CN107232391A - A kind of method that use compound protease removes Soybean Peptide bitter taste - Google Patents

A kind of method that use compound protease removes Soybean Peptide bitter taste Download PDF

Info

Publication number
CN107232391A
CN107232391A CN201710242303.8A CN201710242303A CN107232391A CN 107232391 A CN107232391 A CN 107232391A CN 201710242303 A CN201710242303 A CN 201710242303A CN 107232391 A CN107232391 A CN 107232391A
Authority
CN
China
Prior art keywords
bitter taste
protease
soybean peptide
parts
soybean
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
Application number
CN201710242303.8A
Other languages
Chinese (zh)
Inventor
刘新旗
付慧彦
Current Assignee (The listed assignees may be inaccurate. Google has not performed a legal analysis and makes no representation or warranty as to the accuracy of the list.)
Rong Hai Biotechnology Co Ltd
Original Assignee
Rong Hai Biotechnology Co Ltd
Priority date (The priority date 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 date listed.)
Filing date
Publication date
Application filed by Rong Hai Biotechnology Co Ltd filed Critical Rong Hai Biotechnology Co Ltd
Priority to CN201710242303.8A priority Critical patent/CN107232391A/en
Publication of CN107232391A publication Critical patent/CN107232391A/en
Pending legal-status Critical Current

Links

Classifications

    • AHUMAN NECESSITIES
    • A23FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
    • A23JPROTEIN COMPOSITIONS FOR FOODSTUFFS; WORKING-UP PROTEINS FOR FOODSTUFFS; PHOSPHATIDE COMPOSITIONS FOR FOODSTUFFS
    • A23J3/00Working-up of proteins for foodstuffs
    • A23J3/30Working-up of proteins for foodstuffs by hydrolysis
    • A23J3/32Working-up of proteins for foodstuffs by hydrolysis using chemical agents
    • A23J3/34Working-up of proteins for foodstuffs by hydrolysis using chemical agents using enzymes
    • A23J3/346Working-up of proteins for foodstuffs by hydrolysis using chemical agents using enzymes of vegetable proteins
    • AHUMAN NECESSITIES
    • A23FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
    • A23JPROTEIN COMPOSITIONS FOR FOODSTUFFS; WORKING-UP PROTEINS FOR FOODSTUFFS; PHOSPHATIDE COMPOSITIONS FOR FOODSTUFFS
    • A23J3/00Working-up of proteins for foodstuffs
    • A23J3/14Vegetable proteins
    • A23J3/16Vegetable proteins from soybean
    • AHUMAN NECESSITIES
    • A23FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
    • A23LFOODS, 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
    • A23L5/00Preparation or treatment of foods or foodstuffs, in general; Food or foodstuffs obtained thereby; Materials therefor
    • A23L5/20Removal of unwanted matter, e.g. deodorisation or detoxification
    • A23L5/25Removal of unwanted matter, e.g. deodorisation or detoxification using enzymes
    • AHUMAN NECESSITIES
    • A23FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
    • A23LFOODS, 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
    • A23L5/00Preparation or treatment of foods or foodstuffs, in general; Food or foodstuffs obtained thereby; Materials therefor
    • A23L5/30Physical treatment, e.g. electrical or magnetic means, wave energy or irradiation
    • A23L5/34Physical treatment, e.g. electrical or magnetic means, wave energy or irradiation using microwaves
    • AHUMAN NECESSITIES
    • A23FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
    • A23VINDEXING SCHEME RELATING TO FOODS, FOODSTUFFS OR NON-ALCOHOLIC BEVERAGES AND LACTIC OR PROPIONIC ACID BACTERIA USED IN FOODSTUFFS OR FOOD PREPARATION
    • A23V2002/00Food compositions, function of food ingredients or processes for food or foodstuffs

Landscapes

  • Chemical & Material Sciences (AREA)
  • Life Sciences & Earth Sciences (AREA)
  • Health & Medical Sciences (AREA)
  • Nutrition Science (AREA)
  • Engineering & Computer Science (AREA)
  • Food Science & Technology (AREA)
  • Polymers & Plastics (AREA)
  • Biochemistry (AREA)
  • Chemical Kinetics & Catalysis (AREA)
  • General Chemical & Material Sciences (AREA)
  • Microbiology (AREA)
  • Seasonings (AREA)

Abstract

The present invention relates to a kind of method that use compound protease removes Soybean Peptide bitter taste, its method is as follows:(1)Size mixing:Soybean protein isolate plus buffer solution is taken to be tuned into the slurries that soybean protein isolate mass percentage content is 10 ~ 20%,(2)Sterilizing:Slurries are placed in microwave sterilizing equipment and carry out intermittent microwave sterilization processing,(3)Allocate compound protein enzyme preparation:Alkali protease, neutral proteinase and papain mixing are taken, allotment water is added, adds acid protease and bromelain, compound protein enzyme preparation is made,(4)Enzyme-added hydrolysis:It is 10 ~ 35% to control degree of hydrolysis,(5)Separation:Membrane filtration after centrifugal treating, it is 2000 ~ 4000Da to control molecular weight;The present invention is by the point of contact of enzyme, and in the middle of hydrophobic amino acid embedding and peptide chain, to remove the bitter taste of peptide, and process conditions are easily controllable, beneficial to reduction manufacturing cost.

Description

A kind of method that use compound protease removes Soybean Peptide bitter taste
Technical field
The present invention relates to a kind of method that use compound protease removes Soybean Peptide bitter taste, belong to Soybean Peptide production technology neck Domain.
Background technology
Soybean Peptide have free from beany flavor, without albuminous degeneration, it is acid do not precipitate, heat do not solidify, soluble in water, good fluidity It is excellent health food material etc. good processing characteristics.Soybean Peptide is soybean protein through acid system or enzymatic hydrolysis or divided From, it is refined obtained from mixtures of polypeptides, based on small-molecular peptides, also containing a small amount of macromolecular peptide, free amino acid, carbohydrate and Amino acid composition and soybean protein in the compositions such as inorganic salts, Soybean Peptide closely, but are due to the molecular weight ratio of Soybean Peptide Smaller, it is easier to be absorbed, some of which low molecular peptide can also play the physiological function of uniqueness.The soybean of produced in conventional processes In the polypeptide produced in peptide after soybean protein hydrolysis, containing a large amount of molecular weight in below 6000Da hydrophobicity small peptide, these are dredged Aqueous amino acid carries different degrees of bitter taste, serious to have impact on its application in field of food.It is good in order to make it have Good taste, improves the extensive use in food service industry, must carry out de- suffering reason.
Also have in the market using methods such as charcoal absorption, ultrafiltration, organic solvent extractions, these methods have the disadvantage to hold Easily reduction product in nitrogen content, cause product amino acid constitute it is incomplete, it is impossible to retain soybean protein full price albumen it is excellent Point, one kind for also having patent such as CN 1932027 to propose uses alkali protease and compound fertilizer production, substep double-enzyme hydrolysis The method for preparing soybean peptide without bitter, but process conditions complexity is difficult to control to, it is too low or too high to easily cause degree of hydrolysis, makes Soybean Peptide Product bitter taste quality differs, it is difficult to large-scale production and application.
The content of the invention
The purpose of the present invention is that the defect for being directed to prior art removes Soybean Peptide bitter taste there is provided one kind using compound protease Method, by the point of contact of enzyme, by hydrophobic amino acid embedding with the middle of peptide chain, to remove the bitter taste of peptide, and process conditions are easy In control, beneficial to reduction manufacturing cost.
The present invention is achieved by the following technical solutions:
A kind of method that use compound protease removes Soybean Peptide bitter taste, its method is as follows:
(1)Size mixing:Soybean protein isolate plus buffer solution is taken to be tuned into the slurry that soybean protein isolate mass percentage content is 10 ~ 20% Liquid, adjustment pH value is 5.0 ~ 6.5, and regulation slurry temperature is 40 ~ 50 DEG C of 1 ~ 2h of insulation;
(2)Sterilizing:Will be through step(1)Slurries after processing are placed in microwave sterilizing equipment, and it is 15 ~ 32KW to control microwave power, Frequency is 2000 ~ 3000MHz, and temperature is 75 ~ 95 DEG C, carries out intermittent microwave sterilization and handles 2 ~ 3 times, each microwave treatment time For 3 ~ 5min, microwave treatment interval time is 1 ~ 3min;
(3)Allocate compound protein enzyme preparation:Take according to the mass fraction 20 ~ 42 parts of alkali proteases, 36 ~ 58 parts of neutral proteinases and 12 ~ 23 parts of papains, 40 ~ 50min of stirring mixing under 160 ~ 200r/min is subsequently added 100 ~ 120 parts of allotment water, risen Temperature is to 35 ~ 40 DEG C, and 40 ~ 50min of stirring mixing, is then cooled to 10 ~ 15 DEG C under 120 ~ 160r/min, adds 40 ~ 55 parts of acid Property protease and 13 ~ 16 parts of bromelains, 1 ~ 2h of stirring mixing under 100 ~ 120r/min, then be incubated at room temperature 20 ~ Compound protein enzyme preparation is made in 30min;
(4)Enzyme-added hydrolysis:Learn from else's experience step(2)Slurries after processing, are added by every gram of soybean protein isolate of 7000 ~ 8000U of enzyme activity Enter compound protein enzyme preparation, control degree of hydrolysis be 10 ~ 35%, stir speed (S.S.) be 120 ~ 180r/min, at 45 ~ 55 DEG C hydrolyze 3 ~ 4h, then 20 ~ 30min progress enzyme-deactivatings are incubated in 85 ~ 95 DEG C, room temperature is then cooled to, hydrolyzate is obtained;
(5)Separation:Hydrolyzate 20 ~ 30min of centrifugal treating under 4000 ~ 6000rpm rotating speeds is taken, takes centrifuged supernatant to carry out film mistake Filter, it is 2000 ~ 4000Da to control molecular weight, obtains Soybean Peptide crude product.
The method that a kind of above-mentioned use compound protease removes Soybean Peptide bitter taste, wherein, egg in the soybean protein isolate The mass percentage content of white matter is 93 ~ 99%.
The method that a kind of above-mentioned use compound protease removes Soybean Peptide bitter taste, wherein, the buffer solution is by biphosphate Sodium, disodium hydrogen phosphate and sodium chloride solution in mass ratio 9:11:35 mix, the quality of sodium chloride in the sodium chloride solution Degree is 15 ~ 20%.
The method that a kind of above-mentioned use compound protease removes Soybean Peptide bitter taste, wherein it is preferred to, the basic protein The mass ratio of enzyme, neutral proteinase and papain is:21:37:18.
The method that a kind of above-mentioned use compound protease removes Soybean Peptide bitter taste, wherein, contain in every liter of the water of allotment Lithium:0.2 ~ 0.3mg, zinc:0.3 ~ 0.4mg, calcium:0.08 ~ 0.1mg, strontium:0.05 ~ 0.08mg, selenium:0.05 ~ 0.08mg, manganese:0.01 ~ 0.03mg, metasilicic acid:0.01~0.03mg.
The method that a kind of above-mentioned use compound protease removes Soybean Peptide bitter taste, wherein it is preferred to, the acid protease Mass ratio with bromelain is:43:14.
Beneficial effects of the present invention are:
The present invention uses NEW TYPE OF COMPOSITE protease hydrolytic soybean protein isolate, will be hydrophobic by the point of contact of enzyme under optimal compatibility Acidic amino acid is embedded and peptide chain centre rather than two ends, by controlling the hydrolysis degree of albumen, while controlling the molecular weight of peptide, peptide Bitter taste non-linear relation is presented with its own relative molecular mass quality inspection, in the range of certain molecular weight, with relative point The trend of rising can be presented in the decline bitter taste of son amount, and when molecular weight further declines, the bitter taste of polypeptide can also decline, so that de- Except the bitter taste of Soybean Peptide, and process condition is easily controllable, suitable for mass production, and hydrolysate homogeneity very well, makes it Beneficial to the further deep processing such as separation passivation is carried out, there is good taste in following process, by compound protease system Added in agent preparation process containing lithium, zinc, selenium and other trace elements allotment water, beneficial to improve nutritive value, improve in food row Extensive use in industry.
Embodiment
The embodiment of the present invention is described further with reference to embodiment.
The soybean protein isolate is purchased from Linyi Shansong Biological Products Co., Ltd., alkali protease, neutral proteinase Purchased from Zhengzhou Jun Kai chemical products Co., Ltd.
Embodiment 1
A kind of method that use compound protease removes Soybean Peptide bitter taste, its method is as follows:
(1)Size mixing:Soybean protein isolate plus buffer solution is taken to be tuned into the slurries that soybean protein isolate mass percentage content is 15%, In the soybean protein isolate mass percentage content of protein be 95%, buffer solution by sodium dihydrogen phosphate, disodium hydrogen phosphate and Sodium chloride solution in mass ratio 9:11:35 mix, and the mass percentage content of sodium chloride is in the sodium chloride solution 16%, it is 5.5 to add hydrochloric acid adjustment pH value, and regulation slurry temperature is 45 DEG C of insulation 1.5h;
(2)Sterilizing:Will be through step(1)Slurries after processing are placed in microwave sterilizing equipment, and it is 24KW, frequency to control microwave power For 2000MHz, temperature is 85 DEG C, carries out intermittent microwave sterilization and handles 2 times, each microwave treatment time is at 4min, microwave Reason interval time is 2min;
(3)Allocate compound protein enzyme preparation:21 parts of alkali proteases, 38 parts of neutral proteinases and 18 parts of wood are taken according to the mass fraction Melon protease, the stirring mixing 45min under 180r/min is subsequently added in 110 parts of allotment water, every liter of the allotment water and contained Lithium:0.25mg, zinc:0.3mg, calcium:0.09mg, strontium:0.05mg, selenium:0.05mg, manganese:0.02mg, metasilicic acid:0.03mg, rises Temperature is to 40 DEG C, and stirring mixing 40min, is then cooled to 14 DEG C under 150r/min, adds 43 parts of acid proteases and 14 parts of spinach Trailing plants protease, the stirring mixing 2h under 110r/min, then it is incubated at room temperature the obtained compound protein enzyme preparations of 20min;
(4)Enzyme-added hydrolysis:Learn from else's experience step(2)Slurries after processing, are added compound by every gram of soybean protein isolate of enzyme activity 7500U Protease preparation, it is 25% to control degree of hydrolysis, and stir speed (S.S.) is 150r/min, 3h is hydrolyzed at 50 DEG C, then be incubated in 90 DEG C 25min carries out enzyme-deactivating, is then cooled to room temperature, obtains hydrolyzate;
(5)Separation:Hydrolyzate centrifugal treating 30min under 5000rpm rotating speeds is taken, takes centrifuged supernatant to carry out membrane filtration, control Molecular weight is 2000 ~ 4000Da, obtains Soybean Peptide crude product.
Embodiment 2
A kind of method that use compound protease removes Soybean Peptide bitter taste, its method is as follows:
(1)Size mixing:Soybean protein isolate plus buffer solution is taken to be tuned into the slurries that soybean protein isolate mass percentage content is 13%, In the soybean protein isolate mass percentage content of protein be 93%, buffer solution by sodium dihydrogen phosphate, disodium hydrogen phosphate and Sodium chloride solution in mass ratio 9:11:35 mix, and the mass percentage content of sodium chloride is in the sodium chloride solution 18%, it is 6.2 to add hydrochloric acid adjustment pH value, and regulation slurry temperature is 40 DEG C of insulation 1h;
(2)Sterilizing:Will be through step(1)Slurries after processing are placed in microwave sterilizing equipment, and it is 28KW, frequency to control microwave power For 3000MHz, temperature is 78 DEG C, carries out intermittent microwave sterilization and handles 3 times, each microwave treatment time is at 3min, microwave Reason interval time is 1min;
(3)Allocate compound protein enzyme preparation:35 parts of alkali proteases, 52 parts of neutral proteinases and 17 parts of wood are taken according to the mass fraction Melon protease, the stirring mixing 40min under 190r/min is subsequently added in 115 parts of allotment water, every liter of the allotment water and contained Lithium:0.3mg, zinc:0.4mg, calcium:0.09mg, strontium:0.08mg, selenium:0.08mg, manganese:0.02mg, metasilicic acid: 0.03mg, is warming up to 39 DEG C, and stirring mixing 50min, is then cooled to 14 DEG C under 140r/min, adds 40 parts of acid proteases With 15 parts of bromelains, the stirring mixing 2h under 105r/min, then it is incubated at room temperature the obtained compound protease systems of 25min Agent;
(4)Enzyme-added hydrolysis:Learn from else's experience step(2)Slurries after processing, are added compound by every gram of soybean protein isolate of enzyme activity 8000U Protease preparation, it is 30% to control degree of hydrolysis, and stir speed (S.S.) is 170r/min, 3.5h is hydrolyzed at 50 DEG C, then be incubated in 92 DEG C 23min carries out enzyme-deactivating, is then cooled to room temperature, obtains hydrolyzate;
(5)Separation:Hydrolyzate centrifugal treating 23min under 6000rpm rotating speeds is taken, takes centrifuged supernatant to carry out membrane filtration, control Molecular weight is 2000 ~ 4000Da, obtains Soybean Peptide crude product.
Embodiment 3
A kind of method that use compound protease removes Soybean Peptide bitter taste, its method is as follows:
(1)Size mixing:Soybean protein isolate plus buffer solution is taken to be tuned into the slurries that soybean protein isolate mass percentage content is 18%, In the soybean protein isolate mass percentage content of protein be 96%, buffer solution by sodium dihydrogen phosphate, disodium hydrogen phosphate and Sodium chloride solution in mass ratio 9:11:35 mix, and the mass percentage content of sodium chloride is in the sodium chloride solution 15%, it is 5.7 to add hydrochloric acid adjustment pH value, and regulation slurry temperature is 48 DEG C of insulation 1.5h;
(2)Sterilizing:Will be through step(1)Slurries after processing are placed in microwave sterilizing equipment, and it is 16KW, frequency to control microwave power For 2500MHz, temperature is 85 DEG C, carries out intermittent microwave sterilization and handles 2 times, each microwave treatment time is at 5min, microwave Reason interval time is 2min;
(3)Allocate compound protein enzyme preparation:40 parts of alkali proteases, 40 parts of neutral proteinases and 20 parts of wood are taken according to the mass fraction Melon protease, the stirring mixing 45min under 180r/min is subsequently added in 120 parts of allotment water, every liter of the allotment water and contained Lithium:0.3mg, zinc:0.3mg, calcium:0.08mg, strontium:0.06mg, selenium:0.08mg, manganese:0.02mg, metasilicic acid:0.03mg, heating To 38 DEG C, stirring mixing 42min, is then cooled to 14 DEG C under 150r/min, adds 42 parts of acid proteases and 15 portions of pineapples Protease, the stirring mixing 1h under 110r/min, then it is incubated at room temperature the obtained compound protein enzyme preparations of 25min;
(4)Enzyme-added hydrolysis:Learn from else's experience step(2)Slurries after processing, are added compound by every gram of soybean protein isolate of enzyme activity 7000U Protease preparation, it is 20% to control degree of hydrolysis, and stir speed (S.S.) is 130r/min, 3h is hydrolyzed at 50 DEG C, then be incubated in 90 DEG C 20min carries out enzyme-deactivating, is then cooled to room temperature, obtains hydrolyzate;
(5)Separation:Hydrolyzate centrifugal treating 20min under 6000rpm rotating speeds is taken, takes centrifuged supernatant to carry out membrane filtration, control Molecular weight is 2000 ~ 4000Da, obtains Soybean Peptide crude product.
Take bitter substance quinine as object of reference, be diluted to the dilution of 0%, 0.2%, 0.3%, 0.4% and 0.5% various concentrations Liquid, bitter taste strengthens successively, correspondence bitterness value 0,1,2,3,4,5;Soybean Peptide crude product made from above-described embodiment 1-3 is taken, by 20 people Taste and determine bitterness value, take bitterness value average value, it is as a result as follows:Embodiment 1:0.13, embodiment 2:0.25, embodiment 3: 0.17, it can be seen that the present invention can effectively remove Soybean Peptide bitter taste, and rich in trace element, with higher edibility.
The foregoing is only a preferred embodiment of the present invention, but protection scope of the present invention be not limited thereto, Any one skilled in the art the invention discloses technical scope in, the change or replacement that can be readily occurred in, It should all cover within the scope of the present invention.Therefore, protection scope of the present invention should be with the protection domain of claims It is defined.

Claims (6)

1. a kind of method that use compound protease removes Soybean Peptide bitter taste, it is characterized in that, its method is as follows:
(1)Size mixing:Soybean protein isolate plus buffer solution is taken to be tuned into the slurry that soybean protein isolate mass percentage content is 10 ~ 20% Liquid, adjustment pH value is 5.0 ~ 6.5, and regulation slurry temperature is 40 ~ 50 DEG C of 1 ~ 2h of insulation;
(2)Sterilizing:Will be through step(1)Slurries after processing are placed in microwave sterilizing equipment, and it is 15 ~ 32KW to control microwave power, Frequency is 2000 ~ 3000MHz, and temperature is 75 ~ 95 DEG C, carries out intermittent microwave sterilization and handles 2 ~ 3 times, each microwave treatment time For 3 ~ 5min, microwave treatment interval time is 1 ~ 3min;
(3)Allocate compound protein enzyme preparation:Take according to the mass fraction 20 ~ 42 parts of alkali proteases, 36 ~ 58 parts of neutral proteinases and 12 ~ 23 parts of papains, 40 ~ 50min of stirring mixing under 160 ~ 200r/min is subsequently added 100 ~ 120 parts of allotment water, risen Temperature is to 35 ~ 40 DEG C, and 40 ~ 50min of stirring mixing, is then cooled to 10 ~ 15 DEG C under 120 ~ 160r/min, adds 40 ~ 55 parts of acid Property protease and 13 ~ 16 parts of bromelains, 1 ~ 2h of stirring mixing under 100 ~ 120r/min, then be incubated at room temperature 20 ~ Compound protein enzyme preparation is made in 30min;
(4)Enzyme-added hydrolysis:Learn from else's experience step(2)Slurries after processing, are added by every gram of soybean protein isolate of 7000 ~ 8000U of enzyme activity Enter compound protein enzyme preparation, control degree of hydrolysis be 10 ~ 35%, stir speed (S.S.) be 120 ~ 180r/min, at 45 ~ 55 DEG C hydrolyze 3 ~ 4h, then 20 ~ 30min progress enzyme-deactivatings are incubated in 85 ~ 95 DEG C, room temperature is then cooled to, hydrolyzate is obtained;
(5)Separation:Hydrolyzate 20 ~ 30min of centrifugal treating under 4000 ~ 6000rpm rotating speeds is taken, takes centrifuged supernatant to carry out film mistake Filter, it is 2000 ~ 4000Da to control molecular weight, obtains Soybean Peptide crude product.
2. the method that a kind of use compound protease as claimed in claim 1 removes Soybean Peptide bitter taste, it is characterized in that, it is described big The mass percentage content of protein is 93 ~ 99% in beans protein isolate.
3. the method that a kind of use compound protease as claimed in claim 1 removes Soybean Peptide bitter taste, it is characterized in that, it is described slow Fliud flushing is by sodium dihydrogen phosphate, disodium hydrogen phosphate and sodium chloride solution in mass ratio 9:11:35 mix, the sodium chloride solution The mass percentage content of middle sodium chloride is 15 ~ 20%.
4. the method that a kind of use compound protease as claimed in claim 1 removes Soybean Peptide bitter taste, it is characterized in that, preferably Ground, the mass ratio of the alkali protease, neutral proteinase and papain is:21:37:18.
5. the method that a kind of use compound protease as claimed in claim 1 removes Soybean Peptide bitter taste, it is characterized in that, it is described to adjust Contain lithium in every liter of water distribution:0.2 ~ 0.3mg, zinc:0.3 ~ 0.4mg, calcium:0.08 ~ 0.1mg, strontium:0.05 ~ 0.08mg, selenium:0.05~ 0.08mg, manganese:0.01 ~ 0.03mg, metasilicic acid:0.01~0.03mg.
6. the method that a kind of use compound protease as claimed in claim 1 removes Soybean Peptide bitter taste, it is characterized in that, preferably Ground, the mass ratio of the acid protease and bromelain is:43:14.
CN201710242303.8A 2017-04-14 2017-04-14 A kind of method that use compound protease removes Soybean Peptide bitter taste Pending CN107232391A (en)

Priority Applications (1)

Application Number Priority Date Filing Date Title
CN201710242303.8A CN107232391A (en) 2017-04-14 2017-04-14 A kind of method that use compound protease removes Soybean Peptide bitter taste

Applications Claiming Priority (1)

Application Number Priority Date Filing Date Title
CN201710242303.8A CN107232391A (en) 2017-04-14 2017-04-14 A kind of method that use compound protease removes Soybean Peptide bitter taste

Publications (1)

Publication Number Publication Date
CN107232391A true CN107232391A (en) 2017-10-10

Family

ID=59984015

Family Applications (1)

Application Number Title Priority Date Filing Date
CN201710242303.8A Pending CN107232391A (en) 2017-04-14 2017-04-14 A kind of method that use compound protease removes Soybean Peptide bitter taste

Country Status (1)

Country Link
CN (1) CN107232391A (en)

Cited By (2)

* Cited by examiner, † Cited by third party
Publication number Priority date Publication date Assignee Title
CN108157583A (en) * 2017-12-28 2018-06-15 武汉天天好生物制品有限公司 A kind of highly dissoluble soya-bean polypeptides and its preparation process and application
CN108477620A (en) * 2017-12-28 2018-09-04 武汉天天好生物制品有限公司 A kind of highly dissoluble soybean peptide oral liquid and its preparation process

Citations (5)

* Cited by examiner, † Cited by third party
Publication number Priority date Publication date Assignee Title
CN101704877A (en) * 2009-11-30 2010-05-12 哈尔滨美佳娜生物工程有限责任公司 Method for preparing soybean peptide
CN102987275A (en) * 2012-12-28 2013-03-27 黑龙江新曙光牧业集团有限公司 Preparation method of soybean oligo saccharide peptide with high biological value
CN104719611A (en) * 2013-12-18 2015-06-24 中粮营养健康研究院有限公司 Method for preparing soybean peptides through enzymolysis of soy protein
CN105614899A (en) * 2016-01-13 2016-06-01 刘新旗 Low-molecular soybean peptide and preparation method thereof
CN106072666A (en) * 2016-06-03 2016-11-09 李继富 A kind of low ash, the production method of soybean peptide without bitter powder and production system

Patent Citations (5)

* Cited by examiner, † Cited by third party
Publication number Priority date Publication date Assignee Title
CN101704877A (en) * 2009-11-30 2010-05-12 哈尔滨美佳娜生物工程有限责任公司 Method for preparing soybean peptide
CN102987275A (en) * 2012-12-28 2013-03-27 黑龙江新曙光牧业集团有限公司 Preparation method of soybean oligo saccharide peptide with high biological value
CN104719611A (en) * 2013-12-18 2015-06-24 中粮营养健康研究院有限公司 Method for preparing soybean peptides through enzymolysis of soy protein
CN105614899A (en) * 2016-01-13 2016-06-01 刘新旗 Low-molecular soybean peptide and preparation method thereof
CN106072666A (en) * 2016-06-03 2016-11-09 李继富 A kind of low ash, the production method of soybean peptide without bitter powder and production system

Cited By (2)

* Cited by examiner, † Cited by third party
Publication number Priority date Publication date Assignee Title
CN108157583A (en) * 2017-12-28 2018-06-15 武汉天天好生物制品有限公司 A kind of highly dissoluble soya-bean polypeptides and its preparation process and application
CN108477620A (en) * 2017-12-28 2018-09-04 武汉天天好生物制品有限公司 A kind of highly dissoluble soybean peptide oral liquid and its preparation process

Similar Documents

Publication Publication Date Title
JP4384249B2 (en) Manufacturing method of bee processed food and drink, and bee processed food and drink
CN102204620B (en) Method for preparing bitterless protein peptides
CN101658298B (en) Novel acid double-protein polypeptide soymilk drink and preparation method thereof
CN104886525B (en) A kind of bolete Mei Lade delicate flavour peptides and preparation method thereof
CN103053786B (en) Preparation method for low-phytic acid calcium-tolerant soybean protein
CN106916871A (en) A kind of bionic enzymatic prepares the production method of freshwater mussel meat small peptide
CN105475881A (en) Desalination method for salted egg white, salted-egg-white protein peptide powder and preparation method
CN110387396A (en) A kind of method for hydrolysis and PURE WHEY of lactoalbumin soln
CN107232391A (en) A kind of method that use compound protease removes Soybean Peptide bitter taste
CN104757138B (en) A kind of preparation and its method using prebiotics and WPC as the microencapsulation lactalbumin hydrolysate of wall material
CN111938062A (en) Oyster protein solid beverage rich in biological zinc and preparation method thereof
CN107080263A (en) A kind of bionic enzymatic prepares the production method of pea Gly-His-Lys
CN105077132A (en) Method for making seafood seasoning through low-value fishes
CN107232572A (en) A kind of method that utilization needle mushroom pin produces food-grade tasty agents
CN105341315A (en) Protein hydrolyzate preparation technology
JP3502986B2 (en) Manufacturing method of coffee beverage
JPS6236169A (en) Health drinking water of unpolished rice and production thereof
CN115211509A (en) Compound enzyme preparation for preparing liquid vegetable protein base material and application thereof
JPS60974B2 (en) Processed egg white liquid manufacturing method
CN112753843A (en) Method for extracting oyster peptide by combinatorial enzymolysis
CN101194667A (en) Application of momordica grosvenori proteolytic enzyme in preparing polypeptide and amino acid with protolysate
KR20010070692A (en) Development of functional foods on improvement of immune system and antioxidant in utilization of Canavalia glaviata
CN110089616A (en) A kind of processing method of selenium-rich hydrolysis rice protein cream and powder
CN110292102A (en) A kind of albumen powder and preparation method thereof
CN116649556B (en) Bitter compound seasoning based on bitter peptide and preparation method thereof

Legal Events

Date Code Title Description
PB01 Publication
PB01 Publication
SE01 Entry into force of request for substantive examination
SE01 Entry into force of request for substantive examination
RJ01 Rejection of invention patent application after publication

Application publication date: 20171010

RJ01 Rejection of invention patent application after publication