Morinda citrifolia enzyme collagen peptide compound beverage and preparation method thereof

Abstract

The invention provides a morinda citrifolia enzyme collagen peptide compound beverage and a preparation method thereof, and the morinda citrifolia enzyme collagen peptide compound beverage comprises the following raw materials in parts by weight: 30-95 parts of morinda citrifolia enzyme stock solution, 10-50 parts of collagen peptide, 1-30 parts of inulin, 1-5 parts of haematococcus pluvialis, 1-5 parts of vitamin C, 1-5 parts of [gamma]-aminobutyric acid, 2-8 parts of phosphatidylserine, 1-5 parts of nicotinic acid, 1-5 parts of vitamin E, 2-3 parts of buckwheat flavone, 1-3 parts of naringenin and 3-7 parts of orientin. The morinda citrifolia enzyme stock solution and the collagen peptide are effectively combined, the anti-aging, anti-oxidation and anti-saccharification effects are enhanced, the bitter and fishy smell of morinda citrifolia enzyme or collagen is improved through technological treatment, the content of various nutrient elements in the beverage is effectively reserved, and the content of polypeptide and protein in the beverage is high.

Description

technical field [0001] The invention relates to the field of food processing, in particular to a noni enzyme collagen peptide compound drink and a preparation method thereof. Background technique [0002] Polypeptides are proteins that are hydrolyzed into smaller molecular weight fragments under the action of proteases, which are easy to absorb and have high nutritional value. Currently, peptides on the market are generally added to products as ingredients. Although their nutritional value is reflected, due to the poor quality of peptides Flavor and taste limit the nutrition of polypeptides in food. The method for removing bad flavors of polypeptides is generally to remove them by enzymatic hydrolysis and fermentation. However, although enzymatic hydrolysis and fermentation can remove part of the bad flavors, they are not very thorough and will also be The nutritional value of the polypeptide itself is lost; [0003] Patent "production process of non-bitter soybean polypept...

AI Technical Summary

Problems solved by technology

[0002] Polypeptides are proteins that are hydrolyzed into smaller molecular weight fragments under the action of proteases, which are easy to absorb and have high nutritional value. Currently, peptides on the market are generally added to products as ingredients. Although their nutritional value is reflected, due to the poor quality of peptides Flavor and taste limit the nutrition of polypeptides in food. The method for removing bad flavors of polypeptides is generally to remove them by enzymatic hydrolysis and fermentation. However, although enzymatic hydrolysis and fermentation can remove part of the bad flavors, they are not very thorough and will also be The nutritional value of the polypeptide itself is lost;

[0003] Patent "production process of non-bitter soybean polypeptide powder", patent number: CN02115912.2, after the first enzymolysis, heat to inactivate the enzyme, after the enzymolysis solution is filtered, kaolin powder is added for the first adsorption treatment, and then added Activated carbon powder undergoes second adsorption treatment to eliminate bitterness and fishy smell, but the effect of removing bitterness and fishy smell is not obvious

[0004] The patent "a highly soluble soybean polypeptide and its preparation process and application", patent number: CN2017114646535, is to enzymatically hydrolyze soybean protein, and remove the bitterness and fishy smell physically, but the physical bitterness and fishy smell are effectively removed, but damage to the peptide content

[0005] At present, the bitterness, astringency and fishy smell of polypeptide and noni fruit enzyme are not completely removed, and the nutritional value of polypeptide itself is lost by the methods of enzymatic hydrolysis and fermentation.

Images