Weakly acidic high-content collagen beverage and preparation method thereof

Abstract

The present invention belongs to the field of flavored beverages, and specifically relates to a weakly acidic high-content collagen beverage and a preparation method thereof. The weakly acidic collagen beverage is composed of the following raw materials: collagen peptides, collagen tripeptides, elastin peptides, sweeteners, plant powders and solvents. The present invention applies online bottle blowing (small package PET bottle 60-70mL), aseptic cold filling and UHT sterilization technology to collagen beverages, which solves the problem that hot filling or post-high temperature sterilization processes must be adopted in the production process of existing collagen beverages, reduces the duration of collagen beverages in high temperatures, and reduces the protein denaturation of proteins in collagen peptides under high temperature conditions. The present invention expands the pH value of collagen beverages from ≤4.6 to ≤5.6, broadening the scope of use of acid-sensitive materials. The collagen beverage has excellent taste, high collagen content, weakly acidic pH, no bad flavor, stable quality, and no preservatives are added.

Description

Technical Field

[0001] The invention belongs to the field of flavored beverages, and particularly relates to a weakly acidic high-content collagen beverage and a preparation method thereof. Background Art

[0002] Collagen is the most abundant protein in the human body, accounting for one-third of the body's total protein. Collagen is primarily found in the skin, bones, eyes, teeth, tendons, and internal organs (including the heart, stomach, intestines, and blood vessels). Its function is to maintain the shape and structure of the skin and other tissues and organs, and it is also a crucial raw material for repairing damaged tissues. Collagen makes up 70% of human skin.

[0003] As we age, our body's collagen levels decline. A collagen deficiency can not only cause skin and bone problems but also negatively impact internal organs. In other words, collagen is an essential component for maintaining normal bodily functions. It also helps maintain youthfulness and prevent aging. Because collagen is essential, as levels decrease with age, oral supplementation is necessary to meet the body's needs. However, collagen is a large molecule and difficult for the body to absorb. While collagen is insoluble, hydrolysis by acids, alkalis, heat, and enzymes produces collagen hydrolysates (peptides). These peptides have a very similar amino acid composition and content. Due to the disintegration of the macromolecules and the reduction in molecular weight, their solubility increases, making them soluble in cold water. This significant reduction in molecular weight and increase in water solubility makes collagen hydrolysates highly absorbable and usable by the skin. Compared to large-molecule collagen, collagen peptides are a more ideal source of collagen. By absorbing collagen hydrolysates, the body replenishes and repairs abnormal collagen, allowing it to function normally and restoring health. Therefore, the absorption of collagen peptides is key to improving skin elasticity, eliminating wrinkles, and repairing joints and bones.

[0004] Collagen peptides are made from collagen or gelatin through protease degradation. They are highly digestible and absorbable, with a molecular weight of approximately 3,000 Daltons. Collagen peptides promote bone formation and strengthen collagen structure in low calcium environments, thereby increasing bone strength and preventing osteoporosis. They also possess numerous other unique physiological functions, such as protecting the gastric mucosa, acting as anti-ulcers, and acting as anti-allergic agents. The cosmetic benefits of collagen are particularly noteworthy. Collagen makes up 70% of the skin and 80% of the dermis. Collagen forms a dense elastic network within the skin, locking in moisture and providing support. Collagen loss disrupts this elastic network, causing skin tissue to atrophy and collapse, resulting in signs of aging, such as dryness, roughness, sagging, wrinkles, enlarged pores, dullness, and dark spots. Therefore, timely collagen supplementation is highly effective in improving skin problems and delaying aging.

[0005] Common oral collagen peptide products on the market include powders, liquids, and tablets. The most common is the collagen peptide oral liquid beverage, available in sizes ranging from 25 to 100 mL and packaged in glass bottles, PP bottles, and aluminum foil stand-up pouches. See Table 1 for their advantages and disadvantages.

[0006] Table 1

[0007]

[0008] The Maillard reaction in collagen beverages is a non-enzymatic color reaction between protein and sugar molecules. It is a common chemical reaction in food processing and cooking, which causes the food to have a characteristic flavor and brown appearance. Collagen is a protein that can undergo the Maillard reaction with sugars in beverages. Although beverages are usually stored at room temperature, the reaction rate is relatively slow. However, in some manufacturing processes, especially those involving heating steps (such as filling and sterilization), the Maillard reaction often occurs.

[0009] Collagen beverages have a unique unpleasant flavor of collagen. In order to cover up the flavor, flavorings such as fruit juice and sugar are added. However, fruit juice and sugar will undergo a Maillard reaction with collagen during the high-temperature production process such as filling and sterilization, causing the color of the product to turn brown and the flavor to deteriorate.

[0010] It is important to control the temperature during the processing of collagen beverages because excessively high temperatures can cause protein denaturation. Collagen denaturation usually occurs at around 60-65°C and will intensify as the temperature rises further. Within this temperature range, the triple helix structure of collagen begins to unravel, resulting in changes in its physical and chemical properties. In order to reduce this reaction, hydrolyzed collagen is used to hydrolyze it into small molecules for improvement. Generally speaking, hydrolyzed collagen may begin to suffer from thermal denaturation at temperatures higher than 60-65°C, although these peptide chains may remain stable at higher temperatures. However, above a certain temperature (usually above 70-80°C), even hydrolyzed collagen will undergo further structural changes and reduced functionality.

[0011] In existing processes, collagen beverages use one or more of the following methods to achieve commercial sterility: (1) hot filling (85-95°C) during production; (2) post-sterilization, where the filled and sealed product, along with the inner packaging, is sterilized at high temperatures (115-121°C, 15-25 minutes). Prolonged hot filling and post-sterilization can denature the collagen, affecting its flavor and function; and (3) the use of preservatives.

[0012] As more and more consumers do not want to use preservatives, the industry will add acidity regulators to adjust the pH value of collagen beverages to ≤4.6 to avoid the use of preservatives.

[0013] Chinese patent application CN115812973A discloses a high-concentration albumin peptide beverage with good palatability, belonging to the field of peptide beverage processing technology. The high-concentration albumin peptide beverage comprises the following ingredients: albumin peptide, collagen peptide, cranberry juice concentrate, red date juice concentrate, xylitol, malt powder, citric acid, stachyose, vitamin C, xylo-oligosaccharides, pectin, steviol glycosides, sucralose, niacin, vitamin B6, and the balance is water.

[0014] Chinese patent application CN117322570A discloses a collagen peptide solid beverage, comprising a daytime portion and a nighttime portion; the daytime portion is composed of: 25-50 parts of collagen peptide, 15-45 parts of isomalt, 10-30 parts of resistant dextrin, 7.5-15 parts of maltodextrin, 2-8 parts of pomegranate fruit powder, 1-6 parts of aronia nigra fruit powder, 0-5 parts of cranberry juice powder, 0-5 parts of elderberry juice powder, and Haematococcus pluvialis. 0-1 part of astaxanthin microcapsule powder, 0.1-1 part of bonito elastin peptide, 0-1 part of steviol glycoside; the night use part is composed of: 25-50 parts of collagen peptide, 15-45 parts of isomalt, 10-30 parts of resistant dextrin, 5-15 parts of double red rose pollen, 5-15 parts of maltodextrin, 0.5-5 parts of gamma-aminobutyric acid, 0.1-8 parts of black fruit aronia fruit powder, 0-2 parts of Haematococcus pluvialis astaxanthin microcapsule powder, and 0-1 part of steviol glycoside.

[0015] Currently, there is an urgent need in the art for a collagen peptide beverage that does not contain juice, has a wider pH range, and has a higher collagen peptide content. Summary of the Invention

[0016] In view of this, the present invention provides a method for preparing a weakly acidic, high-content collagen beverage, and uses the method to produce a collagen beverage. The collagen beverage is characterized by excellent taste, high collagen content, a weakly acidic pH of approximately 5.6, no unpleasant flavor, stable quality, and no added preservatives.

[0017] In order to achieve the above technical objectives, the present invention proposes the following technical solutions:

[0018] In one aspect, the present invention provides a weakly acidic collagen beverage, wherein the weakly acidic collagen beverage is composed of the following raw materials:

[0019] Collagen peptides, collagen tripeptides, elastin peptides, sweeteners, vegetable powder and solvent.

[0020] In some examples, based on the total weight of the weakly acidic collagen beverage, the weakly acidic collagen beverage is composed of the following raw materials:

[0021] Collagen peptide 23%-24%, collagen tripeptide 0.2%-0.4%, elastin peptide 0.05%-0.15%, sweetener 0.01%-0.03%, plant powder 0.06%-0.07% and solvent 75.35%-76.68%.

[0022] In some examples, based on the total weight of the weakly acidic collagen beverage, the raw materials of the weakly acidic collagen beverage may include:

[0023] Collagen peptides 23.0%, 23.1%, 23.2%, 23.3%, 23.4%, 23.5%, 23.6%, 23.7%, 23.8%, 23.9%, 24.0%.

[0024] In some preferred examples, based on the total weight of the weakly acidic collagen beverage, the raw materials of the weakly acidic collagen beverage may contain 23.5% collagen peptides.

[0025] In some examples, based on the total weight of the weakly acidic collagen beverage, the raw materials of the weakly acidic collagen beverage may include:

[0026] Collagen tripeptide 0.20%, 0.21%, 0.22%, 0.23%, 0.24%, 0.25%, 0.26%, 0.27%, 0.28%, 0.29%, 0.30%, 0.31%, 0.32%, 0.33%, 0.34%, 0.35%, 0.36%, 0.37%, 0.38%, 0.39%, 0.40%.

[0027] In some preferred examples, based on the total weight of the weakly acidic collagen beverage, the raw materials of the weakly acidic collagen beverage may contain 0.30% collagen tripeptide.

[0028] In some examples, based on the total weight of the weakly acidic collagen beverage, the raw materials of the weakly acidic collagen beverage may include:

[0029] Elastin peptide 0.05%, 0.06%, 0.07%, 0.08%, 0.09%, 0.10%, 0.11%, 0.12%, 0.13%, 0.14%, 0.15%.

[0030] In some preferred examples, based on the total weight of the weakly acidic collagen beverage, the raw materials of the weakly acidic collagen beverage may contain 0.10% elastin peptide.

[0031] In some examples, the sweetener is a non-sugar sweetener.

[0032] In some preferred embodiments, the sweetener is selected from one or more of steviol glycosides, mogrosides, sorbitol, xylitol, erythritol, maltitol, steviol glycosides, mogrosides, sucralose, and acesulfame potassium.

[0033] In some preferred embodiments, the sweetener is steviol glycoside and / or mogroside.

[0034] In some examples, the plant powder is selected from one or more of broom powder, inulin, emblica concentrate powder, pomegranate concentrate powder, elderberry powder, acerola powder, acai berry powder, acai fruit powder, red grape concentrate powder, mulberry leaf extract, white tomato concentrate powder, lettuce concentrate powder, red raspberry powder, sour cherry powder, olive fruit powder or prickly pear cactus powder.

[0035] In some preferred embodiments, the plant powder is emblica concentrated powder and / or acerola powder.

[0036] In some examples, the solvent includes water and / or plant extracts.

[0037] In some preferred embodiments, the plant extract is selected from one or more of rose extract, birch sap, cherry extract, honeysuckle extract, osmanthus extract, jasmine extract, tea extract or sophora japonica extract.

[0038] In some examples, the rose extract can be a double red rose extract.

[0039] In some examples, the cherry blossom extract may be a Kwanshan cherry blossom extract.

[0040] In some preferred embodiments, based on the total weight of the weakly acidic collagen beverage, the weakly acidic collagen beverage is composed of the following raw materials:

[0041] Collagen peptide 23.5%, collagen tripeptide 0.3%, elastin peptide 0.1%, mogroside 0.02%, emblica fruit concentrate powder 0.05%, acerola cherry powder 0.015% and double red rose extract 76.015%.

[0042] In some preferred embodiments, based on the total weight of the weakly acidic collagen beverage, the weakly acidic collagen beverage is composed of the following raw materials:

[0043] Collagen peptide 23.5%, collagen tripeptide 0.3%, elastin peptide 0.1%, mogroside 0.02%, emblica fruit concentrate powder 0.05%, acerola cherry powder 0.015% and birch sap 76.015%.

[0044] In some preferred embodiments, based on the total weight of the weakly acidic collagen beverage, the weakly acidic collagen beverage is composed of the following raw materials:

[0045] Collagen peptide 23.5%, collagen tripeptide 0.3%, elastin peptide 0.1%, stevioside 0.02%, emblica fruit concentrate powder 0.05%, acerola cherry powder 0.015%, guanshan cherry extract 5% and water 71.015%.

[0046] In some preferred embodiments, based on the total weight of the weakly acidic collagen beverage, the weakly acidic collagen beverage is composed of the following raw materials:

[0047] Collagen peptide 23.5%, collagen tripeptide 0.3%, elastin peptide 0.1%, stevioside 0.02%, emblica fruit concentrate powder 0.05%, acerola cherry powder 0.015%, honeysuckle extract 6% and water 70.015%.

[0048] In some preferred embodiments, based on the total weight of the weakly acidic collagen beverage, the weakly acidic collagen beverage is composed of the following raw materials:

[0049] Collagen peptide 23.5%, collagen tripeptide 0.3%, elastin peptide 0.1%, stevioside 0.02%, emblica fruit concentrate powder 0.05%, acerola cherry powder 0.015%, osmanthus extract 5% and water 71.015%.

[0050] In some preferred embodiments, based on the total weight of the weakly acidic collagen beverage, the weakly acidic collagen beverage is composed of the following raw materials:

[0051] Collagen peptide 23.5%, collagen tripeptide 0.3%, elastin peptide 0.1%, stevioside 0.02%, emblica fruit concentrate powder 0.05%, acerola cherry powder 0.015%, jasmine flower extract 6% and water 70.015%.

[0052] In some examples, the weakly acidic collagen beverage further includes a container for containing or loading the beverage.

[0053] In some preferred embodiments, the container is made of PET or a derivative thereof.

[0054] In another aspect, the present invention provides a method for preparing any of the aforementioned weakly acidic collagen beverages, the preparation method comprising the following steps:

[0055] (1) Collagen peptide, collagen tripeptide and elastin peptide are mixed and put into a sugar dissolving tank filled with a solvent;

[0056] (2) adding a solvent and mixing, adding the remaining raw materials in sequence until they are evenly dispersed, and filtering for the first time to obtain the first filtered liquid;

[0057] (3) The first filtered liquid is transferred into a blending tank, and the first filtered liquid in the blending tank is transferred to a constant volume tank through a pipeline;

[0058] (4) After the volume is fixed, a second filtration is performed to obtain a second filtered liquid;

[0059] (5) The second filtered liquid is sterilized by UHT (ultra-high temperature instantaneous) and aseptically filled after cooling.

[0060] In some examples, the sugar dissolving tank in step (1) is pre-insulated and stirred, and the conditions of the insulation and stirring are: temperature of 65±5°C and stirring speed of 2700±100 rpm.

[0061] In some examples, the mass of the solvent in step (1) is 300 kg.

[0062] In some examples, the solvent is water or a plant extract.

[0063] In some preferred embodiments, the water has a conductivity of less than 10 μs / cm and a pH of 6.0±1.0.

[0064] In some preferred embodiments, the water is RO (Reverse Osmosis) water.

[0065] In some examples, the first filtration is performed using a 120-mesh screen.

[0066] The purpose of the first filtration of the present invention is to remove insoluble matter and foam.

[0067] In some examples, the second filtration is performed using a 300-mesh screen.

[0068] In some embodiments, the temperature of the blending tank in step (3) does not exceed 30°C.

[0069] In step (3), the filtrate of the first filtration is collected in a mixing tank with low-speed stirring. After the first filtration is completed, the liquid in the mixing tank is transferred to a constant volume tank through a pipeline to be constant volume.

[0070] In some examples, the volume setting conditions in step (3) are:

[0071] 1) stirring speed is 40-60 rpm;

[0072] 2) Stirring time is 10-20min;

[0073] 3) pH is 5.1±0.5.

[0074] In some embodiments, step (4) further comprises:

[0075] After the second filtration, metal foreign matter is removed.

[0076] In some embodiments, the conditions for UHT sterilization in step (5) are:

[0077] Temperature 138.0±2.0℃, time 32.0±2.0s.

[0078] In some embodiments, the cooling temperature in step (5) is 25.0±5.0°C.

[0079] In some embodiments, the aseptic filling in step (5) includes the following steps:

[0080] Automatic filling and inner packaging are completed in a Class 100 clean area with a filling temperature of 25.0±5.0℃.

[0081] In another aspect, the present invention provides a weakly acidic collagen beverage obtained by any of the aforementioned preparation methods.

[0082] In some examples, the pH of the weakly acidic collagen beverage is ≥4.6.

[0083] In some examples, the pH of the weakly acidic collagen beverage is 5.0-6.0.

[0084] In some preferred examples, the pH of the weakly acidic collagen beverage may be 5.0, 5.1, 5.2, 5.3, 5.4, 5.5, 5.6, 5.7, 5.8, 5.9, or 6.0.

[0085] In some examples, the weakly acidic collagen beverage further includes a container for containing or loading the beverage.

[0086] In some preferred embodiments, the container is made of PET or a derivative thereof.

[0087] In some preferred embodiments, the container is a PET package for online bottle preform blowing, with a volume of 60-70 mL.

[0088] The PET vial provided by the present invention has a specification of 70 mL and is sterilized by UHT sterilization of the liquid (138.0±2.0°C, 32.0±2.0s). The process is: online blowing of the preform - room temperature of the liquid - hundred-level purification aseptic cold filling. Features are: (1) light weight (empty bottle weight 15g), which can reduce transportation and logistics costs by more than 50% compared with glass bottles; (2) low bottle cost (reduced by more than 50% compared with glass bottles and PP bottles); (3) online blowing and one-step molding avoid the risk of bottle contamination during transportation, and the bottle does not require secondary sterilization; (4) moderate capacity, 70g specification is in line with usage habits, and there is room for adjustment of active content and flavor, which can take into account both nutrition and flavor; (5) aseptic room temperature cold filling, the liquid does not need to be kept warm at high temperature for a long time, reducing the Maillard reaction of collagen and better maintaining flavor and activity.

[0089] Collagen beverages are high in protein and pose a significant risk of contamination. Compared to existing technologies, this invention applies online bottle blowing, aseptic ambient temperature filling, and UHT sterilization to collagen beverages. The core idea is to control microorganisms in the production process, reduce the amount of time collagen is exposed to high temperatures, and minimize protein denaturation and Maillard reactions.

[0090] Compared with the prior art, the present invention has at least the following beneficial effects:

[0091] (1) Through the PET online bottle blowing technology, the steps of bottle washing and light inspection are eliminated, reducing the risk of bottle contamination;

[0092] (2) Through the fully automatic aseptic filling at room temperature in a Class 100 clean area, the problem of the existing collagen beverage production process having to adopt hot filling (85-95℃, 1-4h) or post-high temperature sterilization process (115-121℃, 15-25min) is solved, which greatly reduces the duration of collagen beverages in high temperature and reduces the protein denaturation of collagen peptides under high temperature conditions; at the same time, it also solves the problem that most collagen beverages on the market add a large amount of fruit juice to cover up the bad smell after collagen denaturation, thereby making the sugar content in the beverage high (brought by the juice) unhealthy and difficult for diabetics to take, and can be truly sugar-free.

[0093] (3) By sterilizing the liquid once using UHT, there is no need for post-sterilization, which further reduces the duration of the collagen beverage being exposed to high temperatures (similar products on the market use two sterilization processes: UHT sterilization of the liquid and post-filling sterilization. The liquid is sterilized repeatedly, which affects the flavor and protein denaturation). At the same time, the product can be guaranteed to have an 18-month shelf life at room temperature.

[0094] This invention successfully broadens the pH range of collagen peptide beverages, resolving the issue with existing collagen beverages that require adjustment to a pH below 4.6 due to the high protein content and the high microbial proliferation during shelf life. This expansion of the pH range to slightly acidic conditions broadens the range of raw materials for collagen beverages, allowing acid-sensitive materials to be incorporated into collagen beverages.

[0095] Because materials are kept at room temperature during the production process, collagen denaturation is reduced, and the amount of collagen added can be increased from the typical 6,000mg per bottle (usually requiring two bottles) to 15,000mg per bottle. One bottle per day is sufficient. By reducing the dosage, the daily cost of use for consumers is reduced. DETAILED DESCRIPTION

[0096] Unless otherwise defined, all technical and scientific terms used in the present invention have the same meaning as commonly used in the field to which the present invention belongs. For the purpose of interpreting this specification, the following definitions will apply, and where appropriate, terms used in the singular will also include the plural form, and vice versa.

[0097] As used herein, the articles "a," "an," and "an" include plural referents unless the context clearly dictates otherwise.

[0098] As used herein, the term "about" refers to a range of ±20% of the value that follows. In some embodiments, the term "about" refers to a range of ±10% of the value that follows. In some embodiments, the term "about" refers to a range of ±5% of the value that follows.

[0099] As used herein, numerical ranges are to be understood as including all numbers within the range. For example, a range of 1 to 20 is to be understood as including any number, combination of numbers, or subrange from the following group: 1, 2, 3, 4, 5, 6, 7, 8, 9, 10, 11, 12, 13, 14, 15, 16, 17, 18, 19, or 20.

[0100] As used herein, the term "comprises" or "comprising" means "including but not limited to". The term is intended to be open-ended to specify the presence of any stated features, elements, integers, steps, or components, but does not preclude the presence or addition of one or more other features, elements, integers, steps, components, or groups thereof. Thus, the term "comprising" encompasses the more restrictive terms "consisting of" and "consisting essentially of". In one embodiment, the term "comprising" as used throughout the application, particularly in the claims, may be replaced by the term "consisting of".

[0101] As used herein, the terms "optional," "either," "any," or "any" mean that the subsequently described event or circumstance may but need not occur, and that the description includes instances where the event or circumstance occurs or does not occur. As used herein, "a" and "an" are used herein to refer to one or more than one of the grammatical objects.

[0102] As used herein, the term "and / or" should be understood to mean any one of the options or a combination of any two or more of the options.

[0103] As used herein, the term "solvent" should be understood to mean any liquid medium that meets the manufacturing specifications of the present invention, including at least the absence of visible impurities, sterility, and / or non-toxicity. In addition to the plant extracts and water exemplified herein, other liquid media that meet actual manufacturing specifications are also encompassed.

[0104] As used herein, the term "water" should be understood as any water (H2O) consisting of hydrogen and oxygen elements that meets the production specifications of the present invention. In some preferred embodiments, the "water" can be RO (reverse osmosis) water.

[0105] As used herein, the term "RO water" refers to purified water that has been treated with reverse osmosis (RO). Reverse osmosis is a membrane separation technology that uses high pressure to allow water molecules and other small molecules to pass through a semipermeable membrane, while dissolved salts and insoluble impurities are retained on the other side of the membrane, thereby separating water from impurities. The RO membrane itself has certain requirements for the quality of the influent water. For example, the influent pH value should be between 4 and 10, the temperature should not exceed 40°C, the silt density index (SDI) should be less than 5, the free chlorine content should be less than 0.1 mg / L, and the turbidity and iron content must also meet certain standards. Therefore, the raw water needs to be pretreated before entering the RO membrane system, such as sedimentation, coagulation, microfiltration, ultrafiltration, activated carbon adsorption, pH adjustment, etc., to ensure the normal operation and effectiveness of the RO membrane.

[0106] In order to make the purpose, technical solutions and advantages of the present invention more clearly understood, the present invention will be further described in detail below in conjunction with the examples. In the examples, if no specific conditions are specified, the conditions according to normal conditions or manufacturer's recommendations are carried out. If all reagents or instruments are not specified by the manufacturer, they are all conventional products that can be purchased commercially. In order to better illustrate the present invention, numerous specific details are provided in the specific embodiments below. The specific embodiments described herein are only used to explain the present invention and are not intended to constitute any limitation of the present invention. In addition, in the following description, the description of known structures and technologies is omitted to avoid unnecessary confusion of the concept of the present invention.

[0107] Example 1 Preparation of Weakly Acidic Collagen Beverage (Anhydrous Collagen)

[0108] Take the weak acid collagen beverage, the raw materials of the weak acid collagen beverage are shown in Table 2.

[0109] Table 2

[0110]

[0111]

[0112] The percentages are calculated based on the total weight of the weakly acidic collagen beverage.

[0113] (1) Add 300 kg of double red rose extract to the sugar dissolving tank and start stirring under heat preservation. The water temperature is 65 ± 5 ° C and the stirring speed is 2700 ± 100 rpm.

[0114] (2) mixing collagen peptide, collagen tripeptide, and elastin peptide and then feeding;

[0115] (3) Add 230 kg of double red rose extract and stir for 30 minutes;

[0116] (4) Add the remaining materials in sequence and stir for 15 minutes;

[0117] (5) Filtration: 120 mesh sieve filtration;

[0118] (6) Mixing and settling: The filtered material was poured into a mixing tank at a temperature not exceeding 30°C. The filtered double red rose extract was added to the settling tank in portions through a pipe. The stirring speed was 50 rpm. The mixture was stirred for 15 minutes to set the volume. The pH value was measured to be 5.1 ± 0.5.

[0119] (7) Filtration: Filter the liquid through a 300-mesh sieve;

[0120] (8) Metal foreign matter removal: The liquid is passed through a pipeline iron catcher with a force of ≥8000 Gauss to remove possible metal foreign matter;

[0121] (9) UHT sterilization: The liquid is sterilized by UHT through the pipeline at a temperature of 138.0±2.0℃ and a time of 32.0±2.0 seconds;

[0122] (10) Cooling the liquid: Cool the liquid to 25.0±5.0°C;

[0123] (11) Aseptic filling: The liquid in the pipeline is automatically filled in a Class 100 clean area to complete the inner packaging. The filling temperature is: 25.0±5.0℃, and the net content is: 70±4.5mL.

[0124] The inner packaging material that comes into contact with the contents is made of PET. The PET packaging is an online bottle blowing process with a specification of 60-70mL.

[0125] Example 2 Preparation of Weakly Acidic Collagen Beverage (Anhydrous Collagen)

[0126] Take the weak acid collagen beverage, the raw materials of the weak acid collagen beverage are shown in Table 3.

[0127] Table 3

[0128] raw material percentage(%) Collagen peptides 23.5 Collagen Tripeptide 0.3 Elastin peptides 0.1 Emblic concentrate powder 0.05 Acerola powder 0.015 Mogroside 0.02 birch sap 76.015

[0129] The percentages are calculated based on the total weight of the weakly acidic collagen beverage.

[0130] The preparation method is the same as that of Example 1.

[0131] Example 3 Preparation of Weakly Acidic Collagen Beverage (Herbal Collagen)

[0132] Take the weak acid collagen beverage, the raw materials of the weak acid collagen beverage are shown in Table 4.

[0133] Table 4

[0134] raw material percentage(%) Collagen peptides 23.5 Collagen Tripeptide 0.3 Elastin peptides 0.1 Emblic concentrate powder 0.05 Acerola powder 0.015 Stevioside 0.02 Guanshan cherry extract 5.0 water 71.015

[0135] The percentages are calculated based on the total weight of the weakly acidic collagen beverage.

[0136] The preparation method is as follows:

[0137] (1) Dilute the Guanshan cherry extract with water to 300 kg and add it to the sugar dissolving tank. Start the heat preservation and stirring. The water temperature is 65±5℃ and the stirring speed is 2700±100 rpm.

[0138] (2) mixing collagen peptide, collagen tripeptide, and elastin peptide and then feeding;

[0139] (3) Add 230 kg of Guanshan cherry extract and stir for 30 minutes;

[0140] (4) Add the remaining materials in sequence and stir for 15 minutes;

[0141] (5) Filtration: 120 mesh sieve filtration;

[0142] (6) Mixing and settling: The filtered material was poured into a mixing tank at a temperature not exceeding 30°C. The filtered double red rose extract was added to the settling tank in portions through a pipe. The stirring speed was 50 rpm. The mixture was stirred for 15 minutes to set the volume. The pH value was measured to be 5.1 ± 0.5.

[0143] (7) Filtration: Filter the liquid through a 300-mesh sieve;

[0144] (8) Metal foreign matter removal: The liquid is passed through a pipeline iron catcher with a force of ≥8000 Gauss to remove possible metal foreign matter;

[0145] (9) UHT sterilization: The liquid is sterilized by UHT through the pipeline at a temperature of 138.0±2.0℃ and a time of 32.0±2.0 seconds;

[0146] (10) Cooling the liquid: Cool the liquid to 25.0±5.0°C;

[0147] (11) Aseptic filling: The liquid in the pipeline is automatically filled in a Class 100 clean area to complete the inner packaging. The filling temperature is: 25.0±5.0℃, and the net content is: 70±4.5mL.

[0148] The inner packaging material that comes into contact with the contents is made of PET. The PET packaging is an online bottle blowing process with a specification of 60-70mL.

[0149] Example 4 Preparation of Weakly Acidic Collagen Beverage (Herbal Collagen) A weakly acidic collagen beverage was prepared. The raw materials of the weakly acidic collagen beverage are shown in Table 5.

[0150] Table 5

[0151] raw material percentage(%) Collagen peptides 23.5 Collagen Tripeptide 0.3 Elastin peptides 0.1 Emblic concentrate powder 0.05 Acerola powder 0.015 Stevioside 0.02 Honeysuckle extract 6.0 water 70.015

[0152] The percentage is calculated based on the total weight of the weakly acidic collagen beverage. The preparation method is the same as that of Example 3.

[0153] Example 5 Preparation of Weakly Acidic Collagen Beverage (Flower Water Collagen)

[0154] Take the weak acid collagen beverage, the raw materials of the weak acid collagen beverage are shown in Table 6.

[0155] Table 6

[0156] raw material percentage(%) Collagen peptides 23.5 Collagen Tripeptide 0.3 Elastin peptides 0.1 Emblic concentrate powder 0.05 Acerola powder 0.015 Stevioside 0.02 Osmanthus extract 5.0 water 71.015

[0157] The percentage is calculated based on the total weight of the weakly acidic collagen beverage. The preparation method is the same as that of Example 3.

[0158] Example 6 Preparation of Weakly Acidic Collagen Beverage (Flower Water Collagen)

[0159] Take the weak acid collagen beverage, the raw materials of the weak acid collagen beverage are shown in Table 7.

[0160] Table 7

[0161]

[0162]

[0163] The percentages are calculated based on the total weight of the weakly acidic collagen beverage.

[0164] The preparation method is the same as Example 3.

[0165] Comparative Example 1

[0166] This comparative example selects to explore the effects of different sterilization processes on beverage stability, shelf life, and hydroxyproline content in collagen during the shelf life, and compares the preparation method of the present invention with the traditional steam sterilization process.

[0167] The experimental conditions are shown in Table 8.

[0168] Table 8

[0169]

[0170] Conversion method of accelerated test: one week of accelerated test at 37℃ is equal to one month of normal temperature test.

[0171] The test results are shown in Tables 9 to 11.

[0172]

[0173]

[0174]

[0175] The qualified mark means that it meets the requirements of GB 7101.

[0176] in conclusion:

[0177] Accelerated stability test:

[0178] 1. UHT aseptic filling of the present invention:

[0179] The accelerated stability test of rose collagen beverage has been carried out for 25 weeks (equivalent to 25 months at room temperature based on the acceleration multiple); there is no obvious difference in physical and chemical indicators and microorganisms compared with standard samples, and the quality is stable; based on comprehensive data and sensory analysis, the shelf life of this product is set at 18 months (the shelf life is determined by sensory indicators and evaluation of the specific product formula).

[0180] 2. Steam sterilization filling:

[0181] The accelerated stability test of rose collagen beverage has been carried out for 25 weeks (equivalent to 25 months at room temperature based on the acceleration multiple); within 19 weeks, there was no significant difference in physical and chemical indicators and microorganisms compared with standard samples, and the quality was stable; based on comprehensive data and sensory analysis, the shelf life of this product was set at 12 months (the shelf life is determined by sensory indicators and evaluation of the specific product formula).

[0182] As shown in Table 9, the rose collagen beverage produced by the process of the present invention was stable within 25 weeks, without precipitation or flocculent agglomeration; whereas the rose collagen beverage produced by the steam sterilization process began to show floccules after 20 weeks and was unstable.

[0183] As shown in Table 10, the pH of the rose collagen beverage produced by the process of the present invention remained above 5.50 within 25 weeks; while the pH of the rose collagen beverage produced by the steam sterilization process dropped significantly after 20 weeks, reaching as low as 4.53.

[0184] As shown in Table 11, the rose collagen beverage produced by the process of the present invention had consistently qualified colony counts, coliform bacteria, and mold and yeast counts within 25 weeks; whereas the rose collagen beverage produced by the steam sterilization process had unqualified colony counts and coliform bacteria counts at the beginning of 20 weeks, and all indicators were unqualified at the beginning of 25 weeks.

[0185] Comparative Example 2

[0186] This comparative study was conducted to explore the effects of rose collagen drinks with different ratios on beverage stability, shelf life, and hydroxyproline content in collagen during the shelf life.

[0187] The experimental conditions are shown in Table 12.

[0188] Table 12

[0189]

[0190]

[0191] Conversion method of accelerated test: one week of accelerated test at 37℃ is equal to one month of normal temperature test.

[0192] The test results are shown in Tables 13 to 15.

[0193]

[0194]

[0195]

[0196] The qualified mark means that it meets the requirements of GB 7101.

[0197] in conclusion:

[0198] Accelerated stability test:

[0199] (1) Formulation 1 (same as Example 1):

[0200] The accelerated stability test of Rose Collagen Drink has been carried out for 25 weeks (equivalent to 25 months at room temperature based on the acceleration multiple); there is no significant difference in physical and chemical indicators and microbiological indicators compared with standard samples, and the quality is stable; based on comprehensive data and sensory analysis, the shelf life of this product is set at 18 months (the shelf life is determined by sensory indicators and evaluation of the specific product formula).

[0201] (2) Formula 2:

[0202] The accelerated stability test of rose collagen beverage has been carried out for 25 weeks (equivalent to 25 months at room temperature based on the acceleration multiple); within 12 weeks, there was no significant difference in physical and chemical indicators and microorganisms compared with standard samples, and the quality was stable; based on comprehensive data and sensory analysis, the shelf life of this product was set at 12 months (the shelf life is determined by sensory indicators and evaluation of the specific product formula).

[0203] (3) Formulation 3:

[0204] The accelerated stability test of rose collagen beverage has been carried out for 25 weeks (equivalent to 25 months at room temperature based on the acceleration multiple); within 12 weeks, there was no significant difference in physical and chemical indicators and microorganisms compared with standard samples, and the quality was stable; based on comprehensive data and sensory analysis, the shelf life of this product was set at 12 months (the shelf life is determined by sensory indicators and evaluation of the specific product formula).

[0205] As shown in Table 13, the rose collagen beverage using Formula 1 was stable within 25 weeks, with no precipitation or flocculent agglomeration. However, the rose collagen beverages using Formulas 2 and 3 began to show flocculent precipitation after 16 weeks.

[0206] As shown in Table 14, the pH of the rose collagen beverage using Formula 1 remained above 5.5 for 25 weeks, and the hydroxyproline content remained above 1.80% for 20 weeks. However, the pH of the rose collagen beverages using Formulas 2 and 3 decreased significantly starting from week 16, and did not exceed 4.60 from week 16 to week 25. The hydroxyproline content also began to decrease significantly at week 16.

[0207] As shown in Table 15, the total colony count, coliform bacteria, and mold and yeast counts of the rose collagen beverage using Formula 1 remained qualified within 25 weeks; while the total colony counts of the rose collagen beverages using Formulas 2 and 3 became unqualified starting from the 20th week.

[0208] Studies have shown that many heat-resistant microorganisms have the strongest heat resistance when neutral. As the pH deviates from neutrality, the lower the heat resistance is. A pH value of 4.6 is the dividing line between acidic foods and low-acid foods. pH values ​​lower than 4.6 are usually classified as acidic foods. Under these conditions, many microorganisms cannot grow, and therefore there is no need to adopt a high-intensity heat treatment process. It can be seen from this that the prior art often adjusts the pH value to below 4.6, or even below 4.0, in order to reduce the sterilization heat treatment time and the number of microorganisms to meet the standards. The present invention, by introducing UHT aseptic filling and adjusting the ratio of key components (collagen peptides, collagen tripeptides, elastin peptides), successfully broadens the pH of collagen beverages to more than 5.5, and the number of microorganisms meets the standards.

[0209] Finally, it should be noted that the above content is only used to illustrate the technical solution of the present invention, rather than to limit the scope of protection of the present invention. Simple modifications or equivalent substitutions of the technical solution of the present invention by ordinary technicians in this field do not deviate from the essence and scope of the technical solution of the present invention.

Claims

1. A weakly acidic collagen beverage, characterized in that: Based on the total weight of the weakly acidic collagen beverage, the weakly acidic collagen beverage is made from the following raw materials in the following percentages: Collagen peptide 23%-24%, collagen tripeptide 0.2%-0.4%, elastin peptide 0.05%-0.15%, mogroside 0.01%-0.03%, emblica fruit concentrate powder 0.05%, acerola cherry powder 0.015% and double red rose extract 75.35%-76.68%; The preparation method of the weakly acidic collagen beverage comprises the following steps: (1) Mix collagen peptide, collagen tripeptide and elastin peptide and put them into a sugar dissolving tank filled with double red rose extract; (2) Add the heavy red rose extract and mix well, add the remaining raw materials in sequence until they are evenly dispersed, and then filter for the first time to obtain the first filtered liquid; (3) After the first filtered liquid is transferred into the blending tank, the first filtered liquid in the blending tank is transferred to the constant volume tank through a pipeline to be constant volume, and the pH value is 5.1±0.5; (4) After the volume is fixed, a second filtration is performed to obtain the second filtered liquid; (5) UHT sterilize the second filtered liquid, cool it and then aseptically fill it; The aseptic filling comprises the following steps: PET packaging is bottle preform online blowing, automatic filling in a Class 100 clean area, and inner packaging is completed.

2. The method for preparing the weakly acidic collagen beverage according to claim 1, wherein: The preparation method comprises the following steps: (1) Mix collagen peptide, collagen tripeptide and elastin peptide and put them into a sugar dissolving tank filled with double red rose extract; (2) Add the heavy red rose extract and mix well, add the remaining raw materials in sequence until they are evenly dispersed, and then filter for the first time to obtain the first filtered liquid; (3) After the first filtered liquid is transferred into the blending tank, the first filtered liquid in the blending tank is transferred to the constant volume tank through a pipeline to be constant volume, and the pH value is 5.1±0.5; (4) After the volume is fixed, a second filtration is performed to obtain the second filtered liquid; (5) The second filtered liquid is sterilized by UHT and aseptically filled after cooling; the aseptic filling includes the following steps: PET packaging is bottle preform online blowing, automatic filling in a Class 100 clean area, and inner packaging is completed.

3. The preparation method according to claim 2, characterized in that The first filtration is performed using a 120-mesh sieve; And / or, the second filtration is performed using a 300-mesh sieve; And / or, the conditions for constant volume in step (3) are: 1) Stirring speed is 40-60 rpm; 2) Stirring time is 10-20 min.

4. The preparation method according to claim 2 or 3, characterized in that The UHT sterilization conditions in step (5) are: temperature 138.0±2.0°C, time 32.0±2.0 s; and / or, the cooling temperature in step (5) is 25.0±5.0°C; And / or, the aseptically filled PET packaging capacity in step (5) is 60-70 mL, and the filling temperature is 25.0±5.0°C.

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