Nutrient enhancer for promoting absorption of iron, zinc and calcium and preparation method thereof
A nutrition enhancer and calcium absorption technology, which is applied in the field of biochemical industry and food additives, can solve the problems of not using it, and achieve the effect of simple operation, low production cost and suitable for industrial production
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[0028] The present invention also provides a preparation method of the nutritional enhancer for promoting the absorption of iron, zinc and calcium described in the technical solution, comprising the following steps:
[0029] S1: Repeated freezing and thawing of waste yeast, a by-product of beer fermentation, several times to obtain yeast enzyme liquid;
[0030] S2: Add sericin, glucose, potassium dihydrogen phosphate, anhydrous magnesium sulfate and water to the yeast enzyme solution, stir well, add hydrochloric acid solution to adjust the pH value to 6.0 to obtain the first reaction solution, stir the reaction, and obtain the conversion liquid;
[0031] S3: Treat the conversion solution in a boiling water bath for 15 minutes to inactivate the enzyme, then centrifuge it at 10,000 r / min for 30 minutes, take the clear liquid, perform ultrafiltration on the clear liquid with an ultrafiltration membrane with a molecular weight cut-off of 10,000, and collect the filtrate , spray-d...
Embodiment 1
[0040] S1: Place spent yeast, a by-product of beer fermentation, at -20°C for 12 hours, then at 25°C for 12 hours, and repeat this 4 times to obtain yeast enzyme liquid, which is stored at 0°C;
[0041]S2: Weigh 22g of sericin, 300g of yeast enzyme solution, 150g of glucose, 50g of potassium dihydrogen phosphate, and 40g of anhydrous magnesium sulfate, add them to 1000mL of water, stir well, and adjust the pH of the above solution with 0.5mol / L hydrochloric acid solution Adjust to 6.0, and react at 37°C for 40h under the stirring condition of 60r / min to obtain the transformation liquid;
[0042] S3: Treat the transformation solution obtained in step S2 in a boiling water bath for 15 minutes to inactivate enzymes, then centrifuge at 10000 r / min for 30 minutes, and take the supernatant. The supernatant was ultrafiltered with an ultrafiltration membrane with a molecular weight cut-off of 10,000 at an ultrafiltration pressure of 0.35 MPa and a temperature of 5°C, and the filtrate ...
Embodiment 2
[0046] S1: Place spent yeast, a by-product of beer fermentation, at -20°C for 12 hours, then at 25°C for 12 hours, and repeat this 4 times to obtain yeast enzyme liquid, which is stored at 0°C;
[0047] S2: Weigh 20g of sericin protein, 200g of yeast enzyme solution, 100g of glucose, 40g of potassium dihydrogen phosphate, and 30g of anhydrous magnesium sulfate, add them to 1000mL of water, stir well, and adjust the pH value of the above solution with 0.5mol / L hydrochloric acid solution Adjust to 6.0, and react at 30°C for 24 hours under 60r / min stirring condition to obtain the transformation liquid;
[0048] S3: Treat the transformation solution obtained in step S2 in a boiling water bath for 15 minutes to inactivate enzymes, then centrifuge at 10000 r / min for 30 minutes, and take the supernatant. The supernatant was subjected to ultrafiltration at an ultrafiltration pressure of 0.3MPa and a temperature of 4°C with an ultrafiltration membrane with a molecular weight cut-off of...
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