CN114009789A - Food for improving cardiovascular and cerebrovascular diseases and preparation process thereof - Google Patents
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- CN114009789A CN114009789A CN202111294555.8A CN202111294555A CN114009789A CN 114009789 A CN114009789 A CN 114009789A CN 202111294555 A CN202111294555 A CN 202111294555A CN 114009789 A CN114009789 A CN 114009789A
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- 229960004799 tryptophan Drugs 0.000 description 1
- 230000036269 ulceration Effects 0.000 description 1
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- 230000000304 vasodilatating effect Effects 0.000 description 1
- 235000013311 vegetables Nutrition 0.000 description 1
- 210000001835 viscera Anatomy 0.000 description 1
- 235000019154 vitamin C Nutrition 0.000 description 1
- 239000011718 vitamin C Substances 0.000 description 1
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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
- A23L33/16—Inorganic salts, minerals or trace elements
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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
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- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
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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
- A23L27/00—Spices; Flavouring agents or condiments; Artificial sweetening agents; Table salts; Dietetic salt substitutes; 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
- A23L27/00—Spices; Flavouring agents or condiments; Artificial sweetening agents; Table salts; Dietetic salt substitutes; Preparation or treatment thereof
- A23L27/40—Table salts; Dietetic salt substitutes
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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
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- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
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Abstract
The invention provides a food for improving cardiovascular and cerebrovascular diseases and a preparation process thereof, and relates to the technical field of health care products. The food for improving the cardiovascular and cerebrovascular diseases comprises the following components in parts by weight: 25-40 parts of selenium-rich food material, 0.5-4 parts of beef powder, 0.2-2.5 parts of tomato powder, 15-25 parts of puffed millet, 0.1-2 parts of soybean extract and 0.2-1.5 parts of rice extract. The food of the invention can obviously reduce blood viscosity, cholesterol, blood fat and blood pressure, eliminate free radicals in vivo and improve the immunity of organisms, thereby effectively improving cardiovascular and cerebrovascular diseases. The preparation process of the invention can improve the concentration of the active ingredients in the components and promote the interaction of the active ingredients of the components, thereby enhancing the effect of improving the cardiovascular and cerebrovascular diseases of the food.
Description
Technical Field
The invention relates to the technical field of health products, in particular to a food for improving cardiovascular and cerebrovascular diseases and a preparation process thereof.
Background
Cardiovascular and cerebrovascular diseases are the general names of cardiovascular and cerebrovascular diseases, and generally refer to ischemic or hemorrhagic diseases of heart, brain and systemic tissues caused by hyperlipidemia, blood viscosity, atherosclerosis, hypertension and the like. Cardiovascular and cerebrovascular diseases are common diseases seriously threatening the health of human beings, especially the middle-aged and old people over 50 years old, and have the characteristics of high morbidity, high disability rate and high mortality.
As people age, the structure and function of blood vessels (mainly arteries) are gradually changed, resulting in medical "atherosclerosis", i.e., a gray-yellow plaque formed by multiple lipid deposits and necrosis on the artery wall with fibroplasia. Bleeding, ulceration, calcification and thrombosis often ensue within such plaques, leading to thickening, stiffening, loss of elasticity of the arterial wall; in some small branch arteries, the lumen of the artery is narrowed and even blocked, blood circulation disorder occurs, tissues and organs are ischemic and anoxic, and in severe atherosclerotic lesion sites, smooth muscles of the artery shrink, the wall of the artery is thinned, and the artery bulges outwards to form aneurysm. If the patient's blood pressure suddenly rises, rupture of the aneurysm may result, causing massive bleeding.
In view of the frequency and difficult cure of cardiovascular and cerebrovascular diseases, how to effectively improve the cardiovascular and cerebrovascular diseases is of great importance.
Disclosure of Invention
The invention aims to provide a food for improving cardiovascular and cerebrovascular diseases, which can obviously reduce blood viscosity, cholesterol, blood fat and blood pressure, eliminate free radicals in vivo and improve the immunity of organisms, thereby effectively improving the cardiovascular and cerebrovascular diseases.
Another object of the present invention is to provide a process for preparing a food for improving cardiovascular and cerebrovascular diseases, by which the concentration of active ingredients in the ingredients can be increased and the interaction of the active ingredients of the ingredients can be promoted, thereby enhancing the effect of the food in improving cardiovascular and cerebrovascular diseases.
The technical problem to be solved by the invention is realized by adopting the following technical scheme.
The invention provides a food for improving cardiovascular and cerebrovascular diseases, which comprises the following components in parts by weight: 25-40 parts of selenium-rich food material, 0.5-4 parts of beef powder, 0.2-2.5 parts of tomato powder, 15-25 parts of puffed millet, 0.1-2 parts of soybean extract and 0.2-1.5 parts of rice extract.
The invention provides a preparation process of a food for improving cardiovascular and cerebrovascular diseases, which comprises the following steps:
curing the selenium-rich food materials at the temperature of 100-120 ℃ for 40-60min, respectively drying the beef powder, the tomato powder, the soybean extract and the rice extract at the temperature of 60-70 ℃, drying and mixing, then adding the cured selenium-rich food materials, stirring at 70-90r/min for 15-20min, adding the salt, the spice and the puffed millet, and stirring at 80-100r/min for 10-15min to obtain the food.
The food for improving the cardiovascular and cerebrovascular diseases and the preparation process of the food for improving the cardiovascular and cerebrovascular diseases of the embodiment of the invention have at least the following beneficial effects:
in the invention, the selenium-rich food material can provide selenium element for organisms, and the selenium element has the functions of resisting oxidation, delaying senescence, improving the oxygen carrying capacity of erythrocytes, preventing cardiovascular and cerebrovascular diseases and the like, and particularly, the selenium element participates in forming a plurality of enzymes, so that glutathione peroxidase is increased, the content of free radicals is reduced, myocardial lipid peroxide is reduced, and myocardial cell injury is relieved; in addition, enzymes can promote metabolism of the organism and reduce the content of cholesterol and blood fat in the organism, thereby effectively improving cardiovascular and cerebrovascular diseases. Lycopene contained in tomato powder has unique antioxidant capacity, can remove free radicals, prevent cardiovascular diseases, reduce blood viscosity, protect blood vessels and prevent hypertension; the flavonoids in tomato have the effects of reducing blood fat, reducing blood pressure and increasing coronary blood flow, thereby preventing hyperlipidemia, hypertension and arteriosclerosis; the fruit acid in tomato can reduce the cholesterol content of body, thereby preventing hyperlipemia. The semen glycines extract has effects of resisting oxidation, regulating blood lipid, reducing cholesterol, and enhancing immunity. The rice extract has effects of reducing blood lipid, resisting aging, regulating nerve and immunity, regulating blood pressure, scavenging free radicals, and inhibiting lipid peroxidation and lipid peroxidation. The beef powder has effects of warming and invigorating spleen and stomach, benefiting qi and nourishing blood, increasing energy, and supplementing original qi. The puffed millet can nourish and enrich the blood. The selenium-rich food material, the tomato powder, the soybean extract and the rice extract are used in a matching manner, so that the cholesterol content of the body can be obviously reduced, the capability of regulating blood pressure and blood fat is improved, and the capability of removing free radicals is enhanced, so that the food can better improve the cardiovascular and cerebrovascular diseases. The beef powder, the puffed millet and the components are matched for use, so that the rest components can be promoted to be absorbed by the body more quickly and better, the nutrient substances of the body can be supplemented, the immune function of the body is improved, and the food effect is enhanced. The components have the strongest promoting effect among each other and the strongest improving effect on the cardiovascular and cerebrovascular diseases in the mixture ratio.
According to the invention, the selenium-rich food materials are cured, so that the moisture and volatile substances in the selenium-rich food materials can be reduced, the concentration of selenium in the selenium-rich food materials is increased, and the effect of selenium on organisms is further enhanced; and curing at the temperature of 100-. Then, the beef powder, the tomato powder, the soybean extract and the rice extract are respectively dried, because the drying rates of the beef powder, the tomato powder, the soybean extract and the rice extract are different, the drying effect of each component can be better by separately drying, the active substances in the components can not be damaged by the temperature when the beef powder, the tomato powder, the soybean extract and the rice extract are dried at 60-70 ℃, and the drying degree of each component is the best. Mixing the cured substances and the substances respectively dried, and stirring at 70-90r/min for 15-20min to obtain the best mixing effect and improve the uniformity of each component in the mixture. And adding salt, spice and puffed millet after mixing, wherein the salt and spice are mainly used for seasoning, so that the obtained food has better taste, and can be uniformly mixed by stirring for 10-15min at 80-100r/min, and the mixing degree under the condition is the best. The preparation method can increase the concentration of active ingredients in the components, and promote the interaction of the active ingredients of the components, thereby enhancing the effect of improving cardiovascular and cerebrovascular diseases of the food.
Drawings
FIG. 1 shows the experimental results of rice oligopeptide with different mass concentrations on ACE.
Detailed Description
In order to make the objects, technical solutions and advantages of the embodiments of the present invention clearer, the technical solutions in the embodiments of the present invention will be clearly and completely described below. The examples, in which specific conditions are not specified, were conducted under conventional conditions or conditions recommended by the manufacturer. The reagents or instruments used are not indicated by the manufacturer, and are all conventional products available commercially.
It should be noted that the embodiments and features of the embodiments in the present application may be combined with each other without conflict. The present invention will be described in detail below with reference to specific examples.
A food for improving cardiovascular and cerebrovascular diseases comprises the following components in parts by weight: 25-40 parts of selenium-rich food material, 0.5-4 parts of beef powder, 0.2-2.5 parts of tomato powder, 15-25 parts of puffed millet, 0.1-2 parts of soybean extract and 0.2-1.5 parts of rice extract.
Selenium is an essential trace element in humans, and selenium deficiency can lead to hypothyroidism, as well as fatigue and other deleterious symptoms. When the selenium is seriously deficient in vivo, the selenium content in cardiac muscle is low, so that the activity of glutathione peroxidase is reduced, the content of free radicals is increased, and the excessive free radicals can cause the content of cardiac muscle lipid peroxide to be increased, thereby causing oxidative damage to cardiac muscle cells. Meanwhile, selenium participates in a plurality of enzymes, has important effects on human health, and also has the functions of resisting oxidation, delaying senescence, protecting and repairing cells, improving the oxygen carrying capacity of erythrocytes, preventing and resisting cancer, and preventing and treating cardiovascular and cerebrovascular diseases, thereby effectively improving the human immunity. In this embodiment, the selenium-rich food material may be one or more of oat, asparagus, sardine, flatfish, animal viscera, mushroom, and fresh shellfish.
The beef has warm property and sweet taste, enters spleen and stomach channels, has the functions of warming and invigorating spleen and stomach, tonifying qi and nourishing blood, strengthening muscles and bones and relieving swelling and inducing diuresis, and is mainly used for treating spleen and stomach yang deficiency, abdominal pain, edema, essence and blood deficiency, emaciation and weakness, muscle and bone soreness and the like. The beef contains protein, fat, vitamin B1, vitamin B2, calcium, phosphorus and iron, cholesterol, essential amino acids and other nutrient components. The nutritional ingredients are easy to be digested and absorbed by the body, and can increase energy and supplement raw gas.
The tomato contains "lycopene" which has the function of inhibiting bacteria; contains malic acid, citric acid and saccharide, and has digestion promoting effect. Tomatoes are rich in nutrients and have many functions called the fruit of miracle vegetables. Organic acids such as malic acid and citric acid in fructus Lycopersici Esculenti also have the effects of increasing gastric acidity, promoting digestion, and regulating gastrointestinal function. The tomato contains fruit acid, can reduce the content of cholesterol, and is beneficial to hyperlipidemia. Vitamin C in tomato has antioxidant effect; the flavonoids have effects in lowering blood pressure, reducing blood lipid, and increasing coronary blood flow; lycopene has unique antioxidant capacity, can eliminate free radicals causing aging and diseases in human body, prevent cardiovascular diseases, prevent the canceration process of prostate, effectively reduce the risk of cancer, and has the inhibiting effect on harmful free radicals about 10 times that of vitamin E. In addition, lycopene can also reduce blood viscosity, protect blood vessel, and prevent and treat hypertension.
The millet is rich in vitamin B1, vitamin B2 and tryptophan, and has the effects of improving sleep, caring skin, regulating health, and replenishing blood. It can be used in combination with other components to promote absorption of other components by organism, so as to improve cardiovascular and cerebrovascular diseases. The puffed millet is obtained after the millet is subjected to high-temperature treatment, the puffed millet has better taste, is easier to absorb by a body, and has better absorption promoting effect on other components.
The soybean extract refers to soybean oligopeptide which mainly comprises 2-6 amino acids and has the molecular weight of 200-800Dalton peptide chain components, compared with the original protein and the amino acids forming the original protein, the soybean extract has the advantages of good functionality, water solubility, water retention and the like, can be completely dissolved under any acid-base condition of pH 2-10, can be effectively combined with other functional components and nutrient elements, and keeps the respective original physicochemical and nutritional characteristics. In detail, the soybean peptide powder for the Zhongshidu celebration is selected as a raw material, is easier to be absorbed by a human body, can directly enter small intestinal cells to be absorbed without secondary digestion in the stomach and intestine, plays a role in a tissue level and is not influenced by physical conditions. In addition, the soybean peptide powder for Zhongshidu qing contains various bioactive peptide chains, so that the food has various biological effects including antioxidation, blood pressure regulation, blood fat regulation, cholesterol reduction, fatigue resistance, immunity enhancement and the like, and is a novel multifunctional nutritional ingredient.
The rice extract refers to rice oligopeptide, and its production raw material rice protein is rich in nutrition, contains various amino acids essential to human body, and its amino acid composition is close to complete protein, and compared with other cereal proteins, Biological Value (BV) and protein utility ratio (PER) are higher. The rice oligopeptide is characterized by reasonable amino acid composition, higher bioavailability, unique physicochemical properties and the like, is regarded as high-quality protein, is very suitable to be used as food for special crowds, and can meet the nutritional requirements of the special crowds on the amino acid. In detail, the protein zymolyte of the Chongqing rice contains various small molecular peptides with physiological activities, including activities of reducing blood pressure, resisting aging, regulating nerves, regulating immunity and the like. The components contain high ACE inhibitory activity components, and various peptides with angiotensin converting enzyme inhibitory activity can be obtained by separation and can be used for blood pressure regulation. The rice oligopeptide has strong free radical scavenging ability, has good inhibition effect on lipid peroxidation and lipid peroxidation, and also contains an immune active peptide chain, can induce phagocytic activity of human blood leukocyte in vitro, and can be used for regulating human body immunity.
The selenium-rich food material, the tomato powder, the soybean extract and the rice extract are used in a matching manner, so that the cholesterol content of the body can be obviously reduced, the capability of regulating blood pressure and blood fat is improved, and the capability of removing free radicals is enhanced, so that the food can better improve the cardiovascular and cerebrovascular diseases. The beef powder, the puffed millet and the components are matched for use, so that the rest components can be promoted to be absorbed by the body more quickly and better, the nutrient substances of the body can be supplemented, the immune function of the body is improved, and the food effect is further enhanced. The components have the strongest promoting effect among each other and the strongest improving effect on the cardiovascular and cerebrovascular diseases in the mixture ratio.
In this embodiment, the food ingredients further comprise, by weight, 0.05 to 1 part of salt and 0.001 to 0.02 part of flavor. The salt and the spice are mainly used for seasoning, so that the taste of the food is better, the mouthfeel of eaters is improved, and the comfort of the eaters is enhanced. The flavoring effect is best under the above ratio, and the influence of excessive salt or spice on the effect of improving cardiovascular and cerebrovascular diseases of food and the taste of food can be avoided.
In the embodiment, the food components further comprise 1-5 parts of sunflower seeds, 2-6 parts of kelp and 3-7 parts of onions in parts by weight.
The sunflower seeds contain rich vegetable protein, can supplement body protein, do not contain cholesterol and saturated fat, and can provide more healthy components such as dietary fiber, vitamin E, unsaturated fat and the like. The vegetable protein can reduce the total cholesterol content in plasma in vivo, thereby effectively improving the influence of high cholesterol on heart, and further effectively improving hyperlipidemia or hypertension caused by cardiovascular and cerebrovascular diseases. The kelp contains abundant fucoidin and laminarine, which have the activity similar to heparin, can prevent thrombus, reduce cholesterol and lipoprotein and inhibit atherosclerosis. The onion contains a vasodilating prostaglandin A which relaxes blood vessels, lowers blood viscosity, reduces blood vessel pressure, and also contains diallyl disulfide and sulfur-containing amino acids which enhance fibrinolytic activity, and has hypolipidemic and anti-arteriosclerosis effects. The three are used in combination to remarkably reduce cholesterol and blood lipid in the organism and enhance the effect of the food on improving cardiovascular and cerebrovascular diseases.
A preparation process of a food for improving cardiovascular and cerebrovascular diseases comprises the following steps:
curing the selenium-rich food materials at the temperature of 100-120 ℃ for 40-60min, respectively drying the beef powder, the tomato powder, the soybean extract and the rice extract at the temperature of 60-70 ℃, drying and mixing, then adding the cured selenium-rich food materials, stirring at 70-90r/min for 15-20min, adding the salt, the spice and the puffed millet, and stirring at 80-100r/min for 10-15min to obtain the food.
The selenium-rich food materials are cured, so that the moisture and volatile substances in the selenium-rich food materials can be reduced, the concentration of selenium in the selenium-rich food materials is improved, and the effect of the selenium on organisms is enhanced; and curing at the temperature of 100-. Then, the beef powder, the tomato powder, the soybean extract and the rice extract are respectively dried, because the drying rates of the beef powder, the tomato powder, the soybean extract and the rice extract are different, the drying effect of each component can be better by separately drying, the active substances in the components can not be damaged by the temperature when the beef powder, the tomato powder, the soybean extract and the rice extract are dried at 60-70 ℃, and the drying degree of each component is the best. Mixing the cured substances and the substances respectively dried, and stirring at 70-90r/min for 15-20min to obtain the best mixing effect and improve the uniformity of each component in the mixture. And adding salt, spice and puffed millet after mixing, wherein the salt and spice are mainly used for seasoning, so that the obtained food has better taste, and can be uniformly mixed by stirring for 10-15min at 80-100r/min, and the mixing degree under the condition is the best.
In detail, the selenium content in the selenium-rich food material is more than or equal to 30 mug/100 g. Therefore, the selenium element can be better supplemented into the organism, and the effect of improving the organism by the selenium element is the best.
Before the selenium-rich food material is cured, the method also comprises the following steps: cleaning selenium-rich food material, cutting into pieces, pickling, adding water, boiling, taking out floating foam, adding marinating material, boiling with strong fire, and marinating for 12-20 min. Therefore, impurities in the selenium-rich food materials can be removed, the selenium content in the selenium-rich food materials is further purified, and the selenium-rich food materials with higher selenium content concentration are obtained.
During pickling, the mass ratio of the selenium-rich food materials to the pickling materials is 5-10 times. Under the proportion, the curing material has a better treatment effect on the selenium-rich food materials, other substances in the selenium-rich food materials are changed, and the content of impurities in the selenium-rich food materials is reduced.
After drying, the moisture content of the beef powder is 4-7%, and the moisture content of the tomato powder is 2-6%. Under the condition of the water content, the active ingredients in the beef powder and the tomato powder are more convenient for the body to absorb, and the storage is more convenient.
The preparation method of the soybean extract comprises: adding water and compound flavor protease into soybean protein, adjusting pH to 6.5-7.5, hydrolyzing at 45-55 deg.C for 1-2 hr, and separating to obtain soybean oligopeptide. The composite flavor protease has good hydrolysis effect, can optimize flavor, remove bitter taste, improve the taste of the soybean oligopeptide, and further improve the taste of food. Under the extraction conditions, the soybean oligopeptide with higher content and purity can be obtained, so that the effect of the soybean oligopeptide in the food is enhanced.
The preparation method of rice extract comprises: adding water and protease into rice protein, adjusting pH to 8.6-9.2, hydrolyzing at 40-50 deg.C for 2-3 hr, and separating to obtain rice oligopeptide. The alkaline protease has the best extraction effect on the rice oligopeptide, the extraction rate can reach 47%, and the purity can reach 70%, so that the effect of the rice oligopeptide in the food on organisms is enhanced. Under the hydrolysis condition, the rice oligopeptide in the soybean protein can be completely extracted.
The features and properties of the present invention are described in further detail below with reference to examples.
Example 1
A food for improving cardiovascular and cerebrovascular diseases comprises the following components:
25g of selenium-rich food material, 0.5g of beef powder, 0.2g of tomato powder, 15g of puffed millet, 0.1g of soybean extract and 0.2g of rice extract.
A preparation process of a food for improving cardiovascular and cerebrovascular diseases comprises the following steps:
aging selenium-rich food material at 100 deg.C for 40min, respectively oven drying beef powder, tomato powder, soybean extract and rice extract at 60 deg.C, oven drying, mixing, adding aged selenium-rich food material, stirring at 70r/min for 15min, adding puffed semen Setariae, and stirring at 80r/min for 10min to obtain food.
Example 2
A food for improving cardiovascular and cerebrovascular diseases comprises the following components:
40g of selenium-rich food material, 4g of beef powder, 2.5g of tomato powder, 25g of puffed millet, 2g of soybean extract and 1.5g of rice extract.
A preparation process of a food for improving cardiovascular and cerebrovascular diseases comprises the following steps:
aging selenium-rich food material at 120 deg.C for 60min, respectively oven drying beef powder, tomato powder, soybean extract and rice extract at 70 deg.C, oven drying, mixing, adding aged selenium-rich food material, stirring at 90r/min for 20min, adding puffed semen Setariae, and stirring at 100r/min for 15min to obtain food.
Example 3
A food for improving cardiovascular and cerebrovascular diseases comprises the following components:
30g of selenium-rich food material, 2g of beef powder, 2g of tomato powder, 20g of puffed millet, 1g of soybean extract and 1g of rice extract.
A preparation process of a food for improving cardiovascular and cerebrovascular diseases comprises the following steps:
aging selenium-rich food material at 110 deg.C for 50min, respectively oven drying beef powder, tomato powder, soybean extract and rice extract at 65 deg.C, oven drying, mixing, adding aged selenium-rich food material, stirring at 80r/min for 18min, adding puffed semen Setariae, and stirring at 85r/min for 12min to obtain food.
Example 4
A food for improving cardiovascular and cerebrovascular diseases comprises the following components:
30g of selenium-rich food material, 2g of beef powder, 2g of tomato powder, 20g of puffed millet, 1g of soybean extract, 1g of rice extract, 0.3g of salt and 0.01g of spice.
A preparation process of a food for improving cardiovascular and cerebrovascular diseases comprises the following steps:
aging selenium-rich food material at 110 deg.C for 50min, respectively oven drying beef powder, tomato powder, soybean extract and rice extract at 65 deg.C, oven drying, mixing, adding aged selenium-rich food material, stirring at 80r/min for 18min, adding salt, spice and puffed millet, and stirring at 85r/min for 12min to obtain food.
In this embodiment, the selenium-rich food material contains 30 μ g/100g of selenium, and before the selenium-rich food material is cooked, the method further includes: cleaning selenium-rich food material, cutting into pieces, pickling, adding water, boiling, taking out floating foam, adding marinating material, boiling with strong fire, and marinating for 12 min. During pickling, the mass ratio of the selenium-rich food materials to the pickling materials is 5 times. After drying, the moisture content of the beef powder is 4%, and the moisture content of the tomato powder is 2%.
The preparation method of the soybean extract comprises: adding water and compound flavor protease into soybean protein, adjusting pH to 6.5, hydrolyzing at 45 deg.C for 1h, and separating to obtain soybean oligopeptide.
The preparation method of rice extract comprises: adding water and protease into rice protein, adjusting pH to 8.6, hydrolyzing at 40 deg.C for 2 hr, and separating to obtain rice oligopeptide.
Example 5
A food for improving cardiovascular and cerebrovascular diseases comprises the following components:
30g of selenium-rich food material, 2g of beef powder, 2g of tomato powder, 20g of puffed millet, 1g of soybean extract, 1g of rice extract, 2g of sunflower seeds, 3g of kelp and 4g of onion.
A preparation process of a food for improving cardiovascular and cerebrovascular diseases comprises the following steps:
aging selenium-rich food material at 110 deg.C for 50min, respectively oven drying beef powder, tomato powder, soybean extract and rice extract at 65 deg.C, oven drying, mixing, adding aged selenium-rich food material, stirring at 80r/min for 18min, adding dried and pulverized fine powder of sunflower seed, sea tangle and onion, adding puffed millet, and stirring at 85r/min for 12min to obtain the final product.
In this embodiment, the selenium-rich food material contains 60 μ g/100g of selenium, and before the selenium-rich food material is cooked, the method further includes: cleaning selenium-rich food material, cutting into pieces, pickling, adding water, boiling, taking out floating foam, adding marinating material, boiling with strong fire, and marinating for 20 min. During pickling, the mass ratio of the selenium-rich food materials to the pickling materials is 10 times. After drying, the moisture content of the beef powder is 7 percent, and the moisture content of the tomato powder is 6 percent.
The preparation method of the soybean extract comprises: adding water and compound flavor protease into soybean protein, adjusting pH to 7.5, hydrolyzing at 55 deg.C for 2 hr, and separating to obtain soybean oligopeptide.
The preparation method of rice extract comprises: adding water and protease into rice protein, adjusting pH to 9.2, hydrolyzing at 50 deg.C for 3 hr, and separating to obtain rice oligopeptide.
Example 6
A food for improving cardiovascular and cerebrovascular diseases comprises the following components:
30g of selenium-rich food material, 2g of beef powder, 2g of tomato powder, 20g of puffed millet, 1g of soybean extract, 1g of rice extract, 3g of sunflower seeds, 4g of kelp, 5g of onion, 0.8g of salt and 0.01g of spice.
A preparation process of a food for improving cardiovascular and cerebrovascular diseases comprises the following steps:
aging selenium-rich food material at 110 deg.C for 50min, respectively oven drying beef powder, tomato powder, soybean extract and rice extract at 68 deg.C, oven drying, mixing, adding aged selenium-rich food material, stirring at 80r/min for 18min, adding dried and pulverized fine powder of sunflower seed, sea tangle and onion, adding salt, spice and puffed millet, and stirring at 90r/min for 13min to obtain the final product.
In this embodiment, the selenium-rich food material contains 55 μ g/100g of selenium, and before the selenium-rich food material is cooked, the method further includes: cleaning selenium-rich food material, cutting into pieces, pickling, adding water, boiling, taking out floating foam, adding marinating material, boiling with strong fire, and marinating for 18 min. During pickling, the mass ratio of the selenium-rich food materials to the pickling materials is 8 times. After drying, the moisture content of the beef powder is 6 percent, and the moisture content of the tomato powder is 4 percent.
The preparation method of the soybean extract comprises: adding water and compound flavor protease into soybean protein, adjusting pH to 7, hydrolyzing at 50 deg.C for 1.5h, and separating to obtain soybean oligopeptide.
The preparation method of rice extract comprises: adding water and protease into rice protein, adjusting pH to 9, hydrolyzing at 45 deg.C for 2.5h, and separating to obtain rice oligopeptide.
The physicochemical indexes of the soybean oligopeptide and the rice oligopeptide extracted in the invention are as follows:
TABLE 1 physicochemical indices of Soybean oligopeptide
TABLE 2 physicochemical indices of rice oligopeptide
Benchmarking peptide chain in rice oligopeptide:
blood pressure lowering activity: lle-Ala-Pro-lsn-Tyr, Val-Ala-Pro-Ala-Gly-Thr-Tyr-PheGlu-Glu-Cys-Pro-Cys-Ala-Asn-Cys-Cys-Gly-Gly, Arg-TyrGly-Asp-Phe, Thr-Gln-Val-Try, Leu-Arg-Pro, Leu-Ser-Pro, Leu-Gln-Pro
Immunological activity: Gly-Tyr-Pro-Met-Tyr-Pro-Leu-Arg, lle-Lys-Pro
Opioid antagonist activity: Asp-Ser-Val-Arg, Asp-Gly-Ser-Val-Arg
1. Test of influence of soybean oligopeptide in food on blood fat
Selecting 70 healthy rats, wherein the weight of the rats is 150g per 100 and the average weight is 126.5g, randomly dividing the rats into 7 groups, wherein 1-6 groups correspond to the food used in the embodiments 1-6 of the invention, specifically, 5.5g of the food is dissolved in water and is irrigated to the rats three times per day without any treatment for 7 groups, and detecting the blood fat condition of the rats after three days, wherein the specific detection results are as follows:
TABLE 3 four test results of blood fat of rat
As can be seen from Table 3, the food products of examples 1-6 of the present invention were effective in reducing total cholesterol, triglycerides, high density lipoprotein cholesterol and low density lipoprotein cholesterol in rats compared to the blank group. Example 6 the blood lipid-improving effect of example 6 was the best in rats compared with examples 1 to 5.
2. Test of Effect of Soybean oligopeptide in food on serum creatine kinase
30 athletes in a training period are selected and randomly divided into 3 groups, wherein 1 group takes the food of example 6 in the invention, 2 groups take sugar, 15g is taken, 3 groups only supplement water, after taking the food and exercising at different intensities, serum creatine kinase of the athletes is detected, data in a table are average values of 10 telemechanical athletes after detection, and specific detection results are as follows:
TABLE 4 serum Creatine Kinase (CK) assay results
According to the table 4, the food of the invention can effectively reduce serum creatine kinase in the serum of athletes and maintain the stability of the serum creatine kinase in vivo.
3. Test of influence of rice oligopeptide in food on serum
Selecting 5 mice of 15 months old (aged), 5 mice of 3 months old (younger) and 10 mice of 6 months old (middle aged), randomly dividing the middle aged mice into A group and B group, wherein the aged group, the younger group and the A group only take rice oligopeptide, the B group takes the food of the example 6 of the invention, the dosage is 2.25g, the taking is three times a day, the taking is three days, serum of each group of mice is taken for three days for detection, and the detection result is as follows (x +/-s, n is 10):
TABLE 5 serum test results
As is clear from Table 5, the food of example 6 of the present invention was able to increase the glutathione content in mouse serum and decrease the catalase and superoxide dismutase content in mouse serum, compared with the other groups.
4. Test of Effect of Rice oligopeptide with different concentrations on angiotensin converting enzyme
Selecting the rice oligopeptide prepared in the example 6, and configuring the rice oligopeptide into mass concentrations of 0.05mg/mL, 0.10mg/mL, 0.15mg/mL, 0.20mg/mL and 0.25mg/mL respectively; then 5 mice were selected, and the 5 mice used rice oligopeptide solutions with different concentrations prepared above, and after 1 day, Angiotensin Converting Enzyme (ACE) of the 5 mice was detected, and the detection results are shown in FIG. 1.
As can be seen from fig. 1, the higher the concentration of rice oligopeptide, the better the angiotensin converting enzyme inhibitory effect.
In conclusion, the food for improving the cardiovascular and cerebrovascular diseases, provided by the embodiment of the invention, can obviously reduce blood viscosity, cholesterol, blood fat and blood pressure, remove free radicals in vivo and improve the immunity of the organism, so that the cardiovascular and cerebrovascular diseases are effectively improved. According to the preparation process of the food for improving the cardiovascular and cerebrovascular diseases, disclosed by the embodiment of the invention, the concentration of active ingredients in the components can be increased, and the effects of the active ingredients of the components are mutually promoted, so that the effect of improving the cardiovascular and cerebrovascular diseases by the food is enhanced.
The embodiments described above are some, but not all embodiments of the invention. The detailed description of the embodiments of the present invention is not intended to limit the scope of the invention as claimed, but is merely representative of selected embodiments of the invention. All other embodiments, which can be derived by a person skilled in the art from the embodiments given herein without making any creative effort, shall fall within the protection scope of the present invention.
Claims (10)
1. The food for improving the cardiovascular and cerebrovascular diseases is characterized by comprising the following components in parts by weight: 25-40 parts of selenium-rich food material, 0.5-4 parts of beef powder, 0.2-2.5 parts of tomato powder, 15-25 parts of puffed millet, 0.1-2 parts of soybean extract and 0.2-1.5 parts of rice extract.
2. The food product of claim 1, further comprising 0.05 to 1 parts by weight salt and 0.001 to 0.02 parts by weight flavor.
3. The food of claim 1, further comprising, in parts by weight, 1-5 parts sunflower seed, 2-6 parts kelp, and 3-7 parts onion.
4. A process for preparing a food product for ameliorating cardiovascular and cerebrovascular diseases according to any of claims 1 to 3, comprising the steps of:
curing the selenium-rich food materials at the temperature of 100-120 ℃ for 40-60min, respectively drying the beef powder, the tomato powder, the soybean extract and the rice extract at the temperature of 60-70 ℃, drying and mixing, then adding the cured selenium-rich food materials, stirring at 70-90r/min for 15-20min, adding the salt, the spice and the puffed millet, and stirring at 80-100r/min for 10-15min to obtain the food.
5. The manufacturing process of claim 4, wherein the selenium content in the selenium-rich food material is not less than 30 μ g/100 g.
6. The manufacturing process of claim 4, wherein the selenium-rich food material before being ripened further comprises: cleaning selenium-rich food material, cutting into pieces, pickling, adding water, boiling, taking out floating foam, adding marinating material, boiling with strong fire, and marinating for 12-20 min.
7. The preparation process of claim 6, wherein the mass ratio of the selenium-rich food material to the curing material is 5-10 times during curing.
8. The manufacturing process according to claim 4, wherein after drying, the moisture content of the beef powder is 4% -7%, and the moisture content of the tomato powder is 2% -6%.
9. The process of claim 4, wherein the soy extract is prepared by a method comprising: adding water and compound flavor protease into soybean protein, adjusting pH to 6.5-7.5, hydrolyzing at 45-55 deg.C for 1-2 hr, and separating to obtain soybean oligopeptide.
10. The process of claim 4, wherein the rice extract is prepared by a method comprising: adding water and protease into rice protein, adjusting pH to 8.6-9.2, hydrolyzing at 40-50 deg.C for 2-3 hr, and separating to obtain rice oligopeptide.
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| CN115517369A (en) * | 2022-09-27 | 2022-12-27 | 陕西恒晟远誉生物医药科技有限公司 | Composite protein polypeptide powder for protecting cardiovascular and cerebrovascular and improving immunity and preparation method thereof |
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Cited By (1)
| Publication number | Priority date | Publication date | Assignee | Title |
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| CN115517369A (en) * | 2022-09-27 | 2022-12-27 | 陕西恒晟远誉生物医药科技有限公司 | Composite protein polypeptide powder for protecting cardiovascular and cerebrovascular and improving immunity and preparation method thereof |
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