CN110786519A

CN110786519A - Quinoa peptide and soybean peptide mixture

Info

Publication number: CN110786519A
Application number: CN201910977986.0A
Authority: CN
Inventors: 伍珊珊
Original assignee: Guangdong Xi Zhi Biotechnology Co Ltd
Current assignee: Guangdong Xi Zhi Biotechnology Co Ltd
Priority date: 2019-10-15
Filing date: 2019-10-15
Publication date: 2020-02-14

Abstract

The invention discloses a mixture of quinoa peptide and soybean peptide, which comprises, by weight, 30-50 parts of quinoa, 80-150 parts of purified water, 20-30 parts of petroleum ether, 130-140 parts of deionized water, 15-20 parts of α -amylase, 8-12 parts of carbohydrase I, 8-12 parts of carbohydrase II, 8-12 parts of protease, 30-50 parts of soybean, 6-12 parts of disodium hydrogen phosphate, 6-12 parts of sodium dihydrogen phosphate, 6-12 parts of alkaline protease, 6-12 parts of flavor protease and 6-12 parts of tyrosine.

Description

Quinoa peptide and soybean peptide mixture

Technical Field

The invention relates to the technical field of preparation of a mixture of quinoa peptide and soybean peptide, in particular to a mixture of quinoa peptide and soybean peptide.

Background

Chenopodium quinoa is a plant of Chenopodiaceae, the head part can be red, purple and yellow, the plant shape is similar to grey caraway, the mature head part is similar to sorghum ear, the size of the plant is greatly influenced by environment and genetic factors, the plant is different from 0.3 to 3 meters, the stem part is hard, branches can not be separated, single leaves can be grown mutually, leaves are in a duck palm shape, the leaf margin is divided into a whole margin type and a sawtooth margin type, the quinoa flower has amphipathy, the flower catkin is in an umbrella shape, an ear shape and a cone shape, the quinoa seed is small and is in a small round medicine slice shape, the diameter is 1.5 to 2 millimeters, the thousand seed weight is 1.4 to 3 grams, the quinoa bean is originally produced in high-altitude mountain areas such as Columbia, Erudoude and Peru of south America mountain range, the high-altitude, the high bean peptide has certain drought resistance, cold resistance and salt resistance, the growth range is about sea level to plateau with the altitude of 4500 meters, the most suitable altitude is 3000-plus plateau area or mountain area, the soybean protein, the soybean peptide is decomposed into small molecular fragments consisting of 2 to 10 amino acids by utilizing biotechnology enzyme, is rich in 22 amino acids and comprises 9 essential amino acids which can not be synthesized by human bodies, is a small molecular protein, is very easy to be absorbed by the human bodies, is suitable for people with poor digestion and absorption of the protein, such as middle-aged and old people, postoperative convalescent patients, tumor and radiotherapy and chemotherapy patients, patients with poor gastrointestinal function and the like, and has the effects of improving immunity, enhancing physical strength, relieving fatigue, reducing high blood pressure, high blood sugar and high blood fat and the like.

The quinoa is eaten by people mainly in a fresh mode or is ground into quinoa powder to be added into rice and flour cakes, but macromolecular proteins and functional polysaccharide ingredients in the quinoa powder are difficult to digest and absorb by human bodies, so that the nutritional value of the quinoa powder is greatly reduced, the quinoa or the quinoa powder is directly used, the absorptivity of the quinoa nutritional ingredients is low, quinoa resources cannot be fully utilized, the existing eating method of soybeans adopts direct eating or soybean products such as soybean milk are eaten, and the solubility of the quinoa powder can be reduced and the quinoa powder is difficult to absorb by the human bodies.

Disclosure of Invention

Technical problem to be solved

Aiming at the defects of the prior art, the invention provides a mixture of quinoa peptide and soybean peptide, and solves the problems that the eating mode of people for quinoa is mainly fresh eating or grinding quinoa powder to be added into rice flour cakes for eating, but macromolecular protein and functional polysaccharide ingredients in the quinoa powder are difficult to digest and absorb by human bodies, so that the nutritive value of the quinoa peptide is greatly reduced, the quinoa or quinoa powder is directly used, the absorptivity of quinoa nutritive ingredients is low, quinoa resources cannot be fully utilized, the existing eating method for soybean adopts direct eating or soybean products such as soybean milk for eating, and the solubility of the quinoa peptide is reduced and the quinoa peptide is difficult to absorb by human bodies.

(II) technical scheme

In order to achieve the purpose, the invention adopts the technical scheme that the mixture of the quinoa peptide and the soybean peptide comprises, by weight, 30-50 parts of quinoa, 80-150 parts of purified water, 20-30 parts of petroleum ether, 140 parts of deionized water 130-containing, 15-20 parts of α -amylase, 8-12 parts of I carbohydrase, 8-12 parts of II carbohydrase, 8-12 parts of protease, 30-50 parts of soybean, 6-12 parts of disodium hydrogen phosphate, 6-12 parts of sodium dihydrogen phosphate, 6-12 parts of alkaline protease, 6-12 parts of flavourzyme and 6-12 parts of tyrosine.

Preferably, the raw materials comprise 40 parts of quinoa, 115 parts of purified water, 25 parts of petroleum ether, 135 parts of deionized water, 17 parts of α -amylase, 10 parts of carbohydrase I, 10 parts of carbohydrase II, 10 parts of protease, 40 parts of soybean, 9 parts of disodium hydrogen phosphate, 9 parts of sodium dihydrogen phosphate, 9 parts of alkaline protease, 9 parts of flavourzyme and 9 parts of tyrosine.

Preferably, the raw materials comprise 50 parts of quinoa, 150 parts of purified water, 30 parts of petroleum ether, 140 parts of deionized water, 20 parts of α -amylase, 12 parts of carbohydrase I, 12 parts of carbohydrase II, 12 parts of protease, 50 parts of soybean, 12 parts of disodium hydrogen phosphate, 12 parts of sodium dihydrogen phosphate, 12 parts of alkaline protease, 12 parts of flavourzyme and 12 parts of tyrosine.

Preferably, the I carbohydrase is any one of α -amylase, pectinase or pullulanase, and the II carbohydrase is any one of cellulase, xylanase or β -glucanase.

The fungus α -amylase is a α -amylase produced by fermentation of microorganisms of the genus Aspergillus, and is different from the bacterium α -amylase in that the optimum action temperature of the fungus α -amylase is about 55 ℃, the inactivation begins at more than 60 ℃, and the products of starch hydrolysis are mainly high-content maltose, some oligosaccharides and a small amount of glucose.

The protease is widely present in animal internal organs, plant stems and leaves, fruits and microorganisms, and the microbial protease is mainly produced by mould and bacteria, and then by yeast and actinomycetes.

Disodium hydrogen phosphate is easy to weather in the air, about 5 crystal water is lost when the disodium hydrogen phosphate is placed in the air at normal temperature to form a heptahydrate, all the crystal water is lost when the disodium hydrogen phosphate is heated to 100 ℃ to form an anhydrate, sodium pyrophosphate is decomposed at 250 ℃, the disodium hydrogen phosphate is easy to weather in the air, pentamolecular crystal water is easily lost to form a heptahydrate (Na2HPO4.7H2O), the heptahydrate is soluble in water and insoluble in alcohol, the aqueous solution is in slightly alkaline reaction (the pH of 0.1-1N solution is about 9.0), the crystal water is lost at 100 ℃ to form an anhydrate, the disodium hydrogen phosphate is decomposed at 250 ℃ to form sodium pyrophosphate, and the pH value of 1% aqueous solution is 8.8-9.2; insoluble in alcohol, melted at 35.1 ℃ and lost 5 water of crystallization.

Sodium dihydrogen phosphate is also called acid sodium phosphate, the molecular formula is NaH2PO 4.2H2O and NaH2PO4, the relative molecular mass is 156.01 and 119.98, the sodium dihydrogen phosphate is divided into anhydrous substance and dihydrate, the dihydrate is colorless to white crystal or crystalline powder, the anhydrous substance is white powder or granule, is easy to dissolve in water and almost insoluble in ethanol, and the acid sodium pyrophosphate is generated after the crystallization water is lost at 100 ℃ and then is continuously heated.

The alkaline protease refers to an enzyme capable of hydrolyzing peptide bonds of proteins under alkaline conditions, has the optimal pH value of 9-11, and is widely applied to industries such as detergents, foods, medical treatment, brewing, silk, leather making and the like.

Aspergillus oryzae is used for fermentation, and the compound flavor protease is obtained by performing microfiltration, ultrafiltration concentration and drying refining through advanced extraction technology, and then some flavor substances are added, screened and compounded.

Tyrosinase is a key enzyme for melanin synthesis, possibly is an important antigen of vitiligo autoimmunity, and a tyrosinase antibody is found in the serum of part of vitiligo patients recently and is closely related to the clinical type and stage of vitiligo, so that the pathogenesis of autoimmune vitiligo is related to the level of the tyrosinase antibody, a basis is provided for immunotherapy of the vitiligo, and the tyrosinase antibody can be used as an index of the vitiligo activity.

Preferably, the preparation method of the mixture of quinoa peptide and soybean peptide specifically comprises the following steps:

s1, preparing quinoa peptide, selecting a proper amount of quinoa with good variety and no mildew or impurities, screening, removing dust and larger impurities in quinoa, placing quinoa in purified water, cleaning, placing in purified water at 24-26 ℃ for soaking for 4-6 hours, taking out, draining water, drying in a dryer, controlling the drying time to be 20-40 minutes, the drying temperature to be 50-70 ℃, taking out, pouring into a grinding tool, adding a proper amount of petroleum ether, mixing with quinoa uniformly, grinding, standing for 3-4 hours after grinding uniformly, volatilizing the petroleum ether in quinoa, finely grinding again, grinding into fine powder of 55-85 meshes, finely grinding the slurry twice, finely grinding the slurry under the pressure of more than 45MPa for once, finely dividing the slurry to enable the slurry to reach at least 300 meshes and fully physically denaturalizing, mixing quinoa powder with a quinoa protease, drying at α -40 ℃ under the conditions of controlling the temperature of the protease, performing enzymolysis, drying, performing sterilization by a protease under the conditions of a temperature of α -30 ℃ to be controlled, performing enzymolysis, drying by a protease, performing sterilization by a protease, performing enzymolysis on a starch-30 ℃ controlled enzyme, drying, performing sterilization by a protease, performing sterilization-84 ℃, drying by a controlled enzyme, and a sterilization treatment under the temperature of a controlled by a controlled enzyme, and a controlled enzyme, drying filter element, and a temperature of a sterilized starch, and a sterilized by a sterilized enzyme, and a filter element, and a sterilized by;

s2, preparation of soybean peptide: selecting a proper amount of soybeans without mildew and impurities, cleaning the soybeans, drying the soybeans, controlling the drying temperature to be 100-150 ℃, drying the moisture in the soybeans to be 1-5%, grinding the dried soybeans in a grinding machine to be fine powder of 100-200 meshes, adding a proper amount of pure water into the soybean powder, mixing the mixture to prepare a soybean protein mixed aqueous solution, heating the soybean protein mixed aqueous solution to 80-95 ℃, continuously stirring and mixing the soybean protein mixed aqueous solution to be fully and uniformly mixed, controlling the heating time to be 10-15 minutes, adjusting the pH value of the solution after heat treatment, adopting a buffer solution of disodium hydrogen phosphate and sodium dihydrogen phosphate when adjusting the pH value, controlling the concentration of the buffer solution to be 25g/L, controlling the pH value of the soybean protein isolate solution after adjustment to be 5-6, controlling the temperature of the solution to be 30-70 ℃, during enzymolysis, the solution is sent into ultrasonic equipment for ultrasonic treatment, the soybean protein isolate solution after ultrasonic treatment is sent into microwave equipment for enzyme deactivation, alkaline protease is added for enzymolysis, flavourzyme and tyrosine are added for enzymolysis, enzyme deactivation and centrifugation are carried out, the supernatant is enzymatic hydrolysate, the solution after enzyme deactivation is sent into a high-speed centrifuge firstly, the centrifuged supernatant is taken out and then sent into an ultrafiltration machine for ultrafiltration separation, preliminary soybean protein peptide is obtained, the preliminary soybean protein peptide is sent into vacuum freeze drying equipment for drying, and then the preliminary soybean protein peptide is crushed, so that the soybean peptide is obtained;

s3, preparation of a mixture of quinoa and soybean peptides: and (4) uniformly mixing the quinoa peptide prepared in the step (S1) and the soybean peptide prepared in the step (S2), controlling the mixing temperature to be 40-60 ℃ and the mixing time to be 30-50 minutes, and thus obtaining a mixture of the quinoa peptide and the soybean peptide.

(III) advantageous effects

Compared with the prior art, the raw materials of the quinoa peptide and soybean peptide mixture comprise, by weight, 30-50 parts of quinoa, 80-150 parts of purified water, 20-30 parts of petroleum ether, 140 parts of deionized water 130-containing materials, α -amylase 15-20 parts, 8-12 parts of carbohydrase I, 8-12 parts of carbohydrase II, 8-12 parts of protease, 30-50 parts of soybean, 6-12 parts of disodium hydrogen phosphate, 6-12 parts of sodium dihydrogen phosphate, 6-12 parts of alkaline protease, 6-12 parts of flavourzyme and 6-12 parts of tyrosine, wherein the carbohydrase I is any one of α -amylase, pectinase or pullulanase, the carbohydrase II is any one of cellulase, xylanase or β -glucanase, the quinoa and soybean are made into quinoa peptide and soybean peptide form, starch, pectin or cellulose or other substances in quinoa powder are stored in a form, the pectin or cellulose and other substances in a collagen protein solution are absorbed by a modern freeze-enzymolysis mode, the absorption rate of the collagen protein and the collagen protein is improved, the collagen protein is greatly improved, the absorption rate of the collagen protein is increased, and the collagen protein is more easily absorbed by a modern freeze-protein enzymolysis mode.

Detailed Description

The following will clearly and completely describe the technical solutions in the embodiments of the present invention, and it is obvious that the described embodiments are only a part of the embodiments of the present invention, and not all embodiments. All other embodiments, which can be derived by a person skilled in the art from the embodiments given herein without making any creative effort, shall fall within the protection scope of the present invention.

The embodiment of the invention provides three technical schemes: the preparation method of the mixture of the quinoa peptide and the soybean peptide specifically comprises the following embodiments:

example 1

S1, preparing quinoa peptide, selecting 40 parts of quinoa with good variety and without mildew and impurities, screening, removing dust and larger impurities in quinoa, placing quinoa in 65 parts of purified water, cleaning, soaking in 25 ℃ purified water for 5 hours, taking out, draining, drying in a dryer, controlling the drying time to be 30 minutes, the drying temperature to be 60 ℃, taking out, pouring into a grinding tool, adding 25 parts of petroleum ether, mixing with quinoa uniformly, grinding, standing for 3.5 hours after uniformly grinding, volatilizing the petroleum ether in quinoa, finely grinding again, grinding into 70-mesh fine powder, grinding the slurry twice by colloid grinding, homogenizing under a pressure of more than 45MPa, further subdividing, enabling the slurry to be at least 300 meshes and fully physically modifying, mixing quinoa powder with 135 parts of quinoa starch, mixing with 20 ℃ quinoa high-pressure homogenizing treatment of quinoa high-pressure treatment of 400 Mpa, performing enzymolysis and drying for 10-10 minutes by using a hot air, heating, drying, sterilizing, controlling the enzymolysis temperature to be 10-10 minutes, and drying the starch, and performing enzymolysis, and drying at least 10-minute;

s2, preparation of soybean peptide: selecting a proper amount of 40 parts of soybeans without mildew and impurities, cleaning the soybeans, drying the soybeans, controlling the drying temperature to 125 ℃, drying the moisture in the soybeans to 3%, putting the dried soybeans into a grinder for grinding, grinding the soybeans into fine powder of 100 meshes and 200 meshes, adding 50 parts of pure water into the soybean powder for mixing to prepare a soybean protein mixed aqueous solution, heating the soybean protein mixed aqueous solution to 87 ℃, continuously stirring and mixing the soybean protein mixed aqueous solution uniformly, controlling the heating time to be 13 minutes, then adjusting the pH value of the solution after heat treatment, adopting a buffer solution of 9 parts of disodium hydrogen phosphate and 9 parts of sodium dihydrogen phosphate when adjusting the pH value, controlling the concentration of the buffer solution to be 25g/L, controlling the pH value of the separated soybean protein solution to be 5.5, controlling the temperature of the solution to be 50 ℃, sending the solution into an ultrasonic equipment for ultrasonic treatment during enzymolysis, feeding the soybean protein isolate solution after ultrasonic treatment into a microwave device for enzyme deactivation, adding 9 parts of alkaline protease for enzymolysis, adding 9 parts of flavourzyme and 9 parts of tyrosine for enzymolysis, carrying out enzyme deactivation and centrifugation to obtain a supernatant, namely an enzymolysis solution, feeding the solution after enzyme deactivation into a high-speed centrifuge, taking the centrifuged supernatant, then feeding the supernatant into an ultrafiltration machine for ultrafiltration separation to obtain preliminary soybean protein peptide, feeding the preliminary soybean protein peptide into a vacuum freeze drying device for drying, and then crushing the preliminary soybean protein peptide to obtain the soybean peptide;

s3, preparation of a mixture of quinoa and soybean peptides: and (4) uniformly mixing the quinoa peptide prepared in the step (S1) and the soybean peptide prepared in the step (S2), controlling the mixing temperature at 50 ℃ and the mixing time at 40 minutes to obtain a mixture of the quinoa peptide and the soybean peptide.

Example 2

S1, preparing quinoa peptide, selecting 30 parts of quinoa with good variety and without mildew and impurities, screening to remove dust and larger impurities in quinoa, placing quinoa in 55 parts of purified water, cleaning, soaking in 24 ℃ of purified water for 4 hours, taking out, draining, drying in a dryer, controlling the drying time to be 20 minutes, the drying temperature to be 50 ℃, taking out, pouring into a grinding tool, adding 20 parts of petroleum ether, mixing with quinoa uniformly, grinding, standing for 3 hours after uniformly grinding, volatilizing the petroleum ether in the quinoa, carrying out fine grinding again, grinding into 55-mesh fine powder, carrying out colloidal fine grinding twice, carrying out homogenization treatment under a pressure of more than 45MPa, further subdividing, enabling the slurry to be at least 300 meshes and fully physically denatured, mixing the quinoa powder with 130 parts of deionized water, carrying out enzymolysis and sterilization treatment on quinoa starch, heating, controlling the temperature to be 358-8-hour, carrying out enzymolysis and sterilization, drying, carrying out enzymolysis, controlling the sterilization and sterilization on the quinoa starch, drying, heating, drying at a temperature of 358-8-hour, carrying out enzymolysis, and sterilization, and carrying out sterilization on a protease, and a starch-8-time to obtain a starch-carrying out enzymolysis, and a starch-carrying out sterilization treatment, a sterilization;

s2, preparation of soybean peptide: selecting a proper amount of 30 parts of soybeans without mildew and impurities, cleaning the soybeans, drying the soybeans, controlling the drying temperature to be 100 ℃, drying the moisture in the soybeans to be 1%, putting the dried soybeans into a grinder to grind the soybeans into fine powder of 100 meshes, adding 25 parts of pure water into soybean powder, mixing the soybean powder and the pure water to prepare a soybean protein mixed aqueous solution, heating the soybean protein mixed aqueous solution to 80 ℃, continuously stirring and mixing the soybean protein mixed aqueous solution uniformly, controlling the heating time to be 10 minutes, adjusting the pH value of the solution after heat treatment, adopting a buffer solution of 6 parts of disodium hydrogen phosphate and 6 parts of sodium dihydrogen phosphate when adjusting the pH value, controlling the concentration of the buffer solution to be 25g/L, adjusting the pH value of the isolated soybean protein solution to be 5, controlling the temperature of the solution to be 30 ℃, sending the solution into an ultrasonic device to perform ultrasonic treatment when performing enzymolysis, feeding the soybean protein isolate solution after ultrasonic treatment into a microwave device for enzyme deactivation, adding 6 parts of alkaline protease for enzymolysis, adding 6 parts of flavourzyme and 6 parts of tyrosine for enzymolysis, carrying out enzyme deactivation and centrifugation to obtain a supernatant, namely an enzymolysis solution, feeding the solution after enzyme deactivation into a high-speed centrifuge, taking the centrifuged supernatant, then feeding the supernatant into an ultrafiltration machine for ultrafiltration separation to obtain preliminary soybean protein peptide, feeding the preliminary soybean protein peptide into a vacuum freeze drying device for drying, and then crushing the preliminary soybean protein peptide to obtain the soybean peptide;

s3, preparation of a mixture of quinoa and soybean peptides: and (4) uniformly mixing the quinoa peptide prepared in the step (S1) and the soybean peptide prepared in the step (S2), controlling the mixing temperature at 40 ℃ and the mixing time at 30 minutes to obtain a mixture of the quinoa peptide and the soybean peptide.

Example 3

S1, preparing quinoa peptide, selecting 50 parts of quinoa with good variety and without mildew and impurities, screening, removing dust and larger impurities in quinoa, placing quinoa in 100 parts of purified water, cleaning, soaking in 26 ℃ of purified water for 6 hours, taking out, draining, drying in a dryer, controlling the drying time to be 40 minutes, the drying temperature to be 70 ℃, taking out, pouring into a grinding tool, adding 30 parts of petroleum ether, mixing with quinoa uniformly, grinding, standing for 4 hours after uniformly grinding, volatilizing the petroleum ether in the quinoa, carrying out fine grinding again, grinding into 85-mesh fine powder, carrying out colloidal fine grinding twice, carrying out high-pressure homogenization treatment once under a pressure of more than 45Mpa, further subdividing, enabling the slurry to be at least 300 meshes and fully physically denatured, mixing the quinoa wheat powder with 140 parts of deionized water, carrying out enzymolysis and sterilization treatment under a temperature of 30 ℃ for 3524-20 MPa, carrying out enzymolysis and sterilization by a protease, drying by a protease under a temperature of α -20 Mpa, carrying out enzymolysis and sterilization by a temperature of a protease, drying by a protease, and a temperature of a filter element for a temperature of a filter, and a temperature of a filter, and a temperature of a filter of a temperature of;

s2, preparation of soybean peptide: selecting a proper amount of 50 parts of soybeans without mildew and impurities, cleaning the soybeans, drying the soybeans, controlling the drying temperature to be 150 ℃, drying the moisture in the soybeans to be 5%, putting the dried soybeans into a grinding machine for grinding the soybeans into fine powder of 200 meshes, adding 50 parts of pure water into soybean powder, mixing the soybean powder and the pure water to prepare a soybean protein mixed aqueous solution, heating the soybean protein mixed aqueous solution to 95 ℃, continuously stirring and mixing the soybean protein mixed aqueous solution uniformly, controlling the heating time to be 15 minutes, adjusting the pH value of the solution after heat treatment, adopting a buffer solution of 12 parts of disodium hydrogen phosphate and 12 parts of sodium dihydrogen phosphate when adjusting the pH value, controlling the concentration of the buffer solution to be 25g/L, controlling the pH value of the isolated soybean protein solution to be 6, controlling the temperature of the solution to be 70 ℃, sending the solution into an ultrasonic device for ultrasonic treatment when carrying out enzymolysis, feeding the soybean protein isolate solution after ultrasonic treatment into a microwave device for enzyme deactivation, adding 12 parts of alkaline protease for enzymolysis, adding 12 parts of flavourzyme and 12 parts of tyrosine for enzymolysis, carrying out enzyme deactivation and centrifugation to obtain a supernatant, namely an enzymolysis solution, feeding the solution after enzyme deactivation into a high-speed centrifuge, taking the centrifuged supernatant, then feeding the supernatant into an ultrafiltration machine for ultrafiltration separation to obtain primary soybean protein peptide, feeding the primary soybean protein peptide into a vacuum freeze drying device for drying, and then crushing the primary soybean protein peptide to obtain the soybean peptide;

s3, preparation of a mixture of quinoa and soybean peptides: and (4) uniformly mixing the quinoa peptide prepared in the step (S1) and the soybean peptide prepared in the step (S2), controlling the mixing temperature at 60 ℃ and the mixing time at 50 minutes to obtain a mixture of the quinoa peptide and the soybean peptide.

And those not described in detail in this specification are well within the skill of those in the art.

Comparative experiment

30 workers are randomly selected by a certain food processing plant to test the mixture of the quinoa peptide and the soybean peptide, 10 workers are selected to test the mixture of the quinoa peptide and the soybean peptide prepared by the preparation method of the embodiment 1 of the invention, 10 workers are randomly selected to test the mixture of the quinoa peptide and the soybean peptide prepared by the preparation method of the embodiment 2 of the invention, the remaining 10 workers test the mixture of the quinoa peptide and the soybean peptide prepared by the preparation method of the embodiment 3 of the invention, and after the 30 workers test, the test results are recorded.

Experimental chart

As can be seen from the above table, in the embodiment 1 of the present invention, the yield of the mixture of quinoa peptide and soybean peptide is 92.1%, the peptide segment with the molecular weight of 650-plus 1000Da accounts for 85.27%, the quality of the mixture of quinoa peptide and soybean peptide produced in the embodiment 1 is the best, the quinoa and soybean are made into the forms of quinoa peptide and soybean peptide, macromolecular polysaccharide substances such as starch, pectin or cellulose in quinoa powder are first enzymolyzed into small molecular substances, and the macromolecular substances except quinoa protein are removed, so that the subsequent quinoa protein is sufficiently enzymolyzed into small molecular active peptide which is easily absorbed and utilized by organisms, the quinoa is sufficiently utilized, the utilization rate of quinoa is increased, the molecular structure and product form of quinoa are changed, the nutritional ingredients are more easily digested and absorbed by human bodies, the activity of collagen peptide can be maintained to the greatest extent, the loss of the nutritional substances is reduced, and the freeze-dried protein peptide is stable, the storage time of the soybean protein peptide is prolonged, the requirements of modern people on the soybean protein peptide are met, the soybean protein peptide is relatively practical, the prepared product is more diversified in form, the soybean protein peptide can be used for solid beverage or oral liquid, and can also be added into functional food, and the using mode of the product is more convenient and faster.

It is noted that, herein, relational terms such as first and second, and the like may be used solely to distinguish one entity or action from another entity or action without necessarily requiring or implying any actual such relationship or order between such entities or actions. Also, the terms "comprises," "comprising," or any other variation thereof, are intended to cover a non-exclusive inclusion, such that a process, method, article, or apparatus that comprises a list of elements does not include only those elements but may include other elements not expressly listed or inherent to such process, method, article, or apparatus.

Although embodiments of the present invention have been shown and described, it will be appreciated by those skilled in the art that changes, modifications, substitutions and alterations can be made in these embodiments without departing from the principles and spirit of the invention, the scope of which is defined in the appended claims and their equivalents.

Claims

1. The mixture of quinoa peptide and soybean peptide is characterized by comprising, by weight, 30-50 parts of quinoa, 80-150 parts of purified water, 20-30 parts of petroleum ether, 140 parts of deionized water 130-one, 15-20 parts of α -amylase, 8-12 parts of carbohydrase I, 8-12 parts of carbohydrase II, 8-12 parts of protease, 30-50 parts of soybean, 6-12 parts of disodium hydrogen phosphate, 6-12 parts of sodium dihydrogen phosphate, 6-12 parts of alkaline protease, 6-12 parts of flavourzyme and 6-12 parts of tyrosine.

2. The quinoa peptide/soybean peptide mixture according to claim 1, wherein the raw materials comprise quinoa 40 parts, purified water 115 parts, petroleum ether 25 parts, deionized water 135 parts, α -amylase 17 parts, carbohydrase I10 parts, carbohydrase II 10 parts, protease 10 parts, soybean 40 parts, disodium hydrogen phosphate 9 parts, sodium dihydrogen phosphate 9 parts, alkaline protease 9 parts, flavourzyme 9 parts, and tyrosine 9 parts.

3. The quinoa peptide and soybean peptide mixture according to claim 1, wherein the raw materials comprise chenopodium quinoa 30 parts, purified water 80 parts, petroleum ether 20 parts, deionized water 130 parts, α -amylase 15 parts, carbohydrase I8 parts, carbohydrase II 8 parts, protease 8 parts, soybean 30 parts, disodium hydrogen phosphate 6 parts, sodium dihydrogen phosphate 6 parts, alkaline protease 6 parts, flavourzyme 6 parts and tyrosine 6 parts.

4. The quinoa peptide/soybean peptide mixture according to claim 1, wherein the raw materials comprise 50 parts of quinoa, 150 parts of purified water, 30 parts of petroleum ether, 140 parts of deionized water, 20 parts of α -amylase, 12 parts of carbohydrase I, 12 parts of carbohydrase II, 12 parts of protease, 50 parts of soybean, 12 parts of disodium hydrogen phosphate, 12 parts of sodium dihydrogen phosphate, 12 parts of alkaline protease, 12 parts of flavourzyme, and 12 parts of tyrosine.

5. The mixture of quinoa peptide and soybean peptide according to claim 1, wherein said I carbohydrase is any one of α -amylase, pectinase or pullulanase, and said II carbohydrase is any one of cellulase, xylanase or β -glucanase.

6. The mixture of quinoa peptide and soybean peptide according to any one of claims 1 to 4, wherein: the preparation method specifically comprises the following steps: