CN108432982A - A kind of fruit drink and preparation method thereof containing anti-oxidant egg white peptide nano liposomes - Google Patents
A kind of fruit drink and preparation method thereof containing anti-oxidant egg white peptide nano liposomes Download PDFInfo
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- CN108432982A CN108432982A CN201810183813.7A CN201810183813A CN108432982A CN 108432982 A CN108432982 A CN 108432982A CN 201810183813 A CN201810183813 A CN 201810183813A CN 108432982 A CN108432982 A CN 108432982A
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- 239000002502 liposome Substances 0.000 title claims abstract description 105
- 239000003963 antioxidant agent Substances 0.000 title claims abstract description 101
- 230000003078 antioxidant effect Effects 0.000 title claims abstract description 101
- 235000006708 antioxidants Nutrition 0.000 title claims abstract description 101
- QCVGEOXPDFCNHA-UHFFFAOYSA-N 5,5-dimethyl-2,4-dioxo-1,3-oxazolidine-3-carboxamide Chemical compound CC1(C)OC(=O)N(C(N)=O)C1=O QCVGEOXPDFCNHA-UHFFFAOYSA-N 0.000 title claims abstract description 100
- 102000002322 Egg Proteins Human genes 0.000 title claims abstract description 100
- 108010000912 Egg Proteins Proteins 0.000 title claims abstract description 100
- 235000014103 egg white Nutrition 0.000 title claims abstract description 100
- 210000000969 egg white Anatomy 0.000 title claims abstract description 100
- 108090000765 processed proteins & peptides Proteins 0.000 title claims abstract description 98
- 235000013399 edible fruits Nutrition 0.000 title claims abstract description 53
- 238000002360 preparation method Methods 0.000 title claims abstract description 35
- 235000011389 fruit/vegetable juice Nutrition 0.000 claims abstract description 57
- XLYOFNOQVPJJNP-UHFFFAOYSA-N water Substances O XLYOFNOQVPJJNP-UHFFFAOYSA-N 0.000 claims abstract description 57
- 235000013361 beverage Nutrition 0.000 claims abstract description 52
- 235000005976 Citrus sinensis Nutrition 0.000 claims abstract description 32
- 240000002319 Citrus sinensis Species 0.000 claims abstract description 32
- TVXBFESIOXBWNM-UHFFFAOYSA-N Xylitol Natural products OCCC(O)C(O)C(O)CCO TVXBFESIOXBWNM-UHFFFAOYSA-N 0.000 claims abstract description 27
- HEBKCHPVOIAQTA-UHFFFAOYSA-N meso ribitol Natural products OCC(O)C(O)C(O)CO HEBKCHPVOIAQTA-UHFFFAOYSA-N 0.000 claims abstract description 27
- 239000000811 xylitol Substances 0.000 claims abstract description 27
- 235000010447 xylitol Nutrition 0.000 claims abstract description 27
- HEBKCHPVOIAQTA-SCDXWVJYSA-N xylitol Chemical compound OC[C@H](O)[C@@H](O)[C@H](O)CO HEBKCHPVOIAQTA-SCDXWVJYSA-N 0.000 claims abstract description 27
- 229960002675 xylitol Drugs 0.000 claims abstract description 27
- 235000005979 Citrus limon Nutrition 0.000 claims abstract description 25
- 244000248349 Citrus limon Species 0.000 claims abstract description 25
- 235000003086 food stabiliser Nutrition 0.000 claims abstract description 16
- 239000002994 raw material Substances 0.000 claims abstract description 9
- 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 claims description 52
- 239000007788 liquid Substances 0.000 claims description 43
- JQWAHKMIYCERGA-UHFFFAOYSA-N (2-nonanoyloxy-3-octadeca-9,12-dienoyloxypropoxy)-[2-(trimethylazaniumyl)ethyl]phosphinate Chemical compound CCCCCCCCC(=O)OC(COP([O-])(=O)CC[N+](C)(C)C)COC(=O)CCCCCCCC=CCC=CCCCCC JQWAHKMIYCERGA-UHFFFAOYSA-N 0.000 claims description 37
- 241000206575 Chondrus crispus Species 0.000 claims description 29
- DPXJVFZANSGRMM-UHFFFAOYSA-N acetic acid;2,3,4,5,6-pentahydroxyhexanal;sodium Chemical compound [Na].CC(O)=O.OCC(O)C(O)C(O)C(O)C=O DPXJVFZANSGRMM-UHFFFAOYSA-N 0.000 claims description 29
- RTZKZFJDLAIYFH-UHFFFAOYSA-N Diethyl ether Chemical compound CCOCC RTZKZFJDLAIYFH-UHFFFAOYSA-N 0.000 claims description 28
- 239000007853 buffer solution Substances 0.000 claims description 28
- 239000001768 carboxy methyl cellulose Substances 0.000 claims description 28
- 235000019812 sodium carboxymethyl cellulose Nutrition 0.000 claims description 28
- 229920001027 sodium carboxymethylcellulose Polymers 0.000 claims description 28
- 229920001285 xanthan gum Polymers 0.000 claims description 28
- 239000012071 phase Substances 0.000 claims description 27
- 235000012000 cholesterol Nutrition 0.000 claims description 26
- 239000001814 pectin Substances 0.000 claims description 23
- 235000010987 pectin Nutrition 0.000 claims description 23
- 229920001277 pectin Polymers 0.000 claims description 23
- 239000003381 stabilizer Substances 0.000 claims description 23
- 150000001875 compounds Chemical class 0.000 claims description 22
- 239000012074 organic phase Substances 0.000 claims description 21
- HEDRZPFGACZZDS-UHFFFAOYSA-N Chloroform Chemical compound ClC(Cl)Cl HEDRZPFGACZZDS-UHFFFAOYSA-N 0.000 claims description 20
- 239000000243 solution Substances 0.000 claims description 15
- 239000012528 membrane Substances 0.000 claims description 14
- 239000003960 organic solvent Substances 0.000 claims description 14
- 238000002390 rotary evaporation Methods 0.000 claims description 14
- 238000000034 method Methods 0.000 claims description 8
- 210000002969 egg yolk Anatomy 0.000 claims description 7
- 235000010482 polyoxyethylene sorbitan monooleate Nutrition 0.000 claims description 7
- 229920000053 polysorbate 80 Polymers 0.000 claims description 7
- 238000005352 clarification Methods 0.000 claims description 5
- 238000002604 ultrasonography Methods 0.000 claims description 2
- 210000002706 plastid Anatomy 0.000 claims 1
- 102000004169 proteins and genes Human genes 0.000 abstract description 11
- 108090000623 proteins and genes Proteins 0.000 abstract description 11
- 230000000694 effects Effects 0.000 abstract description 4
- 239000013589 supplement Substances 0.000 abstract description 3
- 206010012601 diabetes mellitus Diseases 0.000 abstract description 2
- 235000013305 food Nutrition 0.000 abstract description 2
- 235000021552 granulated sugar Nutrition 0.000 abstract description 2
- 238000005538 encapsulation Methods 0.000 description 9
- 238000011156 evaluation Methods 0.000 description 8
- 239000000654 additive Substances 0.000 description 7
- 230000000996 additive effect Effects 0.000 description 7
- 239000003292 glue Substances 0.000 description 6
- 230000003647 oxidation Effects 0.000 description 6
- 238000007254 oxidation reaction Methods 0.000 description 6
- 230000001953 sensory effect Effects 0.000 description 6
- 102000004196 processed proteins & peptides Human genes 0.000 description 5
- 239000000047 product Substances 0.000 description 5
- 230000000052 comparative effect Effects 0.000 description 3
- 238000011161 development Methods 0.000 description 3
- 238000002474 experimental method Methods 0.000 description 3
- 210000000697 sensory organ Anatomy 0.000 description 3
- 210000000170 cell membrane Anatomy 0.000 description 2
- 238000004945 emulsification Methods 0.000 description 2
- 239000002932 luster Substances 0.000 description 2
- 239000002245 particle Substances 0.000 description 2
- OTFFCAGPSWJBDK-UHFFFAOYSA-N 1h-indazol-7-amine Chemical compound NC1=CC=CC2=C1NN=C2 OTFFCAGPSWJBDK-UHFFFAOYSA-N 0.000 description 1
- 208000035473 Communicable disease Diseases 0.000 description 1
- LFQSCWFLJHTTHZ-UHFFFAOYSA-N Ethanol Chemical compound CCO LFQSCWFLJHTTHZ-UHFFFAOYSA-N 0.000 description 1
- 229930182558 Sterol Natural products 0.000 description 1
- 230000005856 abnormality Effects 0.000 description 1
- 238000010521 absorption reaction Methods 0.000 description 1
- 239000000823 artificial membrane Substances 0.000 description 1
- 230000009286 beneficial effect Effects 0.000 description 1
- 150000001720 carbohydrates Chemical class 0.000 description 1
- 235000014633 carbohydrates Nutrition 0.000 description 1
- 210000004027 cell Anatomy 0.000 description 1
- 230000006378 damage Effects 0.000 description 1
- 230000007423 decrease Effects 0.000 description 1
- 230000007812 deficiency Effects 0.000 description 1
- 235000005911 diet Nutrition 0.000 description 1
- 230000037213 diet Effects 0.000 description 1
- 238000001704 evaporation Methods 0.000 description 1
- 230000008020 evaporation Effects 0.000 description 1
- 235000015203 fruit juice Nutrition 0.000 description 1
- 230000004927 fusion Effects 0.000 description 1
- 210000001035 gastrointestinal tract Anatomy 0.000 description 1
- 230000001900 immune effect Effects 0.000 description 1
- 208000015181 infectious disease Diseases 0.000 description 1
- 230000000968 intestinal effect Effects 0.000 description 1
- 235000015097 nutrients Nutrition 0.000 description 1
- 150000002894 organic compounds Chemical class 0.000 description 1
- 230000035479 physiological effects, processes and functions Effects 0.000 description 1
- 238000011160 research Methods 0.000 description 1
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- 238000012360 testing method Methods 0.000 description 1
- 230000000451 tissue damage Effects 0.000 description 1
- 231100000827 tissue damage Toxicity 0.000 description 1
Classifications
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23L—FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BY SUBCLASSES A21D OR A23B-A23J; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OF NUTRITIVE QUALITIES, PHYSICAL TREATMENT; PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL
- A23L2/00—Non-alcoholic beverages; Dry compositions or concentrates therefor; Their preparation
- A23L2/02—Non-alcoholic beverages; Dry compositions or concentrates therefor; Their preparation containing fruit or vegetable juices
-
- 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
- A23J3/04—Animal proteins
-
- 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
- A23J7/00—Phosphatide compositions for foodstuffs, e.g. lecithin
-
- 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
- A23L2/62—Clouding agents; Agents to improve the cloud-stability
-
- 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
- A23L2/70—Clarifying or fining of non-alcoholic beverages; Removing unwanted matter
-
- 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
-
- 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
- A23L33/115—Fatty acids or derivatives thereof; Fats or oils
-
- 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
-
- 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
- A23L5/00—Preparation or treatment of foods or foodstuffs, in general; Food or foodstuffs obtained thereby; Materials therefor
- A23L5/30—Physical treatment, e.g. electrical or magnetic means, wave energy or irradiation
- A23L5/32—Physical treatment, e.g. electrical or magnetic means, wave energy or irradiation using phonon wave energy, e.g. sound or ultrasonic waves
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23P—SHAPING OR WORKING OF FOODSTUFFS, NOT FULLY COVERED BY A SINGLE OTHER SUBCLASS
- A23P10/00—Shaping or working of foodstuffs characterised by the products
- A23P10/20—Agglomerating; Granulating; Tabletting
-
- 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
Abstract
The invention discloses a kind of fruit drinks and preparation method thereof containing anti-oxidant egg white peptide nano liposomes, fruit drink includes anti-oxidant egg white peptide nano liposomes, lemon inspissated juice, sweet orange inspissated juice, xylitol, complex food stabilizer and water, and the percentage that raw materials various by weight percentage account for beverage total weight is：Anti-oxidant egg white peptide nano liposomes 0.2%, lemon inspissated juice 3%, sweet orange inspissated juice 25 35%, xylitol 25%, complex food stabilizer 0.19%, surplus is water.Preparation method is：The first step, the preparation of anti-oxidant egg white peptide nano liposomes；The preparation of second step, fruit drink.Advantageous effect：Fruit drink provided by the invention is to use anti-oxidant egg white peptide nano liposomes, lemon inspissated juice, sweet orange inspissated juice, and anti-oxidant egg white peptide is added in xylitol in the beverage, provides a kind of novel food form that the mankind supplement protein.Xylitol used in beverage replaces white granulated sugar, meets the drink demand of diabetic population and people to lose weight.
Description
Technical field
The present invention relates to a kind of fruit drinks and preparation method thereof, more particularly to a kind of to contain anti-oxidant egg white peptide nano-lipid
Fruit drink of body and preparation method thereof.
Background technology
Protein is a kind of macromolecular organic compound with labyrinth, is one of seven big diet nutrient of the mankind.
The growth and development of human body, the update of senile cell, reparation after tissue damage etc. all be unable to do without protein.Protein is once
Lack, can not only influence body development and intellectual development, entire physiology can also be made to be in abnormality, immunologic hypofunction is right
Situations such as resistance of infectious disease declines.In China part low developed area, there is also the phenomenons that protein supply is insufficient.Therefore
Devoting Major Efforts To Developing protein product has great importance for solving protein supply deficiency.And scientific research in recent years is found,
Absorption of human body protein is mainly absorbed in the form of small peptide, this great discovery, and people is allowed really to recognize that mending peptide is only soon
The method of speed supplement protein.Liposome is a kind of artificial membrane, and composed structure is similar with cell membrane, it is thus possible to cell membrane
Preferably fusion.Peptide package can be ensured that human body preferably absorbs peptide, increases the dissolubility of peptide wherein using liposome,
It ensure that the stability of peptide in the gastrointestinal tract simultaneously, avoid destruction of the pipe intestinal digesting liquid to peptide.Fruit juice beverage in existing market
Expect that protein content is almost nil, containing being more the substances such as carbohydrate.Therefore anti-oxidant egg white peptide nano-lipid is developed
Body fruit drink disclosure satisfy that the intake of people's protein during beverage, make up the fruit drink zero in market
The blank of albumen, while disclosure satisfy that pursuit of more people to health.
Invention content
The main object of the present invention is to solve the problems, such as that the fruit drink protein content in existing market is almost nil
And a kind of fruit drink and preparation method thereof containing anti-oxidant egg white peptide nano liposomes provided.
Fruit drink provided by the invention containing anti-oxidant egg white peptide nano liposomes includes anti-oxidant egg white peptide nanometer
Liposome, lemon inspissated juice, sweet orange inspissated juice, xylitol, complex food stabilizer and water, raw materials various by weight percentage account for
The percentage of beverage total weight is：Anti-oxidant egg white peptide nano liposomes 0.2%, lemon inspissated juice 3%, sweet orange inspissated juice 25-
35%, xylitol 25%, complex food stabilizer 0.19%, surplus are water.
Compound stabilizer is made of pectin, xanthans, carragheen and sodium carboxymethylcellulose, by weight percentage fruit
The percentage that glue, xanthans, carragheen and sodium carboxymethylcellulose account for beverage total weight is respectively 0.06%, 0.03%,
0.05% and 0.05%.
The preparation method of fruit drink provided by the invention containing anti-oxidant egg white peptide nano liposomes, the following institute of method
It states：
The first step, the preparation of anti-oxidant egg white peptide nano liposomes：
1) it is, 7-11 according to weight ratio:1 measures egg yolk lecithin and cholesterol, with the total of egg yolk lecithin and cholesterol
Weight is standard, and the mixed organic solvents of the chloroform and ether of 10L, and the volume of chloroform and ether are added per 300g
Than being 2:3, egg yolk lecithin and cholesterol are fully dissolved, the solution dissolved is in yolk yellow, is clarified, transparent free from admixture, as
Organic phase；
2) anti-oxidant egg white peptide, is weighed by weight：Egg yolk lecithin is 1:1 to 1：10, with the weight of anti-oxidant egg white peptide
Amount is standard, and 4-6LPBS buffer solutions are added per 250g makes anti-oxidant egg white peptide fully dissolve, as water phase；
3), extracted completely with syringe 2) described in water phase, insert the needle into 1) described in organic phase liquid level hereinafter, slow
Slow squeezes into wherein, ultrasonic 6min, and the two is made to be sufficiently mixed uniformly；
4) organic solvent in, being removed 2) using Rotary Evaporators, 37 DEG C of rotary evaporations are until round-bottomed flask inner wall is formed
The liposome membrane of white, using the total volume of water phase volume and organic phase volume as standard, the PH that twice of addition total volume is 7.4
/ 15th Tween-80 of PBS buffer solutions and PBS volume of buffer solution, 37 DEG C of continuation rotary evaporations, until on inner wall
Liposome membrane completely fall off and be dissolved in PBS buffer solutions；
5), 4) solution in is poured into beaker, ultrasonic 4min makes the grain size of liposome become Nano grade, resisted
Oxidation nanometer liposome is stored in 4 DEG C of refrigerator；
The preparation of second step, fruit drink：
1), lemon inspissated juice 3%, sweet orange inspissated juice 25%-35% and xylitol 25% is measured according to liquid gross weight to be added
In water, the addition of water is the 36.61-46.61% of liquid total weight.
2) in, according to the 0.2% of liquid total weight 1) anti-oxidant egg white peptidoliposome being added in prepared beverage,
It is sufficiently stirred 2min, ultrasonic 10min, ultrasonic purpose is that anti-oxidant egg white peptidoliposome can be made adequately to be dispersed in beverage
In the middle；
3) compound stabilizer of liquid total weight 0.19%, is added in 2), ultrasonic 25min is added in aseptic bottle, high
95 DEG C of temperature, sterilize 15min, takes out postcooling to room temperature, is put into 4 DEG C of refrigerator and refrigerates.
Liquid total weight described in above-mentioned second step is same numerical value, is the total weight of manufactured fruit drink.
Compound stabilizer in above-mentioned steps is made of pectin, xanthans, carragheen and sodium carboxymethylcellulose, by weight
The percentage that amount percentage pectin, xanthans, carragheen and sodium carboxymethylcellulose account for beverage total weight is respectively 0.06%,
0.03%, 0.05% and 0.05%.
Supersonic frequency in above-mentioned steps is work 5s interval 5s, and ultrasonic power carries out ultrasonic work under conditions of being 400w
Make.
Beneficial effects of the present invention：
Fruit drink provided by the invention is to use anti-oxidant egg white peptide nano liposomes, lemon inspissated juice, sweet orange concentration
Anti-oxidant egg white peptide is added in juice, xylitol in the beverage, provides a kind of novel food form that the mankind supplement protein.
Xylitol used in beverage replaces white granulated sugar, meets the drink demand of diabetic population and people to lose weight.
The present invention prepares anti-oxidant egg white peptide nano liposomes using counter-rotating evaporation, uses egg yolk lecithin, courage
Sterol, the preparation for carrying out anti-oxidant egg white peptide nano liposomes make liposome under the action of both raw materials combine common
Structure is more stablized, the prepared anti-oxidant higher encapsulation rate of egg white peptide nano liposomes.
Pectin, xanthans, carragheen and sodium carboxymethylcellulose are stabilizers common in beverage.The present invention by its
It combines in different proportions and is configured to compound stabilizer, them is made mutually to cooperate with the effect of common playing stably property, increase
The stability of beverage, avoid that beverage for a long time stores can there is a phenomenon where be layered.Preparing anti-oxidant egg white peptide nano-lipid
Ultrasonic technique is used in the preparation of body and fruit drink, can accelerate emulsification keeps the solution after emulsification more stable and equal
It is even.While the encapsulation rate for improving liposome liposome can also be present in fruit drink more to stablize.
Specific implementation mode
Embodiment one：Most preferred embodiment
Fruit drink provided by the invention containing anti-oxidant egg white peptide nano liposomes includes anti-oxidant egg white peptide nanometer
Liposome, lemon inspissated juice, sweet orange inspissated juice, xylitol, complex food stabilizer and water, raw materials various by weight percentage account for
The percentage of beverage total weight is：Anti-oxidant egg white peptide nano liposomes 0.2%, lemon inspissated juice 3%, sweet orange inspissated juice 25-
35%, xylitol 25%, complex food stabilizer 0.19%, surplus are water.
Compound stabilizer is made of pectin, xanthans, carragheen and sodium carboxymethylcellulose, by weight percentage fruit
The percentage that glue, xanthans, carragheen and sodium carboxymethylcellulose account for beverage total weight is respectively 0.06%, 0.03%,
0.05% and 0.05%.
The preparation method of fruit drink provided by the invention containing anti-oxidant egg white peptide nano liposomes, specific method
As described below：
The preparation of the first step, anti-oxidant egg white peptide nano liposomes：
1) it is, 9 according to weight ratio:1 measures egg yolk lecithin and cholesterol, with the total weight of egg yolk lecithin and cholesterol
For standard, the mixed organic solvents of 10L chloroforms and ether are added per 300g, and the volume ratio of chloroform and ether is 2:
3, egg yolk lecithin and cholesterol are fully dissolved, the solution dissolved is in yolk yellow, clarification, transparent free from admixture, as organic phase.
2) anti-oxidant egg white peptide, is weighed by weight：Egg yolk lecithin is 1:1, it is mark with the weight of anti-oxidant egg white peptide
Standard, 4-6LPBS buffer solutions, which are added, per 250g peptides makes anti-oxidant egg white peptide fully dissolve, as water phase.
3), extracted completely with syringe 2) described in water phase, insert the needle into 1) described in organic phase liquid level hereinafter, slow
Slow squeezes into wherein, ultrasonic 6min, and the two is made to be sufficiently mixed uniformly.
4) organic solvent in, being removed 2) using Rotary Evaporators, 37 DEG C of rotary evaporations are until round-bottomed flask inner wall is formed
The liposome membrane of white.Using the total volume of water phase volume and organic phase volume as standard, the PH that twice of addition total volume is 7.4
/ 15th Tween-80 of PBS buffer solutions and PBS volume of buffer solution, 37 DEG C of continuation rotary evaporations, until on inner wall
Liposome membrane completely fall off and be dissolved in PBS buffer solutions.
5), 4) solution in is poured into beaker, ultrasonic 4min makes the grain size of liposome become Nano grade, resisted
Oxidation nanometer liposome is stored in 4 DEG C of refrigerator.
The preparation of second step, fruit drink：
1), lemon inspissated juice 3%, sweet orange inspissated juice 25%-35% and xylitol 25% is measured according to liquid gross weight to be added
In water, the addition of water is the 36.61-46.61% of liquid total weight.
2), anti-oxidant egg white peptidoliposome is added in prepared beverage according to liquid total weight 0.2%, is fully stirred
2min, ultrasonic 10min are mixed, ultrasonic purpose is that anti-oxidant egg white peptidoliposome can be made adequately to be dispersed in beverage.
3) compound stabilizer of liquid total weight 0.19%, ultrasound, are added in the beverage after 2) middle addition liposome
25min is added in aseptic bottle, 95 DEG C of high temperature, and sterilize 15min, is taken out postcooling to room temperature, is put into 4 DEG C of refrigerator and refrigerates.
Liquid total weight described in above-mentioned second step is same numerical value, is the total weight of manufactured fruit drink.
Compound stabilizer in above-mentioned steps is made of pectin, xanthans, carragheen and sodium carboxymethylcellulose, by weight
The percentage that amount percentage pectin, xanthans, carragheen and sodium carboxymethylcellulose account for beverage total weight is respectively 0.06%,
0.03%, 0.05% and 0.05%.
Supersonic frequency in above-mentioned steps is work 5s interval 5s, and ultrasonic power carries out ultrasonic work under conditions of being 400w
Make.
According to above-mentioned best embodiment, the encapsulation rate of gained nano liposomes can reach 93.23%, and grain size is at this time
98.03nm, encapsulation rate is higher, and grain size is smaller, illustrates that the effect for preparing liposome is good.
Sensory evaluation is carried out to the beverage products prepared by the ratio, sensory evaluation standard is shown in Table based on sensory evaluation
1, the sensory evaluation scores of gained are 95 points, and wherein color and luster is 9 points, and smell is 19 points, and state is 29 points, and mouthfeel is 38 points.
1 liposome beverage products quality sense organ evaluation criterion of table
Embodiment two：Different weight than the influence prepared by nano liposomes of egg yolk lecithin and cholesterol
Fruit drink provided by the invention containing anti-oxidant egg white peptide nano liposomes includes anti-oxidant egg white peptide nanometer
Liposome, lemon inspissated juice, sweet orange inspissated juice, xylitol, complex food stabilizer and water, raw materials various by weight percentage account for
The percentage of beverage total weight is：Anti-oxidant egg white peptide nano liposomes 0.2%, lemon inspissated juice 3%, sweet orange inspissated juice 25-
35%, xylitol 25%, complex food stabilizer 0.19%, surplus are water.
Compound stabilizer is made of pectin, xanthans, carragheen and sodium carboxymethylcellulose, by weight percentage fruit
The percentage that glue, xanthans, carragheen and sodium carboxymethylcellulose account for beverage total weight is respectively 0.06%, 0.03%,
0.05% and 0.05%.
The preparation method of fruit drink provided by the invention containing anti-oxidant egg white peptide nano liposomes, specific method
As described below：
The preparation of the first step, anti-oxidant egg white peptide nano liposomes：
1) it is, 7 according to weight ratio:1、9:1、11:1 measures egg yolk lecithin and cholesterol, solid with egg yolk lecithin and courage
The total weight of alcohol is standard, and the mixed organic solvents of the chloroform and ether of 10L, and chloroform and ether are added per 300g
Volume ratio be 2:3, egg yolk lecithin and cholesterol are fully dissolved, the solution dissolved is in yolk yellow, clarifies, is transparent without miscellaneous
Matter, as organic phase.
2) anti-oxidant egg white peptide, is weighed by weight：Egg yolk lecithin is 1:1, it is mark with the weight of anti-oxidant egg white peptide
Standard, 4-6LPBS buffer solutions, which are added, per 250g peptides makes anti-oxidant egg white peptide fully dissolve, as water phase.
3), extracted completely with syringe 2) described in water phase, insert the needle into 1) described in organic phase liquid level hereinafter, slow
Slow squeezes into wherein, ultrasonic 6min, and the two is made to be sufficiently mixed uniformly.
4) organic solvent in, being removed 2) using Rotary Evaporators, 37 DEG C of rotary evaporations are until round-bottomed flask inner wall is formed
The liposome membrane of white.Using the total volume of water phase volume and organic phase volume as standard, the PH that twice of addition total volume is 7.4
/ 15th Tween-80 of PBS buffer solutions and PBS volume of buffer solution, 37 DEG C of continuation rotary evaporations, until on inner wall
Liposome membrane completely fall off and be dissolved in PBS buffer solutions.
5), 4) solution in is poured into beaker, ultrasonic 4min makes the grain size of liposome become Nano grade, resisted
Oxidation nanometer liposome is stored in 4 DEG C of refrigerator.
According to different weight than the anti-oxidant egg white peptide nano liposomes prepared of egg yolk lecithin and cholesterol
Difference, specific comparative experiments data, as a result see the table below：
3 different weight of table than the influence prepared by nano liposomes of egg yolk lecithin and cholesterol
Can be obtained from table, different weight than influence of the egg yolk lecithin with cholesterol to nano liposomes it is very bright
Aobvious, as the weight ratio of egg yolk lecithin and cholesterol increases, the encapsulation rate first increases and then decreases of liposome works as egg yolk lecithin
Weight ratio with cholesterol is 9:When 1, the encapsulation rate of nano liposomes is maximum, reaches 91.13%, average grain diameter at this moment is
93.33, it is less than 100nm, and PDI is 0.342,0.500 hereinafter, illustrating that particle diameter distribution is good, size and form is uniform.
The preparation of second step, fruit drink：
1), lemon inspissated juice 3%, sweet orange inspissated juice 25%-35% and xylitol 25% is measured according to liquid gross weight to be added
In water, the addition of water is the 36.61-46.61% of liquid total weight.
2), anti-oxidant egg white peptidoliposome is added in prepared beverage according to liquid total weight 0.2%, is fully stirred
2min, ultrasonic 10min are mixed, ultrasonic purpose is that anti-oxidant egg white peptidoliposome can be made adequately to be dispersed in beverage.
3) compound stabilizer of liquid total weight 0.19%, is added in 2), ultrasonic 25min is added in aseptic bottle, high
95 DEG C of temperature, sterilize 15min, takes out postcooling to room temperature, is put into 4 DEG C of refrigerator and refrigerates.
Liquid total weight described in above-mentioned second step is same numerical value, is the total weight of manufactured fruit drink.
Compound stabilizer in above-mentioned steps is made of pectin, xanthans, carragheen and sodium carboxymethylcellulose, by weight
The percentage that amount percentage pectin, xanthans, carragheen and sodium carboxymethylcellulose account for beverage total weight is respectively 0.06%,
0.03%, 0.05% and 0.05%.
Supersonic frequency in above-mentioned steps is work 5s interval 5s, and ultrasonic power carries out ultrasonic work under conditions of being 400w
Make.
Embodiment three：The influence that different anti-oxidant egg white peptide weight ratio prepare nano liposomes.
Fruit drink provided by the invention containing anti-oxidant egg white peptide nano liposomes includes anti-oxidant egg white peptide nanometer
Liposome, lemon inspissated juice, sweet orange inspissated juice, xylitol, complex food stabilizer and water, raw materials various by weight percentage account for
The percentage of beverage total weight is：Anti-oxidant egg white peptide nano liposomes 0.2%, lemon inspissated juice 3%, sweet orange inspissated juice 25-
35%, xylitol 25%, complex food stabilizer 0.19%, surplus are water.
Compound stabilizer is made of pectin, xanthans, carragheen and sodium carboxymethylcellulose, by weight percentage fruit
The percentage that glue, xanthans, carragheen and sodium carboxymethylcellulose account for beverage total weight is respectively 0.06%, 0.03%,
0.05% and 0.05%.
The preparation method of fruit drink provided by the invention containing anti-oxidant egg white peptide nano liposomes, specific method
As described below：
The preparation of the first step, anti-oxidant egg white peptide nano liposomes：
1) it is, 9 according to weight ratio:1 measures egg yolk lecithin and cholesterol, with the total weight of egg yolk lecithin and cholesterol
For standard, the mixed organic solvents of 10L chloroforms and ether are added per 300g, and the volume ratio of chloroform and ether is 2:
3, egg yolk lecithin and cholesterol are fully dissolved, the solution dissolved is in yolk yellow, clarification, transparent free from admixture, as organic phase.
2) anti-oxidant egg white peptide, is weighed by weight：Egg yolk lecithin is 1:1、1:5、1:10, with anti-oxidant egg white peptide
Weight is standard, and 4-6LPBS buffer solutions, which are added, per 250g peptides makes anti-oxidant egg white peptide fully dissolve, as water phase.
3), extracted completely with syringe 2) described in water phase, insert the needle into 1) described in organic phase liquid level hereinafter, slow
Slow squeezes into wherein, ultrasonic 6min, and the two is made to be sufficiently mixed uniformly.
4) organic solvent in, being removed 2) using Rotary Evaporators, 37 DEG C of rotary evaporations are until round-bottomed flask inner wall is formed
The liposome membrane of white.Using the total volume of water phase volume and organic phase volume as standard, the PH that twice of addition total volume is 7.4
/ 15th Tween-80 of PBS buffer solutions and PBS volume of buffer solution, 37 DEG C of continuation rotary evaporations, until on inner wall
Liposome membrane completely fall off and be dissolved in PBS buffer solutions.
5), 4) solution in is poured into beaker, ultrasonic 4min makes the grain size of liposome become Nano grade, resisted
Oxidation nanometer liposome is stored in 4 DEG C of refrigerator.
According to different weight than the anti-oxidant egg white peptide nano-lipid prepared of anti-oxidant egg white peptide and egg yolk lecithin
Body is different, as a result specific comparative experiments data see the table below：
The influence that the different anti-oxidant egg white peptide weight ratio of table 3 prepare nano liposomes
It can be obtained from table, the influence that different anti-oxidant egg white peptide weight ratio prepare nano liposomes is more bright
It is aobvious, increase with the weight of anti-oxidant egg white peptide, the encapsulation rate of liposome is gradually reduced, anti-oxidant egg white peptide and egg yolk lecithin
Weight ratio be 1:When 1, the encapsulation rate of nano liposomes is maximum, reaches 68.53%, and average grain diameter at this moment is 63.9nm, small
In 100nm, and PDI is 0.264,0.500 hereinafter, illustrating that particle diameter distribution is good, size and form is uniform.
The preparation of second step, fruit drink：
1), lemon inspissated juice 3%, sweet orange inspissated juice 25%-35% and xylitol 25% is measured according to liquid gross weight to be added
In water, the addition of water is the 36.61-46.61% of liquid total weight.
2), anti-oxidant egg white peptidoliposome is added in prepared beverage according to the 0.2% of liquid total weight, fully
2min, ultrasonic 10min are stirred, ultrasonic purpose is that anti-oxidant egg white peptidoliposome can be made, which to be adequately dispersed in beverage, works as
In.
3) compound stabilizer of liquid total weight 0.19%, is added in 2), ultrasonic 25min is added in aseptic bottle, high
95 DEG C of temperature, sterilize 15min, takes out postcooling to room temperature, is put into 4 DEG C of refrigerator and refrigerates.
Liquid total weight described in above-mentioned second step is same numerical value, is the total weight of manufactured fruit drink.
Compound stabilizer in above-mentioned steps is made of pectin, xanthans, carragheen and sodium carboxymethylcellulose, by weight
The percentage that amount percentage pectin, xanthans, carragheen and sodium carboxymethylcellulose account for beverage total weight is respectively 0.06%,
0.03%, 0.05% and 0.05%.
Supersonic frequency in above-mentioned steps is work 5s interval 5s, and ultrasonic power carries out ultrasonic work under conditions of being 400w
Make.
Example IV：The influence that different water phase volumes prepare nano liposomes
Fruit drink provided by the invention containing anti-oxidant egg white peptide nano liposomes includes anti-oxidant egg white peptide nanometer
Liposome, lemon inspissated juice, sweet orange inspissated juice, xylitol, complex food stabilizer and water, raw materials various by weight percentage account for
The percentage of beverage total weight is：Anti-oxidant egg white peptide nano liposomes 0.2%, lemon inspissated juice 3%, sweet orange inspissated juice 25-
35%, xylitol 25%, complex food stabilizer 0.19%, surplus are water.
Compound stabilizer is made of pectin, xanthans, carragheen and sodium carboxymethylcellulose, by weight percentage fruit
The percentage that glue, xanthans, carragheen and sodium carboxymethylcellulose account for beverage total weight is respectively 0.06%, 0.03%,
0.05% and 0.05%.
The preparation method of fruit drink provided by the invention containing anti-oxidant egg white peptide nano liposomes, specific method
As described below：
The preparation of the first step, anti-oxidant egg white peptide nano liposomes：
1) it is, 9 according to weight ratio:1 measures egg yolk lecithin and cholesterol, with the total weight of egg yolk lecithin and cholesterol
For standard, the mixed organic solvents of 10L chloroforms and ether are added per 300g, and the volume ratio of chloroform and ether is 2:
3, egg yolk lecithin and cholesterol are fully dissolved, the solution dissolved is in yolk yellow, clarification, transparent free from admixture, as organic phase.
2) anti-oxidant egg white peptide, is weighed by weight：Egg yolk lecithin is 1:1, it is mark with the weight of anti-oxidant egg white peptide
4L, 5L, 6L is added per 250g peptides in standard, and PBS buffer solutions make anti-oxidant egg white peptide fully dissolve, as water phase.
3), extracted completely with syringe 2) described in water phase, insert the needle into 1) described in organic phase liquid level hereinafter, slow
Slow squeezes into wherein, ultrasonic 6min, and the two is made to be sufficiently mixed uniformly.
4) organic solvent in, being removed 2) using Rotary Evaporators, 37 DEG C of rotary evaporations are until round-bottomed flask inner wall is formed
The liposome membrane of white.Using the total volume of water phase volume and organic phase volume as standard, the PH that twice of addition total volume is 7.4
/ 15th Tween-80 of PBS buffer solutions and PBS volume of buffer solution, 37 DEG C of continuation rotary evaporations, until on inner wall
Liposome membrane completely fall off and be dissolved in PBS buffer solutions.
5), 4) solution in is poured into beaker, ultrasonic 4min makes the grain size of liposome become Nano grade, resisted
Oxidation nanometer liposome is stored in 4 DEG C of refrigerator.
Different, specific comparative experiments number of preparing anti-oxidant egg white peptide nano liposomes according to different water phase volumes
According to as a result see the table below：
The influence that the different water phase volumes of table 4 prepare nano liposomes
It can be obtained from table, the influence that different water phase volumes prepare nano liposomes is more apparent, with water phase body
Long-pending increase, the encapsulating of liposome takes the lead in reducing after increasing, and when water phase volume is 5L, the encapsulation rate of nano liposomes is maximum, reaches
To 93.23%, average grain diameter at this moment is 98.03nm, is less than 100nm, and PDI is 0.285,0.500 hereinafter, illustrating grain size
Distribution is good, and size and form is uniform.
The preparation of second step, fruit drink：
1), lemon inspissated juice 3%, sweet orange inspissated juice 25%-35% and xylitol 25% is measured according to liquid gross weight to be added
In water, the addition of water is the 36.61-46.61% of liquid total weight.
2), anti-oxidant egg white peptidoliposome is added in prepared beverage according to liquid total weight 0.2%, is fully stirred
2min, ultrasonic 10min are mixed, ultrasonic purpose is that anti-oxidant egg white peptidoliposome can be made adequately to be dispersed in beverage.
3) compound stabilizer of liquid total weight 0.19%, is added in 2), ultrasonic 25min is added in aseptic bottle, high
95 DEG C of temperature, sterilize 15min, takes out postcooling to room temperature, is put into 4 DEG C of refrigerator and refrigerates.
Liquid total weight described in above-mentioned second step is same numerical value, is the total weight of manufactured fruit drink.
Compound stabilizer in above-mentioned steps is made of pectin, xanthans, carragheen and sodium carboxymethylcellulose, by weight
The percentage that amount percentage pectin, xanthans, carragheen and sodium carboxymethylcellulose account for beverage total weight is respectively 0.06%,
0.03%, 0.05% and 0.05%.
Supersonic frequency in above-mentioned steps is work 5s interval 5s, and ultrasonic power carries out ultrasonic work under conditions of being 400w
Make.
Embodiment five：Influence of the additive amount of different sweet orange inspissated juices to beverage
Fruit drink provided by the invention containing anti-oxidant egg white peptide nano liposomes includes anti-oxidant egg white peptide nanometer
Liposome, lemon inspissated juice, sweet orange inspissated juice, xylitol, complex food stabilizer and water, raw materials various by weight percentage account for
The percentage of beverage total weight is：Anti-oxidant egg white peptide nano liposomes 0.2%, lemon inspissated juice 3%, sweet orange inspissated juice 25-
35%, xylitol 25%, complex food stabilizer 0.19%, surplus are water.
Compound stabilizer is made of pectin, xanthans, carragheen and sodium carboxymethylcellulose, by weight percentage fruit
The percentage that glue, xanthans, carragheen and sodium carboxymethylcellulose account for beverage total weight is respectively 0.06%, 0.03%,
0.05% and 0.05%.
The preparation method of fruit drink provided by the invention containing anti-oxidant egg white peptide nano liposomes, specific method
As described below：
The preparation of the first step, anti-oxidant egg white peptide nano liposomes：
1) it is, 9 according to weight ratio:1 measures egg yolk lecithin and cholesterol, with the total weight of egg yolk lecithin and cholesterol
For standard, the mixed organic solvents of 10L chloroforms and ether are added per 300g, and the volume ratio of chloroform and ether is 2:
3, egg yolk lecithin and cholesterol are fully dissolved, the solution dissolved is in yolk yellow, clarification, transparent free from admixture, as organic phase.
2) anti-oxidant egg white peptide, is weighed by weight：Egg yolk lecithin is 1:1, it is mark with the weight of anti-oxidant egg white peptide
Standard, 4-6LPBS buffer solutions, which are added, per 250g peptides makes anti-oxidant egg white peptide fully dissolve, as water phase.
3), extracted completely with syringe 2) described in water phase, insert the needle into 1) described in organic phase liquid level hereinafter, slow
Slow squeezes into wherein, ultrasonic 6min, and the two is made to be sufficiently mixed uniformly.
4) organic solvent in, being removed 2) using Rotary Evaporators, 37 DEG C of rotary evaporations are until round-bottomed flask inner wall is formed
The liposome membrane of white.Using the total volume of water phase volume and organic phase volume as standard, the PH that twice of addition total volume is 7.4
/ 15th Tween-80 of PBS buffer solutions and PBS volume of buffer solution, 37 DEG C of continuation rotary evaporations, until on inner wall
Liposome membrane completely fall off and be dissolved in PBS buffer solutions.
5), 4) solution in is poured into beaker, ultrasonic 4min makes the grain size of liposome become Nano grade, resisted
Oxidation nanometer liposome is stored in 4 DEG C of refrigerator.
The preparation of second step, fruit drink：
1), lemon inspissated juice 3%, sweet orange inspissated juice 25%-35% and xylitol 25% is measured according to liquid gross weight to be added
In water, the addition of water is the 36.61-46.61% of liquid total weight.
2), anti-oxidant egg white peptidoliposome is added in prepared beverage according to liquid total weight 0.2%, is fully stirred
2min, ultrasonic 10min are mixed, ultrasonic purpose is that anti-oxidant egg white peptidoliposome can be made adequately to be dispersed in beverage.
3) compound stabilizer of liquid total weight 0.19%, is added in 2), ultrasonic 25min is added to canned to sterile
In bottle, 95 DEG C of high temperature, sterilize 15min, takes out postcooling to room temperature, is put into 4 DEG C of refrigerator and refrigerates.
Liquid total weight described in above-mentioned second step is same numerical value, is the total weight of manufactured fruit drink.
Compound stabilizer in above-mentioned steps is made of pectin, xanthans, carragheen and sodium carboxymethylcellulose, by weight
The percentage that amount percentage pectin, xanthans, carragheen and sodium carboxymethylcellulose account for beverage total weight is respectively 0.06%,
0.03%, 0.05% and 0.05%.
Supersonic frequency in above-mentioned steps is work 5s interval 5s, and ultrasonic power carries out ultrasonic work under conditions of being 400w
Make.
According to the additive amount of the additive amount of different sweet orange inspissated juices, that is, sweet orange inspissated juice be 25%, 30%, 35%,
40%.
Obtain different beverage products, carrying out sense organ according to the liposome beverage products quality sense organ evaluation criterion of table 1 comments
Valence obtains the test data of the comparison of different sweet orange inspissated juice additive amounts.As a result as follows：
The sensory evaluation of the different sweet orange inspissated juice additive amounts of table 5
It can be obtained from table, when the additive amount of sweet orange inspissated juice is 35%, the highest scoring of sensory evaluation is 95 points,
Middle color and luster is scored at 9 points, and smell is scored at 19 points, and state score is 29 points, and mouthfeel is scored at 38 points.The sweet orange of the additive amount is dense
The beverage effect that contracting juice is prepared is best.
Claims (6)
1. a kind of fruit drink containing anti-oxidant egg white peptide nano liposomes, it is characterised in that：Include that anti-oxidant egg white peptide is received
Mizhi plastid, lemon inspissated juice, sweet orange inspissated juice, xylitol, complex food stabilizer and water, raw materials various by weight percentage
The percentage for accounting for beverage total weight is：Anti-oxidant egg white peptide nano liposomes 0.2%, lemon inspissated juice 3%, sweet orange inspissated juice
25-35%, xylitol 25%, complex food stabilizer 0.19%, surplus are water.
2. a kind of fruit drink containing anti-oxidant egg white peptide nano liposomes according to claim 1, it is characterised in that：Institute
The compound stabilizer stated is made of pectin, xanthans, carragheen and sodium carboxymethylcellulose, by weight percentage pectin, Huang
The percentage that virgin rubber, carragheen and sodium carboxymethylcellulose account for beverage total weight is respectively 0.06%, 0.03%, 0.05% and
0.05%.
3. a kind of preparation method of the fruit drink containing anti-oxidant egg white peptide nano liposomes, it is characterised in that：Its method is as follows
It is described：
The first step, the preparation of anti-oxidant egg white peptide nano liposomes：
1) it is, 7-11 according to weight ratio:1 measures egg yolk lecithin and cholesterol, with the total weight of egg yolk lecithin and cholesterol
For standard, the mixed organic solvents of the chloroform and ether of 10L are added per 300g, and the volume ratio of chloroform and ether is
2:3, egg yolk lecithin and cholesterol are fully dissolved, the solution dissolved is in yolk yellow, clarification, transparent free from admixture, as organic
Phase；
2) anti-oxidant egg white peptide, is weighed by weight：Egg yolk lecithin is 1:1 to 1：10, the weight with anti-oxidant egg white peptide is
Standard, 4-6LPBS buffer solutions are added per 250g makes anti-oxidant egg white peptide fully dissolve, as water phase；
3), extracted completely with syringe 2) described in water phase, insert the needle into 1) described in organic phase liquid level hereinafter, slowly
It squeezes into wherein, ultrasonic 6min, the two is made to be sufficiently mixed uniformly；
4) organic solvent in, being removed 2) using Rotary Evaporators, 37 DEG C of rotary evaporations are until round-bottomed flask inner wall forms white
Liposome membrane the PBS that the PH of twice of total volume is 7.4 is added using the total volume of water phase volume and organic phase volume as standard
/ 15th Tween-80 of buffer solution and PBS volume of buffer solution, 37 DEG C of continuation rotary evaporations, until on inner wall
Liposome membrane, which is completely fallen off, to be dissolved in PBS buffer solutions；
5), 4) solution in is poured into beaker, ultrasonic 4min, the grain size of liposome is made to become Nano grade, obtained anti-oxidant
Nano liposomes are stored in 4 DEG C of refrigerator；
The preparation of second step, fruit drink：
1), lemon inspissated juice 3%, sweet orange inspissated juice 25%-35% and xylitol 25% is measured according to liquid gross weight to be added to the water,
The addition of water is the 36.61-46.61% of liquid total weight.
2) in, being added to anti-oxidant egg white peptidoliposome 1) according to the 0.2% of liquid total weight in prepared beverage, fully
2min, ultrasonic 10min are stirred, ultrasonic purpose is that anti-oxidant egg white peptidoliposome can be made, which to be adequately dispersed in beverage, works as
In；
3) compound stabilizer of liquid total weight 0.19%, is added in 2), ultrasonic 25min is added in aseptic bottle, high temperature 95
DEG C, sterilize 15min, takes out postcooling to room temperature, is put into 4 DEG C of refrigerator and refrigerates.
4. a kind of preparation method of fruit drink containing anti-oxidant egg white peptide nano liposomes according to claim 3,
It is characterized in that：Liquid total weight described in the above-mentioned second step is same numerical value, is the total of manufactured fruit drink
Weight.
5. a kind of preparation method of fruit drink containing anti-oxidant egg white peptide nano liposomes according to claim 3,
It is characterized in that：Compound stabilizer in the above-mentioned steps is by pectin, xanthans, carragheen and sodium carboxymethylcellulose group
At the percentage that pectin, xanthans, carragheen and sodium carboxymethylcellulose account for beverage total weight by weight percentage is respectively
0.06%, 0.03%, 0.05% and 0.05%.
6. a kind of preparation method of fruit drink containing anti-oxidant egg white peptide nano liposomes according to claim 3,
It is characterized in that：Supersonic frequency in the above-mentioned steps is work 5s interval 5s, ultrasonic power be 400w under conditions of into
Row ultrasound works.
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| CN110679953A (en) * | 2019-10-23 | 2020-01-14 | 吉林大学 | Preparation method of nano liposome embedded with egg white source active peptide |
| CN113142588A (en) * | 2021-02-10 | 2021-07-23 | 大连工业大学 | Nano liposome base material powder for improving processing stability of egg white peptide chelated calcium and preparation method thereof |
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Application publication date: 20180824 |