CN113678973A - Noni enzyme collagen peptide composite beverage and preparation method thereof - Google Patents

Noni enzyme collagen peptide composite beverage and preparation method thereof Download PDF

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Publication number
CN113678973A
CN113678973A CN202110902599.8A CN202110902599A CN113678973A CN 113678973 A CN113678973 A CN 113678973A CN 202110902599 A CN202110902599 A CN 202110902599A CN 113678973 A CN113678973 A CN 113678973A
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collagen peptide
noni
stirring
vitamin
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程云开
韦永松
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Weitai Technology Hainan Co ltd
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Weitai Technology Hainan Co ltd
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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
    • A23L2/00—Non-alcoholic beverages; Dry compositions or concentrates therefor; Their preparation
    • A23L2/38—Other non-alcoholic beverages
    • A23L2/382—Other non-alcoholic beverages fermented
    • A—HUMAN NECESSITIES
    • A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
    • A23L—FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BY SUBCLASSES A21D OR A23B-A23J; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OF NUTRITIVE QUALITIES, PHYSICAL TREATMENT; PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL
    • A23L2/00—Non-alcoholic beverages; Dry compositions or concentrates therefor; Their preparation
    • A23L2/52—Adding ingredients
    • A—HUMAN NECESSITIES
    • A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
    • A23L—FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BY SUBCLASSES A21D OR A23B-A23J; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OF NUTRITIVE QUALITIES, PHYSICAL TREATMENT; PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL
    • A23L33/00—Modifying nutritive qualities of foods; Dietetic products; Preparation or treatment thereof
    • A23L33/10—Modifying nutritive qualities of foods; Dietetic products; Preparation or treatment thereof using additives
    • 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
    • A23L33/105—Plant extracts, their artificial duplicates or their derivatives
    • A—HUMAN NECESSITIES
    • A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
    • A23L—FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BY SUBCLASSES A21D OR A23B-A23J; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OF NUTRITIVE QUALITIES, PHYSICAL TREATMENT; PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL
    • A23L33/00—Modifying nutritive qualities of foods; Dietetic products; Preparation or treatment thereof
    • A23L33/10—Modifying nutritive qualities of foods; Dietetic products; Preparation or treatment thereof using additives
    • A23L33/125—Modifying nutritive qualities of foods; Dietetic products; Preparation or treatment thereof using additives containing carbohydrate syrups; containing sugars; containing sugar alcohols; containing starch hydrolysates
    • A—HUMAN NECESSITIES
    • A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
    • A23L—FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BY SUBCLASSES A21D OR A23B-A23J; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OF NUTRITIVE QUALITIES, PHYSICAL TREATMENT; PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL
    • A23L33/00—Modifying nutritive qualities of foods; Dietetic products; Preparation or treatment thereof
    • A23L33/10—Modifying nutritive qualities of foods; Dietetic products; Preparation or treatment thereof using additives
    • A23L33/15—Vitamins
    • A—HUMAN NECESSITIES
    • A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
    • 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
    • A23L33/175—Amino acids
    • 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
    • A23L33/20—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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Abstract

The invention provides a noni enzyme collagen peptide composite beverage and a preparation method thereof, wherein the noni enzyme collagen peptide composite beverage comprises the following raw materials in parts by weight: 30-95 parts of noni ferment stock solution, 10-50 parts of collagen peptide, 1-30 parts of inulin, 1-5 parts of haematococcus pluvialis, 1-5 parts of vitamin C, 1-5 parts of gamma-aminobutyric acid, 2-8 parts of phosphatidylserine, 1-5 parts of nicotinic acid, 1-5 parts of vitamin E, 2-3 parts of buckwheat flavone, 1-3 parts of naringenin and 3-7 parts of orientin.

Description

Noni enzyme collagen peptide composite beverage and preparation method thereof
Technical Field
The invention relates to the field of food processing, and in particular relates to a noni enzyme collagen peptide composite beverage and a preparation method thereof.
Background
The polypeptide is a fragment of which the molecular weight is smaller after the protein is hydrolyzed under the action of protease, the polypeptide is easy to absorb and has high nutritive value, the polypeptide on the market is generally added into a product as an ingredient at present, although the nutritive value of the polypeptide is reflected, the nutrition of the polypeptide in food is limited due to poor flavor and taste of the polypeptide, the method for removing the bad flavor of the polypeptide is generally to carry out enzymolysis and fermentation removal, but the enzymolysis and fermentation can remove a part of the bad flavor but not completely, and simultaneously, the nutritive value of the polypeptide is lost;
the patent "production process of soybean polypeptide powder without bitter taste", patent No.: CN02115912.2, heating to inactivate enzyme after first enzymolysis, filtering the enzymolysis solution, adding kaolin powder for first adsorption treatment, and adding activated carbon powder for second adsorption treatment to eliminate bitter taste and fishy smell, but the effect of removing the bitter taste and the fishy smell is not obvious.
The patent "a high-solubility soybean polypeptide and its preparation process and application", patent No.: CN2017114646535 is obtained by subjecting soybean protein to enzymolysis, and performing physical debittering and fishy smell removal, but physical debittering and fishy smell removal effectively remove the soybean protein, but the polypeptide content is damaged.
At present, the bitter taste and the fishy smell of the polypeptide and the noni ferment are not completely removed, and the nutritional value of the polypeptide is lost by adopting methods such as enzymolysis, fermentation and the like.
Disclosure of Invention
In view of the above, the present invention provides a noni enzyme collagen peptide compound beverage and a preparation method thereof, which solve the above problems.
The technical scheme of the invention is realized as follows: a noni ferment collagen peptide compound beverage comprises: the feed comprises the following raw materials in parts by weight: 30-95 parts of noni fruit enzyme stock solution, 10-50 parts of collagen peptide, 1-30 parts of inulin, 1-5 parts of haematococcus pluvialis, 1-5 parts of vitamin C, 1-5 parts of gamma-aminobutyric acid, 2-8 parts of phosphatidylserine, 1-5 parts of nicotinic acid, 1-5 parts of vitamin E, 2-3 parts of buckwheat flavone, 1-3 parts of naringenin and 3-7 parts of orientin.
Further, the noni enzyme collagen peptide compound beverage comprises the following raw materials in parts by weight: 60 parts of noni fruit enzyme stock solution, 30 parts of collagen peptide, 18 parts of inulin, 3 parts of haematococcus pluvialis, 3 parts of vitamin C, 2 parts of gamma-aminobutyric acid, 6 parts of phosphatidylserine, 2 parts of nicotinic acid, 2 parts of vitamin E, 2.5 parts of buckwheat flavone, 2 parts of naringenin and 5 parts of orientin.
Further, the collagen peptide is whey protein peptide, mung bean polypeptide and mushroom polypeptide.
Further, the collagen peptide is whey protein peptide, mung bean polypeptide and mushroom polypeptide in a mass ratio of 1-3: 1-2: 2-4.
Further, the preparation method of the noni enzyme collagen peptide compound beverage comprises the following steps:
s1, deodorization treatment: adding 0.1-3% of fishy smell removing liquid into the collagen peptide, and stirring and mixing for 20-40 min at 20-25 ℃ and 300-500 rpm to obtain deodorized collagen peptide for later use;
s2, stirring and mixing: stirring and mixing the collagen peptide of S1, the noni ferment stock solution, inulin, haematococcus pluvialis, vitamin C, gamma-aminobutyric acid, phosphatidylserine, nicotinic acid and vitamin E for one time to obtain first mixed slurry; adding buckwheat flavone, naringenin and orientin, stirring and mixing for the second time to obtain a second mixed slurry;
s3, sterilization: and sterilizing the second mixed slurry at 75-85 ℃ for 20-30 min to obtain the noni enzyme collagen peptide composite beverage.
Further, the fishy smell removing liquid is at least one of a sodium alginate solution, blackcurrant oil or a citric acid solution.
Further, in the step S2, the primary stirring speed is 180-500 rpm, the stirring temperature is 20-30 ℃, and the stirring time is 10-30 min.
Further, the secondary stirring speed in the S2 is 150-200 rpm, the stirring temperature is 28-40 ℃, and the stirring time is 20-40 min.
Compared with the prior art, the invention has the beneficial effects that:
according to the invention, the noni ferment stock solution is effectively combined with collagen peptide, and inulin, haematococcus pluvialis, vitamin C, gamma-aminobutyric acid, phosphatidylserine, nicotinic acid and vitamin E are added to realize synergistic effect and enhance the anti-aging, anti-oxidation and anti-saccharification effects, wherein the buckwheat flavonoids, naringenin and orientin are added to effectively improve the bitter and fishy smell of the noni ferment or the collagen per se, so that the taste of the noni ferment stock solution is greatly improved; and further carrying out deodorization treatment, stirring process parameter conditions, effectively keeping the content of various nutrient elements in the solid beverage, ensuring that the content of polypeptide and protein in the beverage is higher, and combining the noni ferment stock solution and collagen to ensure that the spray is easier to form powder and the proportion and the effective components of the noni ferment stock solution are higher, thereby achieving the standard of polypeptide beverages.
Detailed Description
In order to better understand the technical content of the invention, specific examples are provided below to further illustrate the invention.
The experimental methods used in the examples of the present invention are all conventional methods unless otherwise specified.
The materials, reagents and the like used in the examples of the present invention can be obtained commercially without specific description.
Example 1
A noni ferment collagen peptide compound beverage comprises: the feed comprises the following raw materials in parts by weight: 30 parts of noni fruit enzyme stock solution, 10 parts of collagen peptide, 1 part of inulin, 1 part of haematococcus pluvialis, 1 part of vitamin C, 1 part of gamma-aminobutyric acid, 2 parts of phosphatidylserine, 1 part of nicotinic acid, 1 part of vitamin E, 2 parts of buckwheat flavone, 1 part of naringenin and 3 parts of orientin.
Example 2
A noni ferment collagen peptide compound beverage comprises: the feed comprises the following raw materials in parts by weight: 95 parts of noni fruit enzyme stock solution, 50 parts of collagen peptide, 30 parts of inulin, 5 parts of haematococcus pluvialis, 5 parts of vitamin C, 5 parts of gamma-aminobutyric acid, 8 parts of phosphatidylserine, 5 parts of nicotinic acid, 5 parts of vitamin E, 3 parts of buckwheat flavone, 3 parts of naringenin and 7 parts of orientin.
Example 3
The noni enzyme collagen peptide compound beverage comprises the following raw materials in parts by weight: 60 parts of noni fruit enzyme stock solution, 30 parts of collagen peptide, 18 parts of inulin, 3 parts of haematococcus pluvialis, 3 parts of vitamin C, 2 parts of gamma-aminobutyric acid, 6 parts of phosphatidylserine, 2 parts of nicotinic acid, 2 parts of vitamin E, 2.5 parts of buckwheat flavone, 2 parts of naringenin and 5 parts of orientin.
The preparation method of the embodiment 1-3 comprises the following steps:
s1, deodorization treatment: adding the collagen peptide into a fishy smell removing solution accounting for 2% of the weight of the collagen peptide, and stirring and mixing for 30min at the temperature of 22 ℃ and the speed of 400rpm to obtain the deodorized collagen peptide for later use;
s2, stirring and mixing: stirring and mixing the collagen peptide of S1, the noni ferment stock solution, the inulin, haematococcus pluvialis, the vitamin C, the gamma-aminobutyric acid, the phosphatidylserine, the nicotinic acid and the vitamin E for 20min at the stirring speed of 300rpm and the stirring temperature of 25 ℃ to obtain first mixed slurry; adding buckwheat flavone, naringenin and orientin, stirring at 170rpm for 30min at 32 deg.C, and stirring for 30min to obtain a second mixed slurry;
s3, sterilization: sterilizing the second mixed slurry at 80 deg.C for 25min to obtain noni ferment collagen peptide composite beverage.
Example 4
The difference between this embodiment and embodiment 3 is that a method for preparing a noni ferment collagen peptide compound beverage comprises the following steps:
s1, deodorization treatment: adding 0.1% fishy smell removing solution of collagen peptide, stirring and mixing at 20 deg.C and 300rpm for 20min to obtain deodorized collagen peptide;
s2, stirring and mixing: stirring and mixing the collagen peptide of S1, the noni ferment stock solution, the inulin, haematococcus pluvialis, the vitamin C, the gamma-aminobutyric acid, the phosphatidylserine, the nicotinic acid and the vitamin E for one time, wherein the stirring speed is 180rpm, the stirring temperature is 20 ℃, and the stirring time is 10min to obtain a first mixed slurry; adding buckwheat flavone, naringenin and orientin, stirring at 150rpm for 20min at 28 deg.C, and stirring for two times to obtain a second mixed slurry;
s3, sterilization: sterilizing the second mixed slurry at 75 ℃ for 20min to obtain the noni ferment collagen peptide composite beverage.
Example 5
The difference between this embodiment and embodiment 3 is that a method for preparing a noni ferment collagen peptide compound beverage comprises the following steps:
s1, deodorization treatment: adding the collagen peptide into a fishy smell removing solution accounting for 3% of the weight of the collagen peptide, and stirring and mixing for 40min at 25 ℃ and 500rpm to obtain the deodorized collagen peptide for later use;
s2, stirring and mixing: stirring and mixing the collagen peptide of S1, the noni ferment stock solution, the inulin, haematococcus pluvialis, the vitamin C, the gamma-aminobutyric acid, the phosphatidylserine, the nicotinic acid and the vitamin E for 30min at the stirring speed of 500rpm and the stirring temperature of 30 ℃ to obtain first mixed slurry; adding buckwheat flavone, naringenin and orientin, stirring at 200rpm for 40 deg.C for 40min to obtain a second mixed slurry;
s3, sterilization: sterilizing the second mixed slurry at 85 ℃ for 30min to obtain the noni ferment collagen peptide composite beverage.
Comparative example 1
The difference between the comparative example and the example 3 is that the noni enzyme collagen peptide compound beverage comprises the following raw materials in parts by weight: 29 parts of noni fruit enzyme stock solution, 60 parts of collagen peptide, 35 parts of inulin, 6 parts of haematococcus pluvialis, 7 parts of vitamin C, 8 parts of gamma-aminobutyric acid, 10 parts of phosphatidylserine, 6 parts of nicotinic acid, 6 parts of vitamin E, 2.5 parts of buckwheat flavone, 2 parts of naringenin and 5 parts of orientin.
Comparative example 2
The difference between the comparative example and the example 3 is that the noni enzyme collagen peptide compound beverage comprises the following raw materials in parts by weight: 60 parts of noni fruit enzyme stock solution, 30 parts of collagen peptide, 18 parts of inulin, 3 parts of haematococcus pluvialis, 3 parts of vitamin C, 2 parts of gamma-aminobutyric acid, 6 parts of phosphatidylserine, 2 parts of nicotinic acid, 2 parts of vitamin E, 4 parts of buckwheat flavone, 4 parts of naringenin and 8 parts of orientin.
Comparative example 3
The difference between the comparative example and the example 3 is that the noni ferment collagen peptide compound beverage does not contain buckwheat flavonoids, naringenin and orientin.
First, sensory evaluation
The noni ferment collagen peptide composite beverage prepared in the examples 1 to 5 and the comparative examples 1 to 3 is compared with the commercially available product Lianqi noni ferment collagen peptide composite beverage. Selecting 90 volunteers, dividing into 9 groups, and carrying out sensory evaluation on color, bitterness, peculiar smell and astringency of the product by 10 persons in each group, wherein the brewing method comprises the following steps: the beverage is brewed by adding 15g of the beverage into 200 ml of warm water with the temperature of 50 ℃. The sum of the four scores of each volunteer was calculated, and then the average of 10 volunteers was calculated, which was the final sensory score, with the scoring criteria as follows:
Figure BDA0003200275490000061
the scoring results are given in the following table:
Color bitter taste Peculiar smell Astringent taste Total score of whole
Example 1 26 30 18 18 92
Example 2 27 28 19 20 94
Example 3 28 30 20 19 97
Example 4 25 30 19 18 92
Example 5 27 27 16 15 85
Comparative example 1 25 26 15 13 79
Comparative example 2 23 26 15 14 78
Comparative example 3 24 25 16 13 78
Commercially available product 25 22 15 12 74
According to the grading result, the prepared noni ferment collagen peptide composite beverage is complete in color and luster, free of bitter taste, fishy smell and astringent taste, and the noni ferment and the collagen peptide are added into various raw materials to cover peculiar smell, so that peculiar smells such as astringent taste, bitter taste, fishy smell and the like are effectively removed; compared with the comparative examples 1 to 2, the raw materials are obviously removed in a reasonable proportion, the buckwheat flavones, the naringenin and the orientin can assist the raw materials to cover the peculiar smell together in the examples 1 to 5 and the comparative example 3, the reasonable parameters of the process steps are adjusted, and the peculiar smell covering effect is obvious by combining the raw materials through multiple stirring and stirring conditions in the examples 1 to 3 and the examples 4 and 5.
Second, noni ferment collagen peptide composite beverage index test
The products of examples 1-5 and comparative examples 1-3 are tested, wherein the protein content in the beverage is determined by reference to GB/T5009.5, and the polypeptide and free amino acid content is determined by reference to the method specified in GB/T22492-2008; the results of the measurement were as follows:
item Polypeptide (g/100g) Protein (g/100g) Free amino acid (%)
Example 1 90.2 95.3 2.1
Example 2 89.4 94.8 2.0
Example 3 90.3 95.6 2.3
Example 4 90.4 94.5 2.8
Example 5 89.6 93.2 2.7
Comparative example 1 88.6 89.1 2.8
Comparative example 2 89.3 88.2 2.4
Comparative example 3 83.1 89.3 2.3
The noni enzyme collagen peptide composite beverage prepared in embodiments 1-5 of the invention has high polypeptide and protein contents, and reaches the standard of polypeptide beverages; in the comparative example 1, the noni ferment stock solution is combined with buckwheat flavonoids, naringenin and orientin after being adjusted and proportioned with collagen peptide, inulin, haematococcus pluvialis and the like, so that the contents of polypeptide and protein are lost to a certain extent; in the comparative example 2, the ratio of the buckwheat flavone, the naringenin and the orientin is adjusted, and the optimal ratio of the buckwheat flavone, the naringenin and the orientin can reduce the loss of noni ferment stock solution and collagen peptide from the index test result; compared with the comparative example 3, the buckwheat flavone, the naringenin and the orientin can retain the content of the polypeptide and the protein in the raw materials to the maximum extent.
Third, antioxidant determination
The noni enzyme collagen peptide composite beverages prepared in the embodiments 1 to 5 and the comparative examples 1 to 3 of the present invention were subjected to DPPH free radical scavenging test, hydroxyl free radical scavenging test and ABTS free radical scavenging test respectively, and each group was subjected to three parallel experiments, and the results of the scavenging rates were as follows:
Figure BDA0003200275490000071
Figure BDA0003200275490000081
as can be seen from the above table, the noni enzyme collagen peptide composite beverage of the present invention has a good antioxidant effect, wherein the removal rate of DPPH, hydroxyl radical and ABTS radical in examples 1 to 5 is better. The raw materials in the comparative examples 1-2 are different in proportion, so that the raw materials are limited to play a synergistic effect, and the oxidation resistance is influenced to a certain extent; compared with the comparative example 3, the addition of the buckwheat flavonoids, the naringenin and the orientin can improve the bitter and fishy smell of noni ferment or collagen, and the free radical scavenging capacity is obviously higher than that of the comparative example 3 without the addition of the buckwheat flavonoids, the naringenin and the orientin, so that the antioxidant property is better.
The above description is only for the purpose of illustrating the preferred embodiments of the present invention and is not to be construed as limiting the invention, and any modifications, equivalents, improvements and the like that fall within the spirit and principle of the present invention are intended to be included therein.

Claims (8)

1. A noni ferment collagen peptide compound beverage is characterized in that: the feed comprises the following raw materials in parts by weight: 30-95 parts of noni fruit enzyme stock solution, 10-50 parts of collagen peptide, 1-30 parts of inulin, 1-5 parts of haematococcus pluvialis, 1-5 parts of vitamin C, 1-5 parts of gamma-aminobutyric acid, 2-8 parts of phosphatidylserine, 1-5 parts of nicotinic acid, 1-5 parts of vitamin E, 2-3 parts of buckwheat flavone, 1-3 parts of naringenin and 3-7 parts of orientin.
2. The noni ferment collagen peptide complex beverage of claim 1, wherein: the feed comprises the following raw materials in parts by weight: 60 parts of noni fruit enzyme stock solution, 30 parts of collagen peptide, 18 parts of inulin, 3 parts of haematococcus pluvialis, 3 parts of vitamin C, 2 parts of gamma-aminobutyric acid, 6 parts of phosphatidylserine, 2 parts of nicotinic acid, 2 parts of vitamin E, 2.5 parts of buckwheat flavone, 2 parts of naringenin and 5 parts of orientin.
3. The noni ferment collagen peptide complex beverage of claim 1, wherein: the collagen peptide is whey protein peptide, mung bean polypeptide and mushroom polypeptide.
4. The noni ferment collagen peptide complex beverage of claim 1, wherein: the collagen peptide is whey protein peptide, mung bean polypeptide and mushroom polypeptide in a mass ratio of 1-3: 1-2: 2-4.
5. The method for preparing noni ferment collagen peptide composite beverage as claimed in claim 1, wherein the noni ferment collagen peptide composite beverage comprises the following steps: the method comprises the following steps:
s1, deodorization treatment: adding 0.1-3% of fishy smell removing liquid into the collagen peptide, and stirring and mixing for 20-40 min at 20-25 ℃ and 300-500 rpm to obtain deodorized collagen peptide for later use;
s2, stirring and mixing: stirring and mixing the collagen peptide of S1, the noni ferment stock solution, inulin, haematococcus pluvialis, vitamin C, gamma-aminobutyric acid, phosphatidylserine, nicotinic acid and vitamin E for one time to obtain first mixed slurry; adding buckwheat flavone, naringenin and orientin, stirring and mixing for the second time to obtain a second mixed slurry;
s3, sterilization: and sterilizing the second mixed slurry at 75-85 ℃ for 20-30 min to obtain the noni enzyme collagen peptide composite beverage.
6. The method for preparing noni ferment collagen peptide composite beverage as claimed in claim 1, wherein the noni ferment collagen peptide composite beverage comprises the following steps: the fishy smell removing liquid is at least one of sodium alginate solution, blackcurrant oil or citric acid solution.
7. The method for preparing noni ferment collagen peptide composite beverage as claimed in claim 5, wherein the noni ferment collagen peptide composite beverage comprises the following steps: in the S2, the primary stirring speed is 180-500 rpm, the stirring temperature is 20-30 ℃, and the stirring time is 10-30 min.
8. The method for preparing noni ferment collagen peptide composite beverage as claimed in claim 5, wherein the noni ferment collagen peptide composite beverage comprises the following steps: and in the S2, the secondary stirring speed is 150-200 rpm, the stirring temperature is 28-40 ℃, and the stirring time is 20-40 min.
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