Walnut antioxidant polypeptide chewing flake and preparation method thereof

An antioxidant polypeptide and chewable tablet technology, which is applied in food preparation, food ultrasonic treatment, food forming and other directions, can solve the problems of poor anti-gel formation, high cost, difficult to control the drying activity of polypeptides, etc. rich effect

Inactive Publication Date: 2014-07-23
辽宁通正检测有限公司
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

[0004] The present invention aims at a series of problems such as low solubility of walnut polypeptide in water, difficult control of polypeptide drying activity, low viscosity, poor anti-gel formation, high cost in the process of food research and development, fully utilizes the existing biological purification technology, and adds two natural Green, safe and cheap prescription ingredients provide a walnut antioxidant polypeptide chewable tablet and its preparation method. The invention uses defatted walnut powder as raw material, uses ultrasonic waves to assist in extra

Method used

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  • Walnut antioxidant polypeptide chewing flake and preparation method thereof
  • Walnut antioxidant polypeptide chewing flake and preparation method thereof

Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0038] A preparation method of walnut antioxidant polypeptide chewable tablet, its specific preparation method comprises the following steps:

[0039] a, soaking: the defatted walnut powder and pH8, mass percentage concentration are 0.1% NaHCO 3 The solution is mixed evenly according to the mass volume ratio of 1:20, and the water bath is kept at 60°C for 30 minutes;

[0040] b. Adjust pH: adjust the pH of the solution in step a to 8.5;

[0041] c. Stirring: assisted by ultrasonic vibration for 20 minutes at 45°C;

[0042] d. Centrifugation: Centrifuge the stirred solution at 4°C and 3000r / min for 10 minutes to remove the oil layer and the lower sediment. protein;

[0043] e. pH adjustment: collect the clear solution after removing the oil layer and lower layer precipitation, and adjust the pH value of the clear solution to 7.5 with 0.1mol / L HCl or sodium hydroxide;

[0044] f. Enzyme hydrolysis: 8000u per gram of defatted walnut powder, combined with papain and trypsin at...

Embodiment 2

[0057] A preparation method of walnut antioxidant polypeptide chewable tablet, its specific preparation method comprises the following steps:

[0058] a, soaking: the defatted walnut powder and pH9, the mass percent concentration is 0.2% NaHCO 3 The solution is mixed evenly according to the mass volume ratio of 1:20, and the water bath is kept at 60°C for 30 minutes;

[0059] b. Adjust pH: adjust the pH of the solution in step a to 8.5;

[0060] c. Stirring: assisted by ultrasonic vibration for 20 minutes at 45°C;

[0061] d. Centrifugation: Centrifuge the stirred solution at 4°C and 3000r / min for 10 minutes to remove the oil layer and the lower sediment. protein;

[0062] e. pH adjustment: collect the clear solution after removing the oil layer and lower layer precipitation, and adjust the pH value of the clear solution to 7.5 with 0.1mol / L HCl or sodium hydroxide;

[0063] f. Enzyme hydrolysis: 8000u per gram of defatted walnut powder, combined with papain and trypsin at...

Embodiment 3

[0076] A preparation method of walnut antioxidant polypeptide chewable tablet, its specific preparation method comprises the following steps:

[0077] a, soaking: the defatted walnut powder and pH10, the mass percent concentration is 0.3% NaHCO 3 The solution is mixed evenly according to the mass volume ratio of 1:20, and the water bath is kept at 60°C for 30 minutes;

[0078] b. Adjust pH: adjust the pH of the solution in step a to 8.5;

[0079] c. Stirring: assisted by ultrasonic vibration for 20 minutes at 45°C;

[0080] d. Centrifugation: Centrifuge the stirred solution at 4°C and 3000r / min for 10 minutes to remove the oil layer and the lower sediment. protein;

[0081] e. pH adjustment: collect the clear solution after removing the oil layer and lower layer precipitation, and adjust the pH value of the clear solution to 7.5 with 0.1mol / L HCl or sodium hydroxide;

[0082] f. Enzyme hydrolysis: 8000u per gram of defatted walnut powder, combined with papain and trypsin a...

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Abstract

The invention discloses a walnut antioxidant polypeptide chewing flake and a preparation method of the walnut antioxidant polypeptide chewing flake. The walnut antioxidant polypeptide chewing flake is 1.0g+/-0.05g in weight, the walnut polypeptide powder added to each flake is 0.7g+/-0.035g, the soybean fructo-oligose is 0.2g+/-0.01g, and the walnut antioxidant polypeptide chewing flake also comprises 2.0-2.5% of hydroxypropyl methyl cellulose, 3-5% of polyvinylpolypyrrolidone, 1-1.5% of magnesium stearate, and the balance of water. The preparation method comprises the following steps: degreasing walnut powder; soaking; adjusting pH; performing ultrasonic-assisted mixing, centrifuging, removing an oil layer and a lower layer sediment; adjusting the pH of the solution; performing enzymolysis; performing enzyme deactivation; adding soybean polysaccharide; homogenizing; spray drying; mixing the walnut polypeptide powder, the soybean fructo-oligose and the auxiliary materials; preparing soft particles; pelletizing; drying; straightening; tabletting; sterilizing; and packaging into the product. The walnut antioxidant polypeptide chewing flake is stable in preparation process, reliable and optimal in technical index, high in nutritive value, high in utilization rate of protein, and quick to digest and absorb inside a body, and has the functions of having low antigenicity, promoting muscle erythrocyte recovery, helping recovery from fatigue and the like.

Description

technical field [0001] The invention relates to a walnut antioxidant polypeptide chewable tablet and a preparation method thereof, belonging to the field of food processing. Background technique [0002] In food production, the biologically active walnut antioxidant peptide has the function of scavenging free radicals in the body, and is also a potential exogenous antioxidant substance that can be used by humans. If it is made into a food, it will increase the added value of walnuts, which will have a great effect on people's health and anti-aging, and will deepen and broaden the breadth and depth of walnut development and utilization. It is the future development of the polypeptide food industry. New Direction. [0003] The polypeptide content in the enzymatic hydrolyzate is an important evaluation index of DPPH clearance rate. After reducing the enzyme in the walnut polypeptide enzymatic solution, in order to improve the stability of the antioxidant polypeptide and the s...

Claims

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Application Information

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IPC IPC(8): A23L1/36A23L1/30A23L25/00
CPCA23L25/30A23L33/10A23P10/28A23V2002/00A23V2300/48
Inventor 马岩吴帅关楚谕
Owner 辽宁通正检测有限公司
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