CN113995071A - Albumin peptide beverage, preparation method and application of albumin peptide beverage in improving plasma albumin indexes - Google Patents

Albumin peptide beverage, preparation method and application of albumin peptide beverage in improving plasma albumin indexes Download PDF

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CN113995071A
CN113995071A CN202111274938.9A CN202111274938A CN113995071A CN 113995071 A CN113995071 A CN 113995071A CN 202111274938 A CN202111274938 A CN 202111274938A CN 113995071 A CN113995071 A CN 113995071A
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albumin
egg white
albumin peptide
enzymolysis
vitamin
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关一文
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Hangzhou Beixin Biotechnology Co ltd
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    • 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
    • A23L2/00—Non-alcoholic beverages; Dry compositions or concentrates therefor; Their preparation
    • A23L2/52—Adding ingredients
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    • 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
    • A23L2/68—Acidifying substances
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    • 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
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    • A23L33/00—Modifying nutritive qualities of foods; Dietetic products; Preparation or treatment thereof
    • A23L33/10—Modifying nutritive qualities of foods; Dietetic products; Preparation or treatment thereof using additives
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    • A—HUMAN NECESSITIES
    • A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
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    • A23L33/00—Modifying nutritive qualities of foods; Dietetic products; Preparation or treatment thereof
    • A23L33/20—Reducing nutritive value; Dietetic products with reduced nutritive value
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    • 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
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Abstract

The invention provides an albumin peptide drink, a preparation method and application thereof in improving plasma albumin indexes, wherein the albumin peptide drink comprises the following raw materials in parts by weight: egg white, green papaya, pineapple, fructus momordicae, cranberry and vitaminsB6Vitamin B12Niacin, sucralose, citric acid, maltodextrin, fructo-oligosaccharides, and water. The invention directly adopts the fresh fruits of green papaya, pineapple, fructus momordicae and cranberry to hydrolyze the egg white to prepare the albumin peptide drink, does not need to be concentrated into powder and then compounded, does not need to add other chemical protease and preservative, can hydrolyze to generate active short peptide, is more close to the requirements of human nutritional requirements and nutritional component proportion, is favorable for promoting the digestion and absorption of organisms, reduces the anaphylactic reaction of human bodies to the egg white, can improve the contents of plasma albumin and total protein, is used for daily and clinical protein nutritional supplements, has simple production process, low equipment difficulty and good product taste, and can realize rapid, complete and high-efficiency industrial production.

Description

Albumin peptide beverage, preparation method and application of albumin peptide beverage in improving plasma albumin indexes
Technical Field
The invention relates to the technical field of processing of albumin peptide drinks, and particularly relates to an albumin peptide drink, a preparation method and application thereof in improving plasma albumin indexes.
Background
The Qingyun reported in the same ancestor of human and chicken in the 2 nd phase of world science 2005: the gene sequence sketch of the original chicken (ancestor of the chicken) shows that about 2-2.3 ten thousand genes exist in the original chicken, the gene number of the original chicken is about the same as that of human, about 60% of the original chicken are found to be identical to that of human, the chicken and the human have the same ancestor about 3.1 hundred million years ago, and scientists recognize genes in the chicken genes to identify an immune protein gene capable of synthesizing the unique human immune protein. Lai Ru and No. 23 'Laiwan' of accurate nutrition to prevent and treat diseases and guarantee health in 'medical diet therapy and health' 2020: only by combining the gene polymorphism of the human body, the nutrition intake can accurately absorb the metabolism, the nutritional ingredients in the food can be fully utilized, the requirements of various physiological functions of the human body are met, the normal growth, development and health of the human body are maintained, and the disease prevention and treatment from the source of diet can be realized to ensure the health. Vanmehua states that each big egg contains 6.29g of high-quality complete protein, which accounts for about 12.6% of the daily reference value, in the United states egg processing and consumption culture, namely the Ostrinity and miracle of exploring the egg, in the 7 th stage of 2009, Chinese bird industry journal. Egg protein is second only to breast milk in nutrition of the human body based on the level of essential amino acids it contains, so eggs are grouped in food categories with meat, one egg of any size being equal to 1 ounce of lean meat, poultry, fish and seafood. Qiuning et al, China poultry 2011, 2 nd Current and expedition of egg proteomics research, states: the eggshell of the egg is a porous lime shell, which accounts for about 12% to 13% of the mass of the whole egg. The eggshell can protect eggs from external physical damage and microorganism infection, regulate the exchange of air and water during the incubation period of embryonated eggs, and provide calcium for embryonic development. Wu Juan et al, in the 'veterinary abstracts for animal husbandry in China' 2012, the 'comparative study on the nutrient contents of eggs under different feeding conditions' mentioned: the water content of the egg white is 49.98-53.97%. The influence of different enzyme treatments on the allergenicity of egg albumin in egg white in stage 19 of 2012, from "food industry science and technology" by beheshui et al, is mentioned: the competitive ELISA detection result shows that the reduction effect of the papain and the neutral protease on the ovalbumin antigenicity is most effective, and reaches 57.8 percent and 49.6 percent respectively. Although papain and neutral proteases show better desensitizing effects than other proteases, very low or even complete desensitization has not been achieved. Zhou Xian Li et al in food research and development, 2012, 09 "isolation, purification and partial property research of momordica grosvenori proteinase" mention: the physical and chemical properties of the momordica grosvenori proteinase are integrated to show that the momordica grosvenori proteinase has high hydrolytic activity, special structure and good stability, and the safety of the momordica grosvenori proteinase is verified because the momordica grosvenori fruit is widely used in food and medical industries.
The prior art can not completely separate the egg white from the egg yolk, and lacks the design of carrying out enzymolysis on the egg white into the egg white which has no anaphylactic reaction and can improve the index level of the plasma albumin, and at present, the albumin peptide has no solution way of direct multi-enzyme compound enzymolysis of various fruits, safety, no allergy, no preservative, good taste, simplicity, rapidness, high efficiency, closer to human nutrition and stable quality, so that the product technology for improving the index level of the plasma albumin is better and more widely applied.
Disclosure of Invention
In view of the above, the present invention provides an albumin peptide beverage and a preparation method thereof, so as to solve the technical problem of application in improving plasma albumin index in medical treatment and daily diet.
The technical scheme of the invention is realized as follows: an albumin peptide beverage comprises the following raw and auxiliary materials: egg white, fresh fruit containing enzymes, food additives and other ingredients; wherein the egg white is obtained by washing and sterilizing egg white, breaking shell and taking egg white; wherein the fresh fruits containing enzyme include fructus Chaenomelis, fructus Ananadis Comosi, fructus Siraitiae Grosvenorii, and cranberry, the fructus Chaenomelis contains papain, the fructus Ananadis Comosi contains bromelain, the fructus Siraitiae Grosvenorii contains fructus Siraitiae Grosvenorii protease, and the cranberry contains procyanidin with protease effect; wherein the food additive comprises vitamin B6Vitamin B12Nicotinic acid, sucralose, citric acid; wherein the other ingredients comprise malt pasteThe specific formula of the essence, the fructo-oligosaccharide and the water is as follows: every 1000L of the albumin peptide beverage comprises the following raw materials by weight: 100-200kg of egg white, 10-20kg of green papaya, 10-20kg of pineapple, 7.5-15kg of momordica grosvenori, 7.5-15kg of cranberry and 0.6-1.2g of vitamin B60.0006-0.0015g of vitamin B126-12g of nicotinic acid, 15-25kg of maltodextrin, 15-25kg of fructo-oligosaccharide, 0.15-0.22kg of sucralose and 3-8kg of citric acid.
The invention also comprises an albumin peptide drink, a preparation method and application in improving plasma albumin indexes, comprising the following steps:
the specific preparation steps of the egg white are as follows: the eggs enter a cleaning and disinfecting tank and a rotary table, pure water (the concentration of ozone water is 0.3-0.6mg/L) with low-concentration ozone is dissolved in the tank, the non-fresh eggs floating on the water surface are blocked by a mechanical arm, the eggs positioned under the water are soaked in the ozone water for disinfection for 4-6 minutes, the disinfected eggs are transferred to the rotary table, sprayed by the pure water and drained, the mechanical egg clamping frame is driven by the turntable to tightly grasp eggs falling from the feeding channel, the manipulator grasps the middle upper part of the eggs to form a vertical grasping shape that the big head of the eggs is on the upper part and the small head is on the lower part, the upper part and the lower part of the eggs are simultaneously pricked, the infrared positioning pricking depth does not touch the yolk, then the lower round hole of the egg is slightly enlarged but not enough to flow out of the yolk core, the egg white flows into the material groove under the action of gravity, the yolk is separated from the egg white, and the yolk is collected for use.
When the egg white is obtained, the invention uses the raw material separation and preparation integrated device which is independently developed by Hangzhou Beixin biotechnology limited and is used for the albumin peptide drink.
The preparation method of the fresh fruit juice containing the enzyme comprises the following specific steps: selecting fresh enzyme-containing fruits such as green papaya, pineapple, fructus momordicae and cranberry, discarding the rotten or mildewed part, cutting off pedicel, tail and other branches and leaves, washing all the fruits with ozone water (the concentration of ozone water is 0.3-0.6mg/L), washing with purified water, mechanically and forcibly crushing, breaking the walls, grinding into pulp, carrying out spiral filter pressing, carrying out fine filtration on the filtrate, and finally obtaining the clear fresh enzyme-containing fruit juice.
The albumin peptide beverageThe preparation method comprises the following specific steps: simultaneously feeding the egg white and the fresh fruit juice containing enzyme into an enzymolysis preparation integrated tank, adding purified water equivalent to the total amount of the egg white and the fresh fruit juice containing enzyme, stirring in a closed manner, adjusting the temperature to 55-60 ℃ and the pH value to 6.8-7.5, preserving heat, performing fermentation and enzymolysis for 4.5-5.5h, supplementing the purified water to 2 times of the amount of the egg white, continuing stirring, adjusting the pH value to 5.0-7.0, heating to 80-90 ℃, stopping the fermentation and enzymolysis, and adding vitamin B6Vitamin B12Stirring to dissolve nicotinic acid, sucralose, citric acid, maltodextrin and fructo-oligosaccharide, adding purified water to a constant volume, filling into albumin peptide beverage, sealing by rolling, sterilizing at 115 ℃ for 30 minutes, labeling, packaging, and inspecting to obtain the final product.
The specific application steps of the albumin peptide drink in improving the plasma albumin index are as follows: the albumin peptide drink is taken as an observation group, and other chicken egg albumin peptide drinks which also appeal to improve the plasma albumin index are taken as a control group. Before eating the albumin peptide drink or the ovalbumin peptide drink, patients are subjected to blood drawing to check liver functions (including plasma albumin, total protein and the like), and the organizer supplies the albumin peptide drink or the ovalbumin peptide drink to three meals which are normally provided by the hospital on time and daily according to standards according to the dietary convention. Plasma albumin and total protein concentrations were reviewed after 7 days of ingestion. The improvement in plasma albumin (g/l) and total plasma protein concentration (g/l) was compared between the observation group and the control group.
Compared with the prior art, the invention has the beneficial effects that:
the invention not only adopts the components with scientific proportion, but also has larger breakthrough in the preparation technology, and the prepared albumin peptide drink can not only improve the content of albumin and total protein in plasma, but also reduce the anaphylactic reaction of the albumin peptide drink to human bodies, has no preservative, and is safe and reliable. The albumin peptide beverage is prepared by directly performing compound enzymolysis on fresh enzyme-containing fruits, is closer to the nutritional requirement of a human body and the proportion requirement of nutritional ingredients, is favorable for promoting the digestion and absorption of an organism through the albumin peptide generated by decomposition, can be used for daily and clinical protein nutritional supplements, has simple production process and low equipment difficulty, and can realize rapid, complete and efficient industrial production.
In addition, the natural complex enzyme of the green papaya, the pineapple, the momordica grosvenori and the cranberry is used for directly performing enzymolysis fermentation on egg white, the egg white is not concentrated into powder and then compounded, not only can partial fishy smell of the egg white be removed, but also the resistance to deformation and coagulability of egg white protein can be improved, the phenomenon that the peptide bond structure is damaged by high temperature for a long time in subsequent enzymolysis is prevented, the complex enzyme contained in the green papaya, the pineapple, the momordica grosvenori and the cranberry is also used in the enzymolysis fermentation process, the egg white is partially subjected to enzymolysis, the egg white can be firstly subjected to enzymolysis to obtain egg white short peptide with low hydrolysis degree and certain activity, the phenomenon that the protein peptide is concentrated into powder and then compounded into liquid drink and the peptide bond structure is greatly damaged in the subsequent enzymolysis is avoided, and the phenomenon that the taste of the egg white protein generates bitter peptide to influence the component proportion of the product and the nutritional component ratio is further avoided, so that the nutritional effect of the egg white is lost; the invention also selects fresh fructus momordicae to carry out enzymolysis on albumin, destroys the linear epitope of allergen and reduces the allergenicity of protein; the invention also selects fresh cranberry, so that procyanidine and the like with protease function can play the role of antioxidation stabilization and bacteriostasis and antisepsis in the production process and the storage process of the albumin-peptide beverage in future, thereby ensuring the quality and good taste.
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
An albumin peptide beverage comprises the following raw materials by weight: egg white, green papaya, pineapple, fructus momordicae, cranberry and vitamin B6Vitamin B12Niacin, sucralose, citric acid, maltodextrin, fructo-oligosaccharides, and water.
Figure BDA0003329058420000041
Figure BDA0003329058420000051
Example 2
An albumin peptide beverage comprises the following raw materials by weight: egg white, green papaya, pineapple, fructus momordicae, cranberry and vitamin B6Vitamin B12Niacin, sucralose, citric acid, maltodextrin, fructo-oligosaccharides, and water.
Figure BDA0003329058420000052
Figure BDA0003329058420000061
Example 3
An albumin peptide beverage comprises the following raw materials by weight: egg white, green papaya, pineapple, fructus momordicae, cranberry and vitamin B6Vitamin B12Niacin, sucralose, citric acid, maltodextrin, fructo-oligosaccharides, and water.
Figure BDA0003329058420000062
The preparation method of the albumin peptide beverage of the embodiment 1 to 3 comprises the following steps: mixing fresh enzyme-containing fruits including green papaya, pineapple, fructus Momordicae and cranberry, crushing, grinding into slurry, press-filtering, fine-filtering to obtain fruit juice, mixing the fruit juice with egg white and water, keeping the temperature, performing fermentation enzymolysis, stopping fermentation enzymolysis, and adding vitamin B6Vitamin B12Stirring to dissolve nicotinic acid, sucralose, citric acid, maltodextrin and fructo-oligosaccharide, adding purified water to desired volume, bottling, sealing, and standing at 115 deg.CSterilizing for 30 minutes, labeling, packaging, and inspecting to obtain the albumin peptide beverage. The method comprises the following specific steps:
(1) the eggs enter a cleaning and disinfecting tank and a rotary table, pure water (the concentration of ozone water is 0.5mg/L) with low-concentration ozone is dissolved in the tank, the stale eggs floating on the water surface are blocked by a mechanical arm, the eggs positioned under the water are soaked in the ozone water for disinfection for 5 minutes, the disinfected eggs are transferred to the rotary table, are sprayed by the pure water and then are drained, the mechanical egg clamping frame is driven by the turntable to tightly grasp eggs falling from the feeding channel, the manipulator grasps the middle upper part of the eggs to form a vertical grasping shape that the big head of the eggs is on the upper part and the small head is on the lower part, the upper part and the lower part of the eggs are simultaneously pricked, the infrared positioning pricking depth does not touch the yolk, then the lower round hole of the egg is slightly enlarged but not enough to flow out of the yolk core, the egg white flows into the material groove under the action of gravity, the yolk is separated from the egg white, and the yolk is collected for use to obtain pure egg white;
(2) taking fresh enzyme-containing fruits such as green papaya, pineapple, momordica grosvenori and cranberry, removing rotten or mildewed parts, cutting off pedicles, tails and other branches and leaves, washing all the fruits with ozone water (the concentration of ozone water is 0.5mg/L), then washing the fruits with purified water, mechanically and forcibly crushing, breaking walls, grinding into thick liquid, carrying out spiral filter pressing, carrying out fine filtration on the filtrate, and finally obtaining clear fresh enzyme-containing fruit juice;
(3) simultaneously feeding the egg white and the fresh enzyme-containing fruit juice into an enzymolysis preparation integrated tank, adding purified water equivalent to the total amount of the egg white and the fresh enzyme-containing fruit juice, stirring in a closed manner, adjusting the temperature to 55-60 ℃ and the pH value to 6.8-7.5, preserving heat, performing fermentation and enzymolysis for 5 hours, supplementing purified water to 2 times the amount of egg white, continuing stirring, adjusting the pH value to 5.0-7.0, heating to 85 ℃, stopping the fermentation and enzymolysis, adding vitamin B6Vitamin B12Stirring to dissolve nicotinic acid, sucralose, citric acid, maltodextrin and fructo-oligosaccharide, adding purified water to a constant volume of 1000L, filling into albumin peptide beverage, sealing by rolling, sterilizing at 115 ℃ for 30 minutes, labeling, packaging, and inspecting to obtain the product.
Comparative test of Effect between Experimental group (example) and control group
(1) Adult human plasma albumin assay
The observation group is 120ml of the albumin peptide beverage (containing 15% of albumin peptide) of the test sample in the embodiment 2 of the invention, and the batch number is 200501; the control group was 120ml of ovalbumin peptide drink (compounded with papain-digested albumin peptide powder containing 15% albumin peptide) produced by Jiangsu XXX company under the control of lot number 20200412. 60 hospitalized and aged 70-75 years old with hypoproteinemia, normoammonemia, no diabetes and normal meal serving are taken as study objects, wherein 29 men and 31 women have the average age of 73.6 years old. By adopting a pairing design method, pairing is carried out according to the sex, age, height, weight, diagnosis, liver function grading and the same or similar diet scheme, and each pair of old people is randomly distributed to an observation group and a control group. Before 15% of the dietary albumin peptide drink or 15% of the ovalbumin peptide drink, patients are subjected to blood drawing to check liver functions (including plasma albumin, total protein and the like) according to medical advice, and organizers supply 15% of the albumin peptide drink or 15% of the ovalbumin peptide drink for 1 time and 120ml for 1 time each day in three meals which are normally provided in hospitals every day according to dietary convention. After 7 days, the aged were reviewed for plasma albumin and total protein concentrations. The general situation comparison difference before the 2 groups of old people eat the albumin peptide beverage or the ovalbumin peptide beverage has no significance, the plasma albumin and total protein concentration before the diet albumin peptide beverage or the ovalbumin peptide beverage has a comparison result, P is more than 0.05, and the difference has no significance, which indicates that the data of the 2 groups of old people have comparability.
Comparison of the concentration (g/l) of plasma albumin and total protein before and after eating the albumin peptide drink or the ovalbumin peptide drink by 2 groups of old people
Figure BDA0003329058420000081
Note: p <0.001, P <0.01
The results show that compared with the plasma albumin concentration of patients before and after the diet albumin peptide drink or the ovalbumin peptide drink, the P of an observation group is less than 0.001, the P of a control group is less than 0.01, and the differences are significant; comparing the total protein concentration of 2 groups of patients before and after the diet albumin peptide drink or the ovalbumin peptide drink, wherein P <0.001 in an observation group has significance, but P >0.05 in a control group has no significance; the data show that: the plasma albumin (g/l) improvement of the dietary albumin peptide drink of the observation group is more obvious than that of the dietary ovalbumin peptide drink of the control group, and the plasma total protein concentration (g/l) improvement of the dietary albumin peptide drink of the observation group is more obvious than that of the dietary ovalbumin peptide drink of the control group.
(2) Allergy test in Children
The observation group is 120ml of the albumin peptide beverage (containing 15% of albumin peptide) of the test sample in the embodiment 2 of the invention, and the batch number is 200501; the control group was 120ml of ovalbumin peptide drink (compounded with papain-digested albumin peptide powder containing 15% albumin peptide) produced by Jiangsu XXX company under the control of lot number 20200412. 2-6 years old children with skin rash, abdominal pain, diarrhea, lip swelling, emesis, fever and other allergic symptoms easily appear when eating eggs are used as survey objects, wherein 153 male children and 147 female children are in average age of 3.25 years old. Randomly distributing each pair of children to an observation group and a control group, wherein each group contains 150 persons, eating 1 albumin peptide drink (15%) or 1 ovalbumin peptide drink (15%) respectively, drinking half way first, and observing the symptoms similar to egg allergy within 3 hours, wherein 1 allergic person in the observation group contains 5 clinical symptom persons (accounting for 3.33%), 0 clinical symptom persons in 2 clinical symptom persons (accounting for 0.00%), 0 clinical symptom persons in 3 clinical symptom persons (accounting for 00.00%), 0 clinical symptom persons in 4 clinical symptom persons (accounting for 0.00%), and 5 total allergic cases (accounting for 3.33%); among them, there were 21 cases (accounting for 14.00%) with 1 clinical symptom, 6 cases (accounting for 4.00%) with 2 clinical symptom, 1 case (accounting for 0.67%) with 3 clinical symptom, 0 case (accounting for 0.00%) with 4 clinical symptom, and 28 cases (accounting for 18.67%) with total allergy. And (4) analyzing results: compared with the incidence rate of allergic symptoms of an observer and a control group, the difference is obvious, and the observation group hardly generates the allergic symptoms and is in a mild state.
In conclusion, the invention directly adopts fresh fruits of green papaya, pineapple, momordica grosvenori and cranberry to hydrolyze egg white to prepare the albumin peptide drink, does not need to be concentrated into powder and then compounded, does not need to add other chemical enzymes and preservatives, can hydrolyze to generate active short peptide, is more close to the nutritional requirement of human bodies and the proportion requirement of nutritional ingredients, is beneficial to promoting the digestive absorption of organisms, can destroy protein allergic epitopes, reduce the allergic reaction of human bodies to the egg white, can improve the contents of plasma albumin and total protein, can be used for daily and clinical protein nutritional supplements, effectively improves the problems of malnutrition, hypoproteinemia and the like, has simple production process, low equipment difficulty and good product taste, and can realize rapid, complete and efficient industrial production.
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 (10)

1. An albumin peptide drink is characterized in that every 1000L of albumin peptide drink comprises the following raw materials by weight: 100-200kg of egg white, 10-20kg of green papaya, 10-20kg of pineapple, 7.5-15kg of momordica grosvenori, 7.5-15kg of cranberry and 0.6-1.2g of vitamin B60.0006-0.0015g of vitamin B126-12g of nicotinic acid, 15-25kg of maltodextrin, 15-25kg of fructo-oligosaccharide, 0.15-0.22kg of sucralose and 3-8kg of citric acid.
2. An albumin peptide drink according to claim 1, characterised in that each 1000L of albumin peptide drink comprises the following raw materials by weight: 150kg of egg white, 15kg of green papaya, 15kg of pineapple, 10kg of momordica grosvenori, 10kg of cranberry and 1g of vitamin B60.001g of vitamin B1210g nicotinic acid, 20kg maltodextrin, 20kg fructo-oligosaccharide, 0.2kg sucralose and 5kg citric acid.
3. A method for preparing an albumin peptide drink according to any one of claims 1-2, characterized by comprising the following steps: mixing green papaya, pineapple, fructus momordicae and cranberry, crushing, grinding into thick liquid, filter-pressing, and finely filtering to obtain fruit juice; mixing fruit juice and egg white to obtain a mixed solution, adding purified water 0.8-1.2 times of the weight of the mixed solution, stirring under sealed condition, maintaining the temperature, fermenting for enzymolysis, and supplementing purified water during enzymolysis to make the weight of the fermentation liquid be equal to the total weight of the egg white formula1.8-2.2 times of the amount; after fermentation and enzymolysis are stopped, vitamin B is added6Vitamin B12Nicotinic acid, sucralose, citric acid, maltodextrin and fructo-oligosaccharide are stirred to be dissolved, purified water is added to the mixture to reach the formula amount, and the mixture is filled and sterilized to obtain the albumin peptide drink.
4. The method for preparing the albumin peptide drink according to claim 3, which is characterized by comprising the following preparation steps:
(1) obtaining egg white: adding pure water with ozone solubility of 0.3-0.6mg/L to immerse the eggs, soaking and sterilizing for 4-6min, taking out the eggs, spraying the pure water, draining, holding the middle upper part of the eggs by a manipulator to form a vertical holding shape with big heads at the upper part and small heads at the lower part, simultaneously pricking holes on the upper and lower parts of the eggs, breaking the lower parts of the eggs without touching yolk, retaining the yolk in the shells, and effectively separating the yolk from the egg white to obtain pure egg white;
(2) washing fructus Chaenomelis, fructus Ananadis Comosi, fructus Siraitiae Grosvenorii and cranberry with pure water and purified water with ozone solubility of 0.3-0.6mg/L, crushing, breaking cell wall, grinding into pulp, filter-pressing, and fine filtering to obtain fruit juice;
(3) mixing egg white and fruit juice to obtain mixed solution, adding purified water 0.8-1.2 times of the mixed solution, stirring under sealed condition, maintaining temperature, fermenting for enzymolysis, adding purified water to make the weight of the fermentation solution 1.8-2.2 times of the total weight of egg white, stirring, adjusting pH, heating to 80-90 deg.C to stop fermenting for enzymolysis, adding vitamin B6Vitamin B12Nicotinic acid, sucralose, citric acid, maltodextrin and fructo-oligosaccharide are stirred to be dissolved, purified water is added to the mixture to reach the formula amount, and the mixture is filled and sterilized to obtain the albumin peptide drink.
5. The method for preparing an albumin-peptide drink according to claim 4, wherein in the step (3), the temperature of fermentation enzymolysis is 55-60 ℃, the enzymolysis time is 4.5-5.5h, and the enzymolysis pH value is 6.8-7.5.
6. The method for preparing an albumin peptide drink according to claim 5, characterized in that the enzymolysis time is 5 h.
7. The method for preparing an albumin peptide beverage as claimed in claim 4, wherein the pH value is adjusted to 5.0-7.0 in step (3).
8. The method for preparing an albumin peptide beverage as claimed in claim 4, wherein in step (3), the temperature is raised to 85 ℃ to stop the fermentation and enzymolysis.
9. The method for preparing an albumin peptide beverage as claimed in claim 4, wherein in the step (3), the temperature for sterilization is 115 ℃ and the sterilization time is 30 min.
10. Use of an albumin peptide drink according to any one of claims 1 to 9 for increasing the plasma albumin and total protein index of a human.
CN202111274938.9A 2021-10-29 2021-10-29 Albumin peptide beverage, preparation method and application of albumin peptide beverage in improving plasma albumin indexes Pending CN113995071A (en)

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