Turtle peptide-containing beverage and preparation method thereof

Abstract

The invention belongs to the technical field of food processing, and particularly relates to a beverage containing turtle peptide and a preparation method thereof. The beverage containing the turtle peptide provided by the invention comprises 1-2 parts of turtle peptide primary pulp and 3-6 parts of roxburgh rose juice, the preparation method of the tortoise peptide primary pulp comprises the following steps: taking tortoise shells, tortoise plastron and tortoise meat, adding water, chrysanthemum, red dates and radix puerariae powder, and boiling to obtain a boiled solution; s2, filtering the boiled liquid in the step S1, adding lemon peel, orange peel and dried roxburgh rose, and performing low-temperature evaporation to obtain a concentrated solution; and S2, standing the concentrated solution in the step S2 until layering, and extracting supernatant liquid. The method solves the problems of harsh process conditions and low product stability and efficacy consistency of enzymatic extraction of turtle peptide in the prior art, can comprehensively retain nutrition ingredients, improve nutrition absorption rate, remove peculiar smell and improve palatability, and is stable in production process and suitable for industrial production.

Description

Technical Field

[0001] The invention belongs to the technical field of food processing, and particularly relates to a tortoise peptide-containing beverage and a preparation method thereof. Background Art

[0002] Turtle peptides are small molecule bioactive peptides extracted from turtles. They are a type of bioactive peptide. In traditional Chinese medicine, tortoise shells (such as tortoise shell glue) are often used to nourish yin and suppress yang, tonify the kidneys and strengthen bones, and possess special nutritional or medicinal value. A study by Lv YB et al. from Huazhong Agricultural University, titled "Enzymolysis peptides from Mauremys mutica plastron improve the disorder of the neurotransmitter system and facilitate sleep-promoting in the PCPA-induced insomnia mice." (J Ethnopharmacol. 2021 Jun 28; 274: 114047), showed that enzymolysis peptides extracted from Mauremys mutica plastron, using Mauremys mutica plastron as raw material, have anti-tumor and sleep-improving effects in animal experiments. This research is currently in the laboratory stage and may be developed into a chronic disease intervention product in the future. Currently, products containing tortoise peptides on the market are primarily concentrated in health supplements, foods, and research translation.

[0003] Therefore, how to efficiently extract tortoise peptides and retain the activity of nutrients in tortoises has become the basis for preparing the aforementioned products. CN113100442A discloses a process for preparing tortoise peptide lozenges, in which the tortoise meat is crushed and cleaned, and then enzymatically hydrolyzed and vacuum concentrated into powder for standby use, but it does not disclose how to extract the stock solution. CN113058025A discloses a tortoise peptide essence health wine and its production method, in which tortoise peptides are prepared by enzymatic hydrolysis, and then mixed with deer antler glue, Poria cocos, propolis, black beans, Ganoderma lucidum, and Oxyphylla to prepare the health wine after aging. CN103005246A discloses a tortoise jelly containing tortoise shell collagen peptides and its preparation process, in which the solid tortoise shell is enzymatically hydrolyzed to degrade the collagen into small molecule peptides, but it does not mention how to remove the inherent earthy smell of tortoises.

[0004] In summary, the existing technology mainly focuses on how to grind turtle peptides into powder, or extract the components therein through enzymatic hydrolysis, etc., without considering or disclosing the effective absorption of other effective ingredients, which destroys the balance of the entire nutrient. The enzymatic hydrolysis process is complex to control. If the conditions are inappropriate, it may lead to insufficient hydrolysis, affecting absorption, or excessive hydrolysis, destroying the functional peptide structure and losing biological activity. In addition, the molecular weight distribution of the enzymatic hydrolysis products is uneven, which may affect the stability and consistency of the product. Certain enzyme-sensitive functional components in turtle raw materials (such as specific antioxidant peptides and immunomodulatory peptides) may be destroyed during processing. Enzymatic hydrolysis may also produce bitter peptides (hydrophobic amino acids exposed), affecting the taste. Minerals (such as calcium, zinc), fat-soluble vitamins (such as vitamins A and D) and lipids in turtle raw materials may be partially removed in the separation steps (such as filtration and centrifugation) after enzymatic hydrolysis. In addition, the existing technology does not mention how to remove the fishy smell when boiling turtle meat during the extraction of effective substances. Therefore, the prior art lacks a tortoise peptide beverage and preparation method that retains comprehensive nutritional ingredients, allows complete and effective substance absorption by tortoises, removes fishy and odorous smells, improves palatability, and has a stable production process. Summary of the Invention

[0005] In order to solve the above technical problems, the present invention provides a tortoise peptide-containing beverage and a preparation method thereof, which can retain more nutrients in tortoises, remove fishy smell, improve the drinking taste of tortoise peptide beverages, and prepare easily absorbed tortoise peptide beverages.

[0006] The first aspect of the present invention provides a tortoise peptide-containing beverage, characterized in that it comprises, by weight: 1 to 2 parts of tortoise peptide puree, 3 to 6 parts of sea buckthorn juice;

[0007] The preparation method of the tortoise peptide puree comprises the following steps:

[0008] S1. Pre-treat the raw turtle, take the turtle shell, turtle plastron and turtle meat, add water, chrysanthemum, red dates and kudzu root powder, and boil to obtain a boiling liquid; the mass ratio of the pre-treated raw turtle to water is (0.8-1):2, and the mass ratio of the pre-treated raw turtle to the chrysanthemum, red dates and kudzu root powder is (400-500):(2-2.5):(4-6):(0.8-1.2).

[0009] S2, filtering the cooking liquid described in step S1, adding lemon peel, orange peel and dried roxburghii, and evaporating at low temperature to obtain a concentrated solution;

[0010] S3. The concentrated solution in step S2 is allowed to stand at low temperature until it separates into layers, and the upper layer of liquid is extracted to obtain the product.

[0011] The tortoise peptide beverage provided by the present invention fully retains the effective nutrients in tortoises. The preparation method of tortoise peptide puree provided by the present invention effectively removes the fishy smell of tortoises, retains the nutrients in the cooking liquid, and improves the drinking value of the tortoise peptide beverage.

[0012] The present invention performs preliminary fishy removal in step S1, and uses a combination of chrysanthemum, red dates and kudzu root powder to cover, decompose and adsorb the fishy smell, synergistically enhancing the fishy removal effect. Chrysanthemum has a strong aromatic smell, and the various volatile aromatic substances it contains, such as chrysanthemum alcohol, camphor, borneol, and chrysanthemum oil cyclohexane, can effectively cover the fishy smell and odor of turtles; at the same time, turtle fat contains a high proportion of ω-3 fatty acids, which is more easily oxidized and produces a fishy smell, while chrysanthemum is rich in flavonoids and has a certain antioxidant property that can inhibit the above-mentioned oxidation process, which can effectively prevent the fishy smell from further aggravating; and red dates themselves have a strong sweet smell and taste, making the overall flavor more mellow and rounded, reducing the abruptness of the fishy smell, and the organic acids such as malic acid and tartaric acid contained in red dates participate in neutralizing alkaline fishy substances such as trimethylamine, reducing its volatility, thereby reducing the fishy smell of turtle substances. Kudzu root powder is rich in starch, and its porous structure and large surface area can inhibit the volatilization of trimethylamine by physical adsorption. The three work together to eliminate the fishy smell through different paths, achieving a good initial fishy smell removal effect.

[0013] The present invention adopts a low-temperature evaporation method in step S2 to further remove residual fishy substances in the cooking liquid, and adds lemon peel, orange peel and dried roxburgh to improve the flavor. Under the vacuum and low-pressure environment of step S2, the boiling point of water will be significantly reduced, and it can boil at about 40°C, which can fully promote the volatilization of residual fishy substances in the cooking liquid; at the same time, the low-temperature evaporation also promotes the dissolution of aromatic components, vitamins, polyphenols, volatile oils and other components in the lemon peel, orange peel and dried roxburgh, and can reduce the damage of high temperature to heat-sensitive components, such as vitamins. The composition of lemon peel, orange peel and dried roxburgh used in the present invention has good flavor compatibility with the concentrated liquid, and the combination of the two forms a good and pleasant smell, which greatly improves the flavor and mouthfeel of the turtle peptide beverage.

[0014] On the nutritional level, the cooking in step S1 dissolves the peptides and other nutrients in the turtle into the cooking liquid, and step S2 uses low temperature and low pressure to further evaporate and remove the residual fishy substances in the cooking liquid, thereby achieving the good effect of fully removing the fishy smell without destroying the collagen peptides, vitamins and other nutrients therein, thereby retaining the nutritional value of the drink to the greatest extent.

[0015] In summary, the present invention adopts a two-step deodorization process, firstly removing most of the odor through physical adsorption, chemical neutralization, and odor blending, and finally using low-temperature evaporation to promote volatilization and further blend the odor. While retaining the nutritional components, the odor of turtles is removed to the maximum extent, improving the palatability of the beverage, and solving the problem that the existing technology cannot effectively remove the odor when boiling turtle meat during the extraction of effective substances.

[0016] Preferably, the live turtles in step S1 are healthy farmed turtles aged 9 to 11 years;

[0017] Preferably, the cooking in step S1 is performed in a sealed container;

[0018] Preferably, the cooking temperature in step S1 is 80-100° C. and the cooking time is 5-6 hours;

[0019] Preferably, the mass ratio of lemon peel, orange peel and dried roxburghii fruit in step S2 is (4-5): (2-3): (1.5-2);

[0020] Preferably, the mass ratio of the total amount of lemon peel, orange peel, and dried roxburghii fruit to the cooking liquid in step S2 is (0.9-1.1):40;

[0021] Preferably, the low-temperature evaporation conditions in step S2 are a pressure of 10-20 KPa and a temperature of 30-45° C.;

[0022] Preferably, the volume of the concentrated liquid in step S2 is 70-80% of the cooking liquid filtered in step S2.

[0023] Preferably, the low temperature in step S3 is 0-5°C;

[0024] The second aspect of the present invention provides a method for preparing a tortoise peptide-containing beverage, which is characterized in that it specifically comprises the following steps: mixing tortoise peptide puree and sea buckthorn juice in a mass ratio of (1-2): (3-6) for blending and seasoning, filtering through a 0.22μm filter membrane, and completing filling and storage in a low-temperature environment.

[0025] Preferably, the preparation method of the roxburghii juice is as follows: fresh roxburghii fruits are washed and crushed, and then an equal weight of water is added to squeeze the juice, and the pomace is removed to obtain the juice.

[0026] Compared with the prior art, the present invention has the following beneficial effects:

[0027] (1) The turtle peptide beverage provided by the present invention can preserve the effective substances of the entire turtle beverage. Even people who are sensitive to odors will not experience nausea or discomfort when drinking it, which is helpful to expand market promotion. The turtle peptide puree preparation method provided by the present invention utilizes a multi-channel deodorization and low-temperature evaporation method to effectively remove the turtle fishy smell, improve the palatability of the turtle peptide beverage, and effectively reduce the unique odor of turtle processed products.

[0028] (2) The present invention utilizes a membrane filtration method to fully preserve the components and good taste of the tortoise peptide puree, thereby meeting the requirements of sterilization and disinfection while retaining the high nutritional content of the tortoise peptide. DETAILED DESCRIPTION

[0029] The present invention will be further described below with reference to the examples. It should be noted that the following examples are intended only to explain the present invention and are not intended to limit the present invention. The experimental methods used in the following examples are conventional methods unless otherwise specified. The materials, reagents, etc. used in the following examples can be obtained commercially unless otherwise specified. Unless otherwise specified, the percentages mentioned in the present invention are all by mass percentages.

[0030] Example 1

[0031] A tortoise peptide-containing beverage, the specific preparation steps are as follows:

[0032] S1. Select a 10-year-old healthy turtle raised in a natural environment with high-quality water quality as a backup; pre-treat the raw turtle, separate it from the tortoise shell and tortoise plastron, remove unnecessary internal organs, head and other parts, take the tortoise shell, tortoise plastron and tortoise meat, with a total mass of 1000 grams, clean it, and then put it into a sealed container, add 2 liters of water, 5 grams of chrysanthemum, 5 grams of red dates, and 2 grams of kudzu root powder, and cook it at a temperature of 80°C for 6 hours;

[0033] S2, filter out the meat tortoise residue after boiling the remaining to remove impurity, pour boiling liquid in vacuum vessel, add 37.5 grams of lemon peels, 22.5 grams of orange peels, 15g of the dried roxburghii simultaneously, start vacuum pump, treat that the pressure in the equipment is reduced to 10kPa, be heated to 45 ℃, until the volume of original boiling liquid is concentrated into 80% of original volume;

[0034] S3, after the concentration is completed, the liquid is separated into layers in an environment of 0°C, the upper layer of liquid is extracted and the upper layer is added with the roxburghii juice at a mass ratio of 1:3 for blending and seasoning;

[0035] S4. Filter through a pore size of 0.22 μm, complete filling and storage at a low temperature environment.

[0036] Example 2

[0037] A tortoise peptide-containing beverage, the specific preparation steps are as follows:

[0038] S1. Select a 10-year-old healthy tortoise raised in a natural environment with high-quality water quality as a standby; pre-treat the raw tortoise by separating it from the tortoise shell and tortoise plastron, removing unnecessary internal organs, head and other parts, taking the tortoise shell, tortoise plastron and tortoise meat, with a total mass of 1000 grams, cleaning them, and then placing them in a sealed container, adding 2.5 liters of water, 4 grams of chrysanthemum, 8 grams of red dates, and 1.6 grams of kudzu root powder, and cooking them at a temperature of 90°C for 5.5 hours;

[0039] S2, filter out the meat tortoise residue after boiling the remaining to remove impurity, pour boiling liquid in vacuum vessel, add 42 grams of lemon peels, 21 grams of orange peels, 15.8 grams of dried roxburghii simultaneously, start vacuum pump, treat that the pressure in the equipment is reduced to 15kPa, be heated to 40 ℃, until the volume of original boiling liquid is concentrated into 75% of original volume;

[0040] S3. After the concentration is completed, the liquid is separated into layers at 2° C., the upper layer is extracted and the upper layer is added with the roxburghii juice at a mass ratio of 2:3 for blending and seasoning;

[0041] S4. Filter through a pore size of 0.22 μm, complete filling and storage at a low temperature environment.

[0042] Example 3

[0043] A tortoise peptide-containing beverage, the specific preparation steps are as follows:

[0044] S1. Select a turtle that is 11 years old, healthy and disease-free, and raised in high-quality water and a natural environment as a standby; pre-treat the raw turtle, separate it from the tortoise shell and tortoise plastron, remove unnecessary internal organs, head and other parts, take the tortoise shell, tortoise plastron and tortoise meat, with a total mass of 1000 grams, clean it, and then put it into a sealed container, add 2.2 liters of water, 6.25 grams of chrysanthemum, 15 grams of red dates, and 3 grams of kudzu root powder, and cook it at a temperature of 100°C for 5 hours;

[0045] S2, filter out the meat tortoise residue after boiling the remaining to remove impurity, pour boiling liquid in vacuum vessel, add 39 grams of lemon peels, 29 grams of orange peels, 19.6 grams of dried roxburghii simultaneously, start vacuum pump, treat that the pressure in the equipment is reduced to 20kPa, be heated to 45 ℃, until the volume of original boiling liquid is concentrated into 70% of original volume;

[0046] S3, after the concentration is completed, the liquid is separated into layers in an environment of 5°C, the upper layer of liquid is extracted and the upper layer is added with the roxburghii juice in a mass ratio of 1:6 for blending and seasoning;

[0047] S4. Filter through a pore size of 0.22 μm, complete filling and storage at a low temperature environment.

[0048] Example 4

[0049] A tortoise peptide-containing beverage, the specific preparation steps are as follows:

[0050] S1. Select a 9-year-old healthy tortoise raised in a natural environment with high-quality water quality as a backup; pre-treat the raw tortoise by separating it from the tortoise shell and tortoise plastron, removing unnecessary internal organs, head and other parts, taking the tortoise shell, tortoise plastron and tortoise meat, with a total mass of 1000 grams, cleaning them, and then placing them in a sealed container, adding 2 liters of water, 5 grams of chrysanthemum, 12 grams of red dates, and 2.4 grams of kudzu root powder, and cooking them at a temperature of 85°C for 6 hours;

[0051] S2, filter out the meat tortoise residue after boiling the remaining to remove impurity, pour boiling liquid in vacuum vessel, add 44.4 grams of lemon peels, 17.8 grams of orange peels, 13g of the dried roxburghii simultaneously, start vacuum pump, treat that the pressure in the equipment is reduced to 10kPa, be heated to 30 ℃, until the volume of original boiling liquid is concentrated into 75% of original volume;

[0052] S3, after the concentration is completed, the liquid is separated into layers in an environment of 0°C, the upper layer of liquid is extracted and the upper layer is added with the roxburghii juice in a ratio of 1:3 for blending and seasoning;

[0053] S4. Filter through a pore size of 0.22 μm, complete filling and storage at a low temperature environment.

[0054] Comparative Example 1

[0055] A tortoise peptide beverage, the only difference from Example 1 being that in step S1, the ratio of the pre-treated raw tortoise to water is 1:3.5. Compared with the example, this solution has a lower concentration of active ingredients in the decoction due to excessive water, resulting in a slightly bland taste.

[0056] Comparative Example 2

[0057] A tortoise peptide beverage, the only difference from Example 1 being that chrysanthemum, red dates, and kudzu root powder are not added in step S1. Compared with Example 1, this solution lacks the synergistic effect of the auxiliary materials, resulting in poor taste and flavor, and a strong fishy smell;

[0058] Comparative Example 3

[0059] A tortoise peptide beverage, the only difference from Example 1 being that the boiling temperature in step S1 is 100° C. and the boiling time is extended to 10 hours. Compared with Example 1, this solution causes thermal denaturation of collagen due to the high temperature and long boiling time.

[0060] Comparative Example 4

[0061] A tortoise peptide beverage, the only difference from Example 1 being that lemon peel, orange peel, and dried roxburghii are not added in step S2. Compared with Example 1, this solution lacks natural aroma substances from the peel, resulting in a single flavor and a strong fishy smell.

[0062] Comparative Example 5

[0063] A tortoise peptide beverage, the only difference from Example 1 being that the vacuum concentration pressure in step S2 is normal pressure (101.3 kPa). Compared with Example 1, this solution denatures the effective active peptides due to high-temperature concentration;

[0064] Comparative Example 6

[0065] A tortoise peptide beverage, the only difference from Example 1 being that in step S3, no 0°C stratification extraction is performed, and the mixture is directly mixed and blended. Compared with Example 1, this solution has a turbid liquid that is prone to stratification due to the mixing of fat particles and colloids into the finished product.

[0066] Comparative Example 7

[0067] A tortoise-like peptide beverage, the only difference from Example 1 being that high-temperature sterilization at 121° C. is used in step S4 instead of membrane filtration. Compared with Example 1, this solution causes deformation of the peptide substance and loss of vitamin C due to the high temperature;

[0068] Comparative Example 8

[0069] A tortoise peptide-containing beverage, the only difference from Example 1 is that the low-temperature aseptic filling environment is not controlled in step S4. Compared with Example 1, this solution causes the total colony count to exceed the standard due to microbial contamination, and the can swells and becomes rancid within 7 days.

[0070] Comparative Example 9

[0071] A tortoise peptide beverage is disclosed. The only difference from Example 1 is that step S2 of vacuum concentration to remove the fishy smell is omitted, and the beverage is directly boiled and then blended. Compared with Example 1, this solution has extremely poor palatability due to residual fishy substances, and is prone to spoilage due to excessive water content.

[0072] Comparative Example 10

[0073] A tortoise-like peptide beverage, the only difference from Example 1 being that chrysanthemum is replaced with honeysuckle in step S1. Compared with Example 1, this solution has a poor taste due to the lack of synergistic effect of auxiliary materials;

[0074] Comparative Example 11

[0075] A tortoise peptide-containing beverage, the only difference from Example 1 being that red dates are replaced with fresh dates in step S1. Compared with Example 1, this solution has a poor taste due to the lack of synergistic effect of auxiliary materials;

[0076] Comparative Example 12

[0077] A tortoise peptide-containing beverage, the only difference from Example 1 being that in step S1, kudzu root powder is replaced with corn starch. Compared with Example 1, this solution lacks the synergistic effect of the auxiliary materials and has a poor taste;

[0078] Comparative Example 13

[0079] A tortoise peptide-containing beverage, the only difference from Example 1 being that the orange peel is replaced with lemon peel in step S2. Compared with Example 1, the flavor and taste of this solution are inferior to those of Examples 1-4;

[0080] Comparative Example 14

[0081] A tortoise peptide beverage, the only difference from Example 1 being that the lemon peel is replaced with orange peel in step S2. Compared with Example 1, this solution has poor flavor and taste, a slight residual fishy smell, and a poor taste;

[0082] Comparative Example 15

[0083] A tortoise peptide-containing beverage, the only difference from Example 1 being that dried roxburghii is replaced with lemon peel in step S2. Compared with Example 1, this solution has a single flavor and poor taste;

[0084] Test Example 1: Nutritional Component Testing

[0085] The nutritional components of Examples 1 to 4 and Comparative Examples 1 to 9 were tested using the following method:

[0086] GB 31645-2018 National Food Safety Standard Collagen Peptide was used to test the collagen peptide content;

[0087] The vitamin C content was tested using GB 5009.86-2016 “National Food Safety Standard - Determination of Ascorbic Acid in Foods”;

[0088] GB 5009.179-2016 “National Food Safety Standard - Determination of Trimethylamine in Foods” was used to monitor trimethylamine content.

[0089] Table 1 Nutritional composition test results of turtle peptide beverages

[0090]

[0091]

[0092] As can be seen from the table above, in Examples 1 to 4, the collagen peptides extracted from the tortoise by extracting the tortoise peptide puree and mixing it with the sea buckthorn juice at a ratio of 1:3, 2:3, 1:6, and 1:3, respectively, can reach 65.9 to 92.89 mg / 100 mL, and the vitamin B12 content can reach 22.2 to 56.78 μg / L. At the same time, the content of the fishy substance trimethylamine can be maintained at a low level of 107.0 to 283.1 μg / L.

[0093] Comparative Example 2, which omitted chrysanthemum, red dates, or kudzu root powder, exhibited a higher trimethylamine content of 1009.0 μg / L compared to Example 1. However, Comparative Example 10, in which chrysanthemum was replaced with honeysuckle, exhibited a trimethylamine content of 682.7 μg / L due to a lack of synergistic effect, higher than in Example 1 but lower than in Comparative Example 2. Similar results were observed in Comparative Examples 11 and 12. In Comparative Example 11, where fresh dates were substituted for red dates, and in Comparative Example 12, where corn starch was substituted for kudzu root powder, trimethylamine levels increased, particularly in Comparative Example 12, reaching 1059.3 μg / L. Comparative Example 4 does not use lemon peel, orange peel, and dried roxburghii. For the removal of trimethylamine, Comparative Examples 13, 14, and 15 respectively replace orange peel with lemon peel, replace lemon peel with orange peel, and replace dried roxburghii with lemon peel. The trimethylamine content of Comparative Examples 13 to 15 is slightly increased, which are 302.1, 273.3, and 203.1 μg / L, respectively. The above Comparative Examples 2, 4, 10 to 15 all increase the trimethylamine content to varying degrees, but have little effect on the content of collagen peptides and vitamin B12.

[0094] Comparative Example 3 uses high temperature and long-term boiling, and the collagen peptide content drops to 35.20mg / 100mL. The vitamin B12 content is reduced to undetectable due to the long boiling time. At the same time, the fishy substance trimethylamine content increases. Comparative Example 5 uses evaporation under normal pressure. The evaporation temperature is high, which destroys the collagen peptide and vitamin B12 content, and the trimethylamine content increases significantly. Comparative Example 6 does not perform 0℃ layered extraction, but directly mixes and blends, resulting in a significant increase in trimethylamine content, reaching 612.9μg / L. Comparative Example 7 also uses high temperature and sterilizes at a high temperature of 121℃, resulting in a decrease in the content of collagen peptides and vitamin B12. Comparative Example 9 does not use low-temperature evaporation to remove the fishy smell, and the trimethylamine concentration is as high as 1563.4μg / L. The present invention uses a method of low-temperature evaporation combined with auxiliary materials to remove the fishy smell of turtle peptide drinks, protect the nutrients from being destroyed by high temperature, and at the same time achieve a good deodorizing effect.

[0095] Test Example 2: Sensory Evaluation

[0096] A sensory evaluation was conducted on Examples 1 to 4 and Comparative Examples 1 to 9. The evaluation panel consisted of 10 people, who conducted a comprehensive evaluation of the unique flavor (20 points), mouthfeel (20 points), tissue morphology (20 points), odor (20 points), and color (20 points) of the turtle peptide-containing beverages, as shown in the following table.

[0097] Table 2 Scoring criteria

[0098] Evaluation indicators Fraction Evaluation indicators Fraction unique flavor 20.0 odor 20.0 Taste 20.0 Color 20.0 Organizational form 20.0 / /

[0099] Table 3 Sensory evaluation results of beverages containing turtle peptides

[0100]

[0101]

[0102] It can be seen from the data in the above table that the present invention adopts a low-temperature evaporation process to remove the fishy smell, and uses auxiliary materials such as red dates, chrysanthemum and kudzu root powder to synergistically remove the fishy smell, and lemon peel, orange peel and dried sea buckthorn are used as auxiliary seasonings. The evaluation team has a good acceptance of the unique flavor, taste, tissue morphology, smell and color of Examples 1 to 4, and the sensory evaluation results of the turtle peptide-containing beverage of the present invention are good.

Claims

1. A beverage containing turtle peptides, characterized in that: The composition comprises the following components by weight: 1 to 2 parts of tortoise peptide puree, 3 to 6 parts of sea buckthorn juice; The preparation method of the tortoise peptide puree comprises the following steps: S1. Pre-treating a raw turtle: taking a turtle shell, a turtle plastron, and a turtle meat, adding water, chrysanthemum, red dates, and kudzu root powder, and boiling to obtain a boiling liquid; the mass ratio of the pre-treated raw turtle to water is (0.8-1):2, and the mass ratio of the pre-treated raw turtle to the chrysanthemum, red dates, and kudzu root powder is (400-500):(2-2.5):(4-6):(0.8-1.2); S2, filtering the cooking liquid described in step S1, adding lemon peel, orange peel and dried roxburghii, and evaporating at low temperature to obtain a concentrated solution; S3. The concentrated solution in step S2 is allowed to stand until layers are separated, and the upper layer of liquid is extracted to obtain the product.

2. The turtle peptide-containing beverage according to claim 1, characterized in that: The mass ratio of the lemon peel, orange peel and dried roxburghii fruit in step S2 is (4-5): (2-3): (1.5-2); the mass ratio of the total amount of the lemon peel, orange peel and dried roxburghii fruit in step S2 to the cooking liquid is (0.9-1.1):

40.

3. The turtle peptide-containing beverage according to claim 1, characterized in that: The conditions for the low-temperature evaporation in step S2 are a pressure of 10-20 KPa and a temperature of 30-45°C.

4. The turtle peptide-containing beverage according to claim 1, characterized in that: The cooking in step S1 is performed in a sealed container; the cooking temperature in step S1 is 80-100° C., and the cooking time is 5-6 hours.

5. The turtle peptide-containing beverage according to claim 1, characterized in that: The mass ratio of the raw turtle after pretreatment in step S1 to water is (0.8-1):

2.

6. The turtle peptide-containing beverage according to claim 1, characterized in that: The volume of the concentrated liquid in step S2 is 70-80% of the cooking liquid filtered in step S2.

7. The turtle peptide-containing beverage according to claim 1, characterized in that: The low temperature in step S3 is 0-5°C.

8. The turtle peptide-containing beverage according to claim 1, characterized in that: The raw turtles described in step S1 are selected from healthy farmed turtles aged 9-11 years.

9. The method for preparing a beverage containing turtle peptides according to claim 1, wherein: The method specifically comprises the following steps: mixing turtle peptide concentrate and sea buckthorn juice in a mass ratio of (1-2): (3-6) for blending and seasoning, filtering through a 0.22 μm filter membrane, and completing filling and storage in a low temperature environment.

Images