CN110547446A - royal jelly antioxidant peptide fruit enzyme and preparation method thereof - Google Patents
royal jelly antioxidant peptide fruit enzyme and preparation method thereof Download PDFInfo
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- CN110547446A CN110547446A CN201810535086.6A CN201810535086A CN110547446A CN 110547446 A CN110547446 A CN 110547446A CN 201810535086 A CN201810535086 A CN 201810535086A CN 110547446 A CN110547446 A CN 110547446A
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- 238000002360 preparation method Methods 0.000 title abstract description 21
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- 241000186673 Lactobacillus delbrueckii Species 0.000 claims description 2
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- BJEPYKJPYRNKOW-REOHCLBHSA-N (S)-malic acid Chemical compound OC(=O)[C@@H](O)CC(O)=O BJEPYKJPYRNKOW-REOHCLBHSA-N 0.000 description 1
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- BJEPYKJPYRNKOW-UHFFFAOYSA-N alpha-hydroxysuccinic acid Natural products OC(=O)C(O)CC(O)=O BJEPYKJPYRNKOW-UHFFFAOYSA-N 0.000 description 1
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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
- A23L21/00—Marmalades, jams, jellies or the like; Products from apiculture; Preparation or treatment thereof
- A23L21/20—Products from apiculture, e.g. royal jelly or pollen; Substitutes therefor
-
- 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
-
- 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
-
- 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
- A23L33/175—Amino acids
-
- 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
- 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 particularly relates to a royal jelly antioxidant peptide fruit enzyme and a preparation method thereof, belonging to the technical field of food processing, wherein the fruit enzyme is prepared from the following raw materials, by weight, 20 ~ 30 parts of royal jelly, 1 ~ 5 parts of propolis, 1 ~ 3 parts of pollen, 5 ~ 10 parts of mature honey, 3 ~ 5 parts of antioxidant peptide, 1 ~ 3 parts of lactic acid bacteria, 30 ~ 50 parts of concentrated fruit juice, 1 ~ 3 parts of sodium citrate, 0.5 ~ 1 parts of taurine and 80 ~ 100 parts of mountain spring water.
Description
Technical Field
the invention belongs to the technical field of food processing, and particularly relates to a royal jelly antioxidant peptide fruit enzyme and a preparation method thereof.
background
The ferment is low-salt liquid containing bioactive substances extracted from deep fermentation of plants. The bioactive components at least comprise enzyme and fermentation-participating bacteria. The enzyme contains bioactive components, which can affect active enzyme in body of user, and regulate body's life activity from cell layer. The probiotic enzymes prepared by anaerobic fermentation are mainly probiotics and food materials, and the side effects of the probiotics and the food materials are almost zero. Therefore, the probiotic ferment is a safe health product with life activity. By reasonably selecting food materials and the ferment prepared by the fermentation process, one or more ferment with magical effects can be respectively formed, such as effects of regulating immune response, resisting cancer, lowering blood pressure, regulating intestine, eliminating constipation, resisting gout and type II diabetes, reducing weight, and resisting allergy. The ferment has great application prospect as a unique health care product with vitality.
Enzymes are closely related to our daily life. The high-intensity overload fast-paced working and living modes of the modern society, various bad living habits and the increase of ages can all cause the reduction of enzymes in human bodies. The enzymes synthesized by human body and secreted by bacteria are only a small part, and can not meet the requirements of human body. Therefore, more enzymes must be taken from the diet, but the food generally needs to be subjected to high temperature or fine processing, and the enzymes in the food are damaged and remain a few; therefore, the amount of enzymes taken from the diet is very limited, and the enzymes reduced in the human body cannot be effectively compensated.
The royal jelly is rich in high-activity nutrient substances and has a very prominent health-care effect. However, the royal jelly has special taste and can not be adapted by general people; in addition, royal jelly is hot in nature, so that the royal jelly is suitable for limited people.
Disclosure of Invention
the invention aims to provide a royal jelly antioxidant peptide fruit enzyme and a preparation method thereof aiming at the defects of the prior art. The invention mixes the royal jelly with the concentrated juice after fermentation, which is beneficial to improving the taste of the royal jelly, neutralizing the heat of the royal jelly and promoting the digestion and absorption of the royal jelly.
In order to achieve the purpose, the invention adopts the following technical scheme:
The fruit enzyme is prepared from, by weight, 20 ~ 30 parts of royal jelly, 1 ~ 5 parts of propolis, 1 ~ 3 parts of pollen, 5 ~ 10 parts of mature honey, 3 ~ 5 parts of antioxidant peptide, 1 ~ 3 parts of lactic acid bacteria, 30 ~ 50 parts of concentrated fruit juice, 1 ~ 3 parts of sodium citrate, 0.5 ~ 1 parts of taurine and 80 ~ 100 parts of mountain spring water.
preferably, the royal jelly antioxidant peptide fruit enzyme is prepared from the following raw materials in parts by weight: 20 parts of royal jelly, 3 parts of propolis, 2 parts of pollen, 5 parts of mature honey, 3 parts of antioxidant peptide, 2 parts of lactic acid bacteria, 40 parts of concentrated fruit juice, 2 parts of sodium citrate, 0.5 part of taurine and 80 parts of mountain spring water.
The concentrated fruit juice is prepared by cleaning and air drying cranberry, pineapple and tomato, slicing pineapple, squeezing juice together with cranberry and tomato, filtering, and concentrating the filtrate by supercritical fluid fractionation to obtain concentrated fruit juice; wherein the weight ratio of the cranberries to the pineapples to the tomatoes is 1:2: 1.
the antioxidant peptide is prepared by taking one or more of tea residue, seaweed meal, soybean protein isolate, whey protein isolate and meat product processing leftovers, mixing the solid raw material with water according to the mass-volume ratio of 1g to 20ml ~ 1g to 60ml, soaking for 20 ~ 60min, then hydrolyzing for 20 ~ 50min under the conditions that the pH is 8.0 ~ 8.5.5, the temperature is 50 ~ 55 ℃, the addition amount of alkaline protease is 2000 ~ 8000U/g of solid raw material, controlling the hydrolysis degree to be 8 ~ 10, deactivating enzyme in boiling water bath for 10 ~ 20min, centrifuging for 10 ~ 15min under 6000 ~ 10000rpm to obtain protein enzymatic hydrolysate, selecting an ultrafiltration membrane with the cut-off molecular weight of less than 3500Da to obtain a component with the molecular weight of less than 3500Da, performing rotary steaming at 40 ~ 50 ℃ to half of the original volume, and performing freeze drying to obtain the antioxidant peptide.
A method for preparing the royal jelly antioxidant peptide fruit enzyme comprises the following steps:
(1) fermenting, namely putting concentrated fruit juice, propolis, pollen, honey, lactic acid bacteria and spring water into a fermentation tank at the temperature of 30 ~ 35 ℃ in sequence, mixing uniformly for 15 ~ 30min, and fermenting at the temperature of 30 ~ 35 ℃ for 5 ~ 7 days;
(2) And (3) filtering: filtering the fermentation liquor obtained in the step (1) by adopting an ultrafiltration membrane separation technology to obtain enzyme liquor;
(3) Blending: adding royal jelly, antioxidant peptide, sodium citrate and taurine into the enzyme solution, and uniformly mixing to obtain the royal jelly antioxidant peptide fruit enzyme solution;
(4) and (3) sterilization: sterilizing the royal jelly antioxidant peptide fruit enzyme liquid by adopting irradiation cold sterilization;
(5) and (6) filling and warehousing.
The lactic acid bacteria used in the step (1) are prepared by mixing streptococcus thermophilus, lactobacillus delbrueckii and streptococcus lactis according to the ratio of 1:1: 1.
compared with the existing ferment, the invention has the following advantages:
1) according to the invention, the concentrated fruit juice, the propolis, the lactobacillus and the like are fermented by the lactobacillus to prepare the ferment liquid, so that the original nutrient substances in the fermentation raw materials are preserved, and the prebiotics are generated by fermentation and metabolism of the lactobacillus to generate new bioactive substances, so that the nutrient contents of the product are richer; has the effects of easy absorption by human body, free radical elimination, anti-aging, physiological function regulation, organism immunity improvement, intestinal flora conditioning, skin caring, etc.;
2) The invention selects the raw materials of the concentrated juice, the pineapple has sweet, slightly sour and slightly cold taste, and the juice of the pineapple contains an enzyme similar to gastric juice, and the enzyme is matched with royal jelly and the like for eating, thereby being capable of helping to decompose protein and promoting digestion and absorption; the cranberry is sour and sweet and tasty; the tomato contains organic acids such as malic acid and citric acid, and can increase gastric acidity, help digestion, and regulate gastrointestinal function; the concentrated juice is prepared from the pineapple, the cranberry and the tomato, and is compounded with the royal jelly, the antioxidant peptide and the like after fermentation, so that the taste of the royal jelly can be obviously improved, the palatability is good, the heat of the royal jelly is neutralized to a certain degree, the product has a wider application range, and the royal jelly is beneficial to the digestion and absorption of human bodies.
drawings
FIG. 1 is a graph of hydroxyl radical scavenging rate versus product mass concentration;
FIG. 2 is a graph of ABTS free radical clearance versus product mass concentration.
Detailed Description
For further disclosure, but not limitation, the present invention is described in further detail below with reference to examples.
Example 1
The royal jelly antioxidant peptide fruit enzyme is prepared from the following raw materials in parts by weight: 20 parts of royal jelly, 3 parts of propolis, 2 parts of pollen, 5 parts of mature honey, 3 parts of antioxidant peptide, 2 parts of lactic acid bacteria, 40 parts of concentrated fruit juice, 2 parts of sodium citrate, 0.5 part of taurine and 80 parts of mountain spring water.
The concentrated fruit juice is prepared by cleaning and air drying cranberry, pineapple and tomato, slicing pineapple, squeezing juice together with cranberry and tomato, filtering, and concentrating the filtrate by supercritical fluid fractionation to obtain concentrated fruit juice; wherein the weight ratio of the cranberries to the pineapples to the tomatoes is 1:2: 1.
The preparation method of the antioxidant peptide comprises the following steps: mixing tea residues, seaweed meal and soybean protein isolate according to a mass ratio of 1:2:4, soaking the mixture and water for 30min according to a mass-volume ratio of 1:20, hydrolyzing for 30min under the conditions that the pH is 8.0, the temperature is 50 ℃, the addition amount of alkaline protease is 5000U/g of the mixture, controlling the hydrolysis degree to be 8%, inactivating enzyme in a boiling water bath for 15min, centrifuging for 10min at 8000rpm to obtain a protein enzymolysis liquid, selecting an ultrafiltration membrane with the molecular weight cutoff of less than 3500Da to cut off components with the molecular weight of less than 3500Da, carrying out rotary evaporation at 45 ℃ to half of the original volume, and carrying out freeze drying to obtain the antioxidant peptide.
the preparation method of the fruit enzyme containing the royal jelly antioxidant peptides comprises the following steps:
(1) fermentation: adding concentrated fruit juice, propolis, pollen, Mel, lactobacillus and spring water into sterilized fermentation tank at 35 deg.C, mixing for 30min, and fermenting at 35 deg.C for 7 days;
(2) And (3) filtering: filtering the fermentation liquor by adopting an ultrafiltration membrane separation technology to obtain a ferment liquid;
(3) Blending: adding royal jelly, antioxidant peptide, sodium citrate and taurine into the enzyme solution, and uniformly mixing to obtain the royal jelly antioxidant peptide fruit enzyme solution;
(4) And (3) sterilization: sterilizing the royal jelly antioxidant peptide fruit enzyme liquid by adopting irradiation cold sterilization;
(5) And (6) filling and warehousing.
Example 2
The royal jelly antioxidant peptide fruit enzyme is prepared from the following raw materials in parts by weight: 30 parts of royal jelly, 5 parts of propolis, 3 parts of pollen, 10 parts of mature honey, 5 parts of antioxidant peptide, 3 parts of lactic acid bacteria, 50 parts of concentrated juice, 3 parts of sodium citrate, 1 part of taurine and 100 parts of mountain spring water.
The concentrated fruit juice is prepared by cleaning and air drying cranberry, pineapple and tomato, slicing pineapple, squeezing juice together with cranberry and tomato, filtering, and concentrating the filtrate by supercritical fluid fractionation to obtain concentrated fruit juice; wherein the weight ratio of the cranberries to the pineapples to the tomatoes is 1:2: 1.
the preparation method of the antioxidant peptide comprises the following steps: mixing tea residues, seaweed meal and soybean protein isolate according to a mass ratio of 1:2:4, soaking the mixture and water for 30min according to a mass-volume ratio of 1:20, hydrolyzing for 30min under the conditions that the pH is 8.0, the temperature is 50 ℃, the addition amount of alkaline protease is 5000U/g of the mixture, controlling the hydrolysis degree to be 8%, inactivating enzyme in a boiling water bath for 15min, centrifuging for 10min at 8000rpm to obtain a protein enzymolysis liquid, selecting an ultrafiltration membrane with the molecular weight cutoff of less than 3500Da to cut off components with the molecular weight of less than 3500Da, carrying out rotary evaporation at 45 ℃ to half of the original volume, and carrying out freeze drying to obtain the antioxidant peptide.
The preparation method of the fruit enzyme containing the royal jelly antioxidant peptides comprises the following steps:
(1) fermentation: mixing concentrated fruit juice with propolis, pollen, Mel, lactobacillus and water at 35 deg.C, adding into sterilized fermentation tank, mixing for 30min, and fermenting at 35 deg.C for 7 days;
(2) And (3) filtering: filtering the fermentation liquor by adopting an ultrafiltration membrane separation technology to obtain a ferment liquid;
(3) Blending: adding royal jelly, antioxidant peptide, sodium citrate and taurine into the enzyme solution, and uniformly mixing to obtain the royal jelly antioxidant peptide fruit enzyme solution;
(4) And (3) sterilization: sterilizing the royal jelly antioxidant peptide fruit enzyme liquid by adopting irradiation cold sterilization;
(5) And (6) filling and warehousing.
Comparative example 1
The royal jelly antioxidant peptide fruit enzyme is prepared from the following raw materials in parts by weight: 20 parts of royal jelly, 3 parts of propolis, 2 parts of pollen, 5 parts of mature honey, 3 parts of antioxidant peptide, 2 parts of lactic acid bacteria, 40 parts of concentrated fruit juice, 2 parts of sodium citrate, 0.5 part of taurine and 80 parts of mountain spring water.
The concentrated fruit juice is prepared by cleaning and air drying cranberry, squeezing, filtering, and concentrating the filtrate by supercritical fluid fractionation.
the preparation method of the antioxidant peptide comprises the following steps: mixing tea residues, seaweed meal and soybean protein isolate according to a mass ratio of 1:2:4, soaking the mixture and water for 30min according to a mass-volume ratio of 1:20, hydrolyzing for 30min under the conditions that the pH is 8.0, the temperature is 50 ℃, the addition amount of alkaline protease is 5000U/g of the mixture, controlling the hydrolysis degree to be 8%, inactivating enzyme in a boiling water bath for 15min, centrifuging for 10min at 8000rpm to obtain a protein enzymolysis liquid, selecting an ultrafiltration membrane with the molecular weight cutoff of less than 3500Da to cut off components with the molecular weight of less than 3500Da, carrying out rotary evaporation at 45 ℃ to half of the original volume, and carrying out freeze drying to obtain the antioxidant peptide.
the preparation method of the fruit enzyme containing the royal jelly antioxidant peptides comprises the following steps:
(1) Fermentation: adding concentrated fruit juice, propolis, pollen, Mel, lactobacillus and spring water into sterilized fermentation tank at 35 deg.C, mixing for 30min, and fermenting at 35 deg.C for 7 days;
(2) And (3) filtering: filtering the fermentation liquor by adopting an ultrafiltration membrane separation technology to obtain a ferment liquid;
(3) Blending: adding royal jelly, antioxidant peptide, sodium citrate and taurine into the enzyme solution, and uniformly mixing to obtain the royal jelly antioxidant peptide fruit enzyme solution;
(4) and (3) sterilization: sterilizing the royal jelly antioxidant peptide fruit enzyme liquid by adopting irradiation cold sterilization;
(5) And (6) filling and warehousing.
Comparative example 2
The royal jelly antioxidant peptide fruit enzyme is prepared from the following raw materials in parts by weight: 20 parts of royal jelly, 3 parts of propolis, 2 parts of pollen, 5 parts of mature honey, 3 parts of antioxidant peptide, 2 parts of lactic acid bacteria, 40 parts of concentrated fruit juice, 2 parts of sodium citrate, 0.5 part of taurine and 80 parts of mountain spring water.
the concentrated juice is prepared by cleaning pineapple, air drying, slicing, squeezing, filtering, and concentrating the filtrate by supercritical fluid fractionation.
The preparation method of the antioxidant peptide comprises the following steps: mixing tea residues, seaweed meal and soybean protein isolate according to a mass ratio of 1:2:4, soaking the mixture and water for 30min according to a mass-volume ratio of 1:20, hydrolyzing for 30min under the conditions that the pH is 8.0, the temperature is 50 ℃, the addition amount of alkaline protease is 5000U/g of the mixture, controlling the hydrolysis degree to be 8%, inactivating enzyme in a boiling water bath for 15min, centrifuging for 10min at 8000rpm to obtain a protein enzymolysis liquid, selecting an ultrafiltration membrane with the molecular weight cutoff of less than 3500Da to cut off components with the molecular weight of less than 3500Da, carrying out rotary evaporation at 45 ℃ to half of the original volume, and carrying out freeze drying to obtain the antioxidant peptide.
the preparation method of the fruit enzyme containing the royal jelly antioxidant peptides comprises the following steps:
(1) Fermentation: adding concentrated fruit juice, propolis, pollen, Mel, lactobacillus and spring water into sterilized fermentation tank at 35 deg.C, mixing for 30min, and fermenting at 35 deg.C for 7 days;
(2) And (3) filtering: filtering the fermentation liquor by adopting an ultrafiltration membrane separation technology to obtain a ferment liquid;
(3) Blending: adding royal jelly, antioxidant peptide, sodium citrate and taurine into the enzyme solution, and uniformly mixing to obtain the royal jelly antioxidant peptide fruit enzyme solution;
(4) And (3) sterilization: sterilizing the royal jelly antioxidant peptide fruit enzyme liquid by adopting irradiation cold sterilization;
(5) And (6) filling and warehousing.
Comparative example 3
The royal jelly antioxidant peptide fruit enzyme is prepared from the following raw materials in parts by weight: 20 parts of royal jelly, 3 parts of propolis, 2 parts of pollen, 5 parts of mature honey, 3 parts of antioxidant peptide, 2 parts of lactic acid bacteria, 40 parts of concentrated fruit juice, 2 parts of sodium citrate, 0.5 part of taurine and 80 parts of mountain spring water.
The concentrated juice is prepared by cleaning fructus Lycopersici Esculenti, air drying, squeezing, filtering, and concentrating the filtrate by supercritical fluid fractionation.
the preparation method of the antioxidant peptide comprises the following steps: mixing tea residues, seaweed meal and soybean protein isolate according to a mass ratio of 1:2:4, soaking the mixture and water for 30min according to a mass-volume ratio of 1:20, hydrolyzing for 30min under the conditions that the pH is 8.0, the temperature is 50 ℃, the addition amount of alkaline protease is 5000U/g of the mixture, controlling the hydrolysis degree to be 8%, inactivating enzyme in a boiling water bath for 15min, centrifuging for 10min at 8000rpm to obtain a protein enzymolysis liquid, selecting an ultrafiltration membrane with the molecular weight cutoff of less than 3500Da to cut off components with the molecular weight of less than 3500Da, carrying out rotary evaporation at 45 ℃ to half of the original volume, and carrying out freeze drying to obtain the antioxidant peptide.
The preparation method of the fruit enzyme containing the royal jelly antioxidant peptides comprises the following steps:
(1) fermentation: adding concentrated fruit juice, propolis, pollen, Mel, lactobacillus and spring water into sterilized fermentation tank at 35 deg.C, mixing for 30min, and fermenting at 35 deg.C for 7 days;
(2) and (3) filtering: filtering the fermentation liquor by adopting an ultrafiltration membrane separation technology to obtain a ferment liquid;
(3) Blending: adding royal jelly, antioxidant peptide, sodium citrate and taurine into the enzyme solution, and uniformly mixing to obtain the royal jelly antioxidant peptide fruit enzyme solution;
(4) and (3) sterilization: sterilizing the royal jelly antioxidant peptide fruit enzyme liquid by adopting irradiation cold sterilization;
(5) And (6) filling and warehousing.
Comparative example 4
The royal jelly antioxidant peptide fruit enzyme is prepared from the following raw materials in parts by weight: 20 parts of royal jelly, 3 parts of propolis, 2 parts of pollen, 5 parts of mature honey, 3 parts of antioxidant peptide, 2 parts of lactic acid bacteria, 40 parts of concentrated fruit juice, 2 parts of sodium citrate, 0.5 part of taurine and 80 parts of mountain spring water.
the concentrated fruit juice is prepared by cleaning and air drying cranberry and pineapple, slicing pineapple, squeezing juice together with cranberry, filtering, and concentrating the filtrate by supercritical fluid fractionation to obtain concentrated cranberry-pineapple juice; wherein the weight ratio of the cranberry to the pineapple is 1: 2.
The preparation method of the antioxidant peptide comprises the following steps: mixing tea residues, seaweed meal and soybean protein isolate according to a mass ratio of 1:2:4, soaking the mixture and water for 30min according to a mass-volume ratio of 1:20, hydrolyzing for 30min under the conditions that the pH is 8.0, the temperature is 50 ℃, the addition amount of alkaline protease is 5000U/g of the mixture, controlling the hydrolysis degree to be 8%, inactivating enzyme in a boiling water bath for 15min, centrifuging for 10min at 8000rpm to obtain a protein enzymolysis liquid, selecting an ultrafiltration membrane with the molecular weight cutoff of less than 3500Da to cut off components with the molecular weight of less than 3500Da, carrying out rotary evaporation at 45 ℃ to half of the original volume, and carrying out freeze drying to obtain the antioxidant peptide.
the preparation method of the fruit enzyme containing the royal jelly antioxidant peptides comprises the following steps:
(1) Fermentation: adding concentrated fruit juice, propolis, pollen, Mel, lactobacillus and spring water into sterilized fermentation tank at 35 deg.C, mixing for 30min, and fermenting at 35 deg.C for 7 days;
(2) and (3) filtering: filtering the fermentation liquor by adopting an ultrafiltration membrane separation technology to obtain a ferment liquid;
(3) Blending: adding royal jelly, antioxidant peptide, sodium citrate and taurine into the enzyme solution, and uniformly mixing to obtain the royal jelly antioxidant peptide fruit enzyme solution;
(4) And (3) sterilization: sterilizing the royal jelly antioxidant peptide fruit enzyme liquid by adopting irradiation cold sterilization;
(5) and (6) filling and warehousing.
Comparative example 5
The royal jelly antioxidant peptide fruit enzyme is prepared from the following raw materials in parts by weight: 20 parts of royal jelly, 3 parts of propolis, 2 parts of pollen, 5 parts of mature honey, 3 parts of antioxidant peptide, 2 parts of lactic acid bacteria, 40 parts of concentrated fruit juice, 2 parts of sodium citrate, 0.5 part of taurine and 80 parts of mountain spring water.
The concentrated juice is prepared by cleaning pineapple and tomato, air drying, slicing pineapple, squeezing together with tomato, filtering, and concentrating the filtrate by supercritical fluid fractionation to obtain concentrated pineapple-tomato juice; wherein the weight ratio of the pineapple to the tomato is 2: 1.
the preparation method of the antioxidant peptide comprises the following steps: mixing tea residues, seaweed meal and soybean protein isolate according to a mass ratio of 1:2:4, soaking the mixture and water for 30min according to a mass-volume ratio of 1:20, hydrolyzing for 30min under the conditions that the pH is 8.0, the temperature is 50 ℃, the addition amount of alkaline protease is 5000U/g of the mixture, controlling the hydrolysis degree to be 8%, inactivating enzyme in a boiling water bath for 15min, centrifuging for 10min at 8000rpm to obtain a protein enzymolysis liquid, selecting an ultrafiltration membrane with the molecular weight cutoff of less than 3500Da to cut off components with the molecular weight of less than 3500Da, carrying out rotary evaporation at 45 ℃ to half of the original volume, and carrying out freeze drying to obtain the antioxidant peptide.
the preparation method of the fruit enzyme containing the royal jelly antioxidant peptides comprises the following steps:
(1) Fermentation: adding concentrated fruit juice, propolis, pollen, Mel, lactobacillus and spring water into sterilized fermentation tank at 35 deg.C, mixing for 30min, and fermenting at 35 deg.C for 7 days;
(2) And (3) filtering: filtering the fermentation liquor by adopting an ultrafiltration membrane separation technology to obtain a ferment liquid;
(3) blending: adding royal jelly, antioxidant peptide, sodium citrate and taurine into the enzyme solution, and uniformly mixing to obtain the royal jelly antioxidant peptide fruit enzyme solution;
(4) And (3) sterilization: sterilizing the royal jelly antioxidant peptide fruit enzyme liquid by adopting irradiation cold sterilization;
(5) and (6) filling and warehousing.
Comparative example 6
The royal jelly antioxidant peptide fruit enzyme is prepared from the following raw materials in parts by weight: 20 parts of royal jelly, 3 parts of propolis, 2 parts of pollen, 5 parts of mature honey, 3 parts of antioxidant peptide, 2 parts of lactic acid bacteria, 40 parts of concentrated fruit juice, 2 parts of sodium citrate, 0.5 part of taurine and 80 parts of mountain spring water.
The concentrated fruit juice is prepared by cleaning and air drying cranberry and tomato, squeezing together, filtering, and concentrating the filtrate by supercritical fluid fractionation to obtain concentrated cranberry-tomato juice; wherein the weight ratio of the cranberry to the pineapple to the tomato is 1: 1.
The preparation method of the antioxidant peptide comprises the following steps: mixing tea residues, seaweed meal and soybean protein isolate according to a mass ratio of 1:2:4, soaking the mixture and water for 30min according to a mass-volume ratio of 1:20, hydrolyzing for 30min under the conditions that the pH is 8.0, the temperature is 50 ℃, the addition amount of alkaline protease is 5000U/g of the mixture, controlling the hydrolysis degree to be 8%, inactivating enzyme in a boiling water bath for 15min, centrifuging for 10min at 8000rpm to obtain a protein enzymolysis liquid, selecting an ultrafiltration membrane with the molecular weight cutoff of less than 3500Da to cut off components with the molecular weight of less than 3500Da, carrying out rotary evaporation at 45 ℃ to half of the original volume, and carrying out freeze drying to obtain the antioxidant peptide.
the preparation method of the fruit enzyme containing the royal jelly antioxidant peptides comprises the following steps:
(1) fermentation: adding concentrated fruit juice, propolis, pollen, Mel, lactobacillus and spring water into sterilized fermentation tank at 35 deg.C, mixing for 30min, and fermenting at 35 deg.C for 7 days;
(2) and (3) filtering: filtering the fermentation liquor by adopting an ultrafiltration membrane separation technology to obtain a ferment liquid;
(3) blending: adding royal jelly, antioxidant peptide, sodium citrate and taurine into the enzyme solution, and uniformly mixing to obtain the royal jelly antioxidant peptide fruit enzyme solution;
(4) and (3) sterilization: sterilizing the royal jelly antioxidant peptide fruit enzyme liquid by adopting irradiation cold sterilization;
(5) and (6) filling and warehousing.
Evaluation of effects
Mouse swimming experiment
the method comprises the following specific steps
(1) animal grouping: 180 healthy male mice weighing about 18-22g were selected and randomly divided into nine groups of 20 mice each (blank group was filled with distilled water; test group was fed with the ferments of examples 1-2 and comparative examples 1-6 at 10 mL of ferments/Kg. d).
(2) The experimental method comprises the following steps: continuously feeding the mice grouped in the step (1) for 30 days, performing intragastric administration for 2 times every day (9 am and 3 pm), timing for 30min after the intragastric administration for 30 days, and manually driving the mice into a glass swimming pool with the water temperature of 25 ℃ to enable the mice to swim ceaselessly. Recording the time from putting the mouse into water to drowning, and taking the fact that the nose of the mouse sinks into the water for 10s and does not float out of the water as a drowning index.
TABLE 1 comparison of swimming death times of mice
the results in table 1 show that the swimming time of mice drinking the royal jelly antioxidant peptide fruit enzyme is significantly prolonged compared to the blank group, indicating that the enzyme has the anti-fatigue effect. Compared with the comparative example, the swimming time of the white mouse taking the angle of the example is longer than that of the comparative example, and the swimming time of the white mouse is mainly because the pineapple, the cranberry and the tomato are prepared into concentrated juice, and the concentrated juice is compounded with the royal jelly, the antioxidant peptide and the like after being fermented, so that the digestion and absorption of the royal jelly by the white mouse are facilitated, and the efficacy of the white mouse is more obvious.
the above description is only a preferred embodiment of the present invention, and all equivalent changes and modifications made in the claims of the present invention should be covered by the present invention.
Claims (6)
1. The royal jelly antioxidant peptide fruit enzyme is characterized by being prepared from the following raw materials, by weight, 20 ~ 30 parts of royal jelly, 1 ~ 5 parts of propolis, 1 ~ 3 parts of pollen, 5 ~ 10 parts of mature honey, 3 ~ 5 parts of antioxidant peptide, 1 ~ 3 parts of lactic acid bacteria, 30 ~ 50 parts of concentrated fruit juice, 1 ~ 3 parts of sodium citrate, 0.5 ~ 1 parts of taurine and 80 ~ 100 parts of mountain spring water.
2. The royal jelly antioxidant peptide fruit enzyme according to claim 1, which is characterized in that: the feed is prepared from the following raw materials in parts by weight: 20 parts of royal jelly, 3 parts of propolis, 2 parts of pollen, 5 parts of mature honey, 3 parts of antioxidant peptide, 2 parts of lactic acid bacteria, 40 parts of concentrated fruit juice, 2 parts of sodium citrate, 0.5 part of taurine and 80 parts of mountain spring water.
3. The royal jelly antioxidant peptide fruit ferment of claim 1 or 2, which is characterized in that: the concentrated fruit juice is prepared by cleaning and air drying cranberry, pineapple and tomato, slicing pineapple, squeezing juice together with cranberry and tomato, filtering, and concentrating the filtrate by supercritical fluid fractionation to obtain concentrated fruit juice; wherein the weight ratio of the cranberries to the pineapples to the tomatoes is 1:2: 1.
4. the royal jelly antioxidant peptide fruit ferment as claimed in claim 1 or 2, wherein the antioxidant peptide is prepared by taking one or more of tea residue, seaweed meal, soybean protein isolate, whey protein isolate and meat product processing leftovers, mixing the solid raw material with water according to the mass volume ratio of 1g to 20ml ~ 1g to 60ml, soaking for 20 ~ 60min, hydrolyzing for 20 ~ 50min under the conditions of pH 8.0 ~ 8.5.5, temperature 50 ~ 55 ℃ and alkaline protease addition amount of 2000 ~ 8000U/g solid raw material, controlling the hydrolysis degree at 8 ~ 10%, boiling water bath inactivation for 10 ~ 20min and 6000 ~ 10000rpm for 10 ~ 15min to obtain a protein enzymatic hydrolysate, selecting an ultrafiltration membrane with the molecular weight of less than 3500Da to obtain a component with the molecular weight of less than 3500Da, performing rotary evaporation at 40 ~ 50 ℃ to half of the original volume, and performing freeze drying to obtain the antioxidant peptide.
5. A method for preparing the royal jelly antioxidant peptide fruit ferment of claim 1 or 2, characterized in that: the method comprises the following steps:
(1) fermenting, namely putting concentrated fruit juice, propolis, pollen, honey, lactic acid bacteria and spring water into a fermentation tank at the temperature of 30 ~ 35 ℃ in sequence, mixing uniformly for 15 ~ 30min, and fermenting at the temperature of 30 ~ 35 ℃ for 5 ~ 7 days;
(2) and (3) filtering: filtering the fermentation liquor obtained in the step (1) by adopting an ultrafiltration membrane separation technology to obtain enzyme liquor;
(3) Blending: adding royal jelly, antioxidant peptide, sodium citrate and taurine into the enzyme solution, and uniformly mixing to obtain the royal jelly antioxidant peptide fruit enzyme solution;
(4) and (3) sterilization: sterilizing the royal jelly antioxidant peptide fruit enzyme liquid by adopting irradiation cold sterilization;
(5) And (6) filling and warehousing.
6. the method for preparing a royal jelly antioxidant peptide fruit ferment according to claim 5, wherein: the lactic acid bacteria used in the step (1) are prepared by mixing streptococcus thermophilus, lactobacillus delbrueckii and streptococcus lactis according to the ratio of 1:1: 1.
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