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Oligopeptide apple product

An oligopeptide and apple technology is applied in the field of food processing to achieve the effects of high oligopeptide compound content, low cost and simple process

Inactive Publication Date: 2019-11-19
HEBEI COLLAGEN BIOTECH
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

The patent invention with the application number CN 105192612A discloses a freeze-dried fruit and vegetable product suitable for people who have difficulty chewing and its preparation method. In this patent application, yam, tomato, apple, etc. are subjected to beating treatment, compounded with corn peptide or rice peptide, etc., and then Freeze-drying, but the fruits and vegetables used in this patent application need to be pulped

Method used

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Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0018] This time, the red Fuji apple was used, and the collagen oligopeptide with an average molecular weight of 400Da was used.

[0019] (1) Pretreatment: Wash the red Fuji apples, peel and remove the cores, place the peeled apples vertically and slice them horizontally with a thickness of 0.9 cm to 1.1 cm, and clean them with clean water in an ultrasonic cleaner.

[0020] (2) Enzymatic hydrolysis: put the apple slices treated in step (1) in a solution containing 0.1% pectin hydrolase and 1.5% protopectinase, soak at 35°C for 1.5h, remove the enzyme solution and use clear water Slice the apples and wash them.

[0021] (3) oligopeptide complex: the apple slices processed in step (2) are placed in the collagen oligopeptide aqueous solution with coffee extract (5%) at a concentration of 5%, soaked for 5h, and taken out after soaking Apple slices were blown dry with nitrogen;

[0022] (4) Freeze-drying: the apple slices processed in step (3) are pre-frozen, placed in a freeze d...

Embodiment 2

[0025] This time, Red Star apples were used, and soybean oligopeptides with an average molecular weight of 600 Da were used.

[0026] (1) Pretreatment: Wash the red star apples, peel and remove the core, place the peeled apples vertically and slice them in the vertical direction. The thickness of the slices is 1.4cm~1.6cm. into, and ultrasonically cleaned for 45 minutes.

[0027] (2) Enzymatic hydrolysis: place the apple slices treated in step (1) in a solution containing 0.5% pectin hydrolase and pectin lyase, soak for 3 hours at 45°C, remove the enzyme solution and slice the apples with clean water Clean up.

[0028] (3) oligopeptide compounding: the apple slices processed in step (2) are placed in a 50% soybean oligopeptide solution and soaked for 0.5h, and the soaked apple slices are taken out and blown dry with nitrogen;

[0029] (4) Freeze-drying: the apple slices processed in step (3) are pre-frozen, placed in a freeze dryer and freeze-dried until the water content of...

Embodiment 3

[0032] This time, Golden Delicious apples were used, and collagen oligopeptides with an average molecular weight of 800 Da were used.

[0033] (1) Pretreatment: Wash the Golden Delicious apples, peel and remove the core, place the peeled apples vertically and slice them in the vertical direction with a thickness of 2.2 cm to 2.4 cm, and clean them with clean water in an ultrasonic cleaning machine.

[0034] (2) Enzymolysis: the apple slices treated in step (1) were placed in a solution containing 5% pectin hydrolase, soaked at 60° C. for 0.5 h, and the enzyme solution was cleaned, and the apple slices were washed with clean water.

[0035] (3) Oligopeptide compounding: the apple slices processed in step (2) are placed in the collagen oligopeptide aqueous solution with blueberry extract (1%) at a concentration of 20%, soaked for 3 hours, and taken out after soaking Apple slices were blown dry with nitrogen;

[0036] (4) Freeze-drying: the apple slices processed in step (3) are...

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PUM

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Abstract

The invention provides an oligopeptide apple product. The oligopeptide apple product is characterized in that the content of oligopeptides in the oligopeptide apple product is 1wt% to 30wt%. The oligopeptide apple product is prepared through the following steps: (1) pretreatment: cleaning apples, then, peeling and coring the cleaned apples, and slicing fruit pulp while controlling the thickness ofslices to 0.5cm to 2.5cm; (2) enzymolysis: placing the apple slices treated in the step (1) in a pectinase solution with a concentration of 0.05% to 5%, carrying out soaking for 0.5 to 5 hours at thetemperature of 20 DEG C to 60 DEG C, removing the pectinase solution, and then, cleaning the apple slices; (3) oligopeptide compounding: placing the apple slices treated in the step (2) into an oligopeptide solution with a concentration of 1% to 50%, carrying out soaking for 0.5 to 5 hours, and taking out the soaked apple slices; and (4) freeze-drying: subjecting the apple slices treated in the step (3) to freeze drying while controlling the moisture content to be lower than 12%. The oligopeptide apple product provided by the invention is applicable to people of malnutrition, indigestion andfood protein allergy and has effects of vitamins, mineral substances and the like, and meanwhile, food protein allergies are also avoided.

Description

technical field [0001] The invention belongs to the field of food processing, and in particular the invention relates to a composite oligopeptide apple product prepared by biotechnology using apples as a carrier. Background technique [0002] Peptides are organic compounds made of amino acids connected by peptide bonds. They are important components of human cells and tissues. Small molecule peptides are also called "bioactive peptides". Bioactive peptides have the characteristics of easy digestion, fast absorption and high utilization in the human body. The absorption mechanism is mainly based on the transmembrane transport of peptide transport carriers. It is considered to be an important supplement to the traditional protein metabolism model. Oligopeptides are highly safe as food, especially for people with malnutrition or poor digestion and absorption, oligopeptides or protein hydrolyzates in formula foods have gradually become important raw materials for nutritional su...

Claims

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Application Information

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Patent Type & Authority Applications(China)
IPC IPC(8): A23L19/00A23L33/18
CPCA23L19/03A23L33/18A23V2002/00
Inventor 焦丽明王文亮赵磊磊
Owner HEBEI COLLAGEN BIOTECH
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