Preparation method of royal jelly protein active polypeptide complex

A technology of active polypeptide and bee milk protein, applied in food science and other directions, can solve problems such as hidden health risks, increase in garbage, damage to the spleen and stomach, etc., and achieve the effect of promoting skin elasticity, unique flavor and good taste.

Inactive Publication Date: 2018-01-09
磐安县派普特生物科技有限公司
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

Currently commercially available functional drinks can regulate human body functions to a certain extent, but sports medicine experts point out that since some functional drinks contain caffeine and other ingredients that stimulate the central nervous system, they should be used with caution in children
Although ordinary adults can drink functional drinks without restriction, they should also pay attention to some special circumstances. The main consumers of functional drinks and carbonated drinks are teenagers. bring hidden danger

Method used

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  • Preparation method of royal jelly protein active polypeptide complex

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Experimental program
Comparison scheme
Effect test

Embodiment 1

[0013] The preparation method of the active polypeptide compound of bee milk protein comprises: the preparation of the active polypeptide of bee milk protein, the preparation of the compound, cooling and inspection, and the specific operation steps are as follows:

[0014] 1) The preparation steps of bee milk protein active polypeptide are: take royal jelly, add saturated sodium chloride solution, let stand for 3h, centrifuge at 5000r / min for 8min, take supernatant, adjust pH value with hydrochloric acid, let stand for 5h, 4000r Centrifuge for 6 min under the condition of / min, take the precipitate, wash the precipitate with hydrochloric acid of pH 4.0, make a solution of the precipitate and 0.34% dilute hydrochloric acid, the solid-liquid ratio is 1:15, put the solution in a water bath (37°C) and Add pepsin, fully enzymatically hydrolyze, adjust the pH value to 6.8, add neutral protease after the water bath is heated to 50°C, react for 3 hours, adjust the temperature of the wa...

Embodiment 2

[0018] The preparation method of the active polypeptide compound of pro-milk protein comprises: preparation of active pro-milk protein polypeptide, preparation of compound, cooling and inspection, and the specific preferred operation steps are as follows:

[0019] 1) The preparation steps of bee milk protein active polypeptide are: take royal jelly, add saturated sodium chloride solution, let stand for 4 hours, centrifuge at 5000r / min for 7min, take supernatant, adjust pH value with hydrochloric acid, let stand for 5h, 6000r Centrifuge for 10 min under the condition of / min, take the precipitate, wash the precipitate with hydrochloric acid of pH 4.2, make a solution of the precipitate with 0.34% dilute hydrochloric acid, the solid-liquid ratio is 1:16, put the solution in a water bath (37°C) and Add pepsin, fully enzymatically hydrolyze, adjust the pH value to 7.0, add neutral protease after the water bath is heated to 50°C, react for 4 hours, adjust the temperature of the wate...

Embodiment 3

[0023] Sensory evaluation of active polypeptide compound of pro-milk protein:

[0024]Ask 10 testers with certain sensory evaluation experience in product quality inspection to perform sensory evaluation on Embodiment 1, Embodiment 2 and the commercially available health beverage control group. The scoring standards are shown in Table 1. Each index adopts a 10-point system, and the full score is 50 points. After calculating the scores of each index, multiply by the weighted value and add up to get the sensory evaluation score. The result of sensory evaluation is: implementation 1 is 48.1, embodiment 2 is 48.8, and the control group is 40.1, thus it can be seen that the sensory evaluation score of the active polypeptide compound of beesmilk protein in embodiment 1 and embodiment 2 is higher than that of the control group, easier to be accepted by consumers.

[0025] Table 1 The sensory evaluation criteria of the active polypeptide compound of pro-milk protein

[0026]

[0...

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Abstract

The invention discloses a preparation method of a royal jelly protein active polypeptide complex, and belongs to the technical field of preparation of beverages. The preparation method comprises the steps: preparation of royal jelly protein active polypeptides, preparation of the complex, cooling and inspection, and the formula of the complex comprises the following raw materials: tea, radix codonopsitis, astragalus root, jujubes, royal jelly protein active polypeptides, monkey bezoar, herba belladonnae, Chinese yams, sea buckthorn, active polypeptides, red grape skin, barley malts, Chinese wolfberries and the inner white pith of orange peels. The preparation method disclosed by the invention is simple and low in preparation cost, and the prepared complex is good in mouthfeel and has the effects of nourishing the spleen and stomach, resisting oxidation, reducing blood fat and protecting the liver function.

Description

technical field [0001] The invention belongs to the technical field of beverage preparation, and in particular relates to a preparation method of a bee milk protein active polypeptide compound. Background technique [0002] Royal Jelly (Royal Jelly), also known as royal jelly, bee milk, royal jelly, is the secretion of the pharyngeal glands of young worker bees that cultivate larvae in honeycombs. Royal jelly is rich in proteins, fatty acids, sugars, hormones, minerals and trace elements, among which the protein content accounts for about 50% of the dry matter. Among royal jelly proteins, albumin accounts for about 2 / 3, and globulin accounts for about 1 / 3, which is approximately the same as the ratio of albumin and globulin in human serum. The most valuable essential amino acids for the human body can be found in royal jelly . Royal jelly contains 18 kinds of amino acids, among which proline has the highest content, accounting for more than 60.0% of the total amino acids. ...

Claims

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Application Information

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Patent Type & Authority Applications(China)
IPC IPC(8): A23L33/18A23L33/105A23L5/30
Inventor 陈雨诗
Owner 磐安县派普特生物科技有限公司
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