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Oral liquid containing soybean peptides and fungi polysaccharides and preparation method thereof

A technology of fungal polysaccharides and oral liquids, which is applied in the field of nutritional oral liquids containing peptides and fungal polysaccharides and its preparation, can solve the problems of affecting product flavor, restricting applications, and bad flavors, so as to help postoperative recovery and solve the problem of flavor problems, immunity-enhancing effects

Inactive Publication Date: 2014-12-17
河南省南街村(集团)有限公司
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

However, in the process of enzymatically hydrolyzing soybean protein into low-molecular-weight peptides and peptones, bad flavors, especially bitter and fishy smells, will inevitably occur. When the content of peptides reaches 1%, it will greatly affect the flavor of the product
The formation of bitter taste limits the application of soybean protein hydrolyzate in food

Method used

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Examples

Experimental program
Comparison scheme
Effect test

example 1

[0039] Example 1 (based on 100 kg finished product)

[0040]Adjust the completely deodorized soybean protein powder into an emulsion containing 8% by weight, and add an enzyme in an amount of 0.5-30,000 units / 100 mL, wherein the enzyme used is selected from one of alkaline protease and flavor protease; Then it was hydrolyzed at 55° C. for 4 hours under the condition of pH value 9.0; centrifuged at 3000 rpm, and the supernatant was spray-dried to obtain soybean polypeptide powder. Get 12 kg of soybean peptide powder, 0.1 kg of lentinan, put them into a storage tank, stir and dissolve them in 50 kg of water at room temperature, and become standby material I; 0.15 kg of citric acid, 0.15 kg of malic acid, 10 kg of xylitol, and 7 kg of brown sugar , honey 3 kg, carboxymethyl cellulose 0.2 kg, sodium chloride 0.1 kg, vitamin A 0.0015 kg, vitamin D 0.0004 kg, vitamin B1 0.00005 kg, vitamin B2 0.00005 kg, vitamin B12 0.00006 kg, vitamin C 0.0002 kg, packed into the storage tank, st...

example 2

[0041] Example 2 (based on 100 kg finished product)

[0042] Adjust the completely deodorized soybean protein powder into an emulsion containing 8% by weight, and add an enzyme whose amount is 0.5-30,000 units / 100ml, wherein the enzyme used is selected from one of alkaline protease and flavor protease; then It was hydrolyzed at 55° C. for 4 hours under the condition of pH value 9.0; centrifuged at 3000 rpm, and the supernatant was taken and spray-dried to obtain soybean polypeptide powder. Take 12 kg of soybean peptide powder, 0.1 kg of versicolor polysaccharide, put them into a storage tank, stir and dissolve them in 50 kg of water at room temperature, and become spare material I; 0.15 kg of citric acid, 0.15 kg of malic acid, 10 kg of xylitol, and 7 kg of brown sugar kg, honey 3 kg, carboxymethyl cellulose 0.2 kg, sodium chloride 0.1 kg, vitamin A 0.0015 kg, vitamin D 0.0004 kg, vitamin B1 0.00005 kg, vitamin B2 0.00005 kg, vitamin B12 0.00006 kg, vitamin C 0.0002 kg, Put ...

example 3

[0043] Example 3 (based on 100 kg finished product)

[0044] Adjust the completely deodorized soybean protein powder into an emulsion containing 8% by weight, and add an enzyme in an amount of 0.5-30,000 units / 100 mL, wherein the enzyme used is selected from one of alkaline protease and flavor protease; Then it was hydrolyzed at 55° C. for 4 hours under the condition of pH value 9.0; centrifuged at 3000 rpm, and the supernatant was spray-dried to obtain soybean polypeptide powder. Take 2 kg of soybean peptide powder, 0.03 kg of versicolor polysaccharide, put them into a storage tank, stir and dissolve them in 50 kg of water at room temperature, and become spare material I; 0.1 kg of citric acid, 0.1 kg of malic acid, 5 kg of xylitol, and 5 kg of brown sugar kg, honey 1 kg, carboxymethyl cellulose 0.2 kg, sodium chloride 0.1 kg, vitamin A 0.0015 kg, vitamin D 0.0004 kg, vitamin B1 0.00005 kg, vitamin B2 0.00005 kg, vitamin B12 0.00006 kg, vitamin C 0.0002 kg, Put it into a sto...

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Abstract

The invention discloses an oral liquid containing soybean peptides and fungi polysaccharides and a preparation method thereof, and belongs to the technical field of non-alcoholic beverages, wherein the soybean peptides contain oligopeptides, short peptides and polypeptides mixtures. The oral liquid comprises the following raw materials in percentage by weight: soybean peptides containing oligopeptides, short peptides and polypeptides mixtures 2-12%, lentinan or ganoderma polysaccharide 0.03-0.1%, citric acid 0.1-0.15%, malic acid 0.1-0.15%, xylitol 5-10%, brown sugar 5-7%, honey 1-3%, CMC 0.2%, various kinds of vitamins, and the balance of water. The soybean protein powder which has been completely deodorized and one of akaline proteinase and flavor proteinase are treated at 55 DEG C and at the pH value of 9.0, and then centrifuged at 3000rpm. The supernatant is subjected to spray drying, so as to obtain the soybean polypeptide powder, and the soybean polypeptide powder is mixed with different kinds of fungi polysaccharides and the other raw materials such as citric acid, so as to prepare the oral liquid. The oral liquid has very good physiological and nutritive function, and the oral liquid and the preparation method develop a new way for deep processing of soybeans.

Description

technical field [0001] The invention relates to a nutritional oral liquid containing peptides and fungal polysaccharides and a preparation method thereof, belonging to the category of health care, especially a nitrogen source supplement for patients, the elderly or people with weak constitutions, to quickly restore physical strength, improve immunity, regulate A nutritional oral liquid containing peptides and fungal polysaccharides for beneficial intestinal flora and a preparation method thereof. Background technique [0002] Over the past ten years, the role of peptides in the human body has attracted great attention from the scientific community. A large number of research results show that after protein intake, it is not completely hydrolyzed into amino acids, and most of it is absorbed in the form of peptides. At the same time, it is found that the absorption speed of peptides is faster than that of amino acids of the same composition. Not only that, specific oligopepti...

Claims

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Application Information

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IPC IPC(8): A23L1/305A23L1/302A23L1/30A23L33/10A23L33/18
CPCA23L5/25A23L5/27A23L29/30A23L29/37A23L33/15A23L33/155A23L33/185A23V2002/00
Inventor 李盘欣柯涛马向东黄亚男巩婷婷
Owner 河南省南街村(集团)有限公司
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