Fish collagen composition as well as preparation method and application thereof

• Main Authors: ZHENG YOUSHUN, CHEN JINJU, ZHENG HONG
• Format: Patent
• Language: Chinese; English
• Published: 08.01.2019
• Subjects: FOODS OR FOODSTUFFS; FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BYSUBCLASSES A23B - A23J; HUMAN NECESSITIES; PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OFNUTRITIVE QUALITIES, PHYSICAL TREATMENT; THEIR TREATMENT, NOT COVERED BY OTHER CLASSES

The invention discloses a fish collagen composition as well as a preparation method and application thereof. The fish collagen composition comprises 45-65 parts of fish collagen peptide, 6-15 parts ofmaltodextrin, 10-15 parts of resistant dextrin, 5-10 parts of calcium aspartate, 1-5 parts of lemon powder, 0.1-1 part of acerola cherry powder, 5-15 parts of xylitol, 0.5-2 parts of xanthan gum, 1-2parts of anhydrous citric acid, 1-2 parts of lemon essence, and 0.01-0.2 part of sucralose. The fish collagen peptide is used as a main raw material, and the calcium aspartate is used as an auxiliarymaterial for complementing collagen and calcium, so that metabolism of skeleton collagen is promoted, chondrocyte is stimulated and actuated to strengthen synthesis of a cartilage matrix, bone jointrubbing is reduced, damaged articular cartilage is repaired, bone density is increased, and osteoporosis is prevented. The lemon powder and the acerola cherry powder contain massive rich vitamin C, sothat proliferation, formatio