CN112136990A - 一种隔糖调理增补胶原蛋白饮料制备方法 - Google Patents
一种隔糖调理增补胶原蛋白饮料制备方法 Download PDFInfo
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Abstract
本发明公开了一种隔糖调理增补胶原蛋白饮料制备方法，包括如下步骤：步骤一：准备如下原料：胶原蛋白肽4％，抗性糊精5％，百香果浓缩汁5％，苹果浓缩汁5％，水苏糖5％，弹性蛋白肽4％，雨生红球藻4％，赤藓3％，糖醇4％，L‑抗坏血酸3％，L‑阿拉伯糖6％，山楂粉5％，鱼腥草5％，速溶绿茶粉5％，橄榄果粉4％，白芸豆提取物6％，葡萄籽提取物6％，黑生姜5％，芦笋粉4％，柠檬酸5％，柠檬酸钠5％，食用香精1％；步骤二：加料搅拌；步骤三：过滤；步骤四：灭菌处理；步骤五：检测；步骤六：均质；步骤七：灌装。本发明中，具有阻隔淀粉及蔗糖分解吸收，控制血糖上升，阻隔AGEs的生成；促进AGEs代谢，调整肠道、提亮肤色、延缓衰老；补充胶原蛋白肽、补充弹性蛋白肽，防止胶原蛋白流失，促进胶原蛋白合成等功效。
Description
技术领域
本发明涉及食品技术领域，尤其涉及一种隔糖调理增补胶原蛋白饮料制备方法。
背景技术
当过量摄入的糖与身体相应位置的蛋白质发生糖化反应后，糖化终产物—晚期糖基化终末产物(advanced g lycat i on end products，AGEs)便产生了。AGEs具有传染性，它不断攻击其他正常细胞，使之变坏，老化。由此体内更多AGEs积聚，更多正常的蛋白质变质，劣化。身体组织器官逐渐变得脆弱，丧失原本的功能，人们开始出现一系列健康问题。
按来源分类，AGEs分为内源性和外源性两种。
内源性AGEs，内源性就是发生在体内的反应。如果是糖化反应初期，糖化的蛋白还能还原成正常蛋白质；但如果AGEs一旦形成，则不能逆转，并会不断在体内积聚。
外源性AGEs，外源性主要是指因为摄入高碳水化合物和高脂肪的食物以及吸烟等不良生活习惯产生的AGEs。
发明内容
本发明的目的在于：为了解决AGEs对人体健康具有较大影响的问题，而提出的一种隔糖调理增补胶原蛋白饮料制备方法。
为了实现上述目的，本发明采用了如下技术方案：
一种隔糖调理增补胶原蛋白饮料，包括以下质量分数的原料：胶原蛋白肽4％，抗性糊精5％，百香果浓缩汁5％，苹果浓缩汁5％，水苏糖5％，弹性蛋白肽4％，雨生红球藻4％，赤藓3％，糖醇4％，L-抗坏血酸3％，L-阿拉伯糖6％，山楂粉5％，鱼腥草5％，速溶绿茶粉5％，橄榄果粉4％，白芸豆提取物6％，葡萄籽提取物6％，黑生姜5％，芦笋粉4％，柠檬酸5％，柠檬酸钠5％，食用香精1％。
作为上述技术方案的进一步描述：
一种隔糖调理增补胶原蛋白饮料制备方法，包括如下步骤：
步骤一：原料准备；准备相应份数比的如下原料：胶原蛋白肽4％，抗性糊精5％，百香果浓缩汁5％，苹果浓缩汁5％，水苏糖5％，弹性蛋白肽4％，雨生红球藻4％，赤藓3％，糖醇4％，L-抗坏血酸3％，L-阿拉伯糖6％，山楂粉5％，鱼腥草5％，速溶绿茶粉5％，橄榄果粉4％，白芸豆提取物6％，葡萄籽提取物6％，黑生姜5％，芦笋粉4％，柠檬酸5％，柠檬酸钠5％，食用香精1％；
步骤二：加料搅拌；首先添加液态原料，随后在液态原料中添加其他组分原料；
步骤三：过滤；通过双联过滤器和板框过滤器对搅拌完成的原料进行过滤处理，处理后的原料输送至灭菌筒中；
步骤四：灭菌处理：通过巴氏消毒方式对原料进行灭菌处理，保证原料中的菌落数量达到食品安全标准；
步骤五：检测；通过取样装置对原料进行取样，并通过分析仪器进行检测，对原料的成分进行检测，同时对菌落数均进行检测，保证饮品安全；
步骤六：均质；通过均质机将物料的料液在挤压，强冲击与失压膨胀的三重作用下使物料细化，从而使物料能更均匀的相互混合，提升口感和质量；
步骤七：灌装；通过灌装设备对制备好的饮品进行灌装。
综上所述，由于采用了上述技术方案，本发明的有益效果是：
本发明中，通过L-阿拉伯糖抑制蔗糖酶活性，白芸豆提取物的抑制淀粉酶，阻隔淀粉及蔗糖分解吸收，控制血糖上升，阻隔AGEs的生成；通过葡萄籽提取物、黑生姜、芦笋粉、橄榄果粉、鱼腥草、西洋山楂调节身体内部环境，促进AGEs代谢，调整肠道、提亮肤色、延缓衰老；通过雨生红球藻和牛韧带弹性蛋白维持肌肤胶原蛋白和弹性蛋白的良性循环；补充胶原蛋白肽、补充弹性蛋白肽，防止胶原蛋白流失，促进胶原蛋白合成。
具体实施方式
下面将结合本发明实施例，对本发明实施例中的技术方案进行清楚、完整地描述，显然，所描述的实施例仅仅是本发明一部分实施例，而不是全部的实施例。基于本发明中的实施例，本领域普通技术人员在没有作出创造性劳动前提下所获得的所有其它实施例，都属于本发明保护的范围。
实施例一，一种隔糖调理增补胶原蛋白饮料，包括以下质量分数的原料：胶原蛋白肽4％，抗性糊精5％，百香果浓缩汁5％，苹果浓缩汁5％，水苏糖5％，弹性蛋白肽4％，雨生红球藻4％，赤藓3％，糖醇4％，L-抗坏血酸3％，L-阿拉伯糖6％，山楂粉5％，鱼腥草5％，速溶绿茶粉5％，橄榄果粉4％，白芸豆提取物6％，葡萄籽提取物6％，黑生姜5％，芦笋粉4％，柠檬酸5％，柠檬酸钠5％，食用香精1％；
白芸豆提取物含有白芸豆糖蛋白，是一种天然的a-淀粉酶抑制蛋白，它通过非竞争性抑制与消化道内的唾液及胰蛋白酶的糖苷位点特异性结合，降低其酶活性，它随食物一起进入消化道时，包裹住负责消化碳水化合物和糖的活性酶，从而阻碍碳水化合物和糖被消化成小分子，无法被消化的碳水化合物和糖就因体积太大无法被肠道吸收，从而排除体外；
阿拉伯糖可抑制蔗糖分解酶的活性，所以在与蔗糖一起摄取时可抑制血糖值急剧上升和抑制胰岛素的分泌，它与食物纤维一样是难以消化的低热量物质；通过白芸豆提取物和阿拉伯糖，实现隔绝淀粉及蔗糖分解吸收，控制血糖上升，阻隔AGEs生成；
葡萄籽提取物：减少皮肤黄褐斑，提升毛细血管循环降低胆固醇，提升代谢；
黑生姜：减少葡萄糖吸收，抑制体内AGEs的产生和积累；
芦笋粉：改善睡眠、缓解压力，调理皮质醇；
橄榄果粉：抗氧化，抑制糖化反应发生；
鱼腥草：抑制糖化中产物3-DG及晚期糖基化终末产物AGE；
西洋山楂：山楂果水提物阻碍3-DG和CML生成，可阻碍蛋白质架桥形成，从而阻碍糖化反应；
雨生红球藻：防护紫外光辐射，清除自由基，外防内清双保障；
牛韧带弹性蛋白：赋予皮肤韧性和弹性；雨生红球藻和牛韧带弹性蛋白维持肌肤胶原蛋白和弹性蛋白的良性循环，补充胶原蛋白肽、补充弹性蛋白肽，防止胶原蛋白流失，促进胶原蛋白合成；
一种隔糖调理增补胶原蛋白饮料制备方法，包括如下步骤：
步骤一：原料准备；准备相应份数比的如下原料：胶原蛋白肽4％，抗性糊精5％，百香果浓缩汁5％，苹果浓缩汁5％，水苏糖5％，弹性蛋白肽4％，雨生红球藻4％，赤藓3％，糖醇4％，L-抗坏血酸3％，L-阿拉伯糖6％，山楂粉5％，鱼腥草5％，速溶绿茶粉5％，橄榄果粉4％，白芸豆提取物6％，葡萄籽提取物6％，黑生姜5％，芦笋粉4％，柠檬酸5％，柠檬酸钠5％，食用香精1％；
步骤二：加料搅拌；首先添加液态原料，随后在液态原料中添加其他组分原料；
步骤三：过滤；通过双联过滤器和板框过滤器对搅拌完成的原料进行过滤处理，处理后的原料输送至灭菌筒中；
步骤四：灭菌处理：通过巴氏消毒方式对原料进行灭菌处理，保证原料中的菌落数量达到食品安全标准；
步骤五：检测；通过取样装置对原料进行取样，并通过分析仪器进行检测，对原料的成分进行检测，同时对菌落数均进行检测，保证饮品安全；
步骤六：均质；通过均质机将物料的料液在挤压，强冲击与失压膨胀的三重作用下使物料细化，从而使物料能更均匀的相互混合，提升口感和质量；
步骤七：灌装；通过灌装设备对制备好的饮品进行灌装。
使用原理：调理效果分为三个阶段
第一阶段：调理期1-10天；肠道环境改善，增加排便次数；
第二阶段：平稳期10-20天；肤色明显提亮，皮肤暗纹逐渐淡化；
第三阶段：保健期20-30天；稳定胶原蛋白流失，长期服用维持良性循化。
以上所述，仅为本发明较佳的具体实施方式，但本发明的保护范围并不局限于此，任何熟悉本技术领域的技术人员在本发明揭露的技术范围内，根据本发明的技术方案及其发明构思加以等同替换或改变，都应涵盖在本发明的保护范围之内。
Claims (2)
1.一种隔糖调理增补胶原蛋白饮料，其特征在于，包括以下质量分数的原料：胶原蛋白肽4％，抗性糊精5％，百香果浓缩汁5％，苹果浓缩汁5％，水苏糖5％，弹性蛋白肽4％，雨生红球藻4％，赤藓3％，糖醇4％，L-抗坏血酸3％，L-阿拉伯糖6％，山楂粉5％，鱼腥草5％，速溶绿茶粉5％，橄榄果粉4％，白芸豆提取物6％，葡萄籽提取物6％，黑生姜5％，芦笋粉4％，柠檬酸5％，柠檬酸钠5％，食用香精1％。
2.根据权利要求1所述的一种隔糖调理增补胶原蛋白饮料制备方法，其特征在于，包括如下步骤：
步骤一：原料准备；准备相应份数比的如下原料：胶原蛋白肽4％，抗性糊精5％，百香果浓缩汁5％，苹果浓缩汁5％，水苏糖5％，弹性蛋白肽4％，雨生红球藻4％，赤藓3％，糖醇4％，L-抗坏血酸3％，L-阿拉伯糖6％，山楂粉5％，鱼腥草5％，速溶绿茶粉5％，橄榄果粉4％，白芸豆提取物6％，葡萄籽提取物6％，黑生姜5％，芦笋粉4％，柠檬酸5％，柠檬酸钠5％，食用香精1％；
步骤二：加料搅拌；首先添加液态原料，随后在液态原料中添加其他组分原料；
步骤三：过滤；通过双联过滤器和板框过滤器对搅拌完成的原料进行过滤处理，处理后的原料输送至灭菌筒中；
步骤四：灭菌处理：通过巴氏消毒方式对原料进行灭菌处理，保证原料中的菌落数量达到食品安全标准；
步骤五：检测；通过取样装置对原料进行取样，并通过分析仪器进行检测，对原料的成分进行检测，同时对菌落数均进行检测，保证饮品安全；
步骤六：均质；通过均质机将物料的料液在挤压，强冲击与失压膨胀的三重作用下使物料细化，从而使物料能更均匀的相互混合，提升口感和质量；
步骤七：灌装；通过灌装设备对制备好的饮品进行灌装。
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| CN114258996A (zh) * | 2021-12-30 | 2022-04-01 | 广州纯享生物科技有限公司 | 一种抗糖化液体饮料及其制备方法 |
| CN114271489A (zh) * | 2021-11-29 | 2022-04-05 | 北京思维晶格科技有限公司 | 一种抗糖化保健食品组合物 |
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| CN114258996A (zh) * | 2021-12-30 | 2022-04-01 | 广州纯享生物科技有限公司 | 一种抗糖化液体饮料及其制备方法 |
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| CN116019187A (zh) * | 2023-01-19 | 2023-04-28 | 北京青颜博识健康管理有限公司 | 一种天然来源的抗糖化组合物及其制备方法和在口服美容产品中的用途 |
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