Please select the most similar patent number from A, B, C and D. Which number is?
A composite modification of mung bean protein and a preparation method for mung bean protein-based simulated egg liquid. Modified mung bean protein isolate is prepared by using mung bean protein isolate as a raw material and by passing through pH offset modification, ultrasonic processing and protein glutaminase (PG enzyme) processing for composite modification. In addition, the modified mung bean protein isolate is used as a raw material; edible vegetable oil, edible calcium chloride, edible polysaccharide, a TG enzyme and water are added; and then high-speed emulsification and high-pressure homogenization are carried out, so as to obtain a high-stability mung bean protein-based simulated egg liquid.
A: A method for preparing peanut modified protein with enzyme, comprises adding low-modified defatted peanut protein into distilled water, dispersing and dissolving the product with microwave, adjusting pH value of the protein suspension, and extracting the product using alkali with microwave, centrifuging the product, ultra-filtrating the supernatant, adjusting pH value of the concentrate, adding protease to the product and performing enzymatic process with microwave, enzyme inactivation and concentrating the product by ultra-filtration separation, and freeze-drying the concentrate and obtaining the peanut modified protein with enzyme.
B: A peanut protein vegetarian sausage and a preparation method therefor, the vegetarian sausage is made from components comprising the following ingredients according to parts by weight: 50-100 parts of low-temperature degreased peanut protein powder, 5-50 parts of soybean protein isolate, 5-50 parts of vital wheat gluten, and 0.1-10 parts of a modifying agent. The preparation method for the vegetarian sausage comprises: after being fully mixed, the main ingredients are extruded at a temperature of 100-200℃; during extrusion, adding water and auxiliary ingredients on-line; and cooling the same after extrusion molding; during extrusion, the water content of the materials is 45%-75%.
C: Provided is a preparation method for an oligopeptide perilla seed oil microcapsule, comprising the steps: (1) adding 50-150 parts of modified starch, 50-150 parts of soybean polysaccharide, 50-150 parts of gum arabic, 50-150 parts of sodium caseinate, and 50-150 parts of soybean protein isolate into hot water, and stirring and dissolving to form a first aqueous phase; (2) adding 5-50 parts of oligopeptide into the first aqueous phase, and stirring and dissolving to obtain a second aqueous phase; (3) shearing the second aqueous phase, and adding 50-750 parts of perilla seed oil to obtain an emulsion; (4) homogenizing the emulsion; (5) spray drying the homogenized emulsion in step (4) to obtain the oligopeptide perilla seed oil microcapsule. The oligopeptide perilla seed oil microcapsule prepared by the method has good encapsulation efficiency and lower surface oil rate; wrapping oil in a wall material can prevent active ingredients in the oil from being oxidized, thereby prolonging the storage time.
D: Disclosed are a polypeptide nutrition powder and a preparation method therefor. The nutrition powder is a nutritional food product composed of a soybean isolate protein, soybean peptide powder, whey protein powder, collagen peptide powder, ocean fish oligopeptide powder, wheat peptide, vegetable fat powder (glucose syrup, hydrogenated vegetable oil, casein, dipotassium phosphate, mono-, diglycerol fatty acid ester and silica), maltodextrin, whole milk powder, zinc gluconate, calcium hydrogen phosphate, magnesium carbonate, iron pyrophosphate, vitamin acetate A, vitamin D3, dl-α-tocopherol acetate, thiamine hydrochloride, riboflavin, pyridoxine hydrochloride, cyanocobalamin, L-ascorbic acid, nicotinic acid, folic acid, D-calcium pantothenate, xanthan gum, aspartame (containing phenylalanine) and edible flavor. The nutrition powder can quickly supplement protein nutrients suitable for the human body, strengthen body constitution, generate immune antibodies, and enhance the ability of resisting invasion of foreign bacteria and viruses on the human body of a patient. The nutrition powder is particularly suitable for people with poor immunity; people with poor gastrointestinal function; people recovering from serious illness and subjected to convalescence after operation; people with high work intensity or pressure and need to relieve fatigue; and athletes and soldiers in the army needing to recover physical strength quickly.
Answer: A