CN113208025A - Solid beverage containing corn peptide and preparation method thereof - Google Patents
Solid beverage containing corn peptide and preparation method thereof Download PDFInfo
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- CN113208025A CN113208025A CN202110516798.5A CN202110516798A CN113208025A CN 113208025 A CN113208025 A CN 113208025A CN 202110516798 A CN202110516798 A CN 202110516798A CN 113208025 A CN113208025 A CN 113208025A
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- Prior art keywords
- solution
- corn peptide
- solid beverage
- corn
- thickening agent
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- 240000008042 Zea mays Species 0.000 title claims abstract description 77
- 235000002017 Zea mays subsp mays Nutrition 0.000 title claims abstract description 77
- 235000005824 Zea mays ssp. parviglumis Nutrition 0.000 title claims abstract description 76
- 235000005822 corn Nutrition 0.000 title claims abstract description 76
- 108090000765 processed proteins & peptides Proteins 0.000 title claims abstract description 55
- 239000007787 solid Substances 0.000 title claims abstract description 43
- 235000013361 beverage Nutrition 0.000 title claims abstract description 40
- 238000002360 preparation method Methods 0.000 title abstract description 17
- 239000002562 thickening agent Substances 0.000 claims abstract description 35
- 239000002994 raw material Substances 0.000 claims abstract description 21
- 239000006041 probiotic Substances 0.000 claims abstract description 9
- 235000018291 probiotics Nutrition 0.000 claims abstract description 9
- 235000003599 food sweetener Nutrition 0.000 claims abstract description 5
- 239000003765 sweetening agent Substances 0.000 claims abstract description 5
- 239000000243 solution Substances 0.000 claims description 53
- LFQSCWFLJHTTHZ-UHFFFAOYSA-N Ethanol Chemical compound CCO LFQSCWFLJHTTHZ-UHFFFAOYSA-N 0.000 claims description 39
- 239000004365 Protease Substances 0.000 claims description 35
- 108091005804 Peptidases Proteins 0.000 claims description 30
- 102100037486 Reverse transcriptase/ribonuclease H Human genes 0.000 claims description 29
- 235000019419 proteases Nutrition 0.000 claims description 29
- XLYOFNOQVPJJNP-UHFFFAOYSA-N water Chemical compound O XLYOFNOQVPJJNP-UHFFFAOYSA-N 0.000 claims description 25
- 102000004169 proteins and genes Human genes 0.000 claims description 22
- 108090000623 proteins and genes Proteins 0.000 claims description 22
- HEMHJVSKTPXQMS-UHFFFAOYSA-M Sodium hydroxide Chemical compound [OH-].[Na+] HEMHJVSKTPXQMS-UHFFFAOYSA-M 0.000 claims description 21
- 239000000843 powder Substances 0.000 claims description 21
- 238000003756 stirring Methods 0.000 claims description 18
- 239000008367 deionised water Substances 0.000 claims description 17
- 229910021641 deionized water Inorganic materials 0.000 claims description 17
- 235000010493 xanthan gum Nutrition 0.000 claims description 15
- 239000000230 xanthan gum Substances 0.000 claims description 15
- 229920001285 xanthan gum Polymers 0.000 claims description 15
- 229940082509 xanthan gum Drugs 0.000 claims description 15
- 238000002156 mixing Methods 0.000 claims description 13
- 239000000203 mixture Substances 0.000 claims description 13
- 238000009835 boiling Methods 0.000 claims description 12
- 150000001875 compounds Chemical class 0.000 claims description 12
- 235000019441 ethanol Nutrition 0.000 claims description 12
- 238000010438 heat treatment Methods 0.000 claims description 12
- 239000011812 mixed powder Substances 0.000 claims description 12
- 239000007864 aqueous solution Substances 0.000 claims description 11
- GJCOSYZMQJWQCA-UHFFFAOYSA-N 9H-xanthene Chemical class C1=CC=C2CC3=CC=CC=C3OC2=C1 GJCOSYZMQJWQCA-UHFFFAOYSA-N 0.000 claims description 10
- 108090000145 Bacillolysin Proteins 0.000 claims description 8
- 102000035092 Neutral proteases Human genes 0.000 claims description 8
- 108091005507 Neutral proteases Proteins 0.000 claims description 8
- 239000012153 distilled water Substances 0.000 claims description 7
- 238000000034 method Methods 0.000 claims description 7
- IXPNQXFRVYWDDI-UHFFFAOYSA-N 1-methyl-2,4-dioxo-1,3-diazinane-5-carboximidamide Chemical group CN1CC(C(N)=N)C(=O)NC1=O IXPNQXFRVYWDDI-UHFFFAOYSA-N 0.000 claims description 6
- 241000186000 Bifidobacterium Species 0.000 claims description 6
- 240000001046 Lactobacillus acidophilus Species 0.000 claims description 6
- 235000013956 Lactobacillus acidophilus Nutrition 0.000 claims description 6
- 239000004376 Sucralose Substances 0.000 claims description 6
- 238000001914 filtration Methods 0.000 claims description 6
- 229940039695 lactobacillus acidophilus Drugs 0.000 claims description 6
- 238000004806 packaging method and process Methods 0.000 claims description 6
- 235000010413 sodium alginate Nutrition 0.000 claims description 6
- 239000000661 sodium alginate Substances 0.000 claims description 6
- 229940005550 sodium alginate Drugs 0.000 claims description 6
- 238000001694 spray drying Methods 0.000 claims description 6
- 238000005507 spraying Methods 0.000 claims description 6
- 230000001954 sterilising effect Effects 0.000 claims description 6
- BAQAVOSOZGMPRM-QBMZZYIRSA-N sucralose Chemical group 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 6
- 235000019408 sucralose Nutrition 0.000 claims description 6
- 239000006228 supernatant Substances 0.000 claims description 6
- 238000005303 weighing Methods 0.000 claims description 6
- FALRKNHUBBKYCC-UHFFFAOYSA-N 2-(chloromethyl)pyridine-3-carbonitrile Chemical compound ClCC1=NC=CC=C1C#N FALRKNHUBBKYCC-UHFFFAOYSA-N 0.000 claims description 5
- 108090000526 Papain Proteins 0.000 claims description 5
- 229940055729 papain Drugs 0.000 claims description 5
- 235000019834 papain Nutrition 0.000 claims description 5
- 229940014800 succinic anhydride Drugs 0.000 claims description 5
- 238000006243 chemical reaction Methods 0.000 claims description 4
- 102000004190 Enzymes Human genes 0.000 claims description 3
- 108090000790 Enzymes Proteins 0.000 claims description 3
- 239000002131 composite material Substances 0.000 claims description 3
- 238000001816 cooling Methods 0.000 claims description 3
- 230000009849 deactivation Effects 0.000 claims description 3
- 229940088598 enzyme Drugs 0.000 claims description 3
- 238000004108 freeze drying Methods 0.000 claims description 3
- 239000012299 nitrogen atmosphere Substances 0.000 claims description 3
- 238000007873 sieving Methods 0.000 claims description 3
- 238000005406 washing Methods 0.000 claims description 3
- 238000001132 ultrasonic dispersion Methods 0.000 claims description 2
- 235000019658 bitter taste Nutrition 0.000 abstract description 14
- 230000003647 oxidation Effects 0.000 abstract description 4
- 238000007254 oxidation reaction Methods 0.000 abstract description 4
- 235000018102 proteins Nutrition 0.000 description 16
- 235000019640 taste Nutrition 0.000 description 10
- 230000000052 comparative effect Effects 0.000 description 7
- XOAAWQZATWQOTB-UHFFFAOYSA-N taurine Chemical compound NCCS(O)(=O)=O XOAAWQZATWQOTB-UHFFFAOYSA-N 0.000 description 6
- 238000012360 testing method Methods 0.000 description 6
- HHEAADYXPMHMCT-UHFFFAOYSA-N dpph Chemical compound [O-][N+](=O)C1=CC([N+](=O)[O-])=CC([N+]([O-])=O)=C1[N]N(C=1C=CC=CC=1)C1=CC=CC=C1 HHEAADYXPMHMCT-UHFFFAOYSA-N 0.000 description 5
- 230000000694 effects Effects 0.000 description 5
- 230000002292 Radical scavenging effect Effects 0.000 description 4
- 230000003078 antioxidant effect Effects 0.000 description 4
- MGJZITXUQXWAKY-UHFFFAOYSA-N diphenyl-(2,4,6-trinitrophenyl)iminoazanium Chemical compound [O-][N+](=O)C1=CC([N+](=O)[O-])=CC([N+]([O-])=O)=C1N=[N+](C=1C=CC=CC=1)C1=CC=CC=C1 MGJZITXUQXWAKY-UHFFFAOYSA-N 0.000 description 4
- 150000001413 amino acids Chemical class 0.000 description 3
- 229960003080 taurine Drugs 0.000 description 3
- QNAYBMKLOCPYGJ-UHFFFAOYSA-N D-alpha-Ala Natural products CC([NH3+])C([O-])=O QNAYBMKLOCPYGJ-UHFFFAOYSA-N 0.000 description 2
- 108010068370 Glutens Proteins 0.000 description 2
- QNAYBMKLOCPYGJ-UWTATZPHSA-N L-Alanine Natural products C[C@@H](N)C(O)=O QNAYBMKLOCPYGJ-UWTATZPHSA-N 0.000 description 2
- QNAYBMKLOCPYGJ-REOHCLBHSA-N L-alanine Chemical compound C[C@H](N)C(O)=O QNAYBMKLOCPYGJ-REOHCLBHSA-N 0.000 description 2
- ZDXPYRJPNDTMRX-VKHMYHEASA-N L-glutamine Chemical compound OC(=O)[C@@H](N)CCC(N)=O ZDXPYRJPNDTMRX-VKHMYHEASA-N 0.000 description 2
- 229930182816 L-glutamine Natural products 0.000 description 2
- 238000002835 absorbance Methods 0.000 description 2
- 229960003767 alanine Drugs 0.000 description 2
- 229940024606 amino acid Drugs 0.000 description 2
- 230000036772 blood pressure Effects 0.000 description 2
- 239000012295 chemical reaction liquid Substances 0.000 description 2
- 235000021312 gluten Nutrition 0.000 description 2
- 230000031700 light absorption Effects 0.000 description 2
- 239000000463 material Substances 0.000 description 2
- 235000012054 meals Nutrition 0.000 description 2
- 239000011782 vitamin Substances 0.000 description 2
- 229940088594 vitamin Drugs 0.000 description 2
- 229930003231 vitamin Natural products 0.000 description 2
- 235000013343 vitamin Nutrition 0.000 description 2
- 150000003722 vitamin derivatives Chemical class 0.000 description 2
- UUUHXMGGBIUAPW-UHFFFAOYSA-N 1-[1-[2-[[5-amino-2-[[1-[5-(diaminomethylideneamino)-2-[[1-[3-(1h-indol-3-yl)-2-[(5-oxopyrrolidine-2-carbonyl)amino]propanoyl]pyrrolidine-2-carbonyl]amino]pentanoyl]pyrrolidine-2-carbonyl]amino]-5-oxopentanoyl]amino]-3-methylpentanoyl]pyrrolidine-2-carbon Chemical compound C1CCC(C(=O)N2C(CCC2)C(O)=O)N1C(=O)C(C(C)CC)NC(=O)C(CCC(N)=O)NC(=O)C1CCCN1C(=O)C(CCCN=C(N)N)NC(=O)C1CCCN1C(=O)C(CC=1C2=CC=CC=C2NC=1)NC(=O)C1CCC(=O)N1 UUUHXMGGBIUAPW-UHFFFAOYSA-N 0.000 description 1
- 208000007848 Alcoholism Diseases 0.000 description 1
- 229920002261 Corn starch Polymers 0.000 description 1
- AUNGANRZJHBGPY-UHFFFAOYSA-N D-Lyxoflavin Natural products OCC(O)C(O)C(O)CN1C=2C=C(C)C(C)=CC=2N=C2C1=NC(=O)NC2=O AUNGANRZJHBGPY-UHFFFAOYSA-N 0.000 description 1
- -1 DPPH free radical Chemical class 0.000 description 1
- 206010013911 Dysgeusia Diseases 0.000 description 1
- 102000035195 Peptidases Human genes 0.000 description 1
- 102000004270 Peptidyl-Dipeptidase A Human genes 0.000 description 1
- 108090000882 Peptidyl-Dipeptidase A Proteins 0.000 description 1
- AUNGANRZJHBGPY-SCRDCRAPSA-N Riboflavin Chemical compound OC[C@@H](O)[C@@H](O)[C@@H](O)CN1C=2C=C(C)C(C)=CC=2N=C2C1=NC(=O)NC2=O AUNGANRZJHBGPY-SCRDCRAPSA-N 0.000 description 1
- 229930003471 Vitamin B2 Natural products 0.000 description 1
- 235000016383 Zea mays subsp huehuetenangensis Nutrition 0.000 description 1
- 201000007930 alcohol dependence Diseases 0.000 description 1
- 239000003963 antioxidant agent Substances 0.000 description 1
- 235000019606 astringent taste Nutrition 0.000 description 1
- 230000009286 beneficial effect Effects 0.000 description 1
- 239000006227 byproduct Substances 0.000 description 1
- 230000008859 change Effects 0.000 description 1
- 239000008120 corn starch Substances 0.000 description 1
- 238000005516 engineering process Methods 0.000 description 1
- 238000011156 evaluation Methods 0.000 description 1
- 238000000855 fermentation Methods 0.000 description 1
- 230000004151 fermentation Effects 0.000 description 1
- 235000013305 food Nutrition 0.000 description 1
- 230000007760 free radical scavenging Effects 0.000 description 1
- 230000005714 functional activity Effects 0.000 description 1
- 235000020510 functional beverage Nutrition 0.000 description 1
- 229960002743 glutamine Drugs 0.000 description 1
- 230000036039 immunity Effects 0.000 description 1
- 230000006872 improvement Effects 0.000 description 1
- 230000002401 inhibitory effect Effects 0.000 description 1
- 210000004185 liver Anatomy 0.000 description 1
- 235000009973 maize Nutrition 0.000 description 1
- 230000000813 microbial effect Effects 0.000 description 1
- 238000012986 modification Methods 0.000 description 1
- 230000004048 modification Effects 0.000 description 1
- 235000016709 nutrition Nutrition 0.000 description 1
- 230000035764 nutrition Effects 0.000 description 1
- 229920001184 polypeptide Polymers 0.000 description 1
- 230000008569 process Effects 0.000 description 1
- 102000004196 processed proteins & peptides Human genes 0.000 description 1
- 238000012545 processing Methods 0.000 description 1
- 239000000047 product Substances 0.000 description 1
- 230000009467 reduction Effects 0.000 description 1
- 229960002477 riboflavin Drugs 0.000 description 1
- 230000001953 sensory effect Effects 0.000 description 1
- 239000000126 substance Substances 0.000 description 1
- 235000019605 sweet taste sensations Nutrition 0.000 description 1
- 231100000331 toxic Toxicity 0.000 description 1
- 230000002588 toxic effect Effects 0.000 description 1
- 239000011716 vitamin B2 Substances 0.000 description 1
- 235000019164 vitamin B2 Nutrition 0.000 description 1
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
- 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
- A23L2/52—Adding ingredients
-
- 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
- A23L29/06—Enzymes
-
- 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
- A23L33/135—Bacteria or derivatives thereof, e.g. probiotics
-
- 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
- A23L5/00—Preparation or treatment of foods or foodstuffs, in general; Food or foodstuffs obtained thereby; Materials therefor
- A23L5/20—Removal of unwanted matter, e.g. deodorisation or detoxification
- A23L5/25—Removal of unwanted matter, e.g. deodorisation or detoxification using enzymes
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23P—SHAPING OR WORKING OF FOODSTUFFS, NOT FULLY COVERED BY A SINGLE OTHER SUBCLASS
- A23P10/00—Shaping or working of foodstuffs characterised by the products
- A23P10/30—Encapsulation of particles, e.g. foodstuff additives
-
- 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
-
- 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
- A23V2400/00—Lactic or propionic acid bacteria
- A23V2400/11—Lactobacillus
- A23V2400/113—Acidophilus
-
- 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
- A23V2400/00—Lactic or propionic acid bacteria
- A23V2400/51—Bifidobacterium
Landscapes
- Life Sciences & Earth Sciences (AREA)
- Health & Medical Sciences (AREA)
- Chemical & Material Sciences (AREA)
- Engineering & Computer Science (AREA)
- Food Science & Technology (AREA)
- Polymers & Plastics (AREA)
- Nutrition Science (AREA)
- Mycology (AREA)
- Microbiology (AREA)
- Molecular Biology (AREA)
- Proteomics, Peptides & Aminoacids (AREA)
- Non-Alcoholic Beverages (AREA)
Abstract
The invention provides a corn peptide-containing solid beverage which is prepared from the following raw materials in parts by weight: 40-50 parts of corn peptide, 5-10 parts of probiotics, 0.5-1 part of sweetening agent, 2-3 parts of edible essence and 0.2-0.5 part of thickening agent. The invention also provides a preparation method of the solid beverage. The solid beverage containing the corn peptide provided by the invention has the advantages of less bitter taste, better mouthfeel and better oxidation resistance.
Description
Technical Field
The invention relates to a solid beverage, in particular to a solid beverage containing corn peptide and a preparation method thereof.
Background
The corn protein powder is a main byproduct in the process of processing corn starch products, the protein content of the corn protein powder reaches about 65 percent, and the corn peptide is a micromolecular polypeptide substance obtained by the corn protein powder through directional enzymolysis or microbial fermentation technology, is rich in nutrition and contains various amino acids necessary for human bodies. The corn peptide has different molecular weight and amino acid sequence due to different preparation processes, and shows different functional activities, such as blood pressure reduction (the corn peptide has the effect of inhibiting angiotensin converting enzyme so as to reduce blood pressure), sobering up (alcoholism can be inhibited), fatigue resistance, oxidation resistance, liver protection and organism immunity improvement. The beverage is easy to be absorbed by the body, is easy to be dissolved in water under a large range of pH values, is safe and reliable, has no toxic or side effect, and is one of ideal raw materials of functional beverages. Today, a variety of functional corn peptide beverages are available in the market. However, the corn peptide has astringent bitter taste, and the whole taste of the beverage is usually adjusted by adding auxiliary materials with sweet taste, and although the corn peptide can play a certain role in covering the bitter taste, the bitter taste still exists.
Chinese patent application CN201610448519.5 discloses 'a solid beverage and a preparation method and application thereof', the functional components of the solid beverage comprise corn peptide, L-alanine, L-glutamine, vitamin B2 and taurine, and the solid beverage is prepared by mixing and granulating 50-300 parts of corn peptide, 25-150 parts of L-alanine, 25-150 parts of L-glutamine, 25-5 parts of vitamin B21 and 5-50 parts of taurine according to the parts by weight. Although the invention adds amino acid, vitamin and taurine, the invention still has the problems of bitter taste and bad taste.
Disclosure of Invention
The invention aims to provide a solid beverage containing corn peptide, which has less bitter taste, better mouthfeel and better oxidation resistance.
In order to solve the technical problems, the technical scheme of the invention is as follows:
a solid beverage containing corn peptide is prepared from the following raw materials in parts by weight: 40-50 parts of corn peptide, 5-10 parts of probiotics, 0.5-1 part of sweetening agent, 2-3 parts of edible essence and 0.2-0.5 part of thickening agent.
Further, the corn peptide is prepared by the following steps:
A1. mixing xanthan gum, a sodium hydroxide solution and deionized water in a nitrogen atmosphere, stirring at room temperature for 24 hours, adding succinic anhydride and an ethanol aqueous solution, heating to 70 ℃, stirring for 24 hours to obtain a reaction solution, filtering the reaction solution to obtain a solid, and washing the solid with absolute ethyl alcohol and deionized water respectively to obtain modified xanthan gum;
A2. mixing the composite protease, the modified xanthan gum obtained in the step A1 and deionized water, performing ultrasonic dispersion for 20 minutes, heating to 55 ℃, and stirring for 5 hours to obtain a protease solution;
A3. and B, sieving the corn protein powder with a 50-mesh sieve, adding the corn protein powder into deionized water, stirring for 1 hour to obtain a corn protein powder solution, mixing the protease solution obtained in the step A2 with the corn protein powder solution, adjusting the pH value to 7, heating to 60 ℃ for enzymolysis for 3 hours, then heating to 100 ℃ for enzyme deactivation for 10 minutes to obtain an enzymolysis solution, cooling the enzymolysis solution to room temperature, filtering to obtain a supernatant, and freeze-drying the supernatant to obtain the corn peptide.
Further, in the step A1, the concentration of the sodium hydroxide solution is 0.15mol/L, the volume concentration of the ethanol aqueous solution is 50%, and the ratio of the xanthan gum, the sodium hydroxide solution, the deionized water, the succinic anhydride and the ethanol aqueous solution is 1g:50mL:50mL:3.5g:80 mL; in the step A2, the compound protease consists of papain and neutral protease, and the proportion of the compound protease, the modified xanthan gum obtained in the step A1 and deionized water is 1g to 80g to 150 mL; in the step A3, the concentration of the corn protein powder solution is 10%, and the mass ratio of the protease solution obtained in the step A2 to the corn protein powder solution is 1: 50.
Further, the probiotics of the invention consist of bifidobacterium and lactobacillus acidophilus with equal mass.
Further, the sweetener of the invention is sucralose.
Further, the thickening agent is sodium alginate.
Another technical problem to be solved by the invention is to provide a preparation method of the solid beverage containing the corn peptide.
In order to solve the technical problems, the technical scheme is as follows:
a preparation method of a solid beverage containing corn peptide comprises the following steps:
B1. weighing the raw materials according to the parts by weight, adding the raw materials except the thickening agent into a spray drying granulator, and boiling for 45-60 minutes at 105-115 ℃ to obtain a mixture;
B2. adding a thickening agent into distilled water 200 times the weight of the thickening agent, uniformly stirring to obtain a thickening agent solution, spraying the thickening agent solution into the mixture obtained in the step B1, and boiling at 105-115 ℃ for 2-3 hours to obtain mixed powder;
B3. and D, sterilizing the mixed powder obtained in the step B2 at 110-120 ℃ for 1 minute, and packaging to obtain the corn peptide-containing solid beverage.
Compared with the prior art, the invention has the following beneficial effects:
the composite protease used in the invention is composed of papain and neutral protease, and can exert the targeted enzymolysis effect of the two proteases on different chain segments of different proteins in corn protein powder.
Detailed Description
The present invention will be described in detail with reference to specific embodiments, and the exemplary embodiments and descriptions thereof herein are provided to explain the present invention but not to limit the present invention.
Example 1
The solid beverage containing the corn peptide is prepared from the following raw materials in parts by weight: 45 parts of corn peptide, 8 parts of probiotics consisting of bifidobacterium and lactobacillus acidophilus with equal mass, 0.6 part of sucralose, 2.5 parts of edible essence and 0.4 part of sodium alginate.
Wherein, the corn peptide is prepared by the following steps:
A1. mixing xanthan gum, 0.15mol/L sodium hydroxide solution and deionized water in a nitrogen atmosphere, stirring at room temperature for 24 hours, adding succinic anhydride and 50% volume concentration ethanol aqueous solution, heating to 70 ℃, stirring for 24 hours to obtain reaction liquid, filtering the reaction liquid to obtain a solid, and washing the solid with absolute ethanol and deionized water to obtain modified xanthan gum;
A2. mixing the compound protease consisting of papain and neutral protease with the proportion of 1g to 80g to 150mL, the modified xanthan gum obtained in the step A1 and deionized water, ultrasonically dispersing for 20 minutes, heating to 55 ℃, and stirring for 5 hours to obtain a protease solution;
A3. sieving corn protein powder with a 50-mesh sieve, adding the corn protein powder into deionized water, stirring for 1 hour to obtain a 10% corn protein powder solution, mixing the protease solution obtained in the step A2 with the corn protein powder solution in a mass ratio of 1:50, adjusting the pH value to 7, heating to 60 ℃, carrying out enzymolysis for 3 hours, then heating to 100 ℃, carrying out enzyme deactivation for 10 minutes to obtain an enzymolysis solution, cooling the enzymolysis solution to room temperature, filtering to obtain a supernatant, and carrying out freeze drying on the supernatant to obtain the corn peptide.
The preparation method of this example includes the following steps:
B1. weighing the raw materials according to the parts by weight, adding the raw materials except the thickening agent into a spray drying granulator, and boiling for 55 minutes at 110 ℃ to obtain a mixture;
B2. adding the thickening agent into distilled water 200 times of the weight of the thickening agent, uniformly stirring to obtain a thickening agent solution, spraying the thickening agent solution into the mixture obtained in the step B1, and boiling for 2.5 hours at 110 ℃ to obtain mixed powder;
B3. and D, sterilizing the mixed powder obtained in the step B2 at 115 ℃ for 1 minute, and packaging to obtain the solid beverage containing the corn peptide.
Example 2
The solid beverage containing the corn peptide is prepared from the following raw materials in parts by weight: 40 parts of corn peptide, 9 parts of probiotics consisting of bifidobacterium and lactobacillus acidophilus with equal mass, 0.9 part of sucralose, 3 parts of edible essence and 0.3 part of sodium alginate.
The procedure for the preparation of the corn peptide was the same as in example 1.
The preparation method of this example includes the following steps:
B1. weighing the raw materials according to the parts by weight, adding the raw materials except the thickening agent into a spray drying granulator, and boiling for 45 minutes at 115 ℃ to obtain a mixture;
B2. adding the thickening agent into distilled water 200 times of the weight of the thickening agent, uniformly stirring to obtain a thickening agent solution, spraying the thickening agent solution into the mixture obtained in the step B1, and boiling for 2 hours at 115 ℃ to obtain mixed powder;
B3. and D, sterilizing the mixed powder obtained in the step B2 at 120 ℃ for 1 minute, and packaging to obtain the solid beverage containing the corn peptide.
Example 3
The solid beverage containing the corn peptide is prepared from the following raw materials in parts by weight: 48 parts of corn peptide, 10 parts of probiotics consisting of bifidobacterium and lactobacillus acidophilus with equal mass, 1 part of sucralose, 2.7 parts of edible essence and 0.2 part of sodium alginate.
The procedure for the preparation of the corn peptide was the same as in example 1.
The preparation method of this example includes the following steps:
B1. weighing the raw materials according to the parts by weight, adding the raw materials except the thickening agent into a spray drying granulator, and boiling for 60 minutes at 105 ℃ to obtain a mixture;
B2. adding the thickening agent into distilled water 200 times of the weight of the thickening agent, uniformly stirring to obtain a thickening agent solution, spraying the thickening agent solution into the mixture obtained in the step B1, and boiling for 3 hours at 105 ℃ to obtain mixed powder;
B3. and D, sterilizing the mixed powder obtained in the step B2 at 110 ℃ for 1 minute, and packaging to obtain the solid beverage containing the corn peptide.
Example 4
The solid beverage containing the corn peptide is prepared from the following raw materials in parts by weight: 50 parts of corn peptide, 6 parts of probiotics consisting of bifidobacterium and lactobacillus acidophilus with equal mass, 0.5 part of sucralose, 2 parts of edible essence and 0.5 part of sodium alginate.
The procedure for the preparation of the corn peptide was the same as in example 1.
The preparation method of this example includes the following steps:
B1. weighing the raw materials according to the parts by weight, adding the raw materials except the thickening agent into a spray drying granulator, and boiling for 50 minutes at 110 ℃ to obtain a mixture;
B2. adding the thickening agent into distilled water 200 times of the weight of the thickening agent, uniformly stirring to obtain a thickening agent solution, spraying the thickening agent solution into the mixture obtained in the step B1, and boiling for 2 hours at 110 ℃ to obtain mixed powder;
B3. and D, sterilizing the mixed powder obtained in the step B2 at 110 ℃ for 1 minute, and packaging to obtain the solid beverage containing the corn peptide.
Reference example 1:
the difference from example 1 is: preparation of maize peptide the complex protease in step a2 was replaced with a single neutral protease.
Reference example 2:
the difference from example 1 is: the preparation step A1 of the corn peptide is omitted, the step A2 is changed to mix compound protease consisting of papain and neutral protease with deionized water in a proportion of 1g to 150mL, the mixture is uniformly stirred to obtain a protease solution, and the dosage of the compound protease in the protease solution added in the step A3 is the same as that in the example 1. Namely, the corn protein powder is directly enzymolyzed by the compound protease.
Comparative example: example 1 of chinese patent application No. CN 201610448519.5.
The first test example: taste testing
10 students trained in sensory evaluation of foods were selected and the solid beverages of examples 1 to 4, reference examples 1 to 2 and comparative example were each scored at room temperature using the taste as an index. The scoring criteria were divided by 10 into full points:
8-10 minutes, smooth mouthfeel and basically no bitter taste;
6 to 8 minutes, smooth taste and light bitter taste;
0-6 min, fresh and astringent taste and obvious bitter taste.
The total score of the taste score is calculated after the score of each student is recorded, and the test result is shown in table 1:
| taste score Total score | |
| Example 1 | 91 |
| Example 2 | 87 |
| Example 3 | 89 |
| Example 4 | 90 |
| Reference example 1 | 80 |
| Reference example 2 | 56 |
| Comparative example | 54 |
TABLE 1
As can be seen from Table 1, the total scores of the mouth-feel scores of examples 1 to 4 of the present invention were much higher than those of the comparative examples, indicating that the solid beverages produced by the present invention had less bitterness and better mouth-feel. The partial materials of reference examples 1-2 are different from those of example 1 in that the total taste score of reference example 1 is somewhat lower than that of example 1 because a single neutral protease is less effective in reducing bitterness and improving taste than the complex protease used in the present invention; the taste score of reference example 2 was greatly reduced because the bitter taste of corn peptide obtained by enzymolysis of corn gluten meal with the compound protease was not removed, and the protease solution prepared by mixing the modified xanthan gum with the compound protease of the present invention could remove most of the bitter taste sources in corn gluten meal, thereby greatly reducing the bitter taste of corn peptide and solid beverage and improving the taste.
Test example two: test for Oxidation resistance
The solid beverages of examples 1 to 4, reference examples 1 to 2 and comparative example were prepared as solutions of 2.5% by mass concentration, respectively, as samples. Adding 0.5mL of sample and 0.5mL of 95% ethanol aqueous solution into a 10mL colorimetric tube with a plug, uniformly mixing, adding 125 mu L of 95% ethanol aqueous solution containing 0.02% DPPH, fixing the volume to a scale mark with distilled water, placing the colorimetric tube with the plug in a shade at normal temperature for 1 hour, detecting the light absorption value under the wavelength of 517nm by using a visible spectrophotometer, and calculating the DPPH free radical scavenging rate according to the following formula:
DPPH free radical clearance rate (A1+ A2-A3)/A1 × 100%
A1 is the light absorption value when no sample is added and only the ethanol aqueous solution containing DPPH is added; a2 is the absorbance of the sample without the addition of an aqueous solution of ethanol containing DPPH; a3 is the absorbance of the sample and an aqueous ethanol solution containing DPPH.
Higher DPPH radical scavenging indicates better antioxidant performance, and the test results are shown in table 2:
| DPPH radical scavenging ratio (%) | |
| Example 1 | 93.8 |
| Example 2 | 93.2 |
| Example 3 | 93.5 |
| Example 4 | 93.7 |
| Reference example 1 | 89.6 |
| Reference example 2 | 90.9 |
| Comparative example | 81.4 |
TABLE 2
As can be seen from Table 2, examples 1-4 of the present invention all have higher DPPH radical scavenging rates than the comparative examples, indicating that the solid beverages prepared by the present invention have better antioxidant properties. The difference between part of the raw materials of reference examples 1-2 and example 1, the DPPH radical scavenging rate of reference examples 1 and 2 was slightly reduced compared to example 1, because the effect of the single neutral protease in improving the antioxidant property was not as good as that of the compound protease used in the present invention, and the protease solution prepared by mixing the modified xanthan gum used in the present invention and the compound protease also had a certain effect of improving the antioxidant property of the solid beverage.
The foregoing embodiments are merely illustrative of the principles and utilities of the present invention and are not intended to limit the invention. Any person skilled in the art can modify or change the above-mentioned embodiments without departing from the spirit and scope of the present invention. Accordingly, it is intended that all equivalent modifications or changes which can be made by those skilled in the art without departing from the spirit and technical spirit of the present invention be covered by the claims of the present invention.
Claims (7)
1. A solid beverage containing corn peptide is characterized in that: the feed is prepared from the following raw materials in parts by weight: 40-50 parts of corn peptide, 5-10 parts of probiotics, 0.5-1 part of sweetening agent, 2-3 parts of edible essence and 0.2-0.5 part of thickening agent.
2. The solid beverage containing corn peptide according to claim 1, wherein: the corn peptide is prepared by the following steps:
A1. mixing xanthan gum, a sodium hydroxide solution and deionized water in a nitrogen atmosphere, stirring at room temperature for 24 hours, adding succinic anhydride and an ethanol aqueous solution, heating to 70 ℃, stirring for 24 hours to obtain a reaction solution, filtering the reaction solution to obtain a solid, and washing the solid with absolute ethyl alcohol and deionized water respectively to obtain modified xanthan gum;
A2. mixing the composite protease, the modified xanthan gum obtained in the step A1 and deionized water, performing ultrasonic dispersion for 20 minutes, heating to 55 ℃, and stirring for 5 hours to obtain a protease solution;
A3. and B, sieving the corn protein powder with a 50-mesh sieve, adding the corn protein powder into deionized water, stirring for 1 hour to obtain a corn protein powder solution, mixing the protease solution obtained in the step A2 with the corn protein powder solution, adjusting the pH value to 7, heating to 60 ℃ for enzymolysis for 3 hours, then heating to 100 ℃ for enzyme deactivation for 10 minutes to obtain an enzymolysis solution, cooling the enzymolysis solution to room temperature, filtering to obtain a supernatant, and freeze-drying the supernatant to obtain the corn peptide.
3. The solid beverage containing corn peptide as claimed in claim 2, wherein: in the step A1, the concentration of the sodium hydroxide solution is 0.15mol/L, the volume concentration of the ethanol aqueous solution is 50%, and the proportion of xanthan gum, the sodium hydroxide solution, deionized water, succinic anhydride and the ethanol aqueous solution is 1g:50mL:50mL:3.5g:80 mL; in the step A2, the compound protease consists of papain and neutral protease, and the proportion of the compound protease, the modified xanthan gum obtained in the step A1 and deionized water is 1g to 80g to 150 mL; in the step A3, the concentration of the corn protein powder solution is 10%, and the mass ratio of the protease solution obtained in the step A2 to the corn protein powder solution is 1: 50.
4. The solid beverage containing corn peptide according to claim 1, wherein: the probiotics consist of bifidobacterium and lactobacillus acidophilus with equal mass.
5. The solid beverage containing corn peptide according to claim 1, wherein: the sweetener is sucralose.
6. The solid beverage containing corn peptide according to claim 1, wherein: the thickening agent is sodium alginate.
7. The method for preparing a corn peptide-containing solid beverage according to any one of claims 1 to 6, wherein the method comprises the following steps: the method comprises the following steps:
B1. weighing the raw materials according to the parts by weight, adding the raw materials except the thickening agent into a spray drying granulator, and boiling for 45-60 minutes at 105-115 ℃ to obtain a mixture;
B2. adding a thickening agent into distilled water 200 times the weight of the thickening agent, uniformly stirring to obtain a thickening agent solution, spraying the thickening agent solution into the mixture obtained in the step B1, and boiling at 105-115 ℃ for 2-3 hours to obtain mixed powder;
B3. and D, sterilizing the mixed powder obtained in the step B2 at 110-120 ℃ for 1 minute, and packaging to obtain the corn peptide-containing solid beverage.
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| CN113812551A (en) * | 2021-09-27 | 2021-12-21 | 齐齐哈尔易翔食品有限公司 | Corn peptide solid beverage and preparation method thereof |
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