Oyster peptide zinc complex gel candy and preparation method thereof

Abstract

The invention discloses an oyster peptide zinc complex gel candy and a preparation method thereof, and belongs to the technical field of food. The gel candy comprises the following components in percentage by weight: 0.5%-1.5% of oyster peptide zinc complex, 3%-15% of gelatin, 5%-10% of white granulated sugar, 5%-10% of corn syrup, 5%-10% of sorbitol, 5%-10% of concentrated fruit juice, 10%-20% of maltitol, 0.3%-1% of anhydrous citric acid, 0.03%-0.4% of edible essence and the balance of water. Wherein the oyster peptide zinc complex is prepared by an enzymolysis method. The gel candy is good in taste and simple in process, has the effect of supplementing the microelement zinc, and is beneficial to enhancing immunity and growth of teenagers.

Description

Technical Field

[0001] The invention relates to oyster peptide zinc complex gel candy and a preparation method thereof, belonging to the field of food. Background Art

[0002] Zinc, as an essential trace element for the human body, plays an indispensable role in the body's intellectual development, growth and development, reproductive development and immune defense. Zinc has been proven to be an important component of more than 300 enzymes and is involved in various biological reactions in the body. After entering the body, zinc ions may form insoluble phytic acid zinc and zinc hydroxide precipitates in the gastrointestinal tract, affecting their absorption. Therefore, the development of a carrier that can safely deliver zinc ions to the absorption site in the small intestine is an urgent problem to be solved.

[0003] Generally, there are three main types of food fortified zinc supplements. The first is inorganic zinc salts, such as zinc sulfate, zinc chloride and zinc oxide. This agent has a greater irritation to the gastrointestinal tract, is easy to dissociate, and has a low absorption efficiency. The second is organic weak acid zinc, such as zinc gluconate, zinc glycyrrhizate and zinc lactate. Compared with inorganic zinc, it has reduced irritation and increased bioavailability, but still has side effects on the body. Long-term use may lead to obstructed absorption of other minerals such as calcium and iron, thereby causing related deficiency symptoms. The third is amino acid / peptide zinc supplements, which have stable chemical properties and are not easy to dissociate. They have two absorption pathways, ion channels and oligopeptide channels, and have better absorption effects. They have become zinc supplement raw materials with development potential on the market.

[0004] Gel candy is a common form of nutrient supplements at present, because gel candy usually has better taste, diverse tastes, and easy digestion and portability, most consumers may prefer gel candy. In addition, gel candy can add various nutrients to meet consumers' needs for health, and its fun and diversity are more in line with women's consumption preferences. At present, polypeptide zinc supplements have been used to prepare gel candy to improve the symptoms of zinc deficiency. For example, patent CN 114468104A discloses a functional candy with special effects on regulating the gastrointestinal tract, by mixing yacon polysaccharide-peptide-zinc chelate-object with chicory extract powder, hericium erinaceus extract powder, oligoxylose, oligofructose, and water, preparing a main agent, and then adding an adjuvant containing other ingredients to the main agent to make functional candy. Although the functional candy prepared by this patent can improve the symptoms of constipation, it is unknown whether it has an improvement effect on the damage caused by zinc deficiency to other organs of the body such as liver, spleen, kidney and testicles. Furthermore, the patent only studies the laxative effect of functional candies and does not disclose the texture characteristics of the prepared functional candies. Summary of the invention

[0005] In view of the problems existing in zinc supplement preparations at this stage, the present invention provides an oyster peptide zinc complex gel candy and a preparation method thereof, wherein the oyster peptide zinc complex is compounded with gelatin, white sugar, corn syrup, sorbitol, concentrated fruit juice, maltitol, anhydrous citric acid and edible flavor to prepare a gel candy. The gel candy prepared by the present invention has good flavor, is non-sticky and elastic. The present invention proves the zinc supplement effect of the oyster peptide zinc complex through a mouse model, and provides a preparation method thereof for use in a gel candy product, which is simple and applicable to a wide range of people.

[0006] The invention firstly provides an oyster peptide zinc complex gel candy, which comprises, by weight percentage, 0.5%-1.5% of oyster peptide zinc complex, 3%-15% of gelatin, 5%-10% of white sugar, 5%-10% of corn syrup, 5%-10% of sorbitol, 5%-10% of concentrated fruit juice, 10%-20% of maltitol, 0.3%-1% of anhydrous citric acid, 0.03%-0.4% of edible flavor, and the balance is water.

[0007] In one embodiment of the present invention, the components include, by weight percentage, 0.5-1.2% oyster peptide zinc complex, 3-12% gelatin, 5-9% white sugar, 5-9% corn syrup, 5-9% sorbitol, 5-9% concentrated fruit juice, 10-18% maltitol, 0.3-0.9% anhydrous citric acid, 0.03%-0.35% edible flavor, and the balance is water.

[0008] In one embodiment of the present invention, the method for preparing the oyster peptide zinc complex comprises the following steps:

[0009] S1. Wash the oyster meat, mix it with deionized water in a mass-to-volume ratio of 1:2 to 1:4, and homogenize it;

[0010] S2, adjusting the pH of the mixture after homogenization in step S1 to 12.0-13.0 using 0.5-1 M NaOH, stirring for 1-3 hours, centrifuging at 4°C and 10,000×g for 30 minutes, and collecting the supernatant;

[0011] S3, adjusting the pH obtained in step S2 to 4.8-5.1 using 0.5-1 M HCl, and then collecting the precipitate by centrifugation at 4°C and 10,000×g for 15 min;

[0012] S4, mixing the precipitate with deionized water in a mass volume ratio of 1:1 to 1:2, and then freeze-drying to obtain oyster protein powder;

[0013] S5, performing enzymolysis using protease, after which the mixture is boiled for 8 to 12 minutes to inactivate the protease, cooled to room temperature, and the pH is adjusted to 6.5 to 7.5, and then the mixture is freeze-dried to obtain oyster peptide powder;

[0014] S6, dissolving the oyster peptide powder obtained in step S5 in water, adding three times the volume of anhydrous ethanol, standing at 4°C for 24 hours, centrifuging at 4°C and 16,000×g, collecting the supernatant, removing the ethanol by rotary evaporation, and freeze-drying;

[0015] S7. Dissolve the freeze-dried powder obtained in step S6 in deionized water, then mix with an equal volume of ZnSO4·7H2O solution, incubate the mixture at 45°C for 40 minutes, and then dialyze for 24 hours using an ultrafiltration membrane with a molecular weight cutoff of 200Da to remove unbound zinc and obtain an oyster peptide zinc complex.

[0016] In one embodiment of the present invention, the homogenization in step S1 is performed by using a blender to homogenize for 20-30 seconds, stopping for 5-10 seconds, and repeating for 3-5 times.

[0017] In one embodiment of the present invention, the freeze drying in step S4 is to freeze the sample to -30 to -50°C, evacuate the sample, and heat the sample at 30-50°C until the sample is freeze-dried.

[0018] In one embodiment of the present invention, the enzymatic hydrolysis process in step S5 is to dissolve the oyster protein powder prepared in step S4 in water, add protease to the oyster protein aqueous solution, and perform enzymatic hydrolysis for 3 to 5 hours under the condition of a constant temperature water bath.

[0019] In one embodiment of the present invention, the mass concentration of the oyster protein aqueous solution is 5%.

[0020] In one embodiment of the present invention, the protease comprises at least one of alkaline protease, trypsin, neutral protease and flavor protease. The specific activity of the alkaline protease is 200U / mg, the specific activity of the trypsin is 250U / mg, the specific activity of the neutral protease is 100U / mg, and the specific activity of the flavor protease is 150U / mg.

[0021] In one embodiment of the present invention, when alkaline protease is used for enzymolysis, the pH is 10.0, the enzymolysis temperature is 40-60°C, and the amount of alkaline protease added is 5U / mg oyster protein powder; when trypsin is used for enzymolysis, the pH is 8.5, the enzymolysis temperature is 35-40°C, and the amount of trypsin added is 5U / mg oyster protein powder; when neutral white enzyme is used for enzymolysis, the pH is 7.0, the enzymolysis temperature is 40-60°C, and the amount of neutral protease added is 5U / mg oyster protein powder; when flavor protease is used for enzymolysis, the pH is 7.0, the enzymolysis temperature is 50-60°C, and the amount of flavor protease added is 5U / mg oyster protein powder.

[0022] In one embodiment of the present invention, in the freeze drying step S5, the sample is frozen to -30 to -50°C, evacuated, and heated at 30-50°C until the sample is freeze-dried.

[0023] In one embodiment of the present invention, the mass concentration of the oyster peptide powder after being dissolved in water in step S6 is 5-15 g / L.

[0024] In one embodiment of the present invention, in the freeze drying step S6, the sample is frozen to -30 to -50°C, evacuated, and heated at 30-50°C until the sample is freeze-dried.

[0025] In one embodiment of the present invention, in step S7, the mass concentration of the freeze-dried powder dissolved in deionized water is 5-15 g / L, and the mass concentration of the ZnSO4·7H2O solution is 5-15 g / L.

[0026] In one embodiment of the present invention, the flavor includes at least one of green plum flavor, apple flavor, orange flavor, strawberry flavor, blueberry flavor, grape flavor, and mango flavor.

[0027] The present invention also discloses a method for preparing oyster peptide zinc complex gel candy, comprising the following steps:

[0028] (1) Presol: Soak gelatin in warm water at 15-25°C for 4-5 hours, add warm water at 65-75°C, and stir for 10-20 minutes to obtain a gel solution;

[0029] (2) Preparing a zinc supplement solution: dissolving the above-mentioned oyster peptide zinc complex in water at 20 to 30° C. and stirring until dissolved to obtain a zinc supplement solution;

[0030] (3) Boiling sugar: fully mix white sugar, corn syrup, sorbitol, concentrated fruit juice, maltitol and anhydrous citric acid with water, heat and stir until melted, and obtain syrup;

[0031] (4) Boiling: adding the gel solution obtained in step (1) to the syrup while stirring, stirring and boiling until the liquid is transparent without visible particles, adding the zinc supplement solution until it is completely mixed, and finally adding the flavor;

[0032] (5) pouring: pouring the obtained syrup and glue mixture into a mold;

[0033] (6) Freezing molding: Refrigerate the mold and wait for the gel to form;

[0034] (7) Drying: The formed gel candy is peeled off from the mold and placed in a ventilated place to dry to obtain the gel candy.

[0035] In one embodiment of the present invention, in step (1), the mass concentration of the gel solution is 3-12%, and the gelatin is commercially available gelatin.

[0036] In one embodiment of the present invention, in step (2), the mass concentration of the oyster peptide zinc complex in the zinc supplement solution is 5-15 g / L.

[0037] In one embodiment of the present invention, in step (3), the sugar boiling method is as follows: white sugar, corn syrup, sorbitol, concentrated fruit juice, maltitol and anhydrous citric acid are fully mixed with water, heated to 65-75° C. and stirred for 3-5 minutes until melted to obtain syrup.

[0038] In one embodiment of the present invention, in step (4), the boiling method is as follows: adding the pre-dissolved gel solution to the syrup while stirring, stirring and boiling at 65-75° C. until the liquid is transparent and has no visible particles, continuing to boil for 5-8 minutes, adding the zinc supplement solution and mixing thoroughly, and finally adding the flavor;

[0039] In one embodiment of the present invention, in step (6), the mold refrigeration conditions are: refrigerate the mold at 1-7°C for 1-2 hours or freeze it at -25--30°C for 0.5-1 hour, and wait for the gel to form.

[0040] In one embodiment of the present invention, in step (7), the drying method is as follows: the formed gel candy is peeled off from the mold, placed in a ventilated place and dried for 9 to 15 hours, and turned over every 3 hours to obtain the gel candy.

[0041] Beneficial effects:

[0042] (1) The present invention uses oyster peptide zinc complex, gelatin, white sugar, corn syrup, sorbitol, concentrated fruit juice, 10-18% maltitol, anhydrous citric acid and edible flavors to prepare a gel candy with good taste and texture. The gel candy of the present invention is superior to the one with oyster peptide zinc complex added, and the gel candy has a good zinc supplement effect.

[0043] (2) The present invention prepares oyster protein powder from oyster meat by utilizing the principle of alkaline dissolution and acid precipitation, then uses protease to hydrolyze the protein, and finally fuses the oyster protein peptide with zinc sulfate to prepare an oyster peptide zinc complex, wherein alkaline protease has the highest degree of hydrolysis of oyster protein, and the prepared oyster protein peptide has the best ability to bind zinc.

[0044] (3) The present invention prepares a gel candy with good taste and flavor by improving the formula. The gel candy prepared by the present invention has better texture characteristics than the Wangzai QQ candy sold on the market, thereby improving the use experience of consumers.

[0045] (4) The peptide zinc complex of the present invention has a good zinc supplementation effect. The experimental results of mice show that after feeding the peptide zinc complex, the symptoms of zinc deficiency in mice are significantly improved, the body weight is gradually restored, the cell state of the liver, spleen, kidney and testis of mice is significantly improved, and the cavitation phenomenon is alleviated, indicating that the peptide zinc complex is an effective zinc supplementation preparation with no obvious side effects on the body.

[0046] (5) The zinc supplement preparation process provided by the present invention is simple, efficient, easy to operate, and is beneficial to factory production, convenient for commercial promotion and sales, and shows good market potential and consumer acceptance in practical applications. BRIEF DESCRIPTION OF THE DRAWINGS

[0047] Figure 1 The figures are comparison diagrams of the hydrolysis degree of oyster protein and the zinc binding capacity of the hydrolyzate in Examples 1 to 4, wherein (A) is a comparison diagram of the hydrolysis degree and (B) is a comparison diagram of the zinc binding capacity.

[0048] Figure 2 The differences in serum zinc levels among mice in the zinc deficiency model group, normal group and peptide zinc complex group during the second and third weeks of feeding.

[0049] Figure 3 The effect of oyster peptide zinc complex on body weight and food intake of zinc-deficient mice.

[0050] Figure 4 HE staining of mouse organs. DETAILED DESCRIPTION

[0051] Unless otherwise specified, the materials and reagents used in the following examples can be obtained from commercial sources. Among them, the zinc-deficient feed and normal feed used in animal experiments were purchased from Nantong Trophy Feed Technology Co., Ltd. (Nantong, Jiangsu).

[0052] The specific activity value of the alkaline protease (China Solebow Technology Co., Ltd.) involved in the examples and comparative examples of the present invention is 200 U / mg, the specific activity value of trypsin (Shanghai Maclean Biochemical Technology Co., Ltd.) is 250 U / mg, the specific activity value of the neutral protease (Shanghai Maclean Biochemical Technology Co., Ltd.) is 100 U / mg, and the specific activity of the flavor protease (Shanghai Yizhu Biotechnology Co., Ltd.) is 150 U / mg. The definition of specific activity is the number of enzyme activity units per unit weight (mg) of the protease.

[0053] Oyster protein hydrolysis degree test method:

[0054] This experiment uses the pH-stat method to measure the degree of hydrolysis. The system starts timing after the protease is added, and the pH is maintained constant with NaOH or HCl. The volume of the added acid or base is recorded every half hour. The calculation formula is as follows:

[0055]

[0056] Where: DH represents the degree of hydrolysis, %;

[0057] B represents the volume of NaOH or HCl consumed to maintain a constant pH, mL;

[0058] N b Represents the equivalent concentration of base or acid, mol / L;

[0059] M p represents the amount of protein in the substrate, g;

[0060] α represents the degree of dissociation of the α-amino group during the hydrolysis process, and T represents the hydrolysis temperature, K;

[0061] h tot Represents the total number of peptide bonds in the substrate protein, mmol / g, and the value used in this experiment is 7.94.

[0062] After the hydrolysis is completed, the system is heated in a boiling water bath for 10 min to eliminate the enzyme activity, and after cooling to room temperature, the pH of the system is adjusted to 7.0, and the oyster proteinase hydrolysate freeze-dried powder is obtained after freeze-drying.

[0063] Test method for the binding ability of oyster protein hydrolysate with zinc:

[0064] Weigh about 0.5g of sample into a digestion tube, add an acid solution mixed with nitric acid and perchloric acid at a ratio of 20:1 (v / v), and digest the sample on a graphite digestion furnace until the liquid in the tube becomes colorless, transparent or slightly yellow. After cooling to room temperature, dilute the solution to 10mL with distilled water for later use. Before using an atomic absorption spectrophotometer (AAS) to analyze the zinc content of the sample, the sample must be filtered using a water filter membrane with a pore size of 0.22μm. At the same time, the protein content is determined by the Kjeldahl method, and the zinc binding capacity is defined as the ratio of the amount of zinc (μg) to the amount of protein (mg) bound after the complex reaction.

[0065] Sensory Rating:

[0066] In accordance with the national standard GB / T29605-2013 Guidelines for Sensory Quality Control of Foods with Sensory Analysis, a sensory evaluation team of 10 people (with a balanced ratio of men and women) who had received professional sensory evaluation training was selected to conduct the evaluation.

[0067] Texture Analysis:

[0068] The texture characteristics of oyster peptide zinc complex gel candy were analyzed using a TA.XT.plus texture analyzer. The working mode was TPA, and a P50 probe was selected. The speeds of the pre-test, test, and post-test were 2 mm / s, 1 mm / s, and 1 mm / s, respectively. The trigger force was 5 g, and the deformation rate was 50%.

[0069] Example 1

[0070] The invention discloses an oyster peptide zinc complex gel candy, which comprises, by weight, 1.1 g of oyster peptide zinc complex powder, 10 g of gelatin, 10 g of white sugar, 10 g of corn syrup, 10 g of sorbitol, 20 g of maltitol, 10 g of concentrated fruit juice, 1.1 g of anhydrous citric acid, and 75 g of water.

[0071] The preparation method of oyster peptide zinc complex powder comprises the following steps:

[0072] S1. After thoroughly washing the oyster meat, mix it with deionized water at a mass-to-volume ratio of 1:3 and homogenize it;

[0073] S2, adjusting the pH of the homogenized mixture in step S1 to 12.0 using 1 M NaOH, stirring at 25° C. for 2 h, centrifuging at 4° C. and 10,000×g for 30 min, and collecting the supernatant;

[0074] S3, adjusting the pH obtained in step S2 to 5.0 using 1 M HCl, and then collecting the precipitate by centrifugation at 4°C and 10,000×g for 15 min;

[0075] S4, mixing the precipitate with deionized water in a mass volume ratio of 1:1, freezing it to -30°C, and heating and vacuum drying it at 30°C until it is completely dry to obtain oyster protein powder;

[0076] S5, dissolving the oyster protein powder prepared in step S4 in water so that the concentration of the oyster protein aqueous solution is 5%, and adding alkaline protease to the oyster protein aqueous solution in an amount of 5U / mg oyster protein powder, and enzymolyzing for 4h at 50°C and pH 10.0. After the enzymolysis is completed, the mixture is boiled for 10min to inactivate the protease, cooled to room temperature, and the pH is adjusted to neutral, and then the mixture is frozen to -50°C, evacuated, and heated at 40°C until the sample is freeze-dried to obtain oyster peptide powder;

[0077] S6, dissolving the oyster peptide powder obtained in step S5 in water to a concentration of 10 mg / mL of oyster peptide, adding three times the volume of anhydrous ethanol, standing at 4°C for 24 h, centrifuging at 4°C, 16,000×g, collecting the supernatant, removing ethanol by rotary evaporation, and freeze-drying;

[0078] S7. Dissolve the lyophilized powder obtained in step S6 in deionized water, and then mix with an equal volume of a 10 mg / mL ZnSO4·7H2O solution, incubate the mixture at 45°C for 40 min, and then remove unbound zinc using an ultrafiltration membrane dialysis system with a molecular weight cutoff of 200 Da for 24 h.

[0079] A method for preparing oyster peptide zinc complex gel candy comprises the following steps:

[0080] (1) Presolution: Add 2 times of water to gelatin, and then heat and stir at 70°C for 15 min to dissolve it, to obtain a gel solution, wherein the mass concentration of the gel solution is 8%;

[0081] (2) Preparing a zinc supplement solution: dissolving the above-mentioned oyster peptide zinc complex in water at 25° C. and stirring until dissolved to obtain a zinc supplement solution with a mass concentration of 10 mg / mL of oyster peptide zinc complex;

[0082] (3) Boiling sugar: mix white sugar, corn syrup, sorbitol, concentrated fruit juice, maltitol and anhydrous citric acid with the remaining water, stir at 70° C. for 3 min until dissolved, to obtain syrup;

[0083] (4) Boiling: adding the gel solution obtained in step (1) to the syrup while stirring, heating at 70° C. for 7 min until the liquid becomes transparent and has no visible particles, adding the zinc supplement solution until completely mixed, and finally adding the flavoring;

[0084] (5) pouring: pouring the obtained syrup and glue mixture into a mold;

[0085] (6) Freezing molding: Refrigerate the mold at 4°C for 1 hour or freeze it at -30°C for 0.5 hour and wait for the gel to form;

[0086] (7) Drying: The formed jelly candy is peeled off from the mold, placed in a ventilated place and dried for 12 hours, and turned over every 3 hours to obtain a jelly candy.

[0087] Example 2

[0088] The difference between Example 2 and Example 1 is that in the preparation method of oyster peptide zinc complex powder, different proteases are used in the enzymatic hydrolysis in step S5. Specifically, trypsin is used for enzymatic hydrolysis, the temperature during enzymatic hydrolysis is 37°C, the pH is 8.5, and the amount of trypsin added is 5U / mg oyster protein powder.

[0089] Example 3

[0090] The difference between Example 3 and Example 1 is that in the preparation method of the oyster peptide zinc complex powder, the protease used in the enzymatic hydrolysis in step S5 is different. Specifically, a neutral protease is used for enzymatic hydrolysis, the temperature during enzymatic hydrolysis is 50° C., the pH is 7.0, and the amount of neutral protease added is 5 U / mg oyster protein powder.

[0091] Example 4

[0092] The difference between Example 4 and Example 1 is that in the preparation method of oyster peptide zinc complex powder, different proteases are used in the enzymatic hydrolysis in step S5. Specifically, flavor protease is used for enzymatic hydrolysis, the temperature during enzymatic hydrolysis is 53° C., the pH is 7.0, and the amount of flavor protease added is 5 U / mg oyster protein powder.

[0093] Figure 1 The comparison diagram of the hydrolysis degree of oyster protein and the binding capacity of the hydrolyzate with zinc when hydrolyzed by different proteases in Examples 1 to 4 is shown in FIG. Figure 1 As can be seen from (A), alkaline protease treatment showed the highest degree of hydrolysis of 24.94% after 4 hours of enzymatic hydrolysis. Figure 1 As can be seen in (B), the zinc binding effect of alkaline protease hydrolysate was significantly higher than that of other hydrolysates (p<0.05).

[0094] Example 5

[0095] The difference between Example 5 and Example 1 is that the components of the oyster peptide zinc complex gel candy are different.

[0096] The invention discloses an oyster peptide zinc complex gel candy, which comprises, by weight, 1.006 g of oyster peptide zinc complex powder, 13.5 g of gelatin, 10 g of white sugar, 10 g of corn syrup, 10 g of sorbitol, 20 g of maltitol, 10 g of concentrated fruit juice, 1.02 g of anhydrous citric acid, and 75 g of water.

[0097] Example 6

[0098] The difference between Example 6 and Example 1 is that the components of the oyster peptide zinc complex gel candy are different.

[0099] The invention discloses an oyster peptide zinc complex gel candy, which comprises, by weight, 0.8 g of oyster peptide zinc complex powder, 13 g of gelatin, 10 g of white sugar, 10 g of corn syrup, 10 g of sorbitol, 20 g of maltitol, 10 g of concentrated fruit juice, 0.8 g of anhydrous citric acid, and 75 g of water.

[0100] Comparative Example 1

[0101] The difference between Comparative Example 1 and Example 1 is that the components of the oyster peptide zinc complex gel candy are different.

[0102] The invention discloses an oyster peptide zinc complex gel candy, which comprises, by weight, 1.1 g of oyster peptide zinc complex powder, 9 g of gelatin, 10 g of white sugar, 10 g of corn syrup, 10 g of sorbitol, 20 g of maltitol, 10 g of concentrated fruit juice, 1.4 g of anhydrous citric acid, and 75 g of water.

[0103] Comparative Example 2

[0104] The difference between Comparative Example 2 and Example 1 is that the components of the oyster peptide zinc complex gel candy are different.

[0105] The invention discloses an oyster peptide zinc complex gel candy, which comprises, by weight, 1.4 g of oyster peptide zinc complex powder, 9 g of gelatin, 10 g of white sugar, 10 g of corn syrup, 10 g of sorbitol, 20 g of maltitol, 10 g of concentrated fruit juice, 1.1 g of anhydrous citric acid, and 75 g of water.

[0106] Comparative Example 3

[0107] The difference between Comparative Example 3 and Example 1 is that the components of the oyster peptide zinc complex gel candy are different.

[0108] The invention discloses an oyster peptide zinc complex gel candy, which comprises, by weight, 1.4 g of oyster peptide zinc complex powder, 9 g of gelatin, 10 g of white sugar, 10 g of corn syrup, 10 g of sorbitol, 20 g of maltitol, 10 g of concentrated fruit juice, 1.1 g of anhydrous citric acid, and 75 g of water.

[0109] Table 1 Sensory evaluation of the jelly candies of Example 1, Examples 5-6 and Comparative Examples 1-3

[0110] Example 1 Example 5 Example 6 Comparative Example 1 Comparative Example 2 Comparative Example 3 Sensory Rating 88.3 88.9 86.6 64.8 68.2 68.6

[0111] As can be seen from Table 1, the addition amount of each component in the gel candy will affect the quality of the final gel candy, resulting in large differences in the sensory scores. Among them, the addition amount of citric acid, oyster peptide zinc complex and gelatin has the greatest impact on the score of the gel candy. The experiment found that when the addition amount of citric acid is 1.02g, the oyster peptide zinc complex is 1.006g, and the gelatin is 13.5g, the sensory score of the gel candy is the best, reaching 88.9 points.

[0112] The present invention also compares the texture properties of the gel candy of Example 5 and the Wangzai QQ candy on the market. The results are shown in Table 2. It can be seen from Table 2 that the gel candy of Example 5 has no significant difference in the two texture properties of elasticity and cohesion compared with the existing gel candies on the market (p>0.05). However, in terms of hardness, adhesion and resilience, it shows a significant difference (p<0.05) that is superior to the market products, which means that the gel candy of Example 5 has a firmer taste, elasticity and deformation resistance, and is more chewy, which may provide consumers with a satisfactory eating experience.

[0113] Table 2 Analysis of gel candy characteristics with the best production process

[0114]

[0115] Zinc supplementation effect verification:

[0116] 1. Animal experiments to evaluate the effect of zinc supplementation

[0117] Construction of zinc-deficient mouse model: The mice were randomly divided into a normal group (N), a model group (M) and a peptide zinc complex group (OPZs). The normal group was fed with normal mouse feed, while the model group and the peptide zinc complex group were fed with zinc-deficient feed. The mice began to lose weight and their hair became dull in the second week of feeding. In the third week, they developed interdigital fissures and perioral inflammation. Blood was collected from the eye sockets and found that the serum zinc levels of the mice in the model group and the peptide zinc complex group were significantly different from those in the normal group ( Figure 2 ), indicating that the model was successfully established. At the end of the third week, the peptide zinc complex group was gavaged with peptide zinc complex for 21 days. The changes in the weight and food intake of mice during the feeding period were as follows Figure 3 As shown. It was found that the weight of mice in the normal group maintained a steady growth, while the weight of mice in the zinc-deficient group did not increase much, and even decreased after 21 days. After supplementing with the peptide zinc complex, the weight rebounded and eventually reached about 19g. In the food intake results, the mice in the zinc-deficient group showed a loss of appetite, and after zinc supplementation, the food intake reached a level similar to that of the normal group. This shows that the peptide zinc complex has a good zinc supplementation effect and can promote the growth and development of mice.

[0118] 2. Effects of zinc supplementation on the appearance of organs

[0119] Zinc is important for maintaining the development and physiological activity of organs. Zinc deficiency can cause organ damage, especially tissues and organs related to the immune and reproductive systems. To observe this phenomenon, some tissues and organs of experimental animals in the sixth week of feeding (the first three weeks of modeling) were stained with HE. The results are as follows Figure 4 As shown. The HE staining results of the zinc-deficient group showed that the mouse liver cells were arranged in disorder, the cell nuclei showed shrinkage, and vacuoles of different sizes appeared between the liver tissues; while the liver cells of the normal group mice were arranged in an orderly and neat manner, the nucleus and cytoplasm were evenly distributed, and there was no abnormality. After supplementing the peptide zinc complex group, the state of the mouse liver cells was significantly improved, and the liver cells were arranged in an orderly manner compared with the zinc-deficient group, and the vacuoles were alleviated. From the spleen sections, it can be observed that the supplementation of peptide zinc complexes can restore the blurred red pulp and white pulp boundary in the tissues of zinc-deficient mice, increase the white pulp lympho-splenic nodules, and help enhance the immune function of the spleen. At the same time, supplementation of peptide zinc complexes can also improve the disordered arrangement of spermatogenic cells and intraluminal vacuolation in the seminiferous tubules of zinc-deficient mice, restore the atrophic seminiferous tubule morphology, and thicken the spermatogenic cell wall to make it similar to the normal group. This shows that the peptide zinc complex is an effective zinc supplement preparation with no obvious side effects on the body.

[0120] The embodiments provided above are not intended to limit the scope of the present invention, and the steps described are not intended to limit the execution order thereof. Those skilled in the art may make obvious improvements to the present invention in combination with existing common knowledge, which also fall within the scope of protection defined by the claims of the present invention.

Claims

1. An oyster peptide zinc complex gel candy, characterized in that: Calculated by weight percentage, the components include 0.5% to 1.5% oyster peptide zinc complex, 3% to 15% gelatin, 5% to 10% white sugar, 5% to 10% corn syrup, 5% to 10% sorbitol, 5% to 10% concentrated fruit juice, 10% to 20% maltitol, 0.3% to 1% anhydrous citric acid, 0.03% to 0.4% edible flavor, and the balance is water.

2. The jelly candy according to claim 1, characterized in that: The preparation method of the oyster peptide zinc complex comprises the following steps: S1. Wash the oyster meat, mix it with deionized water in a mass-to-volume ratio of 1:2 to 1:4, and homogenize it; S2, adjusting the pH of the mixture after homogenization in step S1 to 12.0-13.0 using 0.5-1 M NaOH, stirring for 1-3 hours, centrifuging at 4°C and 10,000×g for 30 minutes, and collecting the supernatant; S3, adjusting the pH obtained in step S2 to 4.8-5.1 using 0.5-1 M HCl, and then collecting the precipitate by centrifugation at 4°C and 10,000×g for 15 min; S4, mixing the precipitate with deionized water in a mass volume ratio of 1:1 to 1:2, and then freeze-drying to obtain oyster protein powder; S5, performing enzymolysis using protease, after which the mixture is boiled for 8 to 12 minutes to inactivate the protease, cooled to room temperature, and the pH is adjusted to 6.5 to 7.5, and then the mixture is freeze-dried to obtain oyster peptide powder; S6, dissolving the oyster peptide powder obtained in step S5 in water, adding three times the volume of anhydrous ethanol, standing at 4°C for 24 hours, centrifuging at 4°C and 16,000×g, collecting the supernatant, removing the ethanol by rotary evaporation, and freeze-drying; S7. Dissolve the freeze-dried powder obtained in step S6 in deionized water, then mix with an equal volume of ZnSO4·7H2O solution, incubate the mixture at 45°C for 40 minutes, and then dialyze for 24 hours using an ultrafiltration membrane with a molecular weight cutoff of 200Da to remove unbound zinc and obtain an oyster peptide zinc complex.

3. The jelly candy according to claim 2, characterized in that: The enzymatic hydrolysis process in step S5 is to dissolve the oyster protein powder prepared in step S4 in water, add protease to the oyster protein aqueous solution, and perform enzymatic hydrolysis for 3 to 5 hours under the condition of a constant temperature water bath, wherein the mass concentration of the oyster protein aqueous solution is 5%, and the protease includes at least one of alkaline protease, trypsin, neutral protease and flavor protease.

4. The jelly candy according to claim 2, characterized in that: When alkaline protease is used for enzymolysis, the pH is 10.0, the enzymolysis temperature is 40-60°C, and the amount of alkaline protease added is 5U / mg oyster protein powder; when trypsin is used for enzymolysis, the pH is 8.5, the enzymolysis temperature is 35-40°C, and the amount of trypsin added is 5U / mg oyster protein powder; when neutral white enzyme is used for enzymolysis, the pH is 7.0, the enzymolysis temperature is 40-60°C, and the amount of neutral protease added is 5U / mg oyster protein powder; when flavor protease is used for enzymolysis, the pH is 7.0, the enzymolysis temperature is 50-60°C, and the amount of flavor protease added is 5U / mg oyster protein powder.

5. The jelly candy according to claim 2, characterized in that: In step S7, the freeze-dried powder is dissolved in deionized water to a mass concentration of 5-15 g / L, and the mass concentration of the ZnSO4·7H2O solution is 5-15 g / L.

6. The jelly candy according to claim 1, characterized in that: The flavor includes at least one of green plum flavor, apple flavor, orange flavor, strawberry flavor, blueberry flavor, grape flavor, and mango flavor.

7. A method for preparing the oyster peptide zinc complex jelly candy according to any one of claims 1 to 6, characterized in that: The following steps are involved: (1) Presol: Soak gelatin in warm water at 15-25°C for 4-5 hours, add warm water at 65-75°C, and stir for 10-20 minutes to obtain a gel solution; (2) Preparing a zinc supplement solution: dissolving the above-mentioned oyster peptide zinc complex in water at 20 to 30° C. and stirring until dissolved to obtain a zinc supplement solution; (3) Boiling sugar: fully mix white sugar, corn syrup, sorbitol, concentrated fruit juice, maltitol and anhydrous citric acid with water, heat to 65-75° C. and stir for 3-5 minutes until melted to obtain syrup; (4) Boiling: Add the gel solution obtained in step (1) to the syrup while stirring, and stir and boil until the liquid is transparent without visible particles, stir and boil at 65-75° C. until the liquid is transparent without visible particles, continue to boil for 5-8 minutes, add the zinc supplement solution until it is completely mixed, and finally add the flavor; (5) pouring: pouring the obtained syrup and glue mixture into a mold; (6) Freezing molding: Refrigerate the mold at 1-7°C for 1-2 hours or freeze at -25--30°C for 0.5-1 hour and wait for the gel to form; (7) Drying: The formed gel candy is peeled off from the mold and placed in a ventilated place to dry to obtain the gel candy.

8. The preparation method according to claim 7, characterized in that: In step (1), the mass concentration of the gel solution is 3-12%, and the gelatin is commercially available gelatin.

9. The preparation method according to claim 7, characterized in that: In step (2), the mass concentration of the oyster peptide zinc complex in the zinc supplement solution is 5-15 g / L.

10. The preparation method according to claim 7, characterized in that: In step (7), the drying method is as follows: the formed gel candy is peeled off from the mold, placed in a ventilated place for drying for 9 to 15 hours, and turned over every 3 hours to obtain the gel candy.

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