A collagen peptide-enriched apple freeze-dried

Abstract

The present application provides a kind of collagen peptide-rich apple freeze-drying, first configure collagen peptide solution;Then the collagen of apple slice is enriched using vacuum infiltration technology, finally the apple slice rich in collagen is freeze-dried.Further realize the preparation of freeze-dried apple slice with collagen load of 40%-60%, while effectively guarantee the hardness and taste of product.

Description

Technical Field

[0001] This invention relates to the field of freeze-drying technology, and more particularly to a freeze-dried apple rich in collagen peptides. Background Technology

[0002] Apples are rich in dietary fiber, organic acids, various vitamins, and minerals, making them a popular food. The ancient Chinese medical text *Diannan Bencao* records that apples are "sweet in taste, promote salivation, and benefit the five internal organs and twelve meridians," possessing effects such as tonifying the middle and replenishing qi. Although my country has a significant apple production advantage, low processing conversion rates lead to considerable waste. In recent years, with the continuous development of science and technology, the deep processing of apples has gained increasing attention. The deep processing of fruits and vegetables and the development of high-value-added products have become important ways to solve the problem of fresh fruit and vegetable storage.

[0003] Collagen is mainly found in the extracellular matrix and plays an important role in human growth, development, and aging. After being absorbed by the body, collagen promotes the absorption of useful amino acids and the synthesis of collagen in the skin, thus contributing to beauty, skincare, anti-aging, and immune regulation. Based on this, and driven by market demand, the combination of collagen and apple slices could become a viable health and beauty consumer product.

[0004] Currently, most apple chips on the market are soft and mushy after processing, lack crispness, and exhibit moisture absorption. They also have a simple structure and low added value. Therefore, the research and development of apple chips with excellent taste and texture has become an urgent task for those skilled in the art. Summary of the Invention

[0005] The purpose of this invention is to provide a freeze-dried apple that effectively enriches collagen and has a crisp texture.

[0006] To achieve the above objectives, the present invention provides a freeze-dried apple rich in collagen peptides, comprising the following steps:

[0007] Step 1: Material selection;

[0008] Step 2: Prepare the color-protecting solution, immerse the apple slices in the color-protecting solution, and then drain the water;

[0009] Step 3: Prepare collagen peptides;

[0010] Step 4: Enrich the apple slices with collagen using vacuum permeation technology;

[0011] Step 5: Freeze-dry the collagen-rich apple slices.

[0012] Furthermore, in step 2, the color-protecting solution is a solution with a concentration of 0.1% D-isoascorbic acid sodium salt + 0.1% citric acid + 1% calcium chloride. The apple slices are soaked in the above color-protecting solution for 1-3 minutes and then drained.

[0013] Furthermore, in step 3, the collagen peptide is fish collagen; the preparation method of the fish collagen is as follows:

[0014] Step 3.1: Select sea bass as a processing by-product, mince it, weigh it, and set it aside;

[0015] Step 3.2: Add 0.1 mol / L -1 Soak in sodium hydroxide solution for 24 hours;

[0016] Step 3.3: Wash with distilled water until neutral, then use 0.6 mol / L... -1 Soak in hydrochloric acid for 24 hours;

[0017] Step 3.4: After washing with distilled water until neutral, soak in 10% ether at twice the weight of the sea bass for 24 hours, repeating twice for degreasing;

[0018] Step 3.5: Wash repeatedly with distilled water, drain, and then use an equal amount of 0.5 mol / L... -1 Soak in acetic acid solution for 1 day, centrifuge for 20 minutes, take the supernatant and freeze dry to obtain crude collagen;

[0019] Step 3.6: Using the crude collagen as a substrate, collagen peptides are extracted by enzymatic hydrolysis with alkaline protease.

[0020] Furthermore, the optimal enzymatic hydrolysis temperature was 45℃, the pH was 9.0, the hydrolysis time was 2h, and the ratio of protease to substrate concentration was 2%.

[0021] Furthermore, in step 4, the mass ratio of the apple slices to the collagen peptide solution is 1:3-1:5, the vacuum degree is 80-100 kPa, and the time is 15-30 min.

[0022] Furthermore, in step 5, the freeze-drying involves first rapidly freezing the collagen-rich apple slices and then freeze-drying them.

[0023] Furthermore, the quick-freezing process involves freezing at -40°C for 3-4 hours.

[0024] Furthermore, the freeze-drying process is as follows: turn on the cold trap device, and when the cold trap temperature reaches below -40°C, move the material tray containing apple slices into the freeze-drying chamber. After closing the chamber door and valve, turn on the vacuum pump group, and control the vacuum degree within the range of 100±10 Pa. When the vacuum degree drops to 100 Pa, turn on the heating system and perform freeze-drying according to the set freeze-drying curve. When the actual temperature of the material is consistent with the freeze-drying curve, the freeze-drying is completed, and the moisture content of the apple slices is ≤4%.

[0025] Furthermore, the freeze-drying curve was set as follows: First stage: maintain 25℃ for 30-60 minutes, then increase to 95℃ within 1 hour; Second stage: maintain 95℃ for 7.5 hours; Third stage: decrease to 55℃ within 3-4 hours, maintain 55℃ for 2 hours until the curve reaches equilibrium.

[0026] Compared with the prior art, the advantages of the present invention are:

[0027] 1. The method for preparing collagen-rich freeze-dried apple slices provided by this invention results in freeze-dried apple slices with high added value, nutrition, and health benefits. The collagen loading is 40%-60%. Based on the recommended daily intake of collagen of 5g, each 15g packet of freeze-dried apple slices can meet the recommended collagen intake.

[0028] 2. By controlling the vacuum degree during the freeze-drying process to 100±10pa, collagen can be effectively loaded onto the surface of the apple slices. In addition, by combining the optimized freeze-drying curve, the volume shrinkage of the apple slices can be controlled, resulting in a crispy texture. At the same time, the freeze-drying time can be controlled to save energy. Compared with traditional drying technologies such as hot air drying and vacuum frying, this method can effectively preserve the functional activity of collagen and maximize the preservation of nutrients and functional activity.

[0029] 3. Due to the hydrogen bond interaction between collagen peptides and the components of apple slices, the tissue structure becomes harder, and the freeze-drying process preserves good crispness. Therefore, the product is not only crisp but also does not easily absorb moisture.

[0030] 4. As a healthy ingredient, apple slices are scientifically loaded with collagen nutrients. Through a new type of healthy freeze-drying technology, these collagen-rich freeze-dried apple slices, as a snack food, become a truly natural food without flavorings, colorings, or preservatives, providing consumers with a better choice. Attached Figure Description

[0031] Figure 1 This is the freeze-drying curve of apple slices containing collagen peptides in an embodiment of the present invention.

[0032] Figure 2 This is a comparison chart of the hardness and crispness of apple slices containing collagen peptides and FD apple slices in the embodiments of the present invention. Detailed Implementation

[0033] To make the objectives, technical solutions, and advantages of the present invention clearer, the technical solutions of the present invention will be further described below.

[0034] Example 1:

[0035] This invention proposes a freeze-dried apple rich in collagen peptides, comprising the following steps:

[0036] Step 1: Select fresh apples that are free from pests and rot. Wash them thoroughly, remove the cores and drain the water, then slice them. Make sure the slices are of uniform thickness (about 0.3cm) and can be fan-shaped.

[0037] Step 2: Prepare a solution with a concentration of 0.1% D-isoascorbic acid sodium salt + 0.1% citric acid + 1% calcium chloride. Soak the apple slices in the above color-protecting solution for 1-3 minutes and then drain the water.

[0038] Step 3: Wash the sea bass processing by-products (fish bones, head, and skin), mince them using a meat grinder, weigh them, and set aside; add 20 times the amount of 0.1 mol / L... -1 Soak in sodium hydroxide solution for 24 hours to remove impurities and proteins; wash with distilled water until neutral, then soak in 20 times the amount of 0.6 mol / L sodium hydroxide solution. -1 Soak in hydrochloric acid for 24 hours; then wash with distilled water until neutral, and soak in twice its weight of 10% ether for 24 hours, repeating this process twice for degreasing; wash repeatedly with distilled water, drain, and then soak in an equal volume of 0.5 mol / L... -1 Soak in acetic acid solution for 1 day; after centrifugation for 20 minutes (4400 r / min), take the supernatant and freeze-dry to obtain crude collagen.

[0039] Step 4: Using the above-mentioned crude fish collagen as a substrate, collagen peptides are extracted by enzymatic hydrolysis with alkaline protease. The optimal hydrolysis temperature is 45℃, pH is 9.0, hydrolysis time is 2h, and the ratio of protease to substrate concentration is 2%.

[0040] Step 5: Prepare a 20% collagen peptide solution from the fish collagen peptide raw material obtained above.

[0041] Step 6: Mix apple slices and collagen peptide solution at a ratio of 1:3, apply vacuum pressure of 80 kPa, and allow vacuum penetration for 30 minutes; drain the vacuum-penetrated apple slices until the thread breaks.

[0042] Step 7: Spread the vacuum-permeated apple slices evenly on a material tray (with a temperature probe placed on it), and freeze the material tray at -40℃ for 4 hours;

[0043] Step 8: Turn on the cold trap device. When the cold trap temperature reaches below -40℃, move the material tray containing apple slices into the freeze-drying chamber. After closing the chamber door and valve, turn on the vacuum pump unit. The vacuum degree control range is 100pa.

[0044] like Figure 1 As shown, the freeze-drying curve was set as follows: First stage heating: 25℃ for 30 min, then increase to 95℃ within 1 hour; Second stage heating: 95℃ for 7.5 hours; Third stage heating: decrease to 55℃ within 4 hours, and maintain at 55℃ for 2 hours until the curve reaches equilibrium.

[0045] Step 9: When the vacuum level drops to 100 Pa, turn on the heating system and perform freeze-drying according to the set freeze-drying curve. Freeze-drying ends when the actual temperature of the material matches the freeze-drying curve, and the moisture content of the apple slices is ≤4%.

[0046] Step 10: Sample removal: Turn off the heating device and vacuum pump. After the vacuum is broken, the sample is removed from the chamber.

[0047] Example 2

[0048] Step 1: Select fresh apples that are free from pests and rot. Wash them thoroughly, remove the cores and drain the water, then slice them. Make sure the slices are of uniform thickness (about 0.3cm) and can be fan-shaped.

[0049] Step 2: Prepare a solution with a concentration of 0.1% D-isoascorbic acid sodium salt + 0.1% citric acid + 1% calcium chloride. Soak the apple slices in the above color-protecting solution for 1-3 minutes and then drain the water.

[0050] Step 3: Wash the sea bass processing by-products (fish bones, head, and skin), mince them using a meat grinder, weigh them, and set aside; add 20 times the amount of 0.1 mol / L... -1 Soak in sodium hydroxide solution for 24 hours to remove impurities and proteins; wash with distilled water until neutral, then soak in 20 times the amount of 0.6 mol / L sodium hydroxide solution. -1 Soak in hydrochloric acid for 24 hours; then wash with distilled water until neutral, and soak in twice its weight of 10% ether for 24 hours, repeating this process twice for degreasing; wash repeatedly with distilled water, drain, and then soak in an equal volume of 0.5 mol / L... -1 Soak in acetic acid solution for 1 day; after centrifugation for 20 minutes (4400 r / min), take the supernatant and freeze-dry to obtain crude collagen.

[0051] Step 4: Using the above-mentioned crude fish collagen as a substrate, collagen peptides are extracted by enzymatic hydrolysis with alkaline protease. The optimal hydrolysis temperature is 45℃, pH is 9.0, hydrolysis time is 2h, and the ratio of protease to substrate concentration is 2%.

[0052] Step 5: Prepare a 30% collagen peptide solution from the fish collagen peptide raw material obtained above.

[0053] Step 6: Mix apple slices and collagen peptide solution at a ratio of 1:4, apply a vacuum pressure of 90 kPa, and allow the vacuum penetration time to be 20 minutes; drain the vacuum-penetrated apple slices until the thread breaks.

[0054] Step 7: Spread the vacuum-permeated apple slices evenly on a material tray (with a temperature probe placed on it), and freeze the material tray at -40℃ for 4 hours;

[0055] Step 8: Turn on the cold trap device. When the cold trap temperature reaches below -40℃, move the material tray containing apple slices into the freeze-drying chamber. After closing the chamber door and valve, turn on the vacuum pump unit. The vacuum degree control range is 100pa.

[0056] like Figure 1 As shown, the freeze-drying curve was set as follows: First stage heating: 25℃ for 60 min, then increase to 95℃ within 1 hour; Second stage heating: 95℃ for 7.5 hours; Third stage heating: decrease to 55℃ within 3 hours, and maintain at 55℃ for 2 hours until the curve reaches equilibrium.

[0057] Step 9: When the vacuum level drops to 100 Pa, turn on the heating system and perform freeze-drying according to the set freeze-drying curve. Freeze-drying ends when the actual temperature of the material matches the freeze-drying curve, and the moisture content of the apple slices is ≤4%.

[0058] Step 10: Sample removal: Turn off the heating device and vacuum pump. After the vacuum is broken, the sample is removed from the chamber.

[0059] like Figure 2 As shown, from Figure 2 It can be seen that collagen-rich FD apples are superior in crispness and firmness compared to traditional FD apple slices.

[0060] The above are merely preferred embodiments of the present invention and do not constitute any limitation on the present invention. Any equivalent substitutions or modifications made by those skilled in the art to the technical solutions and content disclosed in the present invention without departing from the scope of the present invention shall be deemed to have remained within the protection scope of the present invention.

Claims

1. A freeze-dried apple enriched with collagen peptides, characterized in that, The method comprises the following steps: Step 1: material selection; Step 2: preparing a color protection solution, soaking apple slices in the color protection solution and then draining water; Step 3: preparing collagen peptides; Step 4: enriching collagen in the apple slices by vacuum infiltration technology; the mass ratio of the apple slices to the collagen peptide solution is 1:3-1:5, the vacuum degree is 80-100 kPa, and the time is 15-30 min; Step 5: freeze-drying the apple slices rich in collagen; the collagen loading is 40%-60%; In step 5, the freeze-drying is first quick freezing and then freeze-drying of the apple slices rich in collagen; The freeze-drying curve is set as follows: the first section is 25 DEG C for 30 min-60 min, then the temperature is raised to 95 DEG C within 1 hour; the second section is 95 DEG C for 7.5 hours; the third section is reduced to 55 DEG C within 3-4 hours, and 55 DEG C is maintained for 2 h until the curve is balanced; The quick freezing is carried out at-40 DEG C for 3-4 h; The freeze-drying process is as follows: the cold trap device is opened, and when the cold trap temperature reaches below-40 DEG C, the material tray containing the apple slices is moved to the freeze-drying chamber, the chamber door and valve are closed, the vacuum pump group is opened, the vacuum degree is controlled in the range of 100±10 pa, when the vacuum degree is reduced to 100 pa, the heating system is opened, and the freeze-drying is carried out according to the set freeze-drying curve; when the actual temperature of the material is consistent with the freeze-drying curve, the freeze-drying is completed, and the water content of the apple slices is ≤4%.

2. The collagen peptide-enriched apple freeze-dry of claim 1, wherein, In step 2, the color protection solution is a solution of 0.1% D-sodium erythorbate, 0.1% citric acid and 1% calcium chloride, the apple slices are soaked in the color protection solution for 1-3 min, and then the water is drained.

3. The collagen peptide-enriched apple freeze-dry of claim 1, wherein, In step 3, the collagen peptides are fish collagen; the preparation method of the fish collagen is as follows: Step 3.1: selecting grouper processing by-products, stirring and crushing, and weighing for standby; Step 3.2: Soaking in 0.1 mol / L NaOH solution for 24 h; -1 Step 3.3: Soaking in 0.1 mol / L HCl solution for 24 h; Step 3.3: Washing with distilled water until neutral and then soaking with 0.6 mol / L -1 hydrochloric acid for 24 h; Step 3.4: washing to neutral with distilled water, then immersing in 10% diethyl ether with a mass of 2 times for 24 h, and repeating the defatting for 2 times; Step 3.5: Wash repeatedly with distilled water, drain, and then rinse with an equal amount of 0.5 mol / L... -1 Soak in acetic acid solution for 1 day, centrifuge for 20 minutes, take the supernatant and freeze dry to obtain crude collagen; Step 3.6: taking the crude collagen as a substrate, and extracting collagen peptides by alkaline protease.

4. The collagen peptide-enriched apple freeze-dry of claim 3, wherein, The optimal enzymolysis temperature is 45 DEG C, the pH is 9.0, the enzymolysis time is 2 h, and the concentration ratio of protease to substrate is 2%.

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