Whole tartary buckwheat bioactive peptide nutriment and preparation method thereof

Abstract

The invention discloses a whole tartary buckwheat bioactive peptide nutriment. The whole tartary buckwheat bioactive peptide nutriment contains 2-90% of buckwheat bioactive peptide, also contains linoleic acid, oleic acid, rutin, quercetin, proanthocyanidins, resveratrol, morin, kaempfero, magnesium, potassium, calcium, iron, zinc, selenium, VB, VC, VE and digestion resistant saccharide, and the balance of water. The invention further provides a preparation method of the whole tartary buckwheat bioactive peptide nutriment. Under the premise that the whole nutrient components of tartary buckwheat are completely reserved, tartary buckwheat protein which is not liable to absorb by human bodies can be converted into tartary buckwheat bioactive peptide, wherein the tartary buckwheat bioactive peptide can be directly, quickly and completely absorbed by the human bodies, cannot cause high osmotic pressure to the kidney, the spleen and the brain, has the effects of restraining cell denaturation, enhancing the immunity of the human bodies, activating cell activity, effectively eliminating harmful free radicals from the human bodies, repairing denaturation cells of the human bodies, improving cell metabolism and promoting and maintaining normal metabolism of the cells, and can be used as the chief commander and the chief dispatcher of the cells, the airborne carrier of energy and the engine of life.

Description

Technical field: [0001] The invention belongs to the technical field of bioengineering, and in particular relates to a whole tartary buckwheat active peptide nutrient and a preparation method thereof. Background technique: [0002] The scientific name of tartary buckwheat is Tatar wheat, and it is also known as Huangyeqi, Yelanqiao, Wannianqiao, Spinamai, Wumai, and Huaqiao. The nutritional value of buckwheat is much higher than that of sweet buckwheat, especially the content of bioflavonoids is 13.5 times that of ordinary sweet buckwheat. Polygonaceae, not Poaceae, belongs to Polygonaceae with Polygonum multiflorum and Rhubarb. Known as the "King of the Five Grains", "Three Lowering" food (lowering blood pressure, lowering blood fat and lowering blood sugar). In addition to being rich in active protein 9.3-14.9% and fat 2.1-2.8%, it is also rich in flavonoids, phenolic compounds and weakly alkaline starch; among them, rutin, the main component of flavonoids, is as much as...

AI Technical Summary

Problems solved by technology

At present, there are tartary buckwheat products produced by fermentation engineering technology in the prior art, such as the preparation method of a kind of buckwheat lactic acid bacteria beverage disclosed in CN101036526B, which carries out deep processing to buckwheat, and has created a new era of tartary buckwheat from primary processing to intensive processing. , but the overall processing of tartary buckwheat at home and abroad is still at the initial processing level, most of which are tartary buckwheat tea, tartary buckwheat flour, tartary buckwheat noodles, tartary buckwheat steamed buns, tartary buckwheat rice and tartary buckwheat protein drinks, etc., less There are studies on the extraction of active peptides of tartary buckwheat, such as a kind of active peptides of tartary buckwheat disclosed in CN10635056A and its extraction method. However, the sublimation and value amplification of the special and valuable nutritional components of tartary buckwheat are rare. In particular, nutritional products prepared from the active protein rich in tartary buckwheat have not been promoted and valued at a higher level of technology and nutrition, and have always remained at the level of general vegetable protein.