CN112890208A - Composite plant peptide powder, preparation method and application thereof - Google Patents
Composite plant peptide powder, preparation method and application thereof Download PDFInfo
- Publication number
- CN112890208A CN112890208A CN202110265580.7A CN202110265580A CN112890208A CN 112890208 A CN112890208 A CN 112890208A CN 202110265580 A CN202110265580 A CN 202110265580A CN 112890208 A CN112890208 A CN 112890208A
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- peptide powder
- walnut
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- solution
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- 239000000843 powder Substances 0.000 title claims abstract description 109
- 108090000765 processed proteins & peptides Proteins 0.000 title claims abstract description 102
- 239000002131 composite material Substances 0.000 title claims abstract description 40
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- 241000196324 Embryophyta Species 0.000 claims abstract description 51
- 235000013325 dietary fiber Nutrition 0.000 claims abstract description 24
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- 235000013305 food Nutrition 0.000 claims abstract description 18
- 239000003381 stabilizer Substances 0.000 claims abstract description 18
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- JLPULHDHAOZNQI-ZTIMHPMXSA-N 1-hexadecanoyl-2-(9Z,12Z-octadecadienoyl)-sn-glycero-3-phosphocholine Chemical group CCCCCCCCCCCCCCCC(=O)OC[C@H](COP([O-])(=O)OCC[N+](C)(C)C)OC(=O)CCCCCCC\C=C/C\C=C/CCCCC JLPULHDHAOZNQI-ZTIMHPMXSA-N 0.000 claims description 34
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- 229940083466 soybean lecithin Drugs 0.000 claims description 7
- FBPFZTCFMRRESA-FSIIMWSLSA-N D-Glucitol Natural products OC[C@H](O)[C@H](O)[C@@H](O)[C@H](O)CO FBPFZTCFMRRESA-FSIIMWSLSA-N 0.000 claims description 6
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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 description 3
- LFQSCWFLJHTTHZ-UHFFFAOYSA-N Ethanol Chemical compound CCO LFQSCWFLJHTTHZ-UHFFFAOYSA-N 0.000 claims description 3
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- 108010011485 Aspartame Proteins 0.000 claims description 2
- FBPFZTCFMRRESA-JGWLITMVSA-N D-glucitol Chemical compound OC[C@H](O)[C@@H](O)[C@H](O)[C@H](O)CO FBPFZTCFMRRESA-JGWLITMVSA-N 0.000 claims description 2
- 239000004376 Sucralose Substances 0.000 claims description 2
- 239000000605 aspartame Substances 0.000 claims description 2
- IAOZJIPTCAWIRG-QWRGUYRKSA-N aspartame Chemical compound OC(=O)C[C@H](N)C(=O)N[C@H](C(=O)OC)CC1=CC=CC=C1 IAOZJIPTCAWIRG-QWRGUYRKSA-N 0.000 claims description 2
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- BAQAVOSOZGMPRM-QBMZZYIRSA-N sucralose Chemical compound O[C@@H]1[C@@H](O)[C@@H](Cl)[C@@H](CO)O[C@@H]1O[C@@]1(CCl)[C@@H](O)[C@H](O)[C@@H](CCl)O1 BAQAVOSOZGMPRM-QBMZZYIRSA-N 0.000 claims description 2
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- GVJHHUAWPYXKBD-UHFFFAOYSA-N (±)-α-Tocopherol Chemical compound OC1=C(C)C(C)=C2OC(CCCC(C)CCCC(C)CCCC(C)C)(C)CCC2=C1C GVJHHUAWPYXKBD-UHFFFAOYSA-N 0.000 description 2
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- WIGCFUFOHFEKBI-UHFFFAOYSA-N gamma-tocopherol Natural products CC(C)CCCC(C)CCCC(C)CCCC1CCC2C(C)C(O)C(C)C(C)C2O1 WIGCFUFOHFEKBI-UHFFFAOYSA-N 0.000 description 1
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Classifications
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23L—FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BY SUBCLASSES A21D OR A23B-A23J; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OF NUTRITIVE QUALITIES, PHYSICAL TREATMENT; PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL
- A23L33/00—Modifying nutritive qualities of foods; Dietetic products; Preparation or treatment thereof
- A23L33/10—Modifying nutritive qualities of foods; Dietetic products; Preparation or treatment thereof using additives
- A23L33/17—Amino acids, peptides or proteins
- A23L33/18—Peptides; Protein hydrolysates
-
- 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
- A23L29/00—Foods or foodstuffs containing additives; Preparation or treatment thereof
- A23L29/10—Foods or foodstuffs containing additives; Preparation or treatment thereof containing emulsifiers
-
- 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
- A23L29/00—Foods or foodstuffs containing additives; Preparation or treatment thereof
- A23L29/20—Foods or foodstuffs containing additives; Preparation or treatment thereof containing gelling or thickening agents
- A23L29/206—Foods or foodstuffs containing additives; Preparation or treatment thereof containing gelling or thickening agents of vegetable origin
- A23L29/238—Foods or foodstuffs containing additives; Preparation or treatment thereof containing gelling or thickening agents of vegetable origin from seeds, e.g. locust bean gum or guar gum
-
- 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
- A23L29/00—Foods or foodstuffs containing additives; Preparation or treatment thereof
- A23L29/20—Foods or foodstuffs containing additives; Preparation or treatment thereof containing gelling or thickening agents
- A23L29/206—Foods or foodstuffs containing additives; Preparation or treatment thereof containing gelling or thickening agents of vegetable origin
- A23L29/256—Foods or foodstuffs containing additives; Preparation or treatment thereof containing gelling or thickening agents of vegetable origin from seaweeds, e.g. alginates, agar or carrageenan
-
- 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
- A23L29/00—Foods or foodstuffs containing additives; Preparation or treatment thereof
- A23L29/20—Foods or foodstuffs containing additives; Preparation or treatment thereof containing gelling or thickening agents
- A23L29/269—Foods or foodstuffs containing additives; Preparation or treatment thereof containing gelling or thickening agents of microbial origin, e.g. xanthan or dextran
- A23L29/27—Xanthan not combined with other microbial gums
-
- 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
- A23L33/20—Reducing nutritive value; Dietetic products with reduced nutritive value
- A23L33/21—Addition of substantially indigestible substances, e.g. dietary fibres
-
- 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)
- Chemical & Material Sciences (AREA)
- Health & Medical Sciences (AREA)
- Food Science & Technology (AREA)
- Nutrition Science (AREA)
- Engineering & Computer Science (AREA)
- Polymers & Plastics (AREA)
- Dispersion Chemistry (AREA)
- Mycology (AREA)
- Molecular Biology (AREA)
- Proteomics, Peptides & Aminoacids (AREA)
- Coloring Foods And Improving Nutritive Qualities (AREA)
- Peptides Or Proteins (AREA)
Abstract
The invention discloses composite plant peptide powder, a preparation method and application thereof, and belongs to the technical field of food and food processing. The composite plant peptide powder comprises the following components in parts by weight: 40-60 parts of walnut peptide powder, 10-30 parts of soybean peptide powder, 1-2 parts of sweetening agent and 2-5 parts of dietary fiber. The invention provides the high-nutritive-value compound plant peptide powder which is high in protein content, good in solubility and prominent in walnut flavor. The formula of the invention mainly takes walnut as the main material, thus enriching the nutritive value of the product, ensuring the product to have fuller and mellow taste, adding no pigment and essence and being more natural, and simultaneously adding the emulsifier and the stabilizer to improve the solubility of the product; optimizing technological parameters in the aspect of processing technology to improve the taste and the dissolution performance of the product; in particular to a convenient health food which is beneficial to the health and increases the nutrition for the old and children.
Description
Technical Field
The invention relates to the technical field of food and food processing, in particular to composite plant peptide powder, a preparation method and application thereof.
Background
The vegetable protein has rich resource sources, has the advantages of high yield and low price, and the vegetable protein peptide powder prepared by hydrolyzing the vegetable protein by the enzyme method meets the development requirements of modern food biological industry, thereby having wide application prospect. The plant peptide powder is a low peptide mixture obtained by subsequent treatment and refining of hydrolysate of plant protein, has numerous physiological activities such as antibacterial, anti-fatigue, antioxidant, immunity regulating, angiotensin converting enzyme inhibiting and the like, is widely applied to the fields of health care products, functional beverages, functional foods and medical foods, and is one of the research hotspots in the fields of current health care foods and biological medicines. At present, the research on plant peptide powder mostly focuses on the aspects of biological efficacy and action, and the research on safety and physical property indexes of the plant peptide powder is less.
Most of the composite plant peptide powder on the market at present has the defects that the emulsion obtained after being dissolved in water is not uniform and stable, the layering phenomenon occurs after the composite plant peptide powder is placed for a moment, and the nutrient components of the composite plant peptide powder are single, so that the development of the composite plant peptide powder capable of solving the technical problems is very necessary.
Disclosure of Invention
Aiming at the defects in the prior art, the invention provides composite plant peptide powder, a preparation method and application thereof.
In order to solve the technical problems, the invention adopts the technical scheme that:
the composite plant peptide powder is characterized by comprising the following components in parts by weight: 40-60 parts of walnut peptide powder, 10-30 parts of soybean peptide powder, 1-2 parts of sweetening agent and 2-5 parts of dietary fiber.
The walnut peptide powder contains abundant phospholipid, protein and various organic acids, has a certain promotion effect on the operation of a brain system, and the vitamin E can lubricate the skin and enable the skin to have elasticity; but also contains a large amount of nutrients, trace elements and antioxidant substances which are necessary for human bodies, not only can enhance immunity and delay senility, but also can reduce three highs, namely hyperglycemia, hypertension and hypercholesterolemia which are common in the old, and has certain protection effect on the heart. The soybean peptide powder is used as a novel multifunctional nutritional ingredient, contains various bioactive peptides, and has various physiological activities including antioxidation, blood pressure reduction, cholesterol reduction, blood fat reduction, fatigue resistance, immunity enhancement and the like. The sweetening agent is added to effectively reduce the slightly bitter taste of the walnut, and the dietary fiber can enrich the nutrition of the composite plant peptide powder and prevent the vitamin deficiency caused by unbalanced diet. The dietary fiber can promote metabolism of blood lipid and lipoprotein in human body, reduce lipid absorption level, reduce blood lipid concentration and blood viscosity, keep blood vessel unobstructed, and prevent and slow down arteriosclerosis and cardiovascular and cerebrovascular diseases. The dietary fiber can adsorb cholesterol, prevent the cholesterol from being absorbed by human body, reduce the generation amount of the cholesterol in the body, thereby reducing the content of blood cholesterol, and influence the absorption of carbohydrate, so that people are not easy to feel hunger.
The compound plant peptide powder is prepared by the following method:
s1, selecting materials: selecting full, moldy, moth-eaten and oil-spill-free walnuts, and removing walnut shells and impurities thereof to obtain walnut kernels;
s2, peeling: adding 2-3 times of alkali solution into the semen Juglandis, soaking at 60-80 deg.C for 5-10min, cleaning with 3-5 times of purified water, baking at baking temperatureBaking at 80-100 deg.C for 40-60min, and peeling to obtain peeled semen Juglandis; the alkali liquor contains CaCl2And a mixed aqueous solution of NaOH; wherein, the CaCl2The mass fraction of the sodium hydroxide is 0.02-0.1%, and the mass fraction of NaOH is 0.5-3%;
s3, grinding: mixing the walnut kernels and purified water 2-5 times of the mass of the walnut kernels in the step S2, crushing and pulping the mixture in a crusher, wherein the rotation speed of the crusher is 1000-1200 r/m, the pulping time is 3-5min, and sieving the mixture through a sieve of 100-500 meshes to obtain slurry;
s4, enzymolysis: adding protease 0.2-1% of the slurry weight into the slurry, adjusting pH to 7-8 with 1-3mol/L sodium carbonate, and performing enzymolysis at 45-60 deg.C for 30-60min to obtain enzymolysis solution;
s5, enzyme deactivation: boiling the enzymolysis liquid for 5-10min to inactivate enzyme, cooling, centrifuging at rotation speed of 3000-5500rpm for 15-30min, removing precipitate, and collecting supernatant;
s6, homogenizing: and (3) mixing the supernatant: a stabilizer: the emulsifier is (80-90) by mass: (1.5-5): (5-10), mixing, homogenizing for 15-30min at 25-35 ℃ and 15-25MPa for the first time, and homogenizing for 5-15min at 25-35 ℃ and 40-60MPa for the second time to obtain a homogenized solution;
s7, vacuum concentration: concentrating the homogeneous solution at 60-80 deg.C, vacuum degree of 0.05-0.08MPa, and concentration speed of 3.5-5L/h to obtain concentrated solution with volume of 20-40% of the volume before concentration; s8, spray drying: the inlet temperature is 180 +/-20 ℃, the outlet temperature is 80 +/-20 ℃, and the hot air speed is 3-5m3And/min, the feeding speed is 20-30mL/min, and the rotation speed of an atomizing machine is 250-450 rpm, and the walnut peptide powder is obtained by spray drying.
One of the concepts of the invention is that the ultrahigh pressure is added in the enzymolysis process to cooperate with the enzymolysis, so that the enzymolysis efficiency is improved, and simultaneously the material structures of the enzyme and the substrate are not damaged, the reason is that the ultrahigh pressure treatment enzyme can influence the structure and the property of the protein and also influence the enzymolysis process of the protein, after the protein is subjected to the ultrahigh pressure treatment, the structure can stretch and become loose, more protease binding sites are exposed, the contact probability of the enzyme and the substrate is increased, the enzymolysis reaction is favorably carried out, the enzyme efficiency is improved, more active peptide substances are obtained, the dispersibility of the plant peptide powder is favorably improved, and the solubility is further improved.
Secondly, the presence of pressure facilitates the binding of the protein to the enzyme and also facilitates the separation of the enzyme from the product complex. The hydrophobic groups and SH groups of the walnut protein isolate after high-pressure treatment are exposed, and after pressure is released, the hydrophobic groups and SH groups participate in new hydrophobic action to form new disulfide bonds, so that the protein is polymerized again. Therefore, the appropriate ultrahigh pressure can promote the combination of the protease and the substrate, improve the efficiency of enzyme hydrolysis, further improve the dispersibility of the plant peptide powder, and further improve the solubility.
Preferably, the walnut peptide powder is prepared by the following method:
s1, selecting materials: selecting full, moldy, moth-eaten and oil-spill-free walnuts, and removing walnut shells and impurities thereof to obtain walnut kernels;
s2, peeling: adding 2-3 times of alkali solution into the walnut kernel, soaking for 5-10min at 60-80 deg.C, cleaning with 3-5 times of purified water, baking at 80-100 deg.C for 40-60min, and removing the peel to obtain peeled walnut kernel; the alkali liquor contains CaCl2And a mixed aqueous solution of NaOH; wherein, the CaCl2The mass fraction of the sodium hydroxide is 0.02-0.1%, and the mass fraction of NaOH is 0.5-3%;
s3, grinding: mixing the walnut kernels and purified water 2-5 times of the walnut kernels in the S2, crushing and pulping the mixture in a crusher, wherein the rotation speed of the crusher is 1000 and 1200 revolutions per minute, the pulping time is 3-5min, and sieving the mixture by a 400-mesh sieve to obtain pulp;
s4, enzymolysis: adding protease 0.2-1% of the slurry weight into the slurry, adjusting pH to 7-8 with 1-3mol/L sodium carbonate, and performing enzymolysis at 45-60 deg.C under ultrahigh pressure of 500MPa and ultrahigh pressure for 30-60min to obtain enzymolysis solution;
s5, enzyme deactivation: boiling the enzymolysis liquid for 5-10min to inactivate enzyme, cooling, centrifuging at rotation speed of 3000-5500rpm for 15-30min, removing precipitate, and collecting supernatant;
s6, homogenizing: and (3) mixing the supernatant: a stabilizer: the emulsifier is (80-90) by mass: (1.5-5): (5-10), mixing, homogenizing for the first time for 15-30min at the homogenizing temperature of 25-35 ℃ and the pressure of 15-25MPa, homogenizing for the second time for 5-15min at the homogenizing temperature of 25-35 ℃ and the pressure of 40-60MPa to obtain a homogenized solution;
s7, vacuum concentration: concentrating the homogeneous solution at 60-80 deg.C, vacuum degree of 0.05-0.08MPa, and concentration speed of 3.5-5L/h to obtain concentrated solution with volume of 20-40% of the volume before concentration; s8, spray drying: the inlet temperature is 180 +/-20 ℃, the outlet temperature is 80 +/-20 ℃, and the hot air speed is 3-5m3And/min, the feeding speed is 20-30mL/min, and the rotation speed of an atomizing machine is 250-450 rpm, and the walnut peptide powder is obtained by spray drying.
The protease is composed of one or a mixture of trypsin and flavourzyme.
Preferably, the protease is formed by mixing trypsin and flavourzyme, and the mass ratio of the trypsin to the flavourzyme is (1-3): (1-5).
The second idea of the invention is that the emulsifier and the stabilizer are added in the homogenizing process, so that the solubility and the stability of the composite plant peptide powder are improved, and the tissue state and the taste of the plant peptide powder can be improved. The emulsifier is modified soybean phospholipid prepared by a specific method, acetic acid, hydrogen peroxide and soybean phospholipid are used as main raw materials, the acetic acid and the hydrogen peroxide react to generate peroxyacetic acid under the condition of ultrasound, the peroxyacetic acid and the soybean phospholipid undergo an epoxidation reaction to obtain cyclized soybean phospholipid, and three-membered rings exist in molecules of the cyclized soybean phospholipid, so that the cyclized soybean phospholipid has high molecular tension and active chemical properties, and is easily subjected to a ring-opening reaction with polyethylene glycol by heating under the condition of adding alkali as a catalyst to obtain the hydroxylated and ethoxylated double-modified soybean phospholipid. Because the polyethylene glycol is also an emulsifier which is easy to dissolve in water and has synergistic effect, the dispersibility and the emulsibility of the prepared double-modified soybean phospholipid are obviously improved, so that the stability and the solubility of the composite peptide powder are improved. In addition, the flavor protease can remove the bitterness of the bitter protein hydrolysate which is a low-hydrolysis product to different degrees, and the flavor of the hydrolysate is enhanced and improved. Therefore, on the basis of multi-enzyme hydrolysis, the flavourzyme is added to play the role of endopeptidase, and the terminal hydrolase is utilized to improve the bitter taste of the hydrolysate. The stabilizer is xanthan gum which is high in hydrophilicity and easy to dissolve in water, and the xanthan gum integrates good suspension, emulsification and stability and can further improve the stability and the solubility of the composite plant peptide powder.
The emulsifier is soybean phospholipid or modified soybean phospholipid, preferably, the emulsifier is modified soybean phospholipid.
The modified soybean phospholipid is prepared by the following method:
s1, uniformly mixing 4-8 parts by weight of soybean lecithin, 0.5-2 parts by weight of acetic acid with the mass fraction of 60-80% and 4-8 parts by weight of hydrogen peroxide with the mass fraction of 20-30%, stirring at room temperature for 3-10min, placing in a 200-fold ultrasonic cleaner, reacting at normal temperature for 20-50min, after the reaction is finished, adding 0.5-4mol/L KOH for reaction until the solution is neutral, dehydrating in a rotary evaporator with the rotation temperature of 50-70 ℃ and the rotation speed of 80-120rpm for 1-5h, and drying at 45-70 ℃ for 0.5-3h to obtain modified soybean lecithin;
preferably, the modified soybean phospholipid is prepared by the following method:
s1, uniformly mixing 4-8 parts by weight of soybean lecithin, 0.5-2 parts by weight of acetic acid with the mass fraction of 60-80% and 4-8 parts by weight of hydrogen peroxide with the mass fraction of 20-30%, stirring at room temperature for 3-10min, placing in a 200-fold ultrasonic cleaner, reacting at normal temperature for 20-50min, after the reaction is finished, adding 0.5-4mol/L KOH for carrying out until the solution is neutral, dehydrating in a rotary evaporator with the rotation temperature of 50-70 ℃ and the rotation speed of 80-120rpm for 1-5h, and drying at 45-70 ℃ for 0.5-3h to obtain solid powder;
s2, reacting the solid powder, polyethylene glycol-400 and 0.5-4mol/L KOH for 3-6h at the water bath temperature of 60-90 ℃, cooling to room temperature, adding anhydrous sodium carbonate with the same mass as the solid powder, stirring for 1-3h, obtaining a mixed solution after the reaction is finished, adding anhydrous ethanol with the mass of 1-3 times of that of the mixed solution, centrifuging at the rotating speed of 7000 plus 9000rpm for 20-50min, and drying at the temperature of 50-70 ℃ for 20-30h to obtain modified soybean lecithin; the mass ratio of the solid powder to the polyethylene glycol-400 to the KOH of 0.5-4mol/L is (1-2): (1-2):(0.01-0.1).
The stabilizer is one or a mixture of more than two of guar gum, xanthan gum and sodium alginate, and preferably, the stabilizer is xanthan gum.
The sweetener is one or a mixture of more than two of sorbitol, maltitol, sucralose and aspartame.
The dietary fiber is water-soluble dietary fiber.
A preparation method of the composite plant peptide powder comprises the following steps: weighing walnut peptide powder, soybean peptide powder, a sweetening agent and dietary fiber according to a proportion, and uniformly mixing to obtain the composite plant peptide powder.
Application of compound plant peptide powder in health products and foods for people with hypoimmunity is provided.
The invention has the beneficial effects that: the invention provides the high-nutritive-value compound plant peptide powder which is high in protein content, good in solubility and prominent in walnut flavor. In the formula, the walnut is mainly used, the soybean peptide powder is used as an auxiliary material, so that the product is full and mellow in taste, no pigment or essence is added, the product is more natural, the emulsifier and the stabilizer are added to improve the solubility of the product, and in addition, the dietary fiber is added to enrich the nutritional value of the peptide powder. The walnut and the dietary fiber are added in the aspect of nutritive value, the protein content is improved, and the nutritive value of the product is enriched; optimizing technological parameters in the aspect of processing technology to improve the taste and the dissolution performance of the product; in particular to a convenient health food which is beneficial to the health and increases the nutrition for the old and children.
Detailed Description
The above summary of the present invention is described in further detail below with reference to specific embodiments, but it should not be understood that the scope of the above subject matter of the present invention is limited to the following examples.
Introduction of some raw materials in this application:
in the embodiment, the walnuts are purchased from Dayao Guangyi development Co., Ltd, and the product standard number is as follows: GB/T22165.
In the examples, the walnut peptide powder is purchased from Beijing Taiai peptide bioengineering technology Limited company, food grade, Cat number: YF 020006-4.
The pure water in the embodiment is purchased from a Lekehua food special camp, and the product number is as follows: 43537195716.
in the examples, the soybean peptide powder was purchased from Nanjing Ximeino Biotech Co., Ltd, food grade, effective substance content: 99%, cargo number: 052.
examples soy phospholipids were purchased from south flusho, trade ltd, food grade, cat #: 04.
in the embodiment, the trypsin is purchased from Nanning Dong Henghuadao biological technology, namely, Limited liability company, the enzyme activity is 4000U/g of food-grade trypsin, and the content of active substances is as follows: 95 percent, type: a003, cargo number: 4-10.
In the embodiment, the flavor protease is purchased from Shaanxi Chengming Biotechnology GmbH, the enzyme activity is 30000U/g food-grade flavor protease, and the enzyme activity preservation rate is as follows: 99%, content of effective substances: 99%, cargo number: sdxaw.
In the examples, polyethylene glycol-400 was purchased from Suzhou Yuntairun chemical Co., Ltd, cat #: VK001, food grade, content: 99 percent.
In the examples sorbitol was purchased from qianrong food ingredients limited, hunan, cat # goods: 87698, food grade, effective substance content: 99 percent.
Examples water-soluble dietary fibers were purchased from zhengzhou taler commercial limited, cat #: TB-0181, food grade, effective substance content: 99 percent.
Example 1
The composite plant peptide powder is prepared from the following raw materials in parts by weight: 50 parts of walnut peptide powder, 20 parts of soybean peptide powder, 1.5 parts of sweetening agent and 3 parts of dietary fiber.
The sweetener is sorbitol; the dietary fiber is water-soluble dietary fiber;
the walnut peptide powder is prepared by the following method:
s1, selecting materials: selecting full, moldy, moth-eaten and oil-spill-free walnuts, and removing walnut shells and impurities thereof to obtain walnut kernels;
s2, peeling: adding 2 times of alkali liquor into the walnut kernel, soaking for 8min at 65 deg.C, cleaning with 4 times of purified water, baking at 85 deg.C for 45min, and removing the peel to obtain peeled walnut kernel; the alkali liquor contains CaCl2And a mixed aqueous solution of NaOH; wherein, the CaCl2The mass fraction of the sodium hydroxide is 0.05 percent, and the mass fraction of NaOH is 1 percent;
s3, grinding: mixing the walnut kernels and purified water with the mass of 3 times that of the walnut kernels in the step S2, putting the mixture into a grinder for grinding and pulping, enabling the rotation speed of the grinder to be 1100 r/m, enabling the grinding time to be 4min, and sieving the mixture through a 400-mesh sieve to obtain pulp;
s4, enzymolysis: adding protease 0.5% of the slurry weight into the slurry, adjusting pH to 7.4 with 2mol/L sodium carbonate, and performing enzymolysis at 50 deg.C for 50min to obtain enzymolysis solution; the protease is trypsin;
s5, enzyme deactivation: boiling the enzymolysis solution for 8min to inactivate enzyme, cooling, centrifuging at 4000rpm for 20min, removing precipitate, and collecting supernatant;
s6, mixing the supernatant: a stabilizer: the emulsifier is 90: 2: 8, mixing, homogenizing for the first time for 30min at the homogenizing temperature of 30 ℃ under the pressure of 20MPa, and then homogenizing for the second time for 10min at the homogenizing temperature of 30 ℃ under the pressure of 50MPa to obtain a homogenized solution, wherein the emulsifier is soybean lecithin, and the stabilizer is xanthan gum;
s7, vacuum concentration: concentrating the homogeneous solution at 70 deg.C, vacuum degree of 0.06MPa, and concentration speed of 4.5L/h to obtain concentrated solution with volume of 20% of the volume before concentration;
s8, spray drying: the inlet temperature is 180 ℃, the outlet temperature is 80 ℃, and the hot air speed is 4m3And/min, feeding speed of 25mL/min, and spray drying at the rotating speed of 300 revolutions per minute of the atomizer to obtain walnut peptide powder.
The preparation method of the composite plant peptide powder comprises the following steps: and (3) uniformly mixing 50 parts by weight of walnut peptide powder, 20 parts by weight of soybean peptide powder, 1 part by weight of sweetening agent and 3 parts by weight of dietary fiber to obtain the composite plant peptide powder.
Example 2
Basically the same as example 1, except that the enzymolysis process of S4 is different, the enzymolysis of S4: adding protease 0.5% of the slurry weight into the slurry, adjusting pH to 7.4 with 2mol/L sodium carbonate, and performing enzymolysis at 50 deg.C under 400MPa for 50min to obtain enzymolysis solution; the protease is trypsin.
Comparative example 1
Basically the same as example 1, except that the enzymolysis process of S4 is different, the enzymolysis of S4: adjusting pH of the slurry to 7.4 with 2mol/L sodium carbonate, and treating at 50 deg.C under 400MPa for 50min to obtain enzymatic hydrolysate.
Example 3
Basically the same as example 2, except that the enzymolysis process of S4 is different, the enzymolysis of S4: adding protease 0.5% of the slurry weight into the slurry, adjusting pH to 7.4 with 2mol/L sodium carbonate, and performing enzymolysis at 50 deg.C under 400MPa for 50min to obtain enzymolysis solution; the protease is flavourzyme.
Example 4
Basically the same as example 2, except that the enzymolysis process of S4 is different, the enzymolysis of S4: adding protease 0.5% of the slurry weight into the slurry, adjusting pH to 7.4 with 2mol/L sodium carbonate, and performing enzymolysis at 50 deg.C under 400MPa for 50min to obtain enzymolysis solution; the protease is a mixture of trypsin and flavourzyme in a mass ratio of 1: 2.
Example 5
The composite plant peptide powder is prepared from the following raw materials in parts by weight: 50 parts of walnut peptide powder, 20 parts of soybean peptide powder, 1.5 parts of sweetening agent and 3 parts of dietary fiber.
The sweetener is sorbitol; the dietary fiber is water-soluble dietary fiber;
the walnut peptide powder is prepared by the following method:
s1, selecting materials: selecting full, moldy, moth-eaten and oil-spill-free walnuts, and removing walnut shells and impurities thereof to obtain walnut kernels;
s2, peeling: adding 2 times of alkali liquor into the walnut kernel, soaking for 8min at 65 deg.C, cleaning with 4 times of purified water, baking at 85 deg.C for 45min, and removing the peel to obtain peeled walnut kernel; the alkali liquor contains CaCl2And a mixed aqueous solution of NaOH; wherein, the CaCl2The mass fraction of the sodium hydroxide is 0.05 percent, and the mass fraction of NaOH is 1 percent;
s3, grinding: mixing the walnut kernels and purified water with the mass of 3 times that of the walnut kernels in the step S2, putting the mixture into a grinder for grinding and pulping, enabling the rotation speed of the grinder to be 1100 r/m, enabling the grinding time to be 4min, and sieving the mixture through a 400-mesh sieve to obtain pulp;
s4, enzymolysis: adding protease 0.5% of the slurry weight into the slurry, adjusting pH to 7.4 with 2mol/L sodium carbonate, and performing enzymolysis at 50 deg.C under 400MPa for 50min to obtain enzymolysis solution; the protease is a mixture of trypsin and flavourzyme in a mass ratio of 1: 2;
s5, enzyme deactivation: boiling the enzymolysis solution for 8min to inactivate enzyme, cooling, centrifuging at 4000rpm for 20min, removing precipitate, and collecting supernatant;
s6, mixing the supernatant: a stabilizer: the emulsifier is 90: 2: 8, mixing, homogenizing for the first time for 30min at the homogenization temperature of 30 ℃ under the pressure of 20MPa, and then homogenizing for the second time for 10min at the homogenization temperature of 30 ℃ under the pressure of 50MPa to obtain a homogenized solution;
s7, vacuum concentration: concentrating the homogeneous solution at 70 deg.C, vacuum degree of 0.06MPa, and concentration speed of 4.5L/h to obtain concentrated solution with volume of 20% of the volume before concentration;
s8, spray drying: the inlet temperature is 180 ℃, the outlet temperature is 80 ℃, and the hot air speed is 4m3At a feed rate of 25mL/min and a rotation speed of 300 rpmSpray drying to obtain walnut peptide powder.
The stabilizer is xanthan gum, and the emulsifier is modified soybean lecithin;
the modified soybean phospholipid is prepared by the following method: s1, uniformly mixing 5 parts by weight of soybean lecithin, 1 part by weight of 75% acetic acid and 6 parts by weight of 25% hydrogen peroxide, stirring at room temperature for 3min, placing in a 250W ultrasonic cleaner, reacting at normal temperature for 30min, after the reaction is finished, adding 2mol/L KOH until the solution is neutral, dehydrating in a rotary evaporator with the rotation temperature of 60 ℃ and the rotation speed of 100rpm for 2h, and drying at 60 ℃ for 1h to obtain solid powder;
s2, reacting the solid powder, polyethylene glycol-400 and 2mol/L KOH at a water bath temperature of 80 ℃ for 3.5h, cooling to room temperature, adding anhydrous sodium carbonate with the same mass as the solid powder, stirring for 1h, obtaining a mixed solution after the reaction is finished, adding anhydrous ethanol with the mass 2 times of that of the mixed solution, centrifuging at a rotation speed of 8000rpm for 30min, and drying at 60 ℃ for 24h to obtain modified soybean lecithin; the mass ratio of the solid powder to the polyethylene glycol-400 to the 2mol/L KOH is 1:1.2: 0.01.
The preparation method of the composite plant peptide powder comprises the following steps: and (3) uniformly mixing 50 parts by weight of walnut peptide powder, 20 parts by weight of soybean peptide powder, 1 part by weight of sweetening agent and 3 parts by weight of dietary fiber to obtain the composite plant peptide powder.
Comparative example 2
Basically the same as example 5 except that the modified soybean phospholipid was prepared by a different method;
the modified soybean phospholipid is prepared by the following method: s1, uniformly mixing 5 parts by weight of soybean lecithin, 1 part by weight of acetic acid with the mass fraction of 75% and 6 parts by weight of hydrogen peroxide with the mass fraction of 25%, stirring for 3min at room temperature, placing in a 250W ultrasonic cleaner, reacting for 30min at normal temperature, adding 2mol/L KOH after the reaction is finished until the solution is neutral, dehydrating for 2h in a rotary evaporator with the rotation temperature of 60 ℃ and the rotation speed of 100rpm, and drying for 1h at 60 ℃ to obtain the modified soybean lecithin.
Comparative example 3
The preparation method of the composite plant peptide powder comprises the following steps: uniformly mixing 50 parts by weight of commercially available walnut peptide powder, 20 parts by weight of soybean peptide powder, 1.5 parts by weight of sweetening agent and 3 parts by weight of dietary fiber to obtain composite plant peptide powder;
the sweetener is sorbitol; the dietary fiber is water-soluble dietary fiber.
Test example 1
Sensory evaluation criteria: the plant peptide powders prepared in examples 1 to 4 were distributed to 100 persons for sensory evaluation tests, and were randomly divided into 4 groups, and evaluators evaluated the plant peptide powders according to their own preference, and the results were evaluated mainly according to sensory evaluation of persons of different professions or different ages. The sensory evaluation is divided into 3 different grades, and the evaluators evaluate the sensory evaluation according to the preference of the evaluators, and the result is shown in the evaluation standard of the table I and the evaluation result of the table II.
TABLE I, evaluation criteria
TABLE II sensory evaluation
| Color and flavor | Taste of the product | Tissue state | Total score | |
| Example 1 | 6 minutes | 7 points of | 5 points of | 18 minutes |
| Example 2 | 7 points of | 8 is divided into | 7 points of | 22 minutes is |
| Example 3 | 8 is divided into | 8 is divided into | 8 is divided into | 24 minutes |
| Example 4 | 8 is divided into | 9 minutes | 9 minutes | 26 minutes |
Therefore, the added compound protease and the ultrahigh pressure enzymolysis can improve the tissue state, color and flavor of the compound plant peptide powder, and are favored by the public because the added emulsifier and stabilizer have the functions of thickening and emulsifying, can improve the taste and improve the softness. Meanwhile, the flavourzyme can remove the bitter taste of the low-hydrolysis-degree product, namely the bitter protein hydrolysate, to different degrees, and the flavour of the hydrolysate is improved. Therefore, on the basis of multi-enzyme hydrolysis, the flavourzyme is added to play the role of endopeptidase, and the terminal hydrolase is utilized to improve the bitter taste of the hydrolysate.
Test example 2
The nutritional plant peptide powder is sealed and stored for 6 months at the temperature of 25 +/-1 ℃ and the relative humidity of 60 +/-5 percent, and then the test is carried out.
1. And (3) stability testing: the test was carried out with reference to the emulsion stability factor of 1.2.3.1 in the proceedings of the university of Henan Industrial university (Nature science edition), comparison of the stability of the soy protein isolate and of the concentrated protein emulsion system: accurately adding 2mL of the emulsion into a 2mL round-bottom centrifuge tube, centrifuging at 400rpm for 30min, sampling at a distance of 1cm from the bottom of the centrifuge tube, and measuring absorbance by nephelometry (A)500). Emulsion stability factor (%) ═ at/A0X 100, wherein: a. the0Is the emulsion absorbance before centrifugation; a. thetFor the absorbance of the emulsion after centrifugation, 5 groups were tested in parallel and the average value was taken.
2. And (3) testing the solubility: the solubility of the composite plant peptide powder is measured according to the following method: weighing 1g of spray-dried composite plant peptide powder, adding 50mL of water, stirring at room temperature of 25 ℃ for 1h, centrifuging part of supernatant at 10000 Xg for 15min, and testing by referring to a first Kjeldahl method in GB/T5009.5-2016 (determination of protein in food safety national standard food), wherein the solubility calculation formula of the protein is as follows: (supernatant protein concentration/protein concentration in whole solution). times.100%, 5 groups were tested in parallel and the mean value was taken.
TABLE III, stability and solubility test
| Stability factor (%) | Solubility (%) | |
| Example 1 | 70.3 | 75.0 |
| Example 2 | 82.5 | 83.3 |
| Comparative example 1 | 72.2 | 76.1 |
| Example 3 | 81.1 | 83.5 |
| Example 4 | 85.0 | 86.2 |
| Example 5 | 92.2 | 93.0 |
| Comparative example 2 | 87.6 | 89.3 |
| Comparative example 3 | 60.1 | 63.4 |
It can be seen that comparing example 1 and example 2 with comparative examples 1 and 3, the solubility and stability of the walnut peptide powder on the market are significantly lower than those of the walnut peptide powder prepared by the present invention. The reason is that the structure and the property of the protein can be influenced by the ultrahigh pressure treatment enzyme, the structure of the protein can be stretched and becomes loose after the protein is subjected to ultrahigh pressure treatment, more protease binding sites are exposed, the contact probability of the enzyme and a substrate is increased, the enzymatic hydrolysis reaction is facilitated, the enzyme efficiency is improved, more active peptide substances are obtained, the dispersibility of the plant peptide powder is facilitated to be improved, and the dissolubility is further improved. Comparative examples 2-4 show that the addition of complex enzyme can further improve the solubility and stability of the plant peptide powder, because the existence of pressure can promote the combination of protein and enzyme, and simultaneously promote the separation of enzyme and product complex. The hydrophobic groups and SH groups of the walnut protein isolate after high-pressure treatment are exposed, and after pressure is released, the hydrophobic groups and SH groups participate in new hydrophobic action to form new disulfide bonds, so that the protein is polymerized again. Therefore, the appropriate ultrahigh pressure can promote the combination of the protease and the substrate, improve the efficiency of enzyme hydrolysis, further improve the dispersibility of the plant peptide powder, and further improve the solubility.
Further comparing examples 4-5 with comparative example 2, the solubility and stability of the added modified soybean phospholipids are significantly improved because both polyethylene glycol and soybean phospholipids are water-soluble emulsifiers and the synergistic effect of the polyethylene glycol and the soybean phospholipids, so that the dispersibility and emulsibility of the prepared double modified soybean phospholipids are significantly improved, thereby improving the stability and solubility of the composite peptide powder. The stabilizer is xanthan gum which is high in hydrophilicity and easy to dissolve in water, and the xanthan gum integrates good suspension, emulsification and stability and can further improve the stability and the solubility of the composite plant peptide powder.
The foregoing detailed description of the preferred embodiments of the invention has been presented. It should be understood that numerous modifications and variations could be devised by those skilled in the art in light of the present teachings without departing from the inventive concepts. Therefore, the technical solutions available to those skilled in the art through logic analysis, reasoning and limited experiments based on the prior art according to the concept of the present invention should be within the scope of protection defined by the claims.
Claims (10)
1. The composite plant peptide powder is characterized by comprising the following components in parts by weight: 40-60 parts of walnut peptide powder, 10-30 parts of soybean peptide powder, 1-2 parts of sweetening agent and 2-5 parts of dietary fiber.
2. The composite plant peptide powder of claim 1, wherein the walnut peptide powder is prepared by the following method:
s1, selecting materials: selecting full, moldy, moth-eaten and oil-spill-free walnuts, and removing walnut shells and impurities thereof to obtain walnut kernels;
s2, peeling: adding 2-3 times of alkali solution into the walnut kernel, soaking for 5-10min at 60-80 deg.C, cleaning with 3-5 times of purified water, baking at 80-100 deg.C for 40-60min, and removing the peel to obtain peeled walnut kernel; the alkali liquor contains CaCl2And a mixed aqueous solution of NaOH; wherein, the CaCl2The mass fraction of the sodium hydroxide is 0.02-0.1%, and the mass fraction of NaOH is 0.5-3%;
s3, grinding: mixing the walnut kernels and purified water 2-5 times of the mass of the walnut kernels in the step S2, crushing and pulping the mixture in a crusher, wherein the rotation speed of the crusher is 1000-1200 r/m, the pulping time is 3-5min, and sieving the mixture through a sieve of 100-500 meshes to obtain slurry;
s4, enzymolysis: adding protease 0.2-1% of the slurry weight into the slurry, adjusting pH to 7-8 with 1-3mol/L sodium carbonate, and performing enzymolysis at 45-60 deg.C for 30-60min to obtain enzymolysis solution;
s5, enzyme deactivation: boiling the enzymolysis liquid for 5-10min to inactivate enzyme, cooling, centrifuging at rotation speed of 3000-5500rpm for 15-30min, removing precipitate, and collecting supernatant;
s6, mixing the supernatant: a stabilizer: the emulsifier is (80-90) by mass: (1.5-5): (5-10), mixing, homogenizing for 15-30min at 25-35 ℃ under 15-25MPa, and homogenizing for 5-15min at 25-35 ℃ under 40-60MPa to obtain a homogeneous solution; the stabilizer is one or a mixture of more than two of guar gum, xanthan gum and sodium alginate;
s7, vacuum concentration: concentrating the homogeneous solution at 60-80 deg.C, vacuum degree of 0.05-0.08MPa, and concentration speed of 3.5-5L/h to obtain concentrated solution with volume of 20-40% of the volume before concentration;
s8, spray drying: the inlet temperature is 180 +/-20 ℃, the outlet temperature is 80 +/-20 ℃, and the hot air speed is 3-5m3And/min, the feeding speed is 20-30mL/min, and the rotation speed of an atomizing machine is 250-450 rpm, and the walnut peptide powder is obtained by spray drying.
3. The composite plant peptide powder of claim 2, wherein the walnut peptide powder is prepared by the following method:
s1, selecting materials: selecting full, moldy, moth-eaten and oil-spill-free walnuts, and removing walnut shells and impurities thereof to obtain walnut kernels;
s2, peeling: adding 2-3 times of alkali solution into the walnut kernel, soaking for 5-10min at 60-80 deg.C, cleaning with 3-5 times of purified water, baking at 80-100 deg.C for 40-60min, and removing the peel to obtain peeled walnut kernel; the alkali liquor contains CaCl2And a mixed aqueous solution of NaOH; wherein, the CaCl2The mass fraction of the sodium hydroxide is 0.02-0.1%, and the mass fraction of NaOH is 0.5-3%;
s3, grinding: mixing the walnut kernels and purified water 2-5 times of the mass of the walnut kernels in the step S2, crushing and pulping the mixture in a crusher, wherein the rotation speed of the crusher is 1000-1200 r/m, the pulping time is 3-5min, and sieving the mixture through a sieve of 100-500 meshes to obtain slurry;
s4, enzymolysis: adding protease 0.2-1% of the slurry weight into the slurry, adjusting pH to 7-8 with 1-3mol/L sodium carbonate, and performing enzymolysis at 45-60 deg.C under ultrahigh pressure of 500MPa and ultrahigh pressure for 30-60min to obtain enzymolysis solution;
s5, enzyme deactivation: boiling the enzymolysis liquid for 5-10min to inactivate enzyme, cooling, centrifuging at rotation speed of 3000-5500rpm for 15-30min, removing precipitate, and collecting supernatant;
s6, mixing the supernatant: a stabilizer: the emulsifier is (80-90) by mass: (1.5-5): (5-10), mixing, homogenizing for 15-30min at 25-35 ℃ and 15-25MPa for the first time, and homogenizing for 5-15min at 25-35 ℃ and 40-60MPa for the second time to obtain a homogenized solution; the stabilizer is one or a mixture of more than two of guar gum, xanthan gum and sodium alginate;
s7, vacuum concentration: concentrating the homogeneous solution at 60-80 deg.C, vacuum degree of 0.05-0.08MPa, and concentration speed of 3.5-5L/h to obtain concentrated solution with volume of 20-40% of the volume before concentration;
s8, spray drying: the inlet temperature is 180 +/-20 ℃, the outlet temperature is 80 +/-20 ℃, and the hot air speed is 3-5m3And/min, the feeding speed is 20-30mL/min, and the rotation speed of an atomizing machine is 250-450 rpm, and the walnut peptide powder is obtained by spray drying.
4. The composite plant peptide powder as claimed in claim 2 or 3, wherein the protease is composed of any one or a mixture of trypsin and flavourzyme.
5. The composite vegetable peptide powder of claim 3, wherein the emulsifier is soybean phospholipid or modified soybean phospholipid.
6. The composite vegetable peptide powder of claim 5, wherein the modified soybean phospholipid is prepared by the following method:
s1, uniformly mixing 4-8 parts by weight of soybean lecithin, 0.5-2 parts by weight of acetic acid with the mass fraction of 60-80% and 4-8 parts by weight of hydrogen peroxide with the mass fraction of 20-30%, stirring at room temperature for 3-10min, placing in a 200-wall 300W ultrasonic cleaner, reacting at normal temperature for 20-50min, after the reaction is finished, adding 0.5-4mol/L KOH for reaction until the solution is neutral, dehydrating in a rotary evaporator with the rotation temperature of 50-70 ℃ and the rotation speed of 80-120rpm for 1-5h, and drying at 45-70 ℃ for 0.5-3h to obtain the modified soybean lecithin.
7. The composite vegetable peptide powder of claim 6, wherein the modified soybean phospholipid is prepared by the following method:
s1, uniformly mixing 4-8 parts by weight of soybean lecithin, 0.5-2 parts by weight of acetic acid with the mass fraction of 60-80% and 4-8 parts by weight of hydrogen peroxide with the mass fraction of 20-30%, stirring at room temperature for 3-10min, placing in a 200-fold ultrasonic cleaner, reacting at normal temperature for 20-50min, after the reaction is finished, adding 0.5-4mol/L KOH for carrying out until the solution is neutral, dehydrating in a rotary evaporator with the rotation temperature of 50-70 ℃ and the rotation speed of 80-120rpm for 1-5h, and drying at 45-70 ℃ for 0.5-3h to obtain solid powder;
s2, reacting the solid powder, polyethylene glycol-400 and 0.5-4mol/L KOH for 3-6h at the water bath temperature of 60-90 ℃, cooling to room temperature, adding anhydrous sodium carbonate with the same mass as the solid powder, stirring for 1-3h, obtaining a mixed solution after the reaction is finished, adding anhydrous ethanol with the mass of 1-3 times of that of the mixed solution, centrifuging at the rotating speed of 7000 plus 9000rpm for 20-50min, and drying at the temperature of 50-70 ℃ for 20-30h to obtain modified soybean lecithin; the mass ratio of the solid powder to the polyethylene glycol-400 to the LKOH of 0.5-4mol/LKOH is (1-2): (1-2): (0.01-0.1).
8. The composite plant peptide powder of claim 1, wherein the sweetener is one or a mixture of two or more of sorbitol, maltitol, sucralose and aspartame.
9. The method for preparing the composite plant peptide powder as claimed in claim 1, wherein the walnut peptide powder, the soybean peptide powder, the sweetener and the dietary fiber are weighed according to the proportion and are uniformly mixed to obtain the composite plant peptide powder.
10. The use of the composite plant peptide powder of claim 1 in health products and foods for people with low immunity.
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