CN115530379A - Anti-freezing composition and application thereof - Google Patents
Anti-freezing composition and application thereof Download PDFInfo
- Publication number
- CN115530379A CN115530379A CN202210930303.8A CN202210930303A CN115530379A CN 115530379 A CN115530379 A CN 115530379A CN 202210930303 A CN202210930303 A CN 202210930303A CN 115530379 A CN115530379 A CN 115530379A
- Authority
- CN
- China
- Prior art keywords
- collagen peptide
- molecular weight
- composition
- antifreeze
- antifreeze composition
- 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
- 239000000203 mixture Substances 0.000 title claims abstract description 93
- 238000007710 freezing Methods 0.000 title claims abstract description 49
- 102000008186 Collagen Human genes 0.000 claims abstract description 112
- 108010035532 Collagen Proteins 0.000 claims abstract description 112
- 229920001436 collagen Polymers 0.000 claims abstract description 112
- 230000002528 anti-freeze Effects 0.000 claims abstract description 68
- KPYXMALABCDPGN-HYOZMBHHSA-N (4s)-5-[[(2s)-6-amino-1-[[(2s,3s)-1-[[(2s)-1-[[(2s)-1-[[(2s)-1-[[(2s)-1-[[(2r)-1-[[2-[[2-[[(1s)-3-amino-1-carboxy-3-oxopropyl]amino]-2-oxoethyl]amino]-2-oxoethyl]amino]-1-oxo-3-sulfanylpropan-2-yl]amino]-4-methyl-1-oxopentan-2-yl]amino]-1-oxopropan-2-yl]a Chemical compound NC(=O)C[C@@H](C(O)=O)NC(=O)CNC(=O)CNC(=O)[C@H](CS)NC(=O)[C@H](CC(C)C)NC(=O)[C@H](C)NC(=O)[C@H](C(C)C)NC(=O)[C@H](CC(C)C)NC(=O)[C@H]([C@@H](C)CC)NC(=O)[C@H](CCCCN)NC(=O)[C@H](CCC(O)=O)NC(=O)[C@@H](NC(=O)[C@H](CC(O)=O)NC(=O)CNC(=O)[C@@H](N)CCCCN)CC1=CC=C(O)C=C1 KPYXMALABCDPGN-HYOZMBHHSA-N 0.000 claims abstract description 45
- 101800001386 Peptide II Proteins 0.000 claims abstract description 34
- 108090000765 processed proteins & peptides Proteins 0.000 claims abstract description 33
- 239000007788 liquid Substances 0.000 claims abstract description 21
- 235000013305 food Nutrition 0.000 claims description 20
- 238000000034 method Methods 0.000 claims description 11
- 238000002360 preparation method Methods 0.000 claims description 10
- 238000005303 weighing Methods 0.000 claims description 9
- 230000036541 health Effects 0.000 claims description 8
- 230000008569 process Effects 0.000 claims description 8
- 108010053481 Antifreeze Proteins Proteins 0.000 claims description 4
- 235000009508 confectionery Nutrition 0.000 claims description 4
- 235000015110 jellies Nutrition 0.000 claims description 4
- 239000000843 powder Substances 0.000 claims description 4
- 239000008274 jelly Substances 0.000 claims description 3
- 235000013361 beverage Nutrition 0.000 claims 2
- 230000008014 freezing Effects 0.000 abstract description 44
- 102000004196 processed proteins & peptides Human genes 0.000 abstract description 8
- 238000013329 compounding Methods 0.000 abstract description 5
- 238000009472 formulation Methods 0.000 description 9
- 230000000052 comparative effect Effects 0.000 description 7
- 238000012360 testing method Methods 0.000 description 6
- 229920000388 Polyphosphate Polymers 0.000 description 5
- 239000001205 polyphosphate Substances 0.000 description 5
- 235000011176 polyphosphates Nutrition 0.000 description 5
- 238000003860 storage Methods 0.000 description 4
- 238000010257 thawing Methods 0.000 description 4
- 239000013078 crystal Substances 0.000 description 3
- 230000009467 reduction Effects 0.000 description 3
- 150000001298 alcohols Chemical class 0.000 description 2
- 150000001720 carbohydrates Chemical class 0.000 description 2
- 239000004615 ingredient Substances 0.000 description 2
- 235000016709 nutrition Nutrition 0.000 description 2
- 239000002245 particle Substances 0.000 description 2
- 235000021404 traditional food Nutrition 0.000 description 2
- XLYOFNOQVPJJNP-UHFFFAOYSA-N water Substances O XLYOFNOQVPJJNP-UHFFFAOYSA-N 0.000 description 2
- OYPRJOBELJOOCE-UHFFFAOYSA-N Calcium Chemical compound [Ca] OYPRJOBELJOOCE-UHFFFAOYSA-N 0.000 description 1
- LFQSCWFLJHTTHZ-UHFFFAOYSA-N Ethanol Chemical compound CCO LFQSCWFLJHTTHZ-UHFFFAOYSA-N 0.000 description 1
- 206010020772 Hypertension Diseases 0.000 description 1
- 208000008589 Obesity Diseases 0.000 description 1
- 229910019142 PO4 Inorganic materials 0.000 description 1
- 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 description 1
- 229930006000 Sucrose Natural products 0.000 description 1
- 238000010521 absorption reaction Methods 0.000 description 1
- 239000007798 antifreeze agent Substances 0.000 description 1
- 229910052791 calcium Inorganic materials 0.000 description 1
- 239000011575 calcium Substances 0.000 description 1
- 230000008859 change Effects 0.000 description 1
- 230000001684 chronic effect Effects 0.000 description 1
- 150000001875 compounds Chemical class 0.000 description 1
- 238000010276 construction Methods 0.000 description 1
- 238000012937 correction Methods 0.000 description 1
- 206010012601 diabetes mellitus Diseases 0.000 description 1
- 230000000694 effects Effects 0.000 description 1
- 238000002474 experimental method Methods 0.000 description 1
- 235000013611 frozen food Nutrition 0.000 description 1
- 201000001421 hyperglycemia Diseases 0.000 description 1
- 208000017169 kidney disease Diseases 0.000 description 1
- 150000002632 lipids Chemical class 0.000 description 1
- 235000021056 liquid food Nutrition 0.000 description 1
- 239000000463 material Substances 0.000 description 1
- 238000012986 modification Methods 0.000 description 1
- 230000004048 modification Effects 0.000 description 1
- 235000020824 obesity Nutrition 0.000 description 1
- 230000003647 oxidation Effects 0.000 description 1
- 238000007254 oxidation reaction Methods 0.000 description 1
- 238000012856 packing Methods 0.000 description 1
- NBIIXXVUZAFLBC-UHFFFAOYSA-K phosphate Chemical compound [O-]P([O-])([O-])=O NBIIXXVUZAFLBC-UHFFFAOYSA-K 0.000 description 1
- 239000010452 phosphate Substances 0.000 description 1
- 238000004321 preservation Methods 0.000 description 1
- 238000012545 processing Methods 0.000 description 1
- 102000004169 proteins and genes Human genes 0.000 description 1
- 108090000623 proteins and genes Proteins 0.000 description 1
- 239000005720 sucrose Substances 0.000 description 1
- 208000024891 symptom Diseases 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
- 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
- A23G—COCOA; COCOA PRODUCTS, e.g. CHOCOLATE; SUBSTITUTES FOR COCOA OR COCOA PRODUCTS; CONFECTIONERY; CHEWING GUM; ICE-CREAM; PREPARATION THEREOF
- A23G3/00—Sweetmeats; Confectionery; Marzipan; Coated or filled products
- A23G3/34—Sweetmeats, confectionery or marzipan; Processes for the preparation thereof
- A23G3/36—Sweetmeats, confectionery or marzipan; Processes for the preparation thereof characterised by the composition containing organic or inorganic compounds
- A23G3/44—Sweetmeats, confectionery or marzipan; Processes for the preparation thereof characterised by the composition containing organic or inorganic compounds containing peptides or proteins
-
- 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
-
- 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
- A23L21/00—Marmalades, jams, jellies or the like; Products from apiculture; Preparation or treatment thereof
- A23L21/10—Marmalades; Jams; Jellies; Other similar fruit or vegetable compositions; Simulated fruit 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
Landscapes
- Life Sciences & Earth Sciences (AREA)
- Chemical & Material Sciences (AREA)
- Engineering & Computer Science (AREA)
- Food Science & Technology (AREA)
- Polymers & Plastics (AREA)
- Health & Medical Sciences (AREA)
- Nutrition Science (AREA)
- Proteomics, Peptides & Aminoacids (AREA)
- Inorganic Chemistry (AREA)
- Molecular Biology (AREA)
- Mycology (AREA)
- Freezing, Cooling And Drying Of Foods (AREA)
Abstract
The invention provides an antifreeze composition and application thereof. The antifreeze composition comprises a collagen peptide I and a collagen peptide II, wherein the mass ratio of the collagen peptide I to the collagen peptide II is (0.05-0.7): 1; the molecular weight of the collagen peptide I is less than 1000Da; the molecular weight of the collagen peptide II is between 1000 and 3000Da. The antifreeze composition provided by the invention is obtained by compounding collagen peptides with different molecular weights, and the freezing point depression rate of liquid containing the antifreeze composition can be improved by reducing the freezing point of the antifreeze composition, so that the antifreeze capacity is improved, the icing phenomenon can not occur in a low-temperature environment, and the stable property can be maintained.
Description
Technical Field
The invention relates to the technical field of liquid freezing resistance, in particular to a freezing resistant composition and application thereof.
Background
Freezing is a common food storage process that is primarily aimed at improving food processing or preservation characteristics by treating the food at temperatures near or below freezing. However, in the process of freezing or storing and transporting the frozen food, the quality of the food is often deteriorated due to various reasons such as water loss, protein deformation and lipid oxidation, and the freezing of the liquid causes the rupture of the packing material or container due to the volume expansion, and the liquid is not uniform due to repeated freezing and thawing of the liquid. Therefore, many different methods have been tried in order to improve the freezing property of food and prevent the change of quality during the freezing process and storage. Among the many methods, addition of an antifreeze is considered to be a more effective method, and has been receiving increasing attention in recent years.
The antifreeze used in the traditional food mainly comprises polyphosphate, saccharides, alcohols and compounds thereof. The addition of polyphosphate is strictly limited, food is bitter and astringent when the addition amount is higher, the calcium absorption of a human body can be influenced by high phosphate intake, and the symptoms of hypertension and chronic nephropathy patients can be aggravated by the intake of the polyphosphate. Sugar antifreeze such as sucrose is unfavorable for hyperglycemia, diabetes and obesity people due to factors such as heat and sweetness, so that the application range of the sugar antifreeze is limited. In addition, although the high-concentration sugar, alcohol and polyphosphate type antifreeze can reduce ice crystal particles formed in the cold storage process, temperature fluctuation in the cold chain process can cause small ice crystals to recrystallize, the ice crystal particles become large, the original tissue structure of the food can be damaged, and the loss of nutritional ingredients and the quality reduction of the food can be caused to a certain extent.
Disclosure of Invention
The invention provides an antifreeze composition and application thereof, the antifreeze composition is obtained by compounding collagen peptides with different molecular weights, and the freezing point depression rate of liquid containing the antifreeze composition can be improved by reducing the freezing point of the antifreeze composition, so that the antifreeze capability is improved, the phenomenon of freezing can not occur in a cold environment, and the stable property can still be maintained.
According to a first aspect of the invention, there is provided a deicing composition comprising collagen peptide i and collagen peptide ii in a mass ratio of (0.05 to 0.7): 1; the molecular weight of the collagen peptide I is less than 1000Da; the molecular weight of the collagen peptide II is between 1000 and 3000Da.
According to the antifreeze composition provided by the invention, collagen peptides with different molecular weights are compounded in a specific proportion range, so that the freezing point of the antifreeze composition can be reduced to improve the freezing point depression rate (the freezing point depression rate is more than or equal to 10%) of a liquid containing the antifreeze composition, the liquid containing the antifreeze composition has high antifreeze capacity, the icing phenomenon can not occur in a low-temperature environment, the stable character can be kept, and the problems of container rupture caused by volume expansion after the liquid is frozen, uneven liquid caused by repeated freezing and thawing of the solution and the like are solved. Compared with the antifreeze agent (such as polyphosphate, saccharides and alcohols) adopted in the traditional food, the antifreeze composition provided by the invention has more excellent antifreeze effect, does not cause any influence on human health under the condition of high intake amount, and has wider application range.
Preferably, the mass ratio of the collagen peptide I to the collagen peptide II is (0.1-0.7): 1.
in the antifreeze composition provided by the scheme, the mass ratio of the collagen peptide I to the collagen peptide II meets (0.1-0.7): 1, the freezing point of the antifreezing composition can be remarkably reduced, the freezing point depression rate of the liquid containing the antifreezing composition is reduced along with the reduction (the freezing point depression rate is more than or equal to 30 percent), and the antifreezing capability of the liquid containing the antifreezing composition can be further improved.
Preferably, the collagen peptide with molecular weight less than 500Da accounts for more than or equal to 40wt% of the collagen peptide I.
The mass ratio of the collagen peptide with the molecular weight less than 500Da in the collagen peptide I contained in the antifreeze composition is limited (more than or equal to 40 wt%), and the ratio of the collagen peptide with the low molecular weight is relatively high, so that the antifreeze composition is easier to absorb by a human body while the antifreeze capacity of liquid containing the antifreeze composition is improved.
Preferably, the collagen peptide II has a molecular weight of 1000Da or 2000Da or 3000Da.
According to a second aspect of the invention, a process for the preparation of the above deicing composition is provided, comprising the steps of: weighing the collagen peptide I and the collagen peptide II according to the mass ratio, and uniformly mixing to obtain the anti-freezing composition.
According to a third aspect of the invention, there is provided the use of the above deicing composition in the preparation of food, health care products.
According to a fourth aspect of the invention, a food product with anti-freeze function is provided, which comprises the above anti-freeze composition in an amount of 0.05 to 55wt% of the food product.
The antifreezing food provided by the scheme contains the antifreezing composition provided by the invention, so that the food has good antifreezing capability, can keep stable properties in the processes of freezing or storage and transportation after freezing, keeps the original tissue structure of the food, avoids the loss of nutritional ingredients and quality reduction of the food, cannot freeze, and also avoids the problems of container breakage caused by volume expansion of liquid food in a low-temperature environment, uneven liquid caused by repeated freezing and thawing of the liquid and the like.
Preferably, the food comprises drinks, jellies, soft sweets and brewing powder.
According to the fifth aspect of the invention, the health-care product with the antifreezing function is provided, and the antifreezing composition accounts for 0.05-55 wt% of the health-care product.
Preferably, the health product comprises drink preparation, jelly preparation, soft candy preparation and brewing powder.
Drawings
FIG. 1 is a graph showing the freezing point depression of deicing compositions obtained by compounding collagen peptides with molecular weights of < 1000Da with collagen peptides with molecular weights of 1000Da, 2000Da and 3000Da.
Detailed Description
Technical features in the technical solutions provided by the present invention are further clearly and completely described below with reference to specific embodiments, and it is obvious that the described embodiments are only a part of embodiments of the present invention, and not all embodiments. All other embodiments, which can be derived by a person skilled in the art from the embodiments given herein without making any creative effort, shall fall within the protection scope of the present invention.
Examples 1 to 8
An antifreeze composition, the formulation of which is shown in Table 1, comprises collagen peptide I and collagen peptide II, wherein the molecular weight of the collagen peptide I is less than 1000Da, and the molecular weight of the collagen peptide II is 1000Da;
wherein the proportion of the collagen peptide with the molecular weight less than 500Da in the collagen peptide I is more than or equal to 40wt%;
the antifreeze composition is prepared by the following steps: weighing the collagen peptide I and the collagen peptide II according to the formula shown in the table 1, and uniformly mixing to prepare the antifreeze composition.
TABLE 1 formulation of deicing compositions
Examples 9 to 16
An antifreeze composition having the formula shown in Table 2 comprises collagen peptide I and collagen peptide II, wherein the molecular weight of the collagen peptide I is less than 1000Da, and the molecular weight of the collagen peptide II is 3000Da;
wherein the proportion of the collagen peptide with the molecular weight less than 500Da in the collagen peptide I is more than or equal to 40wt%;
the antifreeze composition is prepared by the following steps: weighing the collagen peptide I and the collagen peptide II according to the formula shown in the table 2, and uniformly mixing to obtain the antifreeze composition.
TABLE 2 formulation of deicing compositions
Examples 17 to 24
An antifreeze composition having the formula shown in Table 3, comprising collagen peptide I and collagen peptide II, wherein the molecular weight of the collagen peptide I is less than 1000Da, and the molecular weight of the collagen peptide II is 2000Da;
wherein the proportion of the collagen peptide with the molecular weight less than 500Da in the collagen peptide I is more than or equal to 40wt%;
the antifreeze composition is prepared by the following steps: weighing the collagen peptide I and the collagen peptide II according to the formula shown in the table 3, and uniformly mixing to prepare the antifreeze composition.
TABLE 3 formulation of deicing compositions
Comparative examples 1 to 3
An antifreeze composition having the formula shown in Table 4 comprises collagen peptide I and collagen peptide II, wherein the molecular weight of the collagen peptide I is less than 1000Da, and the molecular weight of the collagen peptide II is 1000Da;
wherein the proportion of the collagen peptide with the molecular weight less than 500Da in the collagen peptide I is more than or equal to 40wt%;
the antifreeze composition is prepared by the following steps: weighing the collagen peptide I and the collagen peptide II according to the formula shown in the table 4, and uniformly mixing to obtain the antifreeze composition.
TABLE 4 formulation of deicing compositions
Comparative examples 4 to 6
An antifreeze composition having the formula shown in Table 5 comprises collagen peptide I and collagen peptide II, wherein the molecular weight of the collagen peptide I is less than 1000Da, and the molecular weight of the collagen peptide II is 3000Da;
wherein, in the collagen peptide I, the proportion of the collagen peptide with the molecular weight less than 500Da in the collagen peptide I is more than or equal to 40wt%;
the antifreeze composition is prepared by the following steps: weighing the collagen peptide I and the collagen peptide II according to the formula shown in the table 5, and uniformly mixing to obtain the antifreeze composition.
TABLE 5 formulation of deicing compositions
Comparative examples 7 to 9
An antifreeze composition having the formula shown in Table 6, comprising collagen peptide I and collagen peptide II, wherein the molecular weight of the collagen peptide I is less than 1000Da, and the molecular weight of the collagen peptide II is 2000Da;
wherein, in the collagen peptide I, the proportion of the collagen peptide with the molecular weight less than 500Da in the collagen peptide I is more than or equal to 40wt%;
the antifreeze composition is prepared by the following steps: weighing the collagen peptide I and the collagen peptide II according to the formula shown in the table 6, and uniformly mixing to obtain the antifreeze composition.
TABLE 6 formulation of deicing compositions
Comparative examples 10 to 11
An antifreeze composition having the formula shown in Table 7 comprises collagen peptide I and collagen peptide II, wherein the molecular weight of the collagen peptide I is less than 1000Da, and the molecular weight of the collagen peptide II is 5000Da;
wherein, in the collagen peptide I, the proportion of the collagen peptide with the molecular weight less than 500Da in the collagen peptide I is more than or equal to 40wt%;
the antifreeze composition is prepared by the following steps: weighing the collagen peptide I and the collagen peptide II according to the formula shown in the table 7, and uniformly mixing to obtain the antifreeze composition.
TABLE 7 formulation of deicing compositions
Test example
1. Experimental construction mode
The test subjects of the test examples are the antifreeze compositions prepared in the examples 1 to 24 and the comparative examples 1 to 11, and a solution with the antifreeze composition concentration of 20mg/mL is prepared by adding a proper amount of water to the test subjects to reach 1000 mL. According to the Raoult freezing point principle, on the basis of proportional relation between the freezing point depression value of a solution and the molar concentration of the solution, a high-sensitivity temperature sensing assembly (thermistor) is adopted to measure the freezing points (namely freezing point temperature) of the solution with the concentration of the antifreeze composition of 20mg/mL and the collagen peptide with the molecular weight of 1000Da or 2000Da or 3000Da, a freezing point permeameter is started and then heated for 30 minutes for correction, then the solution to be measured is placed on a sample measuring platform, the reading value is waited, and the reading value is recorded and converted.
The freezing point depression of the solution was calculated according to the following formula:
wherein A represents the freezing temperature of a solution having an antifreeze composition concentration of 20 mg/mL;
b represents the freezing temperature of collagen peptide with molecular weight of 1000Da or 2000Da or 3000Da.
2. Results of the experiment
TABLE 8 freezing point depression test results for deicing compositions
The results of the freezing point depression of the deicing compositions prepared in examples 1 to 24 and comparative examples 1 to 11 are shown in Table 8. Meanwhile, the ratios of the collagen peptides with different molecular weights are numbered according to table 9, and a freezing point depression rate curve chart is drawn by using the ratios of the collagen peptides with different molecular weights and the corresponding test data of the freezing point depression rates related to the above examples 1 to 24 and comparative examples 1 to 9, and the result is shown in fig. 1.
As can be seen from Table 8 and FIG. 1, the molecular weight of collagen peptide < 1000Da and the molecular weight of collagen peptide 1000Da, 2000Da, 3000Da, respectively, are 0.05-0.7: 1, the freezing point depression rate of the antifreeze composition prepared by compounding in the mass ratio range is more than or equal to 10 percent; respectively adopting the molecular weight of collagen peptide less than 1000Da and the molecular weight of collagen peptide of 1000Da, 2000Da and 3000Da at the ratio of 0.1-0.7: 1, the freezing point depression rate of the antifreeze composition is more than or equal to 30 percent. When the mass ratio of the collagen peptide with the molecular weight of less than 1000Da to the collagen peptide with the molecular weight of 1000Da or 2000Da or 3000Da in the antifreeze composition does not satisfy the range of 0.05-0.7: 1, the freezing point depression rate is not obvious; the anti-freezing composition prepared by compounding the collagen peptide with the molecular weight of 5000Da and the collagen peptide with the molecular weight of less than 1000Da has no obvious freezing point depression rate.
TABLE 9 formulation and numbering of collagen peptides of different molecular weights
From the above, the antifreeze composition provided by the invention comprises the following components of collagen peptide with the molecular weight of less than 1000Da and collagen peptide with the molecular weight of 1000-3000 Da according to the weight ratio of 0.05-0.7: 1, can reduce the freezing point of the antifreeze composition in order to improve the freezing point depression rate of the liquid containing the antifreeze composition, so that the liquid containing the antifreeze composition has high antifreeze capacity, can not freeze under low-temperature environment, can keep stable properties, and simultaneously solves the problems of uneven liquid and the like caused by container rupture caused by volume expansion and repeated freezing and thawing of the solution after the liquid is frozen.
Although the present invention has been described in detail with reference to the above embodiments, it should be understood by those skilled in the art that various changes and modifications may be made therein without departing from the spirit and scope of the invention as defined by the appended claims.
Claims (10)
1. An antifreeze composition characterized by: the collagen peptide I and the collagen peptide II are mixed according to a mass ratio of (0.05-0.7): 1;
the molecular weight of the collagen peptide I is less than 1000Da;
the molecular weight of the collagen peptide II is between 1000 and 3000Da.
2. Deicing composition as claimed in claim 1, characterized in that: the mass ratio of the collagen peptide I to the collagen peptide II is (0.1-0.7): 1.
3. deicing composition as claimed in claim 1, characterized in that: the proportion of the collagen peptide with the molecular weight less than 500Da in the collagen peptide I is more than or equal to 40wt%.
4. Deicing composition as claimed in claim 1, wherein: the molecular weight of the collagen peptide II is 1000Da or 2000Da or 3000Da.
5. Process for the preparation of a deicing composition as claimed in claim 1, comprising the steps of: weighing the collagen peptide I and the collagen peptide II according to the mass ratio, and uniformly mixing to obtain the anti-freeze composition.
6. Use of a deicing composition according to any of claims 1 to 4 for the preparation of liquid-containing foodstuffs, liquid-containing health products.
7. A food product having a freeze resistant function, comprising: deicing composition comprising a deicing composition according to any of claims 1 to 3 in a proportion of 0.05 to 55% by weight in the food.
8. The food product having an anti-freeze function according to claim 7, wherein: the food comprises beverage, jelly, soft candy and brewing powder.
9. A health product with an anti-freezing function is characterized in that: antifreeze composition according to any of claims 1 to 3, in the health product in a proportion of 0.05 to 55 wt.%.
10. The health product having antifreeze function according to claim 9, wherein: the health product comprises beverage preparation, jelly preparation, soft candy preparation and brewing powder.
Priority Applications (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN202210930303.8A CN115530379A (en) | 2022-08-03 | 2022-08-03 | Anti-freezing composition and application thereof |
Applications Claiming Priority (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN202210930303.8A CN115530379A (en) | 2022-08-03 | 2022-08-03 | Anti-freezing composition and application thereof |
Publications (1)
| Publication Number | Publication Date |
|---|---|
| CN115530379A true CN115530379A (en) | 2022-12-30 |
Family
ID=84723830
Family Applications (1)
| Application Number | Title | Priority Date | Filing Date |
|---|---|---|---|
| CN202210930303.8A Pending CN115530379A (en) | 2022-08-03 | 2022-08-03 | Anti-freezing composition and application thereof |
Country Status (1)
| Country | Link |
|---|---|
| CN (1) | CN115530379A (en) |
Citations (1)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| US20100151096A1 (en) * | 2008-11-26 | 2010-06-17 | Srinivasan Damodaran | Inhibition of ice crystal growth |
-
2022
- 2022-08-03 CN CN202210930303.8A patent/CN115530379A/en active Pending
Patent Citations (1)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| US20100151096A1 (en) * | 2008-11-26 | 2010-06-17 | Srinivasan Damodaran | Inhibition of ice crystal growth |
Non-Patent Citations (5)
| Title |
|---|
| SHAOYUN WANG等: ""Ice-Structuring Peptides Derived from Bovine Collagen"", 《JOURNAL OF AGRICULTURE AND FOOD CHEMISTRY》 * |
| SHAOYUN WANG等: ""Preparation, isolation and hypothermia protection activityof antifreeze peptides from shark skin collagen"", 《LWT - FOOD SCIENCE AND TECHNOLOGY》 * |
| 刘含等: ""不同分子质量胶原抗冻肽的抗冻性能及机理研究"", 《食品与发酵工业》, pages 1 * |
| 朱俊颖;王耀松;赵黎明;周家春;蒋丽华;夏泉鸣;: "复合酶法制备高纯度鱼基质胶原蛋白肽", 中国食品学报, no. 12 * |
| 阮功成等: ""不同来源胶原蛋白抗冻活性的研究"", 《食品科学》, pages 5 * |
Similar Documents
| Publication | Publication Date | Title |
|---|---|---|
| ES2395731T3 (en) | New alcoholic drink | |
| AU2005220013A1 (en) | Frozen confection with polyol and vegetable fibre method of production | |
| DK2756764T3 (en) | Sweetener Composition for the Prevention and Relief of Obesity Containing Glucolysis Ingredient | |
| US20070134394A1 (en) | Method of manufacturing particulate ice cream for storage in conventional freezers | |
| CN104918500B (en) | Non- cariogenicity jelly candy | |
| JP4072178B2 (en) | Sherbet beverage composition | |
| JP2007236231A (en) | Globular jelly-like food and method for producing the same | |
| CN115530379A (en) | Anti-freezing composition and application thereof | |
| CN106455648A (en) | Frozen liquid egg whites, method for producing same, and liquid egg whites resulting from defrosting frozen liquid egg whites | |
| JP2023144050A (en) | Pancake and pancake premix | |
| CN108185489B (en) | Sweet soup balls and preparation method thereof | |
| US20040013783A1 (en) | Jellied food preparation | |
| US10631553B2 (en) | Process and composition for making an alcohol-containing frozen comestible | |
| JP4386380B1 (en) | Jelly cream soda drink and frozen cream soda drink | |
| JP2008011835A (en) | Sherbet-like drink composition | |
| JPH10117763A (en) | Frozen alcoholic beverage having soft ice-cream texture and its production | |
| TWI780306B (en) | Frozen dessert composition | |
| AU2014367824B2 (en) | Method for providing containerized beverage, containerized beverage, and system for providing containerized beverage | |
| JP7096987B1 (en) | Composition for frozen beverages | |
| CN114009469A (en) | Method for determining influence of antifreeze on dough quality and nutrition change | |
| WO1999037171A1 (en) | Method for producting of a soft drink | |
| JP2018139620A (en) | Frozen dessert and process for producing same | |
| KR20090076000A (en) | The sweetener having effect for decreasing blood-sugar level | |
| Otsuka et al. | Effects of ingesting beverages containing glycerol and sodium with isomaltulose or sucrose on fluid retention in young adults: a single-blind, randomized crossover trial | |
| CN114343048A (en) | Ice cream material and preparation process thereof |
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 |