Anti-aging marine protein healthcare product rich in amino acid and preparing method thereof
An amino acid and anti-aging technology, applied in acid-containing food ingredients, yeast-containing food ingredients, food ingredients, etc., can solve the problems of affecting the functional activity of marine protein, affecting the palatability of marine protein health products, and low amino acid content
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Embodiment 1
[0025] An anti-aging marine protein health product rich in amino acids and a preparation method thereof, the specific preparation steps are as follows:
[0026] (1) Ingredients: 30 parts of deep-sea cod collagen, 30 parts of vannamei protein, 30 parts of oyster protein, and 10 parts of abalone protein;
[0027] (2) Pretreatment: add water to the marine protein at a ratio of 5 times the mass ratio of the raw material of marine protein, and stir evenly;
[0028] (3) Enzyme addition: add papain and alkaline protease at the ratio of 2% and 1% of marine protein to adjust the pH to 7.0-8.0;
[0029] (4) Ultrasonic-assisted enzymatic hydrolysis: under the condition of controlling the enzymatic hydrolysis temperature of 40-50°C, under the assisted action of ultrasonic waves, the ultrasonic frequency is 400w, 25kHz, and the enzymatic hydrolysis is 30min;
[0030] (5) Liquefaction: Add amylase at a ratio of 3‰ of marine protein, adjust the pH to 6.0-7.0, and keep warm at 60°C for 3 hou...
Embodiment 2
[0042] An anti-aging marine protein health product rich in amino acids and a preparation method thereof, the specific preparation steps are as follows:
[0043] (1) Ingredients: 20 parts of deep-sea cod collagen, 40 parts of vannamei protein, 20 parts of oyster protein, and 20 parts of abalone protein;
[0044](2) Pretreatment: add water to the marine protein at a ratio of 3 times the mass ratio of the raw material of marine protein, and stir evenly;
[0045] (3) Enzyme addition: add papain and alkaline protease at the ratio of 1% and 0.5% of marine protein to adjust the pH to 7.0-8.0;
[0046] (4) Ultrasonic-assisted enzymatic hydrolysis: under the condition of controlling the enzymatic hydrolysis temperature of 40-50°C, under the assisted action of ultrasonic waves, the ultrasonic frequency is 400w, 25kHz, and the enzymatic hydrolysis is 60min;
[0047] (5) Liquefaction: add amylase at a ratio of 3‰ of marine protein, adjust the pH to 6.0-7.0, and keep warm at 60°C for 4 ho...
Embodiment 3
[0059] An anti-aging marine protein health product rich in amino acids and a preparation method thereof, the specific preparation steps are as follows:
[0060] (1) Ingredients: 25 parts of deep-sea cod collagen, 35 parts of vannamei protein, 25 parts of oyster protein, and 15 parts of abalone protein;
[0061] (2) Pretreatment: add water to the marine protein at a ratio of 3 to 5 times the mass ratio of the raw material of marine protein, and stir evenly;
[0062] (3) Enzyme addition: add papain and alkaline protease at the ratio of 1.5% and 0.8% of marine protein to adjust the pH to 7.0-8.0;
[0063] (4) Ultrasonic-assisted enzymatic hydrolysis: under the condition of controlling the enzymatic hydrolysis temperature of 40-50°C, under the assisted action of ultrasonic waves, the ultrasonic frequency is 400w, 25kHz, and the enzymatic hydrolysis takes 45 minutes;
[0064] (5) Liquefaction: Add amylase at a ratio of 2.5‰ of marine protein, adjust the pH to 6.0-7.0, and keep war...
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