CN112438356A - Multi-element compound peptide solid beverage and preparation method thereof - Google Patents
Multi-element compound peptide solid beverage and preparation method thereof Download PDFInfo
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- A23J1/00—Obtaining protein compositions for foodstuffs; Bulk opening of eggs and separation of yolks from whites
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- A—HUMAN NECESSITIES
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- A23J1/00—Obtaining protein compositions for foodstuffs; Bulk opening of eggs and separation of yolks from whites
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- 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
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Abstract
A multi-element compound peptide solid beverage and a preparation method thereof relate to the technical field of solid beverage preparation. Aiming at the technical problems of few types and single function of the existing peptide beverage, the invention provides the multi-element compound peptide solid beverage which is prepared by multi-element compounding of bovine bone peptide, sea cucumber peptide and walnut peptide and adding Chinese herbal medicines such as chestnut, wild jujube, medlar and the like for food and medicine. The product is easy to eat, and is a health solid beverage with rich nutritive value.
Description
Technical Field
The invention relates to the technical field of solid beverage preparation, in particular to a multi-element compound peptide solid beverage and a preparation method thereof.
Background
Domestic animal slaughter products are rich in resources, livestock and poultry bones are main byproducts in meat production, and the traditional utilization mode wastes the high-quality food resources and causes certain environmental pollution. The advanced processing of the livestock and poultry bones by applying the modern process technology can develop ossein and bone peptide high value-added products which meet the market development requirements on the basis of the traditional products such as bone paste, bone oil and bone meal, thereby greatly improving the nutrition and economic utilization value of the bones. Research and analysis show that the livestock and poultry bones contain rich nutrients and can be used as important high-quality protein, fat and mineral sources. Its protein and fat contents are similar to those of meat, and its quality and quantity are comparable to those of meat, and it contains all amino acids for constituting protein and amino acids necessary for human body, and its proportion is uniform and content is high. The bone peptide extracted by using enzyme to carry out enzymatic hydrolysis on fresh bovine bone has the characteristics of small molecular weight, good biological activity, high protein content, high nutritional value and the like, and has the effects of regulating bone metabolism, stimulating osteoblast proliferation, promoting new bone formation and the like.
Sea cucumber is a well-known seafood of sea products and is called as ginseng in sea. Five sacrificial rites say: its property is warm and tonified, and is sufficient for ginseng, so it is recorded as sea cucumber. Since ancient times, sea cucumbers are rare and precious good products for nourishing and strengthening the body and good medicines for preventing and treating some diseases, and the records of the Chinese medical monographs are more recorded. The sea cucumber is sweet in taste and warm in nature, has the effects of tonifying kidney and replenishing vital essence, nourishing blood and moistening bath, and prolonging life, and can be comparable with ginseng. The sea cucumber is listed as the first of eight delicacies with sea flavor, and is very rich in nutrition. The dry stichopus japonicus contains 76.5% of protein, 1.1% of fat, 13.4% of carbohydrate and 4.2% of ash, and is a typical high-quality food with high protein, low fat, extremely low cholesterol and rich mineral substances and vitamins. The sea cucumber protein contains more than 18 kinds of amino acids, and the composition proportion of the amino acids is better. The sea cucumber also has the main functions of resisting tumor, resisting aging, resisting blood coagulation and radiation, improving phagocytic activity of white blood cells, enhancing immunity of organisms and the like. The sea cucumber peptide prepared by enzymolysis of the sea cucumber is easy to digest and absorb and has high biological value; can lower blood pressure and prevent cardiovascular and cerebrovascular diseases; anti-fatigue, physical strength enhancing and other health care functions.
The walnut has the effects of benefiting qi, nourishing blood, moistening noise, nourishing life, and the like. Chinese walnut products are single, and deep-processed products are few. The walnut kernel is rich in nutritional ingredients such as grease, protein and vitamins, the dry basis protein content in the walnut kernel accounts for 14-28%, and the digestibility reaches 85%. The walnut protein contains 4 proteins, namely albumin, globulin, alcohol soluble protein and glutelin which respectively account for about 7 percent, 18 percent, 5 percent and 70 percent of the total amount of the walnut protein. The walnut protein becomes high-quality protein due to high digestibility and net protein ratio, and the human body utilization value is high. The walnut protein contains 18 amino acids, has reasonable content of 8 essential amino acids required by human body, also contains more brain-strengthening substances such as aspartic acid, glutamic acid, arginine and the like, and has a series of nutrition and health care effects due to the special composition. The walnut polypeptide obtained by enzymolysis of walnut protein has good nutritional characteristics, and small molecular peptides are easier to absorb than proteins or amino acids, and can rapidly recover and enhance physical strength and promote health. Therefore, the walnut polypeptide is most suitable for being used as a nutritional agent for special patients, particularly as an intestinal tract nutritional agent and a liquid food in a digestive system, is applied to convalescent patients, old people with digestive function decline and infants with immature digestive function, and can meet the requirements of the patients on amino acid. The walnut polypeptide can rapidly supplement energy of organisms, promote lipid metabolism and restore physical strength, and can be prepared into special food for athletes to rapidly supplement physical strength of athletes and physical workers, rapidly eliminate muscle fatigue and enhance endurance. The walnut polypeptide also has some important health care and medical functions, such as ACE (angiotensin converting enzyme) inhibitory activity, serine protease hydrolytic activity, fibrinogen hydrolytic activity, hemolytic activity, platelet aggregation inhibitory activity and the like.
Along with the improvement of living standard and the increasing enhancement of health care consciousness of people, people have higher and higher requirements on beverages, and besides the basic functions, the beverage also needs to supplement nutrient elements and is helpful for improving the health standard. However, the peptide beverage in the market has fewer varieties and single function.
Disclosure of Invention
Aiming at the technical problems of few types and single function of the conventional peptide beverage, the invention provides a multi-element composite peptide solid beverage, wherein the raw materials of the multi-element composite peptide solid beverage comprise bovine bone peptide powder, sea cucumber peptide powder, walnut peptide powder, chestnut, wild jujube, medlar, white granulated sugar and citric acid.
Further limited, the solid beverage contains the following raw materials in parts by weight: 15-30 parts of beef bone peptide powder, 10-20 parts of sea cucumber peptide powder, 10-20 parts of walnut peptide powder, 10-15 parts of chestnuts, 5-10 parts of wild jujubes, 5-10 parts of wolfberry fruits, 5-15 parts of white granulated sugar and 1-2 parts of citric acid.
More specifically, the solid beverage contains the following raw materials in parts by weight: 25 parts of beef bone peptide powder, 15 parts of sea cucumber peptide powder, 15 parts of walnut peptide powder, 12 parts of chestnuts, 8 parts of wild jujubes, 7 parts of barbary wolfberry fruits, 10 parts of white granulated sugar and 2 parts of citric acid.
The invention also provides a preparation method of the multi-component compound peptide solid beverage, which comprises the following steps:
(1) preparing bovine bone peptide powder: cooking Os bovis Seu Bubali, oven drying, and pulverizing to obtain bone powder; sequentially carrying out degreasing, desalting and papain enzymolysis, treating the obtained enzymolysis liquid with active carbon, filtering, and drying the obtained filtrate to obtain bovine bone peptide powder;
(2) preparing sea cucumber peptide powder: adding water into soaked sea cucumber to prepare homogenate, then carrying out enzymolysis through trypsin, carrying out activated carbon treatment on enzymolysis liquid, filtering, and drying obtained filtrate to prepare sea cucumber peptide powder;
(3) preparing walnut peptide powder: peeling cooked walnut kernel, adding water to prepare homogenate, performing enzymolysis through bromelain, treating enzymolysis liquid through activated carbon, filtering, and drying the obtained filtrate to prepare walnut peptide powder;
(4) crushing materials: the chestnut, the wild jujube and the medlar are taken according to the weight part ratio and are crushed into particles with the particle size less than or equal to 10 mu m;
(5) mixing materials: according to the weight parts, the bovine bone peptide powder, the sea cucumber peptide powder, the walnut peptide powder, the chestnut particles, the wild jujube particles, the medlar particles, the white granulated sugar and the citric acid are mixed to obtain the multi-element composite peptide solid beverage.
Further limiting, the preparation method of the bovine bone peptide powder in the step (1) is as follows:
a) steaming Os bovis Seu Bubali at 0.05-0.15MPa for 2.5-3.5 hr, oven drying at 45-55 deg.C for 5.5-6.5 hr, and pulverizing to obtain bone powder;
b) degreasing: adding n-hexane 13-17 times of the bone meal, stirring, filtering, and keeping the filter residue;
c) desalting: adding EDTA-2Na solution with pH of 7.2-7.6 13-17 times of the defatted bone powder, stirring, filtering, retaining the residue, and drying at 30-40 deg.C;
d) enzymolysis: then, adding water which is 15-25 times of the mass of the desalted bone powder, adding papain of which the mass is 1.8-2.2 per mill of that of the cattle bone, carrying out enzymolysis for 2.5-3.5h at the temperature of 55-60 ℃ and under the condition of pH 6.4-6.7, and centrifuging to obtain supernatant after enzyme deactivation;
e) activated carbon treatment: then adding 0.8-1.2% of active carbon into the supernatant, reacting at 35-45 deg.C for 50-70min, filtering to obtain bone liquid, concentrating until the relative density of bone liquid is 1.0-1.5g/mL, drying, and grinding into powder to obtain ox bone peptide powder.
Further limiting, the preparation method of the sea cucumber peptide powder in the step (2) is as follows: adding water into sea cucumber according to the material-liquid ratio of (1-2) g (15-25) mL to prepare homogenate, adding 8-12% (mass fraction) of trypsin in the volume of the homogenate, carrying out enzymolysis at 60-70 ℃ for 5.5-6.5h, carrying out centrifugation after enzyme deactivation to obtain supernatant, adding 0.8-1.2% of active carbon in mass fraction into the supernatant, carrying out reaction at 35-45 ℃ for 50-70min, filtering to obtain filtrate, and drying to obtain sea cucumber peptide powder.
Further limited, the preparation method of the walnut peptide powder in the step (3) is as follows: soaking cooked walnut kernels in water for 8-10h, peeling, adding water according to a material-liquid ratio of (1-2) g (15-25) mL, homogenizing to obtain homogenate, adding bromelain accounting for 10-14% of the mass of the walnut kernels, carrying out enzymolysis for 7.5-8.5h under the conditions of 35-45 ℃ and pH 6.5-6.8, inactivating enzyme, filtering enzymolysis liquid to obtain filtrate, adding powdered activated carbon accounting for 0.8-1.2% of the mass fraction of the filtrate, reacting at 35-45 ℃ for 50-70min, filtering to obtain filtrate, concentrating, and drying to obtain walnut peptide powder.
Further limiting, in the step (1), the crushed material is sieved by a sieve with 70-100 meshes.
Further defined, in the step (1), the ground powder is sieved by a sieve with 80-120 meshes.
Further limiting, the drying is spray drying, the air inlet temperature is 150-165 ℃, and the air exhaust temperature is 65-85 ℃.
Advantageous effects
The multielement composite peptide solid beverage provided by the invention well makes up the vacancy in the aspect, the bovine bone peptide, the sea cucumber peptide and the walnut peptide are organically combined, and Chinese herbal medicines such as chestnuts, wild jujubes, barbary wolfberry fruits and the like which are used as food and medicine are added, so that the obtained product is easy to absorb and utilize by a human body, and various effects are mutually supplemented, thereby increasing the bone strength, improving the immunity of the human body, resisting fatigue, tonifying qi and nourishing blood, and benefiting intelligence and strengthening brain. The bioactive peptide has the advantages of small relative molecular mass, no antigenicity, easy absorption, no drug resistance, no side effect after entering human body through the digestive tract and the like, the research and development of the bioactive peptide are fast at present, and the scientists and governments in various countries pay high attention to the bioactive peptide. Research shows that the polypeptide food has more excellent physicochemical, nutritional and functional properties than protein food, and the application of the polypeptide to health food and fortified nutritional food can not only solve the source and the demand of high-quality protein in food and food processing, but also greatly improve the technological content of traditional food.
Detailed Description
The present invention will be further described with reference to the following specific examples, but the present invention is not limited to these examples.
The materials, reagents, methods and apparatus used in the following examples, which are not specifically illustrated, are conventional in the art and are commercially available to those skilled in the art.
Example 1. solid beverage of multicomponent composite peptide.
The solid beverage of the present embodiment comprises the following components by weight: 25 parts of beef bone peptide powder, 15 parts of sea cucumber peptide powder, 15 parts of walnut peptide powder, 12 parts of chestnuts, 8 parts of wild jujubes, 7 parts of barbary wolfberry fruits, 10 parts of white granulated sugar and 2 parts of citric acid.
The preparation method of the multi-component compound peptide solid beverage comprises the following steps:
(1) preparing bovine bone peptide powder:
a) selecting fresh beef bones, removing sundries such as minced meat and the like attached to the bones, cleaning, and crushing to 2-3 cm long by using a bone crusher. Steaming and boiling under 0.1MPa for 3 hr, removing oil from softened Os bovis Seu Bubali, oven drying at 50 deg.C for 6 hr, pulverizing with pulverizer, and sieving with 80 mesh sieve to obtain bone powder.
b) Then carrying out degreasing treatment: adding n-hexane 15 times the weight of the pulverized raw material, stirring at room temperature 80r/min for 12 hr, filtering, repeating the operation for 2 times, and keeping the residue.
c) Desalting, adding EDTA-2Na solution (pH 7.4) 15 times of the defatted bone powder, stirring at room temperature for 12 hr at 80r/min, filtering, repeating the operation for 4 times, and drying the residue at 35 deg.C.
d) Then, distilled water is added according to 20 times of the mass of the desalted raw materials, the temperature is adjusted to 55 ℃, the pH value is 6.4, papain with the weight being 2.0 per mill of the weight of the skeleton of the cattle is added, enzymolysis is carried out for 3 hours, and after the enzymolysis is finished, the temperature is raised to 90 ℃ to inactivate the enzyme for 10 min. Cooling to room temperature, centrifuging at 4000r/min for 15min, and retaining the supernatant.
e) Adding powdered activated carbon with the mass fraction of 1% into the supernatant, reacting at 40 ℃ for 60min, and filtering. Concentrating the collected stock solution by using a double-effect concentrator until the relative density of the concentrated bone liquid is 1.20g/ml, performing spray drying by adopting spray drying conditions that the air inlet temperature is 155 ℃ and the air outlet temperature is 70 ℃, grinding the obtained dry powder, sieving the powder by using a 100-mesh sieve, and storing the powder in a specified container.
(2) Preparing sea cucumber peptide powder:
removing impurities from fresh (or foamed) sea cucumbers, cleaning, and mixing the sea cucumbers according to the weight ratio of 1 g: adding water into sea cucumber at a feed-liquid ratio of 20mL to prepare homogenate, adjusting the temperature of the homogenate to 65 ℃, and adding trypsin with the volume of 10% (mass fraction) of the homogenate for enzymolysis for 6 hours. After enzymolysis, heating to 100 ℃, keeping for 10min for enzyme deactivation, cooling to room temperature, centrifuging at 4000r/min for 15min, centrifuging to separate supernatant, adding powdered activated carbon with the mass fraction of 1%, reacting at 40 ℃, reacting for 60min, and filtering. Spray drying the obtained stock solution at air inlet temperature of 155 deg.C and air exhaust temperature of 70 deg.C to obtain Stichopus japonicus peptide powder, and storing.
(3) Preparing walnut peptide powder: soaking cooked walnut kernels in cold water for 9 hours, then washing and peeling the walnut kernels under high pressure, and then mixing the walnut kernels with water according to the weight ratio of 1 g: adding water into 20mL of the feed liquid ratio, homogenizing to obtain homogenate, adjusting the temperature of the homogenate to 40 ℃, adjusting the pH to 6.5, and adding bromelain accounting for 12% of the mass of the walnut kernels for enzymolysis for 8 hours. After the enzymolysis is finished, the temperature is increased to 90 ℃ to inactivate the enzyme for 10 min. Filtering the enzymolysis liquid to obtain filtrate, adding powdered activated carbon with the mass fraction of 1%, reacting at 40 ℃ for 60min, and filtering. And concentrating the collected stock solution by using a double-effect concentrator, then performing spray drying, wherein the air inlet temperature is 155 ℃, the air exhaust temperature is 70 ℃, and preparing the walnut peptide powder, and storing for later use.
(4) Crushing materials: the chestnut, the wild jujube and the medlar are taken according to the weight portion, crushed and then are subjected to superfine grinding for standby application, so that the particle size is less than or equal to 10 mu m.
(5) Mixing materials: according to the mass, 25 parts of beef bone peptide powder, 15 parts of sea cucumber peptide powder, 15 parts of walnut peptide powder, 12 parts of chestnut particles, 8 parts of wild jujube particles, 7 parts of medlar particles, 10 parts of white granulated sugar and 2 parts of citric acid are uniformly mixed in a mixer to obtain the multi-element composite peptide solid beverage, and the multi-element composite peptide solid beverage is an optimal formula.
Example 2. solid beverage of multicomponent composite peptide.
This example differs from example 1 in that: the feed is prepared from the following raw materials in parts by weight: 20 parts of beef bone peptide powder, 15 parts of sea cucumber peptide powder, 20 parts of walnut peptide powder, 15 parts of chestnuts, 10 parts of wild jujubes, 5 parts of barbary wolfberry fruits, 15 parts of white granulated sugar and 2 parts of citric acid. Is prepared by the following method;
the preparation method of the multi-component compound peptide solid beverage comprises the following steps:
(1) preparing bovine bone peptide powder:
a) selecting fresh beef bones, removing sundries such as minced meat and the like attached to the bones, cleaning, and crushing to 2-3 cm long by using a bone crusher. Steaming and boiling under 0.05MPa for 3.5 hr, removing oil from softened Os bovis Seu Bubali, oven drying at 45 deg.C for 5.5 hr, pulverizing with pulverizer, and sieving with 80 mesh sieve to obtain bone powder.
b) Then carrying out degreasing treatment: adding n-hexane 13 times the weight of the pulverized raw material, stirring at room temperature 80r/min for 12 hr, filtering, repeating the operation for 2 times, and keeping the residue.
c) Desalting, adding EDTA-2Na solution (pH 7.4) 13 times of the defatted bone powder, stirring at room temperature for 12 hr at 80r/min, filtering, repeating the operation for 4 times, and drying the residue at 35 deg.C.
d) Then, distilled water is added according to 20 times of the mass of the desalted raw materials, the temperature is adjusted to 58 ℃, the pH value is 6.4, papain with the weight being 1.8 per mill of the weight of the skeleton of the cattle is added, enzymolysis is carried out for 3.5 hours, and after the enzymolysis is finished, the temperature is raised to 90 ℃ to inactivate the enzyme for 10 min. Cooling to room temperature, centrifuging at 4000r/min for 15min, and retaining the supernatant.
e) Adding powdered activated carbon with the mass fraction of 0.8% into the supernatant, reacting at 35 deg.C for 50min, and filtering. Concentrating the collected stock solution by using a double-effect concentrator until the relative density of the concentrated bone liquid is 1.0g/ml, performing spray drying by adopting spray drying conditions that the air inlet temperature is 150 ℃ and the air outlet temperature is 65 ℃, grinding the obtained dry powder, sieving the powder by using a 80-mesh sieve, and storing the powder in a specified container.
(2) Preparing sea cucumber peptide powder:
removing impurities from fresh (or foamed) sea cucumbers, cleaning, and mixing the sea cucumbers according to the weight ratio of 1 g: adding water into sea cucumber at a feed-liquid ratio of 15mL to prepare homogenate, adjusting the temperature of the homogenate to 60 ℃, and adding trypsin with the volume of 8% (mass fraction) of the homogenate for enzymolysis for 6.5 h. After enzymolysis, heating to 100 ℃, keeping for 10min for enzyme deactivation, cooling to room temperature, centrifuging at 4000r/min for 15min, centrifuging to separate supernatant, adding powdered activated carbon with the mass fraction of 0.8%, reacting at 35 ℃, reacting for 70min, and filtering. Spray drying the obtained stock solution at air inlet temperature of 155 deg.C and air exhaust temperature of 70 deg.C to obtain Stichopus japonicus peptide powder, and storing.
(3) Preparing walnut peptide powder: soaking cooked walnut kernels in cold water for 8 hours, then washing and peeling the walnut kernels under high pressure, and then mixing the walnut kernels with water according to a proportion of 1 g: adding water into 15mL of the feed liquid ratio for homogenizing to obtain homogenate, adjusting the temperature of the homogenate to 35 ℃, adjusting the pH value to 6.5, and adding bromelain accounting for 10% of the mass of the walnut kernels for enzymolysis for 7.5 hours. After the enzymolysis is finished, the temperature is increased to 90 ℃ to inactivate the enzyme for 10 min. Filtering the enzymolysis solution to obtain filtrate, adding powdered activated carbon with the mass fraction of 0.8%, reacting at 35 deg.C for 50min, and filtering. And then concentrating the collected stock solution by using a double-effect concentrator, and then carrying out spray drying, wherein the air inlet temperature is 150 ℃, the air exhaust temperature is 65 ℃, so as to prepare the walnut peptide powder, and storing for later use.
(4) Crushing materials: the chestnut, the wild jujube and the medlar are taken according to the weight portion, crushed and then are subjected to superfine grinding for standby application, so that the particle size is less than or equal to 10 mu m.
(5) Mixing materials: according to the mass, 20 parts of bovine bone peptide powder, 15 parts of sea cucumber peptide powder, 20 parts of walnut peptide powder, 15 parts of chestnut particles, 10 parts of wild jujube particles, 5 parts of medlar particles, 15 parts of white granulated sugar and 2 parts of citric acid are uniformly mixed in a mixer to obtain the multi-element composite peptide solid beverage.
Example 3. solid beverage of multicomponent composite peptide.
This example differs from example 1 in that: the feed is prepared from the following raw materials in parts by weight: 15 parts of beef bone peptide powder, 20 parts of sea cucumber peptide powder, 15 parts of walnut peptide powder, 10 parts of chestnuts, 6 parts of wild jujubes, 10 parts of barbary wolfberry fruits, 15 parts of white granulated sugar and 2 parts of citric acid, wherein the preparation method of the multi-element composite peptide solid beverage in the embodiment is the same as that in the embodiment 2.
Example 4. solid beverage of multicomponent composite peptide.
This example differs from example 1 in that: the feed is prepared from the following raw materials in parts by weight: 30 parts of beef bone peptide powder, 10 parts of sea cucumber peptide powder, 10 parts of walnut peptide powder, 14 parts of chestnuts, 5 parts of wild jujubes, 8 parts of wolfberry fruits, 10 parts of white granulated sugar and 1 part of citric acid.
Is prepared by the following steps:
the preparation method of the multi-component compound peptide solid beverage comprises the following steps:
(1) preparing bovine bone peptide powder:
a) selecting fresh beef bones, removing sundries such as minced meat and the like attached to the bones, cleaning, and crushing to 2-3 cm long by using a bone crusher. Steaming and decocting under 0.15MPa for 2.5 hr, removing oil from softened Os bovis Seu Bubali, oven drying at 55 deg.C for 5.5 hr, pulverizing with pulverizer, and sieving with 100 mesh sieve to obtain bone powder.
b) Then carrying out degreasing treatment: adding n-hexane 17 times the weight of the pulverized raw material, stirring at room temperature 80r/min for 12 hr, filtering, repeating the operation for 2 times, and keeping the residue.
c) Desalting, adding EDTA-2Na solution (pH 7.4) 17 times of the defatted bone powder, stirring at room temperature for 12 hr at 80r/min, filtering, repeating the operation for 4 times, and drying the residue at 35 deg.C.
d) Then, distilled water is added according to 25 times of the mass of the desalted raw materials, the temperature is adjusted to 60 ℃, the pH value is 6.4, papain with the weight being 2.2 per mill of the weight of the skeleton of the cattle is added, enzymolysis is carried out for 2.5 hours, and after the enzymolysis is finished, the temperature is raised to 90 ℃ to inactivate the enzyme for 10 min. Cooling to room temperature, centrifuging at 4000r/min for 15min, and retaining the supernatant.
e) Adding powdered activated carbon with the mass fraction of 1.2% into the supernatant, reacting at 45 ℃ for 70min, and filtering. Concentrating the collected stock solution by using a double-effect concentrator until the relative density of the concentrated bone liquid is 1.5g/ml, performing spray drying by adopting spray drying conditions that the air inlet temperature is 165 ℃ and the air outlet temperature is 85 ℃, grinding the obtained dry powder, sieving the powder by using a 120-mesh sieve, and storing the powder in a specified container.
(2) Preparing sea cucumber peptide powder:
removing impurities from fresh (or foamed) sea cucumbers, cleaning, and mixing the sea cucumbers according to the weight ratio of 1 g: adding water into sea cucumber at a feed-liquid ratio of 25mL to prepare homogenate, adjusting the temperature of the homogenate to 70 ℃, and adding trypsin with the volume of 12% (mass fraction) of the homogenate for enzymolysis for 5.5 h. After enzymolysis, heating to 100 ℃, keeping for 10min for enzyme deactivation, cooling to room temperature, centrifuging at 4000r/min for 15min, centrifuging to separate supernatant, adding powdered activated carbon with the mass fraction of 1.2%, reacting at 45 ℃, reacting for 50min, and filtering. Spray drying the obtained stock solution at air inlet temperature of 165 deg.C and air exhaust temperature of 85 deg.C to obtain Stichopus japonicus peptide powder, and storing.
(3) Preparing walnut peptide powder: soaking cooked walnut kernels in cold water for 8 hours, then washing and peeling the walnut kernels under high pressure, and then mixing the walnut kernels with water according to a proportion of 1 g: adding water into 25mL of the feed liquid ratio, homogenizing to obtain homogenate, adjusting the temperature of the homogenate to 45 ℃, adjusting the pH value to 6.8, and adding bromelain accounting for 14% of the mass of the walnut kernels for enzymolysis for 8.5 hours. After the enzymolysis is finished, the temperature is increased to 90 ℃ to inactivate the enzyme for 10 min. Filtering the enzymolysis solution to obtain filtrate, adding powdered activated carbon with the mass fraction of 1.2%, reacting at 45 ℃ for 70min, and filtering. And then concentrating the collected stock solution by using a double-effect concentrator, and then performing spray drying, wherein the air inlet temperature is 165 ℃ and the air exhaust temperature is 85 ℃, so as to prepare the walnut peptide powder, and storing for later use.
(4) Crushing materials: the chestnut, the wild jujube and the medlar are taken according to the weight portion, crushed and then are subjected to superfine grinding for standby application, so that the particle size is less than or equal to 10 mu m.
(5) Mixing materials: according to the mass, 30 parts of bovine bone peptide powder, 10 parts of sea cucumber peptide powder, 10 parts of walnut peptide powder, 14 parts of chestnut particles, 5 parts of wild jujube particles, 8 parts of medlar particles, 10 parts of white granulated sugar and 1 part of citric acid are uniformly mixed in a mixer, and the multi-element composite peptide solid beverage is obtained.
Example 5, this example is an effect example, and specifically demonstrates the physical strength recovery and anti-fatigue efficacy of the multi-component composite peptide solid beverage prepared by the present invention.
1. Experiment grouping
Group A (control group), group B (solid beverage of multicomponent composite peptide of example 1), group C (solid beverage of multicomponent composite peptide of example 2), group D (solid beverage of multicomponent composite peptide of example 3), group E (solid beverage of multicomponent composite peptide of example 4), group F (without bovine bone peptide, the others are the same as in example 1), group G (without sea cucumber peptide, the others are the same as in example 1), group H (without walnut peptide, the others are the same as in example 1)
2. Acute test of safety toxicology
The food safety toxicology acute experimental method adopts a limit method according to GB 15193.3-2014 national food safety standard acute oral toxicity test.
20 healthy SPF-level rats are selected for each sample, the rats are half male and female, 10 homosexual rats are bred in each stainless steel rat cage, adaptive breeding is carried out for 3 days, and fasting and free drinking water are carried out all night before experiments. The sample is added with distilled water to 12mL according to the proportion of 15000mg to prepare suspension (the concentration is 1250mg/mL), and the tested rat is orally gavaged for 3 times within 24h according to the volume of 20mL/kg.b.w. and is fasted for 3h after each gavage. The total dose given in three times was 15000mg/kg.b.w. for 14 consecutive days, and toxicant symptoms and death results were recorded. At the end of the experiment all surviving animals were weighed and sacrificed for gross pathology examination.
All animals were generally in good condition and no toxic symptoms were observed or died after 14 days of continuous observation after administration of the test substance. At the end of the experiment, gross anatomical observations were made on all animals, and no abnormality was observed in each organ, and the detailed results and weight changes are shown in table 1.
TABLE 1 acute experimental results on oral toxicology of rats
According to the national standard GB 15193.3-2014 of food safety national standard acute toxicity classification table of the people's republic of China, the tested sample belongs to an actual non-toxic grade.
3. Fatigue resistance test
(1) Exhaustive swimming experiment
10 healthy SPF-level mice are selected as each sample to be tested, the sample is mixed with distilled water to 20mL according to the proportion of 10g to prepare suspension, the test mice are subjected to oral gavage according to the volume of 40mL/kg.b.w., isovolumetric normal saline is fed to a control group, after the test mice are subjected to oral gavage once a day for 30 days and are subjected to last gavage for 30min, the mice are placed into a large water tank of 50 x 40cm with the water temperature (30 +/-2) DEG C, the mice are immersed into the water for 10s, the mice do not float out of the water surface and are regarded as exhaustion, and the time from swimming beginning to exhaustion is recorded as exhaustion swimming time. All data were statistically processed using the sps 22.0 software, with mean ± standard deviation
Indicating that treatment was performed using t-test. The results are shown in Table 2.
Table 2 anti-fatigue test mice are compared for exhaustive swimming time (n-10,
)
note: p <0.05 difference was significant and P <0.01 difference was very significant compared to group a.
As can be seen from Table 2, the mice in groups B-H fed the test samples had significantly longer exhaustion swimming times than the mice in group A; and the difference between the B-E group mice and the A group mice is extremely obvious (P <0.01), and the B group exhaustion swimming time is longest. Experimental results show that the multi-element compound peptide solid beverage provided by the invention is very helpful for physical strength recovery and fatigue resistance.
(2) Detection of hepatic glycogen and muscle glycogen
10 healthy SPF-level mice are selected as each sample to be tested, distilled water is added into the samples according to the proportion of 10g to 20mL to prepare suspension, the mice are subjected to oral gavage according to the volume of 40mL/kg.b.w., isovolumetric normal saline is fed into a control group, after the mice are subjected to the last gavage for 30min after being subjected to the oral gavage once a day, the mice are placed into a large water tank of 50 x 40cm with the water temperature (30 +/-2) DEG C, the mice are immersed into the water for 10s without floating out of the water surface to be exhausted, the heads of the mice are cut off immediately after the exhaustion, muscle tissues and liver tissues are taken out quickly on ice, and the muscle glycogen and liver glycogen content of the mice is measured according to the kit specification. All data were statistically processed using the sps 22.0 software, with mean ± standard deviation
Indicating that treatment was performed using t-test. The results are shown in Table 3.
Table 3 anti-fatigue test comparison of liver and muscle glycogen content in mice (n-10,
)
note: p <0.05 difference was significant and P <0.01 difference was very significant compared to group a.
As can be seen from Table 3, the liver glycogen content of the mice in groups B-H was higher than that of the mice in group A when the test sample was fed compared to the mice in group A; and the difference of the B-E group mice and the A group mice is extremely obvious (P <0.01), and the liver glycogen content of the B group mice is the most. The muscle glycogen content of mice in group B-H fed test samples was significantly greater than that of mice in group a (P <0.05) compared to group a, with liver glycogen content in group B being the greatest. Experimental results show that the multi-element compound peptide solid beverage provided by the invention has a good anti-fatigue effect.
Although the present invention has been described with reference to the preferred embodiments, it should be understood that various changes and modifications can be made therein by those skilled in the art without departing from the spirit and scope of the invention as defined in the appended claims.
Claims (10)
1. The solid beverage is characterized in that the raw materials of the solid beverage comprise bovine bone peptide powder, sea cucumber peptide powder, walnut peptide powder, chestnuts, wild jujubes, barbary wolfberry fruits, white granulated sugar and citric acid.
2. The solid beverage of claim 1, wherein the solid beverage comprises the following raw materials in parts by weight: 15-30 parts of beef bone peptide powder, 10-20 parts of sea cucumber peptide powder, 10-20 parts of walnut peptide powder, 10-15 parts of chestnuts, 5-10 parts of wild jujubes, 5-10 parts of wolfberry fruits, 5-15 parts of white granulated sugar and 1-2 parts of citric acid.
3. The solid beverage of claim 1, wherein the solid beverage comprises the following raw materials in parts by weight: 25 parts of beef bone peptide powder, 15 parts of sea cucumber peptide powder, 15 parts of walnut peptide powder, 12 parts of chestnuts, 8 parts of wild jujubes, 7 parts of barbary wolfberry fruits, 10 parts of white granulated sugar and 2 parts of citric acid.
4. The method for preparing the multi-component composite peptide solid beverage as claimed in any one of claims 1 to 3, which is characterized by comprising the following steps:
(1) preparing bovine bone peptide powder: cooking Os bovis Seu Bubali, oven drying, and pulverizing to obtain bone powder; sequentially carrying out degreasing, desalting and papain enzymolysis, treating the obtained enzymolysis liquid with active carbon, filtering, and drying the obtained filtrate to obtain bovine bone peptide powder;
(2) preparing sea cucumber peptide powder: adding water into soaked sea cucumber to prepare homogenate, then carrying out enzymolysis through trypsin, carrying out activated carbon treatment on enzymolysis liquid, filtering, and drying obtained filtrate to prepare sea cucumber peptide powder;
(3) preparing walnut peptide powder: peeling cooked walnut kernel, adding water to prepare homogenate, performing enzymolysis through bromelain, treating enzymolysis liquid through activated carbon, filtering, and drying the obtained filtrate to prepare walnut peptide powder;
(4) crushing materials: the chestnut, the wild jujube and the medlar are taken according to the weight part ratio and are crushed into particles with the particle size less than or equal to 10 mu m;
(5) mixing materials: according to the weight parts, the bovine bone peptide powder, the sea cucumber peptide powder, the walnut peptide powder, the chestnut particles, the wild jujube particles, the medlar particles, the white granulated sugar and the citric acid are mixed to obtain the multi-element composite peptide solid beverage.
5. The method according to claim 4, wherein the bovine ossotide powder in the step (1) is prepared by the following method:
a) steaming Os bovis Seu Bubali at 0.05-0.15MPa for 2.5-3.5 hr, oven drying at 45-55 deg.C for 5.5-6.5 hr, and pulverizing to obtain bone powder;
b) degreasing: adding n-hexane 13-17 times of the bone meal, stirring, filtering, and keeping the filter residue;
c) desalting: adding EDTA-2Na solution with pH of 7.2-7.6 13-17 times of the defatted bone powder, stirring, filtering, retaining the residue, and drying at 30-40 deg.C;
d) enzymolysis: then, adding water which is 15-25 times of the mass of the desalted bone powder, adding papain of which the mass is 1.8-2.2 per mill of that of the cattle bone, carrying out enzymolysis for 2.5-3.5h at the temperature of 55-60 ℃ and under the condition of pH 6.4-6.7, and centrifuging to obtain supernatant after enzyme deactivation;
e) activated carbon treatment: then adding 0.8-1.2% of active carbon into the supernatant, reacting at 35-45 deg.C for 50-70min, filtering to obtain bone liquid, concentrating until the relative density of bone liquid is 1.0-1.5g/mL, drying, and grinding into powder to obtain ox bone peptide powder.
6. The preparation method of claim 4, wherein the sea cucumber peptide powder in the step (2) is prepared by the following steps: adding water into sea cucumber according to the material-liquid ratio of (1-2) g (15-25) mL to prepare homogenate, adding 8-12% (mass fraction) of trypsin in the volume of the homogenate, carrying out enzymolysis at 60-70 ℃ for 5.5-6.5h, carrying out centrifugation after enzyme deactivation to obtain supernatant, adding 0.8-1.2% of active carbon in mass fraction into the supernatant, carrying out reaction at 35-45 ℃ for 50-70min, filtering to obtain filtrate, and drying to obtain sea cucumber peptide powder.
7. The preparation method of claim 4, wherein the preparation method of the walnut peptide powder in the step (3) is as follows: soaking cooked walnut kernels in water for 8-10h, peeling, adding water according to a material-liquid ratio of (1-2) g (15-25) mL, homogenizing to obtain homogenate, adding bromelain accounting for 10-14% of the mass of the walnut kernels, carrying out enzymolysis for 7.5-8.5h under the conditions of 35-45 ℃ and pH 6.5-6.8, inactivating enzyme, filtering enzymolysis liquid to obtain filtrate, adding powdered activated carbon accounting for 0.8-1.2% of the mass fraction of the filtrate, reacting at 35-45 ℃ for 50-70min, filtering to obtain filtrate, concentrating, and drying to obtain walnut peptide powder.
8. The method according to claim 5, wherein the step (1) is carried out by sieving the pulverized powder of a) through a 70-100 mesh sieve.
9. The method of claim 5, wherein step (1) is carried out by passing the milled powder through a 80-120 mesh sieve.
10. The method as claimed in claim 4, wherein the drying is spray drying, the inlet air temperature is 150-165 ℃, and the exhaust air temperature is 65-85 ℃.
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