CN105533371A - Preparation method of prebiotic anti-oxidization peptide beverage - Google Patents

Abstract

A method for preparing a prebiotic antioxidant peptide beverage, comprising: adding hydrochloric acid dropwise to skimmed goat milk, magnetically stirring, discarding the supernatant, and freeze-drying the precipitate to obtain dry casein powder; making the dry casein powder into a casein solution and adding After Alcalase enzymatic hydrolysis, take the supernatant to obtain the enzymolysis solution; add β-cyclodextrin, white sugar, mixed acid, compound stabilizer, tea polyphenols and prebiotics to the enzymolysis solution for beverage compounding; finally, Sterilize to obtain the prebiotic antioxidant peptide beverage; the prebiotic antioxidant peptide beverage prepared according to the preparation method of the present invention can reduce the level of free radicals in the body and help the body resist diseases; at the same time, the antioxidant properties of food and medicine are compared , can be consumed for a long time, not only can prevent and treat chronic diseases such as cardiovascular, diabetes, cancer and aging, but also has a good effect on the prevention and treatment of chronic diseases such as cardiovascular disease, diabetes, cancer and aging; and because the beverage contains prebiotics, regular drinking can help regulate the intestinal tract, help digestion, and regulate toxins in the body. good help.

Description

A kind of preparation method of prebiotic antioxidant peptide beverage

technical field

The invention belongs to the field of food health care, and relates to an enzymatic method for preparing an antioxidant peptide beverage, in particular to a preparation method of a prebiotic antioxidant peptide beverage.

Background technique

Free radicals are a class of molecules or atoms with one or several unpaired electrons that can exist alone and have high oxidative activity produced during the metabolism of organisms. The chemical properties are extremely active. Free radicals can attack life macromolecules and cell walls, causing various damages and lesions in the body, and accelerating the aging of the body. Under normal physiological conditions, the production and removal of free radicals in the body are in a state of dynamic balance, but when the body is in an unfavorable environment and with age, the free radicals in the body will be produced too much or cleared too slowly. As a kind of biologically active peptides, antioxidant peptides can inhibit lipid peroxidation and scavenge free radicals, maintain the balance of free radicals in the body, and improve the body's anti-aging and anti-disease functions.

Natural antioxidant peptide has the functions of heavy metal scavenger and hydrogen peroxide decomposition accelerator, which can reduce the rate of autoxidation, reduce the content of hydrogen peroxide in fat, and reduce the generation of free radicals. It not only has strong antioxidant activity, but also has a high It has great development prospects in the animal feed and human food markets.

Prebiotics are non-digestible food ingredients that beneficially affect the host by selectively stimulating the growth and activity of one or a small number of bacteria in the colony to improve the health of the host. It cannot directly act on the body, but exerts physiological functions through probiotics. Probiotics work directly by regulating the intestinal flora of the human body and producing some beneficial substances. Most commercial prebiotics are oligosaccharides, such as isomaltooligosaccharides, fructooligosaccharides, galactooligosaccharides, etc., which all have the effect of healthy intestinal tract. Prebiotics have been widely used in various foods. Although consumers’ awareness of them is not as high as that of probiotics, as the function of prebiotics in promoting intestinal health has been supported by more and more scientific data, prebiotics’ The market is showing a good growth trend.

At present, there have been many reports on the preparation of antioxidant peptides by enzymatic hydrolysis of proteins. Patent CN103320489A discloses a preparation method of pine nut protein-derived antioxidant peptide, which is to obtain the antioxidant peptide by hydrolyzing the extracted pine nut protein with liquid alkaline protease, performing ultrafiltration concentration, and vacuum drying. Patent CN103421875B discloses a method of enzymatically hydrolyzing almond almond protein to prepare antioxidant peptides. The method is hydrolyzed by adding alkaline protease and trypsin in a compound mass ratio of 1:3. At present, the research on antioxidant peptides at home and abroad is mainly focused on the preparation method, and the products such as beverages containing antioxidant peptides are not involved.

At present, foods containing prebiotics are mainly yogurt, milk drinks and juice drinks. CN102266107A discloses a compound prebiotic beverage and a preparation method thereof, which is prepared by mixing high-purity fructo-oligosaccharides, stachyose, lacto-oligosaccharides and xylo-oligosaccharides in a certain proportion, and then blending them with water and fruit juice. Chen Jinling et al. (Chen Jinling, Chen Xiaolei, Guo Moting, Huang Xuesong. Research on the Production Technology of Garlic Prebiotic Beverage, Food Science and Technology, 2009, 34(4):85-87) reported the preparation of prebiotics with fructan in garlic. Prebiotic drink. On the contrary, there have been no reports concerning the production of prebiotic antioxidant peptide beverages.

Contents of the invention

The purpose of the present invention is to provide a preparation method of a prebiotic antioxidant peptide beverage, which can not only reduce the level of free radicals in the body after drinking, but also help digestion and eliminate toxins in the body. People with constipation can drink it for a long time, and can slowly regulate the intestinal tract , relieve and treat constipation.

In order to achieve the above object, the technical solution adopted in the present invention is:

1) Heating skim goat milk to 45°C, then adding hydrochloric acid dropwise and magnetically stirring until the pH value reaches 4.6, centrifuging the casein after precipitation, discarding the supernatant, and freeze-drying the precipitate to obtain dry casein powder;

2) Make casein dry powder into a casein solution with a mass concentration of 2%–5%, then put it in a constant temperature water bath, heat it to 45°C–60°C, and adjust the pH of the casein solution to 6.5–6.5 by dropping NaOH solution 8.0;

3) Add Alcalase enzyme of 1%-2% of the casein solution mass to the casein solution, add NaOH solution dropwise during the reaction to keep the pH constant, inactivate the enzyme after hydrolysis, centrifuge, discard the precipitate and take the supernatant to obtain enzymolysis liquid;

4) Add β-cyclodextrin of 0.6% to 1.0% of the mass of the enzymatic hydrolysis solution to the enzymatic hydrolysis solution, stir at room temperature for debittering treatment, then add 6% to 10% of the mass of the enzymatic hydrolysis solution of white granulated sugar, 0.5 %～0.8% of mixed acid of citric acid and malic acid, 0.2%～0.35% of guar gum, xanthan gum and CMC-Na composite stabilizer, 0.02%～0.03% of tea polyphenols and 4%～ 8% prebiotics are used for beverage compounding; finally, prebiotics and antioxidant peptide beverages are obtained through sterilization.

The hydrochloric acid in the step 1) is 1mol/L hydrochloric acid, the magnetic stirring intensity is 1200rpm, and the centrifugation adopts 8000rmp centrifugation for 15min.

Said step 2) the concentration of NaOH solution is 1mol/L.

Step 3) The concentration of NaOH solution is 0.1mol/L, the hydrolysis time is 60min-150min, the enzyme is inactivated in a 90°C water bath for 10min, and the centrifugation is 8000rmp for 15min.

In the mixed acid, citric acid and malic acid are mixed in a mass ratio of 2:1.

In the composite stabilizer, guar gum, xanthan gum and CMC-Na are mixed in a mass ratio of 1:3:3.

The sterilization in step 4) is carried out at 85° C. for 15 minutes.

The tea polyphenols are prepared by the following method: take 5g of green tea, soak and filter the tea juice with boiling water, adjust the pH of the solution to 5.0-6.5, and then add 10-16g of CaCl ₂ and AlCl ₃ mixed composite precipitant, Wherein CaCl ₂ and AlCl ₃ are mixed according to the mass ratio of 1:1-3 or 1-2:1, and the obtained precipitate is added to a sulfuric acid solution with a mass concentration of 40% until the precipitate is completely dissolved to obtain a mixed solution, and then added The mixed solution is 20%-80% ethanol solution, extracted at 55°C-75°C and ultrasonic power at 200W-380W for 30-90min, and the obtained precipitate is freeze-dried to obtain tea polyphenols.

The prebiotic is one or a mixture of stachyose, chitosan oligosaccharide, trehalose, galactooligosaccharide, fructooligosaccharide and isomalt.

The prebiotic antioxidant peptide drink prepared according to the preparation method of the invention can reduce the level of free radicals in the body and help the body resist diseases. At the same time, compared with the antioxidant properties of food and medicine, it can be eaten for a long time, which can not only help prevent and treat chronic diseases such as cardiovascular, diabetes, cancer and aging. Moreover, because the beverage contains prebiotics, regular drinking is also very helpful for regulating the intestinal tract, helping digestion, and regulating toxins in the body.

detailed description

Example 1:

1) Heat skim goat milk to 45°C, then add 1mol/L hydrochloric acid dropwise, stir magnetically at 1200rpm until the pH value reaches 4.6, centrifuge at 8000rmp for 15min after the casein is precipitated, discard the supernatant, and freeze the precipitate Dried to obtain casein dry powder;

2) Make a casein solution with a mass concentration of 2% from the dry casein powder, then put it into a constant temperature water bath, heat it to 45° C., and adjust the pH of the casein solution to 6.5 by adding 1 mol/L NaOH solution dropwise;

3) Add the Alcalase enzyme of 1% of the casein solution quality to the casein solution, drop the NaOH solution of 0.1mol/L in the reaction process to keep the pH constant, after hydrolysis for 60min, inactivate the enzyme in a 90°C water bath for 10min, and then in 8000rmp After centrifuging for 15 minutes, the precipitate was discarded and the supernatant was taken to obtain the enzymatic hydrolysis solution; the scavenging ability of DPPH free radicals was measured to be 51.34% by an ultraviolet spectrophotometer;

4) Add 0.6% β-cyclodextrin of enzymolysis solution mass to the enzymolysis solution, stir at room temperature for debittering treatment, then add 6% enzymolysis solution mass white granulated sugar, 0.5% β-cyclodextrin at a ratio of 2:1 The mass ratio of mixed citric acid and malic acid mixed acid, 0.2% of guar gum, xanthan gum and CMC-Na compound stabilizer mixed in a mass ratio of 1:3:3 and 0.02% tea poly phenol and 4% prebiotics for beverage compounding; finally, sterilized at 85°C for 15 minutes to obtain the prebiotic antioxidant peptide beverage. Preserve the sterilized prebiotic antioxidant peptide drink at 4°C.

The prebiotic of this embodiment uses stachyose.

Example 2:

1) Heat skim goat milk to 45°C, then add 1mol/L hydrochloric acid dropwise, stir magnetically at 1200rpm until the pH value reaches 4.6, centrifuge at 8000rmp for 15min after the casein is precipitated, discard the supernatant, and freeze the precipitate Dried to obtain casein dry powder;

2) Make the casein dry powder into a casein solution with a mass concentration of 3%, then put it into a constant temperature water bath, heat it to 50°C, and adjust the pH of the casein solution to 7.0 by adding 1mol/L NaOH solution dropwise;

3) Add the Alcalase enzyme of 1.5% of the casein solution quality to the casein solution, drop the NaOH solution of 0.1mol/L in the reaction process to keep the pH constant, after hydrolysis for 90min, inactivate the enzyme in a 90°C water bath for 10min, and then in 8000rmp After centrifuging for 15 minutes, the precipitate was discarded and the supernatant was taken to obtain the enzymatic hydrolysis solution; the scavenging ability of DPPH free radicals was 56.19% as measured by an ultraviolet spectrophotometer;

4) Add 0.8% β-cyclodextrin of enzymolysis solution mass to the enzymolysis solution, stir at room temperature for debittering treatment, then add 8% enzymolysis solution mass white granulated sugar, 0.6% of The mass ratio of mixed citric acid and malic acid mixed acid, 0.25% of guar gum, xanthan gum and CMC-Na composite stabilizer mixed in a mass ratio of 1:3:3 and 0.025% tea poly phenol and 5% prebiotics for beverage compounding; finally, sterilized at 85°C for 15 minutes to obtain the prebiotic antioxidant peptide beverage. Preserve the sterilized prebiotic antioxidant peptide drink at 4°C.

The prebiotic of this embodiment adopts the mixture of stachyose and chitosan oligosaccharide.

The tea polyphenols of this embodiment are prepared by the following method: take 10g of green tea, soak and filter the tea juice with boiling water, adjust the pH of the solution to 5.0, and then add 10g of CaCl ₂ and AlCl ₃ mixed composite precipitant, wherein CaCl ₂ Mix with AlCl in a mass ratio of ₁ :1, add the obtained precipitate into a 40% sulfuric acid solution until the precipitate is completely dissolved to obtain a mixed solution, and then add 20% ethanol solution of the mixed solution quality, at 55 ℃ and ultrasonic power at 200W for 30min, and freeze-dry the obtained precipitate to obtain tea polyphenols.

Example 3:

1) Heat skim goat milk to 45°C, then add 1mol/L hydrochloric acid dropwise, stir magnetically at 1200rpm until the pH value reaches 4.6, centrifuge at 8000rmp for 15min after the casein is precipitated, discard the supernatant, and freeze the precipitate Dried to obtain casein dry powder;

2) Make the casein dry powder into a casein solution with a mass concentration of 4%, then put it into a constant temperature water bath, heat it to 55° C., and adjust the pH of the casein solution to 7.5 by adding 1 mol/L NaOH solution dropwise;

3) Add the Alcalase enzyme of 1.5% of the casein solution quality to the casein solution, drop the NaOH solution of 0.1mol/L in the reaction process to keep the pH constant, after hydrolysis for 150min, inactivate the enzyme in a 90°C water bath for 10min, and then in 8000rmp After centrifuging for 15 minutes, the precipitate was discarded and the supernatant was taken to obtain the enzymatic hydrolysis solution; the scavenging ability of DPPH free radicals was 61.53% as measured by an ultraviolet spectrophotometer;

4) Add β-cyclodextrin of 1.0% mass of the enzymolysis solution to the enzymatic hydrolysis solution, stir at room temperature for debittering treatment, then add 8% white granulated sugar of the enzymolysis solution mass, 0.7% of The mass ratio of mixed citric acid and malic acid mixed acid, 0.25% of guar gum, xanthan gum and CMC-Na composite stabilizer mixed in a mass ratio of 1:3:3 and 0.025% tea poly phenol and 7% prebiotics for beverage compounding; finally, sterilized at 85°C for 15 minutes to obtain the prebiotic antioxidant peptide beverage. Preserve the sterilized prebiotic antioxidant peptide drink at 4°C.

The prebiotic of this embodiment uses a mixture of stachyose, chitosan oligosaccharide and trehalose.

The tea polyphenols of this embodiment are prepared by the following method: take 10g of green tea, soak and filter the tea juice with boiling water, adjust the pH of the solution to 5.5, and then add 12g of CaCl ₂ and AlCl ₃ mixed compound precipitant, wherein CaCl ₂ Mix with AlCl3 in a mass ratio of 1: ₂ , add the precipitate obtained into the sulfuric acid solution with a mass concentration of 40% until the precipitate is completely dissolved to obtain a mixed solution, and then add a 40% ethanol solution with a mixed solution quality, at 60 ℃ and ultrasonic power at 260W for 60min, and freeze-dry the obtained precipitate to obtain tea polyphenols.

Example 4:

1) Heat skim goat milk to 45°C, then add 1mol/L hydrochloric acid dropwise, stir magnetically at 1200rpm until the pH value reaches 4.6, centrifuge at 8000rmp for 15min after the casein is precipitated, discard the supernatant, and freeze the precipitate Dried to obtain casein dry powder;

2) Make the casein dry powder into a casein solution with a mass concentration of 4%, then put it into a constant temperature water bath, heat it to 60° C., and adjust the pH of the casein solution to 8.0 by adding 1 mol/L NaOH solution dropwise;

3) Add the Alcalase enzyme of casein solution quality 2% to casein solution, drop the NaOH solution of 0.1mol/L in the reaction process and keep pH constant, after hydrolysis 90min, in 90 ℃ of water baths, go out enzyme 10min, again in 8000rmp After centrifuging for 15 minutes, the precipitate was discarded and the supernatant was taken to obtain the enzymatic hydrolysis solution; the scavenging ability of DPPH free radicals was 58.23% as measured by an ultraviolet spectrophotometer;

4) Add β-cyclodextrin of 1.0% mass of the enzymolysis solution to the enzymolysis solution, stir at room temperature for debittering treatment, then add 10% white granulated sugar of the enzymolysis solution mass, 0.8% of The mass ratio of mixed citric acid and malic acid mixed acid, 0.3% of guar gum, xanthan gum and CMC-Na composite stabilizer mixed in a mass ratio of 1:3:3 and 0.03% tea poly phenol and 8% prebiotics for beverage compounding; finally, sterilized at 85°C for 15 minutes to obtain the prebiotic antioxidant peptide beverage. Preserve the sterilized prebiotic antioxidant peptide drink at 4°C.

The prebiotic of this embodiment uses a mixture of trehalose, galacto-oligosaccharide and fructo-oligosaccharide.

The tea polyphenol of this embodiment is prepared by the following method: take 10g of green tea, soak and filter the tea juice with boiling water, adjust the pH of the solution to 5.5, and then add 14g of CaCl ₂ and AlCl ₃ mixed compound precipitant, wherein CaCl ₂ Mix with AlCl at a mass ratio of 1: ₃ , add the precipitate obtained into a 40% sulfuric acid solution until the precipitate is completely dissolved to obtain a mixed solution, and then add 60% ethanol solution of the mixed solution quality, at 65 ℃ and ultrasonic power at 320W for 60 min, and freeze-dry the obtained precipitate to obtain tea polyphenols.

Example 5:

1) Heat skim goat milk to 45°C, then add 1mol/L hydrochloric acid dropwise, stir magnetically at 1200rpm until the pH value reaches 4.6, centrifuge at 8000rmp for 15min after the casein is precipitated, discard the supernatant, and freeze the precipitate Dried to obtain casein dry powder;

2) Make a casein solution with a mass concentration of 5% from the dry casein powder, then put it into a constant temperature water bath, heat it to 50° C., and adjust the pH of the casein solution to 7.0 by adding 1 mol/L NaOH solution dropwise;

3) Add the Alcalase enzyme of casein solution quality 1.8% to the casein solution, drop the NaOH solution of 0.1mol/L in the reaction process to keep the pH constant, after hydrolysis for 120min, inactivate the enzyme in 90 DEG C water bath for 10min, then in 8000rmp After centrifuging for 15 minutes, the precipitate was discarded and the supernatant was taken to obtain the enzymatic hydrolysis solution; the scavenging ability of DPPH free radicals was 59.44% as measured by an ultraviolet spectrophotometer;

4) Add 0.9% β-cyclodextrin to the enzymolysis solution, stir at room temperature for debittering treatment, then add 9% enzymolysis solution white sugar, 0.6% β-cyclodextrin at a ratio of 2:1 The mass ratio of mixed citric acid and malic acid mixed acid, 0.35% of guar gum, xanthan gum and CMC-Na compound stabilizer mixed in a mass ratio of 1:3:3 and 0.03% tea poly phenol and 6% prebiotics for beverage compounding; finally, sterilized at 85°C for 15 minutes to obtain the prebiotic antioxidant peptide beverage. Preserve the sterilized prebiotic antioxidant peptide drink at 4°C.

The prebiotic of this embodiment is a mixture of stachyose, fructooligosaccharide and isomalt.

The tea polyphenols of this embodiment are prepared by the following method: take 10g of green tea, soak and filter the tea juice with boiling water, adjust the pH of the solution to 6.5, and then add 16g of CaCl ₂ and AlCl ₃ mixed compound precipitant, wherein CaCl ₂ Mix with AlCl in a mass ratio of ₂ :1, add the precipitate obtained into the sulfuric acid solution with a mass concentration of 40% until the precipitate is completely dissolved to obtain a mixed solution, then add an ethanol solution with a mixed solution quality of 80%, at 75 ℃ and ultrasonic power at 380W for 90 minutes, and freeze-dry the obtained precipitate to obtain tea polyphenols.

Claims (9)

1. a preparation method of a prebiotic antioxidant peptide beverage, characterized in that: 1) Heating skim goat milk to 45°C, then adding hydrochloric acid dropwise and magnetically stirring until the pH value reaches 4.6, centrifuging the casein after precipitation, discarding the supernatant, and freeze-drying the precipitate to obtain dry casein powder; 2) Make casein dry powder into a casein solution with a mass concentration of 2%–5%, then put it in a constant temperature water bath, heat it to 45°C–60°C, and adjust the pH of the casein solution to 6.5–6.5 by dropping NaOH solution 8.0; 3) Add Alcalase enzyme of 1%-2% of the casein solution mass to the casein solution, add NaOH solution dropwise during the reaction to keep the pH constant, inactivate the enzyme after hydrolysis, centrifuge, discard the precipitate and take the supernatant to obtain enzymolysis liquid; 4) Add β-cyclodextrin of 0.6% to 1.0% of the mass of the enzymatic hydrolysis solution to the enzymatic hydrolysis solution, stir at room temperature for debittering treatment, then add 6% to 10% of the mass of the enzymatic hydrolysis solution of white granulated sugar, 0.5 %～0.8% of mixed acid of citric acid and malic acid, 0.2%～0.35% of guar gum, xanthan gum and CMC-Na composite stabilizer, 0.02%～0.03% of tea polyphenols and 4%～ 8% prebiotics are used for beverage compounding; finally, prebiotics and antioxidant peptide beverages are obtained through sterilization. 2. The preparation method of prebiotic antioxidant peptide beverage according to claim 1, characterized in that: the hydrochloric acid in the step 1) is 1mol/L hydrochloric acid, the magnetic stirring intensity is 1200rpm, and the centrifugation adopts 8000rmp centrifugation for 15min. 3. The preparation method of prebiotic antioxidant peptide beverage according to claim 1, characterized in that: said step 2) the concentration of NaOH solution is 1mol/L. 4. The preparation method of prebiotic antioxidant peptide beverage according to claim 1, characterized in that: said step 3) the concentration of NaOH solution is 0.1mol/L, the hydrolysis time is 60min-150min, and the enzyme is deactivated at 90°C Inactivate the enzyme in a water bath for 10 minutes, and centrifuge at 8000rmp for 15 minutes. 5. The method for preparing the prebiotic antioxidant peptide drink according to claim 1, characterized in that: in the mixed acid, citric acid and malic acid are mixed in a mass ratio of 2:1. 6. the preparation method of prebiotic antioxidant peptide beverage according to claim 1 is characterized in that: in the described composite stabilizer, guar gum, xanthan gum and CMC-Na press the quality of 1:3:3 Than mixed. 7. The method for preparing the prebiotic antioxidant peptide drink according to claim 1, characterized in that: the sterilization in step 4) is performed at 85° C. for 15 minutes. 8. The method for preparing the prebiotic antioxidant peptide beverage according to claim 1, characterized in that: the tea polyphenols are prepared by the following method: take 5g of green tea, soak and filter the tea juice with boiling water, adjust the solution pH to 5.0-6.5, then add 10-16g CaCl ₂ and AlCl ₃ mixed compound precipitant, wherein CaCl ₂ and AlCl ₃ are mixed in a mass ratio of 1:1-3 or 1-2:1, and the obtained precipitate Add it into a sulfuric acid solution with a mass concentration of 40% until the precipitate is completely dissolved to obtain a mixed solution, then add an ethanol solution with a mass concentration of 20% to 80% of the mixed solution, and extract at 55°C to 75°C with an ultrasonic power of 200W to 380W After 30-90 minutes, freeze-dry the obtained precipitate to obtain tea polyphenols. 9. The preparation method of the prebiotic antioxidant peptide beverage according to claim 1, characterized in that: the prebiotic is stachyose, chitosan oligosaccharide, trehalose, galactooligosaccharide, fructooligosaccharide , a mixture of one or more than two types of isomalt.