Preparation method of puerarin-vitamin-whey protein three-dimensional gel nutritious product

A whey protein and vitamin technology, applied in animal protein processing, food denaturation, food ingredients, etc., can solve the problems of poor water solubility, poor stability, easy oxidative decomposition, etc., and achieve enhanced stability, good stability, and resistance to digestion. Effect

Active Publication Date: 2020-08-14
特康药业集团有限公司
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

[0002] Flavonoids have biological activities such as anti-oxidation. However, most flavonoids (such as puerarin) have poor water solubility and are hydrophobic substances, resulting in poor bioavailability, which limits their application in food, medicine and other products.
And flavonoids have low solubility and poor stability in the gastrointestinal tract (pH, enzyme

Method used

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Examples

Experimental program
Comparison scheme
Effect test

preparation example Construction

[0020] A method for preparing a puerarin-vitamin-whey protein three-dimensional gel nutritional product, the steps of the preparation method are as follows:

[0021] S1. Mix 60-80g of puerarin with 2-3L of drinking water, and stir in an environment of 25-28°C for 10-12 hours to obtain feed liquid A;

[0022] S2. Dissolve 1.0-1.2kg whey protein in 7-9L drinking water, adjust the pH value to 5.5-6.8, and process it through high-pressure micro-jet, so that the β-sheet content of whey protein becomes 70-73%, and obtain Feed liquid B;

[0023] S3. Mix the obtained material liquid A and material liquid B evenly, move to a sealed reaction tank, and heat at 65-68°C for 15-20min to obtain material C;

[0024] S4. Weigh 2-3g zinc gluconate, 6-8g calcium gluconate and 8-10g vitamin D 3 , add 0.4-0.5L of ethanol aqueous solution with a water content of 50%, stir evenly to make material liquid D, and store in the dark;

[0025] S5. Mix material C and material liquid D evenly, heat at 38...

Embodiment 1

[0030] S1. Mix 80g of puerarin with 3L of drinking water, and stir at 28°C for 12 hours to obtain material liquid A;

[0031] S2. Dissolving 1.0kg of whey protein in 8L of drinking water to obtain material liquid B;

[0032] S3. Mix solution A and material liquid B evenly, move to a sealed reaction tank, and heat at 68°C for 20 minutes to obtain material C;

[0033] S4. Weigh 3g zinc gluconate, 8g calcium gluconate and 10g vitamin D 3 , add 0.5L of ethanol aqueous solution with a water content of 50%, stir evenly to make material liquid D, and store in the dark;

[0034] S5. Mix the material C and the material liquid D evenly, heat at 40° C. for 10 minutes, and then cool to room temperature to obtain the product.

Embodiment 2

[0036] S1. Mix 80g of puerarin with 3L of drinking water, and stir at 28°C for 12 hours to obtain material liquid A;

[0037] S2. Dissolve 1.0kg of whey protein in 8L of drinking water, adjust the pH value to 6.0, and process it through high-pressure micro-jet to force the β-fold content of whey protein to become 70%, and obtain feed liquid B;

[0038] S3. Mix solution A and material liquid B evenly, move to a sealed reaction tank, and heat at 68°C for 20 minutes to obtain material C;

[0039] S4. Weigh 3g zinc gluconate, 8g calcium gluconate and 10g vitamin D 3 , add 0.5L of ethanol aqueous solution with a water content of 50%, stir evenly to make material liquid D, and store in the dark;

[0040] S5. Mix the material C and the material liquid D evenly, heat at 40° C. for 10 minutes, and then cool to room temperature to obtain the product.

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PUM

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Abstract

The invention discloses a preparation method of a puerarin-vitamin-whey protein three-dimensional gel nutritious product. The puerarin-vitamin-whey protein three-dimensional gel nutritious product isprepared by utilizing the characteristics that puerarin, whey protein, zinc gluconate and calcium gluconate can form a stable gel network structure under the action of an alternating magnetic field and electric field, and the gel network structure can stably embed fat-soluble vitamin D3. According to the preparation method, the biological activity of puerarin and vitamin D3 is improved while the damage to puerarin and vitamin D3 caused in the oral cavity and gastric juice is reduced, and the preparation method has the effect of enhancing the strength and elasticity of the gel product. The nutritious product prepared by the method of the invention has good stability, and can relatively well resist the digestion of the gastric juice enzyme, so that the small nutritious molecules are carriedto the small intestine for release.

Description

technical field [0001] The invention relates to the field of food processing, in particular to a method for preparing a puerarin-vitamin-whey protein three-dimensional gel nutritional product. Background technique [0002] Flavonoids have biological activities such as anti-oxidation. However, most flavonoids (such as puerarin) have poor water solubility and are hydrophobic substances, resulting in poor bioavailability, which limits their application in food, medicine and other products. . Moreover, the low solubility of flavonoids and poor stability in the gastrointestinal tract (pH, enzyme action) are the main reasons for the low bioavailability of flavonoids in daily diet. [0003] Vitamin D3, insoluble in water, easily soluble in organic solvents such as ethanol, can promote the absorption of calcium and phosphorus in the intestines, but is unstable to light and easily oxidized and decomposed in the air, so its bioavailability in the human body is low . [0004] Theref...

Claims

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Application Information

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IPC IPC(8): A23L33/105A23L33/155A23L33/19A23L33/16A23L5/30A23J3/08
CPCA23L33/105A23L33/155A23L33/19A23L33/16A23L5/30A23J3/08A23V2002/00A23V2250/2116A23V2250/54252A23V2250/1642A23V2250/1578A23V2250/7106A23V2300/12A23V2300/08
Inventor 钟业俊赵金成
Owner 特康药业集团有限公司
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