Protein hydrolyzate preparation technology

Abstract

The present invention discloses a protein hydrolyzate preparation technology which includes the following steps: pre-treatment, soybean protein preparation,activation treatment of enzymes in porcine pancreas, hydrolysis reaction, hydrolyzate separation, high temperature inactivation, sedimentation treatment, concentration, secondary inactivation, secondary sedimentation, secondary separation, etc. Compared to the prior art, the porcine pancreas are directly used and subjected to lime milk treatment at high static pressure conditions, the activity of pancreatic enzymes are higher, the hydrolytic effect is good, and the protein hydrolyzate does not contain heavy metals. Besides, compound flavored protease and alkaline protease are used in the hydrolysis, the hydrolytic efficiency is high and the product is good in taste.The secondary sedimentation and separation are used to finally obtain a product with fewer impurities,protein oral liquid in a liquid state contains no suspended substances and the product quality is improved. The protein is completely hydrolyzed and the protein hydrolyzate is rich in nutrition and easy to absorb.

Description

technical field [0001] The invention relates to the technical field of hydrolyzed protein preparation, in particular to a preparation process of hydrolyzed protein. Background technique [0002] Beef is rich in protein, which can improve the body's disease resistance. It is especially suitable for people who are growing and developing, after surgery, and after illness to supplement blood loss and repair tissues. Traditional Chinese medicine believes that beef has the effects of invigorating the middle and replenishing qi, nourishing the spleen and stomach, strengthening the muscles and bones, reducing phlegm and wind, and relieving cough and saliva. . Soybeans are rich in vitamins A, B, D, E and many essential amino acids that cannot be synthesized by the human body. Regular consumption of soybeans can make the skin tender, fair and moist, and effectively prevent the appearance of freckles and wrinkles. The high content of soybeans Protein can nourish the skin and hair, ma...

AI Technical Summary

Problems solved by technology

At present, there are mainly methods such as adsorption filtration, masking, specific enzymes and selective precipitation to remove or reduce the bitterness in hydrolyzed protein, among which adsorption filtration can only remove part of the bitterness, and it is easy to lose protein; masking and embedding method only It is suitable for those bitter peptide molecules with small cavities in the hydrolyzate, and those with large cavities cannot be effectively buried, and the bitterness removal effect is not good; the specific enzymatic debittering method mainly uses exonuclease to excise the hydrophobic amino acids of bitter peptides to make them The disadvantage of this method is that the obtained protein hydrolyzate is insoluble, thus limiting its application

[0004] In addition, in the prior art, the extracted trypsin is directly used for protein hydrolysis, but the activity of trypsin is difficult to maintain during storage, which directly affects the degree of protein hydrolysis, and further affects the taste and quality of the hydrolyzed protein