CN116807017A - 一种多肽蜂蜜饮品的配方 - Google Patents
一种多肽蜂蜜饮品的配方 Download PDFInfo
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- CN116807017A CN116807017A CN202310743501.8A CN202310743501A CN116807017A CN 116807017 A CN116807017 A CN 116807017A CN 202310743501 A CN202310743501 A CN 202310743501A CN 116807017 A CN116807017 A CN 116807017A
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- Prior art keywords
- honey
- formula
- parts
- polypeptide
- flavor
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Classifications
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- 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
- A23F—COFFEE; TEA; THEIR SUBSTITUTES; MANUFACTURE, PREPARATION, OR INFUSION THEREOF
- A23F3/00—Tea; Tea substitutes; Preparations thereof
- A23F3/16—Tea extraction; Tea extracts; Treating tea extract; Making instant tea
- A23F3/163—Liquid or semi-liquid tea extract preparations, e.g. gels, liquid extracts in solid capsules
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- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23F—COFFEE; TEA; THEIR SUBSTITUTES; MANUFACTURE, PREPARATION, OR INFUSION THEREOF
- A23F5/00—Coffee; Coffee substitutes; Preparations thereof
- A23F5/24—Extraction of coffee; Coffee extracts; Making instant coffee
- A23F5/243—Liquid, semi-liquid or non-dried semi-solid coffee extract preparations; Coffee gels; Liquid coffee in solid capsules
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- 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
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- 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
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- 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
- 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)
- Mycology (AREA)
- Molecular Biology (AREA)
- Proteomics, Peptides & Aminoacids (AREA)
- Dispersion Chemistry (AREA)
- Non-Alcoholic Beverages (AREA)
Abstract
本发明公开了一种多肽蜂蜜饮品的配方，涉及饮品配方技术领域。本发明包括蜂蜜、海参小分子肽、胶原蛋白肽和复合稳定剂。本发明通过配方的设置使得饮品同时具备蜂蜜的优点和小分子肽的优点，蜂蜜富含葡萄糖，果糖，有机酸，矿物质，碳水化合物和蛋白质，以及多种维生素，可以促进消化，改善睡眠，保肝抗疲劳，润肺去痰止咳，清热解毒，海参小分子肽可以促进人体新陈代谢，促进生长发育，抗氧化延缓衰老，降低血脂，美容养颜，同时还能够增强抵抗力和免疫力，并通过配比使得蜂蜜的口味弥补了小分子肽的不足，进一步的提高了饮品的风味。
Description
技术领域
本发明涉及饮品配方技术领域，具体为一种多肽蜂蜜饮品的配方。
背景技术
随着社会的快速发展，越来越多的人开始注重饮食的监控，其中对于饮料的追求也是日新乐毅，具备滋补能力的饮品开始成为部分人的选择；
参阅公开号为“CN103330160B”的“海参肽果汁饮料”可知，该专利不仅食用方便，口感好，更主要的是各组分相互配伍作用可明显具有提高免疫力、有效改善睡眠及抗辐射损伤；
但是在具体实施该专利的过程中，申请人发现该专利存在以下问题：
1、配比在具体实施的过程中无法达到更好的饮用口感和效果；
2、缺乏更多种不同风味的配合，口味单一；
因此需要对以上问题提出一种新的解决方案。
发明内容
本发明的目的在于提供一种多肽蜂蜜饮品的配方。
为实现上述目的，本发明提供如下技术方案：一种多肽蜂蜜饮品的配方，至少包括以下成分蜂蜜、海参小分子肽、胶原蛋白肽和复合稳定剂。
优选的，所述蜂蜜为3.6％～7.2％，所述海参小分子肽为0.02％～0.08％，胶原蛋白肽为0.02％～0.08％，所述复合稳定剂为0.01％～0.13％。
优选的，所述复合稳定剂至少包括β～环状糊精和羧甲基纤维素钠，所述β～环状糊精为0.01％～0.12％，所述羧甲基纤维素钠为0.01％～0.11％。
优选的，还包括风味调味剂，所述风味调味剂为4％～12％，所述风味调味剂至少包括咖啡味、茶味和果味。
优选的，咖啡味的所述风味调味剂至少包括植物蛋白成分7份～9份、咖啡成分10份～13份、零卡糖0.07份～12份、增稠剂0.01份～0.5份、乳化剂0.5份～0.8份和缓冲盐0.1份～0.2份。
优选的，茶味的所述风味调味剂至少包括茉莉茶叶提取物2份～10份、绿茶叶2份～10份、绿茶发酵液10份～20份、红茶发酵液10份～20份、草本萃取料7份～9份、柠檬酸0.5份～1.5份、苹果酸0.2份～0.4份、安赛蜜0.1份～0.3份和维生素c0.1份～0.3份。
优选的，果味的所述风味调味剂至少包括水果原汁7～10份，白砂糖3～6份，蛋白糖0.01～0.03份，甜蜜素0.03～0.06份，柠檬酸0.01～0.2份，苹果酸0.03～0.05份，柠檬酸钠0.01～0.02份，食盐0.01～0.03份，黄原胶0.02～0.06份，苯甲酸钠0.01～0.02份。
与现有技术相比，本发明的有益效果是：
本发明通过配方的设置使得饮品同时具备蜂蜜的优点和小分子肽的优点，蜂蜜富含葡萄糖，果糖，有机酸，矿物质，碳水化合物和蛋白质，以及多种维生素，可以促进消化，改善睡眠，保肝抗疲劳，润肺去痰止咳，清热解毒，海参小分子肽可以促进人体新陈代谢，促进生长发育，抗氧化延缓衰老，降低血脂，美容养颜，同时还能够增强抵抗力和免疫力，并通过配比使得蜂蜜的口味弥补了小分子肽的不足，进一步的提高了饮品的风味。
具体实施方式
显然，所描述的实施例仅仅是本发明一部分实施例，而不是全部的实施例。
实施例一：
一种多肽蜂蜜饮品的配方，至少包括以下成分蜂蜜、海参小分子肽、胶原蛋白肽和复合稳定剂。
蜂蜜为3.6％～7.2％，海参小分子肽为0.02％～0.08％，胶原蛋白肽为0.02％～0.08％，复合稳定剂为0.01％～0.13％；
复合稳定剂至少包括β～环状糊精和羧甲基纤维素钠，β～环状糊精为0.01％～0.12％，羧甲基纤维素钠为0.01％～0.11％；
在本实施例中蜂蜜为蜜蜂科昆虫中华蜜蜂或意大利蜂所酿的蜜，全国大部分地区均产。
春至秋季采收、过滤，以稠如凝脂、味甜纯正者为佳。蜂蜜味甘、性平，归肺、脾、大肠经，内服具有补中，润燥，止痛，解毒的功效；外用可生肌敛疮。蜂蜜入脾经，既能补中益气，又能缓急止痛，可用治脾胃虚弱，脘腹作痛。其亦入肺经，既可补益肺气，又可润燥止咳，常用于肺燥干咳、肺虚久咳。蜂蜜质润滑利，入大肠经，润肠通便，适用于体虚津枯，肠燥便秘。蜂蜜具有解毒的作用，既可解乌头类药毒，又可解食物中毒，外用还可治疗疮疡及水火烫伤。此外，蜂蜜味甘甜、质稠黏，常在中药炮制、制剂中作为液体辅料，不仅能作为赋形剂、黏合剂、矫味剂，而且能增强药效、缓和药性。
蜂蜜的作用有以下几种：1、用于肺燥、咳嗽、体虚、肠燥、便秘、口疮、水火烫伤、胃脘疼痛，还可解乌头与附子之毒。2、蜂蜜中含有果糖、葡萄糖酶、蛋白质、维生素以及矿物质，常吃可预防贫血、心脏病、肠胃病，能够提高人体免疫力。3、蜂蜜中含有单糖、葡萄糖和果糖，可直接被人体消化吸收。4、蜂蜜中的酶类能促进人体多种物质的消化和吸收。5、蜂蜜中的乙酰胆碱能消除疲劳兴奋神经，提高记忆力。6、蜂蜜中含有的黄酮具有抗氧化、提高机体免疫力的作用。7、蜂蜜有安神益智、改善睡眠的作用。
蜂蜜的作用还有护肤美容、抗菌消炎、促进组织再生、促进消化、提高免疫力、促进长寿、改善睡眠、保肝作用、抗疲劳、促进儿童生长发育、保护心血管、润肺止咳等。
护肤美容，新鲜蜂蜜涂抹于皮肤上，能起到滋润和营养作用，使皮肤细腻、光滑、富有弹性。
抗菌消炎、促进组织再生，优质蜂蜜在室温下放置数年不会**，表明其防腐作用极强。实验证实，蜂蜜对链球菌、葡萄球菌、白喉杆菌等革兰阳性菌有较强的抑制作用
促进消化，研究证明，蜂蜜对胃肠功能有调节作用，可使胃酸分泌正常。动物实验证实，蜂蜜有增强肠蠕动的作用，可显著缩短排便时间。
蜂蜜对结肠炎、习惯性便秘有良好功效，且无任何副作用。蜂蜜可使胃痛及胃烧灼感消失，红细胞及血红蛋白数值长高。患胃十二指肠溃疡的人，常服用蜂蜜，也有辅助作用。
提高免疫力，蜂蜜中含有的多种酶和矿物质，发生协同作用后，可以提高人体免疫力。实验研究证明，用蜂蜜饲喂小鼠，可以提高小鼠的免疫功能。
促进长寿，学者曾调查了200多名百岁以上的老人，其中有143人为养蜂人，证实他们长寿与常吃蜂蜜有关。蜂蜜促进长寿的机制较复杂，是对人体的综合调理，而非简单地作用于某个器官。
人体内存在多种多样、成千上万种的肽，主导着人体的生长、发育、繁衍、代谢等生命过程。随着科研技术愈发先进，在体外合成的肽越来越具有活性，如具有抗病毒、增强免疫抗辐射的三九蛋白肽，具有抗高血脂、降胆固醇的酶法多肽等。肽的具体功效与作用又是什么样的呢？肽是介于氨基酸和蛋白质之间的化合物片段，由2个或2个以上氨基酸分子通过肽键相互连接而成，是蛋白质的结构与功能片段，机体内很多活性物质，如激素、酶类等本质上都是肽，肽具有强生物活性，其中当属以2-6个氨基酸组成的小分子肽活性强。
肽的功效与作用
一、宏观上讲，它在人的生长发育，新陈代谢，疾病以及衰老，死亡的过程中起着关键作用，正是因为它在体内分泌量的增多或减少，才使人类有了幼年，童年，成年，老年直到死亡的周期。肽在人体处于一种平衡状态，若减少，人体的机能发生重要变化，对于儿童来说，他的生长、发育变得缓慢，甚至停止，长久下去就形成侏儒，对成年人或老年人，缺少活性肽后，自身免疫力会下降，新陈代谢紊乱，内分泌失调，引起各种疾病产生。
二、微观上讲，肽的的功效与作用具体如下：
1.调节体内水分、电解质平衡；
2.为免疫系统制造对抗细菌和感染的抗体，提高免疫力；
3.促进伤口愈合；
4.在体内制造酵素，有助于将食物转化为能量；
5.修复细胞，改善细胞代谢，防止细胞变性，起到防癌作用；
6.促进蛋白质、酶、酵素的合成与调控；
7.沟通细胞间、器官间信息的重要化学信使；
8.预防心脑血管疾病；
9.调节内分泌与神经系统；
10.改善消化系统、治疗慢性胃肠道疾病；
11.改善糖尿病、风湿、类风湿等疾病；
12.抗病毒感染、抗衰老，消除体内多余自由基；
13.促进造血功能，治疗贫血，防止血小板聚集，提高血红细胞载氧能力。
14，直接对抗DNA病毒，对病毒细菌有靶向性。
海参肽是海参的提取物，它具有的功效是可以调节人体的机能，修复受损的细胞，同时可以增强人体的免疫力，具有抗疲劳、延缓衰老等等一系列的功效。日常生活中可以通过海参肽对人体进行调养，比如它具有的作用是中老年人，还有脑力劳动者、亚健康状态的人，以及肿瘤的患者都可以进行应用，是一种保健食品。可以降低血糖、血脂、血压，可以美容、护肤，也可以抗炎，增强人体的免疫力，对于延缓衰老也有很大的益处。通过海参肽的合理应用，对于白领还有长时间坐在电脑前的患者，都是可以具有抗疲劳，可以增加机体的耐(缺)氧的能力的作用，在临床有很强的保健效果。
蜂蜜和肽一起饮用，不但可以使他们各自的优点有益结合，功效更全面，而且蜜的清新淡雅以及口感香甜可以很好的改善肽的口感。使人们在享受这款饮料美味的同时能够良好的改善身体状况，实乃两全其美。
实施例二：
本实施例用于在上述实施例的前提下进一步的公开了一种具备风味调味剂的多肽蜂蜜饮品的配方，从而构成蜜汁咖啡风味；
还包括风味调味剂，风味调味剂为4％～12％，风味调味剂至少包括咖啡味；
咖啡味的风味调味剂至少包括植物蛋白成分7份～9份、咖啡成分10份～13份、零卡糖0.07份～12份、增稠剂0.01份～0.5份、乳化剂0.5份～0.8份和缓冲盐0.1份～0.2份。
实施例三：
本实施例用于在上述实施例的前提下进一步的公开了一种具备风味调味剂的多肽蜂蜜饮品的配方，从而构成蜜汁茶饮风味；
还包括风味调味剂，风味调味剂为4％～12％，风味调味剂至少包括茶味；
茶味的风味调味剂至少包括茉莉茶叶提取物2份～10份、绿茶叶2份～10份、绿茶发酵液10份～20份、红茶发酵液10份～20份、草本萃取料7份～9份、柠檬酸0.5份～1.5份、苹果酸0.2份～0.4份、安赛蜜0.1份～0.3份和维生素c0.1份～0.3份；
实施例四：
本实施例用于在上述实施例的前提下进一步的公开了一种具备风味调味剂的多肽蜂蜜饮品的配方，从而构成蜜汁果饮风味；
还包括风味调味剂，风味调味剂为4％～12％，风味调味剂至少包括果味；
果味的风味调味剂至少包括水果原汁7～10份，白砂糖3～6份，蛋白糖0.01～0.03份，甜蜜素0.03～0.06份，柠檬酸0.01～0.2份，苹果酸0.03～0.05份，柠檬酸钠0.01～0.02份，食盐0.01～0.03份，黄原胶0.02～0.06份，苯甲酸钠0.01～0.02份。
实施例五：
本实施例用于公开具备上述实施例的多肽蜂蜜饮品的一种包装方式；
将上述配比构成的饮品密封在容量为36ml的容器里，容器可与矿泉水瓶口连接，饮用时旋转容器头使蜂蜜流入矿泉水，摇匀即可饮用。
对于本领域技术人员而言，显然本发明不限于上述示范性实施例的细节，而且在不背离本发明的精神或基本特征的情况下，能够以其他的具体形式实现本发明。
Claims (7)
1.一种多肽蜂蜜饮品的配方，其特征在于：至少包括以下成分蜂蜜、海参小分子肽、胶原蛋白肽和复合稳定剂。
2.根据权利要求1所述的一种多肽蜂蜜饮品的配方，其特征在于：所述蜂蜜为3.6％～7.2％，所述海参小分子肽为0.02％～0.08％，胶原蛋白肽为0.02％～0.08％，所述复合稳定剂为0.01％～0.13％。
3.根据权利要求2所述的一种多肽蜂蜜饮品的配方，其特征在于：所述复合稳定剂至少包括β～环状糊精和羧甲基纤维素钠，所述β～环状糊精为0.01％～0.12％，所述羧甲基纤维素钠为0.01％～0.11％。
4.根据权利要求1所述的一种多肽蜂蜜饮品的配方，其特征在于：还包括风味调味剂，所述风味调味剂为4％～12％，所述风味调味剂至少包括咖啡味、茶味和果味。
5.根据权利要求4所述的一种多肽蜂蜜饮品的配方，其特征在于：咖啡味的所述风味调味剂至少包括植物蛋白成分7份～9份、咖啡成分10份～13份、零卡糖0.07份～12份、增稠剂0.01份～0.5份、乳化剂0.5份～0.8份和缓冲盐0.1份～0.2份。
6.根据权利要求4所述的一种多肽蜂蜜饮品的配方，其特征在于：茶味的所述风味调味剂至少包括茉莉茶叶提取物2份～10份、绿茶叶2份～10份、绿茶发酵液10份～20份、红茶发酵液10份～20份、草本萃取料7份～9份、柠檬酸0.5份～1.5份、苹果酸0.2份～0.4份、安赛蜜0.1份～0.3份和维生素c0.1份～0.3份。
7.根据权利要求4所述的一种多肽蜂蜜饮品的配方，其特征在于：果味的所述风味调味剂至少包括水果原汁7～10份，白砂糖3～6份，蛋白糖0.01～0.03份，甜蜜素0.03～0.06份，柠檬酸0.01～0.2份，苹果酸0.03～0.05份，柠檬酸钠0.01～0.02份，食盐0.01～0.03份，黄原胶0.02～0.06份，苯甲酸钠0.01～0.02份。
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