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Multi-activity food containing collagen peptide and preparation method of multi-activity food

A collagen peptide and active technology, which is applied in the field of multi-active food and its preparation, can solve the problems affecting the taste and user experience, and achieve the effects of higher relative molecular weight concentration, better water solubility, and improved absorption effect

Pending Publication Date: 2022-04-05
兆鑫堂(山东)生物科技有限公司
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

With the popularity of collagen peptide products, how to diversify them has gradually become a trend, and now most of them are physically mixed to achieve the purpose of diversification, but this processing method affects the final taste and flushing When the user experience, there are many disadvantages

Method used

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  • Multi-activity food containing collagen peptide and preparation method of multi-activity food
  • Multi-activity food containing collagen peptide and preparation method of multi-activity food

Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0074] S1. Pretreating the biological raw material;

[0075] The biological raw material is cowhide; the pretreatment includes the following steps: cut the cowhide into pieces, rinse with clean water after cutting and drain, then soak in ethanol for 2 hours, and soak in 1mol / L sodium hydroxide for 2 hours after draining, and then Drain and rinse with clean water.

[0076] S2. Slicing the biological raw material to obtain thin slices;

[0077] The diced cowhide is sliced, and the thickness of the thin slices obtained by slicing is 0.8mm, and the thin slices are sprayed with 3 wt% hydrogen peroxide aqueous solution.

[0078] S3. Put the slice under the condition of 60-70°C, and use ultraviolet light to irradiate the upper and lower surfaces of the slice at the same time; the heating time is 1h, and the ultraviolet light intensity is 300uw / cm 2 , the ultraviolet light is long-wave ultraviolet light with a wavelength of 320-400nm. The thermal denaturation of the flakes is carri...

Embodiment 2

[0085] S1. Pretreating the biological raw material;

[0086] The biological raw material is cowhide; the pretreatment includes the following steps: cut the cowhide into pieces, rinse with clean water after cutting and drain, then soak in ethanol for 3 hours, and then soak in 1mol / L sodium hydroxide for 3 hours after draining, and then Drain and rinse with clean water.

[0087] S2. Slicing the biological raw material to obtain thin slices;

[0088] The diced cowhide was sliced, and the thickness of the thin slices obtained by slicing was 1 mm, and the thin slices were sprayed with 3 wt% hydrogen peroxide aqueous solution.

[0089] S3. Put the slice under the condition of 60-70°C, and use ultraviolet light to irradiate the upper and lower surfaces of the slice at the same time; the heating time is 1.5h, and the ultraviolet light intensity is 200uw / cm 2 , the ultraviolet light is long-wave ultraviolet light with a wavelength of 320-400nm. The thermal denaturation of the flakes...

Embodiment 3

[0096] S1. Pretreating the biological raw material;

[0097] The biological raw material is cowhide; the pretreatment includes the following steps: cut the cowhide into pieces, rinse with water after cutting and drain, then soak in ethanol for 2.5 hours, and then soak in 1mol / L sodium hydroxide for 2.5 hours after draining , then drain and rinse with clean water.

[0098] S2. Slicing the biological raw material to obtain thin slices;

[0099] The diced cowhide was sliced, and the thickness of the thin slices obtained by slicing was 0.9 mm, and the thin slices were sprayed with 3 wt% hydrogen peroxide aqueous solution.

[0100] S3. Place the slice at 65°C, and use ultraviolet light to irradiate the upper and lower surfaces of the slice at the same time; the heating time is 1.2h, and the ultraviolet light intensity is 250uw / cm 2 , the ultraviolet light is long-wave ultraviolet light with a wavelength of 320-400nm. The thermal denaturation of the flakes is carried out in the a...

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Abstract

The invention relates to a multi-activity food containing collagen peptide and a preparation method thereof. The multi-activity food comprises the following raw materials in parts by mass: 50-60 parts of collagen peptide; 10 to 20 parts of ginseng peptide; 5-10 parts of sea cucumber peptide; 3-5 parts of rhizoma polygonati; 3-5 parts of a saussurea involucrate culture; 1-3 parts of inulin; and 0.1 to 1 part of vitamin C. According to the invention, multiple components are compounded with the collagen peptide, so that the active components are increased, the small absorption effect of protein is improved, and the collagen peptide has better water solubility.

Description

technical field [0001] The application relates to a multi-active food containing collagen peptides and a preparation method thereof. Background technique [0002] Collagen peptide is a kind of product that is produced from fresh animal tissues rich in collagen (including skin, bone, tendon, tendon, scale, etc.) through extraction, hydrolysis, and refining, with a relative molecular mass of less than 10,000 Da. The relative molecular weight distribution range of existing protein peptides is too wide, and there is no method for relatively accurate control of its distribution range at this stage. If it is separated later, the cost and difficulty of operation will be greatly increased. With the popularity of collagen peptide products, how to diversify them has gradually become a trend, and now most of them are physically mixed to achieve the purpose of diversification, but this processing method affects the final taste and flushing When the user experience, there are many disad...

Claims

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Application Information

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IPC IPC(8): A23L33/18A23L33/10A23L33/15A23L33/125
Inventor 赵新法
Owner 兆鑫堂(山东)生物科技有限公司
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