CN105410915A - Black garlic and soybean peptide oral liquid and preparation method thereof - Google Patents

Black garlic and soybean peptide oral liquid and preparation method thereof Download PDF

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Publication number
CN105410915A
CN105410915A CN201510877068.2A CN201510877068A CN105410915A CN 105410915 A CN105410915 A CN 105410915A CN 201510877068 A CN201510877068 A CN 201510877068A CN 105410915 A CN105410915 A CN 105410915A
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black garlic
soybean peptide
oral liquid
parts
weight
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CN105410915B (en
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赵谋明
樊曙明
赵强忠
林恋竹
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Guangdong Yishengkang Biotechnology Co Ltd
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Guangdong Yishengkang Biotechnology Co Ltd
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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
    • A23V2002/00—Food compositions, function of food ingredients or processes for food or foodstuffs

Abstract

The invention provides black garlic and soybean peptide oral liquid which is prepared from the following components in parts by weight: 600 to 1500 parts of a black garlic extracting solution, 10 to 50 parts of soybean peptide, 60 to 150 parts of sugar, 1 to 10 parts of a yeast extract, 5 to 15 parts of sodium citrate and 0.1 to 10 parts of sodium carboxymethylcellulose. The black garlic and soybean peptide oral liquid belongs to the technical field of health products. The black garlic and soybean peptide oral liquid provided by the invention has the advantages of uniform color, high clarity, high quality stability, mellow fragrance, fine taste, high nutritional value and the like, and has the effects of oxidization prevention, aging delaying, blood fat reduction and the like.

Description

A kind of black garlic Soybean Peptide oral liquid and preparation method thereof
Technical field
The invention belongs to health products processing technique field, particularly relate to a kind of black garlic Soybean Peptide oral liquid and preparation method thereof.
Background technology
Black garlic be fresh uncooked garlic by control temperature and humidity, through the garlic deep processed product obtained that ferments.Compared with fresh uncooked garlic, black garlic has obvious advantage in sense organ, smell and nutritive value etc., and the content of the compositions such as the protein in black garlic, amino acid and polyphenols significantly improves.Black garlic has anti-oxidant, the effect such as beautifying face and moistering lotion and adjustment blood sugar, is subject to liking of more and more consumer, has wide market prospects.
Soybean Peptide is the low-peptide mixer obtained through enzymolysis by soybean protein, and be made up of 2 to 10 amino acid, molecular weight is about 1000D.Compared with traditional soybean albumen, Soybean Peptide has absorption easy to digest, nutritious, can be enough in advantages such as human body energies rapidly, has fatigue-relieving, strengthens the effect such as muscle strength, reducing blood lipid, be widely used in food or health products.Although Soybean Peptide has lot of advantages, also there are distinctive bitter taste and tart flavour etc.When the Soybean Peptide content in food or health products is more than 1%, the bitter taste, tart flavour etc. of Soybean Peptide often make the local flavor of product and taste be affected.
Chinese patent application 201410593175.8 discloses a kind of black garlic honey vinegar beverage, and this beverage comprises black garlic inspissated juice, honey vinegar, Radix Astragali extractive solution and extraction ofHerba Epimedii, and black garlic inspissated juice obtains by black garlic press filtration is also concentrated.This beverage combines multiple nutritional components, has the effects such as antifatigue, develop immunitypty and softening blood vessel, but there is black garlic active component and cannot be fully used, and causes the deficiency of the wasting of resources.
Chinese patent application 201510322547.8 discloses a kind of black garlic blueberry mixed health wine, obtained by blueberry, three-bristle cudrania fruit, black garlic, Cordyceps militaris, Acer truncatum leaves, the fruit of Chinese magnoliavine, Rosa roxburghii, soy peptide powder, jade powder, tomato vinegar and water, the steps such as preparation method comprises Chinese medicine process, black garlic stews to moisten and grinds, fermentation, obtained black garlic blueberry mixed health wine have fragrance pure, have typical aroma and the advantage such as fruital, raising body's immunity, but there is the shortcoming of complicated process of preparation.
Summary of the invention
For solving problems of the prior art, the invention provides a kind of black garlic Soybean Peptide oral liquid and preparation method thereof, reasonably combined by components such as black garlic extract, Soybean Peptide and yeast extracts, there is uniform color, clarity is high, and quality stability is good, aromatic flavour, delicate mouthfeel, the advantages such as nutritive value is high.
The invention provides a kind of black garlic Soybean Peptide oral liquid, comprise the component of following parts by weight: 600 ~ 1500 parts of black garlic extracts, 10 ~ 50 parts of Soybean Peptide, 60 ~ 150 portions of sugar, 1 ~ 10 part of yeast extract, 5 ~ 15 parts of natrium citricums and 0.1 ~ 10 part of sodium carboxymethylcellulose.
The combination of said components and the parts by weight of each component are that inventor is determined by lot of experiments.Black garlic extract masks the bitter taste of Soybean Peptide, make the black garlic Soybean Peptide oral liquid that obtains have anti-oxidant, to delay senility and while the effect such as reducing blood lipid, have unique strong local flavor, mouthfeel is good.
Preferably, described black garlic Soybean Peptide oral liquid, comprises the component of following parts by weight: 800 ~ 1200 parts of black garlic extracts, 20 ~ 40 parts of Soybean Peptide, 80 ~ 120 portions of sugar, 1 ~ 4 part of yeast extract, 5 ~ 10 parts of natrium citricums and 0.8 ~ 2 part of sodium carboxymethylcellulose.
More preferably, described black garlic Soybean Peptide oral liquid, comprises the component of following parts by weight: 1000 parts of black garlic extracts, 30 parts of Soybean Peptide, 110 portions of sugar, 2 parts of yeast extracts, 8 parts of natrium citricums and 1 sodium carboxymethylcelluloses.
Preferably, the preparation method of described black garlic extract comprises the steps:
1) black garlic section, adds the water of described black garlic 2 ~ 4 times of weight, extracts 1 ~ 4h in 80 ~ 110 DEG C, filter, collect the first filtrate, retain filter residue;
2) in described filter residue, add the water of described black garlic 1 ~ 3 times of weight, add the composite plant hydrolase of described black garlic 0.002 ~ 0.01 times of weight, enzymolysis, then the ethanolic solution of 50 ~ 80% of described black garlic 1 ~ 3 times of weight is added, heating and refluxing extraction 1 ~ 5h, cross leaching filtrate, reduced pressure concentration, after removing ethanol, obtain the second filtrate;
3) merge described first filtrate and described second filtrate, mixing, obtains black garlic extract.
By carrying out composite plant enzymatic hydrolysis and alcohol extract to black garlic filter residue, considerably increase the content of cycloalliin in black garlic extract, coumaric acid isoreactivity composition, soluble solid content is high.
Preferably, the temperature of described enzymolysis is 38 ~ 42 DEG C, and the time is 1 ~ 5h.
Preferably, described sugar comprises sucrose and FOS, and the weight ratio of sucrose and FOS is (5 ~ 10): (1 ~ 5).
Preferably, described black garlic Soybean Peptide oral liquid, also comprises thickener and/or antioxidant; Described thickener comprises 0.1 ~ 5 part of xanthans; Described antioxidant comprises 0.01 ~ 1 part of sodium isoascorbate.Antioxidant can also comprise vitamin B1, vitamin B2 etc.
Correspondingly, the present invention also provides the preparation method of black garlic Soybean Peptide oral liquid, comprises the steps:
A) take black garlic extract, sugar, Soybean Peptide, yeast extract, citric acid receive and sodium carboxymethylcellulose, stir and evenly mix under 60 ~ 75 DEG C of conditions;
B) filling, gland, sterilizing, obtains black garlic Soybean Peptide oral liquid.
Preferably, the preparation method of described black garlic extract comprises the steps:
1) black garlic section, adds the water of described black garlic 2 ~ 4 times of weight, extracts 1 ~ 4h in 80 ~ 110 DEG C, filter, collect the first filtrate, retain filter residue;
2) in described filter residue, add the water of described black garlic 1 ~ 3 times of weight, add the composite plant hydrolase of described black garlic 0.002 ~ 0.01 times of weight, enzymolysis, then the ethanolic solution of 50 ~ 80% of described black garlic 1 ~ 3 times of weight is added, heating and refluxing extraction 1 ~ 5h, cross leaching filtrate, reduced pressure concentration, after removing ethanol, obtain the second filtrate;
3) merge described first filtrate and described second filtrate, mixing, obtains black garlic extract.
Preferably, described steps A) also comprise the step taking thickener and/or antioxidant, described thickener comprises 0.1 ~ 5 part of xanthans; Described antioxidant comprises 0.01 ~ 1 part of sodium isoascorbate.
Compared with prior art, the invention has the beneficial effects as follows:
(1) black garlic Soybean Peptide oral liquid provided by the invention, reasonably combined by components such as black garlic extract, Soybean Peptide and yeast extracts, there is uniform color, clarity is high, quality stability is good, black garlicky strong, delicate mouthfeel, the advantages such as nutritive value is high, have anti-oxidant, delay senility and the effect such as reducing blood lipid; Soybean Peptide while as nutritional labeling and functional component, also serves the effect of thickener and emulsifying agent, improves the quality stability of product.
(2) component that the present invention relates to black garlic extract is by carrying out composite plant enzymatic hydrolysis and alcohol extract to black garlic filter residue, and considerably increase the content of cycloalliin in black garlic extract, coumaric acid isoreactivity composition, soluble solid content increases greatly.
(3) black garlic ferment oral liquor provided by the invention is simple, is suitable for commercial application.
(4) the invention also discloses black garlic Soybean Peptide oral liquid and prepare the purposes in the food or health products preventing and treating asthma.
Detailed description of the invention
Below by specific embodiment, the present invention is described in further detail.
The black garlic related in the present invention, Soybean Peptide, yeast extract, composite plant hydrolase are all conventional commercial products.Such as, composite plant hydrolase is purchased from Novozymes Company, and article No. is ViscozymeL.
the preparation of the black garlic extract of embodiment one
Take the black garlic of 1000kg, section, adds 3000kg water, extracts 2h in 105 DEG C, and filter, shingle, collects the first filtrate, retains filter residue; In filter residue, add 2000kg water, add 3kg composite plant hydrolase, 40 DEG C of enzymolysis 2h, then add the ethanolic solution of 2000kg75%, heating and refluxing extraction 3h, cross leaching filtrate, reduced pressure concentration, obtain the second filtrate after removing ethanol; Merge the first filtrate and the second filtrate, mixing, obtains black garlic extract.The soluble solid content of black garlic extract is 18.6%.
the preparation of the black garlic extract of embodiment two
Take the black garlic of 1000kg, section, adds 2000kg water, extracts 3h in 90 DEG C, and filter, shingle, collects the first filtrate, retains filter residue; In filter residue, add 1000kg water, add 4kg composite plant hydrolase, 40 DEG C of enzymolysis 2h, then add the ethanolic solution of 3000kg60%, heating and refluxing extraction 3h, cross leaching filtrate, reduced pressure concentration, obtain the second filtrate after removing ethanol; Merge the first filtrate and the second filtrate, mixing, obtains black garlic extract.The soluble solid content of black garlic extract is 19.2%.
the preparation of the black garlic extract of comparative example one
Take the black garlic of 1000kg, section, adds 3000kg water, extracts 2h in 105 DEG C, and filter, shingle, collects the first filtrate, retains filter residue; In filter residue, add 2000kg water, extract 2h in 105 DEG C, cross leaching second filtrate, merge the first filtrate and the second filtrate, mixing, obtains black garlic extract.The soluble solid content of black garlic extract is 15.5%.
embodiment three black garlic Soybean Peptide oral liquid
Black garlic Soybean Peptide oral liquid comprises the component of following parts by weight: black garlic extract, 3kg Soybean Peptide, 8kg sucrose, 3kg FOS, 0.2kg yeast extract, 0.8kg natrium citricum and 0.1kg sodium carboxymethylcellulose that 100kg embodiment one is obtained.
Preparation method: take black garlic extract, Soybean Peptide, sucrose, FOS, yeast extract, natrium citricum and sodium carboxymethylcellulose, stir and evenly mix under 65 DEG C of conditions; Filling, gland, 115 DEG C of moist heat sterilization 20min, obtain black garlic Soybean Peptide oral liquid.After testing, the soluble solid content of black garlic Soybean Peptide oral liquid is 22.4%.
embodiment four black garlic Soybean Peptide oral liquid
Black garlic Soybean Peptide oral liquid comprises the component of following parts by weight: black garlic extract, 5kg Soybean Peptide, 6kg sucrose, 3kg FOS, 0.8kg yeast extract, 0.6kg natrium citricum, 0.5kg sodium carboxymethylcellulose and 0.05kg xanthans that 120kg embodiment two is obtained.
Preparation method: take black garlic extract, Soybean Peptide, sucrose, FOS, yeast extract, natrium citricum, sodium carboxymethylcellulose and xanthans, stir and evenly mix under 70 DEG C of conditions; Filling, gland, 115 DEG C of moist heat sterilization 20min, obtain black garlic Soybean Peptide oral liquid.After testing, the soluble solid content of black garlic Soybean Peptide oral liquid is 22.8%.
embodiment five black garlic Soybean Peptide oral liquid
Black garlic Soybean Peptide oral liquid comprises the component of following parts by weight: black garlic extract, 2kg Soybean Peptide, 4kg sucrose, 2kg FOS, 0.5kg yeast extract, 1kg natrium citricum, 1kg sodium carboxymethylcellulose, 0.1kg xanthans and 0.005kg sodium isoascorbate that 90kg embodiment one is obtained.
Preparation method: take black garlic extract, Soybean Peptide, sucrose, FOS, yeast extract, natrium citricum, sodium carboxymethylcellulose, xanthans and sodium isoascorbate, stir and evenly mix under 65 DEG C of conditions; Filling, gland, 115 DEG C of moist heat sterilization 20min, obtain black garlic Soybean Peptide oral liquid.After testing, the soluble solid content of black garlic Soybean Peptide oral liquid is 21.7%.
comparative example two
Black garlic Soybean Peptide oral liquid comprises the component of following parts by weight: black garlic extract, 3kg Soybean Peptide, 8kg sucrose, 3kg FOS, 0.2kg yeast extract, 0.8kg natrium citricum and 0.1kg sodium carboxymethylcellulose that 100kg comparative example one is obtained.
Preparation method: take black garlic extract, Soybean Peptide, sucrose, FOS, yeast extract, natrium citricum and sodium carboxymethylcellulose, stir and evenly mix under 65 DEG C of conditions; Filling, gland, 115 DEG C of moist heat sterilization 20min, obtain black garlic Soybean Peptide oral liquid.After testing, the soluble solid content of black garlic Soybean Peptide oral liquid is 19.2%.
comparative example three
Black garlic ferment oral liquid comprises the component of following parts by weight: black garlic extract, 8kg sucrose, 3kg FOS, 0.2kg yeast extract, 0.8kg natrium citricum and 0.1kg sodium carboxymethylcellulose that 100kg embodiment one is obtained.
Preparation method: take black garlic extract, sucrose, FOS, yeast extract, natrium citricum and sodium carboxymethylcellulose, stir and evenly mix under 65 DEG C of conditions; Filling, gland, 115 DEG C of moist heat sterilization 20min, obtain black garlic ferment oral liquid.After testing, the soluble solid content of black garlic ferment oral liquid is 17.6%.
the sensory evaluation of test example one black garlic Soybean Peptide oral liquid
Black garlic Soybean Peptide oral liquid obtained to embodiment three, embodiment four, embodiment five and comparative example two respectively carries out the sensory evaluation of the aspects such as color and luster, mouthfeel and stability, and result is as shown in table 1.
The black garlic Soybean Peptide oral liquid that embodiment three, embodiment four and embodiment five obtains is transparent, clarification, and aromatic flavour, delicate mouthfeel, without astringent sense, without bitter taste, quality stability is good.
test example two black garlic Soybean Peptide oral liquid is to the clinical trial of asthma
Choose healthy guinea pig 60, male and female half and half, body weight 230 ~ 270g, be divided into Normal group, model group, embodiment three groups, embodiment five groups, comparative example two groups and comparative example three groups at random, often organize 10.Except Normal group, all the other are respectively organized cavy and make cavy sensitization respectively at the 1st day lumbar injection 10% egg protein (OVA) solution 1.0mL, 15th, within 16 and 17 days, respectively all the other are respectively organized cavy and be placed in atomising device, to draw to cavy Neulized inhalation with 1% egg protein and breathe heavily, spraying 30s, obtains qualified asthma model through neurological deficit score.
Except normal diet, Normal group and model group gavage physiological saline, the black garlic Soybean Peptide oral liquid that embodiment three groups of gavage embodiments three are obtained, gavage amount is 5g/kg, the black garlic Soybean Peptide oral liquid that embodiment five groups of gavage embodiments five are obtained, gavage amount is 5g/kg, the black garlic Soybean Peptide oral liquid that comparative example two groups of gavage comparative examples two are obtained, gavage amount is 5g/kg, the black garlic ferment oral liquid that comparative example three groups of gavage comparative examples three are obtained, gavage amount is 5g/kg, positive controls gavage bricalin sheet, gavage amount is 50mg/kg, administration is started after the 18th day, successive administration 14 days, every day 2 times, bricalin sheet gavage after water-soluble.After administration terminates, undertaken drawing breathing heavily by preceding method, measure the asthmatic latent period of each group of cavy and carry out neurological deficit score, result is as shown in table 2.Draw after administration terminates to breathe heavily and occur that draw the abdomen time of sample syndrome characterized by dyspnea of whole body rhythmicity is designated as asthmatic latent period to cavy.Carry out neurological deficit score to asthma animal: trembleing or nodding is 1 point, cough or exaggerated respiration are 2 points, and rhythmicity sample syndrome characterized by dyspnea of drawing the abdomen is 3 points, and falling is 6 points, scores with the most serious behaviouristics occurred.
Note: compared with model group, * represents that P < 0.05, * * represents P < 0.01.
As known from Table 2, the asthmatic latent period (P < 0.01) of black garlic Soybean Peptide oral liquid energy significant prolongation egg protein sensitized guinea pig provided by the invention, and improve its behaviouristics (P < 0.05 or P < 0.01), effect is suitable with positive controls.
Above content is in conjunction with concrete preferred embodiment further description made for the present invention, can not assert that specific embodiment of the invention is confined to these explanations.For general technical staff of the technical field of the invention, without departing from the inventive concept of the premise, some simple deduction or replace can also be made, all should be considered as belonging to protection scope of the present invention.

Claims (10)

1. a black garlic Soybean Peptide oral liquid, is characterized in that: the component comprising following parts by weight: 600 ~ 1500 parts of black garlic extracts, 10 ~ 50 parts of Soybean Peptide, 60 ~ 150 portions of sugar, 1 ~ 10 part of yeast extract, 5 ~ 15 parts of natrium citricums and 0.1 ~ 10 part of sodium carboxymethylcellulose.
2. black garlic Soybean Peptide oral liquid according to claim 1, is characterized in that: the component comprising following parts by weight: 800 ~ 1200 parts of black garlic extracts, 20 ~ 40 parts of Soybean Peptide, 80 ~ 120 portions of sugar, 1 ~ 4 part of yeast extract, 5 ~ 10 parts of natrium citricums and 0.8 ~ 2 part of sodium carboxymethylcellulose.
3. black garlic Soybean Peptide oral liquid according to claim 1 and 2, is characterized in that: the preparation method of described black garlic extract comprises the steps:
1) black garlic section, adds the water of described black garlic 2 ~ 4 times of weight, extracts 1 ~ 4h in 80 ~ 110 DEG C, filter, collect the first filtrate, retain filter residue;
2) in described filter residue, add the water of described black garlic 1 ~ 3 times of weight, add the composite plant hydrolase of described black garlic 0.002 ~ 0.01 times of weight, enzymolysis, then the ethanolic solution of 50 ~ 80% of described black garlic 1 ~ 3 times of weight is added, heating and refluxing extraction 1 ~ 5h, cross leaching filtrate, reduced pressure concentration, after removing ethanol, obtain the second filtrate;
3) merge described first filtrate and described second filtrate, mixing, obtains black garlic extract.
4. black garlic Soybean Peptide oral liquid according to claim 3, is characterized in that: the temperature of described enzymolysis is 38 ~ 42 DEG C, and the time is 1 ~ 5h.
5. black garlic Soybean Peptide oral liquid according to claim 1, is characterized in that: described sugar comprises sucrose and FOS, and the weight ratio of sucrose and FOS is (5 ~ 10): (1 ~ 5).
6. black garlic Soybean Peptide oral liquid according to claim 1, is characterized in that: also comprise thickener and/or antioxidant; Described thickener comprises 0.1 ~ 5 part of xanthans; Described antioxidant comprises 0.01 ~ 1 part of sodium isoascorbate.
7. the preparation method of black garlic Soybean Peptide oral liquid according to claim 1, is characterized in that: comprise the steps:
Take black garlic extract, sugar, Soybean Peptide, yeast extract, citric acid receive and sodium carboxymethylcellulose, stir and evenly mix under 60 ~ 75 DEG C of conditions;
Filling, gland, sterilizing, obtains black garlic Soybean Peptide oral liquid.
8. the preparation method of black garlic Soybean Peptide oral liquid according to claim 7, is characterized in that: the preparation method of described black garlic extract comprises the steps:
1) black garlic section, adds the water of described black garlic 2 ~ 4 times of weight, extracts 1 ~ 4h in 80 ~ 110 DEG C, filter, collect the first filtrate, retain filter residue;
2) in described filter residue, add the water of described black garlic 1 ~ 3 times of weight, add the composite plant hydrolase of described black garlic 0.002 ~ 0.01 times of weight, enzymolysis, then the ethanolic solution of 50 ~ 80% of described black garlic 1 ~ 3 times of weight is added, heating and refluxing extraction 1 ~ 5h, cross leaching filtrate, reduced pressure concentration, after removing ethanol, obtain the second filtrate;
3) merge described first filtrate and described second filtrate, mixing, obtains black garlic extract.
9. the preparation method of black garlic Soybean Peptide oral liquid according to claim 7, is characterized in that: described steps A) also comprise the step taking thickener and/or antioxidant, described thickener comprises 0.1 ~ 5 part of xanthans; Described antioxidant comprises 0.01 ~ 1 part of sodium isoascorbate.
10. the purposes in the food or health products preventing and treating asthma prepared by black garlic Soybean Peptide oral liquid according to any one of claim 1 to 9.
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CN109730324A (en) * 2018-12-28 2019-05-10 河北肽都生物科技有限公司 A kind of preparation method of small molecule garlic chelating peptide

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CN109730324A (en) * 2018-12-28 2019-05-10 河北肽都生物科技有限公司 A kind of preparation method of small molecule garlic chelating peptide

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