CN112220051A - Functional collagen and preparation method thereof - Google Patents
Functional collagen and preparation method thereof Download PDFInfo
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- ZQPPMHVWECSIRJ-KTKRTIGZSA-N oleic acid Chemical compound CCCCCCCC\C=C/CCCCCCCC(O)=O ZQPPMHVWECSIRJ-KTKRTIGZSA-N 0.000 description 1
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Classifications
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23L—FOODS, FOODSTUFFS OR NON-ALCOHOLIC BEVERAGES, NOT OTHERWISE PROVIDED FOR; PREPARATION OR TREATMENT THEREOF
- 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
- A23L33/185—Vegetable proteins
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23J—PROTEIN COMPOSITIONS FOR FOODSTUFFS; WORKING-UP PROTEINS FOR FOODSTUFFS; PHOSPHATIDE COMPOSITIONS FOR FOODSTUFFS
- A23J1/00—Obtaining protein compositions for foodstuffs; Bulk opening of eggs and separation of yolks from whites
- A23J1/10—Obtaining protein compositions for foodstuffs; Bulk opening of eggs and separation of yolks from whites from hair, feathers, horn, skins, leather, bones, or the like
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23L—FOODS, FOODSTUFFS OR NON-ALCOHOLIC BEVERAGES, NOT OTHERWISE PROVIDED FOR; PREPARATION OR TREATMENT THEREOF
- A23L15/00—Egg products; 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 OTHERWISE PROVIDED FOR; PREPARATION OR TREATMENT THEREOF
- A23L19/00—Products from fruits or vegetables; Preparation or treatment thereof
- A23L19/01—Instant products; Powders; Flakes; Granules
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23L—FOODS, FOODSTUFFS OR NON-ALCOHOLIC BEVERAGES, NOT OTHERWISE PROVIDED FOR; PREPARATION OR TREATMENT THEREOF
- A23L25/00—Food consisting mainly of nutmeat or seeds; Preparation or treatment thereof
- A23L25/30—Mashed or comminuted products, e.g. pulp, pastes, meal, powders; Products made therefrom, e.g. blocks, flakes, snacks; Liquid or semi-liquid products
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23L—FOODS, FOODSTUFFS OR NON-ALCOHOLIC BEVERAGES, NOT OTHERWISE PROVIDED FOR; PREPARATION OR TREATMENT THEREOF
- 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 OTHERWISE PROVIDED FOR; PREPARATION OR TREATMENT THEREOF
- 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)
- Proteomics, Peptides & Aminoacids (AREA)
- Zoology (AREA)
- Biochemistry (AREA)
- Molecular Biology (AREA)
- Medicines That Contain Protein Lipid Enzymes And Other Medicines (AREA)
- Coloring Foods And Improving Nutritive Qualities (AREA)
Abstract
The invention discloses a preparation method of functional collagen, S1, selecting high-protein animal species, and removing residual impurities such as meat quality, tendon and the like on animal bones; s2, crushing animal bones by using a crusher, and extracting bone oil by using n-butanol or n-hexane; s3, removing inorganic matters in the bone by using dilute acid or EDTA solution to improve the yield of the collagen; s4, degreasing with n-ethane, performing enzymolysis with pepsin, adding 150U/g of enzyme, performing extraction for 5 hours under the condition that the solid-to-liquid ratio is 1: 6, wherein the extraction rate can reach 18%; s5, extracting the animal bone collagen by an alkaline method to obtain collagen, and then drying to obtain collagen powder. The invention has the beneficial effects that the technical scheme provides the functional collagen powder, and various fruits are added in the technical scheme, so that the collagen powder can be effectively absorbed by a human body after being ingested, and more nutrient components can be provided.
Description
Technical Field
The invention relates to the field of food, in particular to a preparation method of functional collagen.
Background
Collagen is a biological macromolecule, is the main component in the connective tissue of animals, is also the functional protein with the largest content and the widest distribution in mammals, accounts for 25 to 30 percent of the total amount of protein, and even reaches more than 80 percent of certain organisms;
animal tissues of livestock and poultry sources are the main way for people to obtain natural collagen and collagen peptides thereof, but the use of terrestrial mammalian collagen and products thereof is limited due to related livestock diseases and certain religious beliefs, and the development of the collagen and products thereof in marine organisms is gradually turned to nowadays.
Disclosure of Invention
The invention aims to solve the problems and designs a preparation method of functional collagen.
The technical scheme of the invention is that the preparation method of the functional collagen comprises 10-20 parts of collagen, 32-38 parts of isolated soy protein powder, 0.6-1 part of potato protein powder, 6-10 parts of crystalline fructose, 0.2-0.5 part of walnut powder, 0.5-0.8 part of egg white powder, 0.1-0.3 part of egg yolk powder and 5-10 parts of hawthorn powder.
A method for preparing functional collagen comprises the following steps:
s1, selecting a high-protein animal variety, and removing impurities such as meat quality, muscle tendon and the like remained on animal bones;
s2, crushing animal bones by using a crusher, and extracting bone oil by using n-butanol or n-hexane;
s3, removing inorganic matters in the bone by using dilute acid or EDTA solution to improve the yield of the collagen;
s4, degreasing with n-ethane, performing enzymolysis with pepsin, adding 150U/g of enzyme, performing extraction for 5 hours under the condition that the solid-to-liquid ratio is 1: 6, wherein the extraction rate can reach 18%;
s5, extracting animal bone collagen by an alkaline method to obtain collagen, and then drying to obtain collagen powder;
s6: extracting the collagen obtained in step S5 by dialysis;
s7; grinding fresh soybean, peeled potato, peeled walnut and peeled hawthorn into powder to obtain fruit powder;
s8: sterilizing the fruit powder, and mixing and stirring the fruit powder and the collagen powder to obtain functional collagen powder;
s9: sealing the product, and adding antiseptic.
Preferably, the enzymolysis in step S4 requires treatment at 37 ℃ for 120 min.
Preferably, the crushing fineness in the step S2 is 10-20 meshes.
Preferably, the fresh soybeans, the potatoes and the walnuts in the step S7 need to be soaked in water in advance.
Preferably, the grinding fineness of the solid powder in the S7 is more than 60 meshes, and the rotating speed of a grinder is 45R/min.
The technical scheme of the invention provides functional collagen powder, and various fruits are added in the technical scheme, so that the functional collagen powder can be effectively absorbed by a human body after being ingested, and more nutritional ingredients can be provided at the same time.
Detailed Description
A method for preparing functional collagen.
A functional collagen comprises collagen 10-20 parts, soybean protein isolate 32-38 parts, potato protein powder 0.6-1 part, crystalline fructose 6-10 parts, walnut powder 0.2-0.5 part, egg white powder 0.5-0.8 part, egg yolk powder 0.1-0.3 part, and hawthorn powder 5-10 parts.
The soybean meal has the characteristics of high soybean protein content, high unsaturated fatty acid content and the like, has the health-care effects of resisting aging, strengthening brain and the like, and is a food with high nutritional value;
arginine, oleic acid, antioxidant substances and the like contained in the walnuts are beneficial to protecting the cardiovascular system and preventing coronary heart disease, stroke, senile dementia and the like;
hawthorn fruit, fructus crataegi. It is used for treating meat stagnation, abdominal mass, phlegm retention, abdominal distention, acid regurgitation, dysentery, intestinal wind, lumbago, infantile colic, abdominal pain, lochiorrhea, and infantile dyspepsia. Promote digestion, invigorate stomach, promote qi circulation and dissipate blood stasis. Can be used for treating meat stagnation, abdominal distention, dysentery, abdominal pain, blood stasis, amenorrhea, puerperal stagnation, heart and abdominal pain, hernia pain, and hyperlipidemia;
the collagen is extracted from animal skin, which contains proteoglycan such as hyaluronic acid, chondroitin sulfate and the like besides collagen, contains a large amount of polar groups, is a moisturizing factor, and has the effect of preventing tyrosine in the skin from being converted into melanin, so the collagen has the effects of purely natural moisturizing, whitening, crease resistance, freckle removal and the like, and can be widely applied to beauty products. The chemical composition and structure of collagen make it the basis of beauty. The collagen is similar to the structure of human skin collagen, is water insoluble fibrous glycoprotein, contains abundant amino acids and hydrophilic groups in molecules, has certain surface activity and good compatibility, and has good moisturizing effect because the molecules contain abundant hydroxyl groups. At a relative humidity of 70%, it can still retain 45% of its own weight of moisture. The test proves that: a pure solution of 0.01% collagen forms a very good water-retaining layer, supplying all the water needed by the skin.
With the increase of age, the synthesis capacity of fibroblasts is reduced, if the skin lacks collagen, collagen fibers are solidified, intercellular mucopolysaccharide is reduced, the skin loses softness, elasticity and luster, and is aged, meanwhile, fiber breakage, lipoatrophy, sweat gland and sebaceous gland secretion of dermis are reduced, and a series of aging phenomena such as color spots, wrinkles and the like appear on the skin. When the active substance is used in cosmetics, the tyrosine contained in the active substance can diffuse to the deep layer of the skin, compete with tyrosine in the skin and combine with a catalytic center of tyrosinase, so that the generation of melanin is inhibited, the activity of collagen in the skin is enhanced, the integrity of stratum corneum moisture and a fiber structure is maintained, the metabolism of skin tissues is promoted, and good moistening, moisturizing and wrinkle-removing cosmetic effects are generated on the skin. As early as the early 70 s in the 20 th century, bovine collagen for injection was first introduced in the United states for removing freckles, wrinkles and scars.
A method for preparing functional collagen comprises the following steps:
s1, selecting a high-protein animal variety, and removing impurities such as meat quality, muscle tendon and the like remained on animal bones;
s2, crushing animal bones by using a crusher, and extracting bone oil by using n-butanol or n-hexane;
s3, removing inorganic matters in the bone by using dilute acid or EDTA solution to improve the yield of the collagen;
s4, degreasing with n-ethane, performing enzymolysis with pepsin, adding 150U/g of enzyme, performing extraction for 5 hours under the condition that the solid-to-liquid ratio is 1: 6, wherein the extraction rate can reach 18%;
s5, extracting animal bone collagen by an alkaline method to obtain collagen, and then drying to obtain collagen powder;
s6: extracting the collagen obtained in step S5 by dialysis;
s7; grinding fresh soybean, peeled potato, peeled walnut and peeled hawthorn into powder to obtain fruit powder;
s8: sterilizing the fruit powder, and mixing and stirring the fruit powder and the collagen powder to obtain functional collagen powder;
s9: sealing the product, and adding antiseptic.
Preferably, the enzymolysis in step S4 requires treatment at 37 ℃ for 120 min.
Preferably, the crushing fineness in the step S2 is 10-20 meshes.
Preferably, the fresh soybeans, the potatoes and the walnuts in the step S7 need to be soaked in water in advance.
Preferably, the grinding fineness of the solid powder in the step S7 is more than 60 meshes, and the rotating speed of a grinder is 45R/min.
The technical solutions described above only represent the preferred technical solutions of the present invention, and some possible modifications to some parts of the technical solutions by those skilled in the art all represent the principles of the present invention, and fall within the protection scope of the present invention.
Claims (6)
1. A functional collagen is characterized by comprising 10-20 parts of collagen, 32-38 parts of isolated soybean protein powder, 0.6-1 part of potato protein powder, 6-10 parts of crystalline fructose, 0.2-0.5 part of walnut powder, 0.5-0.8 part of egg white powder, 0.1-0.3 part of egg yolk powder and 5-10 parts of hawthorn powder.
2. The method for preparing functional collagen according to claim 1, comprising the steps of:
s1, selecting a high-protein animal variety, and removing impurities such as meat quality, muscle tendon and the like remained on animal bones;
s2, crushing animal bones by using a crusher, and extracting bone oil by using n-butanol or n-hexane;
s3, removing inorganic matters in the bone by using dilute acid or EDTA solution to improve the yield of the collagen;
s4, degreasing with n-ethane, performing enzymolysis with pepsin, adding 150U/g of enzyme, performing extraction for 5 hours under the condition that the solid-to-liquid ratio is 1: 6, wherein the extraction rate can reach 18%;
s5, extracting animal bone collagen by an alkaline method to obtain collagen, and then drying to obtain collagen powder;
s6: extracting the collagen obtained in step S5 by dialysis;
s7; grinding fresh soybean, peeled potato, peeled walnut and peeled hawthorn into powder to obtain fruit powder;
s8: sterilizing the fruit powder, and mixing and stirring the fruit powder and the collagen powder to obtain functional collagen powder;
s9: sealing the product, and adding antiseptic.
3. The method for preparing functional collagen according to claim 2, wherein the enzymolysis in step S4 is performed at 37 ℃ for 120 min.
4. The functional collagen and the preparation method thereof according to claim 2, wherein the crushing fineness of step S2 is 10-20 mesh.
5. The method for preparing functional collagen according to claim 2, wherein said fresh soybeans, potatoes and walnuts of step S7 are soaked in water in advance.
6. The method for preparing functional collagen according to claim 2, wherein the grinding fineness of the masa in S7 is 60 mesh or more and the rotation speed of the grinder is 45R/min.
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Citations (4)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN104605225A (en) * | 2015-01-02 | 2015-05-13 | 保龄宝生物股份有限公司 | Collagen powder suitable for middle-aged people and aged people |
| CN104770743A (en) * | 2015-05-04 | 2015-07-15 | 威海御膳坊生物科技有限公司 | Compound protein powder and preparing method thereof |
| CN109608540A (en) * | 2019-01-29 | 2019-04-12 | 广州华大生物科技有限公司 | A method of extracting collagen from fish scale |
| CN109762865A (en) * | 2019-03-25 | 2019-05-17 | 武汉轻工大学 | A kind of production method of ox bone collagen polypeptide |
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2020
- 2020-08-30 CN CN202010891240.0A patent/CN112220051A/en not_active Withdrawn
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| CN104605225A (en) * | 2015-01-02 | 2015-05-13 | 保龄宝生物股份有限公司 | Collagen powder suitable for middle-aged people and aged people |
| CN104770743A (en) * | 2015-05-04 | 2015-07-15 | 威海御膳坊生物科技有限公司 | Compound protein powder and preparing method thereof |
| CN109608540A (en) * | 2019-01-29 | 2019-04-12 | 广州华大生物科技有限公司 | A method of extracting collagen from fish scale |
| CN109762865A (en) * | 2019-03-25 | 2019-05-17 | 武汉轻工大学 | A kind of production method of ox bone collagen polypeptide |
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Application publication date: 20210115 |