CN115644331A - Preparation method of sea cucumber and oyster compound peptide beverage capable of effectively improving anti-fatigue function - Google Patents
Preparation method of sea cucumber and oyster compound peptide beverage capable of effectively improving anti-fatigue function Download PDFInfo
- Publication number
- CN115644331A CN115644331A CN202211438014.2A CN202211438014A CN115644331A CN 115644331 A CN115644331 A CN 115644331A CN 202211438014 A CN202211438014 A CN 202211438014A CN 115644331 A CN115644331 A CN 115644331A
- Authority
- CN
- China
- Prior art keywords
- sea cucumber
- oyster
- peptide
- extract
- cordyceps militaris
- 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
Abstract
The invention discloses a preparation method of a sea cucumber-oyster compound peptide beverage capable of effectively improving an anti-fatigue function, which is characterized by comprising the following steps: taking 1-10 parts of sea cucumber oyster peptide powder, 1-10 parts of cistanche ginseng extract, 1-10 parts of cordyceps militaris and Chinese wolfberry peptide powder, 50-95 parts of raspberry and Chinese date extract, 1-5 parts of honey, ethyl maltol, stevioside, citric acid and sodium carboxymethyl cellulose according to the mass ratio, and mixing, homogenizing, filling, sealing and sterilizing to prepare the sea cucumber oyster peptide powder. Firstly, the sea cucumber and the oyster are subjected to enzymolysis together and fishy smell is removed, so that the sea cucumber and the oyster become low-molecular-weight small peptides which are beneficial to human body absorption and have no fishy smell, the input amount of the prepared beverage can be increased, the anti-fatigue effect of the beverage is fully exerted, meanwhile, cordyceps militaris and wolfberry fruit vegetable peptide and plant extract such as cistanche, ginseng, cordyceps militaris, wolfberry fruit, raspberry and Chinese date are supplemented, and the anti-fatigue function of the prepared beverage is obviously enhanced due to the interaction of the components.
Description
Technical Field
The invention relates to a preparation method of a beverage, in particular to a preparation method of a sea cucumber and oyster composite peptide beverage capable of effectively improving an anti-fatigue function.
Background
At present, products with the anti-fatigue effect are more and more popular in the market, and anti-fatigue drinks also become research and development hotspots. The sea cucumber has the functions of tonifying qi, nourishing internal organs and deficiency, and has the effects of promoting blood circulation, tonifying kidney, strengthening yang, nourishing yin, nourishing blood, moistening dryness, and moistening throat; the oyster is rich in protein, polysaccharide, taurine, zinc and amino acids essential to human body, and has effects of relieving fatigue, resisting oxidation, lowering blood sugar, resisting tumor, promoting organism development, and enhancing human body resistance. Sea cucumber and oyster have good anti-fatigue function, but sea cucumber and oyster have large protein molecular weight and are difficult to digest and absorb, so that the low molecular weight small peptide which is beneficial to human body absorption is mostly prepared by using an enzymolysis technology. However, because both sea cucumber peptide and oyster peptide have fishy smell, the existing beverage with anti-fatigue effect has less sea cucumber peptide and oyster peptide, and anti-fatigue auxiliary factors such as lysine, inositol, L-carnitine, taurine, vitamins and coffee are added to enhance the effect, and the effects of sea cucumber and oyster are not fully exerted.
In addition, the cistanche, the ginseng, the cordyceps militaris, the wolfberry fruit, the raspberry, the Chinese date and the like which are homologous in medicine and food all contain nutrient components beneficial to a human body and respectively have different efficacies. However, there is no report on a method for preparing a beverage with anti-fatigue effect by synergistic effect of sea cucumber oyster animal peptide, cordyceps militaris and wolfberry plant peptide, and plant extracts of cistanche, ginseng, cordyceps militaris, wolfberry, raspberry, chinese date and the like.
Disclosure of Invention
The invention aims to solve the technical problems in the prior art and provides a preparation method of a sea cucumber-oyster composite peptide beverage capable of effectively improving the anti-fatigue function.
The technical solution of the invention is as follows: a preparation method of a sea cucumber-oyster compound peptide beverage capable of effectively improving an anti-fatigue function is characterized by comprising the following steps: taking 1-10 parts of sea cucumber oyster peptide powder, 1-10 parts of cistanche ginseng extract, 1-10 parts of cordyceps militaris and Chinese wolfberry peptide powder, 50-95 parts of raspberry and Chinese date extract, 1-5 parts of honey, ethyl maltol, stevioside, citric acid and sodium carboxymethyl cellulose in total according to the mass ratio, and mixing, homogenizing, filling, sealing and sterilizing to prepare the sea cucumber oyster peptide powder.
The sea cucumber and oyster peptide powder is prepared by the following steps:
step 1, taking the viscera-removed sea cucumbers and oysters, cleaning, and then mixing the cleaned sea cucumbers and oysters according to a protein mass ratio of 1:1-3, adding oyster and sea cucumber, adding deionized water with the volume of 1-3 times, mashing by a wet method by using an ultrafine pulverizer, and grinding into sea cucumber and oyster slurry by using a colloid mill;
step 2, adjusting the pH value of the sea cucumber and oyster slurry to 8.5-9.0, heating to 50-60 ℃, adding 1-2% of combined protease A by mass percent for enzymolysis for 1-3h, wherein the combined protease A is prepared by mixing trypsin and alkaline protease according to the mass ratio of 1: 1-2; and then adding 1-2% of combined protease B by mass for enzymolysis for 1-3h, wherein the enzymolysis temperature is 45-55 ℃, the pH value is 6.0-7.0, and the combined protease B is prepared by mixing neutral protease, papain and flavourzyme in a mass ratio of 1-2:1-2: 1-2; centrifuging to remove precipitate to obtain sea cucumber and oyster enzymolysis liquid, adjusting pH of the enzymolysis liquid to 6.5-7.0, heating to 80-95 deg.C, and inactivating enzyme for 15-20min;
step 3, performing solid-liquid separation on the enzyme-inactivated enzymolysis liquid by adopting a tubular centrifuge with 12000-16000rpm, and removing an upper oil layer and a lower precipitate layer to obtain a middle-layer enzymolysis clear liquid; passing the enzymolysis clear liquid through a ceramic membrane with the aperture of 10-100 μm to obtain a clarified liquid; separating the clarified liquid by 3000-5000Da organic membrane to obtain crude extract of sea cucumber oyster peptide; heating the crude extract of sea cucumber and oyster peptide to 30-50 ℃, adding yeast powder according to the mass ratio volume of 1-2%, reacting for 0.5-1.5h, heating to 50-80 ℃, adding beta-cyclodextrin according to the mass ratio volume of 1-3%, and continuously stirring, embedding and deodorizing for 15-40min; adjusting pH to 6.0-7.0, adding granular active carbon according to a mass ratio of 0.5-2% for further deodorization and decolorization, and decarburizing with ceramic membrane with pore diameter of 10-100 μm to obtain deodorized sea cucumber oyster peptide extract; nano-filtering the fishy smell removed sea cucumber oyster peptide extract by a 30-100Da nano-filtration membrane to obtain a refined sea cucumber oyster peptide extract, and concentrating by reduced pressure or vacuum evaporation to obtain a sea cucumber oyster peptide concentrated solution with the solid concentration of 15-35%; spray drying the sea cucumber oyster peptide concentrated solution at the air inlet temperature of 175-185 ℃ and the air outlet temperature of 80-90 ℃ to obtain the sea cucumber oyster peptide powder.
The cistanche ginseng extract is prepared by the following steps:
taking 50-70% by mass of dried sheet-shaped cistanche and 30-50% by mass of ginseng, washing, adding 5-15 times of water, extracting at 50-60 ℃ for 0.5-1h, heating to 80-100 ℃, extracting for 0.5-1h, filtering, and collecting filtrate; boiling the filtrate with 2-6 times volume of deionized water, extracting with slow fire at 90-100 deg.C for 1-2 hr, filtering, and centrifuging to obtain filtrate and residue; mixing filtrates, concentrating under reduced pressure at 60-70 deg.C and 0.05-0.07MPa to solid content of 10-30% to obtain concentrated solution of Cistanchis herba Ginseng radix extract, and spray drying at air inlet temperature of 180-190 deg.C and air outlet temperature of 80-90 deg.C to obtain dried Cistanchis herba Ginseng radix extract.
The cordyceps militaris and Chinese wolfberry extract is prepared by the following steps:
taking 30-50% by mass of dried whole granular fructus Lycii and 50-70% by mass of intact Cordyceps militaris mycelia, cleaning, adding 5-10 times of water, soaking at 50-60 deg.C for 0.5-1 hr, heating to 80-100 deg.C, extracting for 1-2 hr, filtering, and collecting filtrate; boiling the filtrate with 3-6 times volume of deionized water, extracting with slow fire at 90-100 deg.C for 1-2 hr, filtering, and centrifuging to obtain filtrate and residue of Cordyceps militaris and fructus Lycii; mixing filtrates, concentrating under reduced pressure at 60-70 deg.C and 0.05-0.07MPa to solid content of 10-30% to obtain Cordyceps militaris and fructus Lycii extract concentrate, and spray drying at air inlet temperature of 175-185 deg.C and air outlet temperature of 75-90 deg.C to obtain Cordyceps militaris and fructus Lycii extract.
The cordyceps militaris and Chinese wolfberry peptide powder is prepared by the following steps:
and (3) mixing the obtained cordyceps militaris and wolfberry filter residue according to a volume ratio of 1:2-6, adding water, stirring and mashing by using a high-speed tissue mashing machine to obtain cordyceps militaris and Chinese wolfberry pulp, adding 1.0-2.0% of complex enzyme for enzymolysis, wherein the enzymolysis temperature is 45-55 ℃, the time is 1.5-3h, and the pH is 6.5-7.5, and the complex enzyme is prepared by mixing cellulase, pectinase, neutral protease or papain in a mass ratio of 1-2:1-2: 2-3; adjusting the pH value of the enzymolysis liquid to 6.5-7.0, heating to 80-95 ℃ to inactivate enzyme for 15-20min; centrifuging enzyme-deactivated enzymolysis liquid, collecting filtrate, concentrating under reduced pressure at 60-70 deg.C and 0.05-0.07MPa to solid content of 10-35% to obtain Cordyceps militaris and fructus Lycii peptide concentrate, and spray drying at air inlet temperature of 175-185 deg.C and air outlet temperature of 80-90 deg.C to obtain Cordyceps militaris and fructus Lycii peptide powder.
The raspberry jujube extract is prepared according to the following steps:
collecting 30-50 wt% of dried fructus Jujubae and 50-70 wt% of Rubi fructus, cleaning, adding 5-15 times of water, soaking at 50-60 deg.C for 0.5-1h, extracting at 80-100 deg.C for 2 times, each time for 0.5-1 hr, centrifuging to obtain supernatant, mixing supernatants, concentrating at 60-70 deg.C under 0.05-0.07MPa to solid content of 1-10% to obtain Rubi fructus Jujubae extract.
The invention firstly carries out enzymolysis on the sea cucumber and the oyster together and removes fishy smell, so that the sea cucumber and the oyster become low molecular weight small peptides which are beneficial to human body absorption and have no fishy smell, the input amount of the prepared drink can be increased, the anti-fatigue effect of the drink can be fully exerted, simultaneously, the cordyceps militaris and wolfberry fruit vegetable peptide and plant extracting solutions of cistanche, ginseng, cordyceps militaris, wolfberry fruit, raspberry, chinese date and the like are supplemented, and the anti-fatigue function of the prepared drink is obviously enhanced due to the interaction of the components. Meanwhile, the method has the advantages of high utilization rate and nutritive value, good nourishing effect and taste and the like, is simple, convenient and feasible, has strong operability and is beneficial to industrial production.
Detailed Description
The preparation method of the sea cucumber-oyster composite peptide beverage capable of effectively improving the fatigue resistance function is characterized by taking 10 parts of sea cucumber-oyster peptide powder, 10 parts of cistanche ginseng extract, 3 parts of cordyceps militaris-wolfberry peptide powder, 70 parts of raspberry-jujube extract, honey, ethyl maltol, stevioside, citric acid and sodium carboxymethylcellulose, and then mixing, homogenizing, filling, sealing and sterilizing to prepare the sea cucumber-oyster composite peptide beverage. The honey, ethyl maltol, stevioside, citric acid and sodium carboxymethylcellulose can be put into the raspberry and Chinese date extracting solution to be uniformly stirred, and then the raspberry and Chinese date extracting solution are mixed with other components.
The sea cucumber and oyster peptide powder is prepared by the following steps:
step 1, taking the viscera-removed sea cucumbers and oysters, cleaning, cutting the sea cucumbers and the oysters into small blocks of 1-2cm, and then mixing the sea cucumbers and the oysters according to a protein mass ratio of 1:2 adding oyster and sea cucumber, adding deionized water with 2 times of volume, mashing by adopting a superfine pulverizer by a wet method, and grinding into sea cucumber and oyster slurry by using a colloid mill;
step 2, adjusting the pH value of the sea cucumber and oyster slurry to 9.0, heating to 60 ℃, adding 2% of combined protease A by mass for enzymolysis for 2 hours, wherein the combined protease A is prepared by mixing trypsin and alkaline protease according to the mass ratio of 1:1 is formed; then adding 2% of combined protease B by mass for enzymolysis for 2 hours, wherein the enzymolysis temperature is 50 ℃, the pH value is 7.0, and the combined protease B is prepared by mixing neutral protease, papain and flavourzyme according to the mass ratio of 1:1:1 is formed; centrifuging to remove precipitate to obtain sea cucumber and oyster enzymolysis liquid, adjusting pH of the enzymolysis liquid to 7.0, heating to 95 deg.C, and inactivating enzyme for 15min;
step 3, performing solid-liquid separation on the enzyme-inactivated enzymolysis liquid by adopting a tubular centrifuge at 15000rpm, and removing an upper oil layer and a lower precipitate layer to obtain a middle-layer enzymolysis clear liquid; passing the enzymolysis clear liquid through a ceramic membrane with the aperture of 10-100 μm to obtain a clarified liquid; separating the clarified liquid by 3000-5000Da organic membrane to obtain crude extract of sea cucumber oyster peptide; heating the crude extract of sea cucumber and oyster peptide to 45 ℃, adding yeast powder according to the mass ratio volume of 2%, reacting for 1h, heating to 80 ℃, adding beta-cyclodextrin according to the mass ratio volume of 2%, and continuously stirring, embedding and deodorizing for 30min; adjusting pH to 7.0, adding granular activated carbon according to a mass ratio volume of 2% to further remove fishy smell and decolorize, and removing carbon by adopting a ceramic membrane with the pore diameter of 10-100 mu m to obtain a fishy smell removed sea cucumber oyster peptide extracting solution; nano-filtering the fishy smell removed sea cucumber oyster peptide extract by a 30-100Da nano-filtration membrane to obtain a refined sea cucumber oyster peptide extract, and concentrating by reduced pressure or vacuum evaporation to obtain a sea cucumber oyster peptide concentrated solution with the solid concentration of 15-35%; spray drying the sea cucumber and oyster peptide concentrated solution at the air inlet temperature of 185 ℃ and the air outlet temperature of 90 ℃ to obtain the sea cucumber and oyster peptide powder.
The cistanche ginseng extract is prepared according to the following steps:
taking 60% by mass of dried flaky cistanche and 40% by mass of ginseng, cleaning, adding 10-fold water, extracting at 60 ℃ for 0.5h, heating to 90 ℃, extracting for 1h, filtering and collecting filtrate; adding 5 times volume of deionized water into the filtrate, boiling, maintaining at 90 deg.C with slow fire for 2 hr, filtering, and centrifuging to obtain filtrate and residue; mixing filtrates, concentrating under reduced pressure at 60-70 deg.C and 0.05-0.07MPa to solid content of 10-30% to obtain concentrated solution of Cistanchis herba Ginseng radix extract, and spray drying with air inlet temperature of 185 deg.C and air outlet temperature of 90 deg.C to obtain dried Cistanchis herba Ginseng radix extract.
The cordyceps militaris and Chinese wolfberry extract is prepared by the following steps:
taking 30% by mass of dried granular medlar and 70% by mass of complete cordyceps militaris mycelia, cleaning, adding 8-fold water, soaking at 50 ℃ for 1h, heating to 100 ℃, extracting for 1h, filtering, and collecting filtrate; adding 5 times volume of deionized water into the filtrate, boiling, extracting with slow fire at 90 deg.C for 2 hr, filtering, and centrifuging to obtain filtrate and residue; mixing filtrates, concentrating under reduced pressure at 60-70 deg.C and 0.05-0.07MPa to solid content of 10-30% to obtain Cordyceps militaris and fructus Lycii extract concentrated solution, and spray drying at inlet air temperature of 185 deg.C and outlet air temperature of 90 deg.C to obtain Cordyceps militaris and fructus Lycii extract.
The cordyceps militaris and Chinese wolfberry peptide powder is prepared by the following steps:
and (3) mixing the obtained cordyceps militaris and wolfberry filter residue according to a volume ratio of 1:5, adding water, stirring and mashing by using a high-speed tissue mashing machine to obtain cordyceps militaris and Chinese wolfberry pulp, adding 2.0% of complex enzyme for enzymolysis, wherein the enzymolysis temperature is 55 ℃, the time is 1.5h, and the pH is 7.0, and the complex enzyme is prepared by mixing cellulase, pectinase, neutral protease or papain in a mass ratio of 1:2:3, forming; adjusting pH of the enzymolysis solution to 7.0, heating to 85 deg.C, and inactivating enzyme for 20min; centrifuging enzyme-deactivated enzymolysis liquid, collecting filtrate, concentrating under reduced pressure of 0.05-0.07MPa at 60-70 deg.C until solid content is 10-35% to obtain Cordyceps militaris and fructus Lycii peptide concentrate, and spray drying at 185 deg.C and 90 deg.C to obtain Cordyceps militaris and fructus Lycii peptide powder.
The raspberry jujube extract is prepared according to the following steps:
taking 30% of dried Chinese dates and 70% of raspberries by mass percent, cleaning, adding 10 times of water by volume, soaking at 50 ℃ for 1h, extracting at 100 ℃ for 2 times, each time for 0.5h, centrifuging to obtain supernate, combining the supernate, and concentrating under reduced pressure at 60-70 ℃ and 0.05-0.07MPa until the solid content is 1-10% to obtain the raspberries and Chinese date extract.
The raw materials used in the embodiment of the invention are purchased from outsources, and the unit of enzyme activity is respectively as follows: 10 ten thousand u/g of trypsin, 24 ten thousand u/g of alkaline protease, 10 ten thousand u/g of neutral protease, 10 ten thousand u/g of papain, 2 ten thousand u/g of flavor enzyme, 4 ten thousand u/g of cellulase and 4 ten thousand u/g of pectinase.
Animal experiments:
(1) 60 male Kunming mice are adopted, the weight is about 21g, after the male Kunming mice are normally bred for one week in an experimental environment, the male Kunming mice are administrated by gastric gavage once a day, the male Kunming mice are randomly divided into 6 groups, 10 mice in each group are gavage according to the proportion of 20ml/kg d, and the male Kunming mice are bred for 28 days. A blank control group, a sea cucumber peptide group, an oyster peptide group, animal composite peptide, plant composite peptide and the group of the embodiment of the invention are respectively arranged, each group of the gavage liquid medicine is equal volume of normal saline except the blank control group, and other groups of the gavage liquid medicine are all medicine solutions diluted to the mass concentration of 30% by adopting raspberry jujube extract.
The gastric lavage drugs in each group are as follows:
sea cucumber peptide group: according to the method for preparing the sea cucumber-oyster peptide powder, the sea cucumber is used as a raw material to replace the sea cucumber-oyster peptide powder prepared from oysters.
Oyster peptide group: according to the method for preparing the sea cucumber oyster peptide powder, the oyster peptide powder prepared from the sea cucumber is replaced by the oyster serving as a raw material.
Animal complex peptide: the sea cucumber and oyster peptide powder prepared by the embodiment of the invention.
Plant peptide: the cordyceps militaris medlar peptide powder prepared by the embodiment of the invention.
The embodiment of the invention comprises the following steps: the sea cucumber and oyster compound peptide beverage capable of effectively improving the anti-fatigue function is prepared by the embodiment of the invention.
(2) Measurement of exhaustive swimming time of mice: after 30min of intragastric administration each time, the mice are subjected to swimming training for 30min in a swimming box with the water temperature of 25 +/-1 ℃, and an anti-fatigue load swimming experiment is carried out, wherein the water depth is not less than 30 cm. 30min after the last administration, the tail root of the mouse is loaded with 5% mass of lead wire or clip, the lead wire or clip is wrapped by adhesive tape, the mouse is placed in a swimming box for swimming, the swimming exhaustion time of the mouse is recorded, and the cumulative time from the beginning of swimming to the submergence of the whole body for 8 s without raising the head is counted.
(3) Liver glycogen content determination: the mice are rested for 30min after the last gastric lavage, the mice are killed by cervical dislocation, the liver is accurately weighed to be 100 mg, 2mL of trichloroacetic acid with the concentration of 5 g/100mL is added, after homogenization is carried out for 1min, centrifugation is carried out at 3000 r/min for 15min, the supernatant is transferred to another test tube, 2mL of trichloroacetic acid with the concentration of 5 g/100mL is added into the sediment, homogenization is carried out for 1min again, centrifugation is carried out for 15min, the supernatants of the two times are combined, mixed evenly, and the content of hepatic glycogen is determined.
(4) And (3) measuring the content of urea in serum: and (3) after the mice are subjected to last gastric lavage for 30min, swimming for 90 min without load, taking blood from eyeballs after resting for 60 min, placing in a 4-degree refrigerator for 3h, centrifuging at 2000rpm after blood coagulation for 15min, and measuring the serum urea content.
(5) And (3) measuring the content of lactic acid LA in serum: 30min after the mice are finally perfused with stomach, swimming for 10 min without load, taking blood from eyeball, anticoagulating with heparin, preparing serum, and measuring the content of serum LA. The LA content was recorded for three periods of time and the area under the lactic acid curve was calculated according to the formula.
(6) Liver MAD content determination: accurately weighing 0.5 g of liver of each group of mice, adding 4.5 mL of physiological saline, milling for 5-8 min by using a tissue mill in an ice water bath, centrifuging the liver homogenate for 10 min at 3000 r/min at 4 ℃, taking supernatant, and measuring the content of MDA in the supernatant of the liver homogenate by using an MDA kit.
Animal experiment results:
each index of the mice after exercise and the serum lactic acid content (mmol/L) of the mice after exercise are shown in tables 1 and 2, respectively.
TABLE 1 mouse indices after exercise
TABLE 2 serum lactic acid content (mmol/L) of mice after exercise
The results show that: the six groups of mice have no abnormality and die, the weight is obviously increased after 30 days, no obvious row difference exists among the groups, and the weight is consistent, which indicates that the mice grow normally. From the view point of the weight swimming time, the weight swimming time of the administration group is obviously longer than that of the blank group, and the embodiment group of the invention is obviously better than that of the other groups; from the liver MDA content, the inventive example group was significantly lower than the other groups, and the blank group was significantly higher than all groups; from the liver glycogen content, the groups of examples of the invention are significantly higher than the other groups; from the serum urea nitrogen content, the group of the examples of the invention is significantly lower than the other groups; from the aspect of lactic acid content, the lactic acid increasing rates of the blank group are higher than those of other groups, and the elimination rates of the blank group are lower than those of the other groups, while the lactic acid increasing rates of the groups of the embodiment of the invention are lower than those of the other groups, and the elimination rates of the groups are higher than those of the other groups; the areas under the curves of the blank control groups were all higher than those of the other groups, and the areas under the curves of the examples of the invention were all lower than those of the other groups. Therefore, compared with other control groups, the invention can remarkably prolong the exhaustion swimming time of the mice, improve the liver glycogen content of the sports mice, reduce the serum lactic acid and serum urea nitrogen content of the sports mice and has good anti-fatigue effect.
Claims (6)
1. A preparation method of a sea cucumber and oyster compound peptide beverage capable of effectively improving the anti-fatigue function is characterized by comprising the following steps: taking 1-10 parts of sea cucumber oyster peptide powder, 1-10 parts of cistanche ginseng extract, 1-10 parts of cordyceps militaris and Chinese wolfberry peptide powder, 50-95 parts of raspberry and Chinese date extract, 1-5 parts of honey, ethyl maltol, stevioside, citric acid and sodium carboxymethyl cellulose in total according to the mass ratio, and mixing, homogenizing, filling, sealing and sterilizing to prepare the sea cucumber oyster peptide powder.
2. The preparation method of the sea cucumber-oyster composite peptide beverage for effectively improving the fatigue resistance according to claim 1, wherein the sea cucumber-oyster peptide powder is prepared according to the following steps:
step 1, taking the viscera-removed sea cucumbers and oysters, cleaning the sea cucumbers and the oysters, and mixing the cleaned sea cucumbers and oysters according to a protein mass ratio of 1:1-3, adding oyster and sea cucumber, adding deionized water with the volume of 1-3 times, mashing by a wet method by using an ultrafine pulverizer, and grinding into sea cucumber and oyster slurry by using a colloid mill;
step 2, adjusting the pH value of the sea cucumber and oyster slurry to 8.5-9.0, heating to 50-60 ℃, adding 1-2% of combined protease A by mass percent for enzymolysis for 1-3h, wherein the combined protease A is prepared by mixing trypsin and alkaline protease according to the mass ratio of 1: 1-2; and then adding 1-2% of combined protease B by mass for enzymolysis for 1-3h, wherein the enzymolysis temperature is 45-55 ℃, the pH value is 6.0-7.0, and the combined protease B is prepared by mixing neutral protease, papain and flavourzyme in a mass ratio of 1-2:1-2: 1-2; centrifuging to remove precipitate to obtain enzymolysis solution of Stichopus japonicus and Concha Ostreae, adjusting pH to 6.5-7.0, heating to 80-95 deg.C, inactivating enzyme for 15-20min;
step 3, performing solid-liquid separation on the enzyme-inactivated enzymolysis liquid by adopting a tubular centrifuge with 12000-16000rpm, and removing an upper oil layer and a lower precipitate layer to obtain a middle-layer enzymolysis clear liquid; passing the enzymolysis clear liquid through a ceramic membrane with the aperture of 10-100 μm to obtain a clarified liquid; separating the clear solution with 3000-5000Da organic membrane to obtain crude extract of Stichopus japonicus and Concha Ostreae peptide; heating the crude extract of sea cucumber and oyster peptide to 30-50 ℃, adding yeast powder according to the mass ratio volume of 1-2%, reacting for 0.5-1.5h, heating to 50-80 ℃, adding beta-cyclodextrin according to the mass ratio volume of 1-3%, and continuously stirring, embedding and deodorizing for 15-40min; adjusting pH to 6.0-7.0, adding granular active carbon according to a mass ratio of 0.5-2% for further deodorization and decolorization, and decarburizing with ceramic membrane having pore diameter of 10-100 μm to obtain deodorized sea cucumber oyster peptide extract; nano-filtering the fishy smell removed sea cucumber oyster peptide extract by a 30-100Da nano-filtration membrane to obtain a refined sea cucumber oyster peptide extract, and concentrating by reduced pressure or vacuum evaporation to obtain a sea cucumber oyster peptide concentrated solution with the solid concentration of 15-35%; spray drying the sea cucumber and oyster peptide concentrated solution at air inlet temperature of 175-185 deg.C and air outlet temperature of 80-90 deg.C to obtain sea cucumber and oyster peptide powder.
3. The method for preparing the sea cucumber-oyster composite peptide beverage for effectively improving the fatigue resistance according to claim 2, wherein the cistanche ginseng extract is prepared according to the following steps:
taking 50-70% by mass of dried sheet-shaped cistanche and 30-50% by mass of ginseng, cleaning, adding 5-15 times of water by volume, extracting at 50-60 ℃ for 0.5-1h, heating to 80-100 ℃, extracting for 0.5-1h, filtering, and collecting filtrate; boiling the filtrate with 2-6 times volume of deionized water, extracting with slow fire at 90-100 deg.C for 1-2 hr, filtering, and centrifuging to obtain filtrate and residue; mixing the filtrates, concentrating under reduced pressure at 60-70 deg.C and 0.05-0.07MPa to solid content of 10-30% to obtain concentrated solution of Cistanchis herba Ginseng radix extract, and spray drying at air inlet temperature of 180-190 deg.C and air outlet temperature of 80-90 deg.C to obtain dry Cistanchis herba Ginseng radix extract.
4. The preparation method of the sea cucumber oyster composite peptide beverage for effectively improving the fatigue resistance according to claim 3, wherein the cordyceps militaris and wolfberry extract is prepared according to the following steps:
taking 30-50% by mass of dried whole granular fructus Lycii and 50-70% by mass of intact Cordyceps militaris mycelia, cleaning, adding 5-10 times of water, soaking at 50-60 deg.C for 0.5-1 hr, heating to 80-100 deg.C, extracting for 1-2 hr, filtering, and collecting filtrate; boiling the filtrate with 3-6 times volume of deionized water, extracting with slow fire at 90-100 deg.C for 1-2 hr, filtering, and centrifuging to obtain filtrate and residue of Cordyceps militaris and fructus Lycii; mixing filtrates, concentrating under reduced pressure at 60-70 deg.C and 0.05-0.07MPa to solid content of 10-30% to obtain Cordyceps militaris and fructus Lycii extract concentrate, and spray drying at air inlet temperature of 175-185 deg.C and air outlet temperature of 75-90 deg.C to obtain Cordyceps militaris and fructus Lycii extract.
5. The preparation method of the sea cucumber-oyster composite peptide beverage capable of effectively improving the fatigue resistance function according to claim 4, wherein the cordyceps militaris-wolfberry peptide powder is prepared according to the following steps:
and (3) mixing the obtained cordyceps militaris and wolfberry filter residue according to a volume ratio of 1:2-6, adding water, stirring and mashing by using a high-speed tissue mashing machine to obtain cordyceps militaris and Chinese wolfberry pulp, adding 1.0-2.0% of complex enzyme for enzymolysis, wherein the enzymolysis temperature is 45-55 ℃, the time is 1.5-3h, and the pH is 6.5-7.5, and the complex enzyme is prepared by mixing cellulase, pectinase, neutral protease or papain in a mass ratio of 1-2:1-2: 2-3; adjusting the pH value of the enzymolysis liquid to 6.5-7.0, heating to 80-95 ℃ and inactivating the enzyme for 15-20min; centrifuging enzyme-deactivated enzymolysis liquid, collecting filtrate, concentrating under reduced pressure at 60-70 deg.C and 0.05-0.07MPa to solid content of 10-35% to obtain Cordyceps militaris and fructus Lycii peptide concentrate, and spray drying at air inlet temperature of 175-185 deg.C and air outlet temperature of 80-90 deg.C to obtain Cordyceps militaris and fructus Lycii peptide powder.
6. The preparation method of the sea cucumber-oyster composite peptide beverage for effectively improving the fatigue resistance according to claim 5, wherein the raspberry-Chinese date extract is prepared according to the following steps:
taking 30-50% of dried Chinese date and 50-70% of raspberry by mass, cleaning, adding 5-15 times of water by volume, soaking at 50-60 ℃ for 0.5-1h, extracting at 80-100 ℃ for 2 times, each time for 0.5-1h, centrifuging to obtain supernatant, mixing the supernatants, concentrating at 60-70 ℃ under 0.05-0.07MPa to solid content of 1-10% to obtain raspberry Chinese date extract.
Priority Applications (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN202211438014.2A CN115644331A (en) | 2022-11-17 | 2022-11-17 | Preparation method of sea cucumber and oyster compound peptide beverage capable of effectively improving anti-fatigue function |
Applications Claiming Priority (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN202211438014.2A CN115644331A (en) | 2022-11-17 | 2022-11-17 | Preparation method of sea cucumber and oyster compound peptide beverage capable of effectively improving anti-fatigue function |
Publications (1)
| Publication Number | Publication Date |
|---|---|
| CN115644331A true CN115644331A (en) | 2023-01-31 |
Family
ID=85017989
Family Applications (1)
| Application Number | Title | Priority Date | Filing Date |
|---|---|---|---|
| CN202211438014.2A Pending CN115644331A (en) | 2022-11-17 | 2022-11-17 | Preparation method of sea cucumber and oyster compound peptide beverage capable of effectively improving anti-fatigue function |
Country Status (1)
| Country | Link |
|---|---|
| CN (1) | CN115644331A (en) |
Cited By (1)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN116616450A (en) * | 2023-06-05 | 2023-08-22 | 青岛海洋食品营养与健康创新研究院 | Anti-fatigue product |
Citations (8)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN101828744A (en) * | 2010-05-13 | 2010-09-15 | 大连蓝德奥科技有限公司 | Anti-fatigue total nutrition high activity seacucumber drinking liquid capable of improving immunity and preparation method thereof |
| CN102090692A (en) * | 2010-09-06 | 2011-06-15 | 山东好当家海洋发展股份有限公司 | Oyster polypeptide anti-fatigue beverage and preparation method thereof |
| CN102273706A (en) * | 2011-06-20 | 2011-12-14 | 广东海洋大学 | Preparation method of oyster protein beverage |
| CN103767040A (en) * | 2014-01-23 | 2014-05-07 | 河南省永传医药科技有限公司 | Ginseng-medlar solid beverage |
| CN105296584A (en) * | 2015-10-09 | 2016-02-03 | 烟台源力德海洋生物有限公司 | Preparation method of marine biological health care peptide preparation |
| CN105686006A (en) * | 2016-02-02 | 2016-06-22 | 福建省水产研究所 | Oyster compound functional food and preparation method thereof |
| CN111869874A (en) * | 2020-07-30 | 2020-11-03 | 山东贝隆杜仲生物工程有限公司 | Functional food with eucommia ulmoides and ginseng as main materials and application thereof |
| CN112168917A (en) * | 2020-10-02 | 2021-01-05 | 辽宁泰阳医药科技开发有限公司 | Composition with effect of relieving physical fatigue and application of composition in health wine |
-
2022
- 2022-11-17 CN CN202211438014.2A patent/CN115644331A/en active Pending
Patent Citations (8)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN101828744A (en) * | 2010-05-13 | 2010-09-15 | 大连蓝德奥科技有限公司 | Anti-fatigue total nutrition high activity seacucumber drinking liquid capable of improving immunity and preparation method thereof |
| CN102090692A (en) * | 2010-09-06 | 2011-06-15 | 山东好当家海洋发展股份有限公司 | Oyster polypeptide anti-fatigue beverage and preparation method thereof |
| CN102273706A (en) * | 2011-06-20 | 2011-12-14 | 广东海洋大学 | Preparation method of oyster protein beverage |
| CN103767040A (en) * | 2014-01-23 | 2014-05-07 | 河南省永传医药科技有限公司 | Ginseng-medlar solid beverage |
| CN105296584A (en) * | 2015-10-09 | 2016-02-03 | 烟台源力德海洋生物有限公司 | Preparation method of marine biological health care peptide preparation |
| CN105686006A (en) * | 2016-02-02 | 2016-06-22 | 福建省水产研究所 | Oyster compound functional food and preparation method thereof |
| CN111869874A (en) * | 2020-07-30 | 2020-11-03 | 山东贝隆杜仲生物工程有限公司 | Functional food with eucommia ulmoides and ginseng as main materials and application thereof |
| CN112168917A (en) * | 2020-10-02 | 2021-01-05 | 辽宁泰阳医药科技开发有限公司 | Composition with effect of relieving physical fatigue and application of composition in health wine |
Cited By (1)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN116616450A (en) * | 2023-06-05 | 2023-08-22 | 青岛海洋食品营养与健康创新研究院 | Anti-fatigue product |
Similar Documents
| Publication | Publication Date | Title |
|---|---|---|
| CN102860550B (en) | Functional beverage having functions of tonifying kidney, boosting virility and raising immunity and preparation method thereof | |
| CN105249086B (en) | A kind of preparation process of the red date concentrated juice of high cAMP contents | |
| CN105918821A (en) | Compound enzyme liquid having effects of lowering high blood lipids, high blood pressure and high blood sugar, and improving immunity, and preparation method thereof | |
| CN106387568A (en) | Noni fruit composite fruit juice and preparation method thereof | |
| CN106689948B (en) | Collagen composite linolenic acid beverage and preparation method thereof | |
| CN111019984A (en) | Efficient method for extracting sialic acid from cubilose | |
| CN115644331A (en) | Preparation method of sea cucumber and oyster compound peptide beverage capable of effectively improving anti-fatigue function | |
| CN113632972B (en) | Auricularia ultrafine powder formula and preparation process of Auricularia ultrafine powder | |
| CN100563453C (en) | The production method of wolfberry fruit milky tea | |
| CN102630989A (en) | Processing method of flammulina velutipes fruit beverage | |
| CN113647535A (en) | Cordyceps militaris and rosa roxburghii tratt beverage and preparation method thereof | |
| CN106561826A (en) | Method for preparing red date-Chinese wolfberry functional type blended milk | |
| CN111743144A (en) | Double-mushroom composite peptide composition and preparation method and application thereof | |
| CN105661248A (en) | Solid beverage rich in flavones and preparation method thereof | |
| RU2409966C1 (en) | Method for production of girasol plant milk extract | |
| CN111165750A (en) | Method for preparing sea cucumber pollen by fermentation technology | |
| CN105559078A (en) | Composition having blood replenishing efficacy and preparation method thereof | |
| CN101756301A (en) | Chinese chestnut health care product and making method thereof | |
| CN114350733A (en) | Oyster active protein peptide composite precise enzymolysis process | |
| CN110973429A (en) | Extraction method and application of bamboo juice | |
| CN207136152U (en) | A kind of production system of the compound of walnut oligopeptide and date polysaccharide | |
| CN110973428A (en) | Danzhu liquid for clearing heat and reducing internal heat and preparation method thereof | |
| CN110710624A (en) | Tremella and lucid ganoderma composite suspension beverage and preparation method thereof | |
| CN113455550B (en) | Momordica grosvenori bean curd and preparation method thereof | |
| CN104770787A (en) | Western red ginseng-hippophae rhamnoides beverage preparation method |
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 |