CN111820348A - Saussurea involucrata culture ossein peptide composite fruit juice and preparation method thereof - Google Patents
Saussurea involucrata culture ossein peptide composite fruit juice and preparation method thereof Download PDFInfo
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- CN111820348A CN111820348A CN202010488833.2A CN202010488833A CN111820348A CN 111820348 A CN111820348 A CN 111820348A CN 202010488833 A CN202010488833 A CN 202010488833A CN 111820348 A CN111820348 A CN 111820348A
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Images
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
- A23L2/02—Non-alcoholic beverages; Dry compositions or concentrates therefor; Their preparation containing fruit or vegetable juices
- A23L2/04—Extraction of 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
- A23L2/52—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
- A23L2/52—Adding ingredients
- A23L2/66—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
- A23L33/00—Modifying nutritive qualities of foods; Dietetic products; Preparation or treatment thereof
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- 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)
- Nutrition Science (AREA)
- Chemical & Material Sciences (AREA)
- Engineering & Computer Science (AREA)
- Food Science & Technology (AREA)
- Polymers & Plastics (AREA)
- Mycology (AREA)
- Medicinal Preparation (AREA)
- Medicines Containing Plant Substances (AREA)
- Medicines That Contain Protein Lipid Enzymes And Other Medicines (AREA)
Abstract
The application provides a saussurea involucrate culture ossein peptide compound juice and a preparation method thereof, saussurea involucrate cell culture, ossein peptide, casein phosphopeptide, elderberry, L calcium lactate and the like in the compound juice have the effects of increasing bone density, supplementing calcium and relieving joint stiffness, so that the prepared compound juice also has the effects of improving bone density, supplementing calcium, relieving joint stiffness, diminishing inflammation and easing pain, and is suitable for sub-health crowds and people who are inconvenient to operate. The composite fruit juice provided by the application makes up for the market blank of preparing the oral liquid product in the aspect of bone maintenance by taking saussurea involucrate culture and the like as main raw materials. The freeze-drying, crushing and wall breaking processes of the saussurea involucrate culture can fully retain the biological activity and the nutrient components of the saussurea involucrate. The ultrasonic water extraction process of the saussurea involucrate culture before mixing with ossein peptide and the like can fully extract the nutrient components in the saussurea involucrate culture, improve the dissolution rate of the active components such as saussurea involucrate flavone and the like, further improve the utilization rate of the saussurea involucrate cell culture and enhance the product efficacy.
Description
Technical Field
The invention relates to the technical field of food, in particular to a saussurea involucrate culture ossein peptide compound juice and a preparation method thereof.
Background
At present, the whole world gradually enters an aging society, the number of mouths of middle-aged and elderly people is continuously increased, and meanwhile, the number of patients with senile diseases is also increased.
The middle-aged and the elderly often have osteoporosis and other symptoms such as lumbocrural pain caused by low bone density and calcium deficiency in the mouth in middle-aged period. At present, the symptoms such as osteoporosis and the like are generally treated by adopting medicaments and auxiliary calcium supplement products. Long-term administration of drugs for treating osteoporosis can cause drug resistance in human body, and effective treatment cannot be performed. Therefore, there is a need to develop a healthy and therapeutically relevant functional food to replace drug therapy.
Disclosure of Invention
The invention provides a saussurea involucrata culture ossein peptide compound juice and a preparation method thereof, and provides an oral liquid product with the functions of increasing bone density, preventing osteoporosis, supplementing calcium, relieving joint stiffness, diminishing inflammation and easing pain.
The invention provides a saussurea involucrate culture ossein peptide compound juice which is prepared from saussurea involucrate culture, ossein peptide, elderberry powder, casein phosphopeptide, L calcium lactate, fructo-oligosaccharide, cranberry concentrated juice, blueberry concentrated juice, apple concentrated juice, xanthan gum, xylitol, edible essence, sucralose and purified water. Wherein, each preparation raw material has the following characteristics:
saussurea involucrate culture: the snow lotus culture in the application takes wild snow lotus which can not be eaten as food and health care products as a seed source, and is formed into snow lotus cell masses through the culture of modern cell bioengineering technology, and the core component of the snow lotus yellow is 7-10 times of that of the wild snow lotus, and the snow lotus yellow does not contain the cytotoxic colchicine component of the wild snow lotus. The cultured saussurea involucrate culture has the effects of dispelling wind and eliminating dampness, stimulating the menstrual flow and activating blood circulation, relieving cough due to lung cold, diminishing inflammation and easing pain, enhancing immunity, inhibiting tumor cell growth, increasing bone density and the like, and can effectively treat symptoms such as cough due to wind-cold evil, low immunity and the like.
Collagen peptide: the micromolecule collagen peptide is prepared by taking animal bones such as bovine bones and the like as raw materials and performing hydrolysis treatment. The ossein peptide has the functions of promoting human bone cell proliferation and preventing osteoporosis.
Bone-knitting raspberry fruit powder: the elderberry contains rich nutrient components such as iron, phosphorus, vitamin A, vitamin C, bioflavonoids, anthocyanin and other high antioxidants, can promote fracture healing, collagen formation, iron absorption and growth of connective tissues, bones and teeth in vivo, and also has the functions of resisting bacteria, diminishing inflammation and improving immunity.
Casein phosphopeptides: the milk casein is used as a raw material, and a plurality of milk casein products with biological activity are prepared by a biological technology, and have the functions of promoting the absorption of a human body and utilizing divalent mineral nutrients such as calcium, iron, zinc and the like.
L calcium lactate: l calcium lactate is L calcium lactate which is very soluble in water. Under the condition that calcium element in the calcium lactate is absorbed by human body, the L calcium lactate can regulate human body microcirculation and further promote the human body to absorb the calcium element.
Fructo-oligosaccharide: has low calorific value, no dental caries, and effects of promoting Bacillus bifidus proliferation, reducing blood sugar, improving serum lipid, and promoting trace element absorption.
Cranberry concentrated juice: a concentrated juice is prepared from fresh cranberry by processing. The cranberry has antibacterial, antiviral, antioxidant and antitumor effects, and can be used for lowering blood pressure, protecting teeth, reducing cholesterol, and preventing arteriosclerosis.
Blueberry concentrated juice: the concentrated juice is obtained by processing fresh blueberries. The blueberry has the functions of improving eyesight, enhancing immunity, resisting cancer, enhancing memory, resisting oxidation and slowing down aging.
Apple condensed juice: the concentrated juice is obtained by processing fresh apples. The apple has rich calcium, and is beneficial for metabolizing excessive salt in vivo and balancing electrolyte in vivo, and in addition, the apple also has cholesterol reducing effect.
Xanthan gum: has good suspension property, emulsifying property, water solubility, thickening property, heat and acid-base stability and good compatibility with various tears.
Xylitol: a healthy, natural sweetener with anti-inflammatory and antibacterial effects.
The saussurea involucrate culture ossein peptide compound juice provided by the application is a juice beverage which takes a new food raw material saussurea involucrate cell culture as a main raw material and is compounded with ossein peptide, casein phosphopeptide, elderberry, calcium lactate and the like. The saussurea involucrate cell culture, the ossein protein peptide, the casein phosphopeptide, the elderberry, the calcium lactate and the like in the compound fruit juice have the effects of increasing bone density, supplementing calcium and relieving joint stiffness, so that the prepared compound fruit juice also has the effects of supplementing calcium, diminishing inflammation and easing pain, is suitable for sub-health people and people who are inconvenient to operate, and has the effect of adjuvant therapy. The addition of the cranberry concentrated juice, the blueberry concentrated juice and the apple concentrated juice can highlight the special compound flavor of the cranberry concentrated juice and the blueberry concentrated juice, the mouth feel is more pleasant, the fishy smell of ossein peptide and the like can be completely covered, and the mouth feel is improved.
Further, in the saussurea involucrate culture ossein peptide compound fruit juice provided by the embodiment of the application, each preparation raw material comprises, by mass, 0.1-5% of saussurea involucrate culture, 2-30% of ossein peptide, 1-5% of elderberry powder, 0.1-1% of casein phosphopeptide, 0.1-1% of L calcium lactate, 2-10% of fructo-oligosaccharide, 1-6% of cranberry concentrated juice, 1-6% of blueberry concentrated juice, 1-6% of apple concentrated juice, 0.1-0.6% of xanthan gum, 2-15% of xylitol, 0.01-0.05% of edible essence, 0.01-0.06% of sucralose and 14.29-89.58% of purified water.
The application also provides a preparation method of the saussurea involucrate culture ossein peptide compound juice, which comprises the following steps:
s01: freeze-drying, crushing and wall breaking the saussurea involucrate culture to form saussurea involucrate crushed particles with the particle size of 1000-;
the saussurea involucrate culture is used as a cell raw material, and the biological activity of the functional substances can be ensured by freeze-drying and crushing. In the application, the freeze-drying time and temperature of the saussurea involucrate culture are determined according to the actual production condition. When the freeze-dried saussurea involucrate culture is crushed, the saussurea involucrate culture is crushed to 1000-1200 meshes to form saussurea involucrate crushed particles. The snow lotus crushed particles are subjected to wall breaking treatment by a wall breaking machine so as to keep the bioavailability of the raw materials to the maximum extent, and the snow lotus is easier to absorb than the wild snow lotus.
S02: adding the pulverized particles of the saussurea involucrate into purified water, heating at 85 ℃ for 20-60min, carrying out ultrasonic extraction for 10-30min, filtering to form a saussurea involucrate water extract, and keeping the temperature of the saussurea involucrate water extract constant for later use;
adding pulverized herba Saussureae Involueratae into purified water, and heating at 85 deg.C for 20-60 min. Wherein the fixed temperature of 85 ℃ is the actual operational temperature taking into account beverage production. After heating, ultrasonic extraction is carried out for 10-30min under the ultrasonic condition. Filtering the liquid mixture after ultrasonic treatment to form an aqueous extract of herba Saussureae Involueratae, and keeping the temperature of the aqueous extract of herba Saussureae Involueratae constant for later use. When the drink is prepared, no precipitate exists, but effective components such as flavone and the like in the saussurea involucrate culture cannot be completely dissolved in water, and a small amount of flocculent precipitate exists, so that the utilization rate of the saussurea involucrate is not high, and the product effect is influenced. Based on the above, in the preparation method of the saussurea involucrate culture ossein peptide compound fruit juice provided by the application, when the saussurea involucrate culture is processed, the dissolution rate of the effective components in the saussurea involucrate can be improved by the method of heating firstly and then carrying out ultrasonic treatment, so that the problem that the dissolution of the effective components is influenced by the interference of raw materials when the saussurea involucrate culture is mixed with colloids such as ossein peptide and the like is avoided, and the content of the saussurea involucrate flavone in the compound fruit juice is greatly improved.
Preferably, in step S02, the mass ratio of the saussurea involucrate culture to the purified water is 1:10-1: 30. More preferably, the mass ratio of the saussurea involucrate culture to the purified water is 1: 20.
Preferably, in step S02, the heating time of the saussurea involucrate culture and purified water is 30min, and the ultrasound time is 20 min.
S03: mixing the saussurea involucrate water extract, the ossein peptide, the elderberry powder, the casein phosphopeptide, the L calcium lactate, the fructo-oligosaccharide, the cranberry concentrated juice, the blueberry concentrated juice, the apple concentrated juice, the xanthan gum, the xylitol, the edible essence, the sucralose and the purified water, dissolving, and fixing the volume to form a liquid mixture;
mixing the extracted saussurea involucrate water extract with ossein peptide, elderberry powder, casein phosphopeptide, L calcium lactate, fructo-oligosaccharide, cranberry concentrated juice, blueberry concentrated juice, apple concentrated juice, xanthan gum, xylitol, edible essence and sucralose, dissolving, supplementing with purified water, and fixing volume to obtain a liquid mixture with a certain concentration.
S04: and homogenizing the liquid mixture, and performing sterilization treatment to form the saussurea involucrate culture ossein peptide composite juice.
Homogenizing and sterilizing the liquid mixture with a certain concentration to form the saussurea involucrate culture ossein peptide compound juice. The homogenization treatment and the sterilization treatment can adopt the processes and process parameters commonly adopted by the existing fruit juice beverage, and the application does not limit the processes and the process parameters.
Further, in order to determine the mass ratio of the snow lotus culture to the purified water in the preparation process of the snow lotus aqueous extract in step S02, tests were respectively performed according to the mass ratios of the snow lotus culture to the purified water of 1:10, 1:20 and 1:40 in the present application. Specifically, the extraction yield of the saussurea involucrate culture is tested under the conditions that the heating time is 20min, 30min and 60min, the ultrasonic time is 10min, 20min and 30min and the mass ratio of the saussurea involucrate culture to the purified water is 1:10, 1:20 and 1:40 respectively at 85 ℃, wherein the extraction yield is tested according to the content of brass in the saussurea involucrate. The results are shown in tables 1-3, respectively.
Table 1: the extraction yield of the saussurea involucrate culture is 1:10 under the condition that the mass ratio of the saussurea involucrate culture to the purified water is 1:10
Table 2: the extraction yield of the saussurea involucrate culture is 1:20 under the condition that the mass ratio of the saussurea involucrate culture to the purified water is 1:20
Table 3: the extraction yield of the saussurea involucrate culture is 1:30 under the condition that the mass ratio of the saussurea involucrate culture to the purified water is 1:30
As can be seen from tables 1-3, when the mass ratio of the saussurea involucrate culture to the purified water is 1:20, the heating time at 85 ℃ is 30min, and the ultrasonic time is 20min, the extraction yield of the saussurea involucrate culture is the highest and can reach 98%. Therefore, in the preparation method of the saussurea involucrate culture ossein peptide compound juice provided by the application, the ultrasonic water extraction process conditions of the saussurea involucrate culture and the purified water are that the mass ratio is 1:20, the heating time at 85 ℃ is 30min, and the ultrasonic time is 20 min.
The technical scheme provided by the embodiment of the invention can have the following beneficial effects:
the application provides a saussurea involucrate culture ossein peptide compound juice and a preparation method thereof, saussurea involucrate cell culture, ossein peptide, casein phosphopeptide, elderberry, calcium lactate and the like in the compound juice have the effects of increasing bone density, supplementing calcium and relieving joint stiffness, so that the prepared compound juice also has the effects of improving bone density, supplementing calcium, relieving joint stiffness, diminishing inflammation and easing pain, is suitable for sub-health crowds and inconvenient operation crowds, and plays a role in adjuvant therapy. The composite fruit juice provided by the application makes up for the market blank of preparing the oral liquid product in the aspect of bone maintenance by taking saussurea involucrate culture and the like as main raw materials. The freeze-drying, crushing and wall breaking processes of the saussurea involucrate culture can fully retain the biological activity and the nutrient components of the saussurea involucrate. Meanwhile, the ultrasonic water extraction process of the saussurea involucrate culture before mixing with the ossein peptide and the like can fully extract the nutrient components in the saussurea involucrate culture, improve the dissolution rate of the active components such as the saussurea involucrate flavone and the like, further improve the utilization rate of the saussurea involucrate cell culture and enhance the product efficacy.
It is to be understood that both the foregoing general description and the following detailed description are exemplary and explanatory only and are not restrictive of the invention, as claimed.
Drawings
In order to more clearly explain the technical solution of the present application, the drawings needed to be used in the embodiments will be briefly described below, and it is obvious to those skilled in the art that other drawings can be obtained according to the drawings without any creative effort.
Fig. 1 is a flow chart of a preparation method of saussurea involucrate culture ossein peptide composite juice provided by the embodiment of the invention.
Detailed Description
Referring to fig. 1, fig. 1 shows a flow chart of a preparation method of a saussurea involucrate culture ossein peptide composite fruit juice provided by the embodiment of the application. The following description of the embodiments is based on fig. 1.
Example 1
The embodiment of the application provides a saussurea involucrate culture ossein peptide compound juice which is prepared from 0.1% of saussurea involucrate culture, 2% of ossein peptide, 6% of elderberry powder, 0.1% of casein phosphopeptide, 0.1% of L calcium lactate, 10% of fructo-oligosaccharide, 6% of cranberry concentrated juice, 1% of blueberry concentrated juice, 1% of apple juice concentrated juice, 0.6% of xanthan gum, 15% of xylitol, 0.01% of edible essence, 0.06% of sucralose and 58.03% of purified water according to the mass ratio.
The embodiment of the application provides a preparation method of saussurea involucrate culture ossein peptide composite juice, which comprises the following steps:
s101: freeze-drying the saussurea involucrate culture, crushing and breaking the walls to form saussurea involucrate crushed particles with the particle size of 1100 meshes;
s102: mixing the snow lotus crushed particles with purified water according to a mass ratio of 1:20, heating at 85 ℃ for 30min, then carrying out ultrasonic extraction for 20min, filtering to form a snow lotus water extract, and keeping the temperature of the snow lotus water extract constant for later use;
s103: mixing the saussurea involucrate water extract, the ossein peptide, the elderberry powder, the casein phosphopeptide, the L calcium lactate, the fructo-oligosaccharide, the cranberry concentrated juice, the blueberry concentrated juice, the apple concentrated juice, the xanthan gum, the xylitol, the edible essence, the sucralose and the purified water, dissolving, and fixing the volume to form a liquid mixture;
s104: and homogenizing the liquid mixture, and performing sterilization treatment to form the saussurea involucrate culture ossein peptide composite juice.
Example 2
The embodiment of the application provides a saussurea involucrate culture ossein peptide compound fruit juice, which comprises 0.2% of saussurea involucrate culture, 5% of ossein peptide, 5% of elderberry powder, 1% of casein phosphopeptide, 1% of L calcium lactate, 8% of fructooligosaccharide, 5% of cranberry concentrated juice, 2% of blueberry concentrated juice, 2% of apple concentrated juice, 0.6% of xanthan gum, 10% of xylitol, 0.02% of edible essence, 0.05% of sucralose and 60.13% of purified water according to the mass ratio.
The embodiment of the application provides a preparation method of saussurea involucrate culture ossein peptide composite juice, which comprises the following steps:
s201: freeze-drying the saussurea involucrate culture, crushing and breaking the walls to form saussurea involucrate crushed particles with the particle size of 1000 meshes;
s302: mixing the snow lotus crushed particles with purified water according to a mass ratio of 1:10, heating at 85 ℃ for 20min, then carrying out ultrasonic extraction for 10min, filtering to form a snow lotus water extract, and keeping the temperature of the snow lotus water extract constant for later use;
s203: mixing the saussurea involucrate water extract, the ossein peptide, the elderberry powder, the casein phosphopeptide, the L calcium lactate, the fructo-oligosaccharide, the cranberry concentrated juice, the blueberry concentrated juice, the apple concentrated juice, the xanthan gum, the xylitol, the edible essence, the sucralose and the purified water, dissolving, and fixing the volume to form a liquid mixture;
s204: and homogenizing the liquid mixture, and performing sterilization treatment to form the saussurea involucrate culture ossein peptide composite juice.
Example 3
The embodiment of the application provides a saussurea involucrate culture ossein peptide compound juice which is prepared from 0.4% of saussurea involucrate culture, 8% of ossein peptide, 4% of elderberry powder, 0.8% of casein phosphopeptide, 0.8% of L calcium lactate, 10% of fructo-oligosaccharide, 4% of cranberry concentrated juice, 3% of blueberry concentrated juice, 3% of apple concentrated juice, 0.4% of xanthan gum, 8% of xylitol, 0.02% of edible essence, 0.04% of sucralose and 57.54% of purified water by mass ratio.
The embodiment of the application provides a preparation method of saussurea involucrate culture ossein peptide composite juice, which comprises the following steps:
s301: freeze-drying the saussurea involucrate culture, crushing and breaking the walls to form saussurea involucrate crushed particles with the particle size of 1200 meshes;
s302: mixing the snow lotus crushed particles with purified water according to a mass ratio of 1:30, heating at 85 ℃ for 60min, then carrying out ultrasonic extraction for 30min, filtering to form a snow lotus water extract, and keeping the temperature of the snow lotus water extract constant for later use;
s303: mixing the saussurea involucrate water extract, the ossein peptide, the elderberry powder, the casein phosphopeptide, the L calcium lactate, the fructo-oligosaccharide, the cranberry concentrated juice, the blueberry concentrated juice, the apple concentrated juice, the xanthan gum, the xylitol, the edible essence, the sucralose and the purified water, dissolving, and fixing the volume to form a liquid mixture;
s304: and homogenizing the liquid mixture, and performing sterilization treatment to form the saussurea involucrate culture ossein peptide composite juice.
Example 4
The embodiment of the application provides a saussurea involucrate culture ossein peptide compound juice which is prepared from 0.8% of saussurea involucrate culture, 16% of ossein peptide, 3% of elderberry powder, 0.6% of casein phosphopeptide, 0.6% of L calcium lactate, 5% of fructo-oligosaccharide, 3% of cranberry concentrated juice, 4% of blueberry concentrated juice, 4% of apple concentrated juice, 0.3% of xanthan gum, 6% of xylitol, 0.03% of edible essence, 0.03% of sucralose and 56.64% of purified water by mass ratio.
The embodiment of the application provides a preparation method of saussurea involucrate culture ossein peptide composite juice, which comprises the following steps:
s401: freeze-drying the saussurea involucrate culture, crushing and breaking the walls to form saussurea involucrate crushed particles with the particle size of 1000 meshes;
s402: mixing the snow lotus crushed particles with purified water according to a mass ratio of 1:20, heating at 85 ℃ for 50min, then carrying out ultrasonic extraction for 15min, filtering to form a snow lotus water extract, and keeping the temperature of the snow lotus water extract constant for later use;
s403: mixing the saussurea involucrate water extract, the ossein peptide, the elderberry powder, the casein phosphopeptide, the L calcium lactate, the fructo-oligosaccharide, the cranberry concentrated juice, the blueberry concentrated juice, the apple concentrated juice, the xanthan gum, the xylitol, the edible essence, the sucralose and the purified water, dissolving, and fixing the volume to form a liquid mixture;
s404: and homogenizing the liquid mixture, and performing sterilization treatment to form the saussurea involucrate culture ossein peptide composite juice.
Example 5
The embodiment of the application provides a saussurea involucrate culture ossein peptide compound juice, which comprises 1.6% of saussurea involucrate culture, 20% of ossein peptide, 2% of elderberry powder, 0.3% of casein phosphopeptide, 0.3% of L calcium lactate, 4% of fructo-oligosaccharide, 2% of cranberry concentrated juice, 5% of blueberry concentrated juice, 5% of apple concentrated juice, 0.2% of xanthan gum, 4% of xylitol, 0.04% of edible essence, 0.02% of sucralose and 55.54% of purified water by mass ratio.
The embodiment of the application provides a preparation method of saussurea involucrate culture ossein peptide composite juice, which specifically refers to embodiment 1.
Example 6
The embodiment of the application provides a saussurea involucrate culture ossein peptide compound juice, which comprises 5% of saussurea involucrate culture, 30% of ossein peptide, 1% of elderberry powder, 0.1% of casein phosphopeptide, 0.1% of L calcium lactate, 2% of fructo-oligosaccharide, 1% of cranberry concentrated juice, 6% of blueberry concentrated juice, 6% of apple concentrated juice, 0.1% of xanthan gum, 2% of xylitol, 0.05% of edible essence, 0.01% of sucralose and 46.64% of purified water according to the mass ratio.
The embodiment of the application provides a preparation method of saussurea involucrate culture ossein peptide composite juice, and the preparation method specifically refers to embodiment 2.
Example 7
The embodiment of the application provides a saussurea involucrate culture ossein peptide compound juice, which comprises 5% of saussurea involucrate culture, 30% of ossein peptide, 5% of elderberry powder, 1% of casein phosphopeptide, 1% of L calcium lactate, 10% of fructo-oligosaccharide, 6% of cranberry concentrated juice, 6% of blueberry concentrated juice, 6% of apple concentrated juice, 0.6% of xanthan gum, 15% of xylitol, 0.05% of edible essence, 0.06% of sucralose and 14.29% of purified water according to the mass ratio.
The embodiment of the application provides a preparation method of saussurea involucrate culture ossein peptide composite juice, which specifically refers to embodiment 3.
Example 8
The embodiment of the application provides a saussurea involucrate culture ossein peptide compound juice, which comprises 0.1% of saussurea involucrate culture, 2% of ossein peptide, 1% of elderberry powder, 0.1% of casein phosphopeptide, 0.1% of L calcium lactate, 2% of fructo-oligosaccharide, 1% of cranberry concentrated juice, 1% of blueberry concentrated juice, 1% of apple concentrated juice, 0.1% of xanthan gum, 2% of xylitol, 0.01% of edible essence, 0.01% of sucralose and 89.58% of purified water according to the mass ratio.
The embodiment of the application provides a preparation method of saussurea involucrate culture ossein peptide composite juice, and the preparation method specifically refers to embodiment 4.
In order to verify that the saussurea involucrate culture ossein peptide compound juice provided by the application has the effect of maintaining bones, the following compound juice prepared in the application example 5 is used for carrying out a comparative test on middle-aged volunteers, and the specific steps are as follows:
1. the test population:
90 volunteers aged 40-56 years are selected, and have no major disease history and stable physiological indexes. Volunteers were randomly divided into 3 groups of 20 persons each.
2. The test method comprises the following steps:
the invention group: the compound fruit juice prepared in example 5 was orally taken 2 times a day in the morning and evening, and observed for 60 days;
control group: taking OTC bone peptide tablet as control, taking daily according to prescription, and observing for 60 days;
blank group: according to the preparation raw material of the compound fruit juice provided by the application example 5, the oral liquid is prepared according to the same proportion on the basis of not adding the saussurea involucrate culture, and a blank group is formed. The blank oral liquid is taken 2 times a day, in the morning and evening, and observed for 60 days.
3. Evaluation criteria:
(1) bone density (measured by bone densitometer, g/cm) was measured 60 days before and after administration2)；
(2) The degree of joint stiffness was measured 60 days before and after administration and evaluated using the bone joint index WOMAC (osteoarthritis index), 5 of which were associated with pain and 2 of which were associated with critical stiffness.
4. Test effects
The results of the bone density test and the joint stiffness test of each person in each group were counted in a variance manner, and the statistical results are shown in table 4.
Table 4: test effects
As can be seen from table 4, the saussurea involucrate culture ossein peptide compound juice provided by the embodiment of the application has obvious effects in the aspects of improving bone density and hardness; the control group has certain improvement effect, but the effect is far inferior to the composite fruit juice provided by the embodiment of the application; the blank groups were substantially unchanged.
Other embodiments of the invention will be apparent to those skilled in the art from consideration of the specification and practice of the disclosure herein. This application is intended to cover any variations, uses, or adaptations of the invention following, in general, the principles of the invention and including such departures from the present disclosure as come within known or customary practice within the art to which the invention pertains. It is intended that the specification and examples be considered as exemplary only, with a true scope and spirit of the invention being indicated by the following claims.
It is to be understood that relational terms such as "first" and "second," and the like, may be used solely to distinguish one entity or action from another entity or action without necessarily requiring or implying any actual such relationship or order between such entities or actions. The invention is not limited to the precise arrangements described above and shown in the drawings, and various modifications and changes may be made without departing from the scope thereof. The scope of the invention is limited only by the appended claims.
Claims (7)
1. The saussurea involucrate culture ossein peptide compound juice is characterized in that the compound juice is prepared from saussurea involucrate culture, ossein peptide, elderberry powder, casein phosphopeptide, L calcium lactate, fructo-oligosaccharide, cranberry concentrated juice, blueberry concentrated juice, apple concentrated juice, xanthan gum, xylitol, edible essence, sucralose and purified water.
2. The saussurea involucrate culture ossein peptide compound juice as claimed in claim 1, wherein the compound juice is prepared from 0.1-5% of saussurea involucrate culture, 2-30% of ossein peptide, 1-5% of elderberry powder, 0.1-1% of casein phosphopeptide, 0.1-1% of L calcium lactate, 2-10% of fructo-oligosaccharide, 1-6% of cranberry concentrated juice, 1-6% of blueberry concentrated juice, 1-6% of apple concentrated juice, 0.1-0.6% of xanthan gum, 2-15% of xylitol, 0.01-0.05% of edible essence, 0.01-0.06% of sucralose and 14.29-89.58% of purified water by mass ratio.
3. A preparation method of saussurea involucrate culture ossein peptide composite juice is characterized by comprising the following steps:
freeze-drying, crushing and wall breaking the saussurea involucrate culture to form saussurea involucrate crushed particles with the particle size of 1000-;
adding the pulverized particles of the saussurea involucrate into purified water, heating at 85 ℃ for 20-60min, carrying out ultrasonic extraction for 10-30min, filtering to form a saussurea involucrate water extract, and keeping the temperature of the saussurea involucrate water extract constant for later use;
mixing the saussurea involucrate water extract, the ossein peptide, the elderberry powder, the casein phosphopeptide, the L calcium lactate, the fructo-oligosaccharide, the cranberry concentrated juice, the blueberry concentrated juice, the apple concentrated juice, the xanthan gum, the xylitol, the edible essence, the sucralose and the purified water, dissolving, and fixing the volume to form a liquid mixture;
and homogenizing the liquid mixture, and performing sterilization treatment to form the saussurea involucrate culture ossein peptide composite juice.
4. The method for preparing saussurea involucrate culture ossein peptide compound juice as claimed in claim 3, wherein the mass ratio of saussurea involucrate culture to purified water is 1:10-1:30 in the process of preparing saussurea involucrate aqueous extract.
5. The method for preparing saussurea involucrate culture ossein peptide compound juice as claimed in claim 4, wherein the mass ratio of saussurea involucrate culture to purified water is 1:20 in the process of preparing saussurea involucrate aqueous extract.
6. The method for preparing saussurea involucrate culture ossein peptide compound juice as claimed in claim 3, wherein heating time is 30min in the preparation process of saussurea involucrate aqueous extract.
7. The method for preparing saussurea involucrate culture ossein peptide compound juice as claimed in claim 3, wherein the ultrasound time is 20min in the preparation process of saussurea involucrate aqueous extract.
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| CN112544988A (en) * | 2020-12-07 | 2021-03-26 | 康洛信(广东)生物科技有限公司 | Collagen peptide composition for promoting wound healing and preparation method thereof |
| CN114343187A (en) * | 2021-12-27 | 2022-04-15 | 北京康比特体育科技股份有限公司 | Health beverage containing collagen tripeptide and preparation method thereof |
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| CN114343187A (en) * | 2021-12-27 | 2022-04-15 | 北京康比特体育科技股份有限公司 | Health beverage containing collagen tripeptide and preparation method thereof |
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