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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

Inactive Publication Date: 2019-06-07
UNIV OF SCI & TECH LIAONING
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

Existing methods for preparing polypeptide beverages mainly focus on plant proteins such as soybeans and corn or a small amount of animal protein, and there is a lack of methods for preparing polypeptide beverages for mung beans.

Method used

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Examples

Experimental program
Comparison scheme
Effect test

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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PUM

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Abstract

The invention relates to the technical field of an oxidation-resistant peptide beverage prepared by an enzyme method, in particular to a mung bean oxidation-resistant polypeptide beverage and a preparation method thereof. The mung bean oxidation-resistant polypeptide beverage consists of the following raw materials in parts by weight: 0.5-1.5 parts of mung bean polypeptide, 2-6 parts of passion fruit juice, 5-10 parts of sorbitol, 2-8 parts of trehalose, 0.01-0.05 part of vitamin C, 0.01-0.05 part of citric acid, 0.1-0.5 part of sodium carboxymethyl cellulose and 100-150 parts of soft water. The preparation method comprises the following steps of thoroughly cleaning mung bean seeds, removing impurities, adding water, soaking the treated mung bean seeds for 10-12h, performing peeling, and performing homogenization on cotyledons to obtain mung bean juice; performing pretreatment on the mung bean juice to obtain mung bean protein pulp; performing hydrolyzing treatment on the mung bean protein pulp with neutral protease so as to obtain mung bean polypeptide; weighing sorbitol, trehalose, vitamin C, citric acid and sodium carboxymethyl cellulose, performing dissolving with the soft water, and performing sufficient and uniform stirring so as to obtain mixed liquid; and weighing the mung bean polypeptide and the passion fruit juice, adding the weighed mung bean polypeptide and the weighed passion fruit juice to the mixed liquid, and performing blending so as to obtain a mung bean oxidation-resistant polypeptide beverage pre-made product. The operability is high, the production cycle is short, and the mung bean oxidation-resistant polypeptide beverage is suitable for industrialized production.

Description

technical field [0001] The invention relates to the technical field of enzymatic preparation of antioxidant peptide beverages, in particular to a mung bean antioxidant peptide beverage and a preparation method thereof. Background technique [0002] Free radicals in the human body are in a dynamic balance of continuous generation and removal. In the physiological state, the concentration of free radicals is very low, not only will not damage the body, but also show unique physiological effects. Once free radicals are produced too much or cleared too slowly, it will cause a series of damage to the organism, accelerate the aging process of the body and induce various diseases. Mung bean polypeptide is a food source and biologically active substance with great development value. Its strong antioxidant properties can scavenge free radicals, maintain the balance of free radicals in the body, improve the body's immunity, and also have anti-tumor, cholesterol-lowering, Improve kid...

Claims

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Application Information

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Patent Type & Authority Applications(China)
IPC IPC(8): A23L2/02A23L2/84A23L33/15A23L33/18A23L33/125A23L33/16
Inventor 高云马诗文高静张立华高妍李彤彤汤梅代西龙
Owner UNIV OF SCI & TECH LIAONING
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