Anti-fatigue food and preparation method thereof

An anti-fatigue and food technology, applied in the field of food processing, can solve the problems of reducing energy metabolites, increasing protein utilization, affecting exercise ability, etc., to achieve the effects of alleviating exercise fatigue, safe and convenient eating, and low cost.

Inactive Publication Date: 2014-02-26
王玉清
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

[0003] During exercise, protein synthesis is inhibited, while skeletal muscle protein degradation, amino acid oxidation, and gluconeogenesis increase, resulting in increased protein utilization in the body, resulting in skeletal muscle damage and reduced energy metabolism substances, thereby affecting exercise capacity. to play

Method used

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Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0022] An anti-fatigue food, the parts by weight of each component are:

[0023] 10 parts of soybean polypeptide, 1.3 parts of royal jelly powder, 5 parts of sucralose, 2 parts of carrageenan, 9 parts of konjac powder, 1 part of sodium ascorbate, 0.8 parts of sodium citrate, 0.8 parts of potassium chloride, 0.5 parts of calcium hydrogen phosphate parts, 75 parts of water.

[0024] Another object of the present invention is to provide a preparation method of anti-fatigue food, comprising the steps of:

[0025] Add 2 parts of carrageenan and 10 parts of konjac fine powder into 73 parts of water, stir for 15 minutes at 85°C, heat in a water bath at 90°C for 25 minutes, add the remaining substances into the glue solution according to the above ratio, mix well, and put the continuous flow Under normal circumstances, heat to 135°C, and keep it for 3 seconds continuously, and fill it aseptically.

Embodiment 2

[0027] An anti-fatigue food, the parts by weight of each component are:

[0028] 5 parts of soybean polypeptide, 1.3 parts of royal jelly powder, 2 parts of sucralose, 5 parts of carrageenan, 10 parts of konjac powder, 0.8 parts of sodium ascorbate, 0.5 parts of sodium citrate, 0.5 parts of potassium chloride, 0.8 parts of calcium hydrogen phosphate parts, 77 parts of water.

[0029] Another object of the present invention is to provide a preparation method of anti-fatigue food, comprising the steps of:

[0030] Add 2 parts of carrageenan and 10 parts of konjac fine powder into 70 parts of water, stir at 80°C for 10 minutes, heat in a water bath at 90°C for 25 minutes, add the remaining substances into the glue solution according to the above ratio, mix well, and put the continuous flow Under normal circumstances, heat to 135°C, and keep it for 3 seconds continuously, and fill it aseptically.

Embodiment 3

[0032] An anti-fatigue food, the parts by weight of each component are:

[0033] 8 parts of soybean polypeptide, 1.3 parts of royal jelly powder, 5 parts of sucralose, 2 parts of carrageenan, 9 parts of konjac powder, 1 part of sodium ascorbate, 0.8 parts of sodium citrate, 0.8 parts of potassium chloride, 0.5 parts of calcium hydrogen phosphate parts, 77 parts of water.

[0034] Another object of the present invention is to provide a preparation method of anti-fatigue food, comprising the steps of:

[0035] Add 2 parts of carrageenan and 10 parts of konjac fine powder into 70 parts of water, stir at 80°C for 10 minutes, heat in a water bath at 90°C for 25 minutes, add the remaining substances into the glue solution according to the above ratio, mix well, and put the continuous flow Under the condition of heating to 133 ℃, and continuously maintain 4s, aseptic filling.

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PUM

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Abstract

The invention relates to a soybean peptide anti-fatigue food and a preparation method thereof, and belongs to the technical field of food processing. The soybean peptide anti-fatigue food comprises the following components in parts by weight: 5-10 parts of soybean peptide, 1-1.5 parts of royal jelly powder, 2-5 parts of sucralose, 2-5 parts of carrageenan, 8-10 parts of konjac powder, 0.5-1 part of sodium ascorbate, 0.5-1 part of sodium citrate, 0.5-1 part of potassium chloride, 0.5-1 part of calcium hydrophosphate and 75-80 parts of water. The preparation method of the anti-fatigue food comprises the following steps: adding the 2-5 parts of carrageenan and 8-10 parts of konjac powder to the 75-80 parts of water; stirring for 10-15 minutes at 80-85 DEG C; heating for 25-30 minutes in a water bath of 87-90 DEG C; adding the residual substances to a sol solution; evenly mixing and heating to 130-135 DEG C under the continuous flow condition; and continuously keeping for 3-5 seconds, and filling in a sterile condition. The anti-fatigue food has a relaxation effect on sports fatigue, and is safe and convenient to eat, smooth in taste, simple in preparation technology, low in cost, and applicable to industrial large-scale production.

Description

technical field [0001] The invention relates to an anti-fatigue food, in particular to a soybean polypeptide anti-fatigue food and a preparation method thereof, belonging to the technical field of food processing. Background technique [0002] Soybean peptide refers to a mixture of soybean protein degraded by protease. The main components are peptides of different molecular weights, and also include a small amount of free amino acids, sugars, water and ash. The molecular weight of soybean polypeptide is mainly lower than 1000Da, its amino acid composition is the same as that of soybean protein, and the essential amino acid is well balanced and rich in content. Compared with traditional soybean protein, soybean polypeptide has excellent physical properties such as high concentration, high solubility, low viscosity, high fluidity and thermal stability. On the other hand, soybean polypeptide has unique physiological functions: fast absorption, high utilization rate, can promo...

Claims

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Application Information

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Patent Type & Authority Applications(China)
IPC IPC(8): A23L1/29A23L33/00
CPCA23L29/30A23L33/10A23L33/16A23L33/185A23V2002/00
Inventor 王玉清
Owner 王玉清
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