Mung bean oxidation-resistant polypeptide beverage and preparation method thereof
A technology of antioxidant polypeptide and mung bean polypeptide, applied in food science and other directions, can solve the problem of lack of polypeptide beverage preparation method, and achieve the effects of improving immunity, improving kidney function, and reducing the level of free radicals in the body
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Embodiment 1
[0037] A mung bean antioxidant polypeptide beverage, the mung bean antioxidant polypeptide beverage is composed of the following raw materials in parts by weight: 1 part of mung bean polypeptide, 5 parts of passion fruit juice, 6 parts of sorbitol, 4 parts of trehalose, 0.03 parts of vitamin C, 0.02 parts of citric acid, 0.5 parts of sodium carboxymethylcellulose, 130 parts of soft water;
[0038] The preparation method of the above-mentioned mung bean antioxidant polypeptide beverage consists of the following steps:
[0039] Homogenizing mung bean seeds to obtain mung bean juice; extracting mung bean protein further includes:
[0040] 1) Select the mung bean seeds, wash them to remove impurities, soak them in water for 12 hours, remove the skins and homogenize the cotyledons to obtain mung bean juice;
[0041] 2) adjust the pH value of the mung bean juice to 8.5 with sodium bicarbonate, centrifuge after fully stirring for 18 minutes, and collect the precipitate;
[0042] 3)...
Embodiment 2
[0055] Other process parameters of the embodiment of the present invention are consistent with embodiment 1, the difference is:
[0056] The preparation method of the above-mentioned mung bean antioxidant polypeptide beverage consists of the following steps:
[0057] Homogenizing mung bean seeds to obtain mung bean juice; extracting mung bean protein further includes:
[0058] 1) Select the mung bean seeds, wash them to remove impurities, soak them in water for 10 hours, peel the cotyledons and homogenize them to obtain mung bean juice;
[0059] 2) adjust the pH value of the mung bean juice to 9 with sodium bicarbonate, centrifuge after fully stirring for 20 minutes, and collect the precipitate;
[0060] 3) adjusting the pH of the separated supernatant to 4.5 with citric acid, centrifuging again, collecting the precipitate, and freeze-drying the precipitate collected twice to obtain mung bean protein;
[0061] Pretreating the mung bean juice to obtain a mung bean protein slu...
Embodiment 3
[0073] Other process parameters of the embodiment of the present invention are consistent with embodiment 1, the difference is:
[0074] A mung bean antioxidant polypeptide beverage, the mung bean antioxidant polypeptide beverage is composed of the following raw materials in parts by weight: 0.8 parts of mung bean polypeptide, 4 parts of passion fruit juice, 8 parts of sorbitol, 2 parts of trehalose, 0.04 parts of vitamin C, 0.03 parts of citric acid, 0.4 parts of sodium carboxymethylcellulose, and 120 parts of soft water.
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