CN109090321A - Amino-acid liquid chelates calcium preparation and preparation method thereof - Google Patents
Amino-acid liquid chelates calcium preparation and preparation method thereof Download PDFInfo
- Publication number
- CN109090321A CN109090321A CN201811063266.5A CN201811063266A CN109090321A CN 109090321 A CN109090321 A CN 109090321A CN 201811063266 A CN201811063266 A CN 201811063266A CN 109090321 A CN109090321 A CN 109090321A
- Authority
- CN
- China
- Prior art keywords
- calcium
- preparation
- amino
- acid
- liquid
- Prior art date
- Legal status (The legal status is an assumption and is not a legal conclusion. Google has not performed a legal analysis and makes no representation as to the accuracy of the status listed.)
- Pending
Links
- OYPRJOBELJOOCE-UHFFFAOYSA-N Calcium Chemical compound [Ca] OYPRJOBELJOOCE-UHFFFAOYSA-N 0.000 title claims abstract description 125
- 239000011575 calcium Substances 0.000 title claims abstract description 125
- 229910052791 calcium Inorganic materials 0.000 title claims abstract description 125
- 239000007788 liquid Substances 0.000 title claims abstract description 72
- 150000001413 amino acids Chemical class 0.000 title claims abstract description 64
- 238000002360 preparation method Methods 0.000 title claims abstract description 63
- XOAAWQZATWQOTB-UHFFFAOYSA-N taurine Chemical compound NCCS(O)(=O)=O XOAAWQZATWQOTB-UHFFFAOYSA-N 0.000 claims abstract description 132
- KRKNYBCHXYNGOX-UHFFFAOYSA-N citric acid Chemical compound OC(=O)CC(O)(C(O)=O)CC(O)=O KRKNYBCHXYNGOX-UHFFFAOYSA-N 0.000 claims abstract description 78
- 229960003080 taurine Drugs 0.000 claims abstract description 66
- XLYOFNOQVPJJNP-UHFFFAOYSA-N water Chemical compound O XLYOFNOQVPJJNP-UHFFFAOYSA-N 0.000 claims abstract description 41
- 229910052500 inorganic mineral Inorganic materials 0.000 claims abstract description 39
- 239000011707 mineral Substances 0.000 claims abstract description 39
- 150000003839 salts Chemical class 0.000 claims abstract description 38
- 239000000845 maltitol Substances 0.000 claims abstract description 37
- VQHSOMBJVWLPSR-WUJBLJFYSA-N maltitol Chemical compound OC[C@H](O)[C@@H](O)[C@@H]([C@H](O)CO)O[C@H]1O[C@H](CO)[C@@H](O)[C@H](O)[C@H]1O VQHSOMBJVWLPSR-WUJBLJFYSA-N 0.000 claims abstract description 37
- 229940035436 maltitol Drugs 0.000 claims abstract description 37
- 235000010449 maltitol Nutrition 0.000 claims abstract description 37
- 239000011259 mixed solution Substances 0.000 claims abstract description 30
- 239000008213 purified water Substances 0.000 claims abstract description 29
- CHHHXKFHOYLYRE-UHFFFAOYSA-M 2,4-Hexadienoic acid, potassium salt (1:1), (2E,4E)- Chemical compound [K+].CC=CC=CC([O-])=O CHHHXKFHOYLYRE-UHFFFAOYSA-M 0.000 claims abstract description 27
- 241000234427 Asparagus Species 0.000 claims abstract description 27
- 235000005340 Asparagus officinalis Nutrition 0.000 claims abstract description 27
- 229940069338 potassium sorbate Drugs 0.000 claims abstract description 27
- 239000004302 potassium sorbate Substances 0.000 claims abstract description 27
- 235000010241 potassium sorbate Nutrition 0.000 claims abstract description 27
- OWEGMIWEEQEYGQ-UHFFFAOYSA-N 100676-05-9 Natural products OC1C(O)C(O)C(CO)OC1OCC1C(O)C(O)C(O)C(OC2C(OC(O)C(O)C2O)CO)O1 OWEGMIWEEQEYGQ-UHFFFAOYSA-N 0.000 claims abstract description 26
- GUBGYTABKSRVRQ-PICCSMPSSA-N Maltose Natural products O[C@@H]1[C@@H](O)[C@H](O)[C@@H](CO)O[C@@H]1O[C@@H]1[C@@H](CO)OC(O)[C@H](O)[C@H]1O GUBGYTABKSRVRQ-PICCSMPSSA-N 0.000 claims abstract description 26
- 239000005018 casein Substances 0.000 claims abstract description 23
- BECPQYXYKAMYBN-UHFFFAOYSA-N casein, tech. Chemical compound NCCCCC(C(O)=O)N=C(O)C(CC(O)=O)N=C(O)C(CCC(O)=N)N=C(O)C(CC(C)C)N=C(O)C(CCC(O)=O)N=C(O)C(CC(O)=O)N=C(O)C(CCC(O)=O)N=C(O)C(C(C)O)N=C(O)C(CCC(O)=N)N=C(O)C(CCC(O)=N)N=C(O)C(CCC(O)=N)N=C(O)C(CCC(O)=O)N=C(O)C(CCC(O)=O)N=C(O)C(COP(O)(O)=O)N=C(O)C(CCC(O)=N)N=C(O)C(N)CC1=CC=CC=C1 BECPQYXYKAMYBN-UHFFFAOYSA-N 0.000 claims abstract description 23
- 235000021240 caseins Nutrition 0.000 claims abstract description 23
- 108010001441 Phosphopeptides Proteins 0.000 claims abstract description 19
- 235000009508 confectionery Nutrition 0.000 claims abstract description 14
- GUBGYTABKSRVRQ-QUYVBRFLSA-N beta-maltose Chemical compound OC[C@H]1O[C@H](O[C@H]2[C@H](O)[C@@H](O)[C@H](O)O[C@@H]2CO)[C@H](O)[C@@H](O)[C@@H]1O GUBGYTABKSRVRQ-QUYVBRFLSA-N 0.000 claims abstract description 13
- 239000000243 solution Substances 0.000 claims abstract description 6
- 235000010755 mineral Nutrition 0.000 claims description 37
- 235000002639 sodium chloride Nutrition 0.000 claims description 36
- 230000001954 sterilising effect Effects 0.000 claims description 13
- 239000002826 coolant Substances 0.000 claims description 11
- 239000004615 ingredient Substances 0.000 claims description 11
- 238000011049 filling Methods 0.000 claims description 9
- 239000000706 filtrate Substances 0.000 claims description 9
- 238000004806 packaging method and process Methods 0.000 claims description 9
- 230000000249 desinfective effect Effects 0.000 claims description 7
- 238000003756 stirring Methods 0.000 claims description 7
- 239000002253 acid Substances 0.000 claims description 5
- 238000005469 granulation Methods 0.000 claims description 5
- 230000003179 granulation Effects 0.000 claims description 5
- 238000009413 insulation Methods 0.000 claims description 5
- 235000020985 whole grains Nutrition 0.000 claims description 5
- 108090000765 processed proteins & peptides Proteins 0.000 claims description 4
- OAICVXFJPJFONN-UHFFFAOYSA-N Phosphorus Chemical compound [P] OAICVXFJPJFONN-UHFFFAOYSA-N 0.000 claims description 3
- 239000011574 phosphorus Substances 0.000 claims description 3
- 229910052698 phosphorus Inorganic materials 0.000 claims description 3
- 238000001914 filtration Methods 0.000 claims description 2
- QCVGEOXPDFCNHA-UHFFFAOYSA-N 5,5-dimethyl-2,4-dioxo-1,3-oxazolidine-3-carboxamide Chemical compound CC1(C)OC(=O)N(C(N)=O)C1=O QCVGEOXPDFCNHA-UHFFFAOYSA-N 0.000 claims 1
- 102000002322 Egg Proteins Human genes 0.000 claims 1
- 108010000912 Egg Proteins Proteins 0.000 claims 1
- 235000014103 egg white Nutrition 0.000 claims 1
- 210000000969 egg white Anatomy 0.000 claims 1
- 125000002924 primary amino group Chemical group [H]N([H])* 0.000 claims 1
- 230000001256 tonic effect Effects 0.000 abstract description 7
- 239000013522 chelant Substances 0.000 abstract description 4
- 235000013350 formula milk Nutrition 0.000 abstract 2
- 235000001465 calcium Nutrition 0.000 description 105
- 229960005069 calcium Drugs 0.000 description 104
- 235000001014 amino acid Nutrition 0.000 description 47
- 229940024606 amino acid Drugs 0.000 description 47
- 235000013305 food Nutrition 0.000 description 28
- 238000004519 manufacturing process Methods 0.000 description 19
- 239000000047 product Substances 0.000 description 19
- 238000000034 method Methods 0.000 description 18
- 230000008569 process Effects 0.000 description 14
- 235000005911 diet Nutrition 0.000 description 12
- 238000010521 absorption reaction Methods 0.000 description 11
- 230000006870 function Effects 0.000 description 11
- 230000037213 diet Effects 0.000 description 10
- 239000013589 supplement Substances 0.000 description 9
- 241001465754 Metazoa Species 0.000 description 8
- 230000033228 biological regulation Effects 0.000 description 8
- 230000000694 effects Effects 0.000 description 8
- 230000036541 health Effects 0.000 description 8
- NOESYZHRGYRDHS-UHFFFAOYSA-N insulin Chemical compound N1C(=O)C(NC(=O)C(CCC(N)=O)NC(=O)C(CCC(O)=O)NC(=O)C(C(C)C)NC(=O)C(NC(=O)CN)C(C)CC)CSSCC(C(NC(CO)C(=O)NC(CC(C)C)C(=O)NC(CC=2C=CC(O)=CC=2)C(=O)NC(CCC(N)=O)C(=O)NC(CC(C)C)C(=O)NC(CCC(O)=O)C(=O)NC(CC(N)=O)C(=O)NC(CC=2C=CC(O)=CC=2)C(=O)NC(CSSCC(NC(=O)C(C(C)C)NC(=O)C(CC(C)C)NC(=O)C(CC=2C=CC(O)=CC=2)NC(=O)C(CC(C)C)NC(=O)C(C)NC(=O)C(CCC(O)=O)NC(=O)C(C(C)C)NC(=O)C(CC(C)C)NC(=O)C(CC=2NC=NC=2)NC(=O)C(CO)NC(=O)CNC2=O)C(=O)NCC(=O)NC(CCC(O)=O)C(=O)NC(CCCNC(N)=N)C(=O)NCC(=O)NC(CC=3C=CC=CC=3)C(=O)NC(CC=3C=CC=CC=3)C(=O)NC(CC=3C=CC(O)=CC=3)C(=O)NC(C(C)O)C(=O)N3C(CCC3)C(=O)NC(CCCCN)C(=O)NC(C)C(O)=O)C(=O)NC(CC(N)=O)C(O)=O)=O)NC(=O)C(C(C)CC)NC(=O)C(CO)NC(=O)C(C(C)O)NC(=O)C1CSSCC2NC(=O)C(CC(C)C)NC(=O)C(NC(=O)C(CCC(N)=O)NC(=O)C(CC(N)=O)NC(=O)C(NC(=O)C(N)CC=1C=CC=CC=1)C(C)C)CC1=CN=CN1 NOESYZHRGYRDHS-UHFFFAOYSA-N 0.000 description 8
- 239000000463 material Substances 0.000 description 8
- 235000016709 nutrition Nutrition 0.000 description 8
- 238000011160 research Methods 0.000 description 8
- 238000003860 storage Methods 0.000 description 8
- 210000000988 bone and bone Anatomy 0.000 description 7
- 238000011161 development Methods 0.000 description 7
- 230000018109 developmental process Effects 0.000 description 7
- 239000008267 milk Substances 0.000 description 7
- 238000012856 packing Methods 0.000 description 7
- OPSXJNAGCGVGOG-DKWTVANSSA-L Calcium L-aspartate Chemical compound [Ca+2].[O-]C(=O)[C@@H](N)CC([O-])=O OPSXJNAGCGVGOG-DKWTVANSSA-L 0.000 description 6
- VTYYLEPIZMXCLO-UHFFFAOYSA-L Calcium carbonate Chemical compound [Ca+2].[O-]C([O-])=O VTYYLEPIZMXCLO-UHFFFAOYSA-L 0.000 description 6
- XEEYBQQBJWHFJM-UHFFFAOYSA-N Iron Chemical compound [Fe] XEEYBQQBJWHFJM-UHFFFAOYSA-N 0.000 description 6
- 210000004369 blood Anatomy 0.000 description 6
- 239000008280 blood Substances 0.000 description 6
- HVYWMOMLDIMFJA-DPAQBDIFSA-N cholesterol Chemical compound C1C=C2C[C@@H](O)CC[C@]2(C)[C@@H]2[C@@H]1[C@@H]1CC[C@H]([C@H](C)CCCC(C)C)[C@@]1(C)CC2 HVYWMOMLDIMFJA-DPAQBDIFSA-N 0.000 description 6
- 235000013336 milk Nutrition 0.000 description 6
- 210000004080 milk Anatomy 0.000 description 6
- 210000000813 small intestine Anatomy 0.000 description 6
- 230000037182 bone density Effects 0.000 description 5
- 210000004027 cell Anatomy 0.000 description 5
- 239000003795 chemical substances by application Substances 0.000 description 5
- 208000037265 diseases, disorders, signs and symptoms Diseases 0.000 description 5
- 238000010438 heat treatment Methods 0.000 description 5
- 230000035764 nutrition Effects 0.000 description 5
- 239000005022 packaging material Substances 0.000 description 5
- 230000002265 prevention Effects 0.000 description 5
- 230000028327 secretion Effects 0.000 description 5
- 241000894006 Bacteria Species 0.000 description 4
- 208000002177 Cataract Diseases 0.000 description 4
- 102000004877 Insulin Human genes 0.000 description 4
- 108090001061 Insulin Proteins 0.000 description 4
- 210000000577 adipose tissue Anatomy 0.000 description 4
- 230000015572 biosynthetic process Effects 0.000 description 4
- 238000009835 boiling Methods 0.000 description 4
- 239000006071 cream Substances 0.000 description 4
- 201000010099 disease Diseases 0.000 description 4
- 238000007689 inspection Methods 0.000 description 4
- 229940125396 insulin Drugs 0.000 description 4
- 230000031891 intestinal absorption Effects 0.000 description 4
- 150000002632 lipids Chemical class 0.000 description 4
- 238000011068 loading method Methods 0.000 description 4
- 238000005259 measurement Methods 0.000 description 4
- 235000015097 nutrients Nutrition 0.000 description 4
- 238000012545 processing Methods 0.000 description 4
- 230000001681 protective effect Effects 0.000 description 4
- 239000002994 raw material Substances 0.000 description 4
- 230000001850 reproductive effect Effects 0.000 description 4
- 108010016626 Dipeptides Proteins 0.000 description 3
- WQZGKKKJIJFFOK-GASJEMHNSA-N Glucose Natural products OC[C@H]1OC(O)[C@H](O)[C@@H](O)[C@@H]1O WQZGKKKJIJFFOK-GASJEMHNSA-N 0.000 description 3
- 102000045595 Phosphoprotein Phosphatases Human genes 0.000 description 3
- 108700019535 Phosphoprotein Phosphatases Proteins 0.000 description 3
- 229910000019 calcium carbonate Inorganic materials 0.000 description 3
- 239000004227 calcium gluconate Substances 0.000 description 3
- 235000013927 calcium gluconate Nutrition 0.000 description 3
- 229960004494 calcium gluconate Drugs 0.000 description 3
- NEEHYRZPVYRGPP-UHFFFAOYSA-L calcium;2,3,4,5,6-pentahydroxyhexanoate Chemical compound [Ca+2].OCC(O)C(O)C(O)C(O)C([O-])=O.OCC(O)C(O)C(O)C(O)C([O-])=O NEEHYRZPVYRGPP-UHFFFAOYSA-L 0.000 description 3
- 239000013078 crystal Substances 0.000 description 3
- 238000002474 experimental method Methods 0.000 description 3
- 239000008103 glucose Substances 0.000 description 3
- 230000012010 growth Effects 0.000 description 3
- 238000001727 in vivo Methods 0.000 description 3
- 229910052742 iron Inorganic materials 0.000 description 3
- 238000002372 labelling Methods 0.000 description 3
- 210000000653 nervous system Anatomy 0.000 description 3
- 230000003204 osmotic effect Effects 0.000 description 3
- 238000004382 potting Methods 0.000 description 3
- 235000018102 proteins Nutrition 0.000 description 3
- 102000004169 proteins and genes Human genes 0.000 description 3
- 108090000623 proteins and genes Proteins 0.000 description 3
- GOLXNESZZPUPJE-UHFFFAOYSA-N spiromesifen Chemical compound CC1=CC(C)=CC(C)=C1C(C(O1)=O)=C(OC(=O)CC(C)(C)C)C11CCCC1 GOLXNESZZPUPJE-UHFFFAOYSA-N 0.000 description 3
- 210000002784 stomach Anatomy 0.000 description 3
- WBWWGRHZICKQGZ-HZAMXZRMSA-N taurocholic acid Chemical compound C([C@H]1C[C@H]2O)[C@H](O)CC[C@]1(C)[C@@H]1[C@@H]2[C@@H]2CC[C@H]([C@@H](CCC(=O)NCCS(O)(=O)=O)C)[C@@]2(C)[C@@H](O)C1 WBWWGRHZICKQGZ-HZAMXZRMSA-N 0.000 description 3
- 206010006956 Calcium deficiency Diseases 0.000 description 2
- 241000282326 Felis catus Species 0.000 description 2
- IMQLKJBTEOYOSI-GPIVLXJGSA-N Inositol-hexakisphosphate Chemical compound OP(O)(=O)O[C@H]1[C@H](OP(O)(O)=O)[C@@H](OP(O)(O)=O)[C@H](OP(O)(O)=O)[C@H](OP(O)(O)=O)[C@@H]1OP(O)(O)=O IMQLKJBTEOYOSI-GPIVLXJGSA-N 0.000 description 2
- 102000003746 Insulin Receptor Human genes 0.000 description 2
- 108010001127 Insulin Receptor Proteins 0.000 description 2
- 240000008415 Lactuca sativa Species 0.000 description 2
- 235000003228 Lactuca sativa Nutrition 0.000 description 2
- NBIIXXVUZAFLBC-UHFFFAOYSA-N Phosphoric acid Chemical compound OP(O)(O)=O NBIIXXVUZAFLBC-UHFFFAOYSA-N 0.000 description 2
- IMQLKJBTEOYOSI-UHFFFAOYSA-N Phytic acid Natural products OP(O)(=O)OC1C(OP(O)(O)=O)C(OP(O)(O)=O)C(OP(O)(O)=O)C(OP(O)(O)=O)C1OP(O)(O)=O IMQLKJBTEOYOSI-UHFFFAOYSA-N 0.000 description 2
- NINIDFKCEFEMDL-UHFFFAOYSA-N Sulfur Chemical compound [S] NINIDFKCEFEMDL-UHFFFAOYSA-N 0.000 description 2
- 239000003963 antioxidant agent Substances 0.000 description 2
- 230000003078 antioxidant effect Effects 0.000 description 2
- 235000006708 antioxidants Nutrition 0.000 description 2
- 230000009286 beneficial effect Effects 0.000 description 2
- 230000008901 benefit Effects 0.000 description 2
- 210000000941 bile Anatomy 0.000 description 2
- 210000004556 brain Anatomy 0.000 description 2
- 239000001506 calcium phosphate Substances 0.000 description 2
- 229910000389 calcium phosphate Inorganic materials 0.000 description 2
- 235000011010 calcium phosphates Nutrition 0.000 description 2
- 239000002775 capsule Substances 0.000 description 2
- 235000013351 cheese Nutrition 0.000 description 2
- 235000012000 cholesterol Nutrition 0.000 description 2
- 238000012790 confirmation Methods 0.000 description 2
- 239000000470 constituent Substances 0.000 description 2
- 230000006378 damage Effects 0.000 description 2
- 210000003298 dental enamel Anatomy 0.000 description 2
- 238000013461 design Methods 0.000 description 2
- 230000000378 dietary effect Effects 0.000 description 2
- 239000003814 drug Substances 0.000 description 2
- 238000001035 drying Methods 0.000 description 2
- 235000013399 edible fruits Nutrition 0.000 description 2
- 230000007613 environmental effect Effects 0.000 description 2
- 239000004744 fabric Substances 0.000 description 2
- 235000021552 granulated sugar Nutrition 0.000 description 2
- 235000020256 human milk Nutrition 0.000 description 2
- 210000004251 human milk Anatomy 0.000 description 2
- 230000036039 immunity Effects 0.000 description 2
- 230000003914 insulin secretion Effects 0.000 description 2
- 239000013067 intermediate product Substances 0.000 description 2
- 210000003734 kidney Anatomy 0.000 description 2
- 230000013016 learning Effects 0.000 description 2
- 230000007774 longterm Effects 0.000 description 2
- 230000000813 microbial effect Effects 0.000 description 2
- 210000003205 muscle Anatomy 0.000 description 2
- 230000008520 organization Effects 0.000 description 2
- 239000000467 phytic acid Substances 0.000 description 2
- 229940068041 phytic acid Drugs 0.000 description 2
- 235000002949 phytic acid Nutrition 0.000 description 2
- NNFCIKHAZHQZJG-UHFFFAOYSA-N potassium cyanide Chemical compound [K+].N#[C-] NNFCIKHAZHQZJG-UHFFFAOYSA-N 0.000 description 2
- 238000001556 precipitation Methods 0.000 description 2
- 230000002028 premature Effects 0.000 description 2
- 230000001737 promoting effect Effects 0.000 description 2
- 102000005962 receptors Human genes 0.000 description 2
- 108020003175 receptors Proteins 0.000 description 2
- 210000001525 retina Anatomy 0.000 description 2
- 210000003296 saliva Anatomy 0.000 description 2
- 238000005070 sampling Methods 0.000 description 2
- 239000000126 substance Substances 0.000 description 2
- 238000003786 synthesis reaction Methods 0.000 description 2
- 230000002194 synthesizing effect Effects 0.000 description 2
- 238000012549 training Methods 0.000 description 2
- 230000032258 transport Effects 0.000 description 2
- QORWJWZARLRLPR-UHFFFAOYSA-H tricalcium bis(phosphate) Chemical compound [Ca+2].[Ca+2].[Ca+2].[O-]P([O-])([O-])=O.[O-]P([O-])([O-])=O QORWJWZARLRLPR-UHFFFAOYSA-H 0.000 description 2
- GYUKEMYHXWICKF-DKWTVANSSA-N (2s)-2-aminobutanedioic acid;calcium Chemical compound [Ca].OC(=O)[C@@H](N)CC(O)=O GYUKEMYHXWICKF-DKWTVANSSA-N 0.000 description 1
- HSINOMROUCMIEA-FGVHQWLLSA-N (2s,4r)-4-[(3r,5s,6r,7r,8s,9s,10s,13r,14s,17r)-6-ethyl-3,7-dihydroxy-10,13-dimethyl-2,3,4,5,6,7,8,9,11,12,14,15,16,17-tetradecahydro-1h-cyclopenta[a]phenanthren-17-yl]-2-methylpentanoic acid Chemical compound C([C@@]12C)C[C@@H](O)C[C@H]1[C@@H](CC)[C@@H](O)[C@@H]1[C@@H]2CC[C@]2(C)[C@@H]([C@H](C)C[C@H](C)C(O)=O)CC[C@H]21 HSINOMROUCMIEA-FGVHQWLLSA-N 0.000 description 1
- ADVPTQAUNPRNPO-REOHCLBHSA-N 3-sulfino-L-alanine Chemical compound OC(=O)[C@@H](N)C[S@@](O)=O ADVPTQAUNPRNPO-REOHCLBHSA-N 0.000 description 1
- 206010000234 Abortion spontaneous Diseases 0.000 description 1
- 206010067484 Adverse reaction Diseases 0.000 description 1
- BHPQYMZQTOCNFJ-UHFFFAOYSA-N Calcium cation Chemical compound [Ca+2] BHPQYMZQTOCNFJ-UHFFFAOYSA-N 0.000 description 1
- 102000005701 Calcium-Binding Proteins Human genes 0.000 description 1
- 108010045403 Calcium-Binding Proteins Proteins 0.000 description 1
- 208000001378 Carbon Tetrachloride Poisoning Diseases 0.000 description 1
- 208000024172 Cardiovascular disease Diseases 0.000 description 1
- 235000005979 Citrus limon Nutrition 0.000 description 1
- 244000131522 Citrus pyriformis Species 0.000 description 1
- 206010009944 Colon cancer Diseases 0.000 description 1
- 208000032170 Congenital Abnormalities Diseases 0.000 description 1
- 241000721047 Danaus plexippus Species 0.000 description 1
- 101710088194 Dehydrogenase Proteins 0.000 description 1
- 208000002064 Dental Plaque Diseases 0.000 description 1
- 206010013883 Dwarfism Diseases 0.000 description 1
- 102000004190 Enzymes Human genes 0.000 description 1
- 108090000790 Enzymes Proteins 0.000 description 1
- 241000588724 Escherichia coli Species 0.000 description 1
- 208000001034 Frostbite Diseases 0.000 description 1
- 206010019280 Heart failures Diseases 0.000 description 1
- 241000282412 Homo Species 0.000 description 1
- 206010020772 Hypertension Diseases 0.000 description 1
- 208000000913 Kidney Calculi Diseases 0.000 description 1
- XUJNEKJLAYXESH-REOHCLBHSA-N L-Cysteine Chemical compound SC[C@H](N)C(O)=O XUJNEKJLAYXESH-REOHCLBHSA-N 0.000 description 1
- FFEARJCKVFRZRR-BYPYZUCNSA-N L-methionine Chemical compound CSCC[C@H](N)C(O)=O FFEARJCKVFRZRR-BYPYZUCNSA-N 0.000 description 1
- GUBGYTABKSRVRQ-QKKXKWKRSA-N Lactose Natural products OC[C@H]1O[C@@H](O[C@H]2[C@H](O)[C@@H](O)C(O)O[C@@H]2CO)[C@H](O)[C@@H](O)[C@H]1O GUBGYTABKSRVRQ-QKKXKWKRSA-N 0.000 description 1
- 102000004895 Lipoproteins Human genes 0.000 description 1
- 108090001030 Lipoproteins Proteins 0.000 description 1
- FYYHWMGAXLPEAU-UHFFFAOYSA-N Magnesium Chemical compound [Mg] FYYHWMGAXLPEAU-UHFFFAOYSA-N 0.000 description 1
- 208000036626 Mental retardation Diseases 0.000 description 1
- 208000019695 Migraine disease Diseases 0.000 description 1
- 102000014171 Milk Proteins Human genes 0.000 description 1
- 108010011756 Milk Proteins Proteins 0.000 description 1
- 206010029148 Nephrolithiasis Diseases 0.000 description 1
- 208000028389 Nerve injury Diseases 0.000 description 1
- 208000028571 Occupational disease Diseases 0.000 description 1
- 240000007594 Oryza sativa Species 0.000 description 1
- 235000007164 Oryza sativa Nutrition 0.000 description 1
- 208000001132 Osteoporosis Diseases 0.000 description 1
- 208000005374 Poisoning Diseases 0.000 description 1
- 101710093543 Probable non-specific lipid-transfer protein Proteins 0.000 description 1
- 241000283984 Rodentia Species 0.000 description 1
- 241000235342 Saccharomycetes Species 0.000 description 1
- 206010039984 Senile osteoporosis Diseases 0.000 description 1
- 206010070834 Sensitisation Diseases 0.000 description 1
- 239000005864 Sulphur Substances 0.000 description 1
- WBWWGRHZICKQGZ-UHFFFAOYSA-N Taurocholic acid Natural products OC1CC2CC(O)CCC2(C)C2C1C1CCC(C(CCC(=O)NCCS(O)(=O)=O)C)C1(C)C(O)C2 WBWWGRHZICKQGZ-UHFFFAOYSA-N 0.000 description 1
- 229930003316 Vitamin D Natural products 0.000 description 1
- QYSXJUFSXHHAJI-XFEUOLMDSA-N Vitamin D3 Natural products C1(/[C@@H]2CC[C@@H]([C@]2(CCC1)C)[C@H](C)CCCC(C)C)=C/C=C1\C[C@@H](O)CCC1=C QYSXJUFSXHHAJI-XFEUOLMDSA-N 0.000 description 1
- 239000005862 Whey Substances 0.000 description 1
- 102000007544 Whey Proteins Human genes 0.000 description 1
- 108010046377 Whey Proteins Proteins 0.000 description 1
- HCHKCACWOHOZIP-UHFFFAOYSA-N Zinc Chemical compound [Zn] HCHKCACWOHOZIP-UHFFFAOYSA-N 0.000 description 1
- 238000009825 accumulation Methods 0.000 description 1
- 230000002378 acidificating effect Effects 0.000 description 1
- 239000002390 adhesive tape Substances 0.000 description 1
- 230000006838 adverse reaction Effects 0.000 description 1
- ADVPTQAUNPRNPO-UHFFFAOYSA-N alpha-amino-beta-sulfino-propionic acid Natural products OC(=O)C(N)CS(O)=O ADVPTQAUNPRNPO-UHFFFAOYSA-N 0.000 description 1
- 229910000147 aluminium phosphate Inorganic materials 0.000 description 1
- 230000036592 analgesia Effects 0.000 description 1
- 208000007502 anemia Diseases 0.000 description 1
- 230000003288 anthiarrhythmic effect Effects 0.000 description 1
- 230000003712 anti-aging effect Effects 0.000 description 1
- 230000000675 anti-caries Effects 0.000 description 1
- 230000002929 anti-fatigue Effects 0.000 description 1
- 230000003110 anti-inflammatory effect Effects 0.000 description 1
- 230000003064 anti-oxidating effect Effects 0.000 description 1
- 239000000427 antigen Substances 0.000 description 1
- 102000036639 antigens Human genes 0.000 description 1
- 108091007433 antigens Proteins 0.000 description 1
- 238000013459 approach Methods 0.000 description 1
- 239000007864 aqueous solution Substances 0.000 description 1
- 210000001367 artery Anatomy 0.000 description 1
- 230000001580 bacterial effect Effects 0.000 description 1
- 235000014590 basal diet Nutrition 0.000 description 1
- 235000013361 beverage Nutrition 0.000 description 1
- 239000003613 bile acid Substances 0.000 description 1
- 230000007698 birth defect Effects 0.000 description 1
- 230000036772 blood pressure Effects 0.000 description 1
- 230000037396 body weight Effects 0.000 description 1
- 230000037118 bone strength Effects 0.000 description 1
- 210000005013 brain tissue Anatomy 0.000 description 1
- 235000012970 cakes Nutrition 0.000 description 1
- VSGNNIFQASZAOI-UHFFFAOYSA-L calcium acetate Chemical compound [Ca+2].CC([O-])=O.CC([O-])=O VSGNNIFQASZAOI-UHFFFAOYSA-L 0.000 description 1
- 239000001639 calcium acetate Substances 0.000 description 1
- 235000011092 calcium acetate Nutrition 0.000 description 1
- 229960005147 calcium acetate Drugs 0.000 description 1
- 229940034055 calcium aspartate Drugs 0.000 description 1
- 229910001424 calcium ion Inorganic materials 0.000 description 1
- 230000003913 calcium metabolism Effects 0.000 description 1
- 230000003185 calcium uptake Effects 0.000 description 1
- 238000004364 calculation method Methods 0.000 description 1
- 230000023852 carbohydrate metabolic process Effects 0.000 description 1
- BVKZGUZCCUSVTD-UHFFFAOYSA-N carbonic acid Chemical compound OC(O)=O BVKZGUZCCUSVTD-UHFFFAOYSA-N 0.000 description 1
- 210000004413 cardiac myocyte Anatomy 0.000 description 1
- 230000007726 cellular glucose metabolism Effects 0.000 description 1
- 230000004700 cellular uptake Effects 0.000 description 1
- 235000013339 cereals Nutrition 0.000 description 1
- 230000008859 change Effects 0.000 description 1
- 230000001055 chewing effect Effects 0.000 description 1
- 235000015218 chewing gum Nutrition 0.000 description 1
- 229940112822 chewing gum Drugs 0.000 description 1
- 235000019219 chocolate Nutrition 0.000 description 1
- 229960004106 citric acid Drugs 0.000 description 1
- 238000004140 cleaning Methods 0.000 description 1
- 208000029742 colonic neoplasm Diseases 0.000 description 1
- 210000003022 colostrum Anatomy 0.000 description 1
- 235000021277 colostrum Nutrition 0.000 description 1
- 230000000295 complement effect Effects 0.000 description 1
- 238000012937 correction Methods 0.000 description 1
- 230000007797 corrosion Effects 0.000 description 1
- 238000005260 corrosion Methods 0.000 description 1
- 210000003792 cranial nerve Anatomy 0.000 description 1
- 235000021438 curry Nutrition 0.000 description 1
- XUJNEKJLAYXESH-UHFFFAOYSA-N cysteine Natural products SCC(N)C(O)=O XUJNEKJLAYXESH-UHFFFAOYSA-N 0.000 description 1
- 235000018417 cysteine Nutrition 0.000 description 1
- 230000003013 cytotoxicity Effects 0.000 description 1
- 231100000135 cytotoxicity Toxicity 0.000 description 1
- 230000007423 decrease Effects 0.000 description 1
- 230000007547 defect Effects 0.000 description 1
- 230000007812 deficiency Effects 0.000 description 1
- 206010012601 diabetes mellitus Diseases 0.000 description 1
- 238000010586 diagram Methods 0.000 description 1
- 235000015872 dietary supplement Nutrition 0.000 description 1
- 208000035475 disorder Diseases 0.000 description 1
- 239000002552 dosage form Substances 0.000 description 1
- 231100000673 dose–response relationship Toxicity 0.000 description 1
- 230000013020 embryo development Effects 0.000 description 1
- 210000000750 endocrine system Anatomy 0.000 description 1
- 238000005516 engineering process Methods 0.000 description 1
- 230000002708 enhancing effect Effects 0.000 description 1
- 230000002255 enzymatic effect Effects 0.000 description 1
- 238000006911 enzymatic reaction Methods 0.000 description 1
- 210000003617 erythrocyte membrane Anatomy 0.000 description 1
- 230000029142 excretion Effects 0.000 description 1
- 230000004438 eyesight Effects 0.000 description 1
- 210000003754 fetus Anatomy 0.000 description 1
- 235000013373 food additive Nutrition 0.000 description 1
- 239000002778 food additive Substances 0.000 description 1
- 230000037406 food intake Effects 0.000 description 1
- 235000012631 food intake Nutrition 0.000 description 1
- 235000003599 food sweetener Nutrition 0.000 description 1
- 238000009472 formulation Methods 0.000 description 1
- 210000004211 gastric acid Anatomy 0.000 description 1
- 210000004051 gastric juice Anatomy 0.000 description 1
- 210000004907 gland Anatomy 0.000 description 1
- 230000004153 glucose metabolism Effects 0.000 description 1
- 150000004676 glycans Chemical class 0.000 description 1
- 230000034659 glycolysis Effects 0.000 description 1
- 229910001385 heavy metal Inorganic materials 0.000 description 1
- 230000002218 hypoglycaemic effect Effects 0.000 description 1
- 239000000960 hypophysis hormone Substances 0.000 description 1
- 235000015243 ice cream Nutrition 0.000 description 1
- 230000006872 improvement Effects 0.000 description 1
- 208000000509 infertility Diseases 0.000 description 1
- 230000036512 infertility Effects 0.000 description 1
- 208000021267 infertility disease Diseases 0.000 description 1
- 238000001802 infusion Methods 0.000 description 1
- 230000005764 inhibitory process Effects 0.000 description 1
- 230000000968 intestinal effect Effects 0.000 description 1
- 230000006651 lactation Effects 0.000 description 1
- 239000008101 lactose Substances 0.000 description 1
- 210000004185 liver Anatomy 0.000 description 1
- 230000033001 locomotion Effects 0.000 description 1
- 239000011777 magnesium Substances 0.000 description 1
- 229910052749 magnesium Inorganic materials 0.000 description 1
- 239000011159 matrix material Substances 0.000 description 1
- 235000012054 meals Nutrition 0.000 description 1
- 230000007246 mechanism Effects 0.000 description 1
- 230000004060 metabolic process Effects 0.000 description 1
- 229910052751 metal Inorganic materials 0.000 description 1
- 229910021645 metal ion Inorganic materials 0.000 description 1
- 229930182817 methionine Natural products 0.000 description 1
- 235000021239 milk protein Nutrition 0.000 description 1
- 208000015994 miscarriage Diseases 0.000 description 1
- 238000002156 mixing Methods 0.000 description 1
- 239000000203 mixture Substances 0.000 description 1
- 238000012544 monitoring process Methods 0.000 description 1
- 231100000417 nephrotoxicity Toxicity 0.000 description 1
- 210000005036 nerve Anatomy 0.000 description 1
- 230000005709 nerve cell growth Effects 0.000 description 1
- 230000007830 nerve conduction Effects 0.000 description 1
- 230000008764 nerve damage Effects 0.000 description 1
- 210000004126 nerve fiber Anatomy 0.000 description 1
- -1 newborn mineral salt Chemical compound 0.000 description 1
- 235000006180 nutrition needs Nutrition 0.000 description 1
- 230000009965 odorless effect Effects 0.000 description 1
- 238000011022 operating instruction Methods 0.000 description 1
- 210000002997 osteoclast Anatomy 0.000 description 1
- 208000005368 osteomalacia Diseases 0.000 description 1
- 230000003647 oxidation Effects 0.000 description 1
- 238000007254 oxidation reaction Methods 0.000 description 1
- 230000004203 pancreatic function Effects 0.000 description 1
- 238000005192 partition Methods 0.000 description 1
- 230000000149 penetrating effect Effects 0.000 description 1
- 230000002688 persistence Effects 0.000 description 1
- 230000036417 physical growth Effects 0.000 description 1
- 230000001766 physiological effect Effects 0.000 description 1
- 230000035479 physiological effects, processes and functions Effects 0.000 description 1
- 210000002381 plasma Anatomy 0.000 description 1
- 239000004033 plastic Substances 0.000 description 1
- 231100000614 poison Toxicity 0.000 description 1
- 231100000572 poisoning Toxicity 0.000 description 1
- 230000000607 poisoning effect Effects 0.000 description 1
- 230000007096 poisonous effect Effects 0.000 description 1
- 229920001184 polypeptide Polymers 0.000 description 1
- 230000008092 positive effect Effects 0.000 description 1
- 239000000843 powder Substances 0.000 description 1
- 238000004321 preservation Methods 0.000 description 1
- 238000007639 printing Methods 0.000 description 1
- 102000004196 processed proteins & peptides Human genes 0.000 description 1
- 238000003672 processing method Methods 0.000 description 1
- 230000006916 protein interaction Effects 0.000 description 1
- 238000011084 recovery Methods 0.000 description 1
- 230000003014 reinforcing effect Effects 0.000 description 1
- 230000008439 repair process Effects 0.000 description 1
- 230000004044 response Effects 0.000 description 1
- 230000004243 retinal function Effects 0.000 description 1
- 235000009566 rice Nutrition 0.000 description 1
- 238000007789 sealing Methods 0.000 description 1
- 230000035945 sensitivity Effects 0.000 description 1
- 230000008313 sensitization Effects 0.000 description 1
- 210000002966 serum Anatomy 0.000 description 1
- 235000021391 short chain fatty acids Nutrition 0.000 description 1
- 150000004666 short chain fatty acids Chemical class 0.000 description 1
- 239000007787 solid Substances 0.000 description 1
- WSWCOQWTEOXDQX-MQQKCMAXSA-N sorbic acid group Chemical group C(\C=C\C=C\C)(=O)O WSWCOQWTEOXDQX-MQQKCMAXSA-N 0.000 description 1
- 208000000995 spontaneous abortion Diseases 0.000 description 1
- 208000010110 spontaneous platelet aggregation Diseases 0.000 description 1
- 230000000638 stimulation Effects 0.000 description 1
- 239000004575 stone Substances 0.000 description 1
- 238000005728 strengthening Methods 0.000 description 1
- 238000006467 substitution reaction Methods 0.000 description 1
- 239000011593 sulfur Substances 0.000 description 1
- 229910052717 sulfur Inorganic materials 0.000 description 1
- 230000009469 supplementation Effects 0.000 description 1
- 230000001502 supplementing effect Effects 0.000 description 1
- 230000004083 survival effect Effects 0.000 description 1
- 239000003765 sweetening agent Substances 0.000 description 1
- 230000008685 targeting Effects 0.000 description 1
- 210000001519 tissue Anatomy 0.000 description 1
- 238000012546 transfer Methods 0.000 description 1
- 230000009466 transformation Effects 0.000 description 1
- 210000003462 vein Anatomy 0.000 description 1
- 238000009423 ventilation Methods 0.000 description 1
- 230000004382 visual function Effects 0.000 description 1
- 229940088594 vitamin Drugs 0.000 description 1
- 235000013343 vitamin Nutrition 0.000 description 1
- 229930003231 vitamin Natural products 0.000 description 1
- 239000011782 vitamin Substances 0.000 description 1
- 235000019166 vitamin D Nutrition 0.000 description 1
- 239000011710 vitamin D Substances 0.000 description 1
- 150000003710 vitamin D derivatives Chemical class 0.000 description 1
- 229940046008 vitamin d Drugs 0.000 description 1
- 150000003722 vitamin derivatives Chemical class 0.000 description 1
- 238000005303 weighing Methods 0.000 description 1
- 238000004260 weight control Methods 0.000 description 1
- 229910052725 zinc Inorganic materials 0.000 description 1
- 239000011701 zinc Substances 0.000 description 1
Classifications
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23G—COCOA; COCOA PRODUCTS, e.g. CHOCOLATE; SUBSTITUTES FOR COCOA OR COCOA PRODUCTS; CONFECTIONERY; CHEWING GUM; ICE-CREAM; PREPARATION THEREOF
- A23G3/00—Sweetmeats; Confectionery; Marzipan; Coated or filled products
- A23G3/34—Sweetmeats, confectionery or marzipan; Processes for the preparation thereof
- A23G3/36—Sweetmeats, confectionery or marzipan; Processes for the preparation thereof characterised by the composition containing organic or inorganic compounds
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23G—COCOA; COCOA PRODUCTS, e.g. CHOCOLATE; SUBSTITUTES FOR COCOA OR COCOA PRODUCTS; CONFECTIONERY; CHEWING GUM; ICE-CREAM; PREPARATION THEREOF
- A23G3/00—Sweetmeats; Confectionery; Marzipan; Coated or filled products
- A23G3/34—Sweetmeats, confectionery or marzipan; Processes for the preparation thereof
- A23G3/36—Sweetmeats, confectionery or marzipan; Processes for the preparation thereof characterised by the composition containing organic or inorganic compounds
- A23G3/364—Sweetmeats, confectionery or marzipan; Processes for the preparation thereof characterised by the composition containing organic or inorganic compounds containing microorganisms or enzymes; containing paramedical or dietetical agents, e.g. vitamins
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23G—COCOA; COCOA PRODUCTS, e.g. CHOCOLATE; SUBSTITUTES FOR COCOA OR COCOA PRODUCTS; CONFECTIONERY; CHEWING GUM; ICE-CREAM; PREPARATION THEREOF
- A23G3/00—Sweetmeats; Confectionery; Marzipan; Coated or filled products
- A23G3/34—Sweetmeats, confectionery or marzipan; Processes for the preparation thereof
- A23G3/36—Sweetmeats, confectionery or marzipan; Processes for the preparation thereof characterised by the composition containing organic or inorganic compounds
- A23G3/42—Sweetmeats, confectionery or marzipan; Processes for the preparation thereof characterised by the composition containing organic or inorganic compounds characterised by the carbohydrates used, e.g. polysaccharides
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23G—COCOA; COCOA PRODUCTS, e.g. CHOCOLATE; SUBSTITUTES FOR COCOA OR COCOA PRODUCTS; CONFECTIONERY; CHEWING GUM; ICE-CREAM; PREPARATION THEREOF
- A23G3/00—Sweetmeats; Confectionery; Marzipan; Coated or filled products
- A23G3/34—Sweetmeats, confectionery or marzipan; Processes for the preparation thereof
- A23G3/36—Sweetmeats, confectionery or marzipan; Processes for the preparation thereof characterised by the composition containing organic or inorganic compounds
- A23G3/44—Sweetmeats, confectionery or marzipan; Processes for the preparation thereof characterised by the composition containing organic or inorganic compounds containing peptides or proteins
-
- 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
- A23L33/125—Modifying nutritive qualities of foods; Dietetic products; Preparation or treatment thereof using additives containing carbohydrate syrups; containing sugars; containing sugar alcohols; containing starch 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
- 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
- A23L33/16—Inorganic salts, minerals or trace elements
-
- 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
- A23L33/16—Inorganic salts, minerals or trace elements
- A23L33/165—Complexes or chelates
-
- 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
- A23L33/175—Amino acids
-
- 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
- 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
Abstract
The invention discloses a kind of preparation methods of amino-acid liquid chelating calcium preparation, the following steps are included: sequentially adding newborn mineral salt in purified water according to formula, maltitol, asparagus amino-acid calcium, taurine, casein phosphopeptide, maltose, citric acid and potassium sorbate are to obtain mixed solution, wherein, in the formula, newborn mineral salt 1140-1180g is added in 2000ml purified water, maltitol 3600-3650g, asparagus amino-acid calcium 110-130g, taurine 15-16g, casein phosphopeptide 10-12g, maltose 1500-1520g, citric acid 175-185g and potassium sorbate 0.10-0.20g；The mixed solution is configured to configuration liquid or pressed candy is made.The invention also discloses a kind of amino-acid liquids to chelate calcium preparation.Technical solution of the present invention is intended to provide a kind of calcium preparation, to solve the problems, such as that tonic is difficult to meet the demand of replenishing the calcium of people in a manner of replenishing the calcium.
Description
Technical field
The present invention relates to amino-acid liquid chelating calcium preparation technical fields more particularly to a kind of amino-acid liquid to chelate calcium system
The amino-acid liquid that the preparation method and this method of agent are prepared chelates calcium preparation.
Background technique
With the improvement of living standards with the promotion of health of people theory, replenishes the calcium and have become an important health care hand
Section.In the prior art, people generally supplement calcium by tonic mode, however, tonic mode makes to mend because of food process
Calcium process is time-consuming and laborious, the loss of calcium source can be also led to because of food process, storage and transport, and people are to calcium in food
Absorptivity is insufficient, and therefore, the tonic mode of replenishing the calcium is difficult to meet the demand of replenishing the calcium of people.
Summary of the invention
The main object of the present invention is to provide a kind of preparation method of amino-acid liquid chelating calcium preparation, it is intended to solve tonic
The mode of replenishing the calcium be difficult to meet people replenish the calcium demand the problem of.
To achieve the above object, the preparation method of amino-acid liquid chelating calcium preparation proposed by the present invention, including following step
It is rapid:
Newborn mineral salt, maltitol, asparagus amino-acid calcium, taurine, junket egg are sequentially added in purified water according to formula
White phosphoeptide, maltose, citric acid and potassium sorbate are to obtain mixed solution, wherein in the formula, in 2000ml purified water
Add newborn mineral salt 1140-1180g, maltitol 3600-3650g, asparagus amino-acid calcium 110-130g, taurine 15-16g,
Casein phosphopeptide 10-12g, maltose 1500-1520g, citric acid 175-185g and potassium sorbate 0.10-0.20g；
The mixed solution is configured to configuration liquid or pressed candy is made.
Preferably, newborn mineral salt 1160g, maltitol 3625g, Tianmen are added in the formula, in 2000ml purified water
Aspartic acid calcium 122g, taurine 15.2g, casein phosphopeptide 12g, maltose 1500g, citric acid 180g and potassium sorbate
0.15g。
Preferably, the described the step of mixed solution is configured to configuration liquid, comprising:
It by mixed solution stirring, heats and boils, be cooled to 30-50 DEG C after the 30min that boils to obtain coolant liquid；
The coolant liquid is filtered, and water is added to filtrate to obtain the configuration liquid.
Preferably, described to filter the coolant liquid, and after the step of adding water to filtrate to obtain the configuration liquid, also
Include:
The configuration liquid is potted operation, disinfecting action and packaging operation.
Preferably, the filling amount of the potting operation is not less than 60ml/ branch.
Preferably, the disinfecting action is the heat-insulation pressure keeping sterilizing 45min at 100 DEG C.
Preferably, terminate to be no more than 48h to sterilizing since ingredient.
Preferably, described the step of pressed candy is made in the mixed solution, comprising:
By mixed solution granulation, dry, whole grain and tabletting, the pressed candy is made.
To achieve the above object, the present invention also provides a kind of amino-acid liquids to chelate calcium preparation, using such as any of the above-described
The preparation method of the amino-acid liquid chelating calcium preparation is prepared.
In the preparation method of amino-acid liquid chelating calcium preparation of the invention, cream is sequentially added in purified water according to formula
Mineral salt, maltitol, asparagus amino-acid calcium, taurine, casein phosphopeptide, maltose, citric acid and potassium sorbate are to obtain
To mixed solution, wherein add newborn mineral salt 1140-1180g, maltitol 3600- in the formula, in 2000ml purified water
3650g, asparagus amino-acid calcium 110-130g, taurine 15-16g, casein phosphopeptide 10-12g, maltose 1500-1520g,
Citric acid 175-185g and potassium sorbate 0.10-0.20g；The mixed solution is configured to configuration liquid again or pressed candy is made
Fruit, to obtain amino-acid liquid chelating calcium preparation.This product steadily can enter small intestine by stomach, slowly release calcium from
Son is absorption of human body, and molecular structure is similar to dipeptides albumen calcium in natural food, most easily by intestinal absorption.Through Shanghai City health
The absorptivity of epidemic prevention station measurement ASPARTIC ACID calcium is up to 90%, meanwhile, scientific research proves natural milk calcium (newborn mineral salt)
Absorptivity can reach 50%-80%, at the same time, the absorptivity of calcium carbonate is that the absorptivity of 40% part organic calcium is about
20%, the absorptivity of calcium gluconate also just only has 9% or so.Therefore, the system of amino-acid liquid of the invention chelating calcium preparation
Preparation Method helps to improve the absorptivity of calcium, solves the problems, such as that the tonic mode of replenishing the calcium is difficult to meet the demand of replenishing the calcium of people.
Detailed description of the invention
Fig. 1 is the flow diagram for one embodiment of preparation method that amino-acid liquid of the present invention chelates calcium preparation.
The object of the invention is realized, the embodiments will be further described with reference to the accompanying drawings for functional characteristics and advantage.
Specific embodiment
Referring to Fig. 1, the present invention proposes a kind of preparation method of amino-acid liquid chelating calcium preparation, comprising the following steps:
Step S10 sequentially adds newborn mineral salt, maltitol, asparagus amino-acid calcium, ox sulphur according to formula in purified water
Acid, casein phosphopeptide, maltose, citric acid and potassium sorbate are to obtain mixed solution, wherein in the formula, 2000ml
Newborn mineral salt 1140-1180g, maltitol 3600-3650g, asparagus amino-acid calcium 110-130g, taurine are added in purified water
15-16g, casein phosphopeptide 10-12g, maltose 1500-1520g, citric acid 175-185g and potassium sorbate 0.10-
0.20g；
The mixed solution is configured to configuration liquid or pressed candy is made by step S20.
In the preparation method of amino-acid liquid chelating calcium preparation of the invention, cream is sequentially added in purified water according to formula
Mineral salt, maltitol, asparagus amino-acid calcium, taurine, casein phosphopeptide, maltose, citric acid and potassium sorbate are to obtain
To mixed solution, wherein add newborn mineral salt 1140-1180g, maltitol 3600- in the formula, in 2000ml purified water
3650g, asparagus amino-acid calcium 110-130g, taurine 15-16g, casein phosphopeptide 10-12g, maltose 1500-1520g,
Citric acid 175-185g and potassium sorbate 0.10-0.20g；The mixed solution is configured to configuration liquid again or pressed candy is made
Fruit, to obtain amino-acid liquid chelating calcium preparation.This product steadily can enter small intestine by stomach, slowly release calcium from
Son is absorption of human body, and molecular structure is similar to dipeptides albumen calcium in natural food, most easily by intestinal absorption.Through Shanghai City health
The absorptivity of epidemic prevention station measurement ASPARTIC ACID calcium is up to 90%, meanwhile, scientific research proves natural milk calcium (newborn mineral salt)
Absorptivity can reach 50%-80%, at the same time, the absorptivity of calcium carbonate is that the absorptivity of 40% part organic calcium is about
20%, the absorptivity of calcium gluconate also just only has 9% or so.Therefore, the system of amino-acid liquid of the invention chelating calcium preparation
Preparation Method helps to improve the absorptivity of calcium, solves the problems, such as that the tonic mode of replenishing the calcium is difficult to meet the demand of replenishing the calcium of people.
Preferably, newborn mineral salt 1160g, maltitol 3625g, Tianmen are added in the formula, in 2000ml purified water
Aspartic acid calcium 122g, taurine 15.2g, casein phosphopeptide 12g, maltose 1500g, citric acid 180g and potassium sorbate
0.15g。
Further, the step S20 is that the mixed solution is configured to configuration liquid, comprising:
Step S21 by mixed solution stirring, heats and boils, is cooled to 30-50 DEG C after the 30min that boils to obtain
To coolant liquid；
Step S22 filters the coolant liquid, and adds water to filtrate to obtain the configuration liquid.
Further, described to filter the coolant liquid, and the step of water is added to filtrate to obtain the configuration liquid it
Afterwards, further includes:
The configuration liquid is potted operation, disinfecting action and packaging operation by step S23.
Specifically, the filling amount of the potting operation is not less than 60ml/ branch.
Specifically, the disinfecting action is the heat-insulation pressure keeping sterilizing 45min at 100 DEG C.
Specifically, terminate to be no more than 48h to sterilizing since ingredient.
Further, the step S20 is that pressed candy is made in the mixed solution, comprising:
Step S24, by mixed solution granulation, dry, whole grain and tabletting, the pressed candy is made.
To achieve the above object, the present invention also provides a kind of amino-acid liquids to chelate calcium preparation, using such as any of the above-described
The preparation method of the amino-acid liquid chelating calcium preparation is prepared.
Hereafter calcium formula components will be chelated to amino-acid liquid to parse.
1, about calcium aspartate: this product is white powder, odorless, has hygroscopicity, soluble easily in water, is insoluble in organic molten
Agent, aqueous solution are in neutrality.(alias: asparagus amino-acid calcium, ASPARTIC ACID calcium, L- lucid asparagus amino acid calcium).Quality standard:
Calcium content 12,2 ± 1,0%, pH value 6,0~7,5, moisture 4,0~8,0%, heavy metal (in terms of Pb)≤0,001%.
It is executed as calcium source by China " food enrichment uses sanitary standard " (GB14880) pertinent regulations.This product
Small intestine steadily can be entered by stomach, slowly releasing calcium ion is absorption of human body, and molecular structure is similar to Natural Food
Dipeptides albumen calcium in object, most easily by intestinal absorption, the absorptivity through Shanghai City health and epidemic prevention station measurement ASPARTIC ACID calcium is high
Up to 90%.The absorptivity of calcium refers to that calcium agent resolves into ionized calcium by gastric acid, becomes the ratio of " blood calcium " into blood.Carbonic acid
The absorptivity of calcium is up to 40%, and the absorptivity of some organic calciums only has 20% or so, and the absorptivity of calcium gluconate is also with regard to only
Have 9% or so, scientific research proves that the absorptivity of natural milk calcium (newborn mineral salt) can reach 50%-80%.
The exogenous purpose and meaning replenished the calcium:
(1) defect for making up natural food makes its nutrition tend to the natural food of the balanced mankind, almost without a kind of simple
Food can satisfy whole nutritional needs of human body.These problems as can pass through battalion in local basal diet with a definite target in view
Feeding reinforcing just can be reduced and prevent the generation of disease to solve, and enhance human body constitution.
Reason: dietary, regional food variety, production and living are horizontal, food nutrition is different from different places；Individual absorbs
The scarce capacity of nutritional ingredient.
The loss for making up nutrient, maintain the natural nutrition Property Food of food in processing, storage and transport often
Lose certain nutrients.Same calcium source raw material, because of processing method difference, the loss of nutrient is also different.Absorptivity is not yet
Equally.Our Product Process mode remains the effective component in raw material substantially without process loss to greatest extent.
(3) special population food.Some food are in order to reach the needs of special diet and health, it is desirable that are especially added with one
A little activity calcium constituents, make the content of certain nutritional ingredients in food beyond normal level so that certain special populations are edible.
(4) simplify diet processing, it is convenient since natural single diet can supply certain nutrients of needed by human body to increase,
People in order to obtain comprehensive nutritional need it is necessary to and meanwhile eat the food of a lot of types, recipe is than wide, diet processing
With regard to more complicated.Strengthen the diet processing that these can be overcome complicated using food calcium constituent.
(5) needing army and being engaged in mine, high temperature, low temp operation and certain easily cause occupational disease for special occupation is adapted to
Staff be required to the Special food of high-energy, high nutrition since working condition is special.There are also upgrowth and development of children ranks
Section.Demand to some special dietaries is relatively high, only human body requirements is much insufficient for by conventional food intake, because having
Special needs.So exogenous supply is significant, gradually it is widely used, targeting is stronger.
2, about maltitol: in terms of physiology characteristic non-aggressive, maltitol is not the matrix for producing acid, almost
It not will lead to bacterium and synthesize insoluble glycan, so maltitol is extremely difficult to form the new saccharic of non-aggressive of saprodontia.Promoting
The absorption aspects of calcium: by animal experiments show that maltitol plays the role of promoting enteron aisle to calcium uptake and increases bone amount and promotion
The performance of bone strength.
In addition, maltitol does not stimulate the secretion of insulin, maltitol is digested and assimilated due to being difficult to, and blood glucose value rises
It is few, so the secretion to insulin necessary to glucose metabolism, seldom causes stimulation, so reduces insulin
Secretion.It can be seen that maltitol can be used as the sweetener of diabetes patients.Body fat is being inhibited excessively to accumulate
Poly- aspect, if after taking in high-fat and granulated sugar simultaneously, due to have stimulated the secretion of insulin, lipoprotein decomposes enzymatic activity and mentions
Height, so be easy to increase the accumulation of body fat.If manufacturing such as ice cream, cake, chocolate with maltitol substitution granulated sugar
Etc high-fat food, due to that will not stimulate insulin secretion, it can be desirable to reduce body fat excessive buildup.?
In terms of indigestible, maltitol cannot almost decompose in human body for saliva, gastric juice, small goldbeater's skin enzyme etc., except enteral is thin
Bacterium can be outer using a part, remaining can not digest and excrete.It takes the photograph in the intracorporal maltitol of people, about 10% in small intestine point
Solution is used as using energy source after absorbing；Remaining 90% is decomposed into short chain fatty acids under the bacterial action of big enteral, and remaining one
Divide and is used as using energy source after big intestinal absorption.
3, about newborn mineral salt, newborn mineral salt is a kind of new resource food, is referred to using whey as raw material, through removing removing protein
The ingredients milk basic protein such as matter, lactose and the manufactured nutritional supplement conducive to absorption of human body, but infant is forbidden to use.It is multiple
It closes vitamin etc. and belongs to newborn mineral salt, containing more minerals, mainly calcium and phosphorus, can be used as food additive and battalion
Replenishers are supported to use.
(1) calcium fortification function: the replenishers containing newborn mineral salt show its display of the trend of the preferable bioavailability of calcium
The increase of bone amount out is ideal diet calcium source.In human experimentation, newborn mineral salt is more aobvious than the bioavilability for strengthening calcium carbonate
It writes, the intake of the newborn mineral salt of increase is on the absorptivity of iron or other metallic elements without influence.
(2) enhance bone density (persistence): studies have shown that newborn mineral salt is compared with other calcium sources (such as calcium acetate), no
The increase of bone density can be only obtained, and after supplement milk calcium several years, bone density still sustainable growth, and supplement inorganic calcium
After stopping replenishing the calcium, bone density increase can take a turn for the worse bone density.
(3) it is found in body weight control research, calcium, particularly newborn mineral salt, it, can be with while supplementing human body calcium deficiency
Play the role of consumption fat, reduces body fat storage.The personage of calcium intake highest (daily more than 1000 milligrams), body
Performance figure (BMI constitutional index or body mass index) is minimum, and waistline is minimum, and daily personage of the calcium intake less than 600 milligrams
It is then opposite.
(4) incidence of other diseases, such as osteoproliferation, osteomalacia, nanism are reduced, in calcium intake and certain diseases
For the relationship of disease research shows that sufficient calcium is taken in beneficial to human health in many aspects, the intake for improving calcium can reduce generation
The dangerous calcium simultaneously of colon cancer can inhibit hypertension and kidney stone.
4, about taurine, it is a kind of necessary amino acid of condition, there is extensive physiological activity, it is especially new to children
The nervous system and hearing of raw youngster develops important role, studies at home and abroad show that taurine is current lead of repairing to nerveous system
The most ideal medicament of system damage, while there is good effect to the damage of immunocyte and recovery immunocompetence to lead is repaired.
Taurine is difficult to synthesize self, it is distributed widely in animal tissue cell, and marine animal content is especially abundant, lactation class loading
Also contain higher taurine into the cell, it is that machine in-vivo content is the most abundant that especially nerve, muscle and gland in-vivo content are higher
Free amino acid, internal taurine almost all exist in a free form, and major part is in the cell, intraor extracellular concentration ratio
100-50000:1, human body total amount containing taurine are about 12-18 grams, and wherein 15-66mg is present in blood plasma, and 75% or more exists
In bone, marrow, muscle.Body can be absorbed from diet or itself synthesizing taurine, and animal food is diet taurine
Main source, especially marine animal.Synthesis is from sulfur-containing amino acid (cysteine, methionine etc.) through a series of in vivo
Enzymatic reaction is transformed, but itself synthesis capability is lower.The molecular weight of taurine is smaller (125,1), no antigen, various ways
Diameter administration easily absorbs.For taurine mainly from kidney excretion, kidney adjusts its discharge rate according to content of taurine in diet, with
Maintain the relatively stable of internal content of taurine.
1.1 promote infant brain tissue and intellectual development
In the rich content, widely distributed of intracerebral, the growth and development and cell that can be obviously promoted nervous system increase taurine
It grows, break up, and be in dose dependent, play an important role in cranial nerve cell growth course.Research shows that: in premature's brain
Content of taurine is significantly lower than term infant, this is because the intracorporal cysteine sulfinic acid dehydrogenase (CSAD) of premature is not yet sent out
It is bred as ripe, synthesizing taurine is insufficient for the needs of body, need to be supplemented by breast milk.Content of taurine in breast milk is higher, especially
Content is higher in its colostrum.If supplement is insufficient, it will physical growth of children is made to develop slow, mental retardation.Taurine and children
The development of youngster, the nervous centralis of fetus and retina etc. has close relationship, and long-term simple milk is fed, and easily causes taurine
Shortage.
1.2 improve nerve conduction and visual function
Why cat, cat owl will prey on mouse, the main reason is that taurine rich in mouse body, more foods can
Keep its sharp keen vision.If infant lacks taurine, it may occur that retinal function disorder.Long-term PN solution
Patient, if infusion in there is no taurine, patient's retina current graph can be made to change, only supplement large dosage taurine
This variation could be corrected.That is, taurine is neurenergen, repairing nerve damage, supplement neurotrophy, protection view
Nerve fiber.
1.3 prevent cardiovascular disease
Taurine can inhibit platelet aggregation in the circulatory system, reduce blood lipid, keep human normal blood pressure and anti-stop
Arteries and veins hardening；There is protective effect to cardiac muscle cell, it can anti-arrhythmia；There is special efficacy to blood cholesterol level is reduced, it can
Treat heart failure.
1.4 influence the absorption of lipid
The effect of taurine is that cholyltaurine is formed in conjunction with bile acid in liver, and taurocholate is to lipid in alimentary canal
Absorption is required.Taurocholate can increase the dissolubility of lipid and cholesterol, release cholestasia, reduce certain free bile
The cytotoxicity of acid inhibits the formation of cholesterol stone, increases bile flow etc..
1.5 improve endocrinosity, enhance human immunity
Taurine can promote pituitary hormone secretion, activate pancreas function, right so as to improve the state of organism endocrine system
Organism metabolism is with beneficial adjusting；And have the function of promote organism immunity enhancing and it is antifatigue.
1.6 influence glycometabolism
Taurine can bind to the insulin receptor, and promotes cellular uptake and utilizes glucose, accelerates glycolysis, reduce blood glucose
Concentration.Studies have shown that taurine has certain hypoglycemic effect, and independent of the release for increasing insulin.Taurine pair
The adjustment effect of cell glucose metabolism may be by what mechanism after receptor was realized, it relies primarily on the phase with insulin receptor protein
Interaction, rather than directly in conjunction with islet receptor.
1.7 inhibit the occurrence and development of cataract
Taurine, which has, adjusts crystal osmotic pressure and the important function such as anti-oxidant, brilliant during cataract occurrence and development
Determination of sorbic increases in shape body, and crystal osmotic pressure increases, and then bright as the important substance taurine concentration for adjusting osmotic pressure
Aobvious to reduce, antioxidation weakens, and excessive oxidation occurs for the protein in crystal, so as to cause or aggravate the generation of cataract.
Supplementation of taurine can inhibit the occurrence and development of cataract.
1.8 improve the function of memory
It is found in animal experiment study of the taurine with brain growth relationship, taurine can promote the study and note of big white mouse
Recall ability.It supplements appropriate taurine not only and learning and memory speed can be improved, but also the accuracy of learning and memory can be improved,
And also there is certain effect to the anti-aging of nervous system.
1.9 maintain normal reproductive function
Normal reproductive function needs to be maintained with taurine.There is data confirmation, humans and animals absorb taurine in food
When content is lower than 0.101%, reproductive function is bad, and stillborn foetus, miscarriage and birth defect rate increase, the decline of larvae survival rate.Contain
When 0.105% or more, normal reproductive function could be maintained.
1.10 other function
Taurine prevention and treatment hypoferric anemia has positive effect, it can not only promote absorption of the enteron aisle to iron, can also increase
The stability of erythrocyte membrane；The growth-promoting factors of bifid bacterium in taurine or human body intestinal canal optimize bacterium group structure in enteron aisle；Also
With anti-oxidant, delaying senility function；Oxyhepatitis can be promoted to restore normal；There is protective effect to carbon tetrachloride poisoning, and
The raising of serum glutamic pyruvic transminase caused by energy inhibition thus.There is protective effect to renal toxicity, taurine renal tubular epithelial is thin
Born of the same parents have protective effect；Can with can calm, analgesia and anti-inflammatory, also there is prevention and treatment to make frostbite, KCN (potassium cyanide) poisoning and migraines
With.
In summary each nutrition academic information of ingredient, the exquisite folk prescription value of the existing Traditional Chinese medicine historical preparation of the product,
There is the ingredients principle of Chinese pharmacology compatibility " monarch " again, nourishes complementary, all one's effort promotion product design purpose.At present this formula with
Belong to for liquid preparation exclusive.
5, about casein phosphopeptide:
(1) promote absorption of the small intestine to calcium.
Cereal in the diet of people contains the high phosphorus composition such as a large amount of phytic acid, phytic acid, in small intestine lower end PH7
Calcium phosphate precipitation is generated in conjunction with calcium under~8 environment.And CPP can inhibit the formation of calcium phosphate precipitation, make free calcium keep compared with
High concentration promotes the Passive intake of calcium, becomes another approach of the vitamin D as accelerating agent of calcium absorption.
(2) promote utilization of the bone to calcium.
Animal experiments show that CPP can promote the absorption and utilization of calcium, weakens osteoclast effect and inhibit inhaling again for bone
It receives.
(3) promote utilization of the tooth to calcium.
It is considered that chewing cheese energy exciting salivary secretion after the meal, make the acidic materials on the Saliva buffer dental plaque of alkalinity
Corrosion to enamel facilitates the generation for preventing saprodontia.Research in recent years discovery, the CPP contained in cheese can will be in foods
Calcium binding mitigates enamel and goes to mineralize, to reach anti-caries purpose at saprodontia.
The study found that the sperm in the culture solution containing CPP, hence it is evident that there is the higher ability for penetrating egg cell, also
It can be reduced the degree of variation of sperm and keep embryonic development more stable.CPP can also improve the biology of the metal ions such as iron, zinc, magnesium
Availability, thus it is referred to as the peptide matters with metallic carrier function.Currently, it is external by CPP be applied to children's curry rice,
In the food and health care product such as beverage, chewing gum.To children's calcium deficiency, senile osteoporosis, the treatment of sterility and teeth caring
The research and application of aspect are also in process.Because CPP is the polypeptide extracted from native protein, there is adverse reaction
Small, safe and reliable advantage, thus will be more widely used.Foreign study casein, defatted milk protein and CPP
Sensitivity response finds the sensitization very little of CPP, shows that it can be suitable for anti-milk constitution.But it should also be mentioned that shadow
The factor for ringing CPP effect is extremely complex, and effect during calcium metabolism must also carry out in-depth study.
It hereinafter will be described in detail the chelated calcium production technology of amino-acid liquid:
1. Product Overview
1.1 names of an article: bone lettuce base amino-acid liquid chelates calcium
1.2 dosage forms: Other Drinks
1.3 company standards: Q/HKY0032S-2018
1.4 primary raw material: newborn mineral salt, asparagus amino-acid calcium, maltitol, casein phosphopeptide, maltose, lemon
Acid, taurine, potassium sorbate, purified water.
1.5 organoleptic requirements: following table requirement should be met
1.6 are not suitable for crowd: infant.
1.7 specifications: 60ml/ bottles
1.8 packing specifications: box/case in 60ml/ bottles × 1 bottle/box × 5 boxes/middle box × 30
1.9 shelf-lifves: 24 months
1.10 storage practices: be stored in sanitation and hygiene, cool place, drying, ventilation, protection against rodents storehouse in, storage that partition wall is liftoff.
Forbid with it is poisonous and harmful, there is peculiar smell, article easy to pollute are mixed to deposit.
1.11 points for attention: this product is not suitable for infant taking.
2. formula and preparation method
One embodiment of 2.1 formulas please refers to following table
2.2 preparation methods: newborn mineral salt, maltitol, asparagus amino-acid calcium, taurine, casein phosphoric acid are weighed by formula ratio
Peptide, maltose, citric acid and potassium sorbate are spare.Purified water is measured by formula ratio to open in material-compound tank, is opened and is taken agitating device, according to
It is secondary to be slowly added to load weighted newborn mineral salt, maltitol, asparagus amino-acid calcium, taurine, citric acid and potassium sorbate.
Continue agitating and heating to boil, 30 minutes after boiling, stops heating and being cooled to immediately 30 DEG C -50 DEG C, filter, filtrate
Adding water makes fixing fabric structure (if that must boil when supplement purified water 30 minutes, not add water that need not then heat for the second time to 1200L and boil
Boiling, filling preceding temperature control is at 30 DEG C -50 DEG C).Prepare liquid encapsulating, sterilizing, packaging to get.
2.3 packaging materials please refer to following table
| Packaging material title | 1200L dosage |
| PET bottle | 20000 bottles (set) |
| Bottle sticker | 20000 |
| Carton | 20000 |
| Middle box | 4000 |
| Packing case | 134 |
It vides infra 3. the technological process of production and environmental area divide.
The chelating calcium process flow of bone lettuce amino-acid liquid in turn includes the following steps:
S1 weighs each formula components；
S2 is added purified water and configures solution；
S3, it is filling (60ml/ bottles) using interior packaging material；
S4 sterilizes (sterilize 45min at 100 DEG C)；
S5, labeling；
S6, packaging；
S7, finished product；
It is put in storage after S8, sampling and inspection.
Wherein, the preservation of each formula components and purified water, filling, interior packaging material are D grades of clean areas.
4. production operation process and process conditions
4.1 neck material weigh: weighing newborn mineral salt, maltitol, asparagus amino-acid calcium, taurine, casein by formula ratio
Phosphoeptide, maltose, citric acid and potassium sorbate are spare.It is boiled in material-compound tank by formula ratio measurement purified water, it opens and takes stirring
Device, be successively slowly added to load weighted newborn mineral salt, maltitol, asparagus amino-acid calcium, taurine, casein phosphopeptide,
Maltose, citric acid and potassium sorbate.
4.2 preparing
400L purified water is measured, opens and takes material-compound tank jacket steam valve, open and material-compound tank is taken to stir, heating is boiled while stirring
Boiling, be then slowly added under stirring the above load weighted newborn mineral salt, maltitol, asparagus amino-acid calcium, taurine,
Casein phosphopeptide, maltose, citric acid and potassium sorbate material continue heating 30 minutes after mixing evenly.Stop heating simultaneously
It is cooled to 30 DEG C -50 DEG C immediately, filtration, filtrate, which adds water, makes fixing fabric structure to 1200L (as that must boil 30 when supplement purified water
Minute, do not add water that need not then heat for the second time and boils.
4.3 wash bottles, drying: getting PET plastic Bottle and bottle cap, suction pipe by production ordering, slough outer packing, clear between wash bottle
It washes, is transported in canal drier is dried for standby later.
4.4 encapsulatings: in liquid preparation bottling department, adjusting bottle placer filling amount (not less than 60.0ml/ branch), test-run a machine, and
It checks loading amount and leakproofness, starts after QA inspector's confirmation filling, had to check in normal production at interval of 15 minutes primary
Loading amount and other quality conditions, shutdown retrospect of finding the problem.
4.5 sterilizings: at 100 DEG C of temperature, heat-insulation pressure keeping sterilizes 45 minutes.Ingredient starts to sterilizing to terminate small no more than 48
When.
4.6 outer packing
4.6.1 lot number is beaten: by capsule, middle box, carton by production ordering printing or batch number of impressing, date of manufacture, guarantor
The matter phase (labeling, label stamp are completed in automatic labeling machine, the check and correction of debugging position and three phases before formal production).
4.6.2 mounted box: per a bottled capsule, box-packed 5 in box.
4.6.3 case: every case fills box in 30.Deficiency fills one case fraction, and in lower batch of product, (shelf-life interval is no more than
Three months) packaging when, a case is attached together with lower batch of product first, outer container should indicate two batch numbers, and fill in mould assembling record.
4.6.4 joint sealing, be packaged: the upper and lower opening of big carton is sealed with adhesive tape, is packaged with the strap of white.
4.6.5 custody for account of customers: finished product is sent into warehouse for finished product deposit, notice QA inspector sampling, inspection after packaging.
4.6.6 it is put in storage: after product inspection is qualified, formally handling storage formality.5. critical process technique and quality monitoring point
Referring to following table
6. craft sanitary and environmental sanitation
6.1. it weighs, prepare, being potted in D grades of clean areas and complete；Outer packing carries out in general production district.
6.2. each process production operation should check before starting:
--- whether Workplace meets sanitation and hygiene requirement, and has obtained " quality certification of clearing out a gathering place ".
--- whether status of equipment is intact.
--- whether operator is by regulation dressing.
--- whether operator by established procedure enters operation room.
--- within the specified scope whether the temperature and humidity of clean area, pressure difference.
--- whether various tools, container have cleaned, have sterilized.
6.3. it is acted during production operation and wants light, quasi-, steady, unrelated movement and talk should be reduced.
6.4. hand should be avoided in operating process directly to contact with product, clean gloves should be worn when need to really contact.
6.5. the production of different cultivars must not carry out simultaneously in same operating room, the system of same kind difference lot number
The measure of being effectively isolated should be taken when agent production is with room operation.
6.6. after production operation, strict implement is answered to clear out a gathering place management system and every cleaning regulation, and through QA inspector
" quality certification of clearing out a gathering place " is signed and issued after passed examination.
7. required operating instruction title in process of producing product
7.1. liquid preparation prepares post operation regulation
7.2. liquid preparation filters post operation regulation
7.3 liquid preparation encapsulating post operation regulations
7.4. liquid preparation sterilizing post operation regulation
7.5 packaging post operation regulations
8. supplementary material, intermediate products and finished product internal control quality standard
8.1 supplementary material quality standards are referring to following table
8.2 intermediate products quality standards are referring to following table
8.3 finished product inner quality standards
8.3.1 organoleptic requirements
8.3.2 physical and chemical index
| Inspection project | Index |
| Soluble solid (with 20 DEG C of refractive power instrument meters) % >= | 3.0 |
| PH value | 4.0-6.0 |
8.3.3 microbial limit
| Project | Microbial limit |
| Total plate count CFU/mL | 100 |
| Escherichia coli CFU/mL | 1 |
| Mould CFU/mL≤ | 20 |
| Saccharomycete CFU/mL≤ | 20 |
8.3.4 net content:
Net content deviation: minus deviation≤4.5ml
9. the calculation formula of technical-economic index, material balance and indices
9.1. technical-economic index
Prescribed limit: 90.0%~100.0%
9.2. material balance
9.2.1. encapsulating post
Prescribed limit: 93.0%~100.0%
9.2.2. inner packaging material material balance
Prescribed limit: 98%-100%
9.2.3. outer packing material balance
Prescribed limit: 98%-100%
10. main production equipments
11. technical security and labour protection
11.1. operator must strictly observe post standard practice instructions, and new employee must be through safety training and post
Standard practice instructions training, qualified rear can enter post operation.
11.2. necessary articles for labour protection should have been dressed before operating, post exchange class's system has been carried out in real earnest, understands upper one
The working condition of class, status of equipment, can be operated.
11.3. machine run part must have shield, forbid that machine electrical appliance part is made to make moist, and forbid operating nearby heap
Put article.
11.4. often production equipment is checked, formulates corresponding safety measure, prevents contingency.
11.5. electrical equipment and instrument should strictly press guidelines, and failure should repair in time.
11.6. often equipment, tool, fire-proof apparatus etc. is kept to be in good safe condition, proper use of labour protection
Articles and gas defence utensil.
11.7. the work on post, utensil and burnisher must be checked, and fixed point is placed.
12. the organization of labour and staffing of determining a post
12.1. the organization of labour
--- workshop sets 1 people of shop office
--- single or double class's system daily is produced, per tour works 8 hours.
12.2. post staffing
--- Production Supervisor: 1 people
--- Material Takeoff, transfer: 1 people
--- ingredients personnel: 2 people
--- encapsulating personnel: 6 people
--- sterilizing personnel: 2 people
--- outer packing: 10 people
13. foundation
Hubei Province's food safety company standard " Kang Ye drink QB/HKY0032S-2018 "
Embodiment 1
(1) newborn mineral salt, maltitol, asparagus amino-acid calcium, taurine, junket are sequentially added in purified water according to formula
Protein phosphatase polypeptide, maltose, citric acid and potassium sorbate are to obtain mixed solution, wherein in the formula, 2000ml purified water
Middle addition cream mineral salt 1160g, maltitol 3625g, asparagus amino-acid calcium 122g, taurine 15.2g, casein phosphopeptide
12g, maltose 1500g, citric acid 180g and potassium sorbate 0.15g.(2) mixed solution is stirred, heated and boiled,
30 DEG C are cooled to after boiling 30min to obtain coolant liquid；The coolant liquid is filtered, and 1200L is added water to obtain to filtrate
The configuration liquid；The configuration liquid is potted operation, disinfecting action and packaging operation, wherein the filling of the potting operation
Loading amount is 60ml/ branch；The disinfecting action is the heat-insulation pressure keeping sterilizing 45min at 100 DEG C；It is to sterilizing end since ingredient
48h。
Embodiment two
(1) newborn mineral salt, maltitol, asparagus amino-acid calcium, taurine, junket are sequentially added in purified water according to formula
Protein phosphatase polypeptide, maltose, citric acid and potassium sorbate are to obtain mixed solution, wherein in the formula, 2000ml purified water
Middle addition cream mineral salt 1160g, maltitol 3625g, asparagus amino-acid calcium 122g, taurine 15.2g, casein phosphopeptide
12g, maltose 1500g, citric acid 180g and potassium sorbate 0.15g.(2) by mixed solution granulation, dry, whole grain and pressure
Piece, the pressed candy is made.
Embodiment three
(1) newborn mineral salt, maltitol, asparagus amino-acid calcium, taurine, junket are sequentially added in purified water according to formula
Protein phosphatase polypeptide, maltose, citric acid and potassium sorbate are to obtain mixed solution, wherein in the formula, 2000ml purified water
Middle addition newborn mineral salt 1175g, maltitol 3640g, asparagus amino-acid calcium 120g, taurine 15,8g, casein phosphopeptide
11g, maltose 1510g, citric acid 182g and potassium sorbate 0.15g.(2) by mixed solution granulation, dry, whole grain and pressure
Piece, the pressed candy is made.
The above description is only a preferred embodiment of the present invention, is not intended to limit the scope of the invention, all at this
Under the design of invention, using equivalent transformation made by present specification, or directly/it is used in other relevant skills indirectly
Art field is included in scope of patent protection of the invention.
Claims (9)
1. a kind of preparation method of amino-acid liquid chelating calcium preparation, which comprises the following steps:
Newborn mineral salt, maltitol, asparagus amino-acid calcium, taurine, casein phosphorus are sequentially added in purified water according to formula
Sour peptide, maltose, citric acid and potassium sorbate are to obtain mixed solution, wherein in the formula, add in 2000ml purified water
Newborn mineral salt 1140-1180g, maltitol 3600-3650g, asparagus amino-acid calcium 110-130g, taurine 15-16g, junket egg
White phosphoeptide 10-12g, maltose 1500-1520g, citric acid 175-185g and potassium sorbate 0.10-0.20g；
The mixed solution is configured to configuration liquid or pressed candy is made.
2. the preparation method of amino-acid liquid chelating calcium preparation according to claim 1, which is characterized in that the formula
In, newborn mineral salt 1160g, maltitol 3625g, asparagus amino-acid calcium 122g, taurine are added in 2000ml purified water
15.2g, casein phosphopeptide 12g, maltose 1500g, citric acid 180g and potassium sorbate 0.15g.
3. the preparation method of amino-acid liquid according to claim 1 chelating calcium preparation, which is characterized in that it is described will be described
Mixed solution is configured to the step of configuration liquid, comprising:
It by mixed solution stirring, heats and boils, be cooled to 30-50 DEG C after the 30min that boils to obtain coolant liquid；
The coolant liquid is filtered, and water is added to filtrate to obtain the configuration liquid.
4. the preparation method of amino-acid liquid according to claim 3 chelating calcium preparation, which is characterized in that it is described will be described
Coolant liquid filtering, and after the step of adding water to filtrate to obtain the configuration liquid, further includes:
The configuration liquid is potted operation, disinfecting action and packaging operation.
5. the preparation method of amino-acid liquid chelating calcium preparation according to claim 4, which is characterized in that the encapsulating behaviour
The filling amount of work is not less than 60ml/ branch.
6. the preparation method of amino-acid liquid chelating calcium preparation according to claim 4, which is characterized in that the sterilizing behaviour
As at 100 DEG C heat-insulation pressure keeping sterilize 45min.
7. the preparation method of the chelating calcium preparation of the amino-acid liquid according to any one of claim 4-6, which is characterized in that
Terminate to be no more than 48h to sterilizing since ingredient.
8. the preparation method of amino-acid liquid chelating calcium preparation according to claim 1 or 2, which is characterized in that described to incite somebody to action
The step of pressed candy is made in the mixed solution, comprising:
By mixed solution granulation, dry, whole grain and tabletting, the pressed candy is made.
9. a kind of amino-acid liquid chelates calcium preparation, which is characterized in that using such as amino of any of claims 1-8
The preparation method of acid solution body chelating calcium preparation is prepared.
Priority Applications (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN201811063266.5A CN109090321A (en) | 2018-09-12 | 2018-09-12 | Amino-acid liquid chelates calcium preparation and preparation method thereof |
Applications Claiming Priority (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN201811063266.5A CN109090321A (en) | 2018-09-12 | 2018-09-12 | Amino-acid liquid chelates calcium preparation and preparation method thereof |
Publications (1)
| Publication Number | Publication Date |
|---|---|
| CN109090321A true CN109090321A (en) | 2018-12-28 |
Family
ID=64865938
Family Applications (1)
| Application Number | Title | Priority Date | Filing Date |
|---|---|---|---|
| CN201811063266.5A Pending CN109090321A (en) | 2018-09-12 | 2018-09-12 | Amino-acid liquid chelates calcium preparation and preparation method thereof |
Country Status (1)
| Country | Link |
|---|---|
| CN (1) | CN109090321A (en) |
Citations (3)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN102415447A (en) * | 2011-12-06 | 2012-04-18 | 汉臣氏（沈阳）儿童制品有限公司 | Calcium supplement electuary for infants and preparation process thereof |
| CN103169092A (en) * | 2013-03-21 | 2013-06-26 | 翁国富 | L-asparaginic acid chelated calcium drinking water |
| CN106417619A (en) * | 2016-09-05 | 2017-02-22 | 汉臣氏（沈阳）儿童制品有限公司 | Milk calcium powder for promoting skeleton growth and enhancing immunity |
-
2018
- 2018-09-12 CN CN201811063266.5A patent/CN109090321A/en active Pending
Patent Citations (3)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN102415447A (en) * | 2011-12-06 | 2012-04-18 | 汉臣氏（沈阳）儿童制品有限公司 | Calcium supplement electuary for infants and preparation process thereof |
| CN103169092A (en) * | 2013-03-21 | 2013-06-26 | 翁国富 | L-asparaginic acid chelated calcium drinking water |
| CN106417619A (en) * | 2016-09-05 | 2017-02-22 | 汉臣氏（沈阳）儿童制品有限公司 | Milk calcium powder for promoting skeleton growth and enhancing immunity |
Similar Documents
| Publication | Publication Date | Title |
|---|---|---|
| CN105410904A (en) | Calcium lactate granule composition suitable for calcium supplement for young children | |
| CN107440091A (en) | A kind of children's full function nutritious supplementary pharmaceutical | |
| CN101322513A (en) | Liquid state dairy food and producing method thereof | |
| CN101151982B (en) | Walnut peanut goat's milk beverage capable of long-term storing in normal temperature condition and method for preparing the same | |
| CN107348483A (en) | A kind of pregnant and lying-in women's full function nutritious supplementary pharmaceutical | |
| CN106974291A (en) | Sea cucumber oyster peptide combinations, its preparation method and preparation facilities | |
| CN103385519A (en) | Compound type high rice protein solid beverage and preparation method thereof | |
| CN106720456A (en) | Solid beverage composition containing WPC and preparation method thereof | |
| CN107771947A (en) | Selenium-rich breast piece and preparation method thereof | |
| CN111937964A (en) | Formula milk powder for promoting overall development of children and application thereof | |
| CN110558388A (en) | Formula of yak milk powder for old people and preparation method thereof | |
| CN103271166A (en) | Soybean whey composite powder and preparation method thereof | |
| CN105285714A (en) | Colorful fragrant rice and salty meat pyramid-shaped dumpling and production method thereof | |
| DePaola et al. | Nutrition in growth and development of oral tissues | |
| CN102018220A (en) | CPP (Casein Phospho Peptides) protein powder food and processing process thereof | |
| CN113678898A (en) | Milk powder beneficial to development and growth of children and preparation method thereof | |
| CN109090321A (en) | Amino-acid liquid chelates calcium preparation and preparation method thereof | |
| CN108669384A (en) | A kind of fruit coarse food grain beverage of suitable infancy drinking of children | |
| CN103621871A (en) | Compound amino acid health-care product and preparation method thereof | |
| CN113678897A (en) | Formula milk powder for promoting nutrient absorption of pregnant and lying-in women and preparation method thereof | |
| CN102342396A (en) | Oral liquid containing xylitol zinc calcium | |
| CN112006289A (en) | Compound food composition for assisting in regulating gastrointestinal tract and preparation method thereof | |
| CN111743164A (en) | Food composition of fish collagen peptide and soybean peptide and preparation method thereof | |
| KR20080088231A (en) | Diet food and cup-shaped container | |
| CN109511841A (en) | A kind of resisting stress is releived the natural beverage and preparation method thereof of pressure |
Legal Events
| Date | Code | Title | Description |
|---|---|---|---|
| PB01 | Publication | ||
| PB01 | Publication | ||
| SE01 | Entry into force of request for substantive examination | ||
| SE01 | Entry into force of request for substantive examination | ||
| RJ01 | Rejection of invention patent application after publication | ||
| RJ01 | Rejection of invention patent application after publication |
Application publication date: 20181228 |