CN114343092A - Collagen compound beverage and preparation method and application thereof - Google Patents
Collagen compound beverage and preparation method and application thereof Download PDFInfo
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- CN114343092A CN114343092A CN202111453034.2A CN202111453034A CN114343092A CN 114343092 A CN114343092 A CN 114343092A CN 202111453034 A CN202111453034 A CN 202111453034A CN 114343092 A CN114343092 A CN 114343092A
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Landscapes
- Non-Alcoholic Beverages (AREA)
- Medicines That Contain Protein Lipid Enzymes And Other Medicines (AREA)
Abstract
The invention discloses a collagen composite beverage and a preparation method and application thereof, wherein the preparation raw materials of the collagen composite beverage comprise: collagen peptide, white grape concentrated juice, double-petal red rose extract, concentrated apple juice, sodium hyaluronate, gamma-aminobutyric acid, bonito elastin peptide and blood orange concentrated powder. The collagen composite beverage prepared by the scheme of the invention has the effects of resisting oxidation, lightening spots, helping digestion, relieving pressure, promoting blood circulation, enriching blood, maintaining beauty and keeping young, and the method for preparing the collagen composite beverage by the scheme of the invention is simple and is convenient for mechanized, normalized, standardized and large-scale production.
Description
Technical Field
The invention belongs to the technical field of beverages, and particularly relates to a collagen composite beverage as well as a preparation method and application thereof.
Background
The collagen peptide is a product which is produced by taking fresh animal tissues (including skins, bones, tendons, scales and the like) rich in collagen as raw materials through extraction, hydrolysis and refining and has the relative molecular mass of less than 10000 Da.
The absorption of human body is carried out in a peptide mode, and the absorption utilization rate of the edible protein peptide can reach 100 percent; collagen is the most important component of the extracellular matrix. The functions expressed by different molecular weights and amino acid arrangement sequences of the peptides are different; the collagen is rich in amino acids such as glycine, proline, hydroxyproline and the like required by human bodies; collagen is the most important component of the extracellular matrix. The collagen function is to maintain the shape and structure of skin and tissue organs, and is also an important raw material for repairing each damaged tissue; of the human skin components, 70% are composed of collagen; when the collagen is insufficient, not only the skin and the skeleton have problems, but also the internal organs are adversely affected; that is, collagen is an important component indispensable for maintaining normal activities of the body; at the same time, the health care product also can keep the body young and prevent aging; in addition, the collagen can also prevent diseases, improve the physique and is very helpful for beauty and health.
Collagen is slowly entering the field of beauty and skin care at present, and in order to absorb collagen which can be replaced by people, collagen is added into drinks in the prior art, but the existing drinks have poor taste and cannot achieve good beauty and skin care effects.
Disclosure of Invention
The present invention is directed to solving at least one of the problems of the prior art described above. Therefore, the collagen composite beverage prepared by the scheme of the invention has the effects of resisting oxidation and promoting digestion.
The invention also provides a preparation method of the collagen composite beverage.
The invention also provides an application of the collagen composite beverage.
According to an embodiment of the first aspect of the present invention, a collagen composite beverage is provided, wherein the raw materials for preparing the collagen composite beverage comprise: collagen peptide, white grape concentrated juice, double-petal red rose extract, concentrated apple juice, sodium hyaluronate, gamma-aminobutyric acid, bonito elastin peptide and blood orange concentrated powder.
The raw materials for preparing the collagen composite beverage prepared by the scheme of the invention are as follows: the collagen peptide has bioactive components and can keep the youth activity and moisture of the skin, and related researches show that the collagen peptide is beneficial to recombining a skin collagen fiber net, is beneficial to synthesizing collagen, enhances the moisture retention of the skin and can stimulate the release of elastin and aminodextran;
the sodium hyaluronate is a linear macromolecular polysaccharide, can combine 1000 times of water by weight, is a natural humectant with strong water retention capacity, and can increase the precursor of hyaluronic acid synthesis in vivo after being digested and absorbed by oral administration, so that the content of hyaluronic acid in vivo is increased and centrally positioned in skin tissues, the water retention capacity of the skin is further enhanced, the horny layer of the skin is softened, and the effects of improving the elasticity of the skin and reducing wrinkles are achieved;
the bonito elastin peptide can activate human fibroblast to produce elastin, and improve skin elasticity and softness.
The blood orange concentrated powder is rich in polyphenols, reduces the damage of ultraviolet rays to skin, can inhibit the activity of melanocyte, plays a role in removing light spots, and simultaneously has the following functions: blood circulation promoting and blood replenishing effects, and blood orange contains flavonoids for promoting blood circulation, and can be used for improving anemia, relieving cold limbs caused by blood disorder, and preventing cardiovascular diseases. In addition, blood orange also has the function of revivifying, and can maintain the ruddy complexion. Blood orange also has the functions of promoting bile flow and promoting digestion: the blood orange has fresh and refreshing taste, has great effects on indigestion and greasiness removal, can quench thirst and sober up after being taken after meals, and can prevent gallstone. Pectin in the orange peel can promote gastrointestinal peristalsis, reduce the absorption of cholesterol and play a role in losing weight and reducing fat;
the rose extract has the effects of beautifying and nourishing blood, and the rose contains alcohol, aldehyde, oil containing essence and the like which can express depression in the heart, sooth the liver, reduce pressure and relieve insomnia. It also contains vitamin P, C and tannin, and can be used for preventing and treating coronary heart disease, various chronic infectious diseases, liver diseases, etc., inhibiting carcinogen, enhancing oxidation resistance, invigorating spleen, invigorating qi, stopping vomiting, and regulating stomach function. The trace elements contained in the feed can improve the functions of intestines and stomach and promote digestion; the health-care food can also soothe liver and reduce fire, has the effect of relieving various symptoms such as dysphoria, dry mouth, red eyes and the like caused by exuberant liver fire, and can lead people to have fresh and cool fragrance after being eaten for a long time, improve dryness, induration or sensitive skin, promote qi circulation and soothe liver, and promote blood circulation system.
Gamma-aminobutyric acid can relieve stress and help sleep.
In some embodiments of the present invention, the collagen composite beverage comprises the following raw materials in parts by weight: 30-50 parts of collagen peptide, 5-15 parts of white grape concentrated juice, 10-20 parts of double-petal red rose extract, 3-10 parts of concentrated apple juice, 1-5 parts of sodium hyaluronate, 1-5 parts of gamma-aminobutyric acid, 1-10 parts of bonito elastin peptide and 8-15 parts of blood orange concentrated powder.
In some embodiments of the present invention, the collagen composite beverage comprises the following raw materials in parts by weight: 40-50 parts of collagen peptide, 5-12 parts of white grape concentrated juice, 15-20 parts of double-petal red rose extract, 5-10 parts of concentrated apple juice, 1-3 parts of sodium hyaluronate, 1-4 parts of gamma-aminobutyric acid, 2-8 parts of bonito elastin peptide and 8-10 parts of blood orange concentrated powder.
In some embodiments of the present invention, the collagen composite beverage comprises the following raw materials in parts by weight: 46 parts of collagen peptide, 8 parts of white grape concentrated juice, 15 parts of double-petal red rose extract, 8 parts of concentrated apple juice, 1 part of sodium hyaluronate, 2 parts of gamma-aminobutyric acid, 5 parts of bonito elastin peptide and 10 parts of blood orange concentrated powder.
In some embodiments of the present invention, the raw materials for preparing the collagen composite beverage further include erythritol, maltodextrin, sucralose, citric acid and flavoring essence.
In some embodiments of the invention, the raw materials for preparing the collagen composite beverage further comprise 8-15 parts of erythritol, 2-8 parts of maltodextrin, 2-8 parts of sucralose, 5-10 parts of citric acid and 1-5 parts of flavoring essence.
According to an embodiment of the second aspect of the present invention, a method for preparing the above collagen composite beverage is provided, the method comprising the following steps:
s1, mixing the double-petal red rose extract, the white grape concentrated juice and the apple concentrated juice to obtain mixed pulp;
s2, inoculating mixed lactic acid bacteria into the mixed slurry, and fermenting for 5-8 weeks to obtain fermentation liquor;
s3, adding collagen peptide, sodium hyaluronate, gamma-aminobutyric acid, bonito elastin peptide and blood orange concentrated powder into the juice fermentation liquor obtained in the step S2, and mixing to obtain the collagen compound beverage.
In some embodiments of the present invention, the method for preparing the extract solution of the double-petal red rose comprises the following steps: extracting the rose with reflux to obtain the rose extractive solution.
In some embodiments of the present invention, the method of preparing the white grape juice concentrate comprises the steps of: adding water 2-10 times the weight of the white grapes which are washed, peeled and denucleated into the white grapes for squeezing, and carrying out vacuum concentration on the obtained juice to obtain the white grape concentrated juice.
In some embodiments of the invention, the method of preparing the apple juice concentrate comprises the steps of: cleaning, peeling and removing kernels of apples, adding water with the weight of 2-10 times of that of the apples, juicing, and vacuum concentrating the obtained juice to obtain concentrated apple juice.
In some embodiments of the invention, the mass of the mixed lactic acid bacteria inoculated in step S2 is 0.01-0.1% of the total mass of the red rose double petal extract, the white grape juice concentrate and the apple juice concentrate.
In some embodiments of the present invention, step S3 further comprises the step of adding erythritol, maltodextrin, sucralose, citric acid, and flavoring essence to the juice fermentation broth.
In some embodiments of the invention, the mixed lactic acid bacteria comprise one or more of lactobacillus plantarum, lactobacillus reuteri, lactobacillus fermentum, and lactobacillus bulgaricus.
In some embodiments of the invention, the addition mass ratio of lactobacillus plantarum, lactobacillus reuteri, lactobacillus fermentum and lactobacillus bulgaricus in the mixed lactic acid bacteria is (1-2): (1-3): (1-2): (1-4); the concentration is 0.5X 1011～1.5×1011cfu/g。
In some embodiments of the invention, the fermentation temperature is 28-32 ℃.
According to the third aspect of the invention, the application of the collagen composite beverage is provided, and the application is the application in the preparation of health care products with antioxidant and digestion-promoting effects.
In some embodiments of the invention, the use is in the preparation of an oral cosmetic product.
According to some embodiments of the invention, at least the following benefits are achieved: according to the scheme, the collagen peptide, the sodium hyaluronate, the skipjack elastin peptide, the gamma-aminobutyric acid, the blood orange concentrated powder and the fermentation liquor of the bivalve red rose extract, the white grape concentrated juice and the apple concentrated juice are compounded, so that the obtained collagen compound beverage has the effects of resisting oxidation, lightening spots, promoting digestion, relieving pressure, activating blood, enriching blood, maintaining beauty and keeping young and the like, and the method for preparing the collagen compound beverage is simple and is convenient for mechanization, standardization and large-scale production.
Detailed Description
The concept and technical effects of the present invention will be clearly and completely described below in conjunction with the embodiments to fully understand the objects, features and effects of the present invention. It is obvious that the described embodiments are only a part of the embodiments of the present invention, and not all embodiments, and those skilled in the art can obtain other embodiments without inventive effort based on the embodiments of the present invention, and all embodiments are within the protection scope of the present invention.
The collagen peptides of the present protocol were purchased from the france Roselo group.
Lactobacillus plantarum, Lactobacillus reuteri, Lactobacillus fermentum, and Lactobacillus bulgaricus were all purchased from Ningbomu Biotech, Inc.
Example 1
The collagen compound beverage prepared by the embodiment is prepared from the following raw materials in parts by weight:
46 parts of collagen peptide, 8 parts of white grape concentrated juice, 15 parts of double-petal red rose extract, 8 parts of concentrated apple juice, 1 part of sodium hyaluronate, 2 parts of gamma-aminobutyric acid, 5 parts of bonito elastin peptide, 10 parts of blood orange concentrated powder, 5 parts of maltodextrin, 5 parts of sucralose, 8 parts of citric acid and 1 part of edible essence.
The preparation method comprises the following steps:
(1) drying and crushing the rose with the double petals, adding water which is 10 times of the weight of the raw materials, soaking for 0.5 hour, heating, refluxing and extracting for 4 hours, and filtering to obtain an extracting solution; adding water 10 times the weight of the raw materials into the obtained filter residue, heating, refluxing and extracting for 2 hours, filtering to obtain an extracting solution, and combining the extracting solutions obtained by two times of extraction to obtain the rose double petal extracting solution.
(2) Cleaning white grapes, peeling, removing cores, adding water in an amount which is 5 times the weight of the white grapes, juicing, and vacuum-concentrating the obtained juice by 10 times to obtain white grape concentrated juice;
(3) cleaning apples, removing peels and kernels, adding water with the weight of 5 times of that of the apples, juicing, and vacuum concentrating the obtained juice by 10 times to obtain concentrated apple juice;
(4) weighing the extractive solution of red rose, concentrated juice of white grape and concentrated juice of apple at a certain proportion, mixing, stirring for 0.5 hr, inoculating mixed strains (Lactobacillus plantarum, Lactobacillus reuteri, Lactobacillus fermentum and Lactobacillus bulgaricus at an addition ratio of 1: 1: 1: 1, and a strain concentration of 1.0 × 10)11cfu/g) is 0.05 percent of the total mass of the double red rose extract, the grape concentrated juice and the fruit concentrated juice, and the fermentation is carried out for 6 weeks at the temperature of 28-30 ℃.
(5) Adding a mixture of collagen peptide, sodium hyaluronate, gamma-aminobutyric acid, skipjack elastin peptide, blood orange concentrated powder, maltodextrin and fermented heavy red rose extract, white grape concentrated juice and apple concentrated juice into a sterilized clean reaction kettle according to a proportion, adding purified water which is 20 times of the total weight of the mixture into the reaction kettle, fully stirring the mixture to dissolve the mixture, adding erythritol, sucralose, citric acid and edible essence, continuously stirring the mixture for 50min, filtering the mixture, sterilizing the filtrate for 30min at 121 ℃, and bottling the filtrate to obtain the collagen composite beverage.
Example 2
The collagen compound beverage prepared by the embodiment is prepared from the following raw materials in parts by weight:
40 parts of collagen peptide, 12 parts of white grape concentrated juice, 20 parts of rose extract, 10 parts of erythritol, 8 parts of concentrated apple juice, 1 part of sodium hyaluronate, 3 parts of gamma-aminobutyric acid, 8 parts of bonito elastin peptide, 10 parts of blood orange concentrated powder, 5 parts of maltodextrin, 5 parts of sucralose, 8 parts of citric acid and 1 part of edible essence.
The preparation method comprises the following steps:
(1) drying and crushing the rose with the double petals, adding water which is 10 times of the weight of the raw materials, soaking for 0.5 hour, heating, refluxing and extracting for 4 hours, and filtering to obtain an extracting solution; adding water 10 times the weight of the raw materials into the obtained filter residue, heating, refluxing and extracting for 2 hours, filtering to obtain an extracting solution, and combining the extracting solutions obtained by two times of extraction to obtain the rose double petal extracting solution.
(2) Cleaning white grapes, peeling, removing cores, adding water in an amount which is 5 times the weight of the white grapes, juicing, and vacuum-concentrating the obtained juice by 10 times to obtain white grape concentrated juice;
(3) cleaning apples, removing peels and kernels, adding water with the weight of 5 times of that of the apples, juicing, and vacuum concentrating the obtained juice by 10 times to obtain concentrated apple juice;
(4) weighing the extractive solution of red rose, concentrated juice of white grape and concentrated juice of apple at a certain proportion, mixing, stirring for 0.5 hr, inoculating mixed strains (Lactobacillus plantarum, Lactobacillus reuteri, Lactobacillus fermentum and Lactobacillus bulgaricus at an addition ratio of 1: 1: 1: 1, and a strain concentration of 0.8 × 10)11cfu/g) is 0.05 percent of the total mass of the double red rose extract, the white grape concentrated juice and the apple concentrated juice, and the fermentation is carried out for 6 weeks at the temperature of 28-30 ℃.
(5) Adding a mixture of collagen peptide, sodium hyaluronate, gamma-aminobutyric acid, skipjack elastin peptide, blood orange concentrated powder, maltodextrin and fermented heavy red rose extract, white grape concentrated juice and apple concentrated juice into a sterilized clean reaction kettle according to a proportion, adding purified water which is 20 times of the total weight of the mixture into the reaction kettle, fully stirring the mixture to dissolve the mixture, adding erythritol, sucralose, citric acid and edible essence, continuously stirring the mixture for 50min, filtering the mixture, sterilizing the filtrate for 30min at 121 ℃, and bottling the filtrate to obtain the collagen composite beverage.
Example 3
The collagen compound beverage prepared by the embodiment is prepared from the following raw materials in parts by weight:
50 parts of collagen peptide, 5 parts of white grape concentrated juice, 15 parts of rose extract, 10 parts of erythritol, 10 parts of concentrated apple juice, 1 part of sodium hyaluronate, 1 part of gamma-aminobutyric acid, 2 parts of bonito elastin peptide, 10 parts of blood orange concentrated powder, 5 parts of maltodextrin, 5 parts of sucralose, 8 parts of citric acid and 1 part of edible essence.
The preparation method comprises the following steps:
(1) drying and crushing the rose with the double petals, adding water which is 10 times of the weight of the raw materials, soaking for 0.5 hour, heating, refluxing and extracting for 4 hours, and filtering to obtain an extracting solution; adding water 10 times the weight of the raw materials into the obtained filter residue, heating, refluxing and extracting for 2 hours, filtering to obtain an extracting solution, and combining the extracting solutions obtained by two times of extraction to obtain the rose double petal extracting solution.
(2) Cleaning white grapes, peeling, removing cores, adding water in an amount which is 5 times the weight of the white grapes, juicing, and vacuum-concentrating the obtained juice by 10 times to obtain white grape concentrated juice;
(3) cleaning apples, removing peels and kernels, adding water with the weight of 5 times of that of the apples, juicing, and vacuum concentrating the obtained juice by 10 times to obtain concentrated apple juice;
(4) weighing the extract of red rose with double petals, the concentrated juice of white grape and the concentrated juice of apple according to a certain proportion, mixing and stirring for 0.5h, inoculating mixed strains (the addition ratio of lactobacillus plantarum, lactobacillus reuteri, lactobacillus fermentum and lactobacillus bulgaricus is 1: 1: 1: 1, and the strain concentration is 1.2 × 1011cfu/g) is 0.05 percent of the total mass of the double red rose extract, the white grape concentrated juice and the apple concentrated juice, and the fermentation is carried out for 6 weeks at the temperature of 28-30 ℃.
(5) Adding a mixture of collagen peptide, sodium hyaluronate, gamma-aminobutyric acid, skipjack elastin peptide, blood orange concentrated powder, maltodextrin and fermented heavy red rose extract, white grape concentrated juice and apple concentrated juice into a sterilized clean reaction kettle according to a proportion, adding purified water which is 20 times of the total weight of the mixture into the reaction kettle, fully stirring the mixture to dissolve the mixture, adding erythritol, sucralose, citric acid and edible essence, continuously stirring the mixture for 50min, filtering the mixture, sterilizing the filtrate for 30min at 121 ℃, and bottling the filtrate to obtain the collagen composite beverage.
Comparative example 1
The collagen composite beverage is prepared by the following raw materials in parts by weight: 46 parts of collagen peptide, 8 parts of white grape concentrated juice, 15 parts of rose mallow extract, 10 parts of erythritol, 8 parts of concentrated apple juice, 1 part of sodium hyaluronate, 2 parts of gamma-aminobutyric acid, 10 parts of blood orange concentrated powder, 5 parts of maltodextrin, 5 parts of sucralose, 8 parts of citric acid and 1 part of edible essence.
The preparation method is the same as example 1.
Comparative example 2
The collagen composite beverage is prepared by the following raw materials in parts by weight: 8 parts of white grape concentrated juice, 15 parts of rose extract, 10 parts of erythritol, 8 parts of concentrated apple juice, 1 part of sodium hyaluronate, 2 parts of gamma-aminobutyric acid, 5 parts of bonito elastin peptide, 10 parts of blood orange concentrated powder, 5 parts of maltodextrin, 5 parts of sucralose, 8 parts of citric acid and 1 part of edible essence.
The preparation method is the same as example 1.
Comparative example 3
The collagen composite beverage is prepared by the following raw materials in parts by weight: 46 parts of collagen peptide, 15 parts of rose polyphyll extractive solution, 10 parts of erythritol, 1 part of sodium hyaluronate, 2 parts of gamma-aminobutyric acid, 5 parts of bonito elastin peptide, 10 parts of blood orange concentrated powder, 5 parts of maltodextrin, 5 parts of sucralose, 8 parts of citric acid and 1 part of edible essence.
The preparation method is the same as example 1.
Comparative example 4
The collagen composite beverage is prepared by the following raw materials in parts by weight: 46 parts of collagen peptide, 8 parts of white grape concentrated juice, 10 parts of erythritol, 8 parts of concentrated apple juice, 1 part of sodium hyaluronate, 2 parts of gamma-aminobutyric acid, 5 parts of bonito elastin peptide, 10 parts of blood orange concentrated powder, 5 parts of maltodextrin, 5 parts of sucralose, 8 parts of citric acid and 1 part of edible essence.
The preparation method is the same as example 1.
Comparative example 5
The collagen composite beverage is prepared by the following raw materials in parts by weight: 46 parts of collagen peptide, 8 parts of white grape concentrated juice, 15 parts of rose double-petal rose extract, 10 parts of erythritol, 8 parts of concentrated apple juice, 1 part of sodium hyaluronate, 2 parts of gamma-aminobutyric acid, 5 parts of bonito elastin peptide, 5 parts of maltodextrin, 5 parts of sucralose, 8 parts of citric acid and 1 part of edible essence.
The preparation method is the same as example 1.
Comparative example 6
The collagen composite beverage is prepared by the following raw materials in parts by weight: 46 parts of collagen peptide, 8 parts of white grape concentrated juice, 15 parts of rose extract, 10 parts of erythritol, 8 parts of concentrated apple juice, 1 part of sodium hyaluronate, 5 parts of bonito elastin peptide, 10 parts of blood orange concentrated powder, 5 parts of maltodextrin, 5 parts of sucralose, 8 parts of citric acid and 2 parts of edible essence.
The preparation method is the same as example 1.
Comparative example 7
The collagen composite beverage is prepared by the following raw materials in parts by weight: 46 parts of collagen peptide, 10 parts of erythritol, 1 part of sodium hyaluronate, 5 parts of bonito elastin peptide, 5 parts of maltodextrin, 5 parts of sucralose, 8 parts of citric acid and 1 part of edible essence.
The preparation method is the same as example 1.
Test examples
1. Toxicity test
The "collagen complex beverage" prepared in examples 1 to 3 of the present invention was subjected to the first acute toxicity test according to the toxicology evaluation procedure in "test and evaluation of health foods" (2003), which contrasts with the four stages and contents of the toxicology evaluation test for safety of health foods, and its LD50 was 14000 mg/kg. The collagen compound beverage is classified according to the dose of acute toxicity (LD50), and is of an actual non-toxic grade (rat orally takes LD50, mg/kg, 5001-15000, which is equivalent to the lethal dose of 250-500 g/kg).
2. Determination of antioxidant Activity
The antioxidant activity of the collagen compound drinks prepared in examples 1 to 3 and comparative examples 1 to 7 was analyzed by an ABTS free radical scavenging experiment and a DPPH free radical scavenging experiment.
(1) ABTS free radical scavenging experiments
2.5mL of ABTS (7mmol/L) and 44. mu.L of K2S2O8The (140mmol/L) solution is fully mixed and stands overnight (12h-16h) at room temperature under the condition of keeping out of the light to obtain ABTS+And (4) stock solution. Will ABTS+The stock solution was diluted with PBS buffer (20mmol/L, pH 7.4) and measured with an ultraviolet spectrophotometer to give an absorbance value of 0.700. + -. 0.002 at a wavelength of 734nm, giving ABTS+And (4) working fluid. Taking 30 mu L of sample extract and 3.0mL of ABTS+Mixing the working solutions, reacting for 6min, and measuring absorbance at 734nm wavelength at normal temperature. The calculation formula is as follows:
clearance rate ═ aBlank space-AReference substance)/ABlank space×100％
In the formula: a. theBlank spaceIs 3.0mL ABTS+Adding 30 mu L of methanol into the working solution to obtain an absorbance value; a. theReference substanceIs 30 microliter VC solution and 3.0mL ABTS+After the working solution reacts for 6min, the absorbance value is measured; when detecting the sample, AReference substanceIs changed to ASample (I)And (4) finishing. The results obtained are shown in table 1.
TABLE 1 ABTS radical clearance
| Group of | ABTS radical scavenging (%) |
| Example 1 | 75.86 |
| Example 2 | 69.56 |
| Example 3 | 72.37 |
| Comparative example 1 | 59.46 |
| Comparative example 2 | 42.34 |
| Comparative example 3 | 49.56 |
| Comparative example 4 | 50.23 |
| Comparative example 5 | 52.34 |
| Comparative example 6 | 65.34 |
| Comparative example 7 | 30.27 |
(2) DPPH free radical scavenging experiment
Taking lmL DPPH (0.1mmol/L, ethanol is used as a solvent), 0.95mL Tris-HCl buffer solution (0.05mol/L, pH value is 7.4), 1mL ethanol and 50 μ L of sample, mixing for 30min, and measuring the absorbance value at the room temperature of 517nm wavelength, wherein the smaller the absorbance value is, the stronger the scavenging capacity of the sample on free radicals is. The calculation formula is as follows:
clearance (%) ═ aBlank group-AReference substance)/ABlank space×l00％
In the formula: a. theBlank spaceRefers to the absorbance value measured by replacing the sample with 50. mu.L of methanol; a. theReference substanceRefers to the absorbance value measured after 50 muL VC reacts with DPPH for 2 min; when detecting the sample, AReference substanceIs changed to ASample (I)And (4) finishing.
TABLE 2 DPPH radical scavenging Rate
| Group of | DPPH radical scavenging ratio (%) |
| Example 1 | 54.37 |
| Example 2 | 50.24 |
| Example 3 | 53.68 |
| Comparative example 1 | 43.39 |
| Comparative example 2 | 28.25 |
| Comparative example 3 | 41.56 |
| Comparative example 4 | 38.78 |
| Comparative example 5 | 39.46 |
| Comparative example 6 | 47.86 |
| Comparative example 7 | 24.36 |
The results of the antioxidant tests are shown in table 1 and table 2, and it can be seen from the tables that the DPPH free radical scavenging rate and ABTS free radical scavenging rate are remarkably improved by compounding the collagen peptide, the sodium hyaluronate, the skipjack elastin peptide, the gamma-aminobutyric acid, the blood orange concentrated powder, the bivalve red rose extract, the white grape concentrated juice and the apple concentrated juice fermentation liquor, and the unexpected antioxidant effect is achieved.
3. Clinical trial
Clinical trials tested the performance of the collagen composite drinks prepared in examples 1-3 and comparative examples 1-7.
Volunteers were randomly divided into 11 groups of 10 persons each, half male and half female, age 40-50 years. The control group and the experimental group were blank and the experimental group (each taking the products of examples 1 to 3 and comparative examples 1 to 7, 1 time per day, 25ml each), and the other conditions were the same, and the following was performed 1 time each for 3 times in total, 0 day, 30 days and 60 days before the use, and each following was performed at the same time in the day, and the skin moisture was measured 3 times per test using a skin tester, and the average value was taken.
TABLE 3
The test results are shown in table 3 below, and it can be seen from the table that the skin moisture of all groups of volunteers is improved after the collagen composite beverage prepared by the scheme of the present invention is taken, wherein the collagen composite beverage prepared in example 1 has the best effect, which indicates that the scheme of the present invention has the best moisturizing effect through the mixture ratio of the collagen peptide, the bonito elastin peptide, the white grape concentrated juice, the rose polyphylla extract, erythritol, the concentrated apple juice, sodium hyaluronate, gamma-aminobutyric acid, blood orange concentrated powder, maltodextrin, sucralose, citric acid and edible essence.
The embodiments of the present invention have been described in detail, but the present invention is not limited to the embodiments, and various changes can be made without departing from the gist of the present invention within the knowledge of those skilled in the art. Furthermore, the embodiments of the present invention and the features of the embodiments may be combined with each other without conflict.
Claims (10)
1. The collagen compound drink is characterized by comprising the following raw materials: collagen peptide, white grape concentrated juice, double-petal red rose extract, concentrated apple juice, sodium hyaluronate, gamma-aminobutyric acid, bonito elastin peptide and blood orange concentrated powder.
2. The collagen composite beverage according to claim 1, wherein the collagen composite beverage comprises the following raw materials by weight: 30-50 parts of collagen peptide, 5-15 parts of white grape concentrated juice, 10-20 parts of double-petal red rose extract, 3-10 parts of concentrated apple juice, 1-5 parts of sodium hyaluronate, 1-5 parts of gamma-aminobutyric acid, 1-10 parts of bonito elastin peptide and 8-15 parts of blood orange concentrated powder.
3. The collagen composite beverage according to claim 2, wherein the collagen composite beverage comprises the following raw materials by weight: 40-50 parts of collagen peptide, 5-12 parts of white grape concentrated juice, 15-20 parts of double-petal red rose extract, 5-10 parts of concentrated apple juice, 1-3 parts of sodium hyaluronate, 1-4 parts of gamma-aminobutyric acid, 2-8 parts of bonito elastin peptide and 8-10 parts of blood orange concentrated powder.
4. The collagen composite beverage according to claim 1, wherein the raw materials for preparing the collagen composite beverage further comprise erythritol, maltodextrin, sucralose, citric acid and flavoring essence.
5. A method for preparing the collagen composite drink according to any one of claims 1 to 3, wherein the method comprises the following steps:
s1, mixing the double-petal red rose extract, the white grape concentrated juice and the apple concentrated juice to obtain mixed pulp;
s2, inoculating mixed lactic acid bacteria into the mixed slurry, and fermenting for 5-8 weeks to obtain fermentation liquor;
s3, adding collagen peptide, sodium hyaluronate, gamma-aminobutyric acid, bonito elastin peptide and blood orange concentrated powder into the juice fermentation liquor obtained in the step S2, and mixing to obtain the collagen compound beverage.
6. The method of claim 5, wherein the mixed lactic acid bacteria inoculated in step S2 is 0.01-0.1% by mass of the total mass of the red rose double petal extract, the white grape juice concentrate and the apple juice concentrate.
7. The method according to claim 5, wherein the mixed lactic acid bacteria include one or more of Lactobacillus plantarum, Lactobacillus reuteri, Lactobacillus fermentum, and Lactobacillus bulgaricus.
8. The method according to claim 5, wherein the mixed lactic acid bacteria has a bacteria concentration of 0.5X 1011～1.5×1011cfu/g。
9. Use of the collagen complex drink according to any one of claims 1 to 4 for the preparation of a health product having antioxidant and digestive effects.
10. Use of the collagen complex drink according to any one of claims 1 to 4 for the preparation of an oral cosmetic product.
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