Natto polypeptide nutritious powder

A natto polypeptide and nutrition powder technology, which is applied in food preservation, plant protein processing, food preparation, etc., can solve the problems of insufficient utilization of soybean nutrients, low polypeptide content and kinase activity, and uneven product texture, etc., to achieve Improvement of utilization rate, improvement of peptide content and kinase activity, fine powder effect

Inactive Publication Date: 2004-11-17
四川高维系统工程技术有限公司 +1
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

This invention has the following disadvantages: because no protease is added to further process the cooked soybeans, the utilization rate of soybean nutrients is not high enough, and the polypeptide content and kinase activity are low; because no stabilizers and emulsifiers are added, the product texture is uneven , poor solubility

Method used

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Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0014] The production ingredients and weight ratio of the present invention are: 100 parts of soybeans, 30-40 parts of soybean protein isolate powder, 5-10 parts of skimmed milk powder, 0.1-0.2 parts of stabilizer, 0.1-0.2 parts of emulsifier, 0.5-0.5 parts of lecithin 1 part, 0.5-1 part of oligosaccharides, a little papain and bromelain.

Embodiment 2

[0016] The production ingredients and weight ratio of the present invention are: 100 parts of soybeans, 30-40 parts of soybean protein isolate powder, 5-10 parts of skimmed milk powder, 0.1-0.2 parts of stabilizer, 0.1-0.2 parts of emulsifier, 0.5-0.5 parts of lecithin 1 part, 0.5-1 part of oligosaccharides, a little papain and bromelain, a little aspartame.

Embodiment 3

[0018] The production ingredients of the present invention and their weight proportions are: 100 parts of soybeans, 30-40 parts of soybean protein isolate powder, 5-10 parts of skimmed milk powder, xanthan gum and / or sodium alginate calcium and / or latex gum and / or Total / or 0.1-0.2 parts of modified starch, total / or 0.1-0.2 parts of sucrose fatty acid ester and / or monoglyceride, 0.5-1 part of lecithin, 0.5-1 part of oligosaccharides, a little papain and bromelain.

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PUM

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Abstract

The invention discloses a Natto polypeptide nourishing powder with high polypeptide content and enzymatic activity, wherein the weight proportion of the production charge mixture are, soybean 100 parts, soybean separated albumen powder 30-40 parts, skimmed milk powder 5-10 parts, stabilizing agent 0.1-0.2 parts, emulsifying agent 0.1-0.2 parts, phosphatidy lcholine 0.5-1 parts, oligosaccharide 0.5-1 parts, and small amount of papayotin and bromelin.

Description

technical field [0001] The invention relates to a natto powder product, in particular to a natto polypeptide nutrition powder, which belongs to the field of health food processing. Background technique [0002] Natto has been used as the main food of the Japanese for thousands of years. At present, natto has become a health food popular in Japan, Korea, Canada, the United States and some European countries. At present, scientists from all over the world have developed many natto nutrition and health foods and medicines through the analysis of natto components and in-depth research on the role of human nutrition and health care. According to their production technology and product characteristics, they can be roughly divided into the following products: ① The production process of fresh natto and natto food for food is: soybean—soaking—cooking—cooling—inoculation—layering—fermentation—post-cooking—seasoning—finished product. This product has poor taste and long shelf life. S...

Claims

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Application Information

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IPC IPC(8): A23J3/16A23L3/3571A23L11/00
Inventor 罗建伟孙启玲
Owner 四川高维系统工程技术有限公司
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