Oyster peptide buccal tablet and preparation method thereof

A production method and oyster peptide technology, which are applied to the field of oyster peptide lozenges and their production, can solve the problems of inconvenience in eating, complicated preparation methods, and difficult absorption of nutrients in finished health products, and achieve the effects of easy absorption and simple preparation methods.

Pending Publication Date: 2020-06-05
中科花鹿农业发展有限公司
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

[0003] Most of the existing oyster peptide health care products have single performance, and most of them are oral liquids or powders that need to be ingested, which is very inconvenient to eat, and these existing oyster peptide health care products have single effects

Method used

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Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0058] Preparation of oyster peptide powder: Remove the viscera from the oyster meat and homogenize it, then remove the fishy smell from the oyster meat homogenate, adjust the pH of the oyster meat homogenate to 7.5 after deodorization, then add compound protease for constant temperature enzymatic hydrolysis, and the enzymatic hydrolysis is over Finally, inactivate the enzyme, then centrifuge to take the supernatant, filter, and freeze-dry to obtain oyster peptide powder;

[0059] The deodorization process includes the following steps: initial deodorization: add active dry yeast and arabinose to the oyster meat homogenate, stir and deodorize at 38°C for 30 minutes; second deodorization: remove the oyster meat after the first deodorization Add β-cyclodextrin to the homogenate, and perform ultra-high pressure deodorization treatment for 20 minutes at a temperature of 60°C and an ultra-high pressure of 300 MPa to obtain a deodorized oyster meat homogenate; the amount of active dry...

Embodiment 2

[0065]Preparation of oyster peptide powder: Remove the viscera from the oyster meat and homogenize it, then remove the fishy smell from the oyster meat homogenate, adjust the pH of the oyster meat homogenate to 8.5 after deodorization, then add compound protease for constant temperature enzymolysis, and the enzymolysis is over Finally, inactivate the enzyme, then centrifuge to take the supernatant, filter, and freeze-dry to obtain oyster peptide powder;

[0066] The deodorization process includes the following steps: initial deodorization: add active dry yeast and arabinose to the oyster meat homogenate, stir and deodorize at 43°C for 20 minutes; second deodorization: remove the oyster meat after the first deodorization Add β-cyclodextrin to the homogenate, and perform ultra-high pressure deodorization treatment at a temperature of 70°C and an ultra-high pressure of 400 MPa for 10 minutes to obtain a deodorized oyster meat homogenate; the amount of active dry yeast added is the...

Embodiment 3

[0072] Preparation of oyster peptide powder: remove the viscera from the oyster meat and homogenize it, then remove the fishy smell from the oyster meat homogenate, adjust the pH value of the oyster meat homogenate after deodorization to 8, then add compound protease for constant temperature enzymatic hydrolysis, and the enzymatic hydrolysis is over Finally, inactivate the enzyme, then centrifuge to take the supernatant, filter, and freeze-dry to obtain oyster peptide powder;

[0073] The deodorization process includes the following steps: initial deodorization: add active dry yeast and arabinose to the oyster meat homogenate, stir and deodorize at 41°C for 25 minutes; second deodorization: remove the oyster meat after the first deodorization Add β-cyclodextrin to the homogenate, and perform ultra-high pressure deodorization treatment for 15 minutes at a temperature of 65°C and an ultra-high pressure of 350 MPa to obtain a deodorized oyster meat homogenate; the amount of active...

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PUM

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Abstract

The invention relates to the technical field of health-care products, specifically to an oyster peptide buccal tablet and a preparation method thereof. The oyster peptide buccal tablet comprises the following components in parts by weight: 10-20 parts of oyster peptide, 5-10 parts of cordyceps militaris, 1-5 parts of ginseng, 2-6 parts of rhizoma polygonati, 4-8 parts of sea buckthorn, 3-6 parts of mulberry, 2-6 parts of Chinese yam, 5-10 parts of Chinese wolfberry, 0.5-3 parts of taurine, 2-6 parts of a flavoring agent and 1-3 parts of an adhesive. The oyster peptide buccal tablet provided bythe invention is convenient to be carried and taken, and has more comprehensive effects. The preparation method for the oyster peptide buccal tablet comprises the following steps: pretreatment of auxiliary materials; mixing and granulating; drying and tabletting. According to the preparation method provided by the invention, substances of the oyster peptide buccal tablet can be more easily absorbed by the human body; and preparation is simple.

Description

technical field [0001] The invention relates to the technical field of health products, in particular to an oyster peptide buccal tablet and a preparation method thereof. Background technique [0002] Oyster peptide is the application of peptide molecular biotechnology to the oyster processing process, and the oyster peptide is produced by enzymatic hydrolysis. The small molecule oligopeptide formed by this production method completely retains the original vitamins, trace elements and taurine and other nutrients of the oyster, so that the oyster rich in nucleic acid can be absorbed faster than a single amino acid or protein after being ingested by the human body. It is easier to be absorbed by the body, has more important biological activity in human metabolism, and can effectively increase the serum testosterone level of men. Compared with ordinary oyster products, it has higher biological potency and more important physiological functions. [0003] Most of the existing o...

Claims

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Application Information

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IPC IPC(8): A23L33/18A23L33/00A23L33/175A23J3/04A23J3/34A23L31/00A23L19/00A23L19/10A23P10/28
CPCA23L33/18A23L33/00A23L33/175A23J3/04A23J3/341A23L31/00A23L19/01A23L19/10A23P10/28A23V2002/00A23V2200/30A23V2250/55A23V2250/0644
Inventor 陈京孟付周陈欣
Owner 中科花鹿农业发展有限公司
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