CN117322637A - An antiaging food prepared from fish collagen peptide, and its preparation method - Google Patents

An antiaging food prepared from fish collagen peptide, and its preparation method Download PDF

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Publication number
CN117322637A
CN117322637A CN202311502898.8A CN202311502898A CN117322637A CN 117322637 A CN117322637 A CN 117322637A CN 202311502898 A CN202311502898 A CN 202311502898A CN 117322637 A CN117322637 A CN 117322637A
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parts
extract
collagen peptide
fish collagen
juice
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赵子方
郭红星
李立
周尽学
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Hainan Huayan Collagen Technology Co ltd
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Hainan Huayan Collagen Technology Co ltd
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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
    • 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
    • A23L19/00—Products from fruits or vegetables; Preparation or treatment thereof
    • A23L19/10—Products from fruits or vegetables; Preparation or treatment thereof of tuberous or like starch containing root crops
    • A23L19/105—Sweet potatoes
    • 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
    • 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
    • A23L33/135—Bacteria or derivatives thereof, e.g. probiotics
    • 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
    • A23L7/00—Cereal-derived products; Malt products; Preparation or treatment thereof
    • A23L7/10—Cereal-derived products
    • A23L7/152—Cereal germ products
    • 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

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  • Health & Medical Sciences (AREA)
  • Polymers & Plastics (AREA)
  • Nutrition Science (AREA)
  • Chemical & Material Sciences (AREA)
  • Engineering & Computer Science (AREA)
  • Food Science & Technology (AREA)
  • Mycology (AREA)
  • Proteomics, Peptides & Aminoacids (AREA)
  • Molecular Biology (AREA)
  • Botany (AREA)
  • Coloring Foods And Improving Nutritive Qualities (AREA)
  • Medicines That Contain Protein Lipid Enzymes And Other Medicines (AREA)

Abstract

The invention discloses an anti-aging food taking fish collagen peptide as a raw material and a preparation method thereof, wherein the anti-aging food taking fish collagen peptide as the raw material comprises 50-60 parts of fish collagen peptide powder, 1-5 parts of perilla extract, 5-15 parts of tomato extract/juice, 5-15 parts of pineapple extract/juice, 1-5 parts of peanut extract, 10-20 parts of sweet potato powder, 10-20 parts of wheat germ powder and 5-10 parts of semen cuscutae extract. The components of the anti-aging food prepared from the fish collagen peptide are all natural components, or are extracted from the food by a method without any potential safety hazard, and the components have the effect of mutual tonifying, so that the activity of the active components and the absorption and utilization efficiency of the nutritional components can be effectively promoted; contains various nutrient components required by human body, can effectively remove free radicals in vivo, enhance the memory capacity of brain and improve the immunity and health degree of organism, thereby achieving the anti-aging purpose.

Description

An antiaging food prepared from fish collagen peptide, and its preparation method
Technical Field
The invention relates to the technical field of health-care food, in particular to an anti-aging food taking fish collagen peptide as a raw material and a preparation method thereof.
Background
Aging refers to the degenerative change of the body self tissue structure shown by the psychological and social functions of each cell, tissue and organ of the body, even the living individual, due to the aging, the corresponding organ hypofunction, the ability to adapt to the internal and external environment and the body resistance correspondingly decrease, and finally the natural phenomenon of tending to death is an unavoidable process in the life of human beings. Current criteria for aging have been widely accepted, namely prevalence, progression, endogenous and deleterious.
Modern medical research has demonstrated that human aging generally begins around the age of 25 years and continues to accelerate with age. The study of the puzzle of aging is a long-standing problem, but aging is an extremely complex biological process, and the specific mechanism is not clear, but a plurality of scholars propose various theory of aging mechanisms, among which the theory of free radical, theory of immune function degradation, theory of mitochondrial injury, theory of telomere shortening, theory of DNA damage repair, theory of neurotransmitter, theory of apoptosis and the like are well accepted.
The theory of free radicals suggests that oxidative respiration in mitochondria can continuously generate free radicals, and the free radicals can destroy mitochondrial membrane lipids, proteins and mitochondrial DNA, and under normal conditions, the organism has total antioxidant capacity composed of endogenous antioxidant enzyme systems such as glutathione peroxidase (GSH-PX), superoxide dismutase (SOD), catalase (CAT) and non-enzymatic compounds (such as glutathione and vitamin E), and the like, so that the free radicals can be timely cleared, the oxidative damage of the lipids can be prevented, and the generation and the clearing of the free radicals are in a dynamic balance state.
However, under the action of factors such as age increase, the oxidation resistance of the organism is continuously reduced, so that the balance is broken, free radicals are accumulated, the accumulated free radicals continuously attack organism cells, the cell structure and functions are gradually destroyed, and thus organism tissues and organs are degenerated until the whole organism, and the theory is supported by a plurality of in-vitro and in-vivo experiments.
The theory of immune deterioration suggests that the immune system is one of the most prominent regulatory systems in humans, consisting mainly of thymus, bone marrow, spleen and lymph nodes that distribute the whole body. The thymus secretes thymosin to produce T lymphocytes which are responsible for cellular immunity; the bone marrow secretes B lymphocytes, forming antibodies, which elicit an effective immune response. The immune system functions as immune surveillance, immune homeostasis and immune defense. The immunity of the people is reduced after the middle-aged, the people are easy to be infected and cancer, and autoimmune diseases are easy to be caused, so that the organisms are aged and dead.
Aging is a complex physiological and biochemical process, the mechanism of aging is not yet defined in the academic world, but the mechanism cannot block pursuit and exploration of aging by people, and along with the progress of society and the development of economy, people pay more and more attention to the safety and long-term nature of an aging means, and healthy foods without any toxic and side effects and potential safety hazards become an enthusiasm choice of people.
Disclosure of Invention
The invention aims to provide an anti-aging food taking fish collagen peptide as a raw material and a preparation method thereof, so as to provide proper nutrient substances and active ingredients, reduce the aging speed of an organism, improve the gastrointestinal function, improve the immunity of the organism, reduce the harm of free radicals, toxins and the like to the organism and improve the health level of the organism.
In order to achieve the above purpose, the invention provides an anti-aging food using fish collagen peptide as a raw material and a preparation method thereof.
An anti-aging food prepared from fish collagen peptide comprises, by weight, 50-60 parts of fish collagen peptide powder, 1-5 parts of perilla extract, 5-15 parts of tomato extract/juice, 5-15 parts of pineapple extract/juice, 1-5 parts of peanut extract, 10-20 parts of sweet potato powder, 10-20 parts of wheat germ powder and 5-10 parts of semen cuscutae extract.
Preferably, the composition comprises 50 parts of fish collagen peptide powder, 1 part of perilla extract, 5 parts of tomato extract/juice, 5 parts of pineapple extract/juice, 1 part of peanut extract, 10 parts of sweet potato powder, 10 parts of wheat germ powder and 5 parts of semen cuscutae extract by weight.
Preferably, the composition comprises, by weight, 60 parts of fish collagen peptide powder, 5 parts of perilla extract, 15 parts of tomato extract/juice, 15 parts of pineapple extract/juice, 5 parts of peanut extract, 20 parts of sweet potato powder, 20 parts of wheat germ powder and 10 parts of semen cuscutae extract.
Preferably, the fish collagen peptide powder comprises 55 parts by weight of fish collagen peptide powder, 3 parts by weight of perilla extract, 10 parts by weight of tomato extract/juice, 10 parts by weight of pineapple extract/juice, 3 parts by weight of peanut extract, 15 parts by weight of sweet potato powder, 15 parts by weight of wheat germ powder and 7 parts by weight of semen cuscutae extract.
Preferably, probiotics including Lactobacillus acidophilus and Lactobacillus bifidus can be added in an amount of 0.5X10 6 CFU。
A preparation method of the anti-aging food prepared from fish collagen peptide comprises the following steps:
s1, preparing fish collagen by using fish skin and/or fish scales through a hot water method, then adding protease, reacting for a certain time, freezing, drying, crushing and sieving with a 100-mesh sieve to obtain fish collagen peptide powder;
s2, taking cleaned novel or dry perilla leaf homogenate, and extracting procyanidine in the homogenate by an ultrasonic auxiliary method;
s3, cleaning, peeling, slicing, freeze-drying, vacuum crushing, sieving with a 100-150 mesh sieve, and stir-frying at 90-100 ℃ until the color of the sweet potato powder is changed;
s4, adding a certain proportion of water into fresh peanuts with red midskin or fresh dried peanuts without yellowing, mildew and moth, pulping at a low temperature, filtering, taking filtrate, freeze-drying, crushing and sieving with a 100-mesh sieve to obtain peanut extracts;
s5, mixing fresh and mature tomatoes and peeled pineapples in proportion, homogenizing at low temperature, filtering to leave filtrate, or squeezing and collecting juice to obtain tomato extract/juice and pineapple extract/juice;
s6, cleaning the purchased dried semen cuscutae, confirming no insects and eggs, soaking the dried semen cuscutae in purified water, decocting for 20-30min, boiling for 2-3 times, and concentrating the residue-free decoction to 0.4g/mL with slow fire;
and S7, accurately weighing the fish collagen peptide powder obtained in the step S1, the semen cuscutae powder, the sweet potato powder obtained in the step S3, the wheat germ powder, the peanut extract and the perilla extract obtained in the step S4, fully mixing, adding the tomato extract/juice and the pineapple extract/juice obtained in the step S5, fully stirring, and sub-packaging in a vacuum bag.
Preferably, the low temperature in steps S4 and S5 is 4 ℃; in the step S4, the mass ratio of the fresh peanuts to the water is 1:1-2, the mass ratio of the dry peanuts to the water is 1:1.5-2.5, and the water is sterile pure water.
Preferably, the collagen peptide, the perilla extract and the peanut extract are sterilized by a filter membrane before freeze drying, and the tomato extract/juice and the pineapple extract/juice are sterilized by the filter membrane before step S6.
Preferably, in the step S6, the mass-volume ratio of semen Cuscutae to purified water is 1:100-150, soaking time is 1.5-2h, and boiling interval is 30min.
Collagen is one of the most important structural proteins in organisms, is the protein with the most abundant content in organisms, accounts for 25% -30% of the total protein content, is mainly present in skin, bones and ligaments, plays a role in supporting and protecting the organisms, and has a plurality of activities of reducing blood pressure, resisting oxidation, resisting aging, regulating intestinal microecology, resisting tumors, improving bones and skin, regulating immunity and the like. However, as the body ages, collagen is continuously consumed and various functions dominated by it gradually decline. The fish collagen peptide powder contains polypeptides with various sizes, improves the nutritive value of the protein peptide, and is easy to be absorbed and utilized by organisms.
Sweet potato is a high dietary fiber food, and the wheat germ powder also contains a certain amount of dietary fiber. Dietary fiber is a main energy source substance of intestinal bacteria, on one hand, the dietary fiber can be used as a microbial fermentation substrate to stimulate or maintain the proliferation of intestinal probiotics such as lactobacillus, bifidobacterium and the like, and on the other hand, the dietary fiber can be fermented by microorganisms in the intestinal tract to generate short-chain fatty acid, so that nutrients are provided for the growth and the proliferation of beneficial bacteria, the proliferation of harmful pathogenic bacteria is inhibited, and the damage to the barrier function of the intestinal tract is reduced.
Several studies have shown that the intestinal flora of the centenarian has a higher diversity, and that proper dietary fiber consumption can maintain the diversity of the intestinal flora, which can maintain the integrity of the intestinal barrier, thereby affecting the intestinal immune system function.
In addition, one component in sweet potato is deoxidized epiandrosterone. The component cannot be synthesized by human body, but is similar to epinephrine synthesized and secreted by human body, and can play a role in preventing breast cancer. Moreover, after the sweet potatoes are cooked, nutrient substances are easier to be absorbed by human bodies, and the anticancer effect of the cooked sweet potatoes is 4 percent higher than that of raw sweet potatoes.
The peanut has sweet taste and flat nature, is beneficial to strengthening spleen and stomach, moistening lung and resolving phlegm, tonifying qi and stopping bleeding, and has the effects of nourishing and tonifying, and prolonging life, so the peanut is also called as a long-growing fruit. The peanut contains more than ten amino acids required by human body, wherein the lysine with higher content can improve intelligence, the glutamic acid and the aspartic acid can promote cell development and enhance the memory capacity of brain, the tetraenoic acid contained in the peanut belongs to unsaturated fatty acid, is favorable for regulating blood fat and serum cholesterol, and can assist in reducing the incidence of coronary heart disease, and most of tetraenoic acid and amino acid in the raw peanut can be extracted by the method. In addition, the raw peanuts also contain higher vitamin E, vitamin B and mineral substances such as potassium, iron, calcium, zinc and the like.
Semen cuscutae is spicy and sweet in taste and flat in nature, has the effects of tonifying kidney and replenishing essence, nourishing liver and improving eyesight, securing essence and reducing urination, preventing miscarriage and relieving diarrhea, and researches show that the semen cuscutae extract can obviously improve the learning and memory capacity of aging model mice, and the semen cuscutae can increase the production and secretion of interleukin-2 (IL-2) by adjusting the composition of T lymphocytes, so that the immune function of the aged mice is enhanced to play an anti-aging role; can remove excessive free radicals generated by organism, improve the activity of antioxidant enzyme in vivo, and enhance the antioxidant capacity of the organism, thereby achieving the anti-aging effect.
The glutathione content in the wheat germ is as high as 100-1000mg/100g. Glutathione (GSH) is one of the strongest antioxidants, helps to maintain normal immune system function, and also has the effects of integrating detoxification and promoting liver function.
The wheat germ also contains rich natural vitamin E, and scientists find that compared with the artificially synthesized vitamin E, the natural vitamin E has no chemical reaction in the production process, so that the original physiological activity and natural attribute of the vitamin E are maintained, the vitamin E is easier to be absorbed and utilized by human bodies, the safety is higher than that of the synthetic vitamin E, and the vitamin E is more suitable for long-term administration.
Vitamin E has the characteristic of being easily oxidized, is a good antioxidant, can protect the stability of cell membranes by interrupting chain reaction of free radicals, prevents lipofuscin from forming on the membranes, stimulates the immune system of organisms and delays the aging of the organisms. Another study showed that vitamin E also prevents LDL cholesterol oxidation, while avoiding coronary arteriosclerosis. Can also cooperate with other vitamins.
The pressed pineapple juice and tomato juice contain a great amount of natural water-soluble vitamins, mainly vitamin B group and vitamin C. Unlike fat-soluble vitamins, water-soluble vitamins are less stored in the human body, and most of the superfluous water-soluble vitamins that have entered the human body after being absorbed from the intestinal tract are discharged from the urine. The water-soluble vitamins are almost nontoxic, and the phenomenon of poisoning is not caused even if the intake amount is too high, but the lack symptoms are more rapidly caused if the intake amount is too small.
In addition, tomatoes contain more iron and carotenes. The carotene has the functions of maintaining normal vision and the integrity of skin mucous membrane, and has obvious effect in improving the immunity of organisms. Iron in food is not easy to absorb, but can effectively promote the absorption of human body to iron under the condition of supplementing vitamin E.
The perilla leaf contains a large amount of procyanidins, and the procyanidins are novel efficient antioxidants, have super-strong in vivo activity, have stronger antioxidant and protective capability than the anthocyanin, are free radical scavengers, can effectively eliminate superoxide anion free radicals and hydroxyl free radicals, also participate in metabolism of phosphoric acid and arachidonic acid and protein phosphorylation, protect lipid from peroxidation damage, protect and maintain stability of vitamin C, and promote absorption and utilization of the vitamin C. Can also be combined with protein to prevent peroxidation of protein, thereby effectively delaying brain aging, and inhibiting and improving occurrence of degenerative Alzheimer disease.
Procyanidins are linked to collagen, so that the damage of enzymes which damage the collagen can be prevented, the collagen fibers can be helped to form a crosslinked structure, and the damage caused by excessive crosslinking (excessive crosslinking can suffocate and harden connective tissues, thereby wrinkling and premature aging of skin) can be recovered, so that skin aging can be effectively prevented, and the immunocompetence of a human body can be improved.
Therefore, the anti-aging food using the fish collagen peptide as the raw material and the preparation method thereof provided by the invention have the following technical effects:
1. the anti-aging food provided by the invention has no any artificially synthesized additive, is all food with good safety, or extracts the most beneficial components to human bodies from the food by a water method, a hydrothermal method and other methods without any potential safety hazard, so that the anti-aging food provided by the invention has no any toxic or side effect and potential safety hazard and can be eaten frequently;
2. the anti-aging food provided by the invention has pineapple flavor, so that consumers can obtain good sensory feeling while obtaining anti-aging effect;
3. the anti-aging food provided by the invention has the effects of mutually tonifying by creatively combining several common foods and/or extracts thereof according to a certain proportion, and can effectively promote the vitality of each effective component and the absorption and utilization efficiency of nutrient components;
4. the anti-aging food provided by the invention can also effectively remove free radicals in the body, and improve the antioxidant capacity of the body so as to achieve the anti-aging purpose;
5. the anti-aging food provided by the invention also contains nutritional ingredients required by improving intelligence, enhancing brain memory, regulating blood fat and cholesterol, maintaining intestinal flora diversity and functions, resisting cancer and various other organisms, and can achieve the aim of delaying aging by improving organism immunity and health;
6. the preparation method of the anti-aging food provided by the invention is simple, does not use volatile organic solvents, does not need high-temperature, high-pressure and distillation steps, is high in safety and low in cost, does not pollute the environment, does not cause potential harm to the health of workers, and is a green and safe preparation process.
The technical scheme of the invention is further described in detail through examples.
Detailed Description
The technical scheme of the invention is further described below by examples.
In order to make the objects, technical solutions and advantages of the present application more clear, thorough and complete, the technical solutions of the present invention will be clearly and completely described below by way of examples. The following detailed description is of embodiments, and is intended to provide further details of the invention. Unless defined otherwise, all technical terms used herein have the same meaning as commonly understood by one of ordinary skill in the art to which this application belongs.
Example 1
The method for preparing the fish collagen peptide powder by adopting the hot water method comprises the following steps of:
cleaning fresh cod skin, spreading on a flat plate after water control, scraping off visible fat by a knife, washing with water with yeast content of 3%, weighing 1000g of fish skin, adding 20L of purified water, homogenizing by ultrasonic, placing the homogenate in a water bath at 60 ℃ for 10h, centrifuging at 8000rpm/min for 10min, taking an intermediate albumin layer, adding 3.5g of pepsin (EC3.4.23.1, 3000U/mg, purchased from Beijing Soy Bao technology Co., ltd.) and stirring, freeze-drying after 30min, pulverizing, and sieving with a 100-mesh sieve to obtain the fish collagen peptide powder.
Example two
The preparation method of the perilla extract by adopting a water extraction method comprises the following steps:
accurately weighing 500g of fresh perilla leaves without obvious mould and disease leaves, cleaning off surface floating dust, insect nets and insect eggs, controlling water, cutting, adding into a lightproof container, adding 800g of purified water, carrying out ultrasonic homogenization for 15min, filtering to obtain filtrate, sterilizing with a filter membrane of 0.2 mu m in a dark place, and evaporating water under a dark condition at 50 ℃ to obtain dry materials, namely the perilla extract.
Example III
The preparation method of the sweet potato powder comprises the following steps:
taking 500g of fresh and non-stored sweet potatoes, cleaning, removing the outer skin, cutting into slices of about 3mm, freeze-drying the sweet potato slices, crushing in vacuum, sieving with a 100-mesh sieve, and stir-frying the obtained sweet potato powder at 100 ℃ until the color changes to obtain cooked sweet potato powder.
Example IV
The preparation method of the peanut extract comprises the following steps:
taking 2000g of fresh peanut with red mesocarp, removing yellowing, mildewing and worm-eaten fruits, adding 2000g of purified water, pulping at 4 ℃, filtering, freeze-drying filtrate, pulverizing, and sieving with a 100-mesh sieve to obtain the peanut extract.
Example five
The preparation method of the semen cuscutae extract comprises the following steps:
100g of dry semen cuscutae is cleaned, insect and egg is confirmed, the semen cuscutae is soaked in 1L of purified water for 2 hours, then the semen cuscutae aqueous solution is heated to 100 ℃, the solution is kept in a slow bubbling state for 30 minutes by turning to small fire, the solution is boiled again after stopping the fire for 30 minutes, the boiling-suspending step is repeated for 1 time, the solution is filtered after reaching normal temperature, the filtrate is taken, and the filtrate is concentrated to 250mL by slow fire.
Example six
Tomato extract/juice and pineapple extract/juice are prepared by the following method:
cleaning fresh tomato, squeezing juice at 4deg.C under vacuum, and sterilizing with 0.2 μm filter membrane to obtain tomato extract/juice. The pineapple extract/juice is prepared by the same method as the tomato extract/juice.
Example seven
An anti-aging food prepared from fish collagen peptide is prepared, which comprises the following steps:
s1, taking 1000g of fish collagen peptide powder prepared in the first embodiment, 20g of perilla extract prepared in the second embodiment, 200g of sweet potato powder prepared in the third embodiment, 20g of peanut extract prepared in the fourth embodiment and 200g of wheat germ powder sieved by a 100-mesh sieve in a sterile production room, and fully mixing.
S2, spraying 250mL of the semen cuscutae extract prepared in the fifth embodiment and 100mL of the tomato extract/juice prepared in the sixth embodiment into 100mL of the pineapple extract/juice after uniformly mixing, and stirring while adding so as to make the components of all parts consistent.
S3, dividing the stirred material into small blocks of 50g by a machine, putting the small blocks into a mould to prepare a cake shape, and putting the cake shape into a vacuum bag.
Example eight
The steps of preparing the anti-aging food using the fish collagen peptide as the raw material are exactly the same as those of the seventh embodiment, except that 60 parts of fish collagen peptide powder, 5 parts of perilla extract, 15 parts of tomato extract/juice, 15 parts of pineapple extract/juice, 5 parts of peanut extract, 20 parts of sweet potato powder, 20 parts of wheat germ powder and 10 parts of semen cuscutae extract.
Example nine
An anti-aging food prepared from fish collagen peptide is prepared, wherein the steps are the same as those of the seventh embodiment, except that the fish collagen peptide powder is 55 parts, the perilla extract is 3 parts, the tomato extract/juice is 10 parts, the pineapple extract/juice is 10 parts, the peanut extract is 3 parts, the sweet potato powder is 15 parts, the wheat germ powder is 15 parts, and the semen cuscutae extract is 7 parts.
Effect verification
10 volunteers with the sign age between 40 and 50 years old, 4 men and 6 women, please continuously test the anti-aging food prepared in the example eight and using the fish collagen peptide as the raw material for one month, eat 100g without daily, fill in the following information according to actual conditions, and live normally according to the prior living habit and rule during the period.
These information include: sex; whether constipation is usual before (3 or more cases are present within one week, less than 3 times are absent, and the ratio is calculated when the number of times of defecation is small); during the test, whether the patient is staying up at night or not and insomnia is caused (12 times beyond night are not caused to fall asleep; blood is drawn before the test to detect biochemical indexes of Malondialdehyde (MDA), superoxide dismutase (SOD), glutathione peroxidase (GSH-Px) and total antioxidant capacity (T-AOC) in serum; these indicators are again checked after the test time has ended.
The results show that 10 people consider that the anti-aging food provided by the invention has no bad smell such as fishy smell and pineapple flavor; wherein, 5 people have frequent constipation before taking the food of the invention for 3 weeks, the constipation condition is obviously reduced; the sleeping condition is good; the food anti-aging effect has no gender preference; after continuous eating for 1 month, MDA content is obviously reduced, and the activity of antioxidase is obviously improved.
Therefore, the components of the anti-aging food taking the fish collagen peptide as the raw material are all natural components, or are extracted from the food by a method without any potential safety hazard, and the components have the effect of mutual tonifying, so that the activity of the active components and the absorption and utilization efficiency of the nutritional components can be effectively promoted; contains various nutrient components required by human body, can effectively remove free radicals in vivo, enhance the memory capacity of brain and improve the immunity and health degree of organism, thereby achieving the anti-aging purpose.
Finally, it should be noted that: the above embodiments are only for illustrating the technical solution of the present invention and not for limiting it, and although the present invention has been described in detail with reference to the preferred embodiments, it will be understood by those skilled in the art that: the technical scheme of the invention can be modified or replaced by the same, and the modified technical scheme cannot deviate from the spirit and scope of the technical scheme of the invention.

Claims (9)

1. An anti-aging food using fish collagen peptide as raw material, which is characterized in that: comprises, by weight, 50-60 parts of fish collagen peptide powder, 1-5 parts of perilla extract, 5-15 parts of tomato extract/juice, 5-15 parts of pineapple extract/juice, 1-5 parts of peanut extract, 10-20 parts of sweet potato powder, 10-20 parts of wheat germ powder and 5-10 parts of semen cuscutae extract.
2. An anti-aging food using fish collagen peptide as a raw material according to claim 1, wherein: the fish collagen peptide powder comprises, by weight, 50 parts of fish collagen peptide powder, 1 part of perilla extract, 5 parts of tomato extract/juice, 5 parts of pineapple extract/juice, 1 part of peanut extract, 10 parts of sweet potato powder, 10 parts of wheat germ powder and 5 parts of semen cuscutae extract.
3. An anti-aging food using fish collagen peptide as a raw material according to claim 1, wherein: the fish collagen peptide powder comprises, by weight, 60 parts of fish collagen peptide powder, 5 parts of perilla extract, 15 parts of tomato extract/juice, 15 parts of pineapple extract/juice, 5 parts of peanut extract, 20 parts of sweet potato powder, 20 parts of wheat germ powder and 10 parts of semen cuscutae extract.
4. An anti-aging food using fish collagen peptide as a raw material according to claim 1, wherein: the fish collagen peptide powder comprises, by weight, 55 parts of fish collagen peptide powder, 3 parts of perilla extract, 10 parts of tomato extract/juice, 10 parts of pineapple extract/juice, 3 parts of peanut extract, 15 parts of sweet potato powder, 15 parts of wheat germ powder and 7 parts of semen cuscutae extract.
5. An anti-aging food using fish collagen peptide as a raw material according to claim 1, wherein: probiotics including Lactobacillus acidophilus and Lactobacillus bifidus can also be added, with the addition amount of 0.5X10 6 CFU。
6. A method for preparing an anti-aging food product based on fish collagen peptides according to any one of claims 1 to 5, comprising the steps of:
s1, preparing fish collagen by using fish skin and/or fish scales through a hot water method, then adding protease, reacting for a certain time, freezing, drying, crushing and sieving with a 100-mesh sieve to obtain fish collagen peptide powder;
s2, taking cleaned novel or dry perilla leaf homogenate, and extracting procyanidine in the homogenate by an ultrasonic auxiliary method;
s3, cleaning, peeling, slicing, freeze-drying, vacuum crushing, sieving with a 100-150 mesh sieve, and stir-frying at 90-100 ℃ until the color of the sweet potato powder is changed;
s4, adding a certain proportion of water into fresh peanuts with red midskin or fresh dried peanuts without yellowing, mildew and moth, pulping at a low temperature, filtering, taking filtrate, freeze-drying, crushing and sieving with a 100-mesh sieve to obtain peanut extracts;
s5, mixing fresh and mature tomatoes and peeled pineapples in proportion, homogenizing at low temperature, filtering to leave filtrate, or squeezing and collecting juice to obtain tomato extract/juice and pineapple extract/juice;
s6, cleaning the purchased dried semen cuscutae, confirming no insects and eggs, soaking the dried semen cuscutae in purified water, decocting for 20-30min, boiling for 2-3 times, and concentrating the residue-free decoction to 0.4g/mL with slow fire;
and S7, accurately weighing the fish collagen peptide powder obtained in the step S1, the semen cuscutae powder, the sweet potato powder obtained in the step S3, the wheat germ powder, the peanut extract and the perilla extract obtained in the step S4, fully mixing, adding the tomato extract/juice and the pineapple extract/juice obtained in the step S5, fully stirring, and sub-packaging in a vacuum bag.
7. The method for preparing an anti-aging food using fish collagen peptide as a raw material according to claim 6, wherein: the low temperature in the steps S4 and S5 is 4 ℃; in the step S4, the mass ratio of the fresh peanuts to the water is 1:1-2, the mass ratio of the dry peanuts to the water is 1:1.5-2.5, and the water is sterile pure water.
8. The method for preparing an anti-aging food using fish collagen peptide as a raw material according to claim 6, wherein: the collagen peptide, the perilla extract and the peanut extract are subjected to filtering membrane sterilization before freeze drying, and the tomato extract/juice and the pineapple extract/juice are subjected to filtering membrane sterilization before step S6.
9. The method for preparing an anti-aging food using fish collagen peptide as a raw material according to claim 6, wherein: in the step S6, the mass volume ratio of the semen cuscutae to the purified water is 1:100-150, soaking time is 1.5-2h, and boiling interval is 30min.
CN202311502898.8A 2023-11-13 2023-11-13 An antiaging food prepared from fish collagen peptide, and its preparation method Pending CN117322637A (en)

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CN101709319A (en) * 2009-11-20 2010-05-19 华南理工大学 Method for preparing fish skin and scale collagen peptide
CN107549812A (en) * 2017-10-16 2018-01-09 海南三元星生物科技股份有限公司 It is a kind of using acerola concentrate extract, haematococcus pluvialis and Isin glue collagen peptide as beautifying and anti-aging food of raw material and preparation method thereof
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CN111758958A (en) * 2020-07-01 2020-10-13 山东天欣生物科技有限公司 Anti-saccharification weight-losing enzyme peptide liquid
CN113826908A (en) * 2021-09-16 2021-12-24 中科卫康(广东)生物科技研究中心(有限合伙) Functional product with physique strengthening and anti-aging effects and preparation method thereof
CN114431464A (en) * 2021-12-07 2022-05-06 北京安秀植物应用技术研究有限公司 Anti-aging food and preparation method and eating method thereof
CN116636592A (en) * 2023-04-04 2023-08-25 湖北恒元药业有限公司 Spleen and stomach nourishing nutritional meal formula product for both medicine and food and preparation method thereof

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* Cited by examiner, † Cited by third party
Publication number Priority date Publication date Assignee Title
CN101709319A (en) * 2009-11-20 2010-05-19 华南理工大学 Method for preparing fish skin and scale collagen peptide
CN107549812A (en) * 2017-10-16 2018-01-09 海南三元星生物科技股份有限公司 It is a kind of using acerola concentrate extract, haematococcus pluvialis and Isin glue collagen peptide as beautifying and anti-aging food of raw material and preparation method thereof
CN109043548A (en) * 2018-08-21 2018-12-21 广州能靓生物技术有限公司 A kind of composition, beautifying face and moistering lotion, the product of anti-aging and application
CN111758958A (en) * 2020-07-01 2020-10-13 山东天欣生物科技有限公司 Anti-saccharification weight-losing enzyme peptide liquid
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CN116636592A (en) * 2023-04-04 2023-08-25 湖北恒元药业有限公司 Spleen and stomach nourishing nutritional meal formula product for both medicine and food and preparation method thereof

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