All-soybean peptide nourishment and preparation method thereof

Abstract

The invention relates to an all-soybean peptide nourishment comprising oligopeptide, small peptide, polypeptide, a linoleic acid, a linolenic acid, an oleic acid, an eicosapentaenoic acid, a bifidus factor, phosphorus, saponin, vitamins and trace elements and a preparation method thereof, solving the problem of thorough beany flavor elimination and low percent conversion from protein into peptides. The preparation method of the all-soybean peptide nourishment comprises the following steps of: freezing soybeans, and then grinding into soybean milk; sequentially grinding the soybean milk 2 to 3 times through a colloid grinder and a high-pressure homogenizing grinder with the pressure of 600-700 Kg and the fineness of 500-600 meshes, and then stirring at the pressure of 0.7-0.8 MPa and the temperature of 130-132 DEG C; after the temperature is reduced, adding a lipase for biochemical degradation; after an enzyme is inactivated, knocking into a nano-grade high-pressure homogenizing grinder with the pressure not lower than 1000 Kg and the fineness not higher than 0.3-0.5 mu for grinding; then adding a neutral proteinase for biochemical reaction; filtering through vacuum micropores of 10-20 micrometers so as to obtain an all-soybean peptide stock solution; and finally preparing the all-soybean peptide nourishments of various types.

Description

Technical field [0001] The invention relates to a bean nutrition product processed by a combination of bioengineering and physical methods, in particular to a whole soybean peptide nutrition product and a preparation method thereof. Background technique [0002] The high nutritional value of soybeans has been recognized by people. Soybeans not only contain 34-42% of high-quality vegetable protein, but also contain 20-22% of high-quality fat (mainly unsaturated fatty acids), 18-20% of high-quality dietary fiber, and bifidus factor 5. %, VB1, VB2, VB6, VB12, VA, VD, VE and other vitamins and trace elements such as calcium, zinc, magnesium, iron, manganese, selenium, phosphorus and flavonoids with special nutritional value, saponin, phospholipids, etc. rich. However, due to the five major side effects of soybeans, such as inherent anti-nutrition, goiter, gastrointestinal discomfort, nausea, flatulence, and beany bitter taste, people have been processing soybeans for thousands of ye...

AI Technical Summary

Problems solved by technology

For this, the following challenges need to be solved:

[0006] 2. To overcome the nutritional monotony of soybean peptide products, that is, to solve the problem of soybean fat degradation and conversion into linoleic acid, linolenic acid, oleic acid, docosahexaenoic acid (DHA) and eicosapentaenoic acid (EPA) , so that the whole soybean peptide nutrition product has both direct absorption, anti-aging, anti-cancer, anti-fatigue and other physiological functions, as well as a full-nutritional functional nutrition product that can strengthen the brain and prevent cardiovascular and cerebrovascular diseases;