CN117044849A - Chinese torreya collagen peptide beverage and preparation method thereof - Google Patents
Chinese torreya collagen peptide beverage and preparation method thereof Download PDFInfo
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- CN117044849A CN117044849A CN202310872826.6A CN202310872826A CN117044849A CN 117044849 A CN117044849 A CN 117044849A CN 202310872826 A CN202310872826 A CN 202310872826A CN 117044849 A CN117044849 A CN 117044849A
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- torreya
- extract
- collagen peptide
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Classifications
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- A—HUMAN NECESSITIES
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- 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
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- 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
- A23L33/105—Plant extracts, their artificial duplicates or their derivatives
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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
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- 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
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- Nutrition Science (AREA)
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- Engineering & Computer Science (AREA)
- Food Science & Technology (AREA)
- Polymers & Plastics (AREA)
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Abstract
The invention relates to the technical field of collagen peptide drinks, in particular to a torreya grandis collagen peptide drink and a preparation method thereof. The beverage is prepared based on concentrated apple juice, fish collagen peptide, vitamin C, bonito elastin peptide, citric acid, sodium hyaluronate, red rose flower powder with heavy petals, grape juice powder, sucralose, stevioside, lactobacillus essence and torreya grandis extract, and the prepared beverage has unique flavor, rich nutrition and good market prospect.
Description
Technical Field
The invention relates to the technical field of collagen peptide drinks, in particular to a torreya grandis collagen peptide drink and a preparation method thereof.
Background
Collagen is an important structural protein, exists in human skin, bones, joints, blood vessels, muscles and other tissues, and has the function of maintaining the stability and elasticity of tissue structures. Collagen occupies 30% of the total protein of the human body and is the protein with the most abundant content in the human body. Collagen consists of amino acids, mainly including glycine, proline, hydroxyproline, alanine, etc. It has a special tertiary structure and consists of three helical polypeptide chains. This structure provides collagen with high strength and stability.
Collagen is very important for its function in the human body. First, it is one of the main components constituting the skin, and can maintain the elasticity and firmness of the skin, and keep the skin healthy and beautiful. Secondly, the collagen plays a supporting and protecting role in bones and joints, can strengthen bone density, reduce fracture risk and relieve joint pain. In addition, collagen is involved in the construction and maintenance of tissues such as blood vessels, muscles, teeth and the like, and plays an important role in normal physiological functions of human bodies.
However, with age, collagen in the human body gradually decreases, resulting in problems of skin relaxation, increased wrinkles, joint pain, and the like. Therefore, collagen supplementation is a common cosmetic and health care modality. However, the collagen has a compact structure, low digestion, absorption and utilization rate and poor effect. The collagen peptide has the characteristics of being directly and quickly absorbed, utilized and converted, can supplement and repair collagen, resist oxidization, and supplement and lock water, and is one of the favorite supplements for women. It is generally believed that small peptides with molecular weights of 2-7 are more directly absorbed by the small intestine, while large proteins need to be further decomposed by the digestive system to be absorbed. Therefore, the small molecule peptide is easier to be absorbed by intestines and stomach, blood vessels and skin.
The collagen peptide drink is a drink which takes collagen peptide as a main component and nourishes and protects tissues such as human skin, bones, joints and the like by supplementing the collagen peptide. Collagen peptide drinks supplement collagen of the human body mainly by providing collagen peptide. The collagen peptide is a collagen decomposition product, has smaller molecular weight and better absorbability, and can be absorbed and utilized by human body more easily. The collagen peptide beverage usually takes collagen peptide as a main component, and other nutritional components and nourishing components such as vitamin C, vitamin E, grape seed extract and the like are added to enhance the health care effect.
The main effects and functions of the collagen peptide drink include:
skin beauty: the collagen peptide can promote skin elasticity and compactness, reduce appearance of wrinkles and fine lines, improve skin quality, and make skin smoother and more elastic.
Joint health care: the collagen peptide has certain effects on protecting and nourishing joints, can relieve joint pain, improve joint flexibility, and relieve arthritis and other problems.
Enhancing bone density: the collagen peptide has certain promotion effect on bone health, and can enhance bone density and prevent osteoporosis.
Improving immunity: other nutritional components and nourishing components in the collagen peptide beverage, such as vitamin C, can improve immunity and enhance resistance.
Chinese torreya, also known as pine nut, is the seed of the Pinaceae plant Torreya grandis. It is a common nut food, and has rich nutritive value and unique flavor. The main nutritional component of Chinese torreya is fat, and accounts for more than 50% of the total weight. These fats are mainly unsaturated fatty acids such as linoleic acid, linolenic acid, oleic acid, and the like. The unsaturated fatty acid has effects in promoting cardiovascular health, reducing cholesterol level, and preventing cardiovascular and cerebrovascular diseases. In addition, torreya grandis also rich in proteins, accounting for about 20% of the total weight. Chinese torreya also contains abundant vitamins and minerals including vitamin E, vitamin B group, potassium, magnesium, zinc, etc. Vitamin E is a powerful antioxidant that protects cells from free radical damage. Potassium and magnesium are minerals necessary to maintain normal functioning of the heart and nervous system. In general, torreya grandis is a nut food with rich nutrition and has multiple nutritional ingredients and health effects. It can be eaten as a snack, and can also be used for cooking and baking.
Although the Chinese torreya has extremely high nutritive value, chinese torreya protein has certain antigenicity as a plant protein, and the digestibility and the absorptivity of the Chinese torreya protein are far less than those of animal proteins such as milk, eggs and the like.
Chinese torreya protein peptides include bioactive peptides and flavor peptides, which are rarely reported. The flavor peptide is a polypeptide with smaller molecular weight, and can enable food to generate special flavor, improve the sensory quality of the product and increase the purchasing desire of consumers. The collagen peptide product has a high nutritive value, but has a flat taste and flavor, and is not favored by consumers. Therefore, how to improve the sensory quality of the collagen peptide product and increase the flavor to enable more people to enjoy the nutrition of the collagen peptide product becomes a problem to be solved urgently by the manufacturers.
Disclosure of Invention
The invention aims to solve the problems and provides a torreya collagen peptide beverage and a preparation method thereof. According to the preparation method, the torreya flavor peptide and other active peptides are prepared from the torreya, the flavor of the collagen peptide beverage is improved through the flavor of the torreya, the consumption confidence of consumers is improved, and meanwhile, the limitation of antigenicity of proteins in the torreya on consumption people is avoided.
Specifically, the invention adopts the following technical scheme:
a torreya collagen peptide drink, comprising, per 1000L of torreya collagen peptide drink:
100-150kg of concentrated apple juice, 80-100kg of fish collagen peptide, 5-8kg of vitamin C, 2-4kg of bonito elastin peptide, 1.5-3kg of citric acid, 0.5-1kg of sodium hyaluronate, 0.3-0.5kg of red rose pollen, 0.3-0.5kg of grape juice powder, 0.01-0.02kg of sucralose, 0.2-0.3kg of stevioside, 0.3-0.5kg of lactobacillus essence and 1-5kg of Chinese torreya extract.
Preferably, the concentrated apple juice is 120-140kg, the fish collagen peptide is 90-100kg, the vitamin C is 7-8kg, the bonito elastin peptide is 2-3kg, the citric acid is 1.5-2kg, the sodium hyaluronate is 0.5-0.6kg, the red rose pollen is 0.3-0.4kg, the grape juice powder is 0.4-0.5kg, the sucralose is 0.01-0.02kg, the stevioside is 0.2-0.3kg, the lactic acid bacteria essence is 0.4-0.5kg, and the Chinese torreya extract is 0.1-0.2kg.
Preferably, the beverage also comprises 1-2kg of Yangshuo essence.
Preferably, the torreya extract comprises one or two of torreya oil extract and torreya protein peptide extract.
Preferably, the preparation method of the torreya grandis extract specifically comprises the following steps:
(1) Selecting torreya grandis fruit materials with qualified quality, removing shells, adding water according to a feed-liquid ratio of 1:9-11, grinding for 3-10 minutes by a colloid mill, filtering by a filter bag with 100-300 meshes to obtain slurry, and adding water into the slurry to enable the feed-liquid ratio to reach 1:15;
(2) Taking a certain amount of slurry, regulating the pH of the slurry to 9-10, heating the slurry in a water bath at 50-55 ℃ by adopting the water bath while continuously stirring for 0.5-1h, regulating the pH of the obtained slurry to 10-11, wherein the pH is higher than the previous pH, and heating the slurry in the water bath at 60-65 ℃ for 2-3h;
(3) Centrifuging the obtained slurry at a low rotation speed until the slurry is layered, collecting the uppermost grease layer and the emulsion layer of the layered feed liquid respectively to obtain lower slag slurry, filtering the lower slag slurry to remove residues, centrifuging the emulsion layer at a high speed until the slurry is layered, separating the upper grease layer, and mixing the grease layers obtained by the two separations to obtain a torreya grandis grease extract; then mixing the lower-layer emulsion with the prior deslagged lower-layer slag slurry;
(4) In the material liquid at the last of the step (3), regulating the pH to 10.0-10.5, adding alkaline protease with the mass ratio of 0.5-1% into the material liquid, carrying out enzymolysis treatment for 2-3h at 45-55 ℃, regulating the pH to 6.5-7.5, adopting 2-5% of compound protease to carry out enzymolysis treatment for 3-4h at 45-55 ℃, and then inactivating enzyme at high temperature;
(5) Centrifuging the enzymolysis liquid at a high speed, taking supernatant, evaporating and concentrating the supernatant to 30-40% of the original liquid, and then vacuum freeze-drying until the water content is less than 3%;
(6) Mixing the product prepared in the step (5) with galactose and amino acid according to a ratio of 10:5:1, adding water to adjust the mass concentration of the substrate to 15-18%, adjusting the pH to 7-7.5, and reacting for 120-180min at 110-120 ℃; the amino acid is leucine and valine which are mixed according to the proportion of 1:1-2;
(7) And freeze-drying the obtained product to obtain the torreya protein peptide extract.
According to the invention, a one-step method is adopted, torreya is taken as a basic raw material, and meanwhile, the grease and the protein in the torreya are extracted, so that the extraction step is simplified, the extraction speed is increased, the extraction efficiency is improved, the nutrition of the grease in the torreya is reserved, and meanwhile, the protein is extracted, so that the protein peptide which is easy to absorb, especially the flavor peptide containing the torreya is obtained, and the guarantee is provided for the flavor of the torreya of the beverage. The preparation of the Chinese torreya extract ensures the flavor of Chinese torreya and improves the absorption rate of effective nutrient components in Chinese torreya.
Preferably, the complex protease in step (4) is neutral protease, papain and flavourzyme, and is added in a ratio of 3:2:2.
A preparation method of a torreya collagen peptide beverage comprises the following steps:
(1) Pretreatment: weighing sucralose to prepare a 1% solution, and filtering to obtain a feed liquid A; weighing citric acid to prepare a 1% solution, and filtering to obtain a feed liquid B; selecting qualified Chinese torreya raw materials, removing shells, grinding for 3-10 minutes by a colloid mill, and filtering by a filter bag with 100-300 meshes to obtain a feed liquid C;
(2) Preparing a torreya grandis extract: extracting by adopting a feed liquid C to obtain a torreya grandis extract which is a material D;
(3) Pretreatment of auxiliary materials: adding 40-60deg.C hot water into a shearing tank, and stirring to dissolve concentrated succus Mali Pumilae, fish collagen peptide, bonito elastin peptide, sodium hyaluronate, red rose flower powder, grape juice powder, and stevioside; sequentially adding the feed liquid A, the feed liquid B, the feed liquid D and the vitamin C, shearing, stirring, dissolving, and passing through 200 meshes to obtain a feed liquid E;
(4) And (3) blending: pumping the feed liquid E into a material mixing tank, continuously adding lactobacillus essence into the material mixing tank, stirring and dissolving uniformly, supplementing water and fixing volume to 1000L, stirring for 15 minutes, measuring indexes, standing by after the indexes are qualified, and filtering by 300 meshes to obtain feed liquid F;
(5) Sterilization and tubular: performing ultrahigh temperature instantaneous sterilization at 105-110 ℃ for 20-30s, cooling to 78-83 ℃ and hot filling;
(6) And (3) secondary sterilization: after filling, feeding the mixture into a sterilization kettle, wherein the sterilization condition is 89-91 ℃, 15-20min, and cooling to about 35 ℃ after the completion;
(7) Blow-drying and coding: drying the water on the tank body, and spraying codes at the bottom of the tank;
(8) Boxing, code spraying, stacking and warehousing.
According to the scheme, the torreya-flavored drink is prepared by the method. The beverage is rich in collagen peptide, and a brand new Chinese torreya flavored beverage product which is easy to be absorbed by human body is provided by adding small molecular protein peptide.
Preferably, the preparation of the torreya grandis extract specifically comprises the following steps:
(1) Selecting torreya grandis fruit materials with qualified quality, removing shells, adding water according to a feed-liquid ratio of 1:9-11, grinding for 3-10 minutes by a colloid mill, filtering by a filter bag with 100-300 meshes to obtain slurry, and adding water into the slurry to enable the feed-liquid ratio to reach 1:15;
(2) Taking a certain amount of slurry, regulating the pH of the slurry to 9-10, heating the slurry in a water bath at 50-55 ℃ by adopting the water bath while continuously stirring for 0.5-1h, regulating the pH of the obtained slurry to 10-11, wherein the pH is higher than the previous pH, and heating the slurry in the water bath at 60-65 ℃ for 2-3h;
(3) Centrifuging the obtained slurry at a low rotation speed until the slurry is layered, collecting the uppermost grease layer and the emulsion layer of the layered feed liquid respectively to obtain lower slag slurry, filtering the lower slag slurry to remove residues, centrifuging the emulsion layer at a high speed until the slurry is layered, separating the upper grease layer, and mixing the grease layers obtained by the two separations to obtain a torreya grandis grease extract; then mixing the lower-layer emulsion with the prior deslagged lower-layer slag slurry;
(4) In the material liquid at the last of the step (3), regulating the pH to 10.0-10.5, adding alkaline protease with the mass ratio of 0.5-1% into the material liquid, carrying out enzymolysis treatment for 2-3h at 45-55 ℃, regulating the pH to 6.5-7.5, adopting 2-5% of compound protease to carry out enzymolysis treatment for 3-4h at 45-55 ℃, and then inactivating enzyme at high temperature;
(5) Centrifuging the enzymolysis liquid at a high speed, taking supernatant, evaporating and concentrating the supernatant to 30-40% of the original liquid, and then vacuum freeze-drying until the water content is less than 3%;
(6) Mixing the product prepared in the step (5) with galactose and amino acid according to a ratio of 10:5:1, adding water to adjust the mass concentration of the substrate to 15-18%, adjusting the pH to 7-7.5, and reacting for 120-180min at 110-120 ℃; the amino acid is leucine and valine which are mixed according to the proportion of 1:1-2;
(7) And freeze-drying the obtained product to obtain the torreya protein peptide extract.
Preferably, the method also comprises adding Yangshuo essence together with lactobacillus essence.
The beneficial effects of the invention are as follows:
the invention provides a Chinese torreya collagen peptide beverage, which is a Chinese torreya collagen peptide product with Chinese torreya flavor, and the Chinese torreya flavor of the product is rich;
the preparation method provided by the invention is used for extracting nutrient substances in Chinese torreya, in particular Chinese torreya protein, has higher extraction rate on Chinese torreya protein, is especially used for extracting flavor peptide of Chinese torreya from Chinese torreya, and provides a guarantee for developing collagen peptide beverage with Chinese torreya flavor;
the invention adopts the Chinese torreya protein peptide, has small molecular weight, is easier to digest and absorb, enhances the immunity of organisms, has obvious antioxidant, antibacterial, antitumor and other biological activities, and provides rich nutritional values for the drink products;
the beverage of the invention contains a large amount of nutrient substances, so the beverage of the invention has scientific formula, rich nutrition, proper sour and sweet taste and easy digestion and absorption.
Detailed Description
Representative embodiments will now be further refined. It should be understood that the following description is not intended to limit the embodiments to one preferred embodiment. On the contrary, it is intended to cover alternatives, modifications, and equivalents as may be included within the spirit and scope of the embodiments as defined by the appended claims.
The scheme provided by the invention is specifically as follows.
First, preparing a Chinese torreya extract, wherein the Chinese torreya extract comprises a Chinese torreya oil extract and a Chinese torreya protein peptide extract.
The preparation method of the torreya grandis extract specifically comprises the following steps:
(1) Selecting torreya grandis fruit materials with qualified quality, removing shells, adding water according to a feed-liquid ratio of 1:9-11, grinding for 3-10 minutes by a colloid mill, filtering by a filter bag with 100-300 meshes to obtain slurry, and adding water into the slurry to enable the feed-liquid ratio to reach 1:15;
(2) Taking a certain amount of slurry, regulating the pH of the slurry to 9-10, heating the slurry in a water bath at 50-55 ℃ by adopting the water bath while continuously stirring for 0.5-1h, regulating the pH of the obtained slurry to 10-11, wherein the pH is higher than the previous pH, and heating the slurry in the water bath at 60-65 ℃ for 2-3h;
(3) Centrifuging the obtained slurry at a low rotation speed until the slurry is layered, collecting the uppermost grease layer and the emulsion layer of the layered feed liquid respectively to obtain lower slag slurry, filtering the lower slag slurry to remove residues, centrifuging the emulsion layer at a high speed until the slurry is layered, separating the upper grease layer, and mixing the grease layers obtained by the two separations to obtain a torreya grandis grease extract; then mixing the lower-layer emulsion with the prior deslagged lower-layer slag slurry;
(4) In the material liquid at the last of the step (3), regulating the pH to 10.0-10.5, adding alkaline protease with the mass ratio of 0.5-1% into the material liquid, carrying out enzymolysis treatment for 2-3h at 45-55 ℃, regulating the pH to 6.5-7.5, adopting 2-5% of compound protease to carry out enzymolysis treatment for 3-4h at 45-55 ℃, and then inactivating enzyme at high temperature; the compound protease is neutral protease, papain and flavourzyme which are added according to the proportion of 3:2:2;
(5) Centrifuging the enzymolysis liquid at a high speed, taking supernatant, evaporating and concentrating the supernatant to 30-40% of the original liquid, and then vacuum freeze-drying until the water content is less than 3%;
(6) Mixing the product prepared in the step (5) with galactose and amino acid according to a ratio of 10:5:1, adding water to adjust the mass concentration of the substrate to 15-18%, adjusting the pH to 7-7.5, and reacting for 120-180min at 110-120 ℃; the amino acid is leucine and valine which are mixed according to the proportion of 1:1-2;
(7) And freeze-drying the obtained product to obtain the torreya protein peptide extract.
After the torreya grandis extract is prepared, the preparation method of the torreya grandis collagen peptide beverage based on the extract comprises the following steps:
(1) Pretreatment: weighing sucralose to prepare a 1% solution, and filtering to obtain a feed liquid A; weighing citric acid to prepare a 1% solution, and filtering to obtain a feed liquid B; selecting qualified Chinese torreya raw materials, removing shells, grinding for 3-10 minutes by a colloid mill, and filtering by a filter bag with 100-300 meshes to obtain a feed liquid C;
(2) Preparing a torreya grandis extract: extracting by adopting a feed liquid C to obtain a torreya grandis extract which is a material D;
(3) Pretreatment of auxiliary materials: adding 40-60deg.C hot water into a shearing tank, and stirring to dissolve concentrated succus Mali Pumilae, fish collagen peptide, bonito elastin peptide, sodium hyaluronate, red rose flower powder, grape juice powder, and stevioside; sequentially adding the feed liquid A, the feed liquid B, the feed liquid D and the vitamin C, shearing, stirring, dissolving, and passing through 200 meshes to obtain a feed liquid E;
(4) And (3) blending: pumping the feed liquid E into a batching tank, continuously adding lactobacillus essence into the feed liquid tank, stirring and dissolving uniformly, supplementing water and fixing volume, stirring for 15 minutes, measuring indexes, standing by after the indexes are qualified, and filtering by 300 meshes to obtain feed liquid F;
(5) Sterilization and tubular: performing ultrahigh temperature instantaneous sterilization at 105-110 ℃ for 20-30s, cooling to 78-83 ℃ and hot filling;
(6) And (3) secondary sterilization: after filling, feeding the mixture into a sterilization kettle, wherein the sterilization condition is 89-91 ℃, 15-20min, and cooling to about 35 ℃ after the completion;
(7) Blow-drying and coding: drying the water on the tank body, and spraying codes at the bottom of the tank;
(8) Boxing, code spraying, stacking and warehousing.
In the preparation process of the torreya grandis collagen peptide beverage, the following components are mixed in each 1000L of the torreya grandis collagen peptide beverage:
100-150kg of concentrated apple juice, 80-100kg of fish collagen peptide, 5-8kg of vitamin C, 2-4kg of bonito elastin peptide, 1.5-3kg of citric acid, 0.5-1kg of sodium hyaluronate, 0.3-0.5kg of red rose pollen, 0.3-0.5kg of grape juice powder, 0.01-0.02kg of sucralose, 0.2-0.3kg of stevioside, 0.3-0.5kg of lactobacillus essence, 1-2kg of yangLeduo essence and 1-5kg of torreya grandis extract.
Example 1: the preparation method of the torreya collagen peptide beverage comprises the following steps:
(1) Pretreatment: weighing 0.01kg of sucralose to prepare a 1% solution, and filtering to obtain a feed liquid A; weighing 2kg of citric acid to prepare a 1% solution, and filtering to obtain a feed liquid B; selecting qualified Chinese torreya raw materials, removing shells, grinding for 10 minutes by a colloid mill, and filtering by a 300-mesh filter bag to obtain a feed liquid C;
(2) Preparing a torreya grandis extract: extracting by adopting a feed liquid C to obtain a torreya extract, specifically mixing the torreya oil extract and the torreya protein peptide extract to obtain a material D, and selecting 3kg;
a. selecting torreya grandis fruit materials with qualified quality, removing shells, adding water according to a feed-liquid ratio of 1:9, grinding for 10 minutes by a colloid mill, filtering by a 300-mesh filter bag to obtain slurry, and adding water into the slurry to enable the feed-liquid ratio to reach 1:15; b. taking a certain amount of slurry, regulating the pH of the slurry to 9, heating the slurry in a water bath at 55 ℃ for continuous stirring treatment for 1h, regulating the pH of the obtained slurry to 10, wherein the pH is higher than the previous pH, and heating the slurry in the water bath at 60 ℃ for 3h;
c. centrifuging the obtained slurry at a low rotation speed until the slurry is layered, collecting the uppermost grease layer and the emulsion layer of the layered feed liquid respectively to obtain lower slag slurry, filtering the lower slag slurry to remove residues, centrifuging the emulsion layer at a high speed until the slurry is layered, separating the upper grease layer, and mixing the grease layers obtained by the two separations to obtain a torreya grandis grease extract; then mixing the lower-layer emulsion with the prior deslagged lower-layer slag slurry;
d. c, in the final feed liquid, regulating the pH to 10.0, adding alkaline protease with the mass ratio of 0.5% in the feed liquid, carrying out enzymolysis at 55 ℃ for 2 hours, regulating the pH to 6.5, adopting 2% compound protease to carry out enzymolysis at 45 ℃ for 3-4 hours, and then carrying out enzyme deactivation at high temperature; the compound protease is neutral protease, papain and flavourzyme which are added according to the proportion of 3:2:2;
e. centrifuging the enzymolysis liquid at a high speed, taking supernatant, evaporating and concentrating the supernatant to 30% of the stock solution, and then vacuum freeze-drying until the water content is less than 3%;
f. mixing the product obtained in the step e with galactose and amino acid according to a ratio of 10:5:1, adding water to adjust the mass concentration of the substrate to 18%, adjusting the pH value to 7.0, and reacting for 120min at the temperature of 110 ℃; the amino acid is leucine and valine which are mixed according to the proportion of 1:1-2;
g. freeze-drying the obtained product to obtain a torreya protein peptide extract;
(3) Pretreatment of auxiliary materials: adding hot water at 60deg.C into a shearing tank, adding 140kg of concentrated apple juice, 100kg of fish collagen peptide, 2kg of bonito elastin peptide, 0.6kg of sodium hyaluronate, 0.4kg of red rose flower powder, 0.4kg of grape juice powder and 0.2kg of stevioside, stirring and dissolving; then sequentially adding 5-8kg of feed liquid A, feed liquid B, feed liquid D and vitamin C, shearing, stirring and dissolving, and passing through 200 meshes to obtain feed liquid E;
(4) And (3) blending: pumping the feed liquid E into a batching tank, continuously adding 0.3kg of lactobacillus essence and 1kg of Yangleduo essence into the feed liquid tank, stirring and dissolving uniformly, supplementing water and fixing volume, stirring for 15 minutes, measuring indexes, standing by after the indexes are qualified, and filtering by 300 meshes to obtain feed liquid F;
(5) Sterilization and tubular: performing ultrahigh temperature instantaneous sterilization at 105-110 ℃ for 20-30s, cooling to 78-83 ℃ and hot filling;
(6) And (3) secondary sterilization: after filling, feeding the mixture into a sterilization kettle, wherein the sterilization condition is 90 ℃ for 20min, and cooling the mixture to about 35 ℃ after the completion of the sterilization;
(7) Blow-drying and coding: drying the water on the tank body, and spraying codes at the bottom of the tank;
(8) Boxing, code spraying, stacking and warehousing.
Example 2: the preparation method of the torreya collagen peptide beverage comprises the following steps:
(1) Pretreatment: weighing 0.02kg of sucralose to prepare a 1% solution, and filtering to obtain a feed liquid A; weighing 1.5kg of citric acid to prepare a 1% solution, and filtering to obtain a feed liquid B; selecting qualified Chinese torreya raw materials, removing shells, grinding for 10 minutes by a colloid mill, and filtering by a 300-mesh filter bag to obtain a feed liquid C;
(2) Preparing a torreya grandis extract: extracting by adopting a feed liquid C to obtain a torreya extract, taking the torreya protein peptide extract as a material D, and selecting 1kg;
a. selecting torreya grandis fruit materials with qualified quality, removing shells, adding water according to a feed-liquid ratio of 1:11, grinding for 10 minutes by a colloid mill, filtering by a 300-mesh filter bag to obtain slurry, and adding water into the slurry to enable the feed-liquid ratio to reach 1:15; b. taking a certain amount of slurry, regulating the pH of the slurry to 10, heating the slurry in a water bath at 50 ℃ by adopting the water bath while continuously stirring for 0.5h, regulating the pH of the obtained slurry to 11, wherein the pH is higher than the previous pH, and heating the slurry in the water bath at 65 ℃ for 2h; c. centrifuging the obtained slurry at a low rotation speed until the slurry is layered, collecting the uppermost grease layer and the emulsion layer of the layered feed liquid respectively to obtain lower slag slurry, filtering the lower slag slurry to remove residues, centrifuging the emulsion layer at a high speed until the slurry is layered, separating the upper grease layer, and mixing the grease layers obtained by the two separations to obtain a torreya grandis grease extract; then mixing the lower-layer emulsion with the prior deslagged lower-layer slag slurry;
d. c, in the final feed liquid, regulating the pH to 10.5, adding alkaline protease with the mass ratio of 1% in the feed liquid, carrying out enzymolysis at 50 ℃ for 3 hours, regulating the pH to 6.5, adopting 5% composite protease to carry out enzymolysis at 55 ℃ for 4 hours, and then carrying out high-temperature enzyme deactivation; the compound protease is neutral protease, papain and flavourzyme which are added according to the proportion of 3:2:2;
e. centrifuging the enzymolysis liquid at a high speed, taking supernatant, evaporating and concentrating the supernatant to 40% of the original liquid, and then freeze-drying in vacuum until the water content is less than 3%;
f. mixing the product obtained in the step e with galactose and amino acid according to a ratio of 10:5:1, adding water to adjust the mass concentration of the substrate to 15%, adjusting the pH to 7.5, and reacting for 180min at the temperature of 110 ℃; the amino acid is leucine and valine which are mixed according to the proportion of 1:1-2;
g. freeze-drying the obtained product to obtain a torreya protein peptide extract;
(3) Pretreatment of auxiliary materials: adding 40 ℃ hot water into a shearing tank, and stirring and dissolving 100kg of concentrated apple juice, 80kg of fish collagen peptide, 2kg of bonito elastin peptide, 0.5kg of sodium hyaluronate, 0.5kg of red rose powder, 0.5kg of grape juice powder and 0.3kg of stevioside; then sequentially adding 8kg of feed liquid A, feed liquid B, feed liquid D and vitamin C, shearing, stirring and dissolving, and passing through 200 meshes to obtain feed liquid E;
(4) And (3) blending: pumping the feed liquid E into a batching tank, continuously adding 0.5kg of lactobacillus essence and 1kg of Yangleduo essence into the feed liquid tank, stirring and dissolving uniformly, supplementing water and fixing volume, stirring for 15 minutes, measuring indexes, standing by after the indexes are qualified, and filtering by 300 meshes to obtain feed liquid F;
(5) Sterilization and tubular: performing ultrahigh temperature instantaneous sterilization, wherein the sterilization temperature is 105 ℃, the sterilization time is 30s, cooling to 78-83 ℃, and performing hot filling;
(6) And (3) secondary sterilization: after filling, feeding the mixture into a sterilization kettle, wherein the sterilization condition is 91 ℃ for 15min, and cooling the mixture to about 35 ℃ after the completion of the sterilization;
(7) Blow-drying and coding: drying the water on the tank body, and spraying codes at the bottom of the tank;
(8) Boxing, code spraying, stacking and warehousing.
Example 3: the preparation method of the torreya collagen peptide beverage comprises the following steps:
(1) Pretreatment: weighing 0.02kg of sucralose to prepare a 1% solution, and filtering to obtain a feed liquid A; weighing 3kg of citric acid to prepare a 1% solution, and filtering to obtain a feed liquid B; selecting qualified Chinese torreya raw materials, removing shells, grinding for 10 minutes by a colloid mill, and filtering by a 300-mesh filter bag to obtain a feed liquid C;
(2) Preparing a torreya grandis extract: extracting by adopting a feed liquid C to obtain a torreya extract, wherein the torreya extract adopts torreya protein peptide as a material D, and 2kg of the torreya protein peptide is selected;
a. selecting torreya grandis fruit materials with qualified quality, removing shells, adding water according to a feed-liquid ratio of 1:9-11, grinding for 3-10 minutes by a colloid mill, filtering by a filter bag with 100-300 meshes to obtain slurry, and adding water into the slurry to enable the feed-liquid ratio to reach 1:15;
b. taking a certain amount of slurry, regulating the pH of the slurry to 9-10, heating the slurry in a water bath at 50-55 ℃ by adopting the water bath while continuously stirring for 0.5-1h, regulating the pH of the obtained slurry to 10-11, wherein the pH is higher than the previous pH, and heating the slurry in the water bath at 60-65 ℃ for 2-3h; c. centrifuging the obtained slurry at a low rotation speed until the slurry is layered, collecting the uppermost grease layer and the emulsion layer of the layered feed liquid respectively to obtain lower slag slurry, filtering the lower slag slurry to remove residues, centrifuging the emulsion layer at a high speed until the slurry is layered, separating the upper grease layer, and mixing the grease layers obtained by the two separations to obtain a torreya grandis grease extract; then mixing the lower-layer emulsion with the prior deslagged lower-layer slag slurry;
d. c, in the final feed liquid, regulating the pH to 10.0-10.5, adding alkaline protease with the mass ratio of 0.5-1% into the feed liquid, carrying out enzymolysis treatment for 2-3h at 45-55 ℃, regulating the pH to 6.5-7.5, adopting 2-5% of compound protease to carry out enzymolysis treatment for 3-4h at 45-55 ℃, and then carrying out high-temperature enzyme deactivation; the compound protease is neutral protease, papain and flavourzyme which are added according to the proportion of 3:2:2;
e. centrifuging the enzymolysis liquid at a high speed, taking supernatant, evaporating and concentrating the supernatant to 30-40% of the original liquid, and then vacuum freeze-drying until the water content is less than 3%;
f. mixing the product obtained in the step e with galactose and amino acid according to a ratio of 10:5:1, adding water to adjust the mass concentration of the substrate to 15-18%, adjusting the pH to 7-7.5, and reacting for 120-180min at 110-120 ℃; the amino acid is leucine and valine which are mixed according to the proportion of 1:1-2;
g. freeze-drying the obtained product to obtain a torreya protein peptide extract;
(3) Pretreatment of auxiliary materials: adding 60 ℃ hot water into a shearing tank, and stirring and dissolving 120kg of concentrated apple juice, 100kg of fish collagen peptide, 2kg of bonito elastin peptide, 1kg of sodium hyaluronate, 0.5kg of red rose powder with heavy petals, 0.3kg of grape juice powder and 0.2kg of stevioside; then sequentially adding 5kg of feed liquid A, feed liquid B, feed liquid D and vitamin C, shearing, stirring and dissolving, and passing through 200 meshes to obtain feed liquid E;
(4) And (3) blending: pumping the feed liquid E into a batching tank, continuously adding 0.5kg of lactobacillus essence and 1kg of Yangleduo essence into the feed liquid tank, stirring and dissolving uniformly, supplementing water and fixing volume, stirring for 15 minutes, measuring indexes, standing by after the indexes are qualified, and filtering by 300 meshes to obtain feed liquid F;
(5) Sterilization and tubular: performing ultrahigh temperature instantaneous sterilization, wherein the sterilization temperature is 110 ℃, the sterilization time is 25s, cooling to 78-83 ℃, and performing hot filling;
(6) And (3) secondary sterilization: after filling, feeding the mixture into a sterilization kettle, wherein the sterilization condition is 89 ℃ for 20min, and cooling the mixture to about 35 ℃ after the completion of the sterilization;
(7) Blow-drying and coding: drying the water on the tank body, and spraying codes at the bottom of the tank;
(8) Boxing, code spraying, stacking and warehousing.
The beverage of preparation example 1 was tested;
detection unit: analysis and test center of Jiangnan university;
detecting items: peptide molecular weight distribution;
detection method GB 31645-2018.
The detection results are as follows:
| molecular weight range | Percent peak area (%,. Lambda.220 nm) | Number average molecular weight | Weight average molecular weight |
| >10000 | 0.11 | 11839 | 12122 |
| 10000～5000 | 2.11 | 6083 | 6236 |
| 5000～3000 | 6.31 | 3656 | 3726 |
| 3000～2000 | 8.18 | 2386 | 2421 |
| 2000-1000 | 21.55 | 1333 | 1386 |
| 1000～500 | 26.25 | 702 | 725 |
| 500-180 | 18.41 | 314 | 332 |
| ＜180 | 17.08 | / | / |
According to the test report, the distribution of the protein peptide of the beverage prepared by the scheme is concentrated, most of the protein peptide is small molecular peptide, and the beverage is very beneficial to body absorption.
Meanwhile, the beverage product prepared by the scheme is subjected to sensory test, and the test result is as follows:
has rich and intense Chinese torreya flavor and is sweet and sour and delicious.
For ease of explanation, specific nomenclature is used in the above description to provide a thorough understanding of the embodiments. It will be apparent, however, to one skilled in the art that these specific details are not required in order to practice the embodiments described above. Thus, the foregoing descriptions of specific embodiments described herein are presented for purposes of illustration and description. It is not intended to be exhaustive or to limit the embodiments to the precise form disclosed. It will be apparent to those skilled in the art that certain modifications, combinations and variations are possible in light of the above teachings.
Claims (9)
1. A Chinese torreya collagen peptide beverage is characterized in that: every 1000L of Chinese torreya collagen peptide beverage comprises the following components:
100-150kg of concentrated apple juice, 80-100kg of fish collagen peptide, 5-8kg of vitamin C, 2-4kg of bonito elastin peptide, 1.5-3kg of citric acid, 0.5-1kg of sodium hyaluronate, 0.3-0.5kg of red rose pollen, 0.3-0.5kg of grape juice powder, 0.01-0.02kg of sucralose, 0.2-0.3kg of stevioside, 0.3-0.5kg of lactobacillus essence and 1-5kg of Chinese torreya extract.
2. The torreya collagen peptide beverage according to claim 1, wherein: comprises 120-140kg of concentrated apple juice, 90-100kg of fish collagen peptide, 7-8kg of vitamin C, 2-3kg of bonito elastin peptide, 1.5-2kg of citric acid, 0.5-0.6kg of sodium hyaluronate, 0.3-0.4kg of red rose pollen, 0.4-0.5kg of grape juice powder, 0.01-0.02kg of sucralose, 0.2-0.3kg of stevioside, 0.4-0.5kg of lactobacillus essence and 1-2kg of Chinese torreya extract.
3. The torreya collagen peptide beverage according to claim 1 or 2, wherein: also comprises 1-2kg of Yangshuo essence.
4. The torreya collagen peptide beverage according to claim 1, wherein: the Chinese torreya extract comprises one or two of Chinese torreya oil extract and Chinese torreya protein peptide extract.
5. The torreya collagen peptide beverage according to claim 4, wherein: the preparation method of the torreya grandis extract specifically comprises the following steps:
(1) Selecting torreya grandis fruit materials with qualified quality, removing shells, adding water according to a feed-liquid ratio of 1:9-11, grinding for 3-10 minutes by a colloid mill, filtering by a filter bag with 100-300 meshes to obtain slurry, and adding water into the slurry to enable the feed-liquid ratio to reach 1:15;
(2) Taking a certain amount of slurry, regulating the pH of the slurry to 9-10, heating the slurry in a water bath at 50-55 ℃ by adopting the water bath while continuously stirring for 0.5-1h, regulating the pH of the obtained slurry to 10-11, wherein the pH is higher than the previous pH, and heating the slurry in the water bath at 60-65 ℃ for 2-3h;
(3) Centrifuging the obtained slurry at a low rotation speed until the slurry is layered, collecting the uppermost grease layer and the emulsion layer of the layered feed liquid respectively to obtain lower slag slurry, filtering the lower slag slurry to remove residues, centrifuging the emulsion layer at a high speed until the slurry is layered, separating the upper grease layer, and mixing the grease layers obtained by the two separations to obtain a torreya grandis grease extract; then mixing the lower-layer emulsion with the prior deslagged lower-layer slag slurry;
(4) In the material liquid at the last of the step (3), regulating the pH to 10.0-10.5, adding alkaline protease with the mass ratio of 0.5-1% into the material liquid, carrying out enzymolysis treatment for 2-3h at 45-55 ℃, regulating the pH to 6.5-7.5, adopting 2-5% of compound protease to carry out enzymolysis treatment for 3-4h at 45-55 ℃, and then inactivating enzyme at high temperature;
(5) Centrifuging the enzymolysis liquid at a high speed, taking supernatant, evaporating and concentrating the supernatant to 30-40% of the original liquid, and then vacuum freeze-drying until the water content is less than 3%;
(6) Mixing the product prepared in the step (5) with galactose and amino acid according to a ratio of 10:5:1, adding water to adjust the mass concentration of the substrate to 15-18%, adjusting the pH to 7-7.5, and reacting for 120-180min at 110-120 ℃; the amino acid is leucine and valine which are mixed according to the proportion of 1:1-2;
(7) And freeze-drying the obtained product to obtain the torreya protein peptide extract.
6. The torreya collagen peptide beverage according to claim 5, wherein: the compound protease in the step (4) is neutral protease, papain and flavourzyme, which are added according to the ratio of 3:2:2.
7. A preparation method of a torreya collagen peptide beverage is characterized by comprising the following steps: the method comprises the following steps:
(1) Pretreatment: weighing sucralose to prepare a 1% solution, and filtering to obtain a feed liquid A; weighing citric acid to prepare a 1% solution, and filtering to obtain a feed liquid B; selecting qualified Chinese torreya raw materials, removing shells, grinding for 3-10 minutes by a colloid mill, and filtering by a filter bag with 100-300 meshes to obtain a feed liquid C;
(2) Preparing a torreya grandis extract: extracting by adopting a feed liquid C to obtain a torreya grandis extract which is a material D;
(3) Pretreatment of auxiliary materials: adding 40-60deg.C hot water into a shearing tank, and stirring to dissolve concentrated succus Mali Pumilae, fish collagen peptide, bonito elastin peptide, sodium hyaluronate, red rose flower powder, grape juice powder, and stevioside; sequentially adding the feed liquid A, the feed liquid B, the feed liquid D and the vitamin C, shearing, stirring, dissolving, and passing through 200 meshes to obtain a feed liquid E;
(4) And (3) blending: pumping the feed liquid E into a material mixing tank, continuously adding lactobacillus essence into the material mixing tank, stirring and dissolving uniformly, supplementing water and fixing volume to 1000L, stirring for 15 minutes, measuring indexes, standing by after the indexes are qualified, and filtering by 300 meshes to obtain feed liquid F;
(5) Sterilization and tubular: performing ultrahigh temperature instantaneous sterilization at 105-110 ℃ for 20-30s, cooling to 78-83 ℃ and hot filling;
(6) And (3) secondary sterilization: after filling, feeding the mixture into a sterilization kettle, wherein the sterilization condition is 89-91 ℃, 15-20min, and cooling to about 35 ℃ after the completion;
(7) Blow-drying and coding: drying the water on the tank body, and spraying codes at the bottom of the tank;
(8) Boxing, code spraying, stacking and warehousing.
8. The preparation method of the torreya collagen peptide beverage according to claim 7, which is characterized in that: the preparation method of the torreya grandis extract specifically comprises the following steps:
(1) Selecting torreya grandis fruit materials with qualified quality, removing shells, adding water according to a feed-liquid ratio of 1:9-11, grinding for 3-10 minutes by a colloid mill, filtering by a filter bag with 100-300 meshes to obtain slurry, and adding water into the slurry to enable the feed-liquid ratio to reach 1:15;
(2) Taking a certain amount of slurry, regulating the pH of the slurry to 9-10, heating the slurry in a water bath at 50-55 ℃ by adopting the water bath while continuously stirring for 0.5-1h, regulating the pH of the obtained slurry to 10-11, wherein the pH is higher than the previous pH, and heating the slurry in the water bath at 60-65 ℃ for 2-3h;
(3) Centrifuging the obtained slurry at a low rotation speed until the slurry is layered, collecting the uppermost grease layer and the emulsion layer of the layered feed liquid respectively to obtain lower slag slurry, filtering the lower slag slurry to remove residues, centrifuging the emulsion layer at a high speed until the slurry is layered, separating the upper grease layer, and mixing the grease layers obtained by the two separations to obtain a torreya grandis grease extract; then mixing the lower-layer emulsion with the prior deslagged lower-layer slag slurry;
(4) In the material liquid at the last of the step (3), regulating the pH to 10.0-10.5, adding alkaline protease with the mass ratio of 0.5-1% into the material liquid, carrying out enzymolysis treatment for 2-3h at 45-55 ℃, regulating the pH to 6.5-7.5, adopting 2-5% of compound protease to carry out enzymolysis treatment for 3-4h at 45-55 ℃, and then inactivating enzyme at high temperature;
(5) Centrifuging the enzymolysis liquid at a high speed, taking supernatant, evaporating and concentrating the supernatant to 30-40% of the original liquid, and then vacuum freeze-drying until the water content is less than 3%;
(6) Mixing the product prepared in the step (5) with galactose and amino acid according to a ratio of 10:5:1, adding water to adjust the mass concentration of the substrate to 15-18%, adjusting the pH to 7-7.5, and reacting for 120-180min at 110-120 ℃; the amino acid is leucine and valine which are mixed according to the proportion of 1:1-2;
(7) And freeze-drying the obtained product to obtain the torreya protein peptide extract.
9. The preparation method of the torreya collagen peptide beverage according to claim 7, which is characterized in that: the beverage also comprises Yangshuo essence which is added together with the lactobacillus essence.
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