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Fishbone collagen peptide calcium noodles and preparation method thereof

A technology of fish bone collagen peptide calcium and bone collagen peptide, which is applied in fish protein components, multi-step food processing, food science, etc., can solve the problems of complex processing process, unfavorable industrial production, single functional ingredient, etc., and achieve absorption High utilization rate, suppression of quantity and function, and effect of improving health status

Inactive Publication Date: 2018-10-26
FOSHAN RIKEWEI FOOD TECH RES INST GENERAL PARTNER
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

Chinese patents "Osteocalcin Noodles and Its Preparation Method" (CN201010616529.8) and "A Preparation Method of Low-Protein Nutritional Noodles Rich in Soybean Isoflavones" (CN201410282702.3) can enhance bone density in the diet, thereby It has the functions of preventing and treating osteoporosis and improving immunity, but these patents contain single functional ingredients, and the processing process is relatively complicated, which is not conducive to industrial production

Method used

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  • Fishbone collagen peptide calcium noodles and preparation method thereof
  • Fishbone collagen peptide calcium noodles and preparation method thereof
  • Fishbone collagen peptide calcium noodles and preparation method thereof

Examples

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Embodiment 1

[0033] A fish bone collagen peptide calcium noodle, which consists of the following parts by weight: 70 parts of flour, 10 parts of millet flour, 5 parts of skimmed milk powder, 5 parts of peanut powder, 0.5 part of psoralen extract, 0.5 part of drynaria total flavonoids, fish Collagen peptide calcium chelate 0.1 part, icariin 0.5 part, vitamin D 0.001 part, salt 1 part.

[0034] The preparation method of the psoralen extract is as follows: take the psoralen medicinal material and add distilled water according to the material-to-liquid ratio of 1:20, heat and boil for 2 hours, after cooling to room temperature, filter under reduced pressure, take the filtrate and filter it through a 0.22 μm microporous filter. Membrane filtration to obtain psoralen extract.

[0035] The preparation method of the drynaria total flavonoids is as follows: take drynaria powder through a 80-mesh sieve and place it in a round bottom flask, add 65% ethanol with a solid-liquid ratio of 1:10, heat and ...

Embodiment 2

[0048] A fish bone collagen peptide calcium noodle, which consists of the following parts by weight: 75 parts of flour, 15 parts of millet flour, 7.5 parts of skimmed milk powder, 7.5 parts of peanut powder, 0.75 part of psoralen extract, 0.75 part of drynaria total flavonoids, fish Collagen peptide calcium chelate 0.3 parts, icariin 0.75 parts, vitamin D 0.003 parts, salt 1.5 parts.

Embodiment 3

[0050] A fish bone collagen peptide calcium noodle, which consists of the following parts by weight: 80 parts of flour, 20 parts of millet flour, 10 parts of skimmed milk powder, 10 parts of peanut powder, 1 part of psoralen extract, 1 part of drynaria total flavonoids, fish Collagen peptide calcium chelate 0.5 part, icariin 1 part, vitamin D 0.005 part, salt 2 parts.

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Abstract

The invention belongs to the field of health foods, and discloses fishbone collagen peptide calcium noodles and a preparation method thereof. The noodles are prepared from, by weight, 70-80 parts of flour, 10-20 parts of millet flour, 5-10 parts of skim milk powder, 5-10 parts of peanut powder, 0.5-1 part of fructus psoraleae extracts, 0.5-1 part of osteopractic total flavone, 0.1-0.5 part of fishbone collagen peptide calcium chelate, 0.5-1 part of icariin, 0.001-0.005 part of vitamin D and 1-2 parts of table salt. The fishbone collagen peptide calcium noodles prepared by using the method canimprove the bone mineral density of a patient suffering from osteoporosis, and effectively slow the osteoporosis process; moreover, an OPG / RANK / RANKL cell factor system can be regulated through the mediated ROS level so as to inhibit the development of the osteoporosis, and the aim of reducing the occurrence of the osteoporosis is achieved. Therefore, the fishbone collagen peptide calcium noodlesprepared by using the method have the effect of preventing and treating the osteoporosis.

Description

technical field [0001] The invention relates to the technical field of health food, in particular to fish bone collagen peptide calcium noodles and a preparation method thereof. Background technique [0002] Osteoporosis is a systemic bone metabolic disease characterized by low bone mass and microarchitectural destruction of bone tissue, resulting in increased bone fragility and susceptibility to fracture. Osteoporosis and the fractures it causes, especially hip fractures, are one of the main causes of disability and death in the elderly. However, due to its "quiet" development characteristics, osteoporosis often cannot cause People's attention and attention, the condition is often serious and even fractures have taken place when seeing a doctor. According to statistics, about 75 million people are affected in the United States, Europe and Japan, 1 / 3 of which are postmenopausal women, and the domestic situation is not optimistic. According to statistics, the incidence of os...

Claims

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Application Information

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IPC IPC(8): A23L7/109A23L33/10A23L33/105A23L33/155A23L33/165A23L33/18A23J1/04A23J3/04A23J3/34
CPCA23J1/04A23J3/04A23J3/342A23L7/109A23L33/10A23L33/105A23L33/155A23L33/165A23L33/18A23V2002/00A23V2200/30A23V2200/306A23V2250/21A23V2250/2116A23V2250/55A23V2250/71A23V2300/38A23V2300/14
Inventor 周关健
Owner FOSHAN RIKEWEI FOOD TECH RES INST GENERAL PARTNER
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