CN110613139A - Preparation process of health food containing low molecular collagen - Google Patents
Preparation process of health food containing low molecular collagen Download PDFInfo
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- CN110613139A CN110613139A CN201810634407.8A CN201810634407A CN110613139A CN 110613139 A CN110613139 A CN 110613139A CN 201810634407 A CN201810634407 A CN 201810634407A CN 110613139 A CN110613139 A CN 110613139A
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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 OTHERWISE PROVIDED FOR; PREPARATION OR TREATMENT THEREOF
- A23L33/00—Modifying nutritive qualities of foods; Dietetic products; Preparation or treatment thereof
- A23L33/10—Modifying nutritive qualities of foods; Dietetic products; Preparation or treatment thereof using additives
- A23L33/125—Modifying nutritive qualities of foods; Dietetic products; Preparation or treatment thereof using additives containing carbohydrate syrups; containing sugars; containing sugar alcohols; containing starch hydrolysates
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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 OTHERWISE PROVIDED FOR; PREPARATION OR TREATMENT THEREOF
- 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
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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 OTHERWISE PROVIDED FOR; PREPARATION OR TREATMENT THEREOF
- 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
- A23L33/175—Amino acids
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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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- Coloring Foods And Improving Nutritive Qualities (AREA)
Abstract
The invention belongs to the technical field of food processing, and discloses a preparation process of a health food containing low-molecular collagen, which comprises the following steps: weighing step 1), melting sugar step 2), preparing the component A in step 3), preparing the component B in step 4), homogenizing in step 5), and canning, sterilizing and refrigerating in step 6). The invention has unique process, and the prepared health-care food has good quality and good taste, also has better anti-fatigue function and wide application prospect.
Description
Technical Field
The invention belongs to the technical field of food processing, and particularly relates to a preparation process of a health food containing low-molecular collagen.
Background
With the progress of social material civilization, the life style and behavior habits of people are greatly changed, the phenomena of high working pressure, fast life rhythm, lack of physical exercise and the like are increasingly common, and the modern people are in sub-health states of insomnia, weakness, inappetence, fatigue, palpitation, poor resistance, irritability, frequent cold or oral ulcer, constipation and the like. If the health-care food is in a sub-health state for a long time, the immunity of the organism is reduced, and the fatigue is easy to occur. On the other hand, China already enters an aging society, and the immunity of the old is greatly reduced due to aging of organisms, so that the incidence of immunity-related diseases is rapidly increased, and the life quality of the old is greatly influenced. For people with low immunity, the improvement of immunity has important significance for maintaining the health of organisms.
Pudding, food name, the translation of english puddling, also known as "pudding", is a frozen semi-solid dairy product that is popular in europe and america and is commonly used as a dessert or a post-meal dessert. In recent years, domestic research on pudding products is increasing, and a plurality of pudding product manufacturers emerge. At present, the milk pudding is mainly prepared by taking water, milk powder, white granulated sugar and the like as main raw materials and adding a proper amount of auxiliary materials such as food additives and the like, and is finished by processes such as blending, emulsifying, sterilizing, homogenizing, canning and the like, so that the milk pudding is suitable for the requirements of body development, can increase appetite and is suitable for industrial mass production and popularization.
Disclosure of Invention
The invention aims to overcome the defects of the prior art and provides the preparation process of the health food containing the low-molecular collagen, the process is unique, and the prepared product has the characteristics of good taste, physical fatigue alleviation, immunity improvement and the like.
The technical scheme used for realizing the purpose of the invention is as follows:
the preparation process of health food containing low molecular collagen includes the following steps: weighing step 1), melting sugar step 2), preparing the component A in step 3), preparing the component B in step 4), homogenizing in step 5), and canning, sterilizing and refrigerating in step 6).
Specifically, the preparation process comprises the following steps:
step 1) weighing: the weight of all raw materials is calculated by 100 parts by weight, 3-5 parts of low molecular collagen, 3-5 parts of high fructose corn syrup, 1-2 parts of L-valine, 1-2 parts of L-leucine, 1-2 parts of L-arginine, 0.2-0.3 part of pectin, 0.1-0.2 part of calcium lactate, 0.1-0.2 part of honey, 0.05-0.08 part of citric acid, 0.02-0.03 part of taurine, 0.01-0.02 part of xanthan gum, 0.01-0.02 part of sodium hexametaphosphate and the balance of water;
step 2) sugar melting: adding the high fructose corn syrup into water, and heating to 105 ℃ to dissolve sugar;
step 3) preparation of component a: uniformly mixing pectin, calcium lactate, honey, xanthan gum and sodium hexametaphosphate, adding into the heated fructose-glucose syrup while stirring, cooling while stirring, and keeping the temperature to 70 ℃ to obtain a component A;
step 4) preparation of component B: mixing and stirring low-molecular collagen, L-valine, L-leucine, L-arginine, citric acid and taurine uniformly to obtain a component B;
step 5) homogenizing: adding the component B into the component A, carrying out first homogenization at 65 ℃ and under the pressure of 25MPa, carrying out second homogenization at 60 ℃ and under the pressure of 18MPa, and carrying out third homogenization at 55 ℃ and under the pressure of 12MPa to obtain a homogeneous material;
step 6), canning, sterilizing and refrigerating: filling the homogeneous material, sealing, sterilizing at 90 deg.C for 20min, freezing at-18 deg.C for 4h, and refrigerating at 4 deg.C.
Specifically, the health food composition is pudding.
Preferably, the first and second electrodes are formed of a metal,
the molecular weight of the low molecular collagen is less than 6000 Da.
Preferably, the first and second electrodes are formed of a metal,
the molecular weight of the low molecular collagen is less than 2000 Da.
Preferably, the first and second electrodes are formed of a metal,
the molecular weight of the low-molecular collagen is 500-1000 Da.
Compared with the prior art, the invention has the advantages that the following aspects are mainly included but not limited:
the product of the invention has reasonable raw material formula and unique preparation process, has good color, aroma and taste, finer and more uniform tissue, good integral sensory effect and high total score compared with the protein pudding products sold in the market, and is popular with consumers. The product has the most stable state and quality after sterilization and long shelf life. Animal experiments show that the product has a good function of relieving physical fatigue.
The low molecular collagen is easy to dissolve, digest and absorb and not easy to sensitize, and has the effects of regulating immunity, resisting oxidation, lowering blood pressure, reducing blood lipid, delaying aging, etc.
The compound amino acid consisting of the L-valine, the L-leucine and the L-arginine can promote the anabolism of protein, accelerate the synthesis of muscle, reduce the decomposition of muscle tissue and contribute to the increase of muscle after exercise; at the same time, it is also the main amino acid for supplying energy to the skeletal muscle in vivo; the compound amino acid can provide fresh and sweet taste, reduce bitter taste and remove unpleasant flavor in food, and the stability and fineness of the amino acid are improved by adding appropriate amount of xanthan gum.
Taurine not only participates in maintaining the steady state of the internal environment of the organism, but also plays an important role in normally playing the physiological functions of systems such as the center, the digestion, the reproduction, the endocrine and the like, almost all the normal physiological functions in the organism need to participate in the maintenance and the regulation of the taurine, the release and the activity of central neurotransmitter can be regulated, the ability of resisting the damage of free radicals of the organism can be improved, the thyroid hormone metabolism can be influenced, the regulation of calcium ions of cardiac muscle cells can be regulated, and the concentration of functional amino acids of skeletal muscle tissues in the organism can be improved or stabilized, so the taurine has wide prospects in the aspects of resisting sports fatigue and enhancing the immunity.
Detailed Description
In order to make those skilled in the art better understand the technical solutions in the present application, the present invention will be described more clearly and completely below with reference to specific embodiments of the present application, and it is obvious that the described embodiments are only a part of the embodiments of the present application, and not all embodiments. All other embodiments, which can be derived by a person skilled in the art from the embodiments given herein without making any creative effort, shall fall within the protection scope of the present invention.
The experimental procedures used in the following examples are all conventional procedures unless otherwise specified.
The starting materials used in the following examples are commercially available unless otherwise specified.
Example 1
The health food composition with the function of relieving physical fatigue comprises the following components in parts by weight, calculated by taking the weight of all raw materials as 100 parts by weight: 5 parts of low molecular collagen, 3 parts of high fructose corn syrup, 2 parts of L-valine, 2 parts of L-leucine, 2 parts of L-arginine, 0.3 part of pectin, 0.1 part of calcium lactate, 0.1 part of honey, 0.08 part of citric acid, 0.03 part of taurine, 0.01 part of xanthan gum, 0.01 part of sodium hexametaphosphate and the balance of water;
the preparation method comprises the following steps:
weighing the raw materials in parts by weight;
adding the high fructose corn syrup into water, and heating to 105 ℃ to dissolve sugar;
uniformly mixing pectin, calcium lactate, honey, xanthan gum and sodium hexametaphosphate, adding into the heated syrup while stirring, cooling while stirring, and keeping the temperature to 70 deg.C to obtain component A;
mixing and stirring low-molecular collagen, L-valine, L-leucine, L-arginine, citric acid and taurine uniformly to obtain a component B;
adding the component B into the component A, carrying out first homogenization at 65 ℃ and under the pressure of 25MPa, carrying out second homogenization at 60 ℃ and under the pressure of 18MPa, and carrying out third homogenization at 55 ℃ and under the pressure of 12MPa to obtain a homogeneous material;
filling the homogeneous material, sealing, sterilizing at 90 deg.C for 20min, freezing at-18 deg.C for 4h, and refrigerating at 4 deg.C.
Example 2
The health food composition with the function of relieving physical fatigue comprises the following components in parts by weight, calculated by taking the weight of all raw materials as 100 parts by weight: 4 parts of low-molecular collagen, 4 parts of high fructose corn syrup, 1 part of L-valine, 1 part of L-leucine, 1 part of L-arginine, 0.2 part of pectin, 0.1 part of calcium lactate, 0.1 part of honey, 0.05 part of citric acid, 0.02 part of taurine, 0.01 part of xanthan gum, 0.01 part of sodium hexametaphosphate and the balance of water;
the preparation method comprises the following steps:
weighing the raw materials in parts by weight;
adding the high fructose corn syrup into water, and heating to 105 ℃ to dissolve sugar;
uniformly mixing pectin, calcium lactate, honey, xanthan gum and sodium hexametaphosphate, adding into the heated syrup while stirring, cooling while stirring, and keeping the temperature to 70 deg.C to obtain component A;
mixing and stirring low-molecular collagen, L-valine, L-leucine, L-arginine, citric acid and taurine uniformly to obtain a component B;
adding the component B into the component A, carrying out first homogenization at 65 ℃ and under the pressure of 25MPa, carrying out second homogenization at 60 ℃ and under the pressure of 18MPa, and carrying out third homogenization at 55 ℃ and under the pressure of 12MPa to obtain a homogeneous material;
filling the homogeneous material, sealing, sterilizing at 90 deg.C for 20min, freezing at-18 deg.C for 4h, and refrigerating at 4 deg.C.
Example 3
The health food composition with the function of relieving physical fatigue comprises the following components in parts by weight, calculated by taking the weight of all raw materials as 100 parts by weight: 5 parts of low molecular collagen, 3 parts of high fructose corn syrup, 2 parts of L-valine, 1 part of L-leucine, 1 part of L-arginine, 0.3 part of pectin, 0.2 part of calcium lactate, 0.1 part of honey, 0.05 part of citric acid, 0.02 part of taurine, 0.02 part of xanthan gum, 0.01 part of sodium hexametaphosphate and the balance of water;
the preparation method comprises the following steps:
weighing the raw materials in parts by weight;
adding the high fructose corn syrup into water, and heating to 105 ℃ to dissolve sugar;
uniformly mixing pectin, calcium lactate, honey, xanthan gum and sodium hexametaphosphate, adding into the heated syrup while stirring, cooling while stirring, and keeping the temperature to 70 deg.C to obtain component A;
mixing and stirring low-molecular collagen, L-valine, L-leucine, L-arginine, citric acid and taurine uniformly to obtain a component B;
adding the component B into the component A, carrying out first homogenization at 65 ℃ and under the pressure of 25MPa, carrying out second homogenization at 60 ℃ and under the pressure of 18MPa, and carrying out third homogenization at 55 ℃ and under the pressure of 12MPa to obtain a homogeneous material;
filling the homogeneous material, sealing, sterilizing at 90 deg.C for 20min, freezing at-18 deg.C for 4h, and refrigerating at 4 deg.C.
Example 4
The product quality test of the invention:
compared with the protein pudding product of mom, 100 people are subjected to sensory evaluation test in an anonymous mode, the full score of 5 indexes is 10, the higher the score is, the better the quality is, and the statistics of the test results are shown in table 1.
TABLE 1
| Group of | Sour and sweet taste | Aftertaste | Tenderness of | Degree of slip | Feeling of unity | Total score |
| The invention | 9.0 | 9.5 | 9.3 | 9.4 | 9.2 | 46.4 |
| Protein pudding for mom | 8.8 | 9.1 | 9.3 | 8.9 | 9.0 | 45.1 |
And (4) conclusion: as can be seen from the table 1, compared with the skillful mom protein pudding sold in the market, the product of the invention has the advantages of good color, aroma and taste, finer and more uniform tissue, good overall sensory effect and high overall score, and is popular with consumers.
Example 5
Effect of homogenization on product performance:
taking example 1 as an example, a control group was set, wherein the control group: the procedure of example 1 was repeated except that the mixture was homogenized at once at 65 ℃ and 25 MPa. Observing whether the product has flocculation or not and packaging expansion and breakage phenomena, placing the obtained product in an environment with the normal temperature of 25 ℃, counting the quality guarantee period, and obtaining the result shown in the table 2:
TABLE 2
| Group of | The invention | Control group |
| Appearance after sterilization and cooling | Normal appearance | Partial floc generation with a small amount of bubbles |
| Shelf life | 12 months old | 6 months old |
| Escherichia coli CFU/ml | Not detected out | Not detected out |
And (4) conclusion: as shown in the table 2, the product of the invention has the most stable state and quality after sterilization and the longest shelf life, and is better than the control group.
Example 6
Physical fatigue relieving function test
The evaluation standard of the health food for relieving physical fatigue in functional science is based on the health food inspection and evaluation technical standard of Ministry of health.
Experimental animals and methods: female mice of Kunming breed weigh 18g-22 g. 120 mice are selected for each measurement item and divided into four groups, namely a low dose group of 20mg/kg, a medium dose group of 60mg/kg, a high dose group of 180mg/kg and a control group (conventional feed). The product of the invention is fed once a day, and the rest food adopts conventional feed, and the feeding time is 30 days.
Item 1: measuring swimming time: after feeding for 30min at the last time, putting the mice with 5% weight lead skin loaded on the tail roots into a swimming box, keeping the water depth to be more than 30cm, keeping the water temperature at 25 ℃ and keeping the temperature at 1.0 ℃, and recording the time from the beginning of swimming to death of the mice as the swimming time of the mice.
Item 2: and (3) lactic acid determination: after feeding continuously for 30 days according to the above dosage design, measuring blood lactic acid, swimming in water at 30 deg.C for 10 min 30min after last oxygen feeding, taking out, measuring blood lactic acid, oven drying with hot air, and measuring blood lactic acid after resting for 20 min.
Item 3: and (3) urea nitrogen determination: feeding continuously for 30 days according to the above dosage design, 30 minutes after the last feeding, putting the mouse into 30 ℃ water for swimming for 90 minutes, taking out, drying with hot air, keeping quiet, taking mouse blood, centrifuging, taking serum, and measuring urea nitrogen.
The experimental results are as follows:
1. the effect of the samples on the weight bearing swimming time of the mice is shown in table 3:
TABLE 3
| Group of | Control group | Low dose group | Middle dose group | High dose group |
| Number of mice (only) | 30 | 30 | 30 | 30 |
| Weight bearing swimming time (second) | 317±34 | 338±46 | 395±53＊ | 419±67＊ |
Comparison of Du < 0.05 with control (analysis of variance)
And (4) conclusion: compared with a control group, the medium-dose group and the high-dose group have significant difference.
2. The effect of the sample on the area under the blood lactate curve is detailed in table 4:
TABLE 4
| Group of | Control group | Low dose group | Middle dose group | High dose group |
| Number of mice (only) | 30 | 30 | 30 | 30 |
| Area under blood lactic acid curve | 349±21 | 331±18 | 323±14 | 302±11＊ |
Comparison of Du < 0.05 with control (analysis of variance)
And (4) conclusion: compared with the control group, the high-dose group has significant difference.
3. The effect of the samples on serum urea nitrogen is detailed in table 5:
TABLE 5
| Group of | Control group | Low dose group | Middle dose group | High dose group |
| Number of mice (only) | 30 | 30 | 30 | 30 |
| Serum urea nitrogen (mmol/L) | 10.9±0.85 | 10.3±0.67 | 9.4±0.94 | 8.7±0.56＊ |
Comparison of Du < 0.05 with control (analysis of variance)
And (4) conclusion: compared with the control group, the high-dose group has significant difference.
Although the invention has been described in detail hereinabove by way of general description, specific embodiments and experiments, it will be apparent to those skilled in the art that many modifications and improvements can be made thereto based on the invention. Accordingly, such modifications and improvements are intended to be within the scope of the invention as claimed.
Claims (6)
1. The preparation process of health food containing low molecular collagen includes the following steps: weighing step 1), melting sugar step 2), preparing the component A in step 3), preparing the component B in step 4), homogenizing in step 5), and canning, sterilizing and refrigerating in step 6).
2. The process according to claim 1, characterized in that it comprises the following steps:
step 1) weighing: calculated by the weight of all the raw materials being 100 parts, 3-5 parts of low molecular collagen, 3-5 parts of high fructose corn syrup, 1-2 parts of L-valine, 1-2 parts of L-leucine, 1-2 parts of L-arginine, 0.2-0.3 part of pectin, 0.1-0.2 part of calcium lactate, 0.1-0.2 part of honey, 0.05-0.08 part of citric acid, 0.02-0.03 part of taurine, 0.01-0.02 part of xanthan gum, 0.01-0.02 part of sodium hexametaphosphate and the balance of water;
step 2) sugar melting: adding the high fructose corn syrup into water, and heating to 105 ℃ to dissolve sugar;
step 3) preparation of component a: uniformly mixing pectin, calcium lactate, honey, xanthan gum and sodium hexametaphosphate, adding into the heated fructose-glucose syrup while stirring, cooling while stirring, and keeping the temperature to 70 ℃ to obtain a component A;
step 4) preparation of component B: mixing and stirring low-molecular collagen, L-valine, L-leucine, L-arginine, citric acid and taurine uniformly to obtain a component B;
step 5) homogenizing: adding the component B into the component A, carrying out first homogenization at 65 ℃ and under the pressure of 25MPa, carrying out second homogenization at 60 ℃ and under the pressure of 18MPa, and carrying out third homogenization at 55 ℃ and under the pressure of 12MPa to obtain a homogeneous material;
step 6), canning, sterilizing and refrigerating: filling the homogeneous material, sealing, sterilizing at 90 deg.C for 20min, freezing at-18 deg.C for 4h, and refrigerating at 4 deg.C.
3. The process according to claim 1 or 2, wherein the nutraceutical composition is pudding.
4. The process according to claim 1 or 2, wherein the low molecular collagen has a molecular weight of less than 6000 Da.
5. The process according to claim 1 or 2, wherein the low molecular collagen has a molecular weight of less than 2000 Da.
6. The process according to claim 1 or 2, wherein the molecular weight of the low molecular collagen is 500-1000 Da.
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| CN201810634407.8A CN110613139A (en) | 2018-06-20 | 2018-06-20 | Preparation process of health food containing low molecular collagen |
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| CN201810634407.8A CN110613139A (en) | 2018-06-20 | 2018-06-20 | Preparation process of health food containing low molecular collagen |
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Citations (4)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| JP2002315548A (en) * | 2001-02-13 | 2002-10-29 | Otsuka Pharmaceut Factory Inc | Nutrient beverage or jelly |
| WO2015108057A1 (en) * | 2014-01-15 | 2015-07-23 | 株式会社明治 | Jelly-like food containing collagen peptides |
| CN104856014A (en) * | 2015-04-24 | 2015-08-26 | 浙江海力生生物科技有限公司 | Emergency food and preparation method thereof |
| CN106072223A (en) * | 2016-06-20 | 2016-11-09 | 宁波高新区科博汇科技有限公司 | Beche-de-mer in East China Sea nourishing healthy fruit jelly and preparation method thereof |
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2018
- 2018-06-20 CN CN201810634407.8A patent/CN110613139A/en active Pending
Patent Citations (4)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| JP2002315548A (en) * | 2001-02-13 | 2002-10-29 | Otsuka Pharmaceut Factory Inc | Nutrient beverage or jelly |
| WO2015108057A1 (en) * | 2014-01-15 | 2015-07-23 | 株式会社明治 | Jelly-like food containing collagen peptides |
| CN104856014A (en) * | 2015-04-24 | 2015-08-26 | 浙江海力生生物科技有限公司 | Emergency food and preparation method thereof |
| CN106072223A (en) * | 2016-06-20 | 2016-11-09 | 宁波高新区科博汇科技有限公司 | Beche-de-mer in East China Sea nourishing healthy fruit jelly and preparation method thereof |
Non-Patent Citations (2)
| Title |
|---|
| 沈弘等: "胶原蛋白茶饮料的研制", 《科技创新导报》 * |
| 胡跃斌等: "胶原蛋白美容食品的主要工艺及配方研究", 《食品科技》 * |
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