Ficus carica fruit whey polypeptide containing fermented milk and preparation method thereof
A technology of whey peptides and figs, applied in dairy products, milk preparations, applications, etc., to achieve the effects of increased utilization, easy absorption, and improved absorption rate
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[0039] The present invention will be further described below in conjunction with specific embodiments. It should be noted that the embodiments of the present invention are used to illustrate the present invention but not to limit the present invention. Simple improvements made to the present invention based on the essence of the present invention all fall within the scope of protection of the present invention.
[0040] 1. Preparation of Ficin
[0041] Pick ripe figs, clean them and cut them into cubes, squeeze the juice with a juicer, filter the fig juice with a filter cloth, and centrifuge with a centrifuge (2000r / min, 15min), and take the supernatant as protease.
[0042] 2. Preparation of fig whey polypeptide
[0043] Take 100 mL of whey, adjust the pH of the whey to 6 with a pH 3.5 citric acid-sodium citrate buffer, add 15% ficin, and hydrolyze the whey for 90 min at 50°C to inactivate the enzyme.
[0044] 3. The specific steps of the preparation process of fermented milk containi
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