Goose blood product with high amino acid and heme and making method thereof

A high-heme, high-amino acid technology, applied in food ingredients, functions of food ingredients, food science, etc., can solve problems such as instability of heme iron, improve oxidation stability, increase content, and improve absorption and utilization effects. Effect

Inactive Publication Date: 2016-07-06
CHONGQING QINGSHUIWAN FOOD
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AI Technical Summary

Problems solved by technology

[0004] However, heme iron is unstable in the

Method used

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[0018] A goose blood product with high amino acid and high hemoglobin, including the composition by mass percentage: 95-98% of goose blood hydrolysate, 0.5-2% of ascorbic acid, and 1-3% of tea polyphenols.

[0019] Vitamin C, also known as ascorbic acid, is an acidic hexose derivative. It is a dilute alcohol hexose lactone. Vitamin C is mainly derived from fresh fruits and vegetables and is an essential nutrient for higher primates and a few other organisms.

[0020] Tea polyphenols (TeaPolyphenols) is a general term for polyphenols in tea, including flavanols, anthocyanins, flavonoids, flavonols and phenolic acids.

[0021] A manufacturing method of high amino acid and high heme goose blood product, including the following steps

[0022] Step A, goose blood is collected, and frozen and stored after purification;

[0023] Step B: After the goose blood is enzymatically hydrolyzed, the supernatant is cooled to obtain a goose blood hydrolysate rich in amino acids and heme;

[0024] Step C: ...

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Abstract

The invention discloses a goose blood product with high amino acid and heme. The goose blood product is made from, by mass, 95-98% of goose blood hydrolysate, 0.5-2% of ascorbic acid and 1-3% of tea polyphenol which are mixed to be uniform. The invention further discloses a making method of the goose blood product with high amino acid and heme. The making method comprises the following steps that A, goose blood is collected, purified and stored in a frozen mode; B, the goose blood is cooled after enzymolysis, and supernate is obtained; C, goose blood heme is stably treated. According to product, the oxidation stability and blood replenishing effect of the goose blood heme product are improved. The making method adopts ultrasonic wave swelling and nitrogen protection enzymolysis, the enzymolysis efficiency is improved, oxidation of released heme iron is effectively decelerated, and the content of heme iron in the goose blood product is improved. By adding the ascorbic acid and the tea polyphenol, oxidation of heme iron is decelerated, and the absorption and utilization effect of heme iron is improved.

Description

technical field [0001] The invention relates to a goose blood product high in amino acid and high hemoglobin and a preparation method thereof. Background technique [0002] Goose is a herbivorous poultry and one of the earliest poultry domesticated and raised by humans. Goose blood has high nutritional value. Goose blood is a high-protein resource, with a protein content as high as 19%, of which the hemoglobin content is about 11.6-12.99g / 100mL, accounting for 2 / 3 of the whole blood protein. Goose blood is rich in trace elements, with the highest iron content, which is 20 times that of lean meat. It can be used as a good blood tonic, and has a good nourishing effect on various anemias and postpartum deficiency of qi and blood. The utilization of blood is mainly in primary processing forms such as blood tofu, blood meal, plasma powder, etc., but rarely involved in iron supplementation. Iron deficiency and anemia are the most common forms of malnutrition in the world today. ...

Claims

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Application Information

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IPC IPC(8): A23L13/20A23L13/50A23L13/40A23L33/175A23L5/30
CPCA23V2002/00A23V2200/30A23V2250/204A23V2250/214A23V2250/708
Inventor 刘雄秦春青冷安钟
Owner CHONGQING QINGSHUIWAN FOOD
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