CN111743163A - Food composition containing wheat oligopeptide and preparation method thereof - Google Patents

Food composition containing wheat oligopeptide and preparation method thereof Download PDF

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Publication number
CN111743163A
CN111743163A CN202010685090.8A CN202010685090A CN111743163A CN 111743163 A CN111743163 A CN 111743163A CN 202010685090 A CN202010685090 A CN 202010685090A CN 111743163 A CN111743163 A CN 111743163A
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China
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parts
wheat oligopeptide
food composition
raw materials
preparation
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Withdrawn
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CN202010685090.8A
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Chinese (zh)
Inventor
王瑞杰
高敬华
张玉超
盛丽丽
熊文君
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Shaanxi Muyi Kangmei Biotechnology Co ltd
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Shaanxi Muyi Kangmei Biotechnology Co ltd
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Priority to CN202010685090.8A priority Critical patent/CN111743163A/en
Publication of CN111743163A publication Critical patent/CN111743163A/en
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    • 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
    • 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
    • A23L2/00—Non-alcoholic beverages; Dry compositions or concentrates therefor; Their preparation
    • A23L2/38—Other non-alcoholic beverages
    • 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
    • A23L2/00—Non-alcoholic beverages; Dry compositions or concentrates therefor; Their preparation
    • A23L2/385—Concentrates of non-alcoholic beverages
    • A23L2/39—Dry compositions
    • 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
    • A23L2/00—Non-alcoholic beverages; Dry compositions or concentrates therefor; Their preparation
    • A23L2/52—Adding ingredients
    • 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
    • A23L31/00—Edible extracts or preparations of fungi; Preparation or treatment 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
    • A23L33/135—Bacteria or derivatives thereof, e.g. probiotics
    • 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
    • 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)
  • Nutrition Science (AREA)
  • Mycology (AREA)
  • Inorganic Chemistry (AREA)
  • Molecular Biology (AREA)
  • Proteomics, Peptides & Aminoacids (AREA)
  • Microbiology (AREA)
  • Medicines Containing Plant Substances (AREA)
  • Coloring Foods And Improving Nutritive Qualities (AREA)

Abstract

The invention discloses a food composition containing wheat oligopeptide and a preparation method thereof, wherein the food composition comprises the following raw materials in parts by weight: 0-10 parts of wheat oligopeptide, 0-100 parts of protein, 0-10 parts of chitosan oligosaccharide, 0-50 parts of spirulina and 0-200 parts of other flavor-adjusting or auxiliary processing components; (1) weighing the raw materials by an electronic scale according to the proportion; (2) sieving the raw materials, mixing, and mixing with a three-dimensional mixer at a rotation speed of 60 r/min for 25 min; (3) mixing, and processing into solid beverage, tablet candy, liquid beverage, nutritional bar and cookies. The invention takes wheat oligopeptide, spirulina, protein and chitosan oligosaccharide as main raw materials, and the product has the effect of enhancing immunity through reasonable combination.

Description

Food composition containing wheat oligopeptide and preparation method thereof
Technical Field
The invention relates to the technical field of food, in particular to a food composition containing wheat oligopeptide and a preparation method thereof.
Background
The wheat oligopeptide is a small-molecule polypeptide mixture obtained by taking wheat gluten as a raw material through directional enzyme digestion and a specific small peptide separation technology, mainly contains a small peptide consisting of 2-6 amino acid molecules, and has the advantages of bitter taste, good water solubility, stable dispersion, easy absorption, strong biological activity and the like. The wheat oligopeptide has balanced amino acid content, is almost the same as wheat protein, has the highest glutamic acid content, and exists mostly in the form of glutamine.
Glutamine is the most abundant amino acid in the human body. In muscle protein (36% of total body protein), free glutamine accounts for 61% of total intracellular amino acids, which is higher than all other amino acids. The content of the amino acid in blood is the highest, and the amino acid accounts for 800-900 mu mol and accounts for 20% of the total amount of free amino acid in blood plasma. Under the stress conditions of strenuous exercise, injury, infection and the like, the required amount of glutamine greatly exceeds the capability of the body to synthesize glutamine, and at the moment, the content of glutamine in the body is reduced, the protein synthesis amount is reduced, and the phenomena of small intestine mucosa atrophy and low immune function occur. Glutamine has an important immunomodulatory role, which is essential for lymphocyte secretion, proliferation and maintenance of its function. As a precursor and a main energy source of nucleic acid biosynthesis, glutamine can promote mitosis and differentiation and proliferation of lymphocytes and macrophages, increase production of cytokines TNF, IL-1, and the like, and mRNA synthesis of phospholipids. The exogenous glutamine can obviously increase the total lymphocyte number of the critical patient, the ratio of T lymphocyte to CD4/CD8 in circulation and enhance the immune function of the body. Glutamine is also a nutrient essential for the metabolism of intestinal mucosal cells, and plays a very important role in maintaining the integrity of the intestinal mucosal epithelial structure. During the radiotherapy and chemotherapy, the important physiological function of the digestive tract, namely, the reabsorption of water, causes dysfunction and diarrhea due to the damage to intestinal mucosa cells. The glutamine can protect intestinal mucosa cells, is an important nutrient substance for repairing the digestive tract, and effectively relieves digestive symptoms such as diarrhea, vomiting and the like. The gastrointestinal tract health is the basis of the health of the body.
In addition, the wheat oligopeptide also has the activities of reducing blood pressure, regulating blood cholesterol, resisting allergy, resisting cancer and the like.
Chitosan oligosaccharide is called chitosan oligosaccharide and oligomeric chitosan, is an oligosaccharide product with the polymerization degree of 2-20, is obtained by degrading chitosan through a special biological enzyme technology (reports of using chemical degradation and microwave degradation technologies), has the molecular weight of less than or equal to 3200Da, and is a low-molecular-weight product with good water solubility, large functional effect and high biological activity. The immunopotentiating action of chito-oligosacchrides has been demonstrated by many scholars, and the mechanism of action against infection is explained in several ways: the chitosan oligosaccharide stimulates the organism, promotes the increase of the cell number of peritoneal exudate, activates macrophage, thereby increasing the generation of active oxygen, and then has the effect of an oxidizing sterilization mechanism; the direct activation of the chitosan oligosaccharide to the macrophage increases the killing activity of the macrophage; the chitosan oligosaccharide activates T lymphocytes to show killing activity, and the sensitized T cells induce delayed hypersensitivity; chitosan oligosaccharide activates T lymphocytes, thereby promoting the release of Macrophage Activating Factor (MAF), which in turn activates macrophages. During the activation process, the macrophage is directly activated by the chitosan oligosaccharide, and the sensitivity of the macrophage to MAF can be improved, so that the macrophage is further activated. It is therefore believed that the killing activity of chitosan oligosaccharide occurs primarily as a result of the enhanced interaction of activated T lymphocytes with macrophages.
The improvement of immunity by spirulina is mainly carried out from the following aspects. 1. Strongly supplementing the nutrition of an immune system: the bioactive substances having special influence on immune system mainly include vitamin A, vitamin B6, vitamin B12, vitamin C, vitamin E, zinc, selenium, copper, ferrum, beta-carotene, etc. These substances have the ability to activate hundreds of hormones and enzymes in the human body that are vital to life, some of them enable T lymphocytes to become more active in combating bacteria and viruses, and more provide the necessary substances for the immune system to produce antibodies, thus ensuring that antibodies are maintained at a certain level. 2. Spirulina is rich in all active substances required for enhancing immunity. Especially beta-carotene, can improve the immunity value in human body, prevent the formation of low density lipoprotein which is particularly harmful, and is very helpful to the health of eyes and skin. In addition, the polysaccharide contained in the composition can comprehensively restore and activate the immune system of the organism, improve and enhance the immunity, promote the growth of immune organs such as thymus, spleen and the like, promote the biosynthesis of serum protein, and eliminate or relieve the inhibition of an immunosuppressant on the immune system. 3. The spirulina polysaccharide can improve the nonspecific cellular immune function of an organism, promote the body to have a humoral immune function and improve the capability of resisting pathogen and virus invasion. Can promote growth of immune organs such as thymus gland and spleen gland, promote synthesis of immune serum protein, and eliminate the inhibiting effect of immunosuppressant on immune system.
The protein is a nutrient substance which is necessary for human bodies every day, is an essential component for human health, and is necessary for the participation of the protein in the normal body metabolism every day of the human bodies, so the protein is the basis of immunity.
Disclosure of Invention
In view of the above, the invention provides a food composition containing wheat oligopeptide and a preparation method thereof, wherein the food composition comprises the following raw materials in parts by weight:
0-10 parts of wheat oligopeptide, 0-100 parts of protein, 0-10 parts of chitosan oligosaccharide, 0-50 parts of spirulina and 0-200 parts of other flavor-adjusting or auxiliary processing components;
the preparation method comprises the following steps:
(1) weighing the raw materials by an electronic scale according to the proportion;
(2) sieving the raw materials, mixing, and mixing with a three-dimensional mixer at a rotation speed of 60 r/min for 25 min;
(3) mixing, and processing into solid beverage, tablet candy, liquid beverage, nutritional bar and cookies.
Further, the raw materials are sieved by a 60-mesh sieve.
Furthermore, the flavor regulating or auxiliary processing components comprise medicinal and edible plants, fruits, vegetables, sweeteners, acidulants, essences and sugar alcohols, and the auxiliary processing components comprise water, starch, dextrin, magnesium stearate and the like.
Further, the raw material can be solid raw material or liquid raw material according to the final food.
Further, the liquid beverage contains 0-100 parts of water when raw materials are weighed.
Further, the mushrooms comprise shiitake mushrooms, needle mushrooms, cordyceps militaris and tremella.
By adopting the technical scheme, the method has the following beneficial effects:
the invention uses wheat oligopeptide, spirulina, protein and chitosan oligosaccharide as main raw materials, and the product has the effect of enhancing immunity through reasonable combination, wherein the wheat oligopeptide is a mixture of small molecular peptides prepared by using wheat protein (also called wheat gluten) as a raw material through processes of size mixing, protease enzymolysis, separation, filtration, spray drying and the like. The small peptide molecules can be absorbed and utilized by human bodies more easily and quickly through small intestinal membranes, the absorption utilization rate of protein can be effectively improved, and the small peptide molecules are more effective than the absorption of single amino acid.
Detailed Description
The present invention is further explained below.
Example 1:
10 parts of wheat oligopeptide.
Processing the mixture into a reconstituted cereal product by the following process:
weighing: weighing each raw material quantitatively by an electronic scale;
sieving: sieving with 60 mesh sieve;
mixing: mixing with a three-dimensional mixer (equipment manufacturer and model), rotating at 60 r/min for 25 min.
Subpackaging: and (4) subpackaging by a full-automatic packaging machine (equipment manufacturer and model) with the packaging specification of 2 g/bag.
Example 2.
80 parts of water, 8 parts of high fructose corn syrup, 2 parts of wheat oligopeptide, 0.5 part of chitosan oligosaccharide, 2 parts of honeysuckle,
the beverage is prepared by the following processes.
Weighing: accurately weighing according to the formula amount
Blending: according to the formula amount, dissolving and blending in a stirring tank.
And (3) filtering: the preparation solution was filtered through a DSGL series bag filter.
Canning: the blending liquid is filled in a 50 ml glass bottle
And (3) sterilization: sterilizing in an autoclave at 121 ℃ for 30 minutes.
And (3) cooling: ventilating and cooling to normal temperature
Packaging: labeling and boxing.
Example 3
30 parts of whole milk powder, 3 parts of wheat oligopeptide, 1 part of chitosan oligosaccharide, 4 parts of white granulated sugar,
the modified milk powder is processed by the following processes:
weighing: weighing each raw material quantitatively by an electronic scale;
sieving: sieving all the raw materials with a 60-mesh sieve;
mixing: mixing with a three-dimensional mixer (equipment manufacturer and model), rotating at 60 r/min for 25 min.
Subpackaging: and (4) subpackaging by using a full-automatic packaging machine (equipment manufacturer and model) with the packaging specification of 200 g/bag.
Example 4
2 parts of wheat oligopeptide, 1 part of chitosan oligosaccharide, 50 parts of spirulina and 2 parts of magnesium stearate.
The pressed candy is processed by the following processes:
weighing: weighing each raw material quantitatively by an electronic scale;
sieving: sieving all the raw materials with a 60-mesh sieve;
mixing: and (3) mixing by using a three-dimensional mixer, wherein the rotating speed is 60 revolutions per minute, and the mixing time is 25 minutes.
Tabletting: and (4) tabletting by using a full-automatic tabletting machine, wherein the tabletting is carried out by 1 g/tablet.
Packaging: bottling, 50 tablets/bottle. Having thus described the basic principles and principal features of the invention, it will be appreciated by those skilled in the art that the invention is not limited by the embodiments described above, which are given by way of illustration only, but that various changes and modifications may be made therein without departing from the spirit and scope of the invention as defined by the appended claims and their equivalents.

Claims (6)

1. A food composition containing wheat oligopeptide and a preparation method thereof are characterized by comprising the following raw materials in parts by weight:
0-10 parts of wheat oligopeptide, 0-100 parts of protein, 0-10 parts of chitosan oligosaccharide, 0-50 parts of spirulina and 0-200 parts of other flavor-adjusting or auxiliary processing components;
the preparation method comprises the following steps:
(1) weighing the raw materials by an electronic scale according to the proportion;
(2) sieving the raw materials, mixing, and mixing with a three-dimensional mixer at a rotation speed of 60 r/min for 25 min;
(3) mixing, and processing into solid beverage, tablet candy, liquid beverage, nutritional bar and cookies.
2. The wheat oligopeptide-containing food composition and the preparation method thereof according to claim 1, wherein the raw material is sieved by a 60-mesh sieve.
3. The wheat oligopeptide-containing food composition and the preparation method thereof according to claim 1, wherein the flavor regulating or auxiliary processing components comprise medicinal and edible plants, fruits, vegetables, sweeteners, acidulants, essences and sugar alcohols, and the auxiliary processing components comprise water, starch, dextrin, magnesium stearate and the like.
4. The wheat oligopeptide-containing food composition and the preparation method thereof according to claim 1, wherein the raw materials can be selected from solid materials and liquid materials according to the final food.
5. The wheat oligopeptide-containing food composition and the preparation method thereof according to claim 1, wherein the liquid beverage comprises 0-100 parts of water when the raw materials are weighed.
6. The food composition containing wheat oligopeptide according to claim 1, wherein the mushrooms comprise shiitake mushroom, flammulina velutipes, cordyceps militaris and tremella.
CN202010685090.8A 2020-07-16 2020-07-16 Food composition containing wheat oligopeptide and preparation method thereof Withdrawn CN111743163A (en)

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Cited By (2)

* Cited by examiner, † Cited by third party
Publication number Priority date Publication date Assignee Title
CN114990185A (en) * 2022-07-07 2022-09-02 卫仕宠物营养科学研究院(江苏)有限公司 Preparation method of oligopeptide capable of improving defecation function of pet dogs and cats
CN115606810A (en) * 2022-10-12 2023-01-17 美雅健康江苏有限公司 Food with efficacy enhancing and toxicity reducing effects of radiotherapy and chemotherapy of tumor, preparation process and application thereof

Citations (1)

* Cited by examiner, † Cited by third party
Publication number Priority date Publication date Assignee Title
CN102715395A (en) * 2012-07-13 2012-10-10 山东鲁健生物医药科技有限公司 Food formula containing chitosan oligosaccharide and oligopeptide for diabetics

Patent Citations (1)

* Cited by examiner, † Cited by third party
Publication number Priority date Publication date Assignee Title
CN102715395A (en) * 2012-07-13 2012-10-10 山东鲁健生物医药科技有限公司 Food formula containing chitosan oligosaccharide and oligopeptide for diabetics

Cited By (3)

* Cited by examiner, † Cited by third party
Publication number Priority date Publication date Assignee Title
CN114990185A (en) * 2022-07-07 2022-09-02 卫仕宠物营养科学研究院(江苏)有限公司 Preparation method of oligopeptide capable of improving defecation function of pet dogs and cats
CN114990185B (en) * 2022-07-07 2023-08-08 卫仕宠物营养科学研究院(江苏)有限公司 Preparation method of oligopeptide for improving defecation function of pet dogs and cats
CN115606810A (en) * 2022-10-12 2023-01-17 美雅健康江苏有限公司 Food with efficacy enhancing and toxicity reducing effects of radiotherapy and chemotherapy of tumor, preparation process and application thereof

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Application publication date: 20201009