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Preparation method of calcium-rich spirulina and poultry egg compound polypeptide food

A technology of spirulina and poultry eggs, which is applied in the field of food engineering, can solve problems such as short shelf life, high acidity of vinegar egg liquid, and large gastrointestinal irritation, and achieve the effects of reducing production costs, improving enzymatic hydrolysis efficiency, and reducing product acidity

Inactive Publication Date: 2017-04-19
NANCHANG UNIV
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

Although some achievements have been made in the research on vinegar egg food in recent years, there are still the following deficiencies in vinegar egg food: 1) The raw materials and products are single, and its health care effect needs to be improved; Larger, patients with gastroenteritis can not drink; 3) vinegar egg liquid only has a simple nutritional supplement function, the shelf life is very short, and cannot be sold commercially

Method used

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Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0027] Example 1. Calcium-enriched spirulina and egg polypeptide puree preparation.

[0028] (1) Preparation of egg shell calcium acetate.

[0029] Take 200 fresh eggs and wash the shells, separate the shells, egg whites and egg yolks.

[0030] After cleaning the protein attached to the inner wall of the eggshell, soak 100 parts by mass of the eggshell in 1500 parts by mass of vinegar (9° rice vinegar), keep it in a constant temperature water bath at 30±1°C for 72 hours, and filter out the insoluble matter. Egg shell calcium acetate solution can be obtained.

[0031] (2) Preparation of spirulina and egg protein mixture.

[0032] The mass ratio of spirulina to water was about 1:4, dissolved and mixed with ultrasonic treatment for 2 minutes, frozen at -20°C for 8 hours and then thawed, and the above operation was repeated twice (ultrasonic-freezing-thawing). Add egg whites (the ratio of spirulina to egg whites is about 1:4) to the thawed solution, adjust the pH value to 6.24...

Embodiment 2

[0037] Example 2. Calcium-rich spirulina and poultry egg compound polypeptide food freeze-dried block preparation.

[0038] Take Example 1, step (4) 100 parts by mass of calcium-rich spirulina and poultry egg composite polypeptide puree, heat it to 100°C in a sandwich pot, add 6 parts by mass of Jerusalem artichoke powder; 12 parts by mass of konjac powder and stir the paste After turning into a thick slurry, stop heating. Pour the thick slurry into the continuous food mold while it is hot, and after it is completely cooled and solidified, the frozen soft food of calcium-rich spirulina and poultry egg compound polypeptide is obtained; the frozen soft food needs to be cooled at -80 Quick-frozen at °C for 6 hours, and then freeze-dried in a vacuum freeze dryer for 24 hours to obtain calcium-rich spirulina and poultry egg compound polypeptide freeze-dried block food, which is vacuum-packed.

Embodiment 3

[0039] Example 3. Calcium-rich spirulina and egg compound polypeptide food freeze-dried powder preparation.

[0040] Take the calcium-enriched spirulina and poultry egg compound polypeptide freeze-dried block food prepared in Example 2, and pulverize it with a pulverizer to obtain calcium-rich spirulina and poultry egg compound polypeptide powder food, which is vacuum-packed.

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PUM

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Abstract

A preparation method of calcium-rich spirulina and poultry egg compound polypeptide food comprises the following steps: (1) preparing eggshell calcium acetate; (2) preparing a spirulina and poultry egg white mixture; (3) preparing spirulina and poultry egg compounded polypeptide protoplasm; (4) compounding calcium-rich spirulina and poultry egg compound polypeptide protoplasm; and (5) preparing freeze-dried blocky calcium-rich spirulina and poultry egg compound polypeptide food. The invention provides a high-quality organic calcium source for the preparation of calcium-rich spirulina and poultry egg compound polypeptide food. The lysozyme activity of poultry egg white acts on freeze-thawed or cooked spirulina to hydrolyze spirulina cell membranes so as to get peptidoglycan oligomer. The peptidoglycan oligomer can be used as an activating agent for the human nonspecific immune system to make spirulina cells release protein more completely and improve the efficiency of protein enzymolysis. Immobilized neutral protease is adopted in the preparation technology, so that the acidity of the product is reduced. The selectivity of target peptide is improved. The production cost is reduced.

Description

technical field [0001] The invention belongs to the technical field of food engineering. Background technique [0002] Aging is a very serious social problem facing our country. The ability of the elderly to digest, absorb and metabolize protein is reduced. Studies in recent years have shown that after the human body absorbs protein through the action of digestive enzymes, it is not mainly absorbed in the form of amino acids, but in the form of peptides. Therefore, the market urgently needs polypeptide foods with reasonable amino acid composition, moderate molecular weight, balanced nutrient mix, anti-oxidation and aging, calcium supplementation for physical fitness, activation of the human immune system, and good taste. [0003] The current main source of polypeptide food is soybean polypeptide, which has a strong fishy smell and a balanced amino acid composition. Spirulina is rich in nutrients, the protein content is as high as 60~70%, the amino acid composition is reaso...

Claims

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Application Information

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Patent Type & Authority Applications(China)
IPC IPC(8): A23L33/00A23L15/00A23L33/16A23L33/18A23L29/00
Inventor 刘玉环曹雷鹏王允圃阮榕生黎紫涵宁武建巫小丹郑洪立
Owner NANCHANG UNIV
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