CN111011574B - Preparation method and application of collagen peptide - Google Patents
Preparation method and application of collagen peptide Download PDFInfo
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- CN111011574B CN111011574B CN201911322386.7A CN201911322386A CN111011574B CN 111011574 B CN111011574 B CN 111011574B CN 201911322386 A CN201911322386 A CN 201911322386A CN 111011574 B CN111011574 B CN 111011574B
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- 102000008186 Collagen Human genes 0.000 title claims abstract description 101
- 108010035532 Collagen Proteins 0.000 title claims abstract description 101
- 229920001436 collagen Polymers 0.000 title claims abstract description 101
- 108090000765 processed proteins & peptides Proteins 0.000 title claims abstract description 63
- 238000002360 preparation method Methods 0.000 title abstract description 27
- 102000004169 proteins and genes Human genes 0.000 claims abstract description 96
- 108090000623 proteins and genes Proteins 0.000 claims abstract description 96
- XLYOFNOQVPJJNP-UHFFFAOYSA-N water Substances O XLYOFNOQVPJJNP-UHFFFAOYSA-N 0.000 claims abstract description 29
- 239000002994 raw material Substances 0.000 claims abstract description 9
- QTBSBXVTEAMEQO-UHFFFAOYSA-N Acetic acid Chemical compound CC(O)=O QTBSBXVTEAMEQO-UHFFFAOYSA-N 0.000 claims description 99
- 235000018102 proteins Nutrition 0.000 claims description 93
- 239000000843 powder Substances 0.000 claims description 61
- PEDCQBHIVMGVHV-UHFFFAOYSA-N Glycerine Chemical compound OCC(O)CO PEDCQBHIVMGVHV-UHFFFAOYSA-N 0.000 claims description 54
- 235000015112 vegetable and seed oil Nutrition 0.000 claims description 29
- 239000008158 vegetable oil Substances 0.000 claims description 29
- 238000000034 method Methods 0.000 claims description 27
- 239000010985 leather Substances 0.000 claims description 25
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- CDBYLPFSWZWCQE-UHFFFAOYSA-L sodium carbonate Substances [Na+].[Na+].[O-]C([O-])=O CDBYLPFSWZWCQE-UHFFFAOYSA-L 0.000 description 2
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- 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 description 1
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- 239000001768 carboxy methyl cellulose Substances 0.000 description 1
- 239000005018 casein Substances 0.000 description 1
- BECPQYXYKAMYBN-UHFFFAOYSA-N casein, tech. Chemical compound NCCCCC(C(O)=O)N=C(O)C(CC(O)=O)N=C(O)C(CCC(O)=N)N=C(O)C(CC(C)C)N=C(O)C(CCC(O)=O)N=C(O)C(CC(O)=O)N=C(O)C(CCC(O)=O)N=C(O)C(C(C)O)N=C(O)C(CCC(O)=N)N=C(O)C(CCC(O)=N)N=C(O)C(CCC(O)=N)N=C(O)C(CCC(O)=O)N=C(O)C(CCC(O)=O)N=C(O)C(COP(O)(O)=O)N=C(O)C(CCC(O)=N)N=C(O)C(N)CC1=CC=CC=C1 BECPQYXYKAMYBN-UHFFFAOYSA-N 0.000 description 1
- 235000021240 caseins Nutrition 0.000 description 1
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- 230000009982 effect on human Effects 0.000 description 1
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- 230000000399 orthopedic effect Effects 0.000 description 1
- 201000008482 osteoarthritis Diseases 0.000 description 1
- LDCYZAJDBXYCGN-UHFFFAOYSA-N oxitriptan Natural products C1=C(O)C=C2C(CC(N)C(O)=O)=CNC2=C1 LDCYZAJDBXYCGN-UHFFFAOYSA-N 0.000 description 1
- 230000002265 prevention Effects 0.000 description 1
- 102000004196 processed proteins & peptides Human genes 0.000 description 1
- 235000004252 protein component Nutrition 0.000 description 1
- 235000021075 protein intake Nutrition 0.000 description 1
- 229940116540 protein supplement Drugs 0.000 description 1
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- 238000011160 research Methods 0.000 description 1
- 150000003839 salts Chemical class 0.000 description 1
- 235000021003 saturated fats Nutrition 0.000 description 1
- 235000019812 sodium carboxymethyl cellulose Nutrition 0.000 description 1
- 229920001027 sodium carboxymethylcellulose Polymers 0.000 description 1
- 239000007787 solid Substances 0.000 description 1
- 238000003860 storage Methods 0.000 description 1
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Classifications
-
- 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
- A23J1/00—Obtaining protein compositions for foodstuffs; Bulk opening of eggs and separation of yolks from whites
- A23J1/001—Obtaining protein compositions for foodstuffs; Bulk opening of eggs and separation of yolks from whites from waste materials, e.g. kitchen waste
- A23J1/002—Obtaining protein compositions for foodstuffs; Bulk opening of eggs and separation of yolks from whites from waste materials, e.g. kitchen waste from animal waste materials
-
- 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
- A23J3/00—Working-up of proteins for foodstuffs
- A23J3/30—Working-up of proteins for foodstuffs by hydrolysis
- A23J3/32—Working-up of proteins for foodstuffs by hydrolysis using chemical agents
- A23J3/34—Working-up of proteins for foodstuffs by hydrolysis using chemical agents using enzymes
- A23J3/341—Working-up of proteins for foodstuffs by hydrolysis using chemical agents using enzymes of animal proteins
- A23J3/342—Working-up of proteins for foodstuffs by hydrolysis using chemical agents using enzymes of animal proteins of collagen; of gelatin
-
- 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
- A23L29/00—Foods or foodstuffs containing additives; Preparation or treatment thereof
- A23L29/30—Foods or foodstuffs containing additives; Preparation or treatment thereof containing carbohydrate syrups; containing sugars; containing sugar alcohols, e.g. xylitol; containing starch hydrolysates, e.g. dextrin
- A23L29/37—Sugar alcohols
-
- 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
- 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
- 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
- A23L33/19—Dairy proteins
-
- 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
- A23P20/00—Coating of foodstuffs; Coatings therefor; Making laminated, multi-layered, stuffed or hollow foodstuffs
- A23P20/10—Coating with edible coatings, e.g. with oils or fats
- A23P20/15—Apparatus or processes for coating with liquid or semi-liquid products
- A23P20/18—Apparatus or processes for coating with liquid or semi-liquid products by spray-coating, fluidised-bed coating or coating by casting
-
- 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 belongs to the technical field of protein preparation, and particularly relates to a preparation method and application of a collagen peptide. The preparation method of the collagen peptide comprises the following steps: (1) pretreating raw materials; (2) extracting collagen with water; (3) the prepared collagen peptide can be prepared into a protein rod, the preparation method is simple, and the prepared protein rod has good nutrition, mouthfeel and stability and is suitable for athletes to eat.
Description
Technical Field
The invention belongs to the technical field of protein preparation, and particularly relates to a preparation method and application of a collagen peptide.
Background
After researching the exercise habits and characteristics of the sports population, the inventor finds that various sports have certain damage to the joints of the body, the cartilage repair after the joint damage in China is generally medical treatment, and meanwhile, the treatment of the joint cartilage damage is a difficult problem in the orthopedic field, because the joint cartilage has no blood vessels, nerves and lymphatic tissues, and the repair capability is limited. The normal joint surface is covered by hyaline cartilage, once the hyaline cartilage is damaged, pain, instability and stiffness of the joint can be caused, joint degeneration is accelerated, and osteoarthritis is caused, foreign scholars report that the incidence rate of the damage of the joint cartilage is 5%, and the incidence rate of specific groups such as athletes can reach 22% -50%.
The protein is a nutrient which has important effect on human health, the function of protein raw materials in human movement metabolism is integrated, the complete protein provides essential amino acid and branched chain amino acid to repair the muscle with sports injury, and simultaneously, partial branched chain amino acid enters a blood brain barrier to competitively bind with a receptor to reduce the accumulation of 5-hydroxytryptophan, thereby reducing the occurrence of sports fatigue. Therefore, the nutrition supplement and inhibition of protein are deeply concerned by athletes, sports and fitness people and general people.
In domestic protein cakes and foods, carbohydrates such as starch flour and the like are mainly used as raw materials, the protein content of a few protein bars and cereal bars for strengthening protein components is usually between 20% and 30%, and sports people have obvious difference with common people due to activity intensity and physiological metabolism characteristics, so that the protein intake is higher, but the conventional high-protein cakes can meet the daily protein supplement requirement only by increasing the total product intake. However, due to the limitation of the conventional process, the adding amount of the protein powder in the cake is very limited, when the adding amount of the protein powder is increased, the cake is easy to lose water due to the fact that the texture of the cake is easy to change, the cake is difficult to chew due to the fact that the cake is easy to be dry and hard, or the cake is sticky or tough when being eaten, and meanwhile, poor flavor is easy to appear in a high-protein product, so that the.
Chinese patent application CN1826975A discloses a nuclear high protein bar comprising casein, chicken, starch, sodium carboxymethylcellulose and other components, the prepared protein bar has the overshoot effects of rich nutrition, easy digestion, pure taste, bone strengthening, liver function improvement, caries prevention and the like, but the animal protein chicken is adopted in the invention. The inevitable ingredients such as hormone and antibiotics may remain, and are not suitable for athletes.
Although protein can be taken in a large amount from the diet, it is difficult to conveniently and timely supplement desired protein due to time, cooking method, and the like. In addition, meat rich in animal fat can provide protein, but also brings many disadvantages, for example, the meat contains excessive saturated fat, cholesterol, concentrated hormone, antibiotic residue and other harmful substances, and is easy to cause the increase of the fat and cholesterol of a human body and other health risks, thereby causing cardiovascular diseases and the like.
Therefore, it is of great significance to research protein which does not use animal fat, has better nutrition, stability and taste and is suitable for athletes to eat.
Disclosure of Invention
In order to overcome the technical problems, the invention provides a preparation method and application of a collagen peptide. The protein has simple preparation method, and the obtained protein stick has good nutrition, taste and stability, and is suitable for athletes.
In order to achieve the above purpose, the technical scheme provided by the invention is as follows:
a method for preparing a collagen peptide, comprising the steps of:
(1) pretreatment of raw materials
Cutting cow leather into small pieces, and adding Na at low temperature2CO3Degreasing with water solution to obtain degreased cow leather; washing with NaCl solution to eliminate salt soluble non-collagen component; rinsing with distilled water to obtain cowhide particles, and refrigerating for use;
(2) water extraction of collagen
Adding cow leather particles into distilled water, stirring and extracting, filtering and collecting every 4-8h, replacing hot water, extracting until cow leather is completely dissolved, filtering, collecting filtrate, centrifuging, and freeze-drying to obtain a collagen sample;
(3) method for preparing collagen peptide by enzymolysis
Weighing a collagen sample, adding the collagen sample into acetic acid, swelling and homogenizing; weighing homogenate, adding acetic acid for extraction, adjusting pH value, adding pepsin, stirring, performing enzymolysis, centrifuging to obtain supernatant, inactivating, and drying to obtain collagen peptide.
Preferably, in the step (1), the amount of the NaCl solution is 10-15 times that of the degreased cow leather;
preferably, in the step (1), the low temperature is 2-10 ℃;
preferably, in step (1), the Na2CO3The mass fraction of the aqueous solution is 2-8%; preferably 5%;
preferably, in the step (1), the degreasing time is 15-20h, preferably 18 h;
preferably, in the step (1), the mass fraction of the NaCl solution is 2-8%; preferably 5%;
preferably, in the step (1), the refrigeration temperature is-10 to-30 ℃, and is preferably-20 ℃;
preferably, in the step (2), the mass of the distilled water added is 20-30 times, preferably 25 times that of the cow leather particles;
preferably, in step (2), the temperature of the extraction is 60-80 ℃, preferably 75 ℃;
preferably, in the step (3), the concentration of the acetic acid is 0.2-0.8 mol/L;
preferably, in the step (3), the mass of the acetic acid added in the homogenizing process is 8-12 times, preferably 10 times;
preferably, in the step (3), the swelling time is 8-12h, preferably 10 h;
preferably, in the step (3), the homogenate is homogenized in the gap of a high-speed tissue triturator, the rotating speed is 10000-12000r/min, and the temperature is controlled not to exceed 25 ℃;
preferably, in the step (3), the mass of the acetic acid in the acetic acid extraction process is 18-25 times, preferably 20 times that of the collagen sample;
preferably, in step (3), the pH value is 1-3, preferably the pH value is 1.8;
preferably, in the step (3), the inactivation is carried out under the condition of water bath at 70-80 ℃;
preferably, in the step (3), the stirring and enzymolysis process by adding pepsin is carried out at 2-38 ℃, preferably at 15-25 ℃;
preferably, in the step (3), the enzymolysis time is 30-40h, preferably 36 h.
The invention also aims to provide the application of the collagen peptide prepared by the preparation method of the collagen peptide in preparing a protein rod.
Preferably, the protein rod comprises the following components: whey protein powder, collagen peptide, milk protein powder, maltitol solution (75% solid content), glycerol, edible essence and refined vegetable oil;
preferably, the protein stick comprises the following components in parts by weight:
10-40 parts of whey protein powder, 5-30 parts of collagen peptide, 5-30 parts of milk protein powder, 5-40 parts of maltitol solution, 5-20 parts of glycerol, 0.1-5 parts of edible essence and 5-15 parts of refined vegetable oil;
preferably, the protein stick comprises the following components in parts by weight:
15-40 parts of whey protein powder, 10-30 parts of collagen peptide, 8-30 parts of milk protein powder, 10-30 parts of maltitol solution, 7-20 parts of glycerol, 0.2-3 parts of edible essence and 5-10 parts of refined vegetable oil;
preferably, the edible essence is cream essence;
preferably, the refined vegetable oil is: refining coconut oil;
the invention also aims to provide a preparation method of the protein rod, which comprises the following steps:
(1) mixing whey protein powder, collagen peptide powder and milk protein powder to obtain mixed protein powder;
(2) adding food essence into maltitol solution, and mixing with glycerol to obtain syrup mixed solution;
(3) mixing the mixed protein powder and the syrup mixed solution, adding refined vegetable oil, and continuously mixing until the texture of the dough is completely uniform;
(4) extruding dough, cooling, cutting, coating and packaging to obtain the protein stick.
Preferably, in step (1), the mixing is performed using a 20-60 mesh shaking screen, preferably a 40 mesh shaking screen;
preferably, in the step (2), the mixture is sieved, and the sieving is a 40-80 mesh sieve, preferably a 60 mesh sieve;
preferably, in step (3), the mixing is carried out in a horizontal master mixer, with a shear rate of: 40-70r/min
Preferably, in step (4), the extruded dough is subjected to multi-roll extrusion in a low pressure forming apparatus;
preferably, in the step (4), the cooling is performed after the cooling tunnel starts to refrigerate, so as to reduce the temperature of the protein rod and help plasticity;
preferably, in step (4), the cutting frequency of the cutting is: 3.5-7.5 s/time;
preferably, in step (4), the coating is specifically performed by: and (3) placing the cut protein rods on a conveyor belt, passing through a chocolate substitute coating waterfall, and adjusting the blowing height to blow and sweep the residual attached chocolate substitute.
Preferably, the preparation method of the protein rod comprises the following steps:
(1) mixing whey protein powder, collagen peptide powder and milk protein powder to obtain mixed protein powder;
(2) adding food essence into maltitol solution, and mixing with glycerol to obtain syrup mixed solution;
(3) total mixing: shearing and mixing the mixed protein powder and the syrup mixed solution, adding refined vegetable oil, and continuously shearing and mixing until the texture of the dough is completely uniform;
(4) putting the uniformly mixed dough into low-pressure forming equipment for multi-roll extrusion to provide proper protein expansion pressure and ensure the softness of the formed product;
the cooling tunnel is started for refrigeration, so that plastic extrusion is facilitated after the temperature of the protein rod is reduced;
controlling the transverse cutting speed to cut so as to ensure that the products have the same size and gram weight;
placing the cut protein rods on a conveyor belt, allowing the cut protein rods to pass through a chocolate substitute coating waterfall, and adjusting the blowing height to blow and sweep the residual attached chocolate substitute;
and (5) passing through a cooling tunnel again to solidify the cocoa butter substitute chocolate and then packaging.
Compared with the prior art, the invention has the technical advantages that:
(1) the invention provides a preparation method of collagen peptide, which has simple preparation, high yield and good quality.
(2) The collagen peptide prepared by the invention can be used for preparing protein bars, the prepared protein bars have better nutrition, mouthfeel, easy digestion, bone strengthening and suitability for athletes, are convenient to carry and supplement energy at any time, and can repair the joint and cartilage injuries which are inevitable in the process of sports without using other supplements or medical means while repairing muscles and reducing fatigue;
(3) the improved protein stick provided by the invention has good flavor and texture stability, is beneficial to production and sale, and simultaneously reduces the cost problem caused by storage or deterioration;
(4) the protein rod provided by the invention has higher protein content of 40-50% than that of the conventional 20-30% protein rod, and sports people or high-intensity physical working people do not need to supplement enough daily required protein on the premise of greatly increasing the product intake.
(5) The preparation method of the collagen peptide provided by the invention has the advantages that the protein powder is uniformly distributed in the preparation process, the agglomeration phenomenon is avoided, and the cutting is not easy to deform.
Detailed Description
Example 1
A method for preparing a collagen peptide, comprising the steps of:
(1) pretreatment of raw materials
Cutting cowhide into small pieces, and adding 5% Na at 5 deg.C2CO3Degreasing with the aqueous solution for 18h to obtain degreased cow leather; washing with 12 times (based on the weight of cow skin, the same below) of 5% NaCl solution to remove salt-soluble non-collagen component; rinsing with distilled water to obtain cowhide particles, and refrigerating at-20 deg.C;
(2) water extraction of collagen
Adding 25 times of distilled water into cow leather particles, stirring and extracting at 75 ℃, filtering and collecting every 6 hours, replacing hot water, extracting until cow leather is completely dissolved, filtering, collecting filtrate, centrifuging, and freeze-drying to obtain a collagen sample;
(3) method for preparing collagen peptide by enzymolysis
Preparing acetic acid with the concentration of 0.6mol/L, weighing a collagen sample, adding the collagen sample into 10 times of the acetic acid by mass, swelling for 10 hours, homogenizing at 12000r/min by using a high-speed tissue triturator, and controlling the temperature to be not more than 25 ℃; weighing homogenate, adding 20 times of acetic acid (concentration is 0.6mol/L) of collagen sample for extraction, adjusting pH value to 1.8, adding pepsin at 25 deg.C, stirring, and performing enzymolysis for 36 h; centrifuging to obtain supernatant, inactivating in 75 deg.C water bath, and drying to obtain collagen peptide.
Example 2
A method for preparing a collagen peptide, comprising the steps of:
(1) pretreatment of raw materials
Cutting cowhide into small pieces, and adding 2% Na at 2 deg.C2CO3Degreasing with the aqueous solution for 15h to obtain degreased cow leather; washing with 10 times (by weight of cow leather, the same below) of NaCl solution with mass fraction of 2% to remove salt-soluble non-collagen component; rinsing with distilled water to obtain cow leather particles, and refrigerating at-10 deg.C;
(2) water extraction of collagen
Adding 20 times of distilled water into cow leather particles, stirring and extracting at 60 ℃, filtering and collecting every 4 hours, replacing hot water, extracting until cow leather is completely dissolved, filtering, collecting filtrate, centrifuging, and freeze-drying to obtain a collagen sample;
(3) method for preparing collagen peptide by enzymolysis
Preparing acetic acid with the concentration of 0.2mol/L, weighing a collagen sample, adding the collagen sample into acetic acid with the mass of 8 times of the acetic acid, swelling for 8 hours, homogenizing at 10000r/min by a high-speed tissue triturator, and controlling the temperature not to exceed 25 ℃; weighing homogenate, adding 18 times of acetic acid (concentration is 0.2mol/L) of collagen sample for extraction, adjusting pH value to 1, adding pepsin at 15 ℃, stirring, and performing enzymolysis for 30 h; centrifuging to obtain supernatant, inactivating in 70 deg.C water bath, and drying to obtain collagen peptide.
Example 3
A method for preparing a collagen peptide, comprising the steps of:
(1) pretreatment of raw materials
Cutting cowhide into small pieces, and adding 8% Na at 10 deg.C2CO3Degreasing with the aqueous solution for 20h to obtain degreased cow leather; washing with 15 times (based on the mass of cow skin, the same below) of NaCl solution with mass fraction of 8% to remove salt-soluble non-collagen components; rinsing with distilled water to obtain cow leather particles, and refrigerating at-30 deg.C;
(2) water extraction of collagen
Adding 30 times of distilled water into cow leather particles, stirring and extracting at 80 ℃, filtering and collecting every 8 hours, replacing hot water, extracting until cow leather is completely dissolved, filtering, collecting filtrate, centrifuging, and freeze-drying to obtain a collagen sample;
(3) method for preparing collagen peptide by enzymolysis
Preparing acetic acid with the concentration of 0.8mol/L, weighing a collagen sample, adding the collagen sample into acetic acid with the mass of 12 times of the acetic acid, swelling for 12 hours, homogenizing at 12000r/min by using a high-speed tissue triturator, and controlling the temperature not to exceed 25 ℃; weighing homogenate, adding 25 times of acetic acid (concentration is 0.8mol/L) of collagen sample for extraction, adjusting pH value to 3, adding pepsin at 35 deg.C, stirring, and performing enzymolysis for 40 hr; centrifuging to obtain supernatant, inactivating in 80 deg.C water bath, and drying to obtain collagen peptide.
Example 4
A protein rod comprising the following components: the protein stick comprises the following components in parts by weight:
15 parts of whey protein powder, 10 parts of collagen peptide, 8 parts of milk protein powder, 10 parts of maltitol solution, 7 parts of glycerol, 0.2 part of edible essence and 5 parts of refined vegetable oil;
wherein the edible essence is cream essence; the refined vegetable oil is: refining coconut oil;
the preparation method of the protein rod comprises the following steps:
(1) mixing whey protein powder, collagen peptide powder and milk protein powder by using a 40-mesh sieve to obtain mixed protein powder;
(2) adding the food essence into the maltitol solution, mixing with glycerol, and sieving to obtain 60 mesh sieve; obtaining syrup mixed liquor;
(3) adjusting the shearing rate of the mixed protein powder and syrup mixed liquid to 5r/min in a horizontal total mixing kettle for mixing, adding refined vegetable oil, and continuously mixing until the texture of the dough is completely uniform;
(4) and putting the uniformly mixed dough into low-pressure forming equipment for multi-roll extrusion, cooling after a cooling tunnel is opened for refrigeration, cutting at a frequency of 5/time, placing the cut protein rod on a conveyor belt to pass through a chocolate coating waterfall of the cocoa butter substitute, solidifying the cocoa butter substitute chocolate through the cooling tunnel again, and packaging to obtain the protein rod.
Example 5
A protein rod comprising the following components: the protein stick comprises the following components in parts by weight:
40 parts of whey protein powder, 30 parts of collagen peptide, 30 parts of milk protein powder, 30 parts of maltitol solution, 20 parts of glycerol, 3 parts of edible essence and 10 parts of refined vegetable oil;
wherein the edible essence is cream essence; the refined vegetable oil is: refining coconut oil;
the preparation method of the protein rod comprises the following steps:
(1) mixing whey protein powder, collagen peptide powder and milk protein powder by using a 20-mesh oscillating screen to obtain mixed protein powder;
(2) adding the food essence into the maltitol solution, mixing with glycerol, and sieving to obtain a 40-mesh sieve; obtaining syrup mixed liquor;
(3) adjusting the shearing rate of the mixed protein powder and syrup mixed liquid to 40r/min in a horizontal total mixing pot for mixing, adding refined vegetable oil, and continuously mixing until the texture of the dough is completely uniform;
(4) and putting the uniformly mixed dough into low-pressure forming equipment for multi-roller extrusion, cooling after a cooling tunnel is opened for refrigeration, cutting at the frequency of 3.5 s/time, placing the cut protein bar on a conveyor belt to pass through a chocolate coating waterfall of the cocoa butter substitute, solidifying the cocoa butter substitute chocolate through the cooling tunnel again, and packaging to obtain the protein bar.
Example 6
A protein rod comprising the following components: the protein stick comprises the following components in parts by weight:
10 parts of whey protein powder, 5 parts of collagen peptide, 5 parts of milk protein powder, 5 parts of maltitol solution, 5 parts of glycerol, 0.1 part of edible essence and 5 parts of refined vegetable oil;
wherein the edible essence is cream essence; the refined vegetable oil is: refining coconut oil;
the preparation method of the protein rod comprises the following steps:
(1) mixing whey protein powder, collagen peptide powder and milk protein powder by using a 60-mesh oscillating screen to obtain mixed protein powder;
(2) adding the food essence into the maltitol solution, mixing with glycerol, and sieving to obtain 80-mesh sieve; obtaining syrup mixed liquor;
(3) adjusting the shearing rate of the mixed protein powder and syrup mixed liquid to 70r/min in a horizontal total mixing kettle for mixing, adding refined vegetable oil, and continuously mixing until the texture of the dough is completely uniform;
(4) and putting the uniformly mixed dough into low-pressure forming equipment for multi-roller extrusion, cooling after a cooling tunnel is opened for refrigeration, cutting at the frequency of 7.5 s/time, placing the cut protein bar on a conveyor belt to pass through a chocolate coating waterfall of the cocoa butter substitute, solidifying the cocoa butter substitute chocolate through the cooling tunnel again, and packaging to obtain the protein bar.
Comparative example 1
The difference compared with example 1 is Na2CO3The mass fraction of the aqueous solution was different.
A method for preparing a collagen peptide, comprising the steps of:
(1) pretreatment of raw materials
Cutting cowhide into small pieces, and adding 12% Na at 5 deg.C2CO3Degreasing with the aqueous solution for 18h to obtain degreased cow leather; washing with 12 times (based on the weight of cow skin, the same below) of 5% NaCl solution to remove salt-soluble non-collagen component; rinsing with distilled water to obtain cowhide particles, and refrigerating at-20 deg.C;
(2) - (3) same as in example 1.
Comparative example 2
The only difference compared to example 1 is the concentration of acetic acid.
A method for preparing a collagen peptide, comprising the steps of:
(1) - (2) same as in example 1;
(3) method for preparing collagen peptide by enzymolysis
Preparing acetic acid with the concentration of 1.5mol/L, weighing a collagen sample, adding the collagen sample into 10 times of the acetic acid by mass, swelling for 10 hours, homogenizing at 12000r/min by using a high-speed tissue triturator, and controlling the temperature to be not more than 25 ℃; weighing homogenate, adding 20 times of acetic acid (concentration is 1.5mol/L) of collagen sample for extraction, adjusting pH value to 1.8, adding pepsin at 25 deg.C, stirring, and performing enzymolysis for 36 h; centrifuging to obtain supernatant, inactivating in 75 deg.C water bath, and drying to obtain collagen peptide.
Comparative example 3
Compared with example 1, the difference is only the pH value.
A method for preparing a collagen peptide, comprising the steps of:
(1) - (2) same as in example 1;
(3) method for preparing collagen peptide by enzymolysis
Preparing acetic acid with the concentration of 0.6mol/L, weighing a collagen sample, adding the collagen sample into 10 times of the acetic acid by mass, swelling for 10 hours, homogenizing at 12000r/min by using a high-speed tissue triturator, and controlling the temperature to be not more than 25 ℃; weighing homogenate, adding 20 times of acetic acid (concentration is 0.6mol/L) of collagen sample for extraction, adjusting pH value to 4.5, adding pepsin at 25 deg.C, stirring, and performing enzymolysis for 36 h; centrifuging to obtain supernatant, inactivating in 75 deg.C water bath, and drying to obtain collagen peptide.
Comparative example 4
The difference compared to example 4 is that glycerol was replaced by honey.
A protein rod comprising the following components: the protein stick comprises the following components in parts by weight:
15 parts of whey protein powder, 10 parts of collagen peptide, 8 parts of milk protein powder, 10 parts of maltitol solution, 7 parts of honey, 0.2 part of edible essence and 5 parts of refined vegetable oil;
wherein the edible essence is cream essence; the refined vegetable oil is: refining coconut oil;
the preparation method of the protein rod comprises the following steps:
(1) mixing whey protein powder, collagen peptide powder and milk protein powder by using a 40-mesh sieve to obtain mixed protein powder;
(2) adding food essence into maltitol solution, mixing with Mel, and sieving to 60 mesh; obtaining syrup mixed liquor;
(3) adjusting the shearing rate of the mixed protein powder and syrup mixed liquid to 5r/min in a horizontal total mixing kettle for mixing, adding refined vegetable oil, and continuously mixing until the texture of the dough is completely uniform;
(4) and putting the uniformly mixed dough into low-pressure forming equipment for multi-roll extrusion, cooling after a cooling tunnel is opened for refrigeration, cutting at a frequency of 5/time, placing the cut protein rod on a conveyor belt to pass through a chocolate coating waterfall of the cocoa butter substitute, solidifying the cocoa butter substitute chocolate through the cooling tunnel again, and packaging to obtain the protein rod.
Comparative example 5
Compared with example 4, the difference is that the total amount of the protein powder is unchanged and the proportion is changed.
A protein rod comprising the following components: the protein stick comprises the following components in parts by weight:
5 parts of whey protein powder, 10 parts of collagen peptide, 18 parts of milk protein powder, 10 parts of maltitol solution, 7 parts of glycerol, 0.2 part of edible essence and 5 parts of refined vegetable oil;
wherein the edible essence is cream essence; the refined vegetable oil is: refining coconut oil;
the preparation method of the protein rod is the same as that of example 1.
Comparative example 6
The difference compared to example 4 is that the collagen peptide is a commercially available product.
A protein rod comprising the following components: the protein stick comprises the following components in parts by weight:
15 parts of whey protein powder, 10 parts of collagen peptide (cod collagen peptide powder sold in the market), 8 parts of milk protein powder, 10 parts of maltitol solution, 7 parts of glycerol, 0.2 part of edible essence and 5 parts of refined vegetable oil;
wherein the edible essence is cream essence; the refined vegetable oil is: refining coconut oil;
the preparation method of the protein rod is the same as that of example 1.
Comparative example 7
The collagen peptide prepared in comparative example 1 was selected and used to prepare a protein rod according to the composition and method of example 4.
A protein rod comprising the following components: the protein stick comprises the following components in parts by weight:
15 parts of whey protein powder, 10 parts of collagen peptide (prepared by the method of comparative example 1), 8 parts of milk protein powder, 10 parts of maltitol solution, 7 parts of glycerol, 0.2 part of edible essence and 5 parts of refined vegetable oil;
wherein the edible essence is cream essence; the refined vegetable oil is: refining coconut oil;
the preparation method of the protein rod is the same as that of example 4.
Comparative example 8
The collagen peptide prepared in comparative example 2 was selected and used to prepare a protein rod according to the composition and method of example 4.
A protein rod comprising the following components: the protein stick comprises the following components in parts by weight:
15 parts of whey protein powder, 10 parts of collagen peptide (prepared by the method of comparative example 2), 8 parts of milk protein powder, 10 parts of maltitol solution, 7 parts of glycerol, 0.2 part of edible essence and 5 parts of refined vegetable oil;
wherein the edible essence is cream essence; the refined vegetable oil is: refining coconut oil;
the preparation method of the protein rod is the same as that of example 4.
Comparative example 9
The collagen peptide prepared in comparative example 3 was selected and used to prepare a protein rod according to the composition and method of example 4.
A protein rod comprising the following components: the protein stick comprises the following components in parts by weight:
15 parts of whey protein powder, 10 parts of collagen peptide (prepared by the method of comparative example 3), 8 parts of milk protein powder, 10 parts of maltitol solution, 7 parts of glycerol, 0.2 part of edible essence and 5 parts of refined vegetable oil;
wherein the edible essence is cream essence; the refined vegetable oil is: refining coconut oil;
the preparation method of the protein rod is the same as that of example 4.
Examples of effects
1. Evaluation of yield and quality of collagen peptide
Determining the protein content by referring to a Kjeldahl method of GB/T5009.5-2016 determination of protein in food safety national standard food, wherein the protein conversion coefficient is 6.25;
the yield of collagen peptide is the collagen peptide protein content in solution/total bovine hide mass and the results are shown in table 1.
TABLE 1 yield of collagen peptides
| Test group | The yield is% |
| Example 1 | 26.6 |
| Example 2 | 26.4 |
| Example 3 | 26.3 |
| Comparative example 1 | 20.7 |
| Comparative example2 | 18.9 |
| Comparative example 3 | 22.6 |
Therefore, the preparation method of the collagen peptide provided by the invention has higher yield.
2. Destructive test
Carrying out a damage experiment at 45 ℃ to accelerate product aging, selecting a BOOKFIELD, CT3 type texture analyzer, and comparing the hardness of each product; and evaluating the chewing effect; the results are shown in Table 2.
TABLE 2 hardness of the product, chewing effect
Therefore, the protein bar provided by the invention has better mouthfeel and quality stability.
The above detailed description is specific to one possible embodiment of the present invention, and the embodiment is not intended to limit the scope of the present invention, and all equivalent implementations or modifications without departing from the scope of the present invention should be included in the technical scope of the present invention.
Claims (11)
1. The application of the collagen peptide in preparing the protein rod comprises the following steps:
(1) pretreatment of raw materials: cutting cow leather into pieces, adding Na at low temperature2CO3Degreasing with water solution to obtain degreased cow leather; sequentially washing with NaCl solution and rinsing with distilled water to obtain cow leather particles;
(2) water extraction of collagen: adding cow leather particles into distilled water, stirring and extracting, filtering and collecting every 4-8h, replacing hot water, extracting until cow leather is completely dissolved, filtering, centrifuging, and freeze-drying to obtain a collagen sample;
(3) preparing collagen peptide by an enzymolysis method: weighing a collagen sample, adding the collagen sample into acetic acid, swelling and homogenizing; weighing homogenate, adding acetic acid for extraction, adjusting pH value, adding pepsin for stirring and carrying out enzymolysis to obtain collagen peptide;
in the step (3), the pH value is 1.8; the concentration of the acetic acid is 0.2-0.8 mol/L; in the homogenizing process, the mass of the added acetic acid is 8-12 times;
in the step (1), the low temperature is 2-10 ℃; the Na is2CO3The mass fraction of the aqueous solution is 5 percent; the degreasing time is 15-20 h;
the protein stick comprises, by weight, 10-40 parts of whey protein powder, 5-30 parts of collagen peptide, 5-30 parts of milk protein powder, 5-40 parts of maltitol solution, 5-20 parts of glycerol, 0.1-5 parts of edible essence and 5-15 parts of refined vegetable oil.
2. The use according to claim 1, wherein in the step (1), the amount of the NaCl solution is 10-15 times that of the defatted cow leather; the mass fraction of the NaCl solution is 2-8%.
3. Use according to claim 2, wherein the NaCl solution is present in a mass fraction of 5%.
4. Use according to claim 1, wherein the time for degreasing is 18 h.
5. The use of claim 1, wherein in step (2), the distilled water is added in an amount of 20 to 30 times the mass of the kraft particles; the extraction temperature is 60-80 deg.C.
6. The use according to claim 5, wherein the distilled water is added in an amount of 25 times the mass of the kraft particle.
7. The use of claim 5, wherein the temperature of the extraction is 75 ℃.
8. The use of claim 1, wherein in step (3), the mass of acetic acid in the acetic acid extraction process is 18-25 times that of the collagen sample.
9. The use according to claim 8, wherein 10 times the mass of acetic acid is added during the homogenization process.
10. The use of claim 8, wherein the mass of acetic acid in the acetic acid extraction process is 20 times that of the collagen sample.
11. The use as claimed in claim 8, wherein in step (3), the homogenate is interstitially homogenized with a high-speed tissue masher at 10000-12000r/min and the temperature is controlled not to exceed 25 ℃.
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| 牦牛皮胶原蛋白的提取及其活性肽的制备;王杉杉;《中国优秀硕士学位论文全文数据库》;20180131(第1期);32 * |
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