CN107156553A - A kind of lime-preserved egg protein sources anti-inflammatory peptide beverage and preparation method thereof - Google Patents
A kind of lime-preserved egg protein sources anti-inflammatory peptide beverage and preparation method thereof Download PDFInfo
- Publication number
- CN107156553A CN107156553A CN201710368136.1A CN201710368136A CN107156553A CN 107156553 A CN107156553 A CN 107156553A CN 201710368136 A CN201710368136 A CN 201710368136A CN 107156553 A CN107156553 A CN 107156553A
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- China
- Prior art keywords
- lime
- preserved egg
- acid
- protein sources
- inflammatory peptide
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Classifications
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- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23L—FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BY SUBCLASSES A21D OR A23B-A23J; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OF NUTRITIVE QUALITIES, PHYSICAL TREATMENT; PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL
- A23L2/00—Non-alcoholic beverages; Dry compositions or concentrates therefor; Their preparation
- A23L2/02—Non-alcoholic beverages; Dry compositions or concentrates therefor; Their preparation containing fruit or vegetable juices
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23L—FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BY SUBCLASSES A21D OR A23B-A23J; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OF NUTRITIVE QUALITIES, PHYSICAL TREATMENT; PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL
- A23L2/00—Non-alcoholic beverages; Dry compositions or concentrates therefor; Their preparation
- A23L2/52—Adding ingredients
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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
- A23L33/105—Plant extracts, their artificial duplicates or their derivatives
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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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Abstract
The invention provides a kind of lime-preserved egg protein sources anti-inflammatory peptide beverage and preparation method thereof, belong to food processing field.It is characterized in that by lime-preserved egg albumen add water filtering, protease hydrolytic after homogeneous, be lyophilized into many peptide freeze-dried powders, solution is made into again, be mixed evenly after the fully dissolving such as fig water extract, sweetener, thickener, acid, fruit juice is added after decolouring, homogeneous, it is filling, sterilize, be packaged into lime-preserved egg protein sources anti-inflammatory peptide beverage.The lime-preserved egg albumen anti-inflammatory peptide beverage prepared by the present invention can reduce the content of internal proinflammatory factor, help body resistance inflammation；Simultaneously compared with the anti-inflammatory of medicine, food can be eaten for a long time, and have help for prevention and auxiliary treatment such as IBD etc..
Description
Technical field
The invention belongs to food processing field, be related to enzyme process and prepare anti-inflammatory peptide beverage, more particularly to be a kind of lime-preserved egg egg
White source property anti-inflammatory peptide beverage and preparation method thereof.
Background technology
Organism is for a long time in the reactive oxygen species and free radicals of separate sources, and excessive reactive oxygen species and free radicals can cause
Cellular redox is unbalance, causes oxidative stress, and then induces internal inflammation, while activating inflammatory cell secretion proinflammatory cytokines
The factor causes tissue damage, albuminous degeneration so as to influence body health.Research shows, many diseases be all as caused by inflammation,
Such as IBD, coronary atherosclerosis, alzheimer's disease.Therefore, it is to control to find a kind of exogenous antiinflammatory
Treat a kind of important means of inflammation-mediated disorder.
Anti-inflammatory peptides are the class biologically active peptides beneficial to organism, and it passes through the secreting of comprehensive regulation cell factor, scorching
Disease medium synthesis release and the regulation body inflammatory reaction of inflammatory signals path.Appropriate material of the intake with anti-inflammatory activity can drop
The content of low internal proinflammatory factor, prevents the generation of inflammation.Being commonly used in the medicine for the treatment of inflammation has a lot, such as mould
Element, cephalo, glucocorticoids material etc., but all there is certain side effect such as dependence, the resistance to the action of a drug and anaphylaxis etc..Naturally
Antiinflammatory is relatively safe, the effect with treatment or auxiliary treatment inflammation.
Chinese medical book《Medical center bun will visit source》Recording lime-preserved egg, " purging the lung of pathogenic fire is hot, sobers up, removes large intestine fire, controls rush down dysentery.Can scattered, energy
Hold back "；In life, also a straight grip lime-preserved egg is used as a kind of good " reducing internal heat " cool property food to people.We take the lead in using modern reality
Proved recipe method confirms that lime-preserved egg enzymolysis polypeptide has obvious anti-inflammatory activity with technological means.
Beverage is that masses know and generally accepted rich in taste, instant, a kind of liquid food for being easy to preservation.
Beverage is roughly divided into soda, fruit-vegetable juice beverage and functional beverage etc..Wherein its raw material of functional health-care drink is generally
Natural plant extracts, Chinese herbal medicine, mushroom extract, mineral matter, marine product extract and functional additive, using lime-preserved egg as
The anti-inflammatory peptides that protein sources enzymolysis is obtained at home and abroad are not directed to as the raw material of beverage.
At present, the research of Preparation of Bioactive Peptides from Proteins by Enzymatic Hydrolysis is concentrated mainly on anti-oxidation peptide.In CN105254714A
A kind of method that enzymolysis milk casein prepares anti-oxidation peptide is disclosed, this method is separated by ion-exchange chromatography, taken off
Salt and concentration.A kind of method that enzymolysis duck's gizzard albumen prepares anti-oxidation peptide is disclosed in CN105820229A, this method is by adding
The protease for entering 0.4%-0.6% is hydrolyzed.A kind of enzymolysis hammerhead chondroprotein is disclosed in CN105648005A to prepare
The method of anti-oxidation peptide, this method is purified through ion exchange chromatography, gel filtration chromatography and RPLC.But
The products such as the anti-inflammatory peptide beverage on the research of anti-inflammatory peptides and by source property of lime-preserved egg albumen are not directed to.
The content of the invention
Internal proinflammatory factor content can be reduced it is an object of the invention to provide one kind, prevents inflammation from producing, with prevention
With the lime-preserved egg protein sources anti-inflammatory peptide beverage of auxiliary treatment inflammation and preparation method thereof.
The technical scheme is that：
By lime-preserved egg albumen add water filtering, protease hydrolytic after homogeneous, be lyophilized into many peptide freeze-dried powders, then be made into solution,
It is mixed evenly after the fully dissolving such as fig water extract, sweetener, thickener, acid, fruit juice is added after decolouring,
Matter, it is filling, sterilize, be packaged into lime-preserved egg protein sources anti-inflammatory peptide beverage.
A kind of preparation method of lime-preserved egg protein sources anti-inflammatory peptide beverage of the present invention is：
(1) lime-preserved egg after qualified, cleaning, sterilization will be examined to shell, takes lime-preserved egg albumen, in mass ratio lime-preserved egg albumen: water=1
: 4 add water, homogeneous, filtering, adjust filtrate pH to 1.5-11, and filtrate is heated to 35-60 DEG C；
(2) protease is added into protein solution obtained by step (1), hydrolyzed, the enzyme that goes out, cooling, centrifugation take supernatant to freeze
Dry, lime-preserved egg proteolysis polypeptide powder is made；
(3) the lime-preserved egg proteolysis polypeptide solution that mass concentration is 1%-5% is made in lime-preserved egg proteolysis polypeptide powder, adjusted
Polypeptide solution pH to 4.0 is saved, 5% activated carbon is added, insulation absorption 1h, filtering, collect filtrate at 50 DEG C；
(4) 0.1%-0.5% figs water extract, 0.002%-12% sweet taste are added into filtrate obtained by step (3)
Homogeneous after agent, 0.03%-0.25% thickener, 0.1%-0.5% acid and 0.5%-2.5% fruit juice, it is filling, kill
Bacterium, it is packaged into finished beverage.
Protease described in step (2) can be alkali protease, neutral proteinase, papain, pepsin
With the one or more therein such as trypsase.When the addition of protease is the U/L protein liquids of 500,000 U-200 ten thousand, hydrolysis
Between be that 90-180min, hydrolysis temperature are 35-60 DEG C.Go out enzyme 10min, 6000r/min centrifugation 15min at 90 DEG C.
The preparation method of step (4) the fig water extract is to be immersed in fig in water using mass ratio as 1: 1.5
24h, boiling water cooks 1h, and filtered through gauze, filter vacuum concentration, concentrate freeze-drying obtains fig water extract powder.
The sweetener of step (4) can be white granulated sugar, maltose, fructose, ammonium glycyrrhetate, the potassium of glycyrrhizic acid one, glycyrrhizic acid three
Potassium, lactitol, xylitol, maltitol, D-sorbite, antierythrite, Fructus Momordicae fructoside, acesulfame potassium, Sucralose, rope horse
Sweet tea, steviol glycoside, honey element, neotame, alitame, Aspartame, L-aspartyl-L-phenylalanine methylester acesulfame, different malt
The one or more therein such as ketose.
The thickener of step (4) can be carragheen, pectin, xanthans, locust bean gum, sodium alginate, tara gum, acetic acid
Ester starch, guar gum, potassium alginate, starch phosphate sodium, cycloheptaamylose, soluble soybean polysaccharide, flaxseed gum, Chinese honey locust sugar
Glue, Arabic gum, methylcellulose, gellan gum, Sodium Polyacrylate, phosphate double starch, gelatin, the starch phosphates of hydroxypropyl two
Ester, agar, hydroxypropyl methyl cellulose, acid treated starches, sodium carboxymethylcellulose, oxidized starch, oxidation hydroxypropul starch, second
The one kind therein or two such as acylated PASELLI EASYGEL, acetylation double starch adipate, propylene glycol alginate, polydextroses
More than kind.
The acid of step (4) can be citric acid, malic acid, lactic acid, phosphoric acid, tartaric acid, ascorbic acid, gluconic acid
The one or more therein such as sodium, butanedioic acid.
The fruit juice of step (4) can be the one or more therein such as orange juice, cider, strawberry juice, lemon juice.
Sterilization described in step (4) is that 15min is carried out at 85 DEG C.
The advantage of the invention is that：
1. the lime-preserved egg protein sources anti-inflammatory peptide beverage that the present invention is prepared can reduce the content of internal proinflammatory factor, side
Body is helped to resist inflammation；Simultaneously compared with medicine, food can be eaten for a long time, for prevention and auxiliary treatment such as IBD
Deng having help.
2. the lime-preserved egg protein sources anti-inflammatory peptide beverage that the present invention is prepared with the addition of fig water extract, beverage clarification is saturating
Bright, comfortable acid, smooth mouth feel is fine and smooth, and Consumer acceptance is higher.
Brief description of the drawings
Fig. 1 is antiinflammatory action result of the lime-preserved egg proteolysis polypeptide in the Caco-2 cell models that TNF-α is induced.
Embodiment
The present invention will be further described by following examples.
Embodiment 1：
A kind of preparation method of lime-preserved egg protein sources anti-inflammatory peptide beverage, comprises the following steps：
(1) lime-preserved egg after qualified, cleaning, sterilization will be examined to shell, takes lime-preserved egg albumen, in mass ratio lime-preserved egg albumen: water=1
: 4 add water, homogeneous, filtering, adjust filtrate pH to 10, and filtrate is heated to 60 DEG C；
(2) 1,500,000 U alkali proteases/L protein solutions are added into the protein solution obtained by step (1), 120min is hydrolyzed
90 DEG C of enzyme 10min that go out afterwards, are cooled to and abandon precipitation after room temperature, 6000r/min centrifugations 15min and take supernatant, enzymolysis liquid is freezed dry
It is dry that lime-preserved egg proteolysis polypeptide powder is made；
(3) the lime-preserved egg proteolysis polypeptide solution that mass concentration is 3% is made in lime-preserved egg proteolysis polypeptide powder, by polypeptide
PH value of solution is adjusted to 4.0, adds 5% activated carbon, and insulation absorption 1h, filtering, collect filtrate at 50 DEG C；
(4) 0.3% fig water extract, 10% white granulated sugar, 0.1% Chinese honey locust sugar are added into filtrate obtained by step (3)
Homogeneous after glue, 0.03% flaxseed gum, 0.2% malic acid and 0.5% cider, filling, 85 DEG C of sterilization 15min, packaging
Into anti-inflammatory peptide beverage.
Embodiment 2：
A kind of preparation method of lime-preserved egg protein sources anti-inflammatory peptide beverage, comprises the following steps：
(1) lime-preserved egg after qualified, cleaning, sterilization will be examined to shell, takes lime-preserved egg albumen, in mass ratio lime-preserved egg albumen: water=1
: 4 add water, homogeneous, filtering, adjust filtrate pH to 8, and filtrate is heated to 55 DEG C；
(2) 750,000 U alkali proteases/L protein solutions and 250,000 U pawpaws are added into the protein solution obtained by above-mentioned steps
90 DEG C of enzyme 10min that go out after protease/L protein solutions, hydrolysis 180min, are abandoned after being cooled to room temperature, 6000r/min centrifugations 15min
Precipitation takes supernatant, and enzymolysis liquid freeze-drying is made into lime-preserved egg proteolysis polypeptide powder；
(3) the lime-preserved egg proteolysis polypeptide solution that mass concentration is 3% is made in lime-preserved egg proteolysis polypeptide powder, by polypeptide
PH value of solution is adjusted to 4.0, adds 5% activated carbon, and insulation absorption 1h, filtering, collect filtrate at 50 DEG C；
(4) added into filtrate obtained by step (3) 0.1% fig water extract, 6% white granulated sugar, 0.1% pectin,
Homogeneous after 0.2% malic acid and 1.5% cider, filling, 85 DEG C of sterilization 15min, is packaged into anti-inflammatory peptide beverage.
Embodiment 3：
A kind of preparation method of lime-preserved egg protein sources anti-inflammatory peptide beverage, comprises the following steps：
(1) lime-preserved egg after qualified, cleaning, sterilization will be examined to shell, takes lime-preserved egg albumen, in mass ratio lime-preserved egg albumen: water=1
: 4 add water, homogeneous, filtering, adjust filtrate pH to 7, and filtrate is heated to 50 DEG C；
(2) 500,000 U papains/L protein solutions are added into the protein solution obtained by above-mentioned steps and 500,000 U are neutral
90 DEG C of enzyme 10min that go out after protease/L protein solutions, hydrolysis 180min, are abandoned after being cooled to room temperature, 6000r/min centrifugations 15min
Precipitation takes supernatant, and enzymolysis liquid freeze-drying is made into lime-preserved egg proteolysis polypeptide powder；
(3) the lime-preserved egg proteolysis polypeptide solution that mass concentration is 2% is made in lime-preserved egg proteolysis polypeptide powder, by polypeptide
PH value of solution is adjusted to 4.0, adds 5% activated carbon, and insulation absorption 1h, filtering, collect filtrate at 50 DEG C；
(4) added into filtrate obtained by step (3) 0.5% fig water extract, 8% xylitol, 0.15% locust bean gum,
Homogeneous after 0.05% tartaric acid, 0.15% citric acid and 1.5% lemon juice, filling, 85 DEG C of sterilization 15min, is packaged into anti-inflammatory
Peptide beverage.
Embodiment 4：
A kind of preparation method of lime-preserved egg protein sources anti-inflammatory peptide beverage, comprises the following steps：
(1) lime-preserved egg after qualified, cleaning, sterilization will be examined to shell, takes lime-preserved egg albumen, in mass ratio lime-preserved egg albumen: water=1
: 4 add water, homogeneous, filtering, adjust filtrate pH to 8, and filtrate is heated to 40 DEG C；
(2) added into the protein solution obtained by above-mentioned steps after 2,000,000 U trypsase/L protein solutions, hydrolysis 90min
90 DEG C of enzyme 10min that go out, are cooled to room temperature, and abandoning precipitation after 6000r/min centrifugations 15min takes supernatant, and enzymolysis liquid is freeze-dried
Lime-preserved egg proteolysis polypeptide powder is made；
(3) the lime-preserved egg proteolysis polypeptide solution that mass concentration is 4% is made in lime-preserved egg proteolysis polypeptide powder, by polypeptide
PH value of solution is adjusted to 4.0, adds 5% activated carbon, and insulation absorption 1h, filtering, collect filtrate at 50 DEG C；
(4) added into filtrate obtained by step (3) 0.3% fig water extract, 8% maltose, 0.25% xanthans,
Homogeneous after 0.2% lactic acid and 0.5% strawberry juice, filling, 85 DEG C of sterilization 15min, is packaged into anti-inflammatory peptide beverage.
Embodiment 5：
A kind of preparation method of lime-preserved egg protein sources anti-inflammatory peptide beverage, comprises the following steps：
(1) lime-preserved egg after qualified, cleaning, sterilization will be examined to shell, takes lime-preserved egg albumen, in mass ratio lime-preserved egg albumen: water=1
: 4 add water, homogeneous, filtering, adjust filtrate pH to 8, and filtrate is heated to 40 DEG C；
(2) 250,000 U papains/L protein solutions and 250,000 U pancreas eggs are added into the protein solution obtained by above-mentioned steps
90 DEG C of enzyme 10min that go out after white enzyme/L protein solutions, hydrolysis 180min, abandon heavy after being cooled to room temperature, 6000r/min centrifugations 15min
Shallow lake takes supernatant, and enzymolysis liquid freeze-drying is made into lime-preserved egg proteolysis polypeptide powder；
(3) the lime-preserved egg proteolysis polypeptide solution that mass concentration is 5% is made in lime-preserved egg proteolysis polypeptide powder, by polypeptide
PH value of solution is adjusted to 4.0, adds 5% activated carbon, and insulation absorption 1h, filtering, collect filtrate at 50 DEG C；
(4) added into filtrate obtained by step (3) 0.2% fig water extract, 0.01% alitame, 0.1% pectin,
Homogeneous after 0.2% malic acid and 0.5% lemon juice, filling, 85 DEG C of sterilization 15min, is packaged into anti-inflammatory peptide beverage.
Embodiment 6：
A kind of preparation method of lime-preserved egg protein sources anti-inflammatory peptide beverage, comprises the following steps：
(1) lime-preserved egg after qualified, cleaning, sterilization will be examined to shell, takes lime-preserved egg albumen, in mass ratio lime-preserved egg albumen: water=1
: 4 add water, homogeneous, filtering, adjust filtrate pH to 9, and filtrate is heated to 60 DEG C；
(2) added into the protein solution obtained by above-mentioned steps in 1,000,000 U alkali proteases/L protein solutions and 500,000 U
Property protease/L protein solutions, 90 DEG C of enzyme 10min that go out after hydrolysis 150min are cooled to room temperature, after 6000r/min centrifugations 15min
Abandon precipitation and take supernatant, lime-preserved egg proteolysis polypeptide powder is made in enzymolysis liquid freeze-drying；
(3) the lime-preserved egg proteolysis polypeptide solution that mass concentration is 3% is made in lime-preserved egg proteolysis polypeptide powder, by polypeptide
PH value of solution is adjusted to 4.0, adds 5% activated carbon, and insulation absorption 1h, filtering, collect filtrate at 50 DEG C；
(4) added into filtrate obtained by step (3) 0.5% fig water extract, 7% maltose, 0.06% carragheen,
Homogeneous after 0.1% malic acid and 0.5% strawberry juice, filling, 85 DEG C of sterilization 15min, is packaged into anti-inflammatory peptide beverage.
Embodiment 7：
A kind of preparation method of lime-preserved egg protein sources anti-inflammatory peptide beverage, comprises the following steps：
(1) lime-preserved egg after qualified, cleaning, sterilization will be examined to shell, takes lime-preserved egg albumen, in mass ratio lime-preserved egg albumen: water=1
: 4 add water, homogeneous, filtering, adjust filtrate pH to 1.5, and filtrate is heated to 37 DEG C；
(2) 1,000,000 U pepsins/L protein solutions are added into the protein solution obtained by above-mentioned steps, 120min is hydrolyzed
90 DEG C of enzyme 10min that go out afterwards, are cooled to and abandon precipitation after room temperature, 6000r/min centrifugations 15min and take supernatant, enzymolysis liquid is freezed dry
It is dry that lime-preserved egg proteolysis polypeptide powder is made；
(3) the lime-preserved egg proteolysis polypeptide solution that mass concentration is 3% is made in lime-preserved egg proteolysis polypeptide powder, by polypeptide
PH value of solution is adjusted to 4.0, adds 5% activated carbon, and insulation absorption 1h, filtering, collect filtrate at 50 DEG C；
(4) 0.4% fig water extract, 5% white granulated sugar, 0.01% stevioside are added into filtrate obtained by step (3)
Homogeneous after glycosides, 0.06% carragheen, 0.1% malic acid and 0.5% orange juice, filling, 85 DEG C of sterilization 15min, is packaged into anti-
Scorching peptide beverage.
Test example 1：The anti-inflammatory activity research of lime-preserved egg proteolysis polypeptide
The Caco-2 cellular inflammation models that the anti-inflammatory activity of lime-preserved egg proteolysis polypeptide is induced using TNF-α are evaluated.
Cultured Caco-2 cells add lime-preserved egg proteolysis polypeptide effect 2h, then add TNF-α (2ng/mL) induction 4h, collect
Supernatant determines IL-8 contents.As a result as shown in figure 1, as can be seen from the figure addition various concentrations (0.1,0.5,1,2.5,5,
Lime-preserved egg proteolysis polypeptide 10mg/mL) can suppress the secretion of proinflammatory cytokine IL-8 in Caco-2 cells, illustrate lime-preserved egg
Proteolysis polypeptide has preferable anti-inflammatory activity.
Test example 2：The subjective appreciation of lime-preserved egg protein sources anti-inflammatory peptide beverage
Lime-preserved egg protein sources anti-inflammatory peptide beverage made from embodiment is entered using flavour, tissue morphology, three indexs of color and luster
Row subjective appreciation, three index score sums are the sensory scores of lime-preserved egg protein sources anti-inflammatory peptide beverage.
The sense organ standards of grading of the lime-preserved egg protein sources anti-inflammatory peptide beverage of table 1
The results of sensory evaluation of the lime-preserved egg protein sources anti-inflammatory peptide beverage of table 2
| Index | Embodiment 1 | Embodiment 2 | Embodiment 3 | Comparative example 1 | Comparative example 2 |
| Flavour (divides) | 58 | 55 | 56 | 15 | 18 |
| Structural state (divides) | 27 | 24 | 25 | 21 | 25 |
| Color and luster (divides) | 10 | 9 | 10 | 9 | 8 |
| Comprehensive grading (point | 95 | 88 | 91 | 45 | 51 |
Note：1) subjective appreciation number n=8.2) results of sensory evaluation round.
Test example 3：The estimation of stability of lime-preserved egg protein sources anti-inflammatory peptide beverage
By lime-preserved egg protein sources anti-inflammatory peptide beverage made from embodiment, it is 4 DEG C, 25 DEG C, 38 DEG C to be individually positioned in temperature
Observed one month in environment, record beds of precipitation thickness.
The precipitate height (mm) of the lime-preserved egg protein sources anti-inflammatory peptide beverage of table 3 at different temperatures
| Index | Embodiment 1 | Embodiment 2 | Embodiment 3 | Comparative example 1 | Comparative example 2 |
| 4℃ | 0 | 0 | 0 | 0.07 | 0.03 |
| 25℃ | 0 | 0 | 0 | 0.18 | 0.11 |
| 38℃ | 0.05 | 0.08 | 0.09 | 0.32 | 0.24 |
Comparative example 1 of the present invention is not added with Fructus Fici extract, other be the same as Examples 1；
The difference of comparative example 2 of the present invention and embodiment 1 is：The addition of step (2) neutral and alkali protease
It is that lime-preserved egg proteolysis polypeptide powder is made into mass concentration in 80min, step (3) to be for 2,100,000 U/L protein liquids, hydrolysis time
6% lime-preserved egg proteolysis polypeptide solution.
Claims (8)
1. a kind of preparation method of lime-preserved egg protein sources anti-inflammatory peptide beverage, it is characterised in that：
(1) lime-preserved egg after qualified, cleaning, sterilization will be examined to shell, and will take lime-preserved egg albumen, in mass ratio lime-preserved egg albumen: water=1: 4 add
Water, homogeneous, filtering adjusts filtrate pH to 1.5-11, and filtrate is heated to 35-60 DEG C；
(2) protease is added into protein solution obtained by step (1), hydrolyzed, the enzyme that goes out, cooling, centrifugation take supernatant freezing dry
It is dry, lime-preserved egg proteolysis polypeptide powder is made；
(3) the lime-preserved egg proteolysis polypeptide solution that mass concentration is 1%-5% is made in lime-preserved egg proteolysis polypeptide powder, adjusted many
Peptide solution pH to 4.0, adds 5% activated carbon, and insulation absorption 1h, filtering, collect filtrate at 50 DEG C；
(4) added into filtrate obtained by step (3) 0.1%-0.5% figs water extract, 0.002%-12% sweetener,
Homogeneous after the fruit juice of 0.03%-0.25% thickener, 0.1%-0.5% acid and 0.5%-2.5%, filling, sterilization,
It is packaged into finished beverage.
2. the preparation method of the lime-preserved egg protein sources anti-inflammatory peptide beverage described in claim 1, it is characterised in that：Institute in step (2)
The protease stated can be alkali protease, neutral proteinase, papain, pepsin and trypsase etc. therein one
Plant or two or more.The addition of protease is that the U/L protein liquids of 500,000 U-200 ten thousand, hydrolysis time are 90-180min, enzymolysis temperature
Spend for 35-60 DEG C.Go out enzyme 10min, 6000r/min centrifugation 15min at 90 DEG C.
3. the preparation method of the lime-preserved egg protein sources anti-inflammatory peptide beverage described in claim 1, it is characterised in that：The sweet tea of step (4)
Taste agent can be white granulated sugar, maltose, fructose, ammonium glycyrrhetate, the potassium of glycyrrhizic acid one, tripotassium glycyrrhetate, lactitol, xylitol, wheat
Bud sugar alcohol, D-sorbite, antierythrite, Fructus Momordicae fructoside, acesulfame potassium, Sucralose, Talin, steviol glycoside, honey element, knob
One kind therein such as sweet tea, alitame, Aspartame, L-aspartyl-L-phenylalanine methylester acesulfame, isomaltoketose or two
More than kind.
4. the preparation method of the lime-preserved egg protein sources anti-inflammatory peptide beverage described in claim 1, it is characterised in that：The increasing of step (4)
Thick dose can be carragheen, pectin, xanthans, locust bean gum, sodium alginate, tara gum, acetate starch, guar gum, marine alga
Sour potassium, starch phosphate sodium, cycloheptaamylose, soluble soybean polysaccharide, flaxseed gum, Chinese honey locust carbohydrate gum, Arabic gum, methyl are fine
Tie up the double starch of element, gellan gum, Sodium Polyacrylate, phosphate, gelatin, hydroxypropyl PASELLI EASYGEL, agar, hydroxypropyl methyl fine
Tie up element, acid treated starches, sodium carboxymethylcellulose, oxidized starch, oxidation hydroxypropul starch, Ultra Tex 2, second
The one or more therein such as acylated double starch adipate, propylene glycol alginate, polydextroses.
5. the preparation method of the lime-preserved egg protein sources anti-inflammatory peptide beverage described in claim 1, it is characterised in that：The acid of step (4)
Taste agent can be citric acid, malic acid, lactic acid, phosphoric acid, tartaric acid, ascorbic acid, sodium gluconate, butanedioic acid etc. therein one
Plant or two or more.
6. the preparation method of the lime-preserved egg protein sources anti-inflammatory peptide beverage described in claim 1, it is characterised in that：The fruit of step (4)
Juice can be the one or more therein such as orange juice, cider, strawberry juice, lemon juice.
7. the preparation method of the lime-preserved egg protein sources anti-inflammatory peptide beverage described in claim 1, it is characterised in that：Step (4) is described
Sterilization be that 15min is carried out at 85 DEG C.
8. a kind of lime-preserved egg protein sources anti-inflammatory peptide beverage, it is characterized in that being made by any one method in claim 1-7.
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| CN108432982A (en) * | 2018-03-07 | 2018-08-24 | 吉林大学 | A kind of fruit drink and preparation method thereof containing anti-oxidant egg white peptide nano liposomes |
| CN108497239A (en) * | 2018-02-11 | 2018-09-07 | 江汉大学 | A kind of production method of sweet and sour lime-preserved egg beverage |
| CN109123262A (en) * | 2018-08-24 | 2019-01-04 | 湖北神丹健康食品有限公司 | A kind of lime-preserved egg polypeptide beverage and preparation method thereof |
| CN113208989A (en) * | 2021-03-31 | 2021-08-06 | 湖北神丹健康食品有限公司 | Preserved egg gel paste and preparation method thereof |
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Cited By (5)
| Publication number | Priority date | Publication date | Assignee | Title |
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| CN108497239A (en) * | 2018-02-11 | 2018-09-07 | 江汉大学 | A kind of production method of sweet and sour lime-preserved egg beverage |
| CN108432982A (en) * | 2018-03-07 | 2018-08-24 | 吉林大学 | A kind of fruit drink and preparation method thereof containing anti-oxidant egg white peptide nano liposomes |
| CN109123262A (en) * | 2018-08-24 | 2019-01-04 | 湖北神丹健康食品有限公司 | A kind of lime-preserved egg polypeptide beverage and preparation method thereof |
| CN113208989A (en) * | 2021-03-31 | 2021-08-06 | 湖北神丹健康食品有限公司 | Preserved egg gel paste and preparation method thereof |
| CN113208989B (en) * | 2021-03-31 | 2023-06-27 | 湖北神丹健康食品有限公司 | Preserved egg gel paste and preparation method thereof |
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