CN111406864A - Passion fruit collagen peptide solid beverage and preparation method thereof - Google Patents
Passion fruit collagen peptide solid beverage and preparation method thereof Download PDFInfo
- Publication number
- CN111406864A CN111406864A CN202010119116.2A CN202010119116A CN111406864A CN 111406864 A CN111406864 A CN 111406864A CN 202010119116 A CN202010119116 A CN 202010119116A CN 111406864 A CN111406864 A CN 111406864A
- Authority
- CN
- China
- Prior art keywords
- passion fruit
- collagen peptide
- solid beverage
- parts
- peptide solid
- 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.)
- Pending
Links
- 244000288157 Passiflora edulis Species 0.000 title claims abstract description 63
- 235000000370 Passiflora edulis Nutrition 0.000 title claims abstract description 63
- 108090000765 processed proteins & peptides Proteins 0.000 title claims abstract description 50
- 235000013361 beverage Nutrition 0.000 title claims abstract description 48
- 102000008186 Collagen Human genes 0.000 title claims abstract description 45
- 108010035532 Collagen Proteins 0.000 title claims abstract description 45
- 229920001436 collagen Polymers 0.000 title claims abstract description 45
- 239000007787 solid Substances 0.000 title claims abstract description 43
- 238000002360 preparation method Methods 0.000 title claims abstract description 20
- 239000000843 powder Substances 0.000 claims description 29
- TVXBFESIOXBWNM-UHFFFAOYSA-N Xylitol Natural products OCCC(O)C(O)C(O)CCO TVXBFESIOXBWNM-UHFFFAOYSA-N 0.000 claims description 22
- HEBKCHPVOIAQTA-UHFFFAOYSA-N meso ribitol Natural products OCC(O)C(O)C(O)CO HEBKCHPVOIAQTA-UHFFFAOYSA-N 0.000 claims description 22
- 235000010447 xylitol Nutrition 0.000 claims description 22
- 239000000811 xylitol Substances 0.000 claims description 22
- HEBKCHPVOIAQTA-SCDXWVJYSA-N xylitol Chemical compound OC[C@H](O)[C@@H](O)[C@H](O)CO HEBKCHPVOIAQTA-SCDXWVJYSA-N 0.000 claims description 22
- 229960002675 xylitol Drugs 0.000 claims description 22
- 241000251468 Actinopterygii Species 0.000 claims description 20
- 229920001202 Inulin Polymers 0.000 claims description 18
- 239000004376 Sucralose Substances 0.000 claims description 18
- JYJIGFIDKWBXDU-MNNPPOADSA-N inulin Chemical compound O[C@H]1[C@H](O)[C@@H](CO)O[C@@]1(CO)OC[C@]1(OC[C@]2(OC[C@]3(OC[C@]4(OC[C@]5(OC[C@]6(OC[C@]7(OC[C@]8(OC[C@]9(OC[C@]%10(OC[C@]%11(OC[C@]%12(OC[C@]%13(OC[C@]%14(OC[C@]%15(OC[C@]%16(OC[C@]%17(OC[C@]%18(OC[C@]%19(OC[C@]%20(OC[C@]%21(OC[C@]%22(OC[C@]%23(OC[C@]%24(OC[C@]%25(OC[C@]%26(OC[C@]%27(OC[C@]%28(OC[C@]%29(OC[C@]%30(OC[C@]%31(OC[C@]%32(OC[C@]%33(OC[C@]%34(OC[C@]%35(OC[C@]%36(O[C@@H]%37[C@@H]([C@@H](O)[C@H](O)[C@@H](CO)O%37)O)[C@H]([C@H](O)[C@@H](CO)O%36)O)[C@H]([C@H](O)[C@@H](CO)O%35)O)[C@H]([C@H](O)[C@@H](CO)O%34)O)[C@H]([C@H](O)[C@@H](CO)O%33)O)[C@H]([C@H](O)[C@@H](CO)O%32)O)[C@H]([C@H](O)[C@@H](CO)O%31)O)[C@H]([C@H](O)[C@@H](CO)O%30)O)[C@H]([C@H](O)[C@@H](CO)O%29)O)[C@H]([C@H](O)[C@@H](CO)O%28)O)[C@H]([C@H](O)[C@@H](CO)O%27)O)[C@H]([C@H](O)[C@@H](CO)O%26)O)[C@H]([C@H](O)[C@@H](CO)O%25)O)[C@H]([C@H](O)[C@@H](CO)O%24)O)[C@H]([C@H](O)[C@@H](CO)O%23)O)[C@H]([C@H](O)[C@@H](CO)O%22)O)[C@H]([C@H](O)[C@@H](CO)O%21)O)[C@H]([C@H](O)[C@@H](CO)O%20)O)[C@H]([C@H](O)[C@@H](CO)O%19)O)[C@H]([C@H](O)[C@@H](CO)O%18)O)[C@H]([C@H](O)[C@@H](CO)O%17)O)[C@H]([C@H](O)[C@@H](CO)O%16)O)[C@H]([C@H](O)[C@@H](CO)O%15)O)[C@H]([C@H](O)[C@@H](CO)O%14)O)[C@H]([C@H](O)[C@@H](CO)O%13)O)[C@H]([C@H](O)[C@@H](CO)O%12)O)[C@H]([C@H](O)[C@@H](CO)O%11)O)[C@H]([C@H](O)[C@@H](CO)O%10)O)[C@H]([C@H](O)[C@@H](CO)O9)O)[C@H]([C@H](O)[C@@H](CO)O8)O)[C@H]([C@H](O)[C@@H](CO)O7)O)[C@H]([C@H](O)[C@@H](CO)O6)O)[C@H]([C@H](O)[C@@H](CO)O5)O)[C@H]([C@H](O)[C@@H](CO)O4)O)[C@H]([C@H](O)[C@@H](CO)O3)O)[C@H]([C@H](O)[C@@H](CO)O2)O)[C@@H](O)[C@H](O)[C@@H](CO)O1 JYJIGFIDKWBXDU-MNNPPOADSA-N 0.000 claims description 18
- 229940029339 inulin Drugs 0.000 claims description 18
- BAQAVOSOZGMPRM-QBMZZYIRSA-N sucralose Chemical compound O[C@@H]1[C@@H](O)[C@@H](Cl)[C@@H](CO)O[C@@H]1O[C@@]1(CCl)[C@@H](O)[C@H](O)[C@@H](CCl)O1 BAQAVOSOZGMPRM-QBMZZYIRSA-N 0.000 claims description 18
- 235000019408 sucralose Nutrition 0.000 claims description 18
- 238000000108 ultra-filtration Methods 0.000 claims description 16
- 238000004821 distillation Methods 0.000 claims description 12
- 238000001914 filtration Methods 0.000 claims description 10
- 239000012528 membrane Substances 0.000 claims description 10
- 239000000706 filtrate Substances 0.000 claims description 8
- 238000002156 mixing Methods 0.000 claims description 8
- 238000001694 spray drying Methods 0.000 claims description 8
- 238000000034 method Methods 0.000 claims description 6
- 238000004806 packaging method and process Methods 0.000 claims description 5
- 238000005406 washing Methods 0.000 claims 1
- 230000000694 effects Effects 0.000 abstract description 5
- 230000009286 beneficial effect Effects 0.000 abstract description 4
- 235000013305 food Nutrition 0.000 abstract description 4
- 239000003205 fragrance Substances 0.000 abstract description 3
- 210000000936 intestine Anatomy 0.000 abstract description 2
- 239000006041 probiotic Substances 0.000 abstract description 2
- 235000018291 probiotics Nutrition 0.000 abstract description 2
- 210000002784 stomach Anatomy 0.000 abstract description 2
- 230000000052 comparative effect Effects 0.000 description 14
- 239000000047 product Substances 0.000 description 7
- 102000004169 proteins and genes Human genes 0.000 description 7
- 108090000623 proteins and genes Proteins 0.000 description 7
- 238000010521 absorption reaction Methods 0.000 description 5
- 150000001413 amino acids Chemical group 0.000 description 4
- 238000004140 cleaning Methods 0.000 description 4
- 238000001514 detection method Methods 0.000 description 4
- NOESYZHRGYRDHS-UHFFFAOYSA-N insulin Chemical compound N1C(=O)C(NC(=O)C(CCC(N)=O)NC(=O)C(CCC(O)=O)NC(=O)C(C(C)C)NC(=O)C(NC(=O)CN)C(C)CC)CSSCC(C(NC(CO)C(=O)NC(CC(C)C)C(=O)NC(CC=2C=CC(O)=CC=2)C(=O)NC(CCC(N)=O)C(=O)NC(CC(C)C)C(=O)NC(CCC(O)=O)C(=O)NC(CC(N)=O)C(=O)NC(CC=2C=CC(O)=CC=2)C(=O)NC(CSSCC(NC(=O)C(C(C)C)NC(=O)C(CC(C)C)NC(=O)C(CC=2C=CC(O)=CC=2)NC(=O)C(CC(C)C)NC(=O)C(C)NC(=O)C(CCC(O)=O)NC(=O)C(C(C)C)NC(=O)C(CC(C)C)NC(=O)C(CC=2NC=NC=2)NC(=O)C(CO)NC(=O)CNC2=O)C(=O)NCC(=O)NC(CCC(O)=O)C(=O)NC(CCCNC(N)=N)C(=O)NCC(=O)NC(CC=3C=CC=CC=3)C(=O)NC(CC=3C=CC=CC=3)C(=O)NC(CC=3C=CC(O)=CC=3)C(=O)NC(C(C)O)C(=O)N3C(CCC3)C(=O)NC(CCCCN)C(=O)NC(C)C(O)=O)C(=O)NC(CC(N)=O)C(O)=O)=O)NC(=O)C(C(C)CC)NC(=O)C(CO)NC(=O)C(C(C)O)NC(=O)C1CSSCC2NC(=O)C(CC(C)C)NC(=O)C(NC(=O)C(CCC(N)=O)NC(=O)C(CC(N)=O)NC(=O)C(NC(=O)C(N)CC=1C=CC=CC=1)C(C)C)CC1=CN=CN1 NOESYZHRGYRDHS-UHFFFAOYSA-N 0.000 description 4
- 102000010834 Extracellular Matrix Proteins Human genes 0.000 description 3
- 108010037362 Extracellular Matrix Proteins Proteins 0.000 description 3
- 239000008280 blood Substances 0.000 description 3
- 210000004369 blood Anatomy 0.000 description 3
- 210000002744 extracellular matrix Anatomy 0.000 description 3
- 239000000284 extract Substances 0.000 description 3
- 235000011389 fruit/vegetable juice Nutrition 0.000 description 3
- 239000007788 liquid Substances 0.000 description 3
- 239000002994 raw material Substances 0.000 description 3
- 238000003756 stirring Methods 0.000 description 3
- 235000000346 sugar Nutrition 0.000 description 3
- 239000003765 sweetening agent Substances 0.000 description 3
- 241000196324 Embryophyta Species 0.000 description 2
- DHMQDGOQFOQNFH-UHFFFAOYSA-N Glycine Chemical compound NCC(O)=O DHMQDGOQFOQNFH-UHFFFAOYSA-N 0.000 description 2
- PMMYEEVYMWASQN-DMTCNVIQSA-N Hydroxyproline Chemical compound O[C@H]1CN[C@H](C(O)=O)C1 PMMYEEVYMWASQN-DMTCNVIQSA-N 0.000 description 2
- 102000004877 Insulin Human genes 0.000 description 2
- 108090001061 Insulin Proteins 0.000 description 2
- ONIBWKKTOPOVIA-BYPYZUCNSA-N L-Proline Chemical compound OC(=O)[C@@H]1CCCN1 ONIBWKKTOPOVIA-BYPYZUCNSA-N 0.000 description 2
- ONIBWKKTOPOVIA-UHFFFAOYSA-N Proline Natural products OC(=O)C1CCCN1 ONIBWKKTOPOVIA-UHFFFAOYSA-N 0.000 description 2
- 230000023852 carbohydrate metabolic process Effects 0.000 description 2
- 235000021256 carbohydrate metabolism Nutrition 0.000 description 2
- 210000004027 cell Anatomy 0.000 description 2
- 239000013078 crystal Substances 0.000 description 2
- PMMYEEVYMWASQN-UHFFFAOYSA-N dl-hydroxyproline Natural products OC1C[NH2+]C(C([O-])=O)C1 PMMYEEVYMWASQN-UHFFFAOYSA-N 0.000 description 2
- 235000013601 eggs Nutrition 0.000 description 2
- 239000000796 flavoring agent Substances 0.000 description 2
- 235000019634 flavors Nutrition 0.000 description 2
- 235000003599 food sweetener Nutrition 0.000 description 2
- 238000009472 formulation Methods 0.000 description 2
- 229960002591 hydroxyproline Drugs 0.000 description 2
- 235000021539 instant coffee Nutrition 0.000 description 2
- 229940125396 insulin Drugs 0.000 description 2
- 210000004185 liver Anatomy 0.000 description 2
- 230000000813 microbial effect Effects 0.000 description 2
- 239000000203 mixture Substances 0.000 description 2
- 235000016709 nutrition Nutrition 0.000 description 2
- 230000001737 promoting effect Effects 0.000 description 2
- 230000001105 regulatory effect Effects 0.000 description 2
- 230000004044 response Effects 0.000 description 2
- 239000000126 substance Substances 0.000 description 2
- 238000012360 testing method Methods 0.000 description 2
- FGMPLJWBKKVCDB-UHFFFAOYSA-N trans-L-hydroxy-proline Natural products ON1CCCC1C(O)=O FGMPLJWBKKVCDB-UHFFFAOYSA-N 0.000 description 2
- XLYOFNOQVPJJNP-UHFFFAOYSA-N water Substances O XLYOFNOQVPJJNP-UHFFFAOYSA-N 0.000 description 2
- 235000007516 Chrysanthemum Nutrition 0.000 description 1
- 244000189548 Chrysanthemum x morifolium Species 0.000 description 1
- 206010009944 Colon cancer Diseases 0.000 description 1
- 206010010774 Constipation Diseases 0.000 description 1
- 108050001049 Extracellular proteins Proteins 0.000 description 1
- 239000004471 Glycine Substances 0.000 description 1
- 229920002527 Glycogen Polymers 0.000 description 1
- 206010020710 Hyperphagia Diseases 0.000 description 1
- 206010062717 Increased upper airway secretion Diseases 0.000 description 1
- 244000046052 Phaseolus vulgaris Species 0.000 description 1
- 235000010627 Phaseolus vulgaris Nutrition 0.000 description 1
- 208000004880 Polyuria Diseases 0.000 description 1
- 244000269722 Thea sinensis Species 0.000 description 1
- 239000002253 acid Substances 0.000 description 1
- 230000015572 biosynthetic process Effects 0.000 description 1
- 230000017531 blood circulation Effects 0.000 description 1
- 235000021466 carotenoid Nutrition 0.000 description 1
- 150000001747 carotenoids Chemical class 0.000 description 1
- 210000000170 cell membrane Anatomy 0.000 description 1
- 208000029742 colonic neoplasm Diseases 0.000 description 1
- 230000001276 controlling effect Effects 0.000 description 1
- 235000013365 dairy product Nutrition 0.000 description 1
- 230000007812 deficiency Effects 0.000 description 1
- 206010012601 diabetes mellitus Diseases 0.000 description 1
- 235000015872 dietary supplement Nutrition 0.000 description 1
- 230000029087 digestion Effects 0.000 description 1
- 239000003814 drug Substances 0.000 description 1
- 235000018927 edible plant Nutrition 0.000 description 1
- 238000000855 fermentation Methods 0.000 description 1
- 230000004151 fermentation Effects 0.000 description 1
- 238000011049 filling Methods 0.000 description 1
- 235000013373 food additive Nutrition 0.000 description 1
- 239000002778 food additive Substances 0.000 description 1
- 235000015203 fruit juice Nutrition 0.000 description 1
- 150000004676 glycans Chemical class 0.000 description 1
- 229940096919 glycogen Drugs 0.000 description 1
- 230000002401 inhibitory effect Effects 0.000 description 1
- 229910052500 inorganic mineral Inorganic materials 0.000 description 1
- 230000007413 intestinal health Effects 0.000 description 1
- 210000003734 kidney Anatomy 0.000 description 1
- 150000002632 lipids Chemical class 0.000 description 1
- 235000020162 malted milk drink Nutrition 0.000 description 1
- 239000000463 material Substances 0.000 description 1
- 230000002906 microbiologic effect Effects 0.000 description 1
- 235000013336 milk Nutrition 0.000 description 1
- 239000008267 milk Substances 0.000 description 1
- 210000004080 milk Anatomy 0.000 description 1
- 235000010755 mineral Nutrition 0.000 description 1
- 239000011707 mineral Substances 0.000 description 1
- 230000035764 nutrition Effects 0.000 description 1
- 239000012466 permeate Substances 0.000 description 1
- 208000026435 phlegm Diseases 0.000 description 1
- 239000000419 plant extract Substances 0.000 description 1
- 206010036067 polydipsia Diseases 0.000 description 1
- 208000022530 polyphagia Diseases 0.000 description 1
- 229920001282 polysaccharide Polymers 0.000 description 1
- 239000005017 polysaccharide Substances 0.000 description 1
- 235000013406 prebiotics Nutrition 0.000 description 1
- 125000002924 primary amino group Chemical class [H]N([H])* 0.000 description 1
- 102000004196 processed proteins & peptides Human genes 0.000 description 1
- 239000012265 solid product Substances 0.000 description 1
- 238000013112 stability test Methods 0.000 description 1
- 238000003860 storage Methods 0.000 description 1
- 238000005728 strengthening Methods 0.000 description 1
- 235000021092 sugar substitutes Nutrition 0.000 description 1
- 235000019605 sweet taste sensations Nutrition 0.000 description 1
- 208000024891 symptom Diseases 0.000 description 1
- 238000003786 synthesis reaction Methods 0.000 description 1
- 229940124597 therapeutic agent Drugs 0.000 description 1
- 210000001519 tissue Anatomy 0.000 description 1
- 231100000331 toxic Toxicity 0.000 description 1
- 230000002588 toxic effect Effects 0.000 description 1
- 239000011573 trace mineral Substances 0.000 description 1
- 235000013619 trace mineral Nutrition 0.000 description 1
- 230000002936 tranquilizing effect Effects 0.000 description 1
- 235000013343 vitamin Nutrition 0.000 description 1
- 239000011782 vitamin Substances 0.000 description 1
- 229940088594 vitamin Drugs 0.000 description 1
- 229930003231 vitamin Natural products 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
- A23L2/385—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
- A23L2/60—Sweeteners
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23L—FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BY SUBCLASSES A21D OR A23B-A23J; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OF NUTRITIVE QUALITIES, PHYSICAL TREATMENT; PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL
- A23L2/00—Non-alcoholic beverages; Dry compositions or concentrates therefor; Their preparation
- A23L2/70—Clarifying or fining of non-alcoholic beverages; Removing unwanted matter
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23L—FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BY SUBCLASSES A21D OR A23B-A23J; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OF NUTRITIVE QUALITIES, PHYSICAL TREATMENT; PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL
- A23L2/00—Non-alcoholic beverages; Dry compositions or concentrates therefor; Their preparation
- A23L2/70—Clarifying or fining of non-alcoholic beverages; Removing unwanted matter
- A23L2/72—Clarifying or fining of non-alcoholic beverages; Removing unwanted matter by filtration
- A23L2/74—Clarifying or fining of non-alcoholic beverages; Removing unwanted matter by filtration using membranes, e.g. osmosis, ultrafiltration
-
- 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
- A23L33/125—Modifying nutritive qualities of foods; Dietetic products; Preparation or treatment thereof using additives containing carbohydrate syrups; containing sugars; containing sugar alcohols; containing starch 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
- A23L33/18—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
Landscapes
- Life Sciences & Earth Sciences (AREA)
- Health & Medical Sciences (AREA)
- Engineering & Computer Science (AREA)
- Food Science & Technology (AREA)
- Nutrition Science (AREA)
- Chemical & Material Sciences (AREA)
- Polymers & Plastics (AREA)
- Molecular Biology (AREA)
- Mycology (AREA)
- Water Supply & Treatment (AREA)
- Proteomics, Peptides & Aminoacids (AREA)
- Non-Alcoholic Beverages (AREA)
- Coloring Foods And Improving Nutritive Qualities (AREA)
Abstract
The invention provides passion fruit collagen peptide solid beverage and a preparation method thereof, belonging to the technical field of food. The solid beverage of the invention is easy to absorb and quick in effect, can regulate the intestines and stomach of human bodies, is beneficial to the propagation and growth of probiotics of the human bodies, is suitable for diabetics to eat, and has good taste and strong fragrance.
Description
Technical Field
The invention relates to a solid beverage, in particular to a protein solid beverage, and belongs to the technical field of foods.
Background
The solid beverage is a solid product which is prepared by taking sugar, milk and dairy products, eggs or egg products, fruit juice or edible plant extracts and the like as main raw materials and adding a proper amount of auxiliary materials or food additives, wherein the water content of each 100 g of finished product is not higher than 5g, and the solid beverage is in a powder shape, a granular shape or a block shape, such as bean crystal powder, malted milk powder, instant coffee, chrysanthemum crystal and the like, and 3 types of protein-separated solid beverages, common solid beverages and baking type solid beverages (instant coffee).
Collagen peptide is an extracellular protein, which is composed of two or more amino acids-protein peptide. The absorption of human body is carried out in a peptide mode, and the absorption utilization rate of the edible protein peptide can reach 100%. Collagen is the most important component of the extracellular matrix. The functions exhibited by peptides differ depending on their molecular weights and amino acid sequences. The collagen is rich in amino acids such as glycine, proline, hydroxyproline and the like required by human bodies. Collagen is the most important component of the extracellular matrix.
However, the existing protein peptide product has poor absorption and slow effect, and most of the protein peptide product only contains protein peptide as a prebiotic, so that the effect is single; and the existing protein peptide products generally have poor mouthfeel.
Disclosure of Invention
Aiming at the problems, the invention provides passion fruit collagen peptide solid beverages which are easy to absorb and have good taste.
In order to achieve the purpose, the technical content of the invention is as follows: a passion fruit collagen peptide solid beverage comprises fish collagen peptide, passion fruit dry powder, xylitol, inulin and sucralose.
Further, the weight parts of the components are 4-5 parts of fish collagen peptide, 2-3 parts of passion fruit dry powder, 2-3 parts of xylitol, 1-2 parts of inulin and 0.005 part of sucralose.
Furthermore, the weight portions of the components are 4.5 portions of fish collagen peptide, 2.5 portions of passion fruit dry powder, 2.5 portions of xylitol, 1.5 portions of inulin and 0.005 portion of sucralose.
Further, the preparation process of the passion fruit dry powder comprises the steps of cleaning natural passion fruit, stirring, squeezing by a squeezer, filtering, ultrafiltering, concentrating and spray-drying.
Further, the filtration is carried out by using 200-mesh gauze, and the obtained filtrate enters the subsequent ultrafiltration step; and ultrafiltration is carried out by using an ultrafiltration membrane with the membrane aperture of 500-800A degrees, and the obtained filtrate is subjected to subsequent concentration.
Further, the concentration is carried out by adopting a reduced pressure distillation method, and the reduced pressure distillation condition is that the reduced pressure distillation is carried out for 2.5 hours at the temperature of 95 ℃ under the pressure of 0.8 MPa; the air inlet temperature of the spray drying is 215 ℃, the air outlet temperature is 90 ℃, and the flow rate is 15 ml/min.
A preparation method of passion fruit collagen peptide solid beverage comprises the following steps:
s1, uniformly mixing the fish collagen peptide, the passion fruit dry powder, the xylitol, the inulin and the sucralose in predetermined weight parts;
and S2 aseptic subpackaging.
Further, the mixing of step S1 is performed using a three-dimensional motion mixer.
Further, in step S2, the tea is packaged into bags with the filling amount of 20 +/-1.5 g.
The invention has the beneficial effects that:
the passion fruit dry powder is a substance with the molecular weight of below 1000 daltons, which is prepared by a special preparation process, and the fish collagen peptide raw material is also the substance with the molecular weight of below 1000 daltons, so that the solid beverage has the advantages of easy absorption of all components and quick response.
The fish collagen peptide used in the invention is a protein peptide extracted from fish as a raw material, is rich in collagen characteristic amino acids such as proline, hydroxyproline and the like required by a human body, and is an important component in human body cells, particularly skin extracellular matrix; the passion fruit is rich in seventeen amino acids, multiple vitamins, carotenoids and various trace elements required by a human body, the soluble solid content is 15-16%, the total acid content is 3.8-4%, and the sweetness and acidity are moderate, so that the passion fruit and processed products thereof are beneficial to digestion of the human body, and have the effects of reducing phlegm, treating kidney deficiency, refreshing, restoring consciousness, promoting blood circulation, strengthening the body, tranquilizing, relieving pain, reducing pressure, lowering lipid and the like; inulin is reserve polysaccharide in plants and mainly comes from the plants, and has the effects of controlling blood fat, reducing blood sugar, promoting mineral absorption, regulating advocated microbial flora, improving intestinal health, preventing constipation, inhibiting generation of toxic fermentation products, protecting liver, preventing colon cancer, resisting depression and the like; xylitol can be used as a sweetening agent, a nutritional supplement and an auxiliary therapeutic agent for diabetics, the xylitol is an intermediate of carbohydrate metabolism of a human body, under the condition that insulin is absent in the body to influence the carbohydrate metabolism, insulin is not needed to promote, the xylitol can also permeate cell membranes to be absorbed and utilized by tissues, the synthesis of glycogen of liver is promoted, cells can supply nutrition and energy, the blood sugar value cannot be increased, three or more symptoms (polyphagia, polydipsia and polyuria) after the xylitol is taken by the diabetics are eliminated, and the xylitol is a nutritional sugar substitute which is most suitable for the diabetics to eat; sucralose is a sweetener with higher sweetness, and can be added in a small amount to obtain a food with sweet taste. The components of the invention are matched with each other and are mixed in the optimal proportioning range defined by the invention, so that the health-care food which has the functions of regulating the intestines and stomach of a human body, is beneficial to the reproduction and growth of probiotics of the human body, is suitable for being eaten by diabetes patients and has quick response can be obtained.
The passion fruit dry powder with natural fragrance and good taste is added into the solid beverage, so that the solid beverage has the advantages of strong fragrance, good taste and suitability for people of all ages.
The solid beverage is packed into bags with the weight of 20 +/-1.5 g, is convenient to carry and transport, and is convenient to drink after being soaked in water due to the bag quantity.
Detailed Description
The technical solutions in the embodiments of the present invention are clearly and completely described below. In the following description, numerous specific details are set forth in order to provide a thorough understanding of the present invention, but the present invention may be practiced in other ways than those specifically described herein, and it will be apparent to those of ordinary skill in the art that the present invention may be practiced without departing from the spirit and scope of the present invention, and therefore the present invention is not limited to the specific embodiments disclosed below.
A passion fruit collagen peptide solid beverage comprises fish collagen peptide, passion fruit dry powder, xylitol, inulin and sucralose; the weight parts of the components are 4-5 parts of fish collagen peptide, 2-3 parts of passion fruit dry powder, 2-3 parts of xylitol, 1-2 parts of inulin and 0.005 part of sucralose. The preferable weight portions of the components are 4.5 portions of fish collagen peptide, 2.5 portions of passion fruit dry powder, 2.5 portions of xylitol, 1.5 portions of inulin and 0.005 portion of sucralose.
The preparation method of the passion fruit dry powder comprises the steps of cleaning natural passion fruit, stirring, squeezing by a squeezer, filtering, ultrafiltering, concentrating and spray-drying. The filtration is carried out by using 200-mesh gauze, and the obtained filtrate enters the subsequent ultrafiltration step; performing ultrafiltration by using an ultrafiltration membrane with the membrane aperture of 500-800A DEG, and performing subsequent concentration on the obtained filtrate; the concentration is carried out by adopting a reduced pressure distillation method, and the reduced pressure distillation condition is that the reduced pressure distillation is carried out for 2.5 hours at the temperature of 95 ℃ under the pressure of 0.8 MPa; the air inlet temperature of the spray drying is 215 ℃, the air outlet temperature is 90 ℃, and the flow rate is 15 ml/min.
A preparation method of passion fruit collagen peptide solid beverage comprises the following steps:
s1, uniformly mixing the fish collagen peptide, the passion fruit dry powder, the xylitol, the inulin and the sucralose according to the predetermined weight parts; the mixing is carried out by using a three-dimensional motion mixer;
s2 subpackaging under aseptic condition, and packaging into bags according to the packaging amount of 20 + -1.5 g.
Example 1
A passion fruit collagen peptide solid beverage comprises fish collagen peptide, passion fruit dry powder, xylitol, inulin and sucralose; the weight parts of the components are 4 parts of fish collagen peptide, 3 parts of passion fruit dry powder, 2 parts of xylitol, 1 part of inulin and 0.005 part of sucralose.
The preparation method of the passion fruit dry powder comprises the steps of cleaning natural passion fruit, stirring, squeezing by a squeezer, filtering, ultrafiltering, concentrating and spray-drying. The filtration is carried out by using 200-mesh gauze, and the obtained filtrate enters the subsequent ultrafiltration step; the ultrafiltration is carried out by using an ultrafiltration membrane with the membrane aperture of 500A degrees, and the obtained filtrate is subsequently concentrated; the concentration is carried out by adopting a reduced pressure distillation method, and the reduced pressure distillation condition is that the reduced pressure distillation is carried out for 2.5 hours at the temperature of 95 ℃ under the pressure of 0.8 MPa; the air inlet temperature of the spray drying is 215 ℃, the air outlet temperature is 90 ℃, and the flow rate is 15 ml/min.
A preparation method of passion fruit collagen peptide solid beverage comprises the following steps:
s1, uniformly mixing the fish collagen peptide, the passion fruit dry powder, the xylitol, the inulin and the sucralose according to the predetermined weight parts; the mixing is carried out by using a three-dimensional motion mixer;
s2 subpackaging under aseptic condition, and packaging into bags according to the packaging amount of 20 + -1.5 g.
Example 2
Example 2 is substantially the same as example 1 except that the components are 5 parts by weight of fish collagen peptide, 2 parts by weight of passion fruit dry powder, 3 parts by weight of xylitol, 2 parts by weight of inulin and 0.005 part by weight of sucralose.
The aperture of an ultrafiltration membrane used for ultrafiltration in the passion fruit preparation process is 800A degrees.
Example 3
Example 3 is substantially the same as example 1 except that the components are 4.5 parts by weight of fish collagen peptide, 2.5 parts by weight of passion fruit dry powder, 2.5 parts by weight of xylitol, 1.5 parts by weight of inulin and 0.005 part by weight of sucralose.
The aperture of an ultrafiltration membrane used for ultrafiltration in the passion fruit preparation process is 700A degrees.
Comparative example 1
This comparative example is substantially the same as example 3 in the formulation and preparation of solid beverage, except that the dried passion fruit powder is replaced by the passion fruit extract, and the preparation method of the passion fruit extract refers to the preparation procedure of example 1 in the specification of patent document CN 105250177A.
Comparative example 2
The comparative example is basically the same as the solid beverage in example 3 in the composition formula and preparation method, and the difference is that the passion fruit dry powder is replaced by passion fruit juice, the preparation method of the passion fruit juice comprises the steps of cleaning natural passion fruit, crushing, squeezing, filtering and fine filtering, and the steps are the same as the steps corresponding to example 3; the passion fruit added in the comparative example is added in the liquid state of passion fruit juice, so the prepared beverage is a liquid beverage, and the storage stability test is carried out on the beverages obtained in the examples 3 and the comparative example 2, so that the solid beverage in the example 3 can be stored for 8 months, the content of each component is basically unchanged within 8 months, and the microbial detection index is basically not increased; the beverage obtained in the comparative example 2 can be stored for only 2 months, and the microbiological indicators rapidly rise after 2 months, so that the beverage is deteriorated; and liquid beverages are not easily transportable compared to solid beverages.
The passion fruit collagen peptide solid beverage prepared in the examples 1-3 and the comparative examples 1-2 is subjected to quality detection according to GB 7101-2003, and the detection results are shown in the following table:
TABLE 1
As can be seen from the above table, the indexes of the solid beverage prepared by the method are far superior to the requirements of the detection standard and the solid beverage prepared in the comparative example 1; in addition, the cost of preparing the passion fruit extract in the comparative example 1 is much higher than that of preparing the passion fruit dry powder of the invention, and the operation steps are more complicated, so that the cost of the solid beverage in the comparative example 1 is much higher than that of the invention.
The solid beverages prepared in examples 1 to 3 and comparative example were subjected to a test eating test to evaluate the mouthfeel and flavor thereof, wherein 10 persons who had been tasted in total were evaluated on three grades of good, normal and poor mouthfeel, and on three grades of strong, normal and light flavor, and the results are shown in the following table:
TABLE 2
It can be seen from table 2 that the solid beverage of the present invention is much better than comparative example 1 and comparative example 2 in both taste and aroma.
It is to be understood that the described embodiments are merely a few embodiments of the invention and not all embodiments. All other embodiments, which can be derived by a person skilled in the art from the embodiments given herein without making any creative effort, shall fall within the protection scope of the present invention.
Claims (9)
1. A passion fruit collagen peptide solid beverage is characterized by comprising fish collagen peptide, passion fruit dry powder, xylitol, inulin and sucralose.
2. The passion fruit collagen peptide solid beverage as claimed in claim 1, wherein the weight parts of the components are 4-5 parts of fish collagen peptide, 2-3 parts of passion fruit dry powder, 2-3 parts of xylitol, 1-2 parts of inulin and 0.005 part of sucralose.
3. The passion fruit collagen peptide solid beverage as claimed in claim 2, wherein the weight parts of the components are 4.5 parts of fish collagen peptide, 2.5 parts of passion fruit dry powder, 2.5 parts of xylitol, 1.5 parts of inulin and 0.005 part of sucralose.
4. The passion fruit collagen peptide solid beverage as claimed in any one of claims 1 to 3, wherein the passion fruit dry powder is prepared by washing natural passion fruit, then mincing, then squeezing by a squeezer, then filtering, ultrafiltering, finally concentrating and spray drying.
5. The passion fruit collagen peptide solid beverage as claimed in claim 4, wherein the filtration is performed by using 200 mesh gauze, and the obtained filtrate is subjected to the subsequent ultrafiltration step; and the ultrafiltration is carried out by using an ultrafiltration membrane with the membrane aperture of 500-800A degrees, and the obtained filtrate is subjected to the subsequent concentration step.
6. The passion fruit collagen peptide solid beverage as claimed in claim 4, wherein the concentration is carried out by a reduced pressure distillation method, and the reduced pressure distillation condition is that the reduced pressure distillation is carried out for 2.5h at 95 ℃ and 0.8 MPa; the air inlet temperature of the spray drying is 215 ℃, the air outlet temperature is 90 ℃, and the flow rate is 15 ml/min.
7. The preparation method of the passion fruit collagen peptide solid beverage as claimed in claim 4, characterized by comprising the following steps:
s1, uniformly mixing the fish collagen peptide, the passion fruit dry powder, the xylitol, the inulin and the sucralose in predetermined weight parts;
and S2 aseptic subpackaging.
8. The preparation method of the passion fruit collagen peptide solid beverage according to claim 7, wherein the mixing of the step S1 is performed by a three-dimensional motion mixer.
9. The preparation method of the passion fruit collagen peptide solid beverage according to claim 7, wherein the passion fruit collagen peptide solid beverage is packaged in bags with the packaging amount of 20 +/-1.5 g in step S2.
Priority Applications (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN202010119116.2A CN111406864A (en) | 2020-02-26 | 2020-02-26 | Passion fruit collagen peptide solid beverage and preparation method thereof |
Applications Claiming Priority (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN202010119116.2A CN111406864A (en) | 2020-02-26 | 2020-02-26 | Passion fruit collagen peptide solid beverage and preparation method thereof |
Publications (1)
| Publication Number | Publication Date |
|---|---|
| CN111406864A true CN111406864A (en) | 2020-07-14 |
Family
ID=71485072
Family Applications (1)
| Application Number | Title | Priority Date | Filing Date |
|---|---|---|---|
| CN202010119116.2A Pending CN111406864A (en) | 2020-02-26 | 2020-02-26 | Passion fruit collagen peptide solid beverage and preparation method thereof |
Country Status (1)
| Country | Link |
|---|---|
| CN (1) | CN111406864A (en) |
Cited By (4)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN112369543A (en) * | 2020-11-11 | 2021-02-19 | 上海养益圣生物科技有限公司 | Novel passion fruit collagen peptide fruit and vegetable beverage and preparation method thereof |
| CN112772925A (en) * | 2020-12-24 | 2021-05-11 | 福建保安康保健食品有限公司 | Collagen peptide and agar oligosaccharide powder product and application thereof |
| CN113397176A (en) * | 2021-07-14 | 2021-09-17 | 江苏菌钥生命科技发展有限公司 | Anti-aging composition and preparation method thereof |
| CN114868847A (en) * | 2022-03-09 | 2022-08-09 | 大连双迪科技股份有限公司 | Passion fruit sodium hyaluronate beverage and preparation method thereof |
Citations (7)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| JP2006204287A (en) * | 2004-12-27 | 2006-08-10 | Lotte Co Ltd | Collagen-containing food/drink |
| CN106418101A (en) * | 2016-10-14 | 2017-02-22 | 广西放心源生物科技有限公司 | Preparation method of instant passionfora edulis f. flavicarpa Deg beverage |
| CN108030012A (en) * | 2017-12-08 | 2018-05-15 | 青岛康益生物科技有限公司 | Health food with body-beautifying and face-nourishing effects |
| CN108142630A (en) * | 2017-12-27 | 2018-06-12 | 湖北和格复合骨胶原生物科技有限公司 | A kind of soft candy product with toxin-expelling and face nourishing and preparation method thereof |
| CN109198503A (en) * | 2018-08-15 | 2019-01-15 | 福建省农业科学院农业工程技术研究所 | A kind of instant honey passion fruit powder and preparation method thereof rich in dietary fiber |
| CN109315663A (en) * | 2018-08-27 | 2019-02-12 | 杭州维洛斯生物科技有限责任公司 | A kind of vanilla flavored albumen composite fermentation fruits and vegetables solid beverage and preparation method thereof |
| CN109924307A (en) * | 2017-12-19 | 2019-06-25 | 李怡 | A kind of nutrition passion fruit green tea powder |
-
2020
- 2020-02-26 CN CN202010119116.2A patent/CN111406864A/en active Pending
Patent Citations (7)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| JP2006204287A (en) * | 2004-12-27 | 2006-08-10 | Lotte Co Ltd | Collagen-containing food/drink |
| CN106418101A (en) * | 2016-10-14 | 2017-02-22 | 广西放心源生物科技有限公司 | Preparation method of instant passionfora edulis f. flavicarpa Deg beverage |
| CN108030012A (en) * | 2017-12-08 | 2018-05-15 | 青岛康益生物科技有限公司 | Health food with body-beautifying and face-nourishing effects |
| CN109924307A (en) * | 2017-12-19 | 2019-06-25 | 李怡 | A kind of nutrition passion fruit green tea powder |
| CN108142630A (en) * | 2017-12-27 | 2018-06-12 | 湖北和格复合骨胶原生物科技有限公司 | A kind of soft candy product with toxin-expelling and face nourishing and preparation method thereof |
| CN109198503A (en) * | 2018-08-15 | 2019-01-15 | 福建省农业科学院农业工程技术研究所 | A kind of instant honey passion fruit powder and preparation method thereof rich in dietary fiber |
| CN109315663A (en) * | 2018-08-27 | 2019-02-12 | 杭州维洛斯生物科技有限责任公司 | A kind of vanilla flavored albumen composite fermentation fruits and vegetables solid beverage and preparation method thereof |
Cited By (4)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN112369543A (en) * | 2020-11-11 | 2021-02-19 | 上海养益圣生物科技有限公司 | Novel passion fruit collagen peptide fruit and vegetable beverage and preparation method thereof |
| CN112772925A (en) * | 2020-12-24 | 2021-05-11 | 福建保安康保健食品有限公司 | Collagen peptide and agar oligosaccharide powder product and application thereof |
| CN113397176A (en) * | 2021-07-14 | 2021-09-17 | 江苏菌钥生命科技发展有限公司 | Anti-aging composition and preparation method thereof |
| CN114868847A (en) * | 2022-03-09 | 2022-08-09 | 大连双迪科技股份有限公司 | Passion fruit sodium hyaluronate beverage and preparation method thereof |
Similar Documents
| Publication | Publication Date | Title |
|---|---|---|
| CN111406864A (en) | Passion fruit collagen peptide solid beverage and preparation method thereof | |
| CN1104207C (en) | Yam juice beverage and its preparing process | |
| CN101912133B (en) | Mung bean and pear juice beverage and preparation method thereof | |
| CN102823874A (en) | Pomegranate effervescent tablets and preparation method thereof | |
| CN106174171A (en) | A kind of red Fructus Lycii buccal tablet and preparation method thereof | |
| CN111493256A (en) | Collagen peptide calcium-fortified solid beverage and preparation method thereof | |
| CN101416763B (en) | Pollen beverage and preparation method thereof | |
| JPH06237735A (en) | Food having hypoglycemic action | |
| CN108740699A (en) | A kind of Siraitia grosvenorii purple sweet potato puree and preparation method thereof | |
| CN107744023A (en) | Protein drink and preparation method thereof | |
| CN111670978A (en) | Fruit tea and preparation method thereof | |
| CN108094815A (en) | It enriches blood collagen solid beverage | |
| CN101507485A (en) | Kraut preparation method and product thereof using sweet potato stem and leaf as raw material | |
| CN115669822A (en) | Collagen tripeptide-rich fruit-flavored beverage and processing technology thereof | |
| CN108740023B (en) | A milk protein beverage containing succus Zingiberis recens and its preparation method | |
| CN110235941A (en) | A kind of folium sennae leaf protein special medicine purposes formula food | |
| CN112006199A (en) | Astaxanthin egg beverage and preparation method thereof | |
| CN112471262A (en) | Instant peanut protein milk and preparation method thereof | |
| CN105249063A (en) | Syzygium samarangense and watermelon compound juice and preparation method thereof | |
| CN110810613A (en) | A frozen beverage containing fresh succus Bambusae and its preparation method | |
| CN114403262A (en) | Maca tea plant beverage capable of improving sub-health and preparation method thereof | |
| KR20200138472A (en) | Composition for relieving hangover comprising allium hookeri extract and fish collagen | |
| CN108850380A (en) | A kind of formula and preparation method of Chinese wolfberry and coffee | |
| CN101524170A (en) | Spinach and asparagus synthetic juice beverage and preparation method thereof | |
| CN1120678C (en) | Composite health potato beverage |
Legal Events
| Date | Code | Title | Description |
|---|---|---|---|
| PB01 | Publication | ||
| PB01 | Publication | ||
| SE01 | Entry into force of request for substantive examination | ||
| SE01 | Entry into force of request for substantive examination | ||
| RJ01 | Rejection of invention patent application after publication | ||
| RJ01 | Rejection of invention patent application after publication |
Application publication date: 20200714 |