A special diet with anti-aging effect and preparation method thereof

Abstract

This invention discloses a special dietary supplement with anti-aging effects and its preparation method, belonging to the technical field of special-effect dietary supplement preparation methods. The dietary supplement includes the following components: sea cucumber peptide powder, oyster peptide powder, soybean peptide powder, ginseng peptide powder, polygonatum peptide powder, sea buckthorn powder, acerola cherry powder, mulberry powder, red date powder, yam powder, oat β-glucan, astragalus polysaccharide, wolfberry polysaccharide, and magnesium chloride. This invention provides a special dietary supplement formula with significant anti-aging effects. The ginseng peptide powder is prepared using a special process, which differs from traditional ginseng peptide powder preparation methods. Adding ginseng peptide powder prepared by this method significantly enhances the anti-aging effect of the dietary supplement.

Description

Technical Field

[0001] The invention provides a special diet with anti-aging effect and a preparation method thereof, and relates to the technical field of special effect diet preparation methods. Background Art

[0002] With the progress of human society and the development of science and technology, people's pursuit of health and longevity is increasing. Aging, as an inevitable stage in the life process, has always been an important field of scientific research. Delaying aging and improving immunity are not only the expectations of many consumers, but also the topics that the scientific community continues to explore. Special diets, as an emerging health product, came into being in this context, aiming to provide people with a healthier and longer-lived lifestyle through scientific and reasonable formulas and preparation methods.

[0003] In today's society, special dietary products with anti-aging effects are gaining more and more attention. The significance of such products lies not only in satisfying people's pursuit of beauty, but also in improving people's quality of life and health level. With the intensification of the aging trend of the population, the market demand for anti-aging products is growing, and its development prospects are broad.

[0004] The special dietary products that delay aging on the market mainly slow down the aging of cells and enhance the function of the immune system by supplementing the nutrients and active ingredients needed by the human body. These products usually use natural food extracts as the main ingredients, such as sea cucumbers, oysters, soybeans and other peptide-rich substances, as well as other plant extracts with antioxidant, anti-inflammatory, anti-tumor and other effects. These ingredients are scientifically proportioned and finely processed to form a special diet that is easy for the human body to absorb and utilize.

[0005] In the process of preparing this kind of special diet, the main approach is to first select high-quality raw materials, obtain effective ingredients through advanced extraction technology, then scientifically proportion and finely mix them, and finally make them into convenient dosage forms, such as powders, tablets or capsules. During the entire preparation process, temperature, humidity, light and other conditions are strictly controlled to ensure the stability and effectiveness of the product.

[0006] However, the special dietary products currently on the market also have certain technical defects, especially in terms of anti-aging effects. Due to unreasonable formulas or imperfect preparation processes, some products have low absorption and utilization rates in the body and cannot fully exert their anti-aging effects. In addition, some products also have problems of excessive publicity and exaggerated efficacy, misleading consumers.

[0007] In order to improve the anti-aging effect of special diets, future research and development directions should include: further optimizing the formula and selecting more natural ingredients with anti-aging activity; improving the preparation process to improve the stability and bioavailability of active ingredients; strengthening clinical trials and effect evaluation to ensure the authenticity and effectiveness of the product.

[0008] In addition to the effects of the product, the taste and convenience of special diets are also issues that consumers are very concerned about. Therefore, while pursuing product efficacy, R&D personnel also need to pay attention to the sensory experience and convenience of the product. For example, the taste of the product can be improved by adding natural flavor substances, or advanced formulation technology can be used to make product dosage forms that are more convenient to carry and eat.

[0009] In short, the research and development of special dietary products with anti-aging effects is a complex and challenging task. By continuously optimizing the formula and preparation process and strengthening the safety and effectiveness evaluation, we believe that such products will play a greater role in the anti-aging field in the future and make greater contributions to people's health and longevity. Summary of the invention

[0010] In order to solve the above problems, the present invention provides a new special diet with anti-aging effect and a preparation method thereof, the specific scheme is as follows:

[0011] A special diet with anti-aging effects, comprising the following components:

[0012] Sea cucumber peptide powder, oyster peptide powder, soybean peptide powder, ginseng peptide powder, polygonatum peptide powder, sea buckthorn powder, acerola cherry powder, mulberry powder, red date powder, yam powder, oat beta-glucan, astragalus polysaccharide, wolfberry polysaccharide, magnesium chloride.

[0013] Preferably, the components of the special diet with anti-aging effect are calculated by weight as follows:

[0014] 25-35 parts of sea cucumber peptide powder, 15-25 parts of oyster peptide powder, 10-20 parts of soybean peptide powder, 15-25 parts of ginseng peptide powder, 10-20 parts of polygonatum peptide powder, 20-30 parts of sea buckthorn powder, 5-10 parts of acerola cherry powder, 5-10 parts of mulberry powder, 20-30 parts of red date powder, 10-20 parts of yam powder, 5-10 parts of oat β-glucan, 5-10 parts of astragalus polysaccharide, 5-10 parts of wolfberry polysaccharide, and 0.1-0.3 parts of magnesium chloride.

[0015] Preferably, the preparation method of the ginseng peptide powder is:

[0016] (1) cleaning the ginseng roots to remove dirt and impurities on the surface; grinding the cleaned ginseng roots into powder;

[0017] (2) mixing ginseng powder with an appropriate amount of water to prepare a suspension, and heat-treating the suspension;

[0018] (3) cooling the obtained suspension to room temperature, adjusting the pH, adding a composite enzyme of aspergillus protease and pepsin, mixing and performing enzymolysis;

[0019] (4) The system temperature is raised and maintained for a period of time;

[0020] (5) The obtained product is separated and dried to obtain ginseng peptide powder.

[0021] Preferably, in step (2), the suspension is heat treated in a water bath at 75-80°C for 30-50 min.

[0022] Preferably, in step (3), the pH is adjusted to 3.0-4.0.

[0023] Preferably, in the complex enzyme of step (3), the enzyme activity ratio of aspergillus protease to pepsin is 1:2, and the total enzyme activity added is 1500-2000 U / g ginseng powder.

[0024] Preferably, the enzymatic hydrolysis temperature in step (3) is 37-45°C and the time is 4-6h.

[0025] Preferably, the temperature in step (4) is raised to 80-90°C and maintained for 20-30 minutes. A second heat treatment is performed while the inactivation is in progress.

[0026] Preferably, in step (5), the unhydrolyzed residue is filtered to obtain a clarified hydrolyzate; the filtered clarified hydrolyzate is concentrated; the concentrated liquid is spray dried or vacuum dried to obtain ginseng peptide powder. The ginseng peptide powder is tested and analyzed using an amino acid analyzer or a high performance liquid chromatograph to determine the content and composition of the peptides.

[0027] The present invention also provides a method for preparing the above-mentioned special diet with anti-aging effect, comprising: preparing various component raw materials according to the formula ratio, mixing the other components except magnesium chloride at room temperature and normal pressure for 30-50 minutes; adding magnesium chloride to the mixture; continuing to mix for about 5-10 minutes, sterilizing and packaging after drying.

[0028] Preferably, the drying temperature is controlled at 50-60° C. for 4-6 hours until the mixture is completely dried.

[0029] The dried mixture can be sieved through a mesh screen to remove lumps and unbroken particles.

[0030] The sterilization is performed by re-irradiation sterilization.

[0031] The beneficial effects of the present invention are as follows:

[0032] The present invention provides a special dietary formula with significant anti-aging effects, wherein the ginseng peptide powder is prepared by a special process, which is different from the traditional preparation method of ginseng peptide powder. After the ginseng peptide powder prepared by the method is added, the anti-aging effect of the diet is significantly improved. DETAILED DESCRIPTION

[0033] The technical solutions in the embodiments of the present invention will be clearly and completely described below in conjunction with the embodiments of the present invention. Obviously, the described embodiments are only part of the embodiments of the present invention, rather than all the embodiments. Based on the embodiments of the present invention, all other embodiments obtained by ordinary technicians in this field without making creative work are within the scope of protection of the present invention.

[0034] Unless otherwise defined, all professional and scientific terms used herein have the same meanings as those familiar to those skilled in the art. In addition, any methods and materials similar or equivalent to those described herein may be applied to the present invention. The preferred implementation methods and materials described herein are for demonstration purposes only and are not intended to limit the content of this application.

[0035] The experimental methods in the following examples are conventional methods unless otherwise specified, and the experimental materials used in the following examples are purchased from commercial channels unless otherwise specified.

[0036] Preparation Example 1:

[0037] The preparation method of ginseng peptide powder is as follows:

[0038] (1) cleaning the ginseng roots to remove dirt and impurities on the surface; grinding the cleaned ginseng roots into powder;

[0039] (2) mixing ginseng powder with an appropriate amount of water to prepare a suspension, and heat-treating the suspension;

[0040] (3) cooling the obtained suspension to room temperature, adjusting the pH, adding a composite enzyme of aspergillus protease and pepsin, mixing and performing enzymolysis;

[0041] (4) The system temperature is raised and maintained for a period of time;

[0042] (5) The obtained product is separated and dried to obtain ginseng peptide powder.

[0043] In step (2), the suspension is heat treated in a water bath at 75° C. for 30 min.

[0044] In step (3), the pH is adjusted to 3.0.

[0045] In the complex enzyme of step (3), the enzyme activity ratio of aspergillus protease to pepsin is 1:2, and the total enzyme activity is 1500U / g ginseng powder.

[0046] The enzymatic hydrolysis temperature in step (3) is 37° C. and the time is 4 h.

[0047] The temperature in step (4) is raised to 80° C. and maintained for 20 minutes. A second heat treatment is performed while the inactivation is in progress.

[0048] Step (5) filtering to remove the unhydrolyzed residue to obtain a clarified hydrolyzate; concentrating the filtered clarified hydrolyzate; and spray drying or vacuum drying the concentrated liquid to obtain ginseng peptide powder.

[0049] Preparation Example 2:

[0050] The preparation method of ginseng peptide powder is as follows:

[0051] (1) cleaning the ginseng roots to remove dirt and impurities on the surface; grinding the cleaned ginseng roots into powder;

[0052] (2) mixing ginseng powder with an appropriate amount of water to prepare a suspension, and heat-treating the suspension;

[0053] (3) cooling the obtained suspension to room temperature, adjusting the pH, adding a composite enzyme of aspergillus protease and pepsin, mixing and performing enzymolysis;

[0054] (4) The system temperature is raised and maintained for a period of time;

[0055] (5) The obtained product is separated and dried to obtain ginseng peptide powder.

[0056] In step (2), the suspension is heat treated in a water bath at 80° C. for 50 min.

[0057] In step (3), the pH is adjusted to 4.0.

[0058] In the complex enzyme of step (3), the enzyme activity ratio of aspergillus protease to pepsin is 1:2, and the total enzyme activity is 2000U / g ginseng powder.

[0059] The enzymatic hydrolysis temperature in step (3) is 45° C. and the time is 6 h.

[0060] The temperature in step (4) is raised to 90° C. and maintained for 30 minutes. A second heat treatment is performed while the inactivation is in progress.

[0061] Step (5) filtering to remove the unhydrolyzed residue to obtain a clarified hydrolyzate; concentrating the filtered clarified hydrolyzate; and spray drying or vacuum drying the concentrated liquid to obtain ginseng peptide powder.

[0062] Preparation Example 3:

[0063] The preparation method of ginseng peptide powder is as follows:

[0064] (1) cleaning the ginseng roots to remove dirt and impurities on the surface; grinding the cleaned ginseng roots into powder;

[0065] (2) mixing ginseng powder with an appropriate amount of water to prepare a suspension, and heat-treating the suspension;

[0066] (3) cooling the obtained suspension to room temperature, adjusting the pH, adding a composite enzyme of aspergillus protease and pepsin, mixing and performing enzymolysis;

[0067] (4) The system temperature is raised and maintained for a period of time;

[0068] (5) The obtained product is separated and dried to obtain ginseng peptide powder.

[0069] In step (2), the suspension is heat treated in a water bath at 75° C. for 40 min.

[0070] In step (3), the pH is adjusted to 3.5.

[0071] In the complex enzyme of step (3), the enzyme activity ratio of aspergillus protease to pepsin is 1:2, and the total enzyme activity is 2000U / g ginseng powder.

[0072] The enzymatic hydrolysis temperature in step (3) is 40° C. and the time is 5 h.

[0073] The temperature in step (4) is raised to 85° C. and maintained for 25 min. A second heat treatment is performed while the inactivation is in progress.

[0074] Step (5) filtering to remove the unhydrolyzed residue to obtain a clarified hydrolyzate; concentrating the filtered clarified hydrolyzate; and spray drying or vacuum drying the concentrated liquid to obtain ginseng peptide powder.

[0075] Preparation Example 4 (enzymolysis with different complex enzymes):

[0076] The preparation method of ginseng peptide powder is as follows:

[0077] (1) cleaning the ginseng roots to remove dirt and impurities on the surface; grinding the cleaned ginseng roots into powder;

[0078] (2) mixing ginseng powder with an appropriate amount of water to prepare a suspension, and heat-treating the suspension;

[0079] (3) cooling the obtained suspension to room temperature, adjusting the pH, adding a complex enzyme of trypsin and papain, mixing and performing enzymolysis;

[0080] (4) The system temperature is raised and maintained for a period of time;

[0081] (5) The obtained product is separated and dried to obtain ginseng peptide powder.

[0082] In step (2), the suspension is heat treated in a water bath at 75-80° C. for 30-50 min.

[0083] In step (3), the pH is adjusted to 7.0.

[0084] In the complex enzyme of step (3), the enzyme activity ratio of trypsin to papain is 1:2, and the total enzyme activity added is 2000U / g ginseng powder.

[0085] The enzymatic hydrolysis temperature in step (3) is 37° C. and the time is 5 h.

[0086] The temperature in step (4) is raised to 85° C. and maintained for 25 min. A second heat treatment is performed while the inactivation is in progress.

[0087] Step (5) filtering to remove the unhydrolyzed residue to obtain a clarified hydrolyzate; concentrating the filtered clarified hydrolyzate; and spray drying or vacuum drying the concentrated liquid to obtain ginseng peptide powder.

[0088] Preparation Example 5 (without enzymatic hydrolysis):

[0089] The preparation method of ginseng peptide powder is as follows:

[0090] Wash the ginseng roots to remove dirt and impurities on the surface; grind the cleaned ginseng roots into powder;

[0091] Steps for peptide extraction:

[0092] Soaking: Add the powder to 10 times the mass of water and soak for 3 hours;

[0093] Stirring and filtering: Stir the soaked ginseng powder evenly and filter it.

[0094] The obtained filtrate is concentrated; the concentrated liquid is spray-dried or vacuum-dried to obtain ginseng peptide powder.

[0095] Preparation Example 6 (without first heat treatment):

[0096] The preparation method of ginseng peptide powder is as follows:

[0097] (1) cleaning the ginseng roots to remove dirt and impurities on the surface; grinding the cleaned ginseng roots into powder;

[0098] (2) mixing ginseng powder with an appropriate amount of water to prepare a suspension;

[0099] (3) cooling the obtained suspension to room temperature, adjusting the pH, adding a composite enzyme of aspergillus protease and pepsin, mixing and performing enzymolysis;

[0100] (4) The system temperature is raised and maintained for a period of time;

[0101] (5) The obtained product is separated and dried to obtain ginseng peptide powder.

[0102] In step (3), the pH is adjusted to 3.5.

[0103] In the complex enzyme of step (3), the enzyme activity ratio of aspergillus protease to pepsin is 1:2, and the total enzyme activity is 2000U / g ginseng powder.

[0104] The enzymatic hydrolysis temperature in step (3) is 40° C. and the time is 5 h.

[0105] The temperature in step (4) is raised to 85° C. and maintained for 25 min. A second heat treatment is performed while the inactivation is in progress.

[0106] Step (5) filtering to remove the unhydrolyzed residue to obtain a clarified hydrolyzate; concentrating the filtered clarified hydrolyzate; and spray drying or vacuum drying the concentrated liquid to obtain ginseng peptide powder.

[0107] Preparation Example 7 (without second heat treatment):

[0108] The preparation method of ginseng peptide powder is as follows:

[0109] (1) cleaning the ginseng roots to remove dirt and impurities on the surface; grinding the cleaned ginseng roots into powder;

[0110] (2) mixing ginseng powder with an appropriate amount of water to prepare a suspension, and heat-treating the suspension;

[0111] (3) cooling the obtained suspension to room temperature, adjusting the pH, adding a composite enzyme of aspergillus protease and pepsin, mixing and performing enzymolysis;

[0112] (4) The system was restored to room temperature and the pH was adjusted to 7.0;

[0113] (5) The obtained product is separated and dried to obtain ginseng peptide powder.

[0114] In step (2), the suspension is heat treated in a water bath at 75° C. for 40 min.

[0115] In step (3), the pH is adjusted to 3.5.

[0116] In the complex enzyme of step (3), the enzyme activity ratio of aspergillus protease to pepsin is 1:2, and the total enzyme activity is 2000U / g ginseng powder.

[0117] The enzymatic hydrolysis temperature in step (3) is 40° C. and the time is 5 h.

[0118] Step (5) filtering to remove the unhydrolyzed residue to obtain a clarified hydrolyzate; concentrating the filtered clarified hydrolyzate; and spray drying or vacuum drying the concentrated liquid to obtain ginseng peptide powder.

[0119] Preparation Example 8 (without heat treatment):

[0120] The preparation method of ginseng peptide powder is as follows:

[0121] (1) cleaning the ginseng roots to remove dirt and impurities on the surface; grinding the cleaned ginseng roots into powder;

[0122] (2) mixing ginseng powder with an appropriate amount of water to prepare a suspension;

[0123] (3) cooling the obtained suspension to room temperature, adjusting the pH, adding a composite enzyme of aspergillus protease and pepsin, mixing and performing enzymolysis;

[0124] (4) The system was restored to room temperature and the pH was adjusted to 7.0;

[0125] (5) The obtained product is separated and dried to obtain ginseng peptide powder.

[0126] In step (3), the pH is adjusted to 3.5.

[0127] In the complex enzyme of step (3), the enzyme activity ratio of aspergillus protease to pepsin is 1:2, and the total enzyme activity is 2000U / g ginseng powder.

[0128] The enzymatic hydrolysis temperature in step (3) is 40° C. and the time is 5 h.

[0129] Step (5) filtering to remove the unhydrolyzed residue to obtain a clarified hydrolyzate; concentrating the filtered clarified hydrolyzate; and spray drying or vacuum drying the concentrated liquid to obtain ginseng peptide powder.

[0130] Embodiment 1 A kind of special diet:

[0131] Formula: 35 parts of sea cucumber peptide powder, 25 parts of oyster peptide powder, 20 parts of soybean peptide powder, 15 parts of ginseng peptide powder, 20 parts of polygonatum peptide powder, 30 parts of sea buckthorn powder, 10 parts of acerola cherry powder, 10 parts of mulberry powder, 30 parts of red date powder, 20 parts of yam powder, 10 parts of oat β-glucan, 10 parts of astragalus polysaccharide, 10 parts of wolfberry polysaccharide, and 0.3 parts of magnesium chloride.

[0132] The ginseng peptide powder is the product of Preparation Example 1.

[0133] Preparation method: Prepare various raw materials according to the formula ratio, mix the other components except magnesium chloride at room temperature and normal pressure for 40 minutes; add magnesium chloride to the mixture; continue mixing for about 5 minutes, sterilize and package after drying. The drying temperature is controlled at 50°C for 4-6 hours until the mixture is completely dry. The dried mixture can be sieved with a mesh to remove lumps and uncrushed particles. The sterilization adopts double-irradiation sterilization.

[0134] Embodiment 1 A kind of special diet:

[0135] Formula: 25 parts of sea cucumber peptide powder, 15 parts of oyster peptide powder, 10 parts of soybean peptide powder, 25 parts of ginseng peptide powder, 10 parts of polygonatum peptide powder, 20 parts of sea buckthorn powder, 5 parts of acerola cherry powder, 5 parts of mulberry powder, 20 parts of red date powder, 10 parts of yam powder, 5 parts of oat β-glucan, 5 parts of astragalus polysaccharide, 5 parts of wolfberry polysaccharide, and 0.1 parts of magnesium chloride.

[0136] The ginseng peptide powder is the product of Preparation Example 1.

[0137] Preparation method: Prepare various raw materials according to the formula ratio, mix the other components except magnesium chloride at room temperature and normal pressure for 40 minutes; add magnesium chloride to the mixture; continue mixing for about 5 minutes, sterilize and package after drying. The drying temperature is controlled at 50°C for 4-6 hours until the mixture is completely dry. The dried mixture can be sieved with a mesh to remove lumps and uncrushed particles. The sterilization adopts double-irradiation sterilization.

[0138] Example 3 A special diet:

[0139] Formula: 25 parts of sea cucumber peptide powder, 15 parts of oyster peptide powder, 10 parts of soybean peptide powder, 15 parts of ginseng peptide powder, 10 parts of polygonatum peptide powder, 20 parts of sea buckthorn powder, 5 parts of acerola cherry powder, 5 parts of mulberry powder, 20 parts of red date powder, 10 parts of yam powder, 5 parts of oat β-glucan, 5 parts of astragalus polysaccharide, 5 parts of wolfberry polysaccharide, and 0.1 parts of magnesium chloride.

[0140] The ginseng peptide powder is the product of Preparation Example 1.

[0141] Preparation method: Prepare various raw materials according to the formula ratio, mix the other components except magnesium chloride at room temperature and normal pressure for 40 minutes; add magnesium chloride to the mixture; continue mixing for about 5 minutes, sterilize and package after drying. The drying temperature is controlled at 50°C for 4-6 hours until the mixture is completely dry. The dried mixture can be sieved with a mesh to remove lumps and uncrushed particles. The sterilization adopts double-irradiation sterilization.

[0142] Embodiment 4 a kind of special diet:

[0143] Formula: 25 parts of sea cucumber peptide powder, 15 parts of oyster peptide powder, 10 parts of soybean peptide powder, 15 parts of ginseng peptide powder, 10 parts of polygonatum peptide powder, 20 parts of sea buckthorn powder, 5 parts of acerola cherry powder, 5 parts of mulberry powder, 20 parts of red date powder, 10 parts of yam powder, 5 parts of oat β-glucan, 5 parts of astragalus polysaccharide, 5 parts of wolfberry polysaccharide, and 0.1 parts of magnesium chloride.

[0144] The ginseng peptide powder is the product of Preparation Example 2.

[0145] Preparation method: Prepare various raw materials according to the formula ratio, mix the other components except magnesium chloride at room temperature and normal pressure for 40 minutes; add magnesium chloride to the mixture; continue mixing for about 5 minutes, sterilize and package after drying. The drying temperature is controlled at 50°C for 4-6 hours until the mixture is completely dry. The dried mixture can be sieved with a mesh to remove lumps and uncrushed particles. The sterilization adopts double-irradiation sterilization.

[0146] Example 5 A special diet:

[0147] Formula: 25 parts of sea cucumber peptide powder, 15 parts of oyster peptide powder, 10 parts of soybean peptide powder, 15 parts of ginseng peptide powder, 10 parts of polygonatum peptide powder, 20 parts of sea buckthorn powder, 5 parts of acerola cherry powder, 5 parts of mulberry powder, 20 parts of red date powder, 10 parts of yam powder, 5 parts of oat β-glucan, 5 parts of astragalus polysaccharide, 5 parts of wolfberry polysaccharide, and 0.1 parts of magnesium chloride.

[0148] The ginseng peptide powder is the product of Preparation Example 3.

[0149] Preparation method: Prepare various raw materials according to the formula ratio, mix the other components except magnesium chloride at room temperature and normal pressure for 40 minutes; add magnesium chloride to the mixture; continue mixing for about 5 minutes, sterilize and package after drying. The drying temperature is controlled at 50°C for 4-6 hours until the mixture is completely dry. The dried mixture can be sieved with a mesh to remove lumps and uncrushed particles. The sterilization adopts double-irradiation sterilization.

[0150] Comparative Example 1 A special diet:

[0151] Formula: 25 parts of sea cucumber peptide powder, 15 parts of oyster peptide powder, 10 parts of soybean peptide powder, 15 parts of ginseng peptide powder, 10 parts of polygonatum peptide powder, 20 parts of sea buckthorn powder, 5 parts of acerola cherry powder, 5 parts of mulberry powder, 20 parts of red date powder, 10 parts of yam powder, 5 parts of oat β-glucan, 5 parts of astragalus polysaccharide, 5 parts of wolfberry polysaccharide, and 0.1 parts of magnesium chloride.

[0152] The ginseng peptide powder is the product of Preparation Example 4.

[0153] Preparation method: Prepare various raw materials according to the formula ratio, mix the other components except magnesium chloride at room temperature and normal pressure for 40 minutes; add magnesium chloride to the mixture; continue mixing for about 5 minutes, sterilize and package after drying. The drying temperature is controlled at 50°C for 4-6 hours until the mixture is completely dry. The dried mixture can be sieved with a mesh to remove lumps and uncrushed particles. The sterilization adopts double-irradiation sterilization.

[0154] Comparative Example 2 A special diet:

[0155] Formula: 25 parts of sea cucumber peptide powder, 15 parts of oyster peptide powder, 10 parts of soybean peptide powder, 15 parts of ginseng peptide powder, 10 parts of polygonatum peptide powder, 20 parts of sea buckthorn powder, 5 parts of acerola cherry powder, 5 parts of mulberry powder, 20 parts of red date powder, 10 parts of yam powder, 5 parts of oat β-glucan, 5 parts of astragalus polysaccharide, 5 parts of wolfberry polysaccharide, and 0.1 parts of magnesium chloride.

[0156] The ginseng peptide powder is the product of Preparation Example 5.

[0157] Preparation method: Prepare various raw materials according to the formula ratio, mix the other components except magnesium chloride at room temperature and normal pressure for 40 minutes; add magnesium chloride to the mixture; continue mixing for about 5 minutes, sterilize and package after drying. The drying temperature is controlled at 50°C for 4-6 hours until the mixture is completely dry. The dried mixture can be sieved with a mesh to remove lumps and uncrushed particles. The sterilization adopts double-irradiation sterilization.

[0158] Comparative Example 3 A special diet:

[0159] Formula: 25 parts of sea cucumber peptide powder, 15 parts of oyster peptide powder, 10 parts of soybean peptide powder, 15 parts of ginseng peptide powder, 10 parts of polygonatum peptide powder, 20 parts of sea buckthorn powder, 5 parts of acerola cherry powder, 5 parts of mulberry powder, 20 parts of red date powder, 10 parts of yam powder, 5 parts of oat β-glucan, 5 parts of astragalus polysaccharide, 5 parts of wolfberry polysaccharide, and 0.1 parts of magnesium chloride.

[0160] The ginseng peptide powder is the product of Preparation Example 6.

[0161] Preparation method: Prepare various raw materials according to the formula ratio, mix the other components except magnesium chloride at room temperature and normal pressure for 40 minutes; add magnesium chloride to the mixture; continue mixing for about 5 minutes, sterilize and package after drying. The drying temperature is controlled at 50°C for 4-6 hours until the mixture is completely dry. The dried mixture can be sieved with a mesh to remove lumps and uncrushed particles. The sterilization adopts double-irradiation sterilization.

[0162] Comparative Example 4 A special diet:

[0163] Formula: 25 parts of sea cucumber peptide powder, 15 parts of oyster peptide powder, 10 parts of soybean peptide powder, 15 parts of ginseng peptide powder, 10 parts of polygonatum peptide powder, 20 parts of sea buckthorn powder, 5 parts of acerola cherry powder, 5 parts of mulberry powder, 20 parts of red date powder, 10 parts of yam powder, 5 parts of oat β-glucan, 5 parts of astragalus polysaccharide, 5 parts of wolfberry polysaccharide, and 0.1 parts of magnesium chloride.

[0164] The ginseng peptide powder is the product of Preparation Example 7.

[0165] Preparation method: Prepare various raw materials according to the formula ratio, mix the other components except magnesium chloride at room temperature and normal pressure for 40 minutes; add magnesium chloride to the mixture; continue mixing for about 5 minutes, sterilize and package after drying. The drying temperature is controlled at 50°C for 4-6 hours until the mixture is completely dry. The dried mixture can be sieved with a mesh to remove lumps and uncrushed particles. The sterilization adopts double-irradiation sterilization.

[0166] Comparative Example 5 A special diet:

[0167] Formula: 25 parts of sea cucumber peptide powder, 15 parts of oyster peptide powder, 10 parts of soybean peptide powder, 15 parts of ginseng peptide powder, 10 parts of polygonatum peptide powder, 20 parts of sea buckthorn powder, 5 parts of acerola cherry powder, 5 parts of mulberry powder, 20 parts of red date powder, 10 parts of yam powder, 5 parts of oat β-glucan, 5 parts of astragalus polysaccharide, 5 parts of wolfberry polysaccharide, and 0.1 parts of magnesium chloride.

[0168] The ginseng peptide powder is the product of Preparation Example 8.

[0169] Preparation method: Prepare various raw materials according to the formula ratio, mix the other components except magnesium chloride at room temperature and normal pressure for 40 minutes; add magnesium chloride to the mixture; continue mixing for about 5 minutes, sterilize and package after drying. The drying temperature is controlled at 50°C for 4-6 hours until the mixture is completely dry. The dried mixture can be sieved with a mesh to remove lumps and uncrushed particles. The sterilization adopts double-irradiation sterilization.

[0170] Performance testing

[0171] Effect of the product of the present application on the levels of MAD and SOD in rat serum Test subjects: The complex products prepared in the examples and comparative examples were gavaged into rats, and the changes in the levels of the above indicators in the serum were detected to verify the effect of the present application on delaying aging.

[0172] Test method:

[0173] 1. Experimental animals: SD female rats (weight 150-200g), 24 months old, were randomly divided into 8 groups, 10 rats in each group. Dosage grouping: The product suspension obtained in the above embodiment and comparative example (7 groups) was gavaged at a dosage of 10-15g / kg body weight, and the blank control group was gavaged with an equal amount of water for 50 consecutive days.

[0174] 2. Experimental procedures: After 50 days of continuous intragastric administration, the rat heart blood was collected and the average values ​​of MDA and SOD were determined and recorded in Table 1.

[0175] Table 1 Serum index test results

[0176]

[0177] Although embodiments of the present invention have been shown and described, it will be appreciated by those skilled in the art that various changes, modifications, substitutions and variations may be made to the embodiments without departing from the principles and spirit of the present invention, and that the scope of the present invention is defined by the appended claims and their equivalents.

[0178] The present invention and its implementation methods are described above, which is not restrictive. What is shown is only one of the implementation methods of the present invention, and the actual application is not limited thereto. In short, if ordinary technicians in the field are inspired by it and design methods and embodiments similar to the technical solution without creativity without departing from the purpose of the invention, they should all fall within the protection scope of the present invention.

Claims

1. A special diet with anti-aging effect, characterized in that: Made from the following components: Sea cucumber peptide powder, oyster peptide powder, soybean peptide powder, ginseng peptide powder, Polygonatum sibiricum peptide powder, sea buckthorn powder, acerola cherry powder, mulberry powder, red date powder, yam powder, oat beta-glucan, astragalus polysaccharide, wolfberry polysaccharide, magnesium chloride; The components are calculated by mass: 25-35 parts of sea cucumber peptide powder, 15-25 parts of oyster peptide powder, 10-20 parts of soybean peptide powder, 15-25 parts of ginseng peptide powder, 10-20 parts of polygonatum peptide powder, 20-30 parts of sea buckthorn powder, 5-10 parts of acerola cherry powder, 5-10 parts of mulberry powder, 20-30 parts of red date powder, 10-20 parts of yam powder, 5-10 parts of oat β-glucan, 5-10 parts of astragalus polysaccharide, 5-10 parts of wolfberry polysaccharide, 0.1-0.3 parts of magnesium chloride; The preparation method of the ginseng peptide powder is: (1) cleaning the ginseng roots to remove dirt and impurities on the surface; grinding the cleaned ginseng roots into powder; (2) mixing ginseng powder with an appropriate amount of water to prepare a suspension, and heat-treating the suspension; (3) cooling the obtained suspension to room temperature, adjusting the pH, adding a composite enzyme of aspergillus protease and pepsin, mixing and performing enzymolysis; (4) The system temperature is raised and maintained for a period of time; (5) separating and drying the obtained product to obtain ginseng peptide powder; In step (2), the suspension is heat treated in a water bath at 75-80° C. for 30-50 min. In step (3), the activity ratio of aspergillus protease to pepsin in the composite enzyme is 1:2, and the total enzyme activity is 1500-2000 U / g ginseng powder. In step (4), the temperature is raised to 80-90° C. for 20-30 min, and a second heat treatment is performed while inactivating the enzyme.

2. The special diet with anti-aging effect according to claim 1, characterized in that: In step (3), the pH is adjusted to 3.0-4.

0.

3. The special diet with anti-aging effect according to claim 1, characterized in that: The enzymolysis temperature in step (3) is 37-45°C and the time is 4-6h.

4. A method for preparing a special diet having an anti-aging effect according to any one of claims 1 to 3, characterized in that: include: Prepare various raw materials according to the formula ratio, mix the other components except magnesium chloride at room temperature and normal pressure for 30-50 minutes, add magnesium chloride to the mixture, continue mixing for 5-10 minutes, sterilize and package after drying.

5. The method for preparing the special diet with anti-aging effect according to claim 4, characterized in that: The drying temperature is controlled at 50-60°C and the drying time is 4-6 hours.

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