CN111743164A - Food composition of fish collagen peptide and soybean peptide and preparation method thereof - Google Patents
Food composition of fish collagen peptide and soybean peptide and preparation method thereof Download PDFInfo
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- CN111743164A CN111743164A CN202010695612.2A CN202010695612A CN111743164A CN 111743164 A CN111743164 A CN 111743164A CN 202010695612 A CN202010695612 A CN 202010695612A CN 111743164 A CN111743164 A CN 111743164A
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- XLYOFNOQVPJJNP-UHFFFAOYSA-N water Substances O XLYOFNOQVPJJNP-UHFFFAOYSA-N 0.000 claims description 5
- 235000019359 magnesium stearate Nutrition 0.000 claims description 3
- 239000007787 solid Substances 0.000 claims description 3
- 229920001353 Dextrin Polymers 0.000 claims description 2
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- 229920002472 Starch Polymers 0.000 claims description 2
- 235000019425 dextrin Nutrition 0.000 claims description 2
- 235000013399 edible fruits Nutrition 0.000 claims description 2
- 235000018927 edible plant Nutrition 0.000 claims description 2
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- 238000004806 packaging method and process Methods 0.000 description 6
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- 102000004196 processed proteins & peptides Human genes 0.000 description 2
- 235000018102 proteins Nutrition 0.000 description 2
- 102000004169 proteins and genes Human genes 0.000 description 2
- 108090000623 proteins and genes Proteins 0.000 description 2
- 235000019710 soybean protein Nutrition 0.000 description 2
- 230000001954 sterilising effect Effects 0.000 description 2
- 238000005728 strengthening Methods 0.000 description 2
- 239000000126 substance Substances 0.000 description 2
- CIWBSHSKHKDKBQ-JLAZNSOCSA-N Ascorbic acid Chemical compound OC[C@H](O)[C@H]1OC(=O)C(O)=C1O CIWBSHSKHKDKBQ-JLAZNSOCSA-N 0.000 description 1
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- 239000004386 Erythritol Substances 0.000 description 1
- UNXHWFMMPAWVPI-UHFFFAOYSA-N Erythritol Natural products OCC(O)C(O)CO UNXHWFMMPAWVPI-UHFFFAOYSA-N 0.000 description 1
- 229930195725 Mannitol Natural products 0.000 description 1
- 206010049565 Muscle fatigue Diseases 0.000 description 1
- 241000220317 Rosa Species 0.000 description 1
- 241000282887 Suidae Species 0.000 description 1
- 241001506047 Tremella Species 0.000 description 1
- 230000032683 aging Effects 0.000 description 1
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- 208000015606 cardiovascular system disease Diseases 0.000 description 1
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- 235000019414 erythritol Nutrition 0.000 description 1
- UNXHWFMMPAWVPI-ZXZARUISSA-N erythritol Chemical compound OC[C@H](O)[C@H](O)CO UNXHWFMMPAWVPI-ZXZARUISSA-N 0.000 description 1
- 229940009714 erythritol Drugs 0.000 description 1
- 238000011156 evaluation Methods 0.000 description 1
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- FTSSQIKWUOOEGC-RULYVFMPSA-N fructooligosaccharide Chemical compound OC[C@H]1O[C@@](CO)(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(O[C@H]%12O[C@H](CO)[C@@H](O)[C@H](O)[C@H]%12O)O[C@H](CO)[C@@H](O)[C@@H]%11O)O[C@H](CO)[C@@H](O)[C@@H]%10O)O[C@H](CO)[C@@H](O)[C@@H]9O)O[C@H](CO)[C@@H](O)[C@@H]8O)O[C@H](CO)[C@@H](O)[C@@H]7O)O[C@H](CO)[C@@H](O)[C@@H]6O)O[C@H](CO)[C@@H](O)[C@@H]5O)O[C@H](CO)[C@@H](O)[C@@H]4O)O[C@H](CO)[C@@H](O)[C@@H]3O)O[C@H](CO)[C@@H](O)[C@@H]2O)[C@@H](O)[C@@H]1O FTSSQIKWUOOEGC-RULYVFMPSA-N 0.000 description 1
- 229940107187 fructooligosaccharide Drugs 0.000 description 1
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- 150000004676 glycans Chemical class 0.000 description 1
- 235000011868 grain product Nutrition 0.000 description 1
- 235000013402 health food Nutrition 0.000 description 1
- 238000010438 heat treatment Methods 0.000 description 1
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- 239000003688 hormone derivative Substances 0.000 description 1
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- 239000000594 mannitol Substances 0.000 description 1
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- 235000013944 peach juice Nutrition 0.000 description 1
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- 239000005017 polysaccharide Substances 0.000 description 1
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- 239000000600 sorbitol Substances 0.000 description 1
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Classifications
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23L—FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BY SUBCLASSES A21D OR A23B-A23J; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OF NUTRITIVE QUALITIES, PHYSICAL TREATMENT; PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL
- 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
- A23G—COCOA; COCOA PRODUCTS, e.g. CHOCOLATE; SUBSTITUTES FOR COCOA OR COCOA PRODUCTS; CONFECTIONERY; CHEWING GUM; ICE-CREAM; PREPARATION THEREOF
- A23G3/00—Sweetmeats; Confectionery; Marzipan; Coated or filled products
- A23G3/34—Sweetmeats, confectionery or marzipan; Processes for the preparation thereof
- A23G3/36—Sweetmeats, confectionery or marzipan; Processes for the preparation thereof characterised by the composition containing organic or inorganic compounds
- A23G3/364—Sweetmeats, confectionery or marzipan; Processes for the preparation thereof characterised by the composition containing organic or inorganic compounds containing microorganisms or enzymes; containing paramedical or dietetical agents, e.g. vitamins
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23G—COCOA; COCOA PRODUCTS, e.g. CHOCOLATE; SUBSTITUTES FOR COCOA OR COCOA PRODUCTS; CONFECTIONERY; CHEWING GUM; ICE-CREAM; PREPARATION THEREOF
- A23G3/00—Sweetmeats; Confectionery; Marzipan; Coated or filled products
- A23G3/34—Sweetmeats, confectionery or marzipan; Processes for the preparation thereof
- A23G3/36—Sweetmeats, confectionery or marzipan; Processes for the preparation thereof characterised by the composition containing organic or inorganic compounds
- A23G3/42—Sweetmeats, confectionery or marzipan; Processes for the preparation thereof characterised by the composition containing organic or inorganic compounds characterised by the carbohydrates used, e.g. polysaccharides
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23G—COCOA; COCOA PRODUCTS, e.g. CHOCOLATE; SUBSTITUTES FOR COCOA OR COCOA PRODUCTS; CONFECTIONERY; CHEWING GUM; ICE-CREAM; PREPARATION THEREOF
- A23G3/00—Sweetmeats; Confectionery; Marzipan; Coated or filled products
- A23G3/34—Sweetmeats, confectionery or marzipan; Processes for the preparation thereof
- A23G3/36—Sweetmeats, confectionery or marzipan; Processes for the preparation thereof characterised by the composition containing organic or inorganic compounds
- A23G3/44—Sweetmeats, confectionery or marzipan; Processes for the preparation thereof characterised by the composition containing organic or inorganic compounds containing peptides or proteins
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23L—FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BY SUBCLASSES A21D OR A23B-A23J; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OF NUTRITIVE QUALITIES, PHYSICAL TREATMENT; PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL
- A23L2/00—Non-alcoholic beverages; Dry compositions or concentrates therefor; Their preparation
- A23L2/02—Non-alcoholic beverages; Dry compositions or concentrates therefor; Their preparation containing fruit or vegetable juices
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- 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
- 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
- A23L33/15—Vitamins
-
- 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
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- Life Sciences & Earth Sciences (AREA)
- Chemical & Material Sciences (AREA)
- Health & Medical Sciences (AREA)
- Polymers & Plastics (AREA)
- Engineering & Computer Science (AREA)
- Food Science & Technology (AREA)
- Nutrition Science (AREA)
- Inorganic Chemistry (AREA)
- Molecular Biology (AREA)
- Mycology (AREA)
- Proteomics, Peptides & Aminoacids (AREA)
- Microbiology (AREA)
- Coloring Foods And Improving Nutritive Qualities (AREA)
- Non-Alcoholic Beverages (AREA)
Abstract
The invention discloses a food composition of fish collagen peptide and soybean peptide and a preparation method thereof, wherein the food composition comprises the following raw materials in parts by weight: 0.1-20 parts of fish collagen peptide, 0.1-20 parts of soybean peptide and 0-200 parts of other components for adjusting flavor and assisting processing; the preparation method comprises the following steps: (1) weighing the raw materials by an electronic scale according to the proportion; (2) sieving the raw materials, mixing, and mixing with a three-dimensional mixer at a rotation speed of 60 r/min for 25 min; (3) mixing, and processing into beverage, granule, tablet candy, liquid beverage, nutritional bar, and cookies. The invention takes fish collagen peptide, soybean peptide and other components for adjusting flavor and assisting processing as raw materials, and the product finally has the effects of assisting in supplementing nutrition, supplementing skin collagen and improving skin state through reasonable combination. And the present invention may be implemented in a number of product types.
Description
Technical Field
The invention relates to the technical field of food, in particular to a food composition of fish collagen peptide and soybean peptide and a preparation method thereof.
Background
The collagen peptide is a hydrolysate of collagen, has physical characteristics of low molecular weight, easy absorption, low viscosity and the like, is closely related to cell proliferation, differentiation, movement, immunity, joint lubrication, wound healing and the like, and has strong biological activity. Due to the special function of collagen peptide, the extract is widely applied to the industrial fields of medicine, food, daily chemical industry, biosynthesis and the like. At present, the raw materials for producing collagen products are basically skins and bones of terrestrial animals such as pigs and cows, and the use of the products is limited because the living environment of the terrestrial animals is deteriorated to cause epidemic diseases such as mad cow disease and increase the risk of extracting collagen from the skins and bones of the terrestrial animals. Thus, more and more collagen peptides are used in aquatic organisms.
The soybean peptide is a deep-processed product of soybean, and is mainly characterized by that it utilizes biological method to modify soybean protein molecule into low-molecular peptide so as to obviously improve and raise its physiological and nutrient functions. The soybean peptide has the characteristics of easy digestion and absorption, quick supply of body energy, no protein denaturation, no beany flavor, no residue, small liquid viscosity, no solidification under heating and the like, and particularly has unique physiological functions of reducing serum cholesterol, lowering blood pressure, promoting fat metabolism and the like. Therefore, the soybean peptide is a novel soybean deep-processing product and a nutrient which are higher in quality than soybean protein, and has shown attractive development and application prospects in the fields of food, medicine, daily chemical industry and the like. For example, the soybean peptide drink can promote the secretion of protein synthetic hormone and effectively repair the damaged muscle in the competition; the effect evaluation performed by a plurality of professional sports teams shows that: the product can be continuously drunk to significantly enhance physical strength and endurance of athletes, and rapidly relieve muscle fatigue and recover physical strength.
The soybean peptide has various nutritive values, and also has effects of reducing cholesterol and lowering blood pressure. The soybean peptide can be used for producing health food for reducing cholesterol, lowering blood pressure and preventing cardiovascular system diseases. The soybean peptide can be directly absorbed by intestinal tract, can meet the requirement of maintaining and improving protein nutrition state under special body condition, and can be directly eaten as intestinal tract nutrient and fluid food especially for postoperative convalescent patients, infants, senior aged people, etc. In addition, the soybean peptide can also play a role in strengthening physique, strengthening antibody defense mechanism, improving life quality and delaying non-specificity of aging, and is undoubtedly the most beneficial compensation for relieving the current situation of shortage of related components caused by the fact that a human body cannot generate functional peptides with sufficient and diverse functions by self.
Disclosure of Invention
In view of the above, the invention provides a food composition of fish collagen peptide and soybean peptide and a preparation method thereof, wherein the food composition comprises the following raw materials in parts by weight:
0.1-20 parts of fish collagen peptide, 0.1-20 parts of soybean peptide and 0-200 parts of other components for adjusting flavor and assisting processing;
the preparation method comprises the following steps:
(1) weighing the raw materials by an electronic scale according to the proportion;
(2) sieving the raw materials, mixing, and mixing with a three-dimensional mixer at a rotation speed of 60 r/min for 25 min;
(3) mixing, and processing into beverage, granule, tablet candy, liquid beverage, nutritional bar, and cookies.
Further, 0.1-10 parts of fish collagen peptide, 0.1-10 parts of soybean peptide and 0-100 parts of other components for adjusting flavor and assisting processing.
Further, the raw materials are sieved by a 60-mesh sieve.
Furthermore, the components for adjusting the flavor comprise medicinal and edible plants, fruits, vegetables, sweetening agents, sour agents, essence, sugar alcohols and the like, and the components for auxiliary processing comprise water, starch, dextrin, magnesium stearate and the like.
Further, the raw material can be solid raw material or liquid raw material according to the final food.
Further, the beverage comprises 0-100 parts of water when raw materials are weighed.
By adopting the technical scheme, the method has the following beneficial effects:
the invention takes fish collagen peptide, soybean peptide and other components for adjusting flavor and assisting processing as raw materials, and the product finally has the effects of assisting in supplementing nutrition, supplementing skin collagen and improving skin state through reasonable combination. And the present invention may be implemented in a number of product types.
Detailed Description
The present invention is further explained below.
Example 1:
5 parts of fish collagen peptide, 0.5 part of soybean peptide, 6 parts of rose, 10 parts of erythritol and 0.5 part of vitamin c.
The solid beverage is processed by the following processes:
weighing: weighing each raw material quantitatively by an electronic scale;
sieving: sieving all the raw materials with a 60-mesh sieve;
mixing: and (3) mixing by using a three-dimensional mixer, wherein the rotating speed is 60 revolutions per minute, and the mixing time is 25 minutes.
Subpackaging: subpackaging by a full-automatic packaging machine, wherein the packaging specification is 5 g/bag.
Example 2.
100 parts of water, 8 parts of fructo-oligosaccharide, 8 parts of fish collagen peptide, 1 part of soybean peptide, 1 part of tremella polysaccharide, 5 parts of juicy peach juice and 6 parts of high fructose corn syrup.
The beverage is prepared by the following processes.
Weighing: accurately weighing according to the formula amount
Blending: according to the formula amount, dissolving and blending in a stirring tank.
And (3) filtering: the preparation solution was filtered through a DSGL series bag filter.
Canning: the blending liquid is filled in a 50 ml glass bottle
And (3) sterilization: sterilizing in an autoclave at 121 ℃ for 18 minutes.
And (3) cooling: ventilating and cooling to normal temperature
Packaging: labeling and boxing.
Example 3
9 parts of fish collagen peptide and 1 part of soybean peptide
Processing the mixture into a reconstituted cereal product by the following process:
weighing: weighing each raw material quantitatively by an electronic scale;
sieving: sieving all the raw materials with a 60-mesh sieve;
mixing: and (3) mixing by using a three-dimensional mixer, wherein the rotating speed is 60 revolutions per minute, and the mixing time is 25 minutes.
Subpackaging: subpackaging by a full-automatic packaging machine, wherein the packaging specification is 20 g/bag.
Example 4
4 parts of fish collagen peptide, 1 part of soybean peptide, 40 parts of sorbitol, 26 parts of mannitol and 2 parts of magnesium stearate.
The pressed candy is processed by the following processes:
weighing: weighing each raw material quantitatively by an electronic scale;
sieving: sieving all the raw materials with a 60-mesh sieve;
mixing: and (3) mixing by using a three-dimensional mixer, wherein the rotating speed is 60 revolutions per minute, and the mixing time is 25 minutes.
Tabletting: and (4) tabletting by using a full-automatic tabletting machine, wherein the tabletting is carried out by 1 g/tablet.
Packaging: bottling, 50 tablets/bottle. Having thus described the basic principles and principal features of the invention, it will be appreciated by those skilled in the art that the invention is not limited by the embodiments described above, which are given by way of illustration only, but that various changes and modifications may be made therein without departing from the spirit and scope of the invention as defined by the appended claims and their equivalents.
Claims (6)
1. A food composition of fish collagen peptide and soybean peptide and a preparation method thereof are characterized by comprising the following raw materials in parts by weight:
0.1-20 parts of fish collagen peptide, 0.1-20 parts of soybean peptide and 0-200 parts of other components for adjusting flavor and assisting processing;
the preparation method comprises the following steps:
(1) weighing the raw materials by an electronic scale according to the proportion;
(2) sieving the raw materials, mixing, and mixing with a three-dimensional mixer at a rotation speed of 60 r/min for 25 min;
(3) mixing, and processing into beverage, granule, tablet candy, liquid beverage, nutritional bar, and cookies.
2. The food composition of fish collagen peptide and soybean peptide and the preparation method thereof according to claim 1, wherein the food composition comprises 0.1-10 parts of fish collagen peptide, 0.1-10 parts of soybean peptide, and 0-100 parts of other components for adjusting flavor and assisting processing.
3. The food composition of fish collagen peptide and soybean peptide and the preparation method thereof according to claim 1, wherein the raw material is sieved with a 60-mesh sieve.
4. The food composition of fish collagen peptide and soybean peptide as claimed in claim 1, wherein the flavor-adjusting ingredients comprise medicinal and edible plants, fruits, vegetables, sweeteners, acidulants, essences, sugar alcohols, etc., and the auxiliary processing ingredients comprise water, starch, dextrin, magnesium stearate, etc.
5. The food composition of fish collagen peptide and soybean peptide and the preparation method thereof according to claim 1, wherein said raw material can be selected from solid or liquid raw material according to the final food.
6. The food composition of fish collagen peptide and soybean peptide and the preparation method thereof according to claim 1, wherein the beverage comprises 0-100 parts of water when raw materials are weighed.
Priority Applications (1)
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| Publication number | Priority date | Publication date | Assignee | Title |
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| CN113785860A (en) * | 2021-08-09 | 2021-12-14 | 南昌大学 | Preparation method and application of lentinan-fish scale collagen peptide conjugate |
Citations (2)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN109602024A (en) * | 2019-02-19 | 2019-04-12 | 深圳市中太生物科技有限公司 | A kind of Non-transgenic soybean oligopeptide formula |
| CN110089644A (en) * | 2019-05-13 | 2019-08-06 | 上海葡萄王企业有限公司 | A kind of collagen beverage and preparation method thereof |
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Patent Citations (2)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN109602024A (en) * | 2019-02-19 | 2019-04-12 | 深圳市中太生物科技有限公司 | A kind of Non-transgenic soybean oligopeptide formula |
| CN110089644A (en) * | 2019-05-13 | 2019-08-06 | 上海葡萄王企业有限公司 | A kind of collagen beverage and preparation method thereof |
Cited By (1)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN113785860A (en) * | 2021-08-09 | 2021-12-14 | 南昌大学 | Preparation method and application of lentinan-fish scale collagen peptide conjugate |
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