CN114711362A - Antioxidant cubilose collagen peptide solid beverage and preparation method thereof - Google Patents
Antioxidant cubilose collagen peptide solid beverage and preparation method thereof Download PDFInfo
- Publication number
- CN114711362A CN114711362A CN202210327887.XA CN202210327887A CN114711362A CN 114711362 A CN114711362 A CN 114711362A CN 202210327887 A CN202210327887 A CN 202210327887A CN 114711362 A CN114711362 A CN 114711362A
- Authority
- CN
- China
- Prior art keywords
- enzymolysis
- cubilose
- collagen peptide
- antioxidant
- solid beverage
- Prior art date
- Legal status (The legal status is an assumption and is not a legal conclusion. Google has not performed a legal analysis and makes no representation as to the accuracy of the status listed.)
- Pending
Links
- 108090000765 processed proteins & peptides Proteins 0.000 title claims abstract description 109
- 102000008186 Collagen Human genes 0.000 title claims abstract description 78
- 108010035532 Collagen Proteins 0.000 title claims abstract description 78
- 229920001436 collagen Polymers 0.000 title claims abstract description 78
- 239000007787 solid Substances 0.000 title claims abstract description 30
- 235000013361 beverage Nutrition 0.000 title claims abstract description 26
- 230000003078 antioxidant effect Effects 0.000 title claims abstract description 20
- 238000002360 preparation method Methods 0.000 title claims abstract description 20
- 239000003963 antioxidant agent Substances 0.000 title claims abstract description 18
- 241000251468 Actinopterygii Species 0.000 claims abstract description 61
- BTCSSZJGUNDROE-UHFFFAOYSA-N gamma-aminobutyric acid Chemical compound NCCCC(O)=O BTCSSZJGUNDROE-UHFFFAOYSA-N 0.000 claims abstract description 10
- OGNSCSPNOLGXSM-UHFFFAOYSA-N (+/-)-DABA Natural products NCCC(N)C(O)=O OGNSCSPNOLGXSM-UHFFFAOYSA-N 0.000 claims abstract description 5
- KIUKXJAPPMFGSW-DNGZLQJQSA-N (2S,3S,4S,5R,6R)-6-[(2S,3R,4R,5S,6R)-3-Acetamido-2-[(2S,3S,4R,5R,6R)-6-[(2R,3R,4R,5S,6R)-3-acetamido-2,5-dihydroxy-6-(hydroxymethyl)oxan-4-yl]oxy-2-carboxy-4,5-dihydroxyoxan-3-yl]oxy-5-hydroxy-6-(hydroxymethyl)oxan-4-yl]oxy-3,4,5-trihydroxyoxane-2-carboxylic acid Chemical compound CC(=O)N[C@H]1[C@H](O)O[C@H](CO)[C@@H](O)[C@@H]1O[C@H]1[C@H](O)[C@@H](O)[C@H](O[C@H]2[C@@H]([C@@H](O[C@H]3[C@@H]([C@@H](O)[C@H](O)[C@H](O3)C(O)=O)O)[C@H](O)[C@@H](CO)O2)NC(C)=O)[C@@H](C(O)=O)O1 KIUKXJAPPMFGSW-DNGZLQJQSA-N 0.000 claims abstract description 5
- 235000003599 food sweetener Nutrition 0.000 claims abstract description 5
- 229960003692 gamma aminobutyric acid Drugs 0.000 claims abstract description 5
- 229920002674 hyaluronan Polymers 0.000 claims abstract description 5
- 229960003160 hyaluronic acid Drugs 0.000 claims abstract description 5
- 239000003765 sweetening agent Substances 0.000 claims abstract description 5
- 239000002562 thickening agent Substances 0.000 claims abstract description 5
- 238000010438 heat treatment Methods 0.000 claims description 38
- 239000007788 liquid Substances 0.000 claims description 32
- 239000002994 raw material Substances 0.000 claims description 30
- 244000000626 Daucus carota Species 0.000 claims description 29
- 235000005770 birds nest Nutrition 0.000 claims description 29
- 235000005765 wild carrot Nutrition 0.000 claims description 29
- HEMHJVSKTPXQMS-UHFFFAOYSA-M Sodium hydroxide Chemical compound [OH-].[Na+] HEMHJVSKTPXQMS-UHFFFAOYSA-M 0.000 claims description 27
- 102000004190 Enzymes Human genes 0.000 claims description 25
- 108090000790 Enzymes Proteins 0.000 claims description 25
- 229940088598 enzyme Drugs 0.000 claims description 25
- VEXZGXHMUGYJMC-UHFFFAOYSA-N Hydrochloric acid Chemical compound Cl VEXZGXHMUGYJMC-UHFFFAOYSA-N 0.000 claims description 24
- 108091005804 Peptidases Proteins 0.000 claims description 22
- 102000035195 Peptidases Human genes 0.000 claims description 22
- 238000002791 soaking Methods 0.000 claims description 22
- XLYOFNOQVPJJNP-UHFFFAOYSA-N water Substances O XLYOFNOQVPJJNP-UHFFFAOYSA-N 0.000 claims description 19
- 235000006708 antioxidants Nutrition 0.000 claims description 16
- 230000000415 inactivating effect Effects 0.000 claims description 13
- KRKNYBCHXYNGOX-UHFFFAOYSA-N citric acid Chemical compound OC(=O)CC(O)(C(O)=O)CC(O)=O KRKNYBCHXYNGOX-UHFFFAOYSA-N 0.000 claims description 12
- 238000002156 mixing Methods 0.000 claims description 12
- 239000012535 impurity Substances 0.000 claims description 11
- 230000002255 enzymatic effect Effects 0.000 claims description 10
- 239000000413 hydrolysate Substances 0.000 claims description 10
- 238000001914 filtration Methods 0.000 claims description 9
- MHAJPDPJQMAIIY-UHFFFAOYSA-N Hydrogen peroxide Chemical compound OO MHAJPDPJQMAIIY-UHFFFAOYSA-N 0.000 claims description 8
- 238000004925 denaturation Methods 0.000 claims description 8
- 230000036425 denaturation Effects 0.000 claims description 8
- 238000001035 drying Methods 0.000 claims description 8
- 239000000843 powder Substances 0.000 claims description 8
- 235000014469 Bacillus subtilis Nutrition 0.000 claims description 7
- 244000063299 Bacillus subtilis Species 0.000 claims description 7
- 108090000526 Papain Proteins 0.000 claims description 7
- 239000004365 Protease Substances 0.000 claims description 7
- 239000002253 acid Substances 0.000 claims description 7
- 229940055729 papain Drugs 0.000 claims description 7
- 235000019834 papain Nutrition 0.000 claims description 7
- CIWBSHSKHKDKBQ-JLAZNSOCSA-N Ascorbic acid Chemical compound OC[C@H](O)[C@H]1OC(=O)C(O)=C1O CIWBSHSKHKDKBQ-JLAZNSOCSA-N 0.000 claims description 6
- 108090000145 Bacillolysin Proteins 0.000 claims description 6
- 108091005658 Basic proteases Proteins 0.000 claims description 6
- 239000003513 alkali Substances 0.000 claims description 6
- 108090000637 alpha-Amylases Proteins 0.000 claims description 6
- 239000000463 material Substances 0.000 claims description 6
- 230000001954 sterilising effect Effects 0.000 claims description 6
- 244000144730 Amygdalus persica Species 0.000 claims description 5
- 235000006040 Prunus persica var persica Nutrition 0.000 claims description 5
- 239000004376 Sucralose Substances 0.000 claims description 5
- 235000013399 edible fruits Nutrition 0.000 claims description 5
- 235000019408 sucralose Nutrition 0.000 claims description 5
- BAQAVOSOZGMPRM-QBMZZYIRSA-N sucralose Chemical compound O[C@@H]1[C@@H](O)[C@@H](Cl)[C@@H](CO)O[C@@H]1O[C@@]1(CCl)[C@@H](O)[C@H](O)[C@@H](CCl)O1 BAQAVOSOZGMPRM-QBMZZYIRSA-N 0.000 claims description 5
- 229920002774 Maltodextrin Polymers 0.000 claims description 4
- 239000005913 Maltodextrin Substances 0.000 claims description 4
- 229940035034 maltodextrin Drugs 0.000 claims description 4
- 238000005406 washing Methods 0.000 claims description 4
- BJEPYKJPYRNKOW-REOHCLBHSA-N (S)-malic acid Chemical compound OC(=O)[C@@H](O)CC(O)=O BJEPYKJPYRNKOW-REOHCLBHSA-N 0.000 claims description 3
- ZZZCUOFIHGPKAK-UHFFFAOYSA-N D-erythro-ascorbic acid Natural products OCC1OC(=O)C(O)=C1O ZZZCUOFIHGPKAK-UHFFFAOYSA-N 0.000 claims description 3
- 102000004142 Trypsin Human genes 0.000 claims description 3
- 108090000631 Trypsin Proteins 0.000 claims description 3
- 229930003268 Vitamin C Natural products 0.000 claims description 3
- 102000004139 alpha-Amylases Human genes 0.000 claims description 3
- 229940024171 alpha-amylase Drugs 0.000 claims description 3
- BJEPYKJPYRNKOW-UHFFFAOYSA-N alpha-hydroxysuccinic acid Natural products OC(=O)C(O)CC(O)=O BJEPYKJPYRNKOW-UHFFFAOYSA-N 0.000 claims description 3
- 210000000988 bone and bone Anatomy 0.000 claims description 3
- 108010007119 flavourzyme Proteins 0.000 claims description 3
- 239000001630 malic acid Substances 0.000 claims description 3
- 235000011090 malic acid Nutrition 0.000 claims description 3
- 239000012588 trypsin Substances 0.000 claims description 3
- 235000019154 vitamin C Nutrition 0.000 claims description 3
- 239000011718 vitamin C Substances 0.000 claims description 3
- 101710121765 Endo-1,4-beta-xylanase Proteins 0.000 claims description 2
- 108010059820 Polygalacturonase Proteins 0.000 claims description 2
- 229920002678 cellulose Polymers 0.000 claims description 2
- 239000001913 cellulose Substances 0.000 claims description 2
- 108010093305 exopolygalacturonase Proteins 0.000 claims description 2
- 235000019640 taste Nutrition 0.000 abstract description 11
- 230000032683 aging Effects 0.000 abstract description 3
- 230000036039 immunity Effects 0.000 abstract description 3
- 239000011782 vitamin Substances 0.000 abstract 1
- 229940088594 vitamin Drugs 0.000 abstract 1
- 229930003231 vitamin Natural products 0.000 abstract 1
- 235000013343 vitamin Nutrition 0.000 abstract 1
- 150000003722 vitamin derivatives Chemical class 0.000 abstract 1
- 230000000694 effects Effects 0.000 description 17
- 238000000034 method Methods 0.000 description 17
- 239000000203 mixture Substances 0.000 description 13
- 238000009472 formulation Methods 0.000 description 11
- 230000000052 comparative effect Effects 0.000 description 9
- 235000013305 food Nutrition 0.000 description 9
- 238000001514 detection method Methods 0.000 description 7
- 230000008569 process Effects 0.000 description 7
- 238000009826 distribution Methods 0.000 description 6
- 102000004169 proteins and genes Human genes 0.000 description 6
- 108090000623 proteins and genes Proteins 0.000 description 6
- HHEAADYXPMHMCT-UHFFFAOYSA-N dpph Chemical compound [O-][N+](=O)C1=CC([N+](=O)[O-])=CC([N+]([O-])=O)=C1[N]N(C=1C=CC=CC=1)C1=CC=CC=C1 HHEAADYXPMHMCT-UHFFFAOYSA-N 0.000 description 5
- 235000018102 proteins Nutrition 0.000 description 5
- 230000003064 anti-oxidating effect Effects 0.000 description 4
- 239000008367 deionised water Substances 0.000 description 4
- 229910021641 deionized water Inorganic materials 0.000 description 4
- 238000011010 flushing procedure Methods 0.000 description 4
- 238000001694 spray drying Methods 0.000 description 4
- 238000003756 stirring Methods 0.000 description 4
- 238000012360 testing method Methods 0.000 description 4
- 101800000068 Antioxidant peptide Proteins 0.000 description 3
- 102000057297 Pepsin A Human genes 0.000 description 3
- 108090000284 Pepsin A Proteins 0.000 description 3
- 230000002292 Radical scavenging effect Effects 0.000 description 3
- 230000029087 digestion Effects 0.000 description 3
- 229940111202 pepsin Drugs 0.000 description 3
- 102000004196 processed proteins & peptides Human genes 0.000 description 3
- 239000000047 product Substances 0.000 description 3
- 230000002195 synergetic effect Effects 0.000 description 3
- NTYJJOPFIAHURM-UHFFFAOYSA-N Histamine Chemical compound NCCC1=CN=CN1 NTYJJOPFIAHURM-UHFFFAOYSA-N 0.000 description 2
- 108010038807 Oligopeptides Proteins 0.000 description 2
- 102000015636 Oligopeptides Human genes 0.000 description 2
- 238000010521 absorption reaction Methods 0.000 description 2
- 239000004480 active ingredient Substances 0.000 description 2
- 238000004380 ashing Methods 0.000 description 2
- 239000006227 byproduct Substances 0.000 description 2
- 239000000084 colloidal system Substances 0.000 description 2
- 238000013329 compounding Methods 0.000 description 2
- 230000009849 deactivation Effects 0.000 description 2
- 230000001877 deodorizing effect Effects 0.000 description 2
- 210000001035 gastrointestinal tract Anatomy 0.000 description 2
- 230000036541 health Effects 0.000 description 2
- 239000012528 membrane Substances 0.000 description 2
- 239000002245 particle Substances 0.000 description 2
- 229920001184 polypeptide Polymers 0.000 description 2
- 238000012545 processing Methods 0.000 description 2
- 230000009467 reduction Effects 0.000 description 2
- 238000007670 refining Methods 0.000 description 2
- 238000010025 steaming Methods 0.000 description 2
- 239000000126 substance Substances 0.000 description 2
- 210000001519 tissue Anatomy 0.000 description 2
- 239000002699 waste material Substances 0.000 description 2
- 101710189683 Alkaline protease 1 Proteins 0.000 description 1
- 244000025254 Cannabis sativa Species 0.000 description 1
- OKTJSMMVPCPJKN-UHFFFAOYSA-N Carbon Chemical compound [C] OKTJSMMVPCPJKN-UHFFFAOYSA-N 0.000 description 1
- 108010059892 Cellulase Proteins 0.000 description 1
- 229920000742 Cotton Polymers 0.000 description 1
- 108010028690 Fish Proteins Proteins 0.000 description 1
- 241001465754 Metazoa Species 0.000 description 1
- 241000585794 Stipa borysthenica Species 0.000 description 1
- 210000001015 abdomen Anatomy 0.000 description 1
- 230000009471 action Effects 0.000 description 1
- 239000000654 additive Substances 0.000 description 1
- 150000001299 aldehydes Chemical class 0.000 description 1
- 150000001413 amino acids Chemical class 0.000 description 1
- 239000002585 base Substances 0.000 description 1
- 230000009286 beneficial effect Effects 0.000 description 1
- 230000008901 benefit Effects 0.000 description 1
- SQVRNKJHWKZAKO-UHFFFAOYSA-N beta-N-Acetyl-D-neuraminic acid Natural products CC(=O)NC1C(O)CC(O)(C(O)=O)OC1C(O)C(O)CO SQVRNKJHWKZAKO-UHFFFAOYSA-N 0.000 description 1
- 230000000975 bioactive effect Effects 0.000 description 1
- 239000008280 blood Substances 0.000 description 1
- 210000004369 blood Anatomy 0.000 description 1
- 230000036772 blood pressure Effects 0.000 description 1
- 229910052799 carbon Inorganic materials 0.000 description 1
- OKTJSMMVPCPJKN-YPZZEJLDSA-N carbon-10 atom Chemical compound [10C] OKTJSMMVPCPJKN-YPZZEJLDSA-N 0.000 description 1
- 229940106157 cellulase Drugs 0.000 description 1
- 238000006243 chemical reaction Methods 0.000 description 1
- 239000003153 chemical reaction reagent Substances 0.000 description 1
- 239000004927 clay Substances 0.000 description 1
- 239000011248 coating agent Substances 0.000 description 1
- 238000000576 coating method Methods 0.000 description 1
- 238000010411 cooking Methods 0.000 description 1
- 239000002537 cosmetic Substances 0.000 description 1
- 230000007547 defect Effects 0.000 description 1
- 238000011161 development Methods 0.000 description 1
- 230000018109 developmental process Effects 0.000 description 1
- 238000003912 environmental pollution Methods 0.000 description 1
- 235000020776 essential amino acid Nutrition 0.000 description 1
- 239000003797 essential amino acid Substances 0.000 description 1
- -1 esters compounds Chemical class 0.000 description 1
- 238000011156 evaluation Methods 0.000 description 1
- 230000003203 everyday effect Effects 0.000 description 1
- 238000002474 experimental method Methods 0.000 description 1
- 235000013410 fast food Nutrition 0.000 description 1
- 210000003746 feather Anatomy 0.000 description 1
- 239000000796 flavoring agent Substances 0.000 description 1
- 235000019634 flavors Nutrition 0.000 description 1
- 230000007760 free radical scavenging Effects 0.000 description 1
- 238000004108 freeze drying Methods 0.000 description 1
- 229960001340 histamine Drugs 0.000 description 1
- 235000012907 honey Nutrition 0.000 description 1
- 230000007365 immunoregulation Effects 0.000 description 1
- 230000006872 improvement Effects 0.000 description 1
- 239000004615 ingredient Substances 0.000 description 1
- 150000002632 lipids Chemical class 0.000 description 1
- 210000004185 liver Anatomy 0.000 description 1
- 210000004072 lung Anatomy 0.000 description 1
- 238000004519 manufacturing process Methods 0.000 description 1
- 230000007246 mechanism Effects 0.000 description 1
- 230000036649 mental concentration Effects 0.000 description 1
- 238000012986 modification Methods 0.000 description 1
- 230000004048 modification Effects 0.000 description 1
- 235000015097 nutrients Nutrition 0.000 description 1
- 235000016709 nutrition Nutrition 0.000 description 1
- 230000003647 oxidation Effects 0.000 description 1
- 238000007254 oxidation reaction Methods 0.000 description 1
- 238000006864 oxidative decomposition reaction Methods 0.000 description 1
- 239000010451 perlite Substances 0.000 description 1
- 235000019362 perlite Nutrition 0.000 description 1
- 230000001766 physiological effect Effects 0.000 description 1
- 230000035790 physiological processes and functions Effects 0.000 description 1
- 239000000049 pigment Substances 0.000 description 1
- 230000001737 promoting effect Effects 0.000 description 1
- 235000004252 protein component Nutrition 0.000 description 1
- 230000001953 sensory effect Effects 0.000 description 1
- SQVRNKJHWKZAKO-OQPLDHBCSA-N sialic acid Chemical compound CC(=O)N[C@@H]1[C@@H](O)C[C@@](O)(C(O)=O)OC1[C@H](O)[C@H](O)CO SQVRNKJHWKZAKO-OQPLDHBCSA-N 0.000 description 1
- 230000003860 sleep quality Effects 0.000 description 1
- 235000019614 sour taste Nutrition 0.000 description 1
- 238000005507 spraying Methods 0.000 description 1
- 238000006467 substitution reaction Methods 0.000 description 1
Images
Classifications
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23L—FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BY SUBCLASSES A21D OR A23B-A23J; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OF NUTRITIVE QUALITIES, PHYSICAL TREATMENT; PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL
- A23L2/00—Non-alcoholic beverages; Dry compositions or concentrates therefor; Their preparation
- A23L2/385—Concentrates of non-alcoholic beverages
- A23L2/39—Dry compositions
-
- 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
- A23L2/60—Sweeteners
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23L—FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BY SUBCLASSES A21D OR A23B-A23J; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OF NUTRITIVE QUALITIES, PHYSICAL TREATMENT; PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL
- A23L33/00—Modifying nutritive qualities of foods; Dietetic products; Preparation or treatment thereof
- A23L33/10—Modifying nutritive qualities of foods; Dietetic products; Preparation or treatment thereof using additives
- A23L33/15—Vitamins
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23L—FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BY SUBCLASSES A21D OR A23B-A23J; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OF NUTRITIVE QUALITIES, PHYSICAL TREATMENT; PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL
- A23L33/00—Modifying nutritive qualities of foods; Dietetic products; Preparation or treatment thereof
- A23L33/10—Modifying nutritive qualities of foods; Dietetic products; Preparation or treatment thereof using additives
- A23L33/17—Amino acids, peptides or proteins
- A23L33/18—Peptides; Protein hydrolysates
-
- C—CHEMISTRY; METALLURGY
- C07—ORGANIC CHEMISTRY
- C07K—PEPTIDES
- C07K14/00—Peptides having more than 20 amino acids; Gastrins; Somatostatins; Melanotropins; Derivatives thereof
- C07K14/435—Peptides having more than 20 amino acids; Gastrins; Somatostatins; Melanotropins; Derivatives thereof from animals; from humans
- C07K14/78—Connective tissue peptides, e.g. collagen, elastin, laminin, fibronectin, vitronectin, cold insoluble globulin [CIG]
-
- C—CHEMISTRY; METALLURGY
- C12—BIOCHEMISTRY; BEER; SPIRITS; WINE; VINEGAR; MICROBIOLOGY; ENZYMOLOGY; MUTATION OR GENETIC ENGINEERING
- C12P—FERMENTATION OR ENZYME-USING PROCESSES TO SYNTHESISE A DESIRED CHEMICAL COMPOUND OR COMPOSITION OR TO SEPARATE OPTICAL ISOMERS FROM A RACEMIC MIXTURE
- C12P21/00—Preparation of peptides or proteins
- C12P21/06—Preparation of peptides or proteins produced by the hydrolysis of a peptide bond, e.g. hydrolysate products
-
- 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
Abstract
The invention provides an antioxidant cubilose collagen peptide solid beverage and a preparation method thereof. Comprises the following components in parts by weight: 1.22-23.93 parts of cubilose peptide and 47.86-64.87 parts of fish collagen peptide, and further comprises one or more of the following components in parts by weight: 0.4 part of vitamin C0, 0.48-2.16 parts of hyaluronic acid, 0.09-2.0 parts of gamma-aminobutyric acid, 0.03-29.83 parts of sweetening agent, 0-1.70 parts of acidity regulator and 0-23.93 parts of thickening agent. The solid beverage prepared by the invention has high dissolving speed and good taste, and can effectively enhance immunity, relieve fatigue, improve sleep and resist aging.
Description
Technical Field
The invention relates to the technical field of protein peptide compositions, in particular to an antioxidant cubilose collagen peptide solid beverage and a preparation method thereof.
Background
With the coming of the information era, the pace of life of people is continuously accelerated, the pressure of life is coming, more and more people select fast food to wrap the abdomen, and the family supplyes the outdoor sports, so that the quality of life and the health of people are seriously influenced for a long time.
The nidus Collocaliae has effects of nourishing yin, moistening lung, tonifying without dryness, promoting immunity, delaying aging, and prolonging life, and bioactive molecules of its protein component are helpful for growth and development of human tissue. At present, most people still take the nutrient substances in the cubilose by a cooking eating mode, and the absorption rate of the mode is not high, so that the waste is caused to a certain extent.
The fish protein is a high-quality protein, the types of amino acids are complete, and the essential amino acid composition is reasonable and is close to or superior to the WHO mode. The fish collagen peptide can be actively and freely absorbed by a human body without digestion, and can be fully utilized by body tissues, wherein the fish collagen peptide is most easily absorbed by the human body because the protein structure of the fish collagen peptide is most similar to that of the human body, has physiological functions of immunoregulation, blood fat reduction, blood pressure reduction, oxidation resistance and the like, and is widely applied to a plurality of fields of foods, cosmetics and the like. The relative molecular weight is used as an important quality index of the collagen peptide and is closely related to the digestion and absorption characteristics and the physiological activity of the collagen peptide.
The preparation method of the fish collagen peptide generally adopts a biological enzymolysis method, and specifically comprises the following steps: animal skin, bone, etc. are used as raw materials, and biological enzyme (pepsin) is adopted to carry out enzymolysis on collagen so as to decompose the collagen into small peptides. The reaction condition is mild, no harmful by-product is generated in the production process, but the molecular weight distribution range of the hydrolyzed polypeptide is wide, the molecular weight is uneven, and the obtained finished product has bitter and fishy smell, poor mouthfeel and poor administration effect, thereby affecting the curative effect.
Disclosure of Invention
Aiming at the defects in the prior art, the invention provides an antioxidant cubilose collagen peptide solid beverage and a preparation method thereof, and solves the problems of wide molecular weight distribution range, low absorptivity and poor administration effect of beverage polypeptide in the prior art.
On the one hand, the invention provides an antioxidant cubilose collagen peptide solid beverage which comprises the following components in parts by weight:
1.22-23.93 parts of cubilose peptide;
47.86-64.87 parts of fish collagen peptide.
Further, the preparation method of the cubilose peptide comprises the following steps:
s21 pretreatment: mixing and soaking cubilose and water, and crushing to obtain cubilose solution;
s22 denaturation: heating the cubilose solution obtained in the step S21 to obtain a denatured cubilose solution;
s23 primary enzymolysis: adding proteolytic enzyme A into the denatured cubilose solution obtained in the step S22 for enzymolysis, and inactivating enzyme to obtain primary enzymolysis solution;
s24 secondary enzymolysis: adding proteolytic enzyme B into the primary enzymatic hydrolysate obtained in the step S23 for enzymolysis, and inactivating enzymes to obtain secondary enzymatic hydrolysate;
s25 three times of enzymolysis: adding proteolytic enzyme C into the secondary enzymolysis liquid obtained in the step S24 for enzymolysis, and inactivating enzyme to obtain a tertiary enzymolysis liquid;
s26: and (4) removing impurities from the third enzymolysis liquid, concentrating, sterilizing and drying to obtain powdery cubilose peptide.
Further, in step S21, mixing the bird' S nest and water in a mass ratio of 1:20-40, soaking at 20-25 ℃ for 6-12 h; in step S22, the heating temperature is 80-100 ℃ and the time is 1-4 h.
Further, in step S23, the proteolytic enzyme a includes one or more of bacillus subtilis neutral protease, bacillus subtilis alkaline protease, papain, and trypsin, the ratio of the materials to the liquids is 1% to 3%, the enzymolysis temperature is 50 to 60 ℃, and the enzymolysis time is 1 to 4 hours;
in the step S24, the proteolytic enzyme B comprises one or more of alpha-amylase, pectinase and cellulose, the ratio of the materials to the liquid is 1 per mill to 3 percent, the enzymolysis temperature is 50 ℃ to 85 ℃, and the enzymolysis time is 1h to 4 h;
in step S25, the proteolytic enzyme C comprises one or more of galactase, xylanase and pullulanase, the ratio of the materials to the liquid is 1 per mill-3%, the enzymolysis temperature is 45-60 ℃, and the enzymolysis time is 1-4 h.
Further, the preparation method of the fish collagen peptide comprises the following steps:
s51 pretreatment: firstly, mixing the raw material with acid, soaking and washing, then mixing the raw material with alkali, soaking and washing to obtain a pretreated raw material;
s52 denaturation: heating the pretreated raw material to obtain a denatured raw material;
s53 primary enzymolysis: adding proteolytic enzyme D into the denatured raw material obtained in S52 for enzymolysis, and inactivating enzyme to obtain primary enzymolysis liquid;
s54 secondary enzymolysis: adding proteolytic enzyme E into the primary enzymatic hydrolysate obtained in the step S53 for enzymolysis, and inactivating enzymes to obtain secondary enzymatic hydrolysate;
s55: and (4) filtering, decoloring, concentrating and drying the secondary enzymolysis liquid obtained in the step (S54) to obtain powdery fish collagen peptide.
Further, in step S51, the acid includes hydrochloric acid or citric acid with a concentration of 5 per mill-20%, and the soaking time is 2-12 h; the alkali comprises sodium hydroxide or hydrogen peroxide with the concentration of 1-50%, and the soaking time is 2-12 h; the raw materials comprise fish skin, fish scales or fish bones;
in step S52, the heating temperature is 100-110 ℃, the heating pressure is 0.1-0.15Mpa, and the heating time is 0.5-5 h.
Further, in step S53, the proteolytic enzyme D includes bacillus subtilis alkaline protease or bacillus subtilis neutral protease, the ratio of the feed to the liquid is 0.5 per mill to 1%, the enzymolysis temperature is 50 ℃ to 60 ℃, and the enzymolysis time is 1 hour to 4 hours;
in the step S54, the proteolytic enzyme E comprises papain or flavourzyme, the material-liquid ratio is 0.5-5 per mill, the enzymolysis temperature is 50-60 ℃, and the enzymolysis time is 1-4 h.
Further, the coating also comprises one or more of the following components in parts by weight:
further, the sweetener comprises one or two of juicy peach fruit powder and sucralose; the acidity regulator comprises malic acid; the thickener comprises maltodextrin.
The invention also provides a preparation method of the antioxidant cubilose collagen peptide solid beverage, which comprises the following steps:
s1: preparing cubilose peptide and fish collagen peptide respectively;
s2: mixing one or more of vitamin C, hyaluronic acid, gamma-aminobutyric acid, sweetener, acidity regulator and thickener;
s3: mixing S1 and S2.
In the present invention, the "feed-to-liquid ratio" is a mass ratio of the proteolytic enzyme to the denatured raw material or the proteolytic enzyme to the enzymatic hydrolysate.
As is well known in the art, the concentration of the acid includes hydrochloric acid or citric acid, and the concentration of the base includes sodium hydroxide or hydrogen peroxide, all by mass.
The technical principle of the invention is as follows:
the invention adopts a specific enzymolysis method to prepare the cubilose peptide and the fish collagen peptide, and through comparing with the existing cubilose collagen beverage, the inventor finds that the antioxidation effect of the antioxidation cubilose collagen peptide solid beverage prepared by the invention method is obviously superior to the existing cubilose collagen beverage, and the antioxidation effect of the combined action of the cubilose and the fish collagen peptide is obviously superior to the antioxidation effect of the single cubilose peptide or fish collagen peptide. The mechanism of the method is probably because the bird's nest peptide and the fish collagen peptide prepared by the method contain more antioxidant peptide active ingredients, are easier to dissolve and absorb, and have synergistic effect between the antioxidant peptide active ingredients contained in the bird's nest peptide and the fish collagen peptide.
Compared with the prior art, the invention has the following beneficial effects:
(1) the solid beverage prepared by the invention has high antioxidant activity and good taste, improves the original enzyme taste and sour taste of the cubilose peptide to a great extent, has high dissolving speed, reduces the cost, can face wider audience groups, and can effectively enhance the immunity, relieve the fatigue, improve the sleep and resist the aging for organisms.
(2) The bird's nest peptide and the fish collagen peptide prepared by the invention belong to oligopeptide, and can be absorbed without gastrointestinal tract, thereby greatly reducing the burden of the gastrointestinal tract and the liver, improving the bioavailability and improving the curative effect.
(3) The invention pretreats the fish collagen by the method of firstly soaking with alkali and then soaking with acid, can effectively remove impurities and improve the purity of the product, and the protein in the fish skin and the fish scale can be unfolded, and the fishy smell components originally combined with the protein can be separated from the protein and can be washed away in the rinsing process. Meanwhile, the acid and the alkali can dissolve lipid, pigment and the like, so that the fishy smell generated by fat oxidative decomposition is reduced; and moreover, fishy substances such as histamine and the like can be removed, so that the contents of aldehydes and esters compounds in the fish skin and fish scale can be obviously reduced, the extracted collagen peptide has no fishy smell, and the flavor is better.
(4) The invention comprehensively utilizes the by-products of fish processing industries such as waste fish scales, fish skins and the like, not only reduces the environmental pollution, but also can improve the added value of fish processing and create good economic and social benefits.
(5) The method is simple to operate and convenient to produce.
Drawings
FIG. 1 is a graph showing the radical scavenging rate of bird's nest peptide in example 1 of the present invention.
FIG. 2 is a graph showing the radical scavenging rate of the fish collagen peptide in example 3 of the present invention.
Detailed Description
The technical solution of the present invention is further described with reference to the drawings and the embodiments. The reagents and enzymes used are commercially available. The Bacillus subtilis neutral protease was purchased from Matel and the Bacillus subtilis alkaline protease was purchased from Novoxin.
Example 1 preparation of bird's nest peptide
1. Selecting raw materials: selecting clean edible bird's nest without mould and putrefaction;
2. pretreatment: soaking edible bird's nest and deionized water at a soaking temperature of 25 ℃ for 12 hours according to a mass ratio of 1: 20; crushing the cubilose by a homogenizer or a colloid mill;
3. denaturation: denaturing the crushed cubilose solution for 4 hours at the temperature of 80 ℃;
4. primary enzymolysis: adjusting pH to 9.5 (food-grade sodium hydroxide as pH regulator), heating to 60 deg.C, adding Bacillus subtilis alkaline protease with 3% of nidus Collocaliae protein content, maintaining pH during the process, performing enzymolysis for 1h, heating to 95 deg.C, and inactivating enzyme for 15 min;
5. secondary enzymolysis: adjusting pH to 4.5 (food grade hydrochloric acid as pH regulator), heating to 55 deg.C, adding cellulase with nidus Collocaliae protein content of 1 ‰, maintaining pH, performing enzymolysis for 4 hr, and heating to 95 deg.C to inactivate enzyme for 15 min;
6. and (3) carrying out third enzymolysis: adjusting pH to 5.0 (food-grade sodium hydroxide as pH regulator), heating to 50 deg.C, adding pullulanase with 3% of cubilose protein content, maintaining pH, performing enzymolysis for 1h, and heating to 90 deg.C to inactivate enzyme for 15 min;
7. removing impurities: filtering with 100-mesh and 200-mesh screen after enzyme deactivation to remove particles which are not subjected to enzymolysis and impurities such as feather grass branches which are not removed completely from the bird's nest;
8. concentration: vacuum concentrating at a temperature below 70 deg.C to 0.5 times of original volume to obtain nidus Collocaliae peptide concentrated solution;
9. and (3) degerming: heating to 105 deg.C for 20min, and sterilizing;
10. and (3) drying: freeze drying for 24-48 hr.
11. Performance detection
The bird's nest peptide produced by the process is uniform white powder in appearance, mild in taste and easy to digest, the molecular weight distribution of the bird's nest peptide is shown in table 1 through detection, and the average molecular weight is 530D; the content of sialic acid is 0.0037g/100 g; DPPH activity was measured by taking VC as a reference, and the results are shown in FIG. 1. From the results, it was found that IC50 was 13.14mg/mL, and DPPH clearance of 54mg/mL was 93.1%.
TABLE 1 molecular weight distribution
Example 2 preparation of bird's nest peptide
1. Selecting raw materials: selecting clean edible bird's nest without mould and putrefaction;
2. pretreatment: soaking edible bird's nest and deionized water at 20 deg.C for 6h at a mass ratio of 1: 40; crushing the cubilose by a homogenizer or a colloid mill;
3. denaturation: denaturing the crushed cubilose solution for 1h at the temperature of 100 ℃;
4. primary enzymolysis: adjusting pH to 8.0 (food-grade sodium hydroxide as pH regulator), heating to 55 deg.C, adding trypsin with nidus Collocaliae protein content of 1%, maintaining pH during the process, performing enzymolysis for 4 hr, heating to 90 deg.C, and inactivating enzyme for 15 min;
5. secondary enzymolysis: adjusting pH to 4.5 (food grade hydrochloric acid as pH regulator), heating to 80 deg.C, adding alpha-amylase with 3% of cubilose protein content, maintaining pH, performing enzymolysis for 1 hr, and heating to 90 deg.C to inactivate enzyme for 15 min;
6. and (3) carrying out third enzymolysis: adjusting pH to 4.5 (food grade hydrochloric acid as pH regulator), heating to 50 deg.C, adding galactosase with nidus Collocaliae protein content of 1 ‰, maintaining pH during the process, performing enzymolysis for 4 hr, and heating to 95 deg.C to inactivate enzyme for 15 min;
7. removing impurities: filtering with 8-16 layers of gauze or cotton cake after enzyme deactivation to remove particles without enzymolysis and impurities such as feather and grass branches in nidus Collocaliae;
8. concentration: vacuum concentrating at a temperature below 70 deg.C to 0.1 times of original volume to obtain nidus Collocaliae peptide concentrated solution;
9. and (3) degerming: heating to 100 deg.C for 30min, and sterilizing;
10. and (3) drying: spray drying, wherein 0.2-0.5 time of maltodextrin is added before spray drying to assist in spraying, the air inlet temperature is 150-220 ℃, and the air outlet temperature is 75-100 ℃.
The detection result is similar to that of the example 1.
EXAMPLE 3 preparation of Fish collagen peptide
1. Selecting raw materials: selecting non-mildew and non-putrefactive fish scales;
2. de-ashing and removing fishy smell: adding water until the fish scales are just immersed, adding food-grade citric acid with the water amount of 20%, and stirring and soaking for 2 hours; changing water for flushing; adding food-grade sodium hydroxide with the water content of 1%, and stirring and soaking for 12 h; changing water for flushing;
3. denaturation: adding 1 time of deionized water into the raw material without impurities, controlling pH to 7.5-9.5, and steaming at 110 deg.C under 0.15Mpa for 0.5 hr;
4. primary enzymolysis: adjusting pH to 8.0 (food-grade sodium hydroxide as pH regulator), heating to 55 deg.C, adding Bacillus subtilis neutral protease with wet weight of 0.5 ‰, maintaining pH during the process, performing enzymolysis for 4 hr, and heating to 100 deg.C to inactivate enzyme for 10 min;
5. secondary enzymolysis: adjusting pH to 7.0 (food grade hydrochloric acid as pH regulator), heating to 50 deg.C, adding papain with wet weight of 0.5 ‰ to the raw material, maintaining pH, performing enzymolysis for 4 hr, and heating to 80 deg.C to inactivate enzyme for 30 min;
6. and (3) filtering and removing impurities: perlite with the wet weight of 1% of the raw material is added into the feed liquid, and solid and liquid are separated by a plate and frame filter to obtain a relatively clear enzymatic hydrolysate;
7. decoloring and removing fishy smell: adjusting pH to 4.5 (food grade hydrochloric acid as pH regulator), heating to 75 deg.C, and adding active carbon 5% of the wet weight of the raw materials for decolorizing or deodorizing for 2 hr;
8. and (3) filtering and refining: separating solid from liquid by using a horizontal spiral centrifuge to obtain a clear decolored solution;
9. concentration: concentrating the fish collagen peptide to 0.5 times of the original volume through membrane concentration to obtain the fish collagen peptide concentrated solution.
10. And (3) degerming: heating to 100 deg.C for 30 min; sterilizing;
11. and (3) drying: spray drying is carried out, the air inlet temperature is 150-.
12. Performance detection
The fish collagen peptide prepared by the method has good stability, can be completely dissolved in water, the detected molecular weight distribution result is shown in table 2, the average molecular weight is 680D, the molecular weight is mainly distributed below 1000D and belongs to oligopeptide, the fish collagen peptide can be directly absorbed in a human body without digestion, the nutritional ingredients of the fish collagen peptide are reserved to a great extent, the fish collagen peptide has high bioactivity and is easy to be absorbed by the human body, the DPPH detection activity is referred to VC, the free radical scavenging rate is determined, and the result is shown in fig. 2. The results show that the IC50 is 1.67mg/mL, the DPPH clearance of 5.3mg/mL fish collagen peptide is 91.18%, and the fish collagen peptide has strong antioxidant capacity.
TABLE 2 molecular weight distribution
Example 4 preparation of Fish collagen peptide
1. Selecting raw materials: selecting non-mildew and non-putrefaction fish skin;
2. de-ashing and removing fishy smell: adding water until the raw materials are just immersed, adding food-grade hydrochloric acid with the water content of 5 per mill, and stirring and soaking for 12 hours; changing water for flushing; adding food-grade hydrogen peroxide with water content of 50%, stirring and soaking for 2 h; changing water for flushing;
3. denaturation: adding 10 times of deionized water into the raw material without impurities, controlling pH to 7.5-9.5, and steaming at 100 deg.C under 0.1Mpa for 5 hr;
4. primary enzymolysis: adjusting pH to 9.5 (food-grade sodium hydroxide as pH regulator), heating to 60 deg.C, adding Bacillus subtilis alkaline protease 1% of the wet weight of the raw materials, maintaining pH during the process, performing enzymolysis for 1h, and heating to 80 deg.C to inactivate enzyme for 30 min;
5. secondary enzymolysis: adjusting pH to 8.0 (preferably food grade hydrochloric acid as pH regulator), heating to 55 deg.C, adding flavourzyme with wet weight of 5 ‰, maintaining pH, performing enzymolysis for 1h, heating to 100 deg.C, and inactivating enzyme for 10 min;
6. and (3) filtering and removing impurities: adding activated clay which accounts for 10% of the wet weight of the raw materials into the feed liquid, and separating solid from liquid by using a horizontal spiral centrifuge to obtain a relatively clear enzymolysis liquid;
7. decoloring and removing fishy smell: adjusting pH to 5.0 (food grade hydrochloric acid as pH regulator), heating to 80 deg.C, adding active carbon 10% of wet weight of raw materials for decolorizing or deodorizing for 0.5 h;
8. and (3) filtering and refining: separating solid from liquid by a plate and frame filter to obtain clear decolorized liquid;
9. concentration: concentrating the fish collagen peptide to 0.1 time of the original volume through membrane concentration to obtain the fish collagen peptide concentrated solution.
10. And (3) degerming: filtering with a 0.22 mu m sterilizing filter element;
11. and (3) drying: spray drying is carried out, the air inlet temperature is 150-220 ℃, and the air outlet temperature is 75-100 ℃.
Example 5 compounding of collagen peptide solid beverage of bird's nest
Formulation 1
Bird's nest peptide: fish collagen peptide 23.93:47.86
Formulation 2
Bird's nest peptide: fish collagen peptide 5.72:64.87
Formulation 3
Bird's nest peptide: fish collagen peptide 1.22:59.86
Comparative example 1
Similar to formulation 1, except that: the preparation methods of fish collagen peptide are different.
The preparation of fish collagen peptide of comparative example 1 was similar to that of example 3, except that steps 4 and 5 were omitted and replaced with the following steps: adjusting pH to 6.5 (food grade hydrochloric acid as pH regulator), heating to 55 deg.C, adding pepsin and papain with a wet weight of 1% of the raw materials for performing primary enzymolysis, wherein the mass ratio of pepsin to papain is 3: 1.
Test example 1 Effect test of collagen peptide solid drink from bird's nest
DPPH activity was measured by measuring the radical scavenging rate of formulations 1 to 3 of example 5 and comparative example 1, respectively, with VC as a reference. Through detection, the IC50 of the formulas 1 to 3 are respectively 0.53mg/mL, 0.62mg/mL and 0.71mg/mL, which are obviously lower than the IC50 value of the single cubilose peptide and fish collagen peptide, so that the antioxidant effect of the cubilose peptide and the fish collagen peptide has a synergistic effect, and the effect is the best when the formula 1 is adopted. The IC50 of comparative example 1 is 1.20mg/mL, and the IC50 value is obviously higher than the IC50 value of formulas 1-3, which is probably because the cubilose collagen peptide solid beverage obtained by the preparation method of the invention contains more antioxidant peptides, and the cubilose peptide and fish collagen peptide obtained by the preparation method of the invention have synergistic effect.
Example 6 compounding of collagen peptide solid beverage of bird's nest
And (4) formula: bird's nest peptide, fish collagen peptide, maltodextrin, hyaluronic acid, gamma-aminobutyric acid, juicy peach fruit powder, sucralose, 23.93, 47.86, 23.93, 2.16, 0.09, 2 and 0.03;
and (5) formula: bird's nest peptide, fish collagen peptide, juicy peach fruit powder, sucralose, malic acid, 1.22:59.86:29.83:0.125: 1.70;
the formula is as follows: bird's nest peptide, fish collagen peptide, hyaluronic acid, gamma-aminobutyric acid, honey peach fruit powder, sucralose, vitamin C, 5.72, 64.87, 0.48, 2, 18.89, 0.06, 0.40
Wherein, the bird's nest peptide is prepared by the method of example 1, and the fish collagen peptide is prepared by the method of example 3.
When in use, the bird's nest peptide and the fish collagen peptide in all the formulas are mixed into a bag in a powder form, the other additives are respectively bottled in an oral liquid form, and the powder is added into the oral liquid before eating and is drunk after being mixed uniformly.
Comparative example 2
This example provides a commercially available oral liquid of collagen from bird's nest, produced by Shidai health corporation.
Test example 2 Effect test of collagen peptide solid drink from bird's nest
The experimental method is as follows: 60 healthy women aged 18-40 years are selected and divided into 4 groups, 15 people in each group take the samples of the formula 4-6 and the comparative example 2 every day, the dosage is 50 ml/day, the curative effect is observed and recorded after taking for 1 month, the taste and the appearance after brewing are evaluated, and the results are shown in tables 3 and 4.
TABLE 3 detection of Effect of collagen peptide from bird's nest solid drink
| Grouping | Skin color brightness | Sleep quality improvement | Mental concentration duration extension |
| Formulation 4 | 13 | 15 | 14 |
| Formulation 5 | 14 | 13 | 13 |
| Formulation 6 | 14 | 14 | 13 |
| Comparative example 2 | 11 | 12 | 10 |
TABLE 4 sensory evaluation
| Grouping | Taste of the product | Appearance after brewing |
| Formulation 4 | No fishy smell and good taste | Clear solution |
| Formulation 5 | No fishy smell and good taste | Clear solution |
| Formulation 6 | No fishy smell and good taste | Clear solution |
| Comparative example 2 | Has no fishy smell and good taste | Slight turbidity of the solution |
As can be seen from the results, the effect of the group taking formulas 4 to 6 was superior to that used in comparative example 2, and the taste was good, no fishy smell, good solubility, and clear solution without turbidity.
Finally, the above embodiments are only for illustrating the technical solutions of the present invention and not for limiting, although the present invention has been described in detail with reference to the preferred embodiments, it should be understood by those skilled in the art that modifications or equivalent substitutions may be made to the technical solutions of the present invention without departing from the spirit and scope of the technical solutions of the present invention, and all of them should be covered in the claims of the present invention.
Claims (10)
1. An antioxidant cubilose collagen peptide solid beverage is characterized by comprising the following components in parts by weight:
1.22-23.93 parts of cubilose peptide;
47.86-64.87 parts of fish collagen peptide.
2. The antioxidant cubilose collagen peptide solid beverage as claimed in claim 1, wherein the preparation method of the cubilose peptide comprises the following steps:
s21 pretreatment: mixing and soaking cubilose and water, and crushing to obtain cubilose solution;
s22 denaturation: heating the cubilose solution obtained in the step S21 to obtain a denatured cubilose solution;
s23 primary enzymolysis: adding proteolytic enzyme A into the denatured cubilose solution obtained in the step S22 for enzymolysis, and inactivating enzyme to obtain primary enzymolysis solution;
s24 secondary enzymolysis: adding proteolytic enzyme B into the primary enzymatic hydrolysate obtained in the step S23 for enzymolysis, and inactivating enzymes to obtain secondary enzymatic hydrolysate;
s25 three times of enzymolysis: adding proteolytic enzyme C into the secondary enzymolysis liquid obtained in the step S24 for enzymolysis, and inactivating enzyme to obtain a tertiary enzymolysis liquid;
s26: and (4) removing impurities from the third enzymolysis liquid, concentrating, sterilizing and drying to obtain powdery cubilose peptide.
3. The antioxidant cubilose collagen peptide solid beverage as claimed in claim 2, wherein in the step S21, the mixing mass ratio of cubilose and water is 1:20-40, the soaking temperature is 20-25 ℃, and the soaking time is 6-12 h; in step S22, the heating temperature is 80-100 ℃ and the time is 1-4 h.
4. The antioxidant cubilose collagen peptide solid beverage as claimed in claim 2, wherein in step S23, the proteolytic enzyme A comprises one or more of bacillus subtilis neutral protease, bacillus subtilis alkaline protease, papain and trypsin, the ratio of materials to liquids is 1% -3%, the enzymolysis temperature is 50-60 ℃, and the enzymolysis time is 1-4 h;
in the step S24, the proteolytic enzyme B comprises one or more of alpha-amylase, pectinase and cellulose, the ratio of the materials to the liquid is 1 per mill to 3 percent, the enzymolysis temperature is 50 ℃ to 85 ℃, and the enzymolysis time is 1h to 4 h;
in step S25, the proteolytic enzyme C comprises one or more of galactase, xylanase and pullulanase, the ratio of the materials to the liquid is 1 per mill-3%, the enzymolysis temperature is 45-60 ℃, and the enzymolysis time is 1-4 h.
5. The antioxidant cubilose collagen peptide solid beverage as claimed in claim 1, wherein the preparation method of the fish collagen peptide comprises the following steps:
s51 pretreatment: firstly, mixing the raw material with acid, soaking and washing, then mixing the raw material with alkali, soaking and washing to obtain a pretreated raw material;
s52 denaturation: heating the pretreated raw material to obtain a denatured raw material;
s53 primary enzymolysis: adding proteolytic enzyme D into the denatured raw material obtained in S52 for enzymolysis, and inactivating enzyme to obtain primary enzymolysis liquid;
s54 secondary enzymolysis: adding proteolytic enzyme E into the primary enzymatic hydrolysate obtained in the step S53 for enzymolysis, and inactivating enzymes to obtain secondary enzymatic hydrolysate;
s55: and (4) filtering, decoloring, concentrating and drying the secondary enzymolysis liquid obtained in the step (S54) to obtain powdery fish collagen peptide.
6. The antioxidant cubilose collagen peptide solid beverage as claimed in claim 5, wherein in step S51, the acid comprises hydrochloric acid or citric acid with a concentration of 5 per mill-20%, and the soaking time is 2-12 h; the alkali comprises sodium hydroxide or hydrogen peroxide with the concentration of 1-50%, and the soaking time is 2-12 h; the raw materials comprise fish skin, fish scales or fish bones;
in step S52, the heating temperature is 100-110 ℃, the heating pressure is 0.1-0.15Mpa, and the heating time is 0.5-5 h.
7. The antioxidant cubilose collagen peptide solid beverage as claimed in claim 5,
in the step S53, the proteolytic enzyme D comprises bacillus subtilis alkaline protease or bacillus subtilis neutral protease, the material-liquid ratio is 0.5 per mill-1%, the enzymolysis temperature is 50-60 ℃, and the enzymolysis time is 1-4 h;
in the step S54, the proteolytic enzyme E comprises papain or flavourzyme, the material-liquid ratio is 0.5-5 per mill, the enzymolysis temperature is 50-60 ℃, and the enzymolysis time is 1-4 h.
8. The antioxidant cubilose collagen peptide solid beverage as claimed in claim 1, further comprising one or more of the following components in parts by weight:
9. the antioxidant bird's nest collagen peptide solid beverage as claimed in claim 8, wherein the sweetener comprises one or two of juicy peach fruit powder and sucralose; the acidity regulator comprises malic acid; the thickener comprises maltodextrin.
10. The preparation method of the antioxidant cubilose collagen peptide solid beverage is characterized by comprising the following steps of:
s1: preparing cubilose peptide and fish collagen peptide respectively;
s2: mixing one or more of vitamin C, hyaluronic acid, gamma-aminobutyric acid, sweetener, acidity regulator and thickener;
s3: mixing S1 and S2.
Priority Applications (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN202210327887.XA CN114711362A (en) | 2022-03-31 | 2022-03-31 | Antioxidant cubilose collagen peptide solid beverage and preparation method thereof |
Applications Claiming Priority (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN202210327887.XA CN114711362A (en) | 2022-03-31 | 2022-03-31 | Antioxidant cubilose collagen peptide solid beverage and preparation method thereof |
Publications (1)
| Publication Number | Publication Date |
|---|---|
| CN114711362A true CN114711362A (en) | 2022-07-08 |
Family
ID=82239841
Family Applications (1)
| Application Number | Title | Priority Date | Filing Date |
|---|---|---|---|
| CN202210327887.XA Pending CN114711362A (en) | 2022-03-31 | 2022-03-31 | Antioxidant cubilose collagen peptide solid beverage and preparation method thereof |
Country Status (1)
| Country | Link |
|---|---|
| CN (1) | CN114711362A (en) |
Citations (9)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| JP2003238597A (en) * | 2002-02-15 | 2003-08-27 | Yaizu Suisankagaku Industry Co Ltd | Collagen peptide derived from fish and method for producing the same, and food and drink, and cosmetic containing the collagen peptide |
| JP2015154758A (en) * | 2014-02-21 | 2015-08-27 | 新田ゼラチン株式会社 | Collagen peptide containing tea beverage |
| CN106954770A (en) * | 2017-03-15 | 2017-07-18 | 尚海 | A kind of beauty-care beverage |
| CN107348294A (en) * | 2017-07-08 | 2017-11-17 | 广州富诺营养科技有限公司 | A kind of bird's nest collagen solid beverage and preparation method thereof |
| CN111406826A (en) * | 2020-04-30 | 2020-07-14 | 湖北瑞邦生物科技有限公司 | Production method of cubilose peptide product and filtering structure used in production |
| CN111574618A (en) * | 2020-06-26 | 2020-08-25 | 润科生物工程（福建）有限公司 | Preparation method of whitening compound protein peptidase hydrolysate, whitening compound protein peptide beverage and preparation method thereof |
| CN112842967A (en) * | 2021-03-05 | 2021-05-28 | 广州正广生物科技有限公司 | Anti-aging composition with function of removing free radicals and preparation method thereof |
| CN113197309A (en) * | 2021-05-11 | 2021-08-03 | 首曜(江苏)生物科技有限公司 | Composition containing nicotinamide mononucleotide and collagen peptide and preparation method thereof |
| CN113461806A (en) * | 2021-06-17 | 2021-10-01 | 湖北瑞邦生物科技有限公司 | Preparation method of fish scale collagen and application of fish scale collagen as antioxidant and carbohydrase inhibitor |
-
2022
- 2022-03-31 CN CN202210327887.XA patent/CN114711362A/en active Pending
Patent Citations (9)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| JP2003238597A (en) * | 2002-02-15 | 2003-08-27 | Yaizu Suisankagaku Industry Co Ltd | Collagen peptide derived from fish and method for producing the same, and food and drink, and cosmetic containing the collagen peptide |
| JP2015154758A (en) * | 2014-02-21 | 2015-08-27 | 新田ゼラチン株式会社 | Collagen peptide containing tea beverage |
| CN106954770A (en) * | 2017-03-15 | 2017-07-18 | 尚海 | A kind of beauty-care beverage |
| CN107348294A (en) * | 2017-07-08 | 2017-11-17 | 广州富诺营养科技有限公司 | A kind of bird's nest collagen solid beverage and preparation method thereof |
| CN111406826A (en) * | 2020-04-30 | 2020-07-14 | 湖北瑞邦生物科技有限公司 | Production method of cubilose peptide product and filtering structure used in production |
| CN111574618A (en) * | 2020-06-26 | 2020-08-25 | 润科生物工程（福建）有限公司 | Preparation method of whitening compound protein peptidase hydrolysate, whitening compound protein peptide beverage and preparation method thereof |
| CN112842967A (en) * | 2021-03-05 | 2021-05-28 | 广州正广生物科技有限公司 | Anti-aging composition with function of removing free radicals and preparation method thereof |
| CN113197309A (en) * | 2021-05-11 | 2021-08-03 | 首曜(江苏)生物科技有限公司 | Composition containing nicotinamide mononucleotide and collagen peptide and preparation method thereof |
| CN113461806A (en) * | 2021-06-17 | 2021-10-01 | 湖北瑞邦生物科技有限公司 | Preparation method of fish scale collagen and application of fish scale collagen as antioxidant and carbohydrase inhibitor |
Non-Patent Citations (1)
| Title |
|---|
| 王晴;曹稳根;钱玉梅;李红侠;陈红玲;郝丽;: "不同酶解胶原肽的制备及抗氧化活性研究", 洛阳师范学院学报, no. 02 * |
Similar Documents
| Publication | Publication Date | Title |
|---|---|---|
| CN100401907C (en) | Method for preparing active polypeptide solution of fresh water fish protein | |
| CN102511854B (en) | Collagen polypeptide drink and its preparation method | |
| US20220024974A1 (en) | Methods for producing a rice protein peptide and applications thereof | |
| KR101254403B1 (en) | Method for Preparing Fermented Collagen Peptide | |
| CN111772195B (en) | Giant salamander collagen peptide, preparation method and preparation thereof | |
| JPWO2002022140A1 (en) | Homeostasis | |
| JP2001204405A (en) | Method for producing cabbage syrup and use thereof | |
| CN109602024A (en) | A kind of Non-transgenic soybean oligopeptide formula | |
| CN111758967B (en) | Giant salamander collagen peptide composition and application thereof | |
| CN107319093A (en) | A kind of processing method for digesting fish soluble slurry protein powder | |
| CN113115884A (en) | Composite peptide solid beverage and preparation method and application thereof | |
| CN104543330A (en) | Method for preparing high F ratio oligopeptide by fermenting ground sleeve-fish by using bacillus natto | |
| KR100775055B1 (en) | Health functional drink containing collagen from deer extracts and process for preparation thereof | |
| KR20090087716A (en) | Beverage of concentrated vinegar containing high concentration collagen | |
| JP2972949B2 (en) | Method for producing extract containing functional nutrients and method for producing candy using the extract | |
| KR102099671B1 (en) | Method for manufacturing glutinous rice cake using dropwort and glutinous rice cake manufactured by the same | |
| JP2006075064A (en) | Peptide-containing beverage | |
| WO2021179472A1 (en) | Preparation method for eel polypeptide flavor extract, ell polypeptide flavor extract, and eel sauce | |
| JP3503885B2 (en) | Fermented seasonings made from seafood extract | |
| CN110810691A (en) | Formula and preparation method of corn protein antioxidant peptide beverage | |
| CN114711362A (en) | Antioxidant cubilose collagen peptide solid beverage and preparation method thereof | |
| KR102134219B1 (en) | Manufacturing method for cake and macaron manufactured by the same | |
| KR101713868B1 (en) | Fish sauce having enhanced safety and reduced fermentation period and preparing process thereof | |
| KR101970215B1 (en) | Manufacturing method of vinegar, and vinegar using by the same | |
| CN111631266A (en) | Preparation method of peptide-containing high-protein soybean milk powder |
Legal Events
| Date | Code | Title | Description |
|---|---|---|---|
| PB01 | Publication | ||
| PB01 | Publication | ||
| SE01 | Entry into force of request for substantive examination | ||
| SE01 | Entry into force of request for substantive examination |