CN110419729A - A kind of relieving alcoholism and protecting liver protein rod and preparation method thereof containing maize oligopeptide and curcumin - Google Patents
A kind of relieving alcoholism and protecting liver protein rod and preparation method thereof containing maize oligopeptide and curcumin Download PDFInfo
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- CN110419729A CN110419729A CN201910520168.8A CN201910520168A CN110419729A CN 110419729 A CN110419729 A CN 110419729A CN 201910520168 A CN201910520168 A CN 201910520168A CN 110419729 A CN110419729 A CN 110419729A
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- VFLDPWHFBUODDF-FCXRPNKRSA-N curcumin Chemical compound C1=C(O)C(OC)=CC(\C=C\C(=O)CC(=O)\C=C\C=2C=C(OC)C(O)=CC=2)=C1 VFLDPWHFBUODDF-FCXRPNKRSA-N 0.000 title claims abstract description 47
- 240000008042 Zea mays Species 0.000 title claims abstract description 36
- 235000002017 Zea mays subsp mays Nutrition 0.000 title claims abstract description 36
- 108010038807 Oligopeptides Proteins 0.000 title claims abstract description 31
- 102000015636 Oligopeptides Human genes 0.000 title claims abstract description 31
- 102000004169 proteins and genes Human genes 0.000 title claims abstract description 31
- 108090000623 proteins and genes Proteins 0.000 title claims abstract description 31
- 235000016383 Zea mays subsp huehuetenangensis Nutrition 0.000 title claims abstract description 20
- 235000012754 curcumin Nutrition 0.000 title claims abstract description 20
- 229940109262 curcumin Drugs 0.000 title claims abstract description 20
- 239000004148 curcumin Substances 0.000 title claims abstract description 20
- VFLDPWHFBUODDF-UHFFFAOYSA-N diferuloylmethane Natural products C1=C(O)C(OC)=CC(C=CC(=O)CC(=O)C=CC=2C=C(OC)C(O)=CC=2)=C1 VFLDPWHFBUODDF-UHFFFAOYSA-N 0.000 title claims abstract description 20
- 235000009973 maize Nutrition 0.000 title claims abstract description 20
- 210000004185 liver Anatomy 0.000 title claims abstract description 15
- 208000007848 Alcoholism Diseases 0.000 title claims abstract description 14
- 201000007930 alcohol dependence Diseases 0.000 title claims abstract description 14
- 238000002360 preparation method Methods 0.000 title claims abstract description 8
- 239000000843 powder Substances 0.000 claims abstract description 25
- PEDCQBHIVMGVHV-UHFFFAOYSA-N Glycerine Chemical compound OCC(O)CO PEDCQBHIVMGVHV-UHFFFAOYSA-N 0.000 claims abstract description 21
- 235000005824 Zea mays ssp. parviglumis Nutrition 0.000 claims abstract description 16
- 235000005822 corn Nutrition 0.000 claims abstract description 16
- 244000299461 Theobroma cacao Species 0.000 claims abstract description 8
- 235000019219 chocolate Nutrition 0.000 claims abstract description 8
- 235000014375 Curcuma Nutrition 0.000 claims abstract description 7
- 239000004519 grease Substances 0.000 claims abstract description 6
- 239000000845 maltitol Substances 0.000 claims abstract description 5
- 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 5
- 229940035436 maltitol Drugs 0.000 claims abstract description 5
- 235000010449 maltitol Nutrition 0.000 claims abstract description 5
- 239000002994 raw material Substances 0.000 claims abstract description 5
- 238000000034 method Methods 0.000 claims abstract description 4
- 150000001875 compounds Chemical class 0.000 claims abstract description 3
- 244000163122 Curcuma domestica Species 0.000 claims description 9
- 239000006188 syrup Substances 0.000 claims description 5
- 235000020357 syrup Nutrition 0.000 claims description 5
- 102000004190 Enzymes Human genes 0.000 claims description 4
- 108090000790 Enzymes Proteins 0.000 claims description 4
- 108091005804 Peptidases Proteins 0.000 claims description 4
- 239000004365 Protease Substances 0.000 claims description 4
- 102100037486 Reverse transcriptase/ribonuclease H Human genes 0.000 claims description 4
- 238000002156 mixing Methods 0.000 claims description 4
- 238000000926 separation method Methods 0.000 claims description 4
- 238000004513 sizing Methods 0.000 claims description 4
- 238000001694 spray drying Methods 0.000 claims description 4
- 230000001954 sterilising effect Effects 0.000 claims description 4
- 235000003392 Curcuma domestica Nutrition 0.000 claims description 3
- 235000003373 curcuma longa Nutrition 0.000 claims description 3
- 230000009849 deactivation Effects 0.000 claims description 3
- 238000001914 filtration Methods 0.000 claims description 3
- 235000013976 turmeric Nutrition 0.000 claims description 3
- 235000019483 Peanut oil Nutrition 0.000 claims description 2
- 235000019484 Rapeseed oil Nutrition 0.000 claims description 2
- 238000009835 boiling Methods 0.000 claims description 2
- 235000005687 corn oil Nutrition 0.000 claims description 2
- 239000002285 corn oil Substances 0.000 claims description 2
- 238000002844 melting Methods 0.000 claims description 2
- 230000008018 melting Effects 0.000 claims description 2
- 238000000465 moulding Methods 0.000 claims description 2
- 239000000312 peanut oil Substances 0.000 claims description 2
- 238000012545 processing Methods 0.000 claims description 2
- 238000009738 saturating Methods 0.000 claims description 2
- 239000003549 soybean oil Substances 0.000 claims description 2
- 235000012424 soybean oil Nutrition 0.000 claims description 2
- 238000003756 stirring Methods 0.000 claims 2
- 239000011248 coating agent Substances 0.000 claims 1
- 238000000576 coating method Methods 0.000 claims 1
- 108090000765 processed proteins & peptides Proteins 0.000 claims 1
- 230000000694 effects Effects 0.000 abstract description 4
- 210000005229 liver cell Anatomy 0.000 abstract description 3
- 244000164480 Curcuma aromatica Species 0.000 abstract 1
- 238000010521 absorption reaction Methods 0.000 abstract 1
- 239000000796 flavoring agent Substances 0.000 abstract 1
- 235000019634 flavors Nutrition 0.000 abstract 1
- 235000003599 food sweetener Nutrition 0.000 abstract 1
- 239000000203 mixture Substances 0.000 abstract 1
- 230000003020 moisturizing effect Effects 0.000 abstract 1
- 235000016709 nutrition Nutrition 0.000 abstract 1
- 230000035764 nutrition Effects 0.000 abstract 1
- 239000003765 sweetening agent Substances 0.000 abstract 1
- 235000013305 food Nutrition 0.000 description 4
- 238000011160 research Methods 0.000 description 2
- LFQSCWFLJHTTHZ-UHFFFAOYSA-N Ethanol Chemical compound CCO LFQSCWFLJHTTHZ-UHFFFAOYSA-N 0.000 description 1
- GXCLVBGFBYZDAG-UHFFFAOYSA-N N-[2-(1H-indol-3-yl)ethyl]-N-methylprop-2-en-1-amine Chemical compound CN(CCC1=CNC2=C1C=CC=C2)CC=C GXCLVBGFBYZDAG-UHFFFAOYSA-N 0.000 description 1
- 230000002075 anti-alcohol Effects 0.000 description 1
- 230000001413 cellular effect Effects 0.000 description 1
- 230000007071 enzymatic hydrolysis Effects 0.000 description 1
- 238000006047 enzymatic hydrolysis reaction Methods 0.000 description 1
- 238000000855 fermentation Methods 0.000 description 1
- 230000004151 fermentation Effects 0.000 description 1
- 231100000753 hepatic injury Toxicity 0.000 description 1
- 210000003494 hepatocyte Anatomy 0.000 description 1
- 230000002443 hepatoprotective effect Effects 0.000 description 1
- 239000007788 liquid Substances 0.000 description 1
- 235000020124 milk-based beverage Nutrition 0.000 description 1
- 230000001681 protective effect Effects 0.000 description 1
- 239000007787 solid Substances 0.000 description 1
- 150000005846 sugar alcohols Chemical class 0.000 description 1
- 230000001502 supplementing effect Effects 0.000 description 1
- 238000012360 testing method Methods 0.000 description 1
- 235000014101 wine Nutrition 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
- A23G1/00—Cocoa; Cocoa products, e.g. chocolate; Substitutes therefor
- A23G1/30—Cocoa products, e.g. chocolate; Substitutes therefor
- A23G1/50—Cocoa products, e.g. chocolate; Substitutes therefor characterised by shape, structure or physical form, e.g. products with an inedible support
- A23G1/54—Composite products, e.g. layered laminated, coated, filled
-
- 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
- A23L33/115—Fatty acids or derivatives thereof; Fats or oils
- A23L33/12—Fatty acids or derivatives thereof
-
- 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
- A23L33/17—Amino acids, peptides or proteins
- A23L33/18—Peptides; Protein hydrolysates
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23P—SHAPING OR WORKING OF FOODSTUFFS, NOT FULLY COVERED BY A SINGLE OTHER SUBCLASS
- A23P20/00—Coating of foodstuffs; Coatings therefor; Making laminated, multi-layered, stuffed or hollow foodstuffs
- A23P20/10—Coating with edible coatings, e.g. with oils or fats
- A23P20/15—Apparatus or processes for coating with liquid or semi-liquid products
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23V—INDEXING SCHEME RELATING TO FOODS, FOODSTUFFS OR NON-ALCOHOLIC BEVERAGES AND LACTIC OR PROPIONIC ACID BACTERIA USED IN FOODSTUFFS OR FOOD PREPARATION
- A23V2002/00—Food compositions, function of food ingredients or processes for food or foodstuffs
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- Life Sciences & Earth Sciences (AREA)
- Chemical & Material Sciences (AREA)
- Polymers & Plastics (AREA)
- Engineering & Computer Science (AREA)
- Food Science & Technology (AREA)
- Health & Medical Sciences (AREA)
- Mycology (AREA)
- Nutrition Science (AREA)
- Molecular Biology (AREA)
- Oil, Petroleum & Natural Gas (AREA)
- Proteomics, Peptides & Aminoacids (AREA)
- Coloring Foods And Improving Nutritive Qualities (AREA)
- Medicines Containing Plant Substances (AREA)
Abstract
The invention discloses a kind of relieving alcoholism and protecting liver protein rod and preparation method thereof containing maize oligopeptide and curcumin, including following component press mass distribution ratio: 1-10 parts of corn oligopeptide powder, 0.01-1 parts of curcuma powder, 65-82 parts of maltitol liquor, 5-13 parts of grease, 10-20 parts of glycerol, 10-20 parts of chocolate.The present invention is added to effective effect amount corn oligopeptide powder and curcumin, can effectively protect liver cell, has obvious sobering-up functions；Select high-quality compound protein powder, absorption easy to digest；Addition grease provides energy for eater, and maltitol and glycerol is selected to do sweetener, it is ensured that flavor, while glycerol also has the effect of moisturizing, is made of low temperature process, utmostly remains the nutrition composition and functional component of raw material.
Description
Technical field
The present invention relates to alcohol dispelling food field, specially a kind of relieving alcoholism and protecting liver egg containing maize oligopeptide and curcumin
White stick and preparation method thereof.
Background technique
Protein rod is the small food for supplementing protein, has various protein rods, external protein rod market both at home and abroad
Develop it is more early, it is domestic positive to rapidly develop, existing market protein rod on sale with proteinaceous solid it is functional based on, and in recent years with
More and more consumers demand so that protein rod was needed rich in more effective efficiencies, in " food and fermentation work in 2016
Industry " o. 11th Pan Xingchang et al. " maize oligopeptide and curcumin study the anti-alcohol function of mouse " delivered, Pan Xingchang et al.
Research finds that the synergy of maize oligopeptide and curcumin to the sobering-up active of drunk mouse is better than that curcumin is used alone,
Liu Xuejiao in " research of maize oligopeptide hepatoprotective effect " by wounded hepatocytes and normal liver cell the study found that
Maize oligopeptide not only has protective effect to hepatic injury on cellular level and animal level, can also be normal liver cell
Energy is provided, good animation is kept, Li Ting et al. is studied for fermented maize oligopeptide milk beverage, existing text
Proposed in offering maize oligopeptide and curcumin in terms of excellent effect, but the application in food is ground
Study carefully it is less, not yet retrieved in protein rod the corn oligopeptide powder that effective effect amount is carried out on the basis of existing protein rod and
The addition of turmeric, obtaining can be by effective product of test.
Summary of the invention
It is an object of the invention to: in order to solve existing protein rod can not play the role of in terms of Soboring-up liver-protecting it is excellent
The problem of, a kind of relieving alcoholism and protecting liver protein rod and preparation method thereof containing maize oligopeptide and curcumin is provided.
To achieve the above object, the invention provides the following technical scheme: a kind of solution containing maize oligopeptide and curcumin
Wine protect liver protein rod, including following component press mass distribution ratio: 1-10 parts of corn oligopeptide powder, 0.01-1 parts of curcuma powder, malt
65-82 parts of sugar alcohol liquid, 5-13 parts of grease, 10-20 parts of glycerol, 10-20 parts of chocolate.
Preferably, the corn oligopeptide powder is carried out after homogeneous of sizing mixing using protease using corn protein powder as raw material
Enzymatic hydrolysis, the gained after enzyme deactivation, separation, film filtering, sterilizing, spray drying.
Preferably, the curcuma powder is cleaned by turmeric, then boiling to the saturating heart, then is pulled out and dried, and removes fibrous root, most
After be ground gained.
Preferably, the grease is that rapeseed oil, peanut oil, corn oil and soybean oil are any one or more of.
Preferably, the chocolate is the chocolate mass by melting processing.
Preferably, the above-mentioned relieving alcoholism and protecting liver protein rod and preparation method thereof containing maize oligopeptide and curcumin, including with
Lower step:
Step A, using corn protein powder as raw material, digested after homogeneous of sizing mixing using protease, by enzyme deactivation, separation,
Corn oligopeptide powder is obtained after film filtering, sterilizing, spray drying；
Step B, by 65-82 parts of maltitol liquors, 5-13 parts of greases, 10-20 parts of glycerol are quickly stirred, uniformly mixed, are obtained
To syrup mixed liquor, and this syrup mixed liquor is placed under 35 DEG C of environment and is kept the temperature；
Step C, by 20-45 parts of compound protein powders, 1-10 parts of corn oligopeptide powders, 0.01-1 parts of curcuma powders, 25-48 parts
Gained syrup mixed liquor is slowly stirred under the conditions of 35 DEG C in step B, is sufficiently mixed, is cooled to room temperature after molding；
Step D, protein rod obtained by step C is subjected to full coat layer or not coating with 10-20 portions of chocolates, obtained containing jade
The relieving alcoholism and protecting liver protein rod of rice oligopeptide and curcumin.
Preferably, the speed quickly stirred in the step B is 60r/min-80r/min, when stirring a length of 3-4/min,
The speed mixed slowly in the step C is 15r/min-30r/min, when stirring a length of 8-15/min.
By adopting the above technical scheme, when maltitol liquor, grease and glycerol mix, it should quickly stir, prevent its knot
Group causes mixing uneven, and gained syrup mixed liquor mixes at 35 DEG C with corn oligopeptide powder, curcuma powder, compound protein powder
When, it should mix slowly, mix it preferably.
Compared with prior art, the beneficial effects of the present invention are: the present invention is added to effective effect amount corn oligopeptide powder
And curcuma powder, the curcumin contained in corn oligopeptide powder and curcuma powder can effectively protect liver cell, have work of obviously sobering up
With；Select high-quality compound protein powder, absorption easy to digest；Addition grease provides energy for eater, selects maltitol and glycerol
Do sweetener, it is ensured that flavor, while glycerol also has the effect of moisturizing, selects chocolate mass to carry out coating treatment to it, can increase
The flavor for adding this kind of protein rod, is made of low temperature process, utmostly remains the nutrition composition and functional component of raw material.
Specific embodiment
It is clearly and completely described below in conjunction with the technical solution of the embodiment of the present invention, it is clear that described reality
Applying example is only a part of the embodiment of the present invention, instead of all the embodiments.Based on the embodiments of the present invention, this field
Those of ordinary skill's every other embodiment obtained without making creative work, belongs to guarantor of the present invention
The range of shield.
Embodiment 1:
Step A: using corn protein powder as raw material, being digested after homogeneous of sizing mixing using protease, by enzyme deactivation, separation,
Corn oligopeptide powder is obtained after film filtering, sterilizing, spray drying.
Step B: by 80 parts of maltitol liquors, 5 parts of greases, 10 parts of glycerol are quickly stirred, and are uniformly mixed, and are protected in 35 DEG C
Temperature.
Step C: by 30 parts of compound protein powders, 4 parts of corn oligopeptide powders, 0.01 part of curcuma powder is obtained in 30 parts of step B
Syrup mixed liquor be slowly stirred under the conditions of 35 DEG C, be sufficiently mixed, molding is cooled to room temperature.
Step D: taking 12 portions of chocolates to carry out melt processed (fusing point of chocolate is 34 DEG C) to it, then by step C institute
It obtains protein rod and carries out full coat layer or not coating with the 12 parts of chocolate solns melted, obtain containing maize oligopeptide and turmeric
The relieving alcoholism and protecting liver protein rod of element.
Embodiment 2:
Step A: using corn protein powder as raw material, being digested after homogeneous of sizing mixing using protease, by enzyme deactivation, separation,
Corn oligopeptide powder is obtained after film filtering, sterilizing, spray drying.
Step B: by 75 parts of maltitol liquors, 5 parts of greases, 15 parts of glycerol are quickly stirred, and are uniformly mixed, and are protected in 35 DEG C
Temperature.
Step C: by 25 parts of compound protein powders, 6 parts of corn oligopeptide powders, 0.08 part of curcuma powder is obtained in 35 parts of step B
Syrup mixed liquor be slowly stirred under the conditions of 35 DEG C, be sufficiently mixed, molding is cooled to room temperature.
Step D: taking 17 portions of chocolates to carry out melt processed to it, then by 17 melted of protein rod obtained by step C
Part chocolate soln carries out full coat layer or not coating, obtains the relieving alcoholism and protecting liver protein rod containing maize oligopeptide and curcumin.
Embodiment 3:
Step A: using corn protein powder as raw material, being digested after homogeneous of sizing mixing using protease, by enzyme deactivation, separation,
Corn oligopeptide powder is obtained after film filtering, sterilizing, spray drying.
Step B: by 65 parts of maltitol liquors, 10 parts of greases, 20 parts of glycerol are quickly stirred, and are uniformly mixed, and are protected in 35 DEG C
Temperature.
Step C: by 43 parts of compound protein powders, 7 parts of corn oligopeptide powders, 0.1 part of curcuma powder, obtained in 30 parts of step B
Syrup mixed liquor is slowly stirred under the conditions of 35 DEG C, is sufficiently mixed, molding is cooled to room temperature.
Step D: taking 18 portions of chocolates to carry out melt processed to it, then by 18 portions of chocolates of protein rod obtained by step C
Full coat layer or not coating are carried out, the relieving alcoholism and protecting liver protein rod containing maize oligopeptide and curcumin is obtained.
1-3 product effect experimental data of the embodiment of the present invention is as follows:
1: Subject Population's equal portions being divided into four groups, respectively by the relieving alcoholism and protecting liver albumen containing maize oligopeptide and curcumin
Stick guiding experiment crowd is edible, and according to high, medium and low dosage drinking white spirit, blank group drinks equivalent drinking water, observation experiment group
Drunk duration.
2: Subject Population's equal portions being divided into four groups, respectively by the relieving alcoholism and protecting liver albumen containing maize oligopeptide and curcumin
Stick is edible according to high, medium and low amount guiding experiment crowd, and blank group eats equivalent and do not add maize oligopeptide and curcumin
Protein rod, drink equivalent white wine, the drunk duration of observation experiment crowd.
| Group | High dose protein rod | Middle dosage protein rod | Low dosage protein rod | Blank group |
| The drunk time/min | 40±24 | 85±20 | 137±39 | 300±51 |
It is obvious to a person skilled in the art that invention is not limited to the details of the above exemplary embodiments, Er Qie
In the case where without departing substantially from spirit or essential attributes of the invention, the present invention can be realized in other specific forms.Therefore, nothing
By from the point of view of which point, the present embodiments are to be considered as illustrative and not restrictive, and the scope of the present invention is by institute
Attached claim rather than above description limit, it is intended that will fall within the meaning and scope of the equivalent elements of the claims
All changes be included within the present invention.
Claims (7)
1. a kind of relieving alcoholism and protecting liver protein rod containing maize oligopeptide and curcumin, which is characterized in that press matter including following component
Measure distribution ratio: 1-10 parts of corn oligopeptide powder, 0.01-1 parts of curcuma powder, 65-82 parts of maltitol liquor, 5-13 parts of grease, glycerol
10-20 parts, 10-20 parts of chocolate.
2. a kind of relieving alcoholism and protecting liver protein rod containing maize oligopeptide and curcumin according to claim 1, feature exist
In: the corn oligopeptide powder is to be digested after homogeneous of sizing mixing using protease, using corn protein powder as raw material by going out
Gained after enzyme, separation, film filtering, sterilizing, spray drying.
3. a kind of relieving alcoholism and protecting liver protein rod containing maize oligopeptide and curcumin according to claim 1, feature exist
In: the curcuma powder is cleaned by turmeric, then boiling to the saturating heart, then is pulled out and dried, and is removed fibrous root, is finally ground
Gained.
4. a kind of relieving alcoholism and protecting liver protein rod containing maize oligopeptide and curcumin according to claim 1, feature exist
In: the grease is that rapeseed oil, peanut oil, corn oil and soybean oil are any one or more of.
5. a kind of relieving alcoholism and protecting liver protein rod containing maize oligopeptide and curcumin according to claim 1, feature exist
In: the chocolate is the chocolate mass by melting processing.
6. a kind of relieving alcoholism and protecting liver protein rod containing maize oligopeptide and curcumin according to claim 1 and its preparation side
Method, it is characterised in that: the following steps are included:
Step A, it using corn protein powder as raw material, is digested after homogeneous of sizing mixing using protease, by enzyme deactivation, separation, film mistake
Corn oligopeptide powder is obtained after filter, sterilizing, spray drying；
Step B, by 65-82 parts of maltitol liquors, 5-13 parts of greases, 10-20 parts of glycerol are quickly stirred, uniformly mixed, obtain sugar
Mixed liquor is starched, and this syrup mixed liquor is placed under 35 DEG C of environment and is kept the temperature；
Step C, by 20-45 parts of compound protein powders, 1-10 parts of corn oligopeptide powders, 0.01-1 parts of curcuma powders, 25-48 parts of step B
Middle gained syrup mixed liquor is slowly stirred under the conditions of 35 DEG C, is sufficiently mixed, is cooled to room temperature after molding；
Step D, protein rod obtained by step C is subjected to full coat layer or not coating with 10-20 portions of chocolates, obtained oligomeric containing corn
The relieving alcoholism and protecting liver protein rod of peptide and curcumin.
7. a kind of relieving alcoholism and protecting liver protein rod containing maize oligopeptide and curcumin according to claim 6 and its preparation side
Method, it is characterised in that: the speed quickly stirred in the step B is 60r/min-80r/min, when stirring a length of 3-4/min, institute
Stating the speed that mixes slowly in step C is 15r/min-30r/min, when stirring a length of 8-15/min.
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|---|---|---|---|
| CN201910520168.8A CN110419729A (en) | 2019-06-17 | 2019-06-17 | A kind of relieving alcoholism and protecting liver protein rod and preparation method thereof containing maize oligopeptide and curcumin |
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| Application Number | Priority Date | Filing Date | Title |
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| CN201910520168.8A CN110419729A (en) | 2019-06-17 | 2019-06-17 | A kind of relieving alcoholism and protecting liver protein rod and preparation method thereof containing maize oligopeptide and curcumin |
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| CN110419729A true CN110419729A (en) | 2019-11-08 |
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Cited By (1)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN114767826A (en) * | 2022-04-01 | 2022-07-22 | 河北科技大学 | Sobering-up and liver-protecting composition, beverage with sobering-up and liver-protecting effects and preparation method of beverage |
Citations (7)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| JP2009183206A (en) * | 2008-02-06 | 2009-08-20 | Tokyo Food Co Ltd | Turmeric pigment-containing chocolate |
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Application publication date: 20191108 |