CN107647412B - Preparation method of longan seed protein polypeptide chewable tablets - Google Patents
Preparation method of longan seed protein polypeptide chewable tablets Download PDFInfo
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- CN107647412B CN107647412B CN201710908522.5A CN201710908522A CN107647412B CN 107647412 B CN107647412 B CN 107647412B CN 201710908522 A CN201710908522 A CN 201710908522A CN 107647412 B CN107647412 B CN 107647412B
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Classifications
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23L—FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BY SUBCLASSES A21D OR A23B-A23J; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OF NUTRITIVE QUALITIES, PHYSICAL TREATMENT; PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL
- A23L33/00—Modifying nutritive qualities of foods; Dietetic products; Preparation or treatment thereof
- A23L33/10—Modifying nutritive qualities of foods; Dietetic products; Preparation or treatment thereof using additives
- A23L33/17—Amino acids, peptides or proteins
- A23L33/18—Peptides; Protein hydrolysates
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23L—FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BY SUBCLASSES A21D OR A23B-A23J; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OF NUTRITIVE QUALITIES, PHYSICAL TREATMENT; PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL
- A23L19/00—Products from fruits or vegetables; Preparation or treatment thereof
- A23L19/03—Products from fruits or vegetables; Preparation or treatment thereof consisting of whole pieces or fragments without mashing the original pieces
- A23L19/07—Fruit waste products, e.g. from citrus peel or seeds
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23L—FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BY SUBCLASSES A21D OR A23B-A23J; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OF NUTRITIVE QUALITIES, PHYSICAL TREATMENT; PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL
- A23L19/00—Products from fruits or vegetables; Preparation or treatment thereof
- A23L19/10—Products from fruits or vegetables; Preparation or treatment thereof of tuberous or like starch containing root crops
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23L—FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BY SUBCLASSES A21D OR A23B-A23J; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OF NUTRITIVE QUALITIES, PHYSICAL TREATMENT; PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL
- A23L33/00—Modifying nutritive qualities of foods; Dietetic products; Preparation or treatment thereof
- A23L33/10—Modifying nutritive qualities of foods; Dietetic products; Preparation or treatment thereof using additives
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23L—FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BY SUBCLASSES A21D OR A23B-A23J; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OF NUTRITIVE QUALITIES, PHYSICAL TREATMENT; PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL
- A23L5/00—Preparation or treatment of foods or foodstuffs, in general; Food or foodstuffs obtained thereby; Materials therefor
- A23L5/30—Physical treatment, e.g. electrical or magnetic means, wave energy or irradiation
- A23L5/32—Physical treatment, e.g. electrical or magnetic means, wave energy or irradiation using phonon wave energy, e.g. sound or ultrasonic waves
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23L—FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BY SUBCLASSES A21D OR A23B-A23J; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OF NUTRITIVE QUALITIES, PHYSICAL TREATMENT; PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL
- A23L5/00—Preparation or treatment of foods or foodstuffs, in general; Food or foodstuffs obtained thereby; Materials therefor
- A23L5/30—Physical treatment, e.g. electrical or magnetic means, wave energy or irradiation
- A23L5/34—Physical treatment, e.g. electrical or magnetic means, wave energy or irradiation using microwaves
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23V—INDEXING SCHEME RELATING TO FOODS, FOODSTUFFS OR NON-ALCOHOLIC BEVERAGES AND LACTIC OR PROPIONIC ACID BACTERIA USED IN FOODSTUFFS OR FOOD PREPARATION
- A23V2002/00—Food compositions, function of food ingredients or processes for food or foodstuffs
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- Life Sciences & Earth Sciences (AREA)
- Health & Medical Sciences (AREA)
- Nutrition Science (AREA)
- Chemical & Material Sciences (AREA)
- Engineering & Computer Science (AREA)
- Food Science & Technology (AREA)
- Polymers & Plastics (AREA)
- Mycology (AREA)
- Molecular Biology (AREA)
- Proteomics, Peptides & Aminoacids (AREA)
- Medicines That Contain Protein Lipid Enzymes And Other Medicines (AREA)
- Medicines Containing Plant Substances (AREA)
Abstract
The invention relates to a preparation method of longan nucleoprotein polypeptide chewable tablets, belonging to the technical field of food. The preparation method of the longan seed protein polypeptide chewable tablet comprises the following steps: s1, crushing: drying longan seeds, and micronizing to obtain longan seed superfine powder; s2, extraction: dissolving the longan seed ultrafine powder obtained in the step S1 and water according to the mass-volume ratio of 1:8-12, adjusting the pH value to 9-11, performing ultrasonic-microwave combined extraction, filtering to obtain an extracting solution, performing precipitation on the extracting solution by adopting an isoelectric point-ethanol synergistic precipitation method, and performing vacuum drying to obtain longan seed protein; s3, decoloring by using activated carbon; s4, enzymolysis: adjusting the pH value of the longan nucleoprotein solution obtained in the step S3 to 7.2-7.6, carrying out enzymolysis, inactivating enzyme, filtering, concentrating and drying to obtain longan nucleoprotein polypeptide; and S5, preparing and tabletting. The method has the advantages of high extraction rate, simple process, convenient operation and low cost, and is suitable for industrial production.
Description
[ technical field ] A method for producing a semiconductor device
The invention relates to the technical field of food, in particular to a preparation method of longan nucleoprotein polypeptide chewable tablets.
[ background of the invention ]
With the ever-increasing living standards and the development of modern nutrition, people are increasingly aware that the intake of food products rich in animal proteins may bring about health problems such as hyperlipidemia, hypercholesterolemia, etc. In contrast, vegetable proteins have the advantages of low cholesterol and high protein, and are more beneficial to health. The vegetable protein beverage is rich in nutrition, can provide proteins, vitamins, minerals and the like required by a human body, and has a certain health-care effect due to the specific functional components of the raw materials. Analysis shows that in the next five years, China will adjust the industry structure of the beverage, while continuing to improve the total production quantity, focus on developing products such as fruit and vegetable juice beverage, vegetable protein beverage and tea beverage, reduce the proportion of carbonated beverages such as cola, and develop and standardize the production of functional beverages.
Longan seed protein is a plant protein with high nutritive value, contains 8 essential amino acids required by human body, is easy to digest and absorb by human body, and has important effect on maintaining human health and infant development. The longan seed polypeptide prepared by enzymolysis of longan seed protein can be directly absorbed by intestinal tract without degradation, has high absorption rate and absorption rate compared with protein and amino acid, and also has health promotion effects of reducing blood lipid, reducing cholesterol, resisting oxidation, improving immunity, promoting growth and metabolism of beneficial bacteria such as Bacillus bifidus, etc.
Therefore, the longan seed protein polypeptide chewable tablet prepared by utilizing the longan seed has good market prospect.
[ summary of the invention ]
The invention aims to: aiming at the problems, the preparation method of the longan nucleoprotein polypeptide chewable tablet is provided, and the method has the advantages of high extraction rate, simple process, convenient operation and low cost, and is suitable for industrial production.
In order to achieve the purpose, the technical scheme adopted by the invention is as follows:
a preparation method of longan seed protein polypeptide chewable tablets comprises the following steps:
s1, crushing: drying longan seeds, and micronizing to obtain longan seed superfine powder;
s2, extraction: dissolving the longan seed ultrafine powder obtained in the step S1 and water according to the mass-volume ratio of 1:8-12, adjusting the pH value to 9-11, performing ultrasonic-microwave combined extraction, filtering to obtain an extracting solution, performing precipitation on the extracting solution by adopting an isoelectric point-ethanol synergistic precipitation method, and performing vacuum drying to obtain longan seed protein;
s3, activated carbon decolorization: adding water into the longan nucleoprotein obtained in the step S2, adjusting the pH value to 4.0 to prepare a solution with the mass volume fraction of 8-12%, adding activated carbon, wherein the adding amount of the activated carbon is calculated according to 1g of the activated carbon required by each 100ml of the solution, and filtering to obtain a longan nucleoprotein solution;
s4, enzymolysis: adjusting the pH value of the longan nucleoprotein solution obtained in the step S3 to 7.2-7.6, carrying out enzymolysis, after the enzymolysis is finished, inactivating enzyme, filtering, concentrating and drying to obtain longan nucleoprotein polypeptide;
s5, ingredient tabletting: taking 50-60 parts by weight of mulberry residue, 5-15 parts by weight of purple yam, 5-15 parts by weight of longan seed starch, 0.5-0.8 part by weight of longan nucleoprotein polypeptide of step S4, 5-15 parts by weight of laver, 5-10 parts by weight of medlar, 2-5 parts by weight of fructus momordicae and 2-5 parts by weight of semen cuscutae, crushing, sieving with a 200-ion and 300-mesh sieve, mixing to obtain mixed superfine powder, then adding 5-10 parts by weight of maltodextrin, 3-6 parts by weight of xylooligosaccharide, 5-10 parts by weight of xylitol, 10-15 parts by weight of mannitol, 2-5 parts by weight of fructo oligosaccharide, 0.5-1 part by weight of potassium sorbate and 200 parts by weight of wetting agent, preparing soft materials, sieving with a 20-mesh sieve to prepare granules, drying the granules, adding 2-3 parts by weight of magnesium stearate, mixing uniformly, tabletting, and obtaining the longan seed protein polypeptide chewable tablet.
Further, in step S1, the average particle size of the ultrafine powder of longan seeds after the ultrafine grinding is 10 to 20 μm.
Further, in step S2, the ultrasonic-microwave combined extraction is performed at 60-70 ℃, 150-200W ultrasonic power and 300W microwave power for 6-8 min.
Further, in step S3, the activated carbon decoloring conditions are as follows: the temperature is 80 deg.C, and decolorizing time is 40 min.
Further, in step S4, the enzymolysis is to add alkaline protease at a temperature of 55-60 ℃ and under the condition of 70W ultrasonic waves at a concentration of 0.8g/100ml to 1g/100ml, add calcium chloride at a concentration of 0.5g/100ml to the longan nucleoprotein solution, hydrolyze for 2h to 3h, and add compound flavor protease at a concentration of 0.4g/100ml to 0.6g/100ml to hydrolyze for 2h to 3 h.
Further, in step S4, the weight ratio of the alkaline protease to the compound flavourzyme is 2: 1.
The invention also discloses longan nucleoprotein polypeptide chewable tablets prepared by the method.
In summary, due to the adoption of the technical scheme, the invention has the beneficial effects that:
(1) the method adopts ultrasonic-microwave combined extraction, so that longan nucleoprotein can be retained to the maximum extent, the extraction rate of longan nucleoprotein can be improved, and the extraction time is shortened.
(2) The extraction solution is precipitated by adopting an isoelectric point-ethanol synergistic precipitation method, the precipitation rate is higher, and the precipitation time is shorter.
(3) The invention adopts a double enzymolysis method of two proteases (alkaline protease and composite flavor protease) under the synergistic action of ultrasonic waves and an enzyme activator, and has high proteolysis degree and polypeptide yield.
(4) The raw materials of the chewable tablet are mulberry residue, purple yam and semen cuscutae, so that eyes are nourished, and the dryness and aching pain of eyes are relieved; the laver is rich in vitamin A, and can maintain normal vision and prevent eye dryness and fatigue; the medlar is rich in carotene, vitamin A, B1, B2, C, calcium, iron and the like, and is necessary nutrition for healthy eyes; fructus Siraitiae Grosvenorii has effects of clearing heat, cooling blood, removing liver fire and improving eyesight; the longan nucleoprotein polypeptide can improve the microcirculation of eyes and relieve the asthenopia, and the six natural plant components and the longan nucleoprotein polypeptide have synergistic effect, thereby greatly improving the vision, relieving the asthenopia and maintaining the health of glasses.
[ detailed description ] embodiments
Example 1
A preparation method of longan seed protein polypeptide chewable tablets comprises the following steps:
s1, crushing: drying longan seeds, and carrying out superfine grinding to obtain longan seed superfine powder with the average particle size of 10-20 microns;
s2, extraction: dissolving the longan seed ultrafine powder obtained in the step S1 and water according to the mass-to-volume ratio of 1:10, adjusting the pH value to 10, extracting by adopting ultrasonic-microwave combination at the temperature of 65 ℃, the ultrasonic power of 150-200W and the microwave power of 300W for 6min, filtering to obtain an extracting solution, precipitating the extracting solution by adopting an isoelectric point-ethanol synergistic precipitation method, and drying in vacuum to obtain longan seed protein;
s3, activated carbon decolorization: adding water into the longan nucleoprotein obtained in the step S2, adjusting the pH value to 4.0 to prepare a solution with the mass volume fraction of 10%, adding activated carbon, wherein the adding amount of the activated carbon is calculated according to 1g of activated carbon required by each 100ml of the solution, decoloring for 40min at the temperature of 80 ℃, and filtering to obtain a longan nucleoprotein solution;
s4, enzymolysis: adjusting the pH value of the longan nucleoprotein solution obtained in the step S3 to 7.2-7.6, adding alkaline protease according to 0.8g/100ml, adding calcium chloride according to 0.5g/100ml into the longan nucleoprotein solution for hydrolysis for 2h at the temperature of 55-60 ℃ under the condition of ultrasonic wave of 70W, adding compound flavor protease according to 0.4g/100ml for hydrolysis for 2h, and after the enzymolysis is finished, inactivating enzyme, filtering, concentrating, and freeze-drying to obtain longan nucleoprotein polypeptide;
s5, ingredient tabletting: taking 50 parts by weight of mulberry residue, 5 parts by weight of purple yam, 5 parts by weight of longan seed starch, 0.5 part by weight of longan seed protein polypeptide obtained in step S4, 5 parts by weight of laver, 5 parts by weight of medlar, 2 parts by weight of fructus momordicae and 2 parts by weight of semen cuscutae, crushing, sieving with a 200-mesh sieve, mixing to obtain mixed superfine powder, then adding 5 parts by weight of maltodextrin, 3 parts by weight of xylo-oligosaccharide, 5 parts by weight of xylitol, 10 parts by weight of mannitol, 2 parts by weight of fructo-oligosaccharide, 0.5 part by weight of potassium sorbate and 150 parts by weight of wetting agent, preparing soft material, sieving with a 20-mesh sieve to prepare particles, drying the particles, adding 2 parts by weight of magnesium stearate, uniformly mixing, and tabletting to obtain the longan seed protein polypeptide chewable.
Example 2
A preparation method of longan seed protein polypeptide chewable tablets comprises the following steps:
s1, crushing: drying longan seeds, and carrying out superfine grinding to obtain longan seed superfine powder with the average particle size of 10-20 microns;
s2, extraction: dissolving the longan seed ultrafine powder obtained in the step S1 and water according to the mass-to-volume ratio of 1:8, adjusting the pH value to 9, extracting by adopting ultrasonic-microwave combination at the temperature of 60 ℃, the ultrasonic power of 150-200W and the microwave power of 300W for 8min, filtering to obtain an extracting solution, precipitating the extracting solution by adopting an isoelectric point-ethanol synergistic precipitation method, and drying in vacuum to obtain longan seed protein;
s3, activated carbon decolorization: adding water into the longan nucleoprotein obtained in the step S2, adjusting the pH value to 4.0 to prepare a solution with the mass volume fraction of 8%, adding activated carbon, wherein the adding amount of the activated carbon is calculated according to 1g of activated carbon required by each 100ml of the solution, decoloring for 40min at the temperature of 80 ℃, and filtering to obtain a longan nucleoprotein solution;
s4, enzymolysis: adjusting the pH value of the longan nucleoprotein solution obtained in the step S3 to 7.2-7.6, adding alkaline protease according to 1g/100ml, adding calcium chloride according to 0.5g/100ml into the longan nucleoprotein solution for hydrolysis for 3h at the temperature of 55-60 ℃ under the condition of ultrasonic wave of 70W, adding compound flavor protease according to 0.4g/100ml for hydrolysis for 2h, and after the enzymolysis is finished, inactivating enzyme, filtering, concentrating, and freeze-drying to obtain longan nucleoprotein polypeptide;
s5, ingredient tabletting: taking 60 parts by weight of mulberry residue, 15 parts by weight of purple yam, 15 parts by weight of longan seed starch, 0.8 part by weight of longan seed protein polypeptide obtained in step S4, 15 parts by weight of laver, 10 parts by weight of medlar, 5 parts by weight of fructus momordicae and 5 parts by weight of semen cuscutae, crushing, sieving with a 300-mesh sieve, mixing to obtain mixed superfine powder, then adding 10 parts by weight of maltodextrin, 6 parts by weight of xylo-oligosaccharide, 10 parts by weight of xylitol, 15 parts by weight of mannitol, 5 parts by weight of fructo-oligosaccharide, 1 part by weight of potassium sorbate and 200 parts by weight of wetting agent, preparing soft material, sieving with a 20-mesh sieve to obtain granules, drying the granules, adding 3 parts by weight of magnesium stearate, uniformly mixing, and tabletting to obtain the longan seed protein polypeptide chewable.
Example 3
A preparation method of longan seed protein polypeptide chewable tablets comprises the following steps:
s1, crushing: drying longan seeds, and carrying out superfine grinding to obtain longan seed superfine powder with the average particle size of 10-20 microns;
s2, extraction: dissolving the longan seed ultrafine powder obtained in the step S1 and water according to the mass-to-volume ratio of 1:12, adjusting the pH value to 11, extracting by adopting ultrasonic-microwave combination at the temperature of 70 ℃, the ultrasonic power of 150-200W and the microwave power of 300W for 7min, filtering to obtain an extracting solution, precipitating the extracting solution by adopting an isoelectric point-ethanol synergistic precipitation method, and drying in vacuum to obtain longan seed protein;
s3, activated carbon decolorization: adding water into the longan nucleoprotein obtained in the step S2, adjusting the pH value to 4.0 to prepare a solution with the mass volume fraction of 12%, adding activated carbon, wherein the adding amount of the activated carbon is calculated according to 1g of the activated carbon required by each 100ml of the solution, decoloring for 40min at the temperature of 80 ℃, and filtering to obtain a longan nucleoprotein solution;
s4, enzymolysis: adjusting the pH value of the longan nucleoprotein solution obtained in the step S3 to 7.2-7.6, adding alkaline protease according to 0.8g/100ml, adding calcium chloride according to 0.5g/100ml into the longan nucleoprotein solution for hydrolysis for 2h at the temperature of 55-60 ℃ under the condition of ultrasonic wave of 70W, adding compound flavor protease according to 0.6g/100ml for hydrolysis for 3h, and after the enzymolysis is finished, inactivating enzyme, filtering, concentrating, and freeze-drying to obtain longan nucleoprotein polypeptide;
s5, ingredient tabletting: taking 55 parts by weight of mulberry residue, 10 parts by weight of purple yam, 10 parts by weight of longan seed starch, 0.6 part by weight of longan seed protein polypeptide obtained in step S4, 10 parts by weight of laver, 7 parts by weight of medlar, 3 parts by weight of momordica grosvenori and 3 parts by weight of semen cuscutae, crushing, sieving with a 200-mesh sieve, mixing to obtain mixed superfine powder, adding 8 parts by weight of maltodextrin, 5 parts by weight of xylo-oligosaccharide, 7 parts by weight of xylitol, 12 parts by weight of mannitol, 3 parts by weight of fructo-oligosaccharide, 0.7 part by weight of potassium sorbate and 180 parts by weight of wetting agent, preparing soft material, sieving with a 20-mesh sieve to obtain particles, drying the particles, adding 2.5 parts by weight of magnesium stearate, uniformly mixing, and tabletting to obtain the longan seed protein polypeptide.
Comparative example 1
The preparation method of the chewable tablet of longan seed protein polypeptide is the same as that of example 1, and the difference from the example 1 is that: the raw material components are not added with six natural plant components of mulberry pomace, purple yam, laver, dodder, medlar and momordica grosvenori, and the proportion of other components is the same as that in the embodiment 1.
Comparative example 2
The preparation method of the chewable tablet of longan seed protein polypeptide is the same as that of example 1, and the difference from the example 1 is that: the raw material components adopted by the longan nucleoprotein polypeptide are not added with the longan nucleoprotein polypeptide, and the other components are mixed according to the proportion in the example 1.
Experimental example 1: comparison of longan nucleoprotein ultrasonic-microwave combined extraction with other methods
The results of the ultrasonic-microwave combined extraction were compared with microwave-assisted extraction, ultrasonic-assisted extraction, and conventional water bath heating extraction, and are shown in table 1.
TABLE 1 comparison of different extraction methods
As can be seen from the above table, compared with other extraction methods, the ultrasonic-microwave combined extraction method has the advantages of high extraction efficiency, short extraction time, high extraction purity and the like.
The extraction rate (%) of longan seed protein is equal to the mass of protein in the extract/mass of longan seed ultrafine powder total protein x 100%.
Precipitating protein from the extractive solution, freeze drying, measuring protein mass in the extract by Coomassie brilliant blue method, and calculating longan nucleoprotein purity (%). protein mass/extract mass × 100%.
Experimental example 2: selection of longan nucleoprotein precipitation method
Respectively taking 5ml of extracting solution obtained by ultrasonic-microwave combined extraction, respectively adopting an isoelectric point precipitation method, a four-volume absolute ethyl alcohol precipitation method and an isoelectric point ethyl alcohol synergistic precipitation method for precipitation, carrying out vacuum freeze drying, calculating the precipitation rate of longan nucleoprotein, and comparing the precipitation rates, wherein the results are shown in table 2.
TABLE 2 selection of longan nucleoprotein precipitation method
| Item | Time required for precipitation (min) | Precipitation Rate (%) |
| Isoelectric precipitation method | 5-8 | 80.3 |
| Ethanol precipitation method | 120-220 | 93.5 |
| Isoelectric point-ethanol co-precipitation method | 5-8 | 98.6 |
As can be seen from the table above, the precipitation method with the synergistic effect of isoelectric point ethanol is selected, and the advantages of high isoelectric point precipitation speed and complete alcohol precipitation are combined, so that the precipitation rate can reach 98.6%, and the precipitation time is only 5 minutes.
The longan nucleoprotein precipitation rate (%). is the mass of protein precipitated/mass of protein in the extract solution x 100%.
Experimental example 3: screening for proteases
On the basis of single enzyme hydrolysis of alkaline protease and compound flavor protease, in order to achieve higher hydrolysis degree, a double enzymolysis method of alkaline protease and compound flavor protease under the synergistic action of ultrasonic waves and an enzyme activator is adopted, the alkaline protease is firstly subjected to enzymolysis, and then the compound flavor protease is subjected to enzymolysis, and the results are shown in table 3.
TABLE 3 comparison of the results of the single and double enzymatic hydrolysis processes
As can be seen from the above table, the longan nucleoprotein polypeptide obtained by alkaline protease enzymolysis has the lowest hydrolysis degree, and the longan nucleoprotein polypeptide obtained by composite flavor protease enzymolysis has the hydrolysis degree of 26.7 percent, which is higher than that of alkaline protease. But the hydrolysis degree of sequential hydrolysis is obviously improved after the alkaline protease and the compound flavor protease are compounded, and the hydrolysis degree of double-enzyme compounding enzymolysis under the synergistic action of ultrasonic waves and an enzyme activator is the highest. Therefore, the final process of longan nucleoprotein enzymolysis determined by the experiment is a double-enzyme compounding method of firstly hydrolyzing by alkaline protease and then hydrolyzing by composite flavor protease under the synergistic action of ultrasonic waves and an enzyme activator.
The Degree of Hydrolysis (DH) in the present invention is measured by the pH-Star method.
Effect verification
In order to verify the effect of the product, 100 volunteers are randomly selected and subjected to an administration observation test for 60 days, and the product has a curative effect on improving eyesight and is reported as follows:
100 volunteers were divided into 5 groups on average, and the chewable tablets of examples 1-3 and comparative examples 1-2 were used respectively, and after continuous use for 60 days (use method: oral administration, each person was 2 times a day, one tablet at a time), the curative effect was counted, wherein, eye fatigue disappeared, the visual acuity was clear, and the test was performed with a standard 5m logarithmic visual acuity chart, and the visual acuity was improved by 1 line or more than 1 line, and was significant; the eye fatigue and the visual object definition can be improved, and the visual acuity improvement is effective when the standard 5m logarithmic visual chart is used for testing and the visual acuity is improved by less than 1 row; eye fatigue and visual clarity were not improved at all, and were ineffective. The test results are shown in Table 1.
TABLE 1 evaluation of the effects of use
| Example 1 | Example 2 | Example 3 | Comparative example 1 | Comparative example 2 | |
| Show effect | 11 | 13 | 10 | 6 | 7 |
| Is effective | 7 | 6 | 8 | 9 | 7 |
| Invalidation | 2 | 1 | 2 | 5 | 6 |
| Total effective rate | 90％ | 95％ | 90％ | 75％ | 70％ |
As can be seen from the above table, the chewable tablet of the present invention, which includes six natural plant ingredients of mulberry residue, purple yam, laver, dodder, medlar and momordica grosvenori and longan nucleoprotein polypeptide, has a better effect than a chewable tablet containing only six natural plant ingredients or longan nucleoprotein polypeptide, so that the synergistic effect of the six natural plant ingredients and longan nucleoprotein polypeptide is significant, and the eyesight can be effectively improved.
The above description is intended to describe in detail the preferred embodiments of the present invention, but the embodiments are not intended to limit the scope of the claims of the present invention, and all equivalent changes and modifications made within the technical spirit of the present invention should fall within the scope of the claims of the present invention.
Claims (5)
1. A preparation method of longan seed protein polypeptide chewable tablets is characterized by comprising the following steps:
s1, crushing: drying longan seeds, and carrying out superfine grinding to obtain longan seed superfine powder, wherein the average particle size of the crushed longan seed superfine powder is 10-20 microns;
s2, extraction: dissolving the longan seed ultrafine powder obtained in the step S1 and water according to the mass-volume ratio of 1:8-12, adjusting the pH value to 9-11, performing ultrasonic-microwave combined extraction, filtering to obtain an extracting solution, performing precipitation on the extracting solution by adopting an isoelectric point-ethanol synergistic precipitation method, and performing vacuum drying to obtain longan seed protein;
s3, activated carbon decolorization: adding water into the longan nucleoprotein obtained in the step S2, adjusting the pH value to 4.0 to prepare a solution with the mass volume fraction of 8-12%, adding activated carbon, wherein the adding amount of the activated carbon is calculated according to 1g of the activated carbon required by each 100ml of the solution, and filtering to obtain a longan nucleoprotein solution;
s4, enzymolysis: adjusting the pH value of the longan nucleoprotein solution obtained in the step S3 to 7.2-7.6, carrying out enzymolysis, after the enzymolysis is finished, inactivating enzyme, filtering, concentrating and drying to obtain longan nucleoprotein polypeptide;
the enzymolysis is to add alkaline protease according to 0.8g/100ml-1g/100ml under the condition of ultrasonic wave 70W at the temperature of 55-60 ℃, add calcium chloride according to 0.5g/100ml to the longan nucleoprotein solution for hydrolysis for 2h-3h, and then add compound flavor protease according to 0.4g/100ml-0.6g/100ml for hydrolysis for 2h-3 h;
s5, ingredient tabletting: taking 50-60 parts by weight of mulberry residue, 5-15 parts by weight of purple yam, 5-15 parts by weight of longan seed starch, 0.5-0.8 part by weight of longan nucleoprotein polypeptide of step S4, 5-15 parts by weight of laver, 5-10 parts by weight of medlar, 2-5 parts by weight of fructus momordicae and 2-5 parts by weight of semen cuscutae, crushing, sieving with a 200-ion and 300-mesh sieve, mixing to obtain mixed superfine powder, then adding 5-10 parts by weight of maltodextrin, 3-6 parts by weight of xylooligosaccharide, 5-10 parts by weight of xylitol, 10-15 parts by weight of mannitol, 2-5 parts by weight of fructo oligosaccharide, 0.5-1 part by weight of potassium sorbate and 200 parts by weight of wetting agent, preparing soft materials, sieving with a 20-mesh sieve to prepare granules, drying the granules, adding 2-3 parts by weight of magnesium stearate, mixing uniformly, tabletting, and obtaining the longan seed protein polypeptide chewable tablet.
2. The method as claimed in claim 1, wherein in step S2, the ultrasonic-microwave combined extraction is performed at 60-70 ℃, 150-200W ultrasonic power and 300W microwave power for 6-8 min.
3. The method of claim 1, wherein in step S3, the decolorizing conditions of the activated carbon are as follows: the temperature is 80 deg.C, and decolorizing time is 40 min.
4. The method according to claim 1, wherein in step S4, the weight ratio of the alkaline protease to the compound flavor protease is 2: 1.
5. Longan kernel protein polypeptide chewable tablets prepared by the method of any one of claims 1-4.
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