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Application method of collagen peptide in food

A technology of collagen peptides and application methods, which can be used in food forming, application, food preparation, etc., can solve the problems of calcium deficiency and calcium retention, and achieve the effects of improving skin elasticity, maintaining nutrition, and enhancing immunity

Inactive Publication Date: 2007-07-11
杨林伟
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

If you only increase the intake of calcium, but lack the material basis for calcium retention, calcium cannot be retained in the bone;

Method used

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Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0020] Embodiment 1: (functional milk)

[0021] 1. Choose 8 grams of collagen peptide with better solubility, and the solubility is 100%;

[0022] 2. Add the collagen peptide fully dissolved in water or milk to 1 kg of dairy ingredients and mix evenly, and adjust the pH value to 6.6-6.8. The addition amount and pH value are the best process parameters, which can maximize the health function of milk;

[0023] 3. The mixed slurry is sterilized (above 90°C), cooled and packed.

Embodiment 2

[0024] Embodiment 2 (collagen peptide nutritional powder granule / tablet):

[0025] 1. Choose 8 grams of collagen peptides.

[0026] ②Add collagen peptide to 1 kg of high-protein nutritional powder granule and other raw and auxiliary materials and mix evenly.

[0027] ③ After the mixed raw materials are sterilized by ultraviolet rays, they are packaged or pressed into tablets.

[0028] For the smell brought to food after adding collagen peptide, the following methods can be used to remove it:

[0029] 1. For food in the form of flakes or granules, the collagen peptide can be fully mixed with an embedding agent such as cyclodextrin whose dosage is more than 0.1 times, and then mixed with other ingredients.

[0030] 2. For liquid food, first use a part of water or milk to fully mix the collagen peptide with the embedding agent such as cyclodextrin whose dosage is more than 0.1 times, and then mix with other ingredients. It is also possible to use no embedding agent, but do a f...

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PUM

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Abstract

The invention relates to a method for adding collagen peptide into food, wherein the collagen can improve immunity. And the method comprises that: dissolving collagen peptide, adding it into food to be mixed, or directly adding it into food; the food comprises emulsion, milk powder, etc, whose pH is 2-10.The collagen peptide uses animal collagen as material to be degraded, while the additive amount of collagen peptide is 0.1g of each 100g food.

Description

1. Technical field: [0001] The invention relates to a method for adding and applying natural and functional food ingredients, in particular to a method for applying collagen peptides in food. 2. Background technology: [0002] Collagen peptide is a popular functional peptide at home and abroad. It is a product of collagen degradation and a mixture of multiple polypeptide fragments consisting of 3 to 22 amino acids. In addition to maintaining some of the biological properties of the original collagen, collagen peptides also have higher digestion and absorption properties than collagen, and their processing properties and nutritional properties are superior to collagen. It has the following functional characteristics verified by the relevant departments of national health, nutrition, medicine and so on: [0003] 1. It can effectively solve the problem of skin and muscle water loss, timely replenish collagen peptides, and keep the skin young; [0004] 2. Make calcium and bone...

Claims

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Application Information

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IPC IPC(8): A23L1/305A23L1/03A23C9/00A23C9/16A23C9/152A23G3/44A23L2/66A23P1/02A23P1/06A61K9/08A61K9/20A61K9/14A61K9/48A61P17/16A61P19/10A61P27/02A61P5/00A61P37/02A23L33/18A23P10/28A23P10/40
Inventor 杨林伟
Owner 杨林伟
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