CN115381105A - Low-sugar functional food with peptide as raw material and preparation method thereof - Google Patents
Low-sugar functional food with peptide as raw material and preparation method thereof Download PDFInfo
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- CN115381105A CN115381105A CN202210921967.8A CN202210921967A CN115381105A CN 115381105 A CN115381105 A CN 115381105A CN 202210921967 A CN202210921967 A CN 202210921967A CN 115381105 A CN115381105 A CN 115381105A
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- peptide
- powder
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- chinese herbal
- functional food
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- 235000013376 functional food Nutrition 0.000 title claims abstract description 40
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- 238000002360 preparation method Methods 0.000 title abstract description 17
- 239000000843 powder Substances 0.000 claims abstract description 91
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- 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 description 9
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- 230000008569 process Effects 0.000 claims description 4
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- 239000003765 sweetening agent Substances 0.000 claims description 3
- FBPFZTCFMRRESA-FSIIMWSLSA-N D-Glucitol Natural products OC[C@H](O)[C@H](O)[C@@H](O)[C@H](O)CO FBPFZTCFMRRESA-FSIIMWSLSA-N 0.000 claims description 2
- FBPFZTCFMRRESA-JGWLITMVSA-N D-glucitol Chemical compound OC[C@H](O)[C@@H](O)[C@H](O)[C@H](O)CO FBPFZTCFMRRESA-JGWLITMVSA-N 0.000 claims description 2
- CERQOIWHTDAKMF-UHFFFAOYSA-M Methacrylate Chemical compound CC(=C)C([O-])=O CERQOIWHTDAKMF-UHFFFAOYSA-M 0.000 claims description 2
- 229920000168 Microcrystalline cellulose Polymers 0.000 claims description 2
- 229920002472 Starch Polymers 0.000 claims description 2
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- 229940016286 microcrystalline cellulose Drugs 0.000 claims description 2
- 239000011734 sodium Substances 0.000 claims description 2
- 229910052708 sodium Inorganic materials 0.000 claims description 2
- 239000000600 sorbitol Substances 0.000 claims description 2
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- 240000008397 Ganoderma lucidum Species 0.000 description 2
- 235000001637 Ganoderma lucidum Nutrition 0.000 description 2
- FYYHWMGAXLPEAU-UHFFFAOYSA-N Magnesium Chemical compound [Mg] FYYHWMGAXLPEAU-UHFFFAOYSA-N 0.000 description 2
- 102000057297 Pepsin A Human genes 0.000 description 2
- 108090000284 Pepsin A Proteins 0.000 description 2
- HCHKCACWOHOZIP-UHFFFAOYSA-N Zinc Chemical compound [Zn] HCHKCACWOHOZIP-UHFFFAOYSA-N 0.000 description 2
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- 239000011701 zinc Substances 0.000 description 2
- RYGMFSIKBFXOCR-UHFFFAOYSA-N Copper Chemical compound [Cu] RYGMFSIKBFXOCR-UHFFFAOYSA-N 0.000 description 1
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- 235000012000 cholesterol Nutrition 0.000 description 1
- 239000010941 cobalt Substances 0.000 description 1
- 229910017052 cobalt Inorganic materials 0.000 description 1
- GUTLYIVDDKVIGB-UHFFFAOYSA-N cobalt atom Chemical compound [Co] GUTLYIVDDKVIGB-UHFFFAOYSA-N 0.000 description 1
- 229910052802 copper Inorganic materials 0.000 description 1
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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
- 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
-
- 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
- A23L2/38—Other non-alcoholic beverages
-
- 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
- A23L29/00—Foods or foodstuffs containing additives; Preparation or treatment thereof
- A23L29/30—Foods or foodstuffs containing additives; Preparation or treatment thereof containing carbohydrate syrups; containing sugars; containing sugar alcohols, e.g. xylitol; containing starch hydrolysates, e.g. dextrin
-
- 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
-
- 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
- A23L33/125—Modifying nutritive qualities of foods; Dietetic products; Preparation or treatment thereof using additives containing carbohydrate syrups; containing sugars; containing sugar alcohols; containing starch hydrolysates
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23P—SHAPING OR WORKING OF FOODSTUFFS, NOT FULLY COVERED BY A SINGLE OTHER SUBCLASS
- A23P30/00—Shaping or working of foodstuffs characterised by the process or apparatus
- A23P30/30—Puffing or expanding
- A23P30/32—Puffing or expanding by pressure release, e.g. explosion puffing; by vacuum treatment
- A23P30/34—Puffing or expanding by pressure release, e.g. explosion puffing; by vacuum treatment by extrusion-expansion
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23V—INDEXING SCHEME RELATING TO FOODS, FOODSTUFFS OR NON-ALCOHOLIC BEVERAGES AND LACTIC OR PROPIONIC ACID BACTERIA USED IN FOODSTUFFS OR FOOD PREPARATION
- A23V2002/00—Food compositions, function of food ingredients or processes for food or foodstuffs
Landscapes
- Life Sciences & Earth Sciences (AREA)
- Health & Medical Sciences (AREA)
- Food Science & Technology (AREA)
- Polymers & Plastics (AREA)
- Chemical & Material Sciences (AREA)
- Engineering & Computer Science (AREA)
- Nutrition Science (AREA)
- Mycology (AREA)
- Molecular Biology (AREA)
- Proteomics, Peptides & Aminoacids (AREA)
- Coloring Foods And Improving Nutritive Qualities (AREA)
- Non-Alcoholic Beverages (AREA)
- Medicines That Contain Protein Lipid Enzymes And Other Medicines (AREA)
Abstract
The invention relates to a low-sugar functional food taking peptides as raw materials, which comprises Chinese herbal medicine micro powder, animal peptide powder, plant peptide powder and a flavoring agent, wherein the peptide Chinese herbal medicine comprises one or more of ginseng micro powder, american ginseng micro powder, dendrobium micro powder and lucid ganoderma micro powder, and also relates to a preparation method of the low-sugar functional food taking the peptides as the raw materials, which comprises the following steps: cleaning the Chinese medicinal materials, cutting into granules or tablets, and puffing at low temperature to obtain puffed Chinese medicinal materials; grinding the puffed Chinese herbal medicines into Chinese herbal medicine micro powder; mixing the Chinese medicinal micropowder with animal peptide powder, plant peptide powder, and correctant to obtain semi-finished product containing peptide. The peptide-containing composite semi-finished product can be prepared into products in the forms of liquid beverages, solid beverages, tablets and the like, is compounded by Chinese herbal medicine micro powder, can fully exert the effective components in the Chinese herbal medicine, promotes absorption, and has the characteristics of relieving fatigue, delaying aging, improving immunity, and being low in sugar and healthy.
Description
Technical Field
The invention belongs to the technical field of food, relates to food taking peptide as a raw material, and particularly relates to low-sugar functional food taking peptide as a raw material and a preparation method thereof.
Background
The animal peptide is a mixture of various peptides, comprises thousands of micromolecular peptides and polypeptides with different molecular weights, contains 8 amino acids which are necessary for human bodies and cannot be synthesized by the human bodies, and trace elements such as calcium, magnesium, iron, copper, strontium, zinc and the like, and can fully meet different requirements of the human bodies. Research shows that the kinds and amount of small molecule active peptides contained in different organs of animal are different, the active peptides contained in heart mainly act on heart, and the active peptides contained in liver mainly act on liver. Meanwhile, different organs of animals selectively gather different trace elements, such as the heart contains more cobalt and zinc, the liver contains more iron, and the bone marrow contains more calcium and magnesium. Therefore, the active peptides and trace elements contained in animal organs are substantially the same as those of human. After the active peptides extracted from different animal organs enter a human body, the active peptides can selectively act on corresponding organs to play the roles of repairing and protecting, and the characteristics and advantages are not possessed by other peptides.
The plant peptide is derived from the peptide substances of plants, comprises the peptides prepared by taking the plants as raw materials through hydrolysis, separation, purification and other processes, and the peptides naturally existing in the plants, has small molecular weight, is easy to absorb, and has the effects of reducing blood pressure, reducing blood fat, reducing cholesterol, quickly recovering fatigue, enhancing immunity, improving gastrointestinal functions and the like.
At present, the types of peptide-related health care products in the market are more.
For example, chinese patent application publication No. CN111149964A provides a liquid beverage prepared from black ginseng and peptides as main raw materials, which are black ginseng, animal peptide powder and plant peptide powder, and is prepared by solid pulverization, extraction, integral mixing and filling.
However, the technical scheme and other products taking peptides as raw materials have the problem of single form and content, and the Chinese herbal medicines are added after being extracted in an extraction mode, so that the components of the Chinese herbal medicines are not fully utilized.
Disclosure of Invention
The purpose of the application is to solve the problems and provide a low-sugar functional food taking peptide as a raw material;
another object of the present application is to solve the above problems by providing a method for preparing a low-sugar functional food using peptides as raw materials;
the invention creatively provides a low-sugar functional food taking peptides as raw materials, which comprises Chinese herbal medicine micro powder, animal peptide powder, plant peptide powder and a flavoring agent, wherein the Chinese herbal medicine comprises one or more of ginseng micro powder, american ginseng micro powder, dendrobium micro powder and lucid ganoderma micro powder.
The semi-finished product containing peptide can be made into liquid beverage, solid beverage, tablet, etc., and is compounded with Chinese herbal medicine micropowder to give full play to effective components in Chinese herbal medicine and promote absorption.
Wherein the Ginseng radix comprises one or two of Ginseng radix Rubri and black Ginseng radix. Has effects of relieving fatigue, delaying aging, and enhancing immunity.
In the low-sugar functional food taking the peptide as the raw material, the low-sugar functional food comprises 3.12 to 30 parts by weight of Chinese herbal medicine micro powder, 0.01 to 30 parts by weight of animal peptide powder, 0.01 to 30 parts by weight of plant peptide powder and 0.01 to 5 parts by weight of flavoring agent.
In the low-sugar functional food taking the peptides as the raw materials, the animal peptide powder is one or more of oyster peptide powder, sea cucumber peptide powder or other animal peptide powder.
In the low-sugar functional food taking the peptides as the raw materials, one or more of red bean peptide powder, sweet potato peptide powder or other plant peptide powder is/are added.
In the low-sugar functional food taking the peptide as the raw material, the flavoring agent is one or more of sucralose, sorbitol, erythritol or other sugar substitutes.
The sugar substitute is used as taste corrective, and is beneficial for health.
The low-sugar functional food taking the peptide as the raw material also comprises oral hyaluronic acid and a disintegrant;
the disintegrating agent comprises one or more of sodium carboxymethyl starch, microcrystalline cellulose and cellulose methacrylate.
The addition amount of the oral hyaluronic acid in the low-sugar functional food is 0.01-10 parts; the oral hyaluronic acid can actively absorb water to swell, thereby promoting the absorption of animal peptide powder and plant peptide powder.
The addition amount of the disintegrant in the low-sugar functional food is 5-15 parts, so that the tablet can be rapidly disintegrated in gastrointestinal fluid, and the stability of saponin in the Chinese herbal medicine micropowder is improved.
A method for preparing low-sugar functional food with peptide as raw material comprises the following steps:
1) Cleaning the Chinese herbal medicines, cutting into granules or tablets, uniformly spraying water on the surfaces of the Chinese herbal medicines to keep the water content of the Chinese herbal medicines between 15 and 25 percent, and performing low-temperature puffing in a puffing machine to prepare puffed Chinese herbal medicines;
2) Pulverizing the puffed Chinese medicinal materials into Chinese medicinal micropowder;
3) Mixing the Chinese medicinal micropowder with animal peptide powder, plant peptide powder, and correctant to obtain semi-finished product containing peptide.
According to the invention, the Chinese herbal medicines can be ground into powder and added into the product in a low-temperature puffing mode, so that all components in the Chinese herbal medicines are reserved, and the ginseng, the American ginseng, the dendrobium and the lucid ganoderma produce browning reaction through puffing, so that the flavor is improved, and meanwhile, the antioxidant activity is provided for the animal peptide powder and the plant peptide powder.
In the preparation method of the low-sugar functional food with the peptides as the raw materials, in the step 1), the low-temperature puffing process is that the puffing temperature of a puffing machine is increased to 85-105 ℃, the pressure in the puffing machine is increased to 40-450KPa, the negative pressure is quickly reduced after the pressure is maintained for 10-30min, and the Chinese herbal medicine is puffed through the pressure difference value.
Adopts a mild puffing mode, avoids the damage to the effective components in the Chinese herbal medicines, simultaneously avoids the carbonization phenomenon and ensures the taste.
In the preparation method of the low-sugar functional food taking the peptide as the raw material, the particle size of the puffed Chinese herbal medicine micro powder is 1-100 mu m.
In the preparation method of the low-sugar functional food taking the peptide as the raw material, the peptide-containing composite semi-finished product is mixed with water with the concentration of 25-35 percent, and a finished product of the liquid beverage is obtained by filtering and canning through a microporous filter membrane.
In the preparation method of the low-sugar functional food with the peptides as the raw materials, the semi-finished product of the peptide-containing compound is packaged to obtain a finished product of the solid beverage.
In the preparation method of the low-sugar functional food taking the peptide as the raw material, the peptide-containing composite semi-finished product, the oral hyaluronic acid and the disintegrant are mixed, and then the mixture is tabletted by a tabletting machine and subpackaged to obtain a tabletted finished product.
Compared with the prior art, the application has the advantages that:
1) The peptide-containing composite semi-finished product can be prepared into products in the forms of liquid beverages, solid beverages, tablets and the like, is compounded by Chinese herbal medicine micro powder, can fully exert the effective components in the Chinese herbal medicine, promotes absorption, and has the characteristics of relieving fatigue, delaying aging, improving immunity, and being low in sugar and healthy.
2) The Chinese herbal medicine micro powder is prepared by a low-temperature puffing mode, so that the Chinese herbal medicine ground powder can be completely added into a product, all components in the Chinese herbal medicine are reserved, the ginseng, the American ginseng, the dendrobium and the lucid ganoderma produce browning reaction through puffing, the flavor is improved, the antioxidant activity is improved, the puffed powder has a loose structure, the agglomeration of animal peptide powder and plant peptide powder can be avoided, the animal peptide powder and the plant peptide powder in tabletting can be quickly separated, the polypeptide can be quickly absorbed, and the absorption rate is improved.
3) The invention adopts a mild puffing process to avoid the damage to the effective components in the Chinese herbal medicines, and simultaneously avoids the carbonization phenomenon to ensure the taste.
4) The oral hyaluronic acid can actively absorb water to swell, thereby promoting the absorption of animal peptide powder and plant peptide powder. The disintegrant enables the tablet preparation to be rapidly disintegrated in gastrointestinal fluid, and improves the stability of saponin in the Chinese herbal medicine micropowder. The oral hyaluronic acid is compounded with the disintegrant, so that the low-sugar functional food tabletting preparation taking the peptide as the raw material can be quickly absorbed by organisms.
Detailed Description
Further illustrated by the following specific examples;
in the following description, numerous specific details are set forth in order to provide a thorough understanding of the present invention, but the present invention may be practiced in other ways than those specifically described herein, and thus the present invention is not limited to the specific embodiments disclosed below.
Example 1
A low-sugar functional food with peptide as raw material comprises 10 parts of Ginseng radix micropowder, 10 parts of herba Dendrobii micropowder, 30 parts of Concha Ostreae peptide powder, 30 parts of semen Phaseoli peptide powder and 5 parts of sucralose.
The preparation method of the low-sugar functional food taking the peptide as the raw material comprises the following steps:
s1, material preparation: cleaning Ginseng radix and herba Dendrobii, cutting Ginseng radix into pieces with size less than 2mm, and cutting herba Dendrobii into granules with size less than 5mm and 5 mm.
S2, puffing: uniformly spraying water on the surfaces of the processed ginseng and dendrobium to keep the water content at 15-25%, putting the ginseng and dendrobium into a bulking machine, raising the bulking temperature of the bulking machine to 85-105 ℃, raising the pressure in the bulking machine to 40-450KPa, keeping the pressure in the bulking machine for 10-30min, and quickly reducing the pressure to negative pressure, so as to obtain the puffed Chinese herbal medicine.
S3, grinding: the puffed Chinese herbal medicine is ground into Chinese herbal medicine micro powder of 1-100 microns.
S4, mixing: mixing the Chinese herbal medicine micro powder with oyster peptide powder, red bean peptide powder and sucralose to prepare a semi-finished product containing the peptides.
S5, finished product: mixing the semi-finished product containing peptide with water at a concentration of 25% -35%, filtering with microporous membrane, and canning to obtain the final product of liquid beverage.
Example 2
A low-sugar functional food with peptides as raw materials comprises 5 parts of American ginseng micro powder, 20 parts of sea cucumber peptide powder, 25 parts of sweet potato peptide powder and 3 parts of erythritol.
The preparation method of the low-sugar functional food taking the peptide as the raw material comprises the following steps:
s1, material preparation: cleaning radix Panacis Quinquefolii, and cutting into granules with diameter of 1mm or less.
S2, puffing: uniformly spraying water on the surface of the processed American ginseng to keep the water content at 15% -25%, putting the American ginseng into a bulking machine, raising the bulking temperature of the bulking machine to 85-105 ℃, raising the pressure in the bulking machine to 40-450KPa, keeping the pressure for 10-30min, and quickly reducing the pressure to negative pressure, so as to obtain the puffed Chinese herbal medicine through the pressure difference.
S3, grinding: the puffed Chinese herbal medicine is ground into Chinese herbal medicine micro powder of 1-100 microns.
S4, mixing: mixing the Chinese herbal medicine micro powder with oyster peptide powder, red bean peptide powder and erythritol to prepare a peptide-containing composite semi-finished product.
S5, finished product: and packaging the peptide-containing composite semi-finished product to obtain a finished solid beverage.
Example 3
A low-sugar functional food with peptide as raw material comprises Ganoderma micropowder 15 parts, concha Ostreae peptide powder 20 parts, sweet potato peptide powder 25 parts and erythritol 3 parts.
The preparation method of the low-sugar functional food taking the peptide as the raw material comprises the following steps:
s1, material preparation: cleaning Ganoderma, and cutting into pieces with thickness of 1mm or less.
S2, puffing: uniformly spraying water on the surface of the treated ganoderma lucidum to keep the water content at 15% -25%, putting the ganoderma lucidum into a bulking machine, raising the bulking temperature of the bulking machine to 85-105 ℃, raising the pressure in the bulking machine to 40-450KPa, keeping the pressure for 10-30min, and quickly reducing the pressure to negative pressure, so as to obtain the puffed Chinese herbal medicine through the pressure difference.
S3, grinding: the puffed Chinese herbal medicine is ground into Chinese herbal medicine micro powder of 1-100 microns.
S4, mixing: mixing the Chinese herbal medicine micro powder with oyster peptide powder, red bean peptide powder and erythritol to prepare a peptide-containing composite semi-finished product.
S5, finished product: and mixing the semi-finished peptide-containing compound product with 5 parts of oral hyaluronic acid and 10 parts of disintegrating agent, tabletting by a tabletting machine, and subpackaging to obtain a tabletting finished product.
Comparative example
The comparative example is basically the same as the example 2, except that the American ginseng is directly ground into Chinese herbal medicine micro powder with the particle size of 1-100 mu m by a grinding machine after being dried.
Comparative test
The digestibility measurements were carried out using the pepsin method for example 2 and the comparative example as sample 1 and sample 2, respectively, as follows:
taking 2g of each of the sample 1 and the sample 2, respectively placing the sample in a 250mL ground bottle, adding 150mL0.2% pepsin solution preheated to 42-45 ℃, tightly covering a bottle cap, clamping the ground bottle on a constant temperature shaking bed, and keeping constant stirring at 45 ℃ for 10 hours for heat preservation and digestion.
Taking down the ground bottle, placing the ground bottle obliquely at an angle of 45 degrees, allowing the residues to settle for more than 15min, then performing suction filtration on a Buchner funnel paved with rapid filter paper, slowly pouring the contents in the ground bottle into a thin flow on the Buchner funnel, adding 15mL of acetone into the bottle after the upper layer liquid passes through the filter paper, performing vibration cleaning, performing suction filtration, and repeating for three times. The filter paper was transferred into the flask without any damage and dried in an oven at 105 ℃ to obtain a residue.
The crude peptide content W1 of each of samples 1 and 2 and the crude protein content W2 of the residue were measured by the method specified in GB/T5009.5-2016 and calculated from the digestibility X = (W1-W2)/W1 × 100%, and the results were as follows:
| sample No. 1 | Sample No. 2 | |
| Rate of digestion | 92％ | 86％ |
The result shows that the absorptivity of the solid beverage finished product prepared from the puffed powder can reach 92% in 10 hours, and the absorptivity is improved compared with the solid beverage finished product which is not puffed.
The specific embodiments described herein are merely illustrative of the spirit of the invention. Various modifications or additions may be made to the described embodiments or alternatives may be employed by those skilled in the art without departing from the spirit or ambit of the invention as defined in the appended claims.
Although the terms herbal micropowder, animal peptide powder, plant peptide powder, and flavoring agent are used more often herein. These terms are used merely to more conveniently describe and explain the nature of the present invention and they are to be interpreted as any additional limitation in keeping with the spirit of the present invention.
Claims (10)
1. A low-sugar functional food using peptide as a raw material is characterized in that: the low-sugar functional food comprises Chinese herbal medicine micro powder, animal peptide powder, plant peptide powder and a flavoring agent, wherein the Chinese herbal medicine comprises one or more of ginseng micro powder, american ginseng micro powder, dendrobium micro powder and lucid ganoderma micro powder.
2. The low-sugar functional food using peptides as raw materials according to claim 1, wherein: the low-sugar functional food comprises, by weight, 3.12-30 parts of Chinese herbal medicine micro powder, 0.01-30 parts of animal peptide powder, 0.01-30 parts of plant peptide powder and 0.01-5 parts of flavoring agent.
3. The low-sugar functional food using peptides as a raw material according to claim 1, wherein: the animal peptide powder is one or more of oyster peptide powder, sea cucumber peptide powder or other animal peptide powder.
4. The low-sugar functional food using peptides as a raw material according to claim 1, wherein: one or more of red bean peptide powder, sweet potato peptide powder or other plant peptide powder.
5. The low-sugar functional food using peptides as a raw material according to claim 1, wherein: the flavoring agent is one or more of sucralose, sorbitol, erythritol or other sugar substitutes.
6. The low-sugar functional food using peptides as a raw material according to claim 1, wherein: also comprises oral hyaluronic acid and disintegrant;
the disintegrating agent comprises one or more of sodium carboxymethyl starch, microcrystalline cellulose and cellulose methacrylate.
7. A method for preparing a low-sugar functional peptide-based food according to any one of claims 1 to 6, comprising the steps of:
1) Cleaning the Chinese herbal medicines, cutting the Chinese herbal medicines into granules or slices, uniformly spraying water on the surfaces of the Chinese herbal medicines to keep the water content of the Chinese herbal medicines between 15 and 25 percent, and performing low-temperature puffing in a puffing machine to prepare puffed Chinese herbal medicines;
2) Pulverizing the puffed Chinese medicinal materials into Chinese medicinal micropowder;
3) Mixing the Chinese medicinal micropowder with animal peptide powder, plant peptide powder, and correctant to obtain semi-finished product containing peptide.
8. The method for preparing a low-sugar functional food using peptides as a raw material according to claim 7, wherein: in the step 1), the low-temperature puffing process comprises the steps of raising the puffing temperature of the puffing machine to 85-105 ℃, raising the pressure in the puffing machine to 40-450KPa, keeping the pressure for 10-30min, and then rapidly reducing the pressure to negative pressure, so as to obtain the puffed Chinese herbal medicines through the pressure difference.
9. The method for preparing a low-sugar functional food using a peptide as a raw material according to claim 7, wherein: the particle size of the expanded Chinese herbal medicine micro powder is 1-100 mu m.
10. The method for preparing a low-sugar functional food using peptides as a raw material according to claim 7, wherein: mixing the semi-finished product containing the peptide with water at the concentration of 25-35%, filtering by a microporous filter membrane, and canning to obtain a finished product of the liquid beverage;
or the peptide-containing composite semi-finished product is packaged to obtain a finished solid beverage product;
or mixing the semi-finished product containing the peptide with oral hyaluronic acid and a disintegrating agent, tabletting by a tabletting machine, and subpackaging to obtain a finished tablet.
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