Royal jelly collagen peptide fruit enzyme and making method thereof
A technology of fruit enzymes and collagen peptides, which is applied in the field of food processing, can solve problems such as inadaptability, poor palatability, and limited number of people suitable for eating, and achieve the effects of regulating physiological functions, good palatability, whitening skin and anti-fatigue effects
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[0024] Example 1
[0025] A Royal Jelly Collagen Peptide Fruit Enzyme, made from the following raw materials by weight: 20 parts of royal jelly, 3 parts of propolis, 2 parts of pollen, 5 parts of mature honey, 3 parts of collagen peptides, 2 parts of lactic acid bacteria, 40 parts of concentrated fruit juice, citric acid 2 parts of sodium, 0.5 parts of taurine, 80 parts of spring water.
[0026] The preparation method of the concentrated juice is: washing cranberries, pineapple and tomatoes and drying them, slicing the pineapple, squeezing the juice together with the cranberries and tomatoes, then filtering, supercritical fluid fractionation and concentrating. , The weight ratio of cranberry, pineapple and tomato is 1:2:1.
[0027] The preparation method of collagen peptide is as follows: Weigh 5g gelatin, add 20mL distilled water, preheat it in a constant temperature water bath at 37℃ to completely dissolve it; add alkaline protease in the ratio of 50:1 (V / V) substrate to enzyme T...
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[0034] Example 2
[0035] A Royal Jelly Collagen Peptide Fruit Enzyme, made from the following raw materials: 30 parts by weight of royal jelly, 5 parts of propolis, 3 parts of pollen, 10 parts of mature honey, 5 parts of collagen peptides, 3 parts of lactic acid bacteria, 50 parts of concentrated juice, citric acid 3 parts of sodium, 1 part of taurine, 100 parts of mountain spring water.
[0036] The preparation method of the concentrated juice is: washing cranberries, pineapple and tomatoes and drying them, slicing the pineapple, squeezing the juice together with the cranberries and tomatoes, then filtering, supercritical fluid fractionation and concentrating. , The weight ratio of cranberry, pineapple and tomato is 1:2:1.
[0037] The preparation method of collagen peptide is as follows: weigh 10g gelatin, add 50mL distilled water, preheat it in a constant temperature water bath at 37℃ to completely dissolve it; add alkaline protease to the ratio of 30:1 (V / V) substrate to enzyme...
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