Rose collagen peptide powder preparing method

A technology of collagen peptide powder and rose, which is applied in the direction of protein food processing, animal protein processing, protein food ingredients, etc., can solve the problems of inability to be natural without additives, insignificant beauty effect, and increased burden on the kidneys, so as to achieve good beauty Nutrition effect, improvement of menopausal discomfort, effect of preventing rough skin

Inactive Publication Date: 2017-01-25
安徽旺润生物科技有限公司
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

[0007] Chinese patent CN104382055A discloses a collagen powder, which is composed of collagen, acerola fruit powder, maltodextrin and vitamin E. This prior art is to directly mix the acerola fruit powder and collagen, but the acerola fruit powder In the preparation process, embedding agents (such as maltodextrin, etc.) need to be added for spray drying, resulting in too many product additives, and it is impossible to achieve natural non-addition; on the other hand, due to technological reasons, the current domestic acerola cherry fruit powder The highest vitamin C conten

Method used

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Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0032] (1) Choose fresh cod skin, wash it with tap water, add 8 times the amount of purified water to the fish skin, grind it into a fish skin slurry with a colloid mill; adjust the pH value to 8.5 with 10.0mol / L sodium hydroxide solution, and maintain When the pH value is 8.5, add papain (3% papain by weight of fish skin) for enzymolysis for 240 minutes, and the enzymolysis temperature is 55°C. After enzymatic hydrolysis, heat to above 95°C for 5 minutes to inactivate the enzyme, then cool down to 60°C; filter, take the clear liquid, pass through the decolorizing resin, take the decolorizing liquid, and adjust the pH value to 4.5; Concentrate to 30% (that is, contain 30% cured product), and spray dry to obtain cod skin collagen peptide, with a relative molecular mass of 800-2000 Daltons.

[0033] (2) After the pretreatment of the acerola fruit, beating, the obtained acerola pulp is added to the acerbity-removing liquid and stirred, then rubber milled, homogenized, and filtere...

Embodiment 2

[0039] (1) Select fresh cod scales, wash them with tap water, add 6 times the amount of purified water to the fish skin, and grind them into a fish scale slurry with a colloid mill; adjust the pH value to 8.0 with 10.0mol / L sodium hydroxide solution to maintain the pH When the value is 8.0, add papain (adding 2.4% papain by weight of fish skin) for enzymolysis for 200 min, and the enzymolysis temperature is 53°C. After enzymolysis, heat to above 90°C for 5 minutes to inactivate the enzyme, then cool down to 55°C; filter, take the clear liquid, pass it through the decolorizing resin, take the decolorizing liquid, adjust the pH value to 4.5; Concentrate to 40% (that is, contain 40% cured product), and spray-dry to obtain cod scale collagen peptide, with a relative molecular mass of 800-2000 Daltons.

[0040] (2) After the pretreatment of the acerola fruit, beating, the obtained acerola pulp is added to the acerbity-removing liquid and stirred, then rubber milled, homogenized, an...

Embodiment 3

[0046] (1) Select fresh tilapia skin, wash it with tap water, add 10 times the amount of purified water to the fish skin, grind it into a fish skin slurry with a colloid mill; adjust the pH value to 8.0 with 10.0mol / L sodium hydroxide solution , maintain the pH value at 8.0, add papain (4% papain by fish skin weight) for enzymolysis for 200min, and the enzymolysis temperature is 60°C. After enzymatic hydrolysis, heat to above 95°C for 5 minutes to inactivate the enzyme, then cool down to 60°C; filter, take the clear liquid, pass through the decolorizing resin, take the decolorizing liquid, and adjust the pH value to 4.0; concentrated to 30% (that is, containing 30% solidified matter), and spray-dried to obtain cod skin collagen peptide, with a relative molecular mass of 800-2000 Daltons.

[0047] (2) After the pretreatment of the acerola fruit, beating, the obtained acerola pulp is added to the acerbity-removing liquid and stirred, then rubber milled, homogenized, and filtered...

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Abstract

The invention discloses a preparing method of a kind of rose collagen peptide powder belonging to the field of food resource development and processing technology, which is characterized in that the coniferous fruit powder and the rose oil are added on the basis of the collagen peptide. The method has following advantages: combination of ingredients of the rose collagen peptide powder is reasonable; synergistic interaction of all ingredients is significant without toxic, side effects and additives; the whitening and anti-wrinkling effect, moisturizing and smoothing effect, anti-acne and dark spots effect, and anti-coarse effect are provided; drinking and carrying are convenient; the production process is simple and safe, operability is strong, the production cycle is short, thereby suitable for industrial production.

Description

technical field [0001] The invention relates to the technical field of food resources development and processing, in particular to a preparation method of rose collagen peptide powder. Background technique [0002] Collagen is the most abundant and widely distributed protein in animals. Its application fields include biomedical materials, cosmetics, and food industry. For the human body, the role of collagen is beyond doubt. Whether it is for beauty maintenance or life and health, collagen plays an important role. The main form of protein absorbed by the human body is not amino acids, but in the form of polypeptides. The collagen polypeptide can be obtained by enzymatically hydrolyzing the collagen chain and then extracting it. Collagen peptides are highly digestible, except for a small amount that is further decomposed by protease in the mouth and stomach, they can be taken orally into the human body, and quickly (70% faster than amino acids) pass through the human mouth ...

Claims

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Application Information

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IPC IPC(8): A23J1/04A23J3/04A23J3/34A23L33/105
CPCA23J1/04A23J3/04A23J3/341A23V2002/00A23V2200/30A23V2200/318A23V2200/324A23V2200/302
Inventor 宁发子
Owner 安徽旺润生物科技有限公司
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