Study On Preparation Technology Of Active Peptides Of Dough Pimple And Research And Development Of Oral Liquid Products

Yogurt knots is a common food in Xinjiang autonomous region, and in addition to its own consumption, herdsmen also use yogurt knots to entertain guests, but the overall utilization of yogurt knots is not high. At this study, yogurt knots was the object and the hydrolysis rate, DPPH free radical clearance rate, hydroxyl free radical clearance rate and ACEI activity was indexes, researched the preparation technology of functional activity peptide in yogurt knots, and it includes that the effect of ultrasonic wave for enzymatic effect; the most suitable hydrolytic enzyme was selected from four different proteases, and the hydrolysis conditions was also optimized; the effect of dual-enzyme complex enzymatic for enzymatic effect. In preliminary decided the preparation technology of functional activity peptide in yogurt knots, liquid tonic was researched and developed by adding certain amount of traditional Chinese herbs to the enzymolysis solution.The main results of the study were as follows:1. Determination of the main composition in yogurt knots and optimization of ultrasonic assisted hydrolysis process condition. The results show that main content of yogurt knots is as follows: protein 70.20%, fat 2.06%, water 10.85%, ash 3.93%, reducing-sugar 2.44%. Identified the fat reducing process was 3000×g for 25 minutes in centrifuge. Based on the trypsase, the optimization of ultrasonic assisted hydrolysis process condition was studied, and the optimum conditions for ultrasonic assisted hydrolysis was:pH7.00 samples under the condition of ultrasonic power 400W. Under this condition, the hydrolysis rate, DPPH free radical clearance rate, hydroxyl free radical clearance rate and ACEI activity increased 20.65%,20.09%,18.88% and 4.98%.2. Optimization of yogurt knots hydrolysis process conditions. Compared the effect of four different proteases hydrolyze yogurt knots, determined the optimal tool enzyme of yogurt knots is trypsase. By the experiment of single factor and response surface optimization design experiments, confirmed the optimum process conditions of trypsase is:temperature of 44.6℃ time of 3.4 hours, pH of 7.97, the substrate concentration was 11.3%, E/S of 2.2%, under this condition the hydrolysis rate, DPPH free radical clearance rate, hydroxyl free radical clearance rate and ACEI activity was 16.41%,51.74%,52.20%,65.70%.3. Optimization of dual-enzyme complex enzymatic hydrolysis process conditions. The four kinds of protease were twenty-two match and hydrolyzed yogurt knots in different orders. Determined the dual-enzyme complex enzymatic hydrolysis process conditions was trypsase and neutral protease hydrolysis sequentially. Under this condition, the hydrolysis degree, DPPH free radical clearance rate, hydroxyl free radical clearance rate and ACEI activity increased 11.48%, 10.41%,10.59% and 5.16%.4. Optimization of liquid tonic formulation. Effects of traditional Chinese herbs on liquid tonic were studied and identified the type and the proportion of traditional Chinese herbs added to the liquid tonic is hawthorn, astragalus membranaceus and salvia miltiorrhiza mixture ratio to 30%, and the mixture proportions is 1:1:1, and the DPPH free radical clearance rate, hydroxyl free radical clearance rate and ACEI activity was 67.28%,66.55%,72.45%. By response surface optimization design experiments coordinated with sensory evaiuation to determine the formula of liquid tonic was:6.6% sugar,4.7% citric acid and 0.10% of the beta cyclodextrins. Under the optimum technique conditions and prescription, liquid tonic had good taste.