CN114246335A - Nutritional food rich in chondroitin sulfate and preparation method thereof - Google Patents
Nutritional food rich in chondroitin sulfate and preparation method thereof Download PDFInfo
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- CN114246335A CN114246335A CN202210058663.3A CN202210058663A CN114246335A CN 114246335 A CN114246335 A CN 114246335A CN 202210058663 A CN202210058663 A CN 202210058663A CN 114246335 A CN114246335 A CN 114246335A
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- chondroitin sulfate
- powder
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- nutritional food
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- SQDAZGGFXASXDW-UHFFFAOYSA-N 5-bromo-2-(trifluoromethoxy)pyridine Chemical compound FC(F)(F)OC1=CC=C(Br)C=N1 SQDAZGGFXASXDW-UHFFFAOYSA-N 0.000 title claims abstract description 36
- 229920001287 Chondroitin sulfate Polymers 0.000 title claims abstract description 36
- 229940059329 chondroitin sulfate Drugs 0.000 title claims abstract description 36
- 235000016709 nutrition Nutrition 0.000 title claims abstract description 25
- 235000013305 food Nutrition 0.000 title claims abstract description 24
- 238000002360 preparation method Methods 0.000 title claims abstract description 8
- 108090000765 processed proteins & peptides Proteins 0.000 claims abstract description 20
- 102000008186 Collagen Human genes 0.000 claims abstract description 13
- 108010035532 Collagen Proteins 0.000 claims abstract description 13
- 229920001436 collagen Polymers 0.000 claims abstract description 13
- 239000000843 powder Substances 0.000 claims description 50
- 210000000845 cartilage Anatomy 0.000 claims description 33
- 241000251730 Chondrichthyes Species 0.000 claims description 29
- 239000002245 particle Substances 0.000 claims description 26
- 238000002156 mixing Methods 0.000 claims description 25
- 238000000926 separation method Methods 0.000 claims description 25
- 210000000988 bone and bone Anatomy 0.000 claims description 23
- 238000000855 fermentation Methods 0.000 claims description 22
- 230000004151 fermentation Effects 0.000 claims description 22
- 239000000463 material Substances 0.000 claims description 21
- 239000007788 liquid Substances 0.000 claims description 20
- 241000287828 Gallus gallus Species 0.000 claims description 17
- 238000000108 ultra-filtration Methods 0.000 claims description 17
- 238000006243 chemical reaction Methods 0.000 claims description 15
- 238000001816 cooling Methods 0.000 claims description 15
- 238000001728 nano-filtration Methods 0.000 claims description 15
- 241000239366 Euphausiacea Species 0.000 claims description 14
- 235000013311 vegetables Nutrition 0.000 claims description 13
- 238000000034 method Methods 0.000 claims description 12
- 230000005484 gravity Effects 0.000 claims description 10
- 239000012528 membrane Substances 0.000 claims description 10
- 239000012466 permeate Substances 0.000 claims description 10
- 238000007789 sealing Methods 0.000 claims description 10
- LUEWUZLMQUOBSB-FSKGGBMCSA-N (2s,3s,4s,5s,6r)-2-[(2r,3s,4r,5r,6s)-6-[(2r,3s,4r,5s,6s)-4,5-dihydroxy-2-(hydroxymethyl)-6-[(2r,4r,5s,6r)-4,5,6-trihydroxy-2-(hydroxymethyl)oxan-3-yl]oxyoxan-3-yl]oxy-4,5-dihydroxy-2-(hydroxymethyl)oxan-3-yl]oxy-6-(hydroxymethyl)oxane-3,4,5-triol Chemical compound O[C@H]1[C@@H](O)[C@H](O)[C@@H](CO)O[C@H]1O[C@@H]1[C@@H](CO)O[C@@H](O[C@@H]2[C@H](O[C@@H](OC3[C@H](O[C@@H](O)[C@@H](O)[C@H]3O)CO)[C@@H](O)[C@H]2O)CO)[C@H](O)[C@H]1O LUEWUZLMQUOBSB-FSKGGBMCSA-N 0.000 claims description 9
- 244000247812 Amorphophallus rivieri Species 0.000 claims description 9
- 235000001206 Amorphophallus rivieri Nutrition 0.000 claims description 9
- 229920002581 Glucomannan Polymers 0.000 claims description 9
- 229920002752 Konjac Polymers 0.000 claims description 9
- 229940046240 glucomannan Drugs 0.000 claims description 9
- 239000000252 konjac Substances 0.000 claims description 9
- 235000010485 konjac Nutrition 0.000 claims description 9
- 230000001007 puffing effect Effects 0.000 claims description 9
- 244000063299 Bacillus subtilis Species 0.000 claims description 8
- 235000014469 Bacillus subtilis Nutrition 0.000 claims description 8
- WQZGKKKJIJFFOK-GASJEMHNSA-N Glucose Natural products OC[C@H]1OC(O)[C@H](O)[C@@H](O)[C@@H]1O WQZGKKKJIJFFOK-GASJEMHNSA-N 0.000 claims description 8
- 238000004140 cleaning Methods 0.000 claims description 8
- 239000008103 glucose Substances 0.000 claims description 8
- 150000003839 salts Chemical class 0.000 claims description 8
- XLYOFNOQVPJJNP-UHFFFAOYSA-N water Substances O XLYOFNOQVPJJNP-UHFFFAOYSA-N 0.000 claims description 8
- 230000001580 bacterial effect Effects 0.000 claims description 7
- 108090000145 Bacillolysin Proteins 0.000 claims description 6
- 108091005658 Basic proteases Proteins 0.000 claims description 6
- 108090000317 Chymotrypsin Proteins 0.000 claims description 6
- 102000004190 Enzymes Human genes 0.000 claims description 6
- 108090000790 Enzymes Proteins 0.000 claims description 6
- 108091005507 Neutral proteases Proteins 0.000 claims description 6
- 102000035092 Neutral proteases Human genes 0.000 claims description 6
- 229940036811 bone meal Drugs 0.000 claims description 6
- 239000002374 bone meal Substances 0.000 claims description 6
- 229960002376 chymotrypsin Drugs 0.000 claims description 6
- 239000002131 composite material Substances 0.000 claims description 6
- 229940088598 enzyme Drugs 0.000 claims description 6
- 235000010855 food raising agent Nutrition 0.000 claims description 6
- 235000013372 meat Nutrition 0.000 claims description 6
- 239000002994 raw material Substances 0.000 claims description 6
- UXVMQQNJUSDDNG-UHFFFAOYSA-L Calcium chloride Chemical compound [Cl-].[Cl-].[Ca+2] UXVMQQNJUSDDNG-UHFFFAOYSA-L 0.000 claims description 5
- 238000009835 boiling Methods 0.000 claims description 5
- 239000001110 calcium chloride Substances 0.000 claims description 5
- 229910001628 calcium chloride Inorganic materials 0.000 claims description 5
- 230000009849 deactivation Effects 0.000 claims description 5
- 238000001035 drying Methods 0.000 claims description 5
- 238000001914 filtration Methods 0.000 claims description 5
- 239000012530 fluid Substances 0.000 claims description 5
- 238000010438 heat treatment Methods 0.000 claims description 5
- 238000000465 moulding Methods 0.000 claims description 5
- 102000004169 proteins and genes Human genes 0.000 claims description 5
- 108090000623 proteins and genes Proteins 0.000 claims description 5
- 241000894006 Bacteria Species 0.000 claims description 4
- 230000009467 reduction Effects 0.000 claims description 4
- 241000186660 Lactobacillus Species 0.000 claims description 3
- 229940039696 lactobacillus Drugs 0.000 claims description 3
- 230000008569 process Effects 0.000 claims description 3
- 238000010025 steaming Methods 0.000 claims description 3
- 238000003756 stirring Methods 0.000 claims description 3
- 241000186000 Bifidobacterium Species 0.000 claims description 2
- 239000003795 chemical substances by application Substances 0.000 claims description 2
- 238000010298 pulverizing process Methods 0.000 claims description 2
- 230000008961 swelling Effects 0.000 claims description 2
- 239000002417 nutraceutical Substances 0.000 claims 2
- 235000021436 nutraceutical agent Nutrition 0.000 claims 2
- 230000000694 effects Effects 0.000 abstract description 9
- 239000000796 flavoring agent Substances 0.000 abstract description 6
- 235000019634 flavors Nutrition 0.000 abstract description 6
- 230000001737 promoting effect Effects 0.000 abstract description 2
- 230000003848 cartilage regeneration Effects 0.000 abstract 1
- 235000008935 nutritious Nutrition 0.000 abstract 1
- 238000001125 extrusion Methods 0.000 description 8
- 208000006820 Arthralgia Diseases 0.000 description 5
- 238000004519 manufacturing process Methods 0.000 description 4
- 239000000047 product Substances 0.000 description 4
- 241000186016 Bifidobacterium bifidum Species 0.000 description 3
- OYPRJOBELJOOCE-UHFFFAOYSA-N Calcium Chemical compound [Ca] OYPRJOBELJOOCE-UHFFFAOYSA-N 0.000 description 3
- 150000001413 amino acids Chemical class 0.000 description 3
- 239000011575 calcium Substances 0.000 description 3
- 229910052791 calcium Inorganic materials 0.000 description 3
- 239000008187 granular material Substances 0.000 description 3
- 229920002567 Chondroitin Polymers 0.000 description 2
- LFQSCWFLJHTTHZ-UHFFFAOYSA-N Ethanol Chemical compound CCO LFQSCWFLJHTTHZ-UHFFFAOYSA-N 0.000 description 2
- 241001465754 Metazoa Species 0.000 description 2
- 239000003513 alkali Substances 0.000 description 2
- 206010003246 arthritis Diseases 0.000 description 2
- 230000009286 beneficial effect Effects 0.000 description 2
- 230000037180 bone health Effects 0.000 description 2
- DLGJWSVWTWEWBJ-HGGSSLSASA-N chondroitin Chemical compound CC(O)=N[C@@H]1[C@H](O)O[C@H](CO)[C@H](O)[C@@H]1OC1[C@H](O)[C@H](O)C=C(C(O)=O)O1 DLGJWSVWTWEWBJ-HGGSSLSASA-N 0.000 description 2
- 150000001875 compounds Chemical class 0.000 description 2
- 230000006872 improvement Effects 0.000 description 2
- 102000004196 processed proteins & peptides Human genes 0.000 description 2
- 238000012545 processing Methods 0.000 description 2
- 239000000126 substance Substances 0.000 description 2
- 208000024172 Cardiovascular disease Diseases 0.000 description 1
- 101710159104 Flavor peptide Proteins 0.000 description 1
- 229920002683 Glycosaminoglycan Polymers 0.000 description 1
- DGAQECJNVWCQMB-PUAWFVPOSA-M Ilexoside XXIX Chemical compound C[C@@H]1CC[C@@]2(CC[C@@]3(C(=CC[C@H]4[C@]3(CC[C@@H]5[C@@]4(CC[C@@H](C5(C)C)OS(=O)(=O)[O-])C)C)[C@@H]2[C@]1(C)O)C)C(=O)O[C@H]6[C@@H]([C@H]([C@@H]([C@H](O6)CO)O)O)O.[Na+] DGAQECJNVWCQMB-PUAWFVPOSA-M 0.000 description 1
- 102000015636 Oligopeptides Human genes 0.000 description 1
- 108010038807 Oligopeptides Proteins 0.000 description 1
- OAICVXFJPJFONN-UHFFFAOYSA-N Phosphorus Chemical compound [P] OAICVXFJPJFONN-UHFFFAOYSA-N 0.000 description 1
- ZLMJMSJWJFRBEC-UHFFFAOYSA-N Potassium Chemical compound [K] ZLMJMSJWJFRBEC-UHFFFAOYSA-N 0.000 description 1
- 238000010521 absorption reaction Methods 0.000 description 1
- -1 amino polysaccharide Chemical class 0.000 description 1
- 230000003527 anti-angiogenesis Effects 0.000 description 1
- 230000001093 anti-cancer Effects 0.000 description 1
- 210000001188 articular cartilage Anatomy 0.000 description 1
- 230000004071 biological effect Effects 0.000 description 1
- 210000004556 brain Anatomy 0.000 description 1
- 239000006227 byproduct Substances 0.000 description 1
- 230000008859 change Effects 0.000 description 1
- 238000000354 decomposition reaction Methods 0.000 description 1
- 230000006866 deterioration Effects 0.000 description 1
- 235000005911 diet Nutrition 0.000 description 1
- 230000000378 dietary effect Effects 0.000 description 1
- 235000013325 dietary fiber Nutrition 0.000 description 1
- 235000015872 dietary supplement Nutrition 0.000 description 1
- 230000006806 disease prevention Effects 0.000 description 1
- 230000000857 drug effect Effects 0.000 description 1
- 238000005265 energy consumption Methods 0.000 description 1
- 230000002708 enhancing effect Effects 0.000 description 1
- 238000000605 extraction Methods 0.000 description 1
- 230000004438 eyesight Effects 0.000 description 1
- 230000037406 food intake Effects 0.000 description 1
- 235000012631 food intake Nutrition 0.000 description 1
- 230000036541 health Effects 0.000 description 1
- 239000004615 ingredient Substances 0.000 description 1
- 238000011031 large-scale manufacturing process Methods 0.000 description 1
- 238000012423 maintenance Methods 0.000 description 1
- 235000012054 meals Nutrition 0.000 description 1
- 238000012986 modification Methods 0.000 description 1
- 230000004048 modification Effects 0.000 description 1
- 239000002773 nucleotide Substances 0.000 description 1
- 125000003729 nucleotide group Chemical group 0.000 description 1
- 235000006286 nutrient intake Nutrition 0.000 description 1
- 230000035764 nutrition Effects 0.000 description 1
- 201000008482 osteoarthritis Diseases 0.000 description 1
- 235000019629 palatability Nutrition 0.000 description 1
- 239000011574 phosphorus Substances 0.000 description 1
- 229910052698 phosphorus Inorganic materials 0.000 description 1
- 229920001184 polypeptide Polymers 0.000 description 1
- 229920001282 polysaccharide Polymers 0.000 description 1
- 239000005017 polysaccharide Substances 0.000 description 1
- 239000011591 potassium Substances 0.000 description 1
- 229910052700 potassium Inorganic materials 0.000 description 1
- 238000001556 precipitation Methods 0.000 description 1
- 230000008929 regeneration Effects 0.000 description 1
- 238000011069 regeneration method Methods 0.000 description 1
- 206010039073 rheumatoid arthritis Diseases 0.000 description 1
- 230000036186 satiety Effects 0.000 description 1
- 235000019627 satiety Nutrition 0.000 description 1
- 239000011734 sodium Substances 0.000 description 1
- 229910052708 sodium Inorganic materials 0.000 description 1
- 230000001954 sterilising effect Effects 0.000 description 1
- 238000004659 sterilization and disinfection Methods 0.000 description 1
- 210000001179 synovial fluid Anatomy 0.000 description 1
- 239000002562 thickening agent Substances 0.000 description 1
- 238000012795 verification Methods 0.000 description 1
- 230000002747 voluntary effect Effects 0.000 description 1
- 239000002699 waste material Substances 0.000 description 1
- 239000002351 wastewater Substances 0.000 description 1
- 238000004260 weight control Methods 0.000 description 1
Classifications
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- 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
- A23J—PROTEIN COMPOSITIONS FOR FOODSTUFFS; WORKING-UP PROTEINS FOR FOODSTUFFS; PHOSPHATIDE COMPOSITIONS FOR FOODSTUFFS
- A23J3/00—Working-up of proteins for foodstuffs
- A23J3/30—Working-up of proteins for foodstuffs by hydrolysis
- A23J3/32—Working-up of proteins for foodstuffs by hydrolysis using chemical agents
- A23J3/34—Working-up of proteins for foodstuffs by hydrolysis using chemical agents using enzymes
- A23J3/341—Working-up of proteins for foodstuffs by hydrolysis using chemical agents using enzymes of animal 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
- A23L13/00—Meat products; Meat meal; Preparation or treatment thereof
- A23L13/50—Poultry products, e.g. poultry sausages
- A23L13/52—Comminuted, emulsified or processed products; Pastes; Reformed or compressed products from poultry meat
-
- 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
- A23L13/00—Meat products; Meat meal; Preparation or treatment thereof
- A23L13/70—Tenderised or flavoured meat pieces; Macerating or marinating solutions specially adapted therefor
- A23L13/72—Tenderised or flavoured meat pieces; Macerating or marinating solutions specially adapted therefor using additives, e.g. by injection of solutions
- A23L13/74—Tenderised or flavoured meat pieces; Macerating or marinating solutions specially adapted therefor using additives, e.g. by injection of solutions using microorganisms or enzymes
-
- 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
- A23L17/00—Food-from-the-sea products; Fish products; Fish meal; Fish-egg substitutes; Preparation or treatment thereof
- A23L17/40—Shell-fish
-
- 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
- A23L17/00—Food-from-the-sea products; Fish products; Fish meal; Fish-egg substitutes; Preparation or treatment thereof
- A23L17/70—Comminuted, e.g. emulsified, fish products; Processed products therefrom such as pastes, reformed or compressed 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
- A23L27/00—Spices; Flavouring agents or condiments; Artificial sweetening agents; Table salts; Dietetic salt substitutes; Preparation or treatment thereof
- A23L27/20—Synthetic spices, flavouring agents or condiments
- A23L27/24—Synthetic spices, flavouring agents or condiments prepared by fermentation
-
- 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
- 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
- A23L29/244—Foods or foodstuffs containing additives; Preparation or treatment thereof containing gelling or thickening agents of vegetable origin from corms, tubers or roots, e.g. glucomannan
-
- 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
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- 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
- 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
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- Life Sciences & Earth Sciences (AREA)
- Chemical & Material Sciences (AREA)
- Health & Medical Sciences (AREA)
- Engineering & Computer Science (AREA)
- Nutrition Science (AREA)
- Food Science & Technology (AREA)
- Polymers & Plastics (AREA)
- Mycology (AREA)
- Zoology (AREA)
- Marine Sciences & Fisheries (AREA)
- Molecular Biology (AREA)
- Dispersion Chemistry (AREA)
- Chemical Kinetics & Catalysis (AREA)
- General Chemical & Material Sciences (AREA)
- Biochemistry (AREA)
- Microbiology (AREA)
- Biotechnology (AREA)
- Proteomics, Peptides & Aminoacids (AREA)
- Coloring Foods And Improving Nutritive Qualities (AREA)
Abstract
The invention discloses a nutritious food rich in chondroitin sulfate and a preparation method thereof. The nutritional food prepared by the invention has good flavor, is rich in chondroitin sulfate and collagen peptide, has the effect of promoting cartilage regeneration, is especially suitable for sports people, and has good market prospect.
Description
Technical Field
The invention belongs to the field of aquatic product processing, and particularly relates to a nutritional food rich in chondroitin sulfate and a preparation method thereof.
Background
The maintenance of skeletal health is closely related to factors such as dietary nutrient intake and life morphology. The bone health care product has higher requirements on the bone health care of arthritis patients, physical workers, athletes or middle-aged and elderly people.
Shark has high protein content and special structure, contains mucopolysaccharide (amino polysaccharide) and other substances rich in biological activity, and Japanese scholars introduce the vivid examples of shark chondroitin treatment and disease prevention in the book of shark chondroitin magic drug effect. Joon-Soo Sim and other related studies prove that shark cartilage has anti-angiogenesis and anti-cancer activities for human and animals, can be widely applied to dietary supplements, and has curative effects on osteoarthritis and rheumatoid arthritis.
Disclosure of Invention
The invention aims to provide a nutritional food rich in chondroitin sulfate and a preparation method thereof.
In order to achieve the purpose, the invention adopts the following technical scheme:
a method for preparing a nutritional food rich in chondroitin sulfate comprises the following steps:
(1) pretreatment of raw materials: removing meat of shark cartilage, cleaning, and adding 0.5-1.0 vol% H at 4-8 deg.C2O2Carrying out sterilization treatment in the solution for 10-20 minutes, and then crushing the solution into cartilage particles with the particle size of 0.1-0.5 mm;
(2) enzymolysis: adding 88-92 ℃ hot water into the cartilage particles obtained in the step (1) according to a mass ratio of 1:3, boiling for 1-2 hours, cooling to 50-55 ℃, adding 0.10-0.20% of neutral protease by weight of the cartilage particles, carrying out microwave-assisted enzymolysis reaction for 1-2 hours under the condition of pH 6.5-6.8, then cooling to 45-48 ℃, adding 0.10-0.20% of chymotrypsin by weight of the cartilage particles, carrying out microwave-assisted enzymolysis reaction for 1-2 hours under the condition of pH 7.0-7.5, heating to 52-55 ℃, adding 0.20-0.30% of alkaline protease and 0.1-0.20% of calcium chloride by weight of the cartilage particles, carrying out microwave-assisted enzymolysis reaction for 2-3 hours under the condition of pH 8.0-8.5, finally carrying out enzyme deactivation treatment for 10-20 minutes at 70-80 ℃, and cooling; the compound enzyme is prepared by mixing neutral protease, chymotrypsin and alkaline protease according to the weight ratio of 1:2: 2; the power of the microwave is 600-;
(3) solid-liquid separation: performing solid-liquid separation on the cooled enzymolysis liquid by a horizontal screw centrifuge, respectively collecting the obtained solution and bone residues, drying the bone residues, and pulverizing to obtain shark bone powder;
(4) and (3) ultrafiltration concentration: adjusting pH of the solution after solid-liquid separation to 7.8-8.0, performing ultrafiltration separation and concentration at 50 deg.C with a medium temperature ultrafiltration membrane of 20-30KDa until the concentration specific gravity is 15-18% to obtain chondroitin sulfate concentrated solution, and collecting the permeate for use;
(5) fermentation: adding 0.2% of composite bacterial powder and 0.1% of glucose into the ultrafiltration concentrated permeate, uniformly mixing, and fermenting at 42 ℃ for 2 hours; the compound bacterial powder is prepared by mixing bacillus subtilis and bifidobacterium according to the weight ratio of 1: 1;
(6) nanofiltration separation: nano-filtering and separating the fermentation liquor obtained in the step (5) at 50 ℃ by using a 300Da nano-filtration membrane;
(7) vacuum microwave concentration: vacuum microwave concentrating the trapped fluid obtained by nanofiltration till the concentration specific gravity is 25-40% to obtain ossein protein peptide concentrated solution; the vacuum microwave concentration pressure is-70 to-90 kPa, the microwave power is 3 to 10W/g, the temperature is 50 to 60 ℃, and the time is 25 to 50 minutes;
(8) preparing materials: uniformly mixing the shark bone meal obtained in the step (3), the chondroitin sulfate concentrated solution obtained in the step (4) and the collagen peptide concentrated solution obtained in the step (7) with chicken fermentation liquor, vegetable powder, konjac glucomannan, krill powder, salt and a swelling agent in proportion;
(9) pretreatment: performing microwave treatment on the mixed material obtained in the step (8) for 5-10min, pouring into a sealing bag, vacuumizing the sealing bag, and standing for 0.5 h;
(10) molding: and adding the pretreated materials into a double-screw extrusion puffing machine for extrusion puffing treatment to obtain the nutritional food.
The weight percentage of each material in the step (8) is as follows: 40% of chicken fermentation liquor, 15% of chondroitin sulfate concentrated solution, 10% of shark bone powder, 10% of collagen peptide concentrated solution, 12.5% of vegetable powder, 5% of konjac glucomannan, 5% of krill powder, 1% of salt and 1.5% of leavening agent.
The chicken fermentation liquor is prepared by cleaning chicken, steaming and crushing, adding water with the temperature of 45 ℃ and glucose with the mass of 20-25% of the chicken, uniformly mixing, adding zymophyte according to the amount of 0.02-0.05g/kg, uniformly stirring and mixing, and fermenting at the temperature of 33-39 ℃ for 24-48 hours; the zymocyte is prepared by mixing lactobacillus freeze-dried powder and bacillus subtilis freeze-dried powder according to the mass ratio of 2: 1. The palatability of the materials can be improved through fermentation, more amino acids and oligopeptides can be produced, the protein decomposition amount is high, and the nutritional ingredients of the meat are easier to digest and absorb.
The grain diameters of the krill powder, the vegetable powder and the shark bone powder are all 80-100 meshes.
The content of chondroitin sulfate in the prepared chondroitin sulfate-rich nutritional food is more than or equal to 4.0 percent, and the content of collagen peptide is more than or equal to 5.0 percent.
The invention has the following beneficial effects:
1. the invention avoids the disadvantage of high-temperature alkali treatment through enzymolysis treatment, improves the protein quality, and can greatly reduce energy consumption, shorten production period and reduce wastewater discharge because the alkali treatment is omitted.
2. The method omits the alcohol precipitation process, avoids the use of alcohol, is beneficial to improving the production safety of enterprises, can obviously shorten the extraction time, reduces the production cost, and is more suitable for industrial large-scale production.
3. Konjac glucomannan belongs to dietary fiber, has low calorie and satiety, can reduce the food intake, has the weight control effect, and can be used as a thickening agent.
4. Antarctic krill contains abundant proteins, amino acids and calcium, phosphorus, potassium, sodium and other elements required by human body, and has effects of nourishing brain, improving eyesight, and preventing various cardiovascular diseases.
5. The bone residue separated from the shark cartilage through biological enzymolysis contains rich calcium, exists in the form of chelated calcium, and has high absorption and utilization degree; the chondroitin sulfate and the collagen peptide which are rich in the enzymolysis liquid are important components of articular cartilage and cavity synovial fluid, and the chondroitin sulfate has the effects of promoting animal soft regeneration and relieving joint pain; the molecular weight of the collagen peptide after enzymolysis is smaller, and the collagen peptide is easier to absorb and utilize.
6. The chicken fermentation liquor added in the nutritional food provided by the invention not only provides nutrition, but also is rich in flavor substances such as flavor amino acids, flavor peptides (flavor enhancing peptides), flavor nucleotides and the like and small molecular polypeptides, has good flavor, and can improve the taste of the product.
7. The invention uses the leftover byproducts of shark processing as main raw materials to prepare new products, thereby not only changing waste into valuables, but also reducing the production cost, saving energy and reducing emission.
Detailed Description
In order to make the present invention more comprehensible, the technical solutions of the present invention are further described below with reference to specific embodiments, but the present invention is not limited thereto.
The chicken fermentation liquor is prepared by cleaning chicken, steaming and crushing, adding 20% of water with the temperature of 45 ℃ and 0.3% of glucose by mass, uniformly mixing, adding 0.02g/kg of zymocyte prepared by mixing lactobacillus freeze-dried powder and bacillus subtilis freeze-dried powder according to the mass ratio of 2:1, uniformly stirring and mixing, and fermenting at the temperature of 34 ℃ for 24 hours.
Example 1
(1) Pretreatment of raw materials: removing meat from shark cartilage, cleaning, adding 0.5vol% H at 4 deg.C2O2Performing bacteria reduction treatment in the solution for 20 minutes, and crushing into cartilage granules of 0.1-0.5 mm;
(2) enzymolysis: adding the cartilage particles obtained in the step (1) into an enzymolysis tank, adding 88 ℃ hot water according to the mass ratio of 1:3, boiling for 1 hour, cooling to 50 ℃, adding neutral protease accounting for 0.10% of the weight of the cartilage particles, carrying out microwave-assisted enzymolysis reaction for 1 hour under the condition of pH 6.5, then cooling to 47 ℃, adding chymotrypsin accounting for 0.10% of the weight of the cartilage particles, carrying out microwave-assisted enzymolysis reaction for 1 hour under the condition of pH 7.0, then heating to 52 ℃, adding alkaline protease accounting for 0.20% of the weight of the cartilage particles and calcium chloride accounting for 0.1% of the weight of the cartilage particles, carrying out microwave-assisted enzymolysis reaction for 2 hours under the condition of pH 8.0, finally carrying out enzyme deactivation treatment for 20 minutes at 70 ℃, and cooling;
(3) solid-liquid separation: after the enzymolysis is finished, performing solid-liquid separation on the cooled enzymolysis liquid by a horizontal screw centrifuge, respectively collecting the obtained solution and bone residues, drying and crushing the bone residues to prepare shark bone powder;
(4) and (3) ultrafiltration concentration: adjusting the pH of the solution after solid-liquid separation to 7.8, then selecting a medium-temperature ultrafiltration membrane of 20KDa to carry out ultrafiltration separation and concentration at 50 ℃ until the concentration specific gravity is 15 percent to obtain a chondroitin sulfate concentrated solution, and taking the permeate for later use;
(5) fermentation: adding 0.2% of composite bacterial powder (prepared by mixing Bacillus subtilis and Bacillus bifidus at a weight ratio of 1: 1) and 0.1% of glucose into the ultrafiltered and concentrated permeate, mixing, and fermenting at 42 deg.C for 2 hr;
(6) nanofiltration separation: nano-filtering and separating the fermentation liquor obtained in the step (5) at 50 ℃ by using a 300Da nano-filtration membrane;
(7) vacuum microwave concentration: vacuum microwave concentrating the trapped fluid obtained by nanofiltration till the concentration specific gravity is 25 percent to obtain a concentrated solution of the ossein peptide; the pressure of vacuum microwave concentration is-70 kPa, the microwave power is 3W/g, the temperature is 50 ℃, and the time is 25 minutes;
(8) preparing materials: uniformly mixing 10% of shark bone meal obtained in the step (3), 15% of chondroitin sulfate concentrated solution obtained in the step (4), 10% of collagen peptide concentrated solution obtained in the step (7), 40% of chicken fermentation liquor, 12.5% of vegetable powder, 5% of konjac glucomannan, 5% of krill powder, 1% of salt and 1.5% of leavening agent; the grain diameters of the krill powder, the vegetable powder and the shark bone powder are all 80-100 meshes;
(9) pretreatment: performing microwave treatment on the mixed material obtained in the step (8) for 5min, pouring the mixed material into a sealing bag, vacuumizing the sealing bag, and standing for 0.5 h;
(10) molding: and adding the pretreated materials into a double-screw extrusion puffing machine for extrusion puffing treatment to obtain the chondroitin sulfate-rich nutritional food.
Example 2
(1) Pretreatment of raw materials: removing meat of shark cartilage, cleaning, and adding 0.6vol% H at 5 deg.C2O2Performing bacteria reduction treatment in the solution for 15 minutes, and crushing into cartilage granules of 0.1-0.5 mm;
(2) enzymolysis: adding the cartilage particles obtained in the step (1) into an enzymolysis tank, adding hot water at 90 ℃ according to the mass ratio of 1:3, boiling for 1 hour, cooling to 52 ℃, adding neutral protease accounting for 0.15% of the weight of the cartilage particles, carrying out microwave-assisted enzymolysis reaction for 1 hour under the condition of pH 6.6, then cooling to 48 ℃, adding chymotrypsin accounting for 0.15% of the weight of the cartilage particles, carrying out microwave-assisted enzymolysis reaction for 1 hour under the condition of pH 7.2, then heating to 53 ℃, adding alkaline protease accounting for 0.30% of the weight of the cartilage particles and calcium chloride accounting for 0.15% of the weight of the cartilage particles, carrying out microwave-assisted enzymolysis reaction for 2 hours under the condition of pH 8.2, finally carrying out enzyme deactivation treatment for 12 minutes at 75 ℃, and cooling;
(3) solid-liquid separation: after the enzymolysis is finished, performing solid-liquid separation on the cooled enzymolysis liquid by a horizontal screw centrifuge, respectively collecting the obtained solution and bone residues, drying and crushing the bone residues to prepare shark bone powder;
(4) and (3) ultrafiltration concentration: adjusting the pH of the solution after solid-liquid separation to 7.9, then selecting a medium-temperature ultrafiltration membrane of 20KDa to carry out ultrafiltration separation and concentration at 50 ℃ until the concentration specific gravity is 16% to obtain a chondroitin sulfate concentrated solution, and taking the permeate for later use;
(5) fermentation: adding 0.2% of composite bacterial powder (prepared by mixing Bacillus subtilis and Bacillus bifidus at a weight ratio of 1: 1) and 0.1% of glucose into the ultrafiltered and concentrated permeate, mixing, and fermenting at 42 deg.C for 2 hr;
(6) nanofiltration separation: nano-filtering and separating the fermentation liquor obtained in the step (5) at 50 ℃ by using a 300Da nano-filtration membrane;
(7) vacuum microwave concentration: vacuum microwave concentrating the trapped fluid obtained by nanofiltration till the concentration specific gravity is 30 percent to obtain a concentrated solution of the ossein peptide; the pressure of vacuum microwave concentration is-80 kPa, the microwave power is 6W/g, the temperature is 52 ℃, and the time is 30 minutes;
(8) preparing materials: uniformly mixing 10% of shark bone meal obtained in the step (3), 15% of chondroitin sulfate concentrated solution obtained in the step (4), 10% of collagen peptide concentrated solution obtained in the step (7), 40% of chicken fermentation liquor, 12.5% of vegetable powder, 5% of konjac glucomannan, 5% of krill powder, 1% of salt and 1.5% of leavening agent; the grain diameters of the krill powder, the vegetable powder and the shark bone powder are all 80-100 meshes;
(9) pretreatment: performing microwave treatment on the mixed material obtained in the step (8) for 5min, pouring the mixed material into a sealing bag, vacuumizing the sealing bag, and standing for 0.5 h;
(10) molding: and adding the pretreated materials into a double-screw extrusion puffing machine for extrusion puffing treatment to obtain the chondroitin sulfate-rich nutritional food.
Example 3
(1) Pretreatment of raw materials: removing meat of shark cartilage, cleaning, and adding 1.0vol% H at 8 deg.C2O2Performing bacteria reduction treatment in the solution for 10 minutes, and crushing into cartilage granules of 0.1-0.5 mm;
(2) enzymolysis: adding the cartilage particles obtained in the step (1) into an enzymolysis tank, adding hot water at 92 ℃ according to the mass ratio of 1:3, boiling for 2 hours, cooling to 55 ℃, adding neutral protease accounting for 0.20% of the weight of the cartilage particles, carrying out microwave-assisted enzymolysis reaction for 2 hours under the condition of pH 6.8, then cooling to 48 ℃, adding chymotrypsin accounting for 0.20% of the weight of the cartilage particles, carrying out microwave-assisted enzymolysis reaction for 2 hours under the condition of pH 7.5, then heating to 55 ℃, adding alkaline protease accounting for 0.30% of the weight of the cartilage particles and calcium chloride accounting for 0.20% of the weight of the cartilage particles, carrying out microwave-assisted enzymolysis reaction for 3 hours under the condition of pH 8.5, finally carrying out enzyme deactivation treatment for 10 minutes at 80 ℃, and cooling;
(3) solid-liquid separation: after the enzymolysis is finished, performing solid-liquid separation on the cooled enzymolysis liquid by a horizontal screw centrifuge, respectively collecting the obtained solution and bone residues, drying and crushing the bone residues to prepare shark bone powder;
(4) and (3) ultrafiltration concentration: adjusting the pH of the solution after solid-liquid separation to 8.0, then selecting a medium-temperature ultrafiltration membrane of 30KDa to carry out ultrafiltration separation and concentration at 50 ℃ until the concentration specific gravity is 18 percent to obtain a chondroitin sulfate concentrated solution, and taking the permeate for later use;
(5) fermentation: adding 0.2% of composite bacterial powder (prepared by mixing Bacillus subtilis and Bacillus bifidus at a weight ratio of 1: 1) and 0.1% of glucose into the ultrafiltered and concentrated permeate, mixing, and fermenting at 42 deg.C for 2 hr;
(6) nanofiltration separation: nano-filtering and separating the fermentation liquor obtained in the step (5) at 50 ℃ by using a 300Da nano-filtration membrane;
(7) vacuum microwave concentration: vacuum microwave concentrating the trapped fluid obtained by nanofiltration till the concentration specific gravity is 40 percent to obtain a concentrated solution of the ossein peptide; the pressure of vacuum microwave concentration is-90 kPa, the microwave power is 10W/g, the temperature is 60 ℃, and the time is 50 minutes;
(8) preparing materials: uniformly mixing 10% of shark bone meal obtained in the step (3), 15% of chondroitin sulfate concentrated solution obtained in the step (4), 10% of collagen peptide concentrated solution obtained in the step (7), 40% of chicken fermentation liquor, 12.5% of vegetable powder, 5% of konjac glucomannan, 5% of krill powder, 1% of salt and 1.5% of leavening agent; the grain diameters of the krill powder, the vegetable powder and the shark bone powder are all 80-100 meshes;
(9) pretreatment: performing microwave treatment on the mixed material obtained in the step (8) for 5min, pouring the mixed material into a sealing bag, vacuumizing the sealing bag, and standing for 0.5 h;
(10) molding: and adding the pretreated materials into a double-screw extrusion puffing machine for extrusion puffing treatment to obtain the chondroitin sulfate-rich nutritional food.
The effect of the chondroitin sulfate-rich nutritional food prepared in the examples 1 to 3 was verified. The verification method adopts a voluntary principle, 200 arthritis patients (100 men and 100 women, and the age is 50-60 years) are selected, and the patients mainly show obvious local tenderness and limited joint movement. The patients were randomly divided into 4 groups of 50 persons each, and the data of sex, age, etc. in each group were verified to have no significant difference and to be comparable. The experimental groups 1 to 3 continuously consumed the nutritional foods prepared in the corresponding examples, respectively, the control group consumed nutritional foods prepared from 35% of shark bone meal, 40% of chicken broth, 12.5% of vegetable powder, 5% of konjac glucomannan, 5% of krill meal, 1% of salt and 1.5% of leavening agent, and then the effects of each group were observed after three months and six months.
The usage and dosage are as follows: can be taken orally, 2 times per person a day, 30 g each time.
And (4) judging the standard: the obvious improvement: joint pain is obviously relieved or disappeared; improvement: the joint pain is relieved; no effect is achieved: the joint pain has no change; deterioration: joint pain is more severe than before.
TABLE 1 comparison of the results after three months of continuous consumption
TABLE 2 comparison of the effects after six months of continuous eating
The above description is only a preferred embodiment of the present invention, and all equivalent changes and modifications made in accordance with the claims of the present invention should be covered by the present invention.
Claims (8)
1. A preparation method of a nutritional food rich in chondroitin sulfate is characterized by comprising the following steps: the method comprises the following steps:
(1) pretreatment of raw materials: removing meat of shark cartilage, cleaning, and adding 0.5-1.0 vol% H at 4-8 deg.C2O2Carrying out bacteria reduction treatment in the solution for 10-20 minutes, and crushing into particles of 0.1-0.5 mm;
(2) enzymolysis: adding 88-92 ℃ hot water into the particles obtained in the step (1) according to a mass ratio of 1:3, boiling for 1-2 hours, cooling to 50-55 ℃, adding 0.10-0.20% of neutral protease based on the weight of the cartilage particles, carrying out microwave-assisted enzymolysis reaction for 1-2 hours under the condition of pH 6.5-6.8, then cooling to 45-48 ℃, adding 0.10-0.20% of chymotrypsin based on the weight of the cartilage particles, carrying out microwave-assisted enzymolysis reaction for 1-2 hours under the condition of pH 7.0-7.5, heating to 52-55 ℃, adding 0.20-0.30% of alkaline protease based on the weight of the cartilage particles and 0.1-0.20% of calcium chloride, carrying out microwave-assisted enzymolysis reaction for 2-3 hours under the condition of pH 8.0-8.5, finally carrying out enzyme deactivation treatment for 10-20 minutes at 70-80 ℃, and cooling;
(3) solid-liquid separation: centrifuging the cooled enzymolysis solution for solid-liquid separation, collecting the obtained solution and bone residue respectively, drying the bone residue, and pulverizing to obtain shark bone powder;
(4) and (3) ultrafiltration concentration: adjusting pH of the solution after solid-liquid separation to 7.8-8.0, performing ultrafiltration separation and concentration at 50 deg.C with a medium temperature ultrafiltration membrane of 20-30KDa until the concentration specific gravity is 15-18% to obtain chondroitin sulfate concentrated solution, and collecting the permeate for use;
(5) fermentation: adding 0.2% of composite bacterial powder and 0.1% of glucose into the ultrafiltration concentrated permeate, uniformly mixing, and fermenting at 42 ℃ for 2 hours;
(6) nanofiltration separation: nano-filtering and separating the fermentation liquor obtained in the step (5) at 50 ℃ by using a 300Da nano-filtration membrane;
(7) vacuum microwave concentration: vacuum microwave concentrating the trapped fluid obtained by nanofiltration till the concentration specific gravity is 25-40% to obtain ossein protein peptide concentrated solution;
(8) preparing materials: uniformly mixing the shark bone meal obtained in the step (3), the chondroitin sulfate concentrated solution obtained in the step (4) and the collagen peptide concentrated solution obtained in the step (7) with chicken fermentation liquor, vegetable powder, konjac glucomannan, krill powder, salt and a swelling agent in proportion;
(9) pretreatment: performing microwave treatment on the mixed material obtained in the step (8) for 5-10min, pouring into a sealing bag, vacuumizing the sealing bag, and standing for 0.5 h;
(10) molding: and extruding and puffing the pretreated materials to obtain the nutritional food.
2. The method for preparing a chondroitin sulfate-rich nutritional food according to claim 1, wherein: the power of the microwave used in the step (2) is 600-1000W, and the operation mode is that the treatment is stopped for 1 time every 5-10min and is carried out for 5 times in total.
3. The method for preparing a chondroitin sulfate-rich nutritional food according to claim 1, wherein: the composite bacterial powder used in the step (5) is prepared by mixing bacillus subtilis and bifidobacterium according to the weight ratio of 1: 1.
4. The method for preparing a chondroitin sulfate-rich nutritional food according to claim 1, wherein: in the step (7), the vacuum microwave concentration is carried out under the pressure of-70 to-90 kPa, the microwave power is 3 to 10W/g, the temperature is 50 to 60 ℃, and the time is 25 to 50 minutes.
5. The method for preparing a chondroitin sulfate-rich nutritional food according to claim 1, wherein: the weight percentage of each material in the step (8) is as follows: 40% of chicken fermentation liquor, 15% of chondroitin sulfate concentrated solution, 10% of shark bone powder, 10% of collagen peptide concentrated solution, 12.5% of vegetable powder, 5% of konjac glucomannan, 5% of krill powder, 1% of salt and 1.5% of leavening agent.
6. Process for the preparation of a chondroitin sulfate-rich nutraceutical according to claims 1 or 5, characterized in that: the chicken fermentation liquor is prepared by cleaning chicken, steaming and crushing, adding water with the temperature of 45 ℃ and glucose with the mass of 20-25% of the chicken, uniformly mixing, adding zymophyte according to the amount of 0.02-0.05g/kg, uniformly stirring and mixing, and fermenting at the temperature of 33-39 ℃ for 24-48 hours;
the zymocyte is prepared by mixing lactobacillus freeze-dried powder and bacillus subtilis freeze-dried powder according to the mass ratio of 2: 1.
7. Process for the preparation of a chondroitin sulfate-rich nutraceutical according to claims 1 or 5, characterized in that: the grain diameters of the krill powder, the vegetable powder and the shark bone powder are all 80-100 meshes.
8. A chondroitin sulfate-rich nutritional food prepared by the method of any one of claims 1 to 7, wherein: the content of chondroitin sulfate in the nutritional food is more than or equal to 4.0 percent, and the content of collagen peptide is more than or equal to 5.0 percent.
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