CN113966802A - Collagen peptide beverage and preparation method thereof - Google Patents
Collagen peptide beverage and preparation method thereof Download PDFInfo
- Publication number
- CN113966802A CN113966802A CN202111235505.2A CN202111235505A CN113966802A CN 113966802 A CN113966802 A CN 113966802A CN 202111235505 A CN202111235505 A CN 202111235505A CN 113966802 A CN113966802 A CN 113966802A
- Authority
- CN
- China
- Prior art keywords
- collagen peptide
- collagen
- preparing
- raw
- inspection
- Prior art date
- Legal status (The legal status is an assumption and is not a legal conclusion. Google has not performed a legal analysis and makes no representation as to the accuracy of the status listed.)
- Pending
Links
- 102000008186 Collagen Human genes 0.000 title claims abstract description 61
- 108010035532 Collagen Proteins 0.000 title claims abstract description 61
- 229920001436 collagen Polymers 0.000 title claims abstract description 61
- 108090000765 processed proteins & peptides Proteins 0.000 title claims abstract description 49
- 235000013361 beverage Nutrition 0.000 title claims description 24
- 238000002360 preparation method Methods 0.000 title abstract description 9
- 241000208340 Araliaceae Species 0.000 claims abstract description 24
- 235000005035 Panax pseudoginseng ssp. pseudoginseng Nutrition 0.000 claims abstract description 24
- 235000003140 Panax quinquefolius Nutrition 0.000 claims abstract description 24
- 235000008434 ginseng Nutrition 0.000 claims abstract description 24
- 239000002994 raw material Substances 0.000 claims abstract description 18
- CIWBSHSKHKDKBQ-JLAZNSOCSA-N Ascorbic acid Chemical compound OC[C@H](O)[C@H]1OC(=O)C(O)=C1O CIWBSHSKHKDKBQ-JLAZNSOCSA-N 0.000 claims abstract description 14
- 229920002385 Sodium hyaluronate Polymers 0.000 claims abstract description 10
- 229940010747 sodium hyaluronate Drugs 0.000 claims abstract description 10
- YWIVKILSMZOHHF-QJZPQSOGSA-N sodium;(2s,3s,4s,5r,6r)-6-[(2s,3r,4r,5s,6r)-3-acetamido-2-[(2s,3s,4r,5r,6r)-6-[(2r,3r,4r,5s,6r)-3-acetamido-2,5-dihydroxy-6-(hydroxymethyl)oxan-4-yl]oxy-2-carboxy-4,5-dihydroxyoxan-3-yl]oxy-5-hydroxy-6-(hydroxymethyl)oxan-4-yl]oxy-3,4,5-trihydroxyoxane-2- Chemical compound [Na+].CC(=O)N[C@H]1[C@H](O)O[C@H](CO)[C@@H](O)[C@@H]1O[C@H]1[C@H](O)[C@@H](O)[C@H](O[C@H]2[C@@H]([C@@H](O[C@H]3[C@@H]([C@@H](O)[C@H](O)[C@H](O3)C(O)=O)O)[C@H](O)[C@@H](CO)O2)NC(C)=O)[C@@H](C(O)=O)O1 YWIVKILSMZOHHF-QJZPQSOGSA-N 0.000 claims abstract description 10
- 102000004196 processed proteins & peptides Human genes 0.000 claims abstract description 8
- ZZZCUOFIHGPKAK-UHFFFAOYSA-N D-erythro-ascorbic acid Natural products OCC1OC(=O)C(O)=C1O ZZZCUOFIHGPKAK-UHFFFAOYSA-N 0.000 claims abstract description 7
- 229920001202 Inulin Polymers 0.000 claims abstract description 7
- 229920002752 Konjac Polymers 0.000 claims abstract description 7
- 229930003268 Vitamin C Natural products 0.000 claims abstract description 7
- TVXBFESIOXBWNM-UHFFFAOYSA-N Xylitol Natural products OCCC(O)C(O)C(O)CCO TVXBFESIOXBWNM-UHFFFAOYSA-N 0.000 claims abstract description 7
- JYJIGFIDKWBXDU-MNNPPOADSA-N inulin Chemical compound O[C@H]1[C@H](O)[C@@H](CO)O[C@@]1(CO)OC[C@]1(OC[C@]2(OC[C@]3(OC[C@]4(OC[C@]5(OC[C@]6(OC[C@]7(OC[C@]8(OC[C@]9(OC[C@]%10(OC[C@]%11(OC[C@]%12(OC[C@]%13(OC[C@]%14(OC[C@]%15(OC[C@]%16(OC[C@]%17(OC[C@]%18(OC[C@]%19(OC[C@]%20(OC[C@]%21(OC[C@]%22(OC[C@]%23(OC[C@]%24(OC[C@]%25(OC[C@]%26(OC[C@]%27(OC[C@]%28(OC[C@]%29(OC[C@]%30(OC[C@]%31(OC[C@]%32(OC[C@]%33(OC[C@]%34(OC[C@]%35(OC[C@]%36(O[C@@H]%37[C@@H]([C@@H](O)[C@H](O)[C@@H](CO)O%37)O)[C@H]([C@H](O)[C@@H](CO)O%36)O)[C@H]([C@H](O)[C@@H](CO)O%35)O)[C@H]([C@H](O)[C@@H](CO)O%34)O)[C@H]([C@H](O)[C@@H](CO)O%33)O)[C@H]([C@H](O)[C@@H](CO)O%32)O)[C@H]([C@H](O)[C@@H](CO)O%31)O)[C@H]([C@H](O)[C@@H](CO)O%30)O)[C@H]([C@H](O)[C@@H](CO)O%29)O)[C@H]([C@H](O)[C@@H](CO)O%28)O)[C@H]([C@H](O)[C@@H](CO)O%27)O)[C@H]([C@H](O)[C@@H](CO)O%26)O)[C@H]([C@H](O)[C@@H](CO)O%25)O)[C@H]([C@H](O)[C@@H](CO)O%24)O)[C@H]([C@H](O)[C@@H](CO)O%23)O)[C@H]([C@H](O)[C@@H](CO)O%22)O)[C@H]([C@H](O)[C@@H](CO)O%21)O)[C@H]([C@H](O)[C@@H](CO)O%20)O)[C@H]([C@H](O)[C@@H](CO)O%19)O)[C@H]([C@H](O)[C@@H](CO)O%18)O)[C@H]([C@H](O)[C@@H](CO)O%17)O)[C@H]([C@H](O)[C@@H](CO)O%16)O)[C@H]([C@H](O)[C@@H](CO)O%15)O)[C@H]([C@H](O)[C@@H](CO)O%14)O)[C@H]([C@H](O)[C@@H](CO)O%13)O)[C@H]([C@H](O)[C@@H](CO)O%12)O)[C@H]([C@H](O)[C@@H](CO)O%11)O)[C@H]([C@H](O)[C@@H](CO)O%10)O)[C@H]([C@H](O)[C@@H](CO)O9)O)[C@H]([C@H](O)[C@@H](CO)O8)O)[C@H]([C@H](O)[C@@H](CO)O7)O)[C@H]([C@H](O)[C@@H](CO)O6)O)[C@H]([C@H](O)[C@@H](CO)O5)O)[C@H]([C@H](O)[C@@H](CO)O4)O)[C@H]([C@H](O)[C@@H](CO)O3)O)[C@H]([C@H](O)[C@@H](CO)O2)O)[C@@H](O)[C@H](O)[C@@H](CO)O1 JYJIGFIDKWBXDU-MNNPPOADSA-N 0.000 claims abstract description 7
- 229940029339 inulin Drugs 0.000 claims abstract description 7
- 235000010485 konjac Nutrition 0.000 claims abstract description 7
- HEBKCHPVOIAQTA-UHFFFAOYSA-N meso ribitol Natural products OCC(O)C(O)C(O)CO HEBKCHPVOIAQTA-UHFFFAOYSA-N 0.000 claims abstract description 7
- 235000013944 peach juice Nutrition 0.000 claims abstract description 7
- 239000001814 pectin Substances 0.000 claims abstract description 7
- 235000010987 pectin Nutrition 0.000 claims abstract description 7
- 229920001277 pectin Polymers 0.000 claims abstract description 7
- 235000019154 vitamin C Nutrition 0.000 claims abstract description 7
- 239000011718 vitamin C Substances 0.000 claims abstract description 7
- 239000000811 xylitol Substances 0.000 claims abstract description 7
- HEBKCHPVOIAQTA-SCDXWVJYSA-N xylitol Chemical compound OC[C@H](O)[C@@H](O)[C@H](O)CO HEBKCHPVOIAQTA-SCDXWVJYSA-N 0.000 claims abstract description 7
- 229960002675 xylitol Drugs 0.000 claims abstract description 7
- 235000010447 xylitol Nutrition 0.000 claims abstract description 7
- 238000000034 method Methods 0.000 claims description 27
- 239000000047 product Substances 0.000 claims description 21
- 238000007689 inspection Methods 0.000 claims description 18
- 238000011049 filling Methods 0.000 claims description 17
- 239000000463 material Substances 0.000 claims description 16
- XLYOFNOQVPJJNP-UHFFFAOYSA-N water Substances O XLYOFNOQVPJJNP-UHFFFAOYSA-N 0.000 claims description 15
- 239000011265 semifinished product Substances 0.000 claims description 14
- 230000001954 sterilising effect Effects 0.000 claims description 14
- 102000016942 Elastin Human genes 0.000 claims description 13
- 108010014258 Elastin Proteins 0.000 claims description 13
- 229920002549 elastin Polymers 0.000 claims description 13
- 238000004659 sterilization and disinfection Methods 0.000 claims description 11
- 239000011521 glass Substances 0.000 claims description 9
- 238000007789 sealing Methods 0.000 claims description 8
- 238000003756 stirring Methods 0.000 claims description 7
- 238000005303 weighing Methods 0.000 claims description 7
- 238000002156 mixing Methods 0.000 claims description 5
- 238000002372 labelling Methods 0.000 claims description 4
- 238000004806 packaging method and process Methods 0.000 claims description 4
- 241000251468 Actinopterygii Species 0.000 claims description 3
- 241000269851 Sarda sarda Species 0.000 claims description 3
- 238000001816 cooling Methods 0.000 claims description 3
- 238000001035 drying Methods 0.000 claims description 3
- 238000004321 preservation Methods 0.000 claims description 3
- 238000011179 visual inspection Methods 0.000 claims description 2
- 230000036039 immunity Effects 0.000 abstract description 3
- 230000004060 metabolic process Effects 0.000 abstract description 3
- 210000001519 tissue Anatomy 0.000 description 8
- 230000008569 process Effects 0.000 description 7
- 230000000694 effects Effects 0.000 description 4
- 239000002537 cosmetic Substances 0.000 description 3
- 230000004048 modification Effects 0.000 description 3
- 238000012986 modification Methods 0.000 description 3
- 238000003860 storage Methods 0.000 description 3
- 244000247812 Amorphophallus rivieri Species 0.000 description 2
- 235000001206 Amorphophallus rivieri Nutrition 0.000 description 2
- 241000894006 Bacteria Species 0.000 description 2
- DHMQDGOQFOQNFH-UHFFFAOYSA-N Glycine Chemical compound NCC(O)=O DHMQDGOQFOQNFH-UHFFFAOYSA-N 0.000 description 2
- 230000003796 beauty Effects 0.000 description 2
- 235000019658 bitter taste Nutrition 0.000 description 2
- 238000001914 filtration Methods 0.000 description 2
- 230000036541 health Effects 0.000 description 2
- DLRVVLDZNNYCBX-RTPHMHGBSA-N isomaltose Chemical compound O[C@@H]1[C@@H](O)[C@H](O)[C@@H](CO)O[C@@H]1OC[C@@H]1[C@@H](O)[C@H](O)[C@@H](O)C(O)O1 DLRVVLDZNNYCBX-RTPHMHGBSA-N 0.000 description 2
- 239000000252 konjac Substances 0.000 description 2
- 238000004519 manufacturing process Methods 0.000 description 2
- 102000004169 proteins and genes Human genes 0.000 description 2
- 108090000623 proteins and genes Proteins 0.000 description 2
- 238000001223 reverse osmosis Methods 0.000 description 2
- 239000013589 supplement Substances 0.000 description 2
- 239000008399 tap water Substances 0.000 description 2
- 235000020679 tap water Nutrition 0.000 description 2
- 206010007247 Carbuncle Diseases 0.000 description 1
- 102000010834 Extracellular Matrix Proteins Human genes 0.000 description 1
- 108010037362 Extracellular Matrix Proteins Proteins 0.000 description 1
- 108050001049 Extracellular proteins Proteins 0.000 description 1
- 239000004471 Glycine Substances 0.000 description 1
- PMMYEEVYMWASQN-DMTCNVIQSA-N Hydroxyproline Chemical compound O[C@H]1CN[C@H](C(O)=O)C1 PMMYEEVYMWASQN-DMTCNVIQSA-N 0.000 description 1
- ONIBWKKTOPOVIA-BYPYZUCNSA-N L-Proline Chemical compound OC(=O)[C@@H]1CCCN1 ONIBWKKTOPOVIA-BYPYZUCNSA-N 0.000 description 1
- ONIBWKKTOPOVIA-UHFFFAOYSA-N Proline Natural products OC(=O)C1CCCN1 ONIBWKKTOPOVIA-UHFFFAOYSA-N 0.000 description 1
- 230000002411 adverse Effects 0.000 description 1
- 230000032683 aging Effects 0.000 description 1
- 150000001413 amino acids Chemical class 0.000 description 1
- 210000000988 bone and bone Anatomy 0.000 description 1
- PMMYEEVYMWASQN-UHFFFAOYSA-N dl-hydroxyproline Natural products OC1C[NH2+]C(C([O-])=O)C1 PMMYEEVYMWASQN-UHFFFAOYSA-N 0.000 description 1
- 210000002744 extracellular matrix Anatomy 0.000 description 1
- 102000034240 fibrous proteins Human genes 0.000 description 1
- 108091005899 fibrous proteins Proteins 0.000 description 1
- 239000000796 flavoring agent Substances 0.000 description 1
- 235000019634 flavors Nutrition 0.000 description 1
- 229960002591 hydroxyproline Drugs 0.000 description 1
- 208000015181 infectious disease Diseases 0.000 description 1
- 230000002035 prolonged effect Effects 0.000 description 1
- 230000037394 skin elasticity Effects 0.000 description 1
- 230000000087 stabilizing effect Effects 0.000 description 1
- 239000000126 substance Substances 0.000 description 1
- 235000019605 sweet taste sensations Nutrition 0.000 description 1
- 235000019640 taste Nutrition 0.000 description 1
- 230000008719 thickening Effects 0.000 description 1
- 239000011573 trace mineral Substances 0.000 description 1
- 235000013619 trace mineral Nutrition 0.000 description 1
- FGMPLJWBKKVCDB-UHFFFAOYSA-N trans-L-hydroxy-proline Natural products ON1CCCC1C(O)=O FGMPLJWBKKVCDB-UHFFFAOYSA-N 0.000 description 1
- 210000001835 viscera Anatomy 0.000 description 1
Images
Classifications
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23L—FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BY SUBCLASSES A21D OR A23B-A23J; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OF NUTRITIVE QUALITIES, PHYSICAL TREATMENT; PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL
- A23L2/00—Non-alcoholic beverages; Dry compositions or concentrates therefor; Their preparation
- A23L2/52—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
- A23L2/00—Non-alcoholic beverages; Dry compositions or concentrates therefor; Their preparation
- A23L2/02—Non-alcoholic beverages; Dry compositions or concentrates therefor; Their preparation containing fruit or vegetable juices
-
- 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
- A23L2/60—Sweeteners
-
- 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
- A23L33/125—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
- A23L33/18—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
Landscapes
- Life Sciences & Earth Sciences (AREA)
- Health & Medical Sciences (AREA)
- Nutrition Science (AREA)
- Chemical & Material Sciences (AREA)
- Engineering & Computer Science (AREA)
- Food Science & Technology (AREA)
- Polymers & Plastics (AREA)
- Mycology (AREA)
- Molecular Biology (AREA)
- Proteomics, Peptides & Aminoacids (AREA)
- Non-Alcoholic Beverages (AREA)
- Coloring Foods And Improving Nutritive Qualities (AREA)
Abstract
The invention discloses a collagen peptide drink and a preparation method thereof, wherein the collagen peptide drink is prepared from the following raw materials, by weight, 0.1-90% of ginseng tissue culture adventitious roots, 0.01-40% of collagen peptides, 0.01-50% of isomaltooligosaccharides, 0.01-40% of inulin, 0.01-30% of xylitol, 0.1-60% of juicy peach juice, 0.01-30% of pectin, 0.01-30% of konjak, 0.01-35% of vitamin C and 0.01-30% of sodium hyaluronate. According to the collagen peptide drink, a certain amount of ginseng tissue culture adventitious roots and collagen peptides are added into raw materials, so that the medicinal value of ginseng and the function of collagen can be combined, the immunity of a human body is improved, the metabolism of the skin is improved, and the content of the collagen in the skin is increased.
Description
Technical Field
The invention relates to the technical field of health care and beauty treatment, in particular to a collagen peptide drink and a preparation method thereof, and especially relates to a ginseng tissue culture adventitious root collagen peptide drink and a preparation method thereof.
Background
Collagen is an extracellular protein, which is a fibrous protein twisted into a spiral shape by three peptide chains, is the most abundant protein in a human body, and accounts for more than 30 percent of the total protein of the whole body. The collagen is rich in amino acids such as glycine, proline, hydroxyproline and the like required by human bodies and is the most important component in extracellular matrix. Of the human skin components, 70% are composed of collagen. When collagen is insufficient, not only the skin and bones may be problematic, but also internal organs may be adversely affected. That is, collagen is an important component essential for maintaining normal activities of the body. It also has effects in keeping young and preventing aging.
Ginseng is also one of important supplements, and how to combine the medicinal value of ginseng with the function of collagen to provide a health-care and beauty drink is one of the problems to be solved to meet the increasing material requirements of people.
Disclosure of Invention
Therefore, the invention provides a collagen peptide beverage and a preparation method thereof, and aims to solve the problem that the beverage combining the medicinal value of ginseng and the function of collagen does not exist in the prior art.
In order to achieve the above purpose, the invention provides the following technical scheme:
according to the first aspect of the invention, the collagen peptide drink is prepared from the following raw materials, by weight, 0.1-90% of ginseng tissue culture adventitious roots, 0.01-40% of collagen peptides, 0.01-50% of isomaltooligosaccharides, 0.01-40% of inulin, 0.01-30% of xylitol, 0.1-60% of juicy peach juice, 0.01-30% of pectin, 0.01-30% of konjac, 0.01-35% of vitamin C and 0.01-30% of sodium hyaluronate.
Further, the raw material also comprises 0.01-40% of elastin.
Further, the collagen peptide is deep sea fish collagen peptide, and the elastin is bonito elastin.
Furthermore, the raw material also comprises 0.1-90% of water.
According to a second aspect of the present invention, there is provided a method for preparing a collagen peptide beverage, wherein the collagen peptide beverage comprises:
checking and accepting the raw and auxiliary materials;
weighing and batching the raw and auxiliary materials which are qualified by inspection according to the proportion, and then mixing and stirring the raw and auxiliary materials with water;
filling and sealing the stirred semi-finished product to obtain a packaged product;
and sterilizing, cooling, drying and inspecting the packaged product in sequence.
Further, the sterilization is carried out by adopting a sterilization cabinet under the constant temperature condition, the sterilization temperature is controlled to be 100-130 ℃, and the heat preservation time is 28-32 minutes.
Further, the preparation method of the collagen peptide beverage further comprises the step of warehousing finished products after the collagen peptide beverage is qualified through inspection.
Further, labeling and packaging are carried out before finished products are put into storage after the products are qualified.
Further, the filling and capping of the stirred semi-finished product are specifically carried out by adopting a glass bottle according to a specific volume and a bottle cap for capping.
Further, the inspection comprises light inspection, and the inspection is carried out visually under light by using a light inspection machine.
The invention has the following advantages:
according to the collagen peptide drink, a certain amount of ginseng tissue culture adventitious roots and collagen peptides are added into raw materials, so that the medicinal value of ginseng and the function of collagen can be combined, the immunity of a human body is improved, the metabolism of the skin is improved, and the content of the collagen in the skin is increased.
Drawings
In order to more clearly illustrate the embodiments of the present invention or the technical solutions in the prior art, the drawings used in the description of the embodiments or the prior art will be briefly described below. It should be apparent that the drawings in the following description are merely exemplary, and that other embodiments can be derived from the drawings provided by those of ordinary skill in the art without inventive effort.
The structures, ratios, sizes, and the like shown in the present specification are only used for matching with the contents disclosed in the specification, so as to be understood and read by those skilled in the art, and are not used to limit the conditions that the present invention can be implemented, so that the present invention has no technical significance, and any structural modifications, changes in the ratio relationship, or adjustments of the sizes, without affecting the effects and the achievable by the present invention, should still fall within the range that the technical contents disclosed in the present invention can cover.
Fig. 1 is a schematic flow chart illustrating a method for making a collagen peptide beverage according to an exemplary embodiment.
Detailed Description
The present invention is described in terms of particular embodiments, other advantages and features of the invention will become apparent to those skilled in the art from the following disclosure, and it is to be understood that the described embodiments are merely exemplary of the invention and that it is not intended to limit the invention to the particular embodiments disclosed. All other embodiments, which can be derived by a person skilled in the art from the embodiments given herein without making any creative effort, shall fall within the protection scope of the present invention.
According to the first aspect of the embodiment of the invention, the collagen peptide drink is prepared from the following raw materials, by weight, 0.1-90% of ginseng tissue culture adventitious roots, 0.01-40% of collagen peptides, 0.01-50% of isomaltooligosaccharides, 0.01-40% of inulin, 0.01-30% of xylitol, 0.1-60% of juicy peach juice, 0.01-30% of pectin, 0.01-30% of konjak, 0.01-35% of vitamin C and 0.01-30% of sodium hyaluronate.
According to the collagen peptide drink, a certain amount of ginseng tissue culture adventitious roots and collagen peptides are added into raw materials, so that the medicinal value of ginseng and the function of collagen can be combined, the immunity of a human body is improved, the metabolism of the skin is improved, and the content of the collagen in the skin is increased.
The raw material also comprises 0.01-40% of elastin. The collagen peptide is deep-sea fish collagen peptide, and the elastin is bonito elastin. By adding elastin component in the raw material, the skin elasticity of the user can be increased, and the skin care function is better.
The raw material also comprises 0.1-90% of water. The raw materials comprise raw and auxiliary materials and water, and the raw and auxiliary materials except the water are raw and auxiliary materials. The water is obtained by three-stage reverse osmosis filtration of tap water, and the filtered water is obtained through the procedure and then enters the procedures of weighing and proportioning.
According to a second aspect of the present invention, there is provided a method for preparing a collagen peptide beverage, wherein the collagen peptide beverage comprises:
checking and accepting the raw and auxiliary materials;
weighing and batching the raw and auxiliary materials which are qualified by inspection according to the proportion, and then mixing and stirring the raw and auxiliary materials with water;
filling and sealing the stirred semi-finished product to obtain a packaged product;
and sterilizing, cooling, drying and inspecting the packaged product in sequence.
The sterilization is carried out by adopting a sterilization cabinet under the condition of constant temperature, the sterilization temperature is controlled to be 100-130 ℃, and the heat preservation time is 28-32 minutes. The sterilization is a key control point and can kill bacteria in the semi-finished product, wherein the temperature is an important control parameter, the temperature is not suitable to be too high to prevent chemical changes of components in the semi-finished product, but the temperature is too low, such as 98 ℃, which can cause that part of bacteria can not die, thereby causing incomplete sterilization, and in the actual operation process, 110-.
The preparation method of the collagen peptide beverage further comprises the step of warehousing finished products after the collagen peptide beverage is qualified through inspection.
The inspection comprises lamp inspection, and visual inspection is carried out under light by adopting a lamp inspection machine. The qualified standards are no foreign matter in the appearance of the product, no crack in the bottle body, no difference in the filling amount and good sealing performance. The lamp inspection is adopted for inspection, so that the glass bottle which is sealed by the bottle cap can be inspected more carefully, careless mistakes are prevented, and subsequent processes are influenced for operation. Unqualified products in the lamp inspection process enter a scrapping process and are treated again.
Labeling and packaging the qualified product before warehousing the finished product. The labeling is specifically to stick a label, and the packaging is to put a finished product into a package, so that delivery is facilitated, the finished product is protected, and batch transportation is facilitated.
And filling and sealing the stirred semi-finished product, namely filling the semi-finished product by adopting a glass bottle according to a specific volume and sealing the semi-finished product by adopting a bottle cap. In the filling and capping procedures, the equipment is a filling machine, and the filling capacity is controlled to be +/-2 ml.
The water is obtained by three-stage reverse osmosis filtration of tap water, and the filtered water is obtained through the procedure and then enters the procedures of weighing and proportioning.
In the mixing and stirring process, the equipment is a jacketed kettle, a batching tank or a reaction kettle, the temperature is increased to 50-60 ℃, and the stirring is carried out for 20-30 minutes. If practical, the stirring can be carried out for 25 to 26 minutes at a temperature of between 52 and 54 ℃.
And filling and sealing the stirred semi-finished product, namely filling the semi-finished product by adopting a glass bottle according to a specific volume and sealing the semi-finished product by adopting a bottle cap. The specific volume may be 50ml, and may be adjusted appropriately according to the capacity of the glass bottle, with a deviation of ± 2 ml.
As for the raw materials and auxiliary materials, as shown in fig. 1, the preparation method further comprises the working procedures of storage and utilization, wherein acceptance is an operational prerequisite scheme point, and the next working procedure can be carried out after the raw materials and auxiliary materials are qualified.
In the above procedures, the procedures of weighing, proportioning, mixing, stirring, filling and capping are all operational prerequisite schemes, and the next procedure can be carried out after the process is qualified.
For the used bottle caps, the bottle caps need to be checked, stored, accepted and unpacked, and then the bottle caps flow into the filling and capping process.
For the used glass bottles, the glass bottles need to be checked, stored, received, loaded and cleaned, and after the operation is finished, the glass bottles flow into the filling and capping procedures.
In practice, the weight ratio of raw materials can be limited, such as 10-30% of ginseng tissue culture adventitious root, 5-20% of collagen peptide, 5-25% of isomaltooligosaccharide, 3-28% of inulin, 5-25% of xylitol, 3-20% of juicy peach juice, 5-25% of pectin, 4-25% of konjak, 5-15% of vitamin C, 2-20% of sodium hyaluronate, 4-30% of elastin and the balance of water.
More specific values can be selected during production, such as 11% of ginseng tissue culture adventitious roots, 6% of collagen peptides, 8% of isomaltooligosaccharides, 10% of inulin, 8% of xylitol, 6% of juicy peach juice, 7% of pectin, 5% of konjac, 6% of vitamin C, 5% of sodium hyaluronate, 5% of elastin and water, wherein the sodium hyaluronate is sodium hyaluronate. And (4) taking water as the balance, determining the required actual weight according to the proportion and the yield, weighing by using an electronic scale, and then producing according to the manufacturing method.
The isomaltooligosaccharide, the xylitol and the juicy peach juice can enable the ginseng beverage to have different sweet tastes, and the bitter taste in the ginseng is covered. In addition, the ginseng beverage has flowery flavor by adding inulin, has the functions of detumescence and detoxication by adding a proper amount of konjak in the raw and auxiliary materials, is mainly used for treating carbuncle sores, pyogenic infections and the like, and increases the medicinal value of the ginseng beverage. In addition, pectin is added to play a role in stabilizing and thickening, and the storage life of the ginseng beverage can be prolonged.
It is noted that vitamin C and elastin are important cosmetic and health products that supplement trace elements of the consumer and improve the skin and body condition of the consumer.
Sodium hyaluronate is an important cosmetic product, and proper amount of sodium hyaluronate is added into the collagen peptide beverage, so that the viscoelasticity of skin can be increased, and the cosmetic effect is achieved.
The tissue culture adventitious root of Ginseng radix can be replaced by wild Ginseng radix.
The collagen peptide beverage seasoned by the formula can avoid the bitter taste of the ginseng and is suitable for the taste of the public.
Although the invention has been described in detail above with reference to a general description and specific examples, it will be apparent to one skilled in the art that modifications or improvements may be made thereto based on the invention. Accordingly, such modifications and improvements are intended to be within the scope of the invention as claimed.
Claims (10)
1. A collagen peptide beverage is characterized by comprising the following raw materials, by weight, 0.1-90% of ginseng tissue culture adventitious roots, 0.01-40% of collagen peptides, 0.01-50% of isomaltooligosaccharides, 0.01-40% of inulin, 0.01-30% of xylitol, 0.1-60% of juicy peach juice, 0.01-30% of pectin, 0.01-30% of konjak, 0.01-35% of vitamin C and 0.01-30% of sodium hyaluronate.
2. The collagen peptide drink according to claim 1, wherein the raw material further comprises elastin in a range of 0.01-40%.
3. The collagen peptide drink according to claim 2, wherein the collagen peptide is a deep sea fish collagen peptide, and the elastin is bonito elastin.
4. The collagen peptide drink according to claim 1, wherein the raw material further comprises water 0.1-90%.
5. A method for preparing a collagen peptide beverage according to any one of claims 1 to 4, comprising:
checking and accepting the raw and auxiliary materials;
weighing and batching the raw and auxiliary materials which are qualified by inspection according to the proportion, and then mixing and stirring the raw and auxiliary materials with water;
filling and sealing the stirred semi-finished product to obtain a packaged product;
and sterilizing, cooling, drying and inspecting the packaged product in sequence.
6. The method for preparing the collagen peptide beverage according to claim 5,
the sterilization is carried out by adopting a sterilization cabinet under the condition of constant temperature, the sterilization temperature is controlled to be 100-130 ℃, and the heat preservation time is 28-32 minutes.
7. The method for preparing a collagen peptide drink according to claim 5, further comprising the step of warehousing the obtained product after the product is qualified.
8. The method for preparing a collagen peptide beverage according to claim 5, wherein the labeling and packaging are further included before finished products are warehoused after being qualified.
9. The method for preparing a collagen peptide beverage as claimed in claim 7, wherein the filling and capping of the stirred semi-finished product is carried out by filling the stirred semi-finished product with a glass bottle according to a specific volume and capping with a bottle cap.
10. The method for preparing a collagen peptide drink according to claim 5, wherein said inspection comprises light inspection, and visual inspection is performed under light by using a light inspection machine.
Priority Applications (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN202111235505.2A CN113966802A (en) | 2021-10-22 | 2021-10-22 | Collagen peptide beverage and preparation method thereof |
Applications Claiming Priority (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN202111235505.2A CN113966802A (en) | 2021-10-22 | 2021-10-22 | Collagen peptide beverage and preparation method thereof |
Publications (1)
| Publication Number | Publication Date |
|---|---|
| CN113966802A true CN113966802A (en) | 2022-01-25 |
Family
ID=79588026
Family Applications (1)
| Application Number | Title | Priority Date | Filing Date |
|---|---|---|---|
| CN202111235505.2A Pending CN113966802A (en) | 2021-10-22 | 2021-10-22 | Collagen peptide beverage and preparation method thereof |
Country Status (1)
| Country | Link |
|---|---|
| CN (1) | CN113966802A (en) |
Cited By (1)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN116584661A (en) * | 2023-06-14 | 2023-08-15 | 北京中研康华生物科技有限公司 | Formula, application and eating method of small molecule compound peptide for repairing body functions |
Citations (6)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| KR20140145911A (en) * | 2013-06-14 | 2014-12-24 | 황보용 | How to make red ginseng collagen drink |
| CN107485029A (en) * | 2017-07-27 | 2017-12-19 | 杭州玖拾伍度鲜生物科技有限公司 | One kind liquefaction cubilose product and its preparation technology |
| CN109349486A (en) * | 2018-12-20 | 2019-02-19 | 广州重源生物科技有限公司 | A kind of collagen peptide donkey-hide gelatin ginseng drink and preparation method thereof |
| CN110574853A (en) * | 2019-10-17 | 2019-12-17 | 北京汉后中医研究院 | Ginseng hericium erinaceus and donkey-hide gelatin compound beverage |
| CN112006192A (en) * | 2020-08-18 | 2020-12-01 | 厦门真宴坊生物科技有限公司 | Ginseng beverage and preparation method thereof |
| CN112425785A (en) * | 2020-11-25 | 2021-03-02 | 湖南宜贝生物科技有限公司 | Composition with effects of maintaining beauty and keeping young and preparation method and application thereof |
-
2021
- 2021-10-22 CN CN202111235505.2A patent/CN113966802A/en active Pending
Patent Citations (6)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| KR20140145911A (en) * | 2013-06-14 | 2014-12-24 | 황보용 | How to make red ginseng collagen drink |
| CN107485029A (en) * | 2017-07-27 | 2017-12-19 | 杭州玖拾伍度鲜生物科技有限公司 | One kind liquefaction cubilose product and its preparation technology |
| CN109349486A (en) * | 2018-12-20 | 2019-02-19 | 广州重源生物科技有限公司 | A kind of collagen peptide donkey-hide gelatin ginseng drink and preparation method thereof |
| CN110574853A (en) * | 2019-10-17 | 2019-12-17 | 北京汉后中医研究院 | Ginseng hericium erinaceus and donkey-hide gelatin compound beverage |
| CN112006192A (en) * | 2020-08-18 | 2020-12-01 | 厦门真宴坊生物科技有限公司 | Ginseng beverage and preparation method thereof |
| CN112425785A (en) * | 2020-11-25 | 2021-03-02 | 湖南宜贝生物科技有限公司 | Composition with effects of maintaining beauty and keeping young and preparation method and application thereof |
Non-Patent Citations (1)
| Title |
|---|
| 无: "通化东宝"人参组培不定根"获准进入食品等领域", pages 1 - 4, Retrieved from the Internet <URL:上海证券网https://ggjd.cnstock.com/company/scp_ggjd/tjd_bbdj/197001/3760634.htm> * |
Cited By (1)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN116584661A (en) * | 2023-06-14 | 2023-08-15 | 北京中研康华生物科技有限公司 | Formula, application and eating method of small molecule compound peptide for repairing body functions |
Similar Documents
| Publication | Publication Date | Title |
|---|---|---|
| CN101461477A (en) | Fresh fruit pure jelly and method for producing the same | |
| CN107319449A (en) | A kind of high konjak jelly and its production technology thoroughly | |
| CN1899092A (en) | Method for preparing health fruit jelly containing stachys floridana schuttl et benth particles | |
| CN103610173B (en) | Roselle beverage and preparation method thereof | |
| CN113875912A (en) | High-concentration collagen peptide beverage and production process thereof | |
| CN113966802A (en) | Collagen peptide beverage and preparation method thereof | |
| KR20190063487A (en) | Healthy Jelly Containing Oriental Medicine and Peach, and Producing Method Thereof | |
| CN103141900A (en) | Sericin Chinese medicinal health-care beverage and preparation method thereof | |
| CN102676343B (en) | Brewing method for fig health wine containing multi-amino acids | |
| CN110419654A (en) | A kind of compound juice beverage and its production technology | |
| CN104522448A (en) | Nostoc sphaeroides-containing health jelly and preparation method thereof | |
| CN110637950A (en) | Preparation method of mulberry and red date compound beverage | |
| CN1242703C (en) | Buckwheat-corn milk beverage and its production process | |
| CN105167044A (en) | Blueberry drink manufacture method | |
| CN103783611A (en) | Pawpaw-coconut milk polypeptide beverage and preparation method thereof | |
| CN114350471A (en) | Mixed wine and production method thereof | |
| CN108048290A (en) | A kind of cyanine wine and preparation method thereof | |
| CN113907362A (en) | Dietary therapy formula for activating cell energy, repairing damaged cells and strengthening stem cell treatment potential and preparation method thereof | |
| CN114982955A (en) | Compound donkey-hide gelatin bead and bird's nest beverage and preparation method thereof | |
| CN111631325A (en) | Fruit and vegetable composite cool beverage and preparation method thereof | |
| CN106065388A (en) | A kind of looks improving and the skin nourishing wild strawberry sparkling wine and preparation method thereof | |
| CN1391841A (en) | Melissa powder drink product and its producing method | |
| CN105011279A (en) | Sand pear juice beverage and preparation method thereof | |
| CN103584139A (en) | Deer glue cordyceps militaris paste and preparation method thereof | |
| CN108514123A (en) | The active peptides extracted from blood clam prepare compound method |
Legal Events
| Date | Code | Title | Description |
|---|---|---|---|
| PB01 | Publication | ||
| PB01 | Publication | ||
| SE01 | Entry into force of request for substantive examination | ||
| SE01 | Entry into force of request for substantive examination | ||
| RJ01 | Rejection of invention patent application after publication |
Application publication date: 20220125 |