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Health food compounded with oyster and scallop enzymolzing liquid and soybean lecithin

A technology of soybean lecithin and health food, applied in the field of health food

Inactive Publication Date: 2005-06-22
李兆明
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

Soybean lecithin has a variety of functional properties, such as delaying aging, improving brain vitality, reducing blood lipids, reducing blood viscosity, promoting blood circulation, promoting the smooth progress of transmethylation metabolism in the body, and its immune regulation function. and scallop sticks to obtain more oligopeptides and prepare health food with soybean lecithin, which will play an extremely important role in the absorption of human nutrients and the function of functional factors, but there is no such ideal nutrition in the prior art Healthy food

Method used

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Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0017] Soybean is used as raw material, dried and peeled, flattened, extracted by oil immersion, dried and crushed to prepare soybean low-temperature soybean meal powder, the protein content of which is more than 45%. The low-temperature soybean meal powder is used as a raw material, and is crushed, pulped, separated, concentrated, and spray-dried to prepare soybean protein isolate powder, and the protein content of the soybean protein powder is more than 85%. 20% of soybean protein isolate powder, 70% of soybean low-temperature soybean meal powder, and 10% of low-temperature commercially available wheat protein powder (all based on the total weight of the three) are mixed with an appropriate amount of water, and are mixed at a high temperature (130- 150° C.) under high pressure (for example, 4-6 atmospheres) to produce textured soybean protein. Using the above-mentioned textured soybean protein as the main raw material, ham and sausage can be produced: soak the textured soybe...

Embodiment 2

[0019] Soybean is used as raw material, dried and peeled, flattened, extracted by oil immersion, dried and crushed to prepare soybean low-temperature soybean meal powder, the protein content of which is more than 45%. The low-temperature soybean meal powder is used as a raw material, and is crushed, pulped, separated, concentrated, and spray-dried to prepare soybean protein isolate powder, and the protein content of the soybean protein powder is more than 85%. 15% of soybean protein isolate powder, 70% of soybean low-temperature soybean meal powder, and 15% of low-temperature commercially available wheat protein powder (all based on the total weight of the three) are mixed with an appropriate amount of water, and are mixed at a high temperature (130- 150° C.) under high pressure (for example, 4-6 atmospheres) to produce textured soybean protein. Using the above-mentioned textured soybean protein as the main raw material, ham and sausage can be produced: soak the textured soybe...

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Abstract

The present invention is health food containing protein material and its derivative, and is health food compounded with oyster and scallop enzymolizing liquid and soybean lecithin. The health food contains oligopeptide, amino acid, polysaccharide, taurine, lecithin, vitamins and minerals. The key points of the present invention includes superfine treatment of oyster and scallop into 10 microns below slurry before enzymolysis, the addition of soybean lecithin and the microcapsulizing treatment in high speed shearing and mixing emulsifying machine.

Description

technical field [0001] The invention relates to health food containing protein material or its derivatives, especially the preparation of protein enzymolysis solution and soybean lecithin. Background technique [0002] As we all know, oysters are the most widely cultivated marine shellfish in the world, because they are rich in protein, polysaccharides, taurine, various minerals and vitamins, etc., and have high nutritional and medicinal values. Scallop sticks are seafood treasures, rich in nutrients and functional ingredients, especially the protein and taurine contained in them are twice as much as oysters; oligopeptides in the form of non-single amino acids have important physiological functions in human body absorption and metabolism. Better than a single amino acid, from a nutritional point of view, oligopeptides have no adverse effects on human protein synthesis, and are very beneficial to the nutritional supplementation of people with amino acid absorption barriers an...

Claims

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Application Information

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Patent Type & Authority Patents(China)
IPC IPC(8): A23L3/46A23L17/40
Inventor 李兆明赵兴坤
Owner 李兆明
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