CN115211569A - Collagen peptide food with antioxidant function - Google Patents
Collagen peptide food with antioxidant function Download PDFInfo
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- CN115211569A CN115211569A CN202210915674.9A CN202210915674A CN115211569A CN 115211569 A CN115211569 A CN 115211569A CN 202210915674 A CN202210915674 A CN 202210915674A CN 115211569 A CN115211569 A CN 115211569A
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- 108090000765 processed proteins & peptides Proteins 0.000 title claims abstract description 65
- 102000008186 Collagen Human genes 0.000 title claims abstract description 40
- 108010035532 Collagen Proteins 0.000 title claims abstract description 40
- 229920001436 collagen Polymers 0.000 title claims abstract description 40
- 235000013305 food Nutrition 0.000 title claims abstract description 23
- 239000003963 antioxidant agent Substances 0.000 title claims abstract description 15
- 230000003078 antioxidant effect Effects 0.000 title claims abstract description 15
- 240000008866 Ziziphus nummularia Species 0.000 claims abstract description 15
- 239000000203 mixture Substances 0.000 claims abstract description 11
- 244000046146 Pueraria lobata Species 0.000 claims abstract description 7
- 235000010575 Pueraria lobata Nutrition 0.000 claims abstract description 7
- 239000002994 raw material Substances 0.000 claims abstract description 4
- PEDCQBHIVMGVHV-UHFFFAOYSA-N Glycerine Chemical compound OCC(O)CO PEDCQBHIVMGVHV-UHFFFAOYSA-N 0.000 claims description 59
- 230000007062 hydrolysis Effects 0.000 claims description 40
- 238000006460 hydrolysis reaction Methods 0.000 claims description 40
- 102000004157 Hydrolases Human genes 0.000 claims description 35
- 108090000604 Hydrolases Proteins 0.000 claims description 35
- 239000011259 mixed solution Substances 0.000 claims description 35
- 239000000047 product Substances 0.000 claims description 35
- 239000000243 solution Substances 0.000 claims description 29
- 210000000988 bone and bone Anatomy 0.000 claims description 26
- 239000007788 liquid Substances 0.000 claims description 25
- 239000013067 intermediate product Substances 0.000 claims description 23
- XLYOFNOQVPJJNP-UHFFFAOYSA-N water Substances O XLYOFNOQVPJJNP-UHFFFAOYSA-N 0.000 claims description 20
- 238000000108 ultra-filtration Methods 0.000 claims description 18
- 239000000413 hydrolysate Substances 0.000 claims description 17
- 239000000843 powder Substances 0.000 claims description 17
- 102000004190 Enzymes Human genes 0.000 claims description 16
- 108090000790 Enzymes Proteins 0.000 claims description 16
- 229940088598 enzyme Drugs 0.000 claims description 16
- 230000009849 deactivation Effects 0.000 claims description 15
- 241001465754 Metazoa Species 0.000 claims description 14
- 108010067770 Endopeptidase K Proteins 0.000 claims description 13
- 108090000526 Papain Proteins 0.000 claims description 13
- 239000004365 Protease Substances 0.000 claims description 13
- 229940055729 papain Drugs 0.000 claims description 13
- 235000019834 papain Nutrition 0.000 claims description 13
- 229940036811 bone meal Drugs 0.000 claims description 12
- 239000002374 bone meal Substances 0.000 claims description 12
- 238000000926 separation method Methods 0.000 claims description 11
- 102000004169 proteins and genes Human genes 0.000 claims description 9
- 108090000623 proteins and genes Proteins 0.000 claims description 9
- 238000002156 mixing Methods 0.000 claims description 7
- 108010009736 Protein Hydrolysates Proteins 0.000 claims description 6
- CZMRCDWAGMRECN-UGDNZRGBSA-N Sucrose Chemical compound O[C@H]1[C@H](O)[C@@H](CO)O[C@@]1(CO)O[C@@H]1[C@H](O)[C@@H](O)[C@H](O)[C@@H](CO)O1 CZMRCDWAGMRECN-UGDNZRGBSA-N 0.000 claims description 6
- 238000004140 cleaning Methods 0.000 claims description 6
- 239000002245 particle Substances 0.000 claims description 6
- 238000003756 stirring Methods 0.000 claims description 6
- 230000008014 freezing Effects 0.000 claims description 5
- 238000007710 freezing Methods 0.000 claims description 5
- 238000010438 heat treatment Methods 0.000 claims description 5
- 238000000465 moulding Methods 0.000 claims description 3
- 238000002360 preparation method Methods 0.000 claims description 2
- 239000002131 composite material Substances 0.000 claims 1
- 239000000126 substance Substances 0.000 abstract description 10
- 239000011159 matrix material Substances 0.000 abstract description 4
- 229930003935 flavonoid Natural products 0.000 abstract description 3
- 150000002215 flavonoids Chemical class 0.000 abstract description 3
- 235000017173 flavonoids Nutrition 0.000 abstract description 3
- 150000004676 glycans Chemical class 0.000 abstract description 3
- 230000036541 health Effects 0.000 abstract description 3
- 230000003647 oxidation Effects 0.000 abstract description 3
- 238000007254 oxidation reaction Methods 0.000 abstract description 3
- 229920001282 polysaccharide Polymers 0.000 abstract description 3
- 239000005017 polysaccharide Substances 0.000 abstract description 3
- 102000004196 processed proteins & peptides Human genes 0.000 abstract description 3
- 239000001397 quillaja saponaria molina bark Substances 0.000 abstract description 3
- 229930182490 saponin Natural products 0.000 abstract description 3
- 150000007949 saponins Chemical class 0.000 abstract description 3
- 239000002904 solvent Substances 0.000 abstract 1
- 235000011187 glycerol Nutrition 0.000 description 17
- 238000000034 method Methods 0.000 description 6
- LFQSCWFLJHTTHZ-UHFFFAOYSA-N Ethanol Chemical compound CCO LFQSCWFLJHTTHZ-UHFFFAOYSA-N 0.000 description 4
- 238000002835 absorbance Methods 0.000 description 3
- 230000000694 effects Effects 0.000 description 3
- 235000015110 jellies Nutrition 0.000 description 3
- 239000008274 jelly Substances 0.000 description 3
- 238000011084 recovery Methods 0.000 description 3
- 238000002390 rotary evaporation Methods 0.000 description 3
- 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 2
- 238000000605 extraction Methods 0.000 description 2
- 230000003301 hydrolyzing effect Effects 0.000 description 2
- 230000004048 modification Effects 0.000 description 2
- 238000012986 modification Methods 0.000 description 2
- 230000002194 synthesizing effect Effects 0.000 description 2
- 230000002292 Radical scavenging effect Effects 0.000 description 1
- 238000010521 absorption reaction Methods 0.000 description 1
- 230000009286 beneficial effect Effects 0.000 description 1
- 230000007547 defect Effects 0.000 description 1
- 230000029087 digestion Effects 0.000 description 1
- MGJZITXUQXWAKY-UHFFFAOYSA-N diphenyl-(2,4,6-trinitrophenyl)iminoazanium Chemical compound [O-][N+](=O)C1=CC([N+](=O)[O-])=CC([N+]([O-])=O)=C1N=[N+](C=1C=CC=CC=1)C1=CC=CC=C1 MGJZITXUQXWAKY-UHFFFAOYSA-N 0.000 description 1
- 230000007760 free radical scavenging Effects 0.000 description 1
- 230000006872 improvement Effects 0.000 description 1
- 150000003384 small molecules Chemical class 0.000 description 1
- 239000006228 supernatant Substances 0.000 description 1
Classifications
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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
- 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
-
- 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 or cold insoluble globulin [CIG]
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- 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
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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
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- Y—GENERAL TAGGING OF NEW TECHNOLOGICAL DEVELOPMENTS; GENERAL TAGGING OF CROSS-SECTIONAL TECHNOLOGIES SPANNING OVER SEVERAL SECTIONS OF THE IPC; TECHNICAL SUBJECTS COVERED BY FORMER USPC CROSS-REFERENCE ART COLLECTIONS [XRACs] AND DIGESTS
- Y02—TECHNOLOGIES OR APPLICATIONS FOR MITIGATION OR ADAPTATION AGAINST CLIMATE CHANGE
- Y02A—TECHNOLOGIES FOR ADAPTATION TO CLIMATE CHANGE
- Y02A40/00—Adaptation technologies in agriculture, forestry, livestock or agroalimentary production
- Y02A40/90—Adaptation technologies in agriculture, forestry, livestock or agroalimentary production in food processing or handling, e.g. food conservation
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Abstract
A collagen peptide food with an antioxidant function comprises the following raw materials in parts by weight: and (3) sealwort: 5-10 parts; and (3) wild jujube: 20-30 parts of a solvent; kudzu root: 1-2 parts; collagen peptide extract: 80-100 parts. The collagen peptide extracting solution is used as a matrix, and then the sealwort, the wild jujube and the kudzuvine root are put into the matrix, so that polysaccharide substances in the sealwort, flavonoid substances in the kudzuvine root, saponin substances in the wild jujube and active peptides with small molecular weight in the collagen peptide can be fully utilized for composition, and the collagen peptide extracting solution can be directly used as a health-care product and has the functions of health care, oxidation resistance and the like.
Description
Technical Field
The application relates to a collagen peptide food with an antioxidant function.
Background
The existing health-care food is more and more, but the existing health-care food has two extreme trends, one is prepared by matching pure natural components, the mode has the advantages of nature, basically no damage to human bodies, but has more obvious defects, namely, the enrichment degree of effective components in various products is very low, and the played function is limited; at the other extreme, the components are synthesized or enriched by a chemical method and then are directly eaten, which can cause the high content of the components and the insufficient absorption rate of the components by human bodies, even because the components do not consider the performance compatibility, and finally cause direct or potential damage to the human bodies.
Disclosure of Invention
In order to solve the problems, the application discloses a collagen peptide food with an antioxidant function, which comprises the following raw materials in parts by mass: and (3) sealwort: 5-10 parts; and (3) wild jujube: 20-30 parts; kudzu root: 1-2 parts; extracting solution of collagen peptide: 80-100 parts. The collagen peptide extracting solution is used as a matrix, and then the rhizoma polygonati, the wild jujube and the radix puerariae are placed, so that polysaccharide substances in the rhizoma polygonati, flavonoid substances in the radix puerariae, saponin substances in the wild jujube and active peptides with small molecular weight in the collagen peptide can be fully utilized for composition, and the collagen peptide extracting solution can be directly used as a health-care product and has the effects of health care, oxidation resistance and the like.
Preferably, the sealwort, the wild jujube and the kudzuvine root are crushed into powder, added into the collagen peptide extracting solution, then added with 5 to 10 parts by mass of rock candy, heated to 80 to 90 ℃ and then hot-pressed to form the block-shaped food.
Preferably, the preparation of the collagen peptide extract comprises the following steps:
cleaning animal bones and then crushing;
putting the crushed bone meal into a mixed solution of glycerol and water, continuously stirring, and then carrying out centrifugal separation to obtain an upper-layer extracting solution and a lower-layer residue;
adding hydrolase into the upper layer extract for primary hydrolysis to obtain a hydrolysate, and then carrying out enzyme deactivation treatment;
performing primary ultrafiltration treatment on the hydrolysate to obtain primary hydrolysate with the molecular weight lower than a first molecular weight threshold, and performing secondary ultrafiltration on the primary hydrolysate to obtain a first product liquid with the molecular weight lower than a second molecular weight threshold and an intermediate product of protein with the molecular weight between the second molecular weight threshold and the first molecular weight threshold;
and (3) adding hydrolase into the intermediate product, continuously performing secondary hydrolysis and enzyme deactivation treatment, performing ultrafiltration for three times to obtain a second product liquid with the molecular weight lower than a second molecular weight threshold, and mixing the first product liquid and the second product liquid to obtain the collagen peptide extracting solution. The method adopts animal bones as raw materials, then utilizes glycerin and water to carry out primary extraction, and carries out twice hydrolysis after the extraction is finished, thereby carrying out twice hydrolysis by utilizing hydrolytic enzyme and obtaining an active peptide product with small molecular weight as the active peptide product.
Preferably, animal bones are frozen to-15 to-10 ℃, then crushed, and the crushed animal bones are taken as bone meal with the particle size of 500 to 2000 meshes;
preferably, the mass content of the glycerol in the mixed solution of the glycerol and the water is 30wt% -40wt%, and the mass ratio of the bone meal to the mixed solution is 1:5-10. According to the method, after the glycerol and the water are mixed, the protein can be enriched, an environment for hydrolyzing the hydrolase is created, and the hydrolase can be guaranteed to keep the activity of the hydrolase.
Preferably, the primary hydrolysis is carried out according to the following conditions: adding 0.5-1wt% of hydrolase into the mixed solution at 40-45 deg.C for 4-5h.
Preferably, the secondary hydrolysis is carried out according to the following conditions: putting the intermediate product into the mixed solution with the weight of 20-30 times, and adding 0.5-1wt% of hydrolase by mass of the mixed solution, wherein the temperature is 40-45 ℃, and the hydrolysis time is 4-5h.
Preferably, the secondary hydrolysis is carried out according to the following conditions: putting the intermediate product into the mixed solution with the weight of 20-30 times, and then adding 0.5-1wt% of hydrolase by mass of the mixed solution, wherein the temperature is 40-45 ℃, and the hydrolysis time is 4-5h.
Preferably, the animal bone is tuna bone; the rotation speed of the centrifugal separation is 6000-8000r/min.
Preferably, the hydrolase is a mixture of proteinase K and papain, and the mass ratio of the proteinase K to the papain is 1.5-2. The mixture of the proteinase K and the papain is applied to the protein which is dissolved in the glycerol and the water, so that the digestion capability of the protein is better, and the active peptide product with small molecular weight can be obtained more favorably.
Preferably, the first molecular weight threshold is 1kDa and the second molecular weight threshold is 10kDa.
This application can bring following beneficial effect: the collagen peptide extracting solution is used as a matrix, and then the rhizoma polygonati, the wild jujube and the radix puerariae are placed, so that polysaccharide substances in the rhizoma polygonati, flavonoid substances in the radix puerariae, saponin substances in the wild jujube and active peptides with small molecular weight in the collagen peptide can be fully utilized for composition, and the collagen peptide extracting solution can be directly used as a health-care product and has the effects of health care, oxidation resistance and the like.
Detailed Description
In order to clearly explain the technical features of the present solution, the present application will be explained in detail through the specific embodiments below.
The application is essentially a method for synthesizing collagen peptide with smaller molecular weight and obtaining collagen peptide products based on the method, namely a method for synthesizing small molecule active peptide, which comprises the following steps:
s1, cleaning animal bones and then crushing;
freezing tuna bones to-15 to-10 ℃, then crushing, and then using a sieve to obtain bone powder with the particle size of 500-2000 meshes;
s2, putting the crushed bone meal into a mixed solution of glycerol and water, continuously stirring for at least 2 hours, and then carrying out centrifugal separation to obtain an upper-layer extracting solution and lower-layer residues;
the mass content of the glycerol in the mixed solution of the glycerol and the water is 30wt% -40wt%, and the mass ratio of the bone meal to the mixed solution is 1:5-10; the rotation speed of centrifugal separation is 6000-8000r/min;
s3, adding hydrolase into the upper-layer extracting solution for primary hydrolysis to obtain a hydrolysate, and then performing enzyme deactivation treatment at the temperature of 90 ℃ for 15min;
the hydrolase is a mixture of proteinase K and papain, and the mass ratio of the proteinase K to the papain is 1.5-2;
s4, performing primary ultrafiltration treatment on the hydrolysate to obtain primary hydrolysate with the molecular weight lower than a first molecular weight threshold, and performing secondary ultrafiltration on the primary hydrolysate to obtain a first product liquid with the molecular weight lower than a second molecular weight threshold and an intermediate product of protein with the molecular weight between the second molecular weight threshold and the first molecular weight threshold;
the primary hydrolysis is carried out according to the following conditions: adding 0.5-1wt% of hydrolase into the mixed solution, wherein the temperature is 50-55 ℃, and the hydrolysis time is 4-5h;
the first molecular weight threshold is 1kDa, and the second molecular weight threshold is 10kDa;
s5, adding hydrolase into the intermediate product, continuing to perform secondary hydrolysis and enzyme deactivation treatment, performing ultrafiltration for three times at 90 ℃ for 15min to obtain second product liquid with the molecular weight lower than a second molecular weight threshold, and mixing the first product liquid and the second product liquid to obtain collagen peptide extract;
the secondary hydrolysis is carried out according to the following conditions: putting the intermediate product into the mixed solution with the weight of 20-30 times, and then adding 0.5-1wt% of hydrolase by mass of the mixed solution, wherein the temperature is 50-55 ℃, and the hydrolysis time is 4-5h;
s6, crushing 5-10 parts by mass of rhizoma polygonati, 20-30 parts by mass of wild jujube and 1-2 parts by mass of radix puerariae into powder, adding the powder into 80-100 parts by mass of collagen peptide extracting solution, adding 5-10 parts by mass of rock candy, heating to 80-90 ℃, and carrying out hot press molding to obtain the blocky food.
The specific embodiment is as follows:
example 1:
s101, cleaning animal bones and then crushing the animal bones;
freezing tuna bones to-15 ℃, then crushing, and then using a sieve to obtain bone powder with the particle size of 500-2000 meshes;
s102, putting the crushed bone meal into a mixed solution of glycerol and water, continuously stirring for 2 hours, and then carrying out centrifugal separation to obtain an upper-layer extracting solution and lower-layer residues;
the mass content of the glycerol in the mixed solution of the glycerol and the water is 30wt%, and the mass ratio of the bone meal to the mixed solution is 1:10; the rotation speed of centrifugal separation is 6000r/min;
s103, adding hydrolase into the upper-layer extracting solution for primary hydrolysis to obtain a hydrolysate, and then performing enzyme deactivation treatment at the temperature of 90 ℃ for 15min;
the hydrolase is a mixture of proteinase K and papain, and the mass ratio of the proteinase K to the papain is 1;
s104, performing primary ultrafiltration treatment on the hydrolysate to obtain primary hydrolysate with the molecular weight lower than a first molecular weight threshold, and performing secondary ultrafiltration on the primary hydrolysate to obtain a first product liquid with the molecular weight lower than a second molecular weight threshold and an intermediate product of protein with the molecular weight between the second molecular weight threshold and the first molecular weight threshold;
the primary hydrolysis is carried out according to the following conditions: adding 0.5wt% of hydrolase into the mixed solution, wherein the temperature is 50 ℃, and the hydrolysis time is 5h;
the first molecular weight threshold is 1kDa, and the second molecular weight threshold is 10kDa;
s105, adding hydrolase into the intermediate product to carry out secondary hydrolysis continuously, wherein the secondary hydrolysis is carried out according to the following conditions: putting the intermediate product into a mixed solution with the weight 20 times that of the intermediate product, and then adding hydrolase with the mass 1wt% of the mixed solution, wherein the temperature is 50 ℃, and the hydrolysis time is 5 hours; then carrying out enzyme deactivation treatment, wherein the temperature of the enzyme deactivation treatment is 90 ℃, the time is 15min, then carrying out ultrafiltration for three times to obtain a second product liquid with the molecular weight lower than a second molecular weight threshold, mixing the first product liquid and the second product liquid to obtain a collagen peptide extracting solution, marked as No. 1 active peptide, taking out half of the No. 1 active peptide, removing glycerol and water in a negative pressure rotary evaporation mode to obtain jelly, and carrying out calculation of the recovery rate by taking fishbone as a base point, wherein the yield is 0.82%, and therefore the real yield is 1.64%;
s106, crushing 50g of rhizoma polygonati, 200g of wild jujube and 10g of radix puerariae into powder, adding the powder into 800g of No. 1 active peptide, adding 50g of rock candy, heating to 80 ℃, and carrying out hot press forming to obtain a blocky food, namely the No. 1 product.
Example 2:
s201, cleaning animal bones and then crushing the animal bones;
freezing tuna bones to-10 ℃, then crushing, and then using a sieve to extract bone powder with the particle size of 500-2000 meshes;
s202, putting the crushed bone meal into a mixed solution of glycerol and water, continuously stirring for at least 2 hours, and then carrying out centrifugal separation to obtain an upper-layer extracting solution and lower-layer residues;
the mass content of the glycerol in the mixed solution of the glycerol and the water is 40wt%, and the mass ratio of the bone meal to the mixed solution is 1:5; the rotating speed of centrifugal separation is 8000r/min;
s203, adding hydrolase into the upper-layer extracting solution for primary hydrolysis to obtain a hydrolysate, and then performing enzyme deactivation treatment at the temperature of 90 ℃ for 15min;
the hydrolase is a mixture of proteinase K and papain, and the mass ratio of the proteinase K to the papain is 1;
s204, carrying out primary ultrafiltration treatment on the hydrolysate to obtain primary hydrolysate with the molecular weight lower than a first molecular weight threshold, and then carrying out secondary ultrafiltration on the primary hydrolysate to obtain a first product liquid with the molecular weight lower than a second molecular weight threshold and an intermediate product of protein with the molecular weight between the second molecular weight threshold and the first molecular weight threshold;
the primary hydrolysis is carried out according to the following conditions: adding 0.5-1wt% of hydrolase into the mixed solution, wherein the temperature is 55 ℃, and the hydrolysis time is 4h;
the first molecular weight threshold is 1kDa, and the second molecular weight threshold is 10kDa;
s205, adding hydrolase into the intermediate product to carry out secondary hydrolysis continuously, wherein the secondary hydrolysis is carried out according to the following conditions: putting the intermediate product into a mixed solution with the weight 30 times that of the intermediate product, and then adding hydrolase with the mass of 0.5wt% of the mixed solution, wherein the temperature is 55 ℃, and the hydrolysis time is 4h; then carrying out enzyme deactivation treatment, wherein the temperature of the enzyme deactivation treatment is 90 ℃, the time is 15min, then carrying out ultrafiltration for three times to obtain a second product liquid with the molecular weight lower than a second molecular weight threshold, mixing the first product liquid and the second product liquid to obtain a collagen peptide extracting solution, marking as No. 2 active peptide, taking out half of the No. 2 active peptide, removing glycerol and water in a negative pressure rotary evaporation mode to obtain jelly, and carrying out calculation of the recovery rate by taking fishbone as a base point, wherein the yield is 1.13%, and therefore the real yield is 2.26%;
s206, crushing 100g of rhizoma polygonati, 300g of wild jujube and 20g of radix puerariae into powder, adding the powder into 1000g of No. 2 active peptide, adding 100g of rock candy, heating to 90 ℃, and carrying out hot press molding to obtain a blocky food, namely a No. 2 product.
Example 3:
s301, taking animal bones, cleaning and crushing;
freezing tuna bones to-10 ℃, then crushing, and then using a sieve to obtain bone powder with the particle size of 500-2000 meshes;
s302, putting the crushed bone meal into water, and then continuously stirring for at least 2h, wherein the mass ratio of the bone meal to the water is 1:5;
s303, adding hydrolase into the mixture for primary hydrolysis to obtain a hydrolysate, then carrying out enzyme deactivation treatment at the temperature of 90 ℃ for 15min, and then carrying out centrifugal separation at the rotating speed of 8000r/min to obtain supernatant;
the hydrolase is a mixture of proteinase K and papain, and the mass ratio of the proteinase K to the papain is 1;
s304, carrying out primary ultrafiltration treatment on the upper layer liquid to obtain primary hydrolysate with the molecular weight lower than a first molecular weight threshold, and then carrying out secondary ultrafiltration on the primary hydrolysate to obtain a first product liquid with the molecular weight lower than a second molecular weight threshold and an intermediate product of protein with the molecular weight between the second molecular weight threshold and the first molecular weight threshold;
the primary hydrolysis is carried out according to the following conditions: adding 0.5-1wt% of hydrolase into water, wherein the temperature is 55 ℃, and the hydrolysis time is 4h;
the first molecular weight threshold is 1kDa, and the second molecular weight threshold is 10kDa;
s305, adding hydrolase into the intermediate product to carry out secondary hydrolysis continuously, wherein the secondary hydrolysis is carried out according to the following conditions: putting the intermediate product into water with the weight 30 times that of the intermediate product, and adding hydrolase with the mass of 0.5wt% of the mixed solution, wherein the temperature is 55 ℃, and the hydrolysis time is 4 hours; then carrying out enzyme deactivation treatment, wherein the temperature of the enzyme deactivation treatment is 90 ℃, the time is 15min, then carrying out ultrafiltration for three times to obtain a second product liquid with the molecular weight lower than a second molecular weight threshold, mixing the first product liquid and the second product liquid to obtain a collagen peptide extracting solution which is marked as No. 3 active peptide, taking out half of the No. 3 active peptide, removing water in a negative pressure rotary evaporation mode to obtain jelly, and calculating the recovery rate by taking fishbone as a base point, wherein the yield is 0.24%, and therefore the real yield is 0.48%;
s306, crushing 100g of rhizoma polygonati, 300g of wild jujube and 20g of radix puerariae into powder, adding the powder into 1000g of No. 3 active peptide, adding 100g of rock candy, heating to 90 ℃, and carrying out hot press forming to obtain blocky food, namely the No. 3 product.
The DPPH free radical scavenging ability of the active peptide No. 1, active peptide No. 2 and active peptide No. 3 were measured, and 0.1mmol/LDPPH solution was prepared in advance. Adding DPPH solution with the same volume into 1.5mL1 active peptide, 2 active peptide and 3 active peptide respectively, mixing, reacting in dark room for 30min, and measuring absorbance A at 517nm i (ii) a Adding ethanol solution with the same volume into 1.5ml of PPH solution, and measuring the absorbance A at the same wavelength 0 (ii) a In 1.5mL sampleAdding ethanol solution with the same volume into the product solution, and measuring absorbance A at the same wavelength j . Calculation of DPPH radical scavenging Rate = [1- (A) i -A j )]/A 0 Wherein the removal rate of the No. 1 active peptide is 97.5 percent, the removal rate of the No. 2 active peptide is 98.8 percent, and the removal rate of the No. 3 active peptide is 48.1 percent.
The above are merely examples of the present application and are not intended to limit the present application. Various modifications and changes may occur to those skilled in the art. Any modification, equivalent replacement, improvement or the like made within the spirit and principle of the present application shall be included in the scope of the claims of the present application.
Claims (10)
1. A collagen peptide food with an antioxidant function is characterized in that: the composite material comprises the following raw materials in parts by weight: rhizoma polygonati: 5-10 parts; and (3) wild jujube: 20-30 parts; kudzu root: 1-2 parts; collagen peptide extract: 80-100 parts.
2. The collagen peptide food with antioxidant function according to claim 1, wherein: and crushing the sealwort, the wild jujube and the kudzuvine root into powder, adding the powder into the collagen peptide extracting solution, adding 5-10 parts by mass of rock candy, heating to 80-90 ℃, and carrying out hot press molding to obtain the block-shaped food.
3. The collagen peptide food with antioxidant function according to claim 1, wherein: the preparation method of the collagen peptide extracting solution comprises the following steps:
cleaning animal bones and then crushing;
putting the crushed bone powder into a mixed solution of glycerol and water, continuously stirring, and then carrying out centrifugal separation to obtain an upper-layer extracting solution and a lower-layer residue;
adding hydrolase into the upper layer extract for primary hydrolysis to obtain a hydrolysate, and then carrying out enzyme deactivation treatment;
performing primary ultrafiltration treatment on the hydrolysate to obtain primary hydrolysate with the molecular weight lower than a first molecular weight threshold, and performing secondary ultrafiltration on the primary hydrolysate to obtain a first product liquid with the molecular weight lower than a second molecular weight threshold and an intermediate product of protein with the molecular weight between the second molecular weight threshold and the first molecular weight threshold;
and adding hydrolase into the intermediate product, continuously performing secondary hydrolysis, performing enzyme deactivation treatment, performing ultrafiltration for three times to obtain a second product liquid with the molecular weight lower than a second molecular weight threshold, and mixing the first product liquid and the second product liquid to obtain the collagen peptide extracting solution.
4. The collagen peptide food with antioxidant function according to claim 3, wherein: freezing animal bones to-15 to-10 ℃, then crushing, and taking the bone powder with the particle size of 500-2000 meshes after crushing;
the mass content of the glycerol in the mixed solution of the glycerol and the water is 30wt% -40wt%, and the mass ratio of the bone meal to the mixed solution is 1:5-10.
5. The collagen peptide food with antioxidant function according to claim 3, wherein: the primary hydrolysis is carried out according to the following conditions: adding 0.5-1wt% of hydrolase into the mixed solution at 40-45 deg.C for 4-5h.
6. The collagen peptide food with antioxidant function according to claim 3, wherein: the secondary hydrolysis was carried out as follows: putting the intermediate product into the mixed solution with the weight of 20-30 times, and then adding 0.5-1wt% of hydrolase by mass of the mixed solution, wherein the temperature is 40-45 ℃, and the hydrolysis time is 4-5h.
7. The collagen peptide food with antioxidant function according to claim 3, wherein: the secondary hydrolysis was carried out as follows: putting the intermediate product into the mixed solution with the weight of 20-30 times, and then adding 0.5-1wt% of hydrolase by mass of the mixed solution, wherein the temperature is 40-45 ℃, and the hydrolysis time is 4-5h.
8. The collagen peptide food with antioxidant function according to claim 3, wherein: the animal bone is tuna bone; the rotation speed of the centrifugal separation is 6000-8000r/min.
9. The collagen peptide food with antioxidant function according to claim 3, wherein: the hydrolase is a mixture of proteinase K and papain, and the mass ratio of the proteinase K to the papain is 1.5-2.
10. The collagen peptide food with antioxidant function according to claim 3, wherein: the first molecular weight threshold is 1kDa, and the second molecular weight threshold is 10kDa.
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