CN114027427A - Sipunculid collagen antioxidant peptide food and preparation method thereof - Google Patents
Sipunculid collagen antioxidant peptide food and preparation method thereof Download PDFInfo
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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
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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
- A23L2/52—Adding ingredients
- A23L2/60—Sweeteners
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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
- A23L33/15—Vitamins
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- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23L—FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BY SUBCLASSES A21D OR A23B-A23J; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OF NUTRITIVE QUALITIES, PHYSICAL TREATMENT; PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL
- A23L33/00—Modifying nutritive qualities of foods; Dietetic products; Preparation or treatment thereof
- A23L33/10—Modifying nutritive qualities of foods; Dietetic products; Preparation or treatment thereof using additives
- A23L33/17—Amino acids, peptides or proteins
- A23L33/18—Peptides; Protein hydrolysates
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- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23V—INDEXING SCHEME RELATING TO FOODS, FOODSTUFFS OR NON-ALCOHOLIC BEVERAGES AND LACTIC OR PROPIONIC ACID BACTERIA USED IN FOODSTUFFS OR FOOD PREPARATION
- A23V2002/00—Food compositions, function of food ingredients or processes for food or foodstuffs
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- Proteomics, Peptides & Aminoacids (AREA)
- Coloring Foods And Improving Nutritive Qualities (AREA)
Abstract
The invention relates to the technical field of foods, in particular to a sipunculid collagen antioxidant peptide food and a preparation method thereof. The sipunculid collagen antioxidant peptide food comprises the following components in percentage by mass: 20 to 30 percent of sipunculid collagen antioxidant peptide, 20 to 30 percent of fruit juice, 0.1 to 1 percent of vitamin E, 0.1 to 1.5 percent of vitamin C, 5 to 10 percent of honey and the balance of water. The collagen antioxidant peptide food is prepared by taking collagen antioxidant peptide of sipunculus as a raw material, simultaneously adding antioxidant reinforcing agents such as vitamin C and vitamin E, compounding with fruit juice, and taking honey as a sweetness agent to adjust the taste, and is not added with any synthetic food additive.
Description
Technical Field
The invention relates to the technical field of foods, in particular to a sipunculid collagen antioxidant peptide food and a preparation method thereof.
Background
The sipunculid beetles are also called sandworm, sea intestine and soil bamboo shoot, belong to the sipunculid family, are marine ring animals inhabiting in intertidal zone or shallow sea sand, sediment and other environments, and are distributed along the sea in China. More than 238 species of sipunculus animals have been reported in research, wherein the common sipunculus nudus, phaeocystis kouaensis and phaeocystis judae in the northern gulf of Guangxi are large in total amount of biological resources, delicious in meat quality, high in nutrition and medicinal health care value and the like, and are marine precious products which are widely popular locally. The medicinal herbs record that the sipunculid beetles are salty in taste and cold in nature, enter lung and kidney channels, and have the effects of nourishing yin to reduce pathogenic fire, clearing lung and tonifying deficiency, promoting blood circulation to strengthen body constitution, tonifying kidney and beautifying. The sipunculid beetle is rich in collagen, and in the southern Fujian area, "the bamboo shoot jelly" processed according to the rich collagen of the sipunculid beetle is a special local flavor snack. However, the development and utilization of the sipunculus nudus in China are few at present, the sipunculus nudus is mainly used for fresh marketing and processing into dry products, the processing technology is single, the fine and deep processing technology is lack, and the industrialization degree is low.
The antioxidant peptide is a natural bioactive peptide which is widely researched in recent years, is used as a natural antioxidant, has a relatively simple structure, is easy to absorb, has good stability, has no immunoreaction, has stronger antioxidant activity, has other health-care effects of reducing blood pressure, resisting cancer and the like, and is more and more concerned by people in the fields of food and medical health-care products.
The sipunculid collagen antioxidant peptide has fishy smell, so that no report related to the application of the sipunculid collagen antioxidant peptide in the field of food processing to prepare collagen peptide drinks is found so far.
Disclosure of Invention
In order to solve the problems, the invention provides a sipunculid collagen antioxidant peptide food and a preparation method thereof. The sipunculid collagen antioxidant peptide food provided by the invention is good in taste and flavor, easy to be accepted by consumers, strong in antioxidant activity and rich in nutrition as a beverage.
In order to achieve the above purpose, the invention provides the following technical scheme:
the invention provides a sipunculid collagen antioxidant peptide food which comprises the following components in percentage by mass: 20 to 30 percent of sipunculid collagen antioxidant peptide, 20 to 30 percent of fruit juice, 0.1 to 1 percent of vitamin E, 0.1 to 1.5 percent of vitamin C, 5 to 10 percent of honey and the balance of water.
Preferably, the sipunculus nudus collagen antioxidant peptide comprises sipunculus nudus collagen antioxidant peptide and/or phascolosoma esculentus collagen antioxidant peptide.
Preferably, the juice comprises one or more of orange juice, blueberry juice, grape juice, passion fruit juice, dragon fruit juice, strawberry juice and watermelon juice.
Preferably, the sipunculus collagen antioxidant peptide comprises: the sipunculid collagen antioxidant peptide with the molecular weight less than 3000 Da.
The invention also provides a preparation method of the sipunculus nudus collagen antioxidant peptide food, which comprises the following steps:
mixing sipunculid collagen antioxidant peptide, fruit juice, vitamin E, vitamin C, honey and water to obtain a mixed solution;
homogenizing the mixed solution to obtain the sipunculid collagen antioxidant peptide food; the homogenizing pressure is 15-30 MPa; the number of homogenization is 1-2.
Preferably, the mixed solution further comprises filtration treatment before homogenization; the mesh number of the filter screen for filtering treatment is 180-250 meshes.
Preferably, the mixed solution is homogenized and then is sterilized; the temperature of the sterilization treatment is 100-120 ℃; the time of the sterilization treatment is 10-20 min.
Preferably, the preparation method of the sipunculus collagen antioxidant peptide comprises the following steps:
carrying out enzymolysis on sipunculus nudus collagen, and then carrying out ultrafiltration by using an ultrafiltration membrane with the molecular weight cutoff of 3000Da to obtain filtrate which is the sipunculus nudus collagen antioxidant peptide.
Preferably, the enzyme used in the enzymolysis of the sipunculid collagen is complex enzyme; the compound enzyme comprises: papain and neutral protease; the enzyme activity ratio of the papain to the neutral protease is 1: 1.
preferably, the dosage of the complex enzyme is 8000-8500U/g sipunculid collagen.
Has the advantages that:
the invention provides a sipunculid collagen antioxidant peptide food which comprises the following components in percentage by mass: 20 to 30 percent of sipunculid collagen antioxidant peptide, 20 to 30 percent of fruit juice, 0.1 to 1 percent of vitamin E, 0.1 to 1.5 percent of vitamin C, 5 to 10 percent of honey and the balance of water. The collagen antioxidant peptide food is prepared by taking collagen antioxidant peptide of sipunculus as a raw material, simultaneously adding antioxidant reinforcing agents such as vitamin C and vitamin E, compounding with fruit juice, and taking honey as a sweetness agent to adjust the taste, and is not added with any synthetic food additive.
Drawings
FIG. 1 is a process flow chart of the sipunculid collagen antioxidant peptide food of the invention;
FIG. 2 shows the determination results of ABTS free radical clearance of different ultrafiltration components of the sipunculid collagen peptide of the invention;
FIG. 3 shows the results of the total antioxidant capacity (T-AOC) measurement of different ultrafiltration components of the sipunculid collagen peptide of the present invention;
FIG. 4 shows the determination results of superoxide anion radical clearance of different ultrafiltration components of the sipunculid collagen peptide of the present invention;
FIG. 5 shows the measurement results of hydroxyl radical clearance rates of different ultrafiltration components of the sipunculid collagen peptide of the invention;
FIG. 6 shows the result of determining DPPH free radical clearance of different ultrafiltration components of the sipunculid collagen peptide of the present invention.
Detailed Description
The invention provides a sipunculid collagen antioxidant peptide food which comprises the following components in percentage by mass: 20 to 30 percent of sipunculid collagen antioxidant peptide, 20 to 30 percent of fruit juice, 0.1 to 1 percent of vitamin E, 0.1 to 1.5 percent of vitamin C, 5 to 10 percent of honey and the balance of water.
Unless otherwise specified, the sources of the components of the sipunculid collagen antioxidant peptide food are not particularly required by the invention, and the commercial products well known to those skilled in the art can be adopted.
The sipunculid collagen antioxidant peptide food comprises 20-30 wt.% of sipunculid collagen antioxidant peptide, preferably 23-30 wt.%, and more preferably 28 wt.%. In the present invention, the sipunculus nudus collagen antioxidant peptide preferably includes sipunculus nudus collagen antioxidant peptide and/or phascolosoma esculentus collagen antioxidant peptide; the sipunculid collagen antioxidant peptide preferably comprises: sipunculid collagen antioxidant peptide with molecular weight less than 3000 Da; the sipunculid collagen antioxidant peptide preferably comprises freeze-dried sipunculid collagen antioxidant peptide powder. The anti-oxidation property of the sipunculid collagen anti-oxidation peptide food can be improved by selecting the sipunculid collagen anti-oxidation peptide with the molecular weight of less than 3000 Da.
In the present invention, the preparation method of the sipunculid collagen antioxidant peptide preferably comprises:
carrying out enzymolysis on sipunculus nudus collagen, and then carrying out ultrafiltration by using an ultrafiltration membrane with the molecular weight cutoff of 3000Da to obtain filtrate which is the sipunculus nudus collagen antioxidant peptide.
The preparation method of the sipunculid collagen preferably comprises the following steps: removing internal organs of the sipunculus nudus, cleaning and cutting, adding 10 wt.% of n-butyl alcohol solution, soaking for 24 hours, adding 0.1mol/L NaOH solution, soaking for 24 hours, filtering with gauze, cleaning with distilled water to neutrality, stirring, homogenizing, pouring the serous fluid into 0.5mol/L glacial acetic acid, performing ultrasonic treatment for 20 minutes, oscillating in a shaking table for 20 minutes, standing for 48 hours, filtering with gauze, adding 3mol/L NaCl solution into the filtrate, salting out, dissolving the precipitate in 0.5mol/L glacial acetic acid after the collagen is precipitated in a white flocculent form, dialyzing with 0.1mol/L glacial acetic acid for 2 days, changing the dialyzate every 4 hours, dialyzing with distilled water, and changing the distilled water every 4 hours until no chloride ion exists in the dialyzate (no white precipitate is detected by silver nitrate) and the dialyzate is neutral, stopping dialysis, and obtaining the sipunculus nudus collagen. According to the invention, the sipunculus nudus is soaked in the NaOH solution for 24 hours, so that the extraction time of the collagen can be saved to the greatest extent without influencing the purity of the collagen.
In the present invention, the trypanosoma esculentum collagen enzymolysis preferably comprises: mixing the sipunculid collagen with 0.02mol/L phosphate buffer solution (pH value is 6.4) according to the mass ratio of 1: 30, beating the homogenate by a beater, heating the homogenate to 50-55 ℃, adding a complex enzyme, carrying out enzymolysis for 4-5 h while stirring, heating and boiling the enzymolysis liquid for 5-10 min for enzyme deactivation, and finally filtering to remove solid impurities to obtain the sipunculus nudus collagenase enzymolysis liquid; the compound enzyme preferably comprises: papain and neutral protease; the enzyme activity ratio of the papain to the neutral protease is preferably 1: 1; the dosage of the complex enzyme is preferably 8000-8500U/g sipunculid collagen.
The sipunculid collagen antioxidant peptide food comprises 20-30 wt.% of fruit juice, preferably 25-30 wt.%, and more preferably 30 wt.%. In the present invention, the fruit juice preferably comprises a mixture of one or more of orange juice, blueberry juice, grape juice, passion fruit juice, dragon fruit juice, strawberry juice and watermelon juice; further preferably comprises a mixture of one or more of orange juice concentrate, blueberry juice concentrate, grape juice concentrate, passion fruit juice concentrate, dragon fruit juice concentrate, strawberry juice concentrate and watermelon juice concentrate, more preferably a mixture of 15 wt.% strawberry juice concentrate and 15 wt.% watermelon juice concentrate. The concentrated orange juice, the concentrated blueberry juice, the concentrated grape juice, the concentrated passion fruit juice, the concentrated dragon fruit juice, the concentrated strawberry juice and the concentrated watermelon juice are preferably purchased from Xian En peptide Biotechnology Co., Ltd, and the product numbers are ETY-0311, ETY-0309, ETY-0317, ETY-0310, ETY-0379, ETY-0376 and ETY-0701 respectively.
The sipunculid collagen antioxidant peptide food comprises 0.1-1 wt.% of vitamin E, preferably 0.4-0.8 wt.%, and more preferably 0.6 wt.%.
The sipunculid collagen antioxidant peptide food comprises 0.1-1.5 wt.% of vitamin C, preferably 0.5-1.4 wt.%, and more preferably 1.3 wt.%.
The sipunculid collagen antioxidant peptide food comprises 5-10 wt.% of honey, preferably 5-8 wt.%, and more preferably 5 wt.%. The honey provided by the invention is used as a sweetness agent, and has the effect of regulating the taste of the sipunculid collagen antioxidant peptide food.
The sipunculid collagen antioxidant peptide food comprises 27.5-54.8 wt.% of water, preferably 32.9-35.1 wt.%, and more preferably 35.1 wt.%. In the present invention, the water preferably includes purified water.
The invention also provides a preparation method of the sipunculus nudus collagen antioxidant peptide food, which comprises the following steps:
mixing sipunculid collagen antioxidant peptide, fruit juice, vitamin E, vitamin C, honey and water to obtain a mixed solution;
homogenizing the mixed solution to obtain the sipunculid collagen antioxidant peptide food; the homogenizing pressure is 15-30 MPa; the number of homogenization is 1-2.
The sipunculid collagen antioxidant peptide is mixed with fruit juice, vitamin E, vitamin C, honey and water to obtain a mixed solution. In the present invention, the mixing preferably comprises: mixing the sipunculid collagen antioxidant peptide with water to obtain sipunculid collagen antioxidant peptide solution;
mixing the sipunculid collagen antioxidant peptide solution with the fruit juice, the vitamin E, the vitamin C and the honey to obtain a mixed solution.
The invention firstly mixes the antioxidant peptide with water (preferably including stirring after mixing) to ensure that the antioxidant peptide is fully dissolved, and avoids the color of the fruit juice or the honey from interfering the judgment of the dissolution degree.
After the mixed solution is obtained, the mixed solution is homogenized to obtain the sipunculid collagen antioxidant peptide food. In the present invention, the mixed solution preferably further comprises a filtration treatment before homogenization; the mesh number of the filter screen for filtering treatment is preferably 180-250 meshes, and more preferably 200 meshes; the homogenizing pressure is 15-30 MPa, preferably 18-25 MPa, and more preferably 20 MPa; the homogenizing time is 1-2 times, preferably 2 times; the homogenizing temperature is preferably 20-35 ℃, more preferably 23-30 ℃, and even more preferably 25 ℃. The homogeneous apparatus of the present invention is preferably available from ATS Industrial systems, Inc., model AMF-5. In the present invention, the operation mode of homogenizing for 1 time preferably includes: after the pressure of the homogenizing instrument is set, the mixed solution is added from the feed inlet and collected from the discharge outlet for 1 time of homogenization. The invention can break the particle materials into very fine particles under proper homogenization conditions, so that the particles in the sipunculid collagen antioxidant peptide food are uniform in size, the food layered precipitation is controlled, the taste is fine and smooth, the stability of the product can be improved, and the taste of the food can be improved.
In the present invention, it is preferable that the mixed solution further includes sterilization treatment after the homogenization; the temperature of the sterilization treatment is preferably 100-120 ℃, and more preferably 115 ℃; the time of the sterilization treatment is preferably 10-20 min, and more preferably 15 min.
In order to further illustrate the present invention, the blood-worm collagen antioxidant peptide food and the preparation method thereof provided by the present invention are described in detail below with reference to the examples, but they should not be construed as limiting the scope of the present invention.
Example 1
A sipunculid collagen antioxidant peptide food comprises the following components in percentage by weight: 20% of Sipunculus nudus collagen antioxidant peptide freeze-dried powder, 30% of concentrated orange juice, 0.5% of vitamin E, 0.3% of vitamin C, 10% of honey and 39.2% of purified water.
The preparation of the sipunculid collagen antioxidant peptide food (the flow chart is shown in figure 1) comprises the following steps:
step 1: extracting sipunculid collagen: removing viscera of Sipunculus nudus, cleaning, cutting, soaking in 10% n-butanol solution for 24 hr, removing fat, soaking in 0.1mol/L NaOH solution for 24 hr, removing impurity proteins, filtering with gauze, washing with distilled water to neutrality, mashing, homogenizing, pouring the slurry into 0.5mol/L glacial acetic acid, ultrasonic treating for 20min, shaking in shaking table, standing for 48 hr, filtering with gauze, adding 3mol/L NaCl solution into the filtrate, salting out, dissolving the precipitate in 0.5mol/L glacial acetic acid after the collagen is precipitated as white flocculent precipitate, dialyzing with 0.1mol/L glacial acetic acid for 2d, changing dialysate every 4 hr, dialyzing with distilled water, changing distilled water every 4 hr until there is no chloride ion in the dialysate (no white precipitate detected by silver nitrate) and the dialysate is neutral, stopping dialysis, lyophilizing to obtain Sipunculus nudus collagen, storing in a refrigerator at-20 deg.C;
step 2: enzymolysis of sipunculid collagen: mixing the sipunculid collagen with 0.02mol/L phosphate buffer solution with the pH value of 6.4 according to the mass ratio of 1: 30, beating the homogenate by a beater, heating the homogenate to 50-55 ℃, adding a complex enzyme (the complex enzyme is papain and neutral protease, the enzyme activity ratio of the two is 1:1, and the addition amount of the complex enzyme is 8000U/g sipunculus collagen), carrying out enzymolysis for 4 hours while stirring, heating and boiling the enzymolysis liquid for 10min for enzyme deactivation, and filtering to remove solid impurities to obtain sipunculus collagenase enzymolysis liquid;
and step 3: performing ultrafiltration, namely performing ultrafiltration on the sipunculus nudus collagen enzymatic hydrolysate through an ultrafiltration membrane with the molecular weight cutoff of 3000Da, collecting filtrate, and performing freeze-drying to obtain sipunculus nudus collagen antioxidant peptide freeze-dried powder with the molecular weight of less than 3000 Da;
and 4, step 4: mixing the sipunculid collagen antioxidant peptide freeze-dried powder with purified water, and stirring until the mixture is fully dissolved to obtain a sipunculid collagen antioxidant peptide solution;
and 5: adding concentrated orange juice, vitamin E, vitamin C and honey into the sipunculus nudus collagen antioxidant peptide solution, and stirring and mixing uniformly to obtain a mixed solution;
step 6: sieving the obtained mixed solution with 200 mesh sieve, homogenizing under 20MPa for 2 times (homogenizing temperature is 25 deg.C), bottling, sterilizing at 115 deg.C for 15min, and cooling to obtain the stellera collagen antioxidant peptide food.
Example 2
A sipunculid collagen antioxidant peptide food comprises the following components in percentage by weight: 25% of phascolosoma esculenta collagen antioxidant peptide freeze-dried powder, 10% of concentrated blueberry juice, 20% of concentrated passion fruit juice, 0.8% of vitamin E, 0.6% of vitamin C, 8% of honey and 35.6% of purified water.
The preparation method of the sipunculus nudus collagen antioxidant peptide food is the same as that in example 1, the only difference is that sipunculus nudus is replaced by phascolosoma esculenta.
Example 3
A sipunculid collagen antioxidant peptide food comprises the following components in percentage by weight: 15% of Sipunculus nudus collagen antioxidant peptide freeze-dried powder, 15% of phascolosoma esculenta collagen antioxidant peptide freeze-dried powder, 15% of concentrated grape juice, 15% of concentrated blueberry juice, 0.3% of vitamin E, 0.8% of vitamin C, 6% of honey and 32.9% of purified water; the sipunculus nudus collagen antioxidant peptide freeze-dried powder is a mixture of equal-mass sipunculus nudus collagen antioxidant peptide freeze-dried powder and phascolosoma esculentus collagen antioxidant peptide freeze-dried powder.
The preparation method of the sipunculus nudus collagen antioxidant peptide food is the same as that in example 1, the only difference is that the sipunculus nudus is replaced by a mixture of the sipunculus nudus and phascolosoma esculentus.
Example 4
A sipunculid collagen antioxidant peptide food comprises the following components in percentage by weight: 28% of Sipunculus nudus collagen antioxidant peptide freeze-dried powder, 15% of concentrated blueberry juice, 15% of concentrated watermelon juice, 0.6% of vitamin E, 1.3% of vitamin C, 5% of honey and 35.1% of purified water.
The preparation method of the sipunculid collagen antioxidant peptide food is the same as that of the example 1.
Example 5
A sipunculid collagen antioxidant peptide food comprises the following components in percentage by weight: 23% of Sipunculus nudus collagen antioxidant peptide freeze-dried powder, 10% of concentrated blueberry juice, 10% of concentrated grape juice, 10% of concentrated passion fruit juice, 1.0% of vitamin E, 1.0% of vitamin C, 10% of honey and 35% of purified water.
The preparation method of the sipunculid collagen antioxidant peptide food is the same as that of the example 1.
Example 6
The quality indexes of the sipunculid collagen antioxidant peptide food prepared in the examples 1-5 are respectively determined, and the specific detection method is as follows: the Escherichia coli determination method refers to GB 4789.3-2016, the total colony number determination method refers to GB 4789.2-2016, the pathogenic bacteria determination method refers to GB 4789.4-2016 and GB 4789.10-2016, and the detection results are shown in Table 1.
TABLE 1 quality index test results
As can be seen from the table 1, the sipunculid collagen antioxidant peptide food prepared by the invention has no pathogenic bacteria such as escherichia coli, salmonella, staphylococcus aureus and the like, and meets the national standard of food safety.
Comparative example 1
A sipunculid collagen antioxidant peptide food comprises the following components in percentage by weight: 35% of Sipunculus nudus collagen antioxidant peptide freeze-dried powder, 30% of concentrated orange juice, 0.5% of vitamin E, 0.3% of vitamin C, 10% of honey and 24.2% of purified water.
The preparation method of the sipunculid collagen antioxidant peptide food is the same as that of the example 1.
Comparative example 2
A sipunculid collagen antioxidant peptide food comprises the following components in percentage by weight: 35% of Sipunculus nudus collagen antioxidant peptide freeze-dried powder, 15% of concentrated blueberry juice, 15% of concentrated watermelon juice, 0.6% of vitamin E, 1.3% of vitamin C, 5% of honey and 28.1% of purified water.
The preparation method of the sipunculid collagen antioxidant peptide food is the same as that of the example 1.
And randomly selecting 10 volunteers to evaluate the flavor, the taste and the tissue morphology of the sipunculid collagen antioxidant peptide beverage prepared in the examples 1-5, the comparative example 1 and the comparative example 2, wherein the scoring standards are shown in the table 2.
TABLE 2 sensory Scoring criteria
The evaluation results of the flavor, the taste and the tissue morphology of the sipunculid collagen antioxidant peptide drinks prepared in examples 1 to 5, comparative example 1 and comparative example 2 were summarized by 10 volunteers, and the average score was calculated, and the results are shown in table 3.
TABLE 3 sensory Scoring results
As can be seen from Table 3, the sipunculid collagen antioxidant peptide food prepared by the invention has good flavor, good taste and good tissue morphology, and can be accepted by consumers; according to the grading results of the example 1, the comparative example 1, the example 4 and the comparative example 2, when the proportion of the sipunculid collagen antioxidant peptide freeze-dried powder exceeds 30%, the flavor of the food is influenced, and the tissue morphology of the food is greatly influenced, so that the sipunculid collagen antioxidant peptide food prepared by the invention can be added with the sipunculid collagen antioxidant peptide to the maximum extent, and still has high sensory score, and the prepared food is easily accepted by consumers.
Comparative example 3
A preparation method similar to the preparation of the sipunculus nudus collagen antioxidant peptide freeze-dried powder in the embodiment 1, the only difference is that the sipunculus nudus collagen mixed peptide is obtained after the enzymolysis without the ultrafiltration treatment in the step 3.
Comparative example 4
A preparation method similar to that for preparing the sipunculus nudus collagen antioxidant peptide freeze-dried powder in the example 1, except that the ultrafiltration treatment in the step 3 is replaced by sequentially carrying out ultrafiltration classification on the sipunculus nudus collagen enzymolysis liquid obtained by enzymolysis by ultrafiltration membranes with molecular weight cutoff of 3000Da and 10000Da (F1), 3000 Da-10000 Da (F2) and three peptide segment components with molecular weight of more than 10000Da (F3), and the total antioxidant capacity (T-AOC) of the three peptide segments and the mixed peptide prepared in the comparative example 3 under different concentrations (the concentrations are respectively 1mg/mL, 2mg/mL, 3mg/mL, 4mg/mL, 5mg/mL, 6mg/mL and 7mg/mL) and the detection kit (cargo number: BC1310), DPPH radical scavenging ability assay kit (cat #: BC4750), ABTS free radical scavenging ability detection kit (cat #: BC4770), hydroxyl radical scavenging ability test kit (cat #: BC1320) and superoxide anion content detection kit (cat #: BC1290) in order to evaluate the antioxidant activity of the different antioxidant peptides in vitro, the results of the measurements are shown in tables 4-8 and figures 2-6.
TABLE 4 determination of ABTS radical scavenging efficiency of different ultrafiltrate fractions of sipunculid collagen peptide (unit:%)
TABLE 5 Total antioxidant Capacity (T-AOC) assay results (unit: μmol/mL) of different ultrafiltrate fractions of sipunculid collagen peptide
TABLE 6 determination of superoxide anion radical scavenging ratio of different ultrafiltration components of sipunculid collagen peptide (unit:%)
TABLE 7 measurement results of hydroxyl radical scavenging rate of different ultrafiltrate fractions of sipunculid collagen peptide (unit:%)
TABLE 8 DPPH radical scavenging assay results for different ultrafiltration fractions of sipunculid collagen peptide (unit:%)
As shown in tables 4-8 and FIGS. 2-6, with the increase of the polypeptide concentration, the total antioxidant capacity and the DPPH free radical, ABTS free radical, hydroxyl free radical and superoxide anion free radical scavenging capacity of the three peptide fragment components are obviously increased, and the measurement results of five antioxidant indexes of the peptide fragment component (F1, namely the antioxidant peptide prepared in the embodiment 1 of the invention) with the molecular weight of less than 3000Da are all higher than those of other treatment groups, which indicates that the peptide fragment component with the molecular weight of less than 3000Da has the strongest antioxidant activity. The determination results prove that the sipunculid collagen antioxidant peptide prepared in the embodiment 1 of the invention has stronger antioxidant performance.
Example 7
A preparation method similar to that of the sipunculid collagen antioxidant peptide food in example 1, except that the filling of step 6 after homogenizing at 20MPa for 2 times is adjusted to be the filling of step 15MPa after homogenizing for 1 time.
Example 8
A preparation method similar to that of the sipunculid collagen antioxidant peptide food in example 1, except that the filling of step 6 after homogenizing at 20MPa for 2 times is adjusted to be the filling after homogenizing at 20MPa for 1 time.
Example 9
A preparation method similar to that of the sipunculid collagen antioxidant peptide food in example 1, except that the filling of step 6 after homogenizing at 20MPa for 2 times is adjusted to be the filling after homogenizing at 25MPa for 1 time.
Example 10
A preparation method similar to that of the sipunculid collagen antioxidant peptide food in example 1, except that the filling of step 6 after homogenizing at 20MPa for 2 times is adjusted to be the filling of step 30MPa after homogenizing for 1 time.
Comparative example 5
A preparation method similar to that of the sipunculid collagen antioxidant peptide food in example 1, except that the filling of step 6 after homogenizing at 20MPa for 2 times is adjusted to be the filling after homogenizing at 0MPa for 1 time.
Comparative example 6
A preparation method similar to that of the sipunculid collagen antioxidant peptide food in example 1, except that the filling of step 6 after homogenizing at 20MPa for 2 times is adjusted to the filling of step 5MPa after homogenizing for 1 time.
Comparative example 7
A preparation method similar to that of the sipunculid collagen antioxidant peptide food in example 1, except that the filling of step 6 after homogenizing at 20MPa for 2 times is adjusted to be the filling after homogenizing at 10MPa for 1 time.
Comparative example 8
A preparation method similar to that of the sipunculid collagen antioxidant peptide food in example 1, except that the filling of step 6 after homogenizing at 20MPa for 2 times is adjusted to be that after homogenizing at 35MPa for 1 time.
Comparative example 9
A preparation method similar to that of the sipunculid collagen antioxidant peptide food in example 1, except that the filling of step 6 after homogenizing at 20MPa for 2 times is adjusted to be that after homogenizing at 40MPa for 1 time.
Comparative example 10
A preparation method similar to that of the sipunculid collagen antioxidant peptide food in example 1, except that the filling and adjustment in step 6 are carried out after homogenizing for 2 times at 20MPa, and the filling is carried out (without homogenizing).
Comparative example 11
A preparation method similar to that of the sipunculid collagen antioxidant peptide food in example 1, except that the filling of step 6 after homogenizing at 20MPa for 2 times is adjusted to be the filling after homogenizing at 20MPa for 3 times.
Comparative example 12
A preparation method similar to that of the sipunculid collagen antioxidant peptide food in example 1, except that the filling of step 6 after homogenizing at 20MPa for 2 times is adjusted to the filling of step 20MPa after homogenizing for 4 times.
The centrifugal precipitation rate and stability coefficient of the sipunculid collagen antioxidant peptide foods prepared in examples 1, 7 to 10 and 5 to 12 were measured respectively (the measurement method refers to [ gulun, guogue, zhangguan, the influence of the homogenization process parameters on the stability of the physalis pubescens beverage [ J ]. the food industry, 2013(9):5 ]), and the measurement results are shown in table 9.
TABLE 9 results of determination of the sedimentation rate by centrifugation and stability factor for different groups of foods
As can be seen from table 9, with the increase of the homogenization pressure, the centrifugal precipitation rate of the sipunculid collagen antioxidant peptide food tends to decrease first and then increase, and the stability coefficient tends to decrease first and then increase, and reaches the minimum and maximum values at 20MPa, respectively, which indicates that the homogenization improves the stability of the food system within a certain homogenization pressure range, and the obtained food system has the best stability when the homogenization pressure is 20 MPa; in addition, with the increase of the homogenization times, the centrifugal precipitation rate of the food system is gradually reduced, and the stability coefficient is gradually increased, which shows that the more the homogenization times are, the more the food system is stable, but when the average times exceed 2 times, the stability improvement effect of the food system is not obvious, so that in view of the problems of energy conservation and cost saving, the invention finally selects the homogenization parameters to be homogenized for 1-2 times under 15-30 MPa.
In conclusion, the sipunculid collagen antioxidant peptide food provided by the invention is good in taste and flavor, easy to be accepted by consumers, strong in antioxidant activity and rich in nutrition as a beverage.
Although the present invention has been described with reference to the preferred embodiments, it should be understood that various changes and modifications can be made therein by those skilled in the art without departing from the spirit and scope of the invention as defined in the appended claims.
Claims (10)
1. The sipunculid collagen antioxidant peptide food is characterized by comprising the following components in percentage by mass: 20 to 30 percent of sipunculid collagen antioxidant peptide, 20 to 30 percent of fruit juice, 0.1 to 1 percent of vitamin E, 0.1 to 1.5 percent of vitamin C, 5 to 10 percent of honey and the balance of water.
2. The sipunculus nudus collagen antioxidant peptide food as claimed in claim 1, wherein the sipunculus nudus collagen antioxidant peptide comprises sipunculus nudus collagen antioxidant peptide and/or phascolosoma esculentus collagen antioxidant peptide.
3. The sipunculid collagen antioxidant peptide food as claimed in claim 1, wherein said fruit juice comprises one or more of orange juice, blueberry juice, grape juice, passion fruit juice, dragon fruit juice, strawberry juice and watermelon juice.
4. The sipunculid collagen antioxidant peptide food as claimed in any one of claims 1 to 3, wherein the sipunculid collagen antioxidant peptide comprises: the sipunculid collagen antioxidant peptide with the molecular weight less than 3000 Da.
5. The method for preparing the sipunculid collagen antioxidant peptide food as claimed in any one of claims 1 to 4, which is characterized by comprising the following steps:
mixing sipunculid collagen antioxidant peptide, fruit juice, vitamin E, vitamin C, honey and water to obtain a mixed solution;
homogenizing the mixed solution to obtain the sipunculid collagen antioxidant peptide food; the homogenizing pressure is 15-30 MPa; the number of homogenization is 1-2.
6. The method according to claim 5, wherein the mixed solution further comprises a filtration treatment before homogenizing; the mesh number of the filter screen for filtering treatment is 180-250 meshes.
7. The method according to claim 5, wherein the homogenization of the mixed solution further comprises a sterilization treatment; the temperature of the sterilization treatment is 100-120 ℃; the time of the sterilization treatment is 10-20 min.
8. The method for preparing the anti-oxidant peptide of the sipunculid collagen according to claim 5, which comprises the following steps:
carrying out enzymolysis on sipunculus nudus collagen, and then carrying out ultrafiltration by using an ultrafiltration membrane with the molecular weight cutoff of 3000Da to obtain filtrate which is the sipunculus nudus collagen antioxidant peptide.
9. The preparation method of claim 8, wherein the enzyme used for enzymolysis of the sipunculus nudus collagen is a complex enzyme; the compound enzyme comprises: papain and neutral protease; the enzyme activity ratio of the papain to the neutral protease is 1: 1.
10. the preparation method of claim 8, wherein the amount of the complex enzyme is 8000-8500U/g sipunculid collagen.
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| CN104473185A (en) * | 2014-12-27 | 2015-04-01 | 广西壮族自治区海洋研究所 | Effervescent tablet containing vitamin C and sipunculusnudus enzymatic protein |
| CN106434808A (en) * | 2016-10-14 | 2017-02-22 | 冯群力 | Extraction method of small molecular sipunculid polypeptide |
| CN112825986A (en) * | 2021-01-20 | 2021-05-25 | 中国热带农业科学院农产品加工研究所 | Sipunculus nudus polypeptide beverage composition, beverage prepared from Sipunculus nudus polypeptide beverage composition and preparation method of beverage |
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| CN104473185A (en) * | 2014-12-27 | 2015-04-01 | 广西壮族自治区海洋研究所 | Effervescent tablet containing vitamin C and sipunculusnudus enzymatic protein |
| CN106434808A (en) * | 2016-10-14 | 2017-02-22 | 冯群力 | Extraction method of small molecular sipunculid polypeptide |
| CN112825986A (en) * | 2021-01-20 | 2021-05-25 | 中国热带农业科学院农产品加工研究所 | Sipunculus nudus polypeptide beverage composition, beverage prepared from Sipunculus nudus polypeptide beverage composition and preparation method of beverage |
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