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Sugarless protein nutrient solution and its preparation method

A nutrient solution and glycoprotein technology, applied in food science and other directions, can solve the problems of poor degradation effect, long time for enzymatic hydrolysis, affecting product quality, etc., and achieve the effect of regulating human function, promoting hydrolysis and good absorption.

Inactive Publication Date: 2003-10-08
莫益三
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

Because egg protein has the effect of resisting enzymolysis in this process, the degradation effect is not good, which affects the product quality, and the enzymolysis time is long

Method used

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Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0037] Example 1-Prepare 10000 ml of sugar-free and sugar-free protein nutrient solution with quail egg whole egg protein as the main nutrient source:

[0038] formula:

[0039] Quail egg whole egg protein 600g lactic acid 20.0g

[0040] Citric acid 50.0 g Malic acid 24.0 g

[0041] Acetic acid 36.0 g Stevioside 10.0 g

[0042] The balance is water.

[0043] Preparation method:

[0044] A. Take 600 grams of whole egg protein of quail eggs after removing the shells, break them, add 600 ml of water, stir well and filter with 100 mesh gauze to obtain the protein solution;

[0045] B. Add medicinal concentrated ammonia to the protein solution to adjust the pH value at 11.23-11.36, and heat up to 55°C for alkaline hydrolysis for 45 minutes to obtain an alkaline hydrolyzed protein solution.

[0046] C. Add 5000 ml of water to the alkaline hydrolyzed protein solution and stir well; mix 20 g of lactic acid, 50 g of citric acid, 24 g of malic acid and 36 g of acetic acid in the above formula...

Embodiment 2

[0049] Example 2-Prepare 10000 ml of sugar-free protein nutrient solution with quail egg whole egg protein and egg whole egg protein as the main nutrient sources:

[0050] formula:

[0051] Quail egg whole egg protein 500g egg whole egg protein 120g

[0052] Lactic acid 20.0g Citric acid 50.0g

[0053] Malic acid 24.0 g Acetic acid 36.0 g

[0054] 10.0 g of stevioside, the balance is water.

[0055] Preparation method:

[0056] A. Take 500 grams of quail eggs and 120 grams of quail eggs after removing the shells, break them up, add 600 ml of water, stir well and filter with 100 mesh gauze to obtain the protein solution;

[0057] B. Add medicinal concentrated ammonia to the protein solution to adjust the pH value at 11.23-11.36, heat up to 55°C for alkaline hydrolysis for 45 minutes to obtain an alkaline hydrolyzed protein solution.

[0058] C. Add 5000 ml of water to the alkaline hydrolyzed protein solution and stir well; mix 20 g of lactic acid, 50 g of citric acid, 24 g of malic...

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PUM

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Abstract

A nutritive non-saccharide albumen liquid for preventing and controlling obesity, cardiovascular and cerebrovascular diseases, fatigue syndrome and diabetes is prepared from whole albumen of quail egg, lactic acid, citric acid, malic acid, acetic acid, and rebaudioside through acidic-alkaline hydrolysis to a whole albumen of quasil egg, proportionally adding others, filter and sterilizing. Its advantages are high effect, less damage to nutrients, and long storage period.

Description

Technical field [0001] The invention relates to the technical field of nutritious health foods, in particular to a sugar-free health food suitable for diabetic patients with poultry eggs as the main nutrient source and a method for preparing the food. Background technique [0002] Diabetes is a comprehensive disorder of the three major metabolic disorders of sugar, protein and fat caused by the decrease of human insulin secretion or the inability of insulin to exert normal physiological functions in target cells. Its complications endanger human life. Diabetes has become the third killer that seriously threatens human health after tumors and cardiovascular and cerebrovascular diseases. The World Health Organization and the International Diabetes Foundation require governments, organizations and individuals to make diabetes a priority health issue. Now countries around the world are studying healthy foods for the prevention and control of diabetes. [0003] As...

Claims

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Application Information

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Patent Type & Authority Applications(China)
IPC IPC(8): A23L2/38
Inventor 莫益三
Owner 莫益三
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