CN107836710A - A kind of high-absorbility mends iron richness peptide foodstuff base material and its preparation method and application - Google Patents

A kind of high-absorbility mends iron richness peptide foodstuff base material and its preparation method and application Download PDF

Info

Publication number
CN107836710A
CN107836710A CN201711172584.0A CN201711172584A CN107836710A CN 107836710 A CN107836710 A CN 107836710A CN 201711172584 A CN201711172584 A CN 201711172584A CN 107836710 A CN107836710 A CN 107836710A
Authority
CN
China
Prior art keywords
peptide
absorbility
iron
base material
mass percent
Prior art date
Legal status (The legal status is an assumption and is not a legal conclusion. Google has not performed a legal analysis and makes no representation as to the accuracy of the status listed.)
Granted
Application number
CN201711172584.0A
Other languages
Chinese (zh)
Other versions
CN107836710B (en
Inventor
张业辉
张友胜
汪婧瑜
阮奇珺
刘学铭
陈智毅
王旭苹
程镜蓉
Current Assignee (The listed assignees may be inaccurate. Google has not performed a legal analysis and makes no representation or warranty as to the accuracy of the list.)
Sericulture and Agri Food Research Institute GAAS
Original Assignee
Sericulture and Agri Food Research Institute GAAS
Priority date (The priority date is an assumption and is not a legal conclusion. Google has not performed a legal analysis and makes no representation as to the accuracy of the date listed.)
Filing date
Publication date
Application filed by Sericulture and Agri Food Research Institute GAAS filed Critical Sericulture and Agri Food Research Institute GAAS
Priority to CN201711172584.0A priority Critical patent/CN107836710B/en
Publication of CN107836710A publication Critical patent/CN107836710A/en
Application granted granted Critical
Publication of CN107836710B publication Critical patent/CN107836710B/en
Active legal-status Critical Current
Anticipated expiration legal-status Critical

Links

Classifications

    • A—HUMAN NECESSITIES
    • A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
    • A23L—FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BY SUBCLASSES A21D OR A23B-A23J; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OF NUTRITIVE QUALITIES, PHYSICAL TREATMENT; PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL
    • A23L33/00—Modifying nutritive qualities of foods; Dietetic products; Preparation or treatment thereof
    • A—HUMAN NECESSITIES
    • A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
    • A23L—FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BY SUBCLASSES A21D OR A23B-A23J; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OF NUTRITIVE QUALITIES, PHYSICAL TREATMENT; PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL
    • A23L25/00—Food consisting mainly of nutmeat or seeds; Preparation or treatment thereof
    • A23L25/30—Mashed or comminuted products, e.g. pulp, pastes, meal, powders; Products made therefrom, e.g. blocks, flakes, snacks; Liquid or semi-liquid products
    • A—HUMAN NECESSITIES
    • A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
    • A23L—FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BY SUBCLASSES A21D OR A23B-A23J; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OF NUTRITIVE QUALITIES, PHYSICAL TREATMENT; PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL
    • A23L31/00—Edible extracts or preparations of fungi; Preparation or treatment thereof
    • A—HUMAN NECESSITIES
    • A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
    • A23L—FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BY SUBCLASSES A21D OR A23B-A23J; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OF NUTRITIVE QUALITIES, PHYSICAL TREATMENT; PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL
    • 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
    • A—HUMAN NECESSITIES
    • A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
    • A23L—FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BY SUBCLASSES A21D OR A23B-A23J; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OF NUTRITIVE QUALITIES, PHYSICAL TREATMENT; PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL
    • 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
    • A23L33/105—Plant extracts, their artificial duplicates or their derivatives
    • A—HUMAN NECESSITIES
    • A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
    • A23L—FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BY SUBCLASSES A21D OR A23B-A23J; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OF NUTRITIVE QUALITIES, PHYSICAL TREATMENT; PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL
    • 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
    • A23L33/115—Fatty acids or derivatives thereof; Fats or oils
    • A—HUMAN NECESSITIES
    • A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
    • A23L—FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BY SUBCLASSES A21D OR A23B-A23J; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OF NUTRITIVE QUALITIES, PHYSICAL TREATMENT; PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL
    • 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
    • A23L33/125—Modifying nutritive qualities of foods; Dietetic products; Preparation or treatment thereof using additives containing carbohydrate syrups; containing sugars; containing sugar alcohols; containing starch hydrolysates
    • A—HUMAN NECESSITIES
    • A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
    • A23L—FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BY SUBCLASSES A21D OR A23B-A23J; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OF NUTRITIVE QUALITIES, PHYSICAL TREATMENT; PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL
    • 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
    • A23L33/135—Bacteria or derivatives thereof, e.g. probiotics
    • A—HUMAN NECESSITIES
    • A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
    • A23L—FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BY SUBCLASSES A21D OR A23B-A23J; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OF NUTRITIVE QUALITIES, PHYSICAL TREATMENT; PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL
    • 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
    • A23L33/15—Vitamins
    • A—HUMAN NECESSITIES
    • A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
    • A23L—FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BY SUBCLASSES A21D OR A23B-A23J; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OF NUTRITIVE QUALITIES, PHYSICAL TREATMENT; PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL
    • 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
    • A23L33/16—Inorganic salts, minerals or trace elements
    • A—HUMAN NECESSITIES
    • A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
    • A23L—FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BY SUBCLASSES A21D OR A23B-A23J; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OF NUTRITIVE QUALITIES, PHYSICAL TREATMENT; PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL
    • 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
    • A—HUMAN NECESSITIES
    • A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
    • A23L—FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BY SUBCLASSES A21D OR A23B-A23J; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OF NUTRITIVE QUALITIES, PHYSICAL TREATMENT; PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL
    • 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 COVERED BY SUBCLASSES A21D OR A23B-A23J; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OF NUTRITIVE QUALITIES, PHYSICAL TREATMENT; PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL
    • A23L5/00—Preparation or treatment of foods or foodstuffs, in general; Food or foodstuffs obtained thereby; Materials therefor
    • A23L5/30—Physical treatment, e.g. electrical or magnetic means, wave energy or irradiation
    • A23L5/32—Physical treatment, e.g. electrical or magnetic means, wave energy or irradiation using phonon wave energy, e.g. sound or ultrasonic waves
    • A—HUMAN NECESSITIES
    • A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
    • A23L—FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BY SUBCLASSES A21D OR A23B-A23J; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OF NUTRITIVE QUALITIES, PHYSICAL TREATMENT; PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL
    • A23L7/00—Cereal-derived products; Malt products; Preparation or treatment thereof
    • A23L7/10—Cereal-derived products
    • A—HUMAN NECESSITIES
    • A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
    • A23P—SHAPING OR WORKING OF FOODSTUFFS, NOT FULLY COVERED BY A SINGLE OTHER SUBCLASS
    • A23P10/00—Shaping or working of foodstuffs characterised by the products
    • A23P10/30—Encapsulation of particles, e.g. foodstuff additives
    • C—CHEMISTRY; METALLURGY
    • C12—BIOCHEMISTRY; BEER; SPIRITS; WINE; VINEGAR; MICROBIOLOGY; ENZYMOLOGY; MUTATION OR GENETIC ENGINEERING
    • C12P—FERMENTATION OR ENZYME-USING PROCESSES TO SYNTHESISE A DESIRED CHEMICAL COMPOUND OR COMPOSITION OR TO SEPARATE OPTICAL ISOMERS FROM A RACEMIC MIXTURE
    • C12P21/00—Preparation of peptides or proteins
    • C12P21/06—Preparation of peptides or proteins produced by the hydrolysis of a peptide bond, e.g. hydrolysate products
    • 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)
  • Engineering & Computer Science (AREA)
  • Food Science & Technology (AREA)
  • Polymers & Plastics (AREA)
  • Nutrition Science (AREA)
  • Mycology (AREA)
  • Organic Chemistry (AREA)
  • Molecular Biology (AREA)
  • Zoology (AREA)
  • Wood Science & Technology (AREA)
  • Proteomics, Peptides & Aminoacids (AREA)
  • Microbiology (AREA)
  • General Chemical & Material Sciences (AREA)
  • Chemical Kinetics & Catalysis (AREA)
  • Biotechnology (AREA)
  • Biochemistry (AREA)
  • Bioinformatics & Cheminformatics (AREA)
  • General Engineering & Computer Science (AREA)
  • General Health & Medical Sciences (AREA)
  • Genetics & Genomics (AREA)
  • Oil, Petroleum & Natural Gas (AREA)
  • Botany (AREA)
  • Inorganic Chemistry (AREA)
  • Coloring Foods And Improving Nutritive Qualities (AREA)

Abstract

The invention belongs to processing of farm products and application field, discloses a kind of high-absorbility and mends iron richness peptide foodstuff base material and its preparation method and application.This method is using Fresh Grade Breast meat gruel as raw material, adds trypsase and alkali protease is hydrolyzed to obtain chicken peptide；Stevioside is well mixed with chicken peptide, ultrasonic wave discontinuity treatment, ferrous fumarate is added during ultrasonication, obtains mixed solution；Mountain soda comminution is starched, filtering gained mountain Soviet Union juice is added in mixed solution, refiner stirring, then passes through temperature control microjet homogeneous；D-sorbite and PURE WHEY are added into the mixed liquor after homogeneous, then adds Bacillus acidi lactici；Horizontal pulse of going forward side by side sterilizes, and obtains the rich peptide raw material that ferments；The rich peptide raw material that will ferment is spray-dried, and gained dry powder is that high-absorbility mends iron richness peptide foodstuff base material；Pack.The foodstuff base material can be prepared into high-absorbility and mend iron richness peptide meal replacement powder.Absorption of the human body to iron, no adverse side effect are strengthened by normal diet.

Description

A kind of high-absorbility mends iron richness peptide foodstuff base material and its preparation method and application
Technical field
The invention belongs to processing of farm products and application field, and in particular to a kind of high-absorbility mends iron richness peptide foodstuff base material And its preparation method and application.
Background technology
Hypoferric anemia crowd is widely present in China, is that demand and supply of the body to iron is unbalance, its incidence of disease is being sent out Substantially increase in the crowd such as national, economically less developed region and infant, the women of child-bearing age in exhibition.China District of Shanghai is 2010 Year investigation display, the annual morbidity of asiderosis was in 6 months~2 years old infant 75.0%~82.5%, gestation more than 3 months Women 66.7%, the women of child-bearing age 43.3%, 10 years old~17 years old teenager 13.2%.Except some causes of disease in body cause iron Malabsorption and iron are lost excessive outer, need iron to increase and iron insufficiency of intake the reason for being wherein important.Such as period of pregnancy and the food in one's mouth The women of newborn phase, is in great demand to iron, also easily causes hypoferric anemia, unhealthful so as to reduce immunity of organisms It is horizontal.
Some traditional food materials with benefit iron effect, such as donkey-hide gelatin, black fungus, spinach, jujube and pork liver etc. also have It is certain to mend iron effect, but effect is slow, and be also required to mix to take with vitamin etc. just to have more effect, and need for a long time or It is a large amount of edible, appetite certainly will be so influenceed, also easily disturbs the absorption and utilization of other nutrients.At present, it is on the market Iron medicine, food and nutritional agents are mended, is by increasing the iron-holder in medicine, promoting to iron mostly in addition to expensive Absorb, but after the molysite of organic acid largely takes in human body, the problems such as nutrient is normally taken in there is also interference body.This patent Being compounded with chicken peptide and stevioside as base-material, the flavones ingredient in being revived using mountain promotes peptide iron construction stable, The features such as biofermentation is increased operation rate, production are easy to the benefit iron richness peptide foodstuff base material absorbed by human body intestinal canal.
The content of the invention
In order to overcome the shortcomings and deficiencies of the prior art described above, primary and foremost purpose of the invention is to provide a kind of high-selenium corn Rate mends the preparation method of iron richness peptide foodstuff base material.Benefit iron food prepared by this method using nature raw material glucosides peptide and iron from Son carries out covalent bond, forms stable peptide iron construction, then the effect by mountain Soviet Union juice, forms the natural Targeting delivery effect of small intestine Fruit；The characteristics of being easy to be absorbed by human body intestinal canal using the small peptide of biofermentation, by the peptide iron for forming rock-steady structure, you can increase The strong flavor for mending iron foodstuff base material, can reach the effect by mending iron again.
Another object of the present invention is that providing the high-absorbility that a kind of above-mentioned preparation method is prepared mends iron richness peptide food Base-material.
Still a further object of the present invention is to provide the application that a kind of above-mentioned high-absorbility mends iron richness peptide foodstuff base material.
The purpose of the present invention is realized by following proposal：
A kind of high-absorbility mends the preparation method of iron richness peptide foodstuff base material, including following operating procedure：
(1) using the Fresh Grade Breast meat gruel by wet pulverizing as raw material, by adding 20000u/g trypsase and 8000u/ G alkali proteases are hydrolyzed, and hydrolysis time is 3-5 hours, it is hydrolyzed to the chicken peptide that molecular weight is no more than 800Da；
(2) by stevioside according to weight than 1:3-1:5 ratio is well mixed with chicken peptide, using 300-500W Ultrasonic wave discontinuity treatment 26-38 minutes, temperature maintains 38-42 DEG C all the time, and it is sub- that fumaric acid is added during ultrasonication Iron, obtain mixed solution；The addition of ferrous fumarate is added according in every 100g steviosides and chicken peptide mixer 100-140mg ferrous fumarates；
(3) plant mountain soda comminution is starched, 200 eye mesh screen vacuum filters, juice is revived into according to 0.8- in filtering gained mountain 1.0wt% amount is added in the mixed solution of step (2), stirs 20-30 minutes by refiner, then penetrate by the way that temperature control is micro- Flow homogeneous 1 time；
(4) 0.05-0.15wt% D-sorbite and 2-3wt% is added into the mixed liquor after homogeneous obtained by step (3) PURE WHEY, then add Bacillus acidi lactici, 33-37 DEG C of temperature control, ferment after 3-5 hours, reach 10 to cell concentration3~ 104Untill CFU/mL；Horizontal pulse of going forward side by side sterilizes, and obtains the rich peptide raw material that ferments；
(5) the rich peptide raw material that will ferment is spray-dried, and gained dry powder is that high-absorbility mends iron richness peptide foodstuff base material； Pack.
The fineness of step (1) the Fresh Grade Breast meat gruel is 80-120 mesh.
Step (3) the temperature control microjet is control pressure 100-120MPa, 4-10 DEG C of temperature.
A kind of high-absorbility being prepared by above-mentioned preparation method mends iron richness peptide foodstuff base material.
Above-mentioned high-absorbility mends application of the iron richness peptide foodstuff base material in preparing high-absorbility and mending iron richness peptide meal replacement powder.
It is that mass percent 5-7% high-absorbility is mended into iron richness peptide food that the high-absorbility, which mends iron richness peptide meal replacement powder, Base-material, mass percent 15-17% crystal diabetin, mass percent 12-16% maltodextrin, mass percent 13- 15% soybean protein isolate, mass percent 13-15% coarse rice powder, mass percent 7.5-8.5% whole milk powder, Mass percent 6-8% walnut kernel, mass percent 3.5-5.5% FOSs, mass percent 3-4% medium chain triglyceride Three cosmetics, mass percent 2.5-3.5% auricularia auriculajudae powder, vitamin C and vitamin E compounding are well mixed, pack.
The high-absorbility mends iron richness peptide meal replacement powder according to mass ratio 1:3 warm waters reconstitute edible.
Absorption to iron is strengthened by edible foodstuff base material of the present invention, reduces the various human bodies caused by hypoferric anemia Disease or sub-health state, and change existing benefit iron food and mainly human body is brought not with increasing the technologies such as iron ion content Profit influences.
The present invention is had the following advantages and beneficial effect relative to prior art：
(1) compared with traditional supplement iron product, the present invention is using the glucosides peptide of natural component with iron ion in ultrasonic wave Effect is lower to carry out covalent bond, forms stable peptide-iron construction, then by the natural micro-embedded effect of mountain Soviet Union juice, formed stable Small-particle polymer, be characterized in being oriented in small intestine Targeting delivery peptide iron conjugate, more complete peptide iron construction can be kept to make It reaches intestinal absorption site；By the peptide iron for forming rock-steady structure, you can the flavor of iron foodstuff base material is mended in enhancing, again can be with Reach the effect by mending iron.
(2) compared with traditional supplement ferro element product, first, raw material is raw material from the gentle chicken of property, is aided with The natural material compositions such as STEVIA REBAUDIANA, mountain Soviet Union, nutritional ingredient collocation are reasonable；The long-term consumption such as breakfast can be substituted, by normal Diet strengthens absorption of the human body to iron, no adverse side effect.
(3) the benefit iron richness Gly-His-Lys prepared using fermentation technique have the pleasant flavor of nature, and its flavor need not add people Work spices reconciles, and it is more preferable to mend iron product quality than tradition, it is easier to child, old man etc. is received taste sensitive group.
Embodiment
With reference to embodiment, the present invention is described in further detail, but the implementation of the present invention is not limited to this.
Embodiment 1
(1) using the Fresh Grade Breast meat gruel by wet pulverizing as raw material (80 mesh), by adding trypsase (20000u/g) It is hydrolyzed with alkali protease (8000u/g), hydrolysis time is 4 hours, it is hydrolyzed to molecular weight no more than 800Da's Chicken peptide；
(2) by stevioside according to weight than 1:5 ratio is well mixed with chicken peptide, between ultrasonic wave (400W) Disconnected processing 38 minutes, temperature maintains 40 DEG C all the time, and ferrous fumarate is added (according to every 100g STEVIA REBAUDIANAs in ultrasonication 100mg ferrous fumarates are added in glucosides and chicken peptide mixer), obtain mixed solution；
(3) plant mountain soda comminution is starched, 200 eye mesh screen vacuum filters, juice is revived into according to 1.0wt% in mountain after filtering Add in mixed solution obtained by step (2), stirred 20 minutes by refiner, then pass through temperature control microjet homogeneous 1 time (120MPa, 7 DEG C of temperature)；
(4) 0.15wt% D-sorbite and 2.5 wt% breast are added into the mixed liquor after homogeneous obtained by step (3) Albumin powder, then Bacillus acidi lactici is added, 37 DEG C of temperature control, ferment 3 hours, reach 10 to cell concentration4CFU/mL；And carry out arteries and veins Punching sterilizing, obtains the rich peptide raw material that ferments；
(5) the rich peptide raw material that will ferment is spray-dried, and gained dry powder is that high-absorbility mends iron richness peptide foodstuff base material； Pack.
(6) high-absorbility of obtained mass percent 5% is mended into iron richness peptide foodstuff base material, mass percent 16% Crystal diabetin, the maltodextrin of mass percent 12%, the soybean protein isolate of mass percent 14%, mass percent 13% coarse rice powder, the whole milk powder of mass percent 8.5%, the walnut kernel of mass percent 7%, mass percent 3.5% are low Fructooligosaccharides, the medium chain triglycerides powder of mass percent 4%, the auricularia auriculajudae powder of mass percent 3.5%, vitamin C and vitamin E compoundings are well mixed, pack, and obtain high-absorbility and mend iron richness peptide meal replacement powder.The high-absorbility is mended iron richness peptide meal replacement powder and pressed According to mass ratio 1:3 warm waters reconstitute edible.
Embodiment 2
(1) using the Fresh Grade Breast meat gruel by wet pulverizing as raw material (100 mesh), by adding trypsase (20000u/ G) it is hydrolyzed with alkali protease (8000u/g), hydrolysis time is 5 hours, it is hydrolyzed to molecular weight and is no more than 800Da Chicken peptide；
(2) by stevioside according to weight ratio (1:4) it is well mixed with chicken peptide, in ultrasonic wave (300W) discontinuities Reason 32 minutes, temperature maintains 38 DEG C all the time, and ferrous fumarate is added during ultrasonication (according to every 100g STEVIA REBAUDIANAs 120mg ferrous fumarates are added in glucosides and chicken peptide mixer), obtain mixed solution
(3) by plant mountain soda comminution starch, 200 eye mesh screen vacuum filters, by after filtering mountain revive juice according to In the mixed solution of (0.8wt%) addition step (2), stirred 20 minutes by refiner, then pass through temperature control microjet homogeneous 1 Secondary (100MPa, 4 DEG C of temperature)；
(4) 0.05wt% D-sorbite and 2 wt% whey are added into the mixed liquor after homogeneous obtained by step (3) Albumen powder, then Bacillus acidi lactici is added, 33 DEG C of temperature control, ferment 4 hours, reach 10 to cell concentration3CFU/mL；Go forward side by side horizontal pulse Sterilizing, obtains the rich peptide raw material that ferments；
(5) the rich peptide raw material that will ferment is spray-dried, and gained dry powder is that high-absorbility mends iron richness peptide foodstuff base material； Pack.
(6) high-absorbility of obtained mass percent 6% is mended into iron richness peptide foodstuff base material, mass percent 15% Crystal diabetin, the maltodextrin of mass percent 14%, the soybean protein isolate of mass percent 13%, mass percent 14% coarse rice powder, the whole milk powder of mass percent 7.5%, the walnut kernel of mass percent 8%, mass percent 5.5% are low Fructooligosaccharides, the medium chain triglycerides powder of mass percent 3.5%, the auricularia auriculajudae powder of mass percent 2.5%, vitamin C and Wei Sheng Plain E compoundings are well mixed, pack, and obtain high-absorbility and mend iron richness peptide meal replacement powder.The high-absorbility mends iron richness peptide meal replacement powder According to mass ratio 1:3 warm waters reconstitute edible.
Embodiment 3
(1) using the Fresh Grade Breast meat gruel by wet pulverizing as raw material (120 mesh), by adding trypsase (20000u/ G) it is hydrolyzed with alkali protease (8000u/g), hydrolysis time is 3 hours, it is hydrolyzed to molecular weight and is no more than 800Da Chicken peptide；
(2) by stevioside according to weight ratio (1:3) it is well mixed with chicken peptide, in ultrasonic wave (500W) discontinuities Reason 26 minutes, temperature maintains 42 DEG C all the time, and ferrous fumarate is added during ultrasonication (according to every 100g STEVIA REBAUDIANAs 100-140mg ferrous fumarates are added in glucosides and chicken peptide mixer), obtain mixed solution；
(3) by plant mountain soda comminution starch, 200 eye mesh screen vacuum filters, by after filtering mountain revive juice according to In the mixed solution of (0.9wt%) addition step (2), stirred 30 minutes by refiner, then pass through temperature control microjet homogeneous 1 Secondary (110MPa, 10 DEG C of temperature)；
(4) 0.10wt% D-sorbite and 3 wt% whey are added into the mixed liquor after homogeneous obtained by step (3) Albumen powder, then Bacillus acidi lactici is added, 35 DEG C of temperature control, ferment 5 hours, reach 10 to cell concentration4CFU/mL；Go forward side by side horizontal pulse Sterilizing, obtains the rich peptide raw material that ferments；
(5) the rich peptide raw material that will ferment is spray-dried, and gained dry powder is that high-absorbility mends iron richness peptide foodstuff base material； Pack.
(6) high-absorbility of obtained mass percent 7% is mended into iron richness peptide foodstuff base material, mass percent 17% Crystal diabetin, the maltodextrin of mass percent 14%, the soybean protein isolate of mass percent 15%, mass percent 15% coarse rice powder, the whole milk powder of mass percent 8%, the walnut kernel of mass percent 6%, mass percent 4.5% are oligomeric Fructose, the medium chain triglycerides powder of mass percent 3%, the auricularia auriculajudae powder of mass percent 3%, vitamin C and vitamin E are answered With being well mixed, pack, obtain high-absorbility and mend iron richness peptide meal replacement powder.The high-absorbility mend iron richness peptide meal replacement powder according to Mass ratio 1:3 warm waters reconstitute edible.
High-absorbility obtained by embodiment 1-3 is mended into iron richness peptide foodstuff base material, is referred to as mending iron richness Gly-His-Lys, Performance detection is carried out, as a result as shown in table 1：
Absorptivity and its qualitative characteristics of the table 1Caco-2 cells to benefit iron richness Gly-His-Lys
Note：(1) Caco-2 cells absorptivity detection method：
Caco-2 cell models predict the progress of active material Absorption And Metabolism, 2015,15 (1)：164-172. (2) Flavor components detection method：(GC-MS gas-chromatography detection methods)
SPME-GC-MS detection [J] of the flavor components detection according to document Rapid Fermentation spun gold fish volatile flavor component, Food and machinery, 2009,5 (6)：102-106.
(3) method for detecting protein content：
The measure of GB 50095-2010 national food safety standard Protein in Food
(4)Fe2+Detection method of content：
Iron, zinc microelement field quick detection technical research, military medicine section of the Chinese People's Liberation Army in functional food Institute, 2012, Master's thesis.
Above-described embodiment is the preferable embodiment of the present invention, but embodiments of the present invention are not by above-described embodiment Limitation, other any Spirit Essences without departing from the present invention with made under principle change, modification, replacement, combine, letter Change, should be equivalent substitute mode, be included within protection scope of the present invention.

Claims (7)

1. a kind of high-absorbility mends the preparation method of iron richness peptide foodstuff base material, it is characterised in that including following operating procedure：
(1) using the Fresh Grade Breast meat gruel by wet pulverizing as raw material, by adding 20000u/g trypsase and 8000u/g alkalescence Protease is hydrolyzed, and hydrolysis time is 3-5 hours, it is hydrolyzed to the chicken peptide that molecular weight is no more than 800Da；
(2) by stevioside according to weight than 1:3-1:5 ratio is well mixed with chicken peptide, using 300-500W ultrasound Ripple discontinuity treatment 26-38 minutes, temperature maintain 38-42 DEG C, ferrous fumarate are being added during ultrasonication, is being obtained all the time To mixed solution；The addition of ferrous fumarate is to add 100- according in every 100g steviosides and chicken peptide mixer 140mg ferrous fumarates；
(3) plant mountain soda comminution is starched, 200 eye mesh screen vacuum filters, juice is revived into according to 0.8-1.0wt% in filtering gained mountain Amount be added in the mixed solution of step (2), 20-30 minutes are stirred by refiner, then pass through temperature control microjet homogeneous 1 It is secondary；
(4) 0.05-0.15wt% D-sorbite and 2-3wt% breast are added into the mixed liquor after homogeneous obtained by step (3) Albumin powder, then Bacillus acidi lactici is added, 33-37 DEG C of temperature control, ferment after 3-5 hours, reach 10 to cell concentration3~104CFU/mL Untill；Horizontal pulse of going forward side by side sterilizes, and obtains the rich peptide raw material that ferments；
(5) the rich peptide raw material that will ferment is spray-dried, and gained dry powder is that high-absorbility mends iron richness peptide foodstuff base material；Sealed bundle Dress.
2. a kind of high-absorbility according to claim 1 mends the preparation method of iron richness peptide foodstuff base material, it is characterised in that：Step Suddenly the fineness of (1) described Fresh Grade Breast meat gruel is 80-120 mesh.
3. a kind of high-absorbility according to claim 1 mends the preparation method of iron richness peptide foodstuff base material, it is characterised in that：Step Suddenly (3) described temperature control microjet is control pressure 100-120MPa, 4-10 DEG C of temperature.
4. the high-absorbility that a kind of preparation method according to claim 1 is prepared mends iron richness peptide foodstuff base material.
5. high-absorbility according to claim 4 mends iron richness peptide foodstuff base material and is preparing high-absorbility benefit iron richness peptide meal replacement powder In application.
6. application according to claim 5, it is characterised in that：It is by quality hundred that the high-absorbility, which mends iron richness peptide meal replacement powder, Fraction 5-7% high-absorbility mends iron richness peptide foodstuff base material, mass percent 15-17% crystal diabetin, mass percent 12- 16% maltodextrin, mass percent 13-15% soybean protein isolate, mass percent 13-15% coarse rice powder, quality Percentage 7.5-8.5% whole milk powder, mass percent 6-8% walnut kernel, mass percent 3.5-5.5% FOSs, Mass percent 3-4% medium chain triglycerides powder, mass percent 2.5-3.5% auricularia auriculajudae powder, vitamin C and vitamin E Compounding is well mixed, packs.
7. application according to claim 5, it is characterised in that：The high-absorbility mends iron richness peptide meal replacement powder according to mass ratio 1:3 warm waters reconstitute edible.
CN201711172584.0A 2017-11-22 2017-11-22 High-absorptivity iron-supplementing peptide-rich food base material and preparation method and application thereof Active CN107836710B (en)

Priority Applications (1)

Application Number Priority Date Filing Date Title
CN201711172584.0A CN107836710B (en) 2017-11-22 2017-11-22 High-absorptivity iron-supplementing peptide-rich food base material and preparation method and application thereof

Applications Claiming Priority (1)

Application Number Priority Date Filing Date Title
CN201711172584.0A CN107836710B (en) 2017-11-22 2017-11-22 High-absorptivity iron-supplementing peptide-rich food base material and preparation method and application thereof

Publications (2)

Publication Number Publication Date
CN107836710A true CN107836710A (en) 2018-03-27
CN107836710B CN107836710B (en) 2021-04-16

Family

ID=61680186

Family Applications (1)

Application Number Title Priority Date Filing Date
CN201711172584.0A Active CN107836710B (en) 2017-11-22 2017-11-22 High-absorptivity iron-supplementing peptide-rich food base material and preparation method and application thereof

Country Status (1)

Country Link
CN (1) CN107836710B (en)

Cited By (1)

* Cited by examiner, † Cited by third party
Publication number Priority date Publication date Assignee Title
CN114246335A (en) * 2022-01-19 2022-03-29 福建省深蓝生物科技有限公司 Nutritional food rich in chondroitin sulfate and preparation method thereof

Citations (4)

* Cited by examiner, † Cited by third party
Publication number Priority date Publication date Assignee Title
CN102687750A (en) * 2012-06-13 2012-09-26 杭州诺伽特健康科技有限公司 Weight losing and meal replacement protein type solid beverage
CN102860449A (en) * 2012-09-10 2013-01-09 广东省农业科学院农业生物技术研究所 Total nutrient meal suitable for being eaten by patients suffering from tumor and preparation method thereof
CN103505457A (en) * 2012-06-27 2014-01-15 景鑫生物科技有限公司 Extract of common perilla and its use
CN106579064A (en) * 2016-10-21 2017-04-26 广东省农业科学院蚕业与农产品加工研究所 Iron absorption enhancing fish meat snack food and preparation method thereof

Patent Citations (4)

* Cited by examiner, † Cited by third party
Publication number Priority date Publication date Assignee Title
CN102687750A (en) * 2012-06-13 2012-09-26 杭州诺伽特健康科技有限公司 Weight losing and meal replacement protein type solid beverage
CN103505457A (en) * 2012-06-27 2014-01-15 景鑫生物科技有限公司 Extract of common perilla and its use
CN102860449A (en) * 2012-09-10 2013-01-09 广东省农业科学院农业生物技术研究所 Total nutrient meal suitable for being eaten by patients suffering from tumor and preparation method thereof
CN106579064A (en) * 2016-10-21 2017-04-26 广东省农业科学院蚕业与农产品加工研究所 Iron absorption enhancing fish meat snack food and preparation method thereof

Non-Patent Citations (1)

* Cited by examiner, † Cited by third party
Title
丛峰松: "《神奇的小分子活性肽》", 31 May 2015, 上海交通大学出版社 *

Cited By (1)

* Cited by examiner, † Cited by third party
Publication number Priority date Publication date Assignee Title
CN114246335A (en) * 2022-01-19 2022-03-29 福建省深蓝生物科技有限公司 Nutritional food rich in chondroitin sulfate and preparation method thereof

Also Published As

Publication number Publication date
CN107836710B (en) 2021-04-16

Similar Documents

Publication Publication Date Title
CN104151623B (en) A kind of edibility instant nourishing flavoring agent packaging film and preparation method thereof
CN103168856B (en) Brown rice syrup vegetable protein beverage and preparation method thereof
CN101278736A (en) Balanced enteral total nutrient preparation suitable for nutrition support of Asian population
JP2009528837A (en) Functional fermented bubble beverage
CN106912612A (en) Generation meal milk shake powders and preparation method thereof
CN101971995A (en) Low-temperature meat product rich in dietary fiber and low fat and production method thereof
CN106616888A (en) Potato and chicken meat rice sauce and preparation method thereof
CN101971959B (en) Composite flavoring and production method thereof
CN103392799B (en) Castanea mollissima peptide lactic acid bacteria beverage and preparation method thereof
Ebrahim The problems of undernutrition
CN107836710A (en) A kind of high-absorbility mends iron richness peptide foodstuff base material and its preparation method and application
CN104757689A (en) Solid beverage with pine pollen, taurine and vitamins, and preparation method of the solid beverage
JP2007029020A (en) Black vinegar health food and method for producing the same
RU2372797C1 (en) Mayonnaise and protein sauce preparation method
CN106982932A (en) A kind of vegetable protein beverage coix seed almond milk
JP2008125435A (en) Gel-forming composition, and gel containing composition
CN103584150B (en) Fragrant duck's gizzard of a kind of wheat and preparation method thereof
CN108783210A (en) A kind of formula and preparation process of quinoa yak meat congee
CN105982123A (en) Preparation method of earthworm protein beverage and product obtained by preparation method
CN101669619B (en) Method for preparing sweet-potato egg catsup
JPH02154673A (en) Production of beverage containing water-soluble dietary fiber
JP2001000146A (en) Diet health food and diet health drink and cosmetic
CN106333330A (en) Food additive containing xanthan gum
CN103621964B (en) Hotpot condiment and preparation method thereof
CN1300564A (en) Supernutritive composite flavouring and its preparing process

Legal Events

Date Code Title Description
PB01 Publication
PB01 Publication
SE01 Entry into force of request for substantive examination
SE01 Entry into force of request for substantive examination
GR01 Patent grant
GR01 Patent grant