CN112401098A - Solid beverage capable of comprehensively supplementing body nutrition, coordinating intestines and stomach and moisturizing skin - Google Patents
Solid beverage capable of comprehensively supplementing body nutrition, coordinating intestines and stomach and moisturizing skin Download PDFInfo
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- CN112401098A CN112401098A CN202011306995.6A CN202011306995A CN112401098A CN 112401098 A CN112401098 A CN 112401098A CN 202011306995 A CN202011306995 A CN 202011306995A CN 112401098 A CN112401098 A CN 112401098A
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- 239000007787 solid Substances 0.000 title claims abstract description 23
- 210000000936 intestine Anatomy 0.000 title claims abstract description 18
- 210000002784 stomach Anatomy 0.000 title claims abstract description 18
- 235000016709 nutrition Nutrition 0.000 title claims abstract description 17
- 230000035764 nutrition Effects 0.000 title claims abstract description 17
- 230000003020 moisturizing effect Effects 0.000 title claims abstract description 15
- 230000001502 supplementing effect Effects 0.000 title claims abstract description 15
- 240000004808 Saccharomyces cerevisiae Species 0.000 claims abstract description 52
- 229940041514 candida albicans extract Drugs 0.000 claims abstract description 30
- 239000000843 powder Substances 0.000 claims abstract description 30
- 239000012138 yeast extract Substances 0.000 claims abstract description 30
- 239000000203 mixture Substances 0.000 claims abstract description 19
- 235000013343 vitamin Nutrition 0.000 claims abstract description 19
- 229940088594 vitamin Drugs 0.000 claims abstract description 19
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- 244000068988 Glycine max Species 0.000 claims abstract description 10
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- UEDUENGHJMELGK-HYDKPPNVSA-N Stevioside Chemical compound O([C@@H]1[C@@H](O)[C@H](O)[C@@H](CO)O[C@H]1O[C@]12C(=C)C[C@@]3(C1)CC[C@@H]1[C@@](C)(CCC[C@]1([C@@H]3CC2)C)C(=O)O[C@H]1[C@@H]([C@@H](O)[C@H](O)[C@@H](CO)O1)O)[C@@H]1O[C@H](CO)[C@@H](O)[C@H](O)[C@H]1O UEDUENGHJMELGK-HYDKPPNVSA-N 0.000 claims abstract description 9
- 229940013618 stevioside Drugs 0.000 claims abstract description 9
- OHHNJQXIOPOJSC-UHFFFAOYSA-N stevioside Natural products CC1(CCCC2(C)C3(C)CCC4(CC3(CCC12C)CC4=C)OC5OC(CO)C(O)C(O)C5OC6OC(CO)C(O)C(O)C6O)C(=O)OC7OC(CO)C(O)C(O)C7O OHHNJQXIOPOJSC-UHFFFAOYSA-N 0.000 claims abstract description 9
- 235000019202 steviosides Nutrition 0.000 claims abstract description 9
- 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 claims abstract description 8
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- 238000002156 mixing Methods 0.000 claims description 20
- 238000003756 stirring Methods 0.000 claims description 18
- LFQSCWFLJHTTHZ-UHFFFAOYSA-N Ethanol Chemical compound CCO LFQSCWFLJHTTHZ-UHFFFAOYSA-N 0.000 claims description 16
- 229930002877 anthocyanin Natural products 0.000 claims description 16
- 235000010208 anthocyanin Nutrition 0.000 claims description 16
- 239000004410 anthocyanin Substances 0.000 claims description 16
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- 239000000243 solution Substances 0.000 claims description 16
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- 238000001035 drying Methods 0.000 claims description 10
- 238000010438 heat treatment Methods 0.000 claims description 10
- 239000000725 suspension Substances 0.000 claims description 10
- XLYOFNOQVPJJNP-UHFFFAOYSA-N water Substances O XLYOFNOQVPJJNP-UHFFFAOYSA-N 0.000 claims description 10
- 230000002255 enzymatic effect Effects 0.000 claims description 7
- 239000000413 hydrolysate Substances 0.000 claims description 7
- 239000007788 liquid Substances 0.000 claims description 7
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- 238000005406 washing Methods 0.000 claims description 4
- 230000006870 function Effects 0.000 abstract description 6
- 230000007661 gastrointestinal function Effects 0.000 abstract description 4
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- 235000002313 Crataegus paludosa Nutrition 0.000 description 1
- 235000009840 Crataegus x incaedua Nutrition 0.000 description 1
- 244000269722 Thea sinensis Species 0.000 description 1
- 235000006468 Thea sinensis Nutrition 0.000 description 1
- 229930014669 anthocyanidin Natural products 0.000 description 1
- 150000001453 anthocyanidins Chemical class 0.000 description 1
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- 125000003118 aryl group Chemical group 0.000 description 1
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- 230000001079 digestive effect Effects 0.000 description 1
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- 235000013615 non-nutritive sweetener Nutrition 0.000 description 1
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- 102000004169 proteins and genes Human genes 0.000 description 1
- 238000010791 quenching Methods 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
- 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
- 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
- A23L33/14—Yeasts or derivatives thereof
- A23L33/145—Extracts
-
- 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
- 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
- A23L33/155—Vitamins A or D
-
- 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
- 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
- A23L33/19—Dairy proteins
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- 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
- A23L33/20—Reducing nutritive value; Dietetic products with reduced nutritive value
- A23L33/21—Addition of substantially indigestible substances, e.g. dietary fibres
-
- 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)
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- Mycology (AREA)
- Polymers & Plastics (AREA)
- Proteomics, Peptides & Aminoacids (AREA)
- Molecular Biology (AREA)
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- Coloring Foods And Improving Nutritive Qualities (AREA)
- Pharmaceuticals Containing Other Organic And Inorganic Compounds (AREA)
Abstract
The invention provides a solid beverage for comprehensively supplementing body nutrition, coordinating intestines and stomach and moisturizing skin, which comprises the following components in parts by weight: yeast extract, Chinese yam polypeptide powder, prebiotics, whey protein powder, soybean oligopeptide, fructo-oligosaccharide, stevioside and vitamin composition. The soybean oligopeptide and the whey protein powder can supplement amino acids and other nutrients required by human body. The vitamin composition can increase the vitamin content of human body. The prebiotics can promote the reproduction of beneficial bacteria in the intestinal tract and optimize flora, has the function of dietary fiber, plays a role of clearing away the bowels, and plays a two-way regulating role in constipation and diarrhea; the interaction of the yam polypeptide and other components obviously enhances the function of conditioning intestines and stomach by the yeast. Yeast extract improves gastrointestinal function; after the gastrointestinal function is improved, the toxin in the body can be removed in time to improve the skin, so that the skin is moist and glossy.
Description
Technical Field
The invention belongs to the technical field of food manufacturing, and particularly relates to a solid beverage for comprehensively supplementing body nutrition, conditioning intestines and stomach and moisturizing skin.
Background
With the continuous development of economy in China, new beverage varieties emerge endlessly, and in recent years, solid beverages are favored by consumers due to the advantages of convenience in carrying, good flavor, instant dissolution and the like; at present, solid beverages in the market are various, such as instant fruit beverages, instant lemon ice black tea, hawthorn crystal solid beverages and the like, and the functions of the solid beverages are limited to quenching thirst and rich in taste. With the gradual improvement of the living standard of people; the quality of life of people is also increasingly improved, higher requirements are put forward on the efficacy of the solid beverage, the attention degree of many people on nutrition intake, health care and skin is continuously increased, and the solid beverage capable of comprehensively supplementing body nutrition, conditioning intestines and stomach and moisturizing skin is urgently needed.
Disclosure of Invention
In order to overcome the technical problems, the invention provides the solid beverage which can comprehensively supplement body nutrition, slim and slim, compact and brighten skin.
The solid beverage for comprehensively supplementing body nutrition, conditioning intestines and stomach and moisturizing skin comprises the following components in parts by weight: 2-5 parts of yeast extract, 1-4 parts of Chinese yam polypeptide powder, 10-15 parts of prebiotics, 20-35 parts of whey protein powder, 30-50 parts of soybean oligopeptide, 1-4 parts of fructo-oligosaccharide, 5-8 parts of stevioside and 1-4 parts of vitamin composition.
Specifically, the composition comprises the following components in parts by weight: 4 parts of yeast extract, 2 parts of Chinese yam polypeptide powder, 13 parts of prebiotics, 30 parts of whey protein powder, 40 parts of soybean oligopeptide, 3 parts of fructo-oligosaccharide, 6 parts of stevioside and 3 parts of vitamin composition.
Specifically, the preparation method of the yeast extract comprises the following steps:
step 1: adding 50g of ficin and 1.6-3.2g of 6-hydroxy-5- [ (4-sulfophenyl) azo ] -2-naphthalene sulfonyl chloride into 200ml of ethyl acetate, reacting at 30-45 ℃ for 10-16h under stirring, filtering, and washing for 3 times by using ethanol to obtain 6-hydroxy-5- [ (4-sulfophenyl) azo ] -2-naphthalene sulfonyl chloride modified ficin;
step 2: mixing yeast with water 3 times of the weight of the yeast, adding anthocyanin 0.3-1.2% of the weight of the yeast, and uniformly mixing to prepare a yeast dry powder suspension mixed solution A;
and step 3: adding the ficin modified by 6-hydroxy-5- [ (4-sulfophenyl) azo ] -2-naphthalene sulfonyl chloride obtained in the step (1) into the mixed solution A obtained in the step (2) to obtain mixed solution B, wherein the adding amount of the ficin modified by 6-hydroxy-5- [ (4-sulfophenyl) azo ] -2-naphthalene sulfonyl chloride is 0.1-0.3% of the weight of the yeast;
and 4, step 4: stirring the mixed solution B in the step 3 for 2.5-4.5h at 30-60 ℃ and pH of 5.5-6.5, heating to 90-95 ℃, and keeping the temperature for 30min to inactivate the enzyme to obtain an enzymatic hydrolysate;
and 5: and (4) centrifuging the enzymolysis liquid obtained in the step (4), and concentrating and drying the upper solution to obtain the yeast extract.
Preferably, the preparation method of the yeast extract comprises the following steps:
step 1: 50g of ficin and 2.5g of 6-hydroxy-5- [ (4-sulfophenyl) azo ] -2-naphthalenesulfonyl chloride were added to 200ml of ethyl acetate, reacted at 37 ℃ with stirring for 13 hours, filtered, and washed with ethanol for 3 times to obtain 6-hydroxy-5- [ (4-sulfophenyl) azo ] -2-naphthalenesulfonyl chloride-modified ficin.
Step 2: mixing yeast with water 3 times of the weight of the yeast, adding anthocyanin 0.8% of the weight of the yeast, and uniformly mixing to prepare a yeast dry powder suspension mixed solution A.
And step 3: adding the ficin modified by 6-hydroxy-5- [ (4-sulfophenyl) azo ] -2-naphthalene sulfonyl chloride obtained in the step 1 into the mixed solution A obtained in the step 2 to obtain a mixed solution B, wherein the adding amount of the ficin modified by 6-hydroxy-5- [ (4-sulfophenyl) azo ] -2-naphthalene sulfonyl chloride is 0.2 percent of the weight of the yeast.
And 4, step 4: and (3) stirring the mixed solution B in the step 3 for 3.5h at the temperature of 45 ℃ and the pH value of 6.0, heating to 93 ℃, and keeping the temperature for 30min to inactivate the enzyme, thereby obtaining an enzymatic hydrolysate.
And 5: and (4) centrifuging the enzymolysis liquid obtained in the step (4), and concentrating and drying the upper solution to obtain the yeast extract.
Specifically, the vitamin composition comprises the following components in percentage by mass: VA: VC: VE: VD 3: VK 3: VB 1: VB2 is 0.5-1.5: 1.0-2.0: 0.3-1.8: 0.1-0.3: 0.02-0.07: 0.2-0.8: 0.3-0.7.
preferably, the vitamin composition comprises the following components in percentage by mass: VA: VC: VE: VD 3: VK 3: VB 1: VB2 is 1: 1.5: 1.1: 0.2: 0.05: 0.5: 0.5.
the soybean oligopeptide is easy to be digested and absorbed by human body, the types and the proportion of the amino acids in the whey protein powder are closer to the modes required by the human body, and the digestion and absorption utilization rate is high. The concentrated whey protein powder is added into the solid beverage, so that the amino acid required by the human body can be taken in.
The vitamin composition can increase sufficient amount of vitamins for human body, and stevioside is used as aromatic flavor enhancer and natural low calorie sweetener, and can increase sweetness and improve taste of solid beverage.
The prebiotics can promote the reproduction of beneficial bacteria in the intestinal tract and optimize flora, has the function of dietary fiber, plays a role of clearing away the doffers in the intestinal tract, plays a role in bidirectionally regulating constipation and diarrhea, reduces the pH value of the large intestine and inhibits the growth of harmful bacteria.
The Chinese yam polypeptide is a mixture of oligopeptide with small molecular weight after enzymolysis of Chinese yam protein, and does not have the function of regulating intestines and stomach, but in the invention, the Chinese yam polypeptide interacts with other components in the invention, so that the function of regulating the intestines and stomach by yeast is obviously enhanced.
The modified ficin spatial structure is changed, the activity of the modified ficin is promoted to be improved by the change of the configuration, the influence of some biological macromolecules on the activity of the ficin can be inhibited under the matching of anthocyanin, so that the activity of the ficin is further improved under the same environment, the cell wall of the yeast is fully damaged, and various nutrient substances in the yeast are more fully extracted and the extraction effect is higher; the yeast extract is more beneficial to the absorption of a human body, and simultaneously, the gastrointestinal motility is adjusted, the digestive absorption is promoted, and the gastrointestinal function is improved; after the gastrointestinal function is improved, the toxin in the body can be removed in time to improve the skin, so that the skin is moist and glossy.
Detailed Description
For a further understanding of the invention, reference will now be made to the preferred embodiments of the invention by way of example, and it is to be understood that the description is intended to further illustrate features and advantages of the invention, and not to limit the scope of the claims.
Example 1
The solid beverage for comprehensively supplementing body nutrition, conditioning intestines and stomach and moisturizing skin comprises the following components in parts by weight: 2 parts of yeast extract, 1 part of Chinese yam polypeptide powder, 10 parts of prebiotics, 20 parts of whey protein powder, 30 parts of soybean oligopeptide, 1 part of fructo-oligosaccharide, 5 parts of stevioside and 1 part of vitamin composition;
the preparation method of the yeast extract comprises the following steps:
step 1: 50g of ficin and 1.6g of 6-hydroxy-5- [ (4-sulfophenyl) azo ] -2-naphthalenesulfonyl chloride were added to 200ml of ethyl acetate, reacted at 30 ℃ for 10 hours under stirring, filtered, and washed with ethanol for 3 times to obtain 6-hydroxy-5- [ (4-sulfophenyl) azo ] -2-naphthalenesulfonyl chloride-modified ficin.
Step 2: mixing the yeast dry powder with water 3 times of the weight of the yeast, adding anthocyanin 0.3% of the weight of the yeast, and uniformly mixing to prepare a yeast dry powder suspension mixed solution A.
And step 3: adding the ficin modified by 6-hydroxy-5- [ (4-sulfophenyl) azo ] -2-naphthalene sulfonyl chloride obtained in the step 1 into the mixed solution A obtained in the step 2 to obtain a mixed solution B, wherein the adding amount of the ficin modified by 6-hydroxy-5- [ (4-sulfophenyl) azo ] -2-naphthalene sulfonyl chloride is 0.1 percent of the weight of the yeast.
And 4, step 4: and (3) stirring the mixed solution B in the step (3) for 2.5 at the temperature of 30 ℃ and the pH value of 5.5, heating to 90 ℃, and keeping the temperature for 30min to inactivate the enzyme to obtain an enzymatic hydrolysate.
And 5: and (4) centrifuging the enzymolysis liquid obtained in the step (4), and concentrating and drying the upper solution to obtain the yeast extract.
The vitamin composition comprises the following components in percentage by mass: VA: VC: VE: VD 3: VK 3: VB 1: VB2 is 0.5: 1.0: 0.3: 0.1: 0.02: 0.2: 0.3.
example 2
The solid beverage for comprehensively supplementing body nutrition, conditioning intestines and stomach and moisturizing skin comprises the following components in parts by weight: 4 parts of yeast extract, 2 parts of Chinese yam polypeptide powder, 13 parts of prebiotics, 30 parts of whey protein powder, 40 parts of soybean oligopeptide, 3 parts of fructo-oligosaccharide, 6 parts of stevioside and 3 parts of vitamin composition;
the preparation method of the yeast extract comprises the following steps:
step 1: 50g of ficin and 2.5g of 6-hydroxy-5- [ (4-sulfophenyl) azo ] -2-naphthalenesulfonyl chloride were added to 200ml of ethyl acetate, reacted at 37 ℃ with stirring for 13 hours, filtered, and washed with ethanol for 3 times to obtain 6-hydroxy-5- [ (4-sulfophenyl) azo ] -2-naphthalenesulfonyl chloride-modified ficin.
Step 2: mixing yeast with water 3 times of the weight of the yeast, adding anthocyanin 0.8% of the weight of the yeast, and uniformly mixing to prepare a yeast dry powder suspension mixed solution A.
And step 3: adding the ficin modified by 6-hydroxy-5- [ (4-sulfophenyl) azo ] -2-naphthalene sulfonyl chloride obtained in the step 1 into the mixed solution A obtained in the step 2 to obtain a mixed solution B, wherein the adding amount of the ficin modified by 6-hydroxy-5- [ (4-sulfophenyl) azo ] -2-naphthalene sulfonyl chloride is 0.2 percent of the weight of the yeast.
And 4, step 4: and (3) stirring the mixed solution B in the step 3 for 3.5h at the temperature of 45 ℃ and the pH value of 6.0, heating to 93 ℃, and keeping the temperature for 30min to inactivate the enzyme, thereby obtaining an enzymatic hydrolysate.
And 5: and (4) centrifuging the enzymolysis liquid obtained in the step (4), and concentrating and drying the upper solution to obtain the yeast extract.
The vitamin composition comprises the following components in percentage by mass: VA: VC: VE: VD 3: VK 3: VB 1: VB2 is 1: 1.5: 1.1: 0.2: 0.05: 0.5: 0.5.
example 3
The solid beverage for comprehensively supplementing body nutrition, conditioning intestines and stomach and moisturizing skin comprises the following components in parts by weight: 5 parts of yeast extract, 4 parts of Chinese yam polypeptide powder, 15 parts of prebiotics, 35 parts of whey protein powder, 50 parts of soybean oligopeptide, 4 parts of fructo-oligosaccharide, 8 parts of stevioside and 4 parts of vitamin composition;
the preparation method of the yeast extract comprises the following steps:
step 1: 50g of ficin and 3.2g of 6-hydroxy-5- [ (4-sulfophenyl) azo ] -2-naphthalenesulfonyl chloride were added to 200ml of ethyl acetate, reacted at 45 ℃ for 16 hours under stirring, filtered, and washed with ethanol 3 times to obtain 6-hydroxy-5- [ (4-sulfophenyl) azo ] -2-naphthalenesulfonyl chloride-modified ficin.
Step 2: mixing yeast with water 3 times of the weight of the yeast, adding anthocyanin 1.2% of the weight of the yeast, and uniformly mixing to prepare a yeast dry powder suspension mixed solution A.
And step 3: adding the ficin modified by 6-hydroxy-5- [ (4-sulfophenyl) azo ] -2-naphthalene sulfonyl chloride obtained in the step 1 into the mixed solution A obtained in the step 2 to obtain a mixed solution B, wherein the adding amount of the ficin modified by 6-hydroxy-5- [ (4-sulfophenyl) azo ] -2-naphthalene sulfonyl chloride is 0.3 percent of the weight of the yeast.
And 4, step 4: and (3) stirring the mixed solution A in the step (3) for 4.5h at the temperature of 60 ℃ and the pH value of 6.5, heating to 95 ℃, and keeping the temperature for 30min to inactivate the enzyme to obtain an enzymatic hydrolysate.
And 5: and (4) centrifuging the enzymolysis liquid obtained in the step (4), and concentrating and drying the upper solution to obtain the yeast extract.
The vitamin composition comprises the following components in percentage by mass: VA: VC: VE: VD 3: VK 3: VB 1: VB2 is 1.5: 2.0: 1.8: 0.3: 0.07: 0.8: 0.7.
to verify the ficin activity of the yeast extract, the following assay was performed.
Test example 1:
mixing yeast with water 3 times of the weight of the yeast, and uniformly mixing to prepare a yeast dry powder suspension mixed solution A.
Adding ficin into the mixed solution A to obtain mixed solution B, wherein the added amount of ficin is 0.2% of the weight of yeast.
And stirring the mixed solution B for 3.5h at the temperature of 45 ℃ and the pH value of 6.0, heating to 93 ℃, and keeping the temperature for 30min to inactivate the enzyme to obtain an enzymolysis solution. Centrifuging the obtained enzymolysis solution, concentrating and drying the upper layer solution to obtain yeast extract.
Test example 2:
mixing yeast with water 3 times of the weight of the yeast, adding anthocyanin 0.8% of the weight of the yeast, and uniformly mixing to prepare a yeast dry powder suspension mixed solution A.
Adding ficin into the mixed solution A to obtain mixed solution B, wherein the added amount of ficin is 0.2% of the weight of yeast.
And stirring the mixed solution B for 3.5h at the temperature of 45 ℃ and the pH value of 6.0, heating to 93 ℃, and keeping the temperature for 30min to inactivate the enzyme to obtain an enzymolysis solution. Centrifuging the obtained enzymolysis solution, concentrating and drying the upper layer solution to obtain yeast extract.
Test example 3:
adding 50g of ficin and 2.5g of 6-hydroxy-5- [ (4-sulfophenyl) azo ] -2-naphthalene sulfonyl chloride into 200ml of ethyl acetate, reacting at 37 ℃ for 13h under stirring, filtering, and washing with ethanol for 3 times to obtain 6-hydroxy-5- [ (4-sulfophenyl) azo ] -2-naphthalene sulfonyl chloride modified ficin;
mixing yeast with water 3 times of the weight of the yeast, and uniformly mixing to prepare a yeast dry powder suspension mixed solution A;
adding the obtained ficin modified by 6-hydroxy-5- [ (4-sulfophenyl) azo ] -2-naphthalene sulfonyl chloride into the obtained mixed solution A to obtain mixed solution B, wherein the adding amount of the ficin modified by 6-hydroxy-5- [ (4-sulfophenyl) azo ] -2-naphthalene sulfonyl chloride is 0.2 percent of the weight of the yeast;
stirring the mixed solution B for 3.5h at 45 ℃ and pH of 6.0, heating to 93 ℃, keeping the temperature for 30min to inactivate the enzyme to obtain an enzymolysis solution, centrifuging the obtained enzymolysis solution, and concentrating and drying the upper layer solution to obtain the yeast extract.
Test example 4
The yeast extract obtained in example 2 was used.
The ficin activity of the yeast extract is detected by adopting a Fulin method, and the test data are shown in the following table:
| serial number | Ficin Activity (U/g) | Remarks for note |
| Test example 1 | 2548 | Unmodified and without addition of anthocyanins |
| Test example 2 | 5782 | Unmodified with addition of anthocyanins |
| Test example 3 | 6073 | Modified without addition of anthocyanins |
| Test example 4 | 9352 | Modified and added with anthocyanin |
The data in the table show that the ficin activity modified by 6-hydroxy-5- [ (4-sulfophenyl) azo ] -2-naphthalene sulfonyl chloride is improved, and the reason is probably caused by the change of space configuration and the change of electron cloud of chemical bonds of related active sites; the activity of the anthocyanin is further improved after the anthocyanin is added, because the anthocyanin can eliminate the interference of some biological molecules on the activity of the anthocyanidin.
Claims (6)
1. The solid beverage for comprehensively supplementing body nutrition, conditioning intestines and stomach and moisturizing skin is characterized by comprising the following components in parts by weight: 2-5 parts of yeast extract, 1-4 parts of Chinese yam polypeptide powder, 10-15 parts of prebiotics, 20-35 parts of whey protein powder, 30-50 parts of soybean oligopeptide, 1-4 parts of fructo-oligosaccharide, 5-8 parts of stevioside and 1-4 parts of vitamin composition.
2. The solid beverage for comprehensively supplementing body nutrition, conditioning intestines and stomach and moisturizing skin according to claim 1 is characterized by comprising the following components in parts by weight: 4 parts of yeast extract, 2 parts of Chinese yam polypeptide powder, 13 parts of prebiotics, 30 parts of whey protein powder, 40 parts of soybean oligopeptide, 3 parts of fructo-oligosaccharide, 6 parts of stevioside and 3 parts of vitamin composition.
3. The solid beverage for supplementing body nutrition, regulating intestines and stomach and moisturizing skin comprehensively according to claim 1,
the preparation method of the yeast extract comprises the following steps:
step 1: adding 50g of ficin and 1.6-3.2g of 6-hydroxy-5- [ (4-sulfophenyl) azo ] -2-naphthalene sulfonyl chloride into 200ml of ethyl acetate, reacting at 30-45 ℃ for 10-16h under stirring, filtering, and washing for 3 times by using ethanol to obtain 6-hydroxy-5- [ (4-sulfophenyl) azo ] -2-naphthalene sulfonyl chloride modified ficin;
step 2: mixing yeast with water 3 times of the weight of the yeast, adding anthocyanin 0.3-1.2% of the weight of the yeast, and uniformly mixing to prepare a yeast dry powder suspension mixed solution A;
and step 3: adding the ficin modified by 6-hydroxy-5- [ (4-sulfophenyl) azo ] -2-naphthalene sulfonyl chloride obtained in the step (1) into the mixed solution A obtained in the step (2) to obtain mixed solution B, wherein the adding amount of the ficin modified by 6-hydroxy-5- [ (4-sulfophenyl) azo ] -2-naphthalene sulfonyl chloride is 0.1-0.3% of the weight of the yeast;
and 4, step 4: stirring the mixed solution B in the step 3 for 2.5-4.5h at 30-60 ℃ and pH of 5.5-6.5, heating to 90-95 ℃, and keeping the temperature for 30min to inactivate the enzyme to obtain an enzymatic hydrolysate;
and 5: and (4) centrifuging the enzymolysis liquid obtained in the step (4), and concentrating and drying the upper solution to obtain the yeast extract.
4. The solid beverage for supplementing body nutrition, regulating intestines and stomach and moisturizing skin comprehensively according to claim 2,
the preparation method of the yeast extract comprises the following steps:
step 1: adding 50g of ficin and 2.5g of 6-hydroxy-5- [ (4-sulfophenyl) azo ] -2-naphthalene sulfonyl chloride into 200ml of ethyl acetate, reacting at 37 ℃ for 13h under stirring, filtering, and washing with ethanol for 3 times to obtain 6-hydroxy-5- [ (4-sulfophenyl) azo ] -2-naphthalene sulfonyl chloride modified ficin;
step 2: mixing yeast with water 3 times of the weight of the yeast, adding anthocyanin 0.8% of the weight of the yeast, and uniformly mixing to prepare a yeast dry powder suspension mixed solution A;
and step 3: adding the ficin modified by 6-hydroxy-5- [ (4-sulfophenyl) azo ] -2-naphthalene sulfonyl chloride obtained in the step (1) into the mixed solution A obtained in the step (2) to obtain mixed solution B, wherein the adding amount of the ficin modified by 6-hydroxy-5- [ (4-sulfophenyl) azo ] -2-naphthalene sulfonyl chloride is 0.2 percent of the weight of the yeast;
and 4, step 4: stirring the mixed solution B in the step 3 for 3.5h at 45 ℃ and pH of 6.0, heating to 93 ℃, and keeping the temperature for 30min to inactivate the enzyme to obtain an enzymatic hydrolysate;
and 5: and (4) centrifuging the enzymolysis liquid obtained in the step (4), and concentrating and drying the upper solution to obtain the yeast extract.
5. The solid beverage for comprehensively supplementing body nutrition, conditioning intestines and stomach and moisturizing skin as claimed in claim 1, wherein the vitamin composition comprises the following components in percentage by mass: VA: VC: VE: VD 3: VK 3: VB 1: VB2 is 0.5-1.5: 1.0-2.0: 0.3-1.8: 0.1-0.3: 0.02-0.07: 0.2-0.8: 0.3-0.7.
6. the solid beverage for comprehensively supplementing body nutrition, conditioning intestines and stomach and moisturizing skin as claimed in claim 1, wherein the vitamin composition comprises the following components in percentage by mass: VA: VC: VE: VD 3: VK 3: VB 1: VB2 is 1: 1.5: 1.1: 0.2: 0.05: 0.5: 0.5.
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