Method for preparing beverage capable of lowering blood fat by avena nuda oligopeptide, and purpose of beverage

A technology of naked oats and oligopeptides, applied in the field of functional foods, can solve the problems of poor efficacy of active substances, increased side effects, and lack of compound active substances, etc.

Inactive Publication Date: 2020-12-22
北京微物堂营养科技集团股份有限公司 +1
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

[0005] At present, in literature reports and published patents, beverages prepared with oats as the main component are often prepared by pregelatinizing oats, and then preparing cereal beverages through beating, blending and other processes. Other grain ingredients or active substances (Chinese patents CN101317657A, CN101912142A, CN106689945A, CN104365840A, CN107048138, CN103211034A), but these preparation methods retain the active substances of oats, but the effect of the active substances is not as good as that of enriched and purified The effect exerted by th

Method used

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  • Method for preparing beverage capable of lowering blood fat by avena nuda oligopeptide, and purpose of beverage
  • Method for preparing beverage capable of lowering blood fat by avena nuda oligopeptide, and purpose of beverage
  • Method for preparing beverage capable of lowering blood fat by avena nuda oligopeptide, and purpose of beverage

Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0043]Naked oat oligopeptides are used to prepare a hypolipidemic beverage, the composition of which is (based on 100ml of purified water):

[0044]Ingredients:

[0045]Naked oat oligopeptide 4.8%

[0046]Ingredients:

[0047]Naked oat β-glucan 1.2%

[0048]Aspartame 0.025%

[0049]Milk tea flavor 0.02%

[0050]The method steps for preparing a hypolipidemic beverage from naked oat oligopeptides are as follows:

[0051](1) Dissolve 3 g of naked oat β-glucan in 150 ml of deionized water at 80°C, stir at high speed to fully dissolve it, and obtain a β-glucan solution for use;

[0052](2) Dissolve 12 g of naked oat oligopeptides in 80 ml of deionized water at 40°C to obtain an oat oligopeptide solution for use;

[0053](3) Under the condition of turning on the stirring, add the oat oligopeptide solution dropwise to the β-glucan solution, and continue to stir and heat to obtain a mixed solution I;

[0054](4) After the mixed solution is cooled to room temperature, add aspartame (addition amount 0.025% (m:V)) and milk te...

Embodiment 2

[0059]Naked oat oligopeptides are used to prepare a hypolipidemic beverage, the composition of which is (based on 100ml of purified water):

[0060]Ingredients:

[0061]Naked oat peptide 3.0%

[0062]Ingredients:

[0063]Naked oat beta-glucan 5.0%

[0064]Aspartame 0.05%

[0065]Milk tea flavor 0.05%

[0066]The preparation steps of naked oat oligopeptide to prepare hypolipidemic beverage are as follows:

[0067](1) Dissolve 12.5g of naked oat β-glucan in 150ml of deionized water at 60°C, stir at high speed to fully dissolve it to obtain a β-glucan solution for use;

[0068](2) Dissolve 7.5 g of naked oat oligopeptides in 80 ml of deionized water at 60°C to obtain an oat oligopeptide solution for use;

[0069](3) Under the condition of turning on the stirring, add the oat oligopeptide solution dropwise to the β-glucan solution, and continue to stir and heat to obtain a mixed solution I;

[0070](4) After the mixed solution is cooled to room temperature, add aspartame (addition amount 0.05% (m:V)) and milk tea flavo...

Embodiment 3

[0075]Naked oat oligopeptides are used to prepare a hypolipidemic beverage, the composition of which is (based on 100ml of purified water):

[0076]Ingredients:

[0077]Naked oat peptide 3%

[0078]Ingredients:

[0079]Naked oat β-glucan 2.5%

[0080]Aspartame 0.01%

[0081]Milk tea flavor 0.01%

[0082]The preparation steps of naked oat oligopeptide to prepare hypolipidemic beverage are as follows:

[0083](1) Dissolve 6.25g of naked oat β-glucan in 150ml of deionized water at 70°C, stir at high speed to fully dissolve it to obtain a β-glucan solution for use;

[0084](2) Dissolve 7.5 g of naked oat oligopeptides in 80 ml of deionized water at 40°C to obtain an oat oligopeptide solution for use;

[0085](3) Under the condition of turning on the stirring, add the oat oligopeptide solution dropwise to the β-glucan solution, and continue to stir and heat to obtain a mixed solution I;

[0086](4) When the mixed solution is cooled to room temperature, add aspartame (addition amount 0.01% (m:V)) and milk tea flavor (add...

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Abstract

The invention discloses a method for preparing a beverage capable of lowering blood fat by avena nuda oligopeptide, and a purpose of the beverage, and belongs to a functional food. The avena nuda oligopeptide is taken as a main ingredient and is assisted by avena nuda [beta]-glucan to prepare the beverage with efficacy of regulating the blood fat through a sweetening agent and an essence, and theinvention also discloses that an intake for the beverage to effectively lower the blood fat is 250ml/ d (on account of a 60kg adult). The beverage can be used as the functional food to assist in regulating the blood fat, and also can be used as a common food to be drunk with rice and bread and drunk for leisure. The beverage is scientific and reasonable in technical design, is simply operated, iseasy in implementation, is high in safety, has an ideal effect, and especially specifically regulates the blood fat level of a dyslipidemia patient even a type 2 diabetes complicated with dyslipidemiapatient.

Description

Technical field[0001]The invention belongs to a functional food, and specifically relates to a method for preparing a hypolipidemic beverage by naked oat oligopeptide and its use.Background technique[0002]Dyslipidemia is one of the important independent risk factors for myocardial infarction, stroke and moderately disabling and fatal atherosclerotic diseases. Diabetes and metabolic syndrome, which are closely related to dyslipidemia, are very common in my country. The prevalence of dyslipidemia in the Chinese population increases with age, and the prevalence of middle-aged and elderly people is significantly higher than that of young people. Therefore, effective prevention and improvement of dyslipidemia is of great significance to the occurrence and development of cardiovascular diseases, and is an eternal research topic for medical workers and nutritionists.[0003]In recent years, the application of nutritional therapy in patients with dyslipidemia has attracted more and more atten...

Claims

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Application Information

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IPC IPC(8): A23L2/38A23L2/62A23L33/18A23L33/21
CPCA23L2/38A23L2/62A23L33/18A23L33/21A23V2002/00
Inventor 李勇樊蕊毛瑞雪
Owner 北京微物堂营养科技集团股份有限公司
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