CN1145185A

CN1145185A - Biological Cr protein candy and its prodn. method

Info

Publication number: CN1145185A
Application number: CN 95111960
Authority: CN
Inventors: 陈德林; 隋海英
Original assignee: Individual
Current assignee: Individual
Priority date: 1995-08-28
Filing date: 1995-08-28
Publication date: 1997-03-19

Abstract

A Cr-supplementing health-care food in the form of milk for dietotherapy of cardiovascular and cerebrovascular diseases, diabetes and myopia caused by Cr depletion is made up through reaction of three-valence inorganic Cr to obtain chrome lactate, adding it to culture medium prepared from plant protein milk and proteose APM, addition of leavening agent of lactobacillus and thermostreptococcus, and fermenting at 40+/-2 deg.C for 20-24 hrs. Its biochrome content is 50-200 mg/L and its pH value is 3.9-4.1. Said biochrome is easily absorbed by human body.

Description

Biological chromium proteinic candy as health-care product for supplementing chromium and its preparing process

The present invention belongs to a chromium-supplementing health-care product and its preparation method, in particular, it relates to a biochemical chromium protein sugar emulsion and its preparation method.

Scientific experiments prove that the trivalent chromium is a necessary trace element for human body,and the function of the chromium in the human body is to regulate blood sugar metabolism, promote the production and development of the human body and delay senility; it is associated with insulin, protects the heart and liver, and counteracts glucose-induced loss of elements Cr, Zn, Fe, Cu and Mn. Basic research shows that chromium is an active ingredient of a glucose tolerance factor, trivalent chromium ions of the factor assist insulin to play a role, glycogen synthesis is promoted, glucose oxidation is stimulated, and chromium can directly influence the sugar metabolism of a human body (Deng Yanhui and other trace element and health research, volume 11 of 1994, stage 1, P31-32. once the human body lacks chromium, blood sugar is increased, sugar appears in urine, and diabetes is caused, coronary heart disease and teenager myopia which cause serum triglyceride and cholesterol increase of old people can be further caused, the chromium in the human body is brought from an antenatal fetus, if the chromium is not supplemented in time, the chromium is reduced along with the increase of the year, the chromium in the human body reaches the lowest limit at the age of 10-20, and the phenomena of physical weakness, myopia, total hypercholesterolemia and the like can occur most easily without chromium supplementation at the moment.

Chromium required by human body can be ingested from natural food rich in chromium, such as rice chaff and wheat bran. Unfortunately, the current 'food is not boring essence' so that people with chromium deficiency are increased continuously, and the remarkable is that the development speed of the team suffering from diabetes to young people is very fast, and the patients in China only go to the sea and market are as high as 20 thousands. The inorganic chromium salt can be absorbed by human body only by 1-5%, and has stimulation to stomach, and the external reporting of chemically synthesized organic chromium is just beginning to be used in clinical tests in developed countries, but has some side effects, so that no ideal chromium preparation can be provided for people so far.

The biological product is easy to be absorbed by human body and is relatively safe. The invention aims to ferment inorganic trivalent chromium with beneficial bacteria to prepare a biological chromium-containing preparation, so that the biological chromium-containing preparation becomes a chromium-supplementing food.

The invention has the technical scheme that inorganic trivalent chromium salt is used as a chromium source and is reacted to form chromium lactate, the chromium lactate is added into a culture medium to be fermented under the action of a leavening agent to prepare biological chromium proteinose milk, the fermentation culture medium is composed of plant proteinose milk and proteinose APM which are processed from beans, wheat and corns and is called fermented proteinose milk, the proteinose APM is extracted from pure grains and is 50-200 times of cane sugar sweetness, the heat quantity of the proteinose APM is only 1/200 of cane sugar with the same sweetness, and the A ① -grade low-calorie food additive is confirmed by international JFCFA organization, the leavening agent is composed of lactobacillus-Bulgaricus (L.Bulgricus) and streptococcus thermophilus (S.Thermophilus) with strong acid producing capacity and good flavor, and the specific production method is as follows:

(1) preparation of chromium lactate: the chromium sulfate solution reacts with the sodium hydroxide solution to obtain chromium hydroxide precipitate,

then mixing it with lactic acid solution(40-45%) to obtain chromium lactate solution.

O

3CH₃CH-C +Cr(OH)₃→

OH OH

OH

(CH₃-CH-COO)₃Cr+3H₂O

(2) Preparing fermented protein milk: pulping semen glycines, semen Maydis and semen Tritici Aestivi with water, filtering to remove residue, homogenizing, heating for sterilization (90 deg.C for 20min) to prevent delamination of fermented protein milk, and adding Na before homogenizing₂CO₃The pH of the solution is adjusted to 6.2-6.5. Cooling to 40 deg.C, adding Aspalathus PAM, inoculating Lactobacillus bulgaricus and Streptococcus thermophilus, adding chromium lactate solution, and stirring to obtain paste.

(3) Fermentation: and fermenting the paste at 40 +/-2 ℃ for 20-24 h, taking out when the pH reaches 4.0 +/-1, wherein the stock solution is creamy yellow and uniform in tissue state, is sour, sweet and tasty, has the mellow fragrance of fermented milk, contains 4-5% of solid matters, and has the biochemical chromium content of 50-200 mg/L. The formula of the main raw materials is as follows:

25 to 7 to 10 percent of chromium sulfate solution

10% to 7% of sodium hydroxide solution

42-45% of lactic acid and 1.5-2.0%

5 to 10 percent of beans, wheat and corns

0.2-0.3% of protein sugar APM

0.3-0.4% of lactobacillus bulgaricus

0.15-0.20% of streptococcus thermophilus

The balance of water, wherein the weight ratio of the lactobacillus bulgaricus to the streptococcus thermophilus is 1-2: 1. The strain in the starter is first inoculated in test tube for 3-4 times with defatted milkas culture medium and then expanded to obtain mother starter and production starter. For the biochemical structure of lactobacillus and chromium element in the vegetable protein fermented milk, a perspective electron microscope and Fourier infrared spectrum analysis method are adopted to prove that most of organic chromium is combined with amino acid of protein; one part of the chromium-enriched lactobacillus chromium is combined with lactobacillus biological cells and converted into macromolecular compounds to form the chromium-enriched lactobacillus chromium high-nutrition biological thallus. The result of the test of feeding a plurality of groups of animals shows that the food therapy effect of the biological chromium protein sugar milk is obviously better than that of other chromium preparation comparison groups. For example, the absorption rate of the white mouse to inorganic chromium is only about 1 percent, and the absorption rate to biological chromium is more than 80 percent.

The product is sterilized and then made into various drinks and oral liquids according to the biological chromium content, and can also be processed into foods such as sugar blocks, biscuits and the like containing the biological chromium. The product is suitable for middle-aged and elderly people, especially patients with cardiovascular and cerebrovascular diseases and diabetes, does not contain sucrose, does not increase weight, does not increase blood sugar and urine sugar index of patients, and is very safe.

The invention has the outstanding characteristics that: (1) the biological chromium is used as a chromium source for supplementing the trace element trivalent chromium, which is a creative development for chromium supplementing products, overcomes the defect that the currently used inorganic chromium salt is not easily absorbed by human bodies, particularly contains fermented protein sugar milk, has high nutrition and does not increasethe blood sugar and urine sugar of human bodies, and the comprehensive performance of the fermented protein sugar milk is incomparable with other chromium preparations at present; (2) the two reactions and the one-time fermentation process are very special and reasonable, for example, the inorganic chromium is firstly made into the chromium lactate by the chromium hydroxide, and then the lactobacillus fermentation is carried out to easily convert the inorganic chromium into the biological chromium; the two strains are matched with each other to ferment and promote conversion; the vegetable protein and the protein sugar only promote fermentation and increase flavor, nutrition and the like, so the process is also pioneering.

Example 1

Adding 100ml of 25% chromium sulfate solution into a 500ml flask, adding 100ml of 10% sodium hydroxide solution under stirring to generate chromium hydroxide precipitate, performing suction filtration and washing to obtain colloidal precipitate, putting the colloidal precipitate into 20ml of 42-45% lactic acid solution, heating and stirring to obtain dark green chromium lactate solution, and cooling for later use.

Adding 65g of mixed raw grains of soybean, corn and wheat into 1 liter of water, pulping, filtering to remove residues, adding Na₂CO₃0.2g of the mixture is prepared, the pH value is 6.2-6.5, the mixture is homogenized, the mixture is heated for 12min at the temperature of 90 ℃, the mixture is cooled to 40 ℃, glycoprotein APM3g is added, a leavening agent (lactobacillus bulgaricus 4g and streptococcus thermophilus 2g) is inoculated, the mixture is placed into a 5L triangular flask and stirred into paste, a chromium lactate solution is added into the mixture under the aseptic condition and stirred evenly, the mixture is placed on a shaking table at the temperature of 40 +/-2 ℃ and cultured for 24h, yellow biological chromium glycoprotein milk is obtained, the sour and sweet taste and the frankincense taste are pure, the solid content is 4-5%, the yellow biological chromium glycoprotein milk is sterilized and filled into 10ml of oral liquid with the biochemical chromium content of 50ppm, and the oral liquid. According to the standard that the daily necessary amount of trivalent chromium for human body is 2mg, 10ml of biochemical chromium sugar milk with the concentration of 10 ppm multiplied by 50ppm can be taken three times a day, and 10ml is taken once.

Example 2

Adding 4 kg, 4 kg and 2kg of soybean, corn and wheat into 100L of water, pulping, filtering, removing residues, adding 20g of sodium carbonate to adjust the pH to 6.2-6.5, homogenizing, heating for sterilization (20 min at 90 ℃), cooling, adding 400g of lactobacillus bulgaricus, 200g of streptococcus thermophilus, 300g of glycoprotein and 10L of high-concentration chromium lactate solution (containing 25g/100mL of chromium), fermenting for 24h at 40 +/-2 ℃ in a 200L stainless steel fermentation tank to obtain a light yellow biological chromium proteoglycan emulsion raw solution, containing 180-200 ppm of biochemical chromium, diluting to 50ppm, filling into a 10mL bottle, and sterilizing. Sealing to obtain oral liquid.

Example 3

100kg of biological chromium proteinic sugar emulsion stock solution is produced by the ingredients and the production process in the previous example, 3kg of proteinic sugar and 200kg of soybean puffed powder, 100kg of sugar-free milk powder and a proper amount of edible seasoning matter are added after autoclaving, and biological chromium proteinic sugar blocks are pressed on a briquetting machine, so that the biological chromium proteinic sugar blocks are suitable for children to eat for preventing myopia and decayed teeth.

Claims

1. A chromium-supplementing health product is characterized in that the biological protein sugar milk is milky yellow emulsion with uniform tissue state and sweet and sour taste, which is prepared by preparing chromium lactate from inorganic trivalent chromium salt and fermenting the chromium lactate by microorganisms, wherein the pH value is 3.9-4.1, the content of biological chromium is 50-200 mp/L, and the content of solid matters is 4-5%.

2. The process for preparing health-care chromium-supplementing food as claimed in claim 1, wherein the production process includes the steps of reacting chromium sulfate solution with alkali liquor to obtain chromium hydroxide, reacting with lactic acid to obtain chromium lactate, adding into culture medium fermented milk, adding starter strain, and fermenting. The method comprises the following steps:

(1) preparing a chromium lactate solution: reacting 25% of chromium sulfate solution with 10% of sodium hydroxide solution to obtain chromium hydroxide precipitate, adding the chromium hydroxide precipitate into 42-45% of lactic acid solution, and heating to react to obtain dark green chromium lactate solution;

(2) preparing the culture medium fermented protein milk: pulping semen glycines, semen Maydis, and semen Tritici Aestivi with water, filtering to remove residue, homogenizing, heating for sterilization, cooling to 40 deg.C, adding aspartame APM, inoculating starter Lactobacillus bulgaricus and Streptococcus thermophilus, adding chromium lactate solution, and stirring to obtain paste;

(3) fermenting the paste at 40 +/-2 ℃ for 20-24 hours to obtain the paste; the feed ratio is

25 to 7 to 10 percent of chromium sulfate solution

10% to 7% of sodium hydroxide solution

42-45% of lactic acid and 1.5-2.0%

5 to 10 percent of beans, wheat and corns

0.2-0.3% of protein sugar APM

0.3-0.4% of lactobacillus bulgaricus

0.15-0.20% of streptococcus thermophilus

Balance of water

3. The method for preparing a chromium-supplementing health-care product according to claim 2, wherein the pH of the culture medium fermented milk is adjusted to 6.2-6.5 by using a sodium carbonate solution.

4. The method for preparing a chromium-supplementing health-care product as claimed in claim 2, wherein the culture medium fermented milk is prepared from mixed raw grains of beans, wheat and corn in a ratio of 4: 2: 4.

5. The method for preparing a chromium-supplementing health product according to claim 2, wherein the weight ratio of Lactobacillus bulgaricus to Streptococcus thermophilus added in the yeast-preserving agent is 1-2: 1.

6. The method for preparing a chromium-supplementing health-care product as claimed in claim 2 or 5, wherein the strain in the leaven is first subcultured in a test tube for 3-4 times using skim milk as a culture medium, and then is extensively cultured to form a mother leaven and a leaven for production.