CN112715813A - Cod collagen peptide beverage and preparation method thereof - Google Patents
Cod collagen peptide beverage and preparation method thereof Download PDFInfo
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- CN112715813A CN112715813A CN202011567576.8A CN202011567576A CN112715813A CN 112715813 A CN112715813 A CN 112715813A CN 202011567576 A CN202011567576 A CN 202011567576A CN 112715813 A CN112715813 A CN 112715813A
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- 108010035532 Collagen Proteins 0.000 title claims abstract description 187
- 229920001436 collagen Polymers 0.000 title claims abstract description 187
- 238000002360 preparation method Methods 0.000 title claims abstract description 157
- 108090000765 processed proteins & peptides Proteins 0.000 title claims abstract description 154
- 235000013361 beverage Nutrition 0.000 title claims abstract description 53
- 239000000843 powder Substances 0.000 claims abstract description 141
- KRKNYBCHXYNGOX-UHFFFAOYSA-N citric acid Chemical compound OC(=O)CC(O)(C(O)=O)CC(O)=O KRKNYBCHXYNGOX-UHFFFAOYSA-N 0.000 claims abstract description 108
- 235000015201 grapefruit juice Nutrition 0.000 claims abstract description 68
- 239000004386 Erythritol Substances 0.000 claims abstract description 22
- UNXHWFMMPAWVPI-UHFFFAOYSA-N Erythritol Natural products OCC(O)C(O)CO UNXHWFMMPAWVPI-UHFFFAOYSA-N 0.000 claims abstract description 22
- UEDUENGHJMELGK-HYDKPPNVSA-N Stevioside Chemical compound O([C@@H]1[C@@H](O)[C@H](O)[C@@H](CO)O[C@H]1O[C@]12C(=C)C[C@@]3(C1)CC[C@@H]1[C@@](C)(CCC[C@]1([C@@H]3CC2)C)C(=O)O[C@H]1[C@@H]([C@@H](O)[C@H](O)[C@@H](CO)O1)O)[C@@H]1O[C@H](CO)[C@@H](O)[C@H](O)[C@H]1O UEDUENGHJMELGK-HYDKPPNVSA-N 0.000 claims abstract description 22
- UNXHWFMMPAWVPI-ZXZARUISSA-N erythritol Chemical compound OC[C@H](O)[C@H](O)CO UNXHWFMMPAWVPI-ZXZARUISSA-N 0.000 claims abstract description 22
- 229940009714 erythritol Drugs 0.000 claims abstract description 22
- 235000019414 erythritol Nutrition 0.000 claims abstract description 22
- 229940013618 stevioside Drugs 0.000 claims abstract description 22
- OHHNJQXIOPOJSC-UHFFFAOYSA-N stevioside Natural products CC1(CCCC2(C)C3(C)CCC4(CC3(CCC12C)CC4=C)OC5OC(CO)C(O)C(O)C5OC6OC(CO)C(O)C(O)C6O)C(=O)OC7OC(CO)C(O)C(O)C7O OHHNJQXIOPOJSC-UHFFFAOYSA-N 0.000 claims abstract description 22
- 235000019202 steviosides Nutrition 0.000 claims abstract description 22
- BJEPYKJPYRNKOW-UHFFFAOYSA-N malic acid Chemical compound OC(=O)C(O)CC(O)=O BJEPYKJPYRNKOW-UHFFFAOYSA-N 0.000 claims abstract description 20
- 241000251468 Actinopterygii Species 0.000 claims description 60
- 240000000560 Citrus x paradisi Species 0.000 claims description 31
- 239000002994 raw material Substances 0.000 claims description 25
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- 239000000243 solution Substances 0.000 claims description 23
- 229920002774 Maltodextrin Polymers 0.000 claims description 18
- 239000005913 Maltodextrin Substances 0.000 claims description 18
- 229940035034 maltodextrin Drugs 0.000 claims description 18
- XLYOFNOQVPJJNP-UHFFFAOYSA-N water Chemical compound O XLYOFNOQVPJJNP-UHFFFAOYSA-N 0.000 claims description 18
- 238000010438 heat treatment Methods 0.000 claims description 17
- 238000003756 stirring Methods 0.000 claims description 17
- 239000000284 extract Substances 0.000 claims description 12
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- 239000012141 concentrate Substances 0.000 claims description 8
- 102000004190 Enzymes Human genes 0.000 claims description 7
- 108090000790 Enzymes Proteins 0.000 claims description 7
- 108091005804 Peptidases Proteins 0.000 claims description 7
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- 102100037486 Reverse transcriptase/ribonuclease H Human genes 0.000 claims description 7
- 239000000287 crude extract Substances 0.000 claims description 7
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- 230000006835 compression Effects 0.000 claims description 6
- 238000007906 compression Methods 0.000 claims description 6
- 239000000203 mixture Substances 0.000 claims description 6
- 238000001914 filtration Methods 0.000 claims description 5
- 239000007788 liquid Substances 0.000 claims description 5
- 239000011259 mixed solution Substances 0.000 claims description 5
- 239000008213 purified water Substances 0.000 claims description 5
- 238000002791 soaking Methods 0.000 claims description 5
- 230000002779 inactivation Effects 0.000 claims description 4
- 239000002504 physiological saline solution Substances 0.000 claims description 4
- 238000004806 packaging method and process Methods 0.000 claims description 3
- 238000007605 air drying Methods 0.000 claims description 2
- 230000000694 effects Effects 0.000 abstract description 4
- 230000001502 supplementing effect Effects 0.000 abstract description 3
- 235000019688 fish Nutrition 0.000 description 53
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- 229930006000 Sucrose Natural products 0.000 description 6
- CZMRCDWAGMRECN-UGDNZRGBSA-N Sucrose Chemical compound O[C@H]1[C@H](O)[C@@H](CO)O[C@@]1(CO)O[C@@H]1[C@H](O)[C@@H](O)[C@H](O)[C@@H](CO)O1 CZMRCDWAGMRECN-UGDNZRGBSA-N 0.000 description 6
- 229960004793 sucrose Drugs 0.000 description 6
- FAPWRFPIFSIZLT-UHFFFAOYSA-M Sodium chloride Chemical compound [Na+].[Cl-] FAPWRFPIFSIZLT-UHFFFAOYSA-M 0.000 description 4
- 235000003599 food sweetener Nutrition 0.000 description 4
- 210000001035 gastrointestinal tract Anatomy 0.000 description 4
- 239000003765 sweetening agent Substances 0.000 description 4
- 238000010521 absorption reaction Methods 0.000 description 3
- 230000009849 deactivation Effects 0.000 description 3
- 238000001514 detection method Methods 0.000 description 3
- 210000003365 myofibril Anatomy 0.000 description 3
- 241000894006 Bacteria Species 0.000 description 2
- 230000032683 aging Effects 0.000 description 2
- 230000035622 drinking Effects 0.000 description 2
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- 239000012535 impurity Substances 0.000 description 2
- 229920001184 polypeptide Polymers 0.000 description 2
- 102000004196 processed proteins & peptides Human genes 0.000 description 2
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- 235000018102 proteins Nutrition 0.000 description 2
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- 210000003491 skin Anatomy 0.000 description 2
- 235000019614 sour taste Nutrition 0.000 description 2
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- 208000030172 endocrine system disease Diseases 0.000 description 1
- FCZCIXQGZOUIDN-UHFFFAOYSA-N ethyl 2-diethoxyphosphinothioyloxyacetate Chemical compound CCOC(=O)COP(=S)(OCC)OCC FCZCIXQGZOUIDN-UHFFFAOYSA-N 0.000 description 1
- 230000003203 everyday effect Effects 0.000 description 1
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- 230000001788 irregular Effects 0.000 description 1
- 230000004060 metabolic process Effects 0.000 description 1
- 235000016709 nutrition Nutrition 0.000 description 1
- 210000000056 organ Anatomy 0.000 description 1
- 235000004252 protein component Nutrition 0.000 description 1
- 235000019515 salmon Nutrition 0.000 description 1
- 210000002784 stomach Anatomy 0.000 description 1
- 239000000126 substance Substances 0.000 description 1
- 239000013589 supplement Substances 0.000 description 1
- 210000002435 tendon Anatomy 0.000 description 1
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- 210000001835 viscera Anatomy 0.000 description 1
Classifications
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23L—FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BY SUBCLASSES A21D OR A23B-A23J; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OF NUTRITIVE QUALITIES, PHYSICAL TREATMENT; PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL
- A23L2/00—Non-alcoholic beverages; Dry compositions or concentrates therefor; Their preparation
- A23L2/385—Concentrates of non-alcoholic beverages
- A23L2/39—Dry compositions
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23L—FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BY SUBCLASSES A21D OR A23B-A23J; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OF NUTRITIVE QUALITIES, PHYSICAL TREATMENT; PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL
- A23L2/00—Non-alcoholic beverages; Dry compositions or concentrates therefor; Their preparation
- A23L2/52—Adding ingredients
- A23L2/56—Flavouring or bittering agents
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23L—FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BY SUBCLASSES A21D OR A23B-A23J; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OF NUTRITIVE QUALITIES, PHYSICAL TREATMENT; PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL
- A23L2/00—Non-alcoholic beverages; Dry compositions or concentrates therefor; Their preparation
- A23L2/52—Adding ingredients
- A23L2/58—Colouring agents
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23L—FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BY SUBCLASSES A21D OR A23B-A23J; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OF NUTRITIVE QUALITIES, PHYSICAL TREATMENT; PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL
- A23L2/00—Non-alcoholic beverages; Dry compositions or concentrates therefor; Their preparation
- A23L2/52—Adding ingredients
- A23L2/60—Sweeteners
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23L—FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BY SUBCLASSES A21D OR A23B-A23J; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OF NUTRITIVE QUALITIES, PHYSICAL TREATMENT; PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL
- A23L33/00—Modifying nutritive qualities of foods; Dietetic products; Preparation or treatment thereof
- A23L33/10—Modifying nutritive qualities of foods; Dietetic products; Preparation or treatment thereof using additives
- A23L33/17—Amino acids, peptides or proteins
- A23L33/18—Peptides; Protein hydrolysates
-
- C—CHEMISTRY; METALLURGY
- C07—ORGANIC CHEMISTRY
- C07K—PEPTIDES
- C07K14/00—Peptides having more than 20 amino acids; Gastrins; Somatostatins; Melanotropins; Derivatives thereof
- C07K14/435—Peptides having more than 20 amino acids; Gastrins; Somatostatins; Melanotropins; Derivatives thereof from animals; from humans
- C07K14/78—Connective tissue peptides, e.g. collagen, elastin, laminin, fibronectin, vitronectin or cold insoluble globulin [CIG]
-
- C—CHEMISTRY; METALLURGY
- C12—BIOCHEMISTRY; BEER; SPIRITS; WINE; VINEGAR; MICROBIOLOGY; ENZYMOLOGY; MUTATION OR GENETIC ENGINEERING
- C12P—FERMENTATION OR ENZYME-USING PROCESSES TO SYNTHESISE A DESIRED CHEMICAL COMPOUND OR COMPOSITION OR TO SEPARATE OPTICAL ISOMERS FROM A RACEMIC MIXTURE
- C12P21/00—Preparation of peptides or proteins
- C12P21/06—Preparation of peptides or proteins produced by the hydrolysis of a peptide bond, e.g. hydrolysate 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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Abstract
The invention relates to the technical field of health-care beverages, and particularly relates to a cod collagen peptide beverage and a preparation method thereof, wherein the cod collagen peptide beverage is prepared from the following components in parts by weight: 5-8 parts of collagen peptide powder, 1-3 parts of erythritol, 10-14 parts of grapefruit juice powder, 0.1-0.2 part of citric acid, 0.3-0.8 part of stevioside and 0.1-0.2 part of DL-malic acid. The cod collagen peptide beverage provided by the invention has the effect of supplementing collagen for human bodies.
Description
Technical Field
The application relates to the technical field of health-care beverages, in particular to a cod collagen peptide beverage and a preparation method thereof.
Background
Collagen is a biological high molecular substance, which is fibrous protein twisted into a spiral shape by 3 peptide chains, is the most abundant protein in human bodies, and accounts for 1/3 of total proteins of the whole body. About 3kg of collagen exists in the body of a 60kg adult, is mainly present in the skin, bones, eyes, teeth, tendons, internal organs (including heart, stomach, intestine, blood vessels) and other parts of the human body, and has the functions of maintaining the shape and structure of the skin and tissues and organs and also is an important raw material for repairing each damaged tissue. Of the human skin components, 70% are composed of collagen.
With the increase of age, the metabolism speed of the human body becomes slow, so that the accumulation speed of AGEs in the human body is accelerated, the aging speed is faster and faster, the collagen in the human body disappears, and the problems of water shortage and dryness of the skin can be caused. The people who work overtime, stay up at night and have irregular working and rest time and endocrine disorder can not only influence the body and greatly hurt the skin, but also accelerate the loss of collagen and the aging speed of the human body, and the face color is dark yellow and the dark circles are serious.
Disclosure of Invention
In order to supplement collagen required by a human body, the application provides a cod collagen peptide beverage and a preparation method thereof.
In a first aspect, the application provides a cod collagen peptide beverage, which adopts the following technical scheme:
a cod collagen peptide beverage is prepared from the following components in parts by weight: 5-8 parts of collagen peptide powder, 1-3 parts of erythritol, 10-14 parts of grapefruit juice powder, 0.1-0.2 part of citric acid, 0.3-0.8 part of stevioside and 0.1-0.2 part of DL-malic acid.
By adopting the technical scheme, the collagen peptide is a small molecular polypeptide, is easy to be absorbed by human intestinal tracts, and plays a role in supplementing collagen to human bodies, thereby relieving the problem of collagen loss caused by age increase; erythritol is a filling sweetener, the sweetness of the erythritol is only 60-70% of that of cane sugar, stevioside is a high-power sweetener, and the problem of poor flavor caused by stevioside can be solved by the erythritol; meanwhile, the sweetness of the stevioside is 200-300 times that of the cane sugar, but the calorific value is only 1/300 of the cane sugar, so that a user can feel the sweetness and cannot absorb too much heat; the grapefruit juice powder, the citric acid and the DL-malic acid are cooperatively matched, so that the mouthfeel of the collagen peptide beverage can be enriched, the flavor is better and unique, and the DL-malic acid also has the function of protecting the color of the collagen peptide.
Preferably, the preparation method of the collagen peptide powder comprises the following steps: 1) cleaning and airing the fish skin for later use; 2) adding the cleaned fish skin into purified water, heating to 95-105 ℃, stirring for 20-30min, cleaning, air drying, and mincing for later use; 3) heating the minced clean fish skin obtained in the step 2) to 50-55 ℃ in a water bath, adding protease accounting for 0.1-0.3% of the weight of the fish skin, and performing enzymolysis for 4-5 hours to obtain a crude collagen peptide extract; 4) heating the crude collagen peptide extract obtained in the step 3) to 110 ℃, preserving the heat for 15-20min for enzyme inactivation, and then carrying out centrifugal filtration to obtain an enzyme-inactivated crude collagen peptide extract; 5) and carrying out spray drying on the enzyme-inactivated collagen peptide crude extract obtained in the step 4) to obtain collagen peptide powder.
By adopting the technical scheme, the fish skin is cleaned firstly, so that the existence of impurities in the fish skin is reduced, and the cleaned fish skin is subjected to heating sterilization treatment, so that bacteria possibly contained in a collagen peptide finished product can be reduced; performing enzymolysis on the fish skin by using protease, so that collagen peptide in the fish skin can be extracted; then the crude extract of the collagen peptide is subjected to enzyme deactivation treatment, and finally, collagen peptide powder is extracted in a spray drying mode, so that crushing treatment is not needed, and the whole preparation method is simple.
Preferably, the fish skin is cleaned in the step 1), added into normal saline, stirred for 20-30min, soaked for 6-8h, and then fished out, cleaned and dried for later use.
By adopting the technical scheme, the fish skin contains non-collagen components besides collagen, myofibril in the fish skin can be removed after the fish skin is soaked by normal saline, so that the fish skin is softened, the non-collagen components in the fish skin are damaged, and the extracted collagen is purer.
Preferably, the fish skin is cod fish skin.
By adopting the technical scheme, the cod producing area is far away from the city, belongs to a deep sea area, is less polluted and is safer; in addition, the cod has less heat, lower fat content and higher protein content, and is a high-quality collagen peptide raw material.
Preferably, the collagen peptide has a molecular weight of 1000D to 3000D.
By adopting the technical scheme, the collagen peptide with small molecular daltons is selected and is easier to be absorbed and rotated by the intestinal tract of a human body, so that the absorption effect of the collagen peptide is better.
Preferably, the preparation method of the grapefruit juice powder comprises the following steps: 1) cleaning the grapefruit, removing peel and seeds, and then squeezing into grapefruit juice; 2) carrying out vacuum compression on the grapefruit juice obtained in the step 1) at 50-70 ℃ until the water content of a concentrate is 24-30% to obtain a grapefruit concentrate; 3) adding citric acid and maltodextrin into the concentrated solution obtained in the step 2), and stirring for 1-2 hours at the temperature of 30-35 ℃ to obtain a mixed solution; 4) and carrying out spray drying on the mixed liquid obtained in the step 3) to obtain grapefruit juice powder.
By adopting the technical scheme, the grapefruit concentrated solution is prepared by utilizing a vacuum compression mode, the nutritional ingredients and the natural flavor of the grapefruit can be kept, and the addition of the maltodextrin can expand the volume of the grapefruit powder, reduce the problem of agglomeration of the grapefruit powder and ensure good reconstitution property of the grapefruit powder; the citric acid has antiseptic effect, and can be cooperated with grapefruit powder to make grapefruit powder have unique flavor.
Preferably, the weight portion ratio of the grapefruit concentrated solution to the citric acid to the maltodextrin is 100 (1-1.6) to (10-14).
By adopting the technical scheme, the proportion of the grapefruit concentrate, the citric acid and the maltodextrin is set in a reasonable range, so that the prepared grapefruit powder has better and unique flavor and better mouthfeel.
In a second aspect, the present application provides a method for preparing a cod collagen peptide beverage, comprising the steps of:
1) sieving raw materials: sieving collagen peptide powder, erythritol, grapefruit juice powder, citric acid, stevioside and DL-malic acid in parts by weight:
2) and mixing raw materials: uniformly stirring and mixing the sieved collagen peptide powder, erythritol, grapefruit juice powder, citric acid, stevioside and DL-malic acid to obtain a mixture;
3) and subpackaging: and packaging the mixture in bags to obtain the cod collagen peptide beverage.
By adopting the technical scheme, the raw materials are sieved at first, so that the granularity of the raw materials is uniform, and the beverage is brewed with less sediment and better taste; and the whole preparation method is simple and is suitable for batch production.
Preferably, in the raw material sieving step, the raw material is sieved by a 100-mesh and 200-mesh sieve.
By adopting the technical scheme, the granularity of the raw materials is set between 100-200, so that the granularity of each raw material is more uniform, and the granularity is controlled within a reasonable range, thereby reducing the sediment of the beverage after brewing and making the beverage have better taste.
In summary, the present application includes at least one of the following beneficial technical effects:
1. the collagen peptide is a small molecular polypeptide, is easy to be absorbed by human intestinal tracts, and plays a role in supplementing collagen to human bodies, so that the problem of collagen loss caused by age increase is solved; erythritol is a filling sweetener, the sweetness of the erythritol is only 60-70% of that of cane sugar, stevioside is a high-power sweetener, and the problem of poor flavor caused by stevioside can be solved by the erythritol; meanwhile, the sweetness of the stevioside is 200-300 times that of the cane sugar, but the calorific value is only 1/300 of the cane sugar, so that a user can feel the sweetness and cannot absorb too much heat; the grapefruit juice powder, the citric acid and the DL-malic acid are cooperatively matched, so that the mouthfeel of the collagen peptide beverage can be enriched, the flavor is better and unique, and the DL-malic acid also has the function of protecting the color of the collagen peptide;
2. firstly, the fish skin is cleaned, so that the existence of impurities in the fish skin is reduced, and the cleaned fish skin is subjected to heating sterilization treatment, so that bacteria possibly contained in a collagen peptide finished product can be reduced; performing enzymolysis on the fish skin by using protease, so that collagen peptide in the fish skin can be extracted; then carrying out enzyme deactivation treatment on the crude extract of the collagen peptide, and finally extracting collagen peptide powder by adopting a spray drying mode, so that crushing treatment is not needed, and the whole preparation method is simple;
3. the cod producing area is far away from the city, belongs to the deep sea area, is less polluted and is safer; in addition, the cod has less heat, lower fat content and higher protein content, and is a high-quality collagen peptide raw material.
Detailed Description
The present invention will be described in further detail with reference to examples.
Preparation example of collagen peptide powder
Preparation example 1
The preparation method of the collagen peptide powder comprises the following steps:
1) cleaning 10kg of fish skin, and airing for later use;
2) adding the cleaned fish skin into 100kg of purified water, heating to 100 ℃, stirring for 25min, cleaning, airing and mincing for later use;
3) heating the minced clean fish skin obtained in the step 2) to 52.5 ℃ in a water bath, adding protease accounting for 0.2 percent of the weight of the fish skin, and performing enzymolysis for 4.5 hours to obtain a crude collagen extracting solution;
4) heating the crude collagen extract obtained in the step 3) to 105 ℃, preserving the temperature for 17.5min for enzyme deactivation, and then carrying out centrifugal filtration to obtain an enzyme-inactivated crude collagen extract;
5) and carrying out spray drying on the enzyme-inactivated collagen crude extract obtained in the step 4) to obtain collagen peptide powder.
Selecting cod skin as fish skin; the molecular weight of the obtained collagen peptide powder is 2000D.
Preparation example 2
The preparation method of the collagen peptide powder comprises the following steps:
1) cleaning 10kg of fish skin, and airing for later use;
2) adding the cleaned fish skin into 100kg of purified water, heating to 95 ℃, stirring for 20min, cleaning, airing and mincing for later use;
3) heating the minced clean fish skin obtained in the step 2) to 50 ℃ in a water bath, adding protease accounting for 0.1% of the weight of the fish skin, and performing enzymolysis for 4 hours to obtain a crude collagen extraction solution;
4) heating the crude collagen extract obtained in the step 3) to 100 ℃, preserving the temperature for 15min for enzyme inactivation, and then carrying out centrifugal filtration to obtain an enzyme-inactivated crude collagen extract;
5) and carrying out spray drying on the enzyme-inactivated collagen crude extract obtained in the step 4) to obtain collagen peptide powder.
Selecting cod skin as fish skin; the molecular weight of the obtained collagen peptide powder is 2000D.
Preparation example 3
The preparation method of the collagen peptide powder comprises the following steps:
1) cleaning 10kg of fish skin, and airing for later use;
2) adding the cleaned fish skin into 100kg of purified water, heating to 105 ℃, stirring for 30min, cleaning, airing and mincing for later use;
3) heating the minced clean fish skin obtained in the step 2) to 55 ℃ in a water bath, adding protease accounting for 0.3 percent of the weight of the fish skin, and performing enzymolysis for 5 hours to obtain a crude collagen extracting solution;
4) heating the crude collagen extract obtained in the step 3) to 110 ℃, preserving the temperature for 20min for enzyme inactivation, and then carrying out centrifugal filtration to obtain an enzyme-inactivated crude collagen extract;
5) and carrying out spray drying on the enzyme-inactivated collagen crude extract obtained in the step 4) to obtain collagen peptide powder.
Selecting cod skin as fish skin; the molecular weight of the obtained collagen peptide powder is 2000D.
Preparation example 4
Preparation 4 differs from preparation 3 in that: cleaning 10kg of fish skin in the step 1), adding the fish skin into 100kg of physiological saline, stirring for 25min, soaking for 7h, taking out, cleaning and airing for later use.
Preparation example 5
Preparation 5 differs from preparation 3 in that: cleaning 10kg of fish skin in the step 1), adding the fish skin into 100kg of physiological saline, stirring for 20min, soaking for 6h, taking out, cleaning and airing for later use.
Preparation example 6
Preparation 6 differs from preparation 3 in that: cleaning 10kg of fish skin in the step 1), adding the fish skin into 100kg of physiological saline, stirring for 30min, soaking for 8h, taking out, cleaning and airing for later use.
Preparation example 7
Preparation 7 differs from preparation 4 in that: the fish skin is selected from pomfret skin.
Preparation example 8
Preparation 8 differs from preparation 4 in that: the fish skin is selected from Duobao fish skin.
Preparation example 9
Preparation 9 differs from preparation 4 in that: the fish skin is selected from weever skin.
Preparation example 10
Preparation 10 differs from preparation 4 in that: the fish skin is salmon skin.
Preparation example 11
Preparation 11 differs from preparation 4 in that: the molecular weight of the prepared collagen peptide powder is 1000D.
Preparation example 12
Preparation 12 differs from preparation 4 in that: the molecular weight of the obtained collagen peptide powder is 3000D.
Preparation example 13
Preparation 13 differs from preparation 4 in that: the molecular weight of the prepared collagen peptide powder is 500D.
Preparation example 14
Preparation 14 differs from preparation 4 in that: the molecular weight of the prepared collagen peptide powder is 3500D.
Preparation example of grapefruit juice powder
Preparation example 15
The preparation method of the grapefruit juice powder comprises the following steps:
1) cleaning 100kg of grapefruit, removing peel and seeds, and then squeezing into grapefruit juice;
2) carrying out vacuum compression on the grapefruit juice obtained in the step 1) at 60 ℃ until the water content of a concentrate is 27% to obtain a grapefruit concentrated solution;
3) adding citric acid and maltodextrin into the concentrated solution obtained in the step 2), and stirring for 1.5 hours at 32.5 ℃ to obtain a mixed solution;
4) and carrying out spray drying on the mixed liquid obtained in the step 3) to obtain grapefruit juice powder.
The weight portion ratio of the grapefruit concentrated solution to the citric acid to the maltodextrin is 100:1.3: 12.
Preparation example 16
The preparation method of the grapefruit juice powder comprises the following steps:
1) cleaning 100kg of grapefruit, removing peel and seeds, and then squeezing into grapefruit juice;
2) carrying out vacuum compression on the grapefruit juice obtained in the step 1) at 50 ℃ until the water content of a concentrate is 24% to obtain a grapefruit concentrated solution;
3) adding citric acid and maltodextrin into the concentrated solution obtained in the step 2), and stirring for 1 hour at 30 ℃ to obtain a mixed solution;
4) and carrying out spray drying on the mixed liquid obtained in the step 3) to obtain grapefruit juice powder.
The weight portion ratio of the grapefruit concentrated solution to the citric acid to the maltodextrin is 100:1.3: 12.
Preparation example 17
The preparation method of the grapefruit juice powder comprises the following steps:
1) cleaning 100kg of grapefruit, removing peel and seeds, and then squeezing into grapefruit juice;
2) carrying out vacuum compression on the grapefruit juice obtained in the step 1) at 70 ℃ until the water content of a concentrate is 30% to obtain a grapefruit concentrated solution;
3) adding citric acid and maltodextrin into the concentrated solution obtained in the step 2), and stirring for 2 hours at 35 ℃ to obtain a mixed solution;
4) and carrying out spray drying on the mixed liquid obtained in the step 3) to obtain grapefruit juice powder.
The weight portion ratio of the grapefruit concentrated solution to the citric acid to the maltodextrin is 100:1.3: 12.
Preparation example 18
Preparation 18 differs from preparation 15 in that: the weight portion ratio of the grapefruit concentrated solution to the citric acid to the maltodextrin is 100:1: 10.
Preparation example 19
Preparation 19 differs from preparation 15 in that: the weight portion ratio of the grapefruit concentrated solution to the citric acid to the maltodextrin is 100:1.6: 14.
Preparation example 20
Preparation 20 differs from preparation 15 in that: the weight portion ratio of the grapefruit concentrated solution to the citric acid to the maltodextrin is 90:1: 9.
Preparation example 21
Preparation 21 differs from preparation 15 in that: the weight portion ratio of the grapefruit concentrated solution to the citric acid to the maltodextrin is 100:2: 15.
Example 1
The cod collagen peptide beverage provided in example 1 is prepared from the following raw materials by mass: 6.5kg of collagen peptide powder, 2kg of erythritol, 4kg of grapefruit juice powder, 0.15kg of citric acid, 0.55kg of stevioside and 0.15kg of DL-malic acid.
Wherein the collagen peptide powder prepared in the preparation example 4 is selected as the collagen peptide powder; the grapefruit juice powder prepared in preparation example 15 was selected.
The preparation method of the cod collagen peptide beverage comprises the following steps:
1) sieving raw materials: sieving collagen peptide powder, erythritol, grapefruit juice powder, citric acid, stevioside and DL-malic acid by using a 150-mesh sieve;
2) and mixing raw materials: stirring and uniformly mixing 6.5kg of sieved collagen peptide powder, 2kg of erythritol, 4kg of grapefruit juice powder, 0.15kg of citric acid, 0.55kg of stevioside and 0.15kg of DL-malic acid to obtain a mixture;
3) and subpackaging: and packaging the mixture in bags to obtain the cod collagen peptide beverage.
Example 2
The cod collagen peptide beverage provided in example 2 is prepared from the following raw materials by mass: 5kg of collagen peptide powder, 1kg of erythritol, 3kg of grapefruit juice powder, 0.1kg of citric acid, 0.3kg of stevioside and 0.1kg of DL-malic acid.
Wherein the collagen peptide powder prepared in the preparation example 4 is selected as the collagen peptide powder; the grapefruit juice powder prepared in preparation example 15 was selected.
The preparation method of the cod collagen peptide beverage is different from the preparation method of the cod collagen peptide beverage in the following steps: sieving collagen peptide powder, erythritol, grapefruit juice powder, citric acid, stevioside and DL-malic acid with 100 mesh sieve.
Example 3
The cod collagen peptide beverage provided in example 3 is prepared from the following raw materials by mass: 8kg of collagen peptide powder, 3kg of erythritol, 5kg of grapefruit juice powder, 0.2kg of citric acid, 0.8kg of stevioside and 0.2kg of DL-malic acid.
Wherein the collagen peptide powder prepared in the preparation example 4 is selected as the collagen peptide powder; the grapefruit juice powder prepared in preparation example 15 was selected.
The preparation method of the cod collagen peptide beverage is different from the preparation method of the cod collagen peptide beverage in the following steps: sieving collagen peptide powder, erythritol, grapefruit juice powder, citric acid, stevioside and DL-malic acid with 200 mesh sieve.
Example 4
This embodiment is different from embodiment 1 in that: selecting the collagen peptide powder prepared in the preparation example 4; the grapefruit juice powder prepared in preparation example 16 was selected.
Example 5
This embodiment is different from embodiment 1 in that: selecting the collagen peptide powder prepared in the preparation example 4; the grapefruit juice powder prepared in preparation example 17 was selected.
Example 6
This embodiment is different from embodiment 1 in that: selecting the collagen peptide powder prepared in the preparation example 4; the grapefruit juice powder prepared in preparation example 18 was selected.
Example 7
This embodiment is different from embodiment 1 in that: selecting the collagen peptide powder prepared in the preparation example 4; the grapefruit juice powder prepared in preparation example 19 was selected.
Example 8
This embodiment is different from embodiment 1 in that: selecting the collagen peptide powder prepared in the preparation example 4; the grapefruit juice powder prepared in preparation example 20 is selected.
Example 9
This embodiment is different from embodiment 1 in that: selecting the collagen peptide powder prepared in the preparation example 4; the grapefruit juice powder prepared in preparation example 21 was selected.
Example 10
This embodiment is different from embodiment 1 in that: selecting the collagen peptide powder prepared in the preparation example 1; the grapefruit juice powder prepared in preparation example 15 was selected.
Example 11
This embodiment is different from embodiment 1 in that: selecting the collagen peptide powder prepared in the preparation example 2; the grapefruit juice powder prepared in preparation example 15 was selected.
Example 12
This embodiment is different from embodiment 1 in that: selecting the collagen peptide powder prepared in the preparation example 3; the grapefruit juice powder prepared in preparation example 15 was selected.
Example 13
This embodiment is different from embodiment 1 in that: selecting the collagen peptide powder prepared in the preparation example 5; the grapefruit juice powder prepared in preparation example 15 was selected.
Example 14
This embodiment is different from embodiment 1 in that: selecting the collagen peptide powder prepared in the preparation example 6; the grapefruit juice powder prepared in preparation example 15 was selected.
Example 15
This embodiment is different from embodiment 1 in that: the collagen peptide powder prepared in the preparation example 7 is selected as the collagen peptide powder; the grapefruit juice powder prepared in preparation example 15 was selected.
Example 16
This embodiment is different from embodiment 1 in that: selecting the collagen peptide powder prepared in the preparation example 8; the grapefruit juice powder prepared in preparation example 15 was selected.
Example 17
This embodiment is different from embodiment 1 in that: the collagen peptide powder prepared in the preparation example 9 is selected as the collagen peptide powder; the grapefruit juice powder prepared in preparation example 15 was selected.
Example 18
This embodiment is different from embodiment 1 in that: the collagen peptide powder prepared in the preparation example 10 is selected as the collagen peptide powder; the grapefruit juice powder prepared in preparation example 15 was selected.
Example 19
This embodiment is different from embodiment 1 in that: the collagen peptide powder prepared in preparation example 11 is selected as the collagen peptide powder; the grapefruit juice powder prepared in preparation example 15 was selected.
Example 20
This embodiment is different from embodiment 1 in that: the collagen peptide powder prepared in the preparation example 12 is selected as the collagen peptide powder; the grapefruit juice powder prepared in preparation example 15 was selected.
Example 21
This embodiment is different from embodiment 1 in that: the collagen peptide powder prepared in preparation example 13 is selected as the collagen peptide powder; the grapefruit juice powder prepared in preparation example 15 was selected.
Example 22
This embodiment is different from embodiment 1 in that: the collagen peptide powder prepared in preparation example 14 is selected as the collagen peptide powder; the grapefruit juice powder prepared in preparation example 15 was selected.
Example 23
This embodiment is different from embodiment 1 in that: the preparation process of the cod collagen peptide beverage comprises the step of sieving collagen peptide powder, erythritol, grapefruit juice powder, citric acid, stevioside and DL-malic acid by using a 300-mesh sieve.
Example 24
This embodiment is different from embodiment 1 in that: the preparation process of the cod collagen peptide beverage comprises the step of sieving collagen peptide powder, erythritol, grapefruit juice powder, citric acid, stevioside and DL-malic acid by using a 400-mesh sieve.
Performance detection
10g of the collagen peptide powders of preparation examples 1 to 10 were weighed, respectively, and subjected to the following performance tests, and the test data are shown in Table 1.
TABLE 1 table for examining the properties of preparation examples 1 to 10
| Test specimen | Collagen content | Heat/KJ | Fat content/g |
| Preparation example 1 | 92.2％ | 101 | 0 |
| Preparation example 2 | 92.1％ | 102 | 0 |
| Preparation example 3 | 92.1％ | 102 | 0 |
| Preparation example 4 | 93.6％ | 98 | 0 |
| Preparation example 5 | 93.4％ | 97 | 0 |
| Preparation example 6 | 93.5％ | 98 | 0 |
| Preparation example 7 | 31.1％ | 150 | 0.01 |
| Preparation example 8 | 25.9％ | 162 | 0.02 |
| Preparation example 9 | 23.6％ | 167 | 0.03 |
| Preparation example 10 | 29.8％ | 165 | 0.02 |
10g of grapefruit juice powders of preparation examples 15 to 21 were weighed, respectively, and subjected to the following performance tests, and the test data are recorded in Table 2.
(I) in the aspect of taste
Randomly selecting 50 people to taste the grapefruit juice powder, scoring according to the following standard, and taking the average value of 50 score values as the final taste grade score.
And 5, dividing: fine and smooth mouthfeel and proper sour and sweet taste;
and 3, dividing: rough, slightly sour or sweet taste;
1 minute: rough mouthfeel, too acid or too poor.
(II) aspect of the form
Dividing any group of grapefruit juice powder into three parts, placing in an open container, placing in an environment with a relative humidity of 60% and a temperature of 25 ℃ for 15 days, observing the caking condition of the grapefruit juice powder, and grading according to the following standard, wherein the average value of three component values is selected as the final form grade score.
And 5, dividing: no caking is caused;
and 3, dividing: a small amount of caking;
1 minute: a large amount of lumps.
TABLE 2 table for examining properties of preparation examples 15 to 21
| Test specimen | Taste grade | Grade of morphology |
| Preparation example 15 | 5 | 5 |
| Preparation example 16 | 5 | 5 |
| Preparation example 17 | 5 | 5 |
| Preparation example 18 | 5 | 5 |
| Preparation example 19 | 5 | 5 |
| Preparation example 20 | 3 | 3 |
| Preparation example 21 | 3 | 3 |
The following performance tests were performed on the collagen peptide beverages prepared in examples 1 to 22, and the test results are shown in Table 3.
(I) aspect of solubility
5g of collagen peptide beverage was weighed, added to 200ml of warm water at 30 ℃, stirred for 15s, and then left to stand for 1min, and whether or not there was sediment was observed, and scored according to the following criteria, and the scores were recorded in Table 3.
And 5, dividing: no sediment;
and 3, dividing: a small amount of sediment;
1 minute: a large amount of sediment.
(II) collagen absorption
Randomly selecting 50 women 21-30 years old, 50 women 31-40 years old and 50 women 41-50 years old, drinking 200ml of collagen peptide beverage (prepared by mixing 5g of collagen peptide beverage with 200ml of warm water at 30 ℃) before sleeping every day, continuously drinking for 5 years, detecting the collagen content in the bodies of the persons taking the collagen peptide beverage, and selecting the average value of the detection structures of the 50 persons taking the collagen peptide beverage and the collagen peptide beverage as the final detection result.
TABLE 3 table for examining the properties of examples 1 to 22
From the above performance test results, it can be seen that:
1. from the results of the performance tests of preparation examples 1 to 3, it was found that: the performances of the three groups of samples are all better, which shows that the performance of the collagen peptide powder prepared by the method is optimal.
2. From the results of the performance tests of preparation examples 4 to 6 and preparation example 1, it was found that: the collagen content of the collagen peptide powder prepared in preparation examples 4 to 6 was higher than that of the collagen peptide powder prepared in preparation example 1 because: after being soaked in normal saline, myofibril in the fish skin can be removed, the fish skin is softened, and non-collagen components in the fish skin are damaged, so that the extracted collagen is purer.
3. From the results of the performance tests of preparation examples 7 to 10 and preparation example 1, it was found that: the collagen content of the collagen peptide powders prepared in preparation examples 7 to 10 was significantly lower than that of the collagen peptide powder prepared in preparation example 1 because: the cod producing area is far away from the city, belongs to the deep sea area, is less polluted and is safer; in addition, the cod has less heat, lower fat content and higher protein content, and is a high-quality collagen peptide raw material.
4. From the results of the performance tests of preparation examples 15 to 17, it was found that: the three groups of samples all had better performance, which indicates that the grapefruit juice powder prepared in this way had the best performance.
5. According to the performance test results of preparation examples 18 to 21 and preparation example 15, it can be seen that: the grapefruit juice powders prepared in preparation examples 15, 18 and 19 were superior in performance to those prepared in preparation examples 20 and 21 because: the proportion of the grapefruit concentrated solution, the citric acid and the maltodextrin is set in a reasonable range, so that the prepared grapefruit powder has better and unique flavor and better mouthfeel.
6. The results of the performance tests of examples 1-3 show that: all the performances of the three groups of samples are excellent, which shows that the collagen peptide beverage with better performance can be obtained by proportioning the raw materials.
7. According to the performance test results of examples 1, 4 and 5 and preparation examples 15 to 17, it can be seen that: the properties of examples 1, 4 and 5 are superior because: the grapefruit juice powder with excellent performance can be prepared within a reasonable process parameter range, so that the collagen peptide beverage with excellent performance is obtained.
8. The results of the performance tests of examples 6 to 9 show that: the proportion of the grapefruit concentrated solution, the citric acid and the maltodextrin is controlled within a reasonable range, and the collagen peptide beverage with better performance can be obtained.
9. The results of the performance tests of examples 1, 10 and 11 show that: the properties of examples 1, 10 and 11 are superior because: the collagen peptide powder with excellent performance can be prepared within a reasonable process parameter range, so that the collagen peptide beverage with excellent performance is obtained.
10. According to the performance test results of examples 1 and 12-14, it can be seen that: the properties of examples 12-14 are superior to those of example 1 because: in the process of preparing the collagen peptide powder, myofibril in the fish skin can be removed after the soaking by using normal saline, so that the fish skin is softened, and non-collagen components in the fish skin are damaged, thereby enabling the extracted collagen to be purer, and further preparing the collagen peptide beverage with better performance.
11. According to the performance test results of the examples 1 and 15-18, it can be seen that: the properties of example 1 are superior to those of examples 15-18 because: the cod producing area is far away from the city, belongs to the deep sea area, is less polluted and is safer; in addition, the cod has less heat, lower fat content and higher protein component, is a high-quality collagen peptide raw material, and can be used for preparing a collagen peptide beverage with better performance.
12. According to the performance test results of the embodiment 1 and the embodiments 19 to 22, the following results can be obtained: the properties of example 1 are superior to those of examples 19-22 because: the collagen peptide with small molecular daltons is selected and is easier to be absorbed and rotated by the intestinal tract of a human body, so that the absorption effect of the collagen peptide is better.
13. According to the performance test results of the embodiment 1 and the embodiments 23-24, the following results can be obtained: the properties of example 1 are superior to those of examples 23-24 because: the granularity of the raw materials is set between 100-200, so that the granularity of each raw material is more uniform, and the granularity is controlled within a reasonable range, thereby reducing the sediment of the brewed beverage and ensuring the taste of the beverage to be more delicious.
The above embodiments are preferred embodiments of the present application, and the protection scope of the present application is not limited by the above embodiments, so: all equivalent changes made according to the structure, shape and principle of the present application shall be covered by the protection scope of the present application.
Claims (9)
1. The cod collagen peptide beverage is characterized by being prepared from the following components in parts by weight: 5-8 parts of collagen peptide powder, 1-3 parts of erythritol, 10-14 parts of grapefruit juice powder, 0.1-0.2 part of citric acid, 0.3-0.8 part of stevioside and 0.1-0.2 part of DL-malic acid.
2. The cod collagen peptide beverage of claim 1, characterized in that: the preparation method of the collagen peptide powder comprises the following steps: 1) cleaning and airing the fish skin for later use; 2) adding the cleaned fish skin into purified water, heating to 95-105 ℃, stirring for 20-30min, cleaning, air drying, and mincing for later use; 3) heating the minced clean fish skin obtained in the step 2) to 50-55 ℃ in a water bath, adding protease accounting for 0.1-0.3% of the weight of the fish skin, and performing enzymolysis for 4-5 hours to obtain a crude collagen peptide extract; 4) heating the crude collagen peptide extract obtained in the step 3) to 110 ℃, preserving the heat for 15-20min for enzyme inactivation, and then carrying out centrifugal filtration to obtain an enzyme-inactivated crude collagen peptide extract; 5) and carrying out spray drying on the enzyme-inactivated collagen peptide crude extract obtained in the step 4) to obtain collagen peptide powder.
3. The cod collagen peptide beverage of claim 2, characterized in that: cleaning the fish skin in the step 1), adding the cleaned fish skin into physiological saline, stirring for 20-30min, soaking for 6-8h, taking out, cleaning and airing for later use.
4. The cod collagen peptide beverage of claim 2, characterized in that: the fish skin is selected from cod skin.
5. The cod collagen peptide beverage of claim 2, characterized in that: the molecular weight of the collagen peptide is 1000D-3000D.
6. The cod collagen peptide beverage of claim 1, characterized in that: the preparation method of the grapefruit juice powder comprises the following steps: 1) cleaning the grapefruit, removing peel and seeds, and then squeezing into grapefruit juice; 2) carrying out vacuum compression on the grapefruit juice obtained in the step 1) at 50-70 ℃ until the water content of a concentrate is 24-30% to obtain a grapefruit concentrate; 3) adding citric acid and maltodextrin into the concentrated solution obtained in the step 2), and stirring for 1-2 hours at the temperature of 30-35 ℃ to obtain a mixed solution; 4) and carrying out spray drying on the mixed liquid obtained in the step 3) to obtain grapefruit juice powder.
7. The cod collagen peptide beverage of claim 6, wherein: the weight ratio of the grapefruit concentrated solution to the citric acid to the maltodextrin is 100 (1-1.6) to 10-14.
8. A method of preparing a cod collagen peptide drink according to claims 1 to 7, comprising the steps of:
1) sieving raw materials: sieving collagen peptide powder, erythritol, grapefruit juice powder, citric acid, stevioside and DL-malic acid in parts by weight:
2) and mixing raw materials: uniformly stirring and mixing the sieved collagen peptide powder, erythritol, grapefruit juice powder, citric acid, stevioside and DL-malic acid to obtain a mixture;
3) and subpackaging: and packaging the mixture in bags to obtain the cod collagen peptide beverage.
9. The method for preparing a cod collagen peptide beverage according to claim 8, wherein in the raw material sieving step, the raw material is sieved through a 100-200 mesh sieve.
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| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN101407834A (en) * | 2008-11-05 | 2009-04-15 | 泰祥集团技术开发有限公司 | Method for preparing collagen peptide by using cod skin |
| CN108308497A (en) * | 2018-02-06 | 2018-07-24 | 山东圣海保健品有限公司 | Female skin health-care solid beverage and preparation method thereof |
| CN109170469A (en) * | 2018-09-30 | 2019-01-11 | 四川威多信科技有限公司 | A kind of Isin glue collagen peptide solid beverage and preparation method thereof |
| CN109673877A (en) * | 2019-01-29 | 2019-04-26 | 贵州仙诗丽健康科技有限公司 | A kind of Isin glue collagen peptide blueberry drink |
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2020
- 2020-12-26 CN CN202011567576.8A patent/CN112715813A/en active Pending
Patent Citations (4)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN101407834A (en) * | 2008-11-05 | 2009-04-15 | 泰祥集团技术开发有限公司 | Method for preparing collagen peptide by using cod skin |
| CN108308497A (en) * | 2018-02-06 | 2018-07-24 | 山东圣海保健品有限公司 | Female skin health-care solid beverage and preparation method thereof |
| CN109170469A (en) * | 2018-09-30 | 2019-01-11 | 四川威多信科技有限公司 | A kind of Isin glue collagen peptide solid beverage and preparation method thereof |
| CN109673877A (en) * | 2019-01-29 | 2019-04-26 | 贵州仙诗丽健康科技有限公司 | A kind of Isin glue collagen peptide blueberry drink |
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