CN104509914A - Production method of collagen beverage - Google Patents
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- CN104509914A CN104509914A CN201310445939.4A CN201310445939A CN104509914A CN 104509914 A CN104509914 A CN 104509914A CN 201310445939 A CN201310445939 A CN 201310445939A CN 104509914 A CN104509914 A CN 104509914A
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- 102000008186 Collagen Human genes 0.000 title claims abstract description 59
- 108010035532 Collagen Proteins 0.000 title claims abstract description 59
- 229920001436 collagen Polymers 0.000 title claims abstract description 51
- 238000004519 manufacturing process Methods 0.000 title claims abstract description 18
- 235000013361 beverage Nutrition 0.000 title claims abstract description 12
- 235000013399 edible fruits Nutrition 0.000 claims abstract description 15
- 108090000765 processed proteins & peptides Proteins 0.000 claims abstract description 13
- 230000007071 enzymatic hydrolysis Effects 0.000 claims abstract description 6
- 238000006047 enzymatic hydrolysis reaction Methods 0.000 claims abstract description 6
- 238000001035 drying Methods 0.000 claims abstract description 5
- 239000000243 solution Substances 0.000 claims description 27
- XLYOFNOQVPJJNP-UHFFFAOYSA-N water Substances O XLYOFNOQVPJJNP-UHFFFAOYSA-N 0.000 claims description 21
- 238000000034 method Methods 0.000 claims description 18
- 235000020995 raw meat Nutrition 0.000 claims description 15
- 239000000047 product Substances 0.000 claims description 12
- 239000002994 raw material Substances 0.000 claims description 12
- 235000014787 Vitis vinifera Nutrition 0.000 claims description 11
- 241000251468 Actinopterygii Species 0.000 claims description 10
- TVXBFESIOXBWNM-UHFFFAOYSA-N Xylitol Natural products OCCC(O)C(O)C(O)CCO TVXBFESIOXBWNM-UHFFFAOYSA-N 0.000 claims description 9
- 235000015203 fruit juice Nutrition 0.000 claims description 9
- HEBKCHPVOIAQTA-UHFFFAOYSA-N meso ribitol Natural products OCC(O)C(O)C(O)CO HEBKCHPVOIAQTA-UHFFFAOYSA-N 0.000 claims description 9
- 239000000843 powder Substances 0.000 claims description 9
- HEBKCHPVOIAQTA-SCDXWVJYSA-N xylitol Chemical compound OC[C@H](O)[C@@H](O)[C@H](O)CO HEBKCHPVOIAQTA-SCDXWVJYSA-N 0.000 claims description 9
- 229960002675 xylitol Drugs 0.000 claims description 9
- 235000010447 xylitol Nutrition 0.000 claims description 9
- 239000000811 xylitol Substances 0.000 claims description 9
- FAPWRFPIFSIZLT-UHFFFAOYSA-M Sodium chloride Chemical compound [Na+].[Cl-] FAPWRFPIFSIZLT-UHFFFAOYSA-M 0.000 claims description 8
- 230000009849 deactivation Effects 0.000 claims description 8
- 239000000375 suspending agent Substances 0.000 claims description 8
- 240000006365 Vitis vinifera Species 0.000 claims description 7
- 238000007654 immersion Methods 0.000 claims description 6
- 239000007788 liquid Substances 0.000 claims description 6
- 235000009754 Vitis X bourquina Nutrition 0.000 claims description 5
- 235000012333 Vitis X labruscana Nutrition 0.000 claims description 5
- 239000000706 filtrate Substances 0.000 claims description 5
- 230000007062 hydrolysis Effects 0.000 claims description 5
- 238000006460 hydrolysis reaction Methods 0.000 claims description 5
- 239000003223 protective agent Substances 0.000 claims description 5
- 241000193830 Bacillus <bacterium> Species 0.000 claims description 4
- 108091005658 Basic proteases Proteins 0.000 claims description 4
- OKTJSMMVPCPJKN-UHFFFAOYSA-N Carbon Chemical compound [C] OKTJSMMVPCPJKN-UHFFFAOYSA-N 0.000 claims description 4
- 102000004190 Enzymes Human genes 0.000 claims description 4
- 108090000790 Enzymes Proteins 0.000 claims description 4
- 108091005804 Peptidases Proteins 0.000 claims description 4
- 239000004365 Protease Substances 0.000 claims description 4
- 102100037486 Reverse transcriptase/ribonuclease H Human genes 0.000 claims description 4
- 239000012670 alkaline solution Substances 0.000 claims description 4
- 238000004061 bleaching Methods 0.000 claims description 4
- AXCZMVOFGPJBDE-UHFFFAOYSA-L calcium dihydroxide Chemical compound [OH-].[OH-].[Ca+2] AXCZMVOFGPJBDE-UHFFFAOYSA-L 0.000 claims description 4
- 239000000920 calcium hydroxide Substances 0.000 claims description 4
- 229910001861 calcium hydroxide Inorganic materials 0.000 claims description 4
- 229910052799 carbon Inorganic materials 0.000 claims description 4
- 239000012141 concentrate Substances 0.000 claims description 4
- 238000001816 cooling Methods 0.000 claims description 4
- 239000000796 flavoring agent Substances 0.000 claims description 4
- 235000019634 flavors Nutrition 0.000 claims description 4
- 238000009413 insulation Methods 0.000 claims description 4
- 239000000203 mixture Substances 0.000 claims description 4
- 239000011435 rock Substances 0.000 claims description 4
- 239000011780 sodium chloride Substances 0.000 claims description 4
- 239000007787 solid Substances 0.000 claims description 4
- 238000001694 spray drying Methods 0.000 claims description 4
- 238000003756 stirring Methods 0.000 claims description 4
- 238000010792 warming Methods 0.000 claims description 4
- 102000004169 proteins and genes Human genes 0.000 abstract description 6
- 108090000623 proteins and genes Proteins 0.000 abstract description 6
- 230000008901 benefit Effects 0.000 abstract description 5
- 238000005516 engineering process Methods 0.000 abstract description 3
- 238000009776 industrial production Methods 0.000 abstract description 3
- 230000009286 beneficial effect Effects 0.000 abstract description 2
- 238000006243 chemical reaction Methods 0.000 abstract description 2
- 230000009965 odorless effect Effects 0.000 abstract description 2
- 238000002360 preparation method Methods 0.000 abstract description 2
- 230000004071 biological effect Effects 0.000 abstract 1
- 238000005119 centrifugation Methods 0.000 abstract 1
- 230000001877 deodorizing effect Effects 0.000 abstract 1
- 235000011389 fruit/vegetable juice Nutrition 0.000 abstract 1
- 230000002779 inactivation Effects 0.000 abstract 1
- 239000002085 irritant Substances 0.000 abstract 1
- 231100000021 irritant Toxicity 0.000 abstract 1
- 239000002932 luster Substances 0.000 abstract 1
- 235000015097 nutrients Nutrition 0.000 abstract 1
- 239000002245 particle Substances 0.000 abstract 1
- 239000000725 suspension Substances 0.000 abstract 1
- 235000013343 vitamin Nutrition 0.000 abstract 1
- 229940088594 vitamin Drugs 0.000 abstract 1
- 229930003231 vitamin Natural products 0.000 abstract 1
- 239000011782 vitamin Substances 0.000 abstract 1
- 210000003491 skin Anatomy 0.000 description 21
- 238000012360 testing method Methods 0.000 description 14
- 230000008569 process Effects 0.000 description 9
- 241000219095 Vitis Species 0.000 description 4
- PMMYEEVYMWASQN-DMTCNVIQSA-N Hydroxyproline Chemical compound O[C@H]1CN[C@H](C(O)=O)C1 PMMYEEVYMWASQN-DMTCNVIQSA-N 0.000 description 3
- PMMYEEVYMWASQN-UHFFFAOYSA-N dl-hydroxyproline Natural products OC1C[NH2+]C(C([O-])=O)C1 PMMYEEVYMWASQN-UHFFFAOYSA-N 0.000 description 3
- 230000000694 effects Effects 0.000 description 3
- 238000011156 evaluation Methods 0.000 description 3
- 229960002591 hydroxyproline Drugs 0.000 description 3
- FGMPLJWBKKVCDB-UHFFFAOYSA-N trans-L-hydroxy-proline Natural products ON1CCCC1C(O)=O FGMPLJWBKKVCDB-UHFFFAOYSA-N 0.000 description 3
- 150000001413 amino acids Chemical class 0.000 description 2
- 210000000988 bone and bone Anatomy 0.000 description 2
- 210000004027 cell Anatomy 0.000 description 2
- 230000001815 facial effect Effects 0.000 description 2
- 230000036541 health Effects 0.000 description 2
- 230000001953 sensory effect Effects 0.000 description 2
- 210000000697 sensory organ Anatomy 0.000 description 2
- 230000037394 skin elasticity Effects 0.000 description 2
- 238000002834 transmittance Methods 0.000 description 2
- 239000002351 wastewater Substances 0.000 description 2
- 108010010803 Gelatin Proteins 0.000 description 1
- 108090000604 Hydrolases Proteins 0.000 description 1
- 102000004157 Hydrolases Human genes 0.000 description 1
- 206010020649 Hyperkeratosis Diseases 0.000 description 1
- 208000001126 Keratosis Diseases 0.000 description 1
- 241001465754 Metazoa Species 0.000 description 1
- ONIBWKKTOPOVIA-UHFFFAOYSA-N Proline Natural products OC(=O)C1CCCN1 ONIBWKKTOPOVIA-UHFFFAOYSA-N 0.000 description 1
- 108010009736 Protein Hydrolysates Proteins 0.000 description 1
- 239000003513 alkali Substances 0.000 description 1
- 230000003796 beauty Effects 0.000 description 1
- 235000019658 bitter taste Nutrition 0.000 description 1
- 230000019522 cellular metabolic process Effects 0.000 description 1
- 210000002808 connective tissue Anatomy 0.000 description 1
- 238000007796 conventional method Methods 0.000 description 1
- 239000002537 cosmetic Substances 0.000 description 1
- 235000019784 crude fat Nutrition 0.000 description 1
- 238000011161 development Methods 0.000 description 1
- 230000002500 effect on skin Effects 0.000 description 1
- 238000006911 enzymatic reaction Methods 0.000 description 1
- 230000003203 everyday effect Effects 0.000 description 1
- 210000001508 eye Anatomy 0.000 description 1
- 239000000835 fiber Substances 0.000 description 1
- 239000013505 freshwater Substances 0.000 description 1
- 210000001035 gastrointestinal tract Anatomy 0.000 description 1
- 229920000159 gelatin Polymers 0.000 description 1
- 239000008273 gelatin Substances 0.000 description 1
- 235000019322 gelatine Nutrition 0.000 description 1
- 235000011852 gelatine desserts Nutrition 0.000 description 1
- 239000000413 hydrolysate Substances 0.000 description 1
- 230000003301 hydrolyzing effect Effects 0.000 description 1
- 230000000774 hypoallergenic effect Effects 0.000 description 1
- 238000001727 in vivo Methods 0.000 description 1
- 238000007689 inspection Methods 0.000 description 1
- 238000002372 labelling Methods 0.000 description 1
- 239000010985 leather Substances 0.000 description 1
- 210000003041 ligament Anatomy 0.000 description 1
- 244000144972 livestock Species 0.000 description 1
- 235000016709 nutrition Nutrition 0.000 description 1
- 102000004196 processed proteins & peptides Human genes 0.000 description 1
- 239000003531 protein hydrolysate Substances 0.000 description 1
- 238000012372 quality testing Methods 0.000 description 1
- 238000011160 research Methods 0.000 description 1
- 210000003786 sclera Anatomy 0.000 description 1
- 210000004927 skin cell Anatomy 0.000 description 1
- 230000037067 skin hydration Effects 0.000 description 1
- 230000000638 stimulation 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
- A23L2/38—Other non-alcoholic beverages
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23J—PROTEIN COMPOSITIONS FOR FOODSTUFFS; WORKING-UP PROTEINS FOR FOODSTUFFS; PHOSPHATIDE COMPOSITIONS FOR FOODSTUFFS
- A23J1/00—Obtaining protein compositions for foodstuffs; Bulk opening of eggs and separation of yolks from whites
- A23J1/04—Obtaining protein compositions for foodstuffs; Bulk opening of eggs and separation of yolks from whites from fish or other sea animals
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23J—PROTEIN COMPOSITIONS FOR FOODSTUFFS; WORKING-UP PROTEINS FOR FOODSTUFFS; PHOSPHATIDE COMPOSITIONS FOR FOODSTUFFS
- A23J1/00—Obtaining protein compositions for foodstuffs; Bulk opening of eggs and separation of yolks from whites
- A23J1/10—Obtaining protein compositions for foodstuffs; Bulk opening of eggs and separation of yolks from whites from hair, feathers, horn, skins, leather, bones, or the like
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23J—PROTEIN COMPOSITIONS FOR FOODSTUFFS; WORKING-UP PROTEINS FOR FOODSTUFFS; PHOSPHATIDE COMPOSITIONS FOR FOODSTUFFS
- A23J3/00—Working-up of proteins for foodstuffs
- A23J3/30—Working-up of proteins for foodstuffs by hydrolysis
- A23J3/32—Working-up of proteins for foodstuffs by hydrolysis using chemical agents
- A23J3/34—Working-up of proteins for foodstuffs by hydrolysis using chemical agents using enzymes
- A23J3/341—Working-up of proteins for foodstuffs by hydrolysis using chemical agents using enzymes of animal proteins
- A23J3/342—Working-up of proteins for foodstuffs by hydrolysis using chemical agents using enzymes of animal proteins of collagen; of gelatin
-
- 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
-
- 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
- A23L2/60—Sweeteners
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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
- A23L2/52—Adding ingredients
- A23L2/66—Proteins
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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
- 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
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- 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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- Molecular Biology (AREA)
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Abstract
The invention discloses a production method of a collagen beverage. The production method is characterized by comprising the following steps: (1) fish-skin pretreatment; (2) enzymatic hydrolysis; (3) inactivation and centrifugation; (4) deodorizing and decoloring; (5) concentration and drying; (6) juice preparation. The provided enzymatic hydrolysis technology improves the collagen quality, and effectively guarantees the biological activity and excellent quality of products. The produced fish-skin collagen peptide has the advantages that the content of micromolecular peptide is high, the ash content is low, the protein contain is high, and moreover the fish-skin collagen peptide is safe, odorless, and non-irritant. The prepared suspension collagen fruit-particle beverage has an attractive color and luster and an extremely good fruit taste and can supply beneficial nutrients, which are required by human body, such as vitamins, collagen, and the like to human body. The production method has the advantages of simple steps, convenient operation, and mild reaction conditions, and is suitable for massive industrial production.
Description
Technical field
The invention belongs to collagen deep process technology field, relate to a kind of production method of collagen beverage.
Background technology
Collagen be a kind of high molecular functional protein it be the chief component of skin account for dermal layer of the skin 80% proportion it constitute a fine and closely woven elasticated net in skin and firmly pin moisture and support skin.Collagen is that to twist into spiral fiber shape protein by 3 peptide chains be also that the most rich in protein of people's in-vivo content is distributed widely in connective tissue, skin, bone, gut cell interstitial and flesh chamber, ligament, the positions such as sclera account for greatly 30% of human body gross protein and it is rich in the proline of human body needs above, the collagen characteristic amino acid such as hydroxyproline be human body cell particularly in skin cell epimatrix important component part so collagen is also at developed country's popular cosmetic health product at most in beauty treatment circle.
The collagen deriving from aquatic livestock is obviously better than pig, cow leather collagen in some respects, and such as low antigenicity, hypoallergenic, molecular structure is more fragile is easier to enzymolysis etc., and Development and Production aquatic products gelatin has obvious advantage, and market prospects are very good.
Domestic and international in production Hydrolyzed Collagen process at present, scope is wide step by step, molecular weight homogeneity is poor to organize by the bone, skin etc. of conventional method hydrolysis of animal the most molecular weight of Hydrolyzed Collagen obtained; And a large amount of free amino acids produced in hydrolytic process make the biologically active of product greatly reduce, and affect effect.
But because collagen has dense fishlike smell, limit production and the application of collagen, although some R&D institutions and manufacturing enterprise are to the large quantity research that gone raw meat decoloration process to carry out of collagen,
But, these method complex process above-mentioned, operating process is loaded down with trivial details, is unfavorable for suitability for industrialized production, manufacturing enterprise needs a kind of step simple, easy to operate, produce the collagen with more high bioactivity, production process cleans green non-pollution, non-wastewater discharge, the quality of collagen is high, is applicable to large-scale industrial production, economic benefit and the significant production method of social benefit.
Summary of the invention
For solving problems of the prior art, the invention provides a kind of production method of collagen beverage, it is characterized in that, described method comprises the steps:
(1) fish-skin pretreatment: fish-skin is added its quality 6-8 water doubly, add the calcium hydroxide of its quality 2.5-3% again, stir and soak 6-8 days, then use the fish-skin after clean water alkaline solution treatment, then be NaCl solution immersion treatment 4-6h under 3-5 DEG C of condition of 2-3% by concentration;
(2) enzymolysis: above-mentioned fish-skin is cleaned, doubly add water according to its quality 5-8, first the bacillus alkaline protease of fish skin raw material quality 0.6-0.7% is added, add the flavor protease of fish skin raw material quality 0.6-0.7% and the M0111-9 complex enzyme hydrolysis protective agent of raw material weight 0.2-0.3% simultaneously, controlled enzymatic hydrolysis liquid pH=6-7, temperature is 50-55 DEG C, enzymolysis 3-4h;
(3) deactivation is centrifugal: after enzymolysis terminates, and is warming up to 88-90 DEG C of deactivation 11-13min; After enzyme-deactivating, solution is by centrifugal with 4000-4500 rev/min of centrifugal 12-14min, removes solid residue;
(4) go raw meat to decolour: in filtrate, to add 0.4-0.6% w/v active carbon go raw meat to decolour, keep temperature 55-60 DEG C, remove raw meat bleaching time 55-60min, pH controls at 6-7;
(5) concentrate drying: the collagen solution after decolouring is carried out concentrated spray drying, obtains collagen highly finished product and the relative molecular mass collagen peptide at below 5000Da;
(6) fruit juice is prepared: getting relative to the percentage composition of water is raisins (0.2-0.3mm granularity), 3-5% collagen protein powder, 2-3% xylitol, the 0.15-0.2% suspending agent of 4-5%.Be heated to 90-95 DEG C with half water and dissolve suspending agent, insulation 5-6min, second half water-soluble solution collagen protein powder, xylitol, add grape dry fruit grain, be uniformly mixed, rock the collagen fruit grain beverage that can obtain being suspended in fruit grain in fruit juice after cooling.
Beneficial effect of the present invention:
The present invention first soaks fish-skin with alkali, while removing the NCP in fish-skin, also serves and certain goes raw meat effect.Zymolysis technique improves the quality of collagen; in enzymolysis process, add enzymolysis protective agent simultaneously; ensure that hydrolase does not destroy the biologically active of hydrolysate while carrying out directional enzymatic reaction; ensure that the homogeneity of molecular weight of product, the biologically active of effective guarantee product and fine quality.Not only small-molecular peptides content is high for fish skin collagen peptide of the present invention, and ash content is lower, and protein content is high, has that security is high, an odorless and having no stimulation.Production process is pollution-free, high without waste water, gained collagen quality.Utilize collagen and the fruit granular suspended method of raisins of preparation, obtained fruit juice suspends in beverage grape dry fruit grain in appearance, mouthfeel is raisins fruity, nutritional labeling comprises that collagen, xylitol etc. are multiple can promote that body health is grown, improve cellular metabolism vigor, this product effectively can reduce skin lines, makes skin become moist.Whole production stage is simple, easy to operate, and reaction condition is gentle, is applicable to large-scale industrial production.
Detailed description of the invention
embodiment 1
(1) fish-skin pretreatment: water fish-skin 100kg being added its quality 6 times, add the calcium hydroxide of its quality 2.5% again, stir immersion 6 days, then uses the fish-skin after clean water alkaline solution treatment, then be NaCl solution immersion treatment 4h under 3 DEG C of conditions of 2% by concentration;
(2) enzymolysis: above-mentioned fish-skin is cleaned, doubly add water according to its quality 5, first the bacillus alkaline protease of fish skin raw material quality 0.6% is added, add the flavor protease of fish skin raw material quality 0.6% and the M0111-9 complex enzyme hydrolysis protective agent of raw material weight 0.2% simultaneously, controlled enzymatic hydrolysis liquid pH=6, temperature is 50 DEG C, enzymolysis 3h;
(3) deactivation is centrifugal: after enzymolysis terminates, and is warming up to 88 DEG C of deactivation 11min; After enzyme-deactivating, solution is by centrifugal with 4000 revs/min of centrifugal 12min, removes solid residue;
(4) go raw meat to decolour: in filtrate, to add 0.4% w/v active carbon go raw meat to decolour, keep temperature 55 DEG C, remove raw meat bleaching time 55min, pH controls 6;
(5) concentrate drying: the collagen solution after decolouring is carried out concentrated spray drying, obtains collagen highly finished product 96.3 and the relative molecular mass collagen peptide 94.1 at below 5000Da;
(6) prepare fruit juice: get relative to the percentage composition of water be 4% raisins (0.2-0.3mm granularity), 3% collagen protein powder, 2% xylitol, 0.15% suspending agent.Be heated to 90 DEG C with half water and dissolve suspending agent, insulation 5min, second half water-soluble solution collagen protein powder, xylitol, add grape dry fruit grain, be uniformly mixed, rock the collagen fruit grain beverage that can obtain being suspended in fruit grain in fruit juice after cooling.
Filtrate after centrifugal in step (3), with 10 people, sensory evaluation is carried out to the color of hydrolyzate, smell, bitter taste, and (9 represent best to press 1-9,1 represent the poorest) grade carry out classification appraise through comparison, naked eyes evaluation value is the average that 10 people evaluate group, under these process conditions, sense organ score value is that 9(does not have national standard, uses bibliography method).Under these process conditions, sense organ score value is that 9(does not have national standard, uses bibliography method), collagen solution color is colourless or faint yellow, and solution clear, without fishy smell.
Table 1 standards of grading
| Score value | Sensory evaluation index |
| 1 | Color is buff, and solution is very muddy, and fishy smell is very heavy |
| 2 | Color is deep yellow, and solution is muddy, and fishy smell is very heavy |
| 3 | Color is buff, and solution is more muddy, fishy smell weight |
| 4 | Color is buff, and solution compares clear, and fishy smell is general |
| 5 | Color is yellow, and solution compares clear, and fishy smell is general |
| 6 | Color is yellow, and solution compares clear, and fishy smell is little |
| 7 | Color is faint yellow, and solution compares clear, and fishy smell is less |
| 8 | Color is colourless or faint yellow, and solution clear, fishy smell is less |
| 9 | Color is colourless or faint yellow, and solution clear, without fishy smell |
embodiment 2
(1) fish-skin pretreatment: water fish-skin 150kg being added its quality 8 times, add the calcium hydroxide of its quality 3% again, stir immersion 8 days, then uses the fish-skin after clean water alkaline solution treatment, then be NaCl solution immersion treatment 6h under 5 DEG C of conditions of 3% by concentration;
(2) enzymolysis: above-mentioned fish-skin is cleaned, doubly add water according to its quality 8, first the bacillus alkaline protease of fish skin raw material quality 0.7% is added, add the flavor protease of fish skin raw material quality 0.7% and the M0111-9 complex enzyme hydrolysis protective agent of raw material weight 0.3% simultaneously, controlled enzymatic hydrolysis liquid pH=7, temperature is 55 DEG C, enzymolysis 4h;
(3) deactivation is centrifugal: after enzymolysis terminates, and is warming up to 90 DEG C of deactivation 13min; After enzyme-deactivating, solution is by centrifugal with 4500 revs/min of centrifugal 14min, removes solid residue;
(4) go raw meat to decolour: in filtrate, to add 0.6% w/v active carbon go raw meat to decolour, keep temperature 0 DEG C, remove raw meat bleaching time 60min, pH controls 7;
(5) concentrate drying: the collagen solution after decolouring is carried out concentrated spray drying, obtains collagen highly finished product 108.6 and the relative molecular mass collagen peptide 106.3 at below 5000Da;
(6) prepare fruit juice: get relative to the percentage composition of water be 5% raisins (0.2-0.3mm granularity), 5% collagen protein powder, 3% xylitol, 0.2% suspending agent.Be heated to 95 DEG C with half water and dissolve suspending agent, insulation 6min, second half water-soluble solution collagen protein powder, xylitol, add grape dry fruit grain, be uniformly mixed, rock the collagen fruit grain beverage that can obtain being suspended in fruit grain in fruit juice after cooling.
The collagen testing result of embodiment 1 and embodiment 2 is in table 2
Table 2 two batches of product quality testing results
| Lot number | 1 | 2 |
| Thick protein (%) | 99.31 | 96.67 |
| Peptide content (%) | 97.56 | 94.77 |
| Relative molecular mass is less than the protein hydrolysate proportion (%) of 5000 Da | 98.77 | 93.42 |
| Ash content (%) | 0.24 | 0.32 |
| Moisture (%) | 2.57 | 4.92 |
| Crude fat (%) | 0.19 | 0.23 |
| Hydroxyproline (g/100g) | 6.34 | 5.95 |
| Free hydroxyproline/THP (w/w) | 4.27 | 4.05 |
| Transmittance 450nm | 72 | 81 |
| Transmittance 620nm | 83 | 80 |
After testing, all meet SB/T 10634-2011 " freshwater fish collagen peptide powder " standard primes standard-required according to product prepared by above-mentioned technique, prove that this technique goes raw meat decolouring to prepare collagen peptide for collagen feasible.
A tested object uses the facial mask liquid prepared by above-described embodiment 1, and B group tested object uses the facial mask liquid prepared by embodiment 2, uses seven days continuously, and every day respectively uses once sooner or later, and each consumption is 0.5 gram.
A, B, group tested object uses test sample after seven days continuously, test with the skin hydration effect of SKICON 200 type keratoderma water content measuring instrument to each group of tested object test zone, survey the skin elasticity of inspection instrument to each group of tested object test zone with SEM575 type skin elasticity to test, this test result is called as test value.
Result of the test
The result of the test of A group:
Test value is compared with initial value, and subjects skin's average capacitance increases by 34%, and subjects skin's average elasticity increases
16.2%, the average compactibility of subjects skin increases by 12.8%.
The result of the test of B group:
Test value is compared with initial value, and subjects skin's average capacitance increases by 35%, and subjects skin's average elasticity increases by 18.6%, and the average compactibility of subjects skin increases by 13.4%.
Claims (1)
1. a production method for collagen beverage, is characterized in that, described method comprises the steps:
(1) fish-skin pretreatment: fish-skin is added its quality 6-8 water doubly, add the calcium hydroxide of its quality 2.5-3% again, stir and soak 6-8 days, then use the fish-skin after clean water alkaline solution treatment, then be NaCl solution immersion treatment 4-6h under 3-5 DEG C of condition of 2-3% by concentration;
(2) enzymolysis: above-mentioned fish-skin is cleaned, doubly add water according to its quality 5-8, first the bacillus alkaline protease of fish skin raw material quality 0.6-0.7% is added, add the flavor protease of fish skin raw material quality 0.6-0.7% and the M0111-9 complex enzyme hydrolysis protective agent of raw material weight 0.2-0.3% simultaneously, controlled enzymatic hydrolysis liquid pH=6-7, temperature is 50-55 DEG C, enzymolysis 3-4h;
(3) deactivation is centrifugal: after enzymolysis terminates, and is warming up to 88-90 DEG C of deactivation 11-13min; After enzyme-deactivating, solution is by centrifugal with 4000-4500 rev/min of centrifugal 12-14min, removes solid residue;
(4) go raw meat to decolour: in filtrate, to add 0.4-0.6% w/v active carbon go raw meat to decolour, keep temperature 55-60 DEG C, remove raw meat bleaching time 55-60min, pH controls at 6-7;
(5) concentrate drying: the collagen solution after decolouring is carried out concentrated spray drying, obtains collagen highly finished product and the relative molecular mass collagen peptide at below 5000Da;
(6) fruit juice is prepared: getting relative to the percentage composition of water is raisins (0.2-0.3mm granularity), 3-5% collagen protein powder, 2-3% xylitol, the 0.15-0.2% suspending agent of 4-5%,
Be heated to 90-95 DEG C with half water and dissolve suspending agent, insulation 5-6min, second half water-soluble solution collagen protein powder, xylitol, add grape dry fruit grain, be uniformly mixed, rock the collagen fruit grain beverage that can obtain being suspended in fruit grain in fruit juice after cooling.
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Cited By (2)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN106689948A (en) * | 2016-11-30 | 2017-05-24 | 河北爱怡尚饮品有限公司 | Collagen composite linolenic acid beverage and preparation method thereof |
| CN110810677A (en) * | 2019-11-22 | 2020-02-21 | 中国科学院西北高原生物研究所 | Preparation method of lycium ruthenicum collagen peptide beverage |
-
2013
- 2013-09-26 CN CN201310445939.4A patent/CN104509914A/en active Pending
Cited By (3)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN106689948A (en) * | 2016-11-30 | 2017-05-24 | 河北爱怡尚饮品有限公司 | Collagen composite linolenic acid beverage and preparation method thereof |
| CN106689948B (en) * | 2016-11-30 | 2021-04-09 | 河北爱怡尚饮品有限公司 | Collagen composite linolenic acid beverage and preparation method thereof |
| CN110810677A (en) * | 2019-11-22 | 2020-02-21 | 中国科学院西北高原生物研究所 | Preparation method of lycium ruthenicum collagen peptide beverage |
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Application publication date: 20150415 |