CN112890208B - Composite plant peptide powder, preparation method and application thereof - Google Patents
Composite plant peptide powder, preparation method and application thereof Download PDFInfo
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- CN112890208B CN112890208B CN202110265580.7A CN202110265580A CN112890208B CN 112890208 B CN112890208 B CN 112890208B CN 202110265580 A CN202110265580 A CN 202110265580A CN 112890208 B CN112890208 B CN 112890208B
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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 OTHERWISE PROVIDED FOR; PREPARATION OR TREATMENT THEREOF
- 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
- A23L—FOODS, FOODSTUFFS OR NON-ALCOHOLIC BEVERAGES, NOT OTHERWISE PROVIDED FOR; PREPARATION OR TREATMENT THEREOF
- A23L29/00—Foods or foodstuffs containing additives; Preparation or treatment thereof
- A23L29/10—Foods or foodstuffs containing additives; Preparation or treatment thereof containing emulsifiers
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23L—FOODS, FOODSTUFFS OR NON-ALCOHOLIC BEVERAGES, NOT OTHERWISE PROVIDED FOR; PREPARATION OR TREATMENT THEREOF
- A23L29/00—Foods or foodstuffs containing additives; Preparation or treatment thereof
- A23L29/20—Foods or foodstuffs containing additives; Preparation or treatment thereof containing gelling or thickening agents
- A23L29/206—Foods or foodstuffs containing additives; Preparation or treatment thereof containing gelling or thickening agents of vegetable origin
- A23L29/238—Foods or foodstuffs containing additives; Preparation or treatment thereof containing gelling or thickening agents of vegetable origin from seeds, e.g. locust bean gum or guar gum
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23L—FOODS, FOODSTUFFS OR NON-ALCOHOLIC BEVERAGES, NOT OTHERWISE PROVIDED FOR; PREPARATION OR TREATMENT THEREOF
- A23L29/00—Foods or foodstuffs containing additives; Preparation or treatment thereof
- A23L29/20—Foods or foodstuffs containing additives; Preparation or treatment thereof containing gelling or thickening agents
- A23L29/206—Foods or foodstuffs containing additives; Preparation or treatment thereof containing gelling or thickening agents of vegetable origin
- A23L29/256—Foods or foodstuffs containing additives; Preparation or treatment thereof containing gelling or thickening agents of vegetable origin from seaweeds, e.g. alginates, agar or carrageenan
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23L—FOODS, FOODSTUFFS OR NON-ALCOHOLIC BEVERAGES, NOT OTHERWISE PROVIDED FOR; PREPARATION OR TREATMENT THEREOF
- A23L29/00—Foods or foodstuffs containing additives; Preparation or treatment thereof
- A23L29/20—Foods or foodstuffs containing additives; Preparation or treatment thereof containing gelling or thickening agents
- A23L29/269—Foods or foodstuffs containing additives; Preparation or treatment thereof containing gelling or thickening agents of microbial origin, e.g. xanthan or dextran
- A23L29/27—Xanthan not combined with other microbial gums
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23L—FOODS, FOODSTUFFS OR NON-ALCOHOLIC BEVERAGES, NOT OTHERWISE PROVIDED FOR; PREPARATION OR TREATMENT THEREOF
- A23L33/00—Modifying nutritive qualities of foods; Dietetic products; Preparation or treatment thereof
- A23L33/20—Reducing nutritive value; Dietetic products with reduced nutritive value
- A23L33/21—Addition of substantially indigestible substances, e.g. dietary fibres
-
- 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
Landscapes
- Life Sciences & Earth Sciences (AREA)
- Chemical & Material Sciences (AREA)
- Health & Medical Sciences (AREA)
- Polymers & Plastics (AREA)
- Nutrition Science (AREA)
- Engineering & Computer Science (AREA)
- Food Science & Technology (AREA)
- Dispersion Chemistry (AREA)
- Mycology (AREA)
- Proteomics, Peptides & Aminoacids (AREA)
- Molecular Biology (AREA)
- Peptides Or Proteins (AREA)
- Coloring Foods And Improving Nutritive Qualities (AREA)
Abstract
The application discloses composite plant peptide powder, a preparation method and application thereof, and belongs to the technical field of food and food processing. The composite plant peptide powder consists of the following components in parts by weight: 40-60 parts of walnut peptide powder, 10-30 parts of soybean peptide powder, 1-2 parts of sweetener and 2-5 parts of dietary fiber. The application provides the compound plant peptide powder with high protein content, good solubility and high nutritive value and prominent walnut flavor. According to the formula, the walnut is mainly used, so that the nutritional value of the product is enriched, the taste of the product is fuller and mellow, pigments and essence are not added, the product is more natural, and meanwhile, the emulsifying agent and the stabilizing agent are added to improve the solubility of the product; optimizing process parameters in terms of processing technology to improve the mouthfeel and dissolution performance of the product; in particular to a convenient health food which is beneficial to the health of the old and children and increases nutrition.
Description
Technical Field
The application relates to the technical field of food and food processing, in particular to composite plant peptide powder, a preparation method and application thereof.
Background
The plant protein has rich resource source, high yield and low cost, and the preparation of the plant protein peptide powder by hydrolyzing the plant protein through an enzyme method meets the development requirements of the modern food biological industry and has wide application prospect. The plant peptide powder is a hydrolysate of plant protein, and the oligopeptide mixture obtained after the subsequent treatment and refining has a plurality of physiological activities such as antibiosis, antifatigue, antioxidation, immunity regulation, angiotensin converting enzyme inhibition and the like, is widely applied to the fields of health care products, functional beverages, functional foods and medical foods, and is one of research hot spots in the fields of current health care foods and biological medicines. At present, the research on plant peptide powder is focused on the aspects of biological efficacy and action, but the research on safety and physical property indexes is less.
Most of the compound plant peptide powder in the current market has uneven and unstable emulsion obtained after being dissolved in water, and layering phenomenon occurs after the compound plant peptide powder is placed for a while, so that the nutrition components of the peptide powder are relatively single, and the development of the compound plant peptide powder capable of solving the technical problems is very necessary.
Disclosure of Invention
Aiming at the defects in the prior art, the application provides composite plant peptide powder, a preparation method and application thereof.
In order to solve the technical problems, the application adopts the following technical scheme:
the composite plant peptide powder is characterized by comprising the following components in parts by weight: 40-60 parts of walnut peptide powder, 10-30 parts of soybean peptide powder, 1-2 parts of sweetener and 2-5 parts of dietary fiber.
The walnut peptide powder not only contains rich phospholipids, proteins, various organic acids and has certain promotion effect on the operation of a brain system, but also has the effects of lubricating skin by vitamin E and enabling the skin to have elasticity; and the health care food also contains a large amount of nutrients, trace elements and antioxidant substances which are necessary for human bodies, so that the health care food not only can increase immunity and delay aging, but also can reduce hyperglycemia, hypertension and hypercholesterolemia which are common to the old, and has a certain protection effect on the heart. The soybean peptide powder is used as a novel multifunctional nutritional ingredient, contains various bioactive peptides, and has various physiological activities, including antioxidation, blood pressure reduction, cholesterol reduction, blood fat reduction, fatigue resistance, immunity enhancement and the like. The addition of the sweetener can effectively reduce the slight bitter taste in the walnut, and the dietary fiber can enrich the nutrition of the composite plant peptide powder and prevent the vitamin deficiency caused by unbalanced diet. The dietary fiber can promote metabolism of blood lipid and lipoprotein in human body, reduce lipid absorption level, blood lipid concentration and blood viscosity, keep blood vessel unobstructed, and prevent and slow down arteriosclerosis and cardiovascular and cerebrovascular morbidity. The dietary fiber can also adsorb cholesterol, prevent the cholesterol from being absorbed by a human body, and reduce the generation amount of the cholesterol in the human body, so that the content of blood cholesterol is reduced, and the dietary fiber can also influence the absorption of carbohydrate, so that people are not easy to feel hunger.
The compound plant peptide powder is prepared by the following steps:
s1, selecting materials: selecting full, mildew-free, worm-eaten-free and oil-spilling-free walnut, and removing walnut shells and impurities to obtain walnut kernels;
s2, peeling: soaking the above semen Juglandis in 2-3 times of alkali solution for 5-10min at 60-80deg.C, cleaning with 3-5 times of purified water, baking in oven at 80-100deg.C for 40-60min, and peeling to obtain peeled semen Juglandis; the alkali liquor contains CaCl 2 And NaOH; wherein the CaCl 2 The mass fraction of (2) is 0.02-0.1%, and the mass fraction of NaOH is 0.5-3%;
s3, pulping: mixing the walnut kernels in the step S2 with purified water with the mass 2-5 times of the walnut kernels, putting the mixture into a pulverizer for pulverizing and pulping, wherein the rotational speed of the pulverizer is 1000-1200 rpm, the pulping time is 3-5min, and sieving the mixture with a 100-500-mesh sieve to obtain slurry;
s4, enzymolysis: adding protease accounting for 0.2-1% of the weight of the slurry into the slurry, adjusting pH to 7-8 with sodium carbonate with the concentration of 1-3mol/L, and performing enzymolysis at 45-60 ℃ for 30-60min to obtain enzymolysis liquid;
s5, enzyme deactivation: boiling the enzymolysis solution for 5-10min, inactivating enzyme, cooling, centrifuging at 3000-5500rpm for 15-30min, removing precipitate, and collecting supernatant;
s6, homogenizing: supernatant was taken: stabilizing agent: the mass ratio of the emulsifier is (80-90): (1.5-5): (5-10), mixing, homogenizing for 15-30min at 25-35deg.C under 15-25MPa, homogenizing for 5-15min at 25-35deg.C under 40-60MPa to obtain homogenized solution;
s7, vacuum concentration: concentrating the homogeneous solution at concentration temperature of 60-80deg.C and vacuum degree of 0.05-0.08MPa at concentration speed of 3.5-5L/h to obtain concentrated solution of 20-40% of the volume before concentration; s8, spray drying: at an inlet temperature of 180+/-20 ℃, an outlet temperature of 80+/-20 ℃ and a hot air speed of 3-5m 3 And (3) carrying out spray drying under the conditions that the feeding speed is 20-30mL/min and the rotating speed of an atomizer is 250-450 rpm to obtain the walnut peptide powder.
The application relates to an enzyme hydrolysis method, which is characterized in that ultrahigh pressure is added in the enzymolysis process to carry out synergistic enzymolysis, so that the enzymolysis efficiency is improved, meanwhile, the material structures of enzymes and substrates are not damaged, the reason is that the ultrahigh pressure treatment of enzymes can influence the structure and the property of proteins, and also can influence the enzymolysis process of the proteins, after the proteins are subjected to ultrahigh pressure treatment, the structure can be stretched and loosened, more protease binding sites are exposed, so that the contact probability of the enzymes and the substrates is increased, the enzymolysis reaction is facilitated, meanwhile, the enzyme efficiency is improved, more active peptide materials are obtained, the dispersibility of plant peptide powder is improved, and the solubility is further improved.
Second, because the presence of pressure can promote binding of the protein to the enzyme, while promoting separation of the enzyme from the product complex. The high-pressure treated walnut protein isolate has exposed hydrophobic groups and SH groups, and after the pressure is released, the hydrophobic groups and SH groups participate in new hydrophobic action to form new disulfide bonds, so that the protein is polymerized again. Therefore, the proper ultrahigh pressure can promote the combination of protease and substrate, improve the efficiency of enzyme hydrolysis, further improve the dispersibility of the plant peptide powder and further improve the solubility.
Preferably, the walnut peptide powder is prepared by the following method:
s1, selecting materials: selecting full, mildew-free, worm-eaten-free and oil-spilling-free walnut, and removing walnut shells and impurities to obtain walnut kernels;
s2, peeling: soaking the above semen Juglandis in 2-3 times of alkali solution for 5-10min at 60-80deg.C, cleaning with 3-5 times of purified water, baking in oven at 80-100deg.C for 40-60min, and peeling to obtain peeled semen Juglandis; the alkali liquor contains CaCl 2 And NaOH; wherein the CaCl 2 The mass fraction of (2) is 0.02-0.1%, and the mass fraction of NaOH is 0.5-3%;
s3, pulping: mixing the walnut kernels in the step S2 with purified water with the mass 2-5 times of the walnut kernels, putting the mixture into a pulverizer for pulverizing and pulping, wherein the rotational speed of the pulverizer is 1000-1200 rpm, the pulping time is 3-5min, and sieving the mixture with a 400-mesh sieve to obtain slurry;
s4, enzymolysis: adding protease accounting for 0.2-1% of the weight of the slurry into the slurry, adjusting pH to 7-8 with sodium carbonate with the concentration of 1-3mol/L, and performing ultrahigh pressure enzymolysis for 30-60min at the ultrahigh pressure of 300-500MPa and the temperature of 45-60 ℃ to obtain enzymolysis liquid;
s5, enzyme deactivation: boiling the enzymolysis solution for 5-10min, inactivating enzyme, cooling, centrifuging at 3000-5500rpm for 15-30min, removing precipitate, and collecting supernatant;
s6, homogenizing: supernatant was taken: stabilizing agent: the mass ratio of the emulsifier is (80-90): (1.5-5): (5-10), mixing, homogenizing for 15-30min at 25-35deg.C under 15-25MPa, homogenizing for 5-15min at 25-35deg.C under 40-60MPa to obtain homogenized solution;
s7, vacuum concentration: concentrating the homogeneous solution at concentration temperature of 60-80deg.C and vacuum degree of 0.05-0.08MPa at concentration speed of 3.5-5L/h to obtain concentrated solution of 20-40% of the volume before concentration; s8, spray dryingAnd (3) drying: at an inlet temperature of 180+/-20 ℃, an outlet temperature of 80+/-20 ℃ and a hot air speed of 3-5m 3 And (3) carrying out spray drying under the conditions that the feeding speed is 20-30mL/min and the rotating speed of an atomizer is 250-450 rpm to obtain the walnut peptide powder.
The protease is any one or two of trypsin and flavourzyme.
Preferably, the protease is formed by mixing trypsin and flavourzyme, and the mass ratio of trypsin to flavourzyme is (1-3): (1-5).
The second idea of the application is to add the emulsifying agent and the stabilizing agent in the homogenizing process, so as to improve the solubility and stability of the composite plant peptide powder, and simultaneously improve the tissue state and taste of the plant peptide powder. The modified soybean phospholipid prepared by the specific method is used as an emulsifier, acetic acid, hydrogen peroxide and soybean phospholipid are used as main raw materials, under the condition of ultrasound, the acetic acid and the hydrogen peroxide react to generate peroxyacetic acid, the peroxyacetic acid and the soybean phospholipid undergo an epoxidation reaction to obtain cyclized soybean phospholipid, and as ternary rings exist in the molecules of the cyclized soybean phospholipid, the molecular tension is large, the chemical property is active, and under the condition of adding alkali as a catalyst, the cyclized soybean phospholipid is heated to easily perform a ring-opening reaction with polyethylene glycol, so that the double modified soybean phospholipid with hydroxylation and ethoxylation is obtained. Because the polyethylene glycol is also an emulsifier which is easy to dissolve in water and the polyethylene glycol and the emulsifier have synergistic effect, the dispersibility and the emulsibility of the prepared double modified soybean phospholipid are obviously improved, and the stability and the solubility of the composite peptide powder are improved. In addition, the flavor protease can remove the bitter taste of the low-hydrolysis-degree product, namely bitter protein hydrolysate to different degrees, so that the flavor of the hydrolysate is enhanced and improved. Therefore, the addition of flavourzyme based on multi-enzyme hydrolysis not only can exert the function of endopeptidase, but also can utilize the terminal hydrolase to improve the bitter taste of the hydrolysate. The stabilizing agent adopts the xanthan gum, and the xanthan gum is easy to dissolve in water due to high hydrophilicity, and has good suspension, emulsification and stability, so that the stability and the solubility of the composite plant peptide powder can be further improved.
The emulsifier is soybean phospholipid or modified soybean phospholipid, preferably the emulsifier is modified soybean phospholipid.
The modified soybean phospholipid is prepared by the following method:
s1, uniformly mixing 4-8 parts by weight of soybean lecithin, 0.5-2 parts by weight of acetic acid with the mass fraction of 60-80% and 4-8 parts by weight of hydrogen peroxide with the mass fraction of 20-30%, stirring for 3-10min at room temperature, placing in a 200-300W ultrasonic cleaner, reacting for 20-50min at normal temperature, adding 0.5-4mol/L KOH until the solution is neutral, dehydrating for 1-5h in a rotary evaporator with the rotary temperature of 50-70 ℃ and the rotary speed of 80-120rpm, and drying for 0.5-3h at 45-70 ℃ to obtain modified soybean lecithin;
preferably, the modified soybean phospholipid is prepared by the following method:
s1, uniformly mixing 4-8 parts by weight of soybean lecithin, 0.5-2 parts by weight of acetic acid with the mass fraction of 60-80% and 4-8 parts by weight of hydrogen peroxide with the mass fraction of 20-30%, stirring for 3-10min at room temperature, placing in a 200-300W ultrasonic cleaner, reacting for 20-50min at normal temperature, adding 0.5-4mol/L KOH until the solution is neutral, dehydrating for 1-5h in a rotary evaporator with the rotary temperature of 50-70 ℃ and the rotary speed of 80-120rpm, and drying for 0.5-3h at 45-70 ℃ to obtain solid powder;
s2, reacting the solid powder, polyethylene glycol-400 and 0.5-4mol/L KOH at a water bath temperature of 60-90 ℃ for 3-6 hours, cooling to room temperature, adding anhydrous sodium carbonate with the same mass as the solid powder, stirring for 1-3 hours, obtaining a mixed solution after the reaction is finished, adding absolute ethyl alcohol with the mass 1-3 times of that of the mixed solution, centrifuging for 20-50 minutes at a rotating speed of 7000-9000rpm, and drying for 20-30 hours at 50-70 ℃ to obtain modified soybean phospholipid; the mass ratio of the solid powder to the polyethylene glycol-400 to the KOH of 0.5-4mol/L is (1-2): (1-2): (0.01-0.1).
The stabilizer is one or more than two of guar gum, xanthan gum and sodium alginate, and preferably the stabilizer is xanthan gum.
The sweetener is one or more than two of sorbitol, maltitol, sucralose and aspartame.
The dietary fiber is water-soluble dietary fiber.
The preparation method of the composite plant peptide powder comprises the following steps: and (3) weighing walnut peptide powder, soybean peptide powder, sweetener and dietary fiber according to a proportion, and uniformly mixing to obtain the composite plant peptide powder.
The application of the composite plant peptide powder in health care products and foods for people with low immunity is provided.
The application has the beneficial effects that: the application provides the compound plant peptide powder with high protein content, good solubility and high nutritive value and prominent walnut flavor. The formula of the application mainly uses walnut as main material and soybean peptide powder as auxiliary material, so that the product has a fuller and mellow taste, is free from pigment and essence, is more natural, and is added with an emulsifying agent and a stabilizing agent to improve the solubility of the product. The application increases walnut and dietary fiber in the aspect of nutritive value, improves protein content and enriches the nutritive value of the product; optimizing process parameters in terms of processing technology to improve the mouthfeel and dissolution performance of the product; in particular to a convenient health food which is beneficial to the health of the old and children and increases nutrition.
Detailed Description
The above summary of the present application is described in further detail below in conjunction with the detailed description, but it should not be understood that the scope of the above-described subject matter of the present application is limited to the following examples.
Introduction of partial raw materials in the application:
in the examples, walnut was purchased from large Yao An developing company, product standard number: GB/T22165.
In the examples, the walnut peptide powder was purchased from Beijing tai peptide bioengineering technology Co., ltd., food grade, cat No.: YF020006-4.
Purified water in examples was purchased from a happy open food store, commodity number: 43537195716.
in the examples, the soybean peptide powder is purchased from Nanjing Ximeno biotechnology Co., ltd, food grade, and content of effective substances: 99%, goods number: 052.
in the examples soybean phospholipids were purchased from Henan Kaiji trade Co., ltd., food grade, cat No.: 04.
in the examples, trypsin was purchased from Nanning Dong Henghua biological technology Limited liability company, and the enzyme activity of food-grade trypsin was 4000U/g, and the content of active substances was: 95%, model: a003, cargo number: 4-10.
Examples flavourzyme is purchased from the biotechnology company of morning, shaanxi, food grade flavourzyme with an enzyme activity of 30000U/g, preservation rate of enzyme activity: 99%, content of effective substances: 99%, goods number: sdxaw.
In the examples polyethylene glycol-400 was purchased from Suzhou Yuan Tai wetting chemical Co., ltd., product number: VK001, food grade, content: 99%.
Examples sorbitol was purchased from Hunan Qianlong food ingredients Co., ltd., product number: 87698 food-grade, active substance content: 99%.
Examples water-soluble dietary fiber was purchased from zheng tower primary commerce, inc., cat No.: TB-0181, food grade, active substance content: 99%.
Example 1
A composite plant peptide powder consists of the following raw materials in parts by weight: 50 parts of walnut peptide powder, 20 parts of soybean peptide powder, 1.5 parts of sweetener and 3 parts of dietary fiber.
The sweetener is sorbitol; the dietary fiber is water-soluble dietary fiber;
the walnut peptide powder is prepared by the following method:
s1, selecting materials: selecting full, mildew-free, worm-eaten-free and oil-spilling-free walnut, and removing walnut shells and impurities to obtain walnut kernels;
s2, peeling: adding 2 times of alkali liquor into the walnut kernel, soaking for 8min at 65deg.C, cleaning with 4 times of purified water, baking in oven at 85deg.C for 45min, and peeling to obtain peeled walnut kernel; the alkali liquor contains CaCl 2 And NaOH; wherein the CaCl 2 Mass fraction of (2)0.05 percent of NaOH, and 1 percent of water;
s3, pulping: mixing the walnut kernels in the step S2 with purified water 3 times of the walnut kernels in mass, putting into a pulverizer for pulverizing and pulping, wherein the rotational speed of the pulverizer is 1100 r/min, the pulping time is 4min, and sieving with a 400-mesh sieve to obtain slurry;
s4, enzymolysis: adding protease accounting for 0.5% of the weight of the slurry into the slurry, adjusting pH=7.4 by using sodium carbonate with the concentration of 2mol/L, and carrying out enzymolysis for 50min at the temperature of 50 ℃ to obtain enzymolysis liquid; the protease is trypsin;
s5, enzyme deactivation: boiling the enzymolysis liquid for 8min to inactivate enzyme, cooling, centrifuging at 4000rpm for 20min, discarding precipitate, and collecting supernatant;
s6, supernatant liquid is obtained: stabilizing agent: the mass ratio of the emulsifier is 90:2:8, mixing, homogenizing for 30min at 30 ℃ under 20MPa, homogenizing for 10min at 30 ℃ under 50MPa to obtain homogenized liquid, wherein the emulsifying agent is soybean phospholipid, and the stabilizing agent is xanthan gum;
s7, vacuum concentration: concentrating the homogeneous solution at concentration temperature of 70deg.C and vacuum degree of 0.06MPa at concentration speed of 4.5L/h to obtain concentrated solution with volume of 20% before concentration;
s8, spray drying: at an inlet temperature of 180 ℃, an outlet temperature of 80 ℃ and a hot air speed of 4m 3 And (3) carrying out spray drying under the condition that the feeding speed is 25mL/min and the rotating speed of an atomizer is 300 rpm to obtain the walnut peptide powder.
The preparation method of the composite plant peptide powder comprises the following steps: uniformly mixing 50 parts by weight of walnut peptide powder, 20 parts by weight of soybean peptide powder, 1 part by weight of sweetener and 3 parts by weight of dietary fiber to obtain the composite plant peptide powder.
Example 2
Substantially the same as in example 1, the difference is that the enzymatic hydrolysis of S4 is different, and the enzymatic hydrolysis of S4: adding protease accounting for 0.5% of the weight of the slurry into the slurry, adjusting pH=7.4 by using sodium carbonate with the concentration of 2mol/L, and carrying out ultra-high pressure enzymolysis for 50min at the temperature of 50 ℃ under the ultra-high pressure of 400MPa to obtain enzymolysis liquid; the protease is trypsin.
Comparative example 1
Substantially the same as in example 1, the difference is that the enzymatic hydrolysis of S4 is different, and the enzymatic hydrolysis of S4: the pH=7.4 of the slurry is regulated by sodium carbonate with the concentration of 2mol/L, and the slurry is treated for 50min at the temperature of 50 ℃ under the ultra-high pressure of 400MPa, so as to obtain enzymolysis liquid.
Example 3
Substantially the same as in example 2, the difference is that the enzymatic hydrolysis of S4 is different, and the enzymatic hydrolysis of S4: adding protease accounting for 0.5% of the weight of the slurry into the slurry, adjusting pH=7.4 by using sodium carbonate with the concentration of 2mol/L, and carrying out ultra-high pressure enzymolysis for 50min at the temperature of 50 ℃ under the ultra-high pressure of 400MPa to obtain enzymolysis liquid; the protease is flavourzyme.
Example 4
Substantially the same as in example 2, the difference is that the enzymatic hydrolysis of S4 is different, and the enzymatic hydrolysis of S4: adding protease accounting for 0.5% of the weight of the slurry into the slurry, adjusting pH=7.4 by using sodium carbonate with the concentration of 2mol/L, and carrying out ultra-high pressure enzymolysis for 50min at the temperature of 50 ℃ under the ultra-high pressure of 400MPa to obtain enzymolysis liquid; the protease is a mixture of trypsin and flavourzyme according to a mass ratio of 1:2.
Example 5
A composite plant peptide powder consists of the following raw materials in parts by weight: 50 parts of walnut peptide powder, 20 parts of soybean peptide powder, 1.5 parts of sweetener and 3 parts of dietary fiber.
The sweetener is sorbitol; the dietary fiber is water-soluble dietary fiber;
the walnut peptide powder is prepared by the following method:
s1, selecting materials: selecting full, mildew-free, worm-eaten-free and oil-spilling-free walnut, and removing walnut shells and impurities to obtain walnut kernels;
s2, peeling: adding 2 times of alkali liquor into the walnut kernel, soaking for 8min at 65deg.C, cleaning with 4 times of purified water, baking in oven at 85deg.C for 45min, and peeling to obtain peeled walnut kernel; the alkali liquor contains CaCl 2 Mixing with NaOHAn aqueous solution; wherein the CaCl 2 The mass fraction of (2) is 0.05%, and the mass fraction of NaOH is 1%;
s3, pulping: mixing the walnut kernels in the step S2 with purified water 3 times of the walnut kernels in mass, putting into a pulverizer for pulverizing and pulping, wherein the rotational speed of the pulverizer is 1100 r/min, the pulping time is 4min, and sieving with a 400-mesh sieve to obtain slurry;
s4, enzymolysis: adding protease accounting for 0.5% of the weight of the slurry into the slurry, adjusting pH=7.4 by using sodium carbonate with the concentration of 2mol/L, and carrying out ultra-high pressure enzymolysis for 50min at the temperature of 50 ℃ under the ultra-high pressure of 400MPa to obtain enzymolysis liquid; the protease is a mixture of trypsin and flavourzyme according to the mass ratio of 1:2;
s5, enzyme deactivation: boiling the enzymolysis liquid for 8min to inactivate enzyme, cooling, centrifuging at 4000rpm for 20min, discarding precipitate, and collecting supernatant;
s6, supernatant liquid is obtained: stabilizing agent: the mass ratio of the emulsifier is 90:2:8, mixing, homogenizing for 30min at 30 ℃ under 20MPa, homogenizing for 10min at 30 ℃ under 50MPa to obtain homogenized liquid;
s7, vacuum concentration: concentrating the homogeneous solution at concentration temperature of 70deg.C and vacuum degree of 0.06MPa at concentration speed of 4.5L/h to obtain concentrated solution with volume of 20% before concentration;
s8, spray drying: at an inlet temperature of 180 ℃, an outlet temperature of 80 ℃ and a hot air speed of 4m 3 And (3) carrying out spray drying under the condition that the feeding speed is 25mL/min and the rotating speed of an atomizer is 300 rpm to obtain the walnut peptide powder.
The stabilizer is xanthan gum, and the emulsifier is modified soybean phospholipid;
the modified soybean phospholipid is prepared by the following steps: s1, uniformly mixing 5 parts by weight of soybean lecithin, 1 part by weight of acetic acid with the mass fraction of 75% and 6 parts by weight of hydrogen peroxide with the mass fraction of 25%, stirring for 3min at room temperature, placing in a 250W ultrasonic cleaner, reacting for 30min at normal temperature, adding 2mol/L KOH after the reaction is finished until the solution is neutral, dehydrating for 2h in a rotary evaporator with the rotary temperature of 60 ℃ and the rotary speed of 100rpm, and drying for 1h at 60 ℃ to obtain solid powder;
s2, reacting the solid powder, polyethylene glycol-400 and 2mol/L KOH at the water bath temperature of 80 ℃ for 3.5 hours, cooling to room temperature, adding anhydrous sodium carbonate with the same mass as the solid powder, stirring for 1 hour, obtaining a mixed solution after the reaction is finished, adding anhydrous ethanol with the mass 2 times of that of the mixed solution, centrifuging for 30 minutes at the rotating speed of 8000rpm, and drying at the temperature of 60 ℃ for 24 hours to obtain modified soybean phospholipid; the mass ratio of the solid powder to the polyethylene glycol-400 to the KOH of 2mol/L is 1:1.2:0.01.
The preparation method of the composite plant peptide powder comprises the following steps: uniformly mixing 50 parts by weight of walnut peptide powder, 20 parts by weight of soybean peptide powder, 1 part by weight of sweetener and 3 parts by weight of dietary fiber to obtain the composite plant peptide powder.
Comparative example 2
Substantially the same as in example 5, except that the modified soybean phospholipid was produced by a different method;
the modified soybean phospholipid is prepared by the following steps: s1, uniformly mixing 5 parts by weight of soybean lecithin, 1 part by weight of acetic acid with the mass fraction of 75% and 6 parts by weight of hydrogen peroxide with the mass fraction of 25%, stirring for 3min at room temperature, placing in a 250W ultrasonic cleaner, reacting for 30min at normal temperature, adding 2mol/L KOH after the reaction is finished until the solution is neutral, dehydrating for 2h in a rotary evaporator with the rotary temperature of 60 ℃ and the rotary speed of 100rpm, and drying for 1h at 60 ℃ to obtain the modified soybean lecithin.
Comparative example 3
The preparation method of the composite plant peptide powder comprises the following steps: uniformly mixing 50 parts by weight of commercial walnut peptide powder, 20 parts by weight of soybean peptide powder, 1.5 parts by weight of sweetener and 3 parts by weight of dietary fiber to obtain composite plant peptide powder;
the sweetener is sorbitol; the dietary fiber is water-soluble dietary fiber.
Test example 1
Sensory evaluation criteria: the plant peptide powders prepared in examples 1 to 4 were respectively distributed to 100 persons for sensory evaluation, and randomly divided into 4 groups, which were evaluated by the evaluator according to their own preference, and the evaluation of the results was mainly based on sensory evaluation by persons of different professions or different ages. Sensory evaluation was classified into 3 different grades, which were evaluated by the evaluator according to their own preference, and the results are shown in the evaluation criteria of table one and the evaluation results of table two.
Table one, evaluation criteria
Second, sensory evaluation
| Color and flavor | Mouthfeel of the product | Tissue state | Total score | |
| Example 1 | 6 minutes | 7 minutes | 5 minutes | 18 minutes |
| Example 2 | 7 minutes | 8 minutes | 7 minutes | 22 minutes |
| Example 3 | 8 minutes | 8 minutes | 8 minutes | 24 minutes |
| Example 4 | 8 minutes | 9 minutes | 9 minutes | 26 minutes |
Therefore, the tissue state, the color and the flavor of the composite plant peptide powder can be improved by adopting the composite protease to cooperate with the ultrahigh pressure enzymolysis, and the composite plant peptide powder is popular among the masses because the added emulsifying agent and stabilizing agent have the functions of thickening and emulsifying, can improve the mouthfeel and improve the softness. Meanwhile, the flavourzyme can remove the bitter taste of the low-hydrolysis-degree product-bitter protein hydrolysate to different degrees, so that the flavour of the hydrolysate is enhanced and improved. Therefore, the addition of flavourzyme based on multi-enzyme hydrolysis not only can exert the function of endopeptidase, but also can utilize the terminal hydrolase to improve the bitter taste of the hydrolysate.
Test example 2
The nutritional plant peptide powder is placed in an environment with the temperature of 25+/-1 ℃ and the relative humidity of 60+/-5% for sealing and preserving for 6 months, and then is tested.
1. Stability test: the test was performed with reference to the stability factor of the emulsion of 1.2.3.1 in the university of Henan university of Industrial science (Nature science edition) comparison of the emulsion system stability of isolated soy protein and concentrated soy protein: 2mL of the emulsion was accurately added to a 2mL round bottom centrifuge tube, centrifuged at 400rpm for 30min, sampled 1cm from the bottom of the tube, and absorbance was measured by nephelometry (A 500 ). Emulsion stability coefficient (%) =a t /A 0 X 100, wherein: a is that 0 Absorbance of emulsion before centrifugation; a is that t For absorbance of the emulsion after centrifugation, measured in parallelTest 5 groups and average.
2. Solubility test: the solubility of the composite plant peptide powder is determined according to the following method: 1g of spray-dried composite plant peptide powder is weighed, 50mL of water is added, stirring is carried out for 1h at room temperature of 25 ℃, part of supernatant is taken and centrifuged for 15min at 10000 Xg, and then the test is carried out by referring to a first method Kjeldahl nitrogen determination method in GB/T5009.5-2016 (determination of protein in food safety national Standard food), wherein the calculation formula of the solubility of the protein is as follows: (supernatant protein concentration/protein concentration in whole solution). Times.100%, 5 groups were tested in parallel and the average value was taken.
Table III, stability and solubility test
| Stability factor (%) | Solubility (%) | |
| Example 1 | 70.3 | 75.0 |
| Example 2 | 82.5 | 83.3 |
| Comparative example 1 | 72.2 | 76.1 |
| Example 3 | 81.1 | 83.5 |
| Example 4 | 85.0 | 86.2 |
| Example 5 | 92.2 | 93.0 |
| Comparative example 2 | 87.6 | 89.3 |
| Comparative example 3 | 60.1 | 63.4 |
It can be seen that the solubility and stability of the commercial walnut peptide powder of comparative examples 1 and 2 and comparative examples 1 and 3 are significantly lower than those of the walnut peptide powder prepared in accordance with the present application. Meanwhile, the ultrahigh pressure is added in the enzymolysis process to cooperatively carry out enzymolysis, so that the enzymolysis efficiency is improved, the structure and the property of the protein can be influenced by the ultrahigh pressure treatment enzyme, the enzymolysis process of the protein can be influenced, the structure can be stretched and become loose after the ultrahigh pressure treatment of the protein, more protease binding sites are exposed, the contact probability of the enzyme and a substrate is increased, the enzymolysis reaction is facilitated, the enzyme efficiency is improved, more active peptide substances are obtained, the dispersibility of the plant peptide powder is facilitated to be improved, and the solubility is further improved. As can be seen from comparison of examples 2-4, the addition of the complex enzyme can further enhance the solubility and stability properties of the plant peptide powder, because the presence of pressure can promote the binding of the protein to the enzyme, while promoting the separation of the enzyme from the product complex. The high-pressure treated walnut protein isolate has exposed hydrophobic groups and SH groups, and after the pressure is released, the hydrophobic groups and SH groups participate in new hydrophobic action to form new disulfide bonds, so that the protein is polymerized again. Therefore, the proper ultrahigh pressure can promote the combination of protease and substrate, improve the efficiency of enzyme hydrolysis, further improve the dispersibility of the plant peptide powder and further improve the solubility.
Further comparing examples 4-5 with comparative example 2, the solubility and stability of the added modified soybean phospholipids are significantly improved, because polyethylene glycol and soybean phospholipids are both water-soluble emulsifiers, and the two are synergistic, so that the dispersibility and the emulsibility of the prepared double modified soybean phospholipids are significantly improved, thereby improving the stability and the solubility of the composite peptide powder. The stabilizing agent adopts the xanthan gum, and the xanthan gum is easy to dissolve in water due to high hydrophilicity, and has good suspension, emulsification and stability, so that the stability and the solubility of the composite plant peptide powder can be further improved.
The foregoing describes in detail preferred embodiments of the present application. It should be understood that numerous modifications and variations can be made in accordance with the concepts of the application by one of ordinary skill in the art without undue burden. Therefore, all technical solutions which can be obtained by logic analysis, reasoning or limited experiments based on the prior art by the person skilled in the art according to the inventive concept shall be within the scope of protection defined by the claims.
Claims (3)
1. The composite plant peptide powder is characterized by comprising the following raw materials in parts by weight: 40-60 parts of walnut peptide powder, 10-30 parts of soybean peptide powder, 1-2 parts of sweetener and 2-5 parts of dietary fiber;
the walnut peptide powder is prepared by the following method:
s1, selecting materials: selecting full, mildew-free, worm-eaten-free and oil-spilling-free walnut, and removing walnut shells and impurities to obtain walnut kernels;
s2, peeling: soaking the above semen Juglandis in 2-3 times of alkali solution for 5-10min at 60-80deg.C, cleaning with 3-5 times of purified water, baking in oven at 80-100deg.C for 40-60min, and peeling to obtain peeled semen Juglandis; the alkali liquor contains CaCl 2 And NaOH; wherein the CaCl 2 The mass fraction of (2) is 0.02-0.1%, and the mass fraction of NaOH is 0.5-3%;
s3, pulping: mixing the walnut kernels in the step S2 with purified water with the mass 2-5 times of the walnut kernels, putting the mixture into a pulverizer for pulverizing and pulping, wherein the rotational speed of the pulverizer is 1000-1200 rpm, the pulping time is 3-5min, and sieving the mixture with a 100-500-mesh sieve to obtain slurry;
s4, enzymolysis: adding protease accounting for 0.2-1% of the weight of the slurry into the slurry, adjusting pH to 7-8 with sodium carbonate with the concentration of 1-3mol/L, and performing ultrahigh pressure enzymolysis for 30-60min at the ultrahigh pressure of 300-500MPa and the temperature of 45-60 ℃ to obtain enzymolysis liquid;
s5, enzyme deactivation: boiling the enzymolysis solution for 5-10min, inactivating enzyme, cooling, centrifuging at 3000-5500rpm for 15-30min, removing precipitate, and collecting supernatant;
s6, supernatant liquid is obtained: stabilizing agent: the mass ratio of the emulsifier is (80-90): (1.5-5): (5-10), mixing, homogenizing for 15-30min at 25-35deg.C under 15-25MPa, homogenizing for 5-15min at 25-35deg.C under 40-60MPa to obtain homogenized solution; the stabilizer is one or more than two of guar gum, xanthan gum and sodium alginate;
s7, vacuum concentration: concentrating the homogeneous solution at concentration temperature of 60-80deg.C and vacuum degree of 0.05-0.08MPa at concentration speed of 3.5-5L/h to obtain concentrated solution of 20-40% of the volume before concentration;
s8, spray drying: at an inlet temperature of 180+/-20 ℃, an outlet temperature of 80+/-20 ℃ and a hot air speed of 3-5m 3 Carrying out spray drying under the conditions that the feeding speed is 20-30mL/min and the rotating speed of an atomizer is 250-450 rpm to obtain walnut peptide powder;
the protease is formed by mixing trypsin and flavourzyme, wherein the mass ratio of the trypsin to the flavourzyme is (1-3): (1-5);
the emulsifier is modified soybean phospholipid;
the modified soybean phospholipid is prepared by the following method:
s1, uniformly mixing 4-8 parts by weight of soybean lecithin, 0.5-2 parts by weight of acetic acid with the mass fraction of 60-80% and 4-8 parts by weight of hydrogen peroxide with the mass fraction of 20-30%, stirring for 3-10min at room temperature, placing in a 200-300W ultrasonic cleaner, reacting for 20-50min at normal temperature, adding 0.5-4mol/L KOH until the solution is neutral, dehydrating for 1-5h in a rotary evaporator with the rotary temperature of 50-70 ℃ and the rotary speed of 80-120rpm, and drying for 0.5-3h at 45-70 ℃ to obtain solid powder;
s2, reacting the solid powder, polyethylene glycol-400 and 0.5-4mol/L KOH for 3-6 hours at the water bath temperature of 60-90 ℃, cooling to room temperature, adding anhydrous sodium carbonate with the same mass as the solid powder, stirring for 1-3 hours, obtaining a mixed solution after the reaction is finished, adding absolute ethyl alcohol with the mass 1-3 times of that of the mixed solution, centrifuging for 20-50 minutes at the rotating speed of 7000-9000rpm, and drying for 20-30 hours at the temperature of 50-70 ℃ to obtain the modified soybean phospholipid; the mass ratio of the solid powder to the polyethylene glycol-400 to the KOH of 0.5-4mol/L is (1-2): (1-2): (0.01-0.1).
2. The method for preparing the compound plant peptide powder according to claim 1, wherein the walnut peptide powder, the soybean peptide powder, the sweetener and the dietary fiber are weighed according to the proportion and are uniformly mixed to obtain the compound plant peptide powder.
3. The use of the composite plant peptide powder according to claim 1 in health care products and foods for people with low immunity.
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