CN111194841A - Functional spirulina protein peptide drink capable of improving immunity and improving sleep quality - Google Patents

Functional spirulina protein peptide drink capable of improving immunity and improving sleep quality Download PDF

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Publication number
CN111194841A
CN111194841A CN202010043979.6A CN202010043979A CN111194841A CN 111194841 A CN111194841 A CN 111194841A CN 202010043979 A CN202010043979 A CN 202010043979A CN 111194841 A CN111194841 A CN 111194841A
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protein peptide
juice powder
improving
spirulina protein
sleep quality
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陈璇
李媛媛
吴奕武
侯文伟
郑晓辉
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Runke Bioengineering Fujian Co ltd
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Runke Bioengineering Fujian 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
    • A23L2/00—Non-alcoholic beverages; Dry compositions or concentrates therefor; Their preparation
    • A23L2/02—Non-alcoholic beverages; Dry compositions or concentrates therefor; Their preparation containing fruit or vegetable juices
    • A—HUMAN NECESSITIES
    • A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
    • A23L—FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BY SUBCLASSES A21D OR A23B-A23J; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OF NUTRITIVE QUALITIES, PHYSICAL TREATMENT; PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL
    • A23L2/00—Non-alcoholic beverages; Dry compositions or concentrates therefor; Their preparation
    • A23L2/52—Adding ingredients
    • A—HUMAN NECESSITIES
    • A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
    • A23L—FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BY SUBCLASSES A21D OR A23B-A23J; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OF NUTRITIVE QUALITIES, PHYSICAL TREATMENT; PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL
    • A23L33/00—Modifying nutritive qualities of foods; Dietetic products; Preparation or treatment thereof
    • 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
    • A23L33/125—Modifying nutritive qualities of foods; Dietetic products; Preparation or treatment thereof using additives containing carbohydrate syrups; containing sugars; containing sugar alcohols; containing starch 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
    • 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
    • A23L33/00—Modifying nutritive qualities of foods; Dietetic products; Preparation or treatment thereof
    • A23L33/20—Reducing nutritive value; Dietetic products with reduced nutritive value
    • A23L33/21—Addition of substantially indigestible substances, e.g. dietary fibres
    • 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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  • Life Sciences & Earth Sciences (AREA)
  • Health & Medical Sciences (AREA)
  • Nutrition Science (AREA)
  • Chemical & Material Sciences (AREA)
  • Engineering & Computer Science (AREA)
  • Food Science & Technology (AREA)
  • Polymers & Plastics (AREA)
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  • Molecular Biology (AREA)
  • Proteomics, Peptides & Aminoacids (AREA)
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Abstract

The invention relates to the technical field of functional drinks, in particular to a functional spirulina protein peptide drink capable of improving immunity and improving sleep quality, which can be directly drunk, has sour and sweet taste and no algae fishy smell, is convenient to carry, and solves the problem that the traditional food needs to be brewed and eaten; the health-care tea has the effects of regulating immunity and improving sleep quality; comprises the following raw material components (by weight): 5-7% of spirulina protein peptide, 3-5% of fructo-oligosaccharide, 3-5% of passion fruit concentrated juice powder, 2-4% of erythritol, 1-3% of sweet orange concentrated juice powder, 0.8-1.2% of citric acid monohydrate, 0.2-0.4% of DL-malic acid, 0.1-0.3% of sodium carboxymethylcellulose, 0.2-0.4% of pectin, 0.2% of gamma-aminobutyric acid, 0.1% of sodium citrate, 0.01-0.03% of xanthan gum, 0.01-0.02% of sucralose and 73-84% of water.

Description

Functional spirulina protein peptide drink capable of improving immunity and improving sleep quality
Technical Field
The invention relates to the technical field of functional drinks, in particular to a functional spirulina protein peptide drink capable of improving immunity and sleep quality.
Background
Spirulina is a kind of spiral prokaryotic algae composed of single or multiple cells, and is one kind of blue algae. The protein content of the spirulina is up to 70 percent, the main component is phycocyanin, and the protein contained in each unit of total amount is 3 times higher than that of beef. The nutrition contained in 1g of spirulina powder is equivalent to 1kg of vegetables. The spirulina contains various amino acids, and particularly has quite rich content of lysine and threonine necessary for human and animals; also contains carotene, the content of the carotene is 10 times of that of the carrot; contains abundant vitamin B series, especially B12 20 times of animal content. Therefore, spirulina has become a protein source of great interest to the food industry, and is considered to be the algae with the most potential to produce single-cell proteins. After the research and the publication of spirulina by food and agriculture organization of the United nations, the spirulina is recognized as one of the best protein sources and the most ideal food for human in the whole world.
However, the current market of spirulina mainly takes spirulina powder, tablets and capsules as main materials, and the reasons for the application and the further development limitation of spirulina in the fields of food health care and medicine are as follows: 1. the dry powder has poor solubility and strong fishy smell; 2. the protein has poor stability and is easy to precipitate and denature, so that the loss of biological activity is caused; 3. has large molecular weight, and is not easy to be digested and absorbed by human body.
Bioactive peptides refer to amino acid polymers that are useful or bioactive to the life of the living body, also called functional peptides, as small as two amino acids, as large as several hundred amino acids, connected by peptide bonds. The spirulina protein peptide is a light yellow or light green spirulina protein enzymolysis extract, has higher biological activity, and can enhance the immunity and promote the immune system function of the organism; the spirulina oligopeptide is low in molecular weight and easy to absorb, and the absorption rate of a human body to the spirulina oligopeptide can reach 90-95%; in addition, compared with spirulina protein, the spirulina oligopeptide has better solubility and higher stability, greatly increases the feasibility of developing the spirulina protein peptide into functional beverages, and the products of the functional beverages taking the spirulina protein peptide as a main raw material are rarely seen in the market at present, and most of the products exist in the form of spirulina tablets, mainly because the spirulina powder has poor solubility, the fishy smell of the spirulina is heavy, the form of the beverage is unstable, and the mouthfeel is difficult to accept.
Insomnia refers to the failure to fall asleep or to maintain a state of sleep, resulting in insufficient sleep. It is also called as sleep-in and sleep-maintaining disorder, and is a common disease caused by various reasons, such as difficulty in sleep-in, too short sleep depth or frequency, early awakening, insufficient sleep time or poor quality. At present, the sleep quality of many middle-aged and old people in China is not high, insomnia often brings great pain and psychological burden to patients, other aspects of the body are damaged due to abuse of insomnia medicines, and the life, the social psychology, the physiological function and the like of the patients are seriously affected. The insomnia and the immunity have a certain relevance, the immunity of a human body is easily reduced when the sleep is insufficient, various functions of the human body of people with strong immunity are enhanced, the insomnia problem can be relieved to a certain extent, the immunity of the organism is improved while the insomnia is treated, and the effect of achieving twice the result with half the effort is achieved.
Disclosure of Invention
In order to solve the technical problems, the invention provides the instant tea which can be directly drunk, has sweet and sour taste without algae and fishy smell, is convenient to carry, and solves the problem of complex eating caused by the need of brewing of traditional food; and the functional spirulina protein peptide drink which has the effects of regulating immunity and improving sleep quality and has the functions of improving immunity and improving sleep quality.
The functional spirulina protein peptide drink with the functions of improving immunity and improving sleep quality comprises the following raw material components (by weight):
5-7% of spirulina protein peptide, 3-5% of fructo-oligosaccharide, 3-5% of passion fruit concentrated juice powder, 2-4% of erythritol, 1-3% of sweet orange concentrated juice powder, 0.8-1.2% of citric acid monohydrate, 0.2-0.4% of DL-malic acid, 0.1-0.3% of sodium carboxymethyl cellulose, 0.2-0.4% of pectin, 0.2% of gamma-aminobutyric acid, 0.1% of sodium citrate, 0.01-0.03% of xanthan gum, 0.01-0.02% of sucralose and 73-84% of water.
Further, the protein beverage comprises the following raw material components (by weight):
6% of spirulina protein peptide, 4% of fructo-oligosaccharide, 4% of passion fruit concentrated juice powder, 2.6% of erythritol, 2% of sweet orange concentrated juice powder, 1.125% of citric acid monohydrate, 0.375% of DL-malic acid, 0.4% of pectin, 0.15% of sodium carboxymethylcellulose, 0.2% of gamma-aminobutyric acid, 0.1% of sodium citrate, 0.03% of xanthan gum, 0.02% of sucralose and 79% of water.
Furthermore, the passion fruit juice powder and the sweet orange juice powder are respectively prepared by mixing passion fruit concentrated juice and sweet orange concentrated juice with maltodextrin and performing spray drying.
Furthermore, the concentration times of the passion fruit juice powder and the sweet orange juice powder are 6-8 times of that of the original juice.
Further, the preparation method of the protein peptide beverage comprises the following steps:
s1, respectively weighing fructo-oligosaccharide, erythritol, pectin, sodium carboxymethylcellulose, sodium citrate and xanthan gum, and uniformly mixing for later use;
s2, weighing spirulina protein peptide, passion fruit concentrated juice powder, sweet orange concentrated juice powder, citric acid monohydrate, DL-malic acid, gamma-aminobutyric acid and sucralose respectively, and mixing uniformly for later use;
s3, slowly stirring hot water with the temperature of about 80 ℃, adding the standby material obtained in the S1, and stirring until the solution is transparent and has no visible particles;
s4, when the solution in the S3 is cooled to about 50 ℃, slowly stirring and adding the standby material obtained in the S2, and stirring until the standby material is completely dissolved without visible particles;
s5, bottling the uniformly mixed solution, sealing, and pasteurizing in a water bath kettle at 85 ℃ for 30 minutes.
Compared with the prior art, the invention has the beneficial effects that:
the invention selects proper enzyme to hydrolyze spirulina to obtain small molecular peptide, which not only greatly improves solubility and improves taste, but also obtains antioxidant active peptide, immunoregulation active peptide, antitumor active peptide, antihypertensive active peptide, radioresistance active peptide and other functional peptides, and simultaneously the small molecular active peptide can be directly and rapidly absorbed, thereby improving digestion and absorption utilization rate. The spirulina peptide is used as a main raw material, has good solubility and high protein content, can be directly absorbed without digestion, contains various functional peptides and has the function of immunoregulation;
the protein peptide beverage provided by the invention is prepared from raw materials such as spirulina protein peptide and fruit juice powder according to a proportion, wherein the molecular weight of 70% of the spirulina protein peptide is less than 1000 daltons, and the spirulina protein peptide is easier to be absorbed by a human body compared with general protein; and gamma-aminobutyric acid (GABA) which is a natural bioactive component widely existing in animals and plants is added to improve sleep. In a human body, GABA is an important inhibitory neurotransmitter, so that nerves are relieved, and the effects of soothing nerves and improving sleep are achieved;
the fructo-oligosaccharide added in the protein peptide beverage belongs to functional oligosaccharide, and is a prebiotic capable of adjusting intestinal flora of a human body; the added pectin belongs to water-soluble dietary fiber, is a natural nutrient substance in fruits, and is beneficial to promoting intestinal peristalsis. Therefore, the beverage can play a role in relaxing bowels, expelling toxin and beautifying to a certain extent;
the protein peptide beverage is not added with any essence, pigment and preservative, and is not added with sucrose component, so that the protein peptide beverage is suitable for diabetics to drink, and the protein peptide beverage is a natural pulp component brought by the juice powder, and a small amount of precipitate is generated when the protein peptide beverage is stood still.
Drawings
FIG. 1 shows the results of microbiological testing and sensory evaluation of protein peptide beverages placed in the incubator of example 1;
FIG. 2 shows the results of the microbiological examination and the sensory evaluation of the protein peptide drink placed at normal temperature in example 1;
FIG. 3 shows the results of the microbiological examination and sensory evaluation of the protein peptide drink placed in the incubator of example 2;
FIG. 4 shows the results of the microbiological examination and the sensory evaluation of the protein peptide drink placed at room temperature in example 2;
FIG. 5 shows the results of the microbiological examination and sensory evaluation of the protein peptide drink placed in the incubator of example 3;
FIG. 6 shows the results of the microbiological examination and the sensory evaluation of the protein peptide drink placed at room temperature in example 3.
Detailed Description
The following examples are given to further illustrate the embodiments of the present invention. The following examples are intended to illustrate the invention but are not intended to limit the scope of the invention.
Example 1
The composition proportion of the raw materials is calculated by the form of weight portion, and comprises: 6% of spirulina protein peptide, 4% of fructo-oligosaccharide, 4% of passion fruit concentrated juice powder, 2.6% of erythritol, 2% of sweet orange concentrated juice powder, 1.125% of citric acid monohydrate, 0.375% of DL-malic acid, 0.4% of pectin, 0.15% of sodium carboxymethylcellulose, 0.2% of gamma-aminobutyric acid, 0.1% of sodium citrate, 0.03% of xanthan gum, 0.02% of sucralose and 79% of water.
S1, weighing 4 parts of fructo-oligosaccharide, 2.6 parts of erythritol, 0.4 part of pectin, 0.15 part of sodium carboxymethylcellulose, 0.1 part of sodium citrate and 0.03 part of xanthan gum, and uniformly mixing for later use;
s2, weighing 6 parts of spirulina protein peptide, 4 parts of passion fruit concentrated juice powder, 2 parts of sweet orange concentrated juice powder, 1.125 parts of citric acid monohydrate, 0.375 part of DL-malic acid, 0.2 part of gamma-aminobutyric acid and 0.02 part of sucralose, and uniformly mixing for later use.
S3, slowly stirring 79 parts of hot water with the temperature of about 80 ℃, adding the standby material in the step one, and stirring until the solution is transparent and has no visible particles;
s4, cooling the solution obtained in the third step to about 50 ℃, slowly stirring and adding the standby materials obtained in the second step, and stirring until the standby materials are completely dissolved without visible particles.
S5, bottling the uniformly mixed solution, sealing, and pasteurizing in a water bath kettle at 85 ℃ for 30 minutes.
The functional spirulina protein peptide drink prepared by the formula and having the effects of improving immunity and improving sleep quality is smooth in taste and strong in sour taste, has natural flavors of passion fruit and sweet orange, and does not have the bitter and salty taste of obvious spirulina protein peptide.
Freezing 6 bottles of 50ml of protein peptide beverage finished product at-15 ℃ as a sensory control sample, placing 6 bottles of 50ml of protein peptide beverage finished product at normal temperature, placing 6 bottles of 50ml of protein peptide beverage finished product in an incubator at 37 ℃, and carrying out microbial detection and sensory evaluation every month, wherein the results are shown in fig. 1 and fig. 2.
Example 2
The composition proportion of the raw materials is calculated by the form of weight portion, and comprises: 5.5% of spirulina protein peptide, 3.5% of fructo-oligosaccharide, 3.5% of passion fruit concentrated juice powder, 2.6% of erythritol, 1.5% of sweet orange concentrated juice powder, 1.125% of citric acid monohydrate, 0.375% of DL-malic acid, 0.4% of pectin, 0.15% of sodium carboxymethyl cellulose, 0.2% of gamma-aminobutyric acid, 0.1% of sodium citrate, 0.03% of xanthan gum, 0.02% of sucralose and 81% of water.
S1, weighing 3.5 parts of fructo-oligosaccharide, 2.6 parts of erythritol, 0.4 part of pectin, 0.15 part of sodium carboxymethylcellulose, 0.1 part of sodium citrate and 0.03 part of xanthan gum, and uniformly mixing for later use;
s2, weighing 5.5 parts of spirulina protein peptide, 3.5 parts of passion fruit concentrated juice powder, 1.5 parts of sweet orange concentrated juice powder, 1.125 parts of citric acid monohydrate, 0.375 part of DL-malic acid, 0.2 part of gamma-aminobutyric acid and 0.02 part of sucralose, and uniformly mixing for later use.
S3, slowly stirring 81 parts of hot water with the temperature of about 80 ℃, adding the standby material in the step one, and stirring until the solution is transparent and has no visible particles;
s4, cooling the solution obtained in the third step to about 50 ℃, slowly stirring and adding the standby materials obtained in the second step, and stirring until the standby materials are completely dissolved without visible particles.
S5, bottling the uniformly mixed solution, sealing, and pasteurizing in a water bath kettle at 85 ℃ for 30 minutes.
The functional spirulina protein peptide beverage prepared by the formula and having the effects of improving immunity and improving sleep quality is smooth in taste, strong in acid feeling, strong in passion fruit flavor and light in sweet orange flavor, and free of obvious bitter and salty taste of spirulina protein peptide.
Freezing 6 bottles of 50ml of protein peptide beverage finished product at-15 ℃ as a sensory control sample, placing 6 bottles of 50ml of protein peptide beverage finished product at normal temperature, placing 6 bottles of 50ml of protein peptide beverage finished product in an incubator at 37 ℃, and carrying out microbial detection and sensory evaluation every month, wherein the results are shown in fig. 3 and 4.
Example 3
The composition proportion of the raw materials is calculated by the form of weight portion, and comprises: 6.5% of spirulina protein peptide, 4.5% of fructo-oligosaccharide, 4.5% of passion fruit concentrated juice powder, 3.1% of erythritol, 2% of sweet orange concentrated juice powder, 0.9% of citric acid monohydrate, 0.25% of DL-malic acid, 0.3% of pectin, 0.1% of sodium carboxymethylcellulose, 0.2% of gamma-aminobutyric acid, 0.1% of sodium citrate, 0.03% of xanthan gum, 0.02% of sucralose and 77.5% of water.
S1, weighing 4.5 parts of fructo-oligosaccharide, 3.1 parts of erythritol, 0.3 part of pectin, 0.1 part of sodium carboxymethylcellulose, 0.1 part of sodium citrate and 0.03 part of xanthan gum, and uniformly mixing for later use;
s2, weighing 6.5 parts of spirulina protein peptide, 4.5 parts of passion fruit concentrated juice powder, 2 parts of sweet orange concentrated juice powder, 0.9 part of citric acid monohydrate, 0.25 part of DL-malic acid, 0.2 part of gamma-aminobutyric acid and 0.02 part of sucralose, and uniformly mixing for later use.
S3, slowly stirring 77.5 parts of hot water with the temperature of about 80 ℃, adding the standby material in the step one, and stirring until the solution is transparent and has no visible particles;
s4, cooling the solution obtained in the third step to about 50 ℃, slowly stirring and adding the standby materials obtained in the second step, and stirring until the standby materials are completely dissolved without visible particles.
S5, bottling the uniformly mixed solution, sealing, and pasteurizing in a water bath kettle at 85 ℃ for 30 minutes.
The functional spirulina protein peptide drink prepared by the formula and having the functions of improving immunity and improving sleep quality is smooth in taste and moderate in sweetness and sourness, has natural flavors of passion fruit and sweet orange, and has no obvious bitter and salty taste of spirulina protein peptide.
Freezing 6 bottles of 50ml of protein peptide beverage finished product at-15 ℃ as a sensory control sample, placing 6 bottles of 50ml of protein peptide beverage finished product at normal temperature, placing 6 bottles of 50ml of protein peptide beverage finished product in an incubator at 37 ℃, and carrying out microbial detection and sensory evaluation every month, wherein the results are shown in fig. 5 and 6.
The spirulina protein peptide beverage provided by the invention covers the bitter and salty taste of the spirulina protein peptide better through the collocation of various raw materials on the premise of not adding essence, presents pleasant fruit sour and sweet taste, can be drunk directly, has no peculiar smell and is convenient to carry, solves the complex problem of eating the traditional food needing to be mixed, and has the effects of regulating immunity and improving sleep quality.
And the stability tests and sensory evaluation tests performed on 3 examples led to the conclusion that: the formula product can be stored for at least 6 months at normal temperature, the microbial detection is qualified, and the product sense does not change obviously.
The above description is only a preferred embodiment of the present invention, and it should be noted that, for those skilled in the art, several modifications and variations can be made without departing from the technical principle of the present invention, and these modifications and variations should also be regarded as the protection scope of the present invention.

Claims (5)

1. A functional spirulina protein peptide drink capable of improving immunity and improving sleep quality is characterized by comprising the following raw material components (by weight):
5-7% of spirulina protein peptide, 3-5% of fructo-oligosaccharide, 3-5% of passion fruit concentrated juice powder, 2-4% of erythritol, 1-3% of sweet orange concentrated juice powder, 0.8-1.2% of citric acid monohydrate, 0.2-0.4% of DL-malic acid, 0.1-0.3% of sodium carboxymethyl cellulose, 0.2-0.4% of pectin, 0.2% of gamma-aminobutyric acid, 0.1% of sodium citrate, 0.01-0.03% of xanthan gum, 0.01-0.02% of sucralose and 73-84% of water.
2. The functional spirulina protein peptide drink with the functions of improving immunity and improving sleep quality as claimed in claim 1, which comprises the following raw material components (by weight):
6% of spirulina protein peptide, 4% of fructo-oligosaccharide, 4% of passion fruit concentrated juice powder, 2.6% of erythritol, 2% of sweet orange concentrated juice powder, 1.125% of citric acid monohydrate, 0.375% of DL-malic acid, 0.4% of pectin, 0.15% of sodium carboxymethylcellulose, 0.2% of gamma-aminobutyric acid, 0.1% of sodium citrate, 0.03% of xanthan gum, 0.02% of sucralose and 79% of water.
3. The functional spirulina protein peptide drink with the functions of improving immunity and improving sleep quality as claimed in any one of claims 1 or 2, wherein the passion fruit juice powder and the sweet orange juice powder are obtained by respectively mixing passion fruit concentrated juice and sweet orange concentrated juice with maltodextrin and performing spray drying.
4. The functional spirulina protein peptide drink with the functions of improving immunity and improving sleep quality as claimed in any one of claims 1 or 2, wherein the concentration ratio of the passion fruit juice powder and the sweet orange juice powder is 6-8 times of that of the original juice.
5. The functional spirulina protein peptide drink with the functions of improving immunity and improving sleep quality as claimed in any one of claims 1 or 2, wherein the preparation method comprises the following steps:
s1, respectively weighing fructo-oligosaccharide, erythritol, pectin, sodium carboxymethylcellulose, sodium citrate and xanthan gum, and uniformly mixing for later use;
s2, weighing spirulina protein peptide, passion fruit concentrated juice powder, sweet orange concentrated juice powder, citric acid monohydrate, DL-malic acid, gamma-aminobutyric acid and sucralose respectively, and mixing uniformly for later use;
s3, slowly stirring hot water with the temperature of about 80 ℃, adding the standby material obtained in the S1, and stirring until the solution is transparent and has no visible particles;
s4, when the solution in the S3 is cooled to about 50 ℃, slowly stirring and adding the standby material obtained in the S2, and stirring until the standby material is completely dissolved without visible particles;
s5, bottling the uniformly mixed solution, sealing, and pasteurizing in a water bath kettle at 85 ℃ for 30 minutes.
CN202010043979.6A 2020-03-25 2020-03-25 Functional spirulina protein peptide drink capable of improving immunity and improving sleep quality Pending CN111194841A (en)

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CN111670997A (en) * 2020-06-26 2020-09-18 润科生物工程（福建）有限公司 Preparation method of immune-enhancing compound protein peptidase hydrolyzed liquid, immune-enhancing compound protein peptide beverage and preparation method thereof
CN111838489A (en) * 2020-07-07 2020-10-30 无锡金农生物科技有限公司 Preparation method of low-bitter rice protein peptide solid beverage
CN111972585A (en) * 2020-07-13 2020-11-24 荣成市森维迪生物科技有限公司 Anti-aging spirulina fruity solid beverage
CN112220032A (en) * 2020-09-28 2021-01-15 王利华 Use of a thickening component for the preparation of a food product with reduced formation of blood alcohol after drinking and food product comprising said component
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CN113040393A (en) * 2021-03-31 2021-06-29 杨继辉 Nutritional formula for intervening anxiety and sleep disorder
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CN111972585A (en) * 2020-07-13 2020-11-24 荣成市森维迪生物科技有限公司 Anti-aging spirulina fruity solid beverage
CN112220032A (en) * 2020-09-28 2021-01-15 王利华 Use of a thickening component for the preparation of a food product with reduced formation of blood alcohol after drinking and food product comprising said component
CN112913996A (en) * 2021-03-18 2021-06-08 乐山绿水青山科技有限公司 Rosa roxburghii Tratt liquid for improving sleep quality and preparation method thereof
CN113040393A (en) * 2021-03-31 2021-06-29 杨继辉 Nutritional formula for intervening anxiety and sleep disorder
CN113229430A (en) * 2021-05-24 2021-08-10 中国科学院海洋研究所 Strontium-rich seaweed protein health-care functional beverage and preparation method thereof

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