CN116035138A - 一种胶原蛋白肽果味饮品及其制备方法 - Google Patents
一种胶原蛋白肽果味饮品及其制备方法 Download PDFInfo
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- CN116035138A CN116035138A CN202211680461.9A CN202211680461A CN116035138A CN 116035138 A CN116035138 A CN 116035138A CN 202211680461 A CN202211680461 A CN 202211680461A CN 116035138 A CN116035138 A CN 116035138A
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Abstract
本发明公开了一种胶原蛋白肽果味饮品及其制备方法。该饮品由由胶原蛋白肽、酸枣仁提取物、龙眼肉提取物、茯苓提取物、薏苡仁提取物、山药提取物、陈皮提取物、甘草提取物、γ‑氨基丁酸、银耳多糖、沙棘粉、弹性蛋白肽、透明质酸钠、烟酰胺、浓缩果汁、辅料和水组成。本发明通过预混、溶解、调配、调香、定容、调酸、过滤、均质、分装、杀菌等工艺步骤,制得的产品口感风味良好,具有改善皮肤状态、睡眠、精神状态和肠胃的功能,体系较为稳定,且便于饮用与携带。
Description
技术领域
本发明属于食品领域,特别涉及一种胶原蛋白肽果味饮品及其制备方法。
背景技术
如今随着人们生活水平的日益提高,人们越来越关注自身健康,但同时也面临着越来越大的工作压力、作息不规律,导致失眠、免疫力低下、身体加速衰老、各种慢性肠胃疾病等一系列问题。胶原蛋白作为皮肤、骨骼、肌腱和其他非软骨组织的主要蛋白成分,能够赋予组织刚性和完整性。胶原蛋白肽是将胶原蛋白通过化学或生物酶降解后得到的产物,进一步提高了胶原蛋白的水溶性和生物活性,以及具有更高的消化吸收率几乎达100%,FDA将其归类为最高安全等级GRAS。大量的研究表明胶原蛋白具有抗氧化、增强免疫、缓解肝功能损伤、改善皮肤衰老、促进皮肤新陈代谢、防治骨质疏松、防治二型糖尿病、促进伤口愈合、保护胃黏膜以及抗溃疡等多方面的生理功能,以及具有易吸收、低抗原性、低致敏性等优势。
当代年轻群体工作压力大,面临着作息不规律、失眠、免疫力低下、各种慢性肠胃疾病等系列问题。同时,当代年轻群体对健康问题也是极其重视,伴随新生代消费者的快速崛起,对功能性食品的追求也越来越高,产品具有良好口感体验、多功能特性、方便等优势则显得尤为重要。然而,胶原蛋白肽产品通常具有较大的腥味,胶原蛋白肽饮品经高温高压杀菌工艺后得到的产品常常带有苦涩味,以及存放过程中易发生絮凝沉淀,极大影响产品的开发以及消费者的体验,甚至有可能造成功能物质损失。其次,胶原蛋白产品目前主要集中于美容方向的开发。因此,开发一种具有良好口感、方便,能改善皮肤状态、睡眠状态、精神状态和肠胃功能,满足新生带消费群体消费需求的胶原蛋白肽健康功能性食品是亟待解决的问题之一。
发明内容
本发明的首要目的在于克服现有技术的缺点与不足,提供一种胶原蛋白肽果味饮品。
本发明的另一目的在于提供上述胶原蛋白肽果味饮品的制备方法。
本发明的目的通过下述技术方案实现:一种胶原蛋白肽果味饮品,由如下按质量百分比计的成分组成:胶原蛋白肽10%~25%、酸枣仁提取物0.1~1%、龙眼肉提取物0.1~1%、茯苓提取物0.1~1%、薏苡仁提取物0.1~1%、山药提取物0.1~1%、陈皮提取物0.1~1%、甘草提取物0.1~1%、γ-氨基丁酸0.1~0.6%、银耳多糖0.1~0.6%、沙棘粉0.1~0.6%、弹性蛋白肽0.1~0.5%、透明质酸钠0.1~0.2%、烟酰胺0.001~0.002%、浓缩果汁0.5~8%、辅料4%~12%,余量为水;优选由如下按质量百分比计的成分组成:胶原蛋白肽10%~12%、酸枣仁提取物0.1~0.2%、龙眼肉提取物0.1~0.2%、茯苓提取物0.1~0.2%、薏苡仁提取物0.1~0.2%、山药提取物0.1~0.2%、陈皮提取物0.1~0.2%、甘草提取物0.1~0.2%、γ-氨基丁酸0.1~0.2%、银耳多糖0.1%~0.5%、沙棘粉0.1%~0.5%、弹性蛋白肽0.1~0.4%、透明质酸钠0.1%~0.15%、烟酰胺0.0014%、浓缩果汁1.5%~2%、辅料4.8%~9.7%,余量为水。
所述浓缩果汁优选为桑葚浓缩汁、百香果浓缩汁、白桃浓缩汁、蓝莓浓缩汁、血橙浓缩汁和苹果浓缩汁中的至少一种。
所述的胶原蛋白肽优选为鱼胶原蛋白肽,更优选型号为FC02、FC03、FC06、FC09中的至少一种鱼胶原蛋白肽。
所述的弹性蛋白肽优选为鲣鱼弹性蛋白肽。
所述的辅料优选为稳定剂;或是甜味剂、酸味调节剂和食用香精中的至少一种与稳定剂的组合。
所述的稳定剂在所述的胶原蛋白肽果味饮品中的含量优选为质量百分比0.17~0.23%。
所述的稳定剂为果胶、黄原胶、卡拉胶、羧甲基纤维素钠、海藻酸钠和三聚磷酸钠中的至少一种;优选黄原胶、海藻酸钠和三聚磷酸钠按质量比5~10:3~7:5~7配比得到的复合稳定剂;最优选黄原胶、海藻酸钠和三聚磷酸钠按质量比10:6:7配比得到的复合稳定剂。
所述的甜味剂在所述的胶原蛋白肽果味饮品中的含量优选为质量百分比4.0~8.9%。
所述的甜味剂优选为赤藓糖醇、山梨糖醇、麦芽糖醇、三氯蔗糖、甜菊糖苷和罗汉果甜苷中的至少一种。
所述的酸度调节剂在所述的胶原蛋白肽果味饮品中的含量优选为质量百分比0.4~0.53%。
所述的酸度调节剂优选为柠檬酸和苹果酸中的至少一种。
所述的食用香精在所述的胶原蛋白肽果味饮品中的含量优选为质量百分比0.05~0.07%;更优选为质量百分比0.06%。
所述的食用香精优选为水果风味香精,更优选为百香果味香精、白桃香精、蓝莓香精、荔枝香精、橘子香精和蓝莓香精中的至少一种。
所述的胶原蛋白肽果味饮品的pH为3.5~5.0;更优选为4.5~4.6。
所述的胶原蛋白肽果味饮品中的可溶性固形物优选为20~35%;更优选为20~27%。
上述胶原蛋白肽果味饮品的制备方法,包括如下步骤:
(1)将胶原蛋白肽、酸枣仁提取物、龙眼肉提取物、茯苓提取物、薏苡仁提取物、山药提取物、陈皮提取物、甘草提取物、γ-氨基丁酸、银耳多糖、沙棘粉、弹性蛋白肽、透明质酸钠、烟酰胺和辅料混合,得到混合物料A;若辅料中含有酸味调节剂和食用香精,则酸味调节剂和香精先不混合;
(2)用热水充分溶解混合物料A,得到混合物料A溶液;
(3)用水将浓缩果汁稀释,得到浓缩果汁稀释液;
(4)将混合物料A溶液和浓缩果汁稀释液混合均匀;若辅料中含有食用香精,则香精此时加入,混合均匀;
(5)将步骤(4)最终得到的溶液和剩余的水混匀,将pH值调节至3.5~5.0;
(6)将步骤(5)最终得到的溶液过滤,均质,分装,灭菌,得到胶原蛋白肽果味饮品。
步骤(1)中的各成分在混合前优选进行过筛处理。
所述的筛优选为60~80目筛。
步骤(2)中所述的热水优选温度为45~50℃的水。
步骤(2)中所述的热水的量占步骤(2)、步骤(3)和步骤(5)所加入水总质量的1/3。
步骤(3)中所述的水的量占步骤(2)、步骤(3)和步骤(5)所加入水总质量的1/4。
步骤(5)中所述的pH优选为4.5~4.6。
步骤(6)中所述的过滤优选使用100~200目的滤网过滤。
步骤(6)中所述的均质的具体操作优选如下:将过滤后的溶液加热至40~70℃,于10~35MPa进行均质。
步骤(6)中所述的分装优选采用铝膜制袋封装。
步骤(6)中所述的灭菌的条件优选为于105~125℃灭菌15~35min;更优选为115℃灭菌30min。
本发明相对于现有技术具有如下的优点及效果:
本发明旨在解决现有胶原蛋白肽饮品经高温灭菌后风味不甚理想、携带饮用麻烦,无法的得到人们广泛欢迎的问题;此外,蛋白类饮品存放过程容易发生絮凝沉淀,功能食品由于功能需求往往添加天然提取物,组合后更易于发生絮凝沉淀;在饮用产品时,不经充分混匀沉淀的功能物质,有可能造成功能物质摄入减少。本发明采用特定的配方与工艺组合,将鱼胶原蛋白肽科学的与酸枣仁、茯苓、甘草、薏苡仁、山药、γ-氨基丁酸、透明质酸钠、银耳多糖、沙棘、弹性蛋白肽等功能活性物质搭配,采用便携式铝箔自立袋形式,制得口感风味良好,具有改善皮肤状态、睡眠状态、精神状态和肠胃功能,体系较为稳定,便于饮用与携带的胶原蛋白肽果味饮品。
具体实施方式
下面结合实施例对本发明作进一步详细的描述,但本发明的实施方式不限于此。具体实施方式中所用的物质无额外注明来源,则与注明来源的物质是同一物质。
实施例1
一种胶原蛋白肽果味饮品及其制备方法,包括以下按质量百分比计算的成分:鱼胶原蛋白肽(P-FC02,广州合诚实业有限公司)10%、赤藓糖醇7%、百香果浓缩汁(购自美国西部食品公司Western American Foods)0.5%、苹果浓缩汁(福建绿泉食品有限公司)1%、柠檬酸0.4%、酸枣仁提取物(陕西天行健生物化工技术有限公司)0.1%、龙眼肉提取物(陕西天行健生物化工技术有限公司)0.1%、茯苓提取物(陕西天行健生物化工技术有限公司)0.1%、薏苡仁提取物(陕西天行健生物化工技术有限公司)0.1%、山药提取物(陕西天行健生物化工技术有限公司)0.1%、陈皮提取物(陕西天行健生物化工技术有限公司)0.1%、甘草提取物(陕西天行健生物化工技术有限公司)0.1%、γ-氨基丁酸0.1%、银耳多糖(宝鸡旭煌生物技术有限公司)0.1%、沙棘粉(拓丰粉体技术(昆山)有限公司)0.1%、弹性蛋白肽(鲣鱼弹性蛋白肽,Hayashikane Sangyo Co.,Ltd)0.1%、透明质酸钠0.1%、烟酰胺0.0014%、百香果味香精0.06%、黄原胶(通辽市黄河龙生物工程有限公司)0.05%、海藻酸钠(青岛聚大洋藻业集团有限公司)0.07%、三聚磷酸钠0.05%,余量为水。其制备步骤如下:
(1)原辅料验收和称样:对验收合格的原辅料按照胶原蛋白肽果味饮品配方质量配比进行称样。
(2)过筛和预混:先将除酸度调节剂(柠檬酸)外固体原料过60目筛,然后将固体原料进行混合得胶原蛋白肽固体饮料。
(3)溶解:先在①号配料缸中加入1/3量的温度为45~50℃的热水,然后按照胶原蛋白肽果味饮品配方加入预混的胶原蛋白肽固体原料,搅拌溶解均匀。预先将浓缩果汁解冻并搅拌均匀,并根据配方称取好浓缩果汁于②号配料缸中,并加入1/4水进行稀释。
(4)调配:将①号和②号配料缸中溶液泵入③号配料缸中充分混合均匀。
(5)调香:根据配方称取香精加入③号配料缸中充分混合均匀。
(6)定容:用水定容至所需体积。
(7)调酸:根据配方预先称取适量酸度调节剂,将胶原蛋白饮品溶液调节至pH4.50~4.60。
(8)理化检测:测定溶液固形物含量和pH值,确保胶原蛋白饮品溶液在固形物产品质量要求范围内。
(9)过滤:将胶原蛋白饮品溶液经200目滤网过滤。
(10)均质:高压均值前胶原蛋白溶液加热至55℃,均质压力30MPa。
(10)分装:采用铝膜制袋封装,每袋装量为30mL。
(11)灭菌:将分装密封好的产品在杀菌釜中115℃、30min进行灭菌。
(12)清洗与干燥:清洗产品表面,并烘干表面水分。
(13)包装(外包)与入库:按照产品规格进行包装,经检验合格后入库储存。
实施例2
一种胶原蛋白肽果味饮品及其制备方法,包括以下质量百分比计算的成分:鱼胶原蛋白肽12%、赤藓糖醇8%、百香果浓缩汁0.5%、苹果浓缩汁1.5%、柠檬酸0.5%、酸枣仁提取物0.2%、龙眼肉提取物0.2%、茯苓提取物0.2%、薏苡仁提取物0.2%、山药提取物0.2%、陈皮提取物0.2%、甘草提取物0.2%、γ-氨基丁酸0.15%、银耳多糖0.3%、沙棘粉0.2%、弹性蛋白肽0.2%、透明质酸钠0.1%、烟酰胺0.0014%、百香果味香精0.06%、黄原胶0.05%、海藻酸钠0.07%、三聚磷酸钠0.07%,余量为水。其制备步骤与实施例1相同。
实施例3
一种胶原蛋白肽果味饮品及其制备方法,包括以下质量百分比计算的成分:鱼胶原蛋白肽12%、赤藓糖醇8.9%、蓝莓浓缩汁1%(福建绿泉食品有限公司)、桑葚浓缩汁1%(福建绿泉食品有限公司)、柠檬酸0.53%、酸枣仁提取物0.2%、龙眼肉提取物0.2%、茯苓提取物0.2%、薏苡仁提取物0.2%、山药提取物0.2%、陈皮提取物0.2%、甘草提取物0.2%、γ-氨基丁酸0.2%、银耳多糖0.3%、沙棘粉0.3%、弹性蛋白肽0.3%、透明质酸钠0.1%、烟酰胺0.0014%、蓝莓果味香精0.06%、黄原胶0.10%、海藻酸钠0.03%、三聚磷酸钠0.05%,余量为水。其制备步骤与实施例1相同。
实施例4
一种胶原蛋白肽果味饮品及其制备方法,包括以下质量百分比计算的成分:鱼胶原蛋白肽12%、赤藓糖醇4%、蓝莓浓缩汁1%、桑葚浓缩汁1%、柠檬酸0.53%、酸枣仁提取物0.2%、龙眼肉提取物0.2%、茯苓提取物0.2%、薏苡仁提取物0.2%、山药提取物0.2%、陈皮提取物0.2%、甘草提取物0.2%、γ-氨基丁酸0.2%、银耳多糖0.5%、沙棘粉0.5%、弹性蛋白肽0.4%、透明质酸钠0.15%、三氯蔗糖0.02%、罗汉果甜苷0.007%、烟酰胺0.0014%、蓝莓风味香精0.06%、黄原胶0.1%、海藻酸钠0.06%、三聚磷酸钠0.07%,余量为水。其制备步骤与实施例1相同。
对比例1
一种胶原蛋白肽果味饮品及其制备方法,包括以下质量百分比计算的成分:鱼胶原蛋白肽12%、赤藓糖醇8.9%、蓝莓浓缩汁1%、桑葚浓缩汁1%、柠檬酸0.53%、酸枣仁提取物0.2%、龙眼肉提取物0.2%、茯苓提取物0.2%、薏苡仁提取物0.2%、山药提取物0.2%、陈皮提取物0.2%、甘草提取物0.2%、γ-氨基丁酸0.2%、银耳多糖0.3%、沙棘粉0.3%、弹性蛋白肽0.3%、透明质酸钠0.1%、烟酰胺0.0014%、蓝莓风味香精0.06%、黄原胶0.15%、海藻酸钠0.04%、三聚磷酸钠0.07%,余量为水。其制备步骤与实施例1相同。
对比例2
一种胶原蛋白肽果味饮品及其制备方法,包括以下质量百分比计算的成分:鱼胶原蛋白肽12%、赤藓糖醇8.9%、蓝莓浓缩汁1%、桑葚浓缩汁1%、柠檬酸0.53%、酸枣仁提取物0.2%、龙眼肉提取物0.2%、茯苓提取物0.2%、薏苡仁提取物0.2%、山药提取物0.2%、陈皮提取物0.2%、甘草提取物0.2%、γ-氨基丁酸0.2%、银耳多糖0.3%、沙棘粉0.3%、弹性蛋白肽0.3%、透明质酸钠0.1%、烟酰胺0.0014%、蓝莓风味香精0.06%、黄原胶0.05%、海藻酸钠0.04%、三聚磷酸钠0.02%,余量为水。其制备步骤与实施例1相同。
效果实施例
由10名食品专业人士构成的小组,采用表1对实施例1~4、对照例1~2胶原蛋白肽果味饮品进行感官评分,结果取平均分。
饮料稳定性通过离心沉淀率进行评价,离心沉淀率的测点通过在有刻度的离心管中,加入配制好的饮料10mL,分别为留样存放为1周及2个月的果饮样品,然后在离心机3000r/min中离心10min,弃去上部溶液,准确称取沉淀物重量,利用如下公式计算:
表1胶原蛋白肽果味饮品感官评价表
表2胶原蛋白肽果味饮品试验结果表
由表2可知,实施例4在实施例中具有较好风味口感以及贮藏稳定性,对比例1和对比例2的果饮贮藏稳定性不佳;对比例1与实施例3的区别在于其使用的复合稳定剂的比例为黄原胶:海藻酸钠:三聚磷酸钠=15:4:7,对比例2与实施例3的区别在于黄原胶:海藻酸钠:三聚磷酸钠=5:4:2。可见,本发明中,胶原蛋白肽果味饮品制备过程中所用的原料组成、配比,以及工艺是有机组合的。
以上所述仅为本发明较佳的具体实施方式,但是本发明的保护范围并不局限于此,任何熟悉本技术领域的技术人员在本发明披露的技术范围内,根据本发明的技术方案及其发明构思加以等同替换或改变,都应涵盖在本发明的保护范围之内。
Claims (10)
1.一种胶原蛋白肽果味饮品,其特征在于由如下按质量百分比计的成分组成:胶原蛋白肽10%~25%、酸枣仁提取物0.1~1%、龙眼肉提取物0.1~1%、茯苓提取物0.1~1%、薏苡仁提取物0.1~1%、山药提取物0.1~1%、陈皮提取物0.1~1%、甘草提取物0.1~1%、γ-氨基丁酸0.1~0.6%、银耳多糖0.1~0.6%、沙棘粉0.1~0.6%、弹性蛋白肽0.1~0.5%、透明质酸钠0.1~0.2%、烟酰胺0.001~0.002%、浓缩果汁0.5~8%、辅料4%~12%,余量为水。
2.根据权利要求1所述的胶原蛋白肽果味饮品,其特征在于由如下按质量百分比计的成分组成:胶原蛋白肽10%~12%、酸枣仁提取物0.1~0.2%、龙眼肉提取物0.1~0.2%、茯苓提取物0.1~0.2%、薏苡仁提取物0.1~0.2%、山药提取物0.1~0.2%、陈皮提取物0.1~0.2%、甘草提取物0.1~0.2%、γ-氨基丁酸0.1~0.2%、银耳多糖0.1%~0.5%、沙棘粉0.1%~0.5%、弹性蛋白肽0.1~0.4%、透明质酸钠0.1%~0.15%、烟酰胺0.0014%、浓缩果汁1.5%~2%、辅料4.7%~9.8%,余量为水。
3.根据权利要求1或2所述的胶原蛋白肽果味饮品,其特征在于:
所述浓缩果汁为桑葚浓缩汁、百香果浓缩汁、白桃浓缩汁、蓝莓浓缩汁、血橙浓缩汁和苹果浓缩汁中的至少一种。
4.根据权利要求1或2所述的胶原蛋白肽果味饮品,其特征在于:
所述的胶原蛋白肽为鱼胶原蛋白肽;
所述的弹性蛋白肽为鲣鱼弹性蛋白肽。
5.根据权利要求1或2所述的胶原蛋白肽果味饮品,其特征在于:
所述的辅料为稳定剂;或是甜味剂、酸味调节剂和食用香精中的至少一种与稳定剂的组合。
6.根据权利要求5所述的胶原蛋白肽果味饮品,其特征在于:
所述的稳定剂为果胶、黄原胶、卡拉胶、羧甲基纤维素钠、海藻酸钠和三聚磷酸钠中的至少一种;
所述的甜味剂为赤藓糖醇、山梨糖醇、麦芽糖醇、三氯蔗糖、甜菊糖苷和罗汉果甜苷中的至少一种;
所述的酸度调节剂为柠檬酸和苹果酸中的至少一种;
所述的食用香精为水果风味香精。
7.根据权利要求6所述的胶原蛋白肽果味饮品,其特征在于:
所述的稳定剂为黄原胶、海藻酸钠和三聚磷酸钠按质量比5~10:3~7:5~7配比得到的复合稳定剂;
所述的食用香精为百香果味香精、白桃香精、蓝莓香精、荔枝香精、橘子香精和蓝莓香精中的至少一种。
8.根据权利要求5所述的胶原蛋白肽果味饮品,其特征在于:
所述的稳定剂在所述的胶原蛋白肽果味饮品中的含量为质量百分比0.17~0.23%;
所述的甜味剂在所述的胶原蛋白肽果味饮品中的含量为质量百分比4.0~8.9%;
所述的酸度调节剂在所述的胶原蛋白肽果味饮品中的含量为质量百分比0.4~0.53%;
所述的食用香精在所述的胶原蛋白肽果味饮品中的含量为质量百分比0.05~0.07%。
9.权利要求1~8任一项所述的胶原蛋白肽果味饮品的制备方法,其特征在于包括如下步骤:
(1)将胶原蛋白肽、酸枣仁提取物、龙眼肉提取物、茯苓提取物、薏苡仁提取物、山药提取物、陈皮提取物、甘草提取物、γ-氨基丁酸、银耳多糖、沙棘粉、弹性蛋白肽、透明质酸钠、烟酰胺和辅料混合,得到混合物料A;若辅料中含有酸味调节剂和食用香精,则酸味调节剂和香精先不混合;
(2)用热水充分溶解混合物料A,得到混合物料A溶液;
(3)用水将浓缩果汁稀释,得到浓缩果汁稀释液;
(4)将混合物料A溶液和浓缩果汁稀释液混合均匀;若辅料中含有食用香精,则香精此时加入,混合均匀;
(5)将步骤(4)最终得到的溶液和剩余的水混匀,将pH值调节至3.5~5.0;
(6)将步骤(5)最终得到的溶液过滤,均质,分装,灭菌,得到胶原蛋白肽果味饮品。
10.根据权利要求9所述的胶原蛋白肽果味饮品的制备方法,其特征在于:
步骤(1)中的各成分在混合前进行过筛处理;
步骤(2)中所述的热水是温度为45~50℃的水;
步骤(2)中所述的热水的量占步骤(2)、步骤(3)和步骤(5)所加入水总质量的1/3;
步骤(3)中所述的水的量占步骤(2)、步骤(3)和步骤(5)所加入水总质量的1/4;
步骤(5)中所述的pH为4.5~4.6;
步骤(6)中所述的过滤是使用100~200目的滤网过滤;
步骤(6)中所述的均质的具体操作如下:将过滤后的溶液加热至40~70℃,于10~35MPa进行均质;
步骤(6)中所述的分装为采用铝膜制袋封装;
步骤(6)中所述的灭菌的条件为于105~125℃灭菌15~35min。
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