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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

Pending Publication Date: 2019-12-10
FUZHOU UNIVERSITY
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

However, the taste of royal jelly is quite special, and ordinary people cannot adapt to it; moreover, royal jelly is hot in nature, and the number of people suitable for eating it is limited
[0005] Collagen peptide is the hydrolyzate of collagen, which is the smallest unit of collagen. Collagen peptide can be absorbed and utilized by the human body without decomposition, but collagen peptide has a slight fishy smell, and the palatability is poor when taken alone

Method used

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  • Royal jelly collagen peptide fruit enzyme and making method thereof
  • Royal jelly collagen peptide fruit enzyme and making method thereof
  • Royal jelly collagen peptide fruit enzyme and making method thereof

Examples

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Effect test

Embodiment 1

[0025] A royal jelly collagen peptide fruit enzyme, made of the following raw materials in parts by weight: 20 parts of royal jelly, 3 parts of propolis, 2 parts of pollen, 5 parts of mature honey, 3 parts of collagen peptide, 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 mountain spring water.

[0026] The preparation method of the concentrated fruit juice is as follows: washing and drying cranberries, pineapples and tomatoes, slicing the pineapples, squeezing the juice together with the cranberries and tomatoes, then filtering and concentrating by supercritical fluid fractionation; wherein , 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°C to dissolve it completely; add alkaline protease according to the ratio...

Embodiment 2

[0035] A royal jelly collagen peptide fruit enzyme, made of the following raw materials in parts by weight: 30 parts of royal jelly, 5 parts of propolis, 3 parts of pollen, 10 parts of mature honey, 5 parts of collagen peptide, 3 parts of lactic acid bacteria, 50 parts of concentrated fruit juice, citric acid 3 parts of sodium, 1 part of taurine, 100 parts of mountain spring water.

[0036] The preparation method of the concentrated fruit juice is as follows: washing and drying cranberries, pineapples and tomatoes, slicing the pineapples, squeezing the juice together with the cranberries and tomatoes, then filtering and concentrating by supercritical fluid fractionation; wherein , 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°C to dissolve it completely; add alkaline protease to Hydrolyze the pre-...

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Abstract

The invention particularly relates to royal jelly collagen peptide fruit enzyme and a making method thereof, and belongs to the technical field of food processing. The enzyme is prepared from the following raw materials in parts by weight: 20-30 parts of royal jelly, 1-5 parts of propolis, 1-3 parts of pollen, 5-10 parts of mature honey, 3-5 parts of collagen peptide, 1-3 parts of lactic acid bacteria, 30-50 parts of fruit juice concentrate, 1-3 parts of sodium citrate, 0.5-1 part of taurine and 80-100 parts of mountain spring water. The enzyme is reasonable in composition distribution ratio,the preparation process is simple, the nutrient utilization rate is high, and the enzyme has the effects of whitening the skin and relieving body fatigue.

Description

technical field [0001] The invention belongs to the technical field of food processing, and in particular relates to a royal jelly collagen peptide fruit enzyme and a preparation method thereof. Background technique [0002] Enzyme refers to a low-salt liquid containing biologically active substances extracted from plants after submerged fermentation. The above bioactive components include at least enzymes and fermentation participating bacteria. The bioactive ingredients contained in the enzyme can affect the active enzymes in the body of the user and regulate the life activities of the body from the cellular level. The anaerobic probiotic enzymes are mainly probiotics and ingredients, both of which have almost zero side effects. Therefore, probiotic enzymes are safe health products with vitality. Reasonable selection of ingredients and enzymes produced by fermentation process can form one or more enzymes with magical effects, such as adjusting immune response, anti-canc...

Claims

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Application Information

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IPC IPC(8): A23L33/00
CPCA23L33/00A23V2002/00
Inventor 汪少芸陈旭蔡茜茜邱文静田永奇方卫东吴大平
Owner FUZHOU UNIVERSITY
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