CN115191596A - 一种基于植物乳杆菌的延缓衰老胶原蛋白肽产品及其生产方法 - Google Patents
一种基于植物乳杆菌的延缓衰老胶原蛋白肽产品及其生产方法 Download PDFInfo
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- CN115191596A CN115191596A CN202210798195.3A CN202210798195A CN115191596A CN 115191596 A CN115191596 A CN 115191596A CN 202210798195 A CN202210798195 A CN 202210798195A CN 115191596 A CN115191596 A CN 115191596A
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- lactobacillus plantarum
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Abstract
本发明属于食品生物技术领域,具体涉及一种基于植物乳杆菌的延缓衰老胶原蛋白肽产品及其生产方法;本发明以鲟鱼鳔为原料,蓝莓汁为载体,植物乳杆菌为发酵剂,多糖、多肽、维生素、矿物质和花粉提取物为协同组分,利用蛋白靶向酶切、营养精准调控和风味定量重组技术,生产一种具有延缓衰老作用的胶原蛋白肽产品。本发明优选了花粉提取物、针叶樱桃提取物、稻米提取物、弹性蛋白肽、透明质酸钠、植物硒蛋白、甘氨酸锌等组分,并创造性设定了最佳配比,使其与胶原蛋白肽更好地发挥协同作用,最终产品安全性高、感官品质佳、生物活性强,能够有效延缓机体衰老进程,提高人们生活质量和健康水平。
Description
技术领域
本发明属于食品生物技术领域,具体涉及一种基于植物乳杆菌的延缓衰老胶原蛋白肽产品及其生产方法。
背景技术
随着年龄的增长,机体不可避免地衰老,结构萎缩,功能衰退或丧失,不仅对外貌和心理产生负面影响,而且与疾病有着密切的病因学联系。因而延缓衰老是人类亘古不变的话题,也是当前生命科学研究的热点之一。
胶原蛋白肽在延缓衰老中已有较长的研究和应用历史,生产原料广泛,制备方法众多,但不同原料来源和不同方法制备的产品生物功效存在显著差异;其次,酶切具有条件温和、易于控制、特异性强、安全性高、便于产业化等特点,在一定程度上满足了生产需要,但产品色泽重,味道苦,腥味大,感官品质差,消费者接受性低;第三,胶原蛋白肽与食品组分(多肽、多糖、矿物质、维生素等) 之间通常存在复杂交互(协同或拮抗)作用,但量化关系和交互机制尚不明确。因此,“甄选生产原料和方法、改善感官品质和消费者接受性、提高食品组分之间协同作用”成为生产高端胶原蛋白肽产品函待解决的重要问题。
鱼鳔又称鱼肚、花胶,作为食药材和滋补品长期以来在中国和东南亚国家倍受青睐,素有“海洋人参”之誉,具有改善气血、补肾固精、养颜润肤、滋养筋脉等功效。蓝莓是世界上公认的“水果皇后”,含有丰富的糖类和花青素,是FAO 推荐的五大健康水果之一,也是WHO推荐的十大健康食品中唯一的水果。植物乳杆菌作为一种益生菌,在发酵过程中能够产生复合酶系,促进特定活性肽的释放;产生大量风味物质,赋予产品特有的风味;移接重排氨基酸残基,修饰重组功能基团,合成分泌活性物质,提高发酵产物的生物功效。
发明内容
本发明以鲟鱼鳔为原料,蓝莓汁为载体,植物乳杆菌为发酵剂,多糖、多肽、维生素、矿物质和花粉提取物为协同组分,利用蛋白靶向酶切、营养精准调控和风味定量重组技术,生产一种具有延缓衰老作用的胶原蛋白肽产品,其可有效延缓机体衰老进程,提高人们生活质量和健康水平。
为了实现以上目的,本发明采取以下技术方案:
(1)将鲟鱼鳔预处理得到脱脂粉末,浸于热水,搅拌得到明胶混合液;冷却至一定温度后加入胰蛋白酶水解,然后离心取上清液进行喷雾干燥,制得胶原蛋白肽;
(2)将步骤(1)制得的胶原蛋白肽溶于蓝莓汁,再加入花粉提取物、针叶樱桃提取物、稻米提取物、弹性蛋白肽、透明质酸钠、植物硒蛋白和甘氨酸锌,搅拌均匀后加热灭菌,得到复配溶液;所述各组分按质量份数计为:蓝莓汁80~85 份、胶原蛋白肽10~12份、花粉提取物4~5份、针叶樱桃提取物0.2~0.25份、稻米提取物0.02~0.025份、弹性蛋白肽0.2~0.25份、透明质酸钠0.2~0.25份、植物硒蛋白0.1~0.15份、甘氨酸锌0.01~0.015份;
(3)将植物乳杆菌进行活化培养得到活化液,离心去除培养基得到菌体,加入生理盐水振荡洗涤菌体;再次离心后将菌体接入步骤(2)得到的复配溶液进行有氧发酵,最后冷藏后熟,即得一种具有延缓衰老作用的胶原蛋白肽产品。
优选的,步骤(1)中所述热水的温度为50~60℃;所述鱼鳔与热水的比例为1kg:8~12L;所述搅拌的时间为1~2h。
优选的,步骤(1)中所述胰蛋白酶的添加量为3~5g/L;所述冷却至一定温度和水解的温度均为40~50℃,水解时间为2~4h;所述离心为2000~3000g,时间为15-20min。
优选的,步骤(2)中所述蓝莓汁的制备方法为:将蓝莓清洗、打浆,加入果胶酶水解,离心取上清,即为蓝莓汁;其中果胶酶的添加量为2~3g/L;加入果胶酶水解的温度为45~55℃,时间为1~2h;离心的条件为3000~5000g,时间为20~30min。
优选的,步骤(2)中所述花粉提取物的制备方法为:取市售破壁花粉,加入75%乙醇,超声场辅助萃取,离心后将沉淀重复提取两次;合并上清液,旋转蒸发浓缩,喷雾干燥,即得花粉提取物;其中花粉与75%乙醇的比例为1kg:5~7L;超声场的功率为20~30W/L,时间为3~5h;萃取温度为20~40℃。所述花粉优选为松花粉。
优选的,步骤(2)中所述针叶樱桃提取物中维生素C含量≥25%,稻米提取物中水溶性神经酰胺含量≥98%,弹性蛋白肽的分子量≤1000Da,透明质酸钠的分子量≤1000Da,植物硒蛋白的硒含量≥200ppm。
优选的,步骤(2)中所述灭菌的温度为60~80℃,时间为10~20min。
优选的,步骤(3)中所述活化培养的时间为20~28h;所述发酵的接种量为 4~6%(即每100mL复配溶液接种4~6mL活化液),发酵的时间为12~24h,转速为120~180rpm;所述活化培养和发酵的温度均为32~37℃;所述冷藏后熟的温度为2~6℃,时间为12~24h。
本发明的有益效果
1.本发明的产品安全性高:当前市售胶原蛋白肽产品普遍含有香精、色素、调味剂、增稠剂、拮抗剂、防腐剂等添加剂,安全性堪忧;本发明产品由普通食品、新资源食品和营养强化剂复配,再由益生菌发酵而成,无任何添加剂。
2.本发明的产品感官品质佳:当前市售胶原蛋白肽产品通常存在色泽重、味道苦、腥味大、感官品质差、消费者接受性低等问题;本发明以蓝莓汁为载体,利用植物乳杆菌进行风味重组,所得产品质地均一稳定,色泽澄清亮丽,滋味酸甜适口,气味浓郁协调。
3.本发明的产品生物活性强:当前市售胶原蛋白肽产品的生物活性不尽如人意,导致其争议和质疑不断;本发明通过以下四个途径,有效提高了产品的生物活性:
(1)甄选生产原料:胶原蛋白肽的生产原料众多,随机选择过于盲目,逐一筛选又不现实;本发明通过挖掘中医精髓,甄选了鲟鱼鳔(花胶)为原料;
(2)优选制备方法:酶切是生物活性肽生产的重要手段,但当前食品级蛋白酶多达上百种,如何精准选择蛋白酶是一大难题。本发明基于胶原蛋白肽组与整体生物活性之间的定量组效关系,优选了胰蛋白酶。
(3)调控协同作用:本发明优选了花粉提取物、针叶樱桃提取物、稻米提取物、弹性蛋白肽、透明质酸钠、植物硒蛋白、甘氨酸锌等组分,并创造性设定了最佳配比,使其与胶原蛋白肽更好地发挥协同作用,因为剂量过低无协同作用,剂量过高会产生毒副作用。
(4)本发明引入植物乳杆菌:本发明引入植物乳杆菌,不仅明显改善了产品的感官品质,而且进一步提高了产品的生物活性,实现了意想不到的显著效果。
附图说明
图1为实施例1制备的胶原蛋白肽分子量分布(a)及氨基酸序列(b)。
图2为不同原料(a)、不同方法(b)制备的胶原蛋白肽和实施例1制备的胶原蛋白肽产品(c、d)对秀丽线虫寿命的影响;图a中,A:维生素C(1mg/mL); B:乳清蛋白肽(25mg/mL);C~I:分别为胰蛋白酶法制备的牛皮、猪皮、冷水鱼皮、罗非鱼皮、鲟鱼皮、鲟鱼鳔和鳕鱼鳔胶原蛋白肽(25mg/mL);图b中, A:鲟鱼鳔明胶;B~E:分别为鲟鱼鳔明胶的胃蛋白酶解物、胰蛋白酶解物、模拟胃肠消化物和盐酸水解物(25mg/mL)。
具体实施方式
结合以下实例,对本发明进行进一步详细说明;其中针叶樱桃提取物(维生素C含量≥25%)、稻米提取物(水溶性神经酰胺含量≥98%)、弹性蛋白肽(分子量≤1000Da)、透明质酸钠(分子量≤1000Da)、植物硒蛋白(硒含量≥200ppm) 和甘氨酸锌均为市场采购,购自西安普瑞斯生物工程有限公司。
实施例1:
(1)取史氏鲟鱼鳔1000g,预处理后得到脱脂粉末;加入55℃热水10L,搅拌1.5h得到明胶混合溶液;冷却至45℃后加入胰蛋白酶40g,搅拌水解3h; 2500g离心18min,取上清液,喷雾干燥,即得胶原蛋白肽。
(2)取市售破壁松花粉粉末1000g,加入75%乙醇6L,在30℃以25W/L 的超声场辅助萃取4h,4000g离心25min,取沉淀在相同条件下重复提取两次;合并三次离心的上清液,旋转蒸发浓缩,喷雾干燥,即得花粉提取物。
(3)取蓝莓10000g,清洗,打浆,加入果胶酶25g,50℃搅拌水解1.5h,离心得到蓝莓汁6000g;加入步骤(1)制备的胶原蛋白肽800g和步骤(2)制备的花粉提取物325g;再加入针叶樱桃提取物(维生素C含量≥25%)16g、稻米提取物(神经酰胺含量≥98%)2g、弹性蛋白肽(分子量≤1000Da)16g、透明质酸钠(分子量≤1000Da)16g、植物硒蛋白(硒含量≥200ppm)9g和甘氨酸锌 1g;然后搅拌混匀,70℃灭菌15min,冷却至室温,得到复配溶液。
(4)将植物乳杆菌在35℃活化培养24h得到活化液;取活化液300mL离心去除培养基,生理盐水振荡洗涤菌体;再次离心后将菌体接入步骤(3)的复配溶液;然后在35℃和150rpm下有氧发酵18h,最后4℃冷藏后熟18h,即得一种具有延缓衰老作用的胶原蛋白肽产品。
实施例2:
(1)取史氏鲟鱼鳔1000g,预处理后得到脱脂粉末;加入50℃热水12L,搅拌2h得到明胶混合溶液;冷却至40℃后加入胰蛋白酶50g,搅拌水解4h;2000g 离心20min,取上清液,喷雾干燥,即得胶原蛋白肽。
(2)取市售破壁松花粉粉末1000g,加入75%乙醇5L,在40℃以30W/L 的超声场辅助萃取3h,5000g离心20min,取沉淀在相同条件下重复提取两次;合并三次离心的上清液,旋转蒸发浓缩,喷雾干燥,即得花粉提取物。
(3)取蓝莓10000g,清洗,打浆,加入果胶酶20g,55℃搅拌水解2h,离心得到蓝莓汁6000g;加入步骤(1)制备的胶原蛋白肽850g和步骤(2)制备的花粉提取物350g;再加入针叶樱桃提取物(维生素C含量≥25%)15g、稻米提取物(神经酰胺含量≥98%)2g、弹性蛋白肽(分子量≤1000Da)15g、透明质酸钠(分子量≤1000Da)15g、植物硒蛋白(硒含量≥200ppm)8g和甘氨酸锌1g;然后搅拌混匀,60℃灭菌20min,冷却至室温,得到复配溶液。
(4)将植物乳杆菌在37℃活化培养20h得到活化液;取活化液240mL离心去除培养基,生理盐水振荡洗涤菌体,再次离心后将菌体接入步骤(3)的复配溶液;然后在37℃和180rpm下有氧发酵12h,最后2℃冷藏后熟12h,即得一种具有延缓衰老作用的胶原蛋白肽产品。
实施例3:
(1)取史氏鲟鱼鳔1000g,预处理后得到脱脂粉末;加入60℃热水8L,搅拌1h得到明胶混合溶液;冷却至50℃后加入胰蛋白酶40g,搅拌水解2h;3000g 离心15min,取上清液,喷雾干燥,即得胶原蛋白肽。
(2)取市售破壁松花粉粉末1000g,加入75%乙醇7L,在20℃以20W/L 的超声场辅助萃取5h,3000g离心30min,取沉淀在相同条件下重复提取两次;合并三次离心的上清液,旋转蒸发浓缩,喷雾干燥,即得花粉提取物。
(3)取蓝莓10000g,清洗,打浆,加入果胶酶30g,45℃搅拌水解1h,离心得到蓝莓汁6000g;加入步骤(1)制备的胶原蛋白肽750g和步骤(2)制备的花粉提取物300g;再加入针叶樱桃提取物(维生素C含量≥25%)18g、稻米提取物(神经酰胺含量≥98%)2g、弹性蛋白肽(分子量≤1000Da)18g、透明质酸钠(分子量≤1000Da)18g、植物硒蛋白(硒含量≥200ppm)11g和甘氨酸锌1g;然后搅拌混匀,80℃灭菌10min,冷却至室温,得到复配溶液。
(4)将植物乳杆菌在32℃活化培养28h得到活化液;取活化液360mL离心去除培养基,生理盐水振荡洗涤菌体,再次离心后将菌体接入步骤(3)制备的复配溶液;然后在32℃和120rpm下有氧发酵24h,最后6℃冷藏后熟24h,即得一种具有延缓衰老作用的胶原蛋白肽产品。
性能测试
选择实施例1得到的胶原蛋白肽产品进行后续性能测试。
测试方法:
(1)分子结构鉴定
通过凝胶渗透色谱(TSKgel 2000SWXL柱)检测样品的分子量分布;将样品还原、烷基化和脱盐后,利用LC-ESI-MS/MS(Acclaim PepMap RPLC C18柱) 和De novo分析多肽含量和氨基酸序列,并将其在NCBI数据库中与史氏鲟I型胶原蛋白α1亚基和α2亚基的氨基酸序列进行比对。
(2)急性毒性评价
参照GB 15193.3-2014选用限量法进行急性经口毒性试验,将40只ICR小鼠随机分为2组(20只/组、雌雄各半),以蒸馏水为对照,连续灌胃14d(10g/kg bw·d);然后乙醚麻醉,摘眼球取血进行血细胞检验和血生化分析;再脱颈处死,解剖取脏器,称量计算脏器指数,并进行病理学检查。
(3)理化特性检测
根据国家标准检测水分、蛋白质、灰分、脂肪、膳食纤维、维生素C、羟脯氨酸、锌、硒、砷、镉、汞、铅等含量;利用pH计检测酸度,色差仪检测色度;运用福林酚比色法检测总酚,亚硝酸盐-硝酸铝-氢氧化钠显色法检测黄酮,pH示差法检测花色苷;通过HS-SPME/GC-MS检测挥发性化合物。
(4)微生物检测
按照国家标准检测菌落总数及大肠菌群、霉菌、酵母、沙门氏菌等菌落数。
(5)感官品质分析
筛选12名训练型评价员(6名男性和6名女性,20~43岁),采用评分法描述检验色泽、气味、滋味、组织状态等(十分制);选择50名消费者型评价员(21名男性和29名女性,19~52岁),在实验室内采用评分法进行接受性检验(百分制)。
(5)延缓衰老作用评价
将样品UHT灭菌,NaOH调节pH至7.0,冷冻干燥,溶解于培养过夜且灭菌的大肠杆菌OP50发酵液,涂布在NGM琼脂糖平板;挑取L4期野生型秀丽线虫至平板(30条/板),每天记录线虫存活数量,直至全部死亡,计算平均寿命。
测试结果:
(1)胶原蛋白肽的分子结构
该胶原蛋白肽的数均和重均分子量分别为528.50Da和549.78Da,其中: 500~180Da的多肽占54.35%,1000~500Da的多肽占30.34%,>1000Da的多肽占 10.84%,<180Da的二肽或游离氨基酸仅占4.67%(图1a)。
该胶原蛋白肽总计含有407种多肽,其中GFPGADGSAGPK含量最高(占 16.08%),含量前五的多肽合计占47.55%;多肽几乎都含有P(羟脯氨酸),并具有胶原蛋白的特征氨基酸序列(G-X-Y);多肽的C末端均为K或R,与胰蛋白酶的剪切位点一致;多肽的氨基酸序列大多与史氏鲟I型胶原蛋白相对应,其在α1和α2亚基的覆盖率分别为68.40%和64.80%(图1b)。
表1胶原蛋白肽产品对小鼠体重、脏器指数、血细胞和血生化的影响
(2)胶原蛋白肽产品的急性毒性
该产品灌胃小鼠均无异常行为或死亡,脏器亦未观察到明显病理学变化;与生理盐水相比,该产品灌胃小鼠的GOT(谷草转氨酶)、CRE(肌酐)和BUN (尿素氮)下降了12.78~30.70%,但对机体健康几无影响;体重、脏器指数、血细胞和其它血生化指标均无显著性差异(表1),证明了该产品的食用安全性。
表2胶原蛋白肽产品的理化特性
(3)胶原蛋白肽产品的理化特性
该产品的水分、蛋白质、灰分、粗脂肪和粗纤维含量分别为76.28、10.87、0.31、0.32和0.02g/100g;Zn和Se含量分别为18399.70和14.98μg/kg,均符合 GB 7101-2015和GB14880-2012规定;As、Cd、Hg和Pb含量分别为7.48、0.99、 0.58、9.97μg/kg,均符合GB 2762-2017规定;pH和可滴定酸含量分别为3.84 和6.62g/100mL;L*、a*和b*分别为26.66、0.72和0.14;羟脯氨酸、维生素C、总酚、黄酮和花色苷含量分别为1.00g/100mL、51.61mg/100mL、145.70mg GAE/100mL、21.95mg RE/100mL和10.31mg CGE/100mL(表2);挥发性化合物中含有醇、酯、酸、烯、酚、醛、酮等44种化合物。
表3胶原蛋白肽产品的挥发性化合物组成(%)
(4)胶原蛋白肽产品的微生物数量
该产品的菌落总数为8.92×107CFU/mL;大肠菌群菌落为<3MPN/100mL,霉菌菌落为1CFU/mL,酵母菌落为5CFU/mL,沙门氏菌未检出,符合GB 7101-2015和GB 29921-2021中致病菌的限量标准(表4)。
(5)胶原蛋白肽产品的感官品质
该产品呈深紫红色,明亮有光泽(9.02分);果香和乳酸发酵风味协调浓郁,无明显鱼腥味(8.15分);酸甜适口,无明显苦涩味(8.95分);组织均匀,无明显杂质或沉淀(8.49分);综合印象为8.70分;消费者接受性为86.21分。
表4胶原蛋白肽产品的菌落计数
(6)胶原蛋白肽产品的延缓衰老作用
通过图2可以看出,乳清蛋白肽对秀丽线虫的寿命无显著影响,维生素C 和胶原蛋白肽均可以显著延长秀丽线虫寿命,但不同组织来源和不同方法制备的胶原蛋白肽活性显著不同,其中利用胰蛋白酶法制备的鲟鱼鳔胶原蛋白肽活性最高(图2a和图2b)。本发明产品亦可以显著延长秀丽线虫寿命,并呈剂量依赖性,在25mg/mL时能够延长秀丽线虫寿命25.93%(图2c和图2d)。
综上所述:本发明以鲟鱼鳔为原料,蓝莓汁为载体,植物乳杆菌为发酵剂,多糖、多肽、维生素、矿物质和花粉提取物为协同组分,利用蛋白靶向酶切、营养精准调控和风味定量重组技术,生产了一种具有延缓衰老作用的胶原蛋白肽产品。该产品具有较高的食用安全性,含有丰富的胶原蛋白肽及Zn、Se、维生素 C、酚类、益生菌等,拥有良好的感官品质和延缓衰老作用。
说明:以上实施例仅用以说明本发明而并非限制本发明所描述的技术方案;因此,尽管本说明书参照上述的各个实施例对本发明已进行了详细的说明,但是本领域的普通技术人员应当理解,仍然可以对本发明进行修改或等同替换;而一切不脱离本发明的精神和范围的技术方案及其改进,其均应涵盖在本发明的权利要求范围内。
Claims (10)
1.一种基于植物乳杆菌的延缓衰老胶原蛋白肽产品的生产方法,其特征在于,步骤如下:
(1)将鲟鱼鳔预处理得到脱脂粉末,浸于热水,搅拌得到明胶混合液;冷却至一定温度后加入胰蛋白酶水解,然后离心取上清液进行喷雾干燥,制得胶原蛋白肽;
(2)将步骤(1)制得的胶原蛋白肽溶于蓝莓汁,再加入花粉提取物、针叶樱桃提取物、稻米提取物、弹性蛋白肽、透明质酸钠、植物硒蛋白和甘氨酸锌,搅拌均匀后加热灭菌,得到复配溶液;所述各组分按质量份数计为:蓝莓汁80~85份、胶原蛋白肽10~12份、花粉提取物4~5份、针叶樱桃提取物0.2~0.25份、稻米提取物0.02~0.025份、弹性蛋白肽0.2~0.25份、透明质酸钠0.2~0.25份、植物硒蛋白0.1~0.15份、甘氨酸锌0.01~0.015份;
(3)将植物乳杆菌进行活化培养得到活化液,离心去除培养基得到菌体,加入生理盐水振荡洗涤菌体;再次离心后将菌体接入步骤(2)得到的复配溶液进行有氧发酵,最后冷藏后熟,即得一种具有延缓衰老作用的胶原蛋白肽产品。
2.根据权利要求1所述的一种基于植物乳杆菌的延缓衰老胶原蛋白肽产品的生产方法,其特征在于,步骤(1)中所述热水的温度为50~60℃;所述鱼鳔与热水的比例为1kg:8~12L;所述搅拌的时间为1~2h。
3.根据权利要求1所述的一种基于植物乳杆菌的延缓衰老胶原蛋白肽产品的生产方法,其特征在于,步骤(1)中所述胰蛋白酶的添加量为3~5g/L;所述冷却至一定温度和水解的温度均为40~50℃,水解时间为2~4h;所述离心为2000~3000g,时间为15-20min。
4.根据权利要求1所述的一种基于植物乳杆菌的延缓衰老胶原蛋白肽产品的生产方法,其特征在于,步骤(2)中所述蓝莓汁的制备方法为:将蓝莓清洗、打浆,加入果胶酶水解,离心取上清,即为蓝莓汁;其中果胶酶的添加量为2~3g/L;加入果胶酶水解的温度为45~55℃,时间为1~2h;离心的条件为3000~5000g,时间为20~30min。
5.根据权利要求1所述的一种基于植物乳杆菌的延缓衰老胶原蛋白肽产品的生产方法,其特征在于,步骤(2)中所述花粉提取物的制备方法为:取市售破壁花粉,加入75%乙醇,超声场辅助萃取,离心后将沉淀重复提取两次;合并上清液,旋转蒸发浓缩,喷雾干燥,即得花粉提取物;其中花粉与75%乙醇的比例为1kg:5~7L;超声场的功率为20~30W/L,时间为3~5h;萃取温度为20~40℃。
6.根据权利要求5所述的一种基于植物乳杆菌的延缓衰老胶原蛋白肽产品的生产方法,其特征在于,所述花粉优选为松花粉。
7.根据权利要求1所述的一种基于植物乳杆菌的延缓衰老胶原蛋白肽产品的生产方法,其特征在于,步骤(2)中所述针叶樱桃提取物中维生素C含量≥25%,稻米提取物中水溶性神经酰胺含量≥98%,弹性蛋白肽的分子量≤1000Da,透明质酸钠的分子量≤1000Da,植物硒蛋白的硒含量≥200ppm。
8.根据权利要求1所述的一种基于植物乳杆菌的延缓衰老胶原蛋白肽产品的生产方法,其特征在于,步骤(2)中所述灭菌的温度为60~80℃,时间为10~20min。
9.根据权利要求1所述的一种基于植物乳杆菌的延缓衰老胶原蛋白肽产品的生产方法,其特征在于,步骤(3)中所述活化培养的时间为20~28h;所述发酵的接种量为每100mL复配溶液接种4~6mL活化液;所述活化和发酵的温度均为32~37℃;发酵的时间为12~24h,转速为120~180rpm;所述冷藏后熟的温度为2~6℃,时间为12~24h。
10.根据权利要求1-9任一项所述的方法制备的胶原蛋白肽产品。
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