CN110101081A - Nutrition Elastin peptide and preparation method thereof - Google Patents
Nutrition Elastin peptide and preparation method thereof Download PDFInfo
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- CN110101081A CN110101081A CN201910485544.4A CN201910485544A CN110101081A CN 110101081 A CN110101081 A CN 110101081A CN 201910485544 A CN201910485544 A CN 201910485544A CN 110101081 A CN110101081 A CN 110101081A
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- 230000036541 health Effects 0.000 description 1
- 238000001727 in vivo Methods 0.000 description 1
- 230000001939 inductive effect Effects 0.000 description 1
- 229960003284 iron Drugs 0.000 description 1
- 210000003734 kidney Anatomy 0.000 description 1
- 210000002429 large intestine Anatomy 0.000 description 1
- 230000002475 laxative effect Effects 0.000 description 1
- 235000021374 legumes Nutrition 0.000 description 1
- 235000004213 low-fat Nutrition 0.000 description 1
- 238000005461 lubrication Methods 0.000 description 1
- 239000001630 malic acid Substances 0.000 description 1
- 235000011090 malic acid Nutrition 0.000 description 1
- 239000000463 material Substances 0.000 description 1
- 239000003658 microfiber Substances 0.000 description 1
- 239000002366 mineral element Substances 0.000 description 1
- 231100000219 mutagenic Toxicity 0.000 description 1
- 230000003505 mutagenic effect Effects 0.000 description 1
- 229930014626 natural product Natural products 0.000 description 1
- 230000008520 organization Effects 0.000 description 1
- 230000003349 osteoarthritic effect Effects 0.000 description 1
- 229940055729 papain Drugs 0.000 description 1
- 208000026435 phlegm Diseases 0.000 description 1
- 230000001766 physiological effect Effects 0.000 description 1
- 238000003825 pressing Methods 0.000 description 1
- 239000006041 probiotic Substances 0.000 description 1
- 235000018291 probiotics Nutrition 0.000 description 1
- 230000008569 process Effects 0.000 description 1
- 230000001737 promoting effect Effects 0.000 description 1
- 230000001681 protective effect Effects 0.000 description 1
- 239000003531 protein hydrolysate Substances 0.000 description 1
- 210000001938 protoplast Anatomy 0.000 description 1
- 235000021251 pulses Nutrition 0.000 description 1
- 239000001397 quillaja saponaria molina bark Substances 0.000 description 1
- 229960002477 riboflavin Drugs 0.000 description 1
- 229930182490 saponin Natural products 0.000 description 1
- 150000007949 saponins Chemical class 0.000 description 1
- 235000017709 saponins Nutrition 0.000 description 1
- 239000002689 soil Substances 0.000 description 1
- 210000000952 spleen Anatomy 0.000 description 1
- 210000002784 stomach Anatomy 0.000 description 1
- 238000006467 substitution reaction Methods 0.000 description 1
- 230000001502 supplementing effect Effects 0.000 description 1
- 230000008093 supporting effect Effects 0.000 description 1
- 230000001225 therapeutic effect Effects 0.000 description 1
- 229960003495 thiamine Drugs 0.000 description 1
- DPJRMOMPQZCRJU-UHFFFAOYSA-M thiamine hydrochloride Chemical compound Cl.[Cl-].CC1=C(CCO)SC=[N+]1CC1=CN=C(C)N=C1N DPJRMOMPQZCRJU-UHFFFAOYSA-M 0.000 description 1
- 230000000451 tissue damage Effects 0.000 description 1
- 231100000827 tissue damage Toxicity 0.000 description 1
- 235000019156 vitamin B Nutrition 0.000 description 1
- 239000011720 vitamin B Substances 0.000 description 1
- 235000010374 vitamin B1 Nutrition 0.000 description 1
- 239000011691 vitamin B1 Substances 0.000 description 1
- 235000019164 vitamin B2 Nutrition 0.000 description 1
- 239000011716 vitamin B2 Substances 0.000 description 1
- 235000019154 vitamin C Nutrition 0.000 description 1
- 239000011718 vitamin C Substances 0.000 description 1
- 235000019165 vitamin E Nutrition 0.000 description 1
- 239000011709 vitamin E Substances 0.000 description 1
- 229940046009 vitamin E Drugs 0.000 description 1
- 210000004916 vomit Anatomy 0.000 description 1
- 230000008673 vomiting Effects 0.000 description 1
- 238000005303 weighing Methods 0.000 description 1
Classifications
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23L—FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BY SUBCLASSES A21D OR A23B-A23J; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OF NUTRITIVE QUALITIES, PHYSICAL TREATMENT; PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL
- A23L33/00—Modifying nutritive qualities of foods; Dietetic products; Preparation or treatment thereof
- A23L33/10—Modifying nutritive qualities of foods; Dietetic products; Preparation or treatment thereof using additives
-
- 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
- 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
- A23L33/18—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 nutrition Elastin peptides and preparation method thereof, belong to protein peptides preparation technical field, the nutrition Elastin peptide comprises the following components in parts by weight: 80-120 parts of elastin laminin extracts, 0.001-0.1 parts of hyaluronic acids, 0.003-0.3 parts of chondroitin sulfates, 0.2-2 parts of calcium gluconates.Nutrition Elastin peptide of the present invention supplements needed by human body multiple element rich in nutritional ingredients such as elastin laminin, hyaluronic acid, chondroitin sulfates; it plays a role in terms of the generation of cartilage, induction, reparation; energy Saving cortilage cartilage, promotes the reparation of cartilage, and arthritis is alleviated in analgesia.
Description
Technical field
The present invention relates to a kind of nutrition Elastin peptides and preparation method thereof, belong to protein peptides preparation technical field.
Background technique
Elastin laminin is insoluble, macromolecular fibrous proteins in extracellular matrix, its same entitled " microfibre "
Structural glycoprotein collectively constitute the elastomer in connective tissue.Elastin laminin is stretchable to be several times as much as the original length, therefore
The laudatory title of " human body rubber " is enjoyed, therefore elastin laminin is also named, the main biological characteristics of elastin laminin are to make tissue
With elasticity, and the main component that can be used as extracellular matrix plays cell-cell adhesion and supporting function, it and collagen etc.
Maintain the stability of organization together.
Articular cartilage is a kind of soft, very smooth brilliant white material, in joint motions by making frictional dissipation
It minimizes to be protected.It should be well known that, once damage, articular cartilage can not then regenerate.Cartilage as in-vivo tissue
Damage is accompanied by shouting pain, makes troubles to daily life, moreover, cartilage damage translates into degeneration pass if it is chronic
Save scorching (degenerative arthritis).Therefore, it just needs to be used for the cartilaginous tissue of damage in cartilage damage
Regenerated treatment is converted with preventing it to degenerative arthritis.
The inflammation multi-pass in terms of cartilage crosses drug therapy at present.Clinically about the treatment of osteoarthritic inflammation mostly with analgesia and
It controls based on symptom, there is no protective effect to cartilage.Develop it is a kind of can repair cartilage, promote cartilage cell increment, analgesia, link
The health care product of arthritis becomes urgent problem to be solved.
Summary of the invention
The invention discloses a kind of nutrition Elastin peptide and preparation method thereof, those skilled in the art can be used for reference herein
Content is suitably modified realization of process parameters.In particular, it should be pointed out that all similar substitutions and modifications are to those skilled in the art
It is it will be apparent that they are considered as including within protection scope of the present invention for member.Method and application of the invention
Be described by preferred embodiment, related personnel obviously can not depart from the content of present invention, in spirit and scope it is right
Method described herein and application are modified or appropriate changes and combinations, are carried out implementation and application the technology of the present invention, are also regarded as
Including within protection scope of the present invention.
The present invention provides a kind of nutrition Elastin peptides and preparation method thereof.The present invention adopts the following technical scheme:
A kind of nutrition Elastin peptide, comprises the following components in parts by weight:
80-120 parts of elastin laminin extracts, 0.001-0.1 parts of hyaluronic acids, 0.003-0.3 parts of chondroitin sulfates, 0.2-
2 parts of calcium gluconates.
A kind of nutrition Elastin peptide, comprises the following components in parts by weight:
80-120 parts of elastin laminin extracts, 0.001-0.1 parts of hyaluronic acids, 0.003-0.3 parts of chondroitin sulfates, 0.2-
2 parts of calcium gluconates, 5-30 parts of rde bean ferment powders.
A kind of nutrition Elastin peptide, comprises the following components in parts by weight:
80-120 parts of elastin laminin extracts, 0.001-0.1 parts of hyaluronic acids, 0.003-0.3 parts of chondroitin sulfates, 0.2-
2 parts of calcium gluconates, 10-15 portions of shrimp sauces, 5-30 parts of rde bean ferment powders.
A kind of nutrition Elastin peptide, comprises the following components in parts by weight:
80-120 parts of elastin laminin extracts, 0.001-0.1 parts of hyaluronic acids, 0.003-0.3 parts of chondroitin sulfates, 0.2-
2 parts of calcium gluconates, 10-15 portions of shrimp sauces, 5-30 parts of rde bean ferment powders, 0.02-0.2 parts of Chinese medical extracts.
Preferably, the preparation method of the elastin laminin extract, comprising the following steps: (1) stripped tuna heart is cleaned, and is added
The NaOH aqueous solution that quality is 0.5-5 times of stripped tuna heart and concentration is 0.05-0.15mol/L is small in 45-55 DEG C of immersion 0.5-2
When, taking-up stripped tuna heart, the isopropanol water solution that with quality be 4-8 times of stripped tuna cardiac mass and mass fraction is 5%-15%,
25-35 DEG C immersion 8-16 hours, take out stripped tuna heart, with being drained behind water that quality is 1-3 times of stripped tuna heart flushing surface,
35-50 DEG C 5-10 hours dry, then crushed 20-50 mesh, obtains stripped tuna heart powder；(2) 75-90 parts of stripped tuna hearts are taken
120-180 parts of water are added in powder, are heated to 45-60 DEG C after mixing, 0.05-0.5 parts of papains are added, in 45-60
It DEG C heat preservation 2-5 hour, is cooled to 35-42 DEG C, adjusts pH value to 7.3-7.6,0.05-0.5 parts of trypsase of addition are in temperature
35-42 DEG C, pH value digest 1-3 hour under conditions of being 7.3-7.6, be warming up to 45-55 DEG C, adjusting pH value to 9.3-9.6, addition
0.05-0.5 parts of alkali proteases are warming up to 92-97 in 45-55 DEG C, pH value to digest 1-5 hours under conditions of 9.3-9.6
DEG C, in 92-97 DEG C of heat preservation 8-16min enzyme deactivation activity, 20-50min, centrifugation are then centrifuged with the revolving speed of 3000-10000r/min
After isolate supernatant liquid, supernatant liquid is crossed into 100-500 mesh, retains filtrate；(3) by filtrate in 35-50 DEG C, 0.02-
It is 35-50% that solid content is concentrated under reduced pressure under the conditions of 0.08MPa, and freeze-drying to dry basis moisture content is 2.5-3.5%, i.e.,
Obtain elastin laminin extract.
It is preferable to use the hydrochloric acid of the sodium hydroxide of 0.5-5mol/L or 0.5-1.5mol/L to be adjusted when the adjusting pH value
Section.
The freeze-drying is this field routine operation, it is preferable that the conditional parameter of the freeze-drying are as follows: pre-freezing temperature
It is set as -40~-35 DEG C, sublimation temperature is set as 2-7 DEG C, and resolution temperature is set as 30-40 DEG C, vacuum degree 10-20Pa.
Preferably, the rde bean ferment powder the preparation method is as follows: rde bean is smashed it through 20-50 mesh, obtain
45-90g red bean powder is added in 80-150g water by red bean powder, adds 0.2-0.7g 1,4 beta-glucanase and zytase
Mixture after mixing, enzymatic hydrolysis obtains enzymolysis liquid in 90-150 minutes under conditions of temperature is 35-50 DEG C, into enzymolysis liquid
0.1-0.6g inulin, 0.5-1.5g white granulated sugar, 0.0005-0.005g Lactobacillus casei is added, is 45-65 DEG C of sealing hair in temperature
Ferment 48-96 hours, temperature be 25-35 DEG C sealings and fermenting 8-16 hours, products therefrom will be fermented in 90-150 DEG C of baking oven
It places 5-20 minutes and is sterilized, it is then 12-36 hours dry at 30-50 DEG C, obtain rde bean ferment powder；1,4 beta-glucanase and
The mass ratio of 1,4 beta-glucanase and zytase is (1-5): (1-5) in the mixture of zytase.
It is further preferred that the rde bean ferment powder the preparation method is as follows: rde bean is smashed it through 20 meshes, obtain
To red bean powder, 50g red bean powder is added in 100g water, adds the mixture of 0.7g 1,4 beta-glucanase and zytase
After mixing, enzymatic hydrolysis obtains enzymolysis liquid in 120 minutes under conditions of temperature is 45 DEG C, be added into enzymolysis liquid 0.5g inulin,
1.1g white granulated sugar, 0.002g Lactobacillus casei, temperature be 50 DEG C be sealed by fermentation 72 hours, temperature be 30 DEG C be sealed by fermentation 12
Hour, fermentation products therefrom is placed 15 minutes in 110 DEG C of baking oven and is sterilized, it is then 24 hours dry at 35 DEG C, it obtains
To rde bean ferment powder；The mass ratio of 1,4 beta-glucanase and zytase in the mixture of the 1,4 beta-glucanase and zytase
For 2:5.
Preferably, the shrimp sauce the preparation method comprises the following steps: by water content be 5-10% krill 80-150g be added to 600-
In 1200ml acetone, 0.5-5h is stirred at 30-45 DEG C, with 50-250 revs/min of revolving speed, first-time filtrate and primary is obtained by filtration
Filter residue is added in 500-1000ml acetone by filter residue, stirs 0.5- at 30-45 DEG C, with 50-200 revs/min of revolving speed
3h, filtering, obtains secondary filtrate and secondary filter residue, merges first-time filtrate and secondary filtrate, at 45-75 DEG C, 0.05-0.08Mpa
Under the conditions of evaporation remove acetone, obtain shrimp sauce 6.2-6.5g.
Preferably, the preparation method of the Chinese medical extract is as follows, and described part is parts by weight: (1) by fingered citron, dent
Amaranth, cassia seed, galangal smash it through 20-50 mesh respectively；(2) 7-14 portions of fingered citrons, 5-10 portions of purslanes, 3-6 parts of Cassia are taken
Son, 5-10 portions of galangals are uniformly mixed, and with water retting 2-4 hours of 500-800 parts 35-50 DEG C, are continuously heating to 85-95 DEG C,
85-95 DEG C heat preservation 1-3 hours, with 100-300 mesh filter-cloth filtering, obtain filtrate and filter residue, filtrate heating evaporation be concentrated into
The medicinal extract that 50 DEG C of measurement relative densities are 1.30-1.35g/mL；(3) by medicinal extract and 0.1-0.5 parts of tartaric acid, 0.05-0.5 parts of hairs
Yeast-like fungi is uniformly mixed, and sealing, which is placed 3-8 hours, ferments, and sealing keeps thick paste internal temperature during placing be 28-35 DEG C, will
After fermentation medicinal extract sterilizing, be dried under reduced pressure after crushed 200-500 mesh to get Chinese herbal medicine extract；The zymophyte is to plant
Object lactobacillus and/or aspergillus niger.
It is further preferred that the zymophyte is lactobacillus plantarum and aspergillus niger is (1-5) in mass ratio: (1-2's) is mixed
Close object.
Preferably, it is described sterilizing for by fermentation after medicinal extract be heated to 85-96 DEG C and 85-96 DEG C heat preservation 5-15 minutes,
Described be dried under reduced pressure is 6-12 hours dry under conditions of temperature is 40-65 DEG C, pressure is 0.04-0.08MPa.
The present invention also provides the preparation methods of the nutrition Elastin peptide: weighing each raw material by weight, mixing is equal
It is even.
Heretofore described " draining " refers to and drains surface liquid, i.e. surface does not have liquid to hang.
Nutrition Elastin peptide of the present invention, rich in the nutritional ingredients such as elastin laminin, hyaluronic acid, chondroitin sulfate, supplement
Needed by human body multiple element plays a role in terms of the generation of cartilage, induction, reparation, and energy Saving cortilage cartilage promotes cartilage
It repairs, arthritis is alleviated in analgesia.
On the basis of common knowledge of the art, above-mentioned each optimum condition, can be each preferably to get the present invention in any combination
Embodiment.
Specific embodiment
The present invention is further illustrated below by the mode of embodiment, but does not therefore limit the present invention to the reality
It applies among a range.In the following examples, the experimental methods for specific conditions are not specified, according to conventional methods and conditions, or according to quotient
The selection of product specification.
In following embodiments, primary raw material and instrument used are as follows:
Stripped tuna is commonly called as bomb fish, belongs to perch shape catalogue, tuna suborder, Thunnidae, oceanic bonito category, Classification system:
Katsuwonus pelamis。
Chondroitin sulfate, Chondroitin Sulfate, No. CAS: 9007-28-7.Chondroitin sulfate is to be extracted from animal
The glutinous polysaccharose substance of cartilage, cardiovascular disease, arthropathy in terms of play an important role, waist can be effectively improved
Bitterly, arthralgia and omarthritis make the chondroitin sulfate in cartilage bone liquid and cartilaginous tissue accumulate and keep its characteristic effect.
Content: 90%, purchased from the how happy more biological Co., Ltds in Hubei.
Calcium gluconate, No. CAS: 299-28-5.For human synovial supplementing calcium element.
Hyaluronic acid, No. CAS: 9004-61-9, hyaluronic acid is internal Various Tissues, especially skin, connective tissue etc.
One of intercellular substance glycosaminoglycan, the effects of mainly playing lubrication bonding.
Rde bean, alias: red bean, red rice bean, Classification system: Vigna umbellata (Thunb.) Ohwi et
Ohashi is the seed of pulse family, Vigna annual herb plant rde bean.Rde bean contains protein, fat, carbon hydrate
The nutritional ingredients such as object, crude fibre, calcium, phosphorus, iron, vitamin B1, vitamin B2, saponin(e, can be edible, be used as medicine there is promoting circulation of blood to enrich blood,
The benefits of invigorating spleen to remove dampness, inducing diuresis for removing edema.
Papain, No. CAS: 9001-73-4,100,000 U/g of enzyme activity.
Trypsase, No. CAS: 9002-07-7,100,000 U/g of enzyme activity.
Alkali protease, English name: Basic protease, the lichens gemma gone out by bacterial protoplast mutagenic and breeding
Bacillus 2709 through submerged fermentation, extraction and a kind of refined proteolytic enzyme, and is known as 2709 alkali proteases.Enzyme
200,000 U/g of vigor.
1,4 beta-glucanase, No. CAS: 9025-70-1,140,000 U/g of enzyme activity.
Zytase, No. CAS: 9025-57-4,50,000 U/g of enzyme activity.
Aspergillus niger, Classification system: Aspergillus niger is distributed widely in grain, plant product all over the world
In soil, it is important fermentation industry strain.Aspergillus niger powder of the invention is bought from Shandong Changtai Biotechnology Co., Ltd,
1,000,000,000 cfu/g of content.
Lactobacillus casei, Classification system: Lactobacillus casei belongs to lactobacillus (Lactobacillus),
It is gram-positive bacteria, is a kind of probiotics.Lactobacillus casei of the invention is bought from Shaanxi Sen Fu natural product Co., Ltd,
10,000,000,000 cfu/g of content.
Lactobacillus plantarum, Classification system: lactobacillus plantarum, by the bright limited public affairs of moral biotechnology in Xi'an
Department provides, and food-grade, character is powder, 5.0 × 109cfu/g of bacterial strain content.
Fingered citron is rutaceae fingered citron (Classification system: Citrusmedica Lvar.sarcodac-tylis
Swingle dry fruit).There are dispersing stagnated hepatoqi and helmet analgesic, eliminating dampness and eliminating phlegm effect.Place of production Guangdong.
Purslane, Portulacaceae, Portulaca, Classification system: Portulaca oleraceaL., purslane contain abundant
Two oxyethylamines, malic acid, glucose, calcium, phosphorus, iron and vitamin E, carrotene, vitamin B, the nutrients such as vitamin C
Matter.The ground complete stool of specifically used fresh purslane, place of production Liaoning.
Cassia seed, the dry mature seed of legume cassia (Classification system: scientific name: Cassia toraLinn).Taste
Bitter, sweet, salty, cold nature enters liver, kidney, large intestine channel；Constipation and hyperlipidemia, hypertension are treated in relax bowel and defecation, lipid-loweringing improving eyesight.It clears liver
Improving eyesight, sharp water defaecation, there is laxative action, reducing blood pressure and blood fat.Place of production Anhui.
Galangal is the dry rhizome of zingiberaceous plant galangal Alpinia officinarum Hance, and there is warm stomach to stop
It vomits, the effect of eliminating cold to stop pain.Place of production Guangdong.
NaOH, No. CAS: 1310-73-2
Isopropanol, No. CAS: 67-63-0.
Inulin, No. CAS: 9005-80-5.
White granulated sugar, No. CAS: 57-50-1.
Krill, Classification system: Euphausia superba, Arthropoda, krill category also known as large krill or south
Very big krill, krill have the characteristics that typical high protein, low fat, and content is respectively 16.31% and 1.3%.And
Krill content of mineral substances is abundant, is 2.76%, and rich amino acids in its protein hydrolysate, contains 18 kinds of amino acid,
It wherein include 8 kinds of essential amino acids of needed by human body.
Acetone, No. CAS: 67-64-1.
Tartaric acid, No. CAS: 526-83-0.
In following embodiments, used test method and key instrument are as follows:
Cartilage health-care measure of merit:The principle of voluntariness is taken, costal chondritis patient 100 is chosen, it is bright to show as local tenderness
It is aobvious, sharp ache to radiating at back scapular region or side shoulder, upper arm, armpit, deeply breathe, cough, activity, square one's shoulders with after fatigue
The pain increased, and joint motion is limited, wherein male 50 female 50, the age 20-50 years old, average age 35 years old, patient is divided at random
It is 10 groups, every group 10, there was no significant difference for the data such as every group of gender, age, is comparable.Every group takes orally the present invention respectively
The nutrition Elastin peptide of embodiment 1-10, every bu are taken twice sooner or later, each taking 5g, are continuously taken 4 weeks.
Every group of patient scores to cartilage health-care effect after 4 weeks, and total score 10 is divided, standards of grading are as follows: 0-2.5 points: pain
Etc. symptoms be not improved with joint motion；2.5-5 points: the symptoms such as pain disappear substantially, and joint motion is slightly limited；5-7.5
Point: the symptoms such as pain disappear, and joint motion is unrestricted；7.5-10 points: the symptoms such as pain disappear, and joint motion is normal.Every group
Appraisal result take group in 10 patients an average value.
Anti-microbial property test:The collagen tripeptide of anti-trioxypurine of the invention and purine content is placed in 25 DEG C, relative humidity
Then preservation 1 year under 85% environment carries out the test of Escherichia coli (ATYCC25922) total plate count, test method is referring to GB/
T4789.3。
The present invention is further illustrated below by the mode of embodiment, and unless otherwise specified, used number is attached most importance to
Measure number.
Embodiment 1
Nutrition Elastin peptide, comprises the following components in parts by weight:
80 parts of elastin laminin extracts, 0.005 part of hyaluronic acid, 0.003 part of chondroitin sulfate, 0.35 part of gluconic acid
Calcium.
The preparation method of the elastin laminin extract, comprising the following steps: (1) stripped tuna heart is cleaned, and quality is added and is
The NaOH aqueous solution that 2 times of stripped tuna heart and concentration are 0.1mol/L, impregnates 1 hour at 50 DEG C, takes out stripped tuna heart, is with quality
The isopropanol water solution that 6 times of stripped tuna cardiac mass and mass fraction are 10% impregnates 12 hours at 30 DEG C, takes out stripped tuna heart, uses
The water that quality is 2 times of stripped tuna heart drains after rinsing surface, 6 hours dry at 45 DEG C, then crushed 20 meshes, obtains stripped tuna
Heart powder；(2) 80 parts of stripped tuna heart powder are taken, 150 parts of water are added, are heated to 55 DEG C after mixing, 0.12 part of wood is added
Melon protease keeps the temperature 4 hours at 55 DEG C, is cooled to 40 DEG C, adjusts pH value to 7.5,0.15 part of trypsase is added, is in temperature
40 DEG C, pH value digest 1.5 hours under conditions of being 7.5, be warming up to 50 DEG C, 0.15 portion of basic protein is added to 9.5 in adjusting pH value
Enzyme digests 1.5 hours under conditions of 52 DEG C, pH value are 9.5, is warming up to 95 DEG C, in 95 DEG C of heat preservation 15min enzyme deactivations activity, so
30min is centrifuged with the revolving speed of 5000r/min afterwards, isolates supernatant liquid after centrifugation, supernatant liquid is crossed into 300 meshes, retains filter
Liquid；(3) it is 45% that filtrate is concentrated under reduced pressure into solid content under the conditions of 45 DEG C, 0.05MPa, is freeze-dried aqueous to butt
Amount is for 3.5% to get elastin laminin extract.The sodium hydroxide of 1mol/L or the hydrochloric acid of 1mol/L are used when the adjusting pH value
It is adjusted.The conditional parameter of the freeze-drying are as follows: pre-freezing temperature is set as -35 DEG C, and sublimation temperature is set as 5 DEG C, parsing
Temperature is set as 35 DEG C, vacuum degree 15Pa.
The nutrition Elastin peptide the preparation method comprises the following steps: weigh each raw material by weight, be uniformly mixed.
Embodiment 2
A kind of nutrition Elastin peptide, comprises the following components in parts by weight:
80 parts of elastin laminin extracts, 0.005 part of hyaluronic acid, 0.003 part of chondroitin sulfate, 0.35 part of gluconic acid
Calcium, 30 parts of rde bean ferment powders.
The preparation method of the elastin laminin extract, comprising the following steps: (1) stripped tuna heart is cleaned, and quality is added and is
The NaOH aqueous solution that 2 times of stripped tuna heart and concentration are 0.1mol/L, impregnates 1 hour at 50 DEG C, takes out stripped tuna heart, is with quality
The isopropanol water solution that 6 times of stripped tuna cardiac mass and mass fraction are 10% impregnates 12 hours at 30 DEG C, takes out stripped tuna heart, uses
The water that quality is 2 times of stripped tuna heart drains after rinsing surface, 6 hours dry at 45 DEG C, then crushed 20 meshes, obtains stripped tuna
Heart powder；(2) 80 parts of stripped tuna heart powder are taken, 150 parts of water are added, are heated to 55 DEG C after mixing, 0.12 part of wood is added
Melon protease keeps the temperature 4 hours at 55 DEG C, is cooled to 40 DEG C, adjusts pH value to 7.5,0.15 part of trypsase is added, is in temperature
40 DEG C, pH value digest 1.5 hours under conditions of being 7.5, be warming up to 50 DEG C, 0.15 portion of basic protein is added to 9.5 in adjusting pH value
Enzyme digests 1.5 hours under conditions of 52 DEG C, pH value are 9.5, is warming up to 95 DEG C, in 95 DEG C of heat preservation 15min enzyme deactivations activity, so
30min is centrifuged with the revolving speed of 5000r/min afterwards, isolates supernatant liquid after centrifugation, supernatant liquid is crossed into 300 meshes, retains filter
Liquid；(3) it is 45% that filtrate is concentrated under reduced pressure into solid content under the conditions of 45 DEG C, 0.05MPa, is freeze-dried aqueous to butt
Amount is for 3.5% to get elastin laminin extract.The sodium hydroxide of 1mol/L or the hydrochloric acid of 1mol/L are used when the adjusting pH value
It is adjusted.The conditional parameter of the freeze-drying are as follows: pre-freezing temperature is set as -35 DEG C, and sublimation temperature is set as 5 DEG C, parsing
Temperature is set as 35 DEG C, vacuum degree 15Pa.
The rde bean ferment powder the preparation method is as follows: rde bean is smashed it through 20 meshes, obtain red bean powder, will
50g red bean powder is added in 100g water, adds the mixture of 0.7g 1,4 beta-glucanase and zytase after mixing,
Temperature digest 120 minutes under conditions of being 45 DEG C and obtains enzymolysis liquid, into enzymolysis liquid addition 0.5g inulin, 1.1g white granulated sugar,
0.002g Lactobacillus casei, temperature be 50 DEG C be sealed by fermentation 72 hours, temperature be 30 DEG C be sealed by fermentation 12 hours, will ferment
Products therefrom is placed 15 minutes in 110 DEG C of baking oven and is sterilized, then 24 hours dry at 35 DEG C, obtains rde bean ferment
Powder.The mass ratio of 1,4 beta-glucanase and zytase is 2:5 in the mixture of the 1,4 beta-glucanase and zytase.
The nutrition Elastin peptide the preparation method comprises the following steps: weigh each raw material by weight, be uniformly mixed.
Embodiment 3
Substantially the same manner as Example 2, difference is only that: the preparation method of rde bean ferment powder described in the present embodiment 3 is such as
Under: rde bean is smashed it through into 20 meshes, obtains red bean powder, 50g red bean powder is added in 100g water, 0.7g is added
After mixing, enzymatic hydrolysis obtains enzyme in 120 minutes to the mixture of 1,4 beta-glucanase and zytase under conditions of temperature is 45 DEG C
Liquid is solved, 0.5g inulin, 1.1g white granulated sugar, 0.002g Lactobacillus casei are added into enzymolysis liquid, is 50 DEG C of sealing and fermentings in temperature
72 hours, temperature be 30 DEG C be sealed by fermentation 12 hours, will fermentation products therefrom is placed in 110 DEG C of baking oven 15 minutes progress
Sterilization, it is then 24 hours dry at 35 DEG C, obtain rde bean ferment powder.In the mixture of the 1,4 beta-glucanase and zytase
The mass ratio of 1,4 beta-glucanase and zytase is 1:1.
Embodiment 4
Substantially the same manner as Example 2, difference is only that: the preparation method of rde bean ferment powder described in the present embodiment 4 is such as
Under: rde bean is smashed it through into 20 meshes, obtains red bean powder, 50g red bean powder is added in 100g water, 0.7g is added
After mixing, enzymatic hydrolysis obtains enzyme in 120 minutes to the mixture of 1,4 beta-glucanase and zytase under conditions of temperature is 45 DEG C
Liquid is solved, 0.5g inulin, 1.1g white granulated sugar, 0.002g Lactobacillus casei are added into enzymolysis liquid, is 50 DEG C of sealing and fermentings in temperature
72 hours, temperature be 30 DEG C be sealed by fermentation 12 hours, will fermentation products therefrom is placed in 110 DEG C of baking oven 15 minutes progress
Sterilization, it is then 24 hours dry at 35 DEG C, obtain rde bean ferment powder.In the mixture of the 1,4 beta-glucanase and zytase
The mass ratio of 1,4 beta-glucanase and zytase is 5:2.
Embodiment 5
A kind of nutrition Elastin peptide, comprises the following components in parts by weight:
80 parts of elastin laminin extracts, 0.005 part of hyaluronic acid, 0.003 part of chondroitin sulfate, 0.35 part of gluconic acid
Calcium, 10 portions of shrimp sauces, 30 parts of rde bean ferment powders.
The preparation method of the elastin laminin extract, comprising the following steps: (1) stripped tuna heart is cleaned, and quality is added and is
The NaOH aqueous solution that 2 times of stripped tuna heart and concentration are 0.1mol/L, impregnates 1 hour at 50 DEG C, takes out stripped tuna heart, is with quality
The isopropanol water solution that 6 times of stripped tuna cardiac mass and mass fraction are 10% impregnates 12 hours at 30 DEG C, takes out stripped tuna heart, uses
The water that quality is 2 times of stripped tuna heart drains after rinsing surface, 6 hours dry at 45 DEG C, then crushed 20 meshes, obtains stripped tuna
Heart powder；(2) 80 parts of stripped tuna heart powder are taken, 150 parts of water are added, are heated to 55 DEG C after mixing, 0.12 part of wood is added
Melon protease keeps the temperature 4 hours at 55 DEG C, is cooled to 40 DEG C, adjusts pH value to 7.5,0.15 part of trypsase is added, is in temperature
40 DEG C, pH value digest 1.5 hours under conditions of being 7.5, be warming up to 50 DEG C, 0.15 portion of basic protein is added to 9.5 in adjusting pH value
Enzyme digests 1.5 hours under conditions of 52 DEG C, pH value are 9.5, is warming up to 95 DEG C, in 95 DEG C of heat preservation 15min enzyme deactivations activity, so
30min is centrifuged with the revolving speed of 5000r/min afterwards, isolates supernatant liquid after centrifugation, supernatant liquid is crossed into 300 meshes, retains filter
Liquid；(3) it is 45% that filtrate is concentrated under reduced pressure into solid content under the conditions of 45 DEG C, 0.05MPa, is freeze-dried aqueous to butt
Amount is for 3.5% to get elastin laminin extract.The sodium hydroxide of 1mol/L or the hydrochloric acid of 1mol/L are used when the adjusting pH value
It is adjusted.The conditional parameter of the freeze-drying are as follows: pre-freezing temperature is set as -35 DEG C, and sublimation temperature is set as 5 DEG C, parsing
Temperature is set as 35 DEG C, vacuum degree 15Pa.
The shrimp sauce the preparation method comprises the following steps: by water content be 8-10% krill 100g be added in 750ml acetone,
35 DEG C, 1.5h stirred with 200 revs/min of revolving speed, first-time filtrate and a filter residue is obtained by filtration, a filter residue is added to
In 750ml acetone, 1.5h is stirred at 35 DEG C, with 200 revs/min of revolving speed, filters, obtains secondary filtrate and secondary filter residue, close
And first-time filtrate and secondary filtrate, evaporation removes acetone under the conditions of 50 DEG C, 0.08Mpa, shrimp sauce 6.39g is obtained, by country's mark
It is 118.110ug that quasi- GB/T5009.18-2003, which measures wherein fluorine content,.
The rde bean ferment powder the preparation method is as follows: rde bean is smashed it through 20 meshes, obtain red bean powder, will
50g red bean powder is added in 100g water, adds the mixture of 0.7g 1,4 beta-glucanase and zytase after mixing,
Temperature digest 120 minutes under conditions of being 45 DEG C and obtains enzymolysis liquid, into enzymolysis liquid addition 0.5g inulin, 1.1g white granulated sugar,
0.002g Lactobacillus casei, temperature be 50 DEG C be sealed by fermentation 72 hours, temperature be 30 DEG C be sealed by fermentation 12 hours, will ferment
Products therefrom is placed 15 minutes in 110 DEG C of baking oven and is sterilized, then 24 hours dry at 35 DEG C, obtains rde bean ferment
Powder.The mass ratio of 1,4 beta-glucanase and zytase is 2:5 in the mixture of the 1,4 beta-glucanase and zytase.
The nutrition Elastin peptide the preparation method comprises the following steps: weigh each raw material by weight, be uniformly mixed.
Embodiment 6
Nutrition Elastin peptide, comprises the following components in parts by weight:
80 parts of elastin laminin extracts, 0.005 part of hyaluronic acid, 0.003 part of chondroitin sulfate, 0.35 part of gluconic acid
Calcium, 15 portions of shrimp sauces, 15 parts of rde bean ferment powders.
The elastin laminin extract, shrimp sauce, rde bean ferment powder preparation method with embodiment 5.
The nutrition Elastin peptide the preparation method comprises the following steps: weigh each raw material by weight, be uniformly mixed.
Embodiment 7
Nutrition Elastin peptide, comprises the following components in parts by weight:
80 parts of elastin laminin extracts, 0.005 part of hyaluronic acid, 0.003 part of chondroitin sulfate, 0.35 part of gluconic acid
Calcium, 15 portions of shrimp sauces, 5 parts of rde bean ferment powders.
The elastin laminin extract, shrimp sauce, rde bean ferment powder preparation method with embodiment 5.
The nutrition Elastin peptide the preparation method comprises the following steps: weigh each raw material by weight, be uniformly mixed.
Embodiment 8
Nutrition Elastin peptide, comprises the following components in parts by weight:
80 parts of elastin laminin extracts, 0.005 part of hyaluronic acid, 0.003 part of chondroitin sulfate, 0.35 part of gluconic acid
Calcium, 15 portions of shrimp sauces, 15 parts of rde bean ferment powders, 0.15 part of Chinese medical extract.
The elastin laminin extract, shrimp sauce, rde bean ferment powder preparation method with embodiment 5.
The preparation method of the Chinese medical extract is as follows, and described part is parts by weight: (1) by fingered citron, purslane, Cassia
Son, galangal smash it through 20 meshes respectively；(2) take 10 portions of fingered citrons, 7 portions of purslanes, 5 parts of cassia seeds, 8 parts of galangal mixing equal
It is even, with water retting 2.5 hours of 750 parts 40 DEG C, 85 DEG C are continuously heating to, keeps the temperature 1 hour at 85 DEG C, with 200 mesh filter-cloth filterings,
Filtrate and filter residue are obtained, filtrate heating evaporation is concentrated into the medicinal extract that 50 DEG C of measurement relative densities are 1.35g/mL；(3) by medicinal extract
It is uniformly mixed with 0.3 part of tartaric acid, 0.15 part of zymophyte, sealing, which is placed 5 hours, ferments, and sealing keeps thick paste during placing
Internal temperature is 30 DEG C, crushed 300 meshes after the medicinal extract after fermentation is sterilized, is dried under reduced pressure to get Chinese herbal medicine extract；Institute
Stating zymophyte is lactobacillus plantarum.The sterilizing for the medicinal extract after fermentation is heated to 95 DEG C and keeps the temperature 10 minutes at 95 DEG C.Institute
It is 8 hours dry under conditions of temperature is 55 DEG C, pressure is 0.06MPa for stating the condition of being dried under reduced pressure.
The nutrition Elastin peptide the preparation method comprises the following steps: weigh each raw material by weight, be uniformly mixed.
Embodiment 9
Nutrition Elastin peptide, comprises the following components in parts by weight:
80 parts of elastin laminin extracts, 0.005 part of hyaluronic acid, 0.003 part of chondroitin sulfate, 0.35 part of gluconic acid
Calcium, 15 portions of shrimp sauces, 15 parts of rde bean ferment powders, 0.15 part of Chinese medical extract.
The elastin laminin extract, shrimp sauce, rde bean ferment powder preparation method with embodiment 5.
The preparation method of the Chinese medical extract is as follows, and described part is parts by weight: (1) by fingered citron, purslane, Cassia
Son, galangal smash it through 20 meshes respectively；(2) take 10 portions of fingered citrons, 7 portions of purslanes, 5 parts of cassia seeds, 8 parts of galangal mixing equal
It is even, with water retting 2.5 hours of 750 parts 40 DEG C, 85 DEG C are continuously heating to, keeps the temperature 1 hour at 85 DEG C, with 200 mesh filter-cloth filterings,
Filtrate and filter residue are obtained, filtrate heating evaporation is concentrated into the medicinal extract that 50 DEG C of measurement relative densities are 1.35g/mL；(3) by medicinal extract
It is uniformly mixed with 0.3 part of tartaric acid, 0.15 part of zymophyte, sealing, which is placed 5 hours, ferments, and sealing keeps thick paste during placing
Internal temperature is 30 DEG C, crushed 300 meshes after the medicinal extract after fermentation is sterilized, is dried under reduced pressure to get Chinese herbal medicine extract；Institute
Stating zymophyte is aspergillus niger.The sterilizing for the medicinal extract after fermentation is heated to 95 DEG C and keeps the temperature 10 minutes at 95 DEG C.It is described to subtract
It is 8 hours dry under conditions of temperature is 55 DEG C, pressure is 0.06MPa for pressing drying condition.
The nutrition Elastin peptide the preparation method comprises the following steps: weigh each raw material by weight, be uniformly mixed.
Embodiment 10
Nutrition Elastin peptide, comprises the following components in parts by weight:
80 parts of elastin laminin extracts, 0.005 part of hyaluronic acid, 0.003 part of chondroitin sulfate, 0.35 part of gluconic acid
Calcium, 15 portions of shrimp sauces, 15 parts of rde bean ferment powders, 0.15 part of Chinese medical extract.
The elastin laminin extract, shrimp sauce, rde bean ferment powder preparation method with embodiment 5.
The preparation method of the Chinese medical extract is as follows, and described part is parts by weight: (1) by fingered citron, purslane, Cassia
Son, galangal smash it through 20 meshes respectively；(2) take 10 portions of fingered citrons, 7 portions of purslanes, 5 parts of cassia seeds, 8 parts of galangal mixing equal
It is even, with water retting 2.5 hours of 750 parts 40 DEG C, 85 DEG C are continuously heating to, keeps the temperature 1 hour at 85 DEG C, with 200 mesh filter-cloth filterings,
Filtrate and filter residue are obtained, filtrate heating evaporation is concentrated into the medicinal extract that 50 DEG C of measurement relative densities are 1.35g/mL；(3) by medicinal extract
It is uniformly mixed with 0.3 part of tartaric acid, 0.15 part of zymophyte, sealing, which is placed 5 hours, ferments, and sealing keeps thick paste during placing
Internal temperature is 30 DEG C, crushed 300 meshes after the medicinal extract after fermentation is sterilized, is dried under reduced pressure to get Chinese herbal medicine extract；Institute
Stating zymophyte is the mixture that lactobacillus plantarum and aspergillus niger are 5:2 in mass ratio.The sterilizing is to add the medicinal extract after fermentation
Heat keeps the temperature 10 minutes to 95 DEG C and at 95 DEG C.The condition that is dried under reduced pressure is in the condition that temperature is 55 DEG C, pressure is 0.06MPa
Lower drying 8 hours.
The nutrition Elastin peptide the preparation method comprises the following steps: weigh each raw material by weight, be uniformly mixed.
Effect analysis 1
Nutrition Elastin peptide of the invention is subjected to the test of chondritis therapeutic effect, test result is shown in Table 1.
Table 1: cartilage health-care measure of merit result table
Nutrition Elastin peptide of the invention is more rich in elastin laminin, hyaluronic acid, mineral element, amino acid, carbohydrate etc.
Kind nutritional ingredient, can sufficiently supplement needed by human body nutrient, also have and alleviate arthritis, repair cartilage, promote cartilage cell
Value-added effect.Wherein, shrimp sauce contains multiple proteins, carbohydrate, minerals, containing there are many physiological activity objects in rde bean ferment
Matter, effectively supplement human nutrition, it is found that it has facilitation to the reparation of cartilage cell and increment.
Effect analysis 2
Nutrition Elastin peptide of the invention is subjected to anti-microbial property test, test result is shown in Table 2.
Table 2: anti-microbial property test result table
| E. coli clones sum/(MNP/100g) | |
| Embodiment 1 | 29 |
| Embodiment 2 | 27 |
| Embodiment 6 | 28 |
| Embodiment 8 | 13 |
| Embodiment 9 | 11 |
| Embodiment 10 | 7 |
Nutrition Elastin peptide of the present invention contains antimicrobial component, can inhibit the growth and breeding of bacterium, is not easy putrid and deteriorated, length
Phase maintains health-care components constant and effect stability.
The preferred embodiment of the present invention has been described in detail above.It should be appreciated that those skilled in the art without
It needs creative work according to the present invention can conceive and makes many modifications and variations.Therefore, all technologies in the art
Personnel are available by logical analysis, reasoning, or a limited experiment on the basis of existing technology under this invention's idea
Technical solution, all should be within the scope of protection determined by the claims.
Claims (10)
1. a kind of nutrition Elastin peptide, which is characterized in that comprise the following components in parts by weight:
80-120 parts of elastin laminin extracts, 0.001-0.1 parts of hyaluronic acids, 0.003-0.3 parts of chondroitin sulfates, 0.2-2 parts
Calcium gluconate.
2. a kind of nutrition Elastin peptide, which is characterized in that comprise the following components in parts by weight:
80-120 parts of elastin laminin extracts, 0.001-0.1 parts of hyaluronic acids, 0.003-0.3 parts of chondroitin sulfates, 0.2-2 parts
Calcium gluconate, 5-30 parts of rde bean ferment powders.
3. a kind of nutrition Elastin peptide, which is characterized in that comprise the following components in parts by weight:
80-120 parts of elastin laminin extracts, 0.001-0.1 parts of hyaluronic acids, 0.003-0.3 parts of chondroitin sulfates, 0.2-2 parts
Calcium gluconate, 10-15 portion shrimp sauce, 5-30 parts of rde bean ferment powders.
4. a kind of nutrition Elastin peptide, which is characterized in that comprise the following components in parts by weight:
80-120 parts of elastin laminin extracts, 0.001-0.1 parts of hyaluronic acids, 0.003-0.3 parts of chondroitin sulfates, 0.2-2 parts
Calcium gluconate, 10-15 portion shrimp sauce, 5-30 parts of rde bean ferment powders, 0.02-0.2 parts of Chinese medical extracts.
5. such as nutrition Elastin peptide of any of claims 1-4, which is characterized in that the elastin laminin extract
Preparation method, comprising the following steps: (1) stripped tuna heart is cleaned, and it is 0.5-5 times of stripped tuna heart and concentration is that quality, which is added,
The NaOH aqueous solution of 0.05-0.15mol/L, 45-55 DEG C immersion 0.5-2 hours, take out stripped tuna heart, be the stripped tuna heart with quality
4-8 times of dirty quality and mass fraction are the isopropanol water solution of 5%-15%, 25-35 DEG C immersions 8-16 hours, taking-up stripped tuna
Heart drains after rinsing surface with the water that quality is 1-3 times of stripped tuna heart, 5-10 hours dry at 35-50 DEG C, then crushed
20-50 mesh obtains stripped tuna heart powder；(2) 75-90 parts of stripped tuna heart powder are taken, 120-180 parts of water are added, are uniformly mixed
After be heated to 45-60 DEG C, 0.05-0.5 parts of papains are added, 45-60 DEG C heat preservation 2-5 hours, be cooled to 35-42 DEG C,
PH value is adjusted to 7.3-7.6,0.05-0.5 parts of trypsase are added, in the condition that temperature is 35-42 DEG C, pH value is 7.3-7.6
Lower enzymatic hydrolysis 1-3 hours is warming up to 45-55 DEG C, adjusts pH value to 9.3-9.6,0.05-0.5 parts of alkali proteases is added, in 45-
55 DEG C, pH value be 9.3-9.6 under conditions of digest 1-5 hours, 92-97 DEG C is warming up to, in 92-97 DEG C of heat preservation 8-16min enzyme deactivation
Then activity is centrifuged 20-50min with the revolving speed of 3000-10000r/min, supernatant liquid is isolated after centrifugation, by supernatant liquid
100-500 mesh is crossed, filtrate is retained；(3) filtrate is concentrated under reduced pressure into solid content under the conditions of 35-50 DEG C, 0.02-0.08MPa
Content is 35-50%, and freeze-drying to dry basis moisture content is 2.5-3.5% to get elastin laminin extract.
6. a kind of nutrition Elastin peptide according to any one of claim 2-4, which is characterized in that the rde bean ferment
Plain powder the preparation method is as follows: rde bean is smashed it through 20-50 mesh, obtain red bean powder, 45-90g red bean powder added
Enter into 80-150g water, the mixture for adding 0.2-0.7g 1,4 beta-glucanase and zytase after mixing, is in temperature
It is digested 90-150 minutes under conditions of 35-50 DEG C and obtains enzymolysis liquid, it is white that 0.1-0.6g inulin, 0.5-1.5g are added into enzymolysis liquid
Granulated sugar, 0.0005-0.005g Lactobacillus casei are 45-65 DEG C of sealing and fermenting 48-96 hours in temperature, are 25-35 DEG C in temperature
It is sealed by fermentation 8-16 hours, fermentation products therefrom is placed 5-20 minutes in 90-150 DEG C of baking oven and is sterilized, is then existed
30-50 DEG C 12-36 hours dry, obtains rde bean ferment powder；Beta glucan in the mixture of 1,4 beta-glucanase and zytase
The mass ratio of enzyme and zytase is (1-5): (1-5).
7. a kind of nutrition Elastin peptide according to claim 3 or 4, which is characterized in that the preparation method of the shrimp sauce
Are as follows: water content is added in 600-1200ml acetone for 5-10% krill 80-150g, at 30-45 DEG C, with 50-250
Rev/min revolving speed stir 0.5-5h, first-time filtrate and a filter residue is obtained by filtration, a filter residue is added to 500-1000ml
In acetone, 0.5-3h is stirred at 30-45 DEG C, with 50-200 revs/min of revolving speed, filters, obtains secondary filtrate and secondary filter residue,
Merge first-time filtrate and secondary filtrate, evaporation removes acetone under the conditions of 45-75 DEG C, 0.05-0.08Mpa, obtains shrimp sauce 6.2-
6.5g。
8. a kind of nutrition Elastin peptide according to claim 4, which is characterized in that the preparation side of the Chinese medical extract
Method is as follows, and described part is parts by weight: (1) fingered citron, purslane, cassia seed, galangal being smashed it through 20-50 mesh respectively；
(2) 7-14 portions of fingered citrons, 5-10 portions of purslanes, 3-6 parts of cassia seeds, 5-10 portions of galangals are taken to be uniformly mixed, with 500-800 parts of 35-
50 DEG C of water retting 2-4 hours, is continuously heating to 85-95 DEG C, 85-95 DEG C heat preservation 1-3 hours, with 100-300 mesh filter cloth mistake
Filter, obtains filtrate and filter residue, and filtrate heating evaporation is concentrated into the medicinal extract that 50 DEG C of measurement relative densities are 1.30-1.35g/mL；
(3) medicinal extract being uniformly mixed with 0.1-0.5 parts of tartaric acid, 0.05-0.5 parts of zymophytes, sealing, which is placed 3-8 hours, ferments,
Sealing keeps thick paste internal temperature during placing be 28-35 DEG C, crushed 200- after the medicinal extract after fermentation is sterilized, is dried under reduced pressure
500 meshes are to get Chinese herbal medicine extract；The zymophyte is lactobacillus plantarum and/or aspergillus niger.
9. a kind of nutrition Elastin peptide according to claim 8, which is characterized in that the sterilizing is the leaching after fermenting
Cream be heated to 85-96 DEG C and 85-96 DEG C heat preservation 5-15 minutes, it is described be dried under reduced pressure for be 40-65 DEG C in temperature, pressure is
It is 6-12 hours dry under conditions of 0.04-0.08MPa.
10. the preparation method of nutrition Elastin peptide described in -9 according to claim 1, which is characterized in that weigh by weight
Each raw material is uniformly mixed.
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Cited By (2)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN111903985A (en) * | 2020-08-11 | 2020-11-10 | 安徽盛美诺生物技术有限公司 | Preparation method and application of protein oligopeptide rich in desmosine and isodesmosine |
| CN114246335A (en) * | 2022-01-19 | 2022-03-29 | 福建省深蓝生物科技有限公司 | Nutritional food rich in chondroitin sulfate and preparation method thereof |
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| CN106880040A (en) * | 2017-04-11 | 2017-06-23 | 姜红成 | Prepare the fermentation composition and preparation method with the plant enzyme suitable for the conditioning maintenance of rheumatism osteoarthritis patients |
| CN109480294A (en) * | 2019-01-22 | 2019-03-19 | 重庆金樽林科技有限公司 | A kind of elasticity collagen protein peptide powder and preparation method thereof |
| CN109602896A (en) * | 2019-01-11 | 2019-04-12 | 无限极（中国）有限公司 | A kind of collagen peptide and the composition of Elastin peptide and its preparation method and application |
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| US20110020316A1 (en) * | 2009-07-23 | 2011-01-27 | U.S. Nutraceuticals, Llc D/B/A Valensa International | Composition and method to alleviate joint pain |
| CN106880040A (en) * | 2017-04-11 | 2017-06-23 | 姜红成 | Prepare the fermentation composition and preparation method with the plant enzyme suitable for the conditioning maintenance of rheumatism osteoarthritis patients |
| CN109602896A (en) * | 2019-01-11 | 2019-04-12 | 无限极（中国）有限公司 | A kind of collagen peptide and the composition of Elastin peptide and its preparation method and application |
| CN109480294A (en) * | 2019-01-22 | 2019-03-19 | 重庆金樽林科技有限公司 | A kind of elasticity collagen protein peptide powder and preparation method thereof |
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| CN111903985A (en) * | 2020-08-11 | 2020-11-10 | 安徽盛美诺生物技术有限公司 | Preparation method and application of protein oligopeptide rich in desmosine and isodesmosine |
| CN114246335A (en) * | 2022-01-19 | 2022-03-29 | 福建省深蓝生物科技有限公司 | Nutritional food rich in chondroitin sulfate and preparation method thereof |
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