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Preparation and redissolution method of composite curcumin-myofibrillar protein solid beverage

A myofibrillar protein and curcumin muscle technology, which is applied in the field of compound curcumin myofibrillar protein solid drink preparation and reconstitution, can solve the problems of uneven dissolution of curcumin, influence on absorption effect, poor uniformity, etc., and achieve Brewing is convenient and diverse, easy to absorb by the human body, and has good uniformity

Active Publication Date: 2018-11-09
NANJING AGRICULTURAL UNIVERSITY
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

Although the final product prepared by this patent can be made into powder for use as a dietary supplement, the powder has poor uniformity in the solution after reconstitution, and the degree of dissolution of curcumin in different liquid layers of the upper, middle and lower layers is not uniform, which will cause Affect the final absorption effect; in addition, due to the addition of absolute ethanol, there may be potential safety issues when used in the food field

Method used

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  • Preparation and redissolution method of composite curcumin-myofibrillar protein solid beverage
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  • Preparation and redissolution method of composite curcumin-myofibrillar protein solid beverage

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Embodiment 1～3 and comparative example 1、2

[0032] A kind of composite curcumin myofibrillar protein solid beverage preparation method that embodiment 1~3 and comparative example 1,2 provide, concrete steps are:

[0033] S1. For the extraction of myofibrillar protein, take 100 g of minced chicken breast and mix it with 10 times the volume of cold buffer solution, stir evenly, and centrifuge to get the precipitate Ⅰ;

[0034] Add 0.1mol / L NaCl solution 5 times the volume of the precipitate I, stir evenly, homogenize, centrifuge, and take the precipitate II;

[0035] Adding the NaCl solution 5 times the volume of the precipitate II, homogenizing again, filtering, and centrifuging in order, taking the precipitate III, washing with cold distilled water to collect the final product, namely myofibrillar protein;

[0036] The above steps are all carried out at 4°C, the homogenization is 8000rpm for 10min, the centrifugation is 10000g for 10min, and the NaCl concentration in the cold buffer solution is 25mmol / L; the cold buffer...

Embodiment 4、5 and comparative example 3、4

[0044] A kind of composite curcumin myofibrillar protein solid beverage preparation method that embodiment 4,5 and comparative example 3,4 provide, concrete steps are:

[0045] S1. For the extraction of myofibrillar protein, take 100 g of minced chicken breast and mix it with 10 times the volume of cold buffer solution, stir evenly, and centrifuge to get the precipitate Ⅰ;

[0046] Add 0.1mol / L NaCl solution 5 times the volume of the precipitate I, stir well, homogenize, centrifuge, and take the precipitate II;

[0047] Adding the NaCl solution 5 times the volume of the precipitate II, homogenizing again, filtering, and centrifuging in order, taking the precipitate III, washing with cold distilled water to collect the final product, namely myofibrillar protein;

[0048]The above steps are all carried out at 4°C, the homogenization is 8000rpm for 10min, the centrifugation is 10000g for 10min, and the NaCl concentration in the cold buffer solution is 25mmol / L; the cold buffer an...

Embodiment 6、7 and comparative example 5、6

[0056] A kind of composite curcumin myofibrillar protein solid beverage preparation method that embodiment 6,7 and comparative example 5,6 provide, concrete steps are:

[0057] S1. For the extraction of myofibrillar protein, take 100 g of minced chicken breast and mix it with 10 times the volume of cold buffer solution, stir evenly, and centrifuge to get the precipitate Ⅰ;

[0058] Add 0.1mol / L NaCl solution 5 times the volume of the precipitate I, stir evenly, homogenize, centrifuge, and take the precipitate II;

[0059] Adding the NaCl solution 5 times the volume of the precipitate II, homogenizing again, filtering, and centrifuging in order, taking the precipitate III, washing with cold distilled water to collect the final product, namely myofibrillar protein;

[0060] The above steps are all carried out at 4°C, the homogenization is 8000rpm for 10min, the centrifugation is 10000g for 10min, and the NaCl concentration in the cold buffer solution is 25mmol / L; the cold buffer...

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Abstract

The invention belongs to the field of solid beverages in a dry composition. The invention provides a preparation method of a composite curcumin-myofibrillar protein solid beverage. High pressure microfluidization treatment is adopted in the extraction of myofibrillar protein in chicken; during the reaction between myofibrillar protein and curcumin, pH value is firstly raised and then lowered to promote the combination of curcumin and myofibrillar protein; and finally through ultra-high pressure cold sterilization and freeze-drying, the composite curcumin-myofibrillar protein solid beverage isprepared. The invention also provides a redissolution method for redissolving the solid beverage by the use of water or an ovalbumin solution at the concentration of 4% according to a certain ratio. The solid beverage myofibrillar protein-curcumin compound prepared by the invention has high utilization rate and high nutritional value. In the solid beverage solution after redissolution, the myofibrillar protein-curcumin compound has good solubility, curcumin is greatly dispersed in the solution with no layering, and absorptivity is higher. The solid beverage is especially suitable for middle-aged and elderly people as well as those who have limited chewing function or poor digestive function.

Description

technical field [0001] The invention belongs to the field of dry composition solid beverage preparation, in particular to a preparation and reconstitution method of compound curcumin myofibrillar protein solid beverage. Background technique [0002] Curcumin (curcumin) is the main medicinal ingredient of turmeric (the representative crop of Jindo-gun, Jeollanam-do, South Korea), and it is a natural pigment contained in curry, mustard, etc. It has been used as a condiment or inflammation, skin diseases, etc. since ancient times folk remedies. Curcumin has a strong anti-oxidant function. Structurally, it is a phenolic antioxidant. With the recent discovery of anti-cancer effects, it has attracted more attention from the scientific community. However, although curcumin has excellent biological activity, it is insoluble in water, resulting in extremely poor bioabsorption rate and bioavailability, so it is not easy to develop as food, medicine or cosmetics. In order to overcome...

Claims

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Application Information

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Patent Type & Authority Applications(China)
IPC IPC(8): A23L2/39A23L2/66A23L33/10A23L33/17A23L5/10A23J1/02
CPCA23J1/02A23L2/39A23L2/66A23V2002/00A23L5/13A23L5/17A23L33/10A23L33/17A23V2200/32A23V2200/30A23V2250/542
Inventor 王鹏吴长玲张莉徐幸莲周光宏
Owner NANJING AGRICULTURAL UNIVERSITY
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