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, to achieve the effect of accelerating the speed of enzymatic hydrolysis, strengthening the effect and accelerating the speed of absorption

Inactive Publication Date: 2003-11-05
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 Construction

[0009] Take 70 kilograms of fresh oyster meat and 30 kilograms of fresh scallops, wash them, remove the shells, and grind them into a slurry with a particle size of less than 10 microns in a superfine pulverizer (produced by China Langfang General Machinery Co., Ltd.), and send them into the reaction Add water to the tank to make a feed liquid with a solid content of 10%, heat up to 45-50°C, add 1.5 kg of Bacillus subtilis neutral protease under constant stirring, react for 100-110 minutes, and heat up to 80°C. Keep for 15-20 minutes to kill enzymes and sterilize, and after fine filtration, send the feed liquid and 5.5 kg of soybean lecithin into a high-shear mixing emulsifier (produced by China Nantong Ross Equipment Co., Ltd.), at 75-80°C, make High-shear emulsification and homogenization treatment, after 10-15 minutes, a uniform mixing system with a particle size of less than 0.5 microns can be obtained, and finally spray-dried, the inlet air temperature is 180-190°C, and th...

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PUM

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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 Applications(China)
IPC IPC(8): A23L3/46A23L17/40
Inventor 李兆明赵兴坤
Owner 李兆明
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