Food recipe for special diet capable of assisting in pregnancy of females and preparation method thereof
A special and feminine technology, applied in the directions of vitamin-containing food ingredients, natural extract-containing food ingredients, food ingredients, etc., it can solve the problems of side effects, single function, unsatisfactory effect, etc., and achieve reduced bitterness, good taste, and low polypeptide. bitter taste effect
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Embodiment 1
[0049] The preparation method of peach kernel polypeptide is as follows:
[0050] (1) Grind the dried peach kernels through an 80-mesh sieve, add distilled water at 1:20 (m / v), add compound protease (composed of bromelain and papain, the total enzyme activity ratio is 1:2) and compound nuclease (composed of 5'-phosphodiesterase and 5'-adenosine deaminase, the total enzyme activity ratio is 5:1), the enzymolysis temperature is 55°C, the enzymolysis pH is 5.5, and the degree of proteolysis is Ends at 15%. After the enzyme is inactivated by steam, it is centrifuged in a decanter centrifuge, and the supernatant is spray-dried to obtain a low-bitterness and low-astringency peach kernel polypeptide, which is stored in a low-temperature dry environment for later use.
[0051] (2) Thaw frozen black-bone chicken, wash and drain, cut into small pieces, add distilled water and high-pressure homogenate at a ratio of 1:10 (m / v), add compound protease (composed of bromelain and papain, tot...
Embodiment 2
[0058] The preparation method of peach kernel polypeptide is as follows:
[0059] (1) Grind the dried peach kernels through an 80-mesh sieve, add distilled water at 1:10 (m / v), add compound protease (composed of bromelain and papain, the total enzyme activity ratio is 2:1) and compound nuclease (composed of 5'-phosphodiesterase and 5'-adenosine deaminase, the total enzyme activity ratio is 5:3), the enzymolysis temperature is 50°C, the enzymolysis pH is 7.5, and the degree of proteolysis is Ends at 10%. After deactivating the enzyme with steam, it was centrifuged in a decanter centrifuge, and the supernatant was spray-dried to obtain a low-bitterness and low-astringency peach kernel polypeptide, which was stored in a low-temperature dry environment for later use.
[0060] (2) Thaw frozen black-bone chicken, wash and drain, cut into small pieces, add distilled water and high-pressure homogenate at a ratio of 1:8 (m / v), add compound protease (composed of bromelain and papain, t...
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