Preparation method of light-color Maillard pine pollen peptide and functional drink thereof

Abstract

The invention relates to the technical field of functional food processing, and discloses a preparation method of light-color Maillard pine pollen peptide and a functional drink thereof, and the preparation method comprises the following steps: P1, mixing water and powder; p2, homogenizing and sterilizing; p3, breaking walls by an enzyme method; p4, performing enzymolysis on protein; p5, separating and concentrating; p6, carrying out Maillard reaction; (P7) blending; (P8) filling; p9, performing sterilization; and P10, packaging. The preparation method of the light-color Maillard pine pollen peptide and the functional drink thereof has the advantages of advanced process, safety and health, and the prepared single-component and compound functional drink has the characteristics of mellow taste and remarkable effect, has a prevention effect on oxidative stress reaction of a human body, and has the effects of protecting the liver and improving male health.

Description

Technical Field

[0001] The present invention relates to the technical field of functional food processing, and in particular to a preparation method of a light-colored Maillard pine pollen peptide and a functional drink thereof. Background Art

[0002] Pine pollen has a long history of medicinal use, with detailed records in texts ranging from the Shennong Herbal Classic to the Chinese Pharmacopoeia. Ministry of Health Announcement No. 17 of 2004 designated pine pollen as a common food, making it a legally recognized dual-use ingredient for both medicinal and edible purposes. Pine pollen contains numerous nutrients essential to the human body, including proteins, polysaccharides, lipids, vitamins, enzymes, trace elements, and bioactive substances. Known as a natural "micro-nutrient bank," functional foods using pine pollen as an ingredient are constantly being developed.

[0003] Pine pollen is a precious resource in my country. In order to further bring out the unique advantages of pine pollen, there are still many problems that need to be solved in the product development process. For example, how to use green and modern processing methods to prepare pine pollen into a functional food that is easy to eat, has a mellow taste, and has significant effects is the current main research direction. Summary of the Invention

[0004] The present invention targets the processing field that has not been involved in the preparation of pine pollen functional foods, and provides a light-colored Maillard pine pollen peptide and a method for preparing a functional drink thereof. Through a safe and advanced processing method, a pine pollen functional drink that is convenient to eat, has a mellow taste and significant efficacy is prepared.

[0005] The specific technical solutions are as follows:

[0006] The first object of the present invention is to provide a method for preparing light-colored Maillard pine pollen peptide, comprising the following steps:

[0007] P1. Gouache mixing: Mix pine pollen and water in a gouache mixer, transfer the mixture into a mixing tank and continue stirring. Adjust the pH to 5.0-5.6 in the mixing tank to obtain a pine pollen mixture.

[0008] P2, homogenization and sterilization: The pine pollen mixture obtained in P1 is homogenized by a homogenizer under high pressure, then transferred to an ultra-high temperature instantaneous sterilizer for sterilization, and the discharged material is sent to an enzymatic hydrolysis tank;

[0009] P3, Enzymatic cell wall breaking: Control the temperature in the enzymatic hydrolysis tank to 50-60℃, add cellulase and pectinase, and keep the reaction warm for 2-5 hours;

[0010] P4, enzymatic protein hydrolysis: adjust the pH to 8.0-9.0 again, control the temperature in the enzymatic hydrolysis tank to 56-60°C, add alkaline protease, and keep the reaction warm for 2-5 hours;

[0011] P5, separation and concentration: centrifuge the enzymatic hydrolysate obtained in P4 and collect the supernatant. The centrifugation is carried out in two steps. The first step is horizontal spiral centrifugation to remove most impurities. The second step is tubular centrifugation to collect the supernatant. The supernatant is then concentrated by nanofiltration. The pine pollen peptide concentrate is collected and transferred to the reaction tank;

[0012] P6. Maillard reaction: Start stirring in the reaction tank, quantify with purified water, and add reducing sugar to the quantified pine pollen peptide concentrate to carry out Maillard reaction.

[0013] Furthermore, in P1, the mass concentration of pine pollen in the pine pollen mixture is 9%-13% (m / m); in P2, the pressure of high-pressure homogenization is 500-1200 bar, the sterilization temperature is 115-125°C, the sterilization time is 15 seconds, and the discharge temperature is 55-60°C.

[0014] Furthermore, in the P3, 0.2%-0.5% cellulase and 0.1%-0.3% pectinase (m / m) are added according to the mass of pine pollen;

[0015] Furthermore, in the P4, 1.0%-3.0% alkaline protease (m / m) is added according to the mass of pine pollen.

[0016] Furthermore, in the P5, the rotation speed of the decanter centrifuge is 3000-3500 rpm, the rotation speed of the tubular centrifuge is 12000-16000 rpm; and the molecular weight cut-off of the nanofiltration concentration is 200-300.

[0017] Furthermore, in P6, the reducing sugar is at least one of D-xylose, L-arabinose, fructose, and glucose. The addition of D-xylose and L-arabinose complies with the provisions for the use of food flavorings in Appendix B of the "GB2760-2014 National Food Safety Standard for the Use of Food Additives": Use in appropriate amounts in various foods according to production needs. The addition of fructose and glucose complies with the "GB2760-2014 National Food Safety Standard for the Use of Food Additives" Appendix E Food Classification System: 11.02 Starch Sugars;

[0018] Furthermore, in the P6, purified water is used for quantification, and reducing sugar (m / m) of 3.0% to 5.0% of the substrate mass is added to the quantified pine pollen peptide concentrate, and the substrate is weighed by the reaction tank metering module;

[0019] Furthermore, in P6, the temperature of the reaction tank is controlled at 120-130° C., and after reacting for 2-3 hours, it is quickly cooled to 45-55° C. to ensure that the reaction produces a light-colored Maillard pine pollen peptide with a mellow taste.

[0020] A second object of the present invention is to provide a method for preparing the above-mentioned light-colored Maillard pine pollen peptide functional beverage, which further comprises the following steps:

[0021] P7. Preparation: Add functional food ingredients and / or food additives to the reaction tank to adjust the taste and stir to dissolve;

[0022] P8, filling: aseptically fill the prepared liquid, with each portion filled in 50 grams;

[0023] P9, Sterilization: After filling, sterilize in an online water bath;

[0024] P10. Packaging: Blow the sterilized product dry, let it stand to dry, label it after passing the inspection, and pack it into boxes.

[0025] Furthermore, in P7, 0.1%-0.2% of the substrate mass of anhydrous citric acid (m / m) and 0.02%-0.05% of the substrate mass of sucralose (m / m) are added to the reaction tank to adjust the taste, and the mixture is stirred and dissolved to prepare a single preparation of Maillard pine pollen peptide.

[0026] Furthermore, the content of pine pollen peptide in the Maillard pine pollen peptide single-ingredient preparation is ≥1.2%, of which the proportion of peptide segments with a relative molecular mass of ≤2000 is ≥80%.

[0027] Furthermore, in P7, at least one of the functional food raw materials of kudzu root extract, emblica fruit extract, wheat peptide, sea cucumber peptide, wolfberry powder, and polygonatum powder is added to the reaction tank, fully stirred and dissolved, and formulated into a mailard pine pollen peptide compound preparation.

[0028] Furthermore, in the P9, the water bath sterilization temperature is 90-95° C., and the sterilization time is 0.5-1.5 hours.

[0029] Furthermore, in the P7, the amount of Pueraria root extract added is 1.0%-5.0% (m / m) of the substrate weight, and the amount of Emblica officinalis extract added is 1.0%-5.0% (m / m) of the substrate weight. The compound preparation has a liver-protecting effect.

[0030] Furthermore, the mass ratio of the Maillard pine pollen peptide, the Pueraria root extract, and the Emblica officinalis extract is 1:2:1.

[0031] Furthermore, in the P7, the added amount of wheat peptide is 1.0%-2.0% (m / m) of the substrate mass, the added amount of sea cucumber peptide is 0.5%-2.0% (m / m) of the substrate mass, the added amount of wolfberry powder is 0.5%-2.0% (m / m) of the substrate mass, and the added amount of polygonatum powder is 0.5%-2.0% (m / m) of the substrate mass. The compound preparation has a prostate protective effect.

[0032] Compared with the prior art, the present invention has the following beneficial effects:

[0033] (1) After the pine pollen is mixed with water, a green and safe high-temperature instantaneous heating sterilization method is adopted, which can not only ensure effective sterilization, but also ensure that the color of the pine pollen mixture does not change significantly;

[0034] (2) The centrifugal residue after enzymatic hydrolysis is rich in dietary fiber and can be processed into pine pollen fiber powder after collection, thus realizing the rational utilization of resources;

[0035] (3) Pine pollen undergoes enzymatic wall breaking, enzymatic protein hydrolysis, and nanofiltration concentration, using advanced food processing methods to achieve deep processing and utilization of resources. Nanofiltration concentration has a retention rate of more than 99% for functional sugars and pine pollen peptides in the enzymatic hydrolyzate, and can remove monovalent salt and part of the water, achieving the dual effects of desalination and concentration. Low salt is the current consumption trend, and this desalination process further improves product quality.

[0036] (4) Maillard peptides can enhance the antioxidant effect of peptides. After enzymatic wall breaking and enzymatic protein hydrolysis, pine pollen itself has a strong antioxidant effect. After the Maillard reaction, the antioxidant effect can be further enhanced.

[0037] (5) When the human body is repeatedly exposed to harmful stimuli such as bacteria, mycoplasma, and viruses, oxidative stress reactions frequently occur, and the oxidative and antioxidant systems become unbalanced, leading to tissue damage. Maillard pine pollen peptide can also produce a synergistic effect with the flavonoids (quercetin, luteolin) in pine pollen, which can effectively reduce the damage caused by oxidative stress reactions to the human body, especially playing a significant role in the recovery of body functions in people with repeated viral infections;

[0038] (6) Pine pollen peptides react with reducing sugars to produce Maillard pine pollen peptides with a rich, mellow flavor that significantly improves the taste of pine pollen. Functional beverages made with the above-mentioned Maillard pine pollen peptides are safe, healthy, taste good, nutritious, and easily absorbed. BRIEF DESCRIPTION OF THE DRAWINGS

[0039] Figure 1 The present invention is a process flow chart of a method for preparing a light-colored Maillard pine pollen peptide and a functional beverage thereof.

[0040] Figure 2 This is the browning result of pine pollen mixture after ultra-high temperature instantaneous sterilization at different temperatures. DETAILED DESCRIPTION

[0041] The following specific embodiments illustrate the embodiments of the present invention. Those skilled in the art can easily understand other advantages and effects of the present invention from the contents disclosed in this specification. Although the description of the present invention will be introduced in conjunction with the preferred embodiment, this does not mean that the features of this invention are limited to this embodiment. On the contrary, the purpose of introducing the invention in conjunction with the embodiment is to cover other options or modifications that may be extended based on the claims of the present invention. In order to provide a deep understanding of the present invention, the following description will include many specific details. The present invention can also be implemented without using these details. In addition, in order to avoid confusion or blurring the focus of the present invention, some specific details will be omitted in the description. It should be noted that the embodiments of the present invention and the features in the embodiments can be combined with each other unless there is a conflict. The parts described in the specific embodiment are parts by weight.

[0042] Example 1

[0043] A method for preparing a light-colored Maillard pine pollen peptide and a functional beverage thereof comprises the following steps:

[0044] P1. Water-gouache mixing: 100 kg of pine pollen and 800 kg of water were mixed in a water-gouache mixer and transferred to a mixing tank for continued stirring. In the mixing tank, 2% citric acid solution and 2% sodium hydroxide solution were used to adjust the pH to 5.1 ± 0.1;

[0045] P2. Homogenization and sterilization: The pine pollen mixture is homogenized by a homogenizer at a high pressure of 800 bar, and then transferred to an ultra-high temperature instantaneous sterilizer for sterilization at a sterilization temperature of 115±1°C for 15 seconds and a discharge temperature of 56±1°C. The discharged material is then sent to an enzymatic hydrolysis tank.

[0046] P3, Enzymatic cell wall breaking: Control the temperature in the enzymatic hydrolysis tank to 54±1°C, add 0.3 kg (0.3%) cellulase and 0.2 kg (0.2%) pectinase, and keep the reaction warm for 3 hours;

[0047] P4, enzymatic protein hydrolysis: adjust the pH to 8.5 ± 0.1 again with 2% citric acid solution and 2% sodium hydroxide solution, control the temperature in the enzymatic hydrolysis tank to 57 ± 1 ° C, add 1.5 kg (1.5%) alkaline protease, and keep the reaction warm for 3 hours;

[0048] P5. Separation and Concentration: The enzymatic hydrolyzate is centrifuged and the supernatant is collected. Centrifugation is performed in two steps: the first is a decanter centrifugation at 3500 rpm to remove most impurities, and the second is a tubular centrifugation at 15000 rpm to collect the supernatant. The supernatant is concentrated to approximately 200 kg via nanofiltration with a 300 molecular weight cutoff, and the concentrated solution is transferred to a reaction tank.

[0049] P6, Maillard reaction: Start stirring the reactor, add water to the reactor, and add 9 kg (3.0%) D-xylose to the reactor through the metering module. Control the temperature of the reactor to 122 ± 1 ° C. After 3 hours of reaction, quickly cool it to 50 ± 1 ° C. to complete the Maillard reaction.

[0050] P7. Preparation: Add 0.45 kg (0.15%) of anhydrous citric acid and 0.09 kg (0.03%) of sucralose to the reaction tank, adjust the product flavor, stir thoroughly to dissolve, and prepare a Maillard pine pollen peptide single-ingredient preparation, and test the pine pollen peptide content;

[0051] P8. Filling: Aseptically fill the above single-ingredient preparation liquid into 50 ml PP bottles, with each bottle containing 50.5 ± 0.3 g;

[0052] P9. Sterilization: After filling, sterilize in an online water bath at a temperature of 90±1°C for 1 hour.

[0053] P10. Packaging: Blow the sterilized product dry, let it stand to dry, label it after passing the inspection, and pack it into boxes.

[0054] In the above embodiment, the recommended dosage of a light-colored Maillard pine pollen peptide and its functional drink is: 1 bottle each time, 1-2 times a day, shake well and take immediately after opening the lid. This product has a strong antioxidant effect, can effectively reduce the damage caused by oxidative stress to the human body, and is used to prevent related diseases caused by damage to the respiratory system and nervous system.

[0055] Example 2

[0056] A method for preparing a light-colored Maillard pine pollen peptide and a functional beverage thereof comprises the following steps:

[0057] P1. Water-gouache mixing: 100 kg of pine pollen and 800 kg of water were mixed in a water-gouache mixer and transferred to a mixing tank for continued stirring. In the mixing tank, 2% citric acid solution and 2% sodium hydroxide solution were used to adjust the pH to 5.1 ± 0.1;

[0058] P2. Homogenization and sterilization: The pine pollen mixture is homogenized by a homogenizer at a high pressure of 800 bar, and then transferred to an ultra-high temperature instantaneous sterilizer for sterilization at a sterilization temperature of 115±1°C for 15 seconds and a discharge temperature of 56±1°C. The discharged material is then sent to an enzymatic hydrolysis tank.

[0059] P3, Enzymatic cell wall breaking: Control the temperature in the enzymatic hydrolysis tank to 54±1°C, add 0.3 kg (0.3%) cellulase and 0.2 kg (0.2%) pectinase, and keep the reaction warm for 3 hours;

[0060] P4, enzymatic protein hydrolysis: adjust the pH to 8.5 ± 0.1 again with 2% citric acid solution and 2% sodium hydroxide solution, control the temperature in the enzymatic hydrolysis tank to 57 ± 1 ° C, add 1.5 kg (1.5%) alkaline protease, and keep the reaction warm for 3 hours;

[0061] P5. Separation and Concentration: The enzymatic hydrolyzate is centrifuged and the supernatant is collected. Centrifugation is performed in two steps: the first is a decanter centrifugation at 3500 rpm to remove most impurities, and the second is a tubular centrifugation at 13000 rpm to collect the supernatant. The supernatant is concentrated to approximately 240 kg via 300 molecular weight cut-off nanofiltration. The concentrated solution is then transferred to a reaction tank.

[0062] P6. Maillard reaction: Start stirring in the reaction tank, add water to the reaction tank, and quantify it to 300 kg through the metering module. Add 9 kg (3.0%) D-xylose and control the temperature of the reaction tank to 122±1°C. After reacting for 3 hours, quickly cool it to 50±1°C to complete the Maillard reaction and detect the pine pollen peptide content.

[0063] P7. Preparation: Add 7.44 kg (2.48%) of Pueraria root extract, 3.72 kg (1.24%) of Phyllanthus emblica extract, 0.45 kg (0.15%) of anhydrous citric acid, and 0.09 kg (0.03%) of sucralose to a reaction tank, adjust the product flavor, stir thoroughly to dissolve, and prepare a Maillard pine pollen peptide compound preparation;

[0064] P8. Filling: Aseptically fill the above compound preparation liquid into 50 ml PP bottles, with a filling volume of 50.5 ± 0.3 g per bottle;

[0065] P9. Sterilization: After filling, sterilize in an online water bath at a temperature of 90±1°C for 1 hour.

[0066] P10. Packaging: Blow the sterilized product dry, let it stand to dry, label it after passing the inspection, and pack it into boxes.

[0067] In the above embodiment, the recommended dosage of a light-colored mailard pine pollen peptide and its functional drink is: 1 bottle each time, 1-2 times a day, shake well and take immediately after opening the lid. The mailard pine pollen peptide of this product produces a synergistic effect with kudzu root flavonoids and emblica flavonoids, has excellent free radical scavenging ability, and plays a role in protecting the liver in the body.

[0068] Example 3

[0069] A method for preparing a light-colored Maillard pine pollen peptide and a functional beverage thereof comprises the following steps:

[0070] P1. Powder mixing: 100 kg of pine pollen and 900 kg of water were mixed in a powder mixer and transferred to a mixing tank for further stirring. In the mixing tank, 2% citric acid solution and 2% sodium hydroxide solution were used to adjust the pH to 5.1 ± 0.1.

[0071] P2. Homogenization and sterilization: The pine pollen mixture is homogenized by a homogenizer at a high pressure of 1000 bar, and then transferred to an ultra-high temperature instantaneous sterilizer for sterilization at a sterilization temperature of 115±1°C for 15 seconds and a discharge temperature of 58±1°C. The discharged material enters the enzymatic hydrolysis tank;

[0072] P3, Enzymatic cell wall breaking: Control the temperature in the enzymatic hydrolysis tank to 54±1°C, add 0.2 kg (0.2%) cellulase and 0.1 kg (0.1%) pectinase, and keep the reaction warm for 3 hours;

[0073] P4, enzymatic protein hydrolysis: adjust the pH to 8.5 ± 0.1 again with 2% citric acid solution and 2% sodium hydroxide solution, control the temperature in the enzymatic hydrolysis tank to 57 ± 1°C, add 1.0 kg (1.0%) alkaline protease, and keep the reaction warm for 3 hours;

[0074] P5. Separation and Concentration: The enzymatic hydrolyzate is centrifuged and the supernatant is collected. Centrifugation is performed in two steps: the first is a decanter centrifugation at 3500 rpm to remove most impurities, and the second is a tubular centrifugation at 15000 rpm to collect the supernatant. The supernatant is concentrated to approximately 350 kg via nanofiltration with a 300 molecular weight cutoff, and the concentrated solution is transferred to a reaction tank.

[0075] P6, Maillard reaction: Start stirring in the reaction tank, add water to the reaction tank, and quantify it to 400 kg through the metering module. Add 14 kg (3.5%) D-xylose to the pine pollen peptide concentrate and control the temperature of the reaction tank to 128±1°C. After reacting for 2 hours, quickly cool it down to 50±1°C to complete the Maillard reaction;

[0076] P7. Preparation: Add 4.0 kg (1.0%) wheat peptide, 4.0 kg (1.0%) sea cucumber peptide, 2.0 kg (0.5%) wolfberry powder, 2.0 kg (0.5%) polygonatum powder, 0.6 kg (0.15%) anhydrous citric acid and 0.16 kg (0.04%) sucralose to the reaction tank, stir thoroughly to dissolve, and prepare a Maillard pine pollen peptide compound preparation;

[0077] P8. Filling: Aseptically fill the above compound preparation liquid into 50 ml PP bottles, with a filling volume of 50.5 ± 0.3 g per bottle;

[0078] P9. Sterilization: After filling, sterilize in an online water bath at a temperature of 90±1°C for 1.0 hour.

[0079] P10. Packaging: Blow the sterilized product dry, let it stand to dry, label it after passing the inspection, and pack it into boxes.

[0080] The recommended dosage of the light-colored Maillard pine pollen peptide and its functional drink in the above embodiment is: 1 bottle each time, 1 time a day, shake well and take immediately after opening the lid. On the one hand, this product has a strong antioxidant effect, and on the other hand, the compounded Maillard pine pollen peptide has a strong effect of protecting the prostate, which can significantly improve men's health.

[0081] Comparative Example 1

[0082] Preparation: The concentrate from step P5 of Example 2 was transferred to a preparation tank, and water was added to a quantitative amount of 300 kg using a metering module. 7.44 kg (2.48%) of kudzu root extract, 3.72 kg (1.24%) of emblica fruit extract, 0.45 kg (0.15%) of anhydrous citric acid, and 0.09 kg (0.03%) of sucralose were added, and the mixture was thoroughly stirred and dissolved to prepare a pine pollen peptide liver protection compound preparation.

[0083] Filling: Aseptically fill the above compound preparation liquid into 50ml PP bottles, with a filling volume of 50.5±0.3g per bottle;

[0084] Sterilization: After filling, sterilize in an online water bath at a temperature of 90±1°C for 1.0 hour.

[0085] Packaging: Blow the sterilized product dry, let it stand to dry, label it after passing the inspection, and pack it into boxes.

[0086] Comparative Example 2

[0087] Preparation: Add 3.72 kg (1.24%) of pine pollen to the preparation tank, add water to 300 kg through the metering module, then add 7.44 kg (2.48%) of kudzu root extract, 3.72 kg (1.24%) of emblica fruit extract, 0.45 kg (0.15%) of anhydrous citric acid and 0.09 kg (0.03%) of sucralose, stir thoroughly to dissolve, and prepare a pine pollen liver protection compound preparation;

[0088] Filling: Aseptically fill the above compound preparation liquid into 50ml PP bottles, with a filling volume of 50.5±0.3g per bottle;

[0089] Sterilization: After filling, sterilize in an online water bath at a temperature of 90±1°C for 1.0 hour.

[0090] Packaging: Blow the sterilized product dry, let it stand to dry, label it after passing the inspection, and pack it into boxes.

[0091] Description of the detection method:

[0092] (1) Implementation Standards for Microbial Testing of Pine Pollen Mixtures Using Ultra-High Temperature Instantaneous Sterilization

[0093] GB 4789.2 National Food Safety Standard Food Microbiology Examination, Determination of Total Colony Count.

[0094] GB 4789.3 National Food Safety Standard Food Microbiology Examination, Coliform Bacteria Determination.

[0095] GB 4789.15 National Food Safety Standard Food Microbiology Examination, Mold and Yeast Count

[0096] (2) Pine pollen peptide testing implementation standards

[0097] GBT22492-2008 Soybean Peptide Powder Appendix A, Determination of Peptide Relative Molecular Mass Distribution

[0098] GBT22492-2008 Soybean Peptide Powder Appendix B, Determination of Peptide Content

[0099] (3) Detection of synergistic free radical scavenging ability

[0100] DPPH free radical scavenging activity was measured using a full-band microplate reader. 100 μL of 0.26 mM DPPH ethanol solution was mixed with 20 μL of various mixtures of maillard pine pollen peptides, Pueraria lobata extract, and Phyllanthus emblica extract in different ratios in a 48-well plate. After reacting for 30 minutes at room temperature in the dark, the absorbance was measured at 517 nm. All experiments were performed in triplicate, and the results were analyzed using the combined index method.

[0101] The combination index (CI) of the DPPH free radical scavenging ability of the combination of maillard pine pollen peptide with Pueraria root extract and Phyllanthus emblica extract was calculated using CompuSyn analysis software. When CI = 1, the two have an additive effect; when CI > 1, the two have an antagonistic effect; when CI < 1, the two have a synergistic effect. The smaller the CI, the stronger the synergistic effect.

[0102] (4) Browning detection

[0103] The sensory testing method is used and the evaluation results are rated as acceptable or unacceptable.

[0104] Test results:

[0105] (1) Microbial detection and browning detection of pine pollen mixture by ultra-high temperature instantaneous sterilization.

[0106] In order to study the optimal sterilization temperature of the pine pollen mixture, the unsterilized dry powder obtained according to P1 in Example 1 and the ultrahigh temperature instantaneous sterilization solution obtained by processing according to steps P1 and P2 in Example 1 were used. The difference was that the processing temperatures of the ultrahigh temperature instantaneous sterilization solution were 110°C, 115°C, 120°C, 125°C, and 130°C, respectively. Microbial detection was carried out in accordance with the implementation standard for ultrahigh temperature instantaneous sterilization of pine pollen mixture, and the browning condition was determined by sensory detection. The results are shown in Table 1 and Figure 2 shown.

[0107] Table 1. Results of ultra-high temperature (UHT) sterilization of microorganisms and browning test of pine pollen mixture

[0108]

[0109] Pine pollen is a naturally harvested raw material with a high microbial content. It has strict requirements on sterilization conditions. Low sterilization temperature cannot completely kill microorganisms. Too high sterilization temperature will cause browning and affect the sensory perception. It is very important to choose the right sterilization conditions. Figure 2 It can be concluded that when the pine pollen mixture is sterilized at a temperature of 115-125°C and a time of 15 seconds, it can not only effectively kill microorganisms but also ensure that the pine pollen does not undergo obvious browning.

[0110] (2) Pine pollen peptide detection

[0111] Table 2. Detection results of pine pollen peptides in the single prescription preparation of Example 1

[0112]

[0113]

[0114] Three batches of light-colored Maillard pine pollen peptide and functional beverage single-ingredient preparations thereof obtained in Example 1 were tested respectively. The average pine pollen peptide content was 1.27%, of which the proportion of peptide segments with a relative molecular mass of ≤2000 was ≥80%.

[0115] Table 3. Detection results of pine pollen peptides in the Maillard reaction solution in step P6 of Example 2

[0116] Test items Batch 1 Batch 2 Batch 3 average value Peptide content 1.22％ 1.26％ 1.24％ 1.24％

[0117] After testing, the average content of pine pollen peptide in the Maillard reaction solution of step P6 in Example 2 was 1.24%.

[0118] (3) Detection of synergistic free radical scavenging ability

[0119] Table 4. Results of synergistic free radical scavenging ability test

[0120]

[0121]

[0122] The smaller the CI value, the stronger the synergistic effect. As can be seen from the table above, when the mass ratio of the Maillard pine pollen peptide to the kudzu root extract in step P6 of Example 2 is 1:2, the synergistic antioxidant effect is stronger. When the mass ratio of the Maillard pine pollen peptide to the emblica fruit extract is 1:1, the synergistic antioxidant effect is stronger. Example 2 is a compounding of the Maillard pine pollen peptide, the kudzu root extract, and the emblica fruit extract with reference to the mass ratio of 1:2:1 (the average pine pollen peptide content is 1.24%), and the CI value is reduced, and the free radical scavenging ability is further enhanced. Comparative Example 1 is a compounding of the pine pollen peptide without the Maillard reaction with the kudzu root extract and the emblica fruit extract. Comparative Example 2 is a compounding of the pine pollen raw material directly with the kudzu root extract and the emblica fruit extract. As can be seen from the table above, the three compounds all show synergistic effects, and the synergistic effect of Example 2 is the strongest.

[0123] In summary, the light-colored Maillard pine pollen peptide and its functional beverage of the present invention adopt safe and efficient ultra-high temperature instantaneous sterilization technology, which is a safe and efficient sterilization method; after enzymatic wall breaking and enzymatic protein treatment, a strong antioxidant effect is produced; after the enzymatic hydrolyzate is concentrated and desalted by nanofiltration, the taste and quality are improved, and then after the Maillard reaction, a Maillard pine pollen peptide with a mellow taste and enhanced antioxidant effect is produced. The single-ingredient preparation prepared using Maillard pine pollen peptide can effectively reduce the damage caused by oxidative stress to the human body and prevent related diseases caused by damage to the respiratory system and nervous system. Maillard pine pollen peptide can also be compounded with other functional food raw materials to exert the effects of free radical scavenging and synergistic antioxidant in the body, and play a role in protecting the liver and improving men's health.

[0124] The above description is only a preferred embodiment of the present invention and is not intended to limit the present invention. Any modifications, equivalent substitutions, improvements, etc. made within the spirit and principles of the present invention should be included in the scope of protection of the present invention.

Claims

1. A method for preparing light-colored Maillard pine pollen peptide, characterized in that: The following steps are involved: P1. Gouache mixing: Mix pine pollen and water in a gouache mixer, transfer the mixture into a mixing tank and continue stirring. Adjust the pH to 5.0-5.6 in the mixing tank to obtain a pine pollen mixture. P2, homogenization and sterilization: The pine pollen mixture obtained in P1 is homogenized by a homogenizer under high pressure, then transferred to an ultra-high temperature instantaneous sterilizer for sterilization, and the discharged material is sent to an enzymatic hydrolysis tank; P3, Enzymatic cell wall breaking: Control the temperature in the enzymatic hydrolysis tank to 50-60℃, add cellulase and pectinase, and keep the reaction warm for 2-5 hours; P4, enzymatic protein hydrolysis: adjust the pH to 8.0-9.0 again, control the temperature in the enzymatic hydrolysis tank to 56-60°C, add alkaline protease, and keep the reaction warm for 2-5 hours; P5, separation and concentration: centrifuge the enzymatic hydrolysate obtained in P4 and collect the supernatant. The centrifugation is carried out in two steps: the first step is horizontal spiral centrifugation and the second step is tubular centrifugation. The supernatant is collected and concentrated by nanofiltration. The pine pollen peptide concentrate is collected and transferred to the reaction tank; P6. Maillard reaction: Start stirring in the reaction tank, quantify with purified water, and add reducing sugar to the quantified pine pollen peptide concentrate to carry out Maillard reaction.

2. The method for preparing the light-colored Maillard pine pollen peptide according to claim 1, wherein In P1, the mass concentration of pine pollen in the pine pollen mixture is 9%-13%; in P2, the pressure of high-pressure homogenization is 500-1200 bar, the sterilization temperature is 115-125° C., the sterilization time is 15 seconds, and the discharge temperature is 55-60° C.

3. The method for preparing the light-colored Maillard pine pollen peptide according to claim 1, characterized in that: In the P3, 0.2%-0.5% of cellulase and 0.1%-0.3% of pectinase are added according to the mass of pine pollen; In the P4, 1.0%-3.0% alkaline protease is added according to the mass of pine pollen.

4. The method for preparing the light-colored Maillard pine pollen peptide according to claim 1, characterized in that: In the P5, the rotation speed of the decanter centrifuge is 3000-3500 rpm, the rotation speed of the tubular centrifuge is 12000-16000 rpm; and the molecular weight cut-off of the nanofiltration concentration is 200-300.

5. The method for preparing the light-colored Maillard pine pollen peptide according to claim 1, characterized in that: In the P6, the reducing sugar is used in an amount of 3.0% to 5.0% of the substrate mass, and the reducing sugar is at least one of D-xylose, L-arabinose, fructose, and glucose; In the P6, the temperature of the reaction tank is controlled at 120-130°C, and after reacting for 2-3 hours, it is rapidly cooled to 45-55°C.

6. A method for preparing a functional beverage containing light-colored Maillard pine pollen peptide according to any one of claims 1 to 5, characterized in that: The following steps are also included: P7. Preparation: Add functional food ingredients and / or food additives to the reaction tank to adjust the taste and stir to dissolve; P8, filling: aseptically fill the prepared liquid; P9, Sterilization: After filling, sterilize in an online water bath; P10. Packaging: Blow the sterilized product dry, let it stand to dry, label it after passing the inspection, and pack it into boxes.

7. The method for preparing the functional drink containing light-colored Maillard pine pollen peptide according to claim 6, characterized in that: In P7, 0.1%-0.2% of the substrate mass of anhydrous citric acid and 0.02%-0.05% of the substrate mass of sucralose are added to the reaction tank, and the mixture is stirred and dissolved to prepare a single-ingredient preparation of Maillard pine pollen peptide; The content of pine pollen peptide in the Maillard pine pollen peptide single-ingredient preparation is ≥1.2%, of which the proportion of peptide segments with a relative molecular mass of ≤2000 is ≥80%.

8. The method for preparing the functional drink containing light-colored Maillard pine pollen peptide according to claim 6, characterized in that: In the above-mentioned P7, at least one of the functional food raw materials of kudzu root extract, emblica fruit extract, wheat peptide, sea cucumber peptide, wolfberry powder and polygonatum powder is added to the reaction tank, fully stirred and dissolved, and formulated into a mailard pine pollen peptide compound preparation.

9. The method for preparing the functional drink containing light-colored Maillard pine pollen peptide according to claim 8, characterized in that: In the P9, the water bath sterilization temperature is 90-95°C and the sterilization time is 0.5-1.5 hours. In the P7, the added amount of Pueraria root extract is 1.0%-5.0% of the substrate weight, and the added amount of Emblica officinalis extract is 1.0%-5.0% of the substrate weight.

10. The method for preparing the functional drink containing light-colored Maillard pine pollen peptide according to claim 8, characterized in that: In the P7, the added amount of wheat peptide is 1.0%-2.0% of the substrate weight, the added amount of sea cucumber peptide is 0.5%-2.0% of the substrate weight, the added amount of wolfberry powder is 0.5%-2.0% of the substrate weight, and the added amount of polygonatum powder is 0.5%-2.0% of the substrate weight.

Images