CN104161287A - Collagen citrus beverage and making method thereof - Google Patents

Collagen citrus beverage and making method thereof Download PDF

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Publication number
CN104161287A
CN104161287A CN201410432779.4A CN201410432779A CN104161287A CN 104161287 A CN104161287 A CN 104161287A CN 201410432779 A CN201410432779 A CN 201410432779A CN 104161287 A CN104161287 A CN 104161287A
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Prior art keywords
collagen
solid particle
honey
homogeneous
protein powder
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CN201410432779.4A
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Inventor
陶玲云
龚家强
李永锋
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Guangxi Doctor Hai Yi Information Technology Co Ltd
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Guangxi Doctor Hai Yi Information Technology Co Ltd
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Priority to CN201410432779.4A priority Critical patent/CN104161287A/en
Publication of CN104161287A publication Critical patent/CN104161287A/en
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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
    • A23L2/00—Non-alcoholic beverages; Dry compositions or concentrates therefor; Their preparation
    • A23L2/02—Non-alcoholic beverages; Dry compositions or concentrates therefor; Their preparation containing fruit or vegetable juices
    • 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
    • A23L2/00—Non-alcoholic beverages; Dry compositions or concentrates therefor; Their preparation
    • A23L2/52—Adding ingredients
    • A23L2/66—Proteins
    • 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
    • A23L29/00—Foods or foodstuffs containing additives; Preparation or treatment thereof
    • A23L29/30—Foods or foodstuffs containing additives; Preparation or treatment thereof containing carbohydrate syrups; containing sugars; containing sugar alcohols, e.g. xylitol; containing starch hydrolysates, e.g. dextrin
    • 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
    • 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
    • A23L33/15—Vitamins
    • 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
    • A—HUMAN NECESSITIES
    • A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
    • A23V—INDEXING SCHEME RELATING TO FOODS, FOODSTUFFS OR NON-ALCOHOLIC BEVERAGES AND LACTIC OR PROPIONIC ACID BACTERIA USED IN FOODSTUFFS OR FOOD PREPARATION
    • A23V2002/00—Food compositions, function of food ingredients or processes for food or foodstuffs

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  • Life Sciences & Earth Sciences (AREA)
  • Health & Medical Sciences (AREA)
  • Nutrition Science (AREA)
  • Chemical & Material Sciences (AREA)
  • Engineering & Computer Science (AREA)
  • Food Science & Technology (AREA)
  • Polymers & Plastics (AREA)
  • Mycology (AREA)
  • Molecular Biology (AREA)
  • Proteomics, Peptides & Aminoacids (AREA)
  • Non-Alcoholic Beverages (AREA)

Abstract

The invention discloses a collagen citrus beverage and a making method thereof, belonging to the technical field of food processing. The collagen citrus beverage comprises the following raw materials in parts by weight: 40-60 parts of collagen powder, 3-10 parts of citric acid, 1-3 parts of vitamin C, 10-15 parts of honey, 20-50 parts of maltose and 60-80 parts of citrus. The making method comprises the steps: juicing, debitterizing, homogenizing, drying and sterilizing. The collagen citrus beverage disclosed by the invention has the advantages of improving the growth environment of skin cells, promoting metastasis of skin tissues, enhancing blood circulation so that the skin can be moistened, looks glossy, regain the elasticity, melanin pigmentation can be avoided and further skin whitens.

Description

Collagen citrus beverages and preparation method thereof
Technical field
The present invention relates to food processing technology field, be specifically related to a kind of collagen citrus beverages and preparation method thereof.
Background technology
Collagen is a kind of structural protein of extracellular matrix, and GL-PP, is white in color, and contains a small amount of galactolipin and glucose, is the main component of extracellular matrix, accounts for 85% of collagenous fibres solids.Collagen is ubiquitous a kind of high molecular weight protein in animal body, mainly exists in the connective tissue of animal, accounts for the 25%-30% of mammalian body internal protein, is equivalent to 6% of body weight.Many marine organisms, as the skin of fish, account for its protein content even up to more than 80%.To body and internal organs play support, protection, in conjunction with and form boundary every etc. effect.Except biomethanics aspect, also there is the transportation function such as signal transduction, growth factor and cell factor.
Collagen is mainly manifested in and keeps moisture of skin, the skin that compacts, smooths the aspects such as wrinkle but with advancing age in skin, and collagen in skin is aging, run off, the phenomenons such as that skin also starts to occur is dry, lax, wrinkle, gradually
Present old and feeble resembling.As can be seen here, delay skin aging, replenishing collagen one of the means that are absolutely necessary.
Summary of the invention
A kind of collagen citrus beverages, comprises following parts by weight raw material: collagen protein powder 40-60, citric acid 3-10, vitamin C 1-3, honey 10-15, maltose 20-50 and oranges and tangerines 60-80.
Described collagen protein powder is taken from the collagen in the deep-sea fish skin of ocean.
Described collagen citrus beverages also comprises Co-Q10, and described Co-Q10 parts by weight are 0.1-0.8.
Described collagen protein powder 50-60, citric acid 5-10, Catergen-3, honey 12-15, maltose 20-30 and oranges and tangerines 70-80.
Described collagen protein powder 45-55, citric acid 3-8, vitamin C 1-2, honey 10-13, maltose 30-45 and oranges and tangerines 65-75.
The preparation method of above-described collagen citrus beverages, comprise squeeze the juice, debitterize, homogeneous, dry and sterilization, concrete making step is as follows,
(1) squeeze the juice fresh oranges and tangerines clear water clean, squeezed into fruit juice, obtain orange blossom, for subsequent use;
(2) debitterize mixes collagen protein powder and citric acid, stirs 30-40 minute, acquisition collagen solution in 55-60 DEG C;
(3) homogeneous is by orange blossom, collagen solution, vitamin C, honey and maltose mixing and stirring, and in 65-80 DEG C, pressure is 50-55Mpa homogeneous, obtains beverage stoste;
4) be dried beverage stoste is placed at temperature 90-100 DEG C and is dried to water content in 2%, obtain solid particle; Solid particle is cooling to sieve, and obtains uniform solid particle;
(5) sterilization keeps 20-30 minute by the solid particle obtaining through 75-90 DEG C; Room temperature to be naturally cooled to, tinning sealing is preserved, and gets product.
The preparation method of above-described collagen citrus beverages, comprise squeeze the juice, debitterize, homogeneous, dry and sterilization, concrete making step is as follows,
(1) squeeze the juice fresh oranges and tangerines clear water clean, squeezed into fruit juice, obtain orange blossom, for subsequent use;
(2) debitterize mixes collagen protein powder and citric acid, stirs 30-40 minute, acquisition collagen solution in 55-60 DEG C;
(3) homogeneous dissolves Co-Q10, then by itself and orange blossom, collagen solution, vitamin C, honey and maltose mixing and stirring, in 65-80 DEG C, pressure is 50-55Mpa homogeneous, obtains beverage stoste;
(4) be dried beverage stoste is placed at temperature 90-100 DEG C and is dried to water content in 2%, obtain solid particle; Solid particle is cooling to sieve, and obtains uniform solid particle;
(5) sterilization keeps 20-30 minute by the solid particle obtaining through 75-90 DEG C; Room temperature to be naturally cooled to, tinning sealing is preserved, and gets product.
Oranges and tangerines are the fruit of rutaceae orange.Citrus fruit is rich in the element of 37 kinds of needed by human, and its pulp contains abundant carbohydrate, organic acid, mineral matter, cellulose, protein, amino acid and multivitamin, and Vitamin C content is high compared with other fruit; Pericarp is rich in nutriment and the aromatic substances such as carrotene, citrin, thiamine, riboflavin, volatile oil, flavonoids, and wherein, carrotene, citrin and essential oil content are far above pulp.Can prevent cranial vascular disease, the cumarin containing is anticancer, and the composition that orange meat contains similar insulin is diabetic's ultimate food.
Maltose taste warm in nature is sweet, has to invigorate the spleen and benefit qi, removing heat from the lung to relieve cough, relieving spasm to stop pain, moisten the effects such as internal organ, appetizing.
Vitamin C, is a kind of in six class materials in needed by human body nutrient, and it is to maintain the necessary type organic of normal life process, and vitamin C is a kind of water soluble vitamin, and toxicity is very little.The Main Function of vitamin C is to improve immunity, and pre-anti-cancer, heart disease, apoplexy take care of one's teeth and gum etc.In addition, adhere to taking vitamin C on time and can also make the calm minimizing of dermal melanin, thereby reduce blackspot and freckle, make whitening skin.
Honey, honey is a kind of wholefood, taste sweetness, contained monose, does not need just can be absorbed by the body through digestion, to woman, children particularly old man have more excellent health functions, thereby be called as " old man's milk ".
Co-Q10 is a kind of fat-soluble antioxidant, can human activin cell and the nutrition of cellular energy, there is the body immunity of raising, strengthen anti-oxidant, delay senility and strengthen the functions such as human activity.
Beneficial effect of the present invention is: continue for a long time to take, improve the metabolism of Skin Cell growing environment and promotion skin histology, strengthen blood circulation, skin moisturizing is glossy, and skin recovers elasticity, prevents melanin pigmentation, skin whitening.Collagen absorbs and makes the hard tool elasticity of bone, and unlikely loose fragility reaches effects such as improving body immunity, anti-ageing, anti-cancer.Add oranges and tangerines, then in conjunction with to collagen protein powder debitterize, remove the fishy smell of collagen, make mouthfeel fresh and sweet, meet most consumer demands.
Detailed description of the invention
A kind of collagen citrus beverages, comprises following parts by weight raw material: collagen protein powder 40-60, citric acid 3-10, vitamin C 1-3, honey 10-15, maltose 20-50 and oranges and tangerines 60-80.
Described collagen protein powder is taken from the collagen in the deep-sea fish skin of ocean.
Described collagen citrus beverages also comprises Co-Q10, and described Co-Q10 parts by weight are 0.1-0.8.
Described collagen protein powder 50-60, citric acid 5-10, Catergen-3, honey 12-15, maltose 20-30 and oranges and tangerines 70-80.
Described collagen protein powder 45-55, citric acid 3-8, vitamin C 1-2, honey 10-13, maltose 65-75 and oranges and tangerines 80-90.
The preparation method of above-described collagen citrus beverages, comprise squeeze the juice, debitterize, homogeneous, dry and sterilization, concrete making step is as follows,
(1) squeeze the juice fresh oranges and tangerines clear water clean, squeezed into fruit juice, obtain orange blossom, for subsequent use;
(2) debitterize mixes collagen protein powder and citric acid, stirs 30-40 minute, acquisition collagen solution in 55-60 DEG C;
(3) homogeneous is by orange blossom, collagen solution, vitamin C, honey and maltose mixing and stirring, and in 65-80 DEG C, pressure is 50-55Mpa homogeneous, obtains beverage stoste;
(4) be dried beverage stoste is placed at temperature 90-100 DEG C and is dried to water content in 2%, obtain solid particle; Solid particle is cooling to sieve, and obtains uniform solid particle;
(5) sterilization keeps 20-30 minute by the solid particle obtaining through 75-90 DEG C; Room temperature to be naturally cooled to, tinning sealing is preserved, and gets product.
The preparation method of above-described collagen citrus beverages, comprise squeeze the juice, debitterize, homogeneous, dry and sterilization, concrete making step is as follows,
(1) squeeze the juice fresh oranges and tangerines clear water clean, squeezed into fruit juice, obtain orange blossom, for subsequent use;
(2) debitterize mixes collagen protein powder and citric acid, stirs 30-40 minute, acquisition collagen solution in 55-60 DEG C;
(3) homogeneous dissolves Co-Q10, then by itself and orange blossom, collagen solution, vitamin C, honey and maltose mixing and stirring, in 65-80 DEG C, pressure is 50-55Mpa homogeneous, obtains beverage stoste;
(4) be dried beverage stoste is placed at temperature 90-100 DEG C and is dried to water content in 2%, obtain solid particle; Solid particle is cooling to sieve, and obtains uniform solid particle;
(5) sterilization keeps 20-30 minute by the solid particle obtaining through 75-90 DEG C; Room temperature to be naturally cooled to, tinning sealing is preserved, and gets product.
Embodiment 1
Collagen protein powder 50, citric acid 10, vitamin C 3, honey 15, maltose 50 and oranges and tangerines 60
(1) squeeze the juice fresh oranges and tangerines clear water clean, squeezed into fruit juice, obtain orange blossom, for subsequent use;
(2) debitterize mixes collagen protein powder and citric acid, stirs 30-40 minute, acquisition collagen solution in 55-60 DEG C;
(3) homogeneous is by orange blossom, collagen solution, vitamin C, honey and maltose mixing and stirring, and in 65-80 DEG C, pressure is 50-55Mpa homogeneous, obtains beverage stoste;
(4) be dried beverage stoste is placed at temperature 90-100 DEG C and is dried to water content in 2%, obtain solid particle; Solid particle is cooling to sieve, and obtains uniform solid particle;
(5) sterilization keeps 20-30 minute by the solid particle obtaining through 75-90 DEG C; Room temperature to be naturally cooled to, tinning sealing is preserved, and gets product.
Embodiment 2
Collagen protein powder 40, citric acid 5, Catergen, honey 12, maltose 30 and oranges and tangerines 80
(1) squeeze the juice fresh oranges and tangerines clear water clean, squeezed into fruit juice, obtain orange blossom, for subsequent use;
(2) debitterize mixes collagen protein powder and citric acid, stirs 30-40 minute, acquisition collagen solution in 55-60 DEG C;
(3) homogeneous is by orange blossom, collagen solution, vitamin C, honey and maltose mixing and stirring, and in 65-80 DEG C, pressure is 50-55Mpa homogeneous, obtains beverage stoste;
(4) be dried beverage stoste is placed at temperature 90-100 DEG C and is dried to water content in 2%, obtain solid particle; Solid particle is cooling to sieve, and obtains uniform solid particle;
(5) sterilization keeps 20-30 minute by the solid particle obtaining through 75-90 DEG C; Room temperature to be naturally cooled to, tinning sealing is preserved, and gets product.
Embodiment 3
Collagen protein powder 60, citric acid 8, vitamin C 1, honey 13, maltose 40 and oranges and tangerines 70
(1) squeeze the juice fresh oranges and tangerines clear water clean, squeezed into fruit juice, obtain orange blossom, for subsequent use;
(2) debitterize mixes collagen protein powder and citric acid, stirs 30-40 minute, acquisition collagen solution in 55-60 DEG C;
(3) homogeneous is by orange blossom, collagen solution, vitamin C, honey and maltose mixing and stirring, and in 65-80 DEG C, pressure is 50-55Mpa homogeneous, obtains beverage stoste;
(4) be dried beverage stoste is placed at temperature 90-100 DEG C and is dried to water content in 2%, obtain solid particle; Solid particle is cooling to sieve, and obtains uniform solid particle;
(5) sterilization keeps 20-30 minute by the solid particle obtaining through 75-90 DEG C; Room temperature to be naturally cooled to, tinning sealing is preserved, and gets product.
Embodiment 4
Collagen protein powder 45, citric acid 7, vitamin C 3, honey 10, maltose 35, oranges and tangerines 75 and Co-Q10 0.5
(1) squeeze the juice fresh oranges and tangerines clear water clean, squeezed into fruit juice, obtain orange blossom, for subsequent use;
(2) debitterize mixes collagen protein powder and citric acid, stirs 30-40 minute, acquisition collagen solution in 55-60 DEG C;
(3) homogeneous dissolves Co-Q10, then by itself and orange blossom, collagen solution, vitamin C, honey and maltose mixing and stirring, in 65-80 DEG C, pressure is 50-55Mpa homogeneous, obtains beverage stoste;
(4) be dried beverage stoste is placed at temperature 90-100 DEG C and is dried to water content in 2%, obtain solid particle; Solid particle is cooling to sieve, and obtains uniform solid particle;
(5) sterilization keeps 20-30 minute by the solid particle obtaining through 75-90 DEG C; Room temperature to be naturally cooled to, tinning sealing is preserved, and gets product.
Embodiment 5
Collagen protein powder 55, citric acid 8, Catergen, honey 15, maltose 45, oranges and tangerines 65 and Co-Q10 0.1
(1) squeeze the juice fresh oranges and tangerines clear water clean, squeezed into fruit juice, obtain orange blossom, for subsequent use;
(2) debitterize mixes collagen protein powder and citric acid, stirs 30-40 minute, acquisition collagen solution in 55-60 DEG C;
(3) homogeneous dissolves Co-Q10, then by itself and orange blossom, collagen solution, vitamin C, honey and maltose mixing and stirring, in 65-80 DEG C, pressure is 50-55Mpa homogeneous, obtains beverage stoste;
(4) be dried beverage stoste is placed at temperature 90-100 DEG C and is dried to water content in 2%, obtain solid particle; Solid particle is cooling to sieve, and obtains uniform solid particle;
(5) sterilization keeps 20-30 minute by the solid particle obtaining through 75-90 DEG C; Room temperature to be naturally cooled to, tinning sealing is preserved, and gets product.
Embodiment 6
Collagen protein powder 55, citric acid 3, vitamin C 1, honey 11, maltose 25, oranges and tangerines 75 and Co-Q10 0.8
(1) squeeze the juice fresh oranges and tangerines clear water clean, squeezed into fruit juice, obtain orange blossom, for subsequent use;
(2) debitterize mixes collagen protein powder and citric acid, stirs 30-40 minute, acquisition collagen solution in 55-60 DEG C;
(3) homogeneous dissolves Co-Q10, then by itself and orange blossom, collagen solution, vitamin C, honey and maltose mixing and stirring, in 65-80 DEG C, pressure is 50-55Mpa homogeneous, obtains beverage stoste;
(4) be dried beverage stoste is placed at temperature 90-100 DEG C and is dried to water content in 2%, obtain solid particle; Solid particle is cooling to sieve, and obtains uniform solid particle;
(5) sterilization keeps 20-30 minute by the solid particle obtaining through 75-90 DEG C; Room temperature to be naturally cooled to, tinning sealing is preserved, and gets product.

Claims (7)

1. a collagen citrus beverages, is characterized in that, comprises following parts by weight raw material: collagen protein powder 40-60, citric acid 3-10, vitamin C 1-3, honey 10-15, maltose 20-50 and oranges and tangerines 60-80.
2. collagen citrus beverages according to claim 1, is characterized in that, described collagen protein powder is taken from the collagen in the deep-sea fish skin of ocean.
3. collagen citrus beverages according to claim 1, is characterized in that, described collagen citrus beverages also comprises Co-Q10, and described Co-Q10 parts by weight are 0.1-0.8.
4. collagen citrus beverages according to claim 1, is characterized in that, described collagen protein powder 50-60, citric acid 5-10, Catergen-3, honey 12-15, maltose 20-30 and oranges and tangerines 70-80.
5. collagen citrus beverages according to claim 1, is characterized in that, described collagen protein powder 45-55, citric acid 3-8, vitamin C 1-2, honey 10-13, maltose 30-45 and oranges and tangerines 65-75.
6. the preparation method of collagen citrus beverages according to claim 1, is characterized in that, comprise squeeze the juice, debitterize, homogeneous, dry and sterilization, concrete making step is as follows,
(1) squeeze the juice fresh oranges and tangerines clear water clean, squeezed into fruit juice, obtain orange blossom, for subsequent use;
(2) debitterize mixes collagen protein powder and citric acid, stirs 30-40 minute, acquisition collagen solution in 55-60 DEG C;
(3) homogeneous is by orange blossom, collagen solution, vitamin C, honey and maltose mixing and stirring, and in 65-80 DEG C, pressure is 50-55Mpa homogeneous, obtains beverage stoste;
(4) be dried beverage stoste is placed at temperature 90-100 DEG C and is dried to water content in 2%, obtain solid particle; Solid particle is cooling to sieve, and obtains uniform solid particle;
(5) sterilization keeps 20-30 minute by the solid particle obtaining through 75-90 DEG C; Room temperature to be naturally cooled to, tinning sealing is preserved, and gets product.
7. the preparation method of collagen citrus beverages according to claim 3, is characterized in that, comprise squeeze the juice, debitterize, homogeneous, dry and sterilization, concrete making step is as follows,
(1) squeeze the juice fresh oranges and tangerines clear water clean, squeezed into fruit juice, obtain orange blossom, for subsequent use;
(2) debitterize mixes collagen protein powder and citric acid, stirs 30-40 minute, acquisition collagen solution in 55-60 DEG C;
(3) homogeneous dissolves Co-Q10, then by itself and orange blossom, collagen solution, vitamin C, honey and maltose mixing and stirring, in 65-80 DEG C, pressure is 50-55Mpa homogeneous, obtains beverage stoste;
(4) be dried beverage stoste is placed at temperature 90-100 DEG C and is dried to water content in 2%, obtain solid particle; Solid particle is cooling to sieve, and obtains uniform solid particle;
(5) sterilization keeps 20-30 minute by the solid particle obtaining through 75-90 DEG C; Room temperature to be naturally cooled to, tinning sealing is preserved, and gets product.
CN201410432779.4A 2014-08-29 2014-08-29 Collagen citrus beverage and making method thereof Pending CN104161287A (en)

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CN116138375A (en) * 2022-11-01 2023-05-23 广州迈菲科技有限公司 Beverage based on deep sea fish dissolution and collagen extraction and production method thereof
US11793217B1 (en) * 2016-10-04 2023-10-24 Lonza Greenwood Llc Method of manufacture and pasteurization of products containing undenatured collagen

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Application publication date: 20141126