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
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[0018] A goose blood product high in amino acid and high hemoglobin, comprising: 95-98% of goose blood hydrolyzate, 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 an alcohol-type hexonolactone. The main source of Vc is fresh fruits and vegetables. It is an essential nutrient for higher primates and a few other organisms.
[0020] Tea polyphenols (TeaPolyphenols) is the general term for polyphenols in tea, including flavanols, anthocyanins, flavonoids, flavonols and phenolic acids.
[0021] A method for making goose blood products high in amino acid and high hemoglobin, comprising the following steps
[0022] Step A, goose blood is collected, purified and frozen for storage;
[0023] Step B, after enzymatic hydrolysis of goose blood, the supernatant is obtained by cooling to obtain goose blood hydrolyzate rich in amino acids and heme;
[0024] Step C, Stabilization treatment of goose...
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