymolysis liquid
Ⅱ。
30L enzymolysis liquids I and 30L enzymolysis liquids II are merged, 90 DEG C are heated to, lower insulation 15min, 6000rpm is sufficiently stirred for
30min is centrifuged, supernatant IV is obtained；10L supernatants III are mixed with 20L supernatants IV, and at 75 DEG C, use model
DSL5 thin film evaporation concentrating instruments are concentrated to dryness, then are crushed and can be obtained soybean extract.
100L milk adds 8L lactobacillus suspensions (8%), 37 DEG C of anaerobic fermentations 3 in 121 DEG C of high-temperature sterilization 20min after cooling
It obtains fermentate, then is mixed with 60kg soybean extracts, and Cord blood can obtain infant food additive product.
Embodiment 2
Take soybean to be soaked in water 12h, soybean submergence is defined by amount of water, break valve peeling.Peeled soybeans 150kg is added
900L water carries out defibrination, in 30 DEG C of insulated and stirred 60min, three layers of filtered through gauze 1 time, and mesh screen is that 150 mesh Microfilters carry out micro-filtration 1
It is secondary, obtain 980L soybean filtrate I and 60kg filter residues I；Filtrate I adds ethanol 2000L, stands 25min, 8000rpm centrifugation 25min,
Obtain 38.5kg and precipitate II and 2850L supernatants II.
Precipitation II adds 40L water and dissolved, 8000rpm centrifugation 20min, obtains 45L supernatants III and 34.5kg precipitations
Ⅲ；Precipitation III adds 120L water and suspended, and adds the end that neutral proteinase hydrolyzes 4.5h, wherein trypsase at 45 DEG C
Concentration reaches 450U/L, obtains enzymolysis liquid I；Supernatant II carry out be concentrated under reduced pressure removal ethanol obtain 750L, be then added to 300kg filter residues
In I, add neutral proteinase and 4.5h is hydrolyzed at 45 DEG C, the final concentration of wherein neutral proteinase reaches 250U/L, obtains enzymolysis liquid
Ⅱ。
30L enzymolysis liquids I and 30L enzymolysis liquids II are merged, 90 DEG C are heated to, lower insulation 18min, 8000rpm is sufficiently stirred for
20min is centrifuged, supernatant IV is obtained；10L supernatants III are mixed with 20L supernatants IV, and at 70 DEG C, use model
DSL5 thin film evaporation concentrating instruments are concentrated to dryness, then are crushed and can be obtained extract of soybean.
100L milk adds 10L lactobacillus suspensions (10%), 37 DEG C of anaerobic fermentations in 110 DEG C of high-temperature sterilization 30min after cooling
Fermentate is obtained, then is mixed with 90kg extract of soybean within 2 days, vacuum drying tabletting obtains infant food additive product.
Claims (8)
1. a kind of preparation method for infant food additive, comprises the steps：
(1) take beans to be soaked in water 8~12h, break valve peeling；
(2) peeling beans is added water carry out defibrination, the volume and the weight ratio of peeling beans for adding water are 5~10L: 1kg, 20
~30 DEG C of insulated and stirred 30~60min, three layers of filtered through gauze 1 time, micro-filtration 1 time obtains beans filtrate I and filter residue I；
(3) filtrate I adds two ethanol accumulated to pentaploid, stands 20~25min, and 4000~8000rpm centrifuges 20~30min,
Obtain precipitation II and supernatant II；
(4) precipitation II adds water and dissolved, and 4000~8000rpm centrifuges 20~30min, obtains supernatant III and precipitation III,
The weight ratio of the volume and precipitation II that wherein add water is 0.5~2L: 1kg；
(5) precipitation III adds water and suspended, and adds trypsase and 4~4.5h, wherein tryptose are hydrolyzed at 35~45 DEG C
The final concentration of enzyme reaches more than 300U/L, obtains enzymolysis liquid I, wherein it is 3~6L to add the volume of water with the weight ratio of precipitation III:
1kg；
(6) supernatant II carries out the removal ethanol that is concentrated under reduced pressure, and is then added in filter residue I, wherein adding volume and the weight of filter residue I
4~4.5h is hydrolyzed at 35~45 DEG C than for 100L: 30~45kg, adding neutral proteinase, the end of wherein neutral proteinase is dense
Degree reaches more than 100U/L, obtains enzymolysis liquid II；
(7) enzymolysis liquid is heated to 85~90 DEG C, is sufficiently stirred for lower insulation 15~18min, 4000~8000rpm centrifugations 20~
30min, obtains supernatant IV；
(8) supernatant III, supernatant IV are mixed, and are concentrated to dryness on 60~75 DEG C, thin film evaporation concentrating instrument, then powder
Broken to obtain bean extract, wherein supernatant III and the mixed proportion of supernatant IV are 1L：0.1~3L；
(9) milk adds 5~10% (volume ratio) lactobacillus suspensions, 30 in 100~121 DEG C of 15~30min of high-temperature sterilization after cooling
~40 DEG C of anaerobic fermentations obtain fermentate in 2~4 days, then are mixed with bean extract, wherein bean extract weight and fermentation
Thing volume ratio is 2~6kg: 5L, and Cord blood or can be dried in vacuo tabletting.
2. refer to soya bean the method for claim 1 wherein step (1) described beans, soybean, broad bean, mung bean, pea, red bean, black
The pulse family fruit such as beans.
3. the method for claim 1 wherein step (4) obtains supernatant III can be directly oral, or as skin cares such as facial masks
Materials'use.
4. can be used the method for claim 1 wherein step (5) obtains enzymolysis liquid I directly as small peptide oral liquid, also may be used
To be directly thickened to dry use or be added in other health products.
5. it can be used the method for claim 1 wherein step (6) obtains enzymolysis liquid II directly as small peptide oral liquid,
Dry use can be directly thickened to or be added in other health products.
6. the method for claim 1 wherein step (7) described enzymolysis liquid refers to enzymolysis liquid I and enzymolysis liquid II.
7. the mixed proportion of the method for claim 6, wherein step (7) enzymolysis liquid I and enzymolysis liquid II is 1L：0.5~8L.
8. the method for claim 1 wherein step (8) the acquisition product, it can directly use, can also add water and be configured to mouth
Take liquid to eat, can also be added in other health products.
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