Uric acid-reducing peptide drink and preparation method thereof

A uric acid peptide and beverage technology, which is applied in the field of uric acid peptide beverage and its preparation, can solve the problems of waste and limited application fields, and achieve the effects of low production cost, strong effect of reducing uric acid, and convenient drinking

Active Publication Date: 2015-07-01
广州市肽汇生物科技有限公司
View PDF3 Cites 6 Cited by
  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

Saury is a marine fish with high protein content and balanced amino acid composition. However, due to its extremely high fat content (about 20%), its application fields are limited. At present, only part of it is used as food, and most of it is wasted.

Method used

the structure of the environmentally friendly knitted fabric provided by the present invention; figure 2 Flow chart of the yarn wrapping machine for environmentally friendly knitted fabrics and storage devices; image 3 Is the parameter map of the yarn covering machine
View more

Image

Smart Image Click on the blue labels to locate them in the text.
Viewing Examples
Smart Image
  • Uric acid-reducing peptide drink and preparation method thereof
  • Uric acid-reducing peptide drink and preparation method thereof

Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0048] A preparation method of urate-lowering peptide drink, comprising the following steps:

[0049] (1) Preparation of uric acid-lowering peptide: remove the head and viscera of saury, grind it in a meat grinder, add water with 1 times the mass of minced saury meat, raise the temperature to 55°C, add Novi with 0.4% mass of minced saury meat Alcalase 2.4L from Xin Company and 1.5% flavored protease from Novozymes were incubated at 55°C for 6 hours, heated at 95°C for 30 minutes to inactivate the enzyme, centrifuged at 5000r / min for 20 minutes, and the upper layer of fish oil and sediment were removed. The clear liquid in the middle is obtained as a saury peptide liquid; then the saury peptide liquid is vacuum concentrated to more than 30%, spray-dried, and the dry powder is collected to obtain Uric Acid Peptide A.

[0050](2) Preparation of Uric Acid Peptide Beverage: First, mix stabilizer, sucrose and Uric Acid Peptide A, then add to concentrated orange juice, use 10% citric...

Embodiment 2

[0055] A preparation method of urate-lowering peptide drink, comprising the following steps:

[0056] (1) Preparation of uric acid-lowering peptide: remove the head and viscera of saury, grind it through a meat grinder, add water twice the mass of saury minced meat, raise the temperature to 50°C, add 1.0% of the mass of saury minced Novi Alcalase 2.4L from Xin Company and 0.8% flavored protease from Novozymes were incubated at 50°C for 9 hours for hydrolysis, heated at 95°C for 30 minutes to inactivate the enzyme, centrifuged at 5000r / min for 20 minutes, and the upper layer of fish oil and sediment were removed. The clear liquid in the middle is obtained as a saury peptide liquid; then the saury peptide liquid is vacuum concentrated to more than 30%, spray-dried, and the dry powder is collected to obtain Uric acid peptide B.

[0057] (2) Preparation of urate-lowering peptide drink: firstly mix stabilizer, sucrose and urate-lowering peptide A, then add to concentrated orange ju...

Embodiment 3

[0062] A preparation method of urate-lowering peptide drink, comprising the following steps:

[0063] (1) Preparation of uric acid-lowering peptide: remove the head and viscera of the saury, grind it in a meat grinder, add water 1.5 times the mass of the minced saury, raise the temperature to 53°C, add Novi with 0.7% of the minced saury Alcalase 2.4L from Xin Company and 1.0% flavor protease from Novozymes were incubated at 53°C for 7 hours, heated at 95°C for 30 minutes to inactivate the enzyme, centrifuged at 5000r / min for 20 minutes, and the fish oil and sediment in the upper layer were removed. The clear liquid in the middle is obtained as a saury peptide liquid; then the saury peptide liquid is vacuum-concentrated to more than 30%, spray-dried, and the dry powder is collected to obtain Uric acid peptide C.

[0064] (2) Preparation of urate-lowering peptide beverage: firstly mix stabilizer, sucrose and urate-lowering peptide A, then add to concentrated orange juice, use 10...

the structure of the environmentally friendly knitted fabric provided by the present invention; figure 2 Flow chart of the yarn wrapping machine for environmentally friendly knitted fabrics and storage devices; image 3 Is the parameter map of the yarn covering machine
Login to view more

PUM

No PUM Login to view more

Abstract

The invention discloses a uric acid-reducing peptide drink and a preparation method thereof. The drink contains the following ingredients: saury uric acid-reducing peptide dry powder, fruit juice, cane sugar, citric acid and a stabilizer, wherein the saury uric acid-reducing peptide dry powder is prepared by the following steps: mincing saury and then adding water, heating, adding protease to hydrolyze, then deactivating enzyme, centrifuging, removing upper-layer fish oil and lower-layer precipitates, taking a middle clear liquid, and carrying out spray-drying. According to the uric acid-reducing peptide drink and the preparation method thereof disclosed by the invention, a modern biological enzyme hydrolysis technology is adopted, and a uric acid-reducing ingredient in saury proteins is released and then prepared into the uric acid-reducing peptide drink product convenient to carry and drink through adding food auxiliary materials. The process disclosed by the invention is simple to operate, low in production cost and free from pollution; the obtained uric acid-reducing peptide drink product is high in uric acid-reducing effect and convenient to drink.

Description

technical field [0001] The invention relates to a uric acid peptide beverage and a preparation method thereof. Background technique [0002] The cells in the human body undergo metabolism every day, and the nucleic acid in the body will be destroyed to generate purines, and the purines produced in the body and the purines ingested from food outside the body will be affected by xanthine oxidase and adenosine deaminase in the body break down, eventually forming uric acid. [0003] Under normal conditions, the average blood uric acid content of healthy people is between 200-410 μmol / L. However, if the metabolism in the human body is disturbed, or eating too much purine-rich food causes excessive deposition of purine in the body, the uric acid in the blood in the body may reach saturation (416 μmol / L), resulting in hyperuricemia. Long-term high blood uric acid levels will have a series of adverse consequences on blood vessels, heart, and kidneys, increasing the risk of cancer,...

Claims

the structure of the environmentally friendly knitted fabric provided by the present invention; figure 2 Flow chart of the yarn wrapping machine for environmentally friendly knitted fabrics and storage devices; image 3 Is the parameter map of the yarn covering machine
Login to view more

Application Information

Patent Timeline
no application Login to view more
Patent Type & Authority Applications(China)
IPC IPC(8): A23L2/02A23L1/30A61K38/00A61K35/60A61P19/06
Inventor 赵谋明苏国万吴军赵强忠林恋竹
Owner 广州市肽汇生物科技有限公司
Who we serve
  • R&D Engineer
  • R&D Manager
  • IP Professional
Why Eureka
  • Industry Leading Data Capabilities
  • Powerful AI technology
  • Patent DNA Extraction
Social media
Try Eureka
PatSnap group products

Browse by: Latest US Patents, China's latest patents, Technical Efficacy Thesaurus, Application Domain, Technology Topic.

© 2024 PatSnap. All rights reserved.Legal|Privacy policy|Modern Slavery Act Transparency Statement|Sitemap