A nutritional composition for reducing blood fat and its application
What is Al technical title?
Al technical title is built by PatSnap Al team. It summarizes the technical point description of the patent document.
A nutritional composition and a blood lipid-lowering technology are applied in the field of nutritional food to achieve the effects of increasing content and reducing enterohepatic circulation
Active Publication Date: 2020-05-19
SOUTH CHINA SEA INST OF OCEANOLOGY - CHINESE ACAD OF SCI
View PDF6 Cites 1 Cited by
Summary
Abstract
Description
Claims
Application Information
AI Technical Summary
This helps you quickly interpret patents by identifying the three key elements:
Problems solved by technology
Method used
Benefits of technology
Problems solved by technology
At present, the research and development of the blood lipid-lowering effect of bioactive peptides at home and abroad are mainly focused on legume protein peptides and glycoprotein peptides, and there are few reports on the preparation of blood lipid-lowering peptides from marine fish protein at home and abroad.
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
Click on the blue label to locate the original text in one second.
Reading with bidirectional positioning of images and text.
Smart Image
Examples
Experimental program
Comparison scheme
Effect test
Embodiment 1
[0045] A nutritional food with auxiliary blood lipid-lowering effect described in this embodiment includes the following components in parts by weight:
[0046] 350 parts of cooked grain flour (the ratio of cooked oat flour to cooked corn flour is 5:2),
[0047] Maltodextrin 200 parts,
[0048] 150 parts skimmed milk powder,
[0049] 165 servings of fruit and vegetable powder,
[0051] 35 parts of sodium carboxymethyl cellulose.
[0052] The preparation method of the nutritious food with auxiliary blood lipid-lowering effect comprises the following steps:
[0053] S1. Preparation of lipid-lowering peptides from pompano pomfret: Take the meat from pomfret pomfret, add 1 times the amount of deionized water to mix and grind, add 4000 U / g trypsin to hydrolyze for 3 hours, inactivate the enzyme at 95 degrees Celsius, and cool to 5 Centrifuge (separation factor F r ≥ 800) to remove grease and impuritie...
Embodiment 2
[0060] Cooked grain flour (the ratio of cooked oat flour to cooked corn flour is 5:2) is increased to 500 parts, maltodextrin is reduced to 50 parts, skimmed milk powder is reduced to 50 parts, pomfret pomfret hypolipidemic peptide is increased to 200 parts, others The number of components is the same as in Example 1.
Embodiment 3
[0062] Cooked grain powder (the ratio of cooked oat flour to cooked corn flour is 5:2) is 100 parts, maltodextrin is increased to 500 parts, skimmed milk powder is reduced to 50 parts, pomfret pomfret hypolipidemic peptide is increased to 200 parts, other ingredients The number of components is the same as in Example 1.
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
Property
Measurement
Unit
molecular weight
aaaaa
aaaaa
molecular weight
aaaaa
aaaaa
Login to view more
Abstract
The present invention belongs to the field of food production and specifically discloses a nutritional composition for lowering blood lipids. The nutritional composition comprises the following components in percentages by mass: 40-60% of cured cereal flour and maltodextrin, 15-35% of trachinotus ovatus peptide powder and defatted milk powder, 10-20% of fruit and vegetable powder, and 2-5% of sodium carboxymethylcellulose. Trachinotus ovatus is subjected to enzymatic hydrolysis, the zymolytic trachinotus ovatus is centrifuged, the centrifuged trachinotus ovatus is ultra-filtered, and the ultra-filtered trachinotus ovatus is dried to obtain the trachinotus ovatus peptide powder. The provided cured cereal flour and fruit and vegetable powder are rich in dietary fibers, the added sodium carboxymethylcellulose can further enhance the colloidal system of dietary fibers in the intestinal tract and is compounded with the trachinotus ovatus peptide powder, so that the nutritional composition can obviously reduce the hepatoenteral circulation of bile acids, increase the discharge of the bile acids with faeces, and achieve the purpose of lowering blood lipids. The nutritional composition can be used as health-care food, special medical use recipe food and common food, and is suitable for the use of high blood lipid and sub-health populations who are busy in work and tense in life paces.
Description
technical field [0001] The invention belongs to the technical field of nutritious food, and more specifically relates to a nutritional composition for reducing blood fat and its application. Background technique [0002] Hyperlipidemia is a common cardiovascular disease caused by disorders of blood lipid metabolism. Its main symptoms include increased serum total cholesterol (TC), total triacylglycerol (TG), and low-density lipoprotein cholesterol (LDL-c). , and a drop in high-density lipoprotein cholesterol (HDL-c). The occurrence of hyperlipidemia is not only related to genetic factors, but also closely related to personal life and rest, especially improper eating habits. Excessive blood lipid content will further lead to thick blood and induce various cardiovascular diseases. Hypertension and diabetes are also complications of hyperlipidemia, which will cause great harm to human health. Dysregulated blood lipids are regarded as the basis of primary and secondary prevent...
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
Application Date:The date an application was filed.
Publication Date:The date a patent or application was officially published.
First Publication Date:The earliest publication date of a patent with the same application number.
Issue Date:Publication date of the patent grant document.
PCT Entry Date:The Entry date of PCT National Phase.
Estimated Expiry Date:The statutory expiry date of a patent right according to the Patent Law, and it is the longest term of protection that the patent right can achieve without the termination of the patent right due to other reasons(Term extension factor has been taken into account ).
Invalid Date:Actual expiry date is based on effective date or publication date of legal transaction data of invalid patent.