Nutritious protein liquid and its compounding process

A technology of nutrient solution and protein, which is applied in the field of nutrition and health food and health food, can solve the problems of poor degradation effect and long time of enzymatic hydrolysis, etc., achieve the effect of short process time, promote calcium absorption, and regulate human body functions

Inactive Publication Date: 2002-12-11
莫益三
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

Because egg protein has the effect of resisting enzymatic hydrolysis, the degradation effect of this process is not good, and the enzymatic hydrolysis takes a long time

Method used

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Examples

Experimental program
Comparison scheme
Effect test

Embodiment Construction

[0028] Below in conjunction with embodiment the present invention is described in further detail:

[0029] Example of preparing 10,000 milliliters of protein nutrient solution:

[0030] formula:

[0031] Egg whole egg protein 600g lactic acid 20g

[0032] Citric acid 50g Malic acid 24g

[0033] 36 grams of acetic acid, 1200 grams of isomalt-oligosaccharide

[0034] Sucrose 1000.0 grams balance is water.

[0035] Preparation method:

[0036] A. Take 600 grams of egg whites after shelling, add 600 milliliters of water, put them in an egg beater, break them up, mix them evenly, and filter them with 100-mesh gauze to obtain the protein solution;

[0037] B. Add medicinal concentrated ammonia solution to the protein solution to adjust the pH value at 11.23-11.36, and heat up to 55-60°C for alkaline hydrolysis for 45 minutes to obtain an alkaline hydrolyzed protein solution;

[0038] C, add 5000 milliliters of water in the alkaline hydrolyzed protein solution, stir; 20 grams o...

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Abstract

A health nutritious protein liquid produced with egg, lactic acid, citric acid, malic acid, acetic acid, isomaltose oligomer and cane sugar. Its production process includes alkali hydrolysis of egg protein with ammonia, acid hydrolysis of egg protein with the organic acids, disinfection and other steps. It is used in prevention and control of obesity, cardiac and cerebral vascular diseases, fatigue syndrome and other diseases. Compared with available technology, the present invention has the advantages of full absorption of the nutritious components, high health effect and less loss of the natural nutritious components in the production.

Description

technical field [0001] The invention relates to the technical field of nutrition and health food, especially a health food that is used for the prevention and control of diseases such as obesity, hypertension, hyperlipidemia, arteriosclerosis, cardiovascular and cerebrovascular diseases, and fatigue syndrome, and uses eggs as the main nutritional source and methods of making the food. Background technique [0002] With the progress and development of society and the improvement of people's living standards, affluent life has brought to human beings diseases such as obesity, high blood pressure, high blood fat, cardiovascular and cerebrovascular diseases, diabetes, malignant tumors, etc. These diseases have become a serious threat to human beings. Health killer. Statistics show that there were more than 110 million hypertensive patients in my country in 1998, with an average of 1 hypertensive patient for every 11 people. As long as you have this dise...

Claims

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Application Information

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Patent Type & Authority Applications(China)
IPC IPC(8): A23L33/17
Inventor 莫益三
Owner 莫益三
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