Formula and preparation method of phosvitin phosphoeptide milk flavor calcium tablet

Abstract

The invention relates to a formula and a preparation method of a phosvitin phosphoeptide milk flavor calcium tablet, belonging to the technical field of functional foods. The formula comprises main materials, a bulking agent, a flavoring agent, a disintegrating agent, a binding agent, a lubricant and an antioxidant, and the phosvitin phosphoeptide milk flavor calcium tablet comprises the following components in percentage by mass: 1-6 percent of phosvitin phosphoeptide, 30-40 percent of milk powder, 0.5-1.75 percent of calcium carbonate, 45-50 percent of bulking agent, 0.75-2 percent of flavoring agent, 10 percent of disintegrating agent, 5-15 percent of binding agent, 0.5-1 percent of lubricating agent and 0.25-0.5 percent of antioxidant. The invention has the advantages that the calcium tablet is a double-functional nutritious health care food with the functions of both calcium supplement and calcium absorption promotion, consumers can acquire the health care effect of calcium supplement when enjoying palatableness, and meanwhile, the toxic side effect caused by using V-D calcium supplement is avoided.

Description

technical field [0001] The invention belongs to the technical field of functional foods, and in particular relates to a formula and a preparation method of adding phosvitin phosphopeptide as a functional component to milk-flavored calcium tablets. Background technique [0002] Most of the currently commercially available calcium supplement nutrients and medicines are calcium plus V-D preparations, which have limited curative effect and low calcium absorption rate. Moreover, long-term consumption of V-D has resulted in many cases of V-D poisoning in clinical practice. At the same time, according to relevant reports, V-D has no or no obvious effect on promoting calcium absorption in the pH value of the lower part of the small intestine in an alkaline environment. Moreover, in this environment, calcium can easily form insoluble calcium salts. The main reason is that calcium interacts with plants in food Acid and oxalic acid form non-absorbable precipitates, which greatly reduce...

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Problems solved by technology

However, there are also data showing that CPP has inconsistent results in promoting mineral absorption. For example, Teucher (2006) and colleagues (2006) pointed out that CPP cannot promote calcium absorption in the intestine.

Inwook Cetal (2005) pointed out that PPP contains more phospho-serine residues than CPP, and proved that phosvitin phosphopeptide is superior to commercial CPP in inhibiting calcium formation of insoluble compounds, and it was verified by rat animal experiments However, the use of phosvitin phosphopeptide as an accelerator of calcium absorption has not yet been applied in functional foods.