CN108991113A - A kind of preparation method of soybean peptide Sodium guanylate beverage - Google Patents
A kind of preparation method of soybean peptide Sodium guanylate beverage Download PDFInfo
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- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
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- A23C9/00—Milk preparations; Milk powder or milk powder preparations
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- A23C9/1203—Addition of, or treatment with, enzymes or microorganisms other than lactobacteriaceae
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- 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
- A23C9/1203—Addition of, or treatment with, enzymes or microorganisms other than lactobacteriaceae
- A23C9/1216—Other enzymes
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- 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
- A23C9/1307—Milk products or derivatives; Fruit or vegetable juices; Sugars, sugar alcohols, sweeteners; Oligosaccharides; Organic acids or salts thereof or acidifying agents; Flavours, dyes or pigments; Inert or aerosol gases; Carbonation methods
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- A—HUMAN NECESSITIES
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- 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
- A23C9/1322—Inorganic compounds; Minerals, including organic salts thereof, oligo-elements; Amino-acids, peptides, protein-hydrolysates or derivatives; Nucleic acids or derivatives; Yeast extract or autolysate; Vitamins; Antibiotics; Bacteriocins
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- A—HUMAN NECESSITIES
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- A23C—DAIRY PRODUCTS, e.g. MILK, BUTTER OR CHEESE; MILK OR CHEESE SUBSTITUTES; MAKING THEREOF
- A23C2240/00—Use or particular additives or ingredients
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Abstract
The invention discloses a kind of preparation methods of soybean peptide Sodium guanylate beverage, raw material including following parts by weight: fresh milk, soybean peptide, casein sodium, grape peel anthocyanidin powder, ficin, sweetener, Sodium guanylate, cellulase, citric acid, white granulated sugar, maltodextrin, fresh fruit vegetable juice, lactic acid bacteria, active bacteria and probiotics, preparation method are as follows: raw material preparation, the preparation of fresh fruit vegetable juice fermentation liquid, the molding of soybean peptide Sodium guanylate beverage, beverage disinfection, sterile filling；The present invention joined soybean peptide and fresh fruit vegetable juice fermentation liquid in fresh milk, the flavor and nutrition of the beverage can effectively be promoted, with eight kinds of amino acid needed by human, nutritive value is high, it is easy to human body intestinal canal preferably to absorb, soya-bean polypeptides can inhibit the activity of Angiotensin-Converting, thus can prevent the contraction of blood vessel distal, to play the role of blood pressure lowering；Preparation method of the invention simultaneously is simple, fast, effectively promotes the production efficiency of factory.
Description
Technical field
The present invention relates to functional beverage field, specially a kind of preparation method of soybean peptide Sodium guanylate beverage.
Background technique
Soybean peptide be soybean protein after hydrolysis, the low-peptide mixer being made of 3-6 amino acid, molecular weight 1000D
Left and right.The amino acid composition of soya-bean polypeptides is just the same with soybean protein, it is necessary to amino acid balance and rich content.With tradition
Soy food product albumen is compared, and with absorption easy to digest, can be rapidly provided the characteristics such as human body energy, low beany flavor, especially have
It reduces serum cholesterol, blood pressure lowering and promotes the unique physiological functions such as fat metabolism.Therefore soya-bean polypeptides are to compare soybean protein
More good nutriment, and polypeptide as functional food ingredient in medicine, aerospace food, beverage and entire food industry
On have been widely used.Although soybean peptide has lot of advantages, due to the mistake in soybean protein hydrolysis at low molecular peptide
The variation of Cheng Zhong, molecular structure and group inevitably produces some bad flavors, such as bitter taste, fermented flavour etc., all
The flavor for having seriously affected product ultimately limits the application of soybean peptide.Therefore, meeting consumer to nutrition, healthy needs
While, improve the mouthfeel of soybean peptide, flavor becomes urgent problem to be solved.
So how to design a kind of preparation method of soybean peptide Sodium guanylate beverage, become what we currently to be solved
Problem.
Summary of the invention
The purpose of the present invention is to provide a kind of preparation methods of soybean peptide Sodium guanylate beverage, to solve above-mentioned background
The problem of being proposed in technology.
To achieve the above object, the invention provides the following technical scheme: a kind of soybean peptide Sodium guanylate beverage, including with
The raw material of lower parts by weight: 80-90 parts of fresh milk, 40-50 parts of soybean peptide, 8-10 parts of casein sodium, grape peel anthocyanidin powder 4-6
Part, 6-8 parts of ficin, 6-10 parts of sweetener, 1-3 parts of Sodium guanylate, 3-5 parts of cellulase, 2-4 parts of citric acid,
9-10 parts of white granulated sugar, 15-20 parts of maltodextrin, 20-30 parts of fresh fruit vegetable juice, 2-4 parts of lactic acid bacteria, 2-3 parts of active bacteria and prebiotic
2-3 parts of bacterium.
According to the above technical scheme, the preparation method of the soybean peptide is to take soybean to separate first under the conditions of 20-45 DEG C
Protein dissolution is in RO pure water, and it is 5-9 that pH adjusting agent, which is added, to adjust pH value, obtains the first solution；Then in 40-70 DEG C of condition
Under, compound protease is added in the first solution, stirring enzymatic hydrolysis 3-5 hours obtains the second solution, wherein compound protease is by pawpaw
Protease, ficin, bromelain, aspergillus niger, 3942 neutral proteinases, 537 acid proteases composition；Again by
Two solution keep the temperature 10-30min under the conditions of 70-95 DEG C, and film process is then carried out under the conditions of 40-70 DEG C, filter out molecular weight and are
150-2000Da obtains third solution；Then third solution is subjected to nanofiltration processing, molecular cut off 150- at normal temperature again
300Da obtains the 4th solution；Finally the 4th solution is sterilized, spray drying treatment to get arrive low molecule soybean peptide.
According to the above technical scheme, the preparation method of the protease is that fresh fig Chinese olive 100g is selected to clean, and is added
The NaCl solution of 200-500mL0.9% EDTA containing 1-5mM and 1-5mM Cys, homogenate are impregnated 1-3 hours, deslagging filtering,
4000-6000rpm is centrifuged 10 minutes, and tan-liquor is slowly added into supernatant to final concentration of 0.2-0.5%, 4 DEG C of placements
1-2 hours, 4000-6000rpm be centrifuged after ten minutes, abandon supernatant, collect precipitating use pH7.0,0.1M EDTA containing 1-5mM with
The phosphate buffer of 1-5mM Cys dissolves, and 4000-6000rpm is centrifuged 10 minutes, discards supernatant liquid, is repeated twice, uses 30-
The phosphate buffer of 50mL pH7.0,0.1M EDTA containing 1-5mM and 1-5mM Cys dissolve, and freeze-drying obtains fig egg
White enzyme.
4. a kind of soybean peptide Sodium guanylate beverage according to claim 1, it is characterised in that: the grape peel anthocyanidin
The preparation method of powder is the grape skin powder first by 1 part of 60 mesh of mistake, in 0.003~0.006 part of cellulase dosage, protease
0.003~0.006 part of dosage, the disodium hydrogen phosphate of pH value 4.0~4.8 and 8~14 parts of citrate buffer solution, hydrolysis temperature 40~
80~100min is digested under conditions of 50 DEG C, after the filtering of 300 mesh filter screens, 0.08~0.10MPa of vacuum degree and 50~60 DEG C of temperature
Under conditions of be concentrated into 30% lower than initial volume, freeze drier vacuum degree be less than 20Pa and condenser temperature -45~-60
Drying totally, obtains grape peel anthocyanidin powder under conditions of DEG C.
According to the above technical scheme, it is former that the preparation method of the Sodium guanylate, which is with guanosine sodium salt, triethyl phosphate,
Material is passed through phosphorus oxychloride and carries out phosphorylation reaction, and the mass ratio of the guanosine sodium salt and triethyl phosphate is 1: 3-20, guanosine
The molar ratio of sodium salt and phosphorus oxychloride is 1: 1.05-5.0；Then resulting phosphorylation reaction liquid is hydrolyzed in ice water, is obtained
Hydrolyzate containing guanylic acid；Obtained hydrolyzate ammonia is adjusted into pH value to 9.0-10.0 again, obtains the aqueous solution of guanylic acid；
Obtained aqueous solution is stood into natural layering again, the aqueous layer of lower layer salt acid for adjusting pH value to 3.0-3.1 is obtained containing big
Measure the mixed liquor of guanylic acid precipitating；Then the mixed liquor of guanylic acid precipitating is separated, obtains the wet product of guanylic acid；Finally by guanosine
The wet product of acid is dissolved with water, adjusts pH value to 8.0-8.1 with caustic soda, then 95% alcohol crystal is added dropwise and obtains Sodium guanylate.
According to the above technical scheme, the fresh fruit vegetable juice is black fungus juice, spinach juice, corn juice, Pumpkin Juice, watermelon
Juice, mint juice, blueberry juice, strawberry juice and lemon juice mixed liquor, the black fungus juice, spinach juice, corn juice, Pumpkin Juice, west
Melon juice, mint juice, blueberry juice, strawberry juice and lemon juice are 1: 1: 1: 1: 1: 1: 1: 1: 1 mixing by raw material ratio.
A kind of preparation method of soybean peptide Sodium guanylate beverage, includes the following steps:
1) raw material preparation: being prepared raw material by the recipe ratio of soybean peptide Sodium guanylate beverage, spare；
2) fresh fruit vegetable juice fermentation liquid prepare: by fresh fruit vegetable juice carry out sterilization treatment after, will successively enter lactic acid bacteria, active bacteria and
Probiotics, ferment 2-5h under the conditions of 30-37 DEG C, and fresh fruit vegetable juice fermentation liquid is made；
3) soybean peptide Sodium guanylate beverage forms: fresh milk is heated to 60-80 DEG C, and dry-mixed uniform soybean peptide, casein is added
Sour sodium, grape peel anthocyanidin powder, ficin, sweetener, Sodium guanylate, cellulase, citric acid, white granulated sugar, wheat
Bud dextrin and fresh fruit vegetable juice fermentation liquid, carry out high-speed stirred dissolution, and soybean peptide guanosine is made in revolving speed 2000-4000r/min
Acid disodium beverage；
4) beverage sterilizes: carrying out 400-600MPa super-pressure instantaneous sterilization to soybean peptide Sodium guanylate beverage；
5) sterile filling sterile filling: is carried out to the soybean peptide Sodium guanylate beverage after super-pressure instantaneous sterilization.
Compared with prior art, the beneficial effects of the present invention are: the present invention is in fresh milk joined soybean peptide and fresh fruit vegetable
Vegetable juice fermentation liquid can effectively promote the flavor and nutrition of the beverage, have eight kinds of amino acid needed by human, nutriture value
Value is high, is easy to human body intestinal canal and preferably absorbs, soya-bean polypeptides can inhibit the activity of Angiotensin-Converting, thus can prevent
The contraction of blood vessel distal, to play the role of blood pressure lowering, and soya-bean polypeptides do not have antihypertensive effect to normotensive people；Greatly
Beans polypeptide promotes the bile acidification of cholesterol, to hinder in enteron aisle by stimulating the secretory volume of internal thyroid hormone to increase
The re-absorption of cholesterol simultaneously promotees it and excretes, therefore can reduce the content of cholesterol significantly；Preparation side of the invention simultaneously
Method is simple, fast, effectively promotes the production efficiency of factory.
Detailed description of the invention
Fig. 1 is the preparation method flow diagram of soybean peptide Sodium guanylate beverage of the invention.
Specific embodiment
Following will be combined with the drawings in the embodiments of the present invention, and technical solution in the embodiment of the present invention carries out clear, complete
Site preparation description, it is clear that described embodiments are only a part of the embodiments of the present invention, instead of all the embodiments.It is based on
Embodiment in the present invention, it is obtained by those of ordinary skill in the art without making creative efforts every other
Embodiment shall fall within the protection scope of the present invention.
Embodiment 1: referring to Fig. 1, the present invention provides a kind of soybean peptide Sodium guanylate beverage, including following parts by weight
Raw material: 80 parts of fresh milk, 40 parts of soybean peptide, 8 parts of casein sodium, 4 parts of grape peel anthocyanidin powder, 6 parts of ficin, sweet taste
6 parts of agent, 1 part of Sodium guanylate, 3 parts of cellulase, 2 parts of citric acid, 9 parts of white granulated sugar, 15 parts of maltodextrin, fresh fruit vegetable juice 20
Part, 2 parts of lactic acid bacteria, 2 parts of active bacteria and 2 parts of probiotics.
According to the above technical scheme, the preparation method of soybean peptide is to take soybean protein isolate first under the conditions of 20-45 DEG C
It is dissolved in RO pure water, and it is 5-9 that pH adjusting agent, which is added, to adjust pH value, obtains the first solution；Then under the conditions of 40-70 DEG C,
Compound protease is added in first solution, stirring enzymatic hydrolysis 3-5 hours obtains the second solution, wherein compound protease is by Papain
Enzyme, ficin, bromelain, aspergillus niger, 3942 neutral proteinases, 537 acid proteases composition；It is molten by second again
Liquid keeps the temperature 10-30min under the conditions of 70-95 DEG C, and film process is then carried out under the conditions of 40-70 DEG C, and filtering out molecular weight is 150-
2000Da obtains third solution；Then third solution is subjected to nanofiltration processing at normal temperature again, molecular cut off 150-300Da,
Obtain the 4th solution；Finally the 4th solution is sterilized, spray drying treatment to get arrive low molecule soybean peptide.
According to the above technical scheme, the preparation method of protease is that fresh fig Chinese olive 100g is selected to clean, and 200- is added
The NaCl solution of 500mL0.9% EDTA containing 1mM and 1mM Cys, homogenate are impregnated 1-3 hours, deslagging filtering, 4000-
6000rpm is centrifuged 10 minutes, tan-liquor is slowly added into supernatant to final concentration of 0.2-0.5%, 4 DEG C of placement 1-2 are small
When, 4000-6000rpm is centrifuged after ten minutes, abandons supernatant, collects precipitating pH7.0,0.1M EDTA containing 1mM and 1mM Cys
Phosphate buffer dissolution, 4000-6000rpm is centrifuged 10 minutes, discards supernatant liquid, be repeated twice, with 30-50mL pH7.0,
The phosphate buffer of 0.1M EDTA containing 1mM and 1mM Cys dissolve, and freeze-drying obtains ficin.
According to the above technical scheme, the preparation method of grape peel anthocyanidin powder is the Grape Skin first by 1 part of 60 mesh of mistake
Powder, it is slow in 0.003 part of cellulase dosage, 0.003 part of albumen enzyme dosage, the disodium hydrogen phosphate of pH value 4.0~4.8 and citric acid
8 parts of fliud flushing digests 80~100min under conditions of 40~50 DEG C of hydrolysis temperature, after the filtering of 300 mesh filter screens, vacuum degree 0.08~
It is concentrated into 30% lower than initial volume under conditions of 0.10MPa and 50~60 DEG C of temperature, is less than in freeze drier vacuum degree
It is dried totally under conditions of 20Pa and condenser temperature -45~-60 DEG C, obtains grape peel anthocyanidin powder.
According to the above technical scheme, the preparation method of Sodium guanylate is to lead to using guanosine sodium salt, triethyl phosphate as raw material
Enter phosphorus oxychloride carry out phosphorylation reaction, guanosine sodium salt and triethyl phosphate mass ratio be 1-20, guanosine sodium salt and trichlorine
The molar ratio of oxygen phosphorus is 1-5.0；Then resulting phosphorylation reaction liquid is hydrolyzed in ice water, obtains the hydrolysis containing guanylic acid
Liquid；Obtained hydrolyzate ammonia is adjusted into pH value to 9.0-10.0 again, obtains the aqueous solution of guanylic acid；The aqueous solution that will be obtained again
Natural layering is stood, the aqueous layer of lower layer salt acid for adjusting pH value to 3.0-3.1 obtains precipitating containing a large amount of guanylic acids mixed
Close liquid；Then the mixed liquor of guanylic acid precipitating is separated, obtains the wet product of guanylic acid；Finally by the wet product of guanylic acid with water-soluble
Solution adjusts pH value to 8.0-8.1 with caustic soda, then 95% alcohol crystal is added dropwise and obtains Sodium guanylate.
According to the above technical scheme, fresh fruit vegetable juice be black fungus juice, it is spinach juice, corn juice, Pumpkin Juice, watermelon juice, thin
Lotus juice, blueberry juice, strawberry juice and lemon juice mixed liquor, black fungus juice, spinach juice, corn juice, Pumpkin Juice, watermelon juice, peppermint
Juice, blueberry juice, strawberry juice and lemon juice are 1: 1: 1: 1: 1: 1: 1: 1: 1 mixing by raw material ratio.
A kind of preparation method of soybean peptide Sodium guanylate beverage, includes the following steps:
1) raw material preparation: being prepared raw material by the recipe ratio of soybean peptide Sodium guanylate beverage, spare；
2) fresh fruit vegetable juice fermentation liquid prepare: by fresh fruit vegetable juice carry out sterilization treatment after, will successively enter lactic acid bacteria, active bacteria and
Probiotics, ferment 2-5h under the conditions of 30-37 DEG C, and fresh fruit vegetable juice fermentation liquid is made；
3) soybean peptide Sodium guanylate beverage forms: fresh milk is heated to 60-80 DEG C, and dry-mixed uniform soybean peptide, casein is added
Sour sodium, grape peel anthocyanidin powder, ficin, sweetener, Sodium guanylate, cellulase, citric acid, white granulated sugar, wheat
Bud dextrin and fresh fruit vegetable juice fermentation liquid, carry out high-speed stirred dissolution, and soybean peptide guanosine is made in revolving speed 2000-4000r/min
Acid disodium beverage；
4) beverage sterilizes: carrying out 400-600MPa super-pressure instantaneous sterilization to soybean peptide Sodium guanylate beverage；
5) sterile filling sterile filling: is carried out to the soybean peptide Sodium guanylate beverage after super-pressure instantaneous sterilization.
Embodiment 2: referring to Fig. 1, the present invention provides a kind of soybean peptide Sodium guanylate beverage, including following parts by weight
Raw material: 90 parts of fresh milk, 50 parts of soybean peptide, 10 parts of casein sodium, 6 parts of grape peel anthocyanidin powder, 8 parts of ficin, sweet tea
10 parts of taste agent, 3 parts of Sodium guanylate, 5 parts of cellulase, 4 parts of citric acid, 10 parts of white granulated sugar, 20 parts of maltodextrin, fresh fruit vegetables
30 parts of juice, 4 parts of lactic acid bacteria, 3 parts of active bacteria and 3 parts of probiotics.
According to the above technical scheme, the preparation method of soybean peptide is to take soybean protein isolate first under the conditions of 20-45 DEG C
It is dissolved in RO pure water, and it is 5-9 that pH adjusting agent, which is added, to adjust pH value, obtains the first solution；Then under the conditions of 40-70 DEG C,
Compound protease is added in first solution, stirring enzymatic hydrolysis 3-5 hours obtains the second solution, wherein compound protease is by Papain
Enzyme, ficin, bromelain, aspergillus niger, 3942 neutral proteinases, 537 acid proteases composition；It is molten by second again
Liquid keeps the temperature 10-30min under the conditions of 70-95 DEG C, and film process is then carried out under the conditions of 40-70 DEG C, and filtering out molecular weight is 150-
2000Da obtains third solution；Then third solution is subjected to nanofiltration processing at normal temperature again, molecular cut off 150-300Da,
Obtain the 4th solution；Finally the 4th solution is sterilized, spray drying treatment to get arrive low molecule soybean peptide.
According to the above technical scheme, the preparation method of protease is that fresh fig Chinese olive 100g is selected to clean, and 200- is added
The NaCl solution of 500mL0.9% EDTA containing 5mM and 5mM Cys, homogenate are impregnated 1-3 hours, deslagging filtering, 4000-
6000rpm is centrifuged 10 minutes, tan-liquor is slowly added into supernatant to final concentration of 0.2-0.5%, 4 DEG C of placement 1-2 are small
When, 4000-6000rpm is centrifuged after ten minutes, abandons supernatant, collects precipitating pH7.0,0.1M EDTA containing 5mM and 5mM Cys
Phosphate buffer dissolution, 4000-6000rpm is centrifuged 10 minutes, discards supernatant liquid, be repeated twice, with 30-50mL pH7.0,
The phosphate buffer of 0.1M EDTA containing 5mM and 5mM Cys dissolve, and freeze-drying obtains ficin.
According to the above technical scheme, the preparation method of grape peel anthocyanidin powder is the Grape Skin first by 1 part of 60 mesh of mistake
Powder, it is slow in 0.006 part of cellulase dosage, 0.006 part of albumen enzyme dosage, the disodium hydrogen phosphate of pH value 4.0~4.8 and citric acid
14 parts of fliud flushing digests 80~100min under conditions of 40~50 DEG C of hydrolysis temperature, after the filtering of 300 mesh filter screens, vacuum degree 0.08~
It is concentrated into 30% lower than initial volume under conditions of 0.10MPa and 50~60 DEG C of temperature, is less than in freeze drier vacuum degree
It is dried totally under conditions of 20Pa and condenser temperature -45~-60 DEG C, obtains grape peel anthocyanidin powder.
According to the above technical scheme, the preparation method of Sodium guanylate is to lead to using guanosine sodium salt, triethyl phosphate as raw material
Enter phosphorus oxychloride carry out phosphorylation reaction, guanosine sodium salt and triethyl phosphate mass ratio be 1: 3-20, guanosine sodium salt and three
The molar ratio of chlorethoxyfos is 1: 1.05-5.0；Then resulting phosphorylation reaction liquid is hydrolyzed in ice water, is obtained containing guanosine
The hydrolyzate of acid；Obtained hydrolyzate ammonia is adjusted into pH value to 9.0-10.0 again, obtains the aqueous solution of guanylic acid；It will obtain again
Aqueous solution stand natural layering the aqueous layer of lower layer salt acid for adjusting pH value to 3.0-3.1 is obtained containing a large amount of guanylic acids
The mixed liquor of precipitating；Then the mixed liquor of guanylic acid precipitating is separated, obtains the wet product of guanylic acid；Finally by the wet product of guanylic acid
It is dissolved with water, adjusts pH value to 8.0-8.1 with caustic soda, then 95% alcohol crystal is added dropwise and obtains Sodium guanylate.
According to the above technical scheme, fresh fruit vegetable juice be black fungus juice, it is spinach juice, corn juice, Pumpkin Juice, watermelon juice, thin
Lotus juice, blueberry juice, strawberry juice and lemon juice mixed liquor, black fungus juice, spinach juice, corn juice, Pumpkin Juice, watermelon juice, peppermint
Juice, blueberry juice, strawberry juice and lemon juice are 1: 1: 1: 1: 1: 1: 1: 1: 1 mixing by raw material ratio.
A kind of preparation method of soybean peptide Sodium guanylate beverage, includes the following steps:
1) raw material preparation: being prepared raw material by the recipe ratio of soybean peptide Sodium guanylate beverage, spare；
2) fresh fruit vegetable juice fermentation liquid prepare: by fresh fruit vegetable juice carry out sterilization treatment after, will successively enter lactic acid bacteria, active bacteria and
Probiotics, ferment 2-5h under the conditions of 30-37 DEG C, and fresh fruit vegetable juice fermentation liquid is made；
3) soybean peptide Sodium guanylate beverage forms: fresh milk is heated to 60-80 DEG C, and dry-mixed uniform soybean peptide, casein is added
Sour sodium, grape peel anthocyanidin powder, ficin, sweetener, Sodium guanylate, cellulase, citric acid, white granulated sugar, wheat
Bud dextrin and fresh fruit vegetable juice fermentation liquid, carry out high-speed stirred dissolution, and soybean peptide guanosine is made in revolving speed 2000-4000r/min
Acid disodium beverage；
4) beverage sterilizes: carrying out 400-600MPa super-pressure instantaneous sterilization to soybean peptide Sodium guanylate beverage；
5) sterile filling sterile filling: is carried out to the soybean peptide Sodium guanylate beverage after super-pressure instantaneous sterilization.
Based on above-mentioned, it is an advantage of the current invention that the present invention joined soybean peptide and the fermentation of fresh fruit vegetable juice in fresh milk
Liquid can effectively promote the flavor and nutrition of the beverage, have eight kinds of amino acid needed by human, nutritive value is high, easily
It is preferably absorbed in human body intestinal canal, soya-bean polypeptides can inhibit the activity of Angiotensin-Converting, thus can anti-hemostatic tube end
The contraction of the tip, to play the role of blood pressure lowering, and soya-bean polypeptides do not have antihypertensive effect to normotensive people；Soya-bean polypeptides
By stimulating the secretory volume of internal thyroid hormone to increase, promote the bile acidification of cholesterol, to hinder enteron aisle inner cholesterol
Re-absorption and promote it and excrete, therefore the content of cholesterol can be reduced significantly；Preparation method of the invention simultaneously is simple,
Fast, the production efficiency of factory is effectively promoted.
It although an embodiment of the present invention has been shown and described, for the ordinary skill in the art, can be with
A variety of variations, modification, replacement can be carried out to these embodiments without departing from the principles and spirit of the present invention by understanding
And modification, the scope of the present invention is defined by the appended.
Claims (7)
1. a kind of soybean peptide Sodium guanylate beverage, it is characterised in that: the raw material including following parts by weight: 80-90 parts of fresh milk, big
40-50 parts of beans peptide, 8-10 parts of casein sodium, 4-6 parts of grape peel anthocyanidin powder, 6-8 parts of ficin, sweetener 6-10
It is part, 1-3 parts of Sodium guanylate, 3-5 parts of cellulase, 2-4 parts of citric acid, 9-10 parts of white granulated sugar, 15-20 parts of maltodextrin, fresh
20-30 parts of fruits and vegetables vegetable juice, 2-4 parts of lactic acid bacteria, 2-3 parts of active bacteria and 2-3 parts of probiotics.
2. a kind of soybean peptide Sodium guanylate beverage according to claim 1, it is characterised in that: the preparation method of the soybean peptide
Under the conditions of 20-45 DEG C, soybean protein isolate to be taken to be dissolved in RO pure water first, and it is 5- that pH adjusting agent, which is added, to adjust pH value
9, obtain the first solution；Then under the conditions of 40-70 DEG C, compound protease is added in the first solution, stirring digests 3-5 hours,
The second solution is obtained, wherein compound protease is by papain, ficin, bromelain, aspergillus niger, 3942 neutrality
Protease, 537 acid proteases composition；The second solution is kept the temperature into 10-30min under the conditions of 70-95 DEG C again, then in 40-70
Film process is carried out under the conditions of DEG C, filtering out molecular weight is 150-2000Da, obtains third solution；Then again by third solution at normal temperature
Nanofiltration processing is carried out, molecular cut off 150-300Da obtains the 4th solution；Finally the 4th solution is sterilized, is spray-dried
It handles to get low molecule soybean peptide is arrived.
3. a kind of soybean peptide Sodium guanylate beverage according to claim 1, it is characterised in that: the preparation method of the protease
To select fresh fig Chinese olive 100g to clean, the NaCl that 200-500mL0.9% EDTA containing 1-5mM and 1-5mM Cys is added is molten
Liquid, homogenate are impregnated 1-3 hours, deslagging filtering, and 4000-6000rpm is centrifuged 10 minutes, and it is molten that tannic acid is slowly added into supernatant
Liquid to final concentration of 0.2-0.5%, 4 DEG C placement 1-2 hours, 4000-6000rpm is centrifuged after ten minutes, abandons supernatant, and it is heavy to collect
It forming sediment and uses pH7.0, the phosphate buffer of 0.1M EDTA containing 1-5mM and 1-5mM Cys dissolve, and 4000-6000rpm is centrifuged 10 minutes,
Liquid is discarded supernatant, is repeated twice, the phosphate buffer with 30-50mL pH7.0,0.1M EDTA containing 1-5mM and 1-5mM Cys is molten
Solution, freeze-drying, obtains ficin.
4. a kind of soybean peptide Sodium guanylate beverage according to claim 1, it is characterised in that: the grape peel anthocyanidin powder
Preparation method is the grape skin powder first by 1 part of 60 mesh of mistake, in 0.003~0.006 part of cellulase dosage, albumen enzyme dosage
8~14 parts of 0.003~0.006 part, the disodium hydrogen phosphate of pH value 4.0~4.8 and citrate buffer solution, 40~50 DEG C of hydrolysis temperature
Under conditions of digest 80~100min, 300 mesh filter screens filtering after, 0.08~0.10MPa of vacuum degree and 50~60 DEG C of temperature of item
It is concentrated into 30% lower than initial volume under part, is less than 20Pa and condenser temperature -45~-60 DEG C in freeze drier vacuum degree
Under the conditions of it is dry totally, obtain grape peel anthocyanidin powder.
5. a kind of soybean peptide Sodium guanylate beverage according to claim 1, it is characterised in that: the preparation of the Sodium guanylate
Method be using guanosine sodium salt, triethyl phosphate as raw material, be passed through phosphorus oxychloride carry out phosphorylation reaction, the guanosine sodium salt with
The mass ratio of triethyl phosphate is 1: 3-20, and the molar ratio of guanosine sodium salt and phosphorus oxychloride is 1: 1.05-5.0；Then by gained
Phosphorylation reaction liquid hydrolyzed in ice water, obtain the hydrolyzate containing guanylic acid；Obtained hydrolyzate ammonia is adjusted into pH again
Value obtains the aqueous solution of guanylic acid to 9.0-10.0；Obtained aqueous solution is stood into natural layering again, the aqueous layer of lower layer is used
Salt acid for adjusting pH value obtains the mixed liquor precipitated containing a large amount of guanylic acids to 3.0-3.1；Then mixed liquor guanylic acid precipitated
Separation, obtains the wet product of guanylic acid；The wet product of guanylic acid is dissolved with water finally, adjusts pH value to 8.0-8.1 with caustic soda, then drip
95% alcohol crystal is added to obtain Sodium guanylate.
6. a kind of soybean peptide Sodium guanylate beverage according to claim 1, it is characterised in that: the fresh fruit vegetable juice is black wood
Ear juice, spinach juice, corn juice, Pumpkin Juice, watermelon juice, mint juice, blueberry juice, strawberry juice and lemon juice mixed liquor, it is described black
Agaric juice, spinach juice, corn juice, Pumpkin Juice, watermelon juice, mint juice, blueberry juice, strawberry juice and lemon juice are 1: 1 by raw material ratio:
1: 1: 1: 1: 1: 1: 1 mixing.
7. a kind of preparation method of soybean peptide Sodium guanylate beverage, characterized by the following steps:
1) raw material preparation: being prepared raw material by the recipe ratio of soybean peptide Sodium guanylate beverage, spare；
2) fresh fruit vegetable juice fermentation liquid prepare: by fresh fruit vegetable juice carry out sterilization treatment after, will successively enter lactic acid bacteria, active bacteria and
Probiotics, ferment 2-5h under the conditions of 30-37 DEG C, and fresh fruit vegetable juice fermentation liquid is made；
3) soybean peptide Sodium guanylate beverage forms: fresh milk is heated to 60-80 DEG C, and dry-mixed uniform soybean peptide, casein is added
Sour sodium, grape peel anthocyanidin powder, ficin, sweetener, Sodium guanylate, cellulase, citric acid, white granulated sugar, wheat
Bud dextrin and fresh fruit vegetable juice fermentation liquid, carry out high-speed stirred dissolution, and soybean peptide guanosine is made in revolving speed 2000-4000r/min
Acid disodium beverage；
4) beverage sterilizes: carrying out 400-600MPa super-pressure instantaneous sterilization to soybean peptide Sodium guanylate beverage；
5) sterile filling sterile filling: is carried out to the soybean peptide Sodium guanylate beverage after super-pressure instantaneous sterilization.
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| CN104770822A (en) * | 2015-04-03 | 2015-07-15 | 泰州麦凯乐生物科技有限公司 | High-antioxidant complex polypeptide solid beverage and preparation method thereof |
| CN105614899A (en) * | 2016-01-13 | 2016-06-01 | 刘新旗 | Low-molecular soybean peptide and preparation method thereof |
| CN107156307A (en) * | 2017-07-11 | 2017-09-15 | 济源市能力源生物饮品有限公司 | A kind of soy-bean peptide and its preparation technology |
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| CN100999726A (en) * | 2006-12-22 | 2007-07-18 | 王晓平 | Preparation process of ficin |
| CN101124970A (en) * | 2007-09-20 | 2008-02-20 | 陕西天宝大豆食品技术研究所 | Soybean peptide lactic acid bacteria beverage and its preparation method |
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| CN103689733A (en) * | 2013-10-14 | 2014-04-02 | 诺利如一（安阳）生物科技有限公司 | Preparation method of soybean peptide local flavor beverage |
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Application publication date: 20181214 |