CN113349261A - Composition for beautifying and anti-aging beverage - Google Patents

Composition for beautifying and anti-aging beverage Download PDF

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Publication number
CN113349261A
CN113349261A CN202110715150.0A CN202110715150A CN113349261A CN 113349261 A CN113349261 A CN 113349261A CN 202110715150 A CN202110715150 A CN 202110715150A CN 113349261 A CN113349261 A CN 113349261A
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composition
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vitamin
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李双喜
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Wuhan Cool Biotechnology Co ltd
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Wuhan Cool Biotechnology Co ltd
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    • A—HUMAN NECESSITIES
    • A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
    • A23C—DAIRY PRODUCTS, e.g. MILK, BUTTER OR CHEESE; MILK OR CHEESE SUBSTITUTES; MAKING THEREOF
    • A23C9/00—Milk preparations; Milk powder or milk powder preparations
    • A23C9/152—Milk preparations; Milk powder or milk powder preparations containing additives
    • A23C9/156—Flavoured milk preparations ; Addition of fruits, vegetables, sugars, sugar alcohols or sweeteners
    • A—HUMAN NECESSITIES
    • A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
    • A23C—DAIRY PRODUCTS, e.g. MILK, BUTTER OR CHEESE; MILK OR CHEESE SUBSTITUTES; MAKING THEREOF
    • A23C9/00—Milk preparations; Milk powder or milk powder preparations
    • A23C9/152—Milk preparations; Milk powder or milk powder preparations containing additives
    • A23C9/1526—Amino acids; Peptides; Protein hydrolysates; Nucleic acids; Derivatives thereof
    • A—HUMAN NECESSITIES
    • A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
    • A23C—DAIRY PRODUCTS, e.g. MILK, BUTTER OR CHEESE; MILK OR CHEESE SUBSTITUTES; MAKING THEREOF
    • A23C9/00—Milk preparations; Milk powder or milk powder preparations
    • A23C9/152—Milk preparations; Milk powder or milk powder preparations containing additives
    • A23C9/158—Milk preparations; Milk powder or milk powder preparations containing additives containing vitamins or antibiotics
    • 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
    • A23L2/02—Non-alcoholic beverages; Dry compositions or concentrates therefor; Their preparation containing fruit or vegetable juices
    • 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
    • A23L2/00—Non-alcoholic beverages; Dry compositions or concentrates therefor; Their preparation
    • A23L2/52—Adding ingredients
    • A23L2/66—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
    • A23L33/125—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
    • A23L33/15—Vitamins
    • 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)
  • Molecular Biology (AREA)
  • Proteomics, Peptides & Aminoacids (AREA)
  • Biochemistry (AREA)
  • Non-Alcoholic Beverages (AREA)
  • Coloring Foods And Improving Nutritive Qualities (AREA)

Abstract

The invention relates to a composition for beautifying and anti-aging beverage, which takes a protein composition or a fruit and vegetable composition, a hyaluronic acid composition, an elastin composition, a collagen composition and the like as main raw materials, and the prepared beverage can be used for beautifying and resisting aging under the excellent synergistic effect of the raw materials through optimized combination and adjustment of proportion. Therefore, the beverage has better effects of beautifying and resisting aging.

Description

Composition for beautifying and anti-aging beverage
Technical Field
The invention belongs to the technical field of food and medicine, and particularly relates to a composition for beautifying and anti-aging beverage.
Background
Scientific research shows that the skin aging is mainly caused by the fact that a large amount of free radicals are accumulated in a body due to the self-metabolism generation and the exposure of excessive ultraviolet rays and even ionizing radiation, and the self-elimination speed is difficult to match; or disordered work and rest, overlarge pressure, low immunity and the like cause unsmooth circulation in vivo and insufficient qi and blood; or a great amount of skin structure substances such as collagen in the organism and the like are lost.
Aging skin generates a large amount of free radicals, which have strong oxidizing property, can initiate peroxidation of unsaturated lipids in biological membranes to form lipid peroxides, and generate Malondialdehyde (MDA), a strong cross-linking agent. Malondialdehyde can combine with biological macromolecules such as protein, nucleic acid, and lipid to form insoluble substances, which can cause damage to various macromolecules in the body. The superoxide dismutase (SOD) is the most important antioxidant enzyme for human body, and can effectively remove superoxide radical in vivo and inhibit the production of malondialdehyde. Thus, over the rise in superoxide dismutase, malondialdehyde reduces the indirect reaction and improves the anti-aging effect. Hydroxyproline is a characteristic amino acid of collagen, and the content of hydroxyproline can indirectly reflect the content of collagen. As the organism ages, hydroxyproline in the collagen fibers forms cross-links in molecules, and the activity of proline hydroxylase is reduced due to the cross-linking of the bridges among macromolecules, so that the hydroxylation of proline is weakened, the hydroxyproline in the skin collagen fibers is reduced, the synthesis of the collagen fibers is insufficient, the elasticity of the skin is reduced, the moisture is reduced, and wrinkles are thick and deep.
A large amount of data is inquired to find that the beverage taking the protein composition or the fruit and vegetable composition, the hyaluronic acid composition, the elastin composition, the collagen composition and the like as main raw materials has the effect of beautifying and resisting aging, and has not been reported. Therefore, the formula composition of the beverage not only meets the inherent characteristics of the beverage, such as mouthfeel, color, taste and solubility, but also has the effects of beautifying and resisting aging.
Through comparison experiments, the beverage prepared by the invention has better effects of beautifying and resisting aging compared with beverages taking milk protein as main raw materials, beverages taking collagen, sodium hyaluronate and vegetable protein as main raw materials and beverages taking fruits and vegetables as main raw materials.
Disclosure of Invention
The invention realizes excellent synergistic effect mainly by optimizing components and adjusting proportion, not only ensures the unique color, aroma and taste of the beverage, but also obviously improves the function of promoting skin cell proliferation and realizes effective beautifying and anti-aging.
The purpose of the invention is realized by the following modes:
composition for beautifying and anti-aging beverage, wherein per 100g of the composition in parts by weight: 0.49-60g of protein composition, 0.001-0.3g of hyaluronic acid composition, 0.001-30g of elastin composition, 0.01-50g of collagen composition, 0.01-10g of nutrient and the balance of water.
Composition for beautifying and anti-aging beverage, wherein per 100g of the composition in parts by weight: 2-99g of fruit and vegetable composition, 0.001-0.3g of hyaluronic acid composition, 0.1-30g of elastin composition, 0.1-50g of collagen composition, 0.001-10g of nutrient and the balance of water.
The protein composition is prepared from raw materials prepared by taking milk or dairy products as base materials, or raw materials prepared by taking vegetable protein as base materials, or a mixture of the raw materials.
The milk or the food raw material prepared by taking the milk product as the base material comprises one or more of whole milk powder, skimmed milk powder, whey protein powder, desalted whey powder, casein, fresh milk, cream and milk protein.
The food raw materials prepared by using the vegetable protein as the base material include, but are not limited to, one or more of food raw materials prepared by using walnut kernels, peanut kernels, almonds, coconuts, beans and the like as raw materials.
The fruit and vegetable composition is one or more of fruit juice (pulp or powder), vegetable juice (pulp or powder), fruit pulp (pulp or powder) and melon and fruit (pulp or powder).
The hyaluronic acid composition is one or more of sodium hyaluronate, potassium hyaluronate and calcium hyaluronate.
The elastin composition is a general term for proteins or peptides which are rich in nonpolar amino acids such as glycine, proline, alanine, leucine and valine, usually have a repetitive sequence consisting of a large number of 3-9 amino acids, and form a flexible and stable structure, and include, but are not limited to, one or more of bonito elastin peptide, elastin, hydrolyzed elastin (peptide) and elastin-like protein (peptide).
The collagen composition is protein or peptide which is extracted from bones and skins of livestock such as cattle and sheep, fish scales, gelatin, tortoise shells and the like, and is hydrolyzed or not hydrolyzed. Including but not limited to one or more of collagen, fish scale collagen, collagen peptide, and bone collagen.
The nutrient is selected from probiotics, maltodextrin, low or polyfructose, galacto-oligosaccharide, polydextrose, glucose, corn syrup solid, isomalto-oligosaccharide, raffinose, inulin, lactoferrin, casein phosphopeptide, chitosan oligosaccharide, soybean oligosaccharide, beta-glucan, beta-hydroxy-beta-methylbutyrate, amino acid, milk mineral salt, lutein, taurine, vitamin A, beta carotene, vitamin D, vitamin E, vitamin K, vitamin B1, vitamin B2, vitamin B6, vitamin B12, vitamin C, nicotinic acid, folic acid, pantothenic acid, biotin, choline, selenium agent, calcium agent, iron agent, zinc agent, magnesium agent, copper agent, manganese agent, potassium agent and phosphorus agent. The selenium agent is selected from one or more of sodium selenite, sodium selenate, selenoprotein, selenium-rich edible fungus powder, and L-selenium-methyl selenocysteine; the calcium agent is selected from one or more of calcium carbonate, calcium gluconate, calcium citrate, calcium lactate, L-calcium lactate, calcium hydrogen phosphate, calcium L-threonate, calcium glycinate, calcium aspartate, calcium citrate malate, calcium acetate (calcium acetate), calcium chloride, tricalcium phosphate, calcium vitamin E succinate, calcium glycerophosphate, calcium oxide, calcium sulfate, and bone meal; the iron agent is selected from one or more of ferrous sulfate, ferrous gluconate, ferric ammonium citrate, ferrous fumarate, ferric citrate, ferrous lactate, hemin, ferric pyrophosphate, ferriporphyrin, ferrous glycinate, reduced iron, sodium ferric ethylenediamine tetraacetate, carbonyl iron powder, ferrous carbonate, ferrous citrate, ferrous fumarate, ferrous succinate, heme iron and electrolytic iron; the zinc agent is selected from one or more of zinc sulfate, zinc gluconate, zinc glycinate, zinc oxide, zinc lactate, zinc citrate, zinc chloride, zinc acetate and zinc carbonate; the magnesium agent is selected from one or more of magnesium sulfate, magnesium chloride, magnesium oxide, magnesium carbonate, magnesium hydrogen phosphate and magnesium gluconate; the copper agent is selected from one or more of copper sulfate, copper gluconate, copper citrate and copper carbonate; the manganese agent is selected from one or more of manganese sulfate, manganese chloride, manganese carbonate, manganese citrate and manganese gluconate; the potassium agent is selected from potassium chloride, potassium carbonate, potassium bicarbonate, potassium lactate, potassium citrate, potassium gluconate, potassium dihydrogen phosphate and dipotassium hydrogen phosphate; the potassium agent is one or more selected from tricalcium phosphate and calcium hydrogen phosphate.
The components are mixed, homogenized and sterilized to prepare a sample.
Detailed Description
In order to make the objects, technical solutions and effects of the present invention clearer and clearer, the present invention is further described in detail below with reference to specific embodiments. It should be understood that the specific embodiments described herein are merely illustrative of the invention and are not intended to limit the invention.
Example 1
Composition for beautifying and anti-aging beverage, wherein per 100g of the composition in parts by weight: 5g of protein composition, 0.15g of hyaluronic acid composition, 1g of elastin composition, 1g of collagen composition, 0.02g of nutrient and the balance of water.
The protein composition is a raw material prepared by taking milk or dairy products as base materials.
The food material prepared by taking the milk or the dairy product as the base material is skimmed milk powder.
The hyaluronic acid composition is sodium hyaluronate.
The elastin composition is elastin.
The collagen composition is a collagen peptide.
The nutrient is selected from vitamin C
The components are mixed, homogenized and sterilized to obtain a sample 1.
Example 2
Composition for beautifying and anti-aging beverage, wherein per 100g of the composition in parts by weight: 15g of fruit and vegetable composition, 0.15g of hyaluronic acid composition, 1g of elastin composition, 1g of collagen composition, 0.03g of nutrient and the balance of water.
The fruit and vegetable composition is blueberry powder.
The hyaluronic acid composition is sodium hyaluronate.
The elastin composition is elastin.
The collagen composition is a collagen peptide.
The nutrient is selected from vitamin C.
The components are mixed, homogenized and sterilized to obtain a sample 2.
The effects of the present invention are further illustrated by comparative experiments as follows:
comparative example 1
Comparative reference to a commercial beverage formulation, per 100g parts by weight of the composition: 10g of protein composition, 0.02g of nutrient and the balance of water.
The protein composition is a raw material prepared by taking milk or dairy products as base materials.
The food material prepared by taking the milk or the dairy product as the base material is skimmed milk powder.
The nutrient is selected from vitamin C
The above components were mixed, homogenized, and sterilized to obtain comparative sample 1.
Comparative example 2
Comparative reference to a commercial beverage formulation, per 100g parts by weight of the composition: 15g of fruit and vegetable composition, 0.03g of nutrients and the balance of water.
The fruit and vegetable composition is blueberry powder.
The nutrient is selected from vitamin C.
The above components were mixed, homogenized and sterilized to obtain comparative sample 2.
Comparison of sensory experiments
The beverage compositions prepared according to the methods of examples 1 and 2 and comparative examples 1 and 2 all met the basic characteristics of the beverages without significant changes.
Test animals and groups: mice representative of healthy males were selected. Randomly dividing the mice into 3 big groups according to the body weight, wherein 50 mice in the group I are divided into 5 dose groups, and 10 mice in each group are subjected to hydroxyproline content experiment in the skin of the mice; II, dividing the mice into 5 dose groups of 10 mice, and measuring the content of superoxide dismutase (SOD) and Malondialdehyde (MDA) in the skin of the mice; group III mice were divided into 5 dose groups of 10 mice each and compared for apparent characteristics of the skin.
The samples of the invention were fed to samples 1, 2, 3, 4, 5 and comparative samples 1, 2, 3 at 1g/kg · bw, respectively, with reference to the recommended human dose of 120 g/human/day (based on a 60kg body weight), and the corn was fed to the 1g/kg · bw group as a model group control.
Attached: the 50 experimental mice were randomly divided into 5 groups:
(1) model group controls were given subcutaneous injections of D-galactose and corn.
(2) Sample 1 group, D-galactose was injected subcutaneously while feeding sample 1.
(3) Sample 2 group, s.c. injected with D-galactose and fed sample 2.
(4) Comparative sample 1 group, D-galactose was injected subcutaneously while feeding comparative sample 1.
(5) Comparative sample 2 group, D-galactose was injected subcutaneously while feeding comparative sample 2.
After each group of mice was raised for one week, the experiment was started. All mice were dehaired with 6% sodium sulfide, exposing 3X 3cm of back2The size of the skin. According to the experimental method, the experiment was terminated after the mice were raised for 3 months. After one day of fasting, the skin was cleaned and the mice were sacrificed by cervical dislocation. The removed skin was stored frozen and used for each index test. Effect of samples on the content of hydroxyproline in mouse skin
Secondly, hydroxyproline content determination:
Figure 213558DEST_PATH_IMAGE002
the experimental results show that the hydroxyproline content of the mice in the samples 1 and 2 and the mice in the comparative examples 1 and 2 is obviously improved, which shows that the formula of the beverage can enhance collagen to prevent the loss of collagen in the skin through the synergistic effect of different components.
And thirdly, the effects on the mouse skin over superoxide dismutase (SOD) and Malondialdehyde (MDA).
Figure 396278DEST_PATH_IMAGE004
The aging causes the SOD enzyme activity in the skin of the model group mice to be obviously reduced, the MDA content is obviously increased, and the difference is obvious compared with that of the normal group mice. Compared with the model group, each experimental group shows that the SOD enzyme activity is obviously improved, the MDA content is obviously reduced, wherein the SOD enzyme activity in the sample groups 1 and 2 is obviously higher than that in the sample groups 1 and 2, and the Malondialdehyde (MDA) content is obviously lower than that in the sample groups 1 and 2.
Fourthly, the apparent characteristics of the skin of the mouse
After the experiment is finished, the appearance characteristics of the skin of each group of mice are observed, and the appearance characteristics are shown in table three.
Figure RE-849614DEST_PATH_IMAGE003
As can be seen from the comparison of the table three, the skin color of the model group mouse is dark and dull, rough and wrinkled, and becomes loose and inelastic. The comparative example groups 1, 2 exhibited a little wrinkles, weak elasticity, weak epidermis and little wrinkles. While the example group showed a ruddy, smooth, elastic, firm epidermis. The formula of the beverage can nourish the face and resist aging.
In summary, the first, second, third and fourth experiments revealed the inherent properties of the beverage, and the investigation of hydroxyproline, superoxide dismutase (SOD), Malondialdehyde (MDA) and skin characteristics was conducted in many ways. The skin-beautifying and anti-aging effects of the example groups 1 and 2 are higher than those of the comparative example group. The example group shows good beautifying and anti-aging effects.
The above embodiments specifically describe the analysis method according to the present invention. It should be noted that the above description is only for the purpose of helping those skilled in the art better understand the method and idea of the present invention, and not for the limitation of the related contents. The present invention may be appropriately adjusted or modified by those skilled in the art without departing from the principle of the present invention, and the adjustment and modification also fall within the scope of the present invention.

Claims (8)

1. Composition for beautifying and anti-aging beverage, wherein per 100g of the composition in parts by weight: 0.49-60g of protein composition, 0.001-0.3g of hyaluronic acid composition, 0.01-30g of elastin composition, 0.01-50g of collagen composition, 0.001-10g of nutrient and the balance of water.
2. Composition for beautifying and anti-aging beverage, wherein per 100g of the composition in parts by weight: 2-99g of fruit and vegetable composition, 0.001-0.3g of hyaluronic acid composition, 0.1-30g of elastin composition, 0.1-50g of collagen composition, 0.001-10g of nutrient and the balance of water.
3. The composition according to claim 1, wherein the protein composition is prepared from milk or dairy products, or from vegetable proteins, or a mixture thereof.
4. The composition for use in a beverage for beautifying face and resisting aging according to claim 3, wherein the milk or dairy product is a food material prepared by taking a milk or dairy product as a base, and includes, but is not limited to, one or more of whole milk powder, skim milk powder, whey protein powder, desalted whey powder, casein, fresh milk, cream and milk protein.
The food raw materials prepared by using the vegetable protein as the base material include, but are not limited to, one or more of food raw materials prepared by using walnut kernels, peanut kernels, almonds, coconuts, beans and the like as raw materials.
5. The composition for use in a beverage for skin care and anti-aging according to claim 2, wherein the fruit and vegetable composition is one or more of fruit juice (pulp or powder), vegetable juice (pulp or powder), fruit pulp (pulp or powder), melon and fruit (pulp or powder).
6. The composition for beautifying and anti-aging beverage according to claims 1 and 2, wherein the hyaluronic acid composition is one or more of sodium hyaluronate, potassium hyaluronate and calcium hyaluronate.
7. The composition as claimed in claim 1 or 2, wherein the elastin composition is a general term for proteins or peptides rich in non-polar amino acids such as glycine, proline, alanine, leucine and valine, usually with a large number of repeating sequences consisting of 3-9 amino acids, forming a flexible and stable structure, including, but not limited to, one or more of bonito elastin peptide, elastin, hydrolyzed elastin (peptide), and elastin-like protein (peptide).
The collagen composition is protein or peptide which is extracted from bones and skins of livestock such as cattle and sheep, fish scales, gelatin, tortoise shells and the like, and is hydrolyzed or not hydrolyzed. Including but not limited to one or more of collagen, fish scale collagen, collagen peptide, and bone collagen.
8. Raffinose, inulin, lactoferrin, casein phosphopeptide, chitosan oligosaccharide, soybean oligosaccharide, beta-glucan, beta-hydroxy-beta-methylbutyric acid, amino acid, milk mineral salt, lutein, taurine, vitamin A, beta carotene, vitamin D, vitamin E, vitamin K, vitamin B1, vitamin B2, vitamin B6, vitamin B12, vitamin C, nicotinic acid, folic acid, pantothenic acid, biotin, choline, a selenium agent, a calcium agent, an iron agent, a zinc agent, a magnesium agent, a copper agent, a manganese agent, a potassium agent and a phosphorus agent. The selenium agent is selected from one or more of sodium selenite, sodium selenate, selenoprotein, selenium-rich edible fungus powder, and L-selenium-methyl selenocysteine; the calcium agent is selected from one or more of calcium carbonate, calcium gluconate, calcium citrate, calcium lactate, L-calcium lactate, calcium hydrogen phosphate, calcium L-threonate, calcium glycinate, calcium aspartate, calcium citrate malate, calcium acetate (calcium acetate), calcium chloride, tricalcium phosphate, calcium vitamin E succinate, calcium glycerophosphate, calcium oxide, calcium sulfate, and bone meal; the iron agent is selected from one or more of ferrous sulfate, ferrous gluconate, ferric ammonium citrate, ferrous fumarate, ferric citrate, ferrous lactate, hemin, ferric pyrophosphate, ferriporphyrin, ferrous glycinate, reduced iron, sodium ferric ethylenediamine tetraacetate, carbonyl iron powder, ferrous carbonate, ferrous citrate, ferrous fumarate, ferrous succinate, heme iron and electrolytic iron; the zinc agent is selected from one or more of zinc sulfate, zinc gluconate, zinc glycinate, zinc oxide, zinc lactate, zinc citrate, zinc chloride, zinc acetate and zinc carbonate; the magnesium agent is selected from one or more of magnesium sulfate, magnesium chloride, magnesium oxide, magnesium carbonate, magnesium hydrogen phosphate and magnesium gluconate; the copper agent is selected from one or more of copper sulfate, copper gluconate, copper citrate and copper carbonate; the manganese agent is selected from one or more of manganese sulfate, manganese chloride, manganese carbonate, manganese citrate and manganese gluconate; the potassium agent is selected from potassium chloride, potassium carbonate, potassium bicarbonate, potassium lactate, potassium citrate, potassium gluconate, potassium dihydrogen phosphate and dipotassium hydrogen phosphate; the potassium agent is one or more selected from tricalcium phosphate and calcium hydrogen phosphate.
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CN110343146A (en) * 2019-07-12 2019-10-18 上海应用技术大学 A kind of crab flavour mushroom flavor peptide and its preparation method and application
CN115161253A (en) * 2022-05-30 2022-10-11 微康益生菌(苏州)股份有限公司 Probiotic inactivation method for keeping cell structural integrity and application thereof

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