Potato peptide nutrient and preparation method thereof

Abstract

The invention discloses a potato peptide nutrient. The potato peptide nutrient comprises the following ingredients in percentage by weight: 1-85% of potato peptide and linoleic acid, octadecatrienoic acid, oleic acid, saponin, flavonoids, phospholipid, bifidus factor, vitamins, carotene, microelements such as calcium, magnesium, potassium, zinc and the like, as well as vitamins and glucose which account for the remaining percentage. The potato peptide nutrient is prepared by the following steps: soaking sliced potatoes by dilute hydrochloric acid or acetic acid; removing acid by water; making the sliced potatoes into pulp and grinding the pulp so as to obtain a potato pulp-material; separating a soybean pulp to extract the protein; grinding the protein; adding ROHAPECTB1L enzyme and ROHAMENTCL enzyme into the grinded protein; blending the mixture and statically standing; mixing the potato pulp with the soybean pulp; treating the mixture under 6-7 atmospheric pressures at 136-150 DEG C; performing subdivision treatment and homogenization on the mixture and then adding COROLASE7089 enzyme and COROLASELPA enzyme to perform biochemical treatment; concentrating the obtained potato peptide stock solution; and then, processing the potato peptide stock solution, so that the potato peptide nutrient is prepared.

Description

Technical field [0001] The invention belongs to the field of biotechnology, and is a potato peptide nutritional product and a preparation method thereof. The peptide is a mixture of short peptides, polypeptides and oligopeptide compounds. Background technique [0002] Potato is a kind of food and vegetable, commonly known as potato, together with rice, wheat, corn, and sorghum, is known as the world's five major crops. In France, potatoes are called "underground apples". Potatoes have complete nutrients and are easily digested and absorbed by the human body. They enjoy the title of "Second Bread" in Europe and America. Generally, fresh potatoes contain 9-20% starch, 1.5-2.3% protein, 0.1-1.1% fat, and 0.6-0.8% crude fiber. Nutrients contained in 100g potatoes: calories 66~113J, calcium 11~60mg, phosphorus 15~68mg, iron 0.4mg~4.8mg, thiamine 0.03~0.07mg, riboflavin 0.03~0.11mg, niacin 0.4 ~1.1mg. The protein in potatoes is easier to absorb than soybeans and is closest to anim...

AI Technical Summary

Problems solved by technology

[0004] Potatoes have a large yield and are rich in nutrients, but at present people are only limited to processing them into dishes, potato chips, starch, etc., and germinated or green potatoes will produce a substance called solanine (also known as solanine). ) toxins, improper handling will cause people to be poisoned after eating

Due to various reasons, the potato cannot increase its economic value and contribute to the nutrition and health care of the common people. For a long time, it has not been able to improve the deep processing of the potato to a new technological level.