CN116686920A - 一种燕窝胶原蛋白肽饮品及其制备方法 - Google Patents
一种燕窝胶原蛋白肽饮品及其制备方法 Download PDFInfo
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Abstract
本发明公开了一种燕窝胶原蛋白肽饮品及其制备方法，属于功能饮品技术领域。本发明的燕窝胶原蛋白肽饮品，包括如下重量份的原料：燕窝胶原蛋白肽30～40份、沙棘浓缩汁2～5份、桑葚浓缩汁4～6份、蔓越莓浓缩汁5～10份、百香果浓缩汁1～3份、红枣粉4～6份、β‑胡萝卜素0.2～0.5份、蚌粉0.1～0.3份、银耳多糖0.5～2份、水60～80份。本发明的饮品在稳定性、香气、味道和口感方面均表现良好，产品稳定性高、无沉淀、口感均匀；其含有较多的多肽小分子，更加易于人体吸收，该产品可以有效延缓衰老，且饮品便于携带、服用方便。
Description
技术领域
本发明属于功能饮品技术领域，特别是涉及一种燕窝胶原蛋白肽饮品及其制备方法。
背景技术
燕窝是指雨燕目雨燕科的部分雨燕和金丝燕属的几种金丝燕分泌出来的唾液，再混合其他物质所筑成的巢穴。燕窝中的主要营养成分是蛋白质，其中有1种必需氨基酸(赖氨酸)，3种条件性必需氨基酸，而人体需要的必需氨基酸有8种，条件性必需氨基酸有13种。
胶原蛋白肽是一种透明的浅黄色的胶原蛋白提取物，由二至二十个的氨基酸组成，肽的分子量、氨基酸排列顺序不同所表现的功能会各不相同。胶原蛋白肽的分子量在180-3000道尔顿，相对于一般的胶原蛋白更易于吸收。研究证明其能够解决人体衰老细胞***、衰竭、萎缩，微整形术后损伤、新细胞再生受阻、细胞生长变异、增生等多项细胞修复相关的功能障碍问题。
燕窝胶原蛋白肽是从燕窝中提炼出来的胶原蛋白肽，具有补充人体必须营养物质蛋白质的作用，可以起到改善皮肤状态的作用。目前，市场上主要利用燕窝制备炖煮产品，食用不便。现有技术中的燕窝和胶原蛋白肽对于人们都不能通过比较便捷的方式摄取其中的营养物质，并且，现有产品的抗衰老效果仍有待进一步提升。因此，研发一种口感好、风味佳、便于携带、饮用方便、抗衰老效果优异的燕窝胶原蛋白肽饮品就具有十分重要的意义。
发明内容
为了解决上述技术问题，本发明的目的在于提供一种燕窝胶原蛋白肽饮品及其制备方法，本发明的燕窝胶原蛋白肽饮品在稳定性、香气、味道和口感方面均表现良好，产品稳定性高、无沉淀、口感均匀；并且，本发明产品可以有效延缓衰老，且饮品便于携带、服用方便。
为实现上述目的，本发明提供了如下方案：
本发明的目的是提供一种燕窝胶原蛋白肽饮品，包括如下重量份的原料：燕窝胶原蛋白肽30～40份、沙棘浓缩汁2～5份、桑葚浓缩汁4～6份、蔓越莓浓缩汁5～10份、百香果浓缩汁1～3份、红枣粉4～6份、β-胡萝卜素0.2～0.5份、蚌粉0.1～0.3份、银耳多糖0.5～2份、水60～80份。
进一步地，所述燕窝胶原蛋白肽的制备方法包括如下步骤：
将燕窝粉碎，按照1:15的料液比加水浸泡，再用细胞破碎仪进行破碎处理，得到燕窝匀浆；然后加热至80～100℃，保温2～3h，冷却后加入复合酶进行酶解，得到酶解液；将酶解液除杂、浓缩、除菌、干燥，即得到燕窝胶原蛋白肽。
进一步地，所述浸泡是在室温下浸泡6～12h。
进一步地，所述复合酶为胃蛋白酶、木瓜蛋白酶、果胶酶和纤维素酶按照3:1:2:1的质量比组成的混合物。
本发明的目的是还提供一种所述的燕窝胶原蛋白肽饮品的制备方法，包括如下步骤：将所有原料按比例混合，经过滤、罐装、灭菌，即得到燕窝胶原蛋白肽饮品。
进一步地，所述过滤是用孔径为1～2μm的滤膜进行过滤。
进一步地，所述灭菌是在120℃下灭菌15～20min。
本发明中，沙棘含有多种维生素、脂肪酸、微量元素、亚油素、沙棘黄酮、超氧化物等活性物质和人体所需的各种氨基酸，其具有解除疲劳、增强记忆力、抗衰老、增强体质、提高免疫力等功效。
桑葚中富含蛋白质、人体必需的氨基酸、总糖、游离酸、粗纤维、维生素、矿物质等多种功能成分，具有较高的营养价值。
蔓越莓具有高水分、低热量、高纤维、多矿物质的特点，蔓越莓中的黄酮类化合物在体内、体外试验中都有抗氧化功能。
百香果含有蛋白质、脂肪、糖类和多种维生素及氨基酸等，其营养丰富，酸甜可口，可溶性固形物15～16％，总酸量3.8～4.0％，享有“饮料味精”和“果汁之王”的美誉。
红枣粉中丰富的维生素C有很强的抗氧化活性及促进胶原蛋白合成的作用，可参与组织细胞的氧化还原反应，与体内多种物质的代谢有关，充足的维生素C能够促进生长发育、增强体力、减轻疲劳。
β-胡萝卜素的抗氧化性主要表现为它具有清除自由基的能力。
蚌粉可提供一定的钙元素，还具有清热燥湿的作用。
银耳多糖为担子菌多糖类免疫增强剂，具有改善机体免疫功能、延缓衰老的作用。
通过上述原料相互配合、协同作用，使制得的饮品具有丰富的口感、较好的稳定性以及优异的抗衰老效果，具有重要的应用价值和前景。
本发明的有益效果：
(1)本发明提供的燕窝胶原蛋白肽饮品在稳定性、香气、味道和口感方面均表现良好，产品稳定性高、无沉淀、口感均匀。
(2)本发明提供的燕窝胶原蛋白肽饮品，含有较多的多肽小分子，更加易于人体吸收，可大大减轻胃肠、肝脏负担，提高生物利用度，有助于提高疗效。
(3)本发明提供的燕窝胶原蛋白肽饮品，可以有效延缓衰老，且饮品便于携带、服用方便。
(4)本发明提供的燕窝胶原蛋白肽饮品制备方法操作简单，便于生产。
具体实施方式
为使本领域技术人员更好地理解本发明的技术方案，下面结合实施例对本发明作进一步详细描述。
本发明中，未经特殊说明的原料均为常规市售产品。
实施例1
(1)燕窝胶原蛋白肽的制备：将燕窝粉碎，按照1:15的料液比加水浸泡，室温浸泡12h，再用细胞破碎仪进行破碎处理，得到燕窝匀浆；然后加热至100℃，保温3h，冷却后加入复合酶(复合酶为胃蛋白酶、木瓜蛋白酶、果胶酶和纤维素酶按照3:1:2:1的质量比组成的混合物)进行酶解，得到酶解液；将酶解液除杂、浓缩、除菌、干燥，得到燕窝胶原蛋白肽。
(2)燕窝胶原蛋白肽饮品的制备：将燕窝胶原蛋白肽35份、沙棘浓缩汁3份、桑葚浓缩汁5份、蔓越莓浓缩汁7份、百香果浓缩汁2份、红枣粉5份、β-胡萝卜素0.3份、蚌粉0.2份、银耳多糖1份、水70份按比例混合，用孔径为1μm的滤膜进行过滤，罐装后在120℃下灭菌20min，得到燕窝胶原蛋白肽饮品。
实施例2
(1)燕窝胶原蛋白肽的制备：将燕窝粉碎，按照1:15的料液比加水浸泡，室温浸泡12h，再用细胞破碎仪进行破碎处理，得到燕窝匀浆；然后加热至100℃，保温3h，冷却后加入复合酶(复合酶为胃蛋白酶、木瓜蛋白酶、果胶酶和纤维素酶按照3:1:2:1的质量比组成的混合物)进行酶解，得到酶解液；将酶解液除杂、浓缩、除菌、干燥，得到燕窝胶原蛋白肽。
(2)燕窝胶原蛋白肽饮品的制备：将燕窝胶原蛋白肽40份、沙棘浓缩汁5份、桑葚浓缩汁6份、蔓越莓浓缩汁10份、百香果浓缩汁3份、红枣粉6份、β-胡萝卜素0.5份、蚌粉0.3份、银耳多糖2份、水80份按比例混合，用孔径为1μm的滤膜进行过滤，罐装后在120℃下灭菌20min，得到燕窝胶原蛋白肽饮品。
实施例3
(1)燕窝胶原蛋白肽的制备：将燕窝粉碎，按照1:15的料液比加水浸泡，室温浸泡6h，再用细胞破碎仪进行破碎处理，得到燕窝匀浆；然后加热至80℃，保温2h，冷却后加入复合酶(复合酶为胃蛋白酶、木瓜蛋白酶、果胶酶和纤维素酶按照3:1:2:1的质量比组成的混合物)进行酶解，得到酶解液；将酶解液除杂、浓缩、除菌、干燥，即得到燕窝胶原蛋白肽。
(2)燕窝胶原蛋白肽饮品的制备：将燕窝胶原蛋白肽30份、沙棘浓缩汁2份、桑葚浓缩汁4份、蔓越莓浓缩汁5份、百香果浓缩汁1份、红枣粉4份、β-胡萝卜素0.2份、蚌粉0.1份、银耳多糖0.5份、水60份按比例混合，用孔径为2μm的滤膜进行过滤，罐装后在120℃下灭菌15min，得到燕窝胶原蛋白肽饮品。
效果验证
1、将所有实施例的燕窝胶原蛋白肽饮品放置在室温条件下，放置1个月后进行感官测评，标准如下：
稳定性测试：观察有无沉淀；
香气等级：8-10分浓郁；5-7分香气较淡；1-4分无香气；
味道等级：8-10分饱满、醇厚；5-7分较为单薄；1-4分层次感单一；
口感等级：8-10分顺滑均匀；5-7分无异物感；1-4分有异物感；
测评结果如表1所示；
表1
| 组别 | 香气(分) | 味道(分) | 口感(分) | 稳定性 |
| 实施例1 | 9 | 9 | 10 | 无沉淀 |
| 实施例2 | 8 | 8 | 10 | 无沉淀 |
| 实施例3 | 8 | 9 | 9 | 无沉淀 |
由表1可知，本发明提供的燕窝胶原蛋白肽饮品在稳定性、香气、味道和口感方面均表现良好，产品稳定性高、无沉淀、口感均匀。
2、选取60位女性志愿者，平均年龄30岁，随机分为3组，每组20人；所有志愿者均有内分泌失调导致人体细胞加快衰老、皮肤出现黄斑、面色发暗、色斑、气血不足等问题；三组志愿者分别服用实施例1～3的燕窝胶原蛋白肽饮品，每天一次，一次330mL，连续饮用15天后，志愿者的情况如表2所示：
表2
由表2可知，本发明提供的燕窝胶原蛋白肽饮品，含有较多的多肽小分子更加易于人体吸收，可以有效延缓衰老，且饮品便于携带、服用方便，具有优异的抗衰老效果。
以上所述的实施例仅是对本发明的优选方式进行描述，并非对本发明的范围进行限定，在不脱离本发明设计精神的前提下，本领域普通技术人员对本发明的技术方案做出的各种变形和改进，均应落入本发明权利要求书确定的保护范围内。
Claims (7)
1.一种燕窝胶原蛋白肽饮品，其特征在于，包括如下重量份的原料：燕窝胶原蛋白肽30～40份、沙棘浓缩汁2～5份、桑葚浓缩汁4～6份、蔓越莓浓缩汁5～10份、百香果浓缩汁1～3份、红枣粉4～6份、β-胡萝卜素0.2～0.5份、蚌粉0.1～0.3份、银耳多糖0.5～2份、水60～80份。
2.根据权利要求1所述的燕窝胶原蛋白肽饮品，其特征在于，所述燕窝胶原蛋白肽的制备方法包括如下步骤：
将燕窝粉碎，按照1:15的料液比加水浸泡，再用细胞破碎仪进行破碎处理，得到燕窝匀浆；然后加热至80～100℃，保温2～3h，冷却后加入复合酶进行酶解，得到酶解液；将酶解液除杂、浓缩、除菌、干燥，即得到燕窝胶原蛋白肽。
3.根据权利要求2所述的燕窝胶原蛋白肽饮品，其特征在于，所述浸泡是在室温下浸泡6～12h。
4.根据权利要求2所述的燕窝胶原蛋白肽饮品，其特征在于，所述复合酶为胃蛋白酶、木瓜蛋白酶、果胶酶和纤维素酶按照3:1:2:1的质量比组成的混合物。
5.一种如权利要求1～4任一项所述的燕窝胶原蛋白肽饮品的制备方法，其特征在于，包括如下步骤：将所有原料按比例混合，经过滤、罐装、灭菌，即得到燕窝胶原蛋白肽饮品。
6.根据权利要求5所述的制备方法，其特征在于，所述过滤是用孔径为1～2μm的滤膜进行过滤。
7.根据权利要求5所述的制备方法，其特征在于，所述灭菌是在120℃下灭菌15～20min。
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