CN111387393A - Beverage containing small molecular peptide, resveratrol and anthocyanin and preparation method thereof - Google Patents
Beverage containing small molecular peptide, resveratrol and anthocyanin and preparation method thereof Download PDFInfo
- Publication number
- CN111387393A CN111387393A CN202010374971.8A CN202010374971A CN111387393A CN 111387393 A CN111387393 A CN 111387393A CN 202010374971 A CN202010374971 A CN 202010374971A CN 111387393 A CN111387393 A CN 111387393A
- Authority
- CN
- China
- Prior art keywords
- parts
- protein peptide
- resveratrol
- anthocyanin
- compound composition
- Prior art date
- Legal status (The legal status is an assumption and is not a legal conclusion. Google has not performed a legal analysis and makes no representation as to the accuracy of the status listed.)
- Granted
Links
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- MEFBJEMVZONFCJ-UHFFFAOYSA-N molybdate Chemical compound [O-][Mo]([O-])(=O)=O MEFBJEMVZONFCJ-UHFFFAOYSA-N 0.000 description 1
- 238000001543 one-way ANOVA Methods 0.000 description 1
- 239000003960 organic solvent Substances 0.000 description 1
- 238000004806 packaging method and process Methods 0.000 description 1
- 238000001050 pharmacotherapy Methods 0.000 description 1
- SHUZOJHMOBOZST-UHFFFAOYSA-N phylloquinone Natural products CC(C)CCCCC(C)CCC(C)CCCC(=CCC1=C(C)C(=O)c2ccccc2C1=O)C SHUZOJHMOBOZST-UHFFFAOYSA-N 0.000 description 1
- 239000002504 physiological saline solution Substances 0.000 description 1
- 235000020744 piper nigrum extract Nutrition 0.000 description 1
- 239000013641 positive control Substances 0.000 description 1
- 239000011591 potassium Substances 0.000 description 1
- 229910052700 potassium Inorganic materials 0.000 description 1
- 230000008569 process Effects 0.000 description 1
- 238000012545 processing Methods 0.000 description 1
- 238000003672 processing method Methods 0.000 description 1
- RADKZDMFGJYCBB-UHFFFAOYSA-N pyridoxal hydrochloride Natural products CC1=NC=C(CO)C(C=O)=C1O RADKZDMFGJYCBB-UHFFFAOYSA-N 0.000 description 1
- 150000003254 radicals Chemical class 0.000 description 1
- HFHDHCJBZVLPGP-UHFFFAOYSA-N schardinger α-dextrin Chemical compound O1C(C(C2O)O)C(CO)OC2OC(C(C2O)O)C(CO)OC2OC(C(C2O)O)C(CO)OC2OC(C(O)C2O)C(CO)OC2OC(C(C2O)O)C(CO)OC2OC2C(O)C(O)C1OC2CO HFHDHCJBZVLPGP-UHFFFAOYSA-N 0.000 description 1
- 239000011669 selenium Substances 0.000 description 1
- 229910052711 selenium Inorganic materials 0.000 description 1
- 230000009759 skin aging Effects 0.000 description 1
- 238000007619 statistical method Methods 0.000 description 1
- 238000006467 substitution reaction Methods 0.000 description 1
- 230000001502 supplementing effect Effects 0.000 description 1
- 239000004094 surface-active agent Substances 0.000 description 1
- 230000009182 swimming Effects 0.000 description 1
- 238000010998 test method Methods 0.000 description 1
- 230000009466 transformation Effects 0.000 description 1
- 235000019155 vitamin A Nutrition 0.000 description 1
- 239000011719 vitamin A Substances 0.000 description 1
- 235000019156 vitamin B Nutrition 0.000 description 1
- 239000011720 vitamin B Substances 0.000 description 1
- 235000019158 vitamin B6 Nutrition 0.000 description 1
- 239000011726 vitamin B6 Substances 0.000 description 1
- 235000019168 vitamin K Nutrition 0.000 description 1
- 239000011712 vitamin K Substances 0.000 description 1
- 229940045997 vitamin a Drugs 0.000 description 1
- 229940011671 vitamin b6 Drugs 0.000 description 1
- 150000003722 vitamin derivatives Chemical class 0.000 description 1
- NWONKYPBYAMBJT-UHFFFAOYSA-L zinc sulfate Chemical compound [Zn+2].[O-]S([O-])(=O)=O NWONKYPBYAMBJT-UHFFFAOYSA-L 0.000 description 1
- 229960001763 zinc sulfate Drugs 0.000 description 1
- 229910000368 zinc sulfate Inorganic materials 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
- A23L2/38—Other non-alcoholic beverages
-
- 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
- A23L2/385—Concentrates of non-alcoholic beverages
- A23L2/39—Dry compositions
-
- 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
- A23L2/68—Acidifying substances
-
- 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
- A23L33/105—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
- A23L33/17—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 provides a beverage containing small molecular peptides, resveratrol and anthocyanin and a preparation method thereof, wherein a compound composition comprises the following raw materials in parts by weight: 90-94 parts of small molecular protein peptide, 102-6 parts of coenzyme Q, 1-3 parts of resveratrol, 0.5-2 parts of anthocyanin and 0.5-1 part of citric acid. Anthocyanidin is a high-efficiency antioxidant, and can scavenge free radicals in human body. The coenzyme Q10 and the resveratrol have synergistic effect, and can activate cell activity, drive human cells to generate energy and improve human immunity. The protein peptide prepared by the invention adopts small molecular protein peptide, is easy to absorb, can play a role in resisting fatigue, further improves the immunity of a human body, and is a high-efficiency antioxidant nutritional food.
Description
Technical Field
The invention relates to the technical field of biological food, and particularly relates to a beverage containing small molecular peptides, resveratrol and anthocyanin and a preparation method thereof.
Background
In recent years, with the rapid development of science and technology, biological polypeptide products represented by collagen peptides, marine oligopeptides, corn oligopeptides, soybean protein peptides and the like are gradually accepted by the masses due to the excellent biological nutrition and health care functions, and are widely applied to the fields of medicines, health care, foods and cosmetics.
Wherein most of the protein peptide has single component, and is prepared into health products by adding essence; or protein peptide as main component, and various nutrients, minerals, trace elements, etc.
The following reports related to protein peptides exist: chinese patent CN103120311A discloses a composite collagen nutritious food and a processing method thereof, wherein astaxanthin, coenzyme Q10, vitamin E, vitamin C and an absorption enhancer are added into collagen peptide to obtain the composite nutritious food with the functions of synergistic antioxidation and anti-aging. The astaxanthin has strong antioxidation effect, can increase the crosslinking degree of protein peptide absorbed by human body, and can activate cell activity and promote cell self-organizing collagen under the synergistic effect of the coenzyme Q10, the vitamin E and the vitamin C. By combining the strong oxidation resistance of astaxanthin in human bodies, the synergistic cell activity promoting function of coenzyme Q10 and vitamins and the absorption promoting function of an absorption enhancer, the nutritional food for resisting oxidation and aging with high efficiency and supplementing collagen is provided. Chinese patent CN110604295A discloses a composite bone peptide and a preparation method thereof, which comprises the following raw materials in parts by weight: 60-70 parts of bone peptide extract, 5-8 parts of soybean protein peptide, 5-8 parts of casein sodium peptide, 10-11 parts of polygonatum odoratum, polygonatum sibiricum and Chinese wolfberry extract, 3-4 parts of mineral elements, 5-6 parts of procyanidine, lutein and resveratrol and 2-3 parts of vitamin; the preparation is prepared by mainly adopting bovine bone protein peptides with specific active functions, matching with bioactive plant protein peptides, various trace elements, vitamins and special plant nutrients, and performing synthetic transformation of microorganisms and extraction and separation by simulating gastrointestinal digestion enzymolysis, is favorable for ensuring the self efficacy and the pharmacotherapy effect of the product, and achieves the effects of conditioning the five internal organs and six internal organs of a human body and improving the immunity of the human body.
Until now, there have been no reports of protein peptides, coenzyme Q10, anthocyanins, resveratrol and citric acid.
In addition, in the prior art, the polypeptide is reported to have single component, the polypeptide is used as a main component, and components such as essence or vitamins are added, so that the effect is poor, or the prepared polypeptide nutrient has the defects of large component adding amount, more fat-soluble components, poor absorption effect, complicated preparation process and limited process conditions.
In view of the above, the present invention is particularly proposed.
Disclosure of Invention
The invention aims to provide a compound composition containing small molecular peptide, resveratrol and anthocyanin. On the basis, the application unexpectedly finds that coenzyme Q10 and resveratrol have unique correlation in the method, and the weight ratio of coenzyme Q10 to resveratrol is 2:1, the synergistic effect of the two is stronger. The compound composition prepared by the invention can play a role in resisting fatigue, further improves the resistance of a human body, and is a high-efficiency antioxidant nutritional food.
The purpose of the invention is implemented by the following technical scheme:
a compound composition containing small molecular protein peptides, resveratrol and anthocyanin comprises the following raw materials in parts by weight: 90-94 parts of small molecular protein peptide, 102-6 parts of coenzyme Q, 1-3 parts of resveratrol, 0.5-2 parts of anthocyanin and 0.5-1 part of citric acid.
Further, the composition is prepared from the following raw materials in parts by weight: 92 parts of small molecular protein peptide, 104 parts of coenzyme Q, 2 parts of resveratrol, 1.5 parts of anthocyanin and 0.5 part of citric acid.
Further, the small molecular protein peptide is prepared from any one of sea cucumber, marine fish, ox bone, soybean and corn by a biological enzymolysis technology.
Further, the small molecule protein peptide has an average molecular weight of less than 1000D.
Specifically, the preparation method of the compound composition comprises the following steps:
1) firstly weighing β -cyclodextrin, adding water, stirring until the mixture is dissolved, adding the citric acid in parts by weight, and continuously stirring to obtain a citric acid- β -cyclodextrin blend;
2) weighing the coenzyme Q10, the resveratrol and the micromolecular protein peptide in parts by weight, uniformly mixing, clathrating the mixture by adopting citric acid- β -cyclodextrin blend, and drying to obtain a clathrate compound;
3) adding anthocyanin into the inclusion compound prepared in the step 2), uniformly mixing, and drying in vacuum to obtain the compound composition.
By adopting the preparation process, fat-soluble components coenzyme Q10 and resveratrol are coated by cyclodextrin, so that the solubility of the ingredients is improved, and meanwhile, small molecular protein peptides are coated, so that the influence of gastric acid on the small molecular proteins is reduced, and the bioavailability of the small molecular proteins is improved.
Preferably, β -cyclodextrin modified by polyethylene glycol is used as an anti-sticking agent, so that the inclusion effect is enhanced, and the intestinal absorption is promoted.
Specifically, the preparation method of the small molecule protein peptide comprises the following steps:
1) selecting animal and plant protein raw materials, and screening, cleaning and pretreating the animal and plant protein raw materials;
2) dissolving in water, stirring, and adjusting pH to 5-7;
3) adding compound protease in the step 2), carrying out enzymolysis at 40-60 ℃ for 6-8h, inactivating enzyme at 90 ℃ for 10min, and standing or centrifuging to obtain supernatant;
4) carrying out ultrafiltration separation on the supernatant in the step 3) by using an ultrafiltration membrane, and collecting filtrate;
5) and (3) decoloring and deodorizing the filtrate obtained in the step (4), and spray-drying to obtain the micromolecule protein peptide.
Preferably, the invention is researched from the perspective of utilizing digestion and absorption, and by adopting the modern extraction process, the glycerol is added in the enzymolysis extraction process, so that the enzymolysis reaction is promoted, and the glycerol is used as a surfactant after entering a human body, so that the intestinal absorption is promoted, the absorption rate of the medicine by the human body is improved, and the effect is enhanced.
The invention also provides a compound composition beverage containing the micromolecular protein peptide, resveratrol and anthocyanin, wherein the beverage comprises the compound composition and auxiliary materials in parts by weight: 90-95 parts of the composition and 5-10 parts of auxiliary materials are prepared into the beverage.
Furthermore, the auxiliary materials comprise a thickening agent and an antibacterial agent. The thickening agent is selected from sodium carboxymethylcellulose, and the antibacterial agent is selected from any one of potassium sorbate and sodium dehydroacetate or the combination of potassium sorbate and sodium dehydroacetate.
Further, the beverage is a powder beverage, a paste beverage or a liquid beverage.
The invention also provides a preparation method of the compound composition beverage containing the small-molecule protein peptide, the resveratrol and the anthocyanin, and the preparation method comprises the following steps:
(1) weighing the small molecular protein peptide compound composition and the auxiliary materials according to the weight parts of the raw materials, and sieving the mixture by a 60-mesh sieve;
(2) putting the sieved raw materials into a mixer for mixing for 12-18min, and uniformly mixing to obtain a mixed material;
(3) placing the mixed raw materials in a boiling drying chamber, starting a boiling drying bed, and draining the condensed water in the equipment and a steam pipeline by using steam so as to ensure that the temperature in the boiling bed is heated uniformly; and then the materials in the drying chamber are sent to a fluidized drying bed for drying, the temperature is controlled to be 50-60 ℃, the materials are controlled for 3-5min, and then the materials are cooled to be below 35 ℃, so that the compound powder beverage is prepared, or deionized water is directly added to prepare liquid beverage.
The invention has the beneficial effects that:
the invention researches and optimizes the components of the small molecular protein peptide compound composition, wherein (1) the small molecular protein peptide has small molecular weight (the average molecular weight is lower than 1000D), is easy to be absorbed by human bodies and has obvious nutrition and health care effects. (2) The coenzyme Q10 and the resveratrol have synergistic effect, can activate cell activity, can drive human cells to generate energy, and has the functions of improving human immunity, enhancing oxidation resistance, delaying aging, enhancing human activity and the like. (3) The anthocyanin and the citric acid can effectively promote the absorption of protein peptide and improve the utilization rate of amino acid. The anthocyanin has strong antioxidation, and can increase the crosslinking degree of small molecular protein peptide absorbed by human body. Citric acid is an intermediate of tricarboxylic acid cycle, can be directly absorbed by human body, directly participates in metabolism and energy conversion, realizes energy supply to organism in short time, and plays roles of resisting fatigue and rapidly recovering physical strength. The addition of citric acid can prevent abnormal tricarboxylic acid cycle caused by citric acid deficiency. In addition, the citric acid has the taste close to natural fruit juice, has natural fragrance and better taste, and is a new generation of food sour agent. The compound composition prepared by the invention can play a role in resisting fatigue, further improves the human resistance, and is a high-efficiency antioxidant nutritional food.
DETAILED DESCRIPTION OF EMBODIMENT (S) OF INVENTION
The present invention is further illustrated by the following examples, but the embodiments of the invention are not limited to the following examples, and equivalent variations or modifications of the method according to the present invention should be considered within the scope of the present invention.
Example 1
90 parts of soybean micromolecule protein peptide, 106 parts of coenzyme Q, 0.5 part of anthocyanin, 0.5 part of citric acid and 3 parts of resveratrol.
Preferably, the anthocyanins are selected from bilberry extract, and the resveratrol is selected from grape skin extract;
the preparation process of the compound composition comprises the following steps:
1) firstly weighing β -cyclodextrin, adding water, stirring until the mixture is dissolved, adding the citric acid in parts by weight, and continuously stirring to obtain a citric acid- β -cyclodextrin blend, wherein the weight ratio of β -cyclodextrin to citric acid is 5: 1.
2) Weighing the coenzyme Q10, the resveratrol and the soybean micromolecular protein peptide in parts by weight, uniformly mixing, clathrating the mixture by adopting citric acid- β -cyclodextrin blend, and drying to obtain a clathrate compound;
3) and adding anthocyanin into the inclusion compound prepared in the step 2), uniformly mixing, and drying in vacuum to obtain the small molecular protein compound composition which is recorded as S1.
The preparation process of the soybean micromolecule protein peptide comprises the following steps:
1) firstly selecting soybeans, cleaning and pretreating to obtain soybean protein isolate;
2) adding 20 times of water into the soybean protein isolate, carrying out oxygenation treatment until the oxygen content in the water is 20 ul/L, and adjusting the pH value of the solution to 5.5;
3) adding compound protease (the weight ratio of alkaline protease to neutral protease is 2:1) in the step 2), adding the compound protease with the enzyme amount of 800u/g, carrying out enzymolysis at 50 ℃ for 6h, inactivating the enzyme at 90 ℃ for 10min, and standing or centrifuging to obtain supernatant;
4) separating the soybean protein peptide by ultrafiltration membrane ultrafiltration, and collecting filtrate;
5) and (3) decoloring and deodorizing the filtrate obtained in the step (4), and spray-drying to obtain the soybean micromolecule protein peptide.
Example 2
94 parts of marine fish small molecular protein peptide, 102 parts of coenzyme Q, 2 parts of anthocyanin, 1 part of citric acid and 1 part of resveratrol. Preferably, the anthocyanins are selected from bilberry extract, and the resveratrol is selected from grape skin extract;
the preparation process of the compound composition comprises the following steps:
1) firstly weighing β -cyclodextrin, adding water, stirring until the mixture is dissolved, adding the citric acid in parts by weight, and continuously stirring to obtain a citric acid- β -cyclodextrin blend, wherein the weight ratio of β -cyclodextrin to citric acid is 5: 1.
2) Weighing the coenzyme Q10, the resveratrol and the marine fish micromolecule protein peptide in parts by weight, uniformly mixing, clathrating the mixture by adopting citric acid- β -cyclodextrin blend, and drying to obtain a clathrate compound;
3) and adding anthocyanin into the clathrate compound prepared in the step 2), uniformly mixing, and drying in vacuum to obtain the small molecular protein compound composition, which is recorded as S2.
The preparation process of the marine fish small molecule protein peptide comprises the following steps:
1) firstly selecting marine fish skin, cleaning and pretreating;
2) adding 20 times of water into the pretreated marine fish skin, and performing oxygenation treatment until the oxygen content in the water is 20 ul/L, and adjusting the pH value of the solution to 5;
3) adding 2g of glycerol in the step 2), adding compound protease (the weight ratio of the alkaline protease to the neutral protease is 2:1), adding 700u/g of enzyme, carrying out enzymolysis at 45 ℃ for 8h, inactivating the enzyme at 90 ℃ for 10min, and standing for 24h to obtain supernatant;
4) separating the marine fish protein peptide by ultrafiltration membrane ultrafiltration, and collecting filtrate;
5) and (3) decoloring and deodorizing the filtrate obtained in the step 4), and spray-drying to obtain the marine fish small molecular protein peptide.
Example 3
92 parts of micromolecular bovine bone protein peptide, 104 parts of coenzyme Q, 1.5 parts of anthocyanin, 0.5 part of citric acid and 2 parts of resveratrol;
preferably, the anthocyanidin is selected from blueberry extract, and the resveratrol is selected from grape skin extract;
the preparation process of the compound composition comprises the following steps:
1) firstly weighing β -cyclodextrin, adding water, stirring until the mixture is dissolved, adding the citric acid in parts by weight, and continuously stirring to obtain a citric acid- β -cyclodextrin blend, wherein the weight ratio of β -cyclodextrin to citric acid is 5: 1.
2) Weighing the coenzyme Q10, the resveratrol and the micromolecular bovine bone protein peptide in parts by weight, uniformly mixing, clathrating the mixture by adopting citric acid- β -cyclodextrin blend, and drying to obtain a clathrate compound;
3) and adding anthocyanin into the clathrate compound prepared in the step 2), uniformly mixing, and drying in vacuum to obtain the small molecular protein compound composition, which is recorded as S3.
The preparation method comprises the following steps of respectively preparing β -cyclodextrin aqueous solution with the weight concentration of 15% and polyethylene glycol-2000 aqueous solution with the weight concentration of 10%, carrying out ultrasonic dispersion for 50 minutes, dropwise adding the polyethylene glycol-2000 aqueous solution into β -cyclodextrin aqueous solution under the condition of keeping stirring, and carrying out ultrasonic dispersion for 30 minutes after dropwise adding is finished to obtain β -cyclodextrin-polyethylene glycol inclusion compound;
the preparation process of the small molecule bovine bone protein peptide comprises the following steps:
1) firstly selecting fresh ox bones, cleaning and pretreating to obtain ox bone powder;
2) taking bovine bone meal, adding 20 times of water, adding bacillus subtilis neutral protease to ensure that the concentration of the protease is 500u/g, adjusting the pH value of the solution to 6, and carrying out enzymolysis for 2 hours at the enzymolysis temperature of 50 ℃;
3) carrying out oxygenation treatment in the step 2), when the oxygen content in water is 20 ul/L, continuously adding 2g of glycerol and compound protease (the weight ratio of alkaline protease to neutral protease is 2:1), wherein the enzyme concentration is 600u/g, carrying out enzymolysis for 8 hours at the conditions of pH 6 and temperature of 45 ℃, adjusting the pH of feed liquid to 7, heating to 90 ℃ for enzyme deactivation for 10min, standing for layering, and separating upper-layer grease and bottom bone residues to obtain clear liquid;
4) carrying out ultrafiltration separation on the bovine bone protein peptide by using an ultrafiltration membrane, and collecting filtrate;
5) and (3) decoloring and deodorizing the filtrate obtained in the step 4), and spray-drying to obtain the micromolecule bovine bone protein peptide.
Example 4
Preparation of the small molecular protein peptide compound composition beverage:
wherein the beverage is powder, and the formula comprises 90 parts of the micromolecular polypeptide compound composition prepared in the embodiment 2, 5 parts of sodium carboxymethylcellulose and 5 parts of potassium sorbate; the preparation process comprises the following steps:
(1) weighing the small molecular polypeptide compound composition, sodium carboxymethylcellulose and potassium sorbate according to the weight parts of the raw materials, and sieving the mixture by a 60-mesh sieve;
(2) putting the sieved raw materials into a mixer for mixing for 15min, and uniformly mixing to obtain a mixed material;
(3) placing the mixed raw materials in a boiling drying chamber, starting a boiling drying bed, and draining the condensed water in the equipment and a steam pipeline by using steam so as to ensure that the temperature in the boiling bed is heated uniformly; and then, the materials in the drying chamber are sent to a fluidized drying bed for drying, the temperature is controlled to be 60 ℃ for 4min, and then the materials are cooled to be below 35 ℃ to prepare the compound powder beverage.
Example 5
Preparation of the small molecular protein peptide compound composition beverage:
wherein the beverage is powder, and the formula comprises 95 parts of the micromolecular polypeptide compound composition prepared in the embodiment 2, 3 parts of sodium carboxymethylcellulose and 2 parts of sodium dehydroacetate; the preparation process comprises the following steps:
(1) weighing the small molecular polypeptide compound composition, sodium carboxymethylcellulose and sodium dehydroacetate according to the weight parts of the raw materials, and sieving the mixture by a 60-mesh sieve;
(2) putting the sieved raw materials into a mixer for mixing for 12min, and uniformly mixing to obtain a mixed material;
(3) placing the mixed raw materials in a boiling drying chamber, starting a boiling drying bed, and draining the condensed water in the equipment and a steam pipeline by using steam so as to ensure that the temperature in the boiling bed is heated uniformly; and then, the materials in the drying chamber are sent to a fluidized drying bed for drying, the temperature is controlled to be 55 ℃, the materials are controlled for 3min, then the materials are cooled to be below 35 ℃, the compound powder beverage is prepared, and deionized water is added to prepare the liquid beverage.
Comparative example 1
The formula is as follows: 87 parts of soybean micromolecular protein peptide, 108 parts of coenzyme Q, 2 parts of anthocyanin, 1 part of citric acid and 2 parts of resveratrol. The preparation process is the same as that of example 1, and the small molecule protein peptide compound composition 1 is obtained and is marked as D1.
Comparative example 2
The formula is as follows: 86 parts of soybean micromolecule protein peptide, 1010 parts of coenzyme Q, 1 part of anthocyanin, 2 parts of citric acid and 1 part of resveratrol. The preparation process is the same as that of example 1, and the small molecule protein peptide compound composition 1 is obtained and is marked as D2.
Comparative example 3
Example 2 of Chinese patent CN103120311A prepares composite collagen nutritious food. Mixing 1 g of astaxanthin, 6 g of vitamin E, 6 g of coenzyme Q10 and 2g of black pepper extract, adding 30 g of exogenous oil, mixing and homogenizing astaxanthin, auxiliary Q10 and vitamin E, microencapsulating an oil-soluble mixture which mainly comprises chitosan serving as an inclusion, adding 1 g of vitamin B6 and 30 g of vitamin C, mixing and homogenizing, adding collagen peptide powder, adjusting the total mass to 1000 g, mixing and packaging to obtain the nutritional product, namely D3.
Comparative example 4
In embodiment 1 of chinese patent CN110604295A, a composite bone peptide comprises the following raw materials in parts by weight: 70 parts of bone peptide extract, 5 parts of soybean protein peptide, 5 parts of casein sodium peptide, 10 parts of polygonatum, polygonatum and Chinese wolfberry extracts, 3 parts of mineral elements, 5 parts of procyanidine, lutein and resveratrol and 2 parts of vitamins; the bone peptide extract comprises the following raw materials in parts by weight: 40-50 parts of bovine bone, 20-30 parts of bovine liver and bovine lung, 5-10 parts of bovine blood, 5-20 parts of Chinese yam and 5-20 parts of poria cocos; the weight ratio of the polygonatum, the polygonatum and the medlar extract is 1:1: 1; the mineral elements comprise zinc sulfate, manganese sulfate, magnesium sulfate, organic germanium, potassium molybdate and selenium yeast; the vitamins include vitamin A, B, C, E, K and folic acid. Weighing the raw materials in parts by weight, placing the raw materials in a mixer, uniformly mixing, and drying in vacuum to obtain the composite bone peptide, which is recorded as D4.
Examples of the experiments
First, research on raw material proportioning relationship
Based on the existing polypeptide nutriments, the inventor firstly researches raw materials, tries to find a more suitable proportioning relation of the raw materials, and reduces the types and the dosage of the raw materials as much as possible under the condition of maintaining the nutrition and health care effects and even improving the nutrition and health care effects.
TABLE 1 proportions of the different components
The above composition was prepared by the preparation methods shown in the examples and comparative examples.
Second, fatigue resistance test
Weight bearing swimming experiment for white mouse
The administration mode comprises the following steps: the method comprises the following steps of randomly distributing seven-week-old male ICR mice with the mass of (20 +/-1) g into a blank group, a positive drug control group and 7 administration groups, wherein the drug used in the blank group is physiological saline, the positive drug control group is clinically effective soybean peptide sold in market hot market, the drug used in the 7 administration groups is the compound composition prepared in 3 embodiments and 4 comparative examples of the invention, 10 drugs are administered to the mice per group by intragastric administration once a day, the dose is 0.15g/Kg, and the intragastric administration lasts for 15 days.
The detection method comprises the following steps: after 30 minutes of the last administration, 1 mouse with 3% of the weight of the lead on the tail part of the mouse is randomly selected from each group, the mice are put into water for timing, the first sinking time and the exhaustion end time of the mice are recorded till the exhaustion of the mice is finished, and the difference between the first sinking time and the exhaustion end time shows the endurance of the mice.
Detecting a container: a bucket with the diameter of 50cm and the height of 45cm is adopted, the water level is 30cm, the water temperature is 25 +/-1℃, and 4 buckets are used.
Detection standard: the first sinking standard is that the nose tip of the white mouse is firstly submerged below the water surface, and the exhaustion standard is that the white mouse sinks underwater for 10s and floats.
The statistical method comprises the following steps: data processing was performed using SPSS statistical analysis software, all data are expressed as mean. + -. standard error, and differences between groups were processed using one-way anova.
The results are shown in Table 2.
TABLE 2
Denotes P ≦ 0.05 statistically different from the blank group; indicates that P ≦ 0.01 is statistically significantly different from the blank group; indicates that P ≦ 0.001 was significantly different from the empty hundred group.
The data in Table 2 show that the endurance time of the three groups of mice of the composition in the example is obviously longer than that of the blank group, and the anti-fatigue activity of the three groups of mice is very different from that of the blank group, and is obviously better than that of the positive control group and the groups of the comparative example 1 and the comparative example 2.
Third, anti-oxidation experiment
(1) Free radical scavenging experiments
The test principle is as follows: DPPH is a stable free radical in organic solvents, with a strong absorption around 517nm for the lone pair (deep purple color). When an organic scavenger is present, the lone pair is paired and absorption disappears or diminishes, and the activity of the radical scavenger can be evaluated by determining the degree of attenuation of absorption.
The test method comprises dissolving a sample in ethanol to obtain a solution, sequentially adding 2m L sample solution and 2m L DPPH solution with concentration of 100 μmol/L into the same test tube with a plug, shaking, standing at room temperature for 30min, and measuring the absorbance of the sample at 517nm wavelength.
The inhibition rate is K% [1- (Ai-Aj)/Ac ] × 100%
Absorbance of Ai 2m L DPPH solution +2m L solution as a sample
Aj 2m L Absorbance of sample solution +2m L solvent
Absorbance of Ac 2m L DPPH solution +2m L solvent
Sample preparation: samples 1-3 prepared according to examples 1-3 of the present invention and samples 1-4 prepared according to comparative examples 1-4.
The results are shown in Table 3.
TABLE 3 DPPH clearance (%)
| Group of | Example 1 | Example 2 | Example 3 | Comparative example 1 | Comparative example 2 | Comparative example 3 | Comparative example 4 |
| Clearance rate | 92.06％ | 93.01％ | 93.08％ | 84.38％ | 89.11％ | 80.89％ | 82.45％ |
The results in table 3 show that the small molecular protein peptide prepared by the invention has good DPPH (dipeptidyl peptidase) removing capability, can obviously enhance the antioxidant capacity, and thus has the effect of delaying skin aging.
The protein peptide prepared by the invention adopts the small-molecule protein peptide, is easy to absorb, and the components of the small-molecule protein peptide are researched and optimized to be mutually coordinated and play a role, so that the types and the dosage of the raw materials are reduced as far as possible under the condition of maintaining the nutritional health-care effect and even improving the nutritional health-care effect. On the basis, the application unexpectedly finds that coenzyme Q10 and resveratrol have unique correlation in the method, and the weight ratio of coenzyme Q10 to resveratrol is 2:1, the synergistic effect of the two is stronger. It has better anti-fatigue effect and oxidation resistance.
The above embodiments are preferred embodiments of the present invention, but the present invention is not limited to the above embodiments, and any other changes, modifications, substitutions, combinations, and simplifications which do not depart from the spirit and principle of the present invention should be construed as equivalents and are included in the scope of the present invention.
Claims (10)
1. A compound composition containing small molecular protein peptide, resveratrol and anthocyanin is characterized in that: the composition is prepared from the following raw materials in parts by weight: 90-94 parts of small molecular protein peptide, 102-6 parts of coenzyme Q, 1-3 parts of resveratrol, 0.5-2 parts of anthocyanin and 0.5-1 part of citric acid.
2. The compound composition containing the small-molecule protein peptide, the resveratrol and the anthocyanin in claim 1, wherein the small-molecule protein peptide comprises the following components in percentage by weight: the composition is prepared from the following raw materials in parts by weight: 92 parts of small molecular protein peptide, 104 parts of coenzyme Q, 2 parts of resveratrol, 1.5 parts of anthocyanin and 0.5 part of citric acid.
3. The compound composition containing the small-molecule protein peptide, the resveratrol and the anthocyanin in claim 1, wherein the small-molecule protein peptide comprises the following components in percentage by weight: the small molecular protein peptide is prepared from any one of sea cucumber, marine fish, ox bone, soybean and corn by biological enzymolysis technology.
4. The compound composition containing the small-molecule protein peptide, the resveratrol and the anthocyanin in claim 3 is characterized in that: the average molecular weight of the small molecule protein peptide is less than 1000D.
5. The compound composition containing the small-molecule protein peptide, the resveratrol and the anthocyanin as claimed in any one of claims 1-4, wherein: the preparation method of the compound composition comprises the following steps:
1) firstly weighing β -cyclodextrin, adding water, stirring until the mixture is dissolved, adding the citric acid in parts by weight, and continuously stirring to obtain a citric acid- β -cyclodextrin blend;
2) weighing the coenzyme Q10, the resveratrol and the micromolecular protein peptide in parts by weight, uniformly mixing, clathrating by adopting citric acid- β -cyclodextrin blend, and drying to obtain a clathrate compound;
3) adding anthocyanin into the inclusion compound prepared in the step 2), uniformly mixing, and drying in vacuum to obtain the compound composition.
6. The compound composition containing the small-molecule protein peptide, the resveratrol and the anthocyanin in claim 5, wherein the compound composition comprises the following components in percentage by weight: the preparation method of the small molecule protein peptide comprises the following steps:
1) selecting animal and plant protein raw materials, and screening, cleaning and pretreating the animal and plant protein raw materials;
2) dissolving in water, stirring, and adjusting pH to 5-7;
3) adding compound protease in the step 2), carrying out enzymolysis at 40-60 ℃ for 6-8h, inactivating enzyme at 90 ℃ for 10min, and standing or centrifuging to obtain supernatant;
4) carrying out ultrafiltration separation on the supernatant in the step 3) by using an ultrafiltration membrane, and collecting filtrate;
5) and (3) decoloring and deodorizing the filtrate obtained in the step (4), and spray-drying to obtain the micromolecule protein peptide.
7. A compound composition beverage containing small molecular protein peptides, resveratrol and anthocyanin is characterized in that: the beverage comprises the compound composition as claimed in claim 1 or 2 and auxiliary materials, and comprises the following components in parts by weight: 90-95 parts of the composition and 5-10 parts of auxiliary materials are prepared into the beverage.
8. The compound composition beverage as claimed in claim 7, which is characterized in that: the auxiliary materials comprise a thickening agent and an antibacterial agent, wherein the thickening agent is selected from sodium carboxymethylcellulose, and the antibacterial agent is selected from any one of potassium sorbate and sodium dehydroacetate or the combination of potassium sorbate and sodium dehydroacetate.
9. The compound composition beverage as claimed in claim 8, which is characterized in that: the beverage is powder beverage, paste beverage or liquid beverage.
10. The method for preparing the compound composition beverage as claimed in any one of claims 7 to 9, wherein the method comprises the following steps: the preparation method comprises the following steps:
(1) weighing the compound composition and the auxiliary materials according to the weight parts of the raw materials, and sieving the mixture by a 60-mesh sieve;
(2) putting the sieved raw materials into a mixer for mixing for 12-18min, and uniformly mixing to obtain a mixed material;
(3) placing the mixed raw materials in a boiling drying chamber, starting a boiling drying bed, and draining the condensed water in the equipment and a steam pipeline by using steam so as to ensure that the temperature in the boiling bed is heated uniformly; and then the materials in the drying chamber are sent to a boiling drying bed for drying, the temperature is controlled to be 50-60 ℃, the materials are controlled for 3-5min, and then the materials are cooled to be below 35 ℃, so that powder beverage is prepared, or deionized water is directly added to prepare liquid beverage.
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