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Production method of low-ash-content soybean peptide containing probiotics

A production method and technology of soybean peptides, which are applied in the directions of food ingredients, functions of food ingredients, protein food ingredients, etc., can solve problems such as unpleasant taste of products, and achieve the effect of improving intestinal health.

Inactive Publication Date: 2018-06-29
BAOLINGBAO BIOLOGY
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

[0006] But the products made by the above method still have bitter taste and other unpleasant tastes, and this problem will be more obvious after adding probiotics

Method used

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Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0036] The production method of the low-ash soybean peptide containing probiotics comprises the following steps:

[0037] (1) Add water to the soybean protein isolate to prepare a solution with a mass concentration of 10%, then adjust the pH to 8.0 and the temperature at 55°C, and add alkaline protease and 0.5% of the flavor of the soybean protein isolate at a ratio of 1.0% of the dry weight of the soybean protein isolate Protease, after 6 hours of enzymatic hydrolysis reaction, adjust the pH to 4.0 to prepare soybean peptide reaction solution;

[0038] (2) Microfiltration the soybean peptide reaction solution prepared in step (1) through a microfiltration membrane with a pore size of 1 μm to remove unhydrolyzed protein to obtain a microfiltrate, and then add activated carbon to the microfiltrate in a proportion of 1% by mass , at a temperature of 55°C and a pH of 4.2, decolorize for 90 minutes to obtain a decolorized feed solution. After testing, the light transmittance of th...

Embodiment 2

[0048] The production method of the low-ash soybean peptide containing probiotics comprises the following steps:

[0049] (1) Soybean protein isolate is mixed with water to form a solution with a mass concentration of 8%, then adjust the pH to 7.5 and the temperature at 55°C, and add alkaline protease and 0.6% of the local flavor according to the dry weight of soybean protein isolate Protease, after 8 hours of enzymolysis reaction, adjust the pH to 4.5 to prepare soybean peptide reaction solution;

[0050](2) Microfiltration the soybean peptide reaction solution prepared in step (1) through a microfiltration membrane with a pore size of 1 μm to remove unhydrolyzed protein to obtain a microfiltrate, and then add activated carbon to the microfiltrate in a proportion of 1% by mass , at a temperature of 60°C and a pH of 4.5, decolorize for 120 minutes to obtain a decolorized feed solution. After testing, the light transmittance of the feed liquid is 90%;

[0051] (3) the decolori...

Embodiment 3

[0060] The production method of the low-ash soybean peptide containing probiotics comprises the following steps:

[0061] (1) Soy protein isolate is mixed with water to make a solution with a mass concentration of 10%, then adjust the pH to 8.5, and the temperature is 60°C, and add alkaline protease and 0.4% flavor according to the ratio of 1.5% of the dry weight of soybean protein isolate Protease, after 7 hours of enzymatic hydrolysis reaction, adjust the pH to 4.2 to prepare soybean peptide reaction liquid;

[0062] (2) Microfiltration the soybean peptide reaction solution prepared in step (1) through a microfiltration membrane with a pore size of 1 μm to remove unhydrolyzed protein to obtain a microfiltrate, and then add activated carbon to the microfiltrate in a proportion of 1% by mass , at a temperature of 60°C and a pH of 5, decolorize for 100 minutes to obtain a decolorized feed solution. After testing, the light transmittance of the feed liquid is 87%;

[0063] (3) ...

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PUM

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Abstract

The invention relates to a production method of low-ash-content soybean peptide containing probiotics. The method comprises the following steps of (1) performing enzymolysis reaction on soybean protein isolate for preparing soybean peptide reaction liquid; (2) performing micro-filtration on the soybean peptide reaction liquid so as to remove unhydrolyzed protein; preparing micro filter liquid; then, performing decoloration to prepare the material liquid after the decoloration; (3) performing nanofiltration on the decolorated material liquid to obtain the material liquid after the nanofiltration; (4) performing homogeneous membrane electroosmosis treatment on the material liquid subjected to nanofiltration to obtain the material liquid after the electroosmosis treatment; (5) performing ionexchange on the material liquid subjected to the electroosmosis treatment to prepare the low-ash-content soybean peptide primary liquid; (6) concentrating the low-ash-content soybean peptide primary liquid; adding probiotics; performing drying to obtain the low-ash-content soybean peptide containing probiotics. The method discloses the effect that the ash content can obviously influence the mouthfeel of the soybean peptide for the first time, so that the product mouthfeel is obviously improved.

Description

technical field [0001] The invention relates to a production method of low-ash soybean peptide containing probiotics, and belongs to the technical field of soybean protein deep processing. Background technique [0002] Soybean peptide is a small molecular fragment made of macromolecular soybean protein using biotechnology. Soybean peptide is a small molecule protein, which is very easy to be absorbed by the human body. It is suitable for people with poor protein digestion and absorption. In addition, soybean peptide also has the functions of improving immunity, strengthening physical strength, relieving fatigue, and reducing three highs. It is an excellent food ingredient. , Widely used in food, health food, infant food, sports food, fermented products and clinical nutritional preparations and other fields. [0003] At present, the common methods for preparing soybean peptides include enzymatic hydrolysis, microbial fermentation and the combined use of the two methods. [...

Claims

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Application Information

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Patent Type & Authority Applications(China)
IPC IPC(8): A23J1/14A23L33/18A23L33/135
CPCA23J1/14A23L33/135A23L33/18A23V2002/00A23V2400/249A23V2200/32A23V2250/55
Inventor 刘峰李克文李发财栾庆民贾慧慧肖玉婧孔刘娟熊小兰张莉
Owner BAOLINGBAO BIOLOGY
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