CN109090391A - One kind having active soya polypeptides beverage of high anti-oxidation and preparation method thereof - Google Patents
One kind having active soya polypeptides beverage of high anti-oxidation and preparation method thereof Download PDFInfo
- Publication number
- CN109090391A CN109090391A CN201810869406.1A CN201810869406A CN109090391A CN 109090391 A CN109090391 A CN 109090391A CN 201810869406 A CN201810869406 A CN 201810869406A CN 109090391 A CN109090391 A CN 109090391A
- Authority
- CN
- China
- Prior art keywords
- parts
- beverage
- polypeptides
- oxidation
- soya
- Prior art date
- Legal status (The legal status is an assumption and is not a legal conclusion. Google has not performed a legal analysis and makes no representation as to the accuracy of the status listed.)
- Pending
Links
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- IXPNQXFRVYWDDI-UHFFFAOYSA-N 1-methyl-2,4-dioxo-1,3-diazinane-5-carboximidamide Chemical compound CN1CC(C(N)=N)C(=O)NC1=O IXPNQXFRVYWDDI-UHFFFAOYSA-N 0.000 claims abstract description 14
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Classifications
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- A—HUMAN NECESSITIES
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- A23L—FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BY SUBCLASSES A21D OR A23B-A23J; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OF NUTRITIVE QUALITIES, PHYSICAL TREATMENT; PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL
- A23L2/00—Non-alcoholic beverages; Dry compositions or concentrates therefor; Their preparation
- A23L2/02—Non-alcoholic beverages; Dry compositions or concentrates therefor; Their preparation containing fruit or vegetable juices
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- 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
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- A23L2/52—Adding ingredients
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- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23L—FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BY SUBCLASSES A21D OR A23B-A23J; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OF NUTRITIVE QUALITIES, PHYSICAL TREATMENT; PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL
- A23L2/00—Non-alcoholic beverages; Dry compositions or concentrates therefor; Their preparation
- A23L2/70—Clarifying or fining of non-alcoholic beverages; Removing unwanted matter
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- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23L—FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BY SUBCLASSES A21D OR A23B-A23J; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OF NUTRITIVE QUALITIES, PHYSICAL TREATMENT; PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL
- A23L2/00—Non-alcoholic beverages; Dry compositions or concentrates therefor; Their preparation
- A23L2/70—Clarifying or fining of non-alcoholic beverages; Removing unwanted matter
- A23L2/84—Clarifying or fining of non-alcoholic beverages; Removing unwanted matter using microorganisms or biological material, e.g. enzymes
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- 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
- A23L33/105—Plant extracts, their artificial duplicates or their derivatives
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- 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
- A23L33/18—Peptides; Protein hydrolysates
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- 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)
- Health & Medical Sciences (AREA)
- Polymers & Plastics (AREA)
- Nutrition Science (AREA)
- Chemical & Material Sciences (AREA)
- Engineering & Computer Science (AREA)
- Food Science & Technology (AREA)
- Molecular Biology (AREA)
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Abstract
One kind having the active soya polypeptides beverage of high anti-oxidation, which includes following components: soyabean polypeptide powder, hawthorn leaching liquor, jujube leaching liquor, honey, white granulated sugar, sucrose ester, citric acid, malic acid, sodium citrate, acesulfame potassium, xanthan gum, sodium alginate, monoglyceride, lecithin, sodium carboxymethylcellulose, pure water.The preparation method comprises the following steps: taking component as needed；Monoglyceride, lecithin, xanthan gum, sucrose ester, sodium citrate, sodium carboxymethylcellulose and sodium alginate are distilled with after hot water dissolving, are gone in ingredients pot after mixing, are added other raw materials, pure water constant volume；Above-mentioned deployed feed liquid heating is subjected to twice homogenization processing, 20~25MPa, 18min, 30~35MPa, 12min；By 135~145 DEG C of material after homogeneous, 3~5s high pressure sterilization, container filling is finished product after sterilizing.Beverage mouthfeel of the present invention is good, full of nutrition, is suitble to people's long-term drinking.
Description
Technical field
The invention belongs to field of biotechnology, and in particular to one kind have the active soya polypeptides beverage of high anti-oxidation and its
Preparation method.
Background technique
China's soybean resource is abundant, and soybean is one of big oil crops of one of seven generalized grain crop of China and China four,
It is the valuable source of protein, soybean has had 4,000 years cultivation histories in China, early in just having soybean on the abundant empty inscriptions on bones or tortoise shells
Record.Soybean nutritional is abundant, oleosin matter rich in and grease, and the content of protein is 20~40% in soybean,
It is 2~3 times of cereal, and contains lysine, greatly compensates for the deficiency of lysine in cereal preparation, unsaturated lipid in lipid
Fat acid content is high, the mineral elements containing multivitamin abundant and potassium, sodium, calcium, iron, phosphorus etc., and containing soyabean oligosaccharides, greatly
The various bioactivators such as beans isoflavones, soyasaponin are suitable for anti-oxidant albumen peptides product development and application.With
The potentiality that the development of soybean comprehensive utilization technique and food processing industry, soybean and its product are exploited are very big, to solve people
Nutrition problem play a significant role.
As there are a kind of novel soy food product i.e. soya-bean polypeptides, soya-bean polypeptides in the research to soybean protein nutrition
It is primarily referred to as the product that soybean protein obtains after protease hydrolytic, is made of many peptide molecule mixtures, amino acid
It forms just the same with soybean protein.In recent years, the biotechnology and separating and purifying technology of rapid development, so that people send out
It is existing to be that the intracorporal polypeptide of biology has reached tens of thousands of kinds, and there is different physiological functions.Protein content is abundant in soybean, can
To obtain functional polypeptide by enzymatic hydrolysis.
Soya-bean polypeptides have the function of promoting microorganism growth and development and actively be metabolized, but the amino acid mixing of same composition
Object is without such effect.Polypeptide absorptivity in enteron aisle is best, and albumen is actually also most of with polypeptide in human body
What form absorbed, soya-bean polypeptides have absorption easy to digest, can be by soya-bean polypeptides with the shape of enteral nutrition agent and flowing food
State is applied to the old man and the immature infant of eupepsy of the patient of convalescence, digestive function decline.Meanwhile soya-bean polypeptides
Low antigenicity will not cause allergic reaction after soya-bean polypeptides based food is fed, by the work for inhibiting angiotensin converting enzyme
With to play the role of blood pressure lowering, the bile acidification of cholesterol can be promoted, so that excrement excretion of cholesterol amount increases, to drop
Low blood cholesterol levels.In addition, soya-bean polypeptides can also promote mineral absorption and fat metabolism, enhancing athlete's physique, side
Help recover from fatigue, the absorption that promotes calcium phosphorus and other microelements, promote brain development, improve hypermnesia immune function,
Protection epidermal cell prevents a variety of biological functions such as melanocyte precipitating.Therefore, using soybean as raw material, preparation has antioxygen
Change concern of the active peptide constituents just by albumen producer, functional soy peptide has vast potential for future development.
Summary of the invention
The purpose of the present invention is to provide one kind to have active soya polypeptides beverage of high anti-oxidation and preparation method thereof, battalion
It supports and enriches, be suitble to all age group crowd to drink, and preparation method is simple, is easy to industrialization.
To achieve the above object, a kind of that there is the active soya polypeptides beverage of high anti-oxidation, the group including following parts by weight
Point: 50~70 parts of soyabean polypeptide powder, 20~30 parts of hawthorn leaching liquor, 20~30 parts of jujube leaching liquor, 6~10 parts of honey, white sand
Sugared 8~12 parts, 0.4~0.6 part of sucrose ester, 0.4~0.6 part of citric acid, 0.1~0.3 part of malic acid, sodium citrate 0.7~0.9
Part, 0.1~0.3 part of acesulfame potassium, 0.4~1.2 part of xanthan gum, 0.6~1 part of sodium alginate, 0.4~1.4 part of monoglyceride, lecithin
0.4~1.4 part, 0.3~0.5 part of sodium carboxymethylcellulose, 500~600 parts of pure water.
Preferably, it comprises the following components in parts by weight: 60 parts of soyabean polypeptide powder, 25 parts of hawthorn leaching liquor, jujube leaching liquor
25 parts, 8 parts of honey, 10 parts of white granulated sugar, 0.5 part of sucrose ester, 0.5 part of citric acid, 0.2 part of malic acid, 0.8 part of sodium citrate, peace
Match sweet 0.2 part, 0.8 part of xanthan gum, 0.8 part of sodium alginate, 0.9 part of monoglyceride, 0.9 part of lecithin, sodium carboxymethylcellulose 0.4
Part, 500~600 parts of pure water.
Preferably, the mesh number of the soyabean polypeptide powder is 60~70 mesh.
Preferably, the hawthorn leaching liquor is to add the ratio of 5~6L pure water according to 1kg hawthorn, to clean fresh hawthorn
In plus water, at 55~65 DEG C extract 1~2h, 80~90 DEG C precook after be beaten, into slurries be added 0.6~0.8% pectin
Enzyme, adjusting PH is 4~6, digests at 45~55 DEG C to filter after 2~4h and obtains.
Preferably, the jujube leaching liquor is to add the ratio of 5~6L pure water according to 1kg hawthorn, to clean fresh date
In plus water, at 55~65 DEG C extract 1~2h, 80~90 DEG C precook after be beaten, into slurries be added 0.6~0.8% pectin
Enzyme, adjusting PH is 4~6, digests at 45~55 DEG C to filter after 2~4h and obtains.
A kind of preparation method with the active soya polypeptides beverage of high anti-oxidation, comprising the following steps:
(1) component is taken as needed；
(2) monoglyceride, lecithin, xanthan gum, sucrose ester, sodium citrate, sodium carboxymethylcellulose and sodium alginate are distilled,
After hot water dissolving, pours into after beater mixes and go in ingredients pot, other raw materials are added, using pure water constant volume；
(3) above-mentioned deployed feed liquid is heated to 60~65 DEG C, then carries out homogenization, first time homogeneous 20~
25MPa, homogeneous 18min, homogeneous second of 30~35Mpa of homogeneous, homogeneous 12min；
(4) by 135~145 DEG C of material after homogeneous, 3~5s high pressure sterilization, container filling is finished product after sterilizing.
Preferably, the soyabean polypeptide powder is using aminopeptidase and the de- hardship of investment joint.
Preferably, the debitterizing method is to add according to soya-bean polypeptides mass ratio 10000U/g into soya-bean polypeptides liquid
Ammonia skin enzyme, is adjusted to pH5~6 and digests, and hydrolysis temperature is 45~50 DEG C, and 2~4h of enzymolysis time adds after digesting
Hot enzyme deactivation mixes embedding medium with the mass ratio of cycloheptaamylose according still further to chitosan for 1:1.5 preparation, according to semen sojae atricolor peptide masses
7~9% amount addition gained mixing embedding medium into soya-bean polypeptides liquid, be heated to 75~80 DEG C, keep the temperature 10 under stirring state
~15min.
Preferably, autoclave temperature is 140 DEG C, time 4s.
Compared with prior art, the invention has the following advantages that
(1) present invention has the active soya polypeptides beverage of high anti-oxidation, has eight kinds of amino acid needed by human, nutrition
Value is high, be easy to human body intestinal canal faster, higher absorptivity, soya-bean polypeptides can inhibit the activity of Angiotensin-Converting, because
And the contraction of blood vessel distal can be prevented, to play the role of reducing blood pressure, normotensive people does not drop in soya-bean polypeptides
Pressure effect.Soya-bean polypeptides promote the bile acidification of cholesterol, to hinder by stimulating the secretory volume of internal thyroid hormone to increase
Hinder the re-absorption of enteron aisle inner cholesterol and it is promoted to excrete, therefore the content of cholesterol can be reduced significantly.
(2) soya-bean polypeptides in the drink formula show that concentration is the soya-bean polypeptides of 3.5mg/ml by anti-oxidant detection
The clearance rate of DPPH is close with the ascorbic acid of same concentration；Hydroxyl radical free radical clearance rate is also almost identical with ascorbic acid.
With very strong antioxidant effect, beverage prepared by the present invention is often drunk, human health can be greatly enhanced, anti-aging improves
Immunity.
(3) hawthorn plays the role of blood pressure lowering, adjustment blood lipid, anticancer, jujube tonifying kidney and nourishing liver, nourishing blood for improving eyesight, drink of the invention
Expect functional, effect is really thorough, long-term drinking body-building benefit body, prevention disease.
(4) soya polypeptides beverage of the invention is except through control soya-bean polypeptides content, honey content and white granulated sugar addition
Other than amount, also by aminopeptidase and the de- hardship of investment joint, the bitter taste of beverage is completely eliminated, and smooth in taste is fine and smooth, sweet tea
Taste is moderate, and market prospects are good, and the crowds such as suitable infant, student, sportsman drink or the good health care food of the middle-aged and the old
Product.
Specific embodiment
Invention is further described in detail with reference to embodiments.
Embodiment 1
One kind having the active soya polypeptides beverage of high anti-oxidation, comprises the following components in parts by weight: soyabean polypeptide powder 50
Part, 20 parts of hawthorn leaching liquor, 20 parts of jujube leaching liquor, 6 parts of honey, 8 parts of white granulated sugar, 0.4 part of sucrose ester, 0.4 part of citric acid, apple
0.1 part of tartaric acid, 0.7 part of sodium citrate, 0.1 part of acesulfame potassium, 0.4 part of xanthan gum, 0.6 part of sodium alginate, 0.4 part of monoglyceride, ovum
.4 parts of phosphatidase 0,0.3 part of sodium carboxymethylcellulose, 500 parts of pure water；The mesh number of the soyabean polypeptide powder is 60 mesh；The hawthorn
Leaching liquor is to add the ratio of 5~6L pure water according to 1kg hawthorn, and water is added into clean fresh hawthorn, is extracted at 55~65 DEG C
1~2h, 80~90 DEG C precook after be beaten, into slurries be added 0.6~0.8% pectase, adjust PH be 4~6,45~55
It digests to filter after 2~4h at DEG C and obtain.
The above-mentioned preparation method with the active soya polypeptides beverage of high anti-oxidation, comprising the following steps:
(1) component is taken as needed；
(2) monoglyceride, lecithin, xanthan gum, sucrose ester, sodium citrate, sodium carboxymethylcellulose and sodium alginate are distilled,
After hot water dissolving, pours into after beater mixes and go in ingredients pot, other raw materials are added, using pure water constant volume；
(3) above-mentioned deployed feed liquid is heated to 60 DEG C, then carries out homogenization, first time homogeneous 20MPa, homogeneous
18min, homogeneous second of homogeneous 30Mpa, homogeneous 12min；
(4) by 135 DEG C of material after homogeneous, 3s high pressure sterilization, container filling is finished product after sterilizing.
The soya polypeptides beverage prepared to the present embodiment one detects, as a result as follows:
1, organoleptic indicator
Color: rufous, vivid, uniform color is consistent.
Smell and flavour: it is sour-sweet tasty and refreshing, there is hawthorn and jujube mixing peculiar flavour.
Posture: tissue morphology is uniform and stable, no suspended substance, muddy object, sediment, delicate mouthfeel.
2, physical and chemical index:
Total acidity is 0.052%, pH value 3.8~4.2, total reducing sugar 9.3%.
(in terms of As)≤0.5 arsenic mg/L
(in terms of Pb)≤1.0 lead mg/L
(in terms of Cu)≤8.0 copper mg/L
Microbiological indicator:
Total number of bacteria cfu/100ml≤60
Coliform group count cfu/100ml≤4
Pathogenic bacteria must not detect.
Embodiment 2
One kind having the active soya polypeptides beverage of high anti-oxidation, comprises the following components in parts by weight: soyabean polypeptide powder 60
Part, 25 parts of hawthorn leaching liquor, 25 parts of jujube leaching liquor, 8 parts of honey, 10 parts of white granulated sugar, 0.5 part of sucrose ester, 0.5 part of citric acid,
0.2 part of malic acid, 0.8 part of sodium citrate, 0.2 part of acesulfame potassium, 0.8 part of xanthan gum, 0.8 part of sodium alginate, 0.9 part of monoglyceride,
0.9 part of lecithin, 0.4 part of sodium carboxymethylcellulose, 500~600 parts of pure water；The mesh number of the soyabean polypeptide powder is 65 mesh；
The hawthorn leaching liquor is to add the ratio of 5~6L pure water according to 1kg hawthorn, water is added into clean fresh hawthorn, 55~65
At DEG C extract 1~2h, 80~90 DEG C precook after be beaten, into slurries be added 0.6~0.8% pectase, adjust PH be 4~6,
It digests at 45~55 DEG C to filter after 2~4h and obtain；The jujube leaching liquor is to add 5~6L pure water according to 1kg hawthorn
Ratio extracts 1~2h into clean fresh date plus water at 55~65 DEG C, 80~90 DEG C precook after be beaten, into slurries plus
Enter 0.6~0.8% pectase, adjusting PH is 4~6, digests to filter after 2~4h at 45~55 DEG C and obtains.
The above-mentioned preparation method with the active soya polypeptides beverage of high anti-oxidation, comprising the following steps:
(1) component is taken as needed；
(2) monoglyceride, lecithin, xanthan gum, sucrose ester, sodium citrate, sodium carboxymethylcellulose and sodium alginate are distilled,
After hot water dissolving, pours into after beater mixes and go in ingredients pot, other raw materials are added, using pure water constant volume；
(3) above-mentioned deployed feed liquid is heated to 62 DEG C, then carries out homogenization, first time homogeneous 23MPa, homogeneous
18min, homogeneous second of homogeneous 32Mpa, homogeneous 12min；
(4) by 140 DEG C of material after homogeneous, 4s high pressure sterilization, container filling is finished product after sterilizing.
The soyabean polypeptide powder is using aminopeptidase and the de- hardship of investment joint；The debitterizing method is according to soya-bean polypeptides
Mass ratio 10000U/g adds the ammonia skin enzyme into soya-bean polypeptides liquid, is adjusted to pH5~6 and digests, hydrolysis temperature be 45~
50 DEG C, 2~4h of enzymolysis time, after digesting, enzyme deactivation is heated, is 1 according still further to the mass ratio of chitosan and cycloheptaamylose:
1.5 prepare mixing embedding medium, mix embedding medium to soya-bean polypeptides liquid according to 7~9% amount addition gained of semen sojae atricolor peptide masses
In, 75~80 DEG C are heated to, 10~15min is kept the temperature under stirring state.
The soya polypeptides beverage prepared to the present embodiment two detects, as a result as follows:
1, organoleptic indicator
Color: rufous, vivid, uniform color is consistent.
Smell and flavour: it is sour-sweet tasty and refreshing, there is hawthorn and jujube mixing peculiar flavour.
Posture: tissue morphology is uniform and stable, no suspended substance, muddy object, sediment, delicate mouthfeel.
2, physical and chemical index:
Total acidity is 0.055%, pH value 3.8~4.2, total reducing sugar 9.8%.
(in terms of As)≤0.5 arsenic mg/L
(in terms of Pb)≤1.0 lead mg/L
(in terms of Cu)≤8.0 copper mg/L
Microbiological indicator:
Total number of bacteria cfu/100ml≤60
Coliform group count cfu/100ml≤4
Pathogenic bacteria must not detect.
Embodiment 3
One kind having the active soya polypeptides beverage of high anti-oxidation, comprises the following components in parts by weight: soyabean polypeptide powder 70
Part, 30 parts of hawthorn leaching liquor, 30 parts of jujube leaching liquor, 10 parts of honey, 12 parts of white granulated sugar, 0.6 part of sucrose ester, 0.6 part of citric acid,
0.3 part of malic acid, 0.9 part of sodium citrate, 0.3 part of acesulfame potassium, 1.2 parts of xanthan gum, 1 part of sodium alginate, 1.4 parts of monoglyceride, ovum
.4 parts of phosphatidase 1,0.5 part of sodium carboxymethylcellulose, 600 parts of pure water；The mesh number of the soyabean polypeptide powder is 70 mesh；The jujube
Leaching liquor is to add the ratio of 5~6L pure water according to 1kg hawthorn, and water is added into clean fresh date, is extracted at 55~65 DEG C
1~2h, 80~90 DEG C precook after be beaten, into slurries be added 0.6~0.8% pectase, adjust PH be 4~6,45~55
It digests to filter after 2~4h at DEG C and obtain.
The above-mentioned preparation method with the active soya polypeptides beverage of high anti-oxidation, comprising the following steps:
(1) component is taken as needed；
(2) monoglyceride, lecithin, xanthan gum, sucrose ester, sodium citrate, sodium carboxymethylcellulose and sodium alginate are distilled,
After hot water dissolving, pours into after beater mixes and go in ingredients pot, other raw materials are added, using pure water constant volume；
(3) above-mentioned deployed feed liquid is heated to 65 DEG C, then carries out homogenization, first time homogeneous 25MPa, homogeneous
18min, homogeneous second of homogeneous 35Mpa, homogeneous 12min；
(4) by 145 DEG C of material after homogeneous, 5s high pressure sterilization, container filling is finished product after sterilizing.
The soya polypeptides beverage prepared to the present embodiment three detects, as a result as follows:
1, organoleptic indicator
Color: rufous, vivid, uniform color is consistent.
Smell and flavour: it is sour-sweet tasty and refreshing, there is hawthorn and jujube mixing peculiar flavour.
Posture: tissue morphology is uniform and stable, no suspended substance, muddy object, sediment, delicate mouthfeel.
2, physical and chemical index:
Total acidity is 0.059%, pH value 3.8~4.2, total reducing sugar 9.0%.
(in terms of As)≤0.5 arsenic mg/L
(in terms of Pb)≤1.0 lead mg/L
(in terms of Cu)≤8.0 copper mg/L
Microbiological indicator:
Total number of bacteria cfu/100ml≤60
Coliform group count cfu/100ml≤4
Pathogenic bacteria must not detect.
Claims (9)
1. one kind has the active soya polypeptides beverage of high anti-oxidation, which is characterized in that comprise the following components in parts by weight: soybean
50~70 parts of polypeptide powder, 20~30 parts of hawthorn leaching liquor, 20~30 parts of jujube leaching liquor, 6~10 parts of honey, white granulated sugar 8~12
Part, 0.4~0.6 part of sucrose ester, 0.4~0.6 part of citric acid, 0.1~0.3 part of malic acid, 0.7~0.9 part of sodium citrate, An Sai
0.1~0.3 part of honey, 0.4~1.2 part of xanthan gum, 0.6~1 part of sodium alginate, 0.4~1.4 part of monoglyceride, lecithin 0.4~
1.4 parts, 0.3~0.5 part of sodium carboxymethylcellulose, 500~600 parts of pure water.
A kind of there is the active soya polypeptides beverage of high anti-oxidation 2. according to claim 1, which is characterized in that including with
The component of lower parts by weight: 60 parts of soyabean polypeptide powder, 25 parts of hawthorn leaching liquor, 25 parts of jujube leaching liquor, 8 parts of honey, white granulated sugar 10
Part, 0.5 part of sucrose ester, 0.5 part of citric acid, 0.2 part of malic acid, 0.8 part of sodium citrate, 0.2 part of acesulfame potassium, 0.8 part of xanthan gum,
0.8 part of sodium alginate, 0.9 part of monoglyceride, 0.9 part of lecithin, 0.4 part of sodium carboxymethylcellulose, 500~600 parts of pure water.
3. according to claim 1 or 2 a kind of with the active soya polypeptides beverage of high anti-oxidation, which is characterized in that institute
The mesh number for stating soyabean polypeptide powder is 60~70 mesh.
4. according to claim 1 or 2 a kind of with the active soya polypeptides beverage of high anti-oxidation, which is characterized in that institute
Stating hawthorn leaching liquor is to add the ratio of 5~6L pure water according to 1kg hawthorn, water is added into clean fresh hawthorn, at 55~65 DEG C
Lower extraction 1~2h, 80~90 DEG C precook after be beaten, 0.6~0.8% pectase is added into slurries, adjusting PH is 4~6,
It digests at 45~55 DEG C to filter after 2~4h and obtain.
5. according to claim 1 or 2 a kind of with the active soya polypeptides beverage of high anti-oxidation, which is characterized in that institute
Stating jujube leaching liquor is to add the ratio of 5~6L pure water according to 1kg hawthorn, water is added into clean fresh date, at 55~65 DEG C
Lower extraction 1~2h, 80~90 DEG C precook after be beaten, 0.6~0.8% pectase is added into slurries, adjusting PH is 4~6,
It digests at 45~55 DEG C to filter after 2~4h and obtain.
6. a kind of preparation method with the active soya polypeptides beverage of high anti-oxidation, it is characterised in that: the following steps are included:
(1) component is taken as needed；
(2) monoglyceride, lecithin, xanthan gum, sucrose ester, sodium citrate, sodium carboxymethylcellulose and sodium alginate are distilled, with heat
After water dissolution, pours into after beater mixes and go in ingredients pot, other raw materials are added, using pure water constant volume；
(3) above-mentioned deployed feed liquid is heated to 60~65 DEG C, then carries out homogenization, first time 20~25MPa of homogeneous,
Matter 18min, homogeneous second of 30~35Mpa of homogeneous, homogeneous 12min；
(4) by 135~145 DEG C of material after homogeneous, 3~5s high pressure sterilization, container filling is finished product after sterilizing.
7. a kind of preparation method with the active soya polypeptides beverage of high anti-oxidation according to claim 6, feature
Be: the soyabean polypeptide powder is using aminopeptidase and the de- hardship of investment joint.
8. a kind of preparation method with the active soya polypeptides beverage of high anti-oxidation according to claim 7, feature
Be: the debitterizing method is to add the ammonia skin enzyme into soya-bean polypeptides liquid according to soya-bean polypeptides mass ratio 10000U/g, is adjusted
Section to pH5~6 digest, and hydrolysis temperature is 45~50 DEG C, 2~4h of enzymolysis time, after digesting, heat enzyme deactivation, then
Embedding medium is mixed for 1:1.5 preparation with the mass ratio of cycloheptaamylose according to chitosan, according to the 7~9% of semen sojae atricolor peptide masses
Amount addition gained mixing embedding medium into soya-bean polypeptides liquid, be heated to 75~80 DEG C, under stirring state keep the temperature 10~15min.
9. a kind of preparation method with the active soya polypeptides beverage of high anti-oxidation according to claim 6,7 or 8,
Be characterized in that: autoclave temperature is 140 DEG C, time 4s.
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Cited By (2)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN113208118A (en) * | 2021-06-16 | 2021-08-06 | 合肥工业大学 | Preparation method of low-bitter-taste antioxidant peptide beverage |
| CN114601083A (en) * | 2022-04-12 | 2022-06-10 | 重庆大学 | Preparation method of soybean antioxidant peptide flavored beverage |
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| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN101305828A (en) * | 2008-07-16 | 2008-11-19 | 黎秋萍 | Functionality soya polypeptides beverage |
| CN104187981A (en) * | 2014-08-29 | 2014-12-10 | 天人果汁集团股份有限公司 | Drink and thick slurry of ginger and date juice and preparation method of drink and thick slurry |
| CN105029572A (en) * | 2015-07-09 | 2015-11-11 | 徐州工程学院 | Black soybean antioxidant polypeptide beverage and preparation method thereof |
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2018
- 2018-08-02 CN CN201810869406.1A patent/CN109090391A/en active Pending
Patent Citations (3)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN101305828A (en) * | 2008-07-16 | 2008-11-19 | 黎秋萍 | Functionality soya polypeptides beverage |
| CN104187981A (en) * | 2014-08-29 | 2014-12-10 | 天人果汁集团股份有限公司 | Drink and thick slurry of ginger and date juice and preparation method of drink and thick slurry |
| CN105029572A (en) * | 2015-07-09 | 2015-11-11 | 徐州工程学院 | Black soybean antioxidant polypeptide beverage and preparation method thereof |
Cited By (2)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN113208118A (en) * | 2021-06-16 | 2021-08-06 | 合肥工业大学 | Preparation method of low-bitter-taste antioxidant peptide beverage |
| CN114601083A (en) * | 2022-04-12 | 2022-06-10 | 重庆大学 | Preparation method of soybean antioxidant peptide flavored beverage |
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Application publication date: 20181228 |