CN113647576A - Heme iron polypeptide composition and preparation method thereof - Google Patents
Heme iron polypeptide composition and preparation method thereof Download PDFInfo
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- CN113647576A CN113647576A CN202110987446.8A CN202110987446A CN113647576A CN 113647576 A CN113647576 A CN 113647576A CN 202110987446 A CN202110987446 A CN 202110987446A CN 113647576 A CN113647576 A CN 113647576A
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- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23L—FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BY SUBCLASSES A21D OR A23B-A23J; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OF NUTRITIVE QUALITIES, PHYSICAL TREATMENT; PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL
- A23L13/00—Meat products; Meat meal; Preparation or treatment thereof
- A23L13/60—Comminuted or emulsified meat products, e.g. sausages; Reformed meat from comminuted meat product
- A23L13/67—Reformed meat products other than sausages
-
- 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
- A23L13/00—Meat products; Meat meal; Preparation or treatment thereof
- A23L13/40—Meat products; Meat meal; Preparation or treatment thereof containing additives
- A23L13/48—Addition of, or treatment with, enzymes
-
- 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
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- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23L—FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BY SUBCLASSES A21D OR A23B-A23J; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OF NUTRITIVE QUALITIES, PHYSICAL TREATMENT; PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL
- A23L33/00—Modifying nutritive qualities of foods; Dietetic products; Preparation or treatment thereof
- A23L33/10—Modifying nutritive qualities of foods; Dietetic products; Preparation or treatment thereof using additives
- A23L33/17—Amino acids, peptides or proteins
- A23L33/18—Peptides; Protein hydrolysates
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- 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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Abstract
The invention discloses a heme iron polypeptide composition and a preparation method thereof. Compared with the prior art, the invention has the beneficial effects that: the polypeptide composition is formed by utilizing the natural property of the polypeptide and ferrous heme, so that the iron content is increased, the composition can be stored for a long time without deterioration, and meanwhile, the composition also contains rich vitamins, promotes metabolism of children and improves immunity.
Description
Technical Field
The invention relates to the technical field of medicinal foods, in particular to a heme iron polypeptide composition and a preparation method thereof.
Background
And (3) heme iron: is iron combined with hemoglobin and porphyrin (porphyrin) in myoglobin and brain hemoglobin, and is directly absorbed by intestinal mucosa epithelial cells in the form of porphyrin iron. Generally, the inhibitor is not affected by inhibiting factors such as phytate radical and promoting factors such as VC. What has an effect on both types of iron absorption is the amount of iron stored in the body. The iron in the diet is divided into heme iron and non-heme iron, wherein the heme iron is easily absorbed by human body and mainly exists in animal red meat, liver and blood, and the non-heme iron mainly exists in plant food and is not easily absorbed by human body.
Heme iron mainly exists in animal food, but non-heme iron of plant sources is mainly ingested in poor regions of the world with little meat consumption, and the absorption rate is low, so that iron deficiency phenomena are easy to occur, and iron deficiency anemia occurs. Iron enhancers can be classified into heme iron enhancers and non-heme iron enhancers, most of the non-heme iron enhancers used in our country are ferrous ion preparations, and some heme iron enhancers such as iron porphyrin are approved, and in addition, GB1488094 specifies that an iron source may adopt hemin extracted from pig blood, namely hemin, which is a stable in vitro existing form of heme.
Peptides are compounds of alpha-amino acids linked together by peptide bonds, which are intermediates in the hydrolysis of proteins. The compounds obtained by dehydration condensation of two amino acid molecules are called dipeptides, and similarly, tripeptides, tetrapeptides, pentapeptides, and the like are also included. Peptides consisting of three or more amino acid molecules are called polypeptides. Generally, peptides contain from two to nine amino acids, and depending on the number of amino acids in the peptide, the peptide is referred to variously as: the compounds obtained by dehydration condensation of two amino acid molecules are called dipeptides, and similarly, tripeptides, tetrapeptides, pentapeptides, and the like are also included. Peptides composed of three or more amino acid molecules, which have a molecular weight of less than 10,000Da, are able to pass through a semi-permeable membrane without being precipitated by trichloroacetic acid and ammonium sulfate. There are also documents in which peptides consisting of 2 to 10 amino acids are called oligopeptides (small molecule peptides); peptides consisting of 10-50 amino acids are called polypeptides; a peptide consisting of 50 or more amino acids is called a protein, in other words, a protein is sometimes called a polypeptide.
Because heme iron is easy to be absorbed by human body, but most of iron in heme iron is ferrous iron, the heme iron is easy to be oxidized into ferric iron, so that the bioavailability is greatly reduced, and the preservation application of heme iron is also influenced. Therefore, some solvent products which are rich in ferrous heme, difficult to oxidize and resistant to storage are found to be the demands of the market.
Disclosure of Invention
The present invention is directed to a heme iron polypeptide composition and a method for preparing the same, which solve the problems set forth in the background art.
In order to achieve the purpose, the invention provides the following technical scheme that the health-care food comprises 6-8 parts of polypeptide, 8-10 parts of polyphenol, 25-35 parts of minced meat, 1.5-2.5 parts of hemoglobin, 3-4 parts of antioxidant, 3-5 parts of oligosaccharide, 12-14 parts of kudzu root powder, 13-15 parts of coix seed powder, 11-12 parts of wheat germ powder and 14-16 parts of purple rice powder.
As a preferred technical scheme of the invention, the polypeptide is active polypeptide, and comprises collagen peptide, carnosine, lysine dipeptide and glutathione.
As a preferable technical scheme of the invention, the polyphenol is extracted from cocoa beans or artificially synthesized.
In a preferred embodiment of the present invention, the antioxidant is one or more selected from tea polyphenol, butyl hydroxyanisole and dibutyl hydroxytoluene.
In a preferred embodiment of the present invention, the oligosaccharide is maltooligosaccharide, fructooligosaccharide, or galactooligosaccharide.
As a preferred technical scheme of the invention, the preparation process comprises the following steps:
the method comprises the following steps: mixing the minced meat with water, adding hemoglobin and antioxidant, continuously stirring for 2-2.5h at 45-50 ℃, and then standing for 0.5-1h to obtain a mixture;
step two: adjusting the pH value of the mixture obtained in the first step to 6.5-7.5, adding trypsin for enzymolysis for 3-5h at 45-55 ℃ to obtain an enzymolysis liquid;
step three: filtering the enzymolysis liquid obtained in the step two, adding the kudzu root powder, the coix seed powder, the wheat germ powder and the purple rice powder, adjusting the pH value to 5.5-6.5, and continuously performing enzymolysis for 1.5-2 hours at the temperature of 60-65 ℃ to obtain a secondary enzymolysis liquid;
step four: heating the secondary enzymolysis liquid obtained in the third step to 100 ℃, continuously heating for 10-15min to inactivate enzyme, naturally cooling to 40-45 ℃, adding cyclodextrin, uniformly stirring, standing for 1h, filtering, freezing and drying to obtain the heme iron polypeptide composition.
As a preferred technical scheme of the invention, in the first step, the minced meat is one or more of pig, cattle, sheep, chicken and fish; the mass ratio of the meat paste to the water is 1: 5.
As a preferable technical scheme of the invention, the mass ratio of the trypsin to the minced meat added in the step two is 1: 25.
As a preferable technical scheme of the invention, NaOH solution is selected as the pH adjusting solution in the second step and the third step.
Compared with the prior art, the invention has the beneficial effects that: the polypeptide composition is formed by utilizing the natural property of the polypeptide and ferrous heme, so that the iron content is increased, the composition can be stored for a long time without deterioration, and meanwhile, the composition also contains rich vitamins, promotes metabolism of children and improves immunity.
Drawings
FIG. 1 is a graph showing the results of the detection according to the present invention;
Detailed Description
Example 1
The invention discloses a heme iron polypeptide composition and a preparation method thereof, wherein the composition comprises 6 parts of polypeptide, 8 parts of polyphenol, 25 parts of minced meat, 1.5 parts of hemoglobin, 3 parts of antioxidant, 3 parts of oligosaccharide, 12 parts of kudzu root powder, 13 parts of coix seed powder, 11 parts of wheat germ powder and 14 parts of purple rice powder.
As a preferred technical scheme of the invention, the polypeptide is active polypeptide, and comprises collagen peptide, carnosine, lysine dipeptide and glutathione.
As a preferred technical scheme of the invention, the polyphenol is extracted from cocoa beans.
As a preferable technical scheme of the invention, the antioxidant is tea polyphenol.
In a preferred embodiment of the present invention, the oligosaccharide is maltooligosaccharide, fructooligosaccharide, or galactooligosaccharide.
As a preferred technical scheme of the invention, the preparation process comprises the following steps:
the method comprises the following steps: mixing the minced meat with water, adding hemoglobin and antioxidant, continuously stirring for 2h at 45 ℃, and then standing for 0.5h to obtain a mixture;
step two: adjusting the pH value of the mixture in the step one to 6.5, adding trypsin for enzymolysis for 3 hours at the temperature of 45 ℃ to obtain an enzymolysis liquid;
step three: filtering the enzymolysis liquid obtained in the step two, adding the kudzu root powder, the coix seed powder, the wheat germ powder and the purple rice powder, adjusting the pH value to 5.5, and continuously performing enzymolysis for 1.5 hours at the temperature of 60 ℃ to obtain a secondary enzymolysis liquid;
step four: heating the secondary enzymolysis liquid obtained in the third step to 100 ℃, continuously heating for 10min to inactivate enzyme, naturally cooling to 40 ℃, adding cyclodextrin, uniformly stirring, standing for 1h, filtering, freezing and drying to obtain the heme iron polypeptide composition.
As a preferred technical scheme of the invention, in the first step, the meat paste is prepared by mixing chicken and fish in a mass ratio of 1: 1; the mass ratio of the meat paste to the water is 1: 5.
As a preferable technical scheme of the invention, the mass ratio of the trypsin to the minced meat added in the step two is 1: 25.
As a preferable technical scheme of the invention, NaOH solution is selected as the pH adjusting solution in the second step and the third step.
Example 2
The invention discloses a heme iron polypeptide composition and a preparation method thereof, wherein the composition comprises 8 parts of polypeptide, 10 parts of polyphenol, 35 parts of minced meat, 2.5 parts of hemoglobin, 4 parts of antioxidant, 5 parts of oligosaccharide, 14 parts of kudzu root powder, 15 parts of coix seed powder, 12 parts of wheat germ powder and 16 parts of purple rice powder.
As a preferred technical scheme of the invention, the polypeptide is active polypeptide, and comprises collagen peptide, carnosine, lysine dipeptide and glutathione.
As a preferable technical scheme of the invention, the polyphenol is artificially synthesized.
In a preferred embodiment of the present invention, the antioxidant is butylated hydroxyanisole.
In a preferred embodiment of the present invention, the oligosaccharide is maltooligosaccharide, fructooligosaccharide, or galactooligosaccharide.
As a preferred technical scheme of the invention, the preparation process comprises the following steps:
the method comprises the following steps: mixing the minced meat with water, adding hemoglobin and antioxidant, continuously stirring for 2.5h at 50 ℃, and then standing for 1h to obtain a mixture;
step two: adjusting the pH value of the mixture in the step one to 7.5, adding trypsin for enzymolysis for 5 hours at the temperature of 55 ℃ to obtain an enzymolysis liquid;
step three: filtering the enzymolysis liquid obtained in the step two, adding the kudzu root powder, the coix seed powder, the wheat germ powder and the purple rice powder, adjusting the pH value to 6.5, and continuously performing enzymolysis for 2 hours at 65 ℃ to obtain a secondary enzymolysis liquid;
step four: heating the secondary enzymolysis liquid obtained in the third step to 100 ℃, continuously heating for 15min to inactivate enzyme, naturally cooling to 45 ℃, adding cyclodextrin, uniformly stirring, standing for 1h, filtering, freezing and drying to obtain the heme iron polypeptide composition.
As a preferred technical scheme of the invention, in the first step, the minced meat is mixed with the pork, the beef and the mutton in a mass ratio of 1:1: 1; the mass ratio of the meat paste to the water is 1: 5.
As a preferable technical scheme of the invention, the mass ratio of the trypsin to the minced meat added in the step two is 1: 25.
As a preferable technical scheme of the invention, NaOH solution is selected as the pH adjusting solution in the second step and the third step.
Example 3
The invention discloses a heme iron polypeptide composition and a preparation method thereof, wherein the composition comprises 7 parts of polypeptide, 9 parts of polyphenol, 30 parts of minced meat, 2 parts of hemoglobin, 3 parts of antioxidant, 3 parts of oligosaccharide, 13 parts of kudzu root powder, 14 parts of coix seed powder, 11 parts of wheat germ powder and 15 parts of purple rice powder.
As a preferred technical scheme of the invention, the polypeptide is active polypeptide, and comprises collagen peptide, carnosine, lysine dipeptide and glutathione.
As a preferred technical scheme of the invention, the polyphenol is extracted from cocoa beans.
In a preferred embodiment of the present invention, the antioxidant is butylated hydroxytoluene.
In a preferred embodiment of the present invention, the oligosaccharide is maltooligosaccharide, fructooligosaccharide, or galactooligosaccharide.
As a preferred technical scheme of the invention, the preparation process comprises the following steps:
the method comprises the following steps: mixing the minced meat with water, adding hemoglobin and antioxidant, continuously stirring for 2h at 50 ℃, and then standing for 1h to obtain a mixture;
step two: adjusting the pH value of the mixture in the step one to 7.5, adding trypsin for enzymolysis for 5 hours at the temperature of 55 ℃ to obtain an enzymolysis liquid;
step three: filtering the enzymolysis liquid obtained in the step two, adding the kudzu root powder, the coix seed powder, the wheat germ powder and the purple rice powder, adjusting the pH value to 6.5, and continuously performing enzymolysis for 2 hours at 65 ℃ to obtain a secondary enzymolysis liquid;
step four: heating the secondary enzymolysis liquid obtained in the third step to 100 ℃, continuously heating for 10min to inactivate enzyme, naturally cooling to 40 ℃, adding cyclodextrin, uniformly stirring, standing for 1h, filtering, freezing and drying to obtain the heme iron polypeptide composition.
As a preferred technical scheme of the invention, in the first step, the minced meat is one or more of pig, cattle, sheep, chicken and fish; the mass ratio of the meat paste to the water is 1: 5.
As a preferable technical scheme of the invention, the mass ratio of the trypsin to the minced meat added in the step two is 1: 25.
As a preferable technical scheme of the invention, NaOH solution is selected as the pH adjusting solution in the second step and the third step.
The crystals obtained in examples 1-3 were dissolved in glucose solution, and examined to determine the content of heme, protein, plant fiber, and vitamin B, respectively, to obtain the figure 1.
Components not described in detail herein are prior art.
In the description of the present invention, it is to be understood that the terms "center", "longitudinal", "lateral", "upper", "lower", "front", "rear", "left", "right", "vertical", "horizontal", "top", "bottom", "inner", "outer", etc., indicate orientations or positional relationships based on those shown in the drawings, and are used only for convenience in describing and simplifying the description, but do not indicate or imply that the devices or elements referred to must have a particular orientation, be constructed and operated in a particular orientation, and therefore are not to be construed as limiting the invention, and further, the terms "first", "second", etc., are used only for descriptive purposes and are not intended to indicate or imply relative importance or to implicitly indicate the number of technical features indicated, whereby the features defined as "first", "second", etc., may explicitly or implicitly include one or more of such features, in the description of the present invention, "a plurality" means two or more unless otherwise specified.
In the description of the present invention, it should be noted that, unless otherwise explicitly specified or limited, the terms "mounted," "connected," and "connected" are to be construed broadly, e.g., as meaning either a fixed connection, a removable connection, or an integral connection; can be mechanically or electrically connected; the two elements may be directly connected or indirectly connected through an intermediate medium, and the two elements may be communicated with each other, and the specific meaning of the above terms in the present invention will be understood by those skilled in the art through specific situations.
Although the present invention has been described in detail with reference to the specific embodiments, the present invention is not limited to the above embodiments, and various changes and modifications without inventive changes may be made within the knowledge of those skilled in the art without departing from the spirit of the present invention.
Claims (9)
1. The heme iron polypeptide composition is characterized by comprising the following raw materials in percentage by weight: 6-8 parts of polypeptide, 8-10 parts of polyphenol, 25-35 parts of minced meat, 1.5-2.5 parts of hemoglobin, 3-4 parts of antioxidant, 3-5 parts of oligosaccharide, 12-14 parts of kudzu root powder, 13-15 parts of coix seed powder, 11-12 parts of wheat germ powder and 14-16 parts of purple rice powder.
2. The heme iron polypeptide composition of claim 1, wherein: the polypeptide is active polypeptide, including collagen peptide, carnosine, lysine dipeptide and glutathione.
3. The heme iron polypeptide composition of claim 1, wherein: the polyphenol is extracted from cacao or artificially synthesized.
4. The heme iron polypeptide composition of claim 1, wherein: the antioxidant is one or more of tea polyphenol, butyl hydroxy anisol and dibutyl hydroxy toluene.
5. The heme iron polypeptide composition of claim 1, wherein: the oligosaccharide is oligomeric maltose, fructo-oligosaccharide, and galacto-oligosaccharide.
6. The method of preparing the heme iron polypeptide composition of claim 1, wherein the method comprises:
the method comprises the following steps: mixing the minced meat with water, adding hemoglobin and antioxidant, continuously stirring for 2-2.5h at 45-50 ℃, and then standing for 0.5-1h to obtain a mixture;
step two: adjusting the pH value of the mixture obtained in the first step to 6.5-7.5, adding trypsin for enzymolysis for 3-5h at 45-55 ℃ to obtain an enzymolysis liquid;
step three: filtering the enzymolysis liquid obtained in the step two, adding the kudzu root powder, the coix seed powder, the wheat germ powder and the purple rice powder, adjusting the pH value to 5.5-6.5, and continuously performing enzymolysis for 1.5-2 hours at the temperature of 60-65 ℃ to obtain a secondary enzymolysis liquid;
step four: heating the secondary enzymolysis liquid obtained in the third step to 100 ℃, continuously heating for 10-15min to inactivate enzyme, naturally cooling to 40-45 ℃, adding cyclodextrin, uniformly stirring, standing for 1h, filtering, freezing and drying to obtain the heme iron polypeptide composition.
7. The method of preparing a heme iron polypeptide composition of claim 6, wherein: in the first step, the minced meat is one or more of pigs, cattle, sheep, chickens and fish; the mass ratio of the meat paste to the water is 1: 5.
8. The method of preparing a heme iron polypeptide composition of claim 3, wherein: and the mass ratio of the trypsin to the meat paste added in the step two is 1: 25.
9. The method of preparing a heme iron polypeptide composition of claim 4, wherein: and the pH adjusting solution in the second step and the third step is NaOH solution.
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| CN101828708A (en) * | 2009-03-13 | 2010-09-15 | 上海培宝康实业股份有限公司 | Heme and polypeptide composition and preparation method thereof |
| CN105725088A (en) * | 2016-02-23 | 2016-07-06 | 重庆清水湾食品有限公司 | Goose blood product with high amino acid and heme and making method thereof |
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| Publication number | Priority date | Publication date | Assignee | Title |
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| CN101828708A (en) * | 2009-03-13 | 2010-09-15 | 上海培宝康实业股份有限公司 | Heme and polypeptide composition and preparation method thereof |
| CN105725088A (en) * | 2016-02-23 | 2016-07-06 | 重庆清水湾食品有限公司 | Goose blood product with high amino acid and heme and making method thereof |
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