CN112438356A - Multi-element compound peptide solid beverage and preparation method thereof - Google Patents
Multi-element compound peptide solid beverage and preparation method thereof Download PDFInfo
- Publication number
- CN112438356A CN112438356A CN201910807406.3A CN201910807406A CN112438356A CN 112438356 A CN112438356 A CN 112438356A CN 201910807406 A CN201910807406 A CN 201910807406A CN 112438356 A CN112438356 A CN 112438356A
- Authority
- CN
- China
- Prior art keywords
- parts
- peptide
- peptide powder
- preparation
- walnut
- Prior art date
- Legal status (The legal status is an assumption and is not a legal conclusion. Google has not performed a legal analysis and makes no representation as to the accuracy of the status listed.)
- Pending
Links
- 108090000765 processed proteins & peptides Proteins 0.000 title claims abstract description 147
- 235000013361 beverage Nutrition 0.000 title claims abstract description 49
- 239000007787 solid Substances 0.000 title claims abstract description 45
- 238000002360 preparation method Methods 0.000 title claims abstract description 28
- 150000001875 compounds Chemical class 0.000 title claims abstract description 12
- 210000000988 bone and bone Anatomy 0.000 claims abstract description 68
- 235000009496 Juglans regia Nutrition 0.000 claims abstract description 62
- 235000020234 walnut Nutrition 0.000 claims abstract description 62
- 241000251511 Holothuroidea Species 0.000 claims abstract description 51
- 241000283690 Bos taurus Species 0.000 claims abstract description 28
- 239000002131 composite material Substances 0.000 claims abstract description 27
- 241001070941 Castanea Species 0.000 claims abstract description 22
- 235000014036 Castanea Nutrition 0.000 claims abstract description 22
- 244000241838 Lycium barbarum Species 0.000 claims abstract description 13
- 235000015459 Lycium barbarum Nutrition 0.000 claims abstract description 13
- 235000015468 Lycium chinense Nutrition 0.000 claims abstract description 13
- 239000000843 powder Substances 0.000 claims description 107
- 241000758789 Juglans Species 0.000 claims description 61
- KRKNYBCHXYNGOX-UHFFFAOYSA-N citric acid Chemical compound OC(=O)CC(O)(C(O)=O)CC(O)=O KRKNYBCHXYNGOX-UHFFFAOYSA-N 0.000 claims description 45
- OKTJSMMVPCPJKN-UHFFFAOYSA-N Carbon Chemical compound [C] OKTJSMMVPCPJKN-UHFFFAOYSA-N 0.000 claims description 43
- XLYOFNOQVPJJNP-UHFFFAOYSA-N water Substances O XLYOFNOQVPJJNP-UHFFFAOYSA-N 0.000 claims description 39
- 238000001914 filtration Methods 0.000 claims description 29
- 239000007788 liquid Substances 0.000 claims description 20
- 239000002245 particle Substances 0.000 claims description 18
- 239000000706 filtrate Substances 0.000 claims description 17
- 239000006228 supernatant Substances 0.000 claims description 17
- 102000004190 Enzymes Human genes 0.000 claims description 16
- 108090000790 Enzymes Proteins 0.000 claims description 16
- 229940088598 enzyme Drugs 0.000 claims description 16
- 239000002994 raw material Substances 0.000 claims description 15
- 239000004365 Protease Substances 0.000 claims description 14
- 238000001694 spray drying Methods 0.000 claims description 14
- 238000001035 drying Methods 0.000 claims description 13
- 235000021552 granulated sugar Nutrition 0.000 claims description 13
- 235000015278 beef Nutrition 0.000 claims description 11
- 239000000463 material Substances 0.000 claims description 11
- 238000002156 mixing Methods 0.000 claims description 11
- VLKZOEOYAKHREP-UHFFFAOYSA-N n-Hexane Chemical compound CCCCCC VLKZOEOYAKHREP-UHFFFAOYSA-N 0.000 claims description 10
- 238000003756 stirring Methods 0.000 claims description 10
- 235000013399 edible fruits Nutrition 0.000 claims description 9
- 238000005238 degreasing Methods 0.000 claims description 8
- 238000000227 grinding Methods 0.000 claims description 8
- 108010004032 Bromelains Proteins 0.000 claims description 7
- 108090000526 Papain Proteins 0.000 claims description 7
- 102000004142 Trypsin Human genes 0.000 claims description 7
- 108090000631 Trypsin Proteins 0.000 claims description 7
- 235000019835 bromelain Nutrition 0.000 claims description 7
- 238000011033 desalting Methods 0.000 claims description 7
- 235000019834 papain Nutrition 0.000 claims description 7
- 229940055729 papain Drugs 0.000 claims description 7
- 239000012588 trypsin Substances 0.000 claims description 7
- 229940036811 bone meal Drugs 0.000 claims description 6
- 239000002374 bone meal Substances 0.000 claims description 6
- 238000010298 pulverizing process Methods 0.000 claims description 6
- ZGTMUACCHSMWAC-UHFFFAOYSA-L EDTA disodium salt (anhydrous) Chemical compound [Na+].[Na+].OC(=O)CN(CC([O-])=O)CCN(CC(O)=O)CC([O-])=O ZGTMUACCHSMWAC-UHFFFAOYSA-L 0.000 claims description 5
- 238000006243 chemical reaction Methods 0.000 claims description 4
- 230000007071 enzymatic hydrolysis Effects 0.000 claims description 4
- 238000006047 enzymatic hydrolysis reaction Methods 0.000 claims description 4
- 230000000415 inactivating effect Effects 0.000 claims description 3
- 239000000203 mixture Substances 0.000 claims description 3
- 238000010411 cooking Methods 0.000 claims description 2
- 241001247821 Ziziphus Species 0.000 claims 5
- 239000008187 granular material Substances 0.000 claims 3
- 229930006000 Sucrose Natural products 0.000 claims 2
- 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 claims 2
- 239000012530 fluid Substances 0.000 claims 2
- 230000035484 reaction time Effects 0.000 claims 2
- 238000010612 desalination reaction Methods 0.000 claims 1
- 240000008866 Ziziphus nummularia Species 0.000 abstract description 17
- 235000016709 nutrition Nutrition 0.000 abstract description 11
- 210000004369 blood Anatomy 0.000 abstract description 4
- 239000008280 blood Substances 0.000 abstract description 4
- 230000036039 immunity Effects 0.000 abstract description 3
- 230000037118 bone strength Effects 0.000 abstract description 2
- 210000004556 brain Anatomy 0.000 abstract description 2
- 240000007049 Juglans regia Species 0.000 abstract 1
- 241000699670 Mus sp. Species 0.000 description 27
- 102000004169 proteins and genes Human genes 0.000 description 19
- 108090000623 proteins and genes Proteins 0.000 description 19
- 235000018102 proteins Nutrition 0.000 description 18
- 235000013305 food Nutrition 0.000 description 12
- 229920002527 Glycogen Polymers 0.000 description 9
- 235000017784 Mespilus germanica Nutrition 0.000 description 9
- 244000182216 Mimusops elengi Species 0.000 description 9
- 235000000560 Mimusops elengi Nutrition 0.000 description 9
- 235000007837 Vangueria infausta Nutrition 0.000 description 9
- 229940096919 glycogen Drugs 0.000 description 9
- 239000011550 stock solution Substances 0.000 description 9
- 238000012360 testing method Methods 0.000 description 9
- 230000000694 effects Effects 0.000 description 8
- 239000000047 product Substances 0.000 description 8
- 235000001014 amino acid Nutrition 0.000 description 7
- 150000001413 amino acids Chemical class 0.000 description 7
- 102000004196 processed proteins & peptides Human genes 0.000 description 7
- 241000700159 Rattus Species 0.000 description 6
- 238000004140 cleaning Methods 0.000 description 6
- 238000001816 cooling Methods 0.000 description 6
- 239000012153 distilled water Substances 0.000 description 6
- 238000002474 experimental method Methods 0.000 description 6
- 230000036541 health Effects 0.000 description 6
- 235000013372 meat Nutrition 0.000 description 6
- 229920001184 polypeptide Polymers 0.000 description 6
- 238000007873 sieving Methods 0.000 description 6
- 239000000243 solution Substances 0.000 description 6
- 230000009182 swimming Effects 0.000 description 6
- 230000002929 anti-fatigue Effects 0.000 description 5
- 230000009849 deactivation Effects 0.000 description 5
- 230000001965 increasing effect Effects 0.000 description 5
- 210000004185 liver Anatomy 0.000 description 5
- 210000003205 muscle Anatomy 0.000 description 5
- 238000000643 oven drying Methods 0.000 description 5
- 241000965254 Apostichopus japonicus Species 0.000 description 4
- 241001465754 Metazoa Species 0.000 description 4
- 238000000034 method Methods 0.000 description 4
- 238000003305 oral gavage Methods 0.000 description 4
- 238000002791 soaking Methods 0.000 description 4
- 238000010025 steaming Methods 0.000 description 4
- 241000208340 Araliaceae Species 0.000 description 3
- 235000005035 Panax pseudoginseng ssp. pseudoginseng Nutrition 0.000 description 3
- 235000003140 Panax quinquefolius Nutrition 0.000 description 3
- 230000001154 acute effect Effects 0.000 description 3
- 230000000975 bioactive effect Effects 0.000 description 3
- 229910052799 carbon Inorganic materials 0.000 description 3
- 238000003304 gavage Methods 0.000 description 3
- 235000008434 ginseng Nutrition 0.000 description 3
- 238000010438 heat treatment Methods 0.000 description 3
- 239000012535 impurity Substances 0.000 description 3
- 244000144972 livestock Species 0.000 description 3
- 230000035764 nutrition Effects 0.000 description 3
- 244000144977 poultry Species 0.000 description 3
- 235000019624 protein content Nutrition 0.000 description 3
- 238000005728 strengthening Methods 0.000 description 3
- 239000000126 substance Substances 0.000 description 3
- 239000013589 supplement Substances 0.000 description 3
- 239000000725 suspension Substances 0.000 description 3
- 231100000027 toxicology Toxicity 0.000 description 3
- 238000005406 washing Methods 0.000 description 3
- UUUHXMGGBIUAPW-UHFFFAOYSA-N 1-[1-[2-[[5-amino-2-[[1-[5-(diaminomethylideneamino)-2-[[1-[3-(1h-indol-3-yl)-2-[(5-oxopyrrolidine-2-carbonyl)amino]propanoyl]pyrrolidine-2-carbonyl]amino]pentanoyl]pyrrolidine-2-carbonyl]amino]-5-oxopentanoyl]amino]-3-methylpentanoyl]pyrrolidine-2-carbon Chemical compound C1CCC(C(=O)N2C(CCC2)C(O)=O)N1C(=O)C(C(C)CC)NC(=O)C(CCC(N)=O)NC(=O)C1CCCN1C(=O)C(CCCN=C(N)N)NC(=O)C1CCCN1C(=O)C(CC=1C2=CC=CC=C2NC=1)NC(=O)C1CCC(=O)N1 UUUHXMGGBIUAPW-UHFFFAOYSA-N 0.000 description 2
- 102000004270 Peptidyl-Dipeptidase A Human genes 0.000 description 2
- 108090000882 Peptidyl-Dipeptidase A Proteins 0.000 description 2
- FAPWRFPIFSIZLT-UHFFFAOYSA-M Sodium chloride Chemical compound [Na+].[Cl-] FAPWRFPIFSIZLT-UHFFFAOYSA-M 0.000 description 2
- 238000000692 Student's t-test Methods 0.000 description 2
- 238000009835 boiling Methods 0.000 description 2
- 239000003795 chemical substances by application Substances 0.000 description 2
- HVYWMOMLDIMFJA-DPAQBDIFSA-N cholesterol Chemical compound C1C=C2C[C@@H](O)CC[C@]2(C)[C@@H]2[C@@H]1[C@@H]1CC[C@H]([C@H](C)CCCC(C)C)[C@@]1(C)CC2 HVYWMOMLDIMFJA-DPAQBDIFSA-N 0.000 description 2
- 235000019621 digestibility Nutrition 0.000 description 2
- 230000001079 digestive effect Effects 0.000 description 2
- 239000003814 drug Substances 0.000 description 2
- 230000002708 enhancing effect Effects 0.000 description 2
- 238000009661 fatigue test Methods 0.000 description 2
- 210000001035 gastrointestinal tract Anatomy 0.000 description 2
- 230000003301 hydrolyzing effect Effects 0.000 description 2
- 230000002401 inhibitory effect Effects 0.000 description 2
- 229910052500 inorganic mineral Inorganic materials 0.000 description 2
- 239000011707 mineral Substances 0.000 description 2
- 235000015097 nutrients Nutrition 0.000 description 2
- 238000012545 processing Methods 0.000 description 2
- 238000011084 recovery Methods 0.000 description 2
- 238000011160 research Methods 0.000 description 2
- 238000012353 t test Methods 0.000 description 2
- 235000013343 vitamin Nutrition 0.000 description 2
- 239000011782 vitamin Substances 0.000 description 2
- 229940088594 vitamin Drugs 0.000 description 2
- 229930003231 vitamin Natural products 0.000 description 2
- 102000009027 Albumins Human genes 0.000 description 1
- 108010088751 Albumins Proteins 0.000 description 1
- 239000004475 Arginine Substances 0.000 description 1
- 208000024172 Cardiovascular disease Diseases 0.000 description 1
- 206010059866 Drug resistance Diseases 0.000 description 1
- LFQSCWFLJHTTHZ-UHFFFAOYSA-N Ethanol Chemical compound CCO LFQSCWFLJHTTHZ-UHFFFAOYSA-N 0.000 description 1
- 102000008946 Fibrinogen Human genes 0.000 description 1
- 108010049003 Fibrinogen Proteins 0.000 description 1
- 102000006395 Globulins Human genes 0.000 description 1
- 108010044091 Globulins Proteins 0.000 description 1
- WHUUTDBJXJRKMK-UHFFFAOYSA-N Glutamic acid Natural products OC(=O)C(N)CCC(O)=O WHUUTDBJXJRKMK-UHFFFAOYSA-N 0.000 description 1
- 108010068370 Glutens Proteins 0.000 description 1
- 244000264601 Juglans mandschurica Species 0.000 description 1
- 235000014075 Juglans mandschurica Nutrition 0.000 description 1
- ODKSFYDXXFIFQN-BYPYZUCNSA-P L-argininium(2+) Chemical compound NC(=[NH2+])NCCC[C@H]([NH3+])C(O)=O ODKSFYDXXFIFQN-BYPYZUCNSA-P 0.000 description 1
- CKLJMWTZIZZHCS-REOHCLBHSA-N L-aspartic acid Chemical compound OC(=O)[C@@H](N)CC(O)=O CKLJMWTZIZZHCS-REOHCLBHSA-N 0.000 description 1
- WHUUTDBJXJRKMK-VKHMYHEASA-N L-glutamic acid Chemical compound OC(=O)[C@@H](N)CCC(O)=O WHUUTDBJXJRKMK-VKHMYHEASA-N 0.000 description 1
- 206010049565 Muscle fatigue Diseases 0.000 description 1
- 206010028980 Neoplasm Diseases 0.000 description 1
- 102000012479 Serine Proteases Human genes 0.000 description 1
- 108010022999 Serine Proteases Proteins 0.000 description 1
- 206010070863 Toxicity to various agents Diseases 0.000 description 1
- 230000005856 abnormality Effects 0.000 description 1
- 238000010521 absorption reaction Methods 0.000 description 1
- 231100000460 acute oral toxicity Toxicity 0.000 description 1
- 231100000403 acute toxicity Toxicity 0.000 description 1
- 230000007059 acute toxicity Effects 0.000 description 1
- 230000003044 adaptive effect Effects 0.000 description 1
- 230000032683 aging Effects 0.000 description 1
- 238000004458 analytical method Methods 0.000 description 1
- ODKSFYDXXFIFQN-UHFFFAOYSA-N arginine Natural products OC(=O)C(N)CCCNC(N)=N ODKSFYDXXFIFQN-UHFFFAOYSA-N 0.000 description 1
- 235000009697 arginine Nutrition 0.000 description 1
- 235000003704 aspartic acid Nutrition 0.000 description 1
- OQFSQFPPLPISGP-UHFFFAOYSA-N beta-carboxyaspartic acid Natural products OC(=O)C(N)C(C(O)=O)C(O)=O OQFSQFPPLPISGP-UHFFFAOYSA-N 0.000 description 1
- 230000004071 biological effect Effects 0.000 description 1
- 230000023555 blood coagulation Effects 0.000 description 1
- 230000036772 blood pressure Effects 0.000 description 1
- 239000002639 bone cement Substances 0.000 description 1
- 230000004097 bone metabolism Effects 0.000 description 1
- 238000009395 breeding Methods 0.000 description 1
- 230000001488 breeding effect Effects 0.000 description 1
- 239000006227 byproduct Substances 0.000 description 1
- 235000014633 carbohydrates Nutrition 0.000 description 1
- 150000001720 carbohydrates Chemical class 0.000 description 1
- 238000005119 centrifugation Methods 0.000 description 1
- 208000026106 cerebrovascular disease Diseases 0.000 description 1
- 239000003153 chemical reaction reagent Substances 0.000 description 1
- 235000012000 cholesterol Nutrition 0.000 description 1
- 235000009508 confectionery Nutrition 0.000 description 1
- 238000001514 detection method Methods 0.000 description 1
- 238000011161 development Methods 0.000 description 1
- 230000018109 developmental process Effects 0.000 description 1
- 210000002249 digestive system Anatomy 0.000 description 1
- 201000010099 disease Diseases 0.000 description 1
- 208000037265 diseases, disorders, signs and symptoms Diseases 0.000 description 1
- 239000003651 drinking water Substances 0.000 description 1
- 235000020188 drinking water Nutrition 0.000 description 1
- 229940079593 drug Drugs 0.000 description 1
- 230000002526 effect on cardiovascular system Effects 0.000 description 1
- 238000005516 engineering process Methods 0.000 description 1
- 238000003912 environmental pollution Methods 0.000 description 1
- 239000003797 essential amino acid Substances 0.000 description 1
- 235000020776 essential amino acid Nutrition 0.000 description 1
- 235000019625 fat content Nutrition 0.000 description 1
- 229940012952 fibrinogen Drugs 0.000 description 1
- 239000000796 flavoring agent Substances 0.000 description 1
- 235000019634 flavors Nutrition 0.000 description 1
- 238000007667 floating Methods 0.000 description 1
- 230000008717 functional decline Effects 0.000 description 1
- 235000013922 glutamic acid Nutrition 0.000 description 1
- 239000004220 glutamic acid Substances 0.000 description 1
- 239000004519 grease Substances 0.000 description 1
- 235000013402 health food Nutrition 0.000 description 1
- 230000002949 hemolytic effect Effects 0.000 description 1
- 230000002440 hepatic effect Effects 0.000 description 1
- 241000411851 herbal medicine Species 0.000 description 1
- 230000000652 homosexual effect Effects 0.000 description 1
- 230000006872 improvement Effects 0.000 description 1
- 239000004615 ingredient Substances 0.000 description 1
- 210000003734 kidney Anatomy 0.000 description 1
- 210000000265 leukocyte Anatomy 0.000 description 1
- 230000037356 lipid metabolism Effects 0.000 description 1
- 235000021056 liquid food Nutrition 0.000 description 1
- 210000005228 liver tissue Anatomy 0.000 description 1
- 235000004213 low-fat Nutrition 0.000 description 1
- 238000004519 manufacturing process Methods 0.000 description 1
- 238000012986 modification Methods 0.000 description 1
- 230000004048 modification Effects 0.000 description 1
- 231100000957 no side effect Toxicity 0.000 description 1
- 231100000252 nontoxic Toxicity 0.000 description 1
- 230000003000 nontoxic effect Effects 0.000 description 1
- 210000000056 organ Anatomy 0.000 description 1
- 230000011164 ossification Effects 0.000 description 1
- 210000000963 osteoblast Anatomy 0.000 description 1
- 230000000242 pagocytic effect Effects 0.000 description 1
- 230000007170 pathology Effects 0.000 description 1
- 230000008569 process Effects 0.000 description 1
- 230000035755 proliferation Effects 0.000 description 1
- 230000001737 promoting effect Effects 0.000 description 1
- 230000005855 radiation Effects 0.000 description 1
- 230000001105 regulatory effect Effects 0.000 description 1
- 238000012827 research and development Methods 0.000 description 1
- 235000014102 seafood Nutrition 0.000 description 1
- 238000003307 slaughter Methods 0.000 description 1
- 208000010110 spontaneous platelet aggregation Diseases 0.000 description 1
- 229910001220 stainless steel Inorganic materials 0.000 description 1
- 239000010935 stainless steel Substances 0.000 description 1
- 230000004936 stimulating effect Effects 0.000 description 1
- 208000024891 symptom Diseases 0.000 description 1
- 231100000167 toxic agent Toxicity 0.000 description 1
- 239000003440 toxic substance Substances 0.000 description 1
- 235000021404 traditional food Nutrition 0.000 description 1
- 239000002699 waste material Substances 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 OTHERWISE PROVIDED FOR; PREPARATION OR TREATMENT THEREOF
- A23L2/00—Non-alcoholic beverages; Dry compositions or concentrates therefor; Preparation or treatment thereof
- 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
- A23J—PROTEIN COMPOSITIONS FOR FOODSTUFFS; WORKING-UP PROTEINS FOR FOODSTUFFS; PHOSPHATIDE COMPOSITIONS FOR FOODSTUFFS
- A23J1/00—Obtaining protein compositions for foodstuffs; Bulk opening of eggs and separation of yolks from whites
- A23J1/04—Obtaining protein compositions for foodstuffs; Bulk opening of eggs and separation of yolks from whites from fish or other sea animals
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23J—PROTEIN COMPOSITIONS FOR FOODSTUFFS; WORKING-UP PROTEINS FOR FOODSTUFFS; PHOSPHATIDE COMPOSITIONS FOR FOODSTUFFS
- A23J1/00—Obtaining protein compositions for foodstuffs; Bulk opening of eggs and separation of yolks from whites
- A23J1/10—Obtaining protein compositions for foodstuffs; Bulk opening of eggs and separation of yolks from whites from hair, feathers, horn, skins, leather, bones, or the like
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23J—PROTEIN COMPOSITIONS FOR FOODSTUFFS; WORKING-UP PROTEINS FOR FOODSTUFFS; PHOSPHATIDE COMPOSITIONS FOR FOODSTUFFS
- A23J1/00—Obtaining protein compositions for foodstuffs; Bulk opening of eggs and separation of yolks from whites
- A23J1/14—Obtaining protein compositions for foodstuffs; Bulk opening of eggs and separation of yolks from whites from leguminous or other vegetable seeds; from press-cake or oil-bearing seeds
- A23J1/148—Obtaining protein compositions for foodstuffs; Bulk opening of eggs and separation of yolks from whites from leguminous or other vegetable seeds; from press-cake or oil-bearing seeds by treatment involving enzymes or microorganisms
-
- 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
- A23L33/18—Peptides; Protein hydrolysates
Landscapes
- Life Sciences & Earth Sciences (AREA)
- Chemical & Material Sciences (AREA)
- Polymers & Plastics (AREA)
- Engineering & Computer Science (AREA)
- Food Science & Technology (AREA)
- Biochemistry (AREA)
- Health & Medical Sciences (AREA)
- Zoology (AREA)
- Nutrition Science (AREA)
- Marine Sciences & Fisheries (AREA)
- Microbiology (AREA)
- Molecular Biology (AREA)
- Proteomics, Peptides & Aminoacids (AREA)
- Mycology (AREA)
- Coloring Foods And Improving Nutritive Qualities (AREA)
- Non-Alcoholic Beverages (AREA)
Abstract
一种多元复合肽固体饮料及其制备方法，涉及固体饮料制备技术领域。针对目前肽类饮料种类较少，功能单一的技术问题，本发明提供了一种多元复合肽固体饮料，是将牛骨肽、海参肽与核桃肽进行多元复合，并且添加栗子、酸枣和枸杞子等食药两用的中草药制备获得的，本发明所制备的多元复合肽固体饮料可以增加骨强度，提高人体免疫能力，抵抗疲劳，补气养血，益智健脑。食用简单便捷，是一种营养价值丰富的保健型固体饮料。A multi-component composite peptide solid beverage and a preparation method thereof relate to the technical field of solid beverage preparation. Aiming at the technical problems of few types of peptide beverages and single function at present, the present invention provides a multi-compound peptide solid beverage, which is a multi-composite compound of bovine bone peptide, sea cucumber peptide and walnut peptide, and added chestnut, jujube and wolfberry The multi-component compound peptide solid beverage prepared by the invention can increase bone strength, improve human immunity, resist fatigue, invigorate qi and nourish blood, and improve intelligence and brain. It is simple and convenient to eat, and is a health-care solid beverage with rich nutritional value.
Description
Technical Field
The invention relates to the technical field of solid beverage preparation, in particular to a multi-element compound peptide solid beverage and a preparation method thereof.
Background
Domestic animal slaughter products are rich in resources, livestock and poultry bones are main byproducts in meat production, and the traditional utilization mode wastes the high-quality food resources and causes certain environmental pollution. The advanced processing of the livestock and poultry bones by applying the modern process technology can develop ossein and bone peptide high value-added products which meet the market development requirements on the basis of the traditional products such as bone paste, bone oil and bone meal, thereby greatly improving the nutrition and economic utilization value of the bones. Research and analysis show that the livestock and poultry bones contain rich nutrients and can be used as important high-quality protein, fat and mineral sources. Its protein and fat contents are similar to those of meat, and its quality and quantity are comparable to those of meat, and it contains all amino acids for constituting protein and amino acids necessary for human body, and its proportion is uniform and content is high. The bone peptide extracted by using enzyme to carry out enzymatic hydrolysis on fresh bovine bone has the characteristics of small molecular weight, good biological activity, high protein content, high nutritional value and the like, and has the effects of regulating bone metabolism, stimulating osteoblast proliferation, promoting new bone formation and the like.
Sea cucumber is a well-known seafood of sea products and is called as ginseng in sea. Five sacrificial rites say: its property is warm and tonified, and is sufficient for ginseng, so it is recorded as sea cucumber. Since ancient times, sea cucumbers are rare and precious good products for nourishing and strengthening the body and good medicines for preventing and treating some diseases, and the records of the Chinese medical monographs are more recorded. The sea cucumber is sweet in taste and warm in nature, has the effects of tonifying kidney and replenishing vital essence, nourishing blood and moistening bath, and prolonging life, and can be comparable with ginseng. The sea cucumber is listed as the first of eight delicacies with sea flavor, and is very rich in nutrition. The dry stichopus japonicus contains 76.5% of protein, 1.1% of fat, 13.4% of carbohydrate and 4.2% of ash, and is a typical high-quality food with high protein, low fat, extremely low cholesterol and rich mineral substances and vitamins. The sea cucumber protein contains more than 18 kinds of amino acids, and the composition proportion of the amino acids is better. The sea cucumber also has the main functions of resisting tumor, resisting aging, resisting blood coagulation and radiation, improving phagocytic activity of white blood cells, enhancing immunity of organisms and the like. The sea cucumber peptide prepared by enzymolysis of the sea cucumber is easy to digest and absorb and has high biological value; can lower blood pressure and prevent cardiovascular and cerebrovascular diseases; anti-fatigue, physical strength enhancing and other health care functions.
The walnut has the effects of benefiting qi, nourishing blood, moistening noise, nourishing life, and the like. Chinese walnut products are single, and deep-processed products are few. The walnut kernel is rich in nutritional ingredients such as grease, protein and vitamins, the dry basis protein content in the walnut kernel accounts for 14-28%, and the digestibility reaches 85%. The walnut protein contains 4 proteins, namely albumin, globulin, alcohol soluble protein and glutelin which respectively account for about 7 percent, 18 percent, 5 percent and 70 percent of the total amount of the walnut protein. The walnut protein becomes high-quality protein due to high digestibility and net protein ratio, and the human body utilization value is high. The walnut protein contains 18 amino acids, has reasonable content of 8 essential amino acids required by human body, also contains more brain-strengthening substances such as aspartic acid, glutamic acid, arginine and the like, and has a series of nutrition and health care effects due to the special composition. The walnut polypeptide obtained by enzymolysis of walnut protein has good nutritional characteristics, and small molecular peptides are easier to absorb than proteins or amino acids, and can rapidly recover and enhance physical strength and promote health. Therefore, the walnut polypeptide is most suitable for being used as a nutritional agent for special patients, particularly as an intestinal tract nutritional agent and a liquid food in a digestive system, is applied to convalescent patients, old people with digestive function decline and infants with immature digestive function, and can meet the requirements of the patients on amino acid. The walnut polypeptide can rapidly supplement energy of organisms, promote lipid metabolism and restore physical strength, and can be prepared into special food for athletes to rapidly supplement physical strength of athletes and physical workers, rapidly eliminate muscle fatigue and enhance endurance. The walnut polypeptide also has some important health care and medical functions, such as ACE (angiotensin converting enzyme) inhibitory activity, serine protease hydrolytic activity, fibrinogen hydrolytic activity, hemolytic activity, platelet aggregation inhibitory activity and the like.
Along with the improvement of living standard and the increasing enhancement of health care consciousness of people, people have higher and higher requirements on beverages, and besides the basic functions, the beverage also needs to supplement nutrient elements and is helpful for improving the health standard. However, the peptide beverage in the market has fewer varieties and single function.
Disclosure of Invention
Aiming at the technical problems of few types and single function of the conventional peptide beverage, the invention provides a multi-element composite peptide solid beverage, wherein the raw materials of the multi-element composite peptide solid beverage comprise bovine bone peptide powder, sea cucumber peptide powder, walnut peptide powder, chestnut, wild jujube, medlar, white granulated sugar and citric acid.
Further limited, the solid beverage contains the following raw materials in parts by weight: 15-30 parts of beef bone peptide powder, 10-20 parts of sea cucumber peptide powder, 10-20 parts of walnut peptide powder, 10-15 parts of chestnuts, 5-10 parts of wild jujubes, 5-10 parts of wolfberry fruits, 5-15 parts of white granulated sugar and 1-2 parts of citric acid.
More specifically, the solid beverage contains the following raw materials in parts by weight: 25 parts of beef bone peptide powder, 15 parts of sea cucumber peptide powder, 15 parts of walnut peptide powder, 12 parts of chestnuts, 8 parts of wild jujubes, 7 parts of barbary wolfberry fruits, 10 parts of white granulated sugar and 2 parts of citric acid.
The invention also provides a preparation method of the multi-component compound peptide solid beverage, which comprises the following steps:
(1) preparing bovine bone peptide powder: cooking Os bovis Seu Bubali, oven drying, and pulverizing to obtain bone powder; sequentially carrying out degreasing, desalting and papain enzymolysis, treating the obtained enzymolysis liquid with active carbon, filtering, and drying the obtained filtrate to obtain bovine bone peptide powder;
(2) preparing sea cucumber peptide powder: adding water into soaked sea cucumber to prepare homogenate, then carrying out enzymolysis through trypsin, carrying out activated carbon treatment on enzymolysis liquid, filtering, and drying obtained filtrate to prepare sea cucumber peptide powder;
(3) preparing walnut peptide powder: peeling cooked walnut kernel, adding water to prepare homogenate, performing enzymolysis through bromelain, treating enzymolysis liquid through activated carbon, filtering, and drying the obtained filtrate to prepare walnut peptide powder;
(4) crushing materials: the chestnut, the wild jujube and the medlar are taken according to the weight part ratio and are crushed into particles with the particle size less than or equal to 10 mu m;
(5) mixing materials: according to the weight parts, the bovine bone peptide powder, the sea cucumber peptide powder, the walnut peptide powder, the chestnut particles, the wild jujube particles, the medlar particles, the white granulated sugar and the citric acid are mixed to obtain the multi-element composite peptide solid beverage.
Further limiting, the preparation method of the bovine bone peptide powder in the step (1) is as follows:
a) steaming Os bovis Seu Bubali at 0.05-0.15MPa for 2.5-3.5 hr, oven drying at 45-55 deg.C for 5.5-6.5 hr, and pulverizing to obtain bone powder;
b) degreasing: adding n-hexane 13-17 times of the bone meal, stirring, filtering, and keeping the filter residue;
c) desalting: adding EDTA-2Na solution with pH of 7.2-7.6 13-17 times of the defatted bone powder, stirring, filtering, retaining the residue, and drying at 30-40 deg.C;
d) enzymolysis: then, adding water which is 15-25 times of the mass of the desalted bone powder, adding papain of which the mass is 1.8-2.2 per mill of that of the cattle bone, carrying out enzymolysis for 2.5-3.5h at the temperature of 55-60 ℃ and under the condition of pH 6.4-6.7, and centrifuging to obtain supernatant after enzyme deactivation;
e) activated carbon treatment: then adding 0.8-1.2% of active carbon into the supernatant, reacting at 35-45 deg.C for 50-70min, filtering to obtain bone liquid, concentrating until the relative density of bone liquid is 1.0-1.5g/mL, drying, and grinding into powder to obtain ox bone peptide powder.
Further limiting, the preparation method of the sea cucumber peptide powder in the step (2) is as follows: adding water into sea cucumber according to the material-liquid ratio of (1-2) g (15-25) mL to prepare homogenate, adding 8-12% (mass fraction) of trypsin in the volume of the homogenate, carrying out enzymolysis at 60-70 ℃ for 5.5-6.5h, carrying out centrifugation after enzyme deactivation to obtain supernatant, adding 0.8-1.2% of active carbon in mass fraction into the supernatant, carrying out reaction at 35-45 ℃ for 50-70min, filtering to obtain filtrate, and drying to obtain sea cucumber peptide powder.
Further limited, the preparation method of the walnut peptide powder in the step (3) is as follows: soaking cooked walnut kernels in water for 8-10h, peeling, adding water according to a material-liquid ratio of (1-2) g (15-25) mL, homogenizing to obtain homogenate, adding bromelain accounting for 10-14% of the mass of the walnut kernels, carrying out enzymolysis for 7.5-8.5h under the conditions of 35-45 ℃ and pH 6.5-6.8, inactivating enzyme, filtering enzymolysis liquid to obtain filtrate, adding powdered activated carbon accounting for 0.8-1.2% of the mass fraction of the filtrate, reacting at 35-45 ℃ for 50-70min, filtering to obtain filtrate, concentrating, and drying to obtain walnut peptide powder.
Further limiting, in the step (1), the crushed material is sieved by a sieve with 70-100 meshes.
Further defined, in the step (1), the ground powder is sieved by a sieve with 80-120 meshes.
Further limiting, the drying is spray drying, the air inlet temperature is 150-165 ℃, and the air exhaust temperature is 65-85 ℃.
Advantageous effects
The multielement composite peptide solid beverage provided by the invention well makes up the vacancy in the aspect, the bovine bone peptide, the sea cucumber peptide and the walnut peptide are organically combined, and Chinese herbal medicines such as chestnuts, wild jujubes, barbary wolfberry fruits and the like which are used as food and medicine are added, so that the obtained product is easy to absorb and utilize by a human body, and various effects are mutually supplemented, thereby increasing the bone strength, improving the immunity of the human body, resisting fatigue, tonifying qi and nourishing blood, and benefiting intelligence and strengthening brain. The bioactive peptide has the advantages of small relative molecular mass, no antigenicity, easy absorption, no drug resistance, no side effect after entering human body through the digestive tract and the like, the research and development of the bioactive peptide are fast at present, and the scientists and governments in various countries pay high attention to the bioactive peptide. Research shows that the polypeptide food has more excellent physicochemical, nutritional and functional properties than protein food, and the application of the polypeptide to health food and fortified nutritional food can not only solve the source and the demand of high-quality protein in food and food processing, but also greatly improve the technological content of traditional food.
Detailed Description
The present invention will be further described with reference to the following specific examples, but the present invention is not limited to these examples.
The materials, reagents, methods and apparatus used in the following examples, which are not specifically illustrated, are conventional in the art and are commercially available to those skilled in the art.
Example 1. solid beverage of multicomponent composite peptide.
The solid beverage of the present embodiment comprises the following components by weight: 25 parts of beef bone peptide powder, 15 parts of sea cucumber peptide powder, 15 parts of walnut peptide powder, 12 parts of chestnuts, 8 parts of wild jujubes, 7 parts of barbary wolfberry fruits, 10 parts of white granulated sugar and 2 parts of citric acid.
The preparation method of the multi-component compound peptide solid beverage comprises the following steps:
(1) preparing bovine bone peptide powder:
a) selecting fresh beef bones, removing sundries such as minced meat and the like attached to the bones, cleaning, and crushing to 2-3 cm long by using a bone crusher. Steaming and boiling under 0.1MPa for 3 hr, removing oil from softened Os bovis Seu Bubali, oven drying at 50 deg.C for 6 hr, pulverizing with pulverizer, and sieving with 80 mesh sieve to obtain bone powder.
b) Then carrying out degreasing treatment: adding n-hexane 15 times the weight of the pulverized raw material, stirring at room temperature 80r/min for 12 hr, filtering, repeating the operation for 2 times, and keeping the residue.
c) Desalting, adding EDTA-2Na solution (pH 7.4) 15 times of the defatted bone powder, stirring at room temperature for 12 hr at 80r/min, filtering, repeating the operation for 4 times, and drying the residue at 35 deg.C.
d) Then, distilled water is added according to 20 times of the mass of the desalted raw materials, the temperature is adjusted to 55 ℃, the pH value is 6.4, papain with the weight being 2.0 per mill of the weight of the skeleton of the cattle is added, enzymolysis is carried out for 3 hours, and after the enzymolysis is finished, the temperature is raised to 90 ℃ to inactivate the enzyme for 10 min. Cooling to room temperature, centrifuging at 4000r/min for 15min, and retaining the supernatant.
e) Adding powdered activated carbon with the mass fraction of 1% into the supernatant, reacting at 40 ℃ for 60min, and filtering. Concentrating the collected stock solution by using a double-effect concentrator until the relative density of the concentrated bone liquid is 1.20g/ml, performing spray drying by adopting spray drying conditions that the air inlet temperature is 155 ℃ and the air outlet temperature is 70 ℃, grinding the obtained dry powder, sieving the powder by using a 100-mesh sieve, and storing the powder in a specified container.
(2) Preparing sea cucumber peptide powder:
removing impurities from fresh (or foamed) sea cucumbers, cleaning, and mixing the sea cucumbers according to the weight ratio of 1 g: adding water into sea cucumber at a feed-liquid ratio of 20mL to prepare homogenate, adjusting the temperature of the homogenate to 65 ℃, and adding trypsin with the volume of 10% (mass fraction) of the homogenate for enzymolysis for 6 hours. After enzymolysis, heating to 100 ℃, keeping for 10min for enzyme deactivation, cooling to room temperature, centrifuging at 4000r/min for 15min, centrifuging to separate supernatant, adding powdered activated carbon with the mass fraction of 1%, reacting at 40 ℃, reacting for 60min, and filtering. Spray drying the obtained stock solution at air inlet temperature of 155 deg.C and air exhaust temperature of 70 deg.C to obtain Stichopus japonicus peptide powder, and storing.
(3) Preparing walnut peptide powder: soaking cooked walnut kernels in cold water for 9 hours, then washing and peeling the walnut kernels under high pressure, and then mixing the walnut kernels with water according to the weight ratio of 1 g: adding water into 20mL of the feed liquid ratio, homogenizing to obtain homogenate, adjusting the temperature of the homogenate to 40 ℃, adjusting the pH to 6.5, and adding bromelain accounting for 12% of the mass of the walnut kernels for enzymolysis for 8 hours. After the enzymolysis is finished, the temperature is increased to 90 ℃ to inactivate the enzyme for 10 min. Filtering the enzymolysis liquid to obtain filtrate, adding powdered activated carbon with the mass fraction of 1%, reacting at 40 ℃ for 60min, and filtering. And concentrating the collected stock solution by using a double-effect concentrator, then performing spray drying, wherein the air inlet temperature is 155 ℃, the air exhaust temperature is 70 ℃, and preparing the walnut peptide powder, and storing for later use.
(4) Crushing materials: the chestnut, the wild jujube and the medlar are taken according to the weight portion, crushed and then are subjected to superfine grinding for standby application, so that the particle size is less than or equal to 10 mu m.
(5) Mixing materials: according to the mass, 25 parts of beef bone peptide powder, 15 parts of sea cucumber peptide powder, 15 parts of walnut peptide powder, 12 parts of chestnut particles, 8 parts of wild jujube particles, 7 parts of medlar particles, 10 parts of white granulated sugar and 2 parts of citric acid are uniformly mixed in a mixer to obtain the multi-element composite peptide solid beverage, and the multi-element composite peptide solid beverage is an optimal formula.
Example 2. solid beverage of multicomponent composite peptide.
This example differs from example 1 in that: the feed is prepared from the following raw materials in parts by weight: 20 parts of beef bone peptide powder, 15 parts of sea cucumber peptide powder, 20 parts of walnut peptide powder, 15 parts of chestnuts, 10 parts of wild jujubes, 5 parts of barbary wolfberry fruits, 15 parts of white granulated sugar and 2 parts of citric acid. Is prepared by the following method;
the preparation method of the multi-component compound peptide solid beverage comprises the following steps:
(1) preparing bovine bone peptide powder:
a) selecting fresh beef bones, removing sundries such as minced meat and the like attached to the bones, cleaning, and crushing to 2-3 cm long by using a bone crusher. Steaming and boiling under 0.05MPa for 3.5 hr, removing oil from softened Os bovis Seu Bubali, oven drying at 45 deg.C for 5.5 hr, pulverizing with pulverizer, and sieving with 80 mesh sieve to obtain bone powder.
b) Then carrying out degreasing treatment: adding n-hexane 13 times the weight of the pulverized raw material, stirring at room temperature 80r/min for 12 hr, filtering, repeating the operation for 2 times, and keeping the residue.
c) Desalting, adding EDTA-2Na solution (pH 7.4) 13 times of the defatted bone powder, stirring at room temperature for 12 hr at 80r/min, filtering, repeating the operation for 4 times, and drying the residue at 35 deg.C.
d) Then, distilled water is added according to 20 times of the mass of the desalted raw materials, the temperature is adjusted to 58 ℃, the pH value is 6.4, papain with the weight being 1.8 per mill of the weight of the skeleton of the cattle is added, enzymolysis is carried out for 3.5 hours, and after the enzymolysis is finished, the temperature is raised to 90 ℃ to inactivate the enzyme for 10 min. Cooling to room temperature, centrifuging at 4000r/min for 15min, and retaining the supernatant.
e) Adding powdered activated carbon with the mass fraction of 0.8% into the supernatant, reacting at 35 deg.C for 50min, and filtering. Concentrating the collected stock solution by using a double-effect concentrator until the relative density of the concentrated bone liquid is 1.0g/ml, performing spray drying by adopting spray drying conditions that the air inlet temperature is 150 ℃ and the air outlet temperature is 65 ℃, grinding the obtained dry powder, sieving the powder by using a 80-mesh sieve, and storing the powder in a specified container.
(2) Preparing sea cucumber peptide powder:
removing impurities from fresh (or foamed) sea cucumbers, cleaning, and mixing the sea cucumbers according to the weight ratio of 1 g: adding water into sea cucumber at a feed-liquid ratio of 15mL to prepare homogenate, adjusting the temperature of the homogenate to 60 ℃, and adding trypsin with the volume of 8% (mass fraction) of the homogenate for enzymolysis for 6.5 h. After enzymolysis, heating to 100 ℃, keeping for 10min for enzyme deactivation, cooling to room temperature, centrifuging at 4000r/min for 15min, centrifuging to separate supernatant, adding powdered activated carbon with the mass fraction of 0.8%, reacting at 35 ℃, reacting for 70min, and filtering. Spray drying the obtained stock solution at air inlet temperature of 155 deg.C and air exhaust temperature of 70 deg.C to obtain Stichopus japonicus peptide powder, and storing.
(3) Preparing walnut peptide powder: soaking cooked walnut kernels in cold water for 8 hours, then washing and peeling the walnut kernels under high pressure, and then mixing the walnut kernels with water according to a proportion of 1 g: adding water into 15mL of the feed liquid ratio for homogenizing to obtain homogenate, adjusting the temperature of the homogenate to 35 ℃, adjusting the pH value to 6.5, and adding bromelain accounting for 10% of the mass of the walnut kernels for enzymolysis for 7.5 hours. After the enzymolysis is finished, the temperature is increased to 90 ℃ to inactivate the enzyme for 10 min. Filtering the enzymolysis solution to obtain filtrate, adding powdered activated carbon with the mass fraction of 0.8%, reacting at 35 deg.C for 50min, and filtering. And then concentrating the collected stock solution by using a double-effect concentrator, and then carrying out spray drying, wherein the air inlet temperature is 150 ℃, the air exhaust temperature is 65 ℃, so as to prepare the walnut peptide powder, and storing for later use.
(4) Crushing materials: the chestnut, the wild jujube and the medlar are taken according to the weight portion, crushed and then are subjected to superfine grinding for standby application, so that the particle size is less than or equal to 10 mu m.
(5) Mixing materials: according to the mass, 20 parts of bovine bone peptide powder, 15 parts of sea cucumber peptide powder, 20 parts of walnut peptide powder, 15 parts of chestnut particles, 10 parts of wild jujube particles, 5 parts of medlar particles, 15 parts of white granulated sugar and 2 parts of citric acid are uniformly mixed in a mixer to obtain the multi-element composite peptide solid beverage.
Example 3. solid beverage of multicomponent composite peptide.
This example differs from example 1 in that: the feed is prepared from the following raw materials in parts by weight: 15 parts of beef bone peptide powder, 20 parts of sea cucumber peptide powder, 15 parts of walnut peptide powder, 10 parts of chestnuts, 6 parts of wild jujubes, 10 parts of barbary wolfberry fruits, 15 parts of white granulated sugar and 2 parts of citric acid, wherein the preparation method of the multi-element composite peptide solid beverage in the embodiment is the same as that in the embodiment 2.
Example 4. solid beverage of multicomponent composite peptide.
This example differs from example 1 in that: the feed is prepared from the following raw materials in parts by weight: 30 parts of beef bone peptide powder, 10 parts of sea cucumber peptide powder, 10 parts of walnut peptide powder, 14 parts of chestnuts, 5 parts of wild jujubes, 8 parts of wolfberry fruits, 10 parts of white granulated sugar and 1 part of citric acid.
Is prepared by the following steps:
the preparation method of the multi-component compound peptide solid beverage comprises the following steps:
(1) preparing bovine bone peptide powder:
a) selecting fresh beef bones, removing sundries such as minced meat and the like attached to the bones, cleaning, and crushing to 2-3 cm long by using a bone crusher. Steaming and decocting under 0.15MPa for 2.5 hr, removing oil from softened Os bovis Seu Bubali, oven drying at 55 deg.C for 5.5 hr, pulverizing with pulverizer, and sieving with 100 mesh sieve to obtain bone powder.
b) Then carrying out degreasing treatment: adding n-hexane 17 times the weight of the pulverized raw material, stirring at room temperature 80r/min for 12 hr, filtering, repeating the operation for 2 times, and keeping the residue.
c) Desalting, adding EDTA-2Na solution (pH 7.4) 17 times of the defatted bone powder, stirring at room temperature for 12 hr at 80r/min, filtering, repeating the operation for 4 times, and drying the residue at 35 deg.C.
d) Then, distilled water is added according to 25 times of the mass of the desalted raw materials, the temperature is adjusted to 60 ℃, the pH value is 6.4, papain with the weight being 2.2 per mill of the weight of the skeleton of the cattle is added, enzymolysis is carried out for 2.5 hours, and after the enzymolysis is finished, the temperature is raised to 90 ℃ to inactivate the enzyme for 10 min. Cooling to room temperature, centrifuging at 4000r/min for 15min, and retaining the supernatant.
e) Adding powdered activated carbon with the mass fraction of 1.2% into the supernatant, reacting at 45 ℃ for 70min, and filtering. Concentrating the collected stock solution by using a double-effect concentrator until the relative density of the concentrated bone liquid is 1.5g/ml, performing spray drying by adopting spray drying conditions that the air inlet temperature is 165 ℃ and the air outlet temperature is 85 ℃, grinding the obtained dry powder, sieving the powder by using a 120-mesh sieve, and storing the powder in a specified container.
(2) Preparing sea cucumber peptide powder:
removing impurities from fresh (or foamed) sea cucumbers, cleaning, and mixing the sea cucumbers according to the weight ratio of 1 g: adding water into sea cucumber at a feed-liquid ratio of 25mL to prepare homogenate, adjusting the temperature of the homogenate to 70 ℃, and adding trypsin with the volume of 12% (mass fraction) of the homogenate for enzymolysis for 5.5 h. After enzymolysis, heating to 100 ℃, keeping for 10min for enzyme deactivation, cooling to room temperature, centrifuging at 4000r/min for 15min, centrifuging to separate supernatant, adding powdered activated carbon with the mass fraction of 1.2%, reacting at 45 ℃, reacting for 50min, and filtering. Spray drying the obtained stock solution at air inlet temperature of 165 deg.C and air exhaust temperature of 85 deg.C to obtain Stichopus japonicus peptide powder, and storing.
(3) Preparing walnut peptide powder: soaking cooked walnut kernels in cold water for 8 hours, then washing and peeling the walnut kernels under high pressure, and then mixing the walnut kernels with water according to a proportion of 1 g: adding water into 25mL of the feed liquid ratio, homogenizing to obtain homogenate, adjusting the temperature of the homogenate to 45 ℃, adjusting the pH value to 6.8, and adding bromelain accounting for 14% of the mass of the walnut kernels for enzymolysis for 8.5 hours. After the enzymolysis is finished, the temperature is increased to 90 ℃ to inactivate the enzyme for 10 min. Filtering the enzymolysis solution to obtain filtrate, adding powdered activated carbon with the mass fraction of 1.2%, reacting at 45 ℃ for 70min, and filtering. And then concentrating the collected stock solution by using a double-effect concentrator, and then performing spray drying, wherein the air inlet temperature is 165 ℃ and the air exhaust temperature is 85 ℃, so as to prepare the walnut peptide powder, and storing for later use.
(4) Crushing materials: the chestnut, the wild jujube and the medlar are taken according to the weight portion, crushed and then are subjected to superfine grinding for standby application, so that the particle size is less than or equal to 10 mu m.
(5) Mixing materials: according to the mass, 30 parts of bovine bone peptide powder, 10 parts of sea cucumber peptide powder, 10 parts of walnut peptide powder, 14 parts of chestnut particles, 5 parts of wild jujube particles, 8 parts of medlar particles, 10 parts of white granulated sugar and 1 part of citric acid are uniformly mixed in a mixer, and the multi-element composite peptide solid beverage is obtained.
Example 5, this example is an effect example, and specifically demonstrates the physical strength recovery and anti-fatigue efficacy of the multi-component composite peptide solid beverage prepared by the present invention.
1. Experiment grouping
Group A (control group), group B (solid beverage of multicomponent composite peptide of example 1), group C (solid beverage of multicomponent composite peptide of example 2), group D (solid beverage of multicomponent composite peptide of example 3), group E (solid beverage of multicomponent composite peptide of example 4), group F (without bovine bone peptide, the others are the same as in example 1), group G (without sea cucumber peptide, the others are the same as in example 1), group H (without walnut peptide, the others are the same as in example 1)
2. Acute test of safety toxicology
The food safety toxicology acute experimental method adopts a limit method according to GB 15193.3-2014 national food safety standard acute oral toxicity test.
20 healthy SPF-level rats are selected for each sample, the rats are half male and female, 10 homosexual rats are bred in each stainless steel rat cage, adaptive breeding is carried out for 3 days, and fasting and free drinking water are carried out all night before experiments. The sample is added with distilled water to 12mL according to the proportion of 15000mg to prepare suspension (the concentration is 1250mg/mL), and the tested rat is orally gavaged for 3 times within 24h according to the volume of 20mL/kg.b.w. and is fasted for 3h after each gavage. The total dose given in three times was 15000mg/kg.b.w. for 14 consecutive days, and toxicant symptoms and death results were recorded. At the end of the experiment all surviving animals were weighed and sacrificed for gross pathology examination.
All animals were generally in good condition and no toxic symptoms were observed or died after 14 days of continuous observation after administration of the test substance. At the end of the experiment, gross anatomical observations were made on all animals, and no abnormality was observed in each organ, and the detailed results and weight changes are shown in table 1.
TABLE 1 acute experimental results on oral toxicology of rats
According to the national standard GB 15193.3-2014 of food safety national standard acute toxicity classification table of the people's republic of China, the tested sample belongs to an actual non-toxic grade.
3. Fatigue resistance test
(1) Exhaustive swimming experiment
10 healthy SPF-level mice are selected as each sample to be tested, the sample is mixed with distilled water to 20mL according to the proportion of 10g to prepare suspension, the test mice are subjected to oral gavage according to the volume of 40mL/kg.b.w., isovolumetric normal saline is fed to a control group, after the test mice are subjected to oral gavage once a day for 30 days and are subjected to last gavage for 30min, the mice are placed into a large water tank of 50 x 40cm with the water temperature (30 +/-2) DEG C, the mice are immersed into the water for 10s, the mice do not float out of the water surface and are regarded as exhaustion, and the time from swimming beginning to exhaustion is recorded as exhaustion swimming time. All data were statistically processed using the sps 22.0 software, with mean ± standard deviation
Indicating that treatment was performed using t-test. The results are shown in Table 2.
Table 2 anti-fatigue test mice are compared for exhaustive swimming time (n-10,
)
note: p <0.05 difference was significant and P <0.01 difference was very significant compared to group a.
As can be seen from Table 2, the mice in groups B-H fed the test samples had significantly longer exhaustion swimming times than the mice in group A; and the difference between the B-E group mice and the A group mice is extremely obvious (P <0.01), and the B group exhaustion swimming time is longest. Experimental results show that the multi-element compound peptide solid beverage provided by the invention is very helpful for physical strength recovery and fatigue resistance.
(2) Detection of hepatic glycogen and muscle glycogen
10 healthy SPF-level mice are selected as each sample to be tested, distilled water is added into the samples according to the proportion of 10g to 20mL to prepare suspension, the mice are subjected to oral gavage according to the volume of 40mL/kg.b.w., isovolumetric normal saline is fed into a control group, after the mice are subjected to the last gavage for 30min after being subjected to the oral gavage once a day, the mice are placed into a large water tank of 50 x 40cm with the water temperature (30 +/-2) DEG C, the mice are immersed into the water for 10s without floating out of the water surface to be exhausted, the heads of the mice are cut off immediately after the exhaustion, muscle tissues and liver tissues are taken out quickly on ice, and the muscle glycogen and liver glycogen content of the mice is measured according to the kit specification. All data were statistically processed using the sps 22.0 software, with mean ± standard deviation
Indicating that treatment was performed using t-test. The results are shown in Table 3.
Table 3 anti-fatigue test comparison of liver and muscle glycogen content in mice (n-10,
)
note: p <0.05 difference was significant and P <0.01 difference was very significant compared to group a.
As can be seen from Table 3, the liver glycogen content of the mice in groups B-H was higher than that of the mice in group A when the test sample was fed compared to the mice in group A; and the difference of the B-E group mice and the A group mice is extremely obvious (P <0.01), and the liver glycogen content of the B group mice is the most. The muscle glycogen content of mice in group B-H fed test samples was significantly greater than that of mice in group a (P <0.05) compared to group a, with liver glycogen content in group B being the greatest. Experimental results show that the multi-element compound peptide solid beverage provided by the invention has a good anti-fatigue effect.
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)
Priority Applications (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN201910807406.3A CN112438356A (en) | 2019-08-29 | 2019-08-29 | Multi-element compound peptide solid beverage and preparation method thereof |
Applications Claiming Priority (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN201910807406.3A CN112438356A (en) | 2019-08-29 | 2019-08-29 | Multi-element compound peptide solid beverage and preparation method thereof |
Publications (1)
| Publication Number | Publication Date |
|---|---|
| CN112438356A true CN112438356A (en) | 2021-03-05 |
Family
ID=74741232
Family Applications (1)
| Application Number | Title | Priority Date | Filing Date |
|---|---|---|---|
| CN201910807406.3A Pending CN112438356A (en) | 2019-08-29 | 2019-08-29 | Multi-element compound peptide solid beverage and preparation method thereof |
Country Status (1)
| Country | Link |
|---|---|
| CN (1) | CN112438356A (en) |
Cited By (5)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN112753925A (en) * | 2021-01-27 | 2021-05-07 | 昆明生物制造研究院有限公司 | Preparation method of walnut kernel skin solid beverage |
| CN114032267A (en) * | 2021-09-27 | 2022-02-11 | 南京中医药大学 | Preparation method and application of active peptide |
| CN115299544A (en) * | 2022-08-12 | 2022-11-08 | 上海圣岳生物科技有限公司 | Peony collagen ginseng composite peptide solid beverage and preparation method thereof |
| CN115590161A (en) * | 2022-07-07 | 2023-01-13 | 辽宁省海洋水产科学研究院（Cn） | Sea cucumber powder and preparation method thereof |
| CN118985808A (en) * | 2024-09-03 | 2024-11-22 | 广东正当年生物科技股份有限公司 | Composite peptide solid beverage and preparation method thereof |
Citations (10)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN101485381A (en) * | 2009-02-17 | 2009-07-22 | 东北农业大学 | Method for extracting osteopontin in cow's milk |
| CN105476030A (en) * | 2015-12-15 | 2016-04-13 | 北京天肽生物科技有限公司 | Multi-functional composite oligopeptide nutrition powder |
| CN106754151A (en) * | 2016-12-13 | 2017-05-31 | 国肽生物科技(北京)有限公司 | The preparation method of peptide wine |
| CN108796017A (en) * | 2018-06-22 | 2018-11-13 | 重庆申高生化制药股份有限公司 | Ox bone peptide and its enzymatic extraction method |
| CN108835494A (en) * | 2018-07-04 | 2018-11-20 | 刘红 | A kind of double ginseng peptide solid beverages |
| CN109022526A (en) * | 2018-08-15 | 2018-12-18 | 山东云健生物科技股份有限公司 | Enzyme solution is used in collagen peptide production |
| CN109275916A (en) * | 2018-12-17 | 2019-01-29 | 深圳馋嘴猫美食网络科技有限公司 | A kind of collagen polypeptide powder and preparation method thereof |
| CN109452445A (en) * | 2018-12-01 | 2019-03-12 | 河北御品源企业管理服务有限公司 | A kind of preparation method of high-purity sea cucumber Gly-His-Lys |
| CN109645286A (en) * | 2017-10-11 | 2019-04-19 | 天津威康医疗用品有限公司 | A kind of ox bone peptide solid beverage |
| CN110115327A (en) * | 2019-05-14 | 2019-08-13 | 厚济堂制药有限公司 | A kind of drink and preparation method thereof containing walnut ox bone peptide |
-
2019
- 2019-08-29 CN CN201910807406.3A patent/CN112438356A/en active Pending
Patent Citations (10)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN101485381A (en) * | 2009-02-17 | 2009-07-22 | 东北农业大学 | Method for extracting osteopontin in cow's milk |
| CN105476030A (en) * | 2015-12-15 | 2016-04-13 | 北京天肽生物科技有限公司 | Multi-functional composite oligopeptide nutrition powder |
| CN106754151A (en) * | 2016-12-13 | 2017-05-31 | 国肽生物科技(北京)有限公司 | The preparation method of peptide wine |
| CN109645286A (en) * | 2017-10-11 | 2019-04-19 | 天津威康医疗用品有限公司 | A kind of ox bone peptide solid beverage |
| CN108796017A (en) * | 2018-06-22 | 2018-11-13 | 重庆申高生化制药股份有限公司 | Ox bone peptide and its enzymatic extraction method |
| CN108835494A (en) * | 2018-07-04 | 2018-11-20 | 刘红 | A kind of double ginseng peptide solid beverages |
| CN109022526A (en) * | 2018-08-15 | 2018-12-18 | 山东云健生物科技股份有限公司 | Enzyme solution is used in collagen peptide production |
| CN109452445A (en) * | 2018-12-01 | 2019-03-12 | 河北御品源企业管理服务有限公司 | A kind of preparation method of high-purity sea cucumber Gly-His-Lys |
| CN109275916A (en) * | 2018-12-17 | 2019-01-29 | 深圳馋嘴猫美食网络科技有限公司 | A kind of collagen polypeptide powder and preparation method thereof |
| CN110115327A (en) * | 2019-05-14 | 2019-08-13 | 厚济堂制药有限公司 | A kind of drink and preparation method thereof containing walnut ox bone peptide |
Non-Patent Citations (5)
| Title |
|---|
| 刘程惠，等: "胰蛋白酶酶解法制备海参肽的工艺条件", 《大连轻工业学院学报》 * |
| 刘静，等: "酶解法制备牦牛骨胶原多肽及其加工性能评价", 《食品与生物技术学报》 * |
| 王培鑫，等: "抗疲劳肽的研究进展", 《福建农林大学学报(自然科学版)》 * |
| 珠娜，等: "核桃肽生物活性的研究进展", 《中国食物与营养》 * |
| 肽健康馆: "国肽•胶原蛋白肽（海参肽＋牛骨肽）即将上市", 《HTTPS://WWW.DSTOUTIAO.COM/HTML/DSTT/2016/0128/11363.HTML》 * |
Cited By (7)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN112753925A (en) * | 2021-01-27 | 2021-05-07 | 昆明生物制造研究院有限公司 | Preparation method of walnut kernel skin solid beverage |
| CN114032267A (en) * | 2021-09-27 | 2022-02-11 | 南京中医药大学 | Preparation method and application of active peptide |
| CN114032267B (en) * | 2021-09-27 | 2024-03-29 | 南京中医药大学 | Preparation method and application of active peptide |
| CN115590161A (en) * | 2022-07-07 | 2023-01-13 | 辽宁省海洋水产科学研究院（Cn） | Sea cucumber powder and preparation method thereof |
| CN115299544A (en) * | 2022-08-12 | 2022-11-08 | 上海圣岳生物科技有限公司 | Peony collagen ginseng composite peptide solid beverage and preparation method thereof |
| CN115299544B (en) * | 2022-08-12 | 2023-11-03 | 上海圣岳生物科技有限公司 | A kind of peony collagen and ginseng compound peptide solid drink and preparation method thereof |
| CN118985808A (en) * | 2024-09-03 | 2024-11-22 | 广东正当年生物科技股份有限公司 | Composite peptide solid beverage and preparation method thereof |
Similar Documents
| Publication | Publication Date | Title |
|---|---|---|
| CN112438356A (en) | Multi-element compound peptide solid beverage and preparation method thereof | |
| CN101810354B (en) | Crocodile drinking liquid and production process thereof | |
| CN101828744A (en) | Full-nutrient high-activity sea cucumber beverage capable of resisting fatigue and improving immunity and preparation method thereof | |
| CN1569123A (en) | Oral functional Chinese medicine intensified by snake, bee, macroelement and microelement and its preparation | |
| CN102283395B (en) | Preparation method of sheep bone meal and derivative product thereof | |
| JP2010527240A (en) | Salt derived from the genus Hamcho and method for producing the same | |
| CN105831757A (en) | Preparation method of deer skin gelatin powder | |
| CN105341933A (en) | Trepang and oyster enzymolysis oral liquid and preparation method thereof | |
| CN102090639A (en) | Sea cucumber colla corii asini polypeptide nutrient product and preparation method thereof | |
| CN100488521C (en) | Extract, production and use of cordyceps sinensis | |
| CN110463879A (en) | A kind of sea cucumber protein peptides fruit drink and preparation method thereof | |
| CN107373150A (en) | A kind of agent of feed for nursing sow and preparation method thereof | |
| CN107259212A (en) | Snakeheaded fish Chinese herbal medicine health feed | |
| CN103749735A (en) | Instant sugar-free high GABA (Gamma Amino Acid Butyric Acid) folium mori uncongealed beancurd and preparation method thereof | |
| CN107674905A (en) | Spirulina bioactive peptide, composition and preparation method | |
| CN107484984B (en) | Stichopus japonicus oral liquid rich in Stichopus japonicus active polysaccharide and its preparation method | |
| JP2001231497A (en) | Functional food | |
| CN101816441B (en) | Turtle soup and production method thereof | |
| CN111149937A (en) | A kind of fresh meat nutrition cream for controlling the weight of pet cats | |
| CN111296755A (en) | A nutrition-enriched oatmeal food containing marine chondroitin sulfate and its preparation method | |
| CN106107070A (en) | A kind of Chinese herbal medicine feed for goat and preparation method thereof | |
| CN111296598B (en) | Composite black jerusalem artichoke sports tea beverage and preparation method thereof | |
| CN111387510A (en) | Compound bone oligopeptide capable of enhancing immunity and preparation method thereof | |
| CN106819398A (en) | The animal feed prepared using glutamic acid fermentation waste material | |
| CN111184171A (en) | Preparation method of clam polysaccharide liver-protecting solid beverage |
Legal Events
| Date | Code | Title | Description |
|---|---|---|---|
| PB01 | Publication | ||
| PB01 | Publication | ||
| SE01 | Entry into force of request for substantive examination | ||
| SE01 | Entry into force of request for substantive examination | ||
| RJ01 | Rejection of invention patent application after publication |
Application publication date: 20210305 |
|
| RJ01 | Rejection of invention patent application after publication |