CN112438403A - 一种防患癌症肽复配的冻干肽饹馇及其制备方法 - Google Patents

一种防患癌症肽复配的冻干肽饹馇及其制备方法 Download PDF

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CN112438403A
CN112438403A CN201910777090.8A CN201910777090A CN112438403A CN 112438403 A CN112438403 A CN 112438403A CN 201910777090 A CN201910777090 A CN 201910777090A CN 112438403 A CN112438403 A CN 112438403A
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张景田
张晓�
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Tangshan Taijingtang Biotechnology Co ltd
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    • A—HUMAN NECESSITIES
    • A21—BAKING; EDIBLE DOUGHS
    • A21D—TREATMENT, e.g. PRESERVATION, OF FLOUR OR DOUGH, e.g. BY ADDITION OF MATERIALS; BAKING; BAKERY PRODUCTS; PRESERVATION THEREOF
    • A21D13/00—Finished or partly finished bakery products
    • A21D13/06—Products with modified nutritive value, e.g. with modified starch content
    • A—HUMAN NECESSITIES
    • A21—BAKING; EDIBLE DOUGHS
    • A21D—TREATMENT, e.g. PRESERVATION, OF FLOUR OR DOUGH, e.g. BY ADDITION OF MATERIALS; BAKING; BAKERY PRODUCTS; PRESERVATION THEREOF
    • A21D13/00—Finished or partly finished bakery products
    • A21D13/04—Products made from materials other than rye or wheat flour
    • A21D13/045—Products made from materials other than rye or wheat flour from leguminous plants
    • A—HUMAN NECESSITIES
    • A21—BAKING; EDIBLE DOUGHS
    • A21D—TREATMENT, e.g. PRESERVATION, OF FLOUR OR DOUGH, e.g. BY ADDITION OF MATERIALS; BAKING; BAKERY PRODUCTS; PRESERVATION THEREOF
    • A21D2/00—Treatment of flour or dough by adding materials thereto before or during baking
    • A21D2/08—Treatment of flour or dough by adding materials thereto before or during baking by adding organic substances
    • A—HUMAN NECESSITIES
    • A21—BAKING; EDIBLE DOUGHS
    • A21D—TREATMENT, e.g. PRESERVATION, OF FLOUR OR DOUGH, e.g. BY ADDITION OF MATERIALS; BAKING; BAKERY PRODUCTS; PRESERVATION THEREOF
    • A21D2/00—Treatment of flour or dough by adding materials thereto before or during baking
    • A21D2/08—Treatment of flour or dough by adding materials thereto before or during baking by adding organic substances
    • A21D2/14—Organic oxygen compounds
    • A—HUMAN NECESSITIES
    • A21—BAKING; EDIBLE DOUGHS
    • A21D—TREATMENT, e.g. PRESERVATION, OF FLOUR OR DOUGH, e.g. BY ADDITION OF MATERIALS; BAKING; BAKERY PRODUCTS; PRESERVATION THEREOF
    • A21D2/00—Treatment of flour or dough by adding materials thereto before or during baking
    • A21D2/08—Treatment of flour or dough by adding materials thereto before or during baking by adding organic substances
    • A21D2/14—Organic oxygen compounds
    • A21D2/18—Carbohydrates
    • A21D2/181—Sugars or sugar alcohols
    • A—HUMAN NECESSITIES
    • A21—BAKING; EDIBLE DOUGHS
    • A21D—TREATMENT, e.g. PRESERVATION, OF FLOUR OR DOUGH, e.g. BY ADDITION OF MATERIALS; BAKING; BAKERY PRODUCTS; PRESERVATION THEREOF
    • A21D2/00—Treatment of flour or dough by adding materials thereto before or during baking
    • A21D2/08—Treatment of flour or dough by adding materials thereto before or during baking by adding organic substances
    • A21D2/24—Organic nitrogen compounds
    • A—HUMAN NECESSITIES
    • A21—BAKING; EDIBLE DOUGHS
    • A21D—TREATMENT, e.g. PRESERVATION, OF FLOUR OR DOUGH, e.g. BY ADDITION OF MATERIALS; BAKING; BAKERY PRODUCTS; PRESERVATION THEREOF
    • A21D2/00—Treatment of flour or dough by adding materials thereto before or during baking
    • A21D2/08—Treatment of flour or dough by adding materials thereto before or during baking by adding organic substances
    • A21D2/24—Organic nitrogen compounds
    • A21D2/26—Proteins
    • A21D2/261—Animal proteins
    • A—HUMAN NECESSITIES
    • A21—BAKING; EDIBLE DOUGHS
    • A21D—TREATMENT, e.g. PRESERVATION, OF FLOUR OR DOUGH, e.g. BY ADDITION OF MATERIALS; BAKING; BAKERY PRODUCTS; PRESERVATION THEREOF
    • A21D2/00—Treatment of flour or dough by adding materials thereto before or during baking
    • A21D2/08—Treatment of flour or dough by adding materials thereto before or during baking by adding organic substances
    • A21D2/36—Vegetable material

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Abstract

本发明的一种防患癌症肽复配的冻干肽饹馇及其制备方法。以白桦茸肽，姬松茸糖肽，双孢菇肽等与绿豆为主料，以甲壳素等为辅料，经按占比称重量，混合，摊制，冻干，装袋，包装等工艺制成。为市场提供新风味功能食品，具有提高免疫力，防患癌症等功效。

Description

一种防患癌症肽复配的冻干肽饹馇及其制备方法
技术领域
本发明涉及一种防患癌症肽复配的冻干肽饹馇及其制备方法，属固体片剂加工技术领域，是一种新功能食品。
背景技术
本发明提供一种防患癌症肽复配的冻干肽饹馇及其制备方法。
由于人类生存环境的变化，癌症成了人类第一大杀手，令人忧虑的是患癌者显上升趋势，给个人家庭社会带来极大危险害。有效预防癌症成为健康中国的重要课题。实际上如果饮食得法，每个人都能祛除癌症危协。食用菌类等食物安全环保绿色，含有人体所需蛋白质氨基酪氨酸等全部营养，且含量远远高于肉蛋奶粮豆蔬果，而且具有抗氧清除自由基提高免疫力抗菌杀毒抗癌肿等功效。从这些食用菌中提取的小分子肽，糖肽的提取物，具有快速全部由小肠进入血液，迅速将自身和体内已存营养供给器官组织的特异功能，能及时修复病变损坏的细胞，生成更多新细胞，抑制癌细胞生长繁殖扩散转移，强化免疫细胞功能，使之在与癌细胞抗争中占据主动，压制灭杀吞噬癌细胞。饹馇是唐山特产。用多种小分子肽与绿豆用传统工艺制成肽饹馇再冻干，既耐腐蚀宜运输，又保持原风味不变，利打开国内外市场，商机无限。
本发明将会为具有科学营养配比的肽食品领域发展提供方向。
发明内容
本发明的目的是提供一种防患癌症肽复配的冻干肽饹馇及其制备方法，所得到的肽食品，口味佳，便于冲饮。
本发明工艺设计科学合理，操作简便易行。
本发明的技术方案：一种防患癌症肽复配的冻干肽饹馇及其制备方法。取靶向作用强的原料。
小分子肽：
1、双孢菇肽粉，提高免疫力，抗氧化，辅助治疗由病毒引起的疾病，抗癌症，由适于大肠癌和心血管系统疾病。2、口蘑肽粉，抗氧化提高免疫力和病毒引起的疾病。3、石渠白菌肽粉(金蘑)，丰富蛋白质含31种氨基酸，20多种矿物质，胜过灵芝松茸，消除疲劳，抑制癌细胞生长防癌延年益寿。癌症克星。4、平菇肽粉，蛋白质高氨基酸齐全。增强免疫力，抑制癌细胞活性能力强。5、鹿茸菇肽粉，抑制癌细胞生长，在香菇杏鲍菇等九种抗癌食用菌中效果最强，有效率在83％以上，丰富蛋白质还可增强免疫力。6、姬松茸糖肽，增强免疫功能，有激活免疫与固本扶正双重调理的特殊保健作用，含十多种抗癌的多糖，防抗肝肺肠胃等十多种癌症。7、绣球菌糖肽，阝一葡聚糖活性物质，提高免疫力，抗炎抗病毒抗氧化防自由基氧化损伤细胞破坏抗病防疫能力，导致癌症和心血管病，防癌抗癌。8、绣球菌小分子肽，提高免疫力，防癌抗癌。9、猴头菇肽，抗癌核武器。10、虎奶菇肽，各种营养丰富。11、黑枣多糖，提高免疫力，抗癌。12、白桦茸肽，抗癌武器。13、牛樟芝肽，解百毒防癌。14、干巴菌肽，免疫调节剂减少疾病防癌细胞扩散转移生长。
绿豆：保肝肾合胃清热解毒抗菌抗过敏降脂。
这些为主要原料。再以1、蓝莓花青素，抗氧化清自由基效力强，调颜色。2、甲壳素，补充人体营养，有益祛除疾病。3、海洋鱼胶原蛋白粉，与体内免疫细胞与原免疫细胞有效结合，能使原免疫细胞增强百倍的抵抗力。4、甜叶菊糖苷，提高肝脏解毒能力，调口味。
这些为辅料。
主辅料按不同占比称重量，混合均匀，摊制，冻干，装袋，包装等工艺制成冻干肽饹馇。
本发明的有益效果：本发明的肽食品，为市场提供新的风味功能食品，具有为人体所补充营养，提高免疫力，排毒素，抗氧化，清除自由基，防癌抗癌等功效。
具体实施方式
一种防患癌症肽复配的冻干肽饹馇及其制备方法为：
1、取牛樟芝肽粉8％，白桦茸肽粉8％，虎奶菇肽粉8％，双孢菇肽粉8％，口蘑肽粉8％，石渠白菌肽粉8％，平菇肽粉8％，鹿茸菇肽粉8％，猴头菇肽粉8％，绣球菌小分子肽4％，姬松茸糖肽4％，绣球菌糖肽4％，黑枣多糖4％，干巴菌肽4％，按占比称重量，用混合机混合均匀。称肽粉，占肽饹馇的10％。
另取30克装成肽袋。
2、再用占肽粉10％的蓝莓花青素和5％甲壳素与海洋鱼胶原蛋白粉，混合均匀。占肽饹馇2％。
3、肽粉与辅料再用混合机，混合均匀。称肽混粉。
4、摊制肽饹馇：绿豆泡发好去皮打成瓣加入磨成浆过箩去渣去毛浆，加占比12％的肽混粉，加淀粉调黏韧性，调色味再搅拌成稀浆糊状，放入平底锅中摊开烙熟，肽饹馇制成。
5、用冻干机冻干。
6、装袋。
7、包装成箱。
防患癌症冻干肽饹馇制成。本产品适应有患癌症风险和已患癌症者服用。
食用方法：做菜肴时加入肽袋中的肽粉。

Claims (1)

1.一种防患癌症肽复配的冻干肽饹馇及其制备方法为：
1、取牛樟芝肽粉8％，白桦茸肽粉8％，虎奶菇肽粉8％，双孢菇肽粉8％，口蘑肽粉8％，石渠白菌肽粉8％，平菇肽粉8％，鹿茸菇肽粉8％，猴头菇肽粉8％，绣球菌小分子肽4％，姬松茸糖肽4％，绣球菌糖肽4％，黑枣多糖4％，干巴菌肽4％，按占比称重量，用混合机混合均匀。称肽粉，占肽饹馇的10％。
另取30克装成肽袋。
2、再用占肽粉10％的蓝莓花青素和5％甲壳素与海洋鱼胶原蛋白粉，混合均匀。占肽饹馇2％。
肽粉与辅料再用混合机，混合均匀。称肽混粉。
3摊制肽饹馇：绿豆泡发好去皮打成瓣加入磨成浆过箩去渣去毛浆，加占比12％的肽混粉，加淀粉调黏韧性，调色味再搅拌成稀浆糊状，放入平底锅中摊开烙熟，肽饹馇制成。
CN201910777090.8A 2019-08-15 2019-08-15 一种防患癌症肽复配的冻干肽饹馇及其制备方法 Pending CN112438403A (zh)

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