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Blood pressure reducing food and its preparation method

A technology for lowering blood pressure and food, which is applied in the field of preparation of blood pressure lowering food, can solve problems such as blood pressure rise, and achieve the effect of strengthening the effect of lowering blood pressure and strengthening the content

Inactive Publication Date: 2011-08-17
AGRI BIO TECH INST GUANGDONG ACADEMY OF AGRI SCI +1
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

Although ACE has a wide range of substrates, the most important natural substrates are angiotensin I and bradykinin, and ACE produces vasoconstriction activity on them, causing blood pressure to rise

Method used

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Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0032](1) Accurately weigh 60 parts of peanut protein powder, add 1000 parts of water and fully mix with a mixer;

[0033] (2) Preheat at 70°C for 15 minutes;

[0034] (3) Add 0.4% peanut protein powder weight alkaline protease to carry out constant temperature enzymolysis for 160min while lowering to 50°C; during the enzymolysis process, the solution is constantly stirred and 0.5mol / L NaOH is added to maintain pH fluctuations around 8.0 ;

[0035] (4) After the enzymatic hydrolysis, the reaction system was inactivated at 90°C for 10 minutes;

[0036] (5) Centrifuge, and the supernatant is spray-dried to obtain a yellow peanut polypeptide powder with ACE (angiotensin-converting enzyme) inhibitory activity;

[0037] (6) Mix the raw materials according to the following weight percentages: full-fat soybean powder: 40%, peanut polypeptide powder: 20%, milk powder: 10%, maltodextrin: 10%, powdered oil: 17.8%, compound minerals (Shanghai Li Cheng Food Industry Company product RPT...

Embodiment 2

[0040] (1) Accurately weigh 70 parts of peanut protein powder, add 1000 parts of water and fully mix with a mixer;

[0041] (2) Preheat at 80°C for 10 minutes;

[0042] (3) Add 0.5% peanut protein powder weight alkaline protease to carry out constant temperature enzymolysis for 120min while lowering to 55°C; during the enzymolysis process, stir the solution continuously and add 1mol / L NaOH to maintain pH fluctuation around 8.0;

[0043] (4) After the enzymatic hydrolysis, the reaction system was inactivated at 90°C for 15 minutes;

[0044] (5) Centrifuge, and spray dry the supernatant to obtain yellow peanut polypeptide powder;

[0045] (6) Mix the raw materials according to the following weight percentages: full-fat soybean powder: 30%, peanut polypeptide powder: 15%, milk powder: 15%, maltodextrin: 20%, powdered oil: 18%, compound minerals (Shanghai Li Cheng Food Industry Company product RPT-30599A-MIN): 1.6%, multivitamins (Shanghai Licheng Food Industry Company product R...

Embodiment 3

[0048] (1) Accurately weigh 80 parts of peanut protein powder, add 1000 parts of water and fully mix with a mixer;

[0049] (2) Preheat at 90°C for 5 minutes;

[0050] (3) Adding 0.7% peanut protein powder weight alkaline protease to carry out constant temperature enzymolysis for 80 minutes while lowering to 60°C; during the enzymolysis process, the solution was constantly stirred and 2mol / L NaOH was added to maintain pH fluctuations around 8.0;

[0051] (4) After the enzymatic hydrolysis, the reaction system was inactivated at 90°C for 20 minutes;

[0052] (5) Centrifuge, and spray dry the supernatant to obtain yellow peanut polypeptide powder;

[0053] (6) Mix the raw materials according to the following weight percentages: full-fat soybean powder: 20%, peanut polypeptide powder: 20%, milk powder: 20%, maltodextrin: 14.2%, powdered oil: 20%, compound minerals (Shanghai Li Cheng Food Industry Company product RPT-30599A-MIN): 5%, multivitamins (Shanghai Licheng Food Industry...

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PUM

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Abstract

The invention discloses a hypotensive food and a preparation method thereof, comprising the mixed raw materials of various weight percentages as follows: full-fat soybean meal of 20-40 percent, earthnut polypeptide powder of 10-20 percent, milk powder of 10-20 percent, maltodextrin of 10-25 percent, powdered oil of 10-20 percent, complex mineral substance of 1-5 percent and complex vitamin of 0.1-0.8 percent. The product comprises earthnut polypeptide powder namely ACE inhibitory peptide, thereby strengthening the content of ACE inhibitory peptide in food and improving the hypotensive effect of the food. The invention can be applicable to the pharmaceutical industry and the exploitation of the protective foods which has the function of regulating blood pressure in the industry.

Description

technical field [0001] The invention relates to a food for lowering blood pressure, in particular to a food for lowering blood pressure with ACE inhibitory effect. The invention also relates to a preparation method of the food for lowering blood pressure. Background technique [0002] Hypertension is a clinical syndrome characterized by elevated arterial systolic or diastolic blood pressure, often accompanied by a systemic disease with functional and organic changes in the heart, blood vessels, brain, and kidneys. The real danger of high blood pressure lies in the damage to important organs such as the heart, brain, and kidneys, resulting in serious consequences of death and disability such as stroke, myocardial infarction, and renal failure. Among them, stroke and coronary heart disease are the most serious complications of hypertension. Because the blood pressure is maintained at a high level for a long time, the heart load is increased, and early compensatory left ventr...

Claims

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Application Information

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Patent Type & Authority Patents(China)
IPC IPC(8): A23L1/48A61P9/12A23L1/302A23L1/29A61K36/48A23L1/304A23L33/00A23L33/15A23L35/00
Inventor 魏振承徐志宏张伟孙智达池建伟张名位张瑞芬徐玉娟张雁唐小俊李健雄
Owner AGRI BIO TECH INST GUANGDONG ACADEMY OF AGRI SCI
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