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Egg white protein nutritive peptide chewable tablet and preparation method thereof

A technology for egg white protein and chewable tablets, which is applied in the fields of food preparation, application, food science, etc., to achieve the effect of tight cross-section organization, memory aid, and smooth surface

Inactive Publication Date: 2011-03-30
JILIN UNIV
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

[0007] The technical problem to be solved by the present invention is to disclose the components and the content of each component of an egg white protein nutritional peptide chewable tablet that can help improve memory, disclose a method for molding egg white protein nutritional peptide powder into a chewable tablet, In order to overcome the technical problems of poor storage and stability caused by the large amount of hydrophilic groups and hydrophobic groups contained in egg white protein nutritional peptide powder, protect it to help improve memory function, enhance product stability, and be more easily accepted by consumer groups

Method used

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Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0020] Four raw materials of egg white protein nutritional peptide powder, xylitol, dextrin and starch were passed through a 40-mesh steel sieve in advance and retained for screening; 10 g of egg white protein nutritional peptide powder (10% by mass percentage) were weighed successively, and wooden Sugar alcohol 13g (13% by mass percentage), dextrin 20.70g (20.7% by mass percentage), starch 55.87g (55.87% by mass percentage) mix; then take by weighing citric acid 0.03g (by mass percentage 0.03%), malic acid 0.08g (0.08% by mass percentage), 0.60g (0.6% by mass percentage) of different vitamin sodium, and be dissolved in 2mL distilled water to prepare adhesive; Prepare a soft material from a mixture of raw materials, pay attention to pouring and mixing; then granulate through a 18-mesh sieve, put it in a 40°C oven for 60 minutes; use a 16-mesh sieve to granulate; add 0.70g magnesium stearate, mix After uniformity, press into tablets with a pressure of 3000N.

Embodiment 2

[0022] Four raw materials of egg white protein nutritional peptide powder, xylitol, dextrin and starch were passed through a 60-mesh steel sieve in advance and retained for sieving; 12.50 g of egg white protein nutritional peptide powder (12.50% by mass percentage) were weighed successively, Xylitol 10g (10% by mass percentage), dextrin 26.16g (26.16% by mass percentage), starch 49.40g (49.40% by mass percentage) mix homogeneously; then take citric acid 0.10g (by mass percentage Percentage is 0.10%), malic acid 0.04g (0.04% by mass percentage), different vitamin sodium 0.30g (0.30% by mass percentage), and is dissolved in 3mL distilled water to prepare adhesive; Then the adhesive is injected slowly Prepare the soft material from the four raw material mixtures, pay attention to pouring and mixing; after granulating through a 24-mesh sieve, put it in a 45°C oven for 55 minutes; use a 18-mesh sieve to granulate; add 1.50g of magnesium stearate, After mixing evenly, press into tab...

Embodiment 3

[0024] Four raw materials of egg white protein nutritional peptide powder, xylitol, dextrin and starch were passed through 80-mesh steel sieve in advance and retained for sieving; 15.95g of egg white protein nutritional peptide powder were weighed successively (15.95% by mass percentage), Xylitol 14g (14% by mass percentage), dextrin 20g (20% by mass percentage), starch 48.60g (48.60% by mass percentage) mix homogeneously; then take by weighing citric acid 0.05g (by mass percentage 0.05%), 0.10g of malic acid (0.10% by mass percentage), 0.4g of different vitamin sodium (0.40% by mass percentage), and dissolve in 4mL distilled water to prepare adhesive; then slowly inject the adhesive into four Prepare a soft material from a mixture of raw materials, pay attention to pouring and mixing; then granulate through a 32-mesh sieve, put it in a 55°C oven for 45 minutes; use a 20-mesh sieve to granulate; add 0.90g magnesium stearate, mix After uniformity, press into tablets with a pres...

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Abstract

The invention relates to an egg white protein nutritive peptide chewable tablet and a preparation method thereof, belonging to the technical field of functional foods, in particular to an egg white protein nutritive peptide chewable tablet with a function of assisting for improving memory and a preparation method thereof. The chewable tablet comprises the following components of egg white proteinnutritive peptide powder, starch, dextrin, xylitol, citric acid, malic acid, sodium isoascorbate and magnesium stearate. The preparation method comprises the steps of: with the egg white protein nutritive peptide powder as a main function component and the starch, the dextrin, the xylitol, the citric acid, the malic acid, the sodium isoascorbate and the magnesium stearate as auxiliary materials, processing, mixing, pelletizing, drying, straightening, and tabletting to obtain the product. The egg white protein nutritive peptide chewable tablet has the characteristics of complete form, smooth surface, compact section tissue, sour and sweet taste, fine and smooth mouth feel, difficult moisture absorption, simple storage method, long quality guarantee period and the like, is easy to eat, and is convenient for carrying. Through different batches of animal experiments of 30 days, 90 days and 180 days in program and method of functional evaluation of health care products, the egg white protein nutritive peptide chewable tablet has the function of assisting for improving the memory.

Description

technical field [0001] The invention belongs to the technical field of functional foods, and in particular relates to an egg white protein nutritional peptide chewable tablet capable of assisting in improving memory and a preparation method thereof. Background technique [0002] Nutrition scholars have found that the biological significance of small peptides is mainly reflected in two aspects: [0003] (1) The absorption mechanism of small peptides (mainly dipeptides and tripeptides) is better than that of amino acids. Because the two types of substances have independent absorption and transport mechanisms. Free amino acids enter intestinal epithelial cells through the brush border membrane by a special amino acid transport system, while small peptides are transported by a special peptide transport system. [0004] (2) Small peptides have incomparable biological activity functions of amino acids. A large number of studies have proved that small peptides can help improve m...

Claims

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Application Information

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IPC IPC(8): A23L1/09A23L29/30A23L33/18
Inventor 林松毅许海丽刘静波宫新统
Owner JILIN UNIV
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