CN116671638A - Casein calcium tablet and preparation method thereof - Google Patents
Casein calcium tablet and preparation method thereof Download PDFInfo
- Publication number
- CN116671638A CN116671638A CN202310707703.7A CN202310707703A CN116671638A CN 116671638 A CN116671638 A CN 116671638A CN 202310707703 A CN202310707703 A CN 202310707703A CN 116671638 A CN116671638 A CN 116671638A
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- CN
- China
- Prior art keywords
- calcium
- tablet
- casein
- caseinate
- starch
- Prior art date
- Legal status (The legal status is an assumption and is not a legal conclusion. Google has not performed a legal analysis and makes no representation as to the accuracy of the status listed.)
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Links
- OYPRJOBELJOOCE-UHFFFAOYSA-N Calcium Chemical compound [Ca] OYPRJOBELJOOCE-UHFFFAOYSA-N 0.000 title claims abstract description 128
- 239000011575 calcium Substances 0.000 title claims abstract description 109
- 229910052791 calcium Inorganic materials 0.000 title claims abstract description 109
- 239000005018 casein Substances 0.000 title claims abstract description 71
- BECPQYXYKAMYBN-UHFFFAOYSA-N casein, tech. Chemical compound NCCCCC(C(O)=O)N=C(O)C(CC(O)=O)N=C(O)C(CCC(O)=N)N=C(O)C(CC(C)C)N=C(O)C(CCC(O)=O)N=C(O)C(CC(O)=O)N=C(O)C(CCC(O)=O)N=C(O)C(C(C)O)N=C(O)C(CCC(O)=N)N=C(O)C(CCC(O)=N)N=C(O)C(CCC(O)=N)N=C(O)C(CCC(O)=O)N=C(O)C(CCC(O)=O)N=C(O)C(COP(O)(O)=O)N=C(O)C(CCC(O)=N)N=C(O)C(N)CC1=CC=CC=C1 BECPQYXYKAMYBN-UHFFFAOYSA-N 0.000 title claims abstract description 71
- 235000021240 caseins Nutrition 0.000 title claims abstract description 71
- 238000002360 preparation method Methods 0.000 title abstract description 27
- VTYYLEPIZMXCLO-UHFFFAOYSA-L Calcium carbonate Chemical compound [Ca+2].[O-]C([O-])=O VTYYLEPIZMXCLO-UHFFFAOYSA-L 0.000 claims abstract description 86
- 108010076119 Caseins Proteins 0.000 claims abstract description 70
- 229910000019 calcium carbonate Inorganic materials 0.000 claims abstract description 43
- 108010033929 calcium caseinate Proteins 0.000 claims abstract description 40
- 108010001441 Phosphopeptides Proteins 0.000 claims abstract description 27
- 239000000463 material Substances 0.000 claims abstract description 13
- 238000004519 manufacturing process Methods 0.000 claims abstract description 3
- 108090000765 processed proteins & peptides Proteins 0.000 claims description 58
- 102000004196 processed proteins & peptides Human genes 0.000 claims description 58
- 229920001184 polypeptide Polymers 0.000 claims description 57
- 229920002472 Starch Polymers 0.000 claims description 48
- 239000008107 starch Substances 0.000 claims description 48
- 235000019698 starch Nutrition 0.000 claims description 48
- HQKMJHAJHXVSDF-UHFFFAOYSA-L magnesium stearate Chemical compound [Mg+2].CCCCCCCCCCCCCCCCCC([O-])=O.CCCCCCCCCCCCCCCCCC([O-])=O HQKMJHAJHXVSDF-UHFFFAOYSA-L 0.000 claims description 38
- 239000002245 particle Substances 0.000 claims description 33
- 235000021552 granulated sugar Nutrition 0.000 claims description 30
- 238000002156 mixing Methods 0.000 claims description 28
- 229920001353 Dextrin Polymers 0.000 claims description 25
- 239000004375 Dextrin Substances 0.000 claims description 25
- 241000353135 Psenopsis anomala Species 0.000 claims description 25
- 235000019425 dextrin Nutrition 0.000 claims description 25
- XLYOFNOQVPJJNP-UHFFFAOYSA-N water Substances O XLYOFNOQVPJJNP-UHFFFAOYSA-N 0.000 claims description 25
- 235000019359 magnesium stearate Nutrition 0.000 claims description 19
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- 239000002671 adjuvant Substances 0.000 claims description 2
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- 235000015510 Cucumis melo subsp melo Nutrition 0.000 description 7
- FJJCIZWZNKZHII-UHFFFAOYSA-N [4,6-bis(cyanoamino)-1,3,5-triazin-2-yl]cyanamide Chemical compound N#CNC1=NC(NC#N)=NC(NC#N)=N1 FJJCIZWZNKZHII-UHFFFAOYSA-N 0.000 description 7
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- 230000001737 promoting effect Effects 0.000 description 7
- 206010006956 Calcium deficiency Diseases 0.000 description 6
- XEEYBQQBJWHFJM-UHFFFAOYSA-N Iron Chemical compound [Fe] XEEYBQQBJWHFJM-UHFFFAOYSA-N 0.000 description 6
- 230000000694 effects Effects 0.000 description 6
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- 208000024891 symptom Diseases 0.000 description 4
- BHPQYMZQTOCNFJ-UHFFFAOYSA-N Calcium cation Chemical compound [Ca+2] BHPQYMZQTOCNFJ-UHFFFAOYSA-N 0.000 description 3
- UXVMQQNJUSDDNG-UHFFFAOYSA-L Calcium chloride Chemical compound [Cl-].[Cl-].[Ca+2] UXVMQQNJUSDDNG-UHFFFAOYSA-L 0.000 description 3
- LFQSCWFLJHTTHZ-UHFFFAOYSA-N Ethanol Chemical compound CCO LFQSCWFLJHTTHZ-UHFFFAOYSA-N 0.000 description 3
- 230000033228 biological regulation Effects 0.000 description 3
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- 239000013589 supplement Substances 0.000 description 3
- 206010020772 Hypertension Diseases 0.000 description 2
- 206010028980 Neoplasm Diseases 0.000 description 2
- VYPSYNLAJGMNEJ-UHFFFAOYSA-N Silicium dioxide Chemical compound O=[Si]=O VYPSYNLAJGMNEJ-UHFFFAOYSA-N 0.000 description 2
- HCHKCACWOHOZIP-UHFFFAOYSA-N Zinc Chemical compound [Zn] HCHKCACWOHOZIP-UHFFFAOYSA-N 0.000 description 2
- 150000001413 amino acids Chemical class 0.000 description 2
- 238000004458 analytical method Methods 0.000 description 2
- 230000009286 beneficial effect Effects 0.000 description 2
- 230000015572 biosynthetic process Effects 0.000 description 2
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- 210000003298 dental enamel Anatomy 0.000 description 2
- 235000005911 diet Nutrition 0.000 description 2
- 235000015872 dietary supplement Nutrition 0.000 description 2
- FLKPEMZONWLCSK-UHFFFAOYSA-N diethyl phthalate Chemical compound CCOC(=O)C1=CC=CC=C1C(=O)OCC FLKPEMZONWLCSK-UHFFFAOYSA-N 0.000 description 2
- 230000002496 gastric effect Effects 0.000 description 2
- 238000003304 gavage Methods 0.000 description 2
- 230000036039 immunity Effects 0.000 description 2
- 229910052500 inorganic mineral Inorganic materials 0.000 description 2
- 230000008855 peristalsis Effects 0.000 description 2
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- 208000007442 rickets Diseases 0.000 description 2
- 210000002966 serum Anatomy 0.000 description 2
- 210000000813 small intestine Anatomy 0.000 description 2
- 239000011701 zinc Substances 0.000 description 2
- 229910052725 zinc Inorganic materials 0.000 description 2
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- 201000002980 Hyperparathyroidism Diseases 0.000 description 1
- 208000015710 Iron-Deficiency Anemia Diseases 0.000 description 1
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- 241001465754 Metazoa Species 0.000 description 1
- 208000007101 Muscle Cramp Diseases 0.000 description 1
- BZQFBWGGLXLEPQ-UHFFFAOYSA-N O-phosphoryl-L-serine Natural products OC(=O)C(N)COP(O)(O)=O BZQFBWGGLXLEPQ-UHFFFAOYSA-N 0.000 description 1
- 241000219925 Oenothera Species 0.000 description 1
- 235000004496 Oenothera biennis Nutrition 0.000 description 1
- OAICVXFJPJFONN-UHFFFAOYSA-N Phosphorus Chemical compound [P] OAICVXFJPJFONN-UHFFFAOYSA-N 0.000 description 1
- 208000005347 Pregnancy-Induced Hypertension Diseases 0.000 description 1
- 241000245063 Primula Species 0.000 description 1
- 235000016311 Primula vulgaris Nutrition 0.000 description 1
- MTCFGRXMJLQNBG-UHFFFAOYSA-N Serine Natural products OCC(N)C(O)=O MTCFGRXMJLQNBG-UHFFFAOYSA-N 0.000 description 1
- 102000004142 Trypsin Human genes 0.000 description 1
- 108090000631 Trypsin Proteins 0.000 description 1
- 229930003316 Vitamin D Natural products 0.000 description 1
- QYSXJUFSXHHAJI-XFEUOLMDSA-N Vitamin D3 Natural products C1(/[C@@H]2CC[C@@H]([C@]2(CCC1)C)[C@H](C)CCCC(C)C)=C/C=C1\C[C@@H](O)CCC1=C QYSXJUFSXHHAJI-XFEUOLMDSA-N 0.000 description 1
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- 210000001035 gastrointestinal tract Anatomy 0.000 description 1
- 150000004676 glycans Chemical class 0.000 description 1
- ZEMPKEQAKRGZGQ-XOQCFJPHSA-N glycerol triricinoleate Natural products CCCCCC[C@@H](O)CC=CCCCCCCCC(=O)OC[C@@H](COC(=O)CCCCCCCC=CC[C@@H](O)CCCCCC)OC(=O)CCCCCCCC=CC[C@H](O)CCCCCC ZEMPKEQAKRGZGQ-XOQCFJPHSA-N 0.000 description 1
- 230000036449 good health Effects 0.000 description 1
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- 235000010979 hydroxypropyl methyl cellulose Nutrition 0.000 description 1
- 229920003088 hydroxypropyl methyl cellulose Polymers 0.000 description 1
- UFVKGYZPFZQRLF-UHFFFAOYSA-N hydroxypropyl methyl cellulose Chemical compound OC1C(O)C(OC)OC(CO)C1OC1C(O)C(O)C(OC2C(C(O)C(OC3C(C(O)C(O)C(CO)O3)O)C(CO)O2)O)C(CO)O1 UFVKGYZPFZQRLF-UHFFFAOYSA-N 0.000 description 1
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- 125000002467 phosphate group Chemical group [H]OP(=O)(O[H])O[*] 0.000 description 1
- 239000011574 phosphorus Substances 0.000 description 1
- 229910052698 phosphorus Inorganic materials 0.000 description 1
- BZQFBWGGLXLEPQ-REOHCLBHSA-N phosphoserine Chemical compound OC(=O)[C@@H](N)COP(O)(O)=O BZQFBWGGLXLEPQ-REOHCLBHSA-N 0.000 description 1
- 230000001766 physiological effect Effects 0.000 description 1
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- 229940093429 polyethylene glycol 6000 Drugs 0.000 description 1
- 235000010482 polyoxyethylene sorbitan monooleate Nutrition 0.000 description 1
- 229920001282 polysaccharide Polymers 0.000 description 1
- 239000005017 polysaccharide Substances 0.000 description 1
- 229920000053 polysorbate 80 Polymers 0.000 description 1
- 208000036335 preeclampsia/eclampsia 1 Diseases 0.000 description 1
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- 230000028327 secretion Effects 0.000 description 1
- 239000000377 silicon dioxide Substances 0.000 description 1
- 235000012239 silicon dioxide Nutrition 0.000 description 1
- 239000011734 sodium Substances 0.000 description 1
- 229910052708 sodium Inorganic materials 0.000 description 1
- 210000004872 soft tissue Anatomy 0.000 description 1
- 230000000638 stimulation Effects 0.000 description 1
- 235000000346 sugar Nutrition 0.000 description 1
- 230000009469 supplementation Effects 0.000 description 1
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- 235000013343 vitamin Nutrition 0.000 description 1
- 229930003231 vitamin Natural products 0.000 description 1
- 235000019166 vitamin D Nutrition 0.000 description 1
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- 150000003710 vitamin D derivatives Chemical class 0.000 description 1
- 229940046008 vitamin d Drugs 0.000 description 1
- 150000003722 vitamin derivatives Chemical class 0.000 description 1
Classifications
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23L—FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BY SUBCLASSES A21D OR A23B-A23J; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OF NUTRITIVE QUALITIES, PHYSICAL TREATMENT; PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL
- A23L33/00—Modifying nutritive qualities of foods; Dietetic products; Preparation or treatment thereof
- A23L33/10—Modifying nutritive qualities of foods; Dietetic products; Preparation or treatment thereof using additives
- A23L33/16—Inorganic salts, minerals or trace elements
-
- 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
- A23L33/165—Complexes or chelates
-
- 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
- A23P—SHAPING OR WORKING OF FOODSTUFFS, NOT FULLY COVERED BY A SINGLE OTHER SUBCLASS
- A23P10/00—Shaping or working of foodstuffs characterised by the products
- A23P10/20—Agglomerating; Granulating; Tabletting
- A23P10/28—Tabletting; Making food bars by compression of a dry powdered mixture
-
- 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
Landscapes
- Life Sciences & Earth Sciences (AREA)
- Chemical & Material Sciences (AREA)
- Engineering & Computer Science (AREA)
- Polymers & Plastics (AREA)
- Health & Medical Sciences (AREA)
- Food Science & Technology (AREA)
- Mycology (AREA)
- Nutrition Science (AREA)
- Inorganic Chemistry (AREA)
- Molecular Biology (AREA)
- Proteomics, Peptides & Aminoacids (AREA)
- Medicines That Contain Protein Lipid Enzymes And Other Medicines (AREA)
- Coloring Foods And Improving Nutritive Qualities (AREA)
Abstract
The application belongs to the technical field of health products, and particularly discloses a casein calcium tablet and a preparation method thereof. The casein calcium tablet comprises main materials and auxiliary materials, wherein the main materials comprise calcium carbonate and a calcium accelerator, and the calcium accelerator comprises calcium caseinate and casein phosphopeptide. The casein calcium tablet provided by the application can effectively avoid gastrointestinal discomfort and prevent constipation while improving the calcium supplementing efficiency. In addition, the casein calcium tablet has good taste, convenient carrying, readily available raw materials and low production cost.
Description
Technical Field
The application belongs to the technical field of health-care products, and particularly relates to a casein calcium tablet and a preparation method thereof.
Background
Calcium, an important element essential to the human body, is present in an amount of about 2% of the total body weight, 99% of which is present in the enamel of skeletal teeth and 1% of which is distributed in body fluids and soft tissues. During the life formation and growth of a human, the human body needs to supplement a large amount of calcium from the outside along with the growth of bone tissue, and the calcium is deposited in bone, especially in a bone frame, so that bone is continuously grown, thickened and thickened, bone density is increased, and bone hardness is increased. In addition, calcium ions can reduce the permeability of capillaries and cell membranes and the excitability of neuromuscular, and are involved in the contraction secretion of muscle and coagulation process. Thus, calcium plays an important role in the growth and development of the human body and in maintaining normal functions. Calcium required by human body is mainly absorbed from food, and when the nutrition condition is good, the calcium absorption and discharge of adults are nearly equal.
Calcium deficiency in humans is a worldwide problem with the greatest impact on children and the elderly. Calcium deficiency not only causes rickets in children and osteoporosis in adults, but also is related to the occurrence of structural cancer, hypertension and other diseases. The Chinese nutrition society recommends that the daily calcium supply amount of children is 600-800mg, the daily calcium supply amount of adults is 800mg, and according to the national nutrition survey in 1991, the calcium deficiency in minerals is most serious, and the daily calcium intake amount of each standard person is about 400mg and only 50% of the recommended supply amount, so that the calcium supplement becomes very important.
The absorption rate of calcium depends on: (1) body's need for calcium: such as women in childhood, gestation, and lactation, (2) total calcium intake: when calcium intake is small, the absorption rate is rather high, (3) the kind of food: food factors that facilitate the absorption and utilization of calcium are mainly: vitamin D, acid medium, protein, and enamel. If the human body lacks calcium for a long time, the level of blood calcium can be reduced, normal metabolism is affected, growth arrest of long bones is caused, various diseases are induced, and common diseases are rickets of children and osteoporosis of adults. In addition, calcium deficiency can also cause hyperparathyroidism, causing various debilitating symptoms such as loss of appetite, muscle cramps, memory decline. At present, one of important etiologies of hypertension, pregnancy-induced hypertension syndrome, postpartum weakness, menopausal syndrome and the like is considered to be calcium deficiency by some students. In summary, it is necessary to supplement the human body with a proper amount of calcium from the viewpoint of prevention and health care.
The Chinese patent No. 106174593A discloses a calcium carbonate tablet and a preparation process thereof, which belong to the field of health-care food, wherein the calcium carbonate tablet comprises the following components: 55-80 parts of calcium carbonate, 10-18 parts of starch, 0.5-2.0 parts of magnesium stearate, 0.1-0.3 part of protein sugar, 0.02-0.1 part of diethyl phthalate, 0.01-0.1 part of polyethylene glycol 6000, 0.1-0.2 part of castor oil, 1.0-2.0 parts of hydroxypropyl methylcellulose, 0.2-1.5 parts of tween 80, 1.5-2.5 parts of sodium hydroxymethyl starch and 0.5-1.5 parts of silicon dioxide.
Disclosure of Invention
Aiming at the defects in the prior art, the application aims to provide a casein calcium tablet and a preparation method thereof.
The resident food in China mainly uses grains, is a low-calcium dietary structure, and the common diet often cannot meet the requirement of human body on calcium, and is rich in calcium when people eat the food, and calcium deficiency is needed to be supplemented, especially for pregnant women, lactating women and teenagers and children in growth and development period. Therefore, the casein calcium tablet for effectively supplementing calcium is researched and produced, and meets the demands of people.
The application takes calcium carbonate and calcium accelerator as main materials, and calcium absorption is promoted and gastrointestinal discomfort is relieved by the calcium accelerator, so that the effective calcium supplementing efficiency is improved, and meanwhile, gastrointestinal discomfort symptoms and constipation are avoided.
A calcium tablet comprises main materials and adjuvants.
The main materials comprise: calcium carbonate and calcium promoter.
The auxiliary materials comprise: filler, colorant, lubricant.
Preferably, the calcium carbonate is present in an amount of 42 to 58wt%.
Preferably, the content of the calcium accelerator is 3-6wt%.
The calcium promoter comprises calcium caseinate (calcium caseinate) and casein phosphopeptide.
Casein phosphopeptide is a phosphoserine-rich polypeptide and is prepared by hydrolyzing bovine casein with trypsin and refining. After the casein phosphopeptide enters the small intestine, phosphorus in the structure can be combined with calcium in the small intestine to keep the calcium in a soluble state so as to promote the absorption of the calcium and the formation of bone, and also improve the absorption of iron. Promoting the development of bones and teeth of children, preventing and improving osteoporosis, promoting the rehabilitation of fracture and osteoporosis patients, preventing and improving iron deficiency anemia, and enhancing the human body immunity regulating function. In addition, the casein phosphopeptide not only can keep calcium in a free state and promote passive absorption of calcium, but also can promote absorption and utilization of other divalent mineral nutrients such as iron, zinc and the like, and overcomes potential adverse effects of calcium on iron and zinc absorption.
The calcium caseinate is prepared by the reaction of casein in milk and soluble calcium salt, is ionic calcium and stably combines with the phosphate residue of serine in the casein, has a structure similar to that of bone tissue in a human body, is easy to be absorbed and utilized by the human body, has higher bioavailability and contains rich amino acids. As a natural protein, calcium caseinate has higher safety and mild property, and can not cause irritation to oral cavity and intestines and stomach. Is suitable for people of all ages to supplement calcium.
The filler comprises white granulated sugar, starch and dextrin.
The colorant may be amaranth.
The lubricant may be magnesium stearate.
In some embodiments of the application, the calcium caseinate tablets, in terms of 1000 tablets, comprise the following raw materials: 850-950g of calcium carbonate, 20-30g of calcium caseinate, 40-60g of casein phosphopeptide, 500-600g of white granulated sugar, 150-200g of starch, 80-100g of dextrin, 10-20g of magnesium stearate and 0.1-0.2g of amaranth.
Preferably, the casein calcium tablet comprises the following raw materials in 1000 tablets: 900g of calcium carbonate, 25g of calcium caseinate, 50g of casein phosphopeptide, 540g of white granulated sugar, 180g of starch, 90g of dextrin, 15g of magnesium stearate and 0.18g of amaranth.
The preparation method of the casein calcium tablet comprises the following steps:
firstly, crushing calcium carbonate and white granulated sugar, and sieving with a 80-150 mesh sieve for standby; sieving calcium caseinate, casein phosphopeptide, starch and dextrin with 80-150 mesh sieve;
step two, taking part of starch and amaranth, adding water, stirring and heating to 65-70 ℃ to gelatinize the starch and prepare starch slurry with the weight of 8-12% for later use;
step three, adding calcium carbonate, white granulated sugar, calcium caseinate, casein phosphopeptide, residual starch and dextrin, uniformly mixing, and granulating for later use;
step three, drying the wet particles at the drying temperature of 70-90 ℃ to obtain dry particles with the moisture less than or equal to 5 percent for later use;
step four, the dry particles are sieved with a 10-15 mesh sieve to be granulated for standby;
and fifthly, adding magnesium stearate into the finished dry particles, uniformly mixing, tabletting and bottling to obtain the casein calcium tablet.
Preferably, the calcium promoter further comprises a melon seed polypeptide and/or a melon seed polypeptide calcium chelate.
The melon seeds have the effects of moistening intestines, relaxing bowels and the like, contain rich nutrients such as amino acids, peptides, polysaccharides and the like, can play a good health care role on a digestive system, and also have the effects of resisting aging, resisting cancer, resisting bacteria and the like.
Inorganic calcium such as calcium carbonate has poor absorption, low bioavailability, stimulates intestines and stomach, and is easy to cause constipation. The calcium chelate of the seed polypeptide of the melon and/or the seed polypeptide of the melon is used as a calcium promoter, so that the intestinal function of a human body can be improved, gastrointestinal discomfort caused by calcium supplement can be prevented, and the absorption of calcium can be further promoted.
The prepared luffa seed polypeptide has good water solubility and high physiological activity, and is easy to digest and absorb by human bodies. On the one hand, the pumpkin seed polypeptide can relieve constipation caused by calcium supplement by regulating intestinal beneficial flora, improving gastrointestinal motility, promoting gastrointestinal peristalsis, loosening bowel to relieve constipation. On the other hand, the pumpkin seed polypeptide and calcium ions can be chelated in the stomach, so that the absorption of calcium is promoted, and the dual calcium absorption promotion effect is achieved. In addition, the pumpkin seed polypeptide has the functions of regulating physiological functions, promoting immunity, regulating hormone, reducing blood pressure, reducing blood fat and the like.
The calcium chelate of the melon seeds provides polypeptide which is easy to absorb and synergistically promote calcium absorption while supplementing calcium, so that the calcium supplementing effect is doubled. The calcium carbonate has synergistic effect with calcium caseinate, semen Benincasae polypeptide and casein phosphopeptide, and can promote calcium absorption in gastrointestinal tract, overcome the defect of low absorption and utilization rate of calcium carbonate alone, and simultaneously can assist in improving oxidation resistance of organism and promoting gastrointestinal peristalsis.
The preparation method of the melon seed polypeptide comprises the following steps:
the oil-removed melon seeds are crushed and sieved after cold pressing and deoiling treatment, so as to obtain deoiled melon seed powder; mixing deoiled seed powder with water, adjusting pH to 8-9, homogenizing, and extracting at room temperature; filtering, extracting the residue twice, mixing all filtrates, adjusting pH to 3-5, and standing; centrifuging, taking the precipitate, adding water, mixing uniformly, and regulating the pH to be neutral to obtain the pumpkin seed protein emulsion; and adding neutral protease into the luffa seed protein emulsion, performing enzymolysis, inactivating after the enzymolysis is finished to obtain luffa seed polypeptide liquid, filtering by using a microfiltration membrane, concentrating, and spray-drying to obtain the luffa seed polypeptide.
The preparation method of the melon seed polypeptide calcium chelate comprises the following steps:
uniformly mixing the melon seed polypeptide with water, adding calcium chloride, regulating the pH to 7-8, chelating to obtain a melon seed polypeptide calcium chelating solution, precipitating with absolute ethyl alcohol, centrifuging, and freeze-drying to obtain the melon seed polypeptide calcium chelate.
Preferably, the preparation method of the melon seed polypeptide comprises the following steps:
the method comprises the steps of (1) carrying out cold pressing and deoiling treatment on the seed of the melon, and then crushing the seed of the melon, and sieving the crushed seed of the melon with a 50-80-mesh sieve to obtain deoiled seed powder of the melon; mixing 10-30 weight parts of deoiled seed powder with 100-130 weight parts of water uniformly, adjusting pH to 8-9, carrying out high shear homogenizing treatment at 8000-12000r/min for 2-5min, and extracting at room temperature for 40-60min; filtering, extracting the residue twice, mixing all filtrates, adjusting pH to 3-5, and standing for 30-50min; centrifuging, taking the precipitate, adding 50-70 parts by weight of water, uniformly mixing, and regulating the pH to be neutral to obtain the melon seed protein emulsion; adding 5-7 parts by weight of neutral protease into the seed protein emulsion, performing enzymolysis for 120-160min at 45-50 ℃ under 100-200r/min, boiling and inactivating for 2-5min after the completion of the enzymolysis to obtain seed polypeptide liquid, filtering with a microfiltration membrane of 0.1-0.2 mu m, concentrating, and spray drying to obtain the seed polypeptide.
Preferably, the preparation method of the melon seed polypeptide calcium chelate comprises the following steps:
uniformly mixing 1-2 parts by weight of the melon seed polypeptide with 40-50 parts by weight of water, then adding 0.2-0.4 part by weight of calcium chloride, regulating the pH to 7-8, chelating for 70-90min at 50-55 ℃ to obtain a melon seed polypeptide calcium chelating solution, precipitating with absolute ethyl alcohol, centrifuging, and freeze-drying to obtain the melon seed polypeptide calcium chelate.
In some embodiments of the application, the calcium caseinate tablets, in terms of 1000 tablets, comprise the following raw materials: 850-950g of calcium carbonate, 12-18g of calcium caseinate, 8-12g of a trolley seed polypeptide calcium chelate, 25-35g of casein phosphopeptide, 15-25g of trolley seed polypeptide, 500-600g of white granulated sugar, 150-200g of starch, 80-100g of dextrin, 10-20g of magnesium stearate and 0.1-0.2g of amaranth.
Preferably, the casein calcium tablet comprises the following raw materials in 1000 tablets: 900g of calcium carbonate, 15g of calcium caseinate, 10g of a calcium chelate of a trolley seed polypeptide, 30g of casein phosphopeptide, 20g of trolley seed polypeptide, 540g of white granulated sugar, 180g of starch, 90g of dextrin, 15g of magnesium stearate and 0.18g of amaranth.
The preparation method of the casein calcium tablet comprises the following steps:
firstly, crushing calcium carbonate and white granulated sugar, and sieving with a 80-150 mesh sieve for standby; sieving calcium caseinate, semen Benincasae polypeptide calcium chelate, casein phosphopeptide, semen Benincasae polypeptide, starch, and dextrin with 80-150 mesh sieve;
step two, taking part of starch and amaranth, adding water, stirring and heating to 65-70 ℃ to gelatinize the starch and prepare starch slurry with the weight of 8-12% for later use;
thirdly, adding calcium carbonate, white granulated sugar, calcium caseinate, calcium chelate of the pumpkin seed polypeptide, casein phosphopeptide, the pumpkin seed polypeptide, the residual starch and dextrin, uniformly mixing, and granulating for later use;
step three, drying the wet particles at the drying temperature of 70-90 ℃ to obtain dry particles with the moisture less than or equal to 5 percent for later use;
step four, the dry particles are sieved with a 10-15 mesh sieve to be granulated for standby;
and fifthly, adding magnesium stearate into the finished dry particles, uniformly mixing, tabletting and bottling to obtain the casein calcium tablet.
Preferably, the specification of the casein calcium tablet is as follows: 1.5-2.0 g/tablet, 20-40 tablets/bottle.
The main raw materials of the casein calcium tablet are calcium carbonate and a calcium accelerator, the health care function is calcium supplement, and the casein calcium tablet is suitable for people over 4 years old who need calcium supplement. The administration method of the casein calcium tablet of the application is chewing, and the oral dosage is: over 4 years old, early and middle gestation, 1 tablet each time, late gestation, lactating mother, 2 times each time, 1 tablet each time.
The product is combined and compatible according to the requirement of 1/3-2/3 level standard of daily recommended quantity (RDA) of calcium of China society of nutrition. And according to the relevant regulations of SFDA on the nutrient supplement, the main raw materials meet the relevant regulations in mineral, vitamin types and dosage in the nutrient supplement declaration and examination and evaluation regulations (trial), and the safety toxicological test can not be carried out.
The application has the beneficial effects that:
1. the casein calcium tablet disclosed by the application promotes the absorption of calcium and relieves gastrointestinal discomfort through the calcium promoter, improves the calcium supplementing effective rate, and simultaneously avoids gastrointestinal discomfort symptoms and constipation.
2. The casein calcium tablet has good taste, easily obtained raw materials, reasonable process, low production cost, reasonable dosage form, low unit price and convenient carrying.
Detailed Description
The above summary of the present application is described in further detail below in conjunction with the detailed description, but it should not be understood that the scope of the above-described subject matter of the present application is limited to the following examples.
Example 1
The casein calcium tablet is 1000 tablets, and comprises the following raw materials: 900g of calcium carbonate, 25g of calcium caseinate, 540g of white granulated sugar, 180g of starch, 90g of dextrin, 50g of casein phosphopeptide, 15g of magnesium stearate and 0.18g of amaranth.
The preparation method of the casein calcium tablet comprises the following steps:
firstly, crushing calcium carbonate and white granulated sugar, and sieving the crushed calcium carbonate and white granulated sugar with a 100-mesh sieve for standby; sieving calcium caseinate, casein phosphopeptide, starch and dextrin with 100 mesh sieve;
step two, taking part of starch and amaranth, adding water, stirring and heating to 70 ℃ to gelatinize the starch and prepare 10wt% of starch slurry for later use;
step three, adding calcium carbonate, white granulated sugar, calcium caseinate, casein phosphopeptide, residual starch and dextrin, uniformly mixing, and granulating for later use;
step three, drying the wet particles at 80 ℃ to obtain dry particles with water content less than or equal to 5 percent for later use;
step four, the dry particles are sieved by a 14-mesh sieve to be granulated for standby;
and fifthly, adding magnesium stearate into the finished dry particles, uniformly mixing, tabletting and bottling to obtain the casein calcium tablet. Wherein, 1.8 g/tablet, 30 tablet/bottle.
Preparation example 1
The preparation method of the melon seed polypeptide comprises the following steps:
crushing the melon seeds after cold pressing deoiling treatment and sieving the crushed melon seeds with a 60-mesh sieve to obtain deoiled melon seed powder; mixing 20 parts by weight of deoiled seed powder with 120 parts by weight of water uniformly, adjusting the pH to 8.5, carrying out high-shear homogenizing treatment for 3min under 10000r/min, and extracting at room temperature for 50min; filtering, extracting the residue twice, mixing all filtrates, adjusting pH to 4, and standing for 40min; centrifuging, taking the precipitate, adding 60 parts by weight of water, uniformly mixing, and regulating the pH to be neutral to obtain the seed protein emulsion of the melon; adding 6 parts by weight of neutral protease into the seed protein emulsion, performing enzymolysis at 46 ℃ for 150r/min for 150min, boiling and inactivating for 3min after the completion of the enzymolysis to obtain seed polypeptide liquid, filtering with a 0.1 μm microfiltration membrane, concentrating, and spray drying to obtain seed polypeptide. Wherein, the neutral protease is 100u/mg, purchased from Shanghai Jizhui Biochemical technology Co.
Preparation example 2
The preparation method of the melon seed polypeptide calcium chelate comprises the following steps:
uniformly mixing 1.5 parts by weight of the luffa seed polypeptide of preparation example 1 with 45 parts by weight of water, then adding 0.3 part by weight of calcium chloride, regulating the pH to 7.5, chelating for 80min at 52 ℃ to obtain a luffa seed polypeptide calcium chelating solution, precipitating with absolute ethyl alcohol, centrifuging, and freeze-drying to obtain the luffa seed polypeptide calcium chelate.
Example 2
The casein calcium tablet is 1000 tablets, and comprises the following raw materials: 900g of calcium carbonate, 25g of calcium caseinate, 540g of white granulated sugar, 180g of starch, 90g of dextrin, 30g of casein phosphopeptide, 20g of the luffa seed polypeptide of preparation example 1, 15g of magnesium stearate and 0.18g of amaranth.
The preparation method of the casein calcium tablet comprises the following steps:
firstly, crushing calcium carbonate and white granulated sugar, and sieving the crushed calcium carbonate and white granulated sugar with a 100-mesh sieve for standby; sieving calcium caseinate, casein phosphopeptide, semen Benincasae polypeptide, starch, and dextrin with 100 mesh sieve;
step two, taking part of starch and amaranth, adding water, stirring and heating to 70 ℃ to gelatinize the starch and prepare 10wt% of starch slurry for later use;
thirdly, adding calcium carbonate, white granulated sugar, calcium caseinate, casein phosphopeptide, pumpkin seed polypeptide, residual starch and dextrin, uniformly mixing, and granulating for later use;
step three, drying the wet particles at 80 ℃ to obtain dry particles with water content less than or equal to 5 percent for later use;
step four, the dry particles are sieved by a 14-mesh sieve to be granulated for standby;
and fifthly, adding magnesium stearate into the finished dry particles, uniformly mixing, tabletting and bottling to obtain the casein calcium tablet. Wherein, 1.8 g/tablet, 30 tablet/bottle.
Example 3
The casein calcium tablet is 1000 tablets, and comprises the following raw materials: 900g of calcium carbonate, 15g of calcium caseinate, 10g of the hanging melon seed polypeptide calcium chelate of preparation example 2, 540g of white granulated sugar, 180g of starch, 90g of dextrin, 50g of casein phosphopeptide, 15g of magnesium stearate and 0.18g of amaranth.
The preparation method of the casein calcium tablet comprises the following steps:
firstly, crushing calcium carbonate and white granulated sugar, and sieving the crushed calcium carbonate and white granulated sugar with a 100-mesh sieve for standby; sieving calcium caseinate, semen Benincasae polypeptide calcium chelate, casein phosphopeptide, starch and dextrin with 100 mesh sieve;
step two, taking part of starch and amaranth, adding water, stirring and heating to 70 ℃ to gelatinize the starch and prepare 10wt% of starch slurry for later use;
thirdly, adding calcium carbonate, white granulated sugar, calcium caseinate, a calcium chelate of the pumpkin seed polypeptide, casein phosphopeptide, residual starch and dextrin, uniformly mixing, and granulating for later use;
step three, drying the wet particles at 80 ℃ to obtain dry particles with water content less than or equal to 5 percent for later use;
step four, the dry particles are sieved by a 14-mesh sieve to be granulated for standby;
and fifthly, adding magnesium stearate into the finished dry particles, uniformly mixing, tabletting and bottling to obtain the casein calcium tablet. Wherein, 1.8 g/tablet, 30 tablet/bottle.
Example 4
The casein calcium tablet is 1000 tablets, and comprises the following raw materials: 900g of calcium carbonate, 15g of calcium caseinate, 10g of the trolley seed polypeptide calcium chelate of preparation example 2, 540g of white granulated sugar, 180g of starch, 90g of dextrin, 30g of casein phosphopeptide, 20g of trolley seed polypeptide of preparation example 1, 15g of magnesium stearate and 0.18g of amaranth.
The preparation method of the casein calcium tablet comprises the following steps:
firstly, crushing calcium carbonate and white granulated sugar, and sieving the crushed calcium carbonate and white granulated sugar with a 100-mesh sieve for standby; sieving calcium caseinate, semen Benincasae polypeptide calcium chelate, casein phosphopeptide, semen Benincasae polypeptide, starch, and dextrin with 100 mesh sieve;
step two, taking part of starch and amaranth, adding water, stirring and heating to 70 ℃ to gelatinize the starch and prepare 10wt% of starch slurry for later use;
thirdly, adding calcium carbonate, white granulated sugar, calcium caseinate, calcium chelate of the pumpkin seed polypeptide, casein phosphopeptide, the pumpkin seed polypeptide, the residual starch and dextrin, uniformly mixing, and granulating for later use;
step three, drying the wet particles at 80 ℃ to obtain dry particles with water content less than or equal to 5 percent for later use;
step four, the dry particles are sieved by a 14-mesh sieve to be granulated for standby;
and fifthly, adding magnesium stearate into the finished dry particles, uniformly mixing, tabletting and bottling to obtain the casein calcium tablet. Wherein, 1.8 g/tablet, 30 tablet/bottle.
Example 5
The casein calcium tablet is 1000 tablets, and comprises the following raw materials: 900g of calcium carbonate, 25g of calcium caseinate, 540g of white granulated sugar, 180g of starch, 90g of dextrin, 50g of the pumpkin seed polypeptide of preparation example 1, 15g of magnesium stearate and 0.18g of amaranth.
The preparation method of the casein calcium tablet comprises the following steps:
firstly, crushing calcium carbonate and white granulated sugar, and sieving the crushed calcium carbonate and white granulated sugar with a 100-mesh sieve for standby; sieving calcium caseinate, semen Benincasae polypeptide, starch and dextrin with 100 mesh sieve;
step two, taking part of starch and amaranth, adding water, stirring and heating to 70 ℃ to gelatinize the starch and prepare 10wt% of starch slurry for later use;
step three, adding calcium carbonate, white granulated sugar, calcium caseinate, pumpkin seed polypeptide, residual starch and dextrin, uniformly mixing, and granulating for later use;
step three, drying the wet particles at 80 ℃ to obtain dry particles with water content less than or equal to 5 percent for later use;
step four, the dry particles are sieved by a 14-mesh sieve to be granulated for standby;
and fifthly, adding magnesium stearate into the finished dry particles, uniformly mixing, tabletting and bottling to obtain the casein calcium tablet. Wherein, 1.8 g/tablet, 30 tablet/bottle.
Test example 1
Promoting calcium absorption test: male KM mice (SPF grade) at 5 weeks of age were used as test animals and were used for the test after 1 week of adaptive feeding. Specifically: mice were fasted on the evening primrose of the day before the test without water control, and the following morning primrose were randomly divided into six groups of 10 mice each, one group being given as a control group by gavage, and the remaining five groups being given by gavage respectively the aqueous dispersions of calcium caseinate tablets prepared in examples 1-5 (dosing amount of 0.5g/kg body weight). The mice of each group were collected blood 0 hours before and 1 hour after the intragastric administration, and serum was obtained by centrifugation to determine the concentration of calcium ions in the serum, and the mice of each group were fasted without water inhibition after the administration.
TABLE 1 test results for promoting calcium absorption
SPSS analysis showed that p <0.05 was statistically significant compared to control post-dosing.
Test example 2
Evaluation of administration effect: the subjects were randomized into 5 groups of 30 subjects each, and clinical evaluation was performed on 150 subjects in need of calcium supplementation. Subjects were 1 day, 1 tablet each time, for two months.
TABLE 2 evaluation of administration effect test results
| Constipation | To gastric irritation | Effective rate of calcium supplement | |
| Example 1 | Slight | Slight | 58％ |
| Example 2 | Without any means for | Without any means for | 65％ |
| Example 3 | Without any means for | Without any means for | 67％ |
| Example 4 | Without any means for | Without any means for | 71％ |
| Example 5 | Slight | Slight | 60％ |
From the test results, the casein calcium tablet of the application is not only easy to be absorbed and utilized by human bodies, but also has higher bioavailability, mild property and small stimulation to intestines and stomach. The application adopts the specific calcium accelerator and calcium carbonate as main materials to promote the absorption of calcium, thereby improving the effective rate of calcium supplement, avoiding gastrointestinal discomfort symptoms and constipation.
The foregoing describes in detail preferred embodiments of the present application. It should be understood that numerous modifications and variations can be made in accordance with the concepts of the application by one of ordinary skill in the art without undue burden. Therefore, all technical solutions which can be obtained by logic analysis, reasoning or limited experiments based on the prior art by the person skilled in the art according to the inventive concept shall be within the scope of protection defined by the claims.
Claims (10)
1. The casein calcium tablet is characterized by comprising a main material and auxiliary materials; the main materials comprise calcium carbonate and a calcium accelerator.
2. The calcium caseinate tablet as claimed in claim 1 wherein the calcium promoter comprises calcium caseinate, casein phosphopeptide.
3. The calcium caseinate tablet as claimed in claim 1 wherein the adjuvant comprises: filler, colorant, lubricant.
4. A calcium caseinate tablet as claimed in claim 3 characterised in that the filler comprises white granulated sugar, starch, dextrin.
5. A calcium caseinate tablet as claimed in claim 3 wherein the colouring agent is amaranth.
6. A calcium caseinate tablet as claimed in claim 3 characterised in that the lubricant may be magnesium stearate.
7. The calcium caseinate tablet of claim 2, wherein the calcium promoter further comprises a melon seed polypeptide and/or a melon seed polypeptide calcium chelate.
8. Casein calcium tablet according to claim 1, characterized in that said calcium carbonate is present in an amount of 42-58%.
9. The calcium caseinate tablet as claimed in claim 1 wherein the calcium promoter is present in an amount of 3 to 6%.
10. A method for producing a casein calcium tablet according to any one of claims 1 to 9, comprising the steps of:
step one, sieving the main materials and the auxiliary materials for standby;
step two, taking part of filler and colorant, adding water, stirring and heating to gelatinize the filler and colorant, and preparing 8-12wt% of slurry for later use;
thirdly, adding calcium carbonate, a calcium accelerator and the rest filler, uniformly mixing, and granulating for later use;
step three, drying the wet particles to obtain dry particles, wherein the moisture content is less than or equal to 5 percent for later use;
step four, sieving the dry particles to obtain particles for later use;
and fifthly, adding the lubricant into the finished dry particles, uniformly mixing, tabletting and bottling to obtain the casein calcium tablet.
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