Blueberry collagen peptide beverage and preparation method thereof

Abstract

The invention belongs to the technical field of functional beverages, and particularly relates to a blueberry collagen peptide beverage and a preparation method thereof. The fish collagen peptide beverage is prepared from the following raw materials in parts by weight: 6 to 10 parts of fish collagen peptide, 0.20 to 0.3 part of vitamin C, 20 to 30 parts of blueberry juice, 5 to 15 parts of erythritol, 0.12 to 0.24 part of a compound stabilizer and the balance of a solvent, the compound stabilizer is prepared from the following components in parts by weight: 0.08 to 0.12 part of pectin, 0.02 to 0.06 part of propylene glycol alginate and 0.02 to 0.06 part of sodium carboxymethyl cellulose. The obtained blueberry collagen peptide beverage is uniform, free of layering and good in stability, retains the effects of fish collagen peptide and blueberries, is aromatic in flavor, sour, sweet and delicious, and meets the pursuit of consumers for health and nutrition.

Description

Technical Field

[0001] The invention belongs to the technical field of functional drinks, and specifically relates to a blueberry collagen peptide drink and a preparation method thereof. Background Art

[0002] Collagen peptides are small molecule active peptides composed of 2 to 20 amino acid residues obtained after collagen is decomposed by enzymatic hydrolysis, acid-base hydrolysis or other biotransformation technologies. The molecular weight is generally between 200 and 1000 Daltons. Compared with collagen, its molecular weight is lower and it is easily absorbed by the intestinal wall. It also has multiple biological activities such as antioxidant, antibacterial and anti-ACE. It has potential benefits for the skin, bones, cardiovascular system and immune system, and has broad application potential in the fields of medicine, food and skin care. Among them, fish-derived collagen peptides prepared from fish scales and fish skin are rich in nutritional value and high in biological activity. They have the advantages of safe source, small molecular weight, easy absorption, good compatibility and low irritation, and are often used in functional foods, beverages and cosmetics. In the application of the food industry, it is often compounded with fruit and vegetable raw materials to adjust its flavor due to its poor taste and low odor acceptance.

[0003] Blueberry (Vaccinium spp.) is a plant of the genus Vaccinium in the family Ericaceae. It is rich in nutrients such as vitamin C, polyphenols, polysaccharides, anthocyanins, etc. It has the functions of anti-oxidation, anti-aging, lowering blood sugar and blood lipids, improving eye blood circulation and intestinal health, and is beneficial to human cognitive ability and mood. However, fresh blueberries are very easy to rot at room temperature and are not resistant to storage, resulting in strong seasonality and short shelf life, which inevitably causes economic losses after harvesting. Therefore, making beverages with blueberries as raw materials has become the main means to solve the serious economic losses caused by blueberry inventory and retention. However, the existing blueberry fruit processing into juice products has the problems of easy stratification and low stability. Summary of the invention

[0004] In order to solve the above problems, the present invention provides a blueberry collagen peptide beverage and a preparation method thereof, so as to solve the problem that beverages using blueberries as raw materials are easy to be separated and have low stability.

[0005] The present invention is achieved through the following technical solutions:

[0006] A blueberry collagen peptide drink comprises, by weight, 6 to 10 parts of fish collagen peptide, 0.20 to 0.3 parts of vitamin C, 20 to 30 parts of blueberry juice, 5 to 15 parts of erythritol, 0.12 to 0.24 parts of a composite stabilizer, and 100 parts of solvent.

[0007] The composite stabilizer consists of 0.08 to 0.12 parts of pectin, 0.02 to 0.06 parts of propylene glycol alginate, and 0.02 to 0.06 parts of sodium carboxymethyl cellulose.

[0008] The preparation method of the blueberry collagen peptide drink comprises the following steps: squeezing blueberry juice, adding pectinase and cellulase for enzymolysis, and filtering to obtain blueberry juice; mixing blueberry juice, fish collagen peptide solution, vitamin C, erythritol, a composite stabilizer and a solvent by weight to obtain the blueberry collagen peptide drink; the solvent is water.

[0009] Fresh blueberries are very easy to rot at room temperature and are not resistant to storage, which leads to strong seasonality and short shelf life, and inevitably causes economic losses after harvest. Therefore, using blueberries as raw materials to make beverages has become the main means to solve the serious economic losses caused by blueberry inventory and retention. However, the existing blueberry fruit processing into juice products has the problems of easy stratification and low stability.

[0010] The blueberry collagen peptide beverage provided by the present invention retains the efficacy of fish collagen peptide and blueberry, presents a light purple color, is pleasing to the eye, exudes a light blueberry aroma, has a strong fragrance, is sweet and sour, and has a very coordinated and delicate taste, and is added with a composite stabilizer composed of pectin, propylene glycol alginate, and sodium carboxymethyl cellulose. Pectin is a natural polymer compound that mainly exists in the cell wall and cell inner layer of plants. It is a water-soluble dietary fiber that helps promote gastrointestinal motility and can play an appetizing and spleen-strengthening effect. In addition, pectin also has a strong water retention capacity, which can keep the moisture of food and prevent drying. Propylene glycol alginate is a derivative obtained by modifying sodium alginate. It has good water solubility and is dissolved in water to form a viscous colloidal solution, which increases the viscosity of the beverage and makes the taste richer and fuller. Sodium carboxymethyl cellulose is an artificially synthesized cellulose derivative that forms a stable colloidal solution in water and has the effects of thickening, emulsification, and stabilization, but it is sensitive to pH and needs to be within a specific pH range to achieve the best effect. The use of pectin, propylene glycol alginate, and sodium carboxymethyl cellulose alone cannot solve the problem that drinks made from blueberries are easy to stratify and have low stability. Therefore, the present invention mixes pectin, propylene glycol alginate, and sodium carboxymethyl cellulose in a certain ratio as a composite stabilizer, and adds pectinase and cellulase for enzymolysis during the preparation of blueberry juice to decompose the suspended matter and colloid that are easily precipitated in the juice, so that the blueberry collagen peptide drink prepared by the present invention is uniform and non-stratified, has good stability, and has a good taste and flavor. The problem that drinks made from blueberries are easy to stratify and have low stability in the prior art is solved.

[0011] Preferably, the raw material ratio of the blueberry collagen peptide beverage calculated by weight includes 8 parts of fish collagen peptide, 0.24 parts of vitamin C, 26 parts of blueberry juice, 9.5 parts of erythritol, 0.18 parts of composite stabilizer, and 100 parts of solvent.

[0012] The composite stabilizer is composed of 0.10 parts of pectin, 0.04 parts of propylene glycol alginate and 0.04 parts of sodium carboxymethyl cellulose.

[0013] Furthermore, the preparation method of the blueberry collagen peptide beverage specifically comprises the following steps:

[0014] Preparation of blueberry juice: wash blueberry fruits, mix the washed blueberry fruits with water in a ratio of 1:4-6 to squeeze out juice to obtain a mixture, add pectinase and cellulase to the mixture for enzymolysis, filter through 20-60 mesh gauze to obtain a filtrate, add water equivalent to 3-4 times the weight of the filtrate to the filtrate to obtain blueberry juice.

[0015] Preparation of fish collagen peptide solution: Stir and heat the fish collagen peptide powder in pure water until it is completely dissolved, and keep it warm in a constant temperature water bath.

[0016] Preparation of blueberry collagen peptide drink: blueberry juice, fish collagen peptide solution, vitamin C, erythritol, composite stabilizer and solvent are mixed according to weight and homogenized.

[0017] The weight proportion of the added pectinase is 0.2% to 0.3% of the mixture, and the weight proportion of the added cellulase is 0.7% to 0.8% of the mixture.

[0018] Preferably, in the preparation method of the blueberry collagen peptide beverage, the enzymatic hydrolysis temperature is 45° C. to 55° C., and the time is 70 min to 90 min.

[0019] Preferably, in the method for preparing the blueberry collagen peptide beverage, the temperature of the constant temperature water bath is 50°C to 55°C.

[0020] Preferably, in the preparation method of the blueberry collagen peptide beverage, the mixing temperature of blueberry juice, fish collagen peptide solution, vitamin C, erythritol, composite stabilizer and solvent is 45° C. to 55° C., the mixing time is 19 min to 21 min, and the colloid mill homogenization time is 9 min to 11 min.

[0021] Furthermore, the prepared blueberry collagen peptide beverage is filled and sealed, pasteurized, and then cooled to room temperature to obtain a finished blueberry collagen peptide beverage.

[0022] Preferably, in the preparation method of the blueberry collagen peptide beverage, the pasteurization temperature is 80° C. to 90° C., and the time is 9 min to 11 min.

[0023] Compared with the prior art, the present invention has the following beneficial effects:

[0024] The present invention provides a blueberry collagen peptide drink, which comprises the following steps: squeezing blueberry fruit, adding pectinase and cellulase for enzymolysis, and filtering to obtain blueberry juice; mixing blueberry juice, fish collagen peptide solution, vitamin C, erythritol and a composite stabilizer by weight to obtain a blueberry collagen peptide drink. The obtained blueberry collagen peptide drink is uniform and non-stratified, has good stability, and retains the efficacy of fish collagen peptide and blueberry, presents a light purple color, is pleasing to the eye, exudes a light blueberry aroma, has a rich aroma, is sweet and sour, and has a very coordinated and delicate taste. The blueberry collagen peptide drink is easy to store while satisfying consumers' pursuit of health and nutrition, and has a broad market prospect. At the same time, its processing technology is simple and the production operation is convenient, which is conducive to the production of small and medium-sized enterprises or township enterprises, and opens up new ways for the deep processing of blueberries and the comprehensive utilization of fish collagen peptides. BRIEF DESCRIPTION OF THE DRAWINGS

[0025] In order to more clearly illustrate the embodiments of the present invention or the technical solutions in the prior art, the drawings required for use in the embodiments or the description of the prior art will be briefly introduced below. Obviously, the drawings described below are only some embodiments of the present invention. For ordinary technicians in this field, other drawings can be obtained based on these drawings without paying creative work.

[0026] Figure 1 The effect of the amount of fish collagen peptide added on the sensory evaluation value of the blueberry collagen peptide beverage of the present invention;

[0027] Figure 2 The effect of the amount of vitamin C added on the sensory evaluation value of the blueberry collagen peptide beverage of the present invention;

[0028] Figure 3 The effect of the amount of blueberry juice added on the sensory evaluation value of the blueberry collagen peptide beverage of the present invention;

[0029] Figure 4 The effect of the amount of erythritol added on the sensory evaluation value of the blueberry collagen peptide beverage of the present invention;

[0030] Figure 5 It is a contour map and a response surface map of the interaction between the amount of vitamin C added and the amount of blueberry juice added on the sensory score of the present invention;

[0031] Figure 5 In the figure, a is a contour map of the interaction effect of vitamin C addition and blueberry juice addition on sensory scores, and b is a response surface map of the interaction effect of vitamin C addition and blueberry juice addition on sensory scores;

[0032] Figure 6 It is a contour map and a response surface map of the interaction between the amount of vitamin C added and the amount of erythritol added on the sensory score of the present invention;

[0033] Figure 6 In the figure, a is a contour map of the interaction between vitamin C addition and erythritol addition on the sensory score, and b is a response surface map of the interaction between vitamin C addition and erythritol addition on the sensory score;

[0034] Figure 7 It is a contour map and a response surface map of the interaction between the amount of blueberry juice added and the amount of erythritol added on the sensory score of the present invention;

[0035] Figure 7 In the figure, a is a contour map of the interaction effect of blueberry juice addition amount and erythritol addition amount on sensory score, and b is a response surface map of the interaction effect of blueberry juice addition amount and erythritol addition amount on sensory score;

[0036] Figure 8 The effects of different types of stabilizers on the stability of blueberry collagen peptide beverages of the present invention;

[0037] Fig. 9 The contour map and response surface map of the interaction between the amount of pectin added and the amount of propylene glycol alginate added on the precipitation rate of the composite beverage of the present invention;

[0038] Fig. 9 In the figure, a is a contour map of the interaction between the amount of pectin added and the amount of propylene glycol alginate added on the sedimentation rate of the composite beverage, and b is a response surface map of the interaction between the amount of pectin added and the amount of propylene glycol alginate added on the sedimentation rate of the composite beverage;

[0039] Fig.10 It is a contour map and response of the interaction between the amount of pectin added and the amount of sodium carboxymethyl cellulose added on the precipitation rate of the composite beverage of the present invention;

[0040] Fig.10 In the figure, a is a contour map of the interaction between the amount of pectin added and the amount of sodium carboxymethyl cellulose added on the precipitation rate of the composite beverage, and b is a response surface map of the interaction between the amount of pectin added and the amount of sodium carboxymethyl cellulose added on the precipitation rate of the composite beverage;

[0041] Fig.11 It is a contour map and response of the interaction between the addition amount of propylene glycol alginate and the addition amount of sodium carboxymethyl cellulose on the precipitation rate of the composite beverage of the present invention;

[0042] Fig.11In the figure, a is a contour map of the interaction between the addition amount of propylene glycol alginate and the addition amount of sodium carboxymethyl cellulose on the sedimentation rate of the composite beverage, and b is a response surface map of the interaction between the addition amount of propylene glycol alginate and the addition amount of sodium carboxymethyl cellulose on the sedimentation rate of the composite beverage. DETAILED DESCRIPTION

[0043] In order to facilitate the understanding of the present invention, the present invention will be described more comprehensively below, and preferred embodiments of the present invention are provided. However, the present invention can be implemented in many different forms and is not limited to the embodiments described herein. On the contrary, the purpose of providing these embodiments is to make the understanding of the disclosure of the present invention more thorough and comprehensive.

[0044] Unless otherwise defined, all technical and scientific terms used herein have the same meaning as those commonly understood by those skilled in the art of the present invention. The terms used in the specification of the present invention herein are only for the purpose of describing specific embodiments and are not intended to limit the present invention.

[0045] The main materials and reagents used in the present invention are from the following sources:

[0046] Blueberry: wild blueberry from Daxinganling; fish collagen peptide: Hainan Yuanpeptide Biotechnology Co., Ltd.; pectin: Shanghai Landi Technology Development Co., Ltd.; propylene glycol alginate: Qingdao Dongrunde Additive Co., Ltd.; sodium carboxymethyl cellulose: Shanghai Landi Technology Development Co., Ltd.; erythritol: Nanjing Ganjuyuan Co., Ltd.; citric acid: Shandong Yingxuan Industrial Co., Ltd.; malic acid: Anhui Xuelang Biotechnology Co., Ltd.; tartaric acid: Ningbo Jinzhan Biotechnology Co., Ltd.; vitamin C: Shijiazhuang Pharmaceutical Group Weisheng Pharmaceutical Co., Ltd.; pectinase: Shanghai Landi Technology Development Co., Ltd.; cellulase: Shanghai Landi Technology Development Co., Ltd.; blueberry; reagents used for microbial detection were purchased from Shanghai Yuanye Biotechnology Co., Ltd. and Wuhu Ouke Biotechnology Co., Ltd.; strains were purchased from Beina Chuanglian Biotechnology Co., Ltd.

[0047] The main instruments and equipment used in this invention come from the following sources:

[0048] MJ-WBL2521H juicer: Midea Group Co., Ltd.; WB100-8F constant temperature water bath: Qun'an Instrument Co., Ltd.; GTR420A centrifuge: Hunan Hukang Centrifuge Co., Ltd.; ZL220.E4 analytical balance: Shanghai Zanwei Weighing Instrument Co., Ltd.; JM-LB50A colloid mill: Hangzhou Huihe Mechanical Equipment Co., Ltd.; MASTER-T handheld refractometer: Guangzhou Atago Scientific Instrument Co., Ltd.; PHS-25 pH meter: Wuxi Leici Instrument Co., Ltd.; CL-404 analytical balance: Chengdu Vanke Industrial Co., Ltd.; LRH-150 constant temperature incubator: Shanghai Yiheng Scientific Instrument Co., Ltd.; YX-280 portable pressure steam sterilizer: Hefei Huatai Medical Equipment Co., Ltd.; GTR420A high-speed centrifuge: Hunan Hukang Centrifuge Co., Ltd.; HWS-24 electric constant temperature water bath: Shanghai Hengyi Technology Co., Ltd.; SN-CJ-1D clean bench: Shanghai Shangyi Instrument Equipment Co., Ltd.

[0049] The present invention uses SigmaPlot12.5 for statistical analysis and drawing of test results. Design-Expert13.0 is used for response surface experimental design and data regression analysis. All experiments are performed in parallel 3 times, and the results are expressed as mean ± standard deviation.

[0050] In order to better illustrate the present invention, the technical solution of the present invention will be further described below in conjunction with specific embodiments.

[0051] Example 1

[0052] A blueberry collagen peptide drink comprises, by weight, 6 parts of fish collagen peptide, 0.25 parts of vitamin C, 25 parts of blueberry juice, 10 parts of erythritol, and 0.18 parts of a composite stabilizer; and 100 parts of water are added.

[0053] The composite stabilizer consists of 0.10 parts of pectin, 0.04 parts of propylene glycol alginate and 0.04 parts of sodium carboxymethyl cellulose.

[0054] Example 2

[0055] A blueberry collagen peptide drink comprises, by weight, 8 parts of fish collagen peptide, 0.25 parts of vitamin C, 25 parts of blueberry juice, 10 parts of erythritol, and 0.18 parts of a composite stabilizer; and water is supplemented to 100 parts.

[0056] The composite stabilizer consists of 0.10 parts of pectin, 0.04 parts of propylene glycol alginate and 0.04 parts of sodium carboxymethyl cellulose.

[0057] Example 3

[0058] A blueberry collagen peptide drink comprises, by weight, 10 parts of fish collagen peptide, 0.25 parts of vitamin C, 25 parts of blueberry juice, 10 parts of erythritol, and 0.18 parts of a composite stabilizer; and 100 parts of water are added.

[0059] The composite stabilizer is composed of 0.10 parts of pectin, 0.04 parts of propylene glycol alginate, and 0.04 parts of sodium carboxymethyl cellulose.

[0060] Comparative Example 1

[0061] A blueberry collagen peptide drink comprises, by weight, 12 parts of fish collagen peptide, 0.25 parts of vitamin C, 25 parts of blueberry juice, 10 parts of erythritol, and 0.18 parts of a composite stabilizer; and 100 parts of water are added.

[0062] The composite stabilizer is composed of 0.10 parts of pectin, 0.04 parts of propylene glycol alginate, and 0.04 parts of sodium carboxymethyl cellulose.

[0063] Comparative Example 2

[0064] A blueberry collagen peptide drink comprises the following raw materials in proportion by weight: 14 parts of fish collagen peptide, 0.25 parts of vitamin C, 25 parts of blueberry juice, 10 parts of erythritol, 0.18 parts of a composite stabilizer; and 100 parts of water.

[0065] The composite stabilizer consists of 0.10 parts of pectin, 0.04 parts of propylene glycol alginate and 0.04 parts of sodium carboxymethyl cellulose.

[0066] Comparative Example 3

[0067] A blueberry collagen peptide drink comprises, by weight, 16 parts of fish collagen peptide, 0.25 parts of vitamin C, 25 parts of blueberry juice, 10 parts of erythritol, and 0.18 parts of a composite stabilizer; and 100 parts of water are added.

[0068] The composite stabilizer consists of 0.10 parts of pectin, 0.04 parts of propylene glycol alginate and 0.04 parts of sodium carboxymethyl cellulose.

[0069] Effects of different fish collagen peptide addition amounts on the sensory evaluation value of blueberry collagen peptide beverages:

[0070] The blueberry collagen peptide drink was prepared according to the weight ratio of fish collagen peptide, vitamin C, blueberry juice, erythritol, composite stabilizer and water in the blueberry collagen peptide drink provided in Examples 1 to 3 and Comparative Examples 1 to 3, respectively, 1% represents one weight part: (1) Preparation of blueberry juice: Select blueberry fruits with intact tissue state, no rot and damage on the surface, and remove impurities. After washing the blueberry fruits, squeeze the juice in a ratio of 1:4 between blueberry and pure water to obtain a mixture. Add 0.2% pectinase and 0.7% cellulase to the mixture for enzymolysis at a temperature of 45°C for 70 minutes. After the enzymolysis is completed, filter with 20-mesh clean gauze to obtain a filtrate, add 4 times the volume of pure water to the filtrate to obtain a blueberry juice with a volume fraction of 20%, and set aside. (2) Preparation of fish collagen peptide solution: Stir and heat the fish collagen peptide powder in 50°C pure water until it is completely dissolved, and keep it warm in a 50°C constant temperature water bath. (3) Preparation of compound beverage. Mix blueberry juice, fish collagen peptide solution, vitamin C, erythritol, compound stabilizer and water by weight at 45°C for 19 minutes, and homogenize with a colloid mill for 9 minutes. (4) Product filling and sterilization: Fill the homogenized product into a 200mL aluminum foil small-mouth self-supporting nozzle bag and seal it. Pasteurize it in an 80°C water bath for 9 minutes, cool it to room temperature, and obtain the finished blueberry collagen peptide beverage. Store it at 4°C.

[0071] The sensory evaluation method of blueberry collagen peptide beverage is to refer to the sensory requirements of the group standard T / FDSA0051-2024 "Collagen Peptide Beverage" issued by the China Food and Drug Enterprise Quality and Safety Promotion Association for sensory evaluation of this product. After inviting 8 students majoring in food to receive training, they tasted and scored the taste, color, flavor, and texture, and took the average value. The specific scoring criteria are shown in Table 1.

[0072] Table 1 Sensory evaluation table

[0073]

[0074] Depend on Figure 1 It can be seen that when the addition amount of fish collagen peptide is 6% to 10%, the sensory evaluation value of the compound beverage is better, and when the addition amount is 8%, the sensory evaluation value of the compound beverage is the best, reaching 88 points. Therefore, 8% is selected as the optimal addition amount of fish collagen peptide in subsequent tests.

[0075] Comparative Example 4

[0076] A blueberry collagen peptide drink comprises, by weight, 8 parts of fish collagen peptide, 0.1 part of vitamin C, 25 parts of blueberry juice, 10 parts of erythritol, and 0.18 parts of a composite stabilizer; and water is supplemented to 100 parts.

[0077] The composite stabilizer consists of 0.10 parts of pectin, 0.04 parts of propylene glycol alginate and 0.04 parts of sodium carboxymethyl cellulose.

[0078] Comparative Example 5

[0079] A blueberry collagen peptide drink comprises, by weight, 8 parts of fish collagen peptide, 0.15 parts of vitamin C, 25 parts of blueberry juice, 10 parts of erythritol, and 0.18 parts of a composite stabilizer; and water is supplemented to 100 parts.

[0080] The composite stabilizer consists of 0.10 parts of pectin, 0.04 parts of propylene glycol alginate and 0.04 parts of sodium carboxymethyl cellulose.

[0081] Example 4

[0082] A blueberry collagen peptide drink comprises, by weight, 8 parts of fish collagen peptide, 0.2 parts of vitamin C, 25 parts of blueberry juice, 10 parts of erythritol, and 0.18 parts of a composite stabilizer; and 100 parts of water are added.

[0083] The composite stabilizer consists of 0.10 parts of pectin, 0.04 parts of propylene glycol alginate and 0.04 parts of sodium carboxymethyl cellulose.

[0084] Example 5

[0085] A blueberry collagen peptide drink comprises, by weight, 8 parts of fish collagen peptide, 0.3 parts of vitamin C, 25 parts of blueberry juice, 10 parts of erythritol, and 0.18 parts of a composite stabilizer; and water is supplemented to 100 parts.

[0086] The composite stabilizer consists of 0.10 parts of pectin, 0.04 parts of propylene glycol alginate and 0.04 parts of sodium carboxymethyl cellulose.

[0087] Comparative Example 6

[0088] A blueberry collagen peptide drink comprises, by weight, 8 parts of fish collagen peptide, 0.35 parts of vitamin C, 25 parts of blueberry juice, 10 parts of erythritol, and 0.18 parts of a composite stabilizer; and water is supplemented to 100 parts.

[0089] The composite stabilizer consists of 0.10 parts of pectin, 0.04 parts of propylene glycol alginate and 0.04 parts of sodium carboxymethyl cellulose.

[0090] Effects of different vitamin C additions on the sensory evaluation value of blueberry collagen peptide beverages:

[0091] The blueberry collagen peptide drink is prepared according to the weight ratio of fish collagen peptide, vitamin C, blueberry juice, erythritol, composite stabilizer and water in the blueberry collagen peptide drink provided in Examples 4 to 5, Example 2, Comparative Examples 4 to 5 and Comparative Example 6, respectively, 1% represents one weight part: (1) Preparation of blueberry juice: Select blueberry fruits with intact tissue state, no rot or damage on the surface, and remove impurities. After washing the blueberry fruits, squeeze the juice at a ratio of 1:5 between blueberry and pure water to obtain a mixture. Add 0.3% pectinase and 0.8% cellulase to the mixture for enzymolysis, the enzymolysis temperature is 50°C, and the time is 80min. After the enzymolysis is completed, filter with 40-mesh clean gauze to obtain a filtrate, add 3 times the volume of pure water to the filtrate to obtain a blueberry juice with a volume fraction of 25%, and set aside. (2) Preparation of fish collagen peptide solution: Stir and heat the fish collagen peptide powder in 50℃ pure water until it is completely dissolved, and keep it warm in a constant temperature water bath at 53℃. (3) Preparation of compound beverage: Mix blueberry juice, fish collagen peptide solution, vitamin C, erythritol, compound stabilizer and water by weight at 50℃ for 20 minutes, and homogenize with a colloid mill for 10 minutes. (4) Product filling and sterilization: Fill the homogenized product into a 200mL aluminum foil small-mouth self-supporting suction nozzle bag and seal it. After pasteurization in an 85℃ water bath for 10 minutes, cool it to room temperature to obtain the finished blueberry collagen peptide beverage, and store it at 4℃.

[0092] The sensory evaluation method of blueberry collagen peptide beverage is to refer to the sensory requirements of the group standard T / FDSA0051-2024 "Collagen Peptide Beverage" issued by the China Food and Drug Enterprise Quality and Safety Promotion Association for sensory evaluation of this product. After inviting 8 students majoring in food to receive training, they tasted and scored the taste, color, flavor, and texture, and took the average value. The specific scoring criteria are shown in Table 1.

[0093] Depend on Figure 2 It can be seen that as the amount of vitamin C added gradually increases, the sensory score of the beverage first increases and then decreases. When the amount of vitamin C added is 0.2% to 0.3%, the sensory evaluation value of the composite beverage is better. When the amount of vitamin C added is 0.25%, the sensory evaluation value is the highest, reaching 84 points. Therefore, 0.25% vitamin C is selected as the optimal addition amount in subsequent experiments.

[0094] Comparative Example 7

[0095] A blueberry collagen peptide drink comprises, by weight, 8 parts of fish collagen peptide, 0.25 parts of vitamin C, 5 parts of blueberry juice, 10 parts of erythritol, and 0.18 parts of a composite stabilizer; and water is supplemented to 100 parts.

[0096] The composite stabilizer consists of 0.10 parts of pectin, 0.04 parts of propylene glycol alginate and 0.04 parts of sodium carboxymethyl cellulose.

[0097] Comparative Example 8

[0098] A blueberry collagen peptide drink comprises, by weight, 8 parts of fish collagen peptide, 0.25 parts of vitamin C, 10 parts of blueberry juice, 10 parts of erythritol, and 0.18 parts of a composite stabilizer; and water is supplemented to 100 parts.

[0099] The composite stabilizer consists of 0.10 parts of pectin, 0.04 parts of propylene glycol alginate and 0.04 parts of sodium carboxymethyl cellulose.

[0100] Comparative Example 9

[0101] A blueberry collagen peptide drink comprises, by weight, 8 parts of fish collagen peptide, 0.25 parts of vitamin C, 15 parts of blueberry juice, 10 parts of erythritol, and 0.18 parts of a composite stabilizer; and water is supplemented to 100 parts.

[0102] The composite stabilizer consists of 0.10 parts of pectin, 0.04 parts of propylene glycol alginate and 0.04 parts of sodium carboxymethyl cellulose.

[0103] Example 6

[0104] A blueberry collagen peptide drink comprises, by weight, 8 parts of fish collagen peptide, 0.25 parts of vitamin C, 20 parts of blueberry juice, 10 parts of erythritol, and 0.18 parts of a composite stabilizer; and 100 parts of water are added.

[0105] The composite stabilizer consists of 0.10 parts of pectin, 0.04 parts of propylene glycol alginate and 0.04 parts of sodium carboxymethyl cellulose.

[0106] Example 7

[0107] A blueberry collagen peptide drink comprises, by weight, 8 parts of fish collagen peptide, 0.25 parts of vitamin C, 30 parts of blueberry juice, 10 parts of erythritol, and 0.18 parts of a composite stabilizer; and water is supplemented to 100 parts.

[0108] The composite stabilizer consists of 0.10 parts of pectin, 0.04 parts of propylene glycol alginate and 0.04 parts of sodium carboxymethyl cellulose.

[0109] Effects of different amounts of blueberry juice added on the sensory evaluation value of blueberry collagen peptide beverages:

[0110] The blueberry collagen peptide drink was prepared according to the weight ratio of fish collagen peptide, vitamin C, blueberry juice, erythritol, composite stabilizer and water in the blueberry collagen peptide drink provided in Examples 6 to 7, Example 2, and Comparative Examples 7 to 9, respectively, 1% represents one weight part: (1) Preparation of blueberry juice: Select blueberry fruits with intact tissue state, no rot or damage on the surface, and remove impurities. After washing the blueberry fruits, squeeze the juice in a ratio of 1:6 between blueberry and pure water to obtain a mixture. Add 0.2% pectinase and 0.7% cellulase to the mixture for enzymolysis at a temperature of 55°C for 90 minutes. After the enzymolysis is completed, filter with a 40-mesh clean gauze to obtain a filtrate, add 4 times the volume of pure water to the filtrate to obtain a blueberry juice with a volume fraction of 20%, and set aside. (2) Preparation of fish collagen peptide solution: Stir and heat the fish collagen peptide powder in 50°C pure water until it is completely dissolved, and keep it warm in a 55°C constant temperature water bath. (3) Preparation of compound beverage: blueberry juice, fish collagen peptide solution, vitamin C, erythritol, compound stabilizer and water were mixed by weight at 55°C for 21 minutes, and homogenized by colloid mill for 11 minutes. (4) Product filling and sterilization: the homogenized product was filled into a 200 mL aluminum foil small mouth self-supporting nozzle bag and sealed, and pasteurized in a 90°C water bath for 11 minutes, and then cooled to room temperature to obtain the finished blueberry collagen peptide beverage, which was stored at 4°C.

[0111] The sensory evaluation method of blueberry collagen peptide beverage is to refer to the sensory requirements of the group standard T / FDSA0051-2024 "Collagen Peptide Beverage" issued by the China Food and Drug Enterprise Quality and Safety Promotion Association for sensory evaluation of this product. After inviting 8 students majoring in food to receive training, they tasted and scored the taste, color, flavor, and texture, and took the average value. The specific scoring criteria are shown in Table 1.

[0112] Depend on Figure 3 It can be seen that when the addition amount of blueberry juice is 20% to 30%, the sensory evaluation value of the composite beverage is better. When the addition amount of blueberry juice is 25%, the sensory evaluation value of the composite beverage is the highest, reaching 88 points. Therefore, 25% is selected as the optimal addition amount of blueberry juice in subsequent experiments.

[0113] Example 8

[0114] A blueberry collagen peptide drink comprises, by weight, 8 parts of fish collagen peptide, 0.25 parts of vitamin C, 25 parts of blueberry juice, 5 parts of erythritol, and 0.18 parts of a composite stabilizer; and 100 parts of water are added.

[0115] The composite stabilizer consists of 0.10 parts of pectin, 0.04 parts of propylene glycol alginate and 0.04 parts of sodium carboxymethyl cellulose.

[0116] Example 9

[0117] A blueberry collagen peptide drink comprises, by weight, 8 parts of fish collagen peptide, 0.25 parts of vitamin C, 25 parts of blueberry juice, 15 parts of erythritol, and 0.18 parts of a composite stabilizer; and 100 parts of water are added.

[0118] The composite stabilizer consists of 0.10 parts of pectin, 0.04 parts of propylene glycol alginate and 0.04 parts of sodium carboxymethyl cellulose.

[0119] Comparative Example 10

[0120] A blueberry collagen peptide drink comprises, by weight, 8 parts of fish collagen peptide, 0.25 parts of vitamin C, 25 parts of blueberry juice, 20 parts of erythritol, and 0.18 parts of a composite stabilizer; and 100 parts of water are added.

[0121] The composite stabilizer consists of 0.10 parts of pectin, 0.04 parts of propylene glycol alginate and 0.04 parts of sodium carboxymethyl cellulose.

[0122] Comparative Example 11

[0123] A blueberry collagen peptide drink comprises, by weight, 8 parts of fish collagen peptide, 0.25 parts of vitamin C, 25 parts of blueberry juice, 25 parts of erythritol, and 0.18 parts of a composite stabilizer; and 100 parts of water are added.

[0124] The composite stabilizer consists of 0.10 parts of pectin, 0.04 parts of propylene glycol alginate and 0.04 parts of sodium carboxymethyl cellulose.

[0125] Comparative Example 12

[0126] A blueberry collagen peptide drink comprises, by weight, 8 parts of fish collagen peptide, 0.25 parts of vitamin C, 25 parts of blueberry juice, 30 parts of erythritol, and 0.18 parts of a composite stabilizer; and 100 parts of water are added.

[0127] The composite stabilizer consists of 0.10 parts of pectin, 0.04 parts of propylene glycol alginate and 0.04 parts of sodium carboxymethyl cellulose.

[0128] Effects of different erythritol addition amounts on the sensory evaluation value of blueberry collagen peptide beverages:

[0129] The blueberry collagen peptide beverage was prepared according to the weight ratio of fish collagen peptide, vitamin C, blueberry juice, erythritol, composite stabilizer and water in the blueberry collagen peptide beverage provided in Examples 8 to 9, Example 2, and Comparative Examples 10 to 12, respectively, 1% represents one weight part: (1) Preparation of blueberry juice: Select blueberry fruits with intact tissue state, no rot or damage on the surface, and remove impurities. After washing the blueberry fruits, squeeze the juice in a ratio of 1:5 between blueberry and pure water to obtain a mixture. Add 0.2% pectinase and 0.7% cellulase to the mixture for enzymolysis at a temperature of 50°C for 80 minutes. After the enzymolysis is completed, filter with a 60-mesh clean gauze to obtain a filtrate, add 4 times the volume of pure water to the filtrate to obtain a blueberry juice with a volume fraction of 20%, and set aside. (2) Preparation of fish collagen peptide solution: Stir and heat the fish collagen peptide powder in 50°C pure water until it is completely dissolved, and keep it warm in a 50°C constant temperature water bath. (3) Preparation of compound beverage: blueberry juice, fish collagen peptide solution, vitamin C, erythritol, compound stabilizer and water were mixed by weight at 50°C for 20 minutes, and homogenized by colloid mill for 10 minutes. (4) Product filling and sterilization: the homogenized product was filled into a 200 mL aluminum foil small mouth self-supporting nozzle bag and sealed, and pasteurized in an 85°C water bath for 10 minutes, and then cooled to room temperature to obtain the finished blueberry collagen peptide beverage, which was stored at 4°C.

[0130] The sensory evaluation method of blueberry collagen peptide beverage is to refer to the sensory requirements of the group standard T / FDSA0051-2024 "Collagen Peptide Beverage" issued by the China Food and Drug Enterprise Quality and Safety Promotion Association for sensory evaluation of this product. After inviting 8 students majoring in food to receive training, they tasted and scored the taste, color, flavor, and texture, and took the average value. The specific scoring criteria are shown in Table 1.

[0131] Erythritol is a natural sugar substitute extracted from natural foods such as fruits, vegetables or algae. It has zero calories and does not stimulate blood sugar. Its sweetness is only half of that of ordinary sucrose. It has a milder taste and can improve the taste of beverages. Figure 4 It can be seen that when the addition amount of erythritol is 5% to 15%, the sensory evaluation value of the composite beverage is better. When the addition amount of erythritol reaches 10%, the product sensory evaluation value is the highest, which is 89 points, and the taste is suitable. Therefore, the subsequent test chooses the addition amount of erythritol to be 10%. In the following examples, 1% represents one weight part.

[0132] Example 10, response surface experimental design

[0133] On the basis of the above embodiment, a 3-factor 3-level experiment was designed according to the Box-Behnken response surface method. Blueberry vitamin C addition amount A, blueberry juice addition amount B, and vitamin C addition amount C were set as independent variables, and the sensory evaluation value was the response value Y. Three factors that had a greater impact on them were selected, and a three-factor three-level response surface experiment was carried out. Each group of experiments was repeated 3 times, and the average value was taken. The experimental factors and levels are shown in Table 2.

[0134] Table 2 Factors and levels of process formula response surface test

[0135]

[0136] The product formula Box-Behnken test design and results are shown in Table 3

[0137] Table 3 Product formula Box-Behnken test design and results

[0138]

[0139] As shown in Table 1, with the sensory evaluation value Y as the dependent variable, the amount of vitamin C added A, the amount of blueberry juice added B, and the amount of erythritol added C as the independent variables, regression fitting was performed and the equation was obtained as follows: Y = 94.20-3.00A + 2.50B-1.75C-1.25AB + 3.75AC + 3.25BC-10.97A 2 -8.47B 2 -9.97C 2 .

[0140] Table 4 Product process formula regression equation analysis

[0141]

[0142]

[0143] Note: * indicates significant difference, P < 0.05; ** indicates extremely significant difference, P < 0.01; “ / ” indicates no such item.

[0144] The regression equation analysis is shown in Table 4. From the F value, we can see that the influence of the three factors is A>B>C; the quadratic term A 2 , B 2 , C 2 The effect on sensory scores was extremely significant, P < 0.01, the first-order term A, the interaction terms AC and BC had significant effects on the results, P < 0.05, and the first-order terms B, C and the interaction terms AB had no significant effects on the results, P > 0.05. The P value of the model was extremely significant, and the P value of the lack of fit term was not significant, indicating that the model had a good fitting effect. Therefore, the model can be used to determine the optimal process ratio of blueberry collagen peptide beverages.

[0145] The response surface prediction results are as follows Figures 5 to 7 As shown in the figure, the response surface diagram and contour diagram reflect the effect of the interaction between the three factors on the sensory score. The interaction between the amount of vitamin C added and the amount of erythritol added has the strongest effect on the sensory score, the interaction between the amount of blueberry juice added and the amount of erythritol added has the second strongest effect on the sensory score, and the interaction between the amount of vitamin C added and the amount of blueberry juice added has the weakest effect on the sensory score. This result is consistent with the results in Table 4. The model predicts that the optimal product formula is 0.242% vitamin C, 25.706% blueberry juice, and 9.525% erythritol. Under this condition, the sensory score is 94.701 points. In order to facilitate subsequent experimental operations, the correction process ratio is: 0.24% vitamin C, 26% blueberry juice, and 9.5% erythritol. After the verification test, the score was 93.86 points, which is basically consistent with the model prediction value of 94.701 points, indicating that the model is effective and reliable.

[0146] Example 11: Determination of the ratio of stabilizer for blueberry collagen peptide beverage

[0147] After the formula of product stabilizer is determined, the optimal dosage and ratio of product stabilizer are screened and determined through single factor experiment and response surface test. Pectin, propylene glycol alginate, abbreviated as PGA, sodium carboxymethyl cellulose, abbreviated as CMC, are selected as stabilizers. The single factor level content is 0.02%, 0.04%, 0.06%, 0.08%, 0.1%, and 0.12%. Based on the results of single factor test, response surface test is carried out. The beverage is placed and centrifuged, and the sedimentation rate is used as the investigation index to determine the appropriate proportion of compound stabilizer added to the beverage.

[0148] The method for determining the precipitation rate is as follows: after adding the stabilizer, 10 mL of the composite collagen beverage is placed in a centrifuge tube, centrifuged at 6000 r / min for 10 min, the supernatant is discarded, the precipitate is accurately weighed, and the precipitation rate M is calculated.

[0149] M(100%)=m / m0×100%

[0150] In the formula: m represents the mass of the sediment, g; m0 represents the mass of the beverage in the centrifuge tube, g.

[0151] In order to improve the stability of blueberry fish collagen peptide beverage and prevent stratification and precipitation, stabilizers need to be added to ensure the quality of the compound beverage. Therefore, pectin, propylene glycol alginate, and sodium carboxymethyl cellulose were selected as product stabilizers, and six levels of 0.02%, 0.04%, 0.06%, 0.08%, 0.1%, and 0.12% were selected for single factor experiments to study the effect of a single stabilizer on the precipitation rate of blueberry collagen peptide beverage. The results are as follows: Figure 8 As shown in the figure, when the single stabilizer pectin is added in an amount of 0.08% to 0.12%, the precipitation rate in the product is the lowest; when the propylene glycol alginate is added in an amount of 0.02% to 0.06%, the precipitation rate in the product is the lowest; when the sodium carboxymethyl cellulose is added in an amount of 0.02% to 0.06%, the precipitation rate in the product is the lowest, indicating that the product has high stability, and the effect of pectin as a stabilizer is stronger than that of propylene glycol alginate and sodium carboxymethyl cellulose.

[0152] Based on the results of the single factor experiment, the composite stabilizer ratio of blueberry collagen beverage was confirmed according to the Box-Behnken design scheme. The factors and levels of the stabilizer ratio response surface experiment are shown in Table 5.

[0153] Table 5

[0154]

[0155] The Box-Behnken test design and results of stabilizer ratio are shown in Table 6.

[0156] Table 6 Stabilizer ratio Box-Behnken test design and results

[0157]

[0158] As shown in Table 6, with the sensory evaluation value y as the dependent variable, the pectin addition amount a, the alginate propylene glycol addition amount b, and the carboxymethyl cellulose sodium addition amount c as the independent variables, regression fitting was performed and the equation was obtained as follows: y = 0.8540 + 0.2725a + 0.1137b + 0.1062c + 0.0575ab + 0.0025ac - 0.0400bc + 0.9805a 2 +0.8430b 2 +0.6680c 2 .

[0159] Table 7 Stabilizer ratio regression equation analysis

[0160]

[0161]

[0162] Note: * indicates significant difference, P < 0.05; ** indicates extremely significant difference, P < 0.01; “ / ” indicates no such item.

[0163] The regression equation analysis is shown in Table 7. From the F value, we can see that the influence of the three factors is a>b>c; the first-order term a and the second-order term a 2 、b 2 、c 2 The effect on sensory scores was extremely significant, P < 0.01, the first-order terms b and c had a significant effect on the results, P < 0.05, and the interaction terms ab, bc, and ac had no significant effect on the results, P > 0.05. The P value of the model was extremely significant, and the P value of the lack of fit term was not significant, indicating that the model had a good fitting effect. Therefore, the model can be used to determine the ratio of composite stabilizers for blueberry collagen peptide beverages.

[0164] Figures 9 to 11 The response surface diagram and contour diagram reflect the effect of the interaction between the three factors on the stability of the composite beverage. The interaction between pectin and propylene glycol alginate has the strongest effect on the stability of the composite beverage, followed by the interaction between propylene glycol alginate and sodium carboxymethyl cellulose, and the interaction between pectin and sodium carboxymethyl cellulose has the weakest effect on the stability of the composite beverage. The results are consistent with the results in Table 7. The model predicts that the optimal composite stabilizer ratio is 0.097% pectin, 0.039% propylene glycol alginate, and 0.038% sodium carboxymethyl cellulose. Under this condition, the precipitation rate is 0.827%. In order to facilitate subsequent experimental operations, the corrected composite stabilizer ratio is: 0.10% pectin, 0.04% propylene glycol alginate, and 0.04% sodium carboxymethyl cellulose. The product precipitation rate measured in the verification test was 0.836%, which is basically consistent with the model prediction value of 0.827%, indicating that the model is effective and reliable.

[0165] Example 12: Quality Analysis of Blueberry Collagen Peptide Drink

[0166] Sugar content and acidity determination: Sugar content and acidity were determined by a handheld refractometer and a pH meter, respectively.

[0167] Product microbiological inspection: Prepare the finished product based on the test results confirmed by the formula and stabilizer ratio. According to GB4789.2-2022, GB4789.3-2016, GB4789.4-2016, GB4789.10-2016, GB4789.15-2016 standards, this product is tested for total colony count, coliform group, Salmonella, Staphylococcus aureus, mold, and yeast.

[0168] The sugar content of the blueberry collagen peptide beverage prepared by the confirmed process was measured by a handheld refractometer and was found to be 17.1%. The acidity of the product was measured by a pH meter and was found to be 4.48.

[0169] The blueberry collagen peptide beverage prepared by the confirmed process was sealed in an aluminum foil small-mouth self-supporting nozzle bag, pasteurized in an 85°C water bath for 10 minutes, and cooled to room temperature. The microbial related indicators were measured, and the test results are shown in Table 8. The total colony count, Staphylococcus aureus, mold, yeast and coliform group were tested and met the national standards, indicating that the safety of this product meets the production requirements.

[0170] Table 8 Microbial index of blueberry collagen peptide beverage, unit: CFU·mL -1

[0171] Inspection items Testing standards Test results Total colony count GB4789.2-2016 28≤104 salmonella GB4789.4-2016 Not detected / 25mL Staphylococcus aureus GB4789.10-2016 <1CFU / mL Mold GB4789.15-2016 <1CFU / mL Yeast GB4789.15-2016 <1CFU / mL Coliform bacteria GB4789.3-2016 <1CFU / mL

[0172] In summary, the present invention confirms the ratio of the blueberry collagen peptide beverage process formula gold composite stabilizer by single factor test and response surface optimization test. The results show that the fish collagen peptide addition amount is 8%, the vitamin C addition amount is 0.24%, the blueberry juice addition amount is 26%, and the erythritol addition amount is 9.5%. When the pectin addition amount in the composite stabilizer is 0.10%, the propylene glycol alginate addition amount is 0.04%, and the sodium carboxymethyl cellulose addition amount is 0.04%, the sensory evaluation value of the blueberry collagen peptide beverage is 93.86 points, the product precipitation rate is the lowest, and the stability is the best. The blueberry collagen peptide beverage developed by the present invention is uniform and non-stratified, has good stability, and retains the efficacy of fish collagen peptide and blueberry, presents light purple, pleasing color, exudes a light blueberry aroma, rich fragrance, sweet and sour, and the flavor is very coordinated and delicate. It can meet consumers' pursuit of health and nutrition and has a broad market prospect. At the same time, its processing technology is simple, the production operation is convenient, and it is conducive to the production of small and medium-sized enterprises or township enterprises. Therefore, the present invention provides theoretical and practical references for the feasibility of compound production of blueberry and collagen peptide products, and provides a reference for the development of related industries.

[0173] The technical features of the above-described embodiments may be arbitrarily combined. To make the description concise, not all possible combinations of the technical features in the above-described embodiments are described. However, as long as there is no contradiction in the combination of these technical features, they should be considered to be within the scope of this specification.

[0174] The above-mentioned embodiments only express several implementation methods of the present invention, and the descriptions thereof are relatively specific and detailed, but they cannot be understood as limiting the scope of the invention patent. It should be pointed out that, for ordinary technicians in this field, several variations and improvements can be made without departing from the concept of the present invention, and these all belong to the protection scope of the present invention. Therefore, the protection scope of the patent of the present invention shall be subject to the attached claims.

Claims

1. A blueberry collagen peptide drink, It is characterized in that The raw material ratio calculated by weight includes 6 to 10 parts of fish collagen peptide, 0.20 to 0.3 parts of vitamin C, 20 to 30 parts of blueberry juice, 5 to 15 parts of erythritol, 0.12 to 0.24 parts of composite stabilizer, and 100 parts of solvent; The composite stabilizer is composed of 0.08 to 0.12 parts of pectin, 0.02 to 0.06 parts of propylene glycol alginate, and 0.02 to 0.06 parts of sodium carboxymethyl cellulose; The preparation method of the blueberry collagen peptide drink comprises the following steps: squeezing blueberry juice, adding pectinase and cellulase for enzymolysis, and filtering to obtain blueberry juice; mixing blueberry juice, fish collagen peptide solution, vitamin C, erythritol, a composite stabilizer and a solvent by weight to obtain the blueberry collagen peptide drink; the solvent is water.

2. The blueberry collagen peptide drink according to claim 1, It is characterized in that The raw material ratio calculated by weight includes 8 parts of fish collagen peptide, 0.24 parts of vitamin C, 26 parts of blueberry juice, 9.5 parts of erythritol, 0.18 parts of composite stabilizer, and 100 parts of solvent; The composite stabilizer is composed of 0.10 parts of pectin, 0.04 parts of propylene glycol alginate and 0.04 parts of sodium carboxymethyl cellulose.

3. The method for preparing the blueberry collagen peptide drink according to claim 1, It is characterized in that The specific steps include: Preparation of blueberry juice: washing blueberry fruits, mixing the washed blueberry fruits with water in a ratio of 1:4-6 to squeeze juice to obtain a mixture, adding pectinase and cellulase to the mixture for enzymolysis, filtering with 20-60 mesh gauze to obtain a filtrate, adding water equivalent to 3-4 times the weight of the filtrate to the filtrate to obtain blueberry juice; Preparation of fish collagen peptide solution: Stir and heat the fish collagen peptide powder in pure water until it is completely dissolved, and keep it warm in a constant temperature water bath; Preparation of blueberry collagen peptide drink: blueberry juice, fish collagen peptide solution, vitamin C, erythritol, composite stabilizer and solvent are mixed according to weight and homogenized; The weight proportion of the added pectinase is 0.2% to 0.3% of the mixture, and the weight proportion of the added cellulase is 0.7% to 0.8% of the mixture.

4. The method for preparing the blueberry collagen peptide drink according to claim 3, It is characterized in that The enzymolysis temperature is 45°C to 55°C, and the time is 70min to 90min.

5. The method for preparing the blueberry collagen peptide drink according to claim 3, It is characterized in that The temperature of the constant temperature water bath is 50°C to 55°C.

6. The method for preparing the blueberry collagen peptide drink according to claim 3, It is characterized in that The mixing temperature of the blueberry juice, fish collagen peptide solution, vitamin C, erythritol, composite stabilizer and solvent is 45° C. to 55° C., the mixing time is 19 min to 21 min, and the homogenization time is 9 min to 11 min.

7. The method for preparing the blueberry collagen peptide beverage according to claim 3, It is characterized in that The prepared blueberry collagen peptide beverage is filled and sealed, pasteurized, and then cooled to room temperature to obtain a finished blueberry collagen peptide beverage.

8. The method for preparing the blueberry collagen peptide drink according to claim 8, It is characterized in that The pasteurization temperature is 80° C. to 90° C., and the time is 9 min to 11 min.

Images