CN104256771A - A fruit-flavor beverage rich in collagen peptide and a processing process thereof - Google Patents
A fruit-flavor beverage rich in collagen peptide and a processing process thereof Download PDFInfo
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- CN104256771A CN104256771A CN201410422018.0A CN201410422018A CN104256771A CN 104256771 A CN104256771 A CN 104256771A CN 201410422018 A CN201410422018 A CN 201410422018A CN 104256771 A CN104256771 A CN 104256771A
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- 102000008186 Collagen Human genes 0.000 title claims abstract description 53
- 108010035532 Collagen Proteins 0.000 title claims abstract description 53
- 229920001436 collagen Polymers 0.000 title claims abstract description 52
- 235000013361 beverage Nutrition 0.000 title claims abstract description 31
- 108090000765 processed proteins & peptides Proteins 0.000 title claims abstract description 27
- 238000000034 method Methods 0.000 title claims abstract description 13
- 230000008569 process Effects 0.000 title claims abstract description 9
- 239000008369 fruit flavor Substances 0.000 title abstract 2
- KRKNYBCHXYNGOX-UHFFFAOYSA-N citric acid Chemical compound OC(=O)CC(O)(C(O)=O)CC(O)=O KRKNYBCHXYNGOX-UHFFFAOYSA-N 0.000 claims abstract description 39
- 235000017060 Arachis glabrata Nutrition 0.000 claims abstract description 38
- 244000105624 Arachis hypogaea Species 0.000 claims abstract description 38
- 235000010777 Arachis hypogaea Nutrition 0.000 claims abstract description 38
- 235000018262 Arachis monticola Nutrition 0.000 claims abstract description 38
- 235000003434 Sesamum indicum Nutrition 0.000 claims abstract description 38
- 235000020232 peanut Nutrition 0.000 claims abstract description 38
- XLYOFNOQVPJJNP-UHFFFAOYSA-N water Substances O XLYOFNOQVPJJNP-UHFFFAOYSA-N 0.000 claims abstract description 38
- 241000251468 Actinopterygii Species 0.000 claims abstract description 25
- 244000025352 Artocarpus heterophyllus Species 0.000 claims abstract description 15
- 235000008725 Artocarpus heterophyllus Nutrition 0.000 claims abstract description 15
- 235000003953 Solanum lycopersicum var cerasiforme Nutrition 0.000 claims abstract description 15
- 240000003040 Solanum lycopersicum var. cerasiforme Species 0.000 claims abstract description 15
- 235000020197 coconut milk Nutrition 0.000 claims abstract description 15
- LDVVTQMJQSCDMK-UHFFFAOYSA-N 1,3-dihydroxypropan-2-yl formate Chemical compound OCC(CO)OC=O LDVVTQMJQSCDMK-UHFFFAOYSA-N 0.000 claims abstract description 13
- CHHHXKFHOYLYRE-UHFFFAOYSA-M 2,4-Hexadienoic acid, potassium salt (1:1), (2E,4E)- Chemical compound [K+].CC=CC=CC([O-])=O CHHHXKFHOYLYRE-UHFFFAOYSA-M 0.000 claims abstract description 13
- 239000004302 potassium sorbate Substances 0.000 claims abstract description 13
- 235000010241 potassium sorbate Nutrition 0.000 claims abstract description 13
- 229940069338 potassium sorbate Drugs 0.000 claims abstract description 13
- HELXLJCILKEWJH-NCGAPWICSA-N rebaudioside A Chemical compound O([C@H]1[C@H](O)[C@@H](CO)O[C@H]([C@@H]1O[C@H]1[C@@H]([C@@H](O)[C@H](O)[C@@H](CO)O1)O)O[C@]12C(=C)C[C@@]3(C1)CC[C@@H]1[C@@](C)(CCC[C@]1([C@@H]3CC2)C)C(=O)O[C@H]1[C@@H]([C@@H](O)[C@H](O)[C@@H](CO)O1)O)[C@@H]1O[C@H](CO)[C@@H](O)[C@H](O)[C@H]1O HELXLJCILKEWJH-NCGAPWICSA-N 0.000 claims abstract description 13
- 229910052500 inorganic mineral Inorganic materials 0.000 claims abstract description 10
- 239000011707 mineral Substances 0.000 claims abstract description 10
- 239000002994 raw material Substances 0.000 claims abstract description 9
- 244000228451 Stevia rebaudiana Species 0.000 claims abstract 4
- 239000002002 slurry Substances 0.000 claims description 53
- 241000207961 Sesamum Species 0.000 claims description 37
- 238000003756 stirring Methods 0.000 claims description 25
- 102000004190 Enzymes Human genes 0.000 claims description 15
- 108090000790 Enzymes Proteins 0.000 claims description 15
- 239000012153 distilled water Substances 0.000 claims description 15
- 239000000706 filtrate Substances 0.000 claims description 15
- 235000013360 fish flour Nutrition 0.000 claims description 15
- 238000002156 mixing Methods 0.000 claims description 15
- 235000019733 Fish meal Nutrition 0.000 claims description 13
- 239000004467 fishmeal Substances 0.000 claims description 13
- 108010029182 Pectin lyase Proteins 0.000 claims description 12
- 108010051210 beta-Fructofuranosidase Proteins 0.000 claims description 12
- 238000005516 engineering process Methods 0.000 claims description 12
- 239000001573 invertase Substances 0.000 claims description 12
- 235000011073 invertase Nutrition 0.000 claims description 12
- 238000002360 preparation method Methods 0.000 claims description 12
- CDBYLPFSWZWCQE-UHFFFAOYSA-L Sodium Carbonate Chemical compound [Na+].[Na+].[O-]C([O-])=O CDBYLPFSWZWCQE-UHFFFAOYSA-L 0.000 claims description 10
- UIIMBOGNXHQVGW-UHFFFAOYSA-M Sodium bicarbonate Chemical compound [Na+].OC([O-])=O UIIMBOGNXHQVGW-UHFFFAOYSA-M 0.000 claims description 10
- FAPWRFPIFSIZLT-UHFFFAOYSA-M Sodium chloride Chemical compound [Na+].[Cl-] FAPWRFPIFSIZLT-UHFFFAOYSA-M 0.000 claims description 10
- 235000010755 mineral Nutrition 0.000 claims description 9
- 230000001954 sterilising effect Effects 0.000 claims description 9
- 238000004659 sterilization and disinfection Methods 0.000 claims description 9
- 108090001060 Lipase Proteins 0.000 claims description 7
- 239000004367 Lipase Substances 0.000 claims description 7
- 102000004882 Lipase Human genes 0.000 claims description 7
- 108091005804 Peptidases Proteins 0.000 claims description 7
- 239000004365 Protease Substances 0.000 claims description 7
- 102100037486 Reverse transcriptase/ribonuclease H Human genes 0.000 claims description 7
- 238000011049 filling Methods 0.000 claims description 7
- 235000019421 lipase Nutrition 0.000 claims description 7
- 238000005119 centrifugation Methods 0.000 claims description 5
- 235000015165 citric acid Nutrition 0.000 claims description 5
- 238000005238 degreasing Methods 0.000 claims description 5
- 238000001035 drying Methods 0.000 claims description 5
- 238000000227 grinding Methods 0.000 claims description 5
- 230000007062 hydrolysis Effects 0.000 claims description 5
- 238000006460 hydrolysis reaction Methods 0.000 claims description 5
- 239000012535 impurity Substances 0.000 claims description 5
- 239000000203 mixture Substances 0.000 claims description 5
- 238000007789 sealing Methods 0.000 claims description 5
- 229910000030 sodium bicarbonate Inorganic materials 0.000 claims description 5
- 235000017557 sodium bicarbonate Nutrition 0.000 claims description 5
- 239000011780 sodium chloride Substances 0.000 claims description 5
- 235000016709 nutrition Nutrition 0.000 abstract description 7
- 230000035764 nutrition Effects 0.000 abstract description 7
- 239000000796 flavoring agent Substances 0.000 abstract description 5
- 235000019634 flavors Nutrition 0.000 abstract description 5
- 235000013399 edible fruits Nutrition 0.000 abstract description 4
- 235000015203 fruit juice Nutrition 0.000 abstract description 4
- 235000019640 taste Nutrition 0.000 abstract description 4
- 241001465754 Metazoa Species 0.000 abstract description 3
- 241000196324 Embryophyta Species 0.000 abstract description 2
- 235000013373 food additive Nutrition 0.000 abstract description 2
- 239000002778 food additive Substances 0.000 abstract description 2
- 235000021552 granulated sugar Nutrition 0.000 abstract description 2
- 230000005802 health problem Effects 0.000 abstract description 2
- 235000009815 Momordica Nutrition 0.000 abstract 2
- 241000218984 Momordica Species 0.000 abstract 2
- 244000000231 Sesamum indicum Species 0.000 abstract 1
- 235000011389 fruit/vegetable juice Nutrition 0.000 abstract 1
- 235000000346 sugar Nutrition 0.000 abstract 1
- 241000544066 Stevia Species 0.000 description 9
- 235000013305 food Nutrition 0.000 description 3
- 239000002537 cosmetic Substances 0.000 description 2
- 102000004169 proteins and genes Human genes 0.000 description 2
- 108090000623 proteins and genes Proteins 0.000 description 2
- 241000124008 Mammalia Species 0.000 description 1
- 244000185386 Thladiantha grosvenorii Species 0.000 description 1
- 235000011171 Thladiantha grosvenorii Nutrition 0.000 description 1
- 238000010521 absorption reaction Methods 0.000 description 1
- 230000032683 aging Effects 0.000 description 1
- 230000009286 beneficial effect Effects 0.000 description 1
- 230000005540 biological transmission Effects 0.000 description 1
- 230000015572 biosynthetic process Effects 0.000 description 1
- 230000023555 blood coagulation Effects 0.000 description 1
- 230000002308 calcification Effects 0.000 description 1
- 210000002808 connective tissue Anatomy 0.000 description 1
- 230000018109 developmental process Effects 0.000 description 1
- 238000009826 distribution Methods 0.000 description 1
- 239000003205 fragrance Substances 0.000 description 1
- 235000020983 fruit intake Nutrition 0.000 description 1
- 230000036541 health Effects 0.000 description 1
- 238000001727 in vivo Methods 0.000 description 1
- 238000005461 lubrication Methods 0.000 description 1
- 230000035800 maturation Effects 0.000 description 1
- 239000012567 medical material Substances 0.000 description 1
- 235000008935 nutritious Nutrition 0.000 description 1
- 239000000047 product Substances 0.000 description 1
- 230000029663 wound healing Effects 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
- 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
- A23L2/04—Extraction of 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
- 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
- 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
- A23L33/185—Vegetable 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
Landscapes
- 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)
- Proteomics, Peptides & Aminoacids (AREA)
- Mycology (AREA)
- Non-Alcoholic Beverages (AREA)
Abstract
A fruit-flavor beverage rich in collagen peptide and a processing process thereof are disclosed. The beverage comprises following raw materials by weight: 10-30% of jack fruit primary pulp, 10-30% of coconut milk, 5-15% of cherry tomato primary juice, 0.05-1% of grosvenor momordica fruit flesh, 2-4% of peanut, 1-3% of sesame, 0.05-0.5% of deep-sea fish collagen protein, 0.01-0.03% of stevia sugar, 0.02-0.05% of monoglyceride, 0.01-0.015% of potassium sorbate, and 0.05-0.15% of citric acid, with the balance being mineral water. The beverage is rich in the collagen peptide comprising plant collagen and animal collagen, rich in nutrition and good in taste, and avoids the health problem caused by addition of white granulated sugar. The beverage is free of any food additive. The beverage integrates nutritions and flavors of the jack fruit, the coconut milk, the cherry tomato and the grosvenor momordica fruit, is natural and healthy, and meets higher and higher requirements on safety, nutrition, flavour and taste of fruit juice beverages.
Description
Technical field
The present invention relates to field of beverage, specifically one is rich in collagen peptide fruity beverage and processing technology thereof.
Background technology
Along with growth in the living standard, people not only focus on the taste of food, more focus on nutrition and the healthy functions of food.The development and application of therefore nutrition, healthy fruit drink is expanded rapidly.The output of fruit juice and consumption figure obtain and increase substantially.On market, various fruit juice is a feast for the eyes, and the flavor enhancement of fruit juice, fragrance, outward appearance and mouthfeel more and more receive the concern of consumer.
The boiomacromolecule of collagen, the main component in animal connective tissue, is also the functional protein that mammal in-vivo content is maximum, distribution is the widest, accounts for 25% ~ 30% of total protein.With the transmission of the formation organized, maturation, cell-tocell, and joint lubrication, wound healing, calcification, blood clotting and aging etc. have close relationship.Collagen is also one of critical raw material of biotech industry most, in all extensive application such as medical material, cosmetics, food industry.What nowadays use is women's skin care products the most widely, cosmetics.
Summary of the invention
The object of the present invention is to provide a kind of easy absorption and mouthfeel good be rich in collagen peptide fruity beverage and processing technology thereof.
For achieving the above object, the invention provides following technical scheme:
One is rich in collagen peptide fruity beverage, according to the raw material of percentage by weight be: jackfruit magma 10%-30%, coconut milk 10%-30%, cherry tomato magma 5%-15%, arhat pulp 0.05% ~ 1%, peanut 2% ~ 4%, sesame 1% ~ 3%, deep-sea fish collagen 0.05% ~ 0.5%, stevia 0.01% ~ 0.03%, monoglyceride 0.02% ~ 0.05%, potassium sorbate 0.01% ~ 0.015%, citric acid 0.05% ~ 0.15%, all the other are mineral water.
As the further scheme of the present invention: described in be rich in collagen peptide fruity beverage, according to the raw material of percentage by weight be: jackfruit magma 20%, coconut milk 20%, cherry tomato magma 10%, arhat pulp 0.5%, peanut 3%, sesame 2%, deep-sea fish meal 0.25%, stevia 0.02%, monoglyceride 0.035%, potassium sorbate 0.012%, citric acid 0.1%, all the other are water.
The described processing technology being rich in collagen peptide fruity beverage, concrete steps are as follows:
(1) mixed enzymolysis jam is prepared: jackfruit magma, coconut milk, cherry tomato magma are mixed with the arhat pulp after grinding, be placed in sealing and fermenting tank, add pectase, invertase, pectin lyase complex enzyme carry out enzymolysis, enzymolysis time is 12-24 hour, obtains mixed jam; Wherein hydrolysis temperature is 43-45 DEG C, and the weight ratio of pectase, invertase, pectin lyase is 4-6:2-4:1-3, and complex enzyme addition is 50-70mg/kg;
(2) prepare sesame peanut slurries: peanut, sesame are placed in baking box, toast 10 ~ 30 minutes at 150 ~ 160 DEG C, the shelled peanut removing scarlet is placed in soda water, soaks 6 ~ 10 hours, sesame is soaked 2 ~ 3 hours in soda water; By soaked peanut and sesame mixing, then defibrination, then carry out centrifugation with centrifuge, obtain sesame peanut slurries;
(3) deep-sea fish collagen is prepared: be added in after deep-sea fish being ground to form fish meal in closed container, be incorporated as fish meal weight 6-10 distilled water stirring doubly again and make slurries, add in slurries and account for the lipase that slurries quality is 0.01 ~ 0.2%, control temperature is 30 ~ 50 DEG C, stir 20 ~ 40min, filter and remove filtrate; Filter residue after enzymolysis degreasing is filtered with mass fraction be respectively successively 1 ~ 3% sodium bicarbonate solution, mass fraction be 2 ~ 5% sodium chloride solution and distilled water mix, each mixing is filtered after all stirring 20min and is removed filtrate, and the filter residue finally obtained is defatted fish flour; In closed container, add defatted fish flour and make slurries for defatted fish flour weight 6-10 distilled water doubly stirs, add in slurries and account for the protease that slurries quality is 0.1 ~ 1%, and regulate pH value to be 4 ~ 10, under high pressure, ultrasonic process, control temperature is 40 ~ 70 DEG C, stir 0.5 ~ 2h, filter and remove impurity; Filtrate is obtained deep-sea fish collagen through the enzyme that goes out, concentrated, drying;
(4) by the mixed enzymolysis jam of above-mentioned preparation, preparation sesame peanut slurries and the mixing of deep-sea fish collagen, and stevia, monoglyceride, potassium sorbate, citric acid and mineral water is added;
(5) collagen peptide fruity beverage is rich in through homogeneous, sterilization, filling namely obtaining again.
As the further scheme of the present invention: described in step (1), the weight ratio of pectase, invertase, pectin lyase is 5:3:2.
As the further scheme of the present invention: add in slurries in step (3) and account for the lipase that slurries quality is 0.1%; Add in slurries and account for the protease that slurries quality is 0.5%.
As the further scheme of the present invention: described in step (5), homogeneous, sterilization, filling technique are: after homogeneous process, adopt ultra high temperature short time sterilization technique, temperature is 120 ~ 150 DEG C, and the time is 2 ~ 4 hours; Bottle while hot capping, after capping, in bottle, solution temperature is 85 DEG C ~ 90 DEG C.
Compared with prior art, the invention has the beneficial effects as follows: collagen peptide is rich in the present invention, comprise plant collagen and animal collagen, nutritious, and have good mouthfeel, the interpolation that also turn avoid white granulated sugar brings health problem; The present invention does not add any food additives, combines jackfruit, coconut milk, cherry tomato and Momordica grosvenori nutrition and local flavor, natural health, meets the demand that people are more and more higher to fruit drink safety, nutrition and flavor taste.
Detailed description of the invention
Below in conjunction with the embodiment of the present invention, be clearly and completely described the technical scheme in the embodiment of the present invention, obviously, described embodiment is only the present invention's part embodiment, instead of whole embodiments.Based on the embodiment in the present invention, those of ordinary skill in the art, not making the every other embodiment obtained under creative work prerequisite, belong to the scope of protection of the invention.
Embodiment 1
One is rich in collagen peptide fruity beverage, according to the raw material of percentage by weight be: jackfruit magma 10%, coconut milk 10%, cherry tomato magma 5%, arhat pulp 0.05%, peanut 2%, sesame 1%, deep-sea fish collagen 0.05%, stevia 0.01%, monoglyceride 0.02%, potassium sorbate 0.01%, citric acid 0.05%, all the other are mineral water.
The described processing technology being rich in collagen peptide fruity beverage, concrete steps are as follows:
(1) mixed enzymolysis jam is prepared: jackfruit magma, coconut milk, cherry tomato magma are mixed with the arhat pulp after grinding, be placed in sealing and fermenting tank, add pectase, invertase, pectin lyase complex enzyme carry out enzymolysis, enzymolysis time is 12 hours, obtains mixed jam; Wherein hydrolysis temperature is 43 DEG C, and the weight ratio of pectase, invertase, pectin lyase is 4:2:1, and complex enzyme addition is 50mg/kg;
(2) prepare sesame peanut slurries: peanut, sesame are placed in baking box, toast 10 minutes at 150 DEG C, the shelled peanut removing scarlet is placed in soda water, soaks 6 hours, sesame is soaked 2 hours in soda water; By soaked peanut and sesame mixing, then defibrination, then carry out centrifugation with centrifuge, obtain sesame peanut slurries;
(3) deep-sea fish collagen is prepared: be added in after deep-sea fish being ground to form fish meal in closed container, the distilled water being incorporated as fish meal weight 6 times again stirs makes slurries, and add in slurries and account for the lipase that slurries quality is 0.01%, control temperature is 30 DEG C, stir 20min, filter and remove filtrate; Filter residue after enzymolysis degreasing is filtered with mass fraction be respectively successively 1% sodium bicarbonate solution, mass fraction be 2% sodium chloride solution and distilled water mix, each mixing filters removal filtrate after all stirring 20min, and the filter residue finally obtained is defatted fish flour; In closed container, add defatted fish flour and make slurries for the distilled water of defatted fish flour weight 6 times stirs, add in slurries and account for the protease that slurries quality is 0.1%, and regulate pH value to be 4, under high pressure, ultrasonic process, control temperature is 40 DEG C, stir 0.5h, filter and remove impurity; Filtrate is obtained deep-sea fish collagen through the enzyme that goes out, concentrated, drying;
(4) by the mixed enzymolysis jam of above-mentioned preparation, preparation sesame peanut slurries and the mixing of deep-sea fish collagen, and stevia, monoglyceride, potassium sorbate, citric acid and mineral water is added;
(5) collagen peptide fruity beverage is rich in through homogeneous, sterilization, filling namely obtaining again.
Embodiment 2
One is rich in collagen peptide fruity beverage, according to the raw material of percentage by weight be: jackfruit magma 20%, coconut milk 20%, cherry tomato magma 10%, arhat pulp 0.5%, peanut 3%, sesame 2%, deep-sea fish meal 0.25%, stevia 0.02%, monoglyceride 0.035%, potassium sorbate 0.012%, citric acid 0.1%, all the other are water.
The described processing technology being rich in collagen peptide fruity beverage, concrete steps are as follows:
(1) mixed enzymolysis jam is prepared: jackfruit magma, coconut milk, cherry tomato magma are mixed with the arhat pulp after grinding, be placed in sealing and fermenting tank, add pectase, invertase, pectin lyase complex enzyme carry out enzymolysis, enzymolysis time is 12 hours, obtains mixed jam; Wherein hydrolysis temperature is 45 DEG C, and the weight ratio of pectase, invertase, pectin lyase is 5:3:2, and complex enzyme addition is 60mg/kg;
(2) prepare sesame peanut slurries: peanut, sesame are placed in baking box, toast 20 minutes at 155 DEG C, the shelled peanut removing scarlet is placed in soda water, soaks 8 hours, sesame is soaked 2.5 hours in soda water; By soaked peanut and sesame mixing, then defibrination, then carry out centrifugation with centrifuge, obtain sesame peanut slurries;
(3) deep-sea fish collagen is prepared: be added in after deep-sea fish being ground to form fish meal in closed container, the distilled water being incorporated as fish meal weight 8 times again stirs makes slurries, and add in slurries and account for the lipase that slurries quality is 0.1%, control temperature is 40 DEG C, stir 30min, filter and remove filtrate; Filter residue after enzymolysis degreasing is filtered with mass fraction be respectively successively 2% sodium bicarbonate solution, mass fraction be 3% sodium chloride solution and distilled water mix, each mixing filters removal filtrate after all stirring 20min, and the filter residue finally obtained is defatted fish flour; In closed container, add defatted fish flour and make slurries for the distilled water of defatted fish flour weight 8 times stirs, add in slurries and account for the protease that slurries quality is 0.5%, and regulate pH value to be 7, under high pressure, ultrasonic process, control temperature is 50 DEG C, stir 1h, filter and remove impurity; Filtrate is obtained deep-sea fish collagen through the enzyme that goes out, concentrated, drying;
(4) by the mixed enzymolysis jam of above-mentioned preparation, preparation sesame peanut slurries and the mixing of deep-sea fish collagen, and stevia, monoglyceride, potassium sorbate, citric acid and mineral water is added;
(5) collagen peptide fruity beverage is rich in through homogeneous, sterilization, filling namely obtaining again.
Embodiment 3
One is rich in collagen peptide fruity beverage, according to the raw material of percentage by weight be: jackfruit magma 30%, coconut milk 30%, cherry tomato magma 15%, arhat pulp 1%, peanut 4%, sesame 3%, deep-sea fish collagen 0.5%, stevia 0.03%, monoglyceride 0.05%, potassium sorbate 0.015%, citric acid 0.15%, all the other are mineral water.
The described processing technology being rich in collagen peptide fruity beverage, concrete steps are as follows:
(1) mixed enzymolysis jam is prepared: jackfruit magma, coconut milk, cherry tomato magma are mixed with the arhat pulp after grinding, be placed in sealing and fermenting tank, add pectase, invertase, pectin lyase complex enzyme carry out enzymolysis, enzymolysis time is 24 hours, obtains mixed jam; Wherein hydrolysis temperature is 45 DEG C, and the weight ratio of pectase, invertase, pectin lyase is 6:4:3, and complex enzyme addition is 70mg/kg;
(2) prepare sesame peanut slurries: peanut, sesame are placed in baking box, toast 30 minutes at 160 DEG C, the shelled peanut removing scarlet is placed in soda water, soaks 10 hours, sesame is soaked 3 hours in soda water; By soaked peanut and sesame mixing, then defibrination, then carry out centrifugation with centrifuge, obtain sesame peanut slurries;
(3) deep-sea fish collagen is prepared: be added in after deep-sea fish being ground to form fish meal in closed container, the distilled water being incorporated as fish meal weight 10 times again stirs makes slurries, and add in slurries and account for the lipase that slurries quality is 0.2%, control temperature is 50 DEG C, stir 40min, filter and remove filtrate; Filter residue after enzymolysis degreasing is filtered with mass fraction be respectively successively 3% sodium bicarbonate solution, mass fraction be 2 ~ 5% sodium chloride solution and distilled water mix, each mixing is filtered after all stirring 20min and is removed filtrate, and the filter residue finally obtained is defatted fish flour; In closed container, add defatted fish flour and make slurries for the distilled water of defatted fish flour weight 10 times stirs, add in slurries and account for the protease that slurries quality is 1%, and regulate pH value to be 10, under high pressure, ultrasonic process, control temperature is 70 DEG C, stir 2h, filter and remove impurity; Filtrate is obtained deep-sea fish collagen through the enzyme that goes out, concentrated, drying;
(4) by the mixed enzymolysis jam of above-mentioned preparation, preparation sesame peanut slurries and the mixing of deep-sea fish collagen, and stevia, monoglyceride, potassium sorbate, citric acid and mineral water is added;
(5) collagen peptide fruity beverage is rich in through homogeneous, sterilization, filling namely obtaining again.
To those skilled in the art, obviously the invention is not restricted to the details of above-mentioned one exemplary embodiment, and when not deviating from spirit of the present invention or essential characteristic, the present invention can be realized in other specific forms.Therefore, no matter from which point, all should embodiment be regarded as exemplary, and be nonrestrictive, scope of the present invention is limited by claims instead of above-mentioned explanation, and all changes be therefore intended in the implication of the equivalency by dropping on claim and scope are included in the present invention.
In addition, be to be understood that, although this description is described according to embodiment, but not each embodiment only comprises an independently technical scheme, this narrating mode of description is only for clarity sake, those skilled in the art should by description integrally, and the technical scheme in each embodiment also through appropriately combined, can form other embodiments that it will be appreciated by those skilled in the art that.
Claims (6)
1. one kind is rich in collagen peptide fruity beverage, it is characterized in that, according to the raw material of percentage by weight be: jackfruit magma 10%-30%, coconut milk 10%-30%, cherry tomato magma 5%-15%, arhat pulp 0.05% ~ 1%, peanut 2% ~ 4%, sesame 1% ~ 3%, deep-sea fish collagen 0.05% ~ 0.5%, stevia 0.01% ~ 0.03%, monoglyceride 0.02% ~ 0.05%, potassium sorbate 0.01% ~ 0.015%, citric acid 0.05% ~ 0.15%, all the other are mineral water.
2. be according to claim 1ly rich in collagen peptide fruity beverage, it is characterized in that, according to the raw material of percentage by weight be: jackfruit magma 20%, coconut milk 20%, cherry tomato magma 10%, arhat pulp 0.5%, peanut 3%, sesame 2%, deep-sea fish meal 0.25%, stevia 0.02%, monoglyceride 0.035%, potassium sorbate 0.012%, citric acid 0.1%, all the other are water.
3. the processing technology being rich in collagen peptide fruity beverage as described in as arbitrary in claim 1-2, it is characterized in that, concrete steps are as follows:
Prepare mixed enzymolysis jam: jackfruit magma, coconut milk, cherry tomato magma are mixed with the arhat pulp after grinding, be placed in sealing and fermenting tank, add pectase, invertase, pectin lyase complex enzyme carry out enzymolysis, enzymolysis time is 12-24 hour, obtains mixed jam; Wherein hydrolysis temperature is 43-45 DEG C, and the weight ratio of pectase, invertase, pectin lyase is 4-6:2-4:1-3, and complex enzyme addition is 50-70mg/kg;
Preparation sesame peanut slurries: peanut, sesame are placed in baking box, toast 10 ~ 30 minutes at 150 ~ 160 DEG C, the shelled peanut removing scarlet is placed in soda water, soaks 6 ~ 10 hours, sesame is soaked 2 ~ 3 hours in soda water; By soaked peanut and sesame mixing, then defibrination, then carry out centrifugation with centrifuge, obtain sesame peanut slurries;
Preparation deep-sea fish collagen: be added in after deep-sea fish being ground to form fish meal in closed container, be incorporated as fish meal weight 6-10 distilled water stirring doubly again and make slurries, add in slurries and account for the lipase that slurries quality is 0.01 ~ 0.2%, control temperature is 30 ~ 50 DEG C, stir 20 ~ 40min, filter and remove filtrate; Filter residue after enzymolysis degreasing is filtered with mass fraction be respectively successively 1 ~ 3% sodium bicarbonate solution, mass fraction be 2 ~ 5% sodium chloride solution and distilled water mix, each mixing is filtered after all stirring 20min and is removed filtrate, and the filter residue finally obtained is defatted fish flour; In closed container, add defatted fish flour and make slurries for defatted fish flour weight 6-10 distilled water doubly stirs, add in slurries and account for the protease that slurries quality is 0.1 ~ 1%, and regulate pH value to be 4 ~ 10, under high pressure, ultrasonic process, control temperature is 40 ~ 70 DEG C, stir 0.5 ~ 2h, filter and remove impurity; Filtrate is obtained deep-sea fish collagen through the enzyme that goes out, concentrated, drying;
By the mixed enzymolysis jam of above-mentioned preparation, preparation sesame peanut slurries and the mixing of deep-sea fish collagen, and add stevia, monoglyceride, potassium sorbate, citric acid and mineral water;
Collagen peptide fruity beverage is rich in again through homogeneous, sterilization, filling namely obtaining.
4. the processing technology being rich in collagen peptide fruity beverage according to claim 3, is characterized in that, described in step (1), the weight ratio of pectase, invertase, pectin lyase is 5:3:2.
5. the processing technology being rich in collagen peptide fruity beverage according to claim 3, is characterized in that, adds and account for the lipase that slurries quality is 0.1% in step (3) in slurries; Add in slurries and account for the protease that slurries quality is 0.5%.
6. the processing technology being rich in collagen peptide fruity beverage according to claim 3, it is characterized in that, described in step (5), homogeneous, sterilization, filling technique are: after homogeneous process, adopt ultra high temperature short time sterilization technique, temperature is 120 ~ 150 DEG C, and the time is 2 ~ 4 hours; Bottle while hot capping, after capping, in bottle, solution temperature is 85 DEG C ~ 90 DEG C.
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