CN114668092B - Fish collagen dipeptide fruit flavored beverage and preparation method thereof - Google Patents
Fish collagen dipeptide fruit flavored beverage and preparation method thereof Download PDFInfo
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- CN114668092B CN114668092B CN202210389866.0A CN202210389866A CN114668092B CN 114668092 B CN114668092 B CN 114668092B CN 202210389866 A CN202210389866 A CN 202210389866A CN 114668092 B CN114668092 B CN 114668092B
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Classifications
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- A—HUMAN NECESSITIES
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- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23L—FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BY SUBCLASSES A21D OR A23B-A23J; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OF NUTRITIVE QUALITIES, PHYSICAL TREATMENT; PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL
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- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23L—FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BY SUBCLASSES A21D OR A23B-A23J; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OF NUTRITIVE QUALITIES, PHYSICAL TREATMENT; PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL
- A23L2/00—Non-alcoholic beverages; Dry compositions or concentrates therefor; Their preparation
- A23L2/52—Adding ingredients
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- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23L—FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BY SUBCLASSES A21D OR A23B-A23J; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OF NUTRITIVE QUALITIES, PHYSICAL TREATMENT; PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL
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- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23L—FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BY SUBCLASSES A21D OR A23B-A23J; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OF NUTRITIVE QUALITIES, PHYSICAL TREATMENT; PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL
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- A23L2/60—Sweeteners
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- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23L—FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BY SUBCLASSES A21D OR A23B-A23J; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OF NUTRITIVE QUALITIES, PHYSICAL TREATMENT; PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL
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- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23L—FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BY SUBCLASSES A21D OR A23B-A23J; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OF NUTRITIVE QUALITIES, PHYSICAL TREATMENT; PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL
- A23L2/00—Non-alcoholic beverages; Dry compositions or concentrates therefor; Their preparation
- A23L2/52—Adding ingredients
- A23L2/68—Acidifying substances
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- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23L—FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BY SUBCLASSES A21D OR A23B-A23J; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OF NUTRITIVE QUALITIES, PHYSICAL TREATMENT; PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL
- 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
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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
- A23V2002/00—Food compositions, function of food ingredients or processes for food or foodstuffs
Landscapes
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- Health & Medical Sciences (AREA)
- Polymers & Plastics (AREA)
- Chemical & Material Sciences (AREA)
- Engineering & Computer Science (AREA)
- Food Science & Technology (AREA)
- Nutrition Science (AREA)
- Molecular Biology (AREA)
- Proteomics, Peptides & Aminoacids (AREA)
- Mycology (AREA)
- Non-Alcoholic Beverages (AREA)
- Coloring Foods And Improving Nutritive Qualities (AREA)
- Cosmetics (AREA)
- General Preparation And Processing Of Foods (AREA)
- Seasonings (AREA)
Abstract
The application relates to the technical field of health-care drinks, and particularly discloses a fish collagen dipeptide fruit flavored drink and a preparation method thereof. Comprises the following components in parts by weight: 9-10 parts of deionized water, 10-14 parts of fish protein peptide, 0.02-0.04 part of sodium hyaluronate, 0.4-0.8 part of polymerization inhibitor, 2-3 parts of bitter suppressing microcapsule, 4-8 parts of acidulant, 6-8 parts of sweet taste regulator and 4-8 parts of auxiliary agent. The application suppresses the bitterness of the free amino acid, improves the mouthfeel of the fish collagen dipeptide fruit flavored drink, reduces the possibility of coagulation of fish protein peptide in the fish collagen dipeptide fruit flavored drink under the action of the free amino acid, and is beneficial to prolonging the storage period of the fish collagen dipeptide fruit flavored drink.
Description
Technical Field
The application relates to the technical field of health-care drinks, in particular to a fish collagen dipeptide fruit flavored drink and a preparation method thereof.
Background
Aquatic products are one of the important food sources since ancient times for humans, with the most abundant and abundant category being fish. Besides providing fish meat, fish bones, scales, fins and other byproducts can be produced by fish. In conventional processing, most of these byproducts are discarded. In recent years, along with the progress of fish processing technology, technology for obtaining fish protein peptide by enzymolysis of fish byproducts has been popularized in various regions at home and abroad, and the technology realizes reasonable treatment of the fish byproducts by hydrolyzing proteins with molecular weight of hundreds of thousands into polypeptides with molecular weight of less than ten thousand with the assistance of enzymes. Based on the above, health foods added with fish protein peptide are also endlessly developed.
In the related art, the fish collagen dipeptide fruit flavored beverage comprises the following components in parts by weight: 10 parts of deionized water, 15 parts of fish protein peptide, 0.02 part of sodium hyaluronate, 2-4 parts of grapefruit essence, wherein the fish protein peptide comprises fish collagen peptide and bonito elastin peptide. The fish collagen dipeptide fruit flavored drink in the related art is prepared according to the following method: (1) carrying out heating sterilization treatment on deionized water for standby; (2) And uniformly mixing the fish protein peptide, the grapefruit essence, the sodium hyaluronate and the deionized water to obtain the fish collagen dipeptide fruit flavored drink.
In view of the above-described related art, the inventors believe that since fish protein peptides are hydrolysates of fish proteins, free amino acids are easily mixed in fish protein peptides. Free amino acids not only impart bitter taste to the beverage, but also promote the binding between different molecules of the protein peptide, resulting in coagulation of the fish protein peptide. In the related art, although the bitterness caused by free amino acid is covered by the grapefruit essence part, the fish protein peptide still can be subjected to coagulation, and meanwhile, the quality guarantee period of the grapefruit essence is limited, so that the bitterness cannot be covered for a long time, and the storage of the fish collagen dipeptide fruit flavored drink is not facilitated.
Disclosure of Invention
In the related art, the grapefruit essence cannot completely mask the bitter taste caused by free amino acid for a long time, and the free amino acid can also cause coagulation of fish protein peptide, which is not beneficial to the storage of fish collagen dipeptide fruit flavored drinks. In order to overcome the defect, the application provides a fish collagen dipeptide fruit flavored beverage and a preparation method thereof.
In a first aspect, the application provides a fish collagen dipeptide fruit flavored beverage, which adopts the following technical scheme:
the fish collagen dipeptide fruit flavored beverage comprises the following components in parts by weight: 9-10 parts of deionized water, 10-14 parts of fish protein peptide, 0.02-0.04 part of sodium hyaluronate, 0.4-0.8 part of polymerization inhibitor, 2-3 parts of bitter taste inhibition microcapsule, 4-8 parts of acidulant, 6-8 parts of sweetness regulator and 4-8 parts of auxiliary agent, wherein the fish protein peptide comprises fish collagen peptide and bonito elastin peptide, and the bitter taste inhibition microcapsule comprises a core material and a wall material; the components of the wall material comprise grease which is solid at 20 ℃ and liquid at 37 ℃; the core material comprises grapefruit juice, a starch-based surfactant and an essence preparation, wherein the essence preparation comprises grapefruit essence.
By adopting the technical scheme, on one hand, the combination between the free amino acid and the fish protein peptide is inhibited by adding the polymerization inhibitor, so that the possibility of aggregation and sedimentation of the fruity drink caused by the free amino acid is reduced. In another aspect, the present application provides for the combined alleviation of the bitter taste of free amino acids by acidulants, sweetness modifiers and bitter taste suppressing microcapsules. The bitter suppressing microcapsule stores bitter suppressing components such as grapefruit juice and essence preparation, and the oil can isolate the core material from water in fruit beverage, slow oxidation rate of the core material, and prolong storage period of the core material component. After the fruity drink enters the oral cavity, the grease serving as the wall material of the bitter suppressing microcapsule is dissolved, and the grapefruit juice and the essence preparation are released in the oral cavity, so that the bitter taste of free amino acid is relieved, the fruity drink has unique flavor, and the mouthfeel of the fruity drink is improved.
Preferably, the fish collagen dipeptide fruit flavored beverage comprises the following components in parts by weight: 9.3-9.7 parts of deionized water, 11-13 parts of fish protein peptide, 0.025-0.035 part of sodium hyaluronate, 2.3-2.7 parts of bitter suppressing microcapsule, 5-7 parts of acidulant, 6.5-7.5 parts of sweet taste regulator and 5-7 parts of auxiliary agent.
By adopting the technical scheme, the raw material proportion of the fish collagen dipeptide fruit flavored drink is optimized, which is favorable for inhibiting the coagulation of fish protein peptides in the fruit flavored drink and further relieves the bitter taste of free amino acids.
Preferably, the polymerization inhibitor is chitosan oligosaccharide or chitosan.
By adopting the technical scheme, the chitosan oligosaccharide and the chitosan oligosaccharide can form hydrogen bonds with free amino acids, so that the combination between the free amino acids and the fish protein peptide is limited, and the possibility of coagulation of the fish protein peptide is reduced. Wherein, the chitosan has large molecular weight and poor solubility, and is easier to precipitate than chitosan oligosaccharide, so the chitosan oligosaccharide is easier to capture free amino acid, and compared with chitosan, the chitosan oligosaccharide is more conducive to reducing the coagulation of fish protein peptide.
Preferably, the acidulant comprises DL-malic acid and anhydrous citric acid.
By adopting the technical scheme, the DL-malic acid and the anhydrous citric acid can be combined with free amino acid to form salt, and can be combined with amino at the tail end of the fish protein peptide to form salt, so that protonated amino which is more stable than amino is generated, on one hand, the state of the amino in the free amino acid is changed, the activity of the amino acid is weakened, and on the other hand, the affinity of the fish protein peptide and water molecules is increased, thereby being beneficial to reducing the coagulation of the fish protein peptide.
Preferably, the sweetness modifier comprises xylitol and steviol glycoside.
By adopting the technical scheme, xylitol and stevioside are selected as the sweet taste regulator, and are both high-sweetness and low-calorific-value sweeteners, so that the sweet taste regulator is suitable for special people such as diabetics, obese patients and the like while regulating the sweet taste. In addition, xylitol and steviol glycoside are not easily decomposed and utilized by bacteria, thus contributing to the prolongation of the shelf life of fruit flavored drinks.
Preferably, the bitter suppressing microcapsules are prepared as follows:
(1) Mixing grapefruit juice, starch-based surfactant and essence preparation under the condition of heating in water bath, and shearing to obtain core material emulsion;
(2) Heating grease to be molten to obtain a wall material melt, adding the wall material melt into a core material emulsion, and then quenching the mixed solution of the wall material melt and the core material emulsion until the mixed solution is cooled to room temperature to obtain microcapsule dispersion liquid;
(3) And carrying out suction filtration and drying on the microcapsule dispersion liquid to obtain the bitter suppressing microcapsule.
By adopting the technical scheme, the grapefruit juice, the essence preparation, the acidulant and the sweetness regulator are firstly prepared into emulsion under the assistance of the starch-based surfactant and the auxiliary agent, then the liquid drops of the emulsion are wrapped by using the grease in a molten state, the grease is solidified through quenching treatment, microcapsule dispersion liquid is obtained, and finally the moisture in the microcapsule dispersion liquid is removed, so that the bitter suppressing microcapsule is obtained.
Preferably, the wall material of the bitterness-suppressing microcapsule is butter or coconut oil.
By adopting the technical scheme, the butter and the coconut oil can be used as the wall materials of the bitterness inhibition microcapsule, wherein the melting point of the butter is closer to the human body temperature, and the melting point of the coconut oil is far lower than the human body temperature. When the temperature in summer reaches 30-35 ℃, butter still keeps solid, and coconut acetonitrile melts, so that the core material is released in advance, and therefore the bitter suppressing microcapsule taking butter as a wall material is more suitable for storage in summer.
Preferably, the core material of the bitter suppressing microcapsule comprises the following raw materials in parts by weight: 30-50 parts of grapefruit juice, 12-16 parts of starch-based surfactant and 2-4 parts of essence preparation.
By adopting the technical scheme, the application optimizes the raw material proportion of the core material, is beneficial to inhibiting the coagulation of fish protein peptide in fruit flavored drinks, and further relieves the bitter taste of free amino acid.
Preferably, the essence preparation comprises a sweetening essence, a bitter-shading essence preparation and a fruit essence, wherein the fruit essence is grapefruit essence; the bitter-shading essence preparation is prepared according to the following method: and adding the maltol and the ethyl maltol into absolute ethyl alcohol at room temperature until the maltol and the ethyl maltol cannot be dissolved continuously, and then carrying out vacuum drying on the mixed solution of the maltol, the ethyl maltol and the absolute ethyl alcohol to obtain the bitter-shading essence preparation.
By adopting the technical scheme, the application adopts the compound products of the sweetening essence, the bitter-taste masking essence preparation and the fruit-taste essence as the essence preparation applied to the bitter-taste suppression microcapsules. The sweet essence and the fruity essence improve the self taste of the fruity beverage, and meanwhile, the bitter-shading essence preparation adsorbs a part of free amino acid through a porous structure formed during vacuum drying, so that the possibility that the fruity beverage is bitter due to the free amino acid is reduced.
In a second aspect, the application provides a preparation method of a fish collagen dipeptide fruit flavored beverage, which adopts the following technical scheme:
a preparation method of fish collagen dipeptide fruit flavored beverage comprises the following steps:
(1) Heating and sterilizing deionized water for later use;
(2) Uniformly mixing fish protein peptide, sodium hyaluronate, polymerization inhibitor, bitterness inhibition microcapsule, acidulant, sweet taste regulator, auxiliary agent and deionized water to obtain fish collagen dipeptide fruit flavored beverage.
By adopting the technical scheme, the fish collagen dipeptide fruit flavored beverage with reduced bitter taste and less tendency of coagulation of fish protein peptide is obtained by taking the sterilized deionized water as a solvent and adding the fish protein peptide, the acidulant, the sweetness regulator, the sodium hyaluronate and the bitter taste inhibition microcapsule.
In summary, the application has the following beneficial effects:
1. the application suppresses the combination between the free amino acid and the fish protein peptide through the polymerization inhibitor, and covers the residual bitter taste in the fruit beverage through the bitter suppressing microcapsule, the acidulant and the sweet taste regulator, thereby improving the taste of the fish collagen dipeptide fruit beverage, reducing the possibility of coagulation of the fish protein peptide in the fish collagen dipeptide fruit beverage, and being beneficial to prolonging the storage period of the fish collagen dipeptide fruit beverage.
2. In the application, butter or coconut oil is preferably used as a wall material of the bitter suppressing microcapsule, wherein the melting point of the butter is slightly lower than the normal body temperature of a human body, and the melting point of the coconut oil is lower than the melting point of the butter, so that the bitter suppressing microcapsule using the butter as the wall material is more suitable for storage in summer.
3. According to the method, the sterilized deionized water is used as a solvent, and the fish collagen peptide, the sodium hyaluronate and the bitter suppressing microcapsule are added to obtain the fish collagen dipeptide fruit flavored drink with reduced bitter taste and less tendency of coagulation of the fish collagen peptide.
Detailed Description
The present application will be described in further detail with reference to examples and examples.
The raw materials used in the preparation examples of the present application are all commercially available.
Preparation example of bitter suppressing microcapsule
The following is an example of preparation 1.
Preparation example 1
In the preparation example, the bitter suppressing microcapsule comprises a core material and a wall material, wherein the wall material is butter, and the core material comprises the following components: 30g of grapefruit juice, 12g of starch-based surfactant and 2g of essence preparation, wherein the starch-based surfactant is acetate starch, the essence preparation comprises 0.5g of sweetening essence, 0.5g of fruit essence and 1g of bitter-shading essence, the sweetening essence is selected from sucrose essence, the fruit essence is selected from grapefruit essence, and the bitter-shading essence is a product obtained by mixing maltol and ethyl maltol according to a weight ratio of 1:1.
In this preparation example, the bitter suppressing microcapsules were prepared as follows:
(1) Mixing 30g of grapefruit juice, 12g of starch-based surfactant and 2g of essence preparation under the condition of heating in a water bath, and shearing to obtain core material emulsion;
(2) Heating grease to be molten to obtain wall material melt, adding 20g of wall material melt into core material emulsion, and then quenching the mixed solution of the wall material melt and the core material emulsion until the mixed solution is cooled to room temperature to obtain microcapsule dispersion liquid;
(3) And carrying out suction filtration and drying on the microcapsule dispersion liquid to obtain the bitter suppressing microcapsule.
As shown in Table 1, preparation examples 1 to 5 were different in the ratio of core materials of the bitterness-suppressing microcapsules.
TABLE 1
Preparation example 6
The present preparation example differs from preparation example 3 in that the wall material of the bitterness-suppressing microcapsule is coconut oil.
Preparation example 7
The preparation example differs from preparation example 6 in that the essence preparation is prepared from the following components: and mixing the materials according to the weight ratio of 2:1.
In the preparation example, the bitter-shading essence preparation is prepared according to the following method: mixing maltol and ethyl maltol according to the weight ratio of 1:1 at room temperature, adding into absolute ethyl alcohol until the maltol and the ethyl maltol cannot be dissolved continuously, and then carrying out vacuum drying on the mixed solution of the maltol, the ethyl maltol and the absolute ethyl alcohol to obtain the bitter taste masking essence preparation.
Examples
The raw materials used in the examples of the present application are all commercially available.
Examples 1 to 5
The following description will take example 1 as an example.
Example 1
In this example, the fish collagen dipeptide fruit flavored beverage comprises the following components by weight: 90g of deionized water, 100g of fish protein peptide, 0.2g of sodium hyaluronate, 4g of polymerization inhibitor, 4g of acidulant, 6g of sweetness regulator, 4g of auxiliary agent and 20g of bitter taste suppressing microcapsule of preparation example 1; wherein, the auxiliary agent comprises 0.1g epigallocatechin gallate and 0.1g potassium sorbate, and the balance of the auxiliary agent is fructose syrup; the sweet taste regulator is xylitol; the acidulant is DL-malic acid; the polymerization inhibitor is chitosan; the fish protein peptide is prepared from fish collagen peptide and bonito elastin peptide according to the following weight ratio of 20:1 weight ratio, and mixing.
In this example, a fish collagen dipeptide fruit flavored beverage was prepared according to the following steps:
(1) Heating deionized water for sterilization under the heating condition of 120 ℃ in an oil bath, and heating for 30min for later use;
(2) 100g of fish protein peptide, 0.2g of sodium hyaluronate, 4g of polymerization inhibitor, 20g of bitter suppressing microcapsule, 4g of acidulant, 6g of sweet regulator, 4g of auxiliary agent and 90g of deionized water are uniformly mixed to obtain the fish collagen dipeptide fruit flavored drink.
As shown in Table 2, examples 1-5 were different in mainly the raw material ratios of the fish collagen dipeptide fruit flavored beverage (only the weight of fructose syrup in the components of the auxiliary agent was changed).
TABLE 2
Example 6
This example differs from example 5 in that the polymerization inhibitor is chitosan oligosaccharide.
Example 7
This example differs from preparation 6 in that the acidulant is composed of DL-malic acid and citric acid anhydride in a weight ratio of 1:1.
Example 8
This example differs from example 7 in that the sweetness modifier is made from xylitol and steviol glycoside mixed in a weight ratio of 1:1.
Example 9
This example differs from example 8 in that the bitter suppressing microcapsule is a bitter suppressing microcapsule of preparation example 2.
As shown in Table 3, examples 8 to 14 were different in that the preparation examples of the bitterness-suppressing microcapsules were different.
TABLE 3 Table 3
Comparative example
Comparative example 1
A fish collagen dipeptide fruit flavored beverage comprising the following components by weight: 100g of deionized water, 150g of fish protein peptide, 0.2g of sodium hyaluronate and 30g of grapefruit essence; the fish protein peptide is composed of fish collagen peptide and bonito elastin peptide mixed according to a weight ratio of 20:1.
The fish collagen dipeptide fruit flavored drink in the related art is prepared according to the following method:
(1) Heating deionized water for sterilization under the heating condition of 120 ℃ in an oil bath, and heating for 30min for later use;
(2) And uniformly mixing the fish protein peptide, the grapefruit essence, the sodium hyaluronate and the deionized water to obtain the fish collagen dipeptide fruit flavored drink.
Comparative example 2
This comparative example differs from example 3 in that a polymerization inhibitor was not included.
Comparative example 3
This comparative example differs from example 3 in that no bitter suppressing microcapsules are included.
Comparative example 4
The difference between this comparative example and example 3 is that in the step (2) of preparing the fish collagen dipeptide fruit flavored beverage, the core material is directly added into deionized water according to the core material proportion in preparation example 1, and the fish collagen dipeptide fruit flavored beverage is obtained after uniform mixing.
Comparative example 5
This comparative example differs from example 3 in that no acidulant is included.
Comparative example 6
This comparative example differs from example 3 in that no sweetness modifier is included.
Performance detection test method
1. Mouthfeel testing
In this test, the fish collagen dipeptide fruit flavored beverage is a product which is left for 180 days at room temperature, so as to characterize the duration of the bitter suppressing effect of each formulation system.
100 volunteers with food discrimination experience were selected for taste testing byThe sweetness and bitterness were used as evaluation indexes, a 1mol/L sucrose solution sweetness score of 100, a 1mol/L leucine solution bitterness score of 100, a distilled water sweetness and bitterness of 0 were specified, scores given by volunteers to the sweetness and bitterness of a fish collagen dipeptide fruit flavored drink were counted, and then the total mouth feel score of the fish collagen dipeptide fruit flavored drink was calculated according to the following formula (wherein a 1 Represents sweetness score, A 2 Representative of the bitterness score), the average of the total mouth feel scores given by 100 volunteers (noted as A0) is recorded in table 4.
Total mouthfeel score = a 1 -A 2
And II: coagulation rate test
Detection of initial concentration c of fish protein peptide in fish collagen dipeptide fruit flavored beverage 1 Then standing the fish collagen dipeptide fruit drink for 180 days in a room temperature sterile environment, centrifuging the fish collagen dipeptide fruit drink at a rotating speed of 3000rpm, stopping and waiting for layering of the fish collagen dipeptide fruit drink after 5min of treatment, and then detecting the concentration c of the fish protein peptide in the supernatant 2 The coagulation rate of the fish protein peptide was calculated according to the following formula, and the detection result of the coagulation rate is shown in Table 4.
TABLE 4 Table 4
| Sample of | A0 | Coagulation rate/% | Sample of | A0 | Coagulation rate/% |
| Example 1 | 37.5 | 2.24 | Example 11 | 42.2 | 1.47 |
| Example 2 | 37.9 | 2.21 | Example 12 | 42.1 | 1.47 |
| Example 3 | 38.2 | 2.20 | Example 13 | 43.5 | 1.46 |
| Example 4 | 38.0 | 2.21 | Example 14 | 44.7 | 1.47 |
| Example 5 | 37.6 | 2.22 | Comparative example 1 | -26.8 | 8.76 |
| Example 6 | 38.8 | 1.54 | Comparative example 2 | 34.0 | 7.94 |
| Example 7 | 40.4 | 1.47 | Comparative example 3 | 7.4 | 2.48 |
| Example 8 | 41.5 | 1.47 | Comparative example 4 | 16.2 | 2.34 |
| Example 9 | 41.7 | 1.47 | Comparative example 5 | 31.7 | 3.42 |
| Example 10 | 42.4 | 1.47 | Comparative example 6 | 22.5 | 2.45 |
As can be seen from the combination of examples 1-5 and comparative example 1 and table 4, the total taste scores measured in examples 1-5 are all greater than comparative example 1 and all greater than 0, and the total taste score in comparative example 1 is less than 0, which means that in the fish collagen dipeptide fruit flavored beverage of comparative example 1, the taste is significantly bitter due to the presence of free amino acids, and the formulation system of the present application provides a better suppression effect on the bitter taste of free amino acids by jointly alleviating the bitter taste of free amino acids by the acidulant, the sweet taste modifier and the bitter taste suppressing microcapsules. Meanwhile, the coagulation rates measured in examples 1-5 are lower than those measured in comparative example 1, which shows that the grease provided by the application can be used as a wall material to isolate the core material from water in the fruit flavored beverage, so that the oxidation rate of the core material is slowed down, the storage period of the core material component is prolonged, the coagulation degree of the fish collagen dipeptide fruit flavored beverage after long-term storage is small, and long-term storage is facilitated.
As can be seen from the combination of example 3 and comparative example 2 and the combination of table 4, the total taste score measured in example 3 is slightly higher than that in comparative example 2, and the sedimentation rate is significantly lower than that in comparative example 2, which means that the sedimentation of fish protein peptide is reduced by adding polymerization inhibitor in the formulation system of the application, thus improving the taste of the product to a certain extent and significantly prolonging the storage time of the product.
As can be seen from the combination of example 3 and comparative example 3 and table 4, the overall taste score measured in example 3 is significantly higher than that in comparative example 3, and the sedimentation rate is close to that in comparative example 3, indicating that the formulation system of the present application significantly suppresses the bitter taste of free amino acids by adding the bitter suppressing capsule, improving the taste of the product.
As can be seen from the combination of example 3 and comparative example 4 and the combination of table 4, the overall taste score measured in example 3 is higher than that in comparative example 4, which indicates that the wall material has a coating effect on the core material in the bitterness-suppressing microcapsule of the present application, and the period of suppressing bitterness by the components in the core material is effectively prolonged.
As can be seen in combination with example 3 and comparative example 5 and with table 4, the overall mouthfeel scores measured for example 3 are higher than for comparative example 5, and the coagulation rate is lower than for comparative example 5, indicating that the acidulants of the present application help mask the bitter taste of the free amino acids and reduce the likelihood of coagulation of the fish protein peptides.
As can be seen in combination with example 3 and comparative example 6 and with table 4, example 3 measures a higher overall mouth feel score than comparative example 6, while the sedimentation rate is close to comparative example 6, indicating that the sweet taste modifier reduces the bitter taste imparted by the free amino acids in the formulation of the present application.
As can be seen in combination with examples 3 and 6 and table 4, example 6 has a lower coagulation rate than example 3, indicating that chitosan oligosaccharide is more helpful in reducing the possibility of coagulation of fish protein peptides than chitosan.
As can be seen by combining example 6 and example 7 with table 4, the overall taste score measured in example 7 is higher than that in example 6, and the sedimentation rate is lower than that in example 6, which indicates that the mouthfeel obtained by compounding both DL-malic acid and anhydrous citric acid is better than that obtained by using DL-malic acid alone, and that the effect of reducing sedimentation of fish protein peptide by anhydrous citric acid is better.
As can be seen in combination with example 7, example 8 and table 4, the overall taste score measured in example 8 is higher than in example 7, indicating that the xylitol and steviol glycoside formulation is more conducive to inhibiting the bitterness of free amino acids than xylitol alone.
It can be seen from the combination of examples 8 to 12 and Table 4 that the bitterness-suppressing microcapsules of production example 3 have a good suppression effect on the bitterness of free amino acids.
As can be seen in combination with example 13, example 10 and table 4, the overall mouthfeel scores measured for example 13 are higher than for example 10, indicating that coconut oil melts at a higher rate in the mouth than butter, and thus the core of the bitter suppressing microcapsules releases faster, improving the suppression of free amino acid bitter.
As can be seen from the combination of examples 14 and 13 and table 4, the overall taste score measured in example 14 is higher than that in example 13, which indicates that the bitter taste masking essence preparation is more capable of adsorbing free amino acids than the bitter taste masking essence, due to the pore structure formed by vacuum drying, and thus the effect of inhibiting the bitter taste of free amino acids is improved.
The present embodiment is only for explanation of the present application and is not to be construed as limiting the present application, and modifications to the present embodiment, which may not creatively contribute to the present application as required by those skilled in the art after reading the present specification, are all protected by patent laws within the scope of claims of the present application.
Claims (6)
1. The fish collagen dipeptide fruit flavored beverage is characterized by comprising the following components in parts by weight: 9-10 parts of deionized water, 10-14 parts of fish protein peptide, 0.02-0.04 part of sodium hyaluronate, 0.4-0.8 part of polymerization inhibitor, 2-3 parts of bitter taste inhibition microcapsule, 4-8 parts of acidulant, 6-8 parts of sweetness regulator and 4-8 parts of auxiliary agent, wherein the fish protein peptide comprises fish collagen peptide and bonito elastin peptide, and the bitter taste inhibition microcapsule comprises a core material and a wall material; the components of the wall material comprise grease which is solid at 20 ℃ and liquid at 37 ℃; the core material comprises grapefruit juice, a starch-based surfactant and an essence preparation, wherein the essence preparation comprises grapefruit essence;
the polymerization inhibitor is chitosan oligosaccharide or chitosan;
the acidulant comprises DL-malic acid and anhydrous citric acid;
the bitter suppressing microcapsule is prepared according to the following method:
(1) Mixing grapefruit juice, starch-based surfactant and essence preparation under the condition of heating in water bath, and shearing to obtain core material emulsion;
(2) Heating grease to be molten to obtain a wall material melt, adding the wall material melt into a core material emulsion, and then quenching the mixed solution of the wall material melt and the core material emulsion until the mixed solution is cooled to room temperature to obtain microcapsule dispersion liquid;
(3) Carrying out suction filtration and drying on the microcapsule dispersion liquid to obtain a bitter suppressing microcapsule;
the essence preparation comprises a sweetening essence, a bitter-shading essence preparation and a fruit essence, wherein the fruit essence is grapefruit essence; the bitter-shading essence preparation is prepared according to the following method: and adding the maltol and the ethyl maltol into absolute ethyl alcohol at room temperature until the maltol and the ethyl maltol cannot be dissolved continuously, and then carrying out vacuum drying on the mixed solution of the maltol, the ethyl maltol and the absolute ethyl alcohol to obtain the bitter-shading essence preparation.
2. The fish collagen dipeptide fruit flavored beverage of claim 1, comprising the following components in parts by weight: 9.3-9.7 parts of deionized water, 11-13 parts of fish protein peptide, 0.025-0.035 part of sodium hyaluronate, 2.3-2.7 parts of bitter suppressing microcapsule, 5-7 parts of acidulant, 6.5-7.5 parts of sweet taste regulator and 5-7 parts of auxiliary agent.
3. The fish collagen dipeptide fruit flavored beverage of claim 1, wherein the sweetness modifier comprises xylitol and steviol glycosides.
4. The fish collagen dipeptide fruit flavored beverage of claim 1, wherein the wall material of the bitter suppressing microcapsules is butter or coconut oil.
5. The fish collagen dipeptide fruit flavored beverage of claim 1, wherein the core material of the bitter taste suppressing microcapsules comprises the following raw materials in parts by weight: 30-50 parts of grapefruit juice, 12-16 parts of starch-based surfactant and 2-4 parts of essence preparation.
6. The method for preparing a fish collagen dipeptide fruit flavored beverage according to any of claims 1-5, comprising the steps of:
(1) Heating and sterilizing deionized water for later use;
(2) Uniformly mixing fish protein peptide, sodium hyaluronate, polymerization inhibitor, bitterness inhibition microcapsule, acidulant, sweet taste regulator, auxiliary agent and deionized water to obtain fish collagen dipeptide fruit flavored beverage.
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