CN112841623A - Bee pupa protein peptide food composition for improving immunity and preparation method and application thereof - Google Patents
Bee pupa protein peptide food composition for improving immunity and preparation method and application thereof Download PDFInfo
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- CN112841623A CN112841623A CN202011622699.7A CN202011622699A CN112841623A CN 112841623 A CN112841623 A CN 112841623A CN 202011622699 A CN202011622699 A CN 202011622699A CN 112841623 A CN112841623 A CN 112841623A
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- powder
- bee pupa
- enzymolysis
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- FTSSQIKWUOOEGC-RULYVFMPSA-N fructooligosaccharide Chemical compound OC[C@H]1O[C@@](CO)(OC[C@@]2(OC[C@@]3(OC[C@@]4(OC[C@@]5(OC[C@@]6(OC[C@@]7(OC[C@@]8(OC[C@@]9(OC[C@@]%10(OC[C@@]%11(O[C@H]%12O[C@H](CO)[C@@H](O)[C@H](O)[C@H]%12O)O[C@H](CO)[C@@H](O)[C@@H]%11O)O[C@H](CO)[C@@H](O)[C@@H]%10O)O[C@H](CO)[C@@H](O)[C@@H]9O)O[C@H](CO)[C@@H](O)[C@@H]8O)O[C@H](CO)[C@@H](O)[C@@H]7O)O[C@H](CO)[C@@H](O)[C@@H]6O)O[C@H](CO)[C@@H](O)[C@@H]5O)O[C@H](CO)[C@@H](O)[C@@H]4O)O[C@H](CO)[C@@H](O)[C@@H]3O)O[C@H](CO)[C@@H](O)[C@@H]2O)[C@@H](O)[C@@H]1O FTSSQIKWUOOEGC-RULYVFMPSA-N 0.000 claims abstract description 19
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- VEXZGXHMUGYJMC-UHFFFAOYSA-N Hydrochloric acid Chemical compound Cl VEXZGXHMUGYJMC-UHFFFAOYSA-N 0.000 claims description 4
- 239000005913 Maltodextrin Substances 0.000 claims description 4
- 229920002774 Maltodextrin Polymers 0.000 claims description 4
- NBIIXXVUZAFLBC-UHFFFAOYSA-N Phosphoric acid Chemical compound OP(O)(O)=O NBIIXXVUZAFLBC-UHFFFAOYSA-N 0.000 claims description 4
- 239000004376 Sucralose Substances 0.000 claims description 4
- GWEVSGVZZGPLCZ-UHFFFAOYSA-N Titan oxide Chemical compound O=[Ti]=O GWEVSGVZZGPLCZ-UHFFFAOYSA-N 0.000 claims description 4
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- 235000019408 sucralose Nutrition 0.000 claims description 4
- GUBGYTABKSRVRQ-QKKXKWKRSA-N Lactose Natural products OC[C@H]1O[C@@H](O[C@H]2[C@H](O)[C@@H](O)C(O)O[C@@H]2CO)[C@H](O)[C@@H](O)[C@H]1O GUBGYTABKSRVRQ-QKKXKWKRSA-N 0.000 claims description 3
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- 108010010803 Gelatin Proteins 0.000 claims description 2
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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 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
-
- 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
-
- 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
- A23J3/00—Working-up of proteins for foodstuffs
- A23J3/30—Working-up of proteins for foodstuffs by hydrolysis
- A23J3/32—Working-up of proteins for foodstuffs by hydrolysis using chemical agents
- A23J3/34—Working-up of proteins for foodstuffs by hydrolysis using chemical agents using enzymes
- A23J3/341—Working-up of proteins for foodstuffs by hydrolysis using chemical agents using enzymes of animal 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
- 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
- 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
- A23L33/185—Vegetable 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)
- Engineering & Computer Science (AREA)
- Polymers & Plastics (AREA)
- Food Science & Technology (AREA)
- Nutrition Science (AREA)
- Health & Medical Sciences (AREA)
- Mycology (AREA)
- Biochemistry (AREA)
- Proteomics, Peptides & Aminoacids (AREA)
- Zoology (AREA)
- Chemical Kinetics & Catalysis (AREA)
- General Chemical & Material Sciences (AREA)
- Coloring Foods And Improving Nutritive Qualities (AREA)
- Medicines Containing Material From Animals Or Micro-Organisms (AREA)
Abstract
The invention discloses a bee pupa protein peptide food composition for improving immunity, and a preparation method and application thereof. The composition comprises the following components: 1-35% of bee pupa protein peptide powder, 1-30% of soybean peptide powder, 1-25% of fructo-oligosaccharide, 1-25% of rhizoma polygonati powder, 1-20% of medlar powder and 0.5-8% of chitosan oligosaccharide. The polypeptide is organically combined with functional food and traditional medicine-food homologous traditional Chinese medicines, so that the immunity of a human body can be effectively improved. Meanwhile, the invention can be made into various dosage forms, and is easy for industrial production.
Description
Technical Field
The invention belongs to the field of food, and particularly relates to a bee pupa protein peptide food composition for improving immunity, and a preparation method and application thereof.
Background
The world health organization has investigated that healthy people account for only 5% of the population, that diagnosed with various diseases accounts for 20% of the population, and that sub-healthy people between health and disease account for 75% of the population, i.e., 75% of people are easily changed from sub-healthy to diseased. Mainly comprises the elderly, people with high competitive pressure for a long time and people with poor life and eating habits.
Sub-health is a critical state, and people in sub-health state have a decline in mental activity and adaptability although there is no definite disease, and if the state cannot be corrected in time, physical and mental diseases are easily caused. People in sub-health status, except for fatigue and discomfort, are not life threatening. However, sudden death easily occurs if high stimulation is applied, such as staying up overnight or in the presence of spleen qi.
The immunity is an important physiological function of a human body, is just like a doctor in the body, can protect the human body from being attacked by viruses, bacteria and pollutants, and can also remove impurities in the body and metabolic products such as redundant fat, cholesterol and the like. Therefore, in order to get rid of sub-health, immunity needs to be improved.
Disclosure of Invention
The invention aims to overcome the defects in the prior art and provide the bee pupa protein peptide food composition for improving the immunity.
The invention also aims to provide a preparation method of the bee pupa protein peptide food composition for improving the immunity.
The invention also aims to provide the application of the bee pupa protein peptide food composition for improving the immunity.
The purpose of the invention is realized by the following technical scheme: a bee pupa protein peptide food composition for improving immunity comprises the following components in percentage by mass: 1-35% of bee pupa protein peptide powder, 1-30% of soybean peptide powder, 1-25% of fructo-oligosaccharide, 1-25% of rhizoma polygonati powder, 1-20% of medlar powder and 0.5-8% of chitosan oligosaccharide; preferably comprises the following components in percentage by mass: 10 to 30 percent of bee pupa protein peptide powder, 13 to 25 percent of soybean peptide powder, 10 to 20 percent of fructo-oligosaccharide, 5 to 10 percent of rhizoma polygonati powder, 5 to 11.5 percent of medlar powder and 2 to 5 percent of chitosan oligosaccharide; more preferably comprises the following components in percentage by mass: 10-20% of bee pupa protein peptide powder, 13-20% of soybean peptide powder, 10-15% of fructo-oligosaccharide, 5-10% of yellow refined powder, 5-9% of medlar powder and 2-5% of chitosan oligosaccharide.
The bee pupa protein peptide food composition for improving the immunity further comprises auxiliary materials, and the balance is the auxiliary materials.
The amount of the auxiliary materials is preferably 0.2 to 45.6 percent; more preferably 37% to 43%.
The auxiliary materials are selected according to the required dosage form, and preferably selected from at least one of lactose, microcrystalline cellulose, maltodextrin, magnesium stearate, silicon dioxide, titanium dioxide, beeswax, water, sucralose, fruit powder essence, glycerol, povidone K30 and gelatin.
The food composition is in the dosage form of tablets, granules, capsules, soft capsules, powder or oral liquid; preferably a tablet.
The bee pupa protein peptide powder is preferably bee pupa protein peptide powder with the average relative molecular weight of 300-800 Da; more preferably bee pupa protein peptide powder with average relative molecular weight of 500 Da.
The bee pupa protein peptide powder preferably contains 80-85% of protein; more preferably bee pupa protein peptide powder with protein content of 85%.
The bee pupa protein peptide powder is preferably prepared by the following steps:
(A) homogenizing: mixing pupa Apis with water, and pulping to obtain pulp;
(B) and (3) heat treatment: adding water into the slurry, and heating to denature pupa Apis protein;
(C) adding acid: adjusting the pH value of the product obtained by the step (B) to 4.3-4.8 by using acid, and standing;
(D) centrifugal separation: centrifuging the product obtained by the step (C), and reserving residues;
(E) neutralizing: mixing the residue with water, and adjusting the pH value to 7-9 by using an alkali liquor;
(F) enzymolysis: carrying out enzymolysis by using protease, wherein the addition amount of the protease is 0.5-1% of the mass of the bee pupae, the enzymolysis temperature is 45-55 ℃, and the enzymolysis time is 3-5 h;
(G) enzyme deactivation: inactivating enzyme of the enzymolysis product;
(H) separation and refining: discharging the enzyme-deactivated liquid from the enzymolysis tank, filtering with plate-and-frame filter, filtering with membrane for the second time, and desalting with nanofiltration membrane to obtain refined pupa Apis protein hydrolysate;
(I) concentration: carrying out vacuum concentration on the bee pupa protein hydrolysate;
(J) sterilizing;
(K) spray drying: and (D) carrying out spray drying on the sterilized product obtained in the step (J), wherein the inlet temperature is controlled to be 160-200 ℃, and the outlet temperature is controlled to be 85-95 ℃, so as to obtain the bee pupa protein powder.
The amount of water used in step (A) is preferably selected from the following ratio of pupa Apis: water in a mass ratio of 1: 1-1: 3, calculating the mixture ratio; more preferably, the ratio of bee pupa: water in a mass ratio of 1: and 2, calculating the mixture ratio.
The amount of water used in step (B) is preferably as follows: water in a mass ratio of 1: 3-1: 5, calculating the mixture ratio; more preferably as a slurry: water in a mass ratio of 1: 4, calculating the mixture ratio.
The heating condition in the step (B) is preferably that the treatment is carried out for 0.5-1.5 h at the temperature of 80-95 ℃.
The acid in step (C) is preferably at least one of hydrochloric acid, phosphoric acid and citric acid, and more preferably citric acid.
The standing time in the step (C) is preferably 10-60 minutes; more preferably 30 minutes.
The separation apparatus in step (D) is preferably a butterfly centrifuge or a horizontal decanter centrifuge.
The amount of water used in step (E) is preferably such that the residue: water in a mass ratio of 1: 8-1: 10, calculating the mixture ratio; more preferably, the ratio of the residue: water in a mass ratio of 1: and 9, calculating the mixture ratio.
The protease in step (F) is preferably at least one of an alkaline protease, a neutral protease and a flavourzyme; more preferably, the mass ratio of alkaline protease, neutral protease and flavourzyme is 15-25: 10-15: 1, mixing in proportion; more preferably, the mass ratio of the alkaline protease to the neutral protease to the flavor protease is 20:10:1, mixing in proportion.
The enzyme deactivation condition in the step (G) is preferably maintained at 80-90 ℃ for 30-60 min.
The vacuum degree of the vacuum concentration in the step (I) is preferably-1 to-0.5 Mpa.
The vacuum concentration degree in the step (I) is preferably concentrated to 20-30% by mass.
The sterilization in step (J) is preferably high temperature flash sterilization.
The high-temperature instantaneous sterilization condition is preferably maintained at 130-145 ℃ for 5-8 s.
The soybean peptide powder is preferably soybean peptide powder with the average relative molecular weight of 500-1000 Da; more preferably soy peptide powder having an average relative molecular weight of 500 Da.
The soybean peptide powder is preferably soybean peptide powder with the protein content of 90-92 percent; more preferably soybean peptide powder having a protein content of 92%.
The soybean peptide powder is preferably prepared by the following steps:
(a) size mixing: mixing the soybean protein isolate with water, stirring and mixing to obtain slurry;
(b) enzymolysis: carrying out enzymolysis on the slurry obtained in the step (a) by using protease;
(c) enzyme deactivation: inactivating enzyme of the enzymolysis product;
(d) separation: centrifuging the feed liquid after enzyme deactivation, and taking supernatant;
(e) decoloring and refining: decolorizing with active carbon, filtering with plate-and-frame filter, filtering with membrane for the second time, and desalting with nanofiltration membrane to obtain refined soybean peptide hydrolysate;
(f) concentration: carrying out vacuum concentration on the bee pupa protein hydrolysate;
(g) sterilizing;
(h) spray drying: and (g) carrying out spray drying on the sterilized product in the step (g), wherein the inlet temperature is controlled to be 160-200 ℃, and the outlet temperature is controlled to be 85-95 ℃, so as to obtain the bee pupa protein powder.
The amount of water used in step (a) is preferably such that the ratio of soy protein isolate: water in a mass ratio of 1: calculating the mixture ratio of 8-15; more preferably, the protein content is as follows: water in a mass ratio of 1: and (5) calculating the mixture ratio of 12.
The specific steps of the enzymatic hydrolysis in step (b) are preferably as follows: carrying out enzymolysis by using mixed protease, and then adding flavourzyme for carrying out enzymolysis; wherein the mixed protease is alkaline protease and trypsin in a mass ratio of 1-5: 1, mixing according to a proportion, wherein the addition amount of the mixed enzyme is 0.5-2% of the mass of the soybean protein isolate, and the enzymolysis time is 2-5 h; the addition amount of the flavourzyme is 0.1-0.5% of the mass of the soybean protein isolate, and the enzymolysis time is 0.5-3 h; the enzymolysis time is 45-60 ℃.
The enzyme deactivation condition in the step (c) is preferably maintained at 80-90 ℃ for 30-60 min.
The specific steps of the decolorization described in step (e) are preferably as follows: and adding active carbon which accounts for 5-15% of the mass of the soybean protein isolate for decolorization, wherein the decolorization temperature is 85-90 ℃, and the decolorization time is 30-60 min.
The vacuum degree of the vacuum concentration in the step (f) is preferably-1 to-0.5 MPa.
The vacuum concentration in the step (f) is preferably performed to a degree of concentration of 20 to 30% by mass.
The sterilization described in step (g) is preferably a high temperature flash sterilization.
The high-temperature instantaneous sterilization condition is preferably maintained at 130-145 ℃ for 5-8 s.
The preparation method of the bee pupa protein peptide food composition for improving the immunity comprises the following steps: mixing the above components to obtain bee pupa protein peptide food composition with immunity improving effect.
The components are solid, and the pre-selection is to firstly pass through a 60-80-mesh sieve and then mix.
The mixing is preferably carried out using a three-dimensional mixer.
The mixing conditions are preferably as follows: mixing at 10-20 r/min for 20-40 min.
The bee pupa protein peptide food composition for improving immunity is applied to the field of food.
Compared with the prior art, the invention has the beneficial effects that:
the bee pupa protein peptide food composition for improving immunity provided by the invention comprises bee pupa protein peptide powder, soybean peptide powder, fructo-oligosaccharide, refined yellow meal, medlar powder and chitosan oligosaccharide. The bee pupa protein peptide and the soybean peptide are prepared from bee pupa and soybean protein isolate serving as raw materials, and are subjected to enzymolysis by using compound protease to obtain the bee pupa protein peptide with the molecular weight of 300-800Da and the soybean peptide with the molecular weight of 500-1000 Da. The bee pupa protein peptide and the soybean peptide obtained by the invention are easy to be absorbed by human bodies and improve the immunity of the human bodies. The polypeptide is organically combined with functional food and traditional medicine-food homologous traditional Chinese medicines, so that the immunity of a human body can be effectively improved, and meanwhile, the polypeptide can be made into various dosage forms and is easy for industrial production.
Detailed Description
The present invention will be described in further detail with reference to examples, but the embodiments of the present invention are not limited thereto.
Example 1
A bee pupa protein peptide food composition for improving immunity comprises the following components in percentage by mass: 42.7% of maltodextrin, 20% of bee pupa protein peptide powder, 15% of soybean peptide powder, 10% of fructo-oligosaccharide, 5% of rhizoma polygonati powder, 5% of medlar powder, 2% of chitosan oligosaccharide, 0.2% of magnesium stearate and 0.1% of silicon dioxide. The preparation method comprises the following steps:
(1) preparing bee pupa protein peptide powder:
(A) homogenizing: mixing the bee pupae with water according to the mass ratio of 1:1, and pulping by using a pulping machine;
(B) and (3) heat treatment: adding water with the mass being 3 times that of the slurry into the slurry, mixing, heating to 80 ℃, and treating for 1.5 h;
(C) adding acid: adjusting the pH value to 4.3 by using citric acid, and standing for 0.2 h;
(D) centrifugal separation: separating the slurry with a separating device such as a butterfly centrifuge or a horizontal decanter centrifuge, and retaining the residue;
(E) neutralizing: mixing the residue with water according to a mass ratio of 1:8, mixing, and adjusting the pH to 7.0 by using alkali liquor;
(F) enzymolysis: carrying out enzymolysis by using compound protease, wherein the compound hydrolase is alkaline protease (Alcalase2.4L, produced by Novitin corporation): neutral protease (Neutrase0.8L, produced by Novitin Co.): mixing Flavourzyme (Flavourzyme1000L, produced by Novien) in a mass ratio of 15:10:1, wherein the addition amount is 1.0% of the mass of the bee pupae, the enzymolysis temperature is 45 ℃, and the enzymolysis time is 4 hours;
(G) enzyme deactivation: after enzymolysis, the temperature of the enzymolysis tank is raised to 80 ℃ and maintained for 60 min;
(H) separation and refining: discharging the enzyme-deactivated liquid from the enzymolysis tank, filtering with plate-and-frame filter, filtering with membrane for the second time, and desalting with nanofiltration membrane to obtain refined pupa Apis protein hydrolysate;
(I) concentration: passing the pupa Apis protein hydrolysate through a negative pressure concentrator, controlling the vacuum degree at-0.5 Mpa, and stopping concentrating when the mass concentration is 20%;
(J) and (3) sterilization: performing high-temperature instantaneous sterilization, controlling the temperature at 130 ℃, maintaining the temperature for 8s, and transferring to an intermediate storage tank after sterilization;
(K) spray drying: pumping the bee pupa protein hydrolysate in the intermediate storage tank into a spray drying tower by a pump for spray drying, controlling the inlet temperature at 160 ℃ and the outlet temperature at 85 ℃ for collecting powder;
(2) preparing soybean peptide powder:
(a) size mixing: mixing the soybean protein isolate and water according to the mass ratio of 1:8, stirring and mixing into slurry;
(b) enzymolysis: first, alkaline protease (Alcalase2.4L, manufactured by Novixin Co.): mixing trypsin (4000u/g, Nanning Dong Henghuadao Biotech, Ltd.) at a mass ratio of 5:1, and performing enzymolysis at 45 deg.C for 5 hr with enzyme addition amount of 0.8% of the isolated soybean protein powder; adding Flavourzyme (Flavourzyme1000L, produced by Novoxin) with the mass of 0.1 percent of that of the soybean protein isolate powder again, wherein the enzymolysis time is 0.5h and the enzymolysis temperature is 45 ℃;
(c) enzyme deactivation: after enzymolysis, the temperature of the enzymolysis tank is raised to 80 ℃ and maintained for 60 min;
(d) separation: discharging the feed liquid after enzyme deactivation from the enzymolysis tank, and separating by a centrifugal separator to obtain supernatant;
(e) decoloring and refining: adding active carbon with the mass being 5% of that of the soybean protein isolate for decolorization at 85 ℃ for 45min, performing primary filtration by using a plate-and-frame filter, performing secondary filtration by using a membrane, and desalting by using a nanofiltration membrane to obtain refined soybean peptide hydrolysate;
(f) concentration: passing the pupa Apis protein hydrolysate through a negative pressure concentrator, controlling the vacuum degree at-0.5 Mpa, and stopping concentrating when the mass concentration is 20%;
(g) and (3) sterilization: performing high-temperature instantaneous sterilization, controlling the temperature at 130 ℃, maintaining the temperature for 5s, and transferring to an intermediate storage tank after sterilization;
(h) spray drying: pumping the bee pupa protein hydrolysate in the intermediate storage tank into a spray drying tower by a pump for spray drying, controlling the inlet temperature at 160 ℃ and the outlet temperature at 85 ℃ for collecting powder;
(3) sieving: sieving pupa Apis protein peptide powder, soybean peptide powder, fructo-oligosaccharide, rhizoma Polygonati powder, fructus Lycii powder, and chitosan oligosaccharide with 70 mesh sieve respectively;
(4) mixing: weighing the sieved raw materials according to the formula ratio, and putting the raw materials into a three-dimensional mixer for mixing, wherein the mixing speed is controlled at 15r/min, and the mixing time is 20 min;
(5) tabletting: and putting the mixed powder into a hopper of a tablet machine for tabletting.
Example 2
A bee pupa protein peptide food composition for improving immunity comprises the following components in percentage by mass: 30% of bee pupa protein peptide powder, 25% of soybean peptide powder, 20% of fructo-oligosaccharide, 10% of rhizoma polygonati powder, 10% of medlar powder, 4.8% of chitosan oligosaccharide and 0.2% of silicon dioxide.
The preparation method comprises the following steps:
(1) preparing bee pupa protein peptide powder:
(A) homogenizing: mixing the bee pupae with water according to the mass ratio of 1:2, and pulping by using a pulping machine;
(B) and (3) heat treatment: adding water with the mass 4 times that of the slurry into the slurry, mixing, heating to 85 ℃, and treating for 1 h;
(C) adding acid: adjusting pH to 4.5 with citric acid, and standing for 0.5 h;
(D) centrifugal separation: separating the slurry with a separating device such as a butterfly centrifuge or a horizontal decanter centrifuge, and retaining the residue;
(E) neutralizing: mixing the residue with water according to a mass ratio of 1: 9 mixing, and adjusting the pH to 8.0 by using alkali liquor;
(F) enzymolysis: carrying out enzymolysis by using compound protease, wherein the compound hydrolase is alkaline protease (Alcalase2.4L, produced by Novitin corporation): neutral protease (Neutrase0.8L, produced by Novitin Co.): mixing Flavourzyme (Flavourzyme1000L, produced by Novien) in a mass ratio of 20:10:1, wherein the addition amount is 0.7 percent of the mass of the bee pupae, the enzymolysis temperature is 55 ℃, and the enzymolysis time is 5 hours;
(G) enzyme deactivation: after enzymolysis, the temperature of the enzymolysis tank is raised to 90 ℃ and maintained for 30 min;
(H) separation and refining: discharging the enzyme-deactivated liquid from the enzymolysis tank, filtering with plate-and-frame filter, filtering with membrane for the second time, and desalting with nanofiltration membrane to obtain refined pupa Apis protein hydrolysate;
(I) concentration: passing the pupa Apis protein hydrolysate through a negative pressure concentrator, controlling the vacuum degree to-0.6 Mpa, and stopping concentrating when the mass concentration is 25%;
(J) and (3) sterilization: performing high-temperature instantaneous sterilization, controlling the temperature at 145 ℃, maintaining for 6s, and transferring to an intermediate storage tank after sterilization;
(K) spray drying: pumping the bee pupa protein hydrolysate in the intermediate storage tank into a spray drying tower by a pump for spray drying, controlling the inlet temperature to be 180 ℃ and the outlet temperature to be 90 ℃ for collecting powder;
(2) preparing soybean peptide powder:
(a) size mixing: mixing the soybean protein isolate and water according to the mass ratio of 1:12, stirring and mixing into slurry;
(b) enzymolysis: first, alkaline protease (Alcalase2.4L, manufactured by Novixin Co.): mixing trypsin (4000u/g, Nanning Dong Henghuadao Biotech, Ltd.) at a mass ratio of 1:1, and performing enzymolysis at 55 deg.C for 3 hr with enzyme addition amount of 1.2% of the isolated soybean protein powder; adding Flavourzyme (Flavourzyme1000L, produced by Novistin), wherein the addition amount of the Flavourzyme is 0.2 percent of the mass of the soybean protein isolate powder, and carrying out enzymolysis for 2 hours at the temperature of 55 ℃;
(c) enzyme deactivation: after enzymolysis, the temperature of the enzymolysis tank is raised to 90 ℃ and maintained for 30 min;
(d) separation: discharging the feed liquid after enzyme deactivation from the enzymolysis tank, and separating by a centrifugal separator to obtain supernatant;
(e) decoloring and refining: adding active carbon with the mass being 10% of that of the soybean protein isolate for decolorization at the temperature of 80 ℃ for 0.5h, performing primary filtration by using a plate-and-frame filter, performing secondary filtration by using a membrane, and desalting by using a nanofiltration membrane to obtain refined soybean peptide hydrolysate;
(f) concentration: passing the pupa Apis protein hydrolysate through a negative pressure concentrator, controlling the vacuum degree to-0.6 Mpa, and stopping concentrating when the mass concentration is 25%;
(g) and (3) sterilization: performing high-temperature instantaneous sterilization, controlling the temperature to be 145 ℃, maintaining for 6s, and transferring to an intermediate storage tank after sterilization;
(h) spray drying: pumping the bee pupa protein hydrolysate in the intermediate storage tank into a spray drying tower by a pump for spray drying, controlling the inlet temperature to be 180 ℃ and the outlet temperature to be 90 ℃ for collecting powder;
(3) sieving: sieving pupa Apis protein peptide powder, soybean peptide powder, fructo-oligosaccharide, rhizoma Polygonati powder, fructus Lycii powder, and chitosan oligosaccharide with 60 mesh sieve respectively;
(4) mixing: weighing the sieved raw materials according to the formula ratio, and putting the raw materials into a three-dimensional mixer for mixing, wherein the mixing speed is controlled at 10r/min, and the mixing time is 30 min; and (5) filling to obtain the finished product.
Example 3
A bee pupa protein peptide food composition for improving immunity comprises the following components in percentage by mass: 25% of bee pupa protein peptide powder, 20% of lactose, 20% of soybean peptide powder, 15% of fructo-oligosaccharide, 8% of fine yellow powder, 8% of medlar powder, 3.5% of chitosan oligosaccharide and 0.5% of silicon dioxide.
The preparation method comprises the following steps:
(1) preparing bee pupa protein peptide powder:
(A) homogenizing: mixing the bee pupae with water according to the mass ratio of 1:3, and pulping by using a pulping machine;
(B) and (3) heat treatment: adding water with the mass 5 times that of the slurry into the slurry, mixing, heating to 95 ℃, and treating for 0.5 h;
(C) adding acid: adjusting the pH value to 4.8 by using citric acid, and standing for 1 h;
(D) centrifugal separation: separating the slurry with a separating device such as a butterfly centrifuge or a horizontal decanter centrifuge, and retaining the residue;
(E) neutralizing: mixing the residue with water according to a mass ratio of 1: 10, mixing, and adjusting the pH to 9.0 by using alkali liquor;
(F) enzymolysis: carrying out enzymolysis by using compound protease, wherein the compound hydrolase is alkaline protease (Alcalase2.4L, produced by Novitin corporation): neutral protease (Neutrase0.8L, produced by Novitin Co.): mixing Flavourzyme (Flavourzyme1000L, produced by Novixin) in a mass ratio of 25:15:1, wherein the addition amount is 0.5 percent of the mass of the bee pupae, the enzymolysis temperature is 55 ℃, and the enzymolysis time is 3 hours;
(G) enzyme deactivation: after enzymolysis, the temperature of the enzymolysis tank is raised to 85 ℃ and maintained for 45 min;
(H) separation and refining: discharging the enzyme-deactivated liquid from the enzymolysis tank, filtering with plate-and-frame filter, filtering with membrane for the second time, and desalting with nanofiltration membrane to obtain refined pupa Apis protein hydrolysate;
(I) concentration: passing the pupa Apis protein hydrolysate through a negative pressure concentrator, controlling the vacuum degree to be-1.0 Mpa, and stopping concentrating when the mass concentration is 30%;
(J) and (3) sterilization: performing high-temperature instantaneous sterilization, controlling the temperature at 140 ℃, maintaining the temperature for 5s, and transferring to an intermediate storage tank after sterilization;
(K) spray drying: pumping the bee pupa protein hydrolysate in the intermediate storage tank into a spray drying tower by a pump for spray drying, controlling the inlet temperature to be 200 ℃ and the outlet temperature to be 95 ℃ for collecting powder;
(2) preparing soybean peptide powder:
(a) size mixing: mixing the soybean protein isolate and water according to the mass ratio of 1:15, stirring and mixing into slurry;
(b) enzymolysis: first, alkaline protease (Alcalase2.4L, manufactured by Novixin Co.): mixing trypsin (4000u/g, Nanning Dong Henghuadao Biotech, Ltd.) at a mass ratio of 3:1, and performing enzymolysis at 60 deg.C for 2 hr with enzyme addition amount of 0.5% of the isolated soybean protein powder; adding 0.3% of flavourzyme again, and carrying out enzymolysis for 3h at the enzymolysis temperature of 60 ℃;
(c) enzyme deactivation: after enzymolysis, the temperature of the enzymolysis tank is raised to 80 ℃ and maintained for 45 min;
(d) separation: discharging the feed liquid after enzyme deactivation from the enzymolysis tank, and separating by a centrifugal separator to obtain supernatant;
(e) decoloring and refining: adding activated carbon with the mass being 15% of that of the soybean protein isolate for decolorization at 90 ℃ for 1h, performing primary filtration by using a plate-and-frame filter, performing secondary filtration by using a membrane, and desalting by using a nanofiltration membrane to obtain refined soybean peptide hydrolysate;
(f) concentration: passing the pupa Apis protein hydrolysate through a negative pressure concentrator, controlling the vacuum degree to be-1.0 Mpa, and stopping concentrating when the mass concentration is 30%;
(g) and (3) sterilization: performing high-temperature instantaneous sterilization, controlling the temperature to be 140 ℃, maintaining for 8s, and transferring to an intermediate storage tank after sterilization;
(h) spray drying: pumping the bee pupa protein hydrolysate in the intermediate storage tank into a spray drying tower by a pump for spray drying, controlling the inlet temperature to be 200 ℃ and the outlet temperature to be 95 ℃ for collecting powder;
(3) sieving: sieving pupa Apis protein peptide powder, soybean peptide powder, fructo-oligosaccharide, rhizoma Polygonati powder, fructus Lycii powder, and chitosan oligosaccharide with 80 mesh sieve respectively;
(4) mixing: weighing the sieved raw materials according to the formula ratio, and putting the raw materials into a three-dimensional mixer for mixing, wherein the mixing speed is controlled at 20r/min, and the mixing time is 40 min; and (5) filling to obtain the finished product.
Example 4
A bee pupa protein peptide food composition for improving immunity comprises the following components in percentage by mass: 45% of water, 10% of bee pupa protein peptide powder (prepared according to the example 2), 20% of soybean peptide powder (prepared according to the example 2), 10% of fructo-oligosaccharide, 6.3% of rhizoma polygonati powder, 5% of medlar powder, 3.1% of chitosan oligosaccharide, 0.5% of citric acid and 0.1% of sucralose.
A preparation method of bee pupa protein peptide composition oral liquid for resisting fatigue and improving immunity comprises: sieving pupa Apis protein peptide powder, semen glycines peptide powder, fructo-oligosaccharide, rhizoma Polygonati powder, fructus Lycii powder, chitosan oligosaccharide, citric acid and sucralose, dissolving, mixing, filtering, sterilizing, and bottling.
Example 5
A bee pupa protein peptide food composition for improving immunity comprises the following components in percentage by mass: 30% of bee pupa protein peptide powder (prepared according to example 2), 25% of soybean peptide powder (prepared according to example 2), 20% of fructo-oligosaccharide, 10% of rhizoma polygonati powder, 11.3% of medlar powder, 3% of chitosan oligosaccharide, 300.5% of povidone K and 0.2% of silicon dioxide.
A preparation method of bee pupa protein peptide food composition granule for resisting fatigue and improving immunity comprises: sieving pupa Apis protein peptide powder, semen glycines peptide powder, fructo-oligosaccharide, rhizoma Polygonati powder, fructus Lycii powder, chitosan oligosaccharide and silicon dioxide, mixing, preparing polyvidone K30 adhesive, granulating with fluidized bed, and sieving.
Examples 6 to 9
A bee pupa protein peptide food composition for resisting fatigue and improving immunity, which has the composition shown in Table 1:
TABLE 1
| Example 6 | Example 7 | Example 8 | Example 9 | |
| Bee pupa protein peptide | 10％ | 20％ | 15％ | 18％ |
| Soybean peptide | 20％ | 15％ | 18％ | 13％ |
| Fructo-oligosaccharide | 10％ | 10％ | 15％ | 11％ |
| Rhizoma Polygonati powder | 10％ | 5％ | 6％ | 9％ |
| Chinese wolfberry powder | 8％ | 5％ | 5％ | 9％ |
| Chitosan oligosaccharide | 5％ | 2％ | 3％ | 4％ |
| Maltodextrin | 36.4％ | 42.4％ | 37.4％ | 36.4％ |
| Magnesium stearate | 0.5％ | 0.5％ | 0.5％ | 0.5％ |
| Silicon dioxide | 0.1％ | 0.1％ | 0.1％ | 0.1％ |
The pupa Apis protein peptide powder and semen glycines peptide powder are prepared according to example 2 by sieving the above materials, mixing, and tabletting to obtain tablet candy.
Comparative example 1
The components do not comprise the bee pupa protein peptide powder, the amount of the bee pupa protein peptide powder is complemented by the soybean peptide powder to other components, and the preparation method is the same as the embodiment 7.
Comparative example 2
The components do not comprise the soybean peptide powder, the amount of the soybean peptide powder is complemented by the bee pupa protein peptide powder to other components, and the preparation method is the same as that of the embodiment 7.
Comparative example 3
Commercial ordinary soybean protein powder
Effect example 1:
measuring the contents of the bee pupa protein and the soybean peptide protein prepared in the examples 1-3 by a method specified in GB/T5009.5; average molecular weights of the bee pupa protein peptide and the soybean peptide powder prepared in the examples 1 to 3 were analyzed by high performance gel filtration chromatography in appendix A of GB/T22492-2008, and the results are shown in Table 2.
TABLE 2 assay of bee pupa protein peptide and soybean peptide
Effect example 2:
experimental example 1 Immunity test
(1) Experimental animals: nude mice, half male and half female, with weight of 18-22 g, purchased from the experimental management center of river-south university.
(2) Grouping experiments: mice were divided into 8 groups of 10 mice each (half of males and females), and fed with physiological saline (control group), the compositions of examples 6 to 9, comparative example 1, comparative example 2, and the commercially available common soybean protein powder of comparative example 3, respectively.
(3) Feeding mode: the composition was adjusted to a concentration of 0.6g/ml with water, and mice were drenched with normal saline or concentrated candy solution 0.5ml/20g body weight daily for 1 time per day for 2 weeks.
(4) Test items and detection indexes: detecting the phagocytic index of immune organs of the mice through an experiment that macrophages in abdominal cavities of the mice phagocytize chicken erythrocytes; the thickening of the concha auricle was detected by a mouse dinitrofluorobenzene induced mouse DTH auricle swelling test. The test results are shown in Table 3.
TABLE 3 test results
According to the data in table 3, in the experiment that macrophages in abdominal cavities of mice phagocytose chicken erythrocytes, the phagocytic percentage and the phagocytic index of the bee pupa protein peptide food compositions prepared in examples 6 to 9 are significantly different from those of a control group, which shows that the bee pupa protein peptide food compositions prepared in the invention can improve the phagocytic index of immune organs and improve the function of mononuclear macrophages, and in the DTH experiment induced by dinitrofluorobenzene, the weight gain of the ear shells of the bee pupa protein peptide food compositions prepared in examples 6 to 9 is higher than that of the control group, and the difference has statistical significance (P <0.05), which indicates that the bee pupa protein peptide food compositions prepared in examples 6 to 9 can significantly improve the proliferation capability of lymphocytes and improve the cellular immune function, and particularly, the effect of example 7 is more prominent.
Experimental example 2
(1) Subject: 40 patients with low immunity age 21-70 years old.
(2) Grouping: the subjects were divided into 2 groups, and group 1 was administered with the tabletted candy of example 7 of the present invention (the size of the tabletted candy was 0.5 g/tablet) 10 tablets per time and 2 times a day; group 2 was administered with commercially available normal protein powder for 2 months.
(3) Evaluation indexes are as follows:
the remarkable effects are as follows: the immunity is obviously improved, the physique is obviously enhanced, the limbs are powerful, the energy is abundant, the complexion is obviously improved, the symptoms such as color spots, dark skin and the like disappear or are obviously improved, and the sub-health state in the aspects of sleeping, digestion and the like is obviously improved;
the method has the following advantages: immunity is improved, constitution is enhanced, four limbs are strong, and energy and complexion are improved to a certain extent
The symptoms such as spots and dark skin are improved, and the sub-health state in the aspects of sleeping, digestion and the like is also improved;
and (4) invalidation: the symptoms and various examinations did not improve.
(4) As a result: see table 4.
Table 4 test results
| Grouping | Remarkable effect (example) | Effective (example) | Invalid (example) | High efficiency |
| Group 1 | 12 | 8 | 0 | 100％ |
| Group 2 | 1 | 4 | 15 | 25％ |
The above embodiments are preferred embodiments of the present invention, but the present invention is not limited to the above embodiments, and any other changes, modifications, substitutions, combinations, and simplifications which do not depart from the spirit and principle of the present invention should be construed as equivalents thereof, and all such changes, modifications, substitutions, combinations, and simplifications are intended to be included in the scope of the present invention.
Claims (10)
1. A bee pupa protein peptide food composition for improving immunity is characterized by comprising the following components in percentage by mass: 1-35% of bee pupa protein peptide powder, 1-30% of soybean peptide powder, 1-25% of fructo-oligosaccharide, 1-25% of rhizoma polygonati powder, 1-20% of medlar powder and 0.5-8% of chitosan oligosaccharide; further comprises the following components in percentage by mass: 10 to 30 percent of bee pupa protein peptide powder, 13 to 25 percent of soybean peptide powder, 10 to 20 percent of fructo-oligosaccharide, 5 to 10 percent of rhizoma polygonati powder, 5 to 11.5 percent of medlar powder and 2 to 5 percent of chitosan oligosaccharide; further comprises the following components in percentage by mass: 10-20% of bee pupa protein peptide powder, 13-20% of soybean peptide powder, 10-15% of fructo-oligosaccharide, 5-10% of yellow refined powder, 5-9% of medlar powder and 2-5% of chitosan oligosaccharide.
2. The bee pupa protein peptide food composition for improving immunity according to claim 1, wherein: the health-care food also comprises auxiliary materials, and the balance is the auxiliary materials.
3. The bee pupa protein peptide food composition for improving immunity according to claim 2, wherein: the auxiliary materials are selected according to the required dosage form and are at least one of lactose, microcrystalline cellulose, maltodextrin, magnesium stearate, silicon dioxide, titanium dioxide, beeswax, water, sucralose, fruit powder essence, glycerol, povidone K30 and gelatin;
the dosage form is tablet, granule, capsule, soft capsule, powder or oral liquid.
4. The bee pupa protein peptide food composition for improving immunity according to any one of claims 1 to 3, wherein:
the bee pupa protein peptide powder is the bee pupa protein peptide powder with the average relative molecular weight of 300-800 Da;
the soybean peptide powder is soybean peptide powder with average relative molecular weight of 500-1000 Da.
5. The bee pupa protein peptide food composition for improving immunity according to claim 4, wherein:
the bee pupa protein peptide powder is the bee pupa protein peptide powder with the protein content of 80-85 percent;
the soybean peptide powder is soybean peptide powder with protein content of 90-92%.
6. The bee pupa protein peptide food composition for improving immunity according to claim 4, wherein:
the bee pupa protein peptide is prepared by the following steps:
(A) homogenizing: mixing pupa Apis with water, and pulping to obtain pulp;
(B) and (3) heat treatment: adding water into the slurry, and heating to denature pupa Apis protein;
(C) adding acid: adjusting the pH value of the product obtained by the step (B) to 4.3-4.8 by using acid, and standing;
(D) centrifugal separation: centrifuging the product obtained by the step (C), and reserving residues;
(E) neutralizing: mixing the residue with water, and adjusting the pH value to 7-9 by using an alkali liquor;
(F) enzymolysis: carrying out enzymolysis by using protease, wherein the addition amount of the protease is 0.5-1% of the mass of the bee pupae, the enzymolysis temperature is 45-55 ℃, and the enzymolysis time is 3-5 h;
(G) enzyme deactivation: inactivating enzyme of the enzymolysis product;
(H) separation and refining: discharging the enzyme-deactivated liquid from the enzymolysis tank, filtering with plate-and-frame filter, filtering with membrane for the second time, and desalting with nanofiltration membrane to obtain refined pupa Apis protein hydrolysate;
(I) concentration: carrying out vacuum concentration on the bee pupa protein hydrolysate;
(J) sterilizing;
(K) spray drying: spray drying the sterilized product obtained in the step (J), wherein the inlet temperature is controlled to be 160-200 ℃, and the outlet temperature is controlled to be 85-95 ℃ to obtain bee pupa protein powder;
the soybean peptide powder is prepared by the following steps:
(a) size mixing: mixing the soybean protein isolate with water, stirring and mixing to obtain slurry;
(b) enzymolysis: carrying out enzymolysis on the slurry obtained in the step (a) by using protease;
(c) enzyme deactivation: inactivating enzyme of the enzymolysis product;
(d) separation: centrifuging the feed liquid after enzyme deactivation, and taking supernatant;
(e) decoloring and refining: decolorizing with active carbon, filtering with plate-and-frame filter, filtering with membrane for the second time, and desalting with nanofiltration membrane to obtain refined soybean peptide hydrolysate;
(f) concentration: carrying out vacuum concentration on the bee pupa protein hydrolysate;
(g) sterilizing;
(h) spray drying: and (g) carrying out spray drying on the sterilized product in the step (g), wherein the inlet temperature is controlled to be 160-200 ℃, and the outlet temperature is controlled to be 85-95 ℃, so as to obtain the bee pupa protein powder.
7. The bee pupa protein peptide food composition for improving immunity according to claim 6, wherein:
the water consumption in the step (A) is as follows: water in a mass ratio of 1: 1-1: 3 calculation of the ratio
The dosage of the water in the step (B) is as follows: water in a mass ratio of 1: 3-1: 5, calculating the mixture ratio;
the heating condition in the step (B) is that the treatment is carried out for 0.5-1.5 h at the temperature of 80-95 ℃;
the acid in the step (C) is at least one of hydrochloric acid, phosphoric acid and citric acid;
the standing time in the step (C) is 10-60 minutes;
the dosage of the water in the step (E) is as follows: water in a mass ratio of 1: 8-1: 10, calculating the mixture ratio;
the protease in the step (F) is at least one of alkaline protease, neutral protease and flavourzyme;
the enzyme deactivation condition in the step (G) is that the temperature is maintained at 80-90 ℃ for 30-60 min;
the vacuum degree of the vacuum concentration in the step (I) is-1 to-0.5 Mpa;
the vacuum concentration degree in the step (I) is to be concentrated to 20-30% of mass concentration;
the sterilization in the step (J) is high-temperature instant sterilization;
the amount of water used in step (a) is calculated according to the weight ratio of soy protein isolate: water in a mass ratio of 1: calculating the mixture ratio of 8-15;
the enzymolysis in the step (b) comprises the following specific steps: carrying out enzymolysis by using mixed protease, and then adding flavourzyme for carrying out enzymolysis; wherein the mixed protease is alkaline protease and trypsin in a mass ratio of 1-5: 1, mixing according to a proportion, wherein the addition amount of the mixed enzyme is 0.5-2% of the mass of the soybean protein isolate, and the enzymolysis time is 2-5 h; the addition amount of the flavourzyme is 0.1-0.5% of the mass of the soybean protein isolate, and the enzymolysis time is 0.5-3 h; the enzymolysis time is 45-60 ℃;
the enzyme deactivation condition in the step (c) is that the temperature is maintained at 80-90 ℃ for 30-60 min;
the specific steps of the decolorization in the step (e) are as follows: adding active carbon which accounts for 5-15% of the mass of the soybean protein isolate for decolorization, wherein the decolorization temperature is 85-90 ℃, and the decolorization time is 30-60 min;
the vacuum degree of the vacuum concentration in the step (f) is-1 to-0.5 Mpa;
the vacuum concentration degree in the step (f) is to be concentrated to a mass concentration of 20-30%;
the sterilization in step (g) is high temperature flash sterilization.
8. The bee pupa protein peptide food composition for improving immunity according to claim 7, wherein:
the protease in the step (F) is alkaline protease, neutral protease and flavourzyme, and the mass ratio of the alkaline protease to the neutral protease is 15-25: 10-15: 1, mixing in proportion.
9. The method for preparing bee pupa protein peptide food composition for improving immunity according to any one of claims 1 to 8, characterized by comprising the steps of: mixing the above components to obtain bee pupa protein peptide food composition with immunity improving effect.
10. The bee pupa protein peptide food composition for improving immunity as claimed in any one of claims 1 to 8 for use in the field of food.
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