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Corn peptide beverage for sobering-up and preparation method thereof

A zein peptide, sobering technology, applied in food preparation, pharmaceutical formulations, plant raw materials, etc., can solve the problems of increasing economic costs, increasing energy consumption, numerous steps, etc., and achieve the effects of low cost, elimination of peculiar smell, and easy separation of products

Inactive Publication Date: 2009-04-22
SOUTH CHINA UNIV OF TECH
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

The method has many steps, low hydrolysis rate and high energy consumption; after the reaction, high temperature is used to kill the enzyme to stop the reaction, which increases energy consumption, and the enzyme can only be used once, which greatly increases the economic cost of the method; after the reaction, a large amount of alkali waste The discharge of liquid or acid waste liquid will cause serious environmental pollution problems

Method used

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  • Corn peptide beverage for sobering-up and preparation method thereof
  • Corn peptide beverage for sobering-up and preparation method thereof
  • Corn peptide beverage for sobering-up and preparation method thereof

Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0030]The zein peptide of this example is prepared according to the following steps: (1) corn yellow powder is ultrafinely pulverized to 0.1mm (through a 150-mesh sieve), dispersed in an aqueous solution at a weight ratio of corn yellow powder to water of 1:4, and placed in In an airtight pressurized container, adjust the pressure to be 130kpa for 2h, then cool to room temperature; (2) add the corn yellow powder that is pressurized into the reactor, and control the protein mass concentration at 1%; (3) Add the enzyme at a weight ratio of 0.1:1 from the immobilized protease derived from Bacillus amyloliquefaciens to zein protein, and react at a temperature of 25°C, a shaking speed of 50 rpm, and a constant pH at normal pressure. When the DH When the value reaches 20%, the reaction is terminated; (4) the reaction is terminated by filtering the enzyme, the remaining reaction solution is centrifuged at a high speed (10000 rpm) for 30min, and the supernatant is taken; (5) the supern...

Embodiment 2

[0034] The corn sobering peptide of this example is prepared according to the following steps: (1) corn yellow powder is ultrafinely pulverized to 0.04 mm (through a 400 mesh sieve), dispersed in an aqueous solution at a weight ratio of corn yellow powder to water of 1:10, and placed in In an airtight pressurized container, adjust the pressure to be 320kpa for 20 minutes, then cool to room temperature; (2) add the corn yellow powder that is pressurized into the reactor, and control the protein mass concentration at 25%; (3) Add the enzyme according to the weight ratio of immobilized protease derived from animal pancreas (pancreas) to zein protein in a ratio of 3:1, react at a temperature of 35°C, a shaking speed of 150rpm, and a constant pH at normal pressure. When the DH When the value reaches 25%, the reaction is terminated; (4) the reaction is terminated by filtering the enzyme, the remaining reaction solution is centrifuged at a high speed (12000 rpm) for 20min, and the sup...

Embodiment 3

[0036] The corn hangover peptide of this embodiment is prepared according to the following steps: (1) corn yellow powder is ultrafinely pulverized to 0.074 mm (through a 200 mesh sieve), dispersed in an aqueous solution at a weight ratio of corn yellow powder to water of 1:6, and placed in In the pressurized container, adjust the pressure to be 250kpa and process for 1h, then cool to room temperature; (2) add the corn yellow powder that is pressurized to the reactor and add it to the reactor, and control the protein mass concentration at 15%; (3) press The weight ratio of immobilized protease derived from fig (fig) to zein is 10:1. Add the enzyme at a temperature of 70°C, a shaking speed of 350rpm, and a constant pH under normal pressure. When the DH value of the reaction reaches 35 % when the reaction is terminated; (4) the reaction is terminated by filtering out the enzyme, and the remaining reaction solution is centrifuged at a high speed (15,000 rpm) for 15 min, and the sup...

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Abstract

The invention discloses maize sober-up peptide drink and a preparation method thereof. The drink consists of the following compositions in weight percentage: 0.5 to 12 percent of corn protein peptide, 5 to 20 percent of edible sweetening agent, edible acid, 0.5 to 5 percent of other auxiliary materials, and the balance being water. When the drink is prepared, maize yellow powder is micronized and is dispersed in aqueous solution for pressurizing treatment; adding enzyme in the mixed solution to react at a temperature of between 25 and 70 DEG C and a hunting speed of between 50 and 350 revolutions per minute, and stopping reaction when the DH value of the reaction reaches 20 to 35 percent; filtering the mixed solution to remove enzyme and stopping reaction, taking supernatant fluid, extracting filtered solution after the supernatant fluid is separated by membrane, concentrating and drying the solution to obtain the maize protein peptide; evenly mixing the maize protein peptide, the edible sweetening agent, the edible acid, other auxiliary materials and water to obtain the maize sober-up peptide drink. The drink has the efficacies of sobering and alleviating, and has the advantages of natural raw materials, advanced technology, small energy consumption, friendly environment, as well as standards compliance in product sense and physiochemical conditions, and sanitary standard.

Description

technical field [0001] The invention relates to a preparation method of a functional beverage, in particular to a method for producing corn protein peptides from natural raw materials by enzymatic catalysis and then preparing corn hangover peptide beverages. Background technique [0002] Wine is widely consumed all over the world as a cosmopolitan beverage. According to statistics, my country has about 170 million wine drinkers, and about 12.5 billion kilograms of grain is needed for wine making every year. Moderate drinking has the benefits of dampness and cold dispelling, dredging tendons, etc., but excessive drinking, especially for people who often participate in banquets and excessive drinking, may cause headaches, dizziness, nausea and vomiting in mild cases, and alcohol poisoning in severe cases, nausea and vomiting, slow breathing, body temperature, etc. Decline, severe cases are life-threatening. As early as in ancient times, people paid attention to finding good ...

Claims

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Application Information

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IPC IPC(8): A23L1/29A23L2/38A23L1/305A61K36/899A61K38/00A61P25/32A23L33/18
Inventor 李晓凤吴晖余以刚王蓓倍赖富饶刘冬梅许喜林
Owner SOUTH CHINA UNIV OF TECH
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