CN107048417B - Preparation method of peach kernel polypeptide oral liquid with high bioavailability - Google Patents
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- 238000002360 preparation method Methods 0.000 title claims abstract description 18
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- XLYOFNOQVPJJNP-UHFFFAOYSA-N water Chemical compound O XLYOFNOQVPJJNP-UHFFFAOYSA-N 0.000 claims description 21
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- KRKNYBCHXYNGOX-UHFFFAOYSA-N citric acid Chemical compound OC(=O)CC(O)(C(O)=O)CC(O)=O KRKNYBCHXYNGOX-UHFFFAOYSA-N 0.000 claims description 18
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- JLPULHDHAOZNQI-ZTIMHPMXSA-N 1-hexadecanoyl-2-(9Z,12Z-octadecadienoyl)-sn-glycero-3-phosphocholine Chemical compound CCCCCCCCCCCCCCCC(=O)OC[C@H](COP([O-])(=O)OCC[N+](C)(C)C)OC(=O)CCCCCCC\C=C/C\C=C/CCCCC JLPULHDHAOZNQI-ZTIMHPMXSA-N 0.000 claims description 4
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- HVYWMOMLDIMFJA-DPAQBDIFSA-N cholesterol Chemical compound C1C=C2C[C@@H](O)CC[C@]2(C)[C@@H]2[C@@H]1[C@@H]1CC[C@H]([C@H](C)CCCC(C)C)[C@@]1(C)CC2 HVYWMOMLDIMFJA-DPAQBDIFSA-N 0.000 description 2
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Abstract
A preparation method of a peach kernel polypeptide oral liquid with high bioavailability comprises the following steps: (1) crushing; (2) degreasing; (3) extracting protein; (4) carrying out enzymolysis; (5) performing ultrafiltration separation; (6) chemical modification; (7) homogenizing; (8) microencapsulation treatment; (9) adjusting the flavor; (10) filling; (11) performing ultra-high pressure sterilization; (12) and (7) checking and warehousing. The polypeptide oral liquid prepared by the invention greatly improves the biological activity and bioavailability of the polypeptide through measures such as chemical modification, addition of a polypeptide absorption enhancer, microencapsulation treatment and the like; the product prepared by the invention is not only sour, sweet and delicious, but also pleasant in flavor and high in nutritive value.
Description
Technical Field
The invention relates to a preparation method of a polypeptide oral liquid, in particular to a preparation method of a peach kernel polypeptide oral liquid with high bioavailability.
Background
Peach kernel is a dry mature seed of a rose plant peach or wild peach, is a common Chinese medicinal material, and has the effects of promoting blood circulation, removing blood stasis, moistening the intestines, relaxing bowels, relieving cough and asthma and the like. Peach kernel is currently not used for the most part except for a small amount of Chinese medicines. The semen Persicae contains oil and protein as main ingredients, wherein the protein content is about 25%. Researches show that the polypeptide produced by enzymolysis of a plurality of plant proteins has the characteristics of easy digestion and absorption by human bodies, and also has the functional characteristics of strong antioxidation, cholesterol reduction, calcium absorption promotion and the like. Therefore, the method for producing the polypeptide by using the protein of the degreased peach kernels and further processing the oral liquid which is convenient for people to eat has important significance and market prospect.
Active polypeptides are of great interest because of their numerous health benefits to the human body. However, most of the polypeptides are hydrophilic, have poor stability in the complex environment in the gastrointestinal tract, are easily decomposed by gastric acid, pepsin and the like, and can influence the penetration of the polypeptides on the mucous layer and the epithelial layer of the small intestine, so that the bioavailability of the active polypeptides is low, and the functional effect on a human body is not obvious. However, the research on the polypeptide is mainly focused on the preparation method and function evaluation at present, and the research on how to improve the bioavailability of the polypeptide is rarely reported. For example, CN201410352633.9 discloses a functional white kidney bean polypeptide and a preparation method and application thereof, which provides a method for preparing a functional white kidney bean polypeptide with weight-losing and lipid-lowering effects by using white kidney beans as raw materials through processes of soaking, centrifugation, ultrafiltration, enzymolysis, concentration, drying and the like; CN201410509346.4 discloses a silkworm pupa polypeptide and a preparation method and application thereof, which introduces a method for preparing silkworm pupas by steps of decoction, enzymolysis, protein separation, semi-preparative RP-HPLC separation and purification, freeze-drying and the like, wherein the method can effectively prevent or treat diabetes; CN201410353810.5 discloses a method for improving solubility of polypeptide in saline solution by HSA, a method for preparing polypeptide-HAS complex and an application method thereof in inhibiting tumor metastasis. The patent technologies help to solve some technical problems in the preparation process of the polypeptide, and the development of the polypeptide industry is powerfully promoted, but most of the patent technologies neglect the problems of how to improve the bioavailability of the polypeptide and how to process the polypeptide into a product with good taste and convenience for eating.
Disclosure of Invention
The invention aims to solve the technical problem of providing a preparation method for developing a peach kernel polypeptide oral liquid with high bioavailability by comprehensively utilizing peach kernels aiming at the defects of the prior art.
The technical scheme adopted by the invention for solving the technical problems is as follows: a preparation method of a peach kernel polypeptide oral liquid with high bioavailability comprises the following steps:
(1) crushing: pulverizing shelled and peeled semen Persicae with a pulverizer, and sieving with 10 mesh sieve to obtain pulverized semen Persicae;
(2) degreasing: respectively adding the peach kernel powder obtained in the step (1) and petroleum ether into a container according to the material-liquid ratio of 1g: 6-7 mL, stirring and mixing, soaking for 4-6 h, and then carrying out suction filtration to obtain degreased peach kernel powder;
(3) protein extraction: mixing the degreased peach kernel powder obtained in the step (2) with purified water according to a material-liquid ratio of 1g to 19-20 mL to form a suspension, adjusting the pH to 10.0-11.0, and magnetically stirring for 90-100 min at 40-45 ℃; centrifuging the suspension for 15-20 min by using a centrifuge with the rotating speed of 12000-15000 r/min to obtain a supernatant; adjusting the pH value of the supernatant to 5.0-5.5, centrifuging for 15-20 min by using a centrifuge with the rotating speed of 12000-15000 r/min, taking a precipitate, and then freeze-drying the precipitate to obtain peach kernel protein;
(4) enzymolysis: preparing the peach kernel protein obtained in the step (3) into a dispersion liquid with a substrate concentration of 2.5-3.5wt% (preferably 3 wt%), adjusting the pH to 9.0-10.0, adding alkaline protease, adding 5000-6000U/g of the peach kernel protein serving as the substrate, and carrying out enzymolysis for 3-5 h at 50-55 ℃; inactivating the enzymolysis liquid at 85-90 ℃ for 10-15 min, and centrifuging for 10-15 min by using a centrifuge with the rotating speed of 12000-15000 r/min to obtain an enzymolysis supernatant;
(5) and (3) ultrafiltration separation: performing ultrafiltration separation on the supernatant obtained in the step (4), wherein the molecular weight cut-off of an ultrafiltration membrane is 10000Da, the working pressure is 0.2-0.5 MPa, and the temperature is 5-10 ℃, so as to obtain a peach kernel polypeptide liquid with the molecular weight of less than 10000 Da; then separating by using an ultrafiltration membrane with the molecular weight cutoff of 1000Da to obtain peach kernel polypeptide liquid with the molecular weight range of 1000-10000 Da; then freeze-drying the powder to obtain peach kernel polypeptide powder;
(6) chemical modification: preparing 2.5-3.5wt% (preferably 3 wt%) of the polypeptide liquid from the peach kernel polypeptide powder obtained in the step (5) by using purified water, adding methoxy polyethylene glycol succinimide acetate (mPEG-SCM, MW 6000) for reaction according to the molar ratio l: 3-5 of the peach kernel polypeptide powder to the methoxy polyethylene glycol succinimide acetate, adjusting the pH value of the reaction solution to 7.0-8.0, the temperature to 5-25 ℃, the time to 6-12 h, and adjusting the pH value to 4.0-5.0 by using citric acid when the reaction is stopped;
(7) homogenizing: adding soybean lecithin into the polypeptide liquid treated in the step (6) according to the proportion of 4-6 g/Kg (preferably 5 g/Kg), and uniformly stirring; homogenizing the polypeptide liquid twice, wherein the first homogenizing pressure is 30-35 MPa and the time is 20-25 min, and the second homogenizing pressure is 15-20 MPa and the time is 8-10 min;
(8) microencapsulation treatment: respectively adding the homogeneous polypeptide liquid obtained in the step (7) and a sodium alginate solution with the concentration of 10g/L into a microcapsule granulator according to the volume ratio of 1: 4-5, setting the diameter of the capsule to be 150-250 mu m, and setting the aperture of a nozzle to be 1.0-2.5 times of the diameter of the capsule; polypeptide liquid and sodium alginate solution are sprayed out from a nozzle of a microcapsule granulator under the action of pressure and directly enter CaCl with the concentration of 20-23 g/L2In the solution, microcapsule particles are formed after curing for 10-20 min, and are filtered by a 120-mesh filter membrane, and the microcapsule particles are washed by purified water for 2-3 times; then drying by adopting a low-temperature boiling dryer at the drying temperature of 40-50 ℃ for 30-50 min to obtain dried microcapsule polypeptide particles;
(9) and (3) flavor adjustment: dissolving and uniformly mixing the flavor adjusting materials, adding the microcapsule polypeptide particles prepared in the step (8), and blending to obtain a polypeptide oral liquid;
(10) filling: carrying out soft package filling on the polypeptide oral liquid prepared in the step (9); filling and sealing, detecting sealing leakage with water, and removing leakage product to obtain soft package polypeptide oral liquid;
(11) ultra-high pressure sterilization: placing the soft-packaged polypeptide oral liquid obtained in the step (10) in a sealed ultrahigh-pressure container, applying a pressure of 400-600 MPa to the soft-packaged polypeptide oral liquid by using water as a medium, wherein the water temperature is 40-50 ℃, and the sterilization time is 20-30 min to obtain a finished product of the peach kernel polypeptide oral liquid;
(12) and (6) inspection and warehousing: and warehousing the qualified products, and refrigerating at 1-4 ℃.
Further, in the step (4), the enzyme activity of the alkaline protease is 2 x 105U/g。
Further, in the step (9), the mass percent of the added microcapsule polypeptide particles is 20-25%.
Further, in the step (9), the flavor adjusting material consists of the following components in percentage by mass: 8-14% of honey, 0.15-0.30% of citric acid, 0.03-0.08% of CMC-Na, 0.01-0.02% of xanthan gum and the balance of purified water.
Further, in the step (9), the soft-package-filled packaging material is a PET/AL/CPP composite cooking bag.
Further, in the step (11), the ultrahigh pressure vessel is an S-F600/Q600-S3 temperature control ultrahigh pressure experiment machine.
Compared with the prior art, the invention has the beneficial effects that:
1) according to the invention, the peach kernel polypeptide is chemically modified by adding mPEG-SCM, so that the stability of the peach kernel polypeptide in intestinal tracts is improved, the half-life period of the peach kernel active polypeptide in blood plasma is prolonged, and the bioavailability of the peach kernel active polypeptide is improved;
2) according to the invention, the soybean lecithin is added into the peach kernel polypeptide liquid, and forms a stable emulsion with the polypeptide liquid in a homogenizing way and other ways, so that the polypeptide is promoted to be absorbed by a human body, and the bioavailability of the peach kernel polypeptide is further improved;
3) according to the invention, the polypeptide liquid is subjected to microencapsulation treatment, so that the release rate of the polypeptide in the intestinal tract can be slowed down, the degradation of the peach kernel polypeptide by gastric acid and pepsin is avoided, the bioavailability of the polypeptide is improved, and the bad flavor of the polypeptide is masked;
4) the whole preparation process of the invention does not have a process flow with a high temperature of more than 50 ℃, sterilization adopts an ultrahigh pressure sterilization mode, and the activity of the polypeptide is basically not damaged, so that the product has higher nutritive value;
5) the product is finally prepared into oral liquid, has good taste and flavor, is convenient to eat and carry, and is a high-bioactivity nutritional product;
in a word, the invention overcomes the defects of the prior art and provides a preparation method of peach kernel polypeptide oral liquid; the polypeptide of the product has high bioactivity, high bioavailability, good sour and sweet taste, and strong market competitiveness and prospect.
Detailed Description
The present invention is further illustrated by the following examples.
Example 1
A preparation method of a peach kernel polypeptide oral liquid with high bioavailability comprises the following steps:
(1) crushing: pulverizing shelled and peeled semen Persicae with a pulverizer, and sieving with 10 mesh sieve to obtain pulverized semen Persicae;
(2) degreasing: respectively adding the peach kernel powder obtained in the step (1) and petroleum ether into a container according to the material-liquid ratio of 1g to 6mL, stirring and mixing, soaking for 5h, and then carrying out suction filtration to obtain degreased peach kernel powder;
(3) protein extraction: mixing the degreased peach kernel powder obtained in the step (2) with purified water according to a material-liquid ratio of 1g to 19mL to form a suspension, adjusting the pH to 10.0, and magnetically stirring for 90min at 40 ℃; centrifuging the suspension for 15min by using a centrifugal machine with the rotating speed of 12000r/min to obtain supernatant; adjusting pH of the supernatant to 5.0, centrifuging for 15min with a centrifuge at 12000r/min to obtain precipitate, and freeze drying to obtain semen Persicae protein;
(4) enzymolysis: preparing the peach kernel protein obtained in the step (3) into a dispersion liquid with a substrate concentration of 3wt%, adjusting the pH to 9.0, and then adding enzyme with the activity of 2 multiplied by 105Adding 6000U/g of alkaline protease with enzyme amount taking peach kernel protein as a substrate, and carrying out enzymolysis for 4h at 50 ℃; inactivating the enzymolysis liquid at 85 ℃ for 12min, and centrifuging for 12min by using a centrifugal machine with the rotating speed of 12000r/min to obtain enzymolysis supernatant;
(5) and (3) ultrafiltration separation: performing ultrafiltration separation on the supernatant obtained in the step (4), wherein the molecular weight cut-off of an ultrafiltration membrane is 10000Da, the working pressure is 0.3MPa, and the temperature is 6 ℃ to obtain a peach kernel polypeptide liquid with the molecular weight less than 10000 Da; then separating by using an ultrafiltration membrane with the molecular weight cutoff of 1000Da to obtain peach kernel polypeptide liquid with the molecular weight range of 1000 Da-10000 Da; then freeze-drying the powder to obtain peach kernel polypeptide powder;
the peach kernel protein has 2 × 10 enzyme activity by adding5The yield of the peach kernel polypeptide powder obtained after the enzymolysis of U/g alkaline protease is shown in table 1 after different amounts of alkaline protease are added. As can be seen from Table 1, the peach kernel polypeptide yield with the molecular weight range of 1000 Da-10000 Da obtained after the alkaline protease enzymolysis treatment exceeds 60%, and better effect is obtained.
(6) Chemical modification: preparing 3wt% polypeptide liquid from the peach kernel polypeptide powder obtained in the step (5) by using purified water, then adding methoxy polyethylene glycol succinimide acetate (mPEG-SCM, MW 6000) according to the molar ratio l:3 of the peach kernel polypeptide powder to the methoxy polyethylene glycol succinimide acetate for reaction, adjusting the pH value of the reaction solution to be 7.0, the temperature to be 15 ℃, the time to be 8 hours, and adjusting the pH value to be 4.5 by using citric acid when the reaction is stopped;
the pharmacokinetic parameters of the chemically modified peach kernel polypeptide and the unmodified peach kernel polypeptide were measured separately, and the results are shown in table 2. As can be seen from Table 2, the blood-entering speed of the chemically modified peach kernel polypeptide is not significantly different from that of the unmodified peach kernel polypeptide, and the maximum value (C) appears in the blood 30min after the administrationmax). However, the maximum blood concentration of the chemically modified polypeptide was significantly higher than that of the unmodified polypeptide, indicating that the same dose (100 mg.kg) was administered-1) Under the condition, the chemical modification can effectively improve the absorption of the polypeptide into blood. At the same time, the elimination half-life (t) of the polypeptide in vivo was determined using a two-compartment model1/2β) The result shows that the chemically modified polypeptide is more stable and has slow elimination speed in blood;
note: the upper right corner of the data in the table indicates that there is a significant difference between the unmodified peach kernel polypeptide and the modified peach kernel polypeptide, with P < 0.05.
(7) Homogenizing: adding soybean lecithin into the polypeptide liquid treated in the step (6) according to the proportion of 5g/Kg, and uniformly stirring; homogenizing the polypeptide liquid twice, wherein the first homogenizing pressure is 30MPa for 20min, and the second homogenizing pressure is 15MPa for 8 min;
(8) microencapsulation treatment: respectively adding the homogeneous polypeptide liquid obtained in the step (7) and a sodium alginate solution with the concentration of 10g/L into a microcapsule granulator with the model of B-395 according to the volume ratio of 1:4, setting the diameter of the capsule to be 200 mu m, and setting the aperture of a nozzle to be 1.0 time of the diameter of the capsule; polypeptide liquid and sodium alginate solution are sprayed out from a nozzle of a microcapsule granulator under the action of pressure and directly enter CaCl with the concentration of 20g/L2In the solution, microcapsule particles are formed after curing for 10min, and are filtered by a 120-mesh filter membrane, and the solution is washed by purified water for 2 times; then drying by adopting a low-temperature boiling dryer at the drying temperature of 40 ℃ for 30min to obtain dried microcapsule polypeptide particles;
(9) and (3) flavor adjustment: fully dissolving and uniformly mixing the flavor adjusting materials, adding the microcapsule polypeptide particles prepared in the step (8), and blending to obtain a polypeptide oral liquid;
the mass percentage of the added microcapsule polypeptide particles is 20 percent; the flavor adjusting material comprises the following components in percentage by mass: 10% of honey, 0.20% of citric acid, 0.04% of CMC-Na, 0.02% of xanthan gum and the balance of purified water;
(10) filling: carrying out soft package filling on the polypeptide oral liquid prepared in the step (9); the soft package filling packaging material is a PET/AL/CPP composite cooking bag; filling and sealing, detecting sealing leakage with water, and removing leakage product to obtain soft package polypeptide oral liquid;
(11) ultra-high pressure sterilization: placing the soft-packaged polypeptide oral liquid obtained in the step (10) in a sealed temperature-controlled ultrahigh-pressure experimental machine with the model of S-F600/Q600-S3, and applying 500MPa pressure to the soft-packaged polypeptide oral liquid by using water as a medium, wherein the water temperature is 50 ℃ and the sterilization time is 20min to obtain a finished product of the peach kernel polypeptide oral liquid;
(12) and (6) inspection and warehousing: and warehousing the qualified product, and refrigerating at 2 ℃.
The oral liquid prepared by the invention has good taste, good flavor and convenient eating and carrying, and is a good nutrition product with higher biological activity; the polypeptide of the product has high bioactivity, high bioavailability, good sour and sweet taste, and strong market competitiveness and prospect.
Claims (6)
1. A preparation method of a peach kernel polypeptide oral liquid with high bioavailability is characterized by comprising the following steps:
(1) crushing: pulverizing shelled and peeled semen Persicae with a pulverizer, and sieving with 10 mesh sieve to obtain pulverized semen Persicae;
(2) degreasing: respectively adding the peach kernel powder obtained in the step (1) and petroleum ether into a container according to the material-liquid ratio of 1g: 6-7 mL, stirring and mixing, soaking for 4-6 h, and then carrying out suction filtration to obtain degreased peach kernel powder;
(3) protein extraction: mixing the degreased peach kernel powder obtained in the step (2) with purified water according to a material-liquid ratio of 1g to 19-20 mL to form a suspension, adjusting the pH to 10.0-11.0, and magnetically stirring for 90-100 min at 40-45 ℃; centrifuging the suspension for 15-20 min by using a centrifuge with the rotating speed of 12000-15000 r/min to obtain a supernatant; adjusting the pH value of the supernatant to 5.0-5.5, centrifuging for 15-20 min by using a centrifuge with the rotating speed of 12000-15000 r/min, taking a precipitate, and then freeze-drying the precipitate to obtain peach kernel protein;
(4) enzymolysis: preparing the peach kernel protein obtained in the step (3) into a dispersion liquid with a substrate concentration of 2.5-3.5wt%, adjusting the pH to 9.0-10.0, adding alkaline protease, adding 5000-6000U/g of enzyme by taking the peach kernel protein as the substrate, and performing enzymolysis for 3-5 hours at 50-55 ℃; inactivating the enzymolysis liquid at 85-90 ℃ for 10-15 min, and centrifuging for 10-15 min by using a centrifuge with the rotating speed of 12000-15000 r/min to obtain an enzymolysis supernatant;
(5) and (3) ultrafiltration separation: performing ultrafiltration separation on the supernatant obtained in the step (4), wherein the molecular weight cut-off of an ultrafiltration membrane is 10000Da, the working pressure is 0.2-0.5 MPa, and the temperature is 5-10 ℃, so as to obtain a peach kernel polypeptide liquid with the molecular weight of less than 10000 Da; then separating by using an ultrafiltration membrane with the molecular weight cutoff of 1000Da to obtain peach kernel polypeptide liquid with the molecular weight range of 1000-10000 Da; then freeze-drying the powder to obtain peach kernel polypeptide powder;
(6) chemical modification: preparing 2.5-3.5wt% of polypeptide liquid from the peach kernel polypeptide powder obtained in the step (5) by using purified water, adding methoxy polyethylene glycol succinimide acetate according to the molar ratio l: 3-5 of the peach kernel polypeptide powder to the methoxy polyethylene glycol succinimide acetate for reaction, adjusting the pH value of the reaction solution to be 7.0-8.0, the temperature to be 5-25 ℃, the time to be 6-12 h, and adjusting the pH value to be 4.0-5.0 by using citric acid when the reaction is stopped;
(7) homogenizing: adding soybean lecithin into the polypeptide liquid treated in the step (6) according to the proportion of 4-6 g/Kg, and uniformly stirring; homogenizing the polypeptide liquid twice, wherein the first homogenizing pressure is 30-35 MPa and the time is 20-25 min, and the second homogenizing pressure is 15-20 MPa and the time is 8-10 min;
(8) microencapsulation treatment: respectively adding the homogeneous polypeptide liquid obtained in the step (7) and a sodium alginate solution with the concentration of 10g/L into a microcapsule granulator according to the volume ratio of 1: 4-5, setting the diameter of the capsule to be 150-250 mu m, and setting the aperture of a nozzle to be 1.0-2.5 times of the diameter of the capsule; polypeptide liquid and sodium alginate solution are sprayed out from a nozzle of a microcapsule granulator under the action of pressure and directly enter CaCl with the concentration of 20-23 g/L2In the solution, microcapsule particles are formed after curing for 10-20 min, and are filtered by a 120-mesh filter membrane, and the microcapsule particles are washed by purified water for 2-3 times; then drying by adopting a low-temperature boiling dryer at the drying temperature of 40-50 ℃ for 30-50 min to obtain dried microcapsule polypeptide particles;
(9) and (3) flavor adjustment: dissolving and uniformly mixing the flavor adjusting materials, adding the microcapsule polypeptide particles prepared in the step (8), and blending to obtain a polypeptide oral liquid;
(10) filling: carrying out soft package filling on the polypeptide oral liquid prepared in the step (9); filling and sealing, detecting sealing leakage with water, and removing leakage product to obtain soft package polypeptide oral liquid;
(11) ultra-high pressure sterilization: placing the soft-packaged polypeptide oral liquid obtained in the step (10) in a sealed ultrahigh-pressure container, applying a pressure of 400-600 MPa to the soft-packaged polypeptide oral liquid by using water as a medium, wherein the water temperature is 40-50 ℃, and the sterilization time is 20-30 min to obtain a finished product of the peach kernel polypeptide oral liquid;
(12) and (6) inspection and warehousing: and warehousing the qualified products, and refrigerating at 1-4 ℃.
2. The method for preparing peach kernel polypeptide oral liquid with high bioavailability as claimed in claim 1, wherein in step (4), the enzyme activity of the alkaline protease is 2 x 105U/g。
3. The preparation method of the peach kernel polypeptide oral liquid with high bioavailability as claimed in claim 1 or 2, wherein in the step (9), the microcapsule polypeptide particles are added in an amount of 20-25% by mass.
4. The preparation method of the peach kernel polypeptide oral liquid with high bioavailability as claimed in claim 1 or 2, wherein in the step (9), the flavor modifying material comprises the following components in percentage by mass: 8-14% of honey, 0.15-0.30% of citric acid, 0.03-0.08% of CMC-Na, 0.01-0.02% of xanthan gum and the balance of purified water.
5. The preparation method of peach kernel polypeptide oral liquid with high bioavailability as claimed in claim 1 or 2, wherein in the step (10), the soft-package packaging material is a PET/AL/CPP composite retort pouch.
6. The method for preparing peach kernel polypeptide oral liquid with high bioavailability as claimed in claim 1 or 2, wherein in step (11), the ultra-high pressure vessel is an S-F600/Q600-S3 temperature controlled ultra-high pressure testing machine.
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| CN101785507A (en) * | 2010-03-29 | 2010-07-28 | 陕西科技大学 | Method for extracting oil and protein of peach kernel |
| CN103468773A (en) * | 2013-09-06 | 2013-12-25 | 江苏丘陵地区镇江农业科学研究所 | Extraction method of walnut kernel polypeptide |
| CN103820426A (en) * | 2014-03-07 | 2014-05-28 | 吉林大学 | Alkaline protease microcapsule powder and preparation method thereof |
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| CN101785507A (en) * | 2010-03-29 | 2010-07-28 | 陕西科技大学 | Method for extracting oil and protein of peach kernel |
| CN103468773A (en) * | 2013-09-06 | 2013-12-25 | 江苏丘陵地区镇江农业科学研究所 | Extraction method of walnut kernel polypeptide |
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