A kind of corn oligopeptide beverage with memory-enhancing effect and its production process

A corn oligopeptide and memory-enhancing technology, applied in application, function of food ingredients, protein-containing food ingredients, etc., can solve problems such as memory loss, and achieve the effects of lowering cholesterol, eliminating fatigue and enhancing memory

Inactive Publication Date: 2016-07-06
JILIN UNIV
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

[0003] The purpose of the present invention is to provide a kind of corn oligopeptide beverage with the effect of enhancing memory and its production process in order to solve the problem of people's memory loss

Method used

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Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0023] The corn oligopeptide beverage with memory-enhancing effect of the present invention is composed of corn oligopeptide, red dates, dried longan, xylitol, citric acid, malic acid and sodium carboxymethyl cellulose, wherein various materials The parts by weight are: 1 part of corn oligopeptide, 15 parts of red dates, 8 parts of dried longan, 10 parts of xylitol, 0.02 part of citric acid, 0.06 part of malic acid and 0.12 part of sodium carboxymethylcellulose.

[0024] The effective content of citric acid is ≥99.5%, and the effective content of malic acid is ≥99.0%.

[0025] The production technique of the corn oligopeptide beverage with memory-enhancing effect of the present invention, its specific technique is as follows:

[0026] Step 1: Weigh 15 parts of red dates and 8 parts of dried longan according to parts by weight, chop them up to a particle size of no more than 0.2-0.5 cm, mix well and obtain raw material A for later use;

[0027] The second step: mix the raw mat...

Embodiment 2

[0031] The corn oligopeptide beverage with memory-enhancing effect of the present invention is composed of corn oligopeptide, red dates, dried longan, xylitol, citric acid, malic acid and sodium carboxymethyl cellulose, wherein various materials The parts by weight are: 2 parts of corn oligopeptide, 20 parts of red dates, 12 parts of dried longan, 20 parts of xylitol, 0.1 part of citric acid, 0.1 part of malic acid and 0.2 part of sodium carboxymethylcellulose.

[0032] The effective content of citric acid is ≥99.5%, and the effective content of malic acid is ≥99.0%.

[0033]The production technique of the corn oligopeptide beverage with memory-enhancing effect of the present invention, its specific technique is as follows:

[0034] Step 1: Weigh 20 parts of red dates and 12 parts of dried longan according to parts by weight, chop them up to a particle size of no more than 0.2-0.5 cm, mix well and obtain raw material A for later use;

[0035] The second step: mix the raw mate...

Embodiment 3

[0039] The corn oligopeptide beverage with memory-enhancing effect of the present invention is composed of corn oligopeptide, red dates, dried longan, xylitol, citric acid, malic acid and sodium carboxymethyl cellulose, wherein various materials The parts by weight are: 1.5 parts of corn oligopeptide, 18 parts of red dates, 10 parts of dried longan, 15 parts of xylitol, 0.06 part of citric acid, 0.08 part of malic acid and 0.16 part of sodium carboxymethylcellulose.

[0040] The effective content of citric acid is ≥99.5%, and the effective content of malic acid is ≥99.0%.

[0041] The production technique of the corn oligopeptide beverage with memory-enhancing effect of the present invention, its specific technique is as follows:

[0042] Step 1: Weigh 18 parts of red dates and 10 parts of dried longan according to parts by weight, chop them up to a particle size of no more than 0.2-0.5 cm, mix well and obtain raw material A for later use;

[0043] The second step: mix the ra...

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PUM

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Abstract

The invention discloses a corn oligopeptide beverage with the function of enhancing memory and its production process. Composition, wherein the parts by weight of various materials are: 1-2 parts of corn oligopeptide, 15-20 parts of red dates, 8-12 parts of dried longan, 10-20 parts of xylitol, 0.02-0.1 parts of citric acid, 0.02-0.1 parts of citric acid, 0.06-0.1 part and 0.12-0.2 part of sodium carboxymethyl cellulose; the specific process is as follows: the first step: take 15-20 parts of red dates and 8-12 parts of dried longan by weight to obtain raw material A for subsequent use; the second step : Cook for 120-180 minutes, filter to obtain the mixed liquid B; the third step: place the corn gluten powder with a protein content of 65% in a drying oven for drying, and carry out vacuum freeze-drying to obtain corn oligopeptides; the fourth step : Homogenized at 55°C, sterilized at 120°C and filled; Beneficial effects: nourishing qi, calming the mind, eliminating fatigue, calming and hypnotizing, and enhancing memory.

Description

technical field [0001] The invention relates to a corn oligopeptide beverage and a production process thereof, in particular to a corn oligopeptide beverage with the effect of enhancing memory and a production process thereof. Background technique [0002] With the increase of age, the 1 billion or so brain nerve cells that people are born with decrease by about 5% every 10 years. Acetylcholine and acetyltransferase, which send messages to each other, also decreased. In conclusion, the reduction of the number of nerve cells and dendrites is the material basis of memory decline in the elderly. The mild decline of memory in the elderly is a physiological phenomenon. In daily life, in addition to regular exercise and maintaining a happy mood, a reasonable diet is also an effective way to help improve memory. Contents of the invention [0003] The object of the present invention is to provide a corn oligopeptide beverage with the effect of enhancing memory and its productio...

Claims

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Application Information

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Patent Type & Authority Patents(China)
IPC IPC(8): A23L2/38A23L2/66A23L33/18A23L33/125A23L33/105
CPCA23L2/02A23L2/52A23L2/66A23L33/18A23V2002/00A23V2200/30A23V2200/31A23V2250/55A23V2250/6422
Inventor 刘静波王新欣王莹
Owner JILIN UNIV
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