Rana sylvatica collagen composite peptide solid beverage and its preparation method and application

Abstract

The present application provides a solid beverage of forest frog collagen composite peptides, which contains forest frog collagen peptide powder, collagen peptides, milk mineral salts, arabinose, L-calcium lactate, ginger extract, steviol glycosides, taurine, xylitol, oligoisomaltose, maltodextrin, vitamin C, casein phosphopeptide, theanine, edible flavors and stabilizers. The forest frog collagen peptide powder and the polypeptide components in the solid beverage of the present application have the effects of anti-oxidation and promoting bone growth; calcium lactate, forest frog collagen peptide powder and milk mineral salts provide a large amount of calcium ions, which provide a good nutritional environment for bone growth. The forest frog collagen peptide powder in the solid beverage of the present application uses the residue after extraction for secondary extraction and development, realizes comprehensive utilization and promotes environmental protection. Save raw material costs.

Description

Technical Field

[0001] The present application belongs to the field of health products and foods. Specifically, the present application provides a solid beverage of forest frog collagen composite peptides and a preparation method and application thereof. Background Art

[0002] Processing the remaining frog bones in the frog processing process into frog bone collagen or frog bone collagen peptide can make full use of the precious frog resource. Existing technology shows that frog bone collagen peptide has antioxidant, anti-inflammatory, osteoblast growth and differentiation promoting effects, and is a good raw material for preparing health products.

[0003] Theanine is one of the main flavoring substances in tea. It has multiple functions such as anti-tumor, anti-inflammatory, blood pressure lowering, and weight loss, and is an excellent additive in drinking products. There are precedents in the art of preparing health products or foods in the form of solid beverages with ingredients such as collagen peptides, milk mineral salts, and casein phosphopeptides. Such health products or foods are rich in nutrition and have the functions of supplementing calcium, increasing bone density, and improving immunity.

[0004] How to further improve the effect and taste of such products is one of the important research directions in this field. Summary of the invention

[0005] To address the above needs, on the one hand, the present application provides a solid beverage of forest frog bone collagen complex peptides, which comprises forest frog bone collagen peptide powder, collagen peptides, milk mineral salts, arabinose, L-calcium lactate, ginger extract, steviol glycosides, taurine, xylitol, isomaltooligosaccharide, maltodextrin, vitamin C, casein phosphopeptide, theanine, edible flavors, and one or more stabilizers selected from carrageenan, locust bean gum, xanthan gum, cassia gelatin, curdlan, and soluble soybean polysaccharides.

[0006] Furthermore, the mass proportions of each component in the solid beverage are: 3-8 parts of forest frog collagen peptide powder, 5-10 parts of collagen peptide, 0.2-1 parts of milk mineral salt, 1-3 parts of arabinose, 2-6 parts of L-calcium lactate, 0.3-1 parts of ginger extract, 0.02-0.05 parts of stevioside, 0.1-0.2 parts of taurine, 8-15 parts of xylitol, 20-30 parts of isomaltooligosaccharide, 35-45 parts of maltodextrin, 0.1-0.4 parts of vitamin C, 0.3-0.5 parts of casein phosphopeptide, 3-7 parts of theanine, 0.05-0.2 parts of edible flavor, and 0.8-1 parts of stabilizer.

[0007] Furthermore, the mass parts of each component in the solid beverage are: 4.5 parts of forest frog collagen peptide powder, 8 parts of collagen peptide, 0.5 parts of milk mineral salt, 1.5 parts of arabinose, 3 parts of L-calcium lactate, 0.5 parts of ginger extract, 0.035 parts of stevioside, 0.12 parts of taurine, 9 parts of xylitol, 25.5 parts of isomaltooligosaccharide, 40.6 parts of maltodextrin, 0.2 parts of vitamin C, 0.425 parts of casein phosphopeptide, 5 parts of theanine, 0.12 parts of edible flavor, and 1 part of stabilizer.

[0008] Furthermore, the stabilizer is carrageenan and locust bean gum, or soluble soybean polysaccharide and locust bean gum.

[0009] Furthermore, the stabilizer is 0.3 parts of carrageenan and 0.7 parts of locust bean gum, or 0.4 parts of soluble soybean polysaccharide and 0.6 parts of locust bean gum.

[0010] Furthermore, the solid beverage is consumed by adding the solid beverage into water at 60-70 degrees Celsius, which is 6-8 times the mass of the solid beverage; stirring and mixing, and then drinking.

[0011] On the other hand, the present application provides a method for preparing the above-mentioned solid beverage, which includes: preparing forest frog bone collagen peptide powder; weighing forest frog bone collagen peptide powder, bone collagen peptide, milk mineral salt, arabinose, L-calcium lactate, ginger extract, steviol glycoside, taurine, xylitol, oligomaltose, maltodextrin, vitamin C, casein phosphopeptide, theanine, edible flavor, and stabilizer; and mixing them separately through a 100-mesh sieve and then using a mixer.

[0012] Furthermore, the forest frog bone collagen peptide powder is prepared using the following method:

[0013] (1) removing the internal organs, meat and fascia of the forest frog to obtain forest frog bones; drying, crushing and sieving the forest frog bones to obtain forest frog bone powder;

[0014] (2) adding the wood frog bone powder obtained in step (1) to 4-6 times the mass of distilled water, and homogenizing using a homogenizer to obtain a homogenous liquid;

[0015] (3) Place the homogenized liquid obtained in step (2) into an ultrasonic extraction tank, adjust the pH to 7.5-8.5, and add trypsin at a rate of 0.8-1.2 w / v%; 3 Ultrasonic-assisted enzymatic extraction at a power density of 40-60 minutes; inactivating the enzyme to obtain an enzymatic solution;

[0016] (4) spray-drying the enzymatic hydrolysis solution obtained in step (3) to obtain forest frog bone collagen peptide powder.

[0017] On the other hand, the present application provides the use of the above-mentioned solid beverage in the preparation of a medicine or health product for increasing bone density.

[0018] The preparation process of the forest frog collagen peptide powder in the present application is not limited to the above process. Other proteases, such as ficin, acid protease, alkaline protease, pepsin, papain, etc. can be used. Appropriate enzymatic hydrolysis time and ultrasonic parameters can be determined according to needs. Even when the enzymatic hydrolysis time is sufficient, ultrasonic treatment can be omitted.

[0019] The solid beverage of the present application can be used as a medicine or health product to supplement calcium, increase bone density, and promote bone growth. It can also be consumed as a daily drink or porridge after adding appropriate flavoring agents and thickeners.

[0020] The wood frog collagen peptide powder of the present application is prepared by utilizing fertilizers in wood frog processing, thereby making full use of the valuable resource of wood frog and saving costs. BRIEF DESCRIPTION OF THE DRAWINGS

[0021] Figure 1 The figure shows the change of calcium chelation rate after brewing the solid beverage in Example 1.

[0022] Figure 2 The effect of different proportions of carrageenan and locust bean gum on the change of calcium chelation rate after brewing solid beverages (carrageenan is in front in the proportion in the figure).

[0023] Figure 3 The figure shows the effect of different proportions of soluble soybean polysaccharides and locust bean gum on the change of calcium chelation rate after brewing solid beverages (soluble soybean polysaccharides are in front in the proportion in the figure). DETAILED DESCRIPTION

[0024] Material:

[0025] Homemade Rana temporaria chensinensis collagen peptide powder: Chinese Rana temporaria chensinensis (David) was obtained from a breeding base in Jilin: the residue after taking the Rana oil was manually removed from the meat, fascia and other impurities; dried in a blast drying oven at 70 degrees Celsius for 6 hours; crushed and sieved through a 200-mesh sieve to obtain Rana bone powder; added Rana bone powder to 4 times the mass of distilled water and homogenized with a homogenizer; the homogenized liquid was placed in an ultrasonic extraction tank, the pH was adjusted to 7, and trypsin was added at 1w / v% and the feed amount; 45°C, 1.5W / cm 3Ultrasonic extraction was performed at a power density of 45 minutes; the enzyme was inactivated by heating to 80°C for 10 minutes (the degree of hydrolysis was determined to be about 20%, and the molecular weight was mainly 3000-5000); ceramic column adsorption filtration and sodium membrane separation were performed; the feed liquid was spray-dried under the process conditions of air pressure of 0.3MPa, inlet temperature of 150°C and outlet temperature of 70°C to obtain forest frog bone collagen peptide powder.

[0026] Collagen peptide (extracted from bovine bones), milk mineral salts, arabinose, L-calcium lactate, ginger extract, steviol glycosides, taurine, xylitol, isomaltooligosaccharide, maltodextrin, vitamin C, casein phosphopeptide, theanine, edible flavors, carrageenan, locust bean gum, xanthan gum, cassia gelatin, curdlan, and soluble soybean polysaccharides are all food grade or medicinal grade and purchased from domestic manufacturers with relevant qualifications.

[0027] Determination of chelation rate:

[0028] Add 10 times the volume of anhydrous ethanol to the sample, let it stand for 2 hours, then centrifuge to remove the precipitate, repeat once, and refer to the EDTA titration method in the section on determination of calcium in food in GB / T5009.92-2003 to detect the soluble calcium content in the supernatant, according to the formula: chelation rate % = total calcium content - soluble calcium content in supernatant / total calcium content × 100%.

[0029] The total calcium content was determined using the flame atomic absorption spectrometry method in GB5009.92-2016. The brewing method used during the test was to add the solid beverage to 8 times the mass of the solid beverage in water at 60 degrees Celsius; stir to mix; place in a 60-degree Celsius water bath and continue stirring at a low speed; and take samples for testing at the required time points.

[0030] Example 1 Preparation of Rana cynomys collagen composite peptide solid beverage

[0031] Prepare the frog collagen complex peptide solid beverage according to the following formula:

[0032] 4.5 parts of forest frog collagen peptide powder, 8 parts of collagen peptide, 0.5 parts of milk mineral salt, 1.5 parts of arabinose, 3 parts of L-calcium lactate, 0.5 parts of ginger extract, 0.035 parts of stevioside, 0.12 parts of taurine, 9 parts of xylitol, 25.5 parts of isomaltooligosaccharide, 40.6 parts of maltodextrin, 0.2 parts of vitamin C, 0.425 parts of casein phosphopeptide, 5 parts of theanine, and 0.12 parts of edible flavor.

[0033] After weighing each ingredient, the ingredients were sieved through a 100-mesh sieve respectively, and mixed using a mixer to obtain a solid beverage.

[0034] According to previous studies and prior art records, the polypeptide components in the wood frog collagen peptide powder and collagen peptide in this application have the effects of anti-oxidation and promoting bone growth. The calcium lactate, wood frog collagen peptide powder and milk mineral salt in the solid beverage provide a large amount of calcium ions, providing a good nutritional environment for bone growth.

[0035] According to the general understanding in the field of calcium supplementation, free soluble calcium is poorly absorbed, and chelated calcium chelated with polypeptides and amino acids is more easily absorbed in the intestine. The solid beverage of the present application actually has the conditions for the formation of chelated calcium at the temperature (about 50 degrees Celsius) and pH (about 7-8) after brewing. However, since the actual use of the beverage will not be left for too long after brewing and the temperature drops quickly, the actual calcium chelation rate is low. For details, see Figure 1 Due to the presence of recombinant amino acids and peptides in the system, the chelation rate shows an obvious upward trend with the brewing time. However, within the normal consumption time of less than 10 minutes (in normal consumption, such products are mostly drunk while hot after brewing, and will not be prevented for a long time, nor will they be specially kept warm as in the testing process of this application), the chelation rate is not ideal.

[0036] Example 2 Addition of stabilizer

[0037] The applicant tried to use stabilizers to stabilize the suspension system, and used the emulsifying effect of some food stabilizers to change the exposure of the peptide chain to promote the chelation process. Considering the regulatory requirements and the results of the preliminary experiment, the total amount of stabilizer added was 1 part. The stabilizers used, and their 6-minute and 10-minute chelation rates are shown in Table 1 (three parallel experiments).

[0038] Table 1 Effect of adding a single stabilizer on the chelation rate

[0039]

[0040]

[0041] The results show that some stabilizers can indeed promote the calcium chelation process, especially carrageenan and soluble soybean polysaccharides, which have more obvious emulsifying effects.

[0042] On this basis, the applicant further tried a 1:1 combination of two stabilizers (0.5 parts each), and the results are shown in Table 2.

[0043] Table 2 Effect of adding stabilizer combination on chelation rate

[0044]

[0045] The results showed that different combinations of stabilizers had different effects. Some combinations (including two stabilizer combinations with emulsifying effects that had the best effect when used alone) were even less effective than a single stabilizer. The two combinations containing locust bean gum had the best effect.

[0046] Example 3: Ratio of stabilizer

[0047] The chelating effects of carrageenan and locust bean gum, as well as soluble soybean polysaccharides and locust bean gum in the ratios of 3:7, 4:6, 5:5, 6:4, and 7:3 (carrageenan / soluble soybean polysaccharides in front, locust bean gum in the back) were studied. Figure 2 and Figure 3 As shown in the figure, although the chelation rates at 30 minutes were similar, the 3:7 carrageenan and locust bean gum and the 4:6 soluble soybean polysaccharide and locust bean gum significantly accelerated the calcium chelation rate in the brew compared with other ratios, reaching levels of about 35% and 45% at 6 and 10 minutes.

[0048] Determination of the solid beverage formula of embodiment 4

[0049] In summary, the formula of solid beverage is determined as follows:

[0050] 4.5 parts of forest frog collagen peptide powder, 8 parts of collagen peptide, 0.5 parts of milk mineral salt, 1.5 parts of arabinose, 3 parts of L-calcium lactate, 0.5 parts of ginger extract, 0.035 parts of stevioside, 0.12 parts of taurine, 9 parts of xylitol, 25.5 parts of isomaltooligosaccharide, 40.6 parts of maltodextrin, 0.2 parts of vitamin C, 0.425 parts of casein phosphopeptide, 5 parts of theanine, 0.12 parts of edible flavor, 0.3 parts of carrageenan and 0.7 parts of locust bean gum.

[0051] or

[0052] 4.5 parts of forest frog collagen peptide powder, 8 parts of collagen peptide, 0.5 parts of milk mineral salt, 1.5 parts of arabinose, 3 parts of L-calcium lactate, 0.5 parts of ginger extract, 0.035 parts of stevioside, 0.12 parts of taurine, 9 parts of xylitol, 25.5 parts of isomaltooligosaccharide, 40.6 parts of maltodextrin, 0.2 parts of vitamin C, 0.425 parts of casein phosphopeptide, 5 parts of theanine, 0.12 parts of edible flavor, 0.4 parts of soluble soybean polysaccharide and 0.6 parts of locust bean gum.

Claims

1. A solid beverage of forest frog collagen composite peptide, characterized in that: The solid beverage is composed of the following ingredients in parts by mass: 4.5 parts of forest frog bone collagen peptide powder, 8 parts of bovine bone collagen peptide, 0.5 parts of milk mineral salt, 1.5 parts of arabinose, 3 parts of L-calcium lactate, 0.5 parts of ginger extract, 0.035 parts of stevioside, 0.12 parts of taurine, 9 parts of xylitol, 25.5 parts of isomaltooligosaccharide, 40.6 parts of maltodextrin, 0.2 parts of vitamin C, 0.425 parts of casein phosphopeptide, 5 parts of theanine, 0.12 parts of edible flavor and 1 part of stabilizer; the stabilizer is 0.3 parts of carrageenan and 0.7 parts of locust bean gum, or 0.4 parts of soluble soybean polysaccharide and 0.6 parts of locust bean gum; The forest frog collagen peptide powder is prepared by the following method: (1) removing the internal organs, meat and fascia of the forest frog to obtain forest frog bones; drying, crushing and sieving the forest frog bones to obtain forest frog bone powder; (2) adding the wood frog bone powder obtained in step (1) to 4-6 times the mass of distilled water, and homogenizing using a homogenizer to obtain a homogenous liquid; (3) The homogenized liquid obtained in step (2) is placed in an ultrasonic extraction tank, the pH is adjusted to 7.5-8.5, and trypsin is added at a rate of 0.8-1.2 w / v%; the mixture is heated at 45-50°C and 1-1.5 W / cm 3 Ultrasonic-assisted enzymatic extraction at a power density of 40-60 minutes; inactivating the enzyme to obtain an enzymatic solution; (4) spray drying the enzymatic hydrolysis solution obtained in step (3) to obtain forest frog bone collagen peptide powder; The method for taking the solid beverage is as follows: adding the solid beverage into water of 60-70 degrees Celsius with a mass of 6-8 times that of the solid beverage; stirring and mixing, and then drinking.

2. The method for preparing a solid beverage according to claim 1, characterized in that: The method comprises: preparing forest frog bone collagen peptide powder; weighing forest frog bone collagen peptide powder, bovine bone collagen peptide, milk mineral salt, arabinose, L-calcium lactate, ginger extract, steviol glycoside, taurine, xylitol, isomaltooligosaccharide, maltodextrin, vitamin C, casein phosphopeptide, theanine, edible flavor and stabilizer; respectively passing through a 100-mesh sieve and then mixing using a mixer; The forest frog collagen peptide powder is prepared by the following method: (1) removing the internal organs, meat and fascia of the forest frog to obtain forest frog bones; drying, crushing and sieving the forest frog bones to obtain forest frog bone powder; (2) adding the wood frog bone powder obtained in step (1) to 4-6 times the mass of distilled water, and homogenizing using a homogenizer to obtain a homogenous liquid; (3) The homogenized liquid obtained in step (2) is placed in an ultrasonic extraction tank, the pH is adjusted to 7.5-8.5, and trypsin is added at a rate of 0.8-1.2 w / v%; the mixture is heated at 45-50°C and 1-1.5 W / cm 3 Ultrasonic-assisted enzymatic extraction at a power density of 40-60 minutes; inactivating the enzyme to obtain an enzymatic solution; (4) spray-drying the enzymatic hydrolysis solution obtained in step (3) to obtain forest frog bone collagen peptide powder.

3. Use of the solid beverage according to claim 1 in the preparation of medicines or health products for increasing bone density.

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