CN112914006B - Hydroxyproline and chickpea composite protein peptide solid beverage and production method thereof - Google Patents
Hydroxyproline and chickpea composite protein peptide solid beverage and production method thereof Download PDFInfo
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- 244000045195 Cicer arietinum Species 0.000 title claims abstract description 33
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- 239000007787 solid Substances 0.000 title claims abstract description 31
- PMMYEEVYMWASQN-DMTCNVIQSA-N Hydroxyproline Chemical compound O[C@H]1CN[C@H](C(O)=O)C1 PMMYEEVYMWASQN-DMTCNVIQSA-N 0.000 title claims abstract description 28
- PMMYEEVYMWASQN-UHFFFAOYSA-N dl-hydroxyproline Natural products OC1C[NH2+]C(C([O-])=O)C1 PMMYEEVYMWASQN-UHFFFAOYSA-N 0.000 title claims abstract description 28
- 229960002591 hydroxyproline Drugs 0.000 title claims abstract description 28
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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
- A23L2/385—Concentrates of non-alcoholic beverages
- A23L2/39—Dry compositions
-
- 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
- A23L2/02—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
- A23L2/00—Non-alcoholic beverages; Dry compositions or concentrates therefor; Their preparation
- 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
- 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
- A23L33/175—Amino acids
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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
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Abstract
The invention provides a hydroxyproline and chickpea composite protein peptide solid beverage and a production method thereof, relates to an extraction technology of chickpea protein peptide and production of the solid beverage, and belongs to the biotechnology. The preparation method of the solid beverage comprises the steps of preparing chickpea protein peptide, compounding the solid beverage, and compounding the chickpea protein peptide powder, the hydroxyproline powder, the apple juice powder, the orange juice powder and the stevioside according to a proportion to obtain the solid beverage product. The protein solid beverage prepared by the invention has high protein content and complete amino acid composition, not only contains complete chickpea plant protein and exists in the form of multifunctional small molecular peptide, but also contains hydroxyproline which is characteristic amino acid of non-animal collagen, and becomes the non-animal whole protein peptide solid beverage. The beverage can be used as rapid protein supplement for long-term drinking. It has good health-care effect on improving sub-health people, particularly improving immunity, resisting fatigue quickly and the like.
Description
Technical Field
The invention relates to an extraction technology of chickpea protein peptide and production of solid beverage, belonging to the biotechnology.
Background
Proteins are "life carriers". It can be said to be the first element of life. And the basic unit of a protein is an amino acid. The complete protein is a protein containing 8 essential amino acids, and the 8 essential amino acids cannot be synthesized by a human body and must be taken from food.
With consumer's favor for plant proteins, plant proteins are gaining more and more attention. Nutritionally, plant proteins are roughly divided into two categories: one is a complete protein, such as soy protein; the second is incomplete proteins, to which the vast majority of plant proteins belong. All proteins containing various essential amino acids in appropriate proportions are called complete proteins; proteins lacking any one of the essential amino acids are referred to as incomplete proteins.
If the intake of the complete vegetable protein is insufficient, the content of the essential amino acid is insufficient, and the health is influenced. It may cause physiological dysfunction, affect the normal progression of antibody metabolism, cause antibody metabolism disorder, and finally cause diseases. For example, the amount of necessary amino acids required after trauma is increased, and a large amount of complete protein is required.
Legumes such as soy, chickpea are the first choice for the full-value vegetable protein. It has high protein content and high quality, and is one excellent source of human food protein. The vegetable protein is the main protein source in vegetarian diet, and can be used for preparing meat-like products with the shape, taste, mouthfeel and the like similar to those of corresponding animal foods. Vegetarians eat incomplete protein exclusively, and can cause deficiency of nutrition, and need to eat soybean protein.
Compared with animal protein, the full-value vegetable protein does not contain cholesterol, has lower fat content, is easier to absorb because the plants contain a large amount of dietary fibers for enhancing intestinal peristalsis, and has better effect on the body.
One of the disadvantages of the legume protein is that it does not contain amino acids specific to animal proteins, particularly hydroxyproline, which is not essential, but is essential for the rapid supplementation of protein nutrition in populations such as sick, old, young, etc., and the conventional way of supplementing hydroxyproline is collagen, which can only be obtained from animal skin and bones, and thus, only animal proteins can be used to fulfill the above requirements, contrary to the pursuit of vegetarians.
Disclosure of Invention
The invention aims to provide a non-animal source complete protein solid beverage and a preparation method thereof, the solid beverage contains hydroxyproline and complete plant protein-chickpea protein peptide, wherein the hydroxyproline is not from animals, but is hydroxyproline prepared by a yeast fermentation method.
The preparation method of the solid beverage comprises the preparation of the chickpea protein peptide and the compounding of the solid beverage. The preparation method comprises the following steps:
(1) preparing a chickpea protein peptide extracting solution: soaking chickpeas in water for 12 hours, then draining for 4 hours, then soaking in warm water at 20-35 ℃ for 4 hours, and repeating the steps for 3 times. Grinding with colloid mill. Placing the slurry in a reaction kettle, adjusting the pH value to 9-10 by using soda ash, stirring for 4 hours at the temperature of 45-55 ℃; adding neutral protease 2-4% of the weight of chickpeas, papain 2-4% of the weight of chickpeas and bromelain 2-4% of the weight of chickpeas, and reacting for 8 hours at 45-55 ℃; adjusting the pH value to 4.5-5 by using hydrochloric acid, reacting for 8 hours at 65-75 ℃, heating to 90-95 ℃ for 10 minutes, and inactivating enzyme; separation and filtration: separating bean dregs by using a butterfly centrifugal filter, and collecting filtrate; drying and recycling slag; and (3) precise filtration: precisely filtering the filtrate by using a precise bamboo type diatomite filter, and desalting and concentrating by using membrane filtration to obtain a chickpea protein peptide extracting solution;
(2) preparation of chickpea protein peptide powder:
spray drying: spray drying the chickpea protein peptide extracting solution by adopting a spray drying tower, wherein the feeding temperature of the drying tower is 160-180 ℃, and the discharging temperature is 90-110 ℃, so as to obtain chickpea protein peptide coarse powder;
screening: screening the obtained powder by adopting a 60-mesh ultrasonic vibration sieve, and collecting the powder which is screened by a 60-mesh sieve to obtain chickpea protein peptide powder;
(3) a production method of hydroxyproline and chickpea composite protein peptide solid beverage;
the solid beverage is prepared according to the following proportion:
chickpea protein peptide powder: 60 to 85 percent
Hydroxyproline powder: 5 to 15 percent
Apple juice powder: 5 to 10 percent
Orange juice powder: 5 to 19.5 percent
Stevioside: 0.1 to 0.5 percent
Mixing the raw materials by using a V-shaped mixer; bagging and packaging to obtain the finished product.
The invention has the beneficial effects that:
the protein solid beverage prepared by the invention has high protein content and complete amino acid composition, not only contains complete chickpea plant protein and exists in the form of multifunctional small molecular peptide, but also contains hydroxyproline which is characteristic amino acid of non-animal collagen, and becomes the non-animal whole protein peptide solid beverage. The beverage can be used as rapid protein supplement nutrition for long-term drinking, is very easy to be absorbed by human body, and is suitable for infants and children with inadequate nutrition and digestion function, middle-aged and elderly people, patients in operation recovery period, patients with tumor and radiotherapy and chemotherapy, and people with poor gastrointestinal function. It has good health-care effect on improving sub-health people, particularly improving immunity, resisting fatigue quickly and the like.
The product of the invention is detected according to corresponding methods and steps of SB/T10347-2017 candy tabletting candy in the industry standard, and the indexes meet the standard requirements.
Detailed Description
The following detailed description of the embodiments provided according to the present invention is given with reference to the following examples:
example 1
The invention provides a non-animal source complete protein solid beverage and a preparation method thereof, the solid beverage is prepared by mixing chickpea protein peptide powder, hydroxyproline powder, apple juice powder, orange juice powder and stevioside according to a proportion, except the method provided by the invention, the products in other embodiments can be obtained by market. The specific method comprises the following steps:
(1) preparing a chickpea protein peptide extracting solution: 100kg of chickpeas, 5 times of purified water is added, the chickpeas are soaked for 12 hours, then drained for 4 hours, and soaked for 4 hours by purified water at 30 ℃, and the steps are repeated for 3 times. Grinding with colloid mill. Putting the slurry in a reaction kettle, adding water to 1 ton, adjusting the pH value to 10 by using soda ash, stirring for 4 hours at 50 ℃; adding neutral protease 3 wt% of dry chickpea, papain 4 wt% and bromelain 2 wt%, and reacting at 50 deg.C for 8 hr; adjusting pH to 4.7 with hydrochloric acid, reacting at 70 deg.C for 8 hr, heating to 95 deg.C for 10 min, and deactivating enzyme; separation and filtration: separating bean dregs by using a butterfly centrifugal filter, and collecting filtrate; drying and recycling slag; and (3) precise filtration: precisely filtering the filtrate by using a precise bamboo type diatomite filter, and desalting and concentrating by using membrane filtration to obtain a chickpea protein peptide extracting solution;
(2) preparation of chickpea protein peptide powder:
spray drying: spray drying the chickpea protein peptide extracting solution by adopting a spray drying tower, wherein the feeding temperature of the drying tower is 180 ℃, and the discharging temperature is 100 ℃ to obtain chickpea protein peptide coarse powder;
screening: screening the obtained powder by adopting a 60-mesh ultrasonic vibration sieve, and collecting the powder which is screened by a 60-mesh sieve to obtain chickpea protein peptide powder;
(3) a production method of hydroxyproline and chickpea composite protein peptide solid beverage;
the solid beverage is prepared according to the following proportion:
chickpea protein peptide powder: 70 percent of
Hydroxyproline powder: 10 percent of
Apple juice powder: 10 percent of
Orange juice powder: 9.9 percent
Stevioside: 0.1.
mixing the raw materials by using a V-shaped mixer; bagging and packaging to obtain the finished product.
Example 2
(1) Preparing a chickpea protein peptide extracting solution: 100kg of chickpeas, 5 times of purified water is added, the chickpeas are soaked for 12 hours, then drained for 4 hours, and soaked for 4 hours by purified water at 25 ℃, and the steps are repeated for 3 times. Grinding with colloid mill. Putting the slurry in a reaction kettle, adding water to 1 ton, adjusting the pH value to 9 by using soda ash, stirring for 4 hours at 45 ℃; adding neutral protease 2% of the weight of the dry chickpea, papain 3% and bromelain 4% of the weight of the dry chickpea, and reacting for 8 hours at 45 ℃; adjusting pH to 4.5 with hydrochloric acid, reacting at 65 deg.C for 8 hr, heating to 90 deg.C for 10 min, and deactivating enzyme; separation and filtration: separating bean dregs by using a butterfly centrifugal filter, and collecting filtrate; drying and recycling slag; and (3) precise filtration: precisely filtering the filtrate by using a precise bamboo type diatomite filter, and desalting and concentrating by using membrane filtration to obtain a chickpea protein peptide extracting solution;
(2) preparation of chickpea protein peptide powder:
spray drying: spray drying the chickpea protein peptide extracting solution by adopting a spray drying tower, wherein the feeding temperature of the drying tower is 160 ℃, and the discharging temperature is 90 ℃, so as to obtain chickpea protein peptide coarse powder;
screening: screening the obtained powder by adopting a 60-mesh ultrasonic vibration sieve, and collecting the powder which is screened by a 60-mesh sieve to obtain chickpea protein peptide powder;
(3) a production method of hydroxyproline and chickpea composite protein peptide solid beverage;
the solid beverage is prepared according to the following proportion:
chickpea protein peptide powder: 85 percent of
Hydroxyproline powder: 5 percent of
Apple juice powder: 5 percent of
Orange juice powder: 4.5 percent
Stevioside: 0.5 percent
Mixing the raw materials by using a V-shaped mixer; bagging and packaging to obtain the finished product.
Example 3
(1) Preparing a chickpea protein peptide extracting solution: 100kg of chickpeas, 5 times of purified water is added, the chickpeas are soaked for 12 hours, then drained for 4 hours, and soaked for 4 hours by using purified water at 35 ℃ and repeated for 3 times. Grinding with colloid mill. Putting the slurry in a reaction kettle, adding water to 1 ton, adjusting the pH value to 9.5 by using soda ash, stirring for 4 hours at 55 ℃; adding neutral protease 4% of the weight of the dry chickpea, papain 2% and bromelain 3% of the weight of the dry chickpea, and reacting for 8 hours at 55 ℃; adjusting pH to 5 with hydrochloric acid, reacting at 75 deg.C for 8 hr, heating to 93 deg.C for 10 min, and inactivating enzyme; separation and filtration: separating bean dregs by using a butterfly centrifugal filter, and collecting filtrate; drying and recycling slag; and (3) precise filtration: precisely filtering the filtrate by using a precise bamboo type diatomite filter, and desalting and concentrating by using membrane filtration to obtain a chickpea protein peptide extracting solution;
(2) preparation of chickpea protein peptide powder:
spray drying: spray drying the chickpea protein peptide extracting solution by adopting a spray drying tower, wherein the feeding temperature of the drying tower is 170 ℃, and the discharging temperature is 110 ℃ to obtain chickpea protein peptide coarse powder;
screening: screening the obtained powder by adopting a 60-mesh ultrasonic vibration sieve, and collecting the powder which is screened by a 60-mesh sieve to obtain chickpea protein peptide powder;
(3) a production method of hydroxyproline and chickpea composite protein peptide solid beverage;
the solid beverage is prepared according to the following proportion:
chickpea protein peptide powder: 60 percent of
Hydroxyproline powder: 15 percent of
Apple juice powder: 15 percent of
Orange juice powder: 14.7 percent
Stevioside: 0.3 percent of
Mixing the raw materials by using a V-shaped mixer; bagging and packaging to obtain the finished product.
The hydroxyproline and chickpea composite protein peptide solid beverage is scientific and reasonable in preparation, and the compatible components and proportion ensure that the product can be used as rapid protein to supplement nutrition, is very easy to absorb by a human body, and is suitable for infants and children with poor nutrition digestion function, middle-aged and elderly people, patients in operation recovery period, tumor and radiotherapy and chemotherapy people, and people with poor gastrointestinal function. It has good health-care effect on improving sub-health people, particularly improving immunity, quickly resisting fatigue and the like. The above embodiments are not intended to limit the scope of the present invention, and obvious modifications and variations of the present invention are within the scope of the present invention.
Claims (3)
1. The hydroxyproline and chickpea composite protein peptide solid beverage comprises the following components in parts by weight:
chickpea protein peptide powder: 60-85%;
hydroxyproline powder: 5-15%;
apple juice powder: 5-10%;
orange juice powder: 5 to 19.5 percent;
stevioside: 0.1 to 0.5;
mixing semen Ciceris Arietini protein peptide powder, hydroxyproline powder, apple juice powder, orange juice powder, and stevioside at a certain proportion to obtain final product;
the chickpea protein peptide powder is obtained by the following method:
(1) preparing a chickpea protein peptide extracting solution: soaking chickpeas in water for 12 hours, draining for 4 hours, soaking in warm water at 25-35 ℃ for 4 hours, repeating the steps for 3 times, grinding the mixture into slurry by using a colloid mill, putting the slurry into a reaction kettle, adjusting the pH value to 9-10 by using sodium carbonate, stirring for 4 hours at 45-55 ℃; adding neutral protease 2-4% of the weight of chickpea, papain 2-4% of the weight of chickpea and bromelain 2-4% of the weight of chickpea, and reacting for 8 hours at 45-55 ℃; adjusting the pH value to 4.5-5 with hydrochloric acid, reacting at 65-75 ℃ for 8 hours, heating to 90-95 ℃ for 10 minutes, and deactivating enzyme; separation and filtration: separating bean dregs by using a butterfly centrifugal filter, and collecting filtrate; drying and recycling slag; and (3) precise filtration: precisely filtering the filtrate by using a precise bamboo type diatomite filter, and desalting and concentrating by using membrane filtration to obtain a chickpea protein peptide extracting solution;
(2) preparation of chickpea protein peptide powder:
spray drying: spray drying the chickpea protein peptide extracting solution by adopting a spray drying tower, wherein the feeding temperature of the drying tower is 160-180 ℃, and the discharging temperature is 90-110 ℃, so as to obtain chickpea protein peptide coarse powder;
screening: screening the obtained powder by adopting a 60-mesh ultrasonic vibration sieve, and collecting the powder which is screened by a 60-mesh sieve to obtain chickpea protein peptide powder;
wherein the hydroxyproline powder is the characteristic amino acid of non-animal collagen and is prepared by a yeast fermentation method; the obtained final product is non-animal source compound protein peptide solid beverage.
2. The hydroxyproline and chickpea composite protein peptide solid beverage as claimed in claim 1, which is characterized by comprising the following components in percentage by weight:
chickpea protein peptide powder: 70 percent;
hydroxyproline powder: 10 percent;
apple juice powder: 10 percent;
orange juice powder: 9.9 percent;
stevioside: 0.1 percent.
3. The hydroxyproline and chickpea composite protein peptide solid beverage as claimed in claim 1, which is characterized in that: preparation of chickpea protein peptide powder: spray drying the chickpea protein peptide extracting solution by adopting a spray drying tower, wherein the feeding temperature of the drying tower is 180 ℃, and the discharging temperature is 100 ℃, so as to obtain the chickpea protein peptide coarse powder.
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| CN106418020A (en) * | 2015-08-10 | 2017-02-22 | 昌吉州丝路弘毅农业科技有限公司 | Chickpea vegetable protein drink for females and preparation method of drink |
| CN107988301A (en) * | 2018-01-11 | 2018-05-04 | 中国科学院新疆理化技术研究所 | A kind of preparation method and applications of chick-pea bean cotyledon polypeptide |
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| CN103172706B (en) * | 2013-03-15 | 2015-05-20 | 中国科学院过程工程研究所 | Preparation method of chick-pea oligopeptide with antioxidation function |
| CN104789629B (en) * | 2015-04-30 | 2018-10-26 | 中国食品发酵工业研究院 | A kind of chick-pea oligopeptide and preparation method thereof |
| CN106947798A (en) * | 2017-03-15 | 2017-07-14 | 乐康珍泰（天津）生物技术有限公司 | A kind of preparation method of chickpea peptides |
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| CN107383159B (en) * | 2017-07-18 | 2020-06-16 | 杏辉天力（杭州）药业有限公司 | Chickpea oligopeptide and industrial preparation method and application thereof |
| CN107805653A (en) * | 2017-11-02 | 2018-03-16 | 林峰 | Chick-pea active peptide, composition and preparation method |
| CN110089574A (en) * | 2019-04-09 | 2019-08-06 | 夏建伟 | A kind of preparation method and its prepared soya-bean milk, underflow and bean powder of the full beans bean powder containing peptide |
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| CN106418020A (en) * | 2015-08-10 | 2017-02-22 | 昌吉州丝路弘毅农业科技有限公司 | Chickpea vegetable protein drink for females and preparation method of drink |
| CN107988301A (en) * | 2018-01-11 | 2018-05-04 | 中国科学院新疆理化技术研究所 | A kind of preparation method and applications of chick-pea bean cotyledon polypeptide |
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