CN113678973A - 一种诺丽酵素胶原蛋白肽复合饮品及其制备方法 - Google Patents
一种诺丽酵素胶原蛋白肽复合饮品及其制备方法 Download PDFInfo
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- CN113678973A CN113678973A CN202110902599.8A CN202110902599A CN113678973A CN 113678973 A CN113678973 A CN 113678973A CN 202110902599 A CN202110902599 A CN 202110902599A CN 113678973 A CN113678973 A CN 113678973A
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Abstract
本发明提供一种诺丽酵素胶原蛋白肽复合饮品及其制备方法,包括以下重量份原料:诺丽果酵素原液30~95份、胶原蛋白肽10~50份、菊粉1~30份、雨生红球藻1~5份、维生素C 1~5份、γ‑氨基丁酸1~5份、磷脂酰丝氨酸2~8份、烟酸1~5份、维生素E 1~5份、荞麦黄酮2~3份、柚皮素1~3份、荭草苷3~7份,本发明诺丽酵素原液与胶原蛋白肽有效结合,强化抗衰老、抗氧化及抗糖化功效,通过工艺处理,改善诺丽酵素或胶原蛋白本身的苦腥味,有效保留饮品中多种营养元素的含量,饮品中的多肽、蛋白质含量较高。
Description
技术领域
本发明涉及食品加工领域,特别涉及一种诺丽酵素胶原蛋白肽复合饮品及其制备方法。
背景技术
多肽是蛋白在蛋白酶的作用下水解成分子量较小的片段,其易吸收,营养价值高,目前市面上的多肽一般作为配料添加到产品中,虽然其营养价值得到体现,但由于多肽不好的风味口感,限制了多肽在食品中的营养,对多肽不良风味去除方法一般都是进行酶解、发酵去除,但是酶解、发酵虽然可以去除一部分不良风味,但并不是很彻底,同时也会是多肽本身的营养价值受到损失;
专利“无苦味大豆多肽粉的生产工艺”,专利号:CN02115912.2,在第一次酶解后加温使酶灭活,酶解液过滤后加入高岭土粉末进行第一次吸附处理,再加入活性炭粉末进行第二次吸附处理,以消除苦味,腥味,但是苦味、腥味去除的效果不明显。
专利“一种高溶解性大豆多肽及其制备工艺和应用”,专利号:CN2017114646535,是将大豆蛋白酶解,在进行物理去苦、去腥,但是物理去苦、去腥,有效去除了,但是使得多肽含量受损。
目前对多肽及诺丽果酵素的苦涩味、腥味的去除并不彻底,并且采用的酶解、发酵等方法对多肽本身的营养的价值受到损失。
发明内容
鉴于此,本发明提出一种诺丽酵素胶原蛋白肽复合饮品及其制备方法,解决上述问题。
本发明的技术方案是这样实现的:一种诺丽酵素胶原蛋白肽复合饮品:包括以下重量份原料:诺丽果酵素原液30~95份、胶原蛋白肽10~50份、菊粉1~30份、雨生红球藻1~5份、维生素C 1~5份、γ-氨基丁酸1~5份、磷脂酰丝氨酸2~8份、烟酸1~5份、维生素E1~5份、荞麦黄酮2~3份、柚皮素1~3份、荭草苷3~7份。
进一步的,一种诺丽酵素胶原蛋白肽复合饮品,包括以下重量份原料:诺丽果酵素原液60份、胶原蛋白肽30份、菊粉18份、雨生红球藻3份、维生素C 3份、γ-氨基丁酸2份、磷脂酰丝氨酸6份、烟酸2份、维生素E 2份、荞麦黄酮2.5份、柚皮素2份、荭草苷5份。
进一步的,所述胶原蛋白肽为乳清蛋白肽、绿豆多肽、蘑菇多肽。
进一步的,胶原蛋白肽为质量比为1~3:1~2:2~4的乳清蛋白肽、绿豆多肽、蘑菇多肽。
进一步的,一种诺丽酵素胶原蛋白肽复合饮品的制备方法,包括以下步骤:
S1、脱腥处理:将胶原蛋白肽加入其重量的0.1~3%的除腥液,在20~25℃,300~500rpm的条件下搅拌混合20~40min,得到脱腥后的胶原蛋白肽,备用;
S2、搅拌混合:将S1的胶原蛋白肽、诺丽果酵素原液、菊粉、雨生红球藻、维生素C、γ-氨基丁酸、磷脂酰丝氨酸、烟酸、维生素E一次搅拌混合,得到第一混合浆料;再加入荞麦黄酮、柚皮素、荭草苷二次搅拌混合,得到第二混合浆料;
S3、灭菌:将第二混合浆料在75~85℃、20~30min下灭菌,得到诺丽酵素胶原蛋白肽复合饮品。
进一步的,所述除腥液为海藻酸钠溶液、黑加仑油或柠檬酸溶液中至少一种。
进一步的,所述S2中一次搅拌速率为180~500rpm,搅拌温度为20~30℃,搅拌时间10~30min。
进一步的,所述S2中二次搅拌速率为150~200rpm,搅拌温度28~40℃,搅拌时间20~40min。
与现有技术相比,本发明的有益效果是:
本发明诺丽酵素原液与胶原蛋白肽有效结合,加入菊粉、雨生红球藻、维生素C、γ-氨基丁酸、磷脂酰丝氨酸、烟酸、维生素E,协同增效,强化抗衰老、抗氧化及抗糖化功效,其中,加入荞麦黄酮、柚皮素、荭草苷有效改善单独诺丽酵素或胶原蛋白本身的苦腥味,使其口感得到大幅改善;进一步进行脱腥处理,搅拌工艺参数条件,有效保留固体饮品中多种营养元素的含量,饮品中的多肽、蛋白质含量较高,诺丽酵素原液与胶原蛋白的结合,使得喷雾更容易成粉并使得诺丽酵素原液的比例及其有效成分更高,达到多肽饮料的标准。
具体实施方式
为了更好理解本发明技术内容,下面提供具体实施例,对本发明做进一步的说明。
本发明实施例所用的实验方法如无特殊说明,均为常规方法。
本发明实施例所用的材料、试剂等,如无特殊说明,均可从商业途径得到。
实施例1
一种诺丽酵素胶原蛋白肽复合饮品:包括以下重量份原料:诺丽果酵素原液30份、胶原蛋白肽10份、菊粉1份、雨生红球藻1份、维生素C 1份、γ-氨基丁酸1份、磷脂酰丝氨酸2份、烟酸1份、维生素E 1份、荞麦黄酮2份、柚皮素1份、荭草苷3份。
实施例2
一种诺丽酵素胶原蛋白肽复合饮品:包括以下重量份原料:诺丽果酵素原液95份、胶原蛋白肽50份、菊粉30份、雨生红球藻5份、维生素C 5份、γ-氨基丁酸5份、磷脂酰丝氨酸8份、烟酸5份、维生素E 5份、荞麦黄酮3份、柚皮素3份、荭草苷7份。
实施例3
一种诺丽酵素胶原蛋白肽复合饮品,包括以下重量份原料:诺丽果酵素原液60份、胶原蛋白肽30份、菊粉18份、雨生红球藻3份、维生素C 3份、γ-氨基丁酸2份、磷脂酰丝氨酸6份、烟酸2份、维生素E 2份、荞麦黄酮2.5份、柚皮素2份、荭草苷5份。
将上述实施例1~3按照以下步骤制备:
S1、脱腥处理:将胶原蛋白肽加入其重量的2%的除腥液,在22℃,400rpm的条件下搅拌混合30min,得到脱腥后的胶原蛋白肽,备用;
S2、搅拌混合:将S1的胶原蛋白肽、诺丽果酵素原液、菊粉、雨生红球藻、维生素C、γ-氨基丁酸、磷脂酰丝氨酸、烟酸、维生素E一次搅拌混合,搅拌速率为300rpm,搅拌温度为25℃,搅拌时间20min,得到第一混合浆料;再加入荞麦黄酮、柚皮素、荭草苷二次搅拌混合,搅拌速率为170rpm,搅拌温度32℃,搅拌时间30min,得到第二混合浆料;
S3、灭菌:将第二混合浆料在80℃、25min下灭菌,得到诺丽酵素胶原蛋白肽复合饮品。
实施例4
本实施例与实施例3的区别在于,一种诺丽酵素胶原蛋白肽复合饮品的制备方法,包括以下步骤:
S1、脱腥处理:将胶原蛋白肽加入其重量的0.1%的除腥液,在20℃,300rpm的条件下搅拌混合20min,得到脱腥后的胶原蛋白肽,备用;
S2、搅拌混合:将S1的胶原蛋白肽、诺丽果酵素原液、菊粉、雨生红球藻、维生素C、γ-氨基丁酸、磷脂酰丝氨酸、烟酸、维生素E一次搅拌混合,搅拌速率为180rpm,搅拌温度为20℃,搅拌时间10min,得到第一混合浆料;再加入荞麦黄酮、柚皮素、荭草苷二次搅拌混合,搅拌速率为150rpm,搅拌温度28℃,搅拌时间20min,得到第二混合浆料;
S3、灭菌:将第二混合浆料在75℃、20min下灭菌,得到诺丽酵素胶原蛋白肽复合饮品。
实施例5
本实施例与实施例3的区别在于,一种诺丽酵素胶原蛋白肽复合饮品的制备方法,包括以下步骤:
S1、脱腥处理:将胶原蛋白肽加入其重量的3%的除腥液,在25℃,500rpm的条件下搅拌混合40min,得到脱腥后的胶原蛋白肽,备用;
S2、搅拌混合:将S1的胶原蛋白肽、诺丽果酵素原液、菊粉、雨生红球藻、维生素C、γ-氨基丁酸、磷脂酰丝氨酸、烟酸、维生素E一次搅拌混合,搅拌速率为500rpm,搅拌温度为30℃,搅拌时间30min,得到第一混合浆料;再加入荞麦黄酮、柚皮素、荭草苷二次搅拌混合,搅拌速率为200rpm,搅拌温度40℃,搅拌时间40min,得到第二混合浆料;
S3、灭菌:将第二混合浆料在85℃、30min下灭菌,得到诺丽酵素胶原蛋白肽复合饮品。
对比例1
本对比例与实施例3的区别在于,一种诺丽酵素胶原蛋白肽复合饮品,包括以下重量份原料:诺丽果酵素原液29份、胶原蛋白肽60份、菊粉35份、雨生红球藻6份、维生素C 7份、γ-氨基丁酸8份、磷脂酰丝氨酸10份、烟酸6份、维生素E 6份、荞麦黄酮2.5份、柚皮素2份、荭草苷5份。
对比例2
本对比例与实施例3的区别在于,一种诺丽酵素胶原蛋白肽复合饮品,包括以下重量份原料:诺丽果酵素原液60份、胶原蛋白肽30份、菊粉18份、雨生红球藻3份、维生素C 3份、γ-氨基丁酸2份、磷脂酰丝氨酸6份、烟酸2份、维生素E 2份、荞麦黄酮4份、柚皮素4份、荭草苷8份。
对比例3
本对比例与实施例3的区别在于,一种诺丽酵素胶原蛋白肽复合饮品,不含有荞麦黄酮、柚皮素、荭草苷。
一、感官评价
取实施例1~5和对比例1~3制得的诺丽酵素胶原蛋白肽复合饮品,与市售产品力存牌诺丽酵素胶原蛋白肽复合饮品进行对比。选择90名志愿者,分为9组,每组10人,对产品的色泽、苦味、异腥味及涩味进行感官评价,其中,冲泡方法:使用15g饮品加入200毫升50℃温水进行冲泡。计算每一位志愿者的四项评分之和,然后计算10位志愿者的平均值,该平均值即为最终的感官分值,评分标准如下表:
评分结果如下表:
色泽 | 苦味 | 异腥味 | 涩味 | 整体总分 | |
实施例1 | 26 | 30 | 18 | 18 | 92 |
实施例2 | 27 | 28 | 19 | 20 | 94 |
实施例3 | 28 | 30 | 20 | 19 | 97 |
实施例4 | 25 | 30 | 19 | 18 | 92 |
实施例5 | 27 | 27 | 16 | 15 | 85 |
对比例1 | 25 | 26 | 15 | 13 | 79 |
对比例2 | 23 | 26 | 15 | 14 | 78 |
对比例3 | 24 | 25 | 16 | 13 | 78 |
市售产品 | 25 | 22 | 15 | 12 | 74 |
由上述评分结果可知,本发明的制得的诺丽酵素胶原蛋白肽复合饮品,色泽完好、无苦味、无腥味、无涩味,诺丽果酵素和胶原蛋白肽经加入各原料,将异味进行掩盖,有效除去涩味、苦味、腥味等异味;实施例1~5和对比例1~2比较,原料在合理的配比内,清除异味较明显,实施例1~5和对比例3比较,荞麦黄酮、柚皮素、荭草苷能协助各原料共同掩盖异味,实施例1~3和实施例4、5比较,调节工艺步骤的合理参数,经多次搅拌和搅拌条件,结合原料,掩盖异味效果明显。
二、诺丽酵素胶原蛋白肽复合饮品指标测试
对实施例1~5和对比例1~3的产品进行测试,其中饮品中蛋白质含量测定参考GB/T5009.5,多肽、游离氨基酸含量测定参考GB/T22492-2008规定的方法测定;测定结果如下:
项目 | 多肽(g/100g) | 蛋白质(g/100g) | 游离氨基酸(%) |
实施例1 | 90.2 | 95.3 | 2.1 |
实施例2 | 89.4 | 94.8 | 2.0 |
实施例3 | 90.3 | 95.6 | 2.3 |
实施例4 | 90.4 | 94.5 | 2.8 |
实施例5 | 89.6 | 93.2 | 2.7 |
对比例1 | 88.6 | 89.1 | 2.8 |
对比例2 | 89.3 | 88.2 | 2.4 |
对比例3 | 83.1 | 89.3 | 2.3 |
本发明的实施例1~5中制得的诺丽酵素胶原蛋白肽复合饮品含有的多肽、蛋白质含量较高,达到多肽饮料的标准;对比例1中诺丽果酵素原液和胶原蛋白肽、菊粉、雨生红球藻等调节配比后,与荞麦黄酮、柚皮素、荭草苷结合,在一定程度上对多肽、蛋白质的含量有一定损失;对比例2中调整荞麦黄酮、柚皮素、荭草苷的配比,从指标测试结果得知,荞麦黄酮、柚皮素、荭草苷的最佳配比能减少诺丽果酵素原液和胶原蛋白肽的损失;与对比例3比较,荞麦黄酮、柚皮素、荭草苷能最大程度保留原料中多肽、蛋白质的含量。
三、抗氧化测定
将本发明的实施例1~5和对比例1~3制得的诺丽酵素胶原蛋白肽复合饮品分别进行DPPH自由基清除试验、羟自由基清除实验和ABTS自由基清除实验,每组做三组平行实验,清除率结果如下表:
上表可知,本发明的诺丽酵素胶原蛋白肽复合饮品具有较好的抗氧化效果,其中实施例1~5对DPPH、羟自由基、ABTS自由基清除率效果更好。对比例1~2中的各原料比例不同,限制各原料协同发挥作用,抗氧化性能受到一定的影响;与对比例3比较,加入荞麦黄酮、柚皮素、荭草苷除了能改善诺丽酵素或胶原蛋白本身的苦腥味以外,自由基清除能力显著高于未加入荞麦黄酮、柚皮素、荭草苷的对比例3,具有更好的抗氧化性。
以上所述仅为本发明的较佳实施例而已,并不用以限制本发明,凡在本发明的精神和原则之内,所作的任何修改、等同替换、改进等,均应包含在本发明的保护范围之内。
Claims (8)
1.一种诺丽酵素胶原蛋白肽复合饮品,其特征在于:包括以下重量份原料:诺丽果酵素原液30~95份、胶原蛋白肽10~50份、菊粉1~30份、雨生红球藻1~5份、维生素C1~5份、γ-氨基丁酸1~5份、磷脂酰丝氨酸2~8份、烟酸1~5份、维生素E1~5份、荞麦黄酮2~3份、柚皮素1~3份、荭草苷3~7份。
2.如权利要求1所述的一种诺丽酵素胶原蛋白肽复合饮品,其特征在于:包括以下重量份原料:诺丽果酵素原液60份、胶原蛋白肽30份、菊粉18份、雨生红球藻3份、维生素C 3份、γ-氨基丁酸2份、磷脂酰丝氨酸6份、烟酸2份、维生素E 2份、荞麦黄酮2.5份、柚皮素2份、荭草苷5份。
3.如权利要求1所述的一种诺丽酵素胶原蛋白肽复合饮品,其特征在于:所述胶原蛋白肽为乳清蛋白肽、绿豆多肽、蘑菇多肽。
4.如权利要求1所述的一种诺丽酵素胶原蛋白肽复合饮品,其特征在于:所述胶原蛋白肽为质量比为1~3:1~2:2~4的乳清蛋白肽、绿豆多肽、蘑菇多肽。
5.如权利要求1所述的一种诺丽酵素胶原蛋白肽复合饮品的制备方法,其特征在于:包括以下步骤:
S1、脱腥处理:将胶原蛋白肽加入其重量的0.1~3%的除腥液,在20~25℃,300~500rpm的条件下搅拌混合20~40min,得到脱腥后的胶原蛋白肽,备用;
S2、搅拌混合:将S1的胶原蛋白肽、诺丽果酵素原液、菊粉、雨生红球藻、维生素C、γ-氨基丁酸、磷脂酰丝氨酸、烟酸、维生素E一次搅拌混合,得到第一混合浆料;再加入荞麦黄酮、柚皮素、荭草苷二次搅拌混合,得到第二混合浆料;
S3、灭菌:将第二混合浆料在75~85℃、20~30min下灭菌,得到诺丽酵素胶原蛋白肽复合饮品。
6.如权利要求1所述的一种诺丽酵素胶原蛋白肽复合饮品的制备方法,其特征在于:所述除腥液为海藻酸钠溶液、黑加仑油或柠檬酸溶液中至少一种。
7.如权利要求5所述的一种诺丽酵素胶原蛋白肽复合饮品的制备方法,其特征在于:所述S2中一次搅拌速率为180~500rpm,搅拌温度为20~30℃,搅拌时间10~30min。
8.如权利要求5所述的一种诺丽酵素胶原蛋白肽复合饮品的制备方法,其特征在于:所述S2中二次搅拌速率为150~200rpm,搅拌温度28~40℃,搅拌时间20~40min。
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