CN113826907A - A method for preparing solid beverage containing Stichopus japonicus peptide, intestinum Stichopi Japonici peptide and Concha Ostreae peptide - Google Patents
A method for preparing solid beverage containing Stichopus japonicus peptide, intestinum Stichopi Japonici peptide and Concha Ostreae peptide Download PDFInfo
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- CN113826907A CN113826907A CN202010585755.8A CN202010585755A CN113826907A CN 113826907 A CN113826907 A CN 113826907A CN 202010585755 A CN202010585755 A CN 202010585755A CN 113826907 A CN113826907 A CN 113826907A
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- 239000007787 solid Substances 0.000 title claims abstract description 22
- 238000000034 method Methods 0.000 title claims description 5
- 241000965254 Apostichopus japonicus Species 0.000 title description 4
- 241000251511 Holothuroidea Species 0.000 claims abstract description 41
- 241000237502 Ostreidae Species 0.000 claims abstract description 30
- 235000020636 oyster Nutrition 0.000 claims abstract description 30
- 210000000936 intestine Anatomy 0.000 claims abstract description 24
- 102000004196 processed proteins & peptides Human genes 0.000 claims abstract description 15
- 229920001184 polypeptide Polymers 0.000 claims abstract description 10
- XLYOFNOQVPJJNP-UHFFFAOYSA-N water Substances O XLYOFNOQVPJJNP-UHFFFAOYSA-N 0.000 claims description 21
- 239000000047 product Substances 0.000 claims description 16
- 239000006228 supernatant Substances 0.000 claims description 14
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- 238000004108 freeze drying Methods 0.000 claims description 13
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- 239000003797 essential amino acid Substances 0.000 description 3
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- DGAQECJNVWCQMB-PUAWFVPOSA-M Ilexoside XXIX Chemical compound C[C@@H]1CC[C@@]2(CC[C@@]3(C(=CC[C@H]4[C@]3(CC[C@@H]5[C@@]4(CC[C@@H](C5(C)C)OS(=O)(=O)[O-])C)C)[C@@H]2[C@]1(C)O)C)C(=O)O[C@H]6[C@@H]([C@H]([C@@H]([C@H](O6)CO)O)O)O.[Na+] DGAQECJNVWCQMB-PUAWFVPOSA-M 0.000 description 2
- XEEYBQQBJWHFJM-UHFFFAOYSA-N Iron Chemical compound [Fe] XEEYBQQBJWHFJM-UHFFFAOYSA-N 0.000 description 2
- ZLMJMSJWJFRBEC-UHFFFAOYSA-N Potassium Chemical compound [K] ZLMJMSJWJFRBEC-UHFFFAOYSA-N 0.000 description 2
- BUGBHKTXTAQXES-UHFFFAOYSA-N Selenium Chemical compound [Se] BUGBHKTXTAQXES-UHFFFAOYSA-N 0.000 description 2
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- 235000014102 seafood Nutrition 0.000 description 2
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- 229910052711 selenium Inorganic materials 0.000 description 2
- 238000002791 soaking Methods 0.000 description 2
- 239000011734 sodium Substances 0.000 description 2
- 229910052708 sodium Inorganic materials 0.000 description 2
- 239000000126 substance Substances 0.000 description 2
- 229960003080 taurine Drugs 0.000 description 2
- 239000011573 trace mineral Substances 0.000 description 2
- 235000013619 trace mineral Nutrition 0.000 description 2
- 239000011701 zinc Substances 0.000 description 2
- 229910052725 zinc Inorganic materials 0.000 description 2
- UUUHXMGGBIUAPW-UHFFFAOYSA-N 1-[1-[2-[[5-amino-2-[[1-[5-(diaminomethylideneamino)-2-[[1-[3-(1h-indol-3-yl)-2-[(5-oxopyrrolidine-2-carbonyl)amino]propanoyl]pyrrolidine-2-carbonyl]amino]pentanoyl]pyrrolidine-2-carbonyl]amino]-5-oxopentanoyl]amino]-3-methylpentanoyl]pyrrolidine-2-carbon Chemical compound C1CCC(C(=O)N2C(CCC2)C(O)=O)N1C(=O)C(C(C)CC)NC(=O)C(CCC(N)=O)NC(=O)C1CCCN1C(=O)C(CCCN=C(N)N)NC(=O)C1CCCN1C(=O)C(CC=1C2=CC=CC=C2NC=1)NC(=O)C1CCC(=O)N1 UUUHXMGGBIUAPW-UHFFFAOYSA-N 0.000 description 1
- HVCOBJNICQPDBP-UHFFFAOYSA-N 3-[3-[3,5-dihydroxy-6-methyl-4-(3,4,5-trihydroxy-6-methyloxan-2-yl)oxyoxan-2-yl]oxydecanoyloxy]decanoic acid;hydrate Chemical compound O.OC1C(OC(CC(=O)OC(CCCCCCC)CC(O)=O)CCCCCCC)OC(C)C(O)C1OC1C(O)C(O)C(O)C(C)O1 HVCOBJNICQPDBP-UHFFFAOYSA-N 0.000 description 1
- ZCYVEMRRCGMTRW-UHFFFAOYSA-N 7553-56-2 Chemical compound [I] ZCYVEMRRCGMTRW-UHFFFAOYSA-N 0.000 description 1
- 241000894006 Bacteria Species 0.000 description 1
- OYPRJOBELJOOCE-UHFFFAOYSA-N Calcium Chemical compound [Ca] OYPRJOBELJOOCE-UHFFFAOYSA-N 0.000 description 1
- 102000008186 Collagen Human genes 0.000 description 1
- 108010035532 Collagen Proteins 0.000 description 1
- RYGMFSIKBFXOCR-UHFFFAOYSA-N Copper Chemical compound [Cu] RYGMFSIKBFXOCR-UHFFFAOYSA-N 0.000 description 1
- 229930186217 Glycolipid Natural products 0.000 description 1
- 206010020772 Hypertension Diseases 0.000 description 1
- 102000004270 Peptidyl-Dipeptidase A Human genes 0.000 description 1
- 108090000882 Peptidyl-Dipeptidase A Proteins 0.000 description 1
- 102000003141 Tachykinin Human genes 0.000 description 1
- 241000700605 Viruses Species 0.000 description 1
- 230000009286 beneficial effect Effects 0.000 description 1
- 239000011575 calcium Substances 0.000 description 1
- 229910052791 calcium Inorganic materials 0.000 description 1
- 230000008859 change Effects 0.000 description 1
- 229920001436 collagen Polymers 0.000 description 1
- 230000008602 contraction Effects 0.000 description 1
- 229910052802 copper Inorganic materials 0.000 description 1
- 239000010949 copper Substances 0.000 description 1
- 230000003301 hydrolyzing effect Effects 0.000 description 1
- 230000005965 immune activity Effects 0.000 description 1
- 230000036737 immune function Effects 0.000 description 1
- 230000002401 inhibitory effect Effects 0.000 description 1
- 230000000968 intestinal effect Effects 0.000 description 1
- 229910052740 iodine Inorganic materials 0.000 description 1
- 239000011630 iodine Substances 0.000 description 1
- 229910052742 iron Inorganic materials 0.000 description 1
- 210000004185 liver Anatomy 0.000 description 1
- 201000007270 liver cancer Diseases 0.000 description 1
- 208000014018 liver neoplasm Diseases 0.000 description 1
- 230000004060 metabolic process Effects 0.000 description 1
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- 210000003296 saliva Anatomy 0.000 description 1
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- 108060008037 tachykinin Proteins 0.000 description 1
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- 229940088594 vitamin Drugs 0.000 description 1
- 229930003231 vitamin Natural products 0.000 description 1
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
- 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
- A23J—PROTEIN COMPOSITIONS FOR FOODSTUFFS; WORKING-UP PROTEINS FOR FOODSTUFFS; PHOSPHATIDE COMPOSITIONS FOR FOODSTUFFS
- A23J1/00—Obtaining protein compositions for foodstuffs; Bulk opening of eggs and separation of yolks from whites
- A23J1/04—Obtaining protein compositions for foodstuffs; Bulk opening of eggs and separation of yolks from whites from fish or other sea animals
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23J—PROTEIN COMPOSITIONS FOR FOODSTUFFS; WORKING-UP PROTEINS FOR FOODSTUFFS; PHOSPHATIDE COMPOSITIONS FOR FOODSTUFFS
- A23J3/00—Working-up of proteins for foodstuffs
- A23J3/30—Working-up of proteins for foodstuffs by hydrolysis
- A23J3/32—Working-up of proteins for foodstuffs by hydrolysis using chemical agents
- A23J3/34—Working-up of proteins for foodstuffs by hydrolysis using chemical agents using enzymes
- A23J3/341—Working-up of proteins for foodstuffs by hydrolysis using chemical agents using enzymes of animal proteins
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23L—FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BY SUBCLASSES A21D OR A23B-A23J; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OF NUTRITIVE QUALITIES, PHYSICAL TREATMENT; PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL
- A23L2/00—Non-alcoholic beverages; Dry compositions or concentrates therefor; Their preparation
- A23L2/385—Concentrates of non-alcoholic beverages
- A23L2/39—Dry compositions
-
- C—CHEMISTRY; METALLURGY
- C12—BIOCHEMISTRY; BEER; SPIRITS; WINE; VINEGAR; MICROBIOLOGY; ENZYMOLOGY; MUTATION OR GENETIC ENGINEERING
- C12P—FERMENTATION OR ENZYME-USING PROCESSES TO SYNTHESISE A DESIRED CHEMICAL COMPOUND OR COMPOSITION OR TO SEPARATE OPTICAL ISOMERS FROM A RACEMIC MIXTURE
- C12P21/00—Preparation of peptides or proteins
- C12P21/06—Preparation of peptides or proteins produced by the hydrolysis of a peptide bond, e.g. hydrolysate products
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- Life Sciences & Earth Sciences (AREA)
- Chemical & Material Sciences (AREA)
- Engineering & Computer Science (AREA)
- Health & Medical Sciences (AREA)
- Zoology (AREA)
- Polymers & Plastics (AREA)
- Food Science & Technology (AREA)
- Biochemistry (AREA)
- Organic Chemistry (AREA)
- Nutrition Science (AREA)
- General Chemical & Material Sciences (AREA)
- Wood Science & Technology (AREA)
- Molecular Biology (AREA)
- Chemical Kinetics & Catalysis (AREA)
- Microbiology (AREA)
- Biotechnology (AREA)
- Proteomics, Peptides & Aminoacids (AREA)
- Marine Sciences & Fisheries (AREA)
- Mycology (AREA)
- Bioinformatics & Cheminformatics (AREA)
- General Engineering & Computer Science (AREA)
- General Health & Medical Sciences (AREA)
- Genetics & Genomics (AREA)
- Non-Alcoholic Beverages (AREA)
Abstract
The polypeptide solid beverage comprises the following components in parts by weight: 3-6 parts of sea cucumber peptide, 2-5 parts of sea intestine peptide and 0-1 part of oyster peptide. The invention takes the marine bioactive polypeptide as the basic raw material to obtain the dietotherapy health drink which can be directly absorbed by intestinal tracts and fully exerts the functions of resisting tumor, resisting oxidation and regulating immunity, thereby providing a new food application field for the sea intestine peptide. The invention also provides a preparation method of the polypeptide solid beverage.
Description
Technical Field
The invention relates to a polypeptide solid beverage, belongs to the technical field of food processing, and particularly relates to a preparation method of a solid beverage containing sea cucumber peptide, sea intestine peptide and oyster peptide.
Background
Sea cucumbers have been used as excellent nutritional health-care food since ancient times, most of traditional sea cucumber products need to be soaked and puffed, and the problem of eating trouble exists. In addition, researches find that the sea cucumber protein is difficult to digest and absorb due to the wrapping effect of the collagen, and the effective utilization rate of the sea cucumber protein is less than 20%. To solve these problems, sea cucumber peptides have been developed. The sea cucumber peptide is prepared by hydrolyzing sea cucumber through biological enzyme to change sea cucumber protein into water-soluble bioactive components, so that the utilization rate of the sea cucumber protein by a human body is greatly improved, the nutritive value of the sea cucumber is fully exerted, and the loss of the nutritive components is avoided. Research shows that the sea cucumber peptide has the functions of enhancing glycolipid metabolism and relieving physical fatigue; in addition, the sea cucumber peptide also has the effects of resisting oxidation, reducing blood sugar and regulating immunity.
Urechis unicinctus (Urechis unicinctus)Urechis unicinctus) The seafood is commonly called as sea intestine, has delicious meat taste and high edible value, and is a seafood which is popular in the aquatic product market in northern areas of China. The urechis unicinctus contains rich protein, amino acid and trace elements, the body wall of the urechis unicinctus contains 17 amino acids, the content of the amino acid can reach 73.79%, the content of 8 human essential amino acids is 22.37%, and the content composition of the essential amino acids is closer to the human requirement mode. The urechis unicinctus potassium and calcium content is high, the sodium content is low, and the element structure with high potassium and low sodium is beneficial to maintaining the normal acid-base balance of a human body and preventing and treating diseases such as hypertension and the like. In addition, various bioactive peptides exist in the urechis unicinctus body, which are commonly called as 'marine intestinal peptides'. The sea intestine peptide has the function of resisting tumor, and especially has obvious inhibition effect on liver cancer cells. Among them, tachykinins also have the functions of relaxing blood vessels, secreting saliva and contracting the gastrointestinal tract. The urechis unicinctus polypeptide also has a certain regulating effect on the immune function, and can improve the immune activity of the organism.
The oyster contains rich nutrient substances including 8 essential amino acids, taurine, vitamins and trace elements such as zinc, selenium, iron, copper, iodine and the like, and is approved by the Ministry of health of China to be listed as a health-care curative product which is a medicament and can be used as food. The oyster has high protein content and is a good raw material for developing bioactive peptides. Modern medicine proves that the oyster peptide has special physiological activity in the aspects of oxidation resistance, blood sugar reduction, tumor resistance, angiotensin converting enzyme activity inhibition and the like, and has the effects of enhancing immunity, resisting fatigue, resisting viruses, protecting liver, reducing blood sugar, inhibiting bacteria and the like.
At present, bioactive peptide beverages on the market generally have low content of bioactive peptides and have slow regulating effect on human health. Further, the peptide of the sea intestine, which has many benefits to human health, has not been applied to the field of beverages.
Aiming at the technical problems, the invention provides a polypeptide solid beverage formula containing sea cucumber peptide, sea intestine peptide and oyster peptide, which solves the problem of low content of effective components in the existing polypeptide beverage; opens up a new field for the food processing of urechis unicinctus.
Disclosure of Invention
The invention aims to solve the technical problem of providing the solid beverage containing the sea cucumber peptide, the sea intestine peptide and the oyster peptide, and the prepared solid beverage has high content of bioactive peptide and higher nutritional value.
The technical scheme of the invention is as follows:
a solid beverage containing sea cucumber peptide and sea intestine peptide comprises the following raw materials in parts by weight: 3-6 parts of sea cucumber peptide, 2-5 parts of sea intestine peptide and 0-1 part of oyster peptide.
Preferably, the solid beverage comprises the following raw materials in parts by weight: 5 parts of sea cucumber peptide, 4 parts of sea intestine peptide and 1 part of oyster peptide.
The production method of the solid beverage is characterized by comprising the following steps:
1. preparing sea cucumber peptide:
1) sea cucumber pretreatment: cutting fresh sea cucumber along abdomen from head to tail, removing viscera and sand sac, and cleaning. Soaking the raw materials in clear water with the volume 10 times of that of the raw materials for 12 hours, and changing water for 4-5 times in the period.
2) Homogenizing: and pulping the soaked sea cucumbers in pulping equipment, and filtering to remove insoluble impurities to obtain the sea cucumber homogenate.
3) Enzymolysis: transferring the homogenate to an enzymolysis tank, adjusting pH to 7.0, adding compound protease with the weight of 1% of dry matter, and performing enzymolysis at 60 ℃ for 4 hours. Sterilizing and inactivating enzyme at 100 deg.C for 10 min.
4) Centrifuging: centrifuging the enzymolysis solution at 4500r/min for 20min to obtain supernatant as Stichopus japonicus peptide extract.
5) Freeze-drying: and freeze-drying the sea cucumber peptide extracting solution to obtain the sea cucumber peptide powder.
2. Preparation of the sea intestine peptide:
1) removing viscera from fresh urechis unicinctus, cleaning, homogenizing tissues, filtering to obtain homogenate, centrifuging, and taking supernatant to obtain a crude urechis unicinctus product.
2) Primary enzymolysis: the pH of the supernatant was adjusted to 6.0, and protease was added in an amount of 1% by weight of the dried product in a water bath at 60 ℃ for 4 hours. Then placing the mixture in a water bath at 100 ℃ for 10 minutes to sterilize and inactivate the enzyme. Centrifuging at 4500rpm for 20min, and collecting supernatant as primary enzymolysis solution.
3) Secondary enzymolysis: adjusting pH of the primary enzymolysis solution to 9.5, adding 0.2wt% of trypsin, and water-bathing at 60 deg.C for 4 hr. After the water bath is finished, the pH value is adjusted to 7.0, and the mixture is placed in a water bath at 100 ℃ for 10 minutes to sterilize and inactivate enzyme. Centrifuging at 4500rpm for 20min, and collecting supernatant as secondary enzymolysis solution.
4) And (3) freeze drying: freeze drying the concentrated solution to obtain sea intestine peptide powder.
3. Preparation of oyster peptide
1) Pretreating oysters: removing shell of fresh Concha Ostreae, taking out meat, and cleaning.
2) Homogenizing: pulping the oyster meat in pulping equipment, and filtering to remove insoluble impurities to obtain an oyster homogenate;
3) enzymolysis: transferring the homogenate to an enzymolysis tank, adjusting pH to 7.0, adding compound protease with the weight of 1% of dry matter, and performing enzymolysis at 60 ℃ for 4 hours. Sterilizing and inactivating enzyme at 100 deg.C for 10 min.
4) Centrifuging: centrifuging the above enzymolysis solution at 4500r/min for 20min to obtain supernatant as Concha Ostreae peptide extractive solution.
5) Freeze-drying: and freeze-drying the oyster peptide extracting solution to obtain oyster peptide powder.
4. Mixing the formula: the sea cucumber peptide, the sea intestine peptide and the oyster peptide are put into a mixer according to the parts, and are taken out and packaged after being uniformly mixed.
5. Packaging a finished product: and (3) subpackaging the mixed powder by using a full-automatic powder filling machine according to the specification of 5 g/bag, and boxing the small bag products according to the specification of 15 bags/box to obtain the finished product.
6. The eating method comprises the following steps: the solid beverage is prepared by mixing with warm boiled water below 60 ℃, and the amount of water in each bag is 200 mL.
Compared with the prior art, the invention has the following advantages:
1) the invention adopts the sea intestine peptide, has the functions of relieving blood vessels, promoting gastrointestinal tract contraction, resisting tumors, improving immunocompetence and the like, and develops a new application field of the sea intestine peptide.
2) The oyster peptide adopted by the invention not only contains balanced and perfect amino acid, but also is rich in zinc, selenium, taurine and other bioactive substances, and has the effect of treating and preventing 'no disease' for various diseases.
3) The raw materials used in the invention are all marine bioactive polypeptides, can be directly absorbed by intestinal tracts, and fully play the roles of resisting tumors, resisting oxidation and regulating immunity.
Detailed Description
The solid beverage of the present invention will be further illustrated by the following examples.
Example 1
The production method of the solid beverage is characterized by comprising the following steps:
1. preparing sea cucumber peptide:
1) sea cucumber pretreatment: cutting fresh sea cucumber along abdomen from head to tail, removing viscera and sand sac, and cleaning. Soaking the raw materials in clear water with the volume 10 times of that of the raw materials for 12 hours, and changing water for 4-5 times in the period.
2) Homogenizing: and pulping the soaked sea cucumbers in pulping equipment, and filtering to remove insoluble impurities to obtain the sea cucumber homogenate.
3) Enzymolysis: transferring the homogenate to an enzymolysis tank, adjusting pH to 7.0, adding compound protease with the weight of 1% of dry matter, and performing enzymolysis at 60 ℃ for 4 hours. Sterilizing and inactivating enzyme at 100 deg.C for 10 min.
4) Centrifuging: centrifuging the enzymolysis solution at 4500r/min for 20min to obtain supernatant as Stichopus japonicus peptide extract.
5) Freeze-drying: and freeze-drying the sea cucumber peptide extracting solution to obtain the sea cucumber peptide powder.
2. Preparation of the sea intestine peptide:
1) removing viscera from fresh urechis unicinctus, cleaning, homogenizing tissues, filtering to obtain homogenate, centrifuging, and taking supernatant to obtain a crude urechis unicinctus product.
2) Primary enzymolysis: the pH of the supernatant was adjusted to 6.5, and protease was added in an amount of 1% by weight of the dried product in a water bath at 60 ℃ for 4 hours. Then placing the mixture in a water bath at 100 ℃ for 10 minutes to sterilize and inactivate the enzyme. Centrifuging at 4500rpm for 20min, and collecting supernatant as primary enzymolysis solution.
3) Secondary enzymolysis: adjusting pH of the primary enzymolysis solution to 9.5, adding trypsin with a weight of 0.2% of the dry product, and water-bathing at 60 deg.C for 4 hours. After the water bath is finished, the pH value is adjusted to 7.0, and the mixture is placed in a water bath at 100 ℃ for 10 minutes to sterilize and inactivate enzyme. Centrifuging at 4500rpm for 20min, and collecting supernatant as secondary enzymolysis solution.
4) And (3) freeze drying: freeze drying the concentrated solution to obtain sea intestine peptide powder.
3. Preparation of oyster peptide
1) Pretreating oysters: removing shell of fresh Concha Ostreae, taking out meat, and cleaning.
2) Homogenizing: pulping the oyster meat in pulping equipment, and filtering to remove insoluble impurities to obtain the oyster homogenate.
3) Enzymolysis: transferring the homogenate to an enzymolysis tank, adjusting pH to 7.0, adding compound protease with the weight of 1% of dry matter, and performing enzymolysis at 60 ℃ for 4 hours. Sterilizing and inactivating enzyme at 100 deg.C for 10 min.
4) Centrifuging: centrifuging the above enzymolysis solution at 4500r/min for 20min to obtain supernatant as Concha Ostreae peptide extractive solution.
5) Freeze-drying: and freeze-drying the oyster peptide extracting solution to obtain oyster peptide powder.
4. Mixing the formula: 4 parts of sea cucumber peptide, 5 parts of sea intestine peptide and 1 part of oyster peptide are put into a mixer, and are uniformly mixed and then taken out for packaging.
5. Packaging a finished product: and (3) subpackaging the mixed powder by using a full-automatic powder filling machine according to the specification of 5 g/bag, and boxing the small bag products according to the specification of 15 bags/box to obtain the finished product.
6. The eating method comprises the following steps: the solid beverage is prepared by mixing with warm boiled water below 60 ℃, and the amount of water in each bag is 200 mL.
Example 2
The formula of the solid beverage comprises the following raw materials in percentage by weight: 5 parts of sea cucumber peptide, 4 parts of sea intestine peptide and 1 part of oyster peptide.
The production method of the solid beverage was the same as in example 1.
Example 3
The formula of the solid beverage comprises the following raw materials in percentage by weight: 5 parts of sea cucumber peptide, 5 parts of sea intestine peptide and 0 part of oyster peptide.
The production method of the solid beverage was the same as in example 1.
The sequence of the above embodiments is only for convenience of description and does not represent the advantages and disadvantages of the embodiments.
Claims (2)
1. The polypeptide solid beverage is characterized in that the formula comprises the following components: sea cucumber peptide, sea intestine peptide and oyster peptide; the formula comprises the following components in parts by weight: 3-6 parts of sea cucumber peptide, 2-5 parts of sea intestine peptide and 0-1 part of oyster peptide.
2. The polypeptide solid beverage of claim 1, wherein the process flow comprises the following steps: pretreatment, homogenate, enzymolysis, centrifugation, freeze-drying and finished product packaging, and is technically characterized in that:
when sea cucumber peptide is subjected to enzymolysis: transferring the sea cucumber homogenate to an enzymolysis tank, adjusting the pH to 7.0, adding compound protease with the weight of 1% of the dry matter, carrying out enzymolysis for 4 hours at 60 ℃, and sterilizing and inactivating enzyme at 100 ℃ for 10 minutes;
during enzymolysis of the sea intestine peptide: adjusting the pH value of the supernatant to 6.0, adding protease accounting for 1 percent of the weight of the dry product, carrying out water bath at 60 ℃ for 4 hours, then placing the mixture in the water bath at 100 ℃ for 10 minutes to sterilize and inactivate enzyme, centrifuging the mixture at 4500rpm for 20 minutes, taking the supernatant as primary enzymolysis liquid, adjusting the pH value of the primary enzymolysis liquid to 9.5, adding 0.2 weight percent of trypsin into the mixture, carrying out water bath at 60 ℃ for 4 hours, adjusting the pH value to 7.0 after the water bath is finished, and placing the mixture in the water bath at 100 ℃ for 10 minutes to sterilize and inactivate enzyme;
when the oyster peptide is subjected to enzymolysis: transferring the oyster homogenate to an enzymolysis tank, adjusting the pH to 7.0, adding compound protease with the weight of 1% of the dry matter, carrying out enzymolysis for 4 hours at 60 ℃, and sterilizing and inactivating the enzyme at 100 ℃ for 10 minutes.
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| CN114246281A (en) * | 2021-12-27 | 2022-03-29 | 山东佛坤投资有限公司 | Oyster peptide and sea cucumber peptide sports flavor beverage and preparation method thereof |
| CN116616450A (en) * | 2023-06-05 | 2023-08-22 | 青岛海洋食品营养与健康创新研究院 | Anti-fatigue product |
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