Passion fruit polypeptide composition and preparation method thereof

A technology of polypeptide composition and passion fruit, which is applied in food science, food ingredients containing natural extracts, protein components of plant materials, etc., can solve the problems of stimulating gastric acid secretion, gastric discomfort, gastric mucosal irritation, etc., to alleviate gastric acid Stimulation, improvement of sour taste, and effect of increasing testosterone level

Pending Publication Date: 2020-07-24
南宁荣港生物科技有限公司
View PDF5 Cites 1 Cited by
  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

However, passion fruit contains more acidic substances, which can stimulate gastric acid secretion, easily cause irritation to gastric mucosa, and cause stomach discomfort

Method used

the structure of the environmentally friendly knitted fabric provided by the present invention; figure 2 Flow chart of the yarn wrapping machine for environmentally friendly knitted fabrics and storage devices; image 3 Is the parameter map of the yarn covering machine
View more

Image

Smart Image Click on the blue labels to locate them in the text.
Viewing Examples
Smart Image
  • Passion fruit polypeptide composition and preparation method thereof

Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0030] A passion fruit polypeptide composition, which comprises the following components by weight: 30 parts of passion fruit extract, 15 parts of Codonopsis pilosula extract, 10 parts of oyster peptide powder, 5 parts of bitter melon polypeptide, 5 parts of sodium carboxymethylcellulose and 5 parts of honey share;

[0031] Wherein, the preparation method of passion fruit extract comprises the following steps:

[0032] 1) Take fresh passion fruit and lime pulp, add ice water, mix and beat, and then ultrasonically crush to obtain passion fruit puree;

[0033] 2) adding glucoamylase, caproic acid bacteria, butyric acid bacteria, lactic acid bacteria, yeast and monascus esterifying bacteria to the passion fruit puree, and fermenting in a closed environment at 30°C for 15 days to obtain a fermentation mixture;

[0034] 3) Put the fermentation mixture in an ice-water bath, perform ultrasonic crushing, take out the crushed product, add acid protease and bovine herb extract, incubat...

Embodiment 2

[0036] A passion fruit polypeptide composition, which comprises the following components by weight: 60 parts of passion fruit extract, 30 parts of Codonopsis pilosula extract, 20 parts of oyster peptide powder, 10 parts of bitter melon polypeptide, 10 parts of sodium carboxymethylcellulose and 10 parts of honey share;

[0037] Wherein, the preparation method of passion fruit extract comprises the following steps:

[0038] 1) Take fresh passion fruit and lime pulp, add ice water, mix and beat, and then ultrasonically crush to obtain passion fruit puree;

[0039] 2) adding glucoamylase, caproic acid bacteria, butyric acid bacteria, lactic acid bacteria, yeast and monascus esterifying bacteria to the passion fruit puree, and fermenting in a closed environment at 35°C for 30 days to obtain a fermentation mixture; , the ratio of caproic acid bacteria, butyric acid bacteria, lactic acid bacteria, yeast and monascus esterification bacteria is 3:1:1:2:2

[0040] 3) Put the fermentat...

Embodiment 3

[0042] A passion fruit polypeptide composition, which comprises the following components by weight: 50 parts of passion fruit extract, 20 parts of Codonopsis pilosula extract, 15 parts of oyster peptide powder, 8 parts of bitter melon polypeptide, 8 parts of sodium carboxymethylcellulose and 8 parts of honey share;

[0043] Wherein, the preparation method of passion fruit extract comprises the following steps:

[0044] 1) Take fresh passion fruit and lime pulp, add ice water, mix and beat, and then ultrasonically crush to obtain passion fruit puree;

[0045] 2) adding glucoamylase, caproic acid bacteria, butyric acid bacteria, lactic acid bacteria, yeast and monascus esterifying bacteria to the passion fruit puree, and fermenting in a closed environment at 32°C for 20 days to obtain a fermentation mixture; , the ratio of caproic acid bacteria, butyric acid bacteria, lactic acid bacteria, yeast and monascus esterification bacteria is 3:1:1:2:2

[0046]3) Put the fermentation ...

the structure of the environmentally friendly knitted fabric provided by the present invention; figure 2 Flow chart of the yarn wrapping machine for environmentally friendly knitted fabrics and storage devices; image 3 Is the parameter map of the yarn covering machine
Login to view more

PUM

No PUM Login to view more

Abstract

The invention discloses a passion fruit polypeptide composition. The passion fruit polypeptide composition comprises the following components in parts by weight: 30-60 parts of passion fruit extract,15-30 parts of codonopsis pilosula extract, 10-20 parts of oyster peptide powder, 5-10 parts of bitter gourd polypeptide, 5-10 parts of sodium carboxymethylcellulose and 5-10 parts of honey. The preparation method of the passion fruit extract comprises the following steps of 1) taking pulp of fresh passion fruit and lime, adding ice water for uniform mixing and pulping, and carrying out ultrasoniccrushing treatment to obtain passion fruit primary pulp; 2) adding glucoamylase, caproic acid bacteria, butyric acid bacteria, lactic acid bacteria, saccharomycetes and monascus esterifying bacteriainto the passion fruit primary pulp, and performing closed fermentation for 15-30 days in an environment of 30-35 DEG C to obtain a fermented mixture; and 3) placing the fermented mixture in an ice-water bath, carrying out ultrasonic crushing, taking out a crushed material, adding acid protease and beautiful millettia root extract, carrying out incubation at 30 DEG C for 6-8 h, adjusting the pH value to 7.0, carrying out centrifuging, and collecting supernate, which is namely the passion fruit extract. The passion fruit polypeptide composition has the characteristics of scavenging free radicals in the body, delaying senescence and removing fat to lose weight.

Description

technical field [0001] The present invention relates to the field of plant polypeptides. More specifically, the present invention relates to a passion fruit polypeptide composition and a preparation method thereof. Background technique [0002] Passion fruit is rich in protein, amino acid, fat, sugar, multivitamins, carotenoids, calcium, phosphorus, iron, potassium, SOD enzyme, selenium and various trace elements, and has high nutritional and therapeutic value. According to scientific predictions, passion fruit is rich in natural vitamin C. Every 100 grams of fruit juice contains 34.6 mg of vitamin C. It is also rich in vitamins A, B1, B2, etc. Therefore, passion fruit is called the vitamin in fruit. King of C. According to traditional Chinese medicine, passion fruit is sweet, sour, and flat in nature. Modern pharmacological studies have shown that passion fruit has the effects of improving immunity, anti-fatigue, anti-anxiety, anti-inflammatory, anti-tumor, lowering bloo...

Claims

the structure of the environmentally friendly knitted fabric provided by the present invention; figure 2 Flow chart of the yarn wrapping machine for environmentally friendly knitted fabrics and storage devices; image 3 Is the parameter map of the yarn covering machine
Login to view more

Application Information

Patent Timeline
no application Login to view more
Patent Type & Authority Applications(China)
IPC IPC(8): A23L33/18A23L33/105A23J1/00A23J1/04A23J3/34A23L21/25A23L33/10
CPCA23L33/18A23L33/105A23L33/10A23L21/25A23J1/006A23J1/04A23J3/346A23J3/341A23V2002/00A23V2250/21A23V2250/2124A23V2300/14
Inventor 黄赵才
Owner 南宁荣港生物科技有限公司
Who we serve
  • R&D Engineer
  • R&D Manager
  • IP Professional
Why Eureka
  • Industry Leading Data Capabilities
  • Powerful AI technology
  • Patent DNA Extraction
Social media
Try Eureka
PatSnap group products

Browse by: Latest US Patents, China's latest patents, Technical Efficacy Thesaurus, Application Domain, Technology Topic.

© 2024 PatSnap. All rights reserved.Legal|Privacy policy|Modern Slavery Act Transparency Statement|Sitemap