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Hirudin functional food and preparation method thereof

A functional food, hirudin technology, applied in food science, pharmaceutical formulations, medical preparations containing active ingredients, etc., can solve the problems of loss of hirudin, destruction of hirudin active ingredients, low extraction rate and utilization rate of hirudin, etc. Achieve good preventive and conditioning effects, good preventive and therapeutic effects, and no toxic and side effects

Inactive Publication Date: 2019-04-19
申世波
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

[0004] There are three traditional ways to use leeches to prevent and treat diseases. The first is to boil and eat leeches directly, the second is to grind dry leeches into powder, and the third is to soak leeches in white wine or honey water for consumption; the advantages of the above eating methods The cost of medicine is low, but the disadvantage is that the active ingredients of leeches are seriously damaged, the extraction rate and utilization rate of hirudin are low, and part of the hirudin is lost

Method used

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Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0018] 1) Pretreatment: Take 50kg of leeches that have been cultured for 10 months, catch them with a trap until they are cleaned in net cages, and wash them with water. The leeches were frozen in a freezer at minus 25°C for 24 hours, and then cracked and thawed with a crusher after freezing;

[0019] 2) Fermentation and hydrolysis: add superoxide dismutase to the pretreated material to ferment for 7 days, hydrolyze after the fermentation is completed, and precipitate the hydrolyzed feed liquid for 5 hours, and filter out impurities in the feed liquid with an 80-mesh filter , obtain 6kg hirudin feed liquid;

[0020] 3) Pre-mixing and homogenization: Mix the filtered material liquid and whole oat flour in a ratio of 3:7, stir until uniform, and then set the dryer at 65°C to dry it;

[0021] 4) Tablet molding: Add 100g of food-grade fruity additives to the dried material to adjust the taste, then add 10g of magnesium stearate, and put it into a tablet machine for tablet molding...

Embodiment 2

[0024] 1) Pretreatment: Take 100kg of leeches that have been cultured for 12 months, catch them with a trap until they are cleaned in net cages, and wash them with water. The leeches were frozen in a freezer at minus 30°C for 24 hours, and then cracked and thawed with a crusher after freezing;

[0025] 2) Fermentation and hydrolysis: add superoxide dismutase to the pretreated material to ferment for 8 days, hydrolyze after the fermentation is completed, and precipitate the hydrolyzed feed liquid for 6 hours, and filter out impurities in the feed liquid with an 80-mesh filter , obtain 12kg hirudin feed liquid;

[0026] 3) Pre-mixing and homogenization: Mix the filtered material liquid and whole oat flour in a ratio of 3:7, stir until uniform, and then set the dryer at 60°C to dry it;

[0027] 4) Tablet molding: Add 200g of food-grade fruity additives to the dried material to adjust the taste, then add 20g of magnesium stearate, and put it into a tablet machine for tablet moldi...

Embodiment 3

[0030] 1) Pretreatment: Take 75kg of leeches that have been cultured for 11 months, catch them with a trap until they are cleaned in net cages, and wash them with water. The leeches were frozen in a freezer at minus 25°C for 24 hours, and then cracked and thawed with a crusher after freezing;

[0031] 2) Fermentation and hydrolysis: add superoxide dismutase to the pretreated material to ferment for 7 days, hydrolyze after the fermentation is completed, and precipitate the hydrolyzed feed liquid for 5 hours, and filter out impurities in the feed liquid with an 80-mesh filter , obtain 9kg hirudin feed liquid;

[0032] 3) Pre-mixing and homogenization: Mix the filtered material liquid and whole oat flour in a ratio of 3:7, stir until uniform, and then set the dryer at 65°C to dry it;

[0033] 4) Tablet molding: Add 150g of food-grade fruit flavor additives to the dried material to adjust the taste, then add 15g of magnesium stearate, and put it into a tablet machine for tablet m...

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Abstract

The invention relates to the technical field of healthcare food, in particular to hirudin functional food and a preparation method thereof. The preparation method comprises the following steps that leeches are caught into a cleaning net cage, cleaned and placed in an emetic pool for promoting emesis after cleaning is completed, then the emetic leeches are placed in a refrigeration house to be refrigerated, and splitting unfreezing is carried out on the leeches by using a crusher after refrigeration; a biological enzyme is added for fermentation for 6-8 days, after fermentation is completed, hydrolysis is carried out, and the hydrolyzed material liquid is precipitated and filtered; the filtered material liquid is mixed with whole oat powder according to the ratio of 3:7 and uniformly stirred, then a dryer is set to 60-70 DEG C to dry the leeches; an edible grade fruity additive is added into the dried materials to adjust the taste, then magnesium stearate is added, and the mixture is placed into a tablet machine for tabletting and shaping; tablets are sterilized, bottled and packaged. The hirudin functional food and the preparation method thereof have the advantages that the processis simple, the extraction rate of hirudin is high, and the prepared hirudin functional food is good in taste, has no toxic and side effects and has good prevention and conditioning effects on the human body.

Description

technical field [0001] The invention relates to the technical field of health food, in particular to a hirudin functional food and a preparation method thereof. Background technique [0002] Leech is an aquatic animal with multiple medicinal functions, and various active ingredients can be extracted from its dry body and salivary glands. Among them, natural hirudin is the most active and most researched one, which is a small molecular protein (polypeptide) composed of 65-66 amino acids. [0003] Hirudin is the strongest natural specific inhibitor of thrombin found so far. It is not destroyed by heat or ethanol, and has a strong inhibitory effect on thrombin. Therefore, it is effective for human cardiovascular and cerebrovascular diseases, especially cerebral thrombosis and other thrombotic diseases. It has special effects, and its preventive effect is unmatched by any substance. The mechanism of anticoagulant and antithrombotic effects of hirudin is an acidic polypeptide e...

Claims

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Application Information

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Patent Type & Authority Applications(China)
IPC IPC(8): A23L33/00A61K38/58A61P7/02A61P9/14
CPCA61K38/58A61P7/02A61P9/14A23L33/00A23V2002/00
Inventor 申世波潘迎罗永彬
Owner 申世波
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