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Pudding with anti-oxidation function and preparation method thereof

An anti-oxidation and functional technology, applied in the preparation method of peptides, chemical instruments and methods, organic chemistry, etc., can solve the problems that cannot satisfy the majority of people, and achieve the goal of improving antioxidant capacity, strong anti-oxidation, and increasing added value Effect

Pending Publication Date: 2022-08-02
HUBEI UNIV OF TECH
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

However, at present, there is no chickpea polypeptide health food on the market in the domestic market, which cannot meet the needs of the general population for chickpea polypeptide health food that is easy to take, has a good taste and is rich in nutrition.

Method used

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  • Pudding with anti-oxidation function and preparation method thereof
  • Pudding with anti-oxidation function and preparation method thereof

Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0045] A pudding with antioxidant function, the raw material of which is composed of the following components in parts by mass: 5 parts of chickpea polypeptide powder, 6 parts of xylose, 0.1 part of citric acid, 1.5 parts of fruit powder, 7 parts of skim milk, and edible essence 0.02 part, 1 part of thickener, 1 part of stabilizer, 80 parts of water. The fruit powder is prepared by mixing the following components by mass percentage: 40% strawberry fruit powder, 30% apple fruit powder, and 30% lemon fruit powder. The thickener is gelatin. The stabilizer is prepared by mixing pectin and carrageenan in a mass ratio of 1:1.

[0046] The preparation method of the pudding with antioxidant function comprises the following steps:

[0047] (1) Dissolving: Put 6 parts of xylose and 1 part of thickener into the mixer, rotate and stir at a speed of 35-45r / min for 6-10 minutes, add the stirred xylose and thickener to into the mixing tank, then add 40 parts of normal temperature pure wat...

Embodiment 2

[0054] The difference between this embodiment and Embodiment 1 is only:

[0055] A pudding with antioxidant function, the raw material of which is composed of the following components in parts by mass: 4 parts of chickpea polypeptide powder, 7 parts of xylose, 0.2 part of citric acid, 1.5 parts of fruit powder, 5 parts of skim milk, and edible essence 0.02 part, 1 part of thickener, 1 part of stabilizer, 80 parts of water.

Embodiment 3

[0057] The difference between this embodiment and Embodiment 1 is only:

[0058] A pudding with antioxidant function, the raw material of which is composed of the following components in parts by mass: 4 parts of chickpea polypeptide powder, 9 parts of xylose, 0.3 parts of citric acid, 1.5 parts of fruit powder, 6 parts of skim milk, and edible essence 0.02 part, 1 part of thickener, 1 part of stabilizer, 80 parts of water.

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Abstract

The invention discloses a pudding with an anti-oxidation function and a preparation method thereof, and belongs to the field of health-care food. The pudding with the antioxidant function is prepared from the following raw materials in parts by mass: 4-6 parts of chickpea polypeptide, 6-9 parts of xylose, 0.1-0.3 part of citric acid, 0.5-3 parts of fruit powder, 5-7 parts of skimmed milk, 0.02-0.05 part of edible essence, 0.5-3 parts of a thickening agent, 0.5-3 parts of a stabilizer and 80 parts of water. The chickpea polypeptide contained in the product disclosed by the invention has an antioxidant function of removing active oxygen and free radicals, and the xylose and the chickpea polypeptide can generate a synergistic effect, so that the antioxidant property of the chickpea polypeptide is remarkably improved. The application of the chickpea polypeptide in the field of health-care drinks is expanded, and the additional value of deep processing of chickpeas is improved.

Description

technical field [0001] The invention belongs to the field of health food, in particular to a pudding with antioxidant function and a preparation method thereof. Background technique [0002] Oxidative stress, which can alter DNA, proteins, and small cellular molecules, is thought to play an important role in the development of diseases such as cancer, arteriosclerosis, cardiovascular disease, diabetes, neurological disease, and Alzheimer's disease. Free radicals refer to atoms or groups of atoms that contain an odd number of valence electrons and thus have one unpaired electron in one orbital. O 2 - Free radicals, OH free radicals and other oxygen-containing free radicals are collectively referred to as oxygen free radicals. Excessive content in the human body will cause damage to the body. Among them, OH is the most harmful to cells and can directly damage various biological macromolecules and organisms. membrane, leading to the occurrence of various diseases. O 2 Oxida...

Claims

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Application Information

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IPC IPC(8): A23L9/10A23L33/125A23L33/18A23L5/20A23L29/00C07K1/34C12P21/06
CPCA23L9/12A23L33/18A23L33/125A23L5/20A23L29/035C12P21/06C07K1/34A23V2002/00A23V2250/55A23V2200/30A23V2200/324A23V2200/3262A23V2250/032A23V2250/638A23V2200/16A23V2200/326A23V2200/328A23V2200/308A23V2200/322Y02A40/90
Inventor 康思妮徐阳饶俊辉汪超
Owner HUBEI UNIV OF TECH
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