Natural high-iron albumen powder and preparation method thereof

A technology of protein powder and high iron, which is applied in food preparation, protein food ingredients, protein composition of vegetable seeds, etc., can solve the problems of increasing the risk of cancer, low iron absorption efficiency, side effects, etc., to improve the utilization value, The raw materials are easy to obtain, and the processing technology is simple and easy to operate

Inactive Publication Date: 2009-12-23
CHINA AGRI UNIV
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  • Abstract
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Problems solved by technology

[0006] Traditional blood iron preparations are mainly divalent non-heme iron (such as ferrous sulfate, ferrous organic acid salts, etc.), because these iron supplements have side effects and the absorption efficiency of iron is not high, resulting in poor iron supplementation effect. Ideal; on the other hand, if there are too many metal ions such as iron in the body, it will induce a large number of free radicals in the body, thereby destroying body tissues, damaging organs such as the heart and brain, and increasing the risk of cancer

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  • Natural high-iron albumen powder and preparation method thereof

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preparation example Construction

[0035] The invention discloses a preparation method of natural ferritin powder, comprising the following steps:

[0036] 1. Grind soybean milk

[0037] The raw material processed in the present invention is selected from one of soybeans, black beans or peas. Other iron-rich bean raw materials can also be used as needed.

[0038] First of all, the raw materials need to be soaked, and the required treatment time is generally 8 to 12 hours. Subsequently, beating treatment is carried out. Since the functional component of iron supplementation in the product is ferritin, and ferritin is a water-soluble protein, the pH value solution that is too high or too low in the production process will have a relatively large impact on the stability of ferritin and the iron content of the product. Therefore, the pH of the PBS buffer is 7-8. Add the PBS buffer solution (i.e. phosphate buffer solution) whose quality is 1 to 2 times of that of dry beans and whose concentration is 50 mM, and t...

Embodiment 1

[0052] The raw material is soybean, the ferritin content is about 60mg / kg, and the iron content is about 0.82mg / kg.

[0053] Weigh 2kg of dry soybeans, soak them for 10 hours, and make a slurry with PBS buffer solution whose mass is 1.5 times that of dry beans and whose concentration is 50mM. The polyvinylpyrrolidone in PBS buffer solution is 0.5-10 g / L The pH value of the PBS buffer solution is 7-8, and the bean dregs are filtered out with gauze to obtain soybean milk.

[0054] Heat the above soybean milk in a warm water bath at 55°C for 15 minutes, cool to room temperature and centrifuge at 4500rpm for 10 minutes, and take the supernatant;

[0055] Dissolve magnesium chloride in the supernatant first, dissolve trisodium citrate after 30 minutes and mix well, stir at 4°C for 10 hours to obtain salt-containing soybean milk, the concentrations of magnesium chloride and trisodium citrate are 500mM and 700mM respectively;

[0056] Centrifuge the salty soybean milk at a speed gre...

Embodiment 2

[0060] The raw material is black soybeans, the ferritin content is about 50mg / kg, and the iron content is about 0.7mg / kg.

[0061] Weigh 2kg of dry black beans, soak them for 10 hours, peel them off, and make a slurry with PBS buffer solution with a mass 1.5 times the mass of dry beans and a concentration of 50mM. The polyvinylpyrrolidone in the PBS buffer solution is 0.5-10 g / L , the pH value of the PBS buffer solution is 7-8, and the bean dregs are filtered out with gauze to obtain soybean milk.

[0062] Heat the above soybean milk in a warm water bath at 55°C for 15 minutes, cool to room temperature, centrifuge at 4500rpm for 10 minutes, and take the supernatant;

[0063] Dissolve magnesium chloride in the supernatant first, dissolve trisodium citrate after 30 minutes and mix well, stir at 4°C for 10 hours to obtain salt-containing soybean milk, the concentrations of magnesium chloride and trisodium citrate are 300mM and 450mM respectively;

[0064] Centrifuge the salty so...

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Abstract

The invention belongs to the field of functional foods, and in particular relates to natural high-iron albumen powder and a preparation method thereof. The method comprises the steps of soybean milk grinding, heated centrifugation, salting precipitation, centrifugal settling and freeze drying. The process comprises the following steps: weighing dry beans, pulping the dry beans by using PBS damping liquid with the quality 1-2 times of that of the dry beans and the concentration of 50mM after soaking the dry beans for 8-12 hours, and filtering and removing bean dregs, wherein polyvinylpyrrolidone in the damping liquid is 0.5-10 grams/liter; heating the pulp for 10-15 minutes in warm bath at 50-60 DEG C, cooling the pulp to room temperature, centrifugalizing at 4500-8000rpm for 10-20 minutes, removing starch and doped protein and taking supernatant liquid; dissolving magnesium chloride, dissolving sodium citrate after 30-120min, evenly mixing and stirring for 8-12 hours at 4 DEG C, wherein the concentration of the magnesium chloride and the concentration of the sodium citrate are respectively 200-600mM and 300-700mM; centrifugalizing at 0-7 DEG C with more than 10000rpm for 20-40 minutes, removing the supernatant liquid and grease and taking deposit parts; and carrying out freeze drying on the deposit parts.

Description

technical field [0001] The invention belongs to the field of functional food, in particular to a natural ferritin powder and a preparation method thereof. Background technique [0002] At present, diseases caused by iron deficiency are a class of diseases that seriously affect human health. According to statistics published by the World Health Organization in 2002, 2 billion people around the world suffer from iron deficiency, and iron deficiency has become the ninth type of health risk factor. Therefore, improving the nutritional status of iron is an urgent problem to be solved in the world as well as in our country. Currently used blood iron supplements are mainly divalent non-heme iron, such as ferrous sulfate and ferrous organic acid salts. Because these iron supplements have side effects, are prone to iron poisoning, have low iron absorption rate, and are difficult to produce or store, resulting in unsatisfactory iron supplement effects, so it is imperative to develop...

Claims

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Application Information

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Patent Type & Authority Applications(China)
IPC IPC(8): A23J1/14A23L1/305A23L1/304A23L33/16A23L33/185
Inventor 赵广华张拓邓建军陈芳胡小松
Owner CHINA AGRI UNIV
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