CN104256828A - Preparation method of wheat germ polypeptide beverage - Google Patents
Preparation method of wheat germ polypeptide beverage Download PDFInfo
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- CN104256828A CN104256828A CN201410561534.1A CN201410561534A CN104256828A CN 104256828 A CN104256828 A CN 104256828A CN 201410561534 A CN201410561534 A CN 201410561534A CN 104256828 A CN104256828 A CN 104256828A
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- 102000004196 processed proteins & peptides Human genes 0.000 title claims abstract description 37
- 229920001184 polypeptide Polymers 0.000 title claims abstract description 35
- 235000013361 beverage Nutrition 0.000 title claims abstract description 31
- 238000002360 preparation method Methods 0.000 title claims abstract description 15
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Classifications
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23L—FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BY SUBCLASSES A21D OR A23B-A23J; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OF NUTRITIVE QUALITIES, PHYSICAL TREATMENT; PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL
- A23L2/00—Non-alcoholic beverages; Dry compositions or concentrates therefor; Their preparation
- A23L2/38—Other non-alcoholic beverages
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23L—FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BY SUBCLASSES A21D OR A23B-A23J; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OF NUTRITIVE QUALITIES, PHYSICAL TREATMENT; PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL
- A23L2/00—Non-alcoholic beverages; Dry compositions or concentrates therefor; Their preparation
- A23L2/52—Adding ingredients
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23L—FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BY SUBCLASSES A21D OR A23B-A23J; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OF NUTRITIVE QUALITIES, PHYSICAL TREATMENT; PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL
- A23L2/00—Non-alcoholic beverages; Dry compositions or concentrates therefor; Their preparation
- A23L2/52—Adding ingredients
- A23L2/66—Proteins
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23L—FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BY SUBCLASSES A21D OR A23B-A23J; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OF NUTRITIVE QUALITIES, PHYSICAL TREATMENT; PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL
- A23L2/00—Non-alcoholic beverages; Dry compositions or concentrates therefor; Their preparation
- A23L2/70—Clarifying or fining of non-alcoholic beverages; Removing unwanted matter
- A23L2/84—Clarifying or fining of non-alcoholic beverages; Removing unwanted matter using microorganisms or biological material, e.g. enzymes
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23L—FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BY SUBCLASSES A21D OR A23B-A23J; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OF NUTRITIVE QUALITIES, PHYSICAL TREATMENT; PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL
- A23L33/00—Modifying nutritive qualities of foods; Dietetic products; Preparation or treatment thereof
- A23L33/10—Modifying nutritive qualities of foods; Dietetic products; Preparation or treatment thereof using additives
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23L—FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BY SUBCLASSES A21D OR A23B-A23J; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OF NUTRITIVE QUALITIES, PHYSICAL TREATMENT; PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL
- A23L33/00—Modifying nutritive qualities of foods; Dietetic products; Preparation or treatment thereof
- A23L33/10—Modifying nutritive qualities of foods; Dietetic products; Preparation or treatment thereof using additives
- A23L33/17—Amino acids, peptides or proteins
- A23L33/18—Peptides; Protein hydrolysates
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23V—INDEXING SCHEME RELATING TO FOODS, FOODSTUFFS OR NON-ALCOHOLIC BEVERAGES AND LACTIC OR PROPIONIC ACID BACTERIA USED IN FOODSTUFFS OR FOOD PREPARATION
- A23V2002/00—Food compositions, function of food ingredients or processes for food or foodstuffs
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- Life Sciences & Earth Sciences (AREA)
- Health & Medical Sciences (AREA)
- Polymers & Plastics (AREA)
- Chemical & Material Sciences (AREA)
- Engineering & Computer Science (AREA)
- Food Science & Technology (AREA)
- Nutrition Science (AREA)
- Molecular Biology (AREA)
- Mycology (AREA)
- Proteomics, Peptides & Aminoacids (AREA)
- Microbiology (AREA)
- Zoology (AREA)
- Medicines That Contain Protein Lipid Enzymes And Other Medicines (AREA)
- Non-Alcoholic Beverages (AREA)
- Coloring Foods And Improving Nutritive Qualities (AREA)
Abstract
The invention provides a preparation method of a wheat germ polypeptide beverage. The preparation method is characterized by comprising the following steps: 1, protein extraction, extracting protein in wheat germ with water and separating solid from liquid; 2, compound enzymolysis, performing compound enzymolysis to the protein extract obtained in step 1 and separating solid from liquid; 3, concentration and enzyme deactivation, concentrating supernatant fluid obtained in step 2, deactivating enzyme and separating solid from liquid; 4, compounding and sterilization, compounding supernatant fluid obtained in step 3 and obtaining a polypeptide product after sterilization. Through the method, the variety and the content of biological active peptides can be increased and the nutritional values can be improved. The technology is simple in operation process, easy to control and suitable for amplification, can fully utilize wheat germ resource and provides a new beverage for the beverage industry.
Description
Technical field
The present invention relates to technical field of biochemical industry, particularly the preparation method of wheat germ polypeptide beverage
Background technology
Peptide is a kind of organic compound linked together with peptide bond by amino acid, and generally 10 are called polypeptide with the peptide of upper amino acid composition.Polypeptide is of a great variety and distribution is very extensive in human body, be not only important composition material and the nutriment of human body, and polypeptide synthesizes for the protein of human body, cell function adjustment, immunological regulation, metastatic growth and growth etc. all show biologically active.On the other hand, most protein can not be dissolved in acidic beverages, but activated protein Toplink is fully dissolved in acidic beverages, and the low oiliness mouth of concentration.How development of new polypeptide beverage is the study hotspot of health drink, sports drink, functional beverage etc.
For the polypeptide biologically active in wheat embryo, many results of study show in wheat embryo exist have hypotensive, strengthen immunocompetent polypeptide.In immunological regulation, wheat active peptide can stimulate the lymphocytic propagation of body, strengthens the phagocytic function of macrophage, improves the ability that body resists extraneous pathogenic infection, reduces the body incidence of disease.In auxiliary hyperglycemic, the agglutinin in wheat embryo can combine with selectivity sugar, promotes the single protein of cell agglutination.In anti-oxidant, containing abundant glutathione (GSH) in wheat embryo, its content is up to 98 ~ 107mg/100g.Therefore, the preparation method of exploitation wheat germ polypeptide beverage, makes full use of Several Active Peptides in wheat embryo, has very important social value and economic worth.
Existing polypeptide beverage preparation method mainly concentrates on the vegetable protein such as soybean, walnut aspect.As patent (CN200810029479.6) develops a kind of method utilizing soya-bean polypeptides, hawthorn, the fruit of Chinese wolfberry, coix seed etc. to prepare polypeptide beverage, product has reducing blood pressure, suppresses cholesterol, prevents cardiovascular and cerebrovascular disease, promotes the multinomial effect such as fat metabolism, fat-reducing.For another example patent (CN201010534301.4) discloses a kind of preparation method of walnut polypeptide beverage, alkali protease and flavor protease is utilized to be hydrolyzed by the walnut slurries extracted, debitterize, add milk powder, white granulated sugar, stabilizing agent and emulsifying agent again to allocate, final pasteurising prepares polypeptide beverage.。Lack specially for the polypeptide beverage preparation method of wheat embryo, society and market demand cannot be met.
Summary of the invention
The object of the invention is the technology of preparing providing a kind of wheat germ polypeptide beverage, first the albumen in wheat embryo is extracted, then biological enzymolysis technology is utilized to process wheat embryo extract, increase kind and the content of its biologically active peptide, through enzyme-deactivating, concentrated, composite, sterilizing, obtain wheat germ polypeptide beverage.Simple, the easy control of this technical operation technique, applicable amplification, can make full use of wheat embryo resource, for beverage industry provides new drink variety.
The object of the present invention is achieved like this: take wheat embryo as raw material, by protein extraction, complex enzyme zymohydrolysis, concentrate, the enzyme that goes out, the step such as composite, sterilizing obtain wheat germ polypeptide beverage, concrete grammar step is as follows:
1) protein extraction
In wheat embryo weight: water volume ratio is the ratio of 1:4 ~ 1:10, is positioned in container by wheat embryo and water, at 25 ~ 85 DEG C, stirring and leaching lixiviate 30 ~ 180 minutes, has extracted rear centrifugation, collects supernatant, as wheat plantule protein extract.
In specific implementation process, preferably, the w/v by g/ml of described wheat embryo and water is 1:6 ~ 1:8, described Extracting temperature, and be 30 DEG C ~ 80 DEG C, described extraction time is 60 ~ 150 minutes.
2) complex enzyme zymohydrolysis
Complex enzyme is added by 0.3 ~ 1% of wheat embryo weight, complex enzyme contains Validase TSP Concentrate II and trypsase, and proportioning is (7 ~ 10): (1 ~ 3), 35 ~ 60 DEG C of enzymolysis 60 ~ 180 minutes, centrifugation after completing, collects supernatant.
In specific implementation process, preferably, described compound enzyme amount is 0.5% ~ 0.8% of wheat embryo weight, and described hydrolysis temperature is 40 DEG C ~ 50 DEG C, and described enzymolysis time is 90 ~ 120 minutes.
3) the concentrated enzyme that goes out
By step 2) the supernatant evaporation and concentration of collecting, boil or regulate pH to go out enzyme, collected by centrifugation supernatant.
In specific implementation process, described method for concentration is preferably but is not limited to evaporation and concentration.
4) composite sterilizing
By step 3) supernatant collected carries out composite, obtains wheat germ polypeptide beverage through sterilizing.
In specific implementation process, preferably, compositely to add into white granulated sugar, citric acid, stabilizing agent etc.
Wheat germ polypeptide beverage technology of preparing provided by the invention has the following advantages:
(1) biologically active polypeptide function is many, finds to have Angiotensin-converting enzyme inhibition activity, antioxidation activity, antitumor activity, antibiotic property, anti-inflammatory activity, raising immunity activity etc. after testing;
(2) method relates to protease, stabilizing agent, food additives etc. meet national standard, safe and reliable;
(3) process stabilizing, easy and simple to handle, Standardization instrument, with low cost, easy to utilize.
Detailed description of the invention
Referring to specific embodiment, the present invention is described.It will be appreciated by those skilled in the art that these embodiments are only for illustration of the present invention, its scope do not limited the present invention in any way.
Embodiment 1
1) taking wheat embryo 10kg is positioned in agitator tank, and add water 50L, stirring and leaching 120 minutes at 30 DEG C, has extracted rear 10000g centrifugal 15 minutes, has collected supernatant respectively, obtained wheat plantule protein extract 38.5L.
2) in step 1) in add complex enzyme 30g in the wheat plantule protein extract that obtains, complex enzyme contains Validase TSP Concentrate II and trypsase, and proportioning is 7:1, and 35 DEG C of enzymolysis 180 minutes, centrifugation after completing, collects supernatant 38.4L.
3) by step 2) the supernatant evaporation and concentration of collecting to 5.2L, boil the enzyme that goes out, collected by centrifugation supernatant.
4) by step 3) supernatant collected adds white granulated sugar, citric acid, stabilizing agent etc. and carries out composite, obtains wheat germ polypeptide beverage through sterilizing.
Embodiment 2
1) taking wheat embryo 10kg is positioned in agitator tank, and add water 100L, stirring and leaching 60 minutes at 80 DEG C, has extracted rear 10000g centrifugal 15 minutes, has collected supernatant respectively, obtained wheat plantule protein extract 88.9L.
2) in step 1) in add complex enzyme 100g in the wheat plantule protein extract that obtains, complex enzyme contains Validase TSP Concentrate II and trypsase, and proportioning is 9:3, and 60 DEG C of enzymolysis 120 minutes, centrifugation after completing, collects supernatant 88.7L.
3) by step 2) the supernatant evaporation and concentration of collecting to 5.1L, boil the enzyme that goes out, collected by centrifugation supernatant.
4) by step 3) supernatant collected adds white granulated sugar, citric acid, stabilizing agent etc. and carries out composite, obtains wheat germ polypeptide beverage through sterilizing.
Embodiment 3
1) taking wheat embryo 10kg is positioned in agitator tank, and add water 70L, stirring and leaching 120 minutes at 60 DEG C, has extracted rear 10000g centrifugal 15 minutes, has collected supernatant respectively, obtained wheat plantule protein extract 69.2L.
2) in step 1) in add complex enzyme 50g in the wheat plantule protein extract that obtains, complex enzyme contains Validase TSP Concentrate II and trypsase, and proportioning is 8:2, and 50 DEG C of enzymolysis 180 minutes, centrifugation after completing, collects supernatant 69.0L.
3) by step 2) the supernatant evaporation and concentration of collecting to 5.3L, boil the enzyme that goes out, collected by centrifugation supernatant.
4) by step 3) supernatant collected adds white granulated sugar, citric acid, stabilizing agent etc. and carries out composite, obtains wheat germ polypeptide beverage through sterilizing.
Applicant states, the present invention illustrates technical scheme of the present invention by above-described embodiment, but the present invention is not limited to above-described embodiment, does not namely mean that the present invention must rely on above-described embodiment and could implement.Person of ordinary skill in the field should understand, any improvement in the present invention, to equivalence replacement and the interpolation of auxiliary element, the concrete way choice etc. of raw material selected by the present invention, all drops within protection scope of the present invention and open scope.
Claims (6)
1. a preparation method for wheat germ polypeptide beverage, is characterized in that, comprising:
1) protein extraction: with water by the protein extraction in wheat embryo out, Separation of Solid and Liquid;
2) complex enzyme hydrolysis: to step 1) protein extract that obtains carries out complex enzyme hydrolysis, Separation of Solid and Liquid;
3) the concentrated enzyme that goes out: to step 2) in the supernatant that obtains concentrate, enzymatic activity of going out, Separation of Solid and Liquid;
4) composite sterilizing: by step 3) supernatant that obtains carries out composite, obtains polypeptide products after sterilizing.
2. the preparation method of wheat germ polypeptide beverage as claimed in claim 1, it is characterized in that, step 1) in, the w/v by g/ml of described wheat embryo and water is 1:4 ~ 1:10, described Extracting temperature is 25 DEG C ~ 85 DEG C, and described extraction time is 30 ~ 180 minutes;
Preferably, the w/v by g/ml of described wheat embryo and water is 1:6 ~ 1:8, described Extracting temperature, and be 30 DEG C ~ 80 DEG C, described extraction time is 60 ~ 150 minutes.
3. the preparation method of wheat germ polypeptide beverage as claimed in claim 1 or 2, it is characterized in that, step 2) in, described complex enzyme comprises Validase TSP Concentrate II and trypsase, proportioning is (7 ~ 10): (1 ~ 3), described compound enzyme amount is 0.3% ~ 1% of wheat embryo weight, and described hydrolysis temperature is 35 DEG C ~ 60 DEG C, and described enzymolysis time is 60 ~ 180 minutes;
Preferably, described compound enzyme amount is 0.5% ~ 0.8% of wheat embryo weight, and described hydrolysis temperature is 40 DEG C ~ 50 DEG C, and described enzymolysis time is 90 ~ 120 minutes.
4. the preparation method of wheat germ polypeptide beverage according to claim 1 and 2, is characterized in that, step 3) in, described method for concentration is preferably but is not limited to evaporation and concentration.
5. the preparation method of wheat germ polypeptide beverage according to claim 1 and 2, is characterized in that, step 3) in, described enzyme-deactivating mode for boiling or regulating pH, be preferably by step 2) in collect boil 10 minutes.
6. the preparation method of wheat germ polypeptide beverage according to claim 1 and 2, is characterized in that, step 4) in, to step 3) in the supernatant collected carry out composite, sterilizing and obtain wheat germ polypeptide beverage;
Preferably, compositely white granulated sugar, citric acid, stabilizing agent etc. are added.
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| CN201410561534.1A CN104256828B (en) | 2014-10-21 | 2014-10-21 | A kind of preparation method of wheat germ polypeptide beverage |
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| CN201410561534.1A CN104256828B (en) | 2014-10-21 | 2014-10-21 | A kind of preparation method of wheat germ polypeptide beverage |
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| CN104256828A true CN104256828A (en) | 2015-01-07 |
| CN104256828B CN104256828B (en) | 2016-08-24 |
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Cited By (7)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN104782768A (en) * | 2015-04-03 | 2015-07-22 | 傅水娟 | Functional drink food and preparation method thereof |
| CN104996715A (en) * | 2015-07-08 | 2015-10-28 | 青岛嘉瑞生物技术有限公司 | A processing method for preparing wheat germ polypeptide by a compound fermentation method |
| CN105639014A (en) * | 2016-02-24 | 2016-06-08 | 四川安益生物科技有限公司 | Polypeptide beverage and preparation method thereof |
| CN107495046A (en) * | 2017-10-09 | 2017-12-22 | 南京图艾生物医药科技有限公司 | A kind of wheat germ polypeptide health care drink |
| CN108514124A (en) * | 2018-03-21 | 2018-09-11 | 徐州世家康健健康管理咨询有限公司 | A kind of process of preparing of wheat biologically active peptide |
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|---|---|---|---|---|
| CN104782768A (en) * | 2015-04-03 | 2015-07-22 | 傅水娟 | Functional drink food and preparation method thereof |
| CN104996715A (en) * | 2015-07-08 | 2015-10-28 | 青岛嘉瑞生物技术有限公司 | A processing method for preparing wheat germ polypeptide by a compound fermentation method |
| CN105639014A (en) * | 2016-02-24 | 2016-06-08 | 四川安益生物科技有限公司 | Polypeptide beverage and preparation method thereof |
| CN105639014B (en) * | 2016-02-24 | 2019-05-14 | 四川安益生物科技有限公司 | A kind of polypeptide beverage and preparation method thereof |
| CN107495046A (en) * | 2017-10-09 | 2017-12-22 | 南京图艾生物医药科技有限公司 | A kind of wheat germ polypeptide health care drink |
| CN108514124A (en) * | 2018-03-21 | 2018-09-11 | 徐州世家康健健康管理咨询有限公司 | A kind of process of preparing of wheat biologically active peptide |
| CN110463888A (en) * | 2019-08-12 | 2019-11-19 | 河北科技大学 | A kind of preparation method of the auxiliary adjustment blood pressure functional beverage based on wheat plantule protein ACE peptide |
| CN110897059A (en) * | 2019-11-14 | 2020-03-24 | 蚌埠学院 | Method for preparing plant hydrolyzed protein beverage by using wheat germs |
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