CN1663455A - Preparation method of buckwheat polypeptide nutritional drink - Google Patents

Abstract

The invention discloses a preparing nutrient buckwheat polypeptide drink method, which comprised, a. cleaning, dipping; b. burgeoning; c. breaking cell wall; d. dispelling by enzyme; e. taking ingredients; f. homogenizing, etc. The invention is that making buckwheat burgeon and broken entire plumule cell broken, biological dispelling by enzyme to dissolved buckwheat albumen compound contained buckwheat polypeptide and buckwheat amino acid, then taking ingredients, homogenizing, filling in can asepsis to get the drink. Compared with common buckwheat product, the drink made from this invention is more absorbed by people and dispels allergen factors from buckwheat. This invention through adding compound stabilizer to the ingredients can make the drink tissue state equal and stable, contains low- polymerization sirup, and more prandial fiber, is benefit to the growth of physical probiotics. Frequently drinking of nutrient buckwheat polypeptide drink preparing through the invention can reinforce physical healthy, improve physical immunity.

Description

Preparation method of buckwheat polypeptide nutritional drink

technical field

The invention relates to a method for processing edible protein into a polypeptide beverage, in particular to a method for preparing buckwheat polypeptide nutritional beverage with buckwheat germ as raw material.

Background technique

The deep processing of buckwheat is still in its infancy at home and abroad. China's invention patent application number 01124055.5, titled "Preparation method and application of an enzymatically hydrolyzed buckwheat protein product", discloses a biological enzymatic hydrolysis technology of buckwheat. The invention uses compound protease to cut buckwheat protease into small molecule active polypeptides (amino acid chains) that are easily absorbed by the human body and various amino acids (especially 8 kinds of amino acids that are necessary for the human body but cannot be synthesized), vitamins, cellulose, and trace elements. Used in food nutrition enhancers, pharmaceuticals, functional foods, feed additives (enhancing nutrition and absorption), plant growth agents. The invention is characterized in that the enzymatically hydrolyzed buckwheat solution is heated and boiled, cooled, coagulated and filtered to prepare a buckwheat protein mixed dry powder product containing peptides, amino acids, vitamins and trace elements. Because buckwheat food is rich in nutrition and has a certain preventive effect on diabetes and hyperlipidemia, it is very necessary to develop a buckwheat polypeptide nutritional drink that is more easily absorbed by the human body.

Contents of the invention

The technical problem to be solved by the present invention is to provide a preparation method of buckwheat polypeptide nutritional beverage using buckwheat as raw material.

The technical scheme adopted in the present invention: a preparation method of buckwheat polypeptide nutritional beverage, comprising the following steps:

a. to wash and soak

Wash the buckwheat seeds and remove the seeds that are not full, soak the seeds at a temperature of 20°C-30°C for 24-48h, and wait for the seeds to sprout 1.0-1.5cm buds for later use;

b. to germinate

Take out the soaked buckwheat seeds and spread them on a plate, cultivate them for 72-80 hours at a temperature of 20°C-30°C and a humidity of 75%-85%, and spray water every 2-3 hours after the buckwheat sprouts grow to 2-3cm , when the buckwheat bud grows to 10-15cm, the cotyledon of the bud is yellowish and the hypocotyl is bright white, and the germination process is terminated;

c. Broken wall

The above-mentioned germinated buckwheat seeds are dehulled by spraying water, and the germ cells are broken and micronized in a high-speed shearing processor and pulverized into a slurry with a fineness of 30-50 μm;

d. Enzyme hydrolysis

Add neutral protease 20-300U/g to the above-mentioned buckwheat malt slurry, and enzymolyze it at 30-50°C for 1-5h;

e. Ingredients

After enzymolysis of the above buckwheat malt slurry, 1-5% by weight of honey, 1-3% of oligosaccharide syrup, 0.005-0.02% of xanthan gum, 0.01-0.1% of sodium carboxymethyl cellulose, and 0.01% of sodium alginate are added -0.2% and trace amounts of carotene;

f. Homogeneous

The above-mentioned mixed feed liquid is heated to 50-70° C., and homogenized by a high-pressure homogenizer at 15-40 MPa to obtain a product stock solution of buckwheat polypeptide nutritional beverage.

The cleaning and soaking described in step a is preferably soaking the seeds for 24-48 hours at a temperature of 25°C.

For the wall breaking described in step c, it is preferable to use a high-speed shear processor with a centrifugal speed of 2000-10000 rpm to carry out germ cell wall breaking and miniaturization treatment on the germinated buckwheat seeds.

The enzymolysis described in step d is preferably carried out at a temperature of 43°C.

For the homogenization described in step f, it is preferable to heat the feed liquid to 60° C. and then homogenize it with a high-pressure homogenizer at 25 MPa.

After the homogenized product stock solution is sterilized at 130°C and 1-3sUHT, it is filled into containers under aseptic conditions to become a commercially available finished product.

The homogenized product stock solution is filled into a container and then sterilized at 110-120°C for 15-45min to become a commercially available finished product.

The beneficial effect of the present invention is: the preparation method of the buckwheat polypeptide nutritional drink germinates buckwheat and breaks the wall of the whole germ cells to form a soluble buckwheat protein complex containing buckwheat polypeptide and buckwheat amino acid through biotechnology enzymolysis, and then mixes and homogenizes 1. Aseptic filling to make buckwheat polypeptide nutritional beverage. The beverage has an attractive clear fragrance of buckwheat sprouts, high content of amino acids, rutin and minerals, and enhanced activity of nutritional components. Compared with common buckwheat products, some macromolecular indigestible proteins in buckwheat are converted into buckwheat polypeptides and buckwheat amino acids with a molecular weight distribution below 10,000 Dalton due to a series of technological means such as germination, wall breaking, enzymatic hydrolysis, and homogenization. Soluble buckwheat protein complex, which is not only easily absorbed by the body, but also eliminates allergenic factors in buckwheat. In the present invention, the composite stabilizer is used to make the tissue state of the beverage uniform and stable, and the whole germ cell wall breaking technology is adopted and the oligosaccharide syrup is added in the formula, so that the beverage has a large content of dietary fiber, which is conducive to the growth of probiotics in the human body. Often drinking the beverage prepared by the invention can greatly enhance human health and improve human immunity.

Description of drawings

Fig. 1 is a flow chart of the preparation of buckwheat polypeptide nutritional beverage.

Detailed ways

Further detailed description of the present invention: as shown in Figure 1, the preparation method of buckwheat polypeptide nutritional drink of the present invention is as follows:

Washing: Buckwheat seeds (both tartary and sweet buckwheat) are washed to rinse off dust and remove unfilled seeds.

Wheat soaking: Soak at a constant temperature of 20°C-30°C (25°C is the most suitable) for 24-48 hours, until the buds grow 1.0-1.5 cm from the head.

Germination: Take out the soaked wheat and spread it on a tray at a temperature of 25±5°C and a humidity of 80%±5%, and cultivate it for 72-80h. When the buckwheat sprouts grow to 2-3cm, spray water every 2-3 hours. When the buckwheat sprouts grow to 10-15cm, the cotyledons of the sprouts are slightly yellow and the hypocotyls are bright white, and the germination process is terminated.

Wall breaking: After the buckwheat germs are shelled by spraying water, the germ cells are broken and micronized in a high-speed shearing processor. .

Enzymolysis: Add neutral protease (20-300U/g), and enzymolysis at 30-50°C (43°C is optimal) for 1-5h.

Ingredients: add honey (1-5%), oligosaccharide syrup (1-3%), xanthan gum (0.005-0.02%), sodium carboxymethylcellulose (0.01-0.1%), sodium alginate (0.01- 0.2%), carotene (trace amount) in the buckwheat mash after enzymolysis.

Homogenization: Heat the above feed liquid to 50-70°C (60°C is the optimum) and then homogenize it through a high-pressure homogenizer at 15-40Mpa (25Mpa is the optimum).

Filling: After the homogenized material is sterilized at 130°C and 1-3s UHT, it is filled into the container under aseptic conditions to obtain the finished product. Or fill it into a container under normal conditions and then sterilize it at 110-120°C (15-45min) to be the finished product.

The above content is only a basic description of the concept of the present invention, and any equivalent transformation made according to the technical solution of the present invention shall fall within the scope of protection of the present invention.

Claims (7)

1. a preparation method of buckwheat polypeptide nutritional drink, comprising the following steps: a. to wash and soak Wash the buckwheat seeds and remove the seeds that are not full, soak the seeds at a temperature of 20°C-30°C for 24-48h, and wait for the seeds to sprout 1.0-1.5cm buds for later use; b. to germinate Take out the soaked buckwheat seeds and spread them on a plate, cultivate them for 72-80 hours at a temperature of 20°C-30°C and a humidity of 75%-85%, and spray water every 2-3 hours after the buckwheat sprouts grow to 2-3cm , when the buckwheat bud grows to 10-15cm, the cotyledon of the bud is yellowish and the hypocotyl is bright white, and the germination process is terminated; c. Broken wall The above-mentioned germinated buckwheat seeds are dehulled by spraying water, and the germ cells are broken and micronized in a high-speed shearing processor and pulverized into a slurry with a fineness of 30-50 μm; d. Enzyme hydrolysis Add neutral protease 20-300U/g to the above-mentioned buckwheat malt slurry, and enzymolyze it at 30-50°C for 1-5h; e. Ingredients After enzymolysis of the above buckwheat malt slurry, 1-5% by weight of honey, 1-3% of oligosaccharide syrup, 0.005-0.02% of xanthan gum, 0.01-0.1% of sodium carboxymethyl cellulose, and 0.01% of sodium alginate are added -0.2% and trace amounts of carotene; f. Homogeneous The above-mentioned mixed feed liquid is heated to 50-70° C., and homogenized by a high-pressure homogenizer at 15-40 MPa to obtain a product stock solution of buckwheat polypeptide nutritional beverage. 2. The method for preparing a buckwheat polypeptide nutritional beverage according to claim 1, characterized in that: the cleaning and soaking in step a is preferably performed at a temperature of 25° C. and soaking the seeds for 24-48 hours. 3. The preparation method of a kind of buckwheat polypeptide nutritional beverage according to claim 1 is characterized in that: the broken wall described in step c preferably adopts a high-speed shear processor with a centrifugal speed of 2000-10000rpm to germinate the germinated buckwheat seeds Cell breaking and micronization. 4. The method for preparing a buckwheat polypeptide nutritional drink according to claim 1, characterized in that: the enzymatic hydrolysis in step d is preferably carried out at a temperature of 43°C. 5. The method for preparing a buckwheat polypeptide nutritional drink according to claim 1, characterized in that: for the homogenization in step f, the feed liquid is preferably heated to 60°C and then homogenized by a high-pressure homogenizer at 25Mpa. 6. The method for preparing a buckwheat polypeptide nutritional beverage according to claim 1, characterized in that: after the homogenized product stock solution is sterilized at 130°C and 1-3s UHT, it is filled into a container under aseptic conditions and becomes commercially available. Finished product. 7. The method for preparing a buckwheat polypeptide nutritional beverage according to claim 1, characterized in that: after the homogenized product stock solution is filled into a container, it is sterilized at 110-120° C. for 15-45 minutes to become a commercially available finished product.