Preparation method of milk product with function of lowering blood pressure

A technology for lowering blood pressure and dairy products, which is applied in the field of food processing to achieve the effects of high purity, improved fermentation efficiency, and increased activity

Inactive Publication Date: 2018-06-29
周文辽
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

[0008] In the prior art, my country's dairy industry and shellfish processing are very rich, but there are few dairy products with the function of lowering blood pressure

Method used

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  • Preparation method of milk product with function of lowering blood pressure
  • Preparation method of milk product with function of lowering blood pressure

Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0046] A. Fresh shellfish is steamed, chopped, and placed in a -20°C refrigerator for freezing. After 6 hours, it is transferred to a vacuum freeze dryer, freeze-dried for 48 hours, and crushed through a 40-mesh sieve to obtain dried shellfish powder;

[0047] B. Get the dried green tea leaves and grind them into fine powder, then spray 20% of the tea leaves with a mass fraction of 6% tannase solution, mix and leave to react for 40 minutes to obtain green tea enzymatic solution;

[0048] C. Add the dried shellfish powder into distilled water for homogenization according to the material-to-liquid ratio of 1:3, adjust the pH to 6.3, add 20 parts of green tea enzymatic solution, 60 parts of raw goat milk, mix well, and then add 40 mg / ml of magnetic carbon microspheres, after autoclaving for 20 minutes, the culture medium was obtained;

[0049] The preparation method of described magnetic carbon microsphere is as follows:

[0050] (1) Dissolve waste bean dregs and potassium carb...

Embodiment 2

[0065] A. Fresh shellfish is steamed, chopped, and placed in a -20°C refrigerator for freezing. After 6 hours, it is transferred to a vacuum freeze dryer, freeze-dried for 48 hours, and crushed through a 40-mesh sieve to obtain dried shellfish powder;

[0066] B. Get the dried green tea leaves and grind them into fine powder, then spray 30% of the tea leaves with a mass fraction of 8% tannase solution, mix and leave to react for 60 minutes to obtain green tea enzymatic solution;

[0067] C. Add the dried shellfish powder into distilled water for homogenization according to the material-to-liquid ratio of 1:4, adjust the pH to 7.0, add 40 parts of green tea enzymolysis solution, 80 parts of raw milk, mix well, and then add 60 mg / ml of magnetic carbon microspheres, after autoclaving for 20-30 minutes, the culture medium was obtained;

[0068] The preparation method of described magnetic carbon microsphere is as follows:

[0069] (1) Dissolve waste bean dregs and potassium carb...

Embodiment 3

[0084] A. Fresh shellfish is steamed, chopped, and placed in a -20°C refrigerator for freezing. After 6 hours, it is transferred to a vacuum freeze dryer, freeze-dried for 48 hours, and crushed through a 40-mesh sieve to obtain dried shellfish powder;

[0085] D. get the dried green tea leaves and grind them into fine powder, then spray 25% of the tea leaves with a mass fraction of 7% tannase solution, mix and leave to react for 50 minutes to obtain green tea enzymatic solution;

[0086] C. Add the dried shellfish powder into distilled water for homogenization according to the material-to-liquid ratio of 1:4, adjust the pH to 6.5, add 45 parts of green tea enzymatic solution, 70 parts of raw goat milk, mix well, and then add 50 mg / ml of magnetic carbon microspheres, after autoclaving for 30 minutes, the culture medium was obtained;

[0087] The preparation method of described magnetic carbon microsphere is as follows:

[0088] (1) Dissolve waste bean dregs and potassium carb...

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Abstract

The invention provides a preparation method of a milk product with the function of lowering blood pressure. The milk product with the function of lowering blood pressure is prepared by adding a compound of ACE inhibitory peptides prepared by adopting shellfish meat and green tea powder into a milk product; moreover, enzyme utilization rate and extraction rate are improved by the preparation methodso that the ACE inhibitory peptides are high in activity. According to the preparation method, the shellfish meat is fermented by utilizing bacillus subtilis and aspergillus niger; magnetic carbon microspheres are utilized so as to assist to improve activity and purity of the ACE inhibitory peptides, and thus, fermentation rate is improved; and finally, the ACE inhibitory peptides are purified byusing a magnetic silica adsorption column so as to obtain a final product. The ACE inhibitory peptides prepared according to the preparation method are high in activity and inhibition rate, and havea very good effect of lowering blood pressure; and thus, the milk product prepared by adding the ACE inhibitory peptides has a very good effect of lowering blood pressure.

Description

technical field [0001] The invention belongs to the field of food processing, and in particular relates to a milk product with the function of lowering blood pressure and a preparation method thereof. Background technique [0002] Hypertension refers to an increase in systemic arterial blood pressure (systolic and / or diastolic) as the main feature (systolic blood pressure ≥ 140 mm Hg, diastolic blood pressure ≥ 90 mm Hg), which may be accompanied by heart, brain, kidney, etc. Clinical syndrome of functional or organic damage to organs. At present, although the antihypertensive drugs commonly used in clinic have a good antihypertensive effect, they also have some toxic side effects and adverse reactions. [0003] From the perspective of the pathogenesis of hypertension, the inactive angiotensin I is converted into angiotensin II with strong vasoconstriction activity under the catalysis of angiotensin I-converting enzyme (ACE), which degrades the vasodilation hormone. Peptid...

Claims

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Application Information

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Patent Type & Authority Applications(China)
IPC IPC(8): A23C9/13A23C9/12A23C9/146A23F3/16C12P39/00C12P21/06C12R1/07C12R1/685
CPCA23C9/12A23C9/13A23C9/146A23F3/166C12P21/06C12P39/00
Inventor 周文辽
Owner 周文辽
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