CN116195695A - Collagen sodium hyaluronate juice beverage and preparation method thereof - Google Patents
Collagen sodium hyaluronate juice beverage and preparation method thereof Download PDFInfo
- Publication number
- CN116195695A CN116195695A CN202310205984.6A CN202310205984A CN116195695A CN 116195695 A CN116195695 A CN 116195695A CN 202310205984 A CN202310205984 A CN 202310205984A CN 116195695 A CN116195695 A CN 116195695A
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- sodium hyaluronate
- juice
- collagen
- juice beverage
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Links
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- 108010035532 Collagen Proteins 0.000 title claims abstract description 40
- 229920001436 collagen Polymers 0.000 title claims abstract description 40
- 229920002385 Sodium hyaluronate Polymers 0.000 title claims abstract description 39
- 229940010747 sodium hyaluronate Drugs 0.000 title claims abstract description 39
- YWIVKILSMZOHHF-QJZPQSOGSA-N sodium;(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- Chemical compound [Na+].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 YWIVKILSMZOHHF-QJZPQSOGSA-N 0.000 title claims abstract description 36
- 235000011389 fruit/vegetable juice Nutrition 0.000 title claims abstract description 34
- 238000002360 preparation method Methods 0.000 title claims abstract description 16
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- 235000013373 food additive Nutrition 0.000 claims abstract description 11
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- WVXRAFOPTSTNLL-NKWVEPMBSA-N 2',3'-dideoxyadenosine Chemical compound C1=NC=2C(N)=NC=NC=2N1[C@H]1CC[C@@H](CO)O1 WVXRAFOPTSTNLL-NKWVEPMBSA-N 0.000 claims abstract description 8
- 241000251468 Actinopterygii Species 0.000 claims abstract description 8
- AFSDNFLWKVMVRB-UHFFFAOYSA-N Ellagic acid Chemical compound OC1=C(O)C(OC2=O)=C3C4=C2C=C(O)C(O)=C4OC(=O)C3=C1 AFSDNFLWKVMVRB-UHFFFAOYSA-N 0.000 claims abstract description 8
- 239000004386 Erythritol Substances 0.000 claims abstract description 8
- UNXHWFMMPAWVPI-UHFFFAOYSA-N Erythritol Natural products OCC(O)C(O)CO UNXHWFMMPAWVPI-UHFFFAOYSA-N 0.000 claims abstract description 8
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- CIWBSHSKHKDKBQ-JLAZNSOCSA-N Ascorbic acid Chemical compound OC[C@H](O)[C@H]1OC(=O)C(O)=C1O CIWBSHSKHKDKBQ-JLAZNSOCSA-N 0.000 claims description 27
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- KRKNYBCHXYNGOX-UHFFFAOYSA-N citric acid Chemical compound OC(=O)CC(O)(C(O)=O)CC(O)=O KRKNYBCHXYNGOX-UHFFFAOYSA-N 0.000 claims description 21
- 238000001816 cooling Methods 0.000 claims description 18
- 241000220225 Malus Species 0.000 claims description 12
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- ZZZCUOFIHGPKAK-UHFFFAOYSA-N D-erythro-ascorbic acid Natural products OCC1OC(=O)C(O)=C1O ZZZCUOFIHGPKAK-UHFFFAOYSA-N 0.000 claims description 9
- HEMHJVSKTPXQMS-UHFFFAOYSA-M Sodium hydroxide Chemical compound [OH-].[Na+] HEMHJVSKTPXQMS-UHFFFAOYSA-M 0.000 claims description 9
- 229930003268 Vitamin C Natural products 0.000 claims description 9
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- 235000015165 citric acid Nutrition 0.000 claims description 7
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- PJVXUVWGSCCGHT-ZPYZYFCMSA-N (2r,3s,4r,5r)-2,3,4,5,6-pentahydroxyhexanal;(3s,4r,5r)-1,3,4,5,6-pentahydroxyhexan-2-one Chemical compound OC[C@@H](O)[C@@H](O)[C@H](O)[C@@H](O)C=O.OC[C@@H](O)[C@@H](O)[C@H](O)C(=O)CO PJVXUVWGSCCGHT-ZPYZYFCMSA-N 0.000 claims description 5
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- CHHHXKFHOYLYRE-UHFFFAOYSA-M 2,4-Hexadienoic acid, potassium salt (1:1), (2E,4E)- Chemical group [K+].CC=CC=CC([O-])=O CHHHXKFHOYLYRE-UHFFFAOYSA-M 0.000 claims description 4
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- DWAQJAXMDSEUJJ-UHFFFAOYSA-M Sodium bisulfite Chemical compound [Na+].OS([O-])=O DWAQJAXMDSEUJJ-UHFFFAOYSA-M 0.000 claims description 3
- 241000607479 Yersinia pestis Species 0.000 claims description 3
- BJEPYKJPYRNKOW-UHFFFAOYSA-N alpha-hydroxysuccinic acid Natural products OC(=O)C(O)CC(O)=O BJEPYKJPYRNKOW-UHFFFAOYSA-N 0.000 claims description 3
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- 241000508269 Psidium Species 0.000 claims 1
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- 235000015203 fruit juice Nutrition 0.000 abstract description 15
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- HVYWMOMLDIMFJA-DPAQBDIFSA-N cholesterol Chemical compound C1C=C2C[C@@H](O)CC[C@]2(C)[C@@H]2[C@@H]1[C@@H]1CC[C@H]([C@H](C)CCCC(C)C)[C@@]1(C)CC2 HVYWMOMLDIMFJA-DPAQBDIFSA-N 0.000 description 4
- DDRJAANPRJIHGJ-UHFFFAOYSA-N creatinine Chemical compound CN1CC(=O)NC1=N DDRJAANPRJIHGJ-UHFFFAOYSA-N 0.000 description 4
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- IXPNQXFRVYWDDI-UHFFFAOYSA-N 1-methyl-2,4-dioxo-1,3-diazinane-5-carboximidamide Chemical compound CN1CC(C(N)=N)C(=O)NC1=O IXPNQXFRVYWDDI-UHFFFAOYSA-N 0.000 description 2
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- 102000007562 Serum Albumin Human genes 0.000 description 2
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- 102000003425 Tyrosinase Human genes 0.000 description 2
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- XSQUKJJJFZCRTK-UHFFFAOYSA-N Urea Chemical compound NC(N)=O XSQUKJJJFZCRTK-UHFFFAOYSA-N 0.000 description 2
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- WHGYBXFWUBPSRW-FOUAGVGXSA-N beta-cyclodextrin Chemical compound OC[C@H]([C@H]([C@@H]([C@H]1O)O)O[C@H]2O[C@@H]([C@@H](O[C@H]3O[C@H](CO)[C@H]([C@@H]([C@H]3O)O)O[C@H]3O[C@H](CO)[C@H]([C@@H]([C@H]3O)O)O[C@H]3O[C@H](CO)[C@H]([C@@H]([C@H]3O)O)O[C@H]3O[C@H](CO)[C@H]([C@@H]([C@H]3O)O)O3)[C@H](O)[C@H]2O)CO)O[C@@H]1O[C@H]1[C@H](O)[C@@H](O)[C@@H]3O[C@@H]1CO WHGYBXFWUBPSRW-FOUAGVGXSA-N 0.000 description 2
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- 239000000661 sodium alginate Substances 0.000 description 2
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- WQZGKKKJIJFFOK-GASJEMHNSA-N Glucose Natural products OC[C@H]1OC(O)[C@H](O)[C@@H](O)[C@@H]1O WQZGKKKJIJFFOK-GASJEMHNSA-N 0.000 description 1
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- 229920002678 cellulose Polymers 0.000 description 1
- 229960005188 collagen Drugs 0.000 description 1
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- 150000003626 triacylglycerols Chemical class 0.000 description 1
- UFTFJSFQGQCHQW-UHFFFAOYSA-N triformin Chemical compound O=COCC(OC=O)COC=O UFTFJSFQGQCHQW-UHFFFAOYSA-N 0.000 description 1
- HRXKRNGNAMMEHJ-UHFFFAOYSA-K trisodium citrate Chemical compound [Na+].[Na+].[Na+].[O-]C(=O)CC(O)(CC([O-])=O)C([O-])=O HRXKRNGNAMMEHJ-UHFFFAOYSA-K 0.000 description 1
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- 229940088594 vitamin Drugs 0.000 description 1
- 150000003722 vitamin derivatives Chemical class 0.000 description 1
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
- A23L2/00—Non-alcoholic beverages; Dry compositions or concentrates therefor; Their preparation
- A23L2/02—Non-alcoholic beverages; Dry compositions or concentrates therefor; Their preparation containing fruit or vegetable juices
-
- 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
- A23L2/52—Adding ingredients
-
- 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
- A23L2/52—Adding ingredients
- A23L2/60—Sweeteners
-
- 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
- A23L33/17—Amino acids, peptides or proteins
- A23L33/18—Peptides; Protein hydrolysates
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- 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
-
- Y—GENERAL TAGGING OF NEW TECHNOLOGICAL DEVELOPMENTS; GENERAL TAGGING OF CROSS-SECTIONAL TECHNOLOGIES SPANNING OVER SEVERAL SECTIONS OF THE IPC; TECHNICAL SUBJECTS COVERED BY FORMER USPC CROSS-REFERENCE ART COLLECTIONS [XRACs] AND DIGESTS
- Y02—TECHNOLOGIES OR APPLICATIONS FOR MITIGATION OR ADAPTATION AGAINST CLIMATE CHANGE
- Y02A—TECHNOLOGIES FOR ADAPTATION TO CLIMATE CHANGE
- Y02A40/00—Adaptation technologies in agriculture, forestry, livestock or agroalimentary production
- Y02A40/90—Adaptation technologies in agriculture, forestry, livestock or agroalimentary production in food processing or handling, e.g. food conservation
Abstract
The invention relates to the technical field of fruit juice drinks, and discloses a collagen sodium hyaluronate fruit juice drink which comprises main materials, auxiliary materials and food additives, wherein the main materials consist of apple juice concentrate, red pomegranate juice concentrate and blueberry juice concentrate; the auxiliary materials comprise white granulated sugar, fructose syrup, isomaltooligosaccharide, erythritol, acerola cherry fruit powder, fish collagen peptide and sodium hyaluronate; the preparation process of collagen sodium hyaluronate juice beverage includes the following steps: s1, dissolving auxiliary materials; s2, dissolving food additives; s3, mixing main materials; s4, degassing and homogenizing; s5, filling and sterilizing. The invention has excellent color, aroma, taste and tissue state, and simultaneously does not cause any adverse reaction to drinkers, thereby ensuring the safety; and can effectively improve the moisture content of the skin, reduce the percutaneous moisture loss and repair the skin barrier function, so that the skin is smooth and fine, and the skin elasticity is improved.
Description
Technical Field
The invention relates to the technical field of fruit juice drinks, in particular to a collagen sodium hyaluronate fruit juice drink and a preparation method thereof.
Background
With the improvement of the living standard of people, women pay more attention to the maintenance of facial skin, and for many women, collagen fruit-flavored beverages are not strange, and collagen fruit juice beverages contain abundant collagen, vitamin c, vitamin e, cellulose and fructose; after the beverage is taken in the body, the beverage can supplement collagen required by human body, increase skin elasticity, play an antioxidant role, resist free radicals, eliminate the number of subcutaneous pigment cells and whiten the skin.
Chinese patent discloses a preparation method and application of berry anthocyanin-collagen-sodium hyaluronate stabilized compound juice (grant publication No. CN 114903129A), the technology of the patent comprises synergistic effect of three berry anthocyanins on inhibiting tyrosinase activity, and compared with the independent effect of each component, the three-phase berry anthocyanin-collagen-sodium hyaluronate compound system has remarkable improvement effect on tyrosinase activity, stability and sensory evaluation effect, but has poor effects on skin moisture content, reduction of percutaneous moisture loss and improvement of skin elasticity.
Disclosure of Invention
The invention aims to provide a collagen sodium hyaluronate juice beverage and a preparation method thereof, which are used for solving the problems in the background technology.
In order to achieve the above purpose, the present invention provides the following technical solutions:
the collagen sodium hyaluronate juice beverage comprises main materials, auxiliary materials and food additives, wherein the main materials consist of the following components in parts by weight: 24-30 parts of apple juice concentrate, 16-20 parts of pomegranate juice concentrate and 12-16 parts of blueberry juice concentrate;
the auxiliary materials comprise the following components in parts by weight: 3 to 5 parts of white granulated sugar, 1 to 1.5 parts of fructose syrup, 4 to 6 parts of isomaltooligosaccharide, 0.5 to 1 part of erythritol, 2 to 3 parts of acerola cherry fruit powder, 3 to 5 parts of fish collagen peptide and 0.01 to 0.02 part of sodium hyaluronate;
the food additive consists of the following components in parts by weight: 0.2 to 0.3 part of stabilizer, 0.2 to 0.3 part of organic acid, 0.02 to 0.04 part of preservative and 0.2 to 0.4 part of flavoring agent.
As still further aspects of the invention: the stabilizer consists of 3-4 parts by mass of xanthan gum, 12-15 parts by mass of sodium alginate, 8-10 parts by mass of acacia, 6-8 parts by mass of beta-cyclodextrin and 1-2 parts by mass of trisodium citrate.
As still further aspects of the invention: the preservative is potassium sorbate, and the flavoring agent is edible essence.
As still further aspects of the invention: the organic acid consists of malic acid, citric acid and ascorbic acid, and the mass ratio of the organic acid to the ascorbic acid is (3-4) (1.5-2) (0.1-0.2).
A preparation method of a collagen sodium hyaluronate fruit juice beverage comprises the following steps:
s1, dissolving auxiliary materials: adding part of purified water into a dissolving tank, heating to 90-95 ℃, sequentially dissolving 3-5 parts of white granulated sugar, 1-1.5 parts of fructose-glucose syrup, 4-6 parts of isomaltooligosaccharide, 0.5-1 part of erythritol, 2-3 parts of acerola cherry fruit powder, 3-5 parts of fish collagen peptide and 0.01-0.02 part of sodium hyaluronate into the dissolving tank, and continuously stirring to dissolve the components;
s2, dissolving a food additive: keeping the temperature of 90-95 ℃, continuously adding 0.2-0.3 part of stabilizer, 0.2-0.3 part of organic acid, 0.02-0.04 part of preservative and 0.2-0.4 part of flavoring agent into a dissolving tank, and continuously stirring to dissolve the materials;
s3, mixing main materials: continuously maintaining the temperature of 90-95 ℃, adding 24-30 parts of apple juice concentrate, 16-20 parts of pomegranate juice concentrate and 12-16 parts of blueberry juice concentrate into a dissolving tank, continuously stirring to dissolve the apple juice concentrate, and adding purified water into the dissolving tank after the dissolution is finished to ensure that the sugar content is 12% and the acidity is 0.3%, thereby forming the collagen sodium hyaluronate juice beverage;
s4, degassing and homogenizing: feeding the collagen sodium hyaluronate juice beverage into a vacuum degassing tank for degassing and homogenizing, and removing oxygen in the juice beverage to prevent oxidation of pigment, vitamin C, aroma components and other substances; and removing the gas attached to and suspended on the particles, and reducing the floating of the particles so as to keep good appearance;
s5, filling and sterilizing: and (3) filling the degassed and homogenized collagen sodium hyaluronate juice beverage into a bottle, sterilizing in a sterilizing pot at 90-95 ℃ for 12-15 min, sealing after sterilization, and cooling to 38-40 ℃.
As still further aspects of the invention: the vacuum degree of degassing and homogenizing in the step S4 is controlled to be 30-32 MPa, and the temperature is controlled to be 38-40 ℃; the cooling mode in the step S5 adopts a temperature sectional and transitional cooling mode, namely, cooling to 75-80 ℃ firstly, then cooling to 55-60 ℃ and finally cooling to 38-40 ℃.
As still further aspects of the invention: the preparation method of the apple concentrated juice comprises the following steps:
s11, selecting fresh, good, juicy, little-fiber, fully ripe and non-rotten apples; washing off pesticide, dust and sundries on the surfaces of apples by using clear water, soaking for 10min by using sodium hydroxide solution, and then washing by using clear water;
s12, peeling and removing seeds of the cleaned apples, and putting the apples into a crusher for crushing; and vitamin C accounting for 0.05 percent of the weight of the raw materials is added to prevent enzymatic browning; crushing, squeezing with a juicer, preserving heat at 122 ℃ for 60s, and performing pre-pasteurization to obtain apple juice;
s13, adding an enzyme preparation into apple juice according to the proportion of 18-20 g/t, performing enzyme treatment for 1-2 hours at 50-53 ℃, and filtering to obtain fruit pulp;
s14, evaporating and concentrating the fruit pulp at 55-60 ℃ until the original mass is 1/5-1/7 and the sugar degree is 65-68%; and then sending the pulp into a heat exchanger, sterilizing for 20-25 s at the temperature of 95+/-2 ℃, and rapidly cooling to 40 ℃ to obtain the apple concentrated juice.
As still further aspects of the invention: the preparation method of the pomegranate concentrated juice comprises the following steps:
s21, selecting fresh pomegranates which are more than nine mature, have no plant diseases and insect pests, have no mildew and have no decay; washing pesticide residues, dust and microorganisms on the surfaces of the pomegranates by using clear water, soaking the pomegranates for 25-30 min by using a fatty acid cleaning agent, and then cleaning the pomegranates by using clear water;
s22, peeling off the cleaned pomegranate rind, removing the white diaphragm, taking out the pomegranate seeds, cleaning the pomegranate seeds with clear water, and draining;
s23, putting the pomegranate seeds into the color protection liquid, soaking for 15min, then sending the pomegranate seeds into a beating machine for beating, filtering the pomegranate seeds with a filter press, taking out fruit residues, and collecting filtrate for later use;
s24, vacuum concentrating the filtrate at the temperature of 25-30 ℃ and the vacuum degree of 0.13-0.16 kPa, and introducing the concentrated filtrate into an instant pasteurization machine for sterilization for 35-40S at the temperature of 85-92 ℃ to obtain the concentrated juice of the pomegranate.
As still further aspects of the invention: the color protection liquid consists of citric acid solution with the mass concentration of 0.5%, sodium bisulphite solution with the mass concentration of 0.2% and vitamin C solution with the mass ratio of 3:1:2.
Compared with the prior art, the invention has the beneficial effects that:
the main materials of the invention consist of apple juice concentrate, pomegranate juice concentrate and blueberry juice concentrate; the auxiliary materials comprise white granulated sugar, fructose-glucose syrup, isomaltooligosaccharide, erythritol, acerola cherry fruit powder, fish collagen peptide and sodium hyaluronate; the tea has excellent color, aroma, taste and tissue state, and simultaneously does not cause any adverse reaction to drinkers, so that the safety is ensured; and can effectively improve the moisture content of the skin, reduce the percutaneous moisture loss and repair the skin barrier function, so that the skin is smooth and fine, and the skin elasticity is improved.
Detailed Description
The embodiment of the invention discloses a collagen sodium hyaluronate fruit juice beverage, which comprises main materials, auxiliary materials and food additives, wherein the main materials consist of the following components in parts by weight: 27 parts of apple juice concentrate, 18 parts of pomegranate juice concentrate and 14 parts of blueberry juice concentrate;
the auxiliary materials comprise the following components in parts by weight: 4 parts of white granulated sugar, 1.2 parts of fructose-glucose syrup, 5 parts of isomaltooligosaccharide, 0.75 part of erythritol, 2.5 parts of acerola cherry fruit powder, 4 parts of fish collagen peptide and 0.02 part of sodium hyaluronate;
the food additive consists of the following components in parts by weight: 0.25 part of stabilizer, 0.25 part of organic acid, 0.03 part of potassium sorbate and 0.3 part of edible essence, wherein the stabilizer consists of xanthan gum, sodium alginate, acacia, beta-cyclodextrin and citric acid according to the mass ratio of 3:14:9:7:2; the organic acid consists of malic acid, citric acid and ascorbic acid according to the mass ratio of 3:2:0.1.
A preparation method of a collagen sodium hyaluronate fruit juice beverage comprises the following steps:
s1, dissolving auxiliary materials: adding part of purified water into a dissolving tank, heating to 90-95 ℃, sequentially dissolving 4 parts of white granulated sugar, 1.2 parts of fructose-glucose syrup, 5 parts of isomaltooligosaccharide, 0.75 part of erythritol, 2.5 parts of acerola fruit powder, 4 parts of fish collagen peptide and 0.02 part of sodium hyaluronate into the dissolving tank, and continuously stirring to dissolve the components;
s2, dissolving a food additive: keeping the temperature of 90-95 ℃, continuously adding 0.25 part of stabilizer, 0.25 part of organic acid, 0.03 part of potassium sorbate and 0.3 part of edible essence into a dissolution tank, and continuously stirring to dissolve the components;
s3, mixing main materials: continuously maintaining the temperature of 90-95 ℃, adding 27 parts of apple juice concentrate, 18 parts of pomegranate juice concentrate and 14 parts of blueberry juice concentrate into a dissolving tank, continuously stirring to dissolve the apple juice concentrate, and adding purified water into the dissolving tank after the dissolution is finished to ensure that the sugar content is 12% and the acidity is 0.3%, thereby forming the collagen sodium hyaluronate juice beverage;
s4, degassing and homogenizing: feeding the collagen sodium hyaluronate juice beverage into a vacuum degassing tank for degassing and homogenizing, and removing oxygen in the juice beverage to prevent oxidation of pigment, vitamin C, aroma components and other substances; and removing the gas attached to and suspended on the particles, and reducing the floating of the particles so as to keep good appearance;
s5, filling and sterilizing: and (3) filling the degassed and homogenized collagen sodium hyaluronate juice beverage into a bottle, sterilizing in a sterilizing pot at 90-95 ℃ for 12-15 min, sealing after sterilization, and cooling to 38-40 ℃.
Preferably, the vacuum degree of degassing and homogenizing in the step S4 is controlled to be 30-32 MPa, and the temperature is controlled to be 38-40 ℃; and S5, cooling to 75-80 ℃ and then 55-60 ℃ and finally 38-40 ℃ in a temperature sectional and transitional cooling mode.
Preferably, the preparation method of the apple juice concentrate comprises the following steps:
s11, selecting fresh, good, juicy, little-fiber, fully ripe and non-rotten apples; washing off pesticide, dust and sundries on the surfaces of apples by using clear water, soaking for 10min by using sodium hydroxide solution, and then washing by using clear water;
s12, peeling and removing seeds of the cleaned apples, and putting the apples into a crusher for crushing; and vitamin C accounting for 0.05 percent of the weight of the raw materials is added to prevent enzymatic browning; crushing, squeezing with a juicer, preserving heat at 122 ℃ for 60s, and performing pre-pasteurization to obtain apple juice;
s13, adding an enzyme preparation into apple juice according to the proportion of 18-20 g/t, performing enzyme treatment for 1-2 hours at 50-53 ℃, and filtering to obtain fruit pulp;
s14, evaporating and concentrating the fruit pulp at 55-60 ℃ until the original mass is 1/5-1/7 and the sugar degree is 65-68%; and then sending the pulp into a heat exchanger, sterilizing for 20-25 s at the temperature of 95+/-2 ℃, and rapidly cooling to 40 ℃ to obtain the apple concentrated juice.
Preferably, the preparation method of the pomegranate concentrated juice comprises the following steps:
s21, selecting fresh pomegranates which are more than nine mature, have no plant diseases and insect pests, have no mildew and have no decay; washing pesticide residues, dust and microorganisms on the surfaces of the pomegranates by using clear water, soaking the pomegranates for 25-30 min by using a fatty acid cleaning agent, and then cleaning the pomegranates by using clear water;
s22, peeling off the cleaned pomegranate rind, removing the white diaphragm, taking out the pomegranate seeds, cleaning the pomegranate seeds with clear water, and draining;
s23, putting the pomegranate seeds into the color protection liquid, soaking for 15min, then sending the pomegranate seeds into a beating machine for beating, filtering the pomegranate seeds with a filter press, taking out fruit residues, and collecting filtrate for later use;
s24, vacuum concentrating the filtrate at the temperature of 25-30 ℃ and the vacuum degree of 0.13-0.16 kPa, and introducing the concentrated filtrate into an instant pasteurization machine for sterilization for 35-40S at the temperature of 85-92 ℃ to obtain the concentrated juice of the pomegranate.
Preferably, the color protection liquid consists of citric acid solution with the mass concentration of 0.5%, sodium bisulphite solution with the mass concentration of 0.2% and vitamin C solution with the mass ratio of 3:1:2.
In order to better illustrate the technical effects of the present invention, the following examples are set forth:
the fruit juice beverage prepared by the invention is selected as an example, and a preparation method and application (publication day: 2022-08-16, publication number: CN 114903129A) of berry anthocyanin-collagen-sodium hyaluronate stabilized composite fruit juice disclosed by a patent net are selected as a comparative example; respectively performing sensory evaluation test, biochemical index test and skin water retention test; the method comprises the following steps:
1. sensory evaluation test
30 volunteers were randomly drawn, and the juice drinks prepared in examples and comparative examples were drunk, respectively, and scored for sensory evaluation; wherein the sensory comprises color, aroma, taste and tissue state, and the specific score of each item is as follows:
the color is as follows: bright red (5 minutes), red (3 minutes), dark red (1 minute); fragrance: strong fragrance, no fishy smell, peculiar smell (5 minutes), strong fragrance, peculiar smell (3 minutes), lighter fragrance and fishy smell (1 minute); mouthfeel: sweet and sour delicateness, cool and refreshing taste (5 minutes), delicateness and sweet delicateness, refreshing taste (3 minutes), roughness and non-refreshing taste (1 minute); tissue state: clear and transparent, no flocculent precipitate (5 minutes), relatively clear, no obvious flocculent precipitate (3 minutes), muddy and flocculent precipitate (1 minute); each score and total score of the example group and the comparative example group were performed, respectively, and are recorded in table 1 below.
Table 1 sensory evaluation score table
From table 1 above, it can be derived that: the volunteers scored the color, aroma, taste and texture of the juice beverage of the examples significantly higher than the comparative examples, and therefore the juice beverage prepared according to the present invention had excellent color, aroma, taste and texture.
2. Biochemical index test:
30 female volunteers are selected, the ages are 35-55, the physical examination is qualified, the female volunteers are divided into a control group, an example group and a comparison example group, 10 persons in each group do not drink other similar products within 3 months before testing; the fruit juice drinks prepared in the examples and the comparative examples are respectively drunk by the examples and the comparative examples, the control group is drunk with clear water, 200ml of the fruit juice drinks are drunk in the morning and evening respectively, the fruit juice drinks are continuously drunk for 6 weeks, during the test, diet is not changed, other related products for moisturizing skin moisture by oral administration or external use are not used, various biochemical indexes before and after the test are detected, including serum albumin (ALB, g/L), total protein (TP, g/L), UREA nitrogen (UREA, mmol/L), creatinine (CRE, umol/L), blood sugar (GLU, mmol/L), total cholesterol (TC, mmol/L), triglyceride (TG, mmol/L); and is recorded in table 2 below.
TABLE 2 Biochemical index statistics
From table 2 above, it can be derived that: serum albumin, total protein, urea nitrogen, creatinine, blood glucose, total cholesterol and triglycerides in the control, example and comparative groups all did not vary much before and after the test, and it could be further derived that: the fruit juice drink microbial inoculum prepared by the invention and the comparative example can not influence biochemical indexes, so that any adverse reaction can not be caused to drinkers, and the safety is ensured.
3. Skin hydration test:
30 female volunteers with ages of 35-55 were selected and were qualified for physical examination, and were classified into a control group, an example group and a comparative example group, 10 persons in each group were not found within 3 months before the testDrinking other similar products; examples and comparative examples the juice drinks prepared in examples and comparative examples were taken separately, whereas the control was fresh water, 200ml each time, once a day and a night, for 6 weeks continuously, during the test, the diet was not changed, and other products related to moisturizing skin moisture orally or topically were not used, and various indicators of facial skin moisture retention before and after the test, including the percutaneous moisture loss value (TEWL, g/m were measured 2 H) a significant reduction in skin elasticity parameters (R2 and R7) and skin roughness parameters; and recorded in table 3 below.
TABLE 3 statistical table of skin moisture retention index of face
From table 3 above, it can be derived that: the percutaneous moisture loss value and the skin elasticity parameter in the example group and the comparative example group are obviously increased before and after the test, the skin roughness parameter is obviously reduced, and the indexes of the comparative group are hardly changed before and after the test, wherein the percutaneous moisture loss value and the skin elasticity parameter in the example group are larger than the percutaneous moisture loss value and the skin elasticity parameter in the comparative example group, and the skin roughness parameter in the example group is also larger than the skin roughness parameter in the comparative example group; therefore, the fruit juice beverage prepared by the application can effectively improve the moisture content of skin, reduce the loss of percutaneous moisture and repair the skin barrier function, so that the skin becomes smooth and fine, and has the effect of improving the skin elasticity.
The foregoing description is only a preferred embodiment of the present invention, but the scope of the present invention is not limited thereto, and any person skilled in the art, who is within the scope of the present invention, should make equivalent substitutions or modifications according to the technical solution of the present invention and the inventive concept thereof, and should be covered by the scope of the present invention.
Claims (9)
1. The collagen sodium hyaluronate juice beverage comprises main materials, auxiliary materials and food additives, and is characterized in that the main materials consist of the following components in parts by weight: 24-30 parts of apple juice concentrate, 16-20 parts of pomegranate juice concentrate and 12-16 parts of blueberry juice concentrate;
the auxiliary materials comprise the following components in parts by weight: 3 to 5 parts of white granulated sugar, 1 to 1.5 parts of fructose syrup, 4 to 6 parts of isomaltooligosaccharide, 0.5 to 1 part of erythritol, 2 to 3 parts of acerola cherry fruit powder, 3 to 5 parts of fish collagen peptide and 0.01 to 0.02 part of sodium hyaluronate;
the food additive consists of the following components in parts by weight: 0.2 to 0.3 part of stabilizer, 0.2 to 0.3 part of organic acid, 0.02 to 0.04 part of preservative and 0.2 to 0.4 part of flavoring agent.
2. The collagen sodium hyaluronate juice beverage according to claim 1, wherein the stabilizer comprises (3-4): 12-15): 8-10): 6-8): 1-2.
3. The collagen sodium hyaluronate juice beverage of claim 1, wherein the preservative is potassium sorbate and the flavoring agent is flavoring essence.
4. The collagen sodium hyaluronate juice beverage according to claim 1, wherein the organic acid comprises malic acid, citric acid and ascorbic acid in a mass ratio of (3-4): 1.5-2): 0.1-0.2.
5. A method for preparing a collagen sodium hyaluronate juice beverage according to claim 1, comprising the steps of:
s1, dissolving auxiliary materials: adding part of purified water into a dissolving tank, heating to 90-95 ℃, sequentially dissolving 3-5 parts of white granulated sugar, 1-1.5 parts of fructose-glucose syrup, 4-6 parts of isomaltooligosaccharide, 0.5-1 part of erythritol, 2-3 parts of acerola cherry fruit powder, 3-5 parts of fish collagen peptide and 0.01-0.02 part of sodium hyaluronate into the dissolving tank, and continuously stirring to dissolve the components;
s2, dissolving a food additive: keeping the temperature of 90-95 ℃, continuously adding 0.2-0.3 part of stabilizer, 0.2-0.3 part of organic acid, 0.02-0.04 part of preservative and 0.2-0.4 part of flavoring agent into a dissolving tank, and continuously stirring to dissolve the materials;
s3, mixing main materials: continuously maintaining the temperature of 90-95 ℃, adding 24-30 parts of apple juice concentrate, 16-20 parts of pomegranate juice concentrate and 12-16 parts of blueberry juice concentrate into a dissolving tank, continuously stirring to dissolve the apple juice concentrate, and adding purified water into the dissolving tank after the dissolution is finished to ensure that the sugar content is 12% and the acidity is 0.3%, thereby forming the collagen sodium hyaluronate juice beverage;
s4, degassing and homogenizing: feeding the collagen sodium hyaluronate juice beverage into a vacuum degassing tank for degassing and homogenizing, and removing oxygen in the juice beverage to prevent oxidation of pigment, vitamin C, aroma components and other substances; and removing the gas attached to and suspended on the particles, and reducing the floating of the particles so as to keep good appearance;
s5, filling and sterilizing: and (3) filling the degassed and homogenized collagen sodium hyaluronate juice beverage into a bottle, sterilizing in a sterilizing pot at 90-95 ℃ for 12-15 min, sealing after sterilization, and cooling to 38-40 ℃.
6. The method for preparing a collagen sodium hyaluronate juice beverage according to claim 5, wherein the vacuum degree of degassing and homogenizing in the step S4 is controlled to be 30-32 MPa, and the temperature is controlled to be 38-40 ℃; the cooling mode in the step S5 adopts a temperature sectional and transitional cooling mode, namely, cooling to 75-80 ℃ firstly, then cooling to 55-60 ℃ and finally cooling to 38-40 ℃.
7. The method for preparing a collagen sodium hyaluronate juice beverage according to claim 5, wherein the method for preparing the apple juice concentrate comprises the following steps:
s11, selecting fresh, good, juicy, little-fiber, fully ripe and non-rotten apples; washing off pesticide, dust and sundries on the surfaces of apples by using clear water, soaking for 10min by using sodium hydroxide solution, and then washing by using clear water;
s12, peeling and removing seeds of the cleaned apples, and putting the apples into a crusher for crushing; and vitamin C accounting for 0.05 percent of the weight of the raw materials is added to prevent enzymatic browning; crushing, squeezing with a juicer, preserving heat at 122 ℃ for 60s, and performing pre-pasteurization to obtain apple juice;
s13, adding an enzyme preparation into apple juice according to the proportion of 18-20 g/t, performing enzyme treatment for 1-2 hours at 50-53 ℃, and filtering to obtain fruit pulp;
s14, evaporating and concentrating the fruit pulp at 55-60 ℃ until the original mass is 1/5-1/7 and the sugar degree is 65-68%; and then sending the pulp into a heat exchanger, sterilizing for 20-25 s at the temperature of 95+/-2 ℃, and rapidly cooling to 40 ℃ to obtain the apple concentrated juice.
8. The method for preparing a collagen sodium hyaluronate juice beverage according to claim 5, wherein the method for preparing the guava juice concentrate comprises the following steps:
s21, selecting fresh pomegranates which are more than nine mature, have no plant diseases and insect pests, have no mildew and have no decay; washing pesticide residues, dust and microorganisms on the surfaces of the pomegranates by using clear water, soaking the pomegranates for 25-30 min by using a fatty acid cleaning agent, and then cleaning the pomegranates by using clear water;
s22, peeling off the cleaned pomegranate rind, removing the white diaphragm, taking out the pomegranate seeds, cleaning the pomegranate seeds with clear water, and draining;
s23, putting the pomegranate seeds into the color protection liquid, soaking for 15min, then sending the pomegranate seeds into a beating machine for beating, filtering the pomegranate seeds with a filter press, taking out fruit residues, and collecting filtrate for later use;
s24, vacuum concentrating the filtrate at the temperature of 25-30 ℃ and the vacuum degree of 0.13-0.16 kPa, and introducing the concentrated filtrate into an instant pasteurization machine for sterilization for 35-40S at the temperature of 85-92 ℃ to obtain the concentrated juice of the pomegranate.
9. The method for preparing the collagen sodium hyaluronate juice beverage according to claim 5, wherein the color fixative consists of a citric acid solution with a mass concentration of 0.5%, a sodium bisulphite solution with a mass concentration of 0.2% and a vitamin C solution with a mass ratio of 3:1:2.
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