Oligopeptide functional food and preparation method thereof

A technology of functional food and oligopeptides, which is applied in food science, pharmaceutical formulations, medical preparations containing active ingredients, etc., can solve the problems of high recurrence rate and strong dependence, and achieve the reduction of excessive uric acid and the precise reduction of uric acid , Promote the excretion of uric acid

Pending Publication Date: 2019-06-28
NINGBO YUFANGTANG BIOTECH
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

[0004] Modern medicine mainly uses benzbromarone, which promotes the excretion of uric acid, allopurinol and febuxostat, which inhibit the synthesis of uric acid, non-steroidal anti-inflammatory drugs and colchicine, etc. to treat hyperu...

Method used

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  • Oligopeptide functional food and preparation method thereof
  • Oligopeptide functional food and preparation method thereof
  • Oligopeptide functional food and preparation method thereof

Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0046] By weight, the oligopeptide functional food suitable for hyperuricemia and gout crowds of this embodiment is prepared from the following raw materials: 15 parts of bonito oligopeptides, 15 parts of whey oligopeptides, and 14 parts of corn oligopeptides , 7 parts of Astrocyst oligopeptides, 12 parts of Cistanche deserticola extract, 8 parts of Astragalus extract, 8 parts of Poria cocos extract, 6 parts of Cornus officinalis extract, 0.06 part of multivitamin, and the multivitamin consists of vitamin B 2 , Vitamin B 6 , Vitamin B 12 and vitamin C in a weight ratio of 1:2:2:4.

[0047] The preparation method of the above-mentioned oligopeptide functional food is:

[0048] (1) Prepare bonito oligopeptides, whey oligopeptides, corn oligopeptides, and starworm oligopeptides respectively;

[0049] Soak the bonito meat / Kaijiao worm meat in 1% edible white vinegar for 40 minutes, rinse with clean water, and do deodorization treatment, then treat the drained raw materials with...

Embodiment 2

[0054] By weight, the oligopeptide functional food suitable for hyperuricemia and gout crowds of this embodiment is prepared from the following raw materials: 18 parts of bonito oligopeptides, 16 parts of whey oligopeptides, and 13 parts of corn oligopeptides , 9 parts of Astrocyst oligopeptides, 9 parts of Cistanche deserticola extract, 8 parts of Astragalus extract, 5 parts of Poria cocos extract, 4 parts of Cornus officinalis extract, 0.06 part of multivitamin, and the multivitamin is composed of vitamin B 2 , Vitamin B 6 , Vitamin B 12 and vitamin C in a weight ratio of 2:2:3:5.

[0055] The preparation method of the above-mentioned oligopeptide functional food is:

[0056] (1) Prepare bonito oligopeptides, whey oligopeptides, corn oligopeptides, and starworm oligopeptides respectively;

[0057] Soak the bonito meat / Kaijiao worm meat in 1.5% edible white vinegar for 30 minutes, then rinse with water to remove the fishy smell, then treat the drained raw materials with ho...

Embodiment 3

[0062]By weight, the oligopeptide functional food suitable for hyperuricemia and gout crowds of this embodiment is prepared from the following raw materials: 20 parts of bonito oligopeptides, 14 parts of whey oligopeptides, and 15 parts of corn oligopeptides , 6 parts of Astrocyst oligopeptides, 12 parts of Cistanche extract, 10 parts of Astragalus extract, 8 parts of Poria cocos extract, 6 parts of Cornus officinalis extract, 0.04 part of multivitamin, and the multivitamin consists of vitamin B 2 , Vitamin B 6 , Vitamin B 12 and vitamin C in a weight ratio of 4:2:2:3.

[0063] The preparation method of the above-mentioned oligopeptide functional food is:

[0064] (1) Prepare bonito oligopeptides, whey oligopeptides, corn oligopeptides, and starworm oligopeptides respectively;

[0065] Soak the bonito meat / Kaijiao worm meat in 2% edible white vinegar for 20 minutes, rinse it with clean water, and do deodorization treatment, then treat the drained raw material with hot water...

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Abstract

The invention relates to an oligopeptide functional food and a preparation method thereof. The oligopeptide functional food is prepared from, by weight, 15-21 parts of skipjack oligopeptide, 12-20 parts of whey oligopeptide, 8-17 parts of corn oligopeptide, 6-12 parts of sipunculid oligopeptide, 3-15 parts of a cistanche deserticola extract, 4-12 parts of an astragalus extract, 2-10 parts of a poria cocos extract, 2-8 parts of a cornus extract and 0.01-0.1 part of decavitamin. The oligopeptide functional food is safe, has no toxic and side effects, neither can generate dependency and drug resistance, nor can be accumulated in the body, has a synergistic effect on cells, tissue and metaboilic level while ensuring low purine ingestion, inhibits synthesis of uric acid, promotes excretion of the uric acid, also repairs the damaged liver and kidney tissue, ensures the smooth circulation of the uric acid in the body, and achieves the effect of addressing both symptoms and root causes. The preparation method has the advantages that the main active ingredients can be retained to the utmost extent, the yield is increased, the extraction and preparation time can also be effectively reduced,and the energy consumption is reduced.

Description

technical field [0001] The invention relates to the technical field of functional food, in particular to an oligopeptide functional food suitable for people with hyperuricemia and gout and a preparation method thereof. Background technique [0002] Uric acid is the end product of purine metabolism in most animals. Hyperuricemia (HUA) may occur when the production of uric acid in animals increases and / or the excretion and decomposition decrease, resulting in the accumulation of uric acid. When the uric acid in the serum rises to a supersaturated state, sodium urate crystals will be formed and deposited in the synovium, bursa, cartilage and other tissues to cause gout, leading to joint redness, swelling and pain, and even joint deformity and dysfunction. In addition, patients with hyperuricemia not only have a high incidence of oral cancer, liver cancer and other diseases, but are also closely related to metabolic diseases such as obesity, hypertension, hyperglycemia, and hype...

Claims

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Application Information

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IPC IPC(8): A23L33/105A23L33/15A23L33/18A61K38/01A61P19/06A61K36/64A61K31/525A61K31/4415A61K31/714A61K31/375
Inventor 贾福怀晏永球涂宏建熊菲菲袁媛王俊王彩霞陶刚雷蕾
Owner NINGBO YUFANGTANG BIOTECH
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