Ginseng and pilose antler tea seed polypeptide lozenge and preparation method therefor

Abstract

The invention discloses a ginseng and pilose antler tea seed polypeptide lozenge. The tea seed polypeptide lozenge is characterized in that the tea seed polypeptide lozenge is composed of the following raw materials, by weight, 1300-1500 parts of tea seed meal, 4-6 parts of ginseng, 5-7 parts of pilose antler, 40-50 parts of edible fungus powder, 200-240 parts of peanut powder, 2-4 parts of okra pollen, 100-120 parts of bitter apricot kernel powder, 8-12 parts of jujube kernels, 6-8 parts of prepared rehmannia roots, 12-16 parts of sodium carboxymethylcellulose, 6-8 parts of magnesium stearate and a proper amount of neutral proteases. In the method, firstly, tea seed proteins are extracted from the tea seed meal, then the tea seed proteins are hydrolyzed to generate substances such as polypeptides, amino acids and the like, the utilization rate of tea seeds is raised, the economic benefit is raised, and the prepared polypeptide product has good functions of antioxidation, cholesterol reduction and the like. The added components such as ginseng, pilose antler and the like have health care functions of invigorating spleen, reinforcing lung, promoting spermatogenesis, benefiting blood and the like.

Description

technical field [0001] The invention belongs to the field of food processing, in particular to a ginseng antler tea seed polypeptide buccal tablet and a preparation method thereof. Background technique [0002] my country is the hometown of tea. There are currently 25 million mu of tea gardens. Generally, about 200Kg of tea seeds can be produced per mu. Tea seeds are the fruit of tea trees and are by-products of tea production. For a long time, people have insufficient development and utilization of tea seeds. Except for a few tea seeds which are mixed with camellia seeds to extract oil, most of them are incinerated by waste or fall off naturally, and rot in the ground, resulting in a waste of resources. Tea seeds are mostly round or oval, rough, dry, dull in appearance, darker in color and black in color; tea seed kernels are white or light yellow. No oily taste, bitter and astringent. Research results show that mature tea seeds are composed of 23%-27% fruit shell, 23%-2...

AI Technical Summary

Problems solved by technology

Except for a few tea seeds that are mixed with camellia seeds to extract oil, most of them are incinerated by waste or fall off naturally, and rot in the ground, resulting in a waste of resources