Collagen beverage and preparation method thereof

Abstract

The invention relates to a collagen beverage and a preparation method thereof, and belongs to the technical field of beverages. The preparation method of the collagen beverage comprises the following steps: preheating distilled water, adding collagen peptide and compound polysaccharide, stirring at a high speed, and performing low-temperature treatment to obtain a mixed solution; and mixing the fruit juice with distilled water, adding the mixed solution and an auxiliary agent, stirring at low temperature, and adjusting the pH value to obtain the collagen beverage. The collagen beverage prepared by the invention has excellent storage stability.

Description

Technical Field

[0001] The invention belongs to the technical field of beverages and relates to a collagen beverage and a preparation method thereof. Background Art

[0002] Collagen is a protein that is easily absorbed by the human body. It is not only beneficial to human health, but also has a variety of functional properties. Therefore, it is often used as an important ingredient in functional beverages. However, there is a common problem with collagen peptides during use, that is, they usually have a strong fishy smell. In order to improve the taste of collagen peptide beverages, people usually add fruit juice. However, in this process, an often overlooked problem arises, that is, during the preparation and storage of collagen-juice beverages, the beverages are prone to turbidity and precipitation. This situation not only affects the appearance of the beverage, but also greatly reduces consumer acceptance and satisfaction. Summary of the invention

[0003] The object of the present invention is to provide a collagen beverage and a preparation method thereof. The present invention grafts chitosan and α-amylcinnamaldehyde and compounding them with neutral polysaccharide β-glucan, and utilizes electrostatic interaction, hydrogen bond, hydrophobic interaction, and van der Waals force mechanisms to synergistically significantly increase the storage stability of the collagen beverage.

[0004] The purpose of the present invention can be achieved through the following technical solutions:

[0005] A method for preparing a collagen beverage comprises the following steps:

[0006] Step S1: preheat distilled water, add collagen peptide and complex polysaccharide, stir at high speed, and then perform low temperature treatment to obtain a mixed solution;

[0007] Step S2: Mix the fruit juice and distilled water, add the mixed solution and auxiliary agents, stir at low temperature, and then adjust the pH value to obtain a collagen beverage.

[0008] As a preferred technical solution of the present invention, in step S1, the preheating is heating to a temperature of 50-54°C; the high-speed stirring is stirring at a speed of 1200-1300 r / min for 1.5-2.0 h; and the low-temperature treatment is cooling to a temperature of 3-4°C and then storing for 20-24 h.

[0009] As a preferred technical solution of the present invention, in step S1, the mass ratio of the distilled water, collagen peptide and complex polysaccharide is 8:1.0-1.2:0.08-0.10.

[0010] As a preferred technical solution of the present invention, in step S2, the low-temperature stirring is stirring at 20-25°C for 20-30 minutes; and the pH value is adjusted to 3.6 using citric acid or sodium citrate.

[0011] As a preferred technical solution of the present invention, in step S2, the auxiliary agent is potassium sorbate; and the fruit juice is one or more of blueberry concentrated juice, grape concentrated juice and cranberry concentrated juice.

[0012] As a preferred technical solution of the present invention, in step S2, the mass ratio of the fruit juice, distilled water, mixed liquid and auxiliary agent is 3.6-4.0:4-5:80-84:0.004-0.005.

[0013] As a preferred technical solution of the present invention, the preparation method of the composite polysaccharide comprises the following steps: in a nitrogen atmosphere, chitosan, acetic acid and distilled water are mixed, α-pentylcinnamaldehyde solution is added and stirred at a constant temperature, and then rotary evaporation is performed to obtain a modified polysaccharide, β-glucan is added and ground, and then freeze-drying is performed to obtain a composite polysaccharide.

[0014] As a preferred technical solution of the present invention, in the preparation of the complex polysaccharide, the constant temperature stirring is stirring at 40-45°C for 5-6 hours; the washing is washing three times with anhydrous ethanol; and the dialysis time is three days.

[0015] As a preferred technical solution of the present invention, in the preparation of the composite polysaccharide, the mass ratio of the chitosan, acetic acid, distilled water, α-amylcinnamaldehyde solution and β-glucan is 4.4-5.0:2:40-45:30-36:0.04:3.2-3.6; the molecular weight of the chitosan is 10kDa; the α-amylcinnamaldehyde solution is prepared by mixing α-amylcinnamaldehyde and ethanol in a mass ratio of 2.8-3.0:20.

[0016] Beneficial effects of the present invention:

[0017] The present invention grafts chitosan and α-amylcinnamaldehyde and compounding them with neutral polysaccharide β-glucan, and utilizes multiple mechanisms of electrostatic interaction, hydrogen bond, hydrophobic interaction and van der Waals force to synergistically significantly increase the storage stability of collagen beverage. DETAILED DESCRIPTION

[0018] In order to further illustrate the technical means and effects adopted by the present invention to achieve the predetermined invention purpose, the specific implementation methods, structures, features and effects of the present invention are described in detail below in combination with the embodiments.

[0019] Example 1

[0020] A method for preparing a collagen beverage comprises the following steps:

[0021] Step S1: preheat distilled water, add collagen peptide and complex polysaccharide, stir at high speed, and then perform low temperature treatment to obtain a mixed solution;

[0022] Step S2: mixing the fruit juice and distilled water, adding the mixed solution and the auxiliary agent, stirring at low temperature, and adjusting the pH value to obtain a collagen beverage;

[0023] In step S1, the preheating is heating to 50°C; the high-speed stirring is stirring at a speed of 1200 r / min for 1.5 hours; the low-temperature treatment is cooling to 3°C and then storing for 20 hours; the mass ratio of distilled water, collagen peptide and complex polysaccharide is 8:1.0:0.08.

[0024] In step S2, the low-temperature stirring is stirring at 20°C for 20 minutes; the pH value is adjusted to 3.6 using citric acid; the auxiliary agent is potassium sorbate; the juice is cranberry concentrated juice; the mass ratio of the juice, distilled water, mixed solution and auxiliary agent is 3.6:4:80:0.004.

[0025] Wherein, the preparation method of the composite polysaccharide comprises the following steps:

[0026] Under a nitrogen atmosphere, chitosan, acetic acid and distilled water were mixed, α-amylcinnamaldehyde solution was added and stirred at a constant temperature, and then rotary evaporated to obtain modified polysaccharide, β-glucan was added and ground, and then freeze-dried to obtain composite polysaccharide.

[0027] In the preparation of the composite polysaccharide, the constant temperature stirring is stirring at 40°C for 5 hours; the washing is washing three times with anhydrous ethanol; the dialysis time is three days; the mass ratio of chitosan, acetic acid, distilled water, α-amylcinnamaldehyde solution and β-glucan is 4.4:2:40:30:0.04:3.2; the molecular weight of the chitosan is 10kDa; the α-amylcinnamaldehyde solution is prepared by mixing α-amylcinnamaldehyde and ethanol in a mass ratio of 2.8:20.

[0028] Example 2

[0029] A method for preparing a collagen beverage comprises the following steps:

[0030] Step S1: preheat distilled water, add collagen peptide and complex polysaccharide, stir at high speed, and then perform low temperature treatment to obtain a mixed solution;

[0031] Step S2: mixing the fruit juice and distilled water, adding the mixed solution and the auxiliary agent, stirring at low temperature, and adjusting the pH value to obtain a collagen beverage;

[0032] In step S1, the preheating is heating to 51°C; the high-speed stirring is stirring at a speed of 1220r / min for 1.6h; the low-temperature treatment is cooling to 3.5°C and then storing for 21h; the mass ratio of distilled water, collagen peptide and complex polysaccharide is 8:1.05:0.09.

[0033] In step S2, the low-temperature stirring is stirring at 21°C for 22 minutes; the pH value is adjusted to 3.6 by using citric acid; the auxiliary agent is potassium sorbate; the juice is cranberry concentrated juice; the mass ratio of the juice, distilled water, mixed solution and auxiliary agent is 3.7:4.2:81:0.0045.

[0034] Wherein, the preparation method of the composite polysaccharide comprises the following steps:

[0035] Under a nitrogen atmosphere, chitosan, acetic acid and distilled water were mixed, α-amylcinnamaldehyde solution was added and stirred at a constant temperature, and then rotary evaporated to obtain modified polysaccharide, β-glucan was added and ground, and then freeze-dried to obtain composite polysaccharide.

[0036] In the preparation of the complex polysaccharide, the constant temperature stirring is stirring at 41°C for 5.2 hours; the washing is washing three times with anhydrous ethanol; the dialysis time is three days; the mass ratio of chitosan, acetic acid, distilled water, α-amylcinnamaldehyde solution and β-glucan is 4.6:2:41:32:0.04:3.3; the molecular weight of the chitosan is 10kDa; the α-amylcinnamaldehyde solution is prepared by mixing α-amylcinnamaldehyde and ethanol in a mass ratio of 2.85:20.

[0037] Example 3

[0038] A method for preparing a collagen beverage comprises the following steps:

[0039] Step S1: preheat distilled water, add collagen peptide and complex polysaccharide, stir at high speed, and then perform low temperature treatment to obtain a mixed solution;

[0040] Step S2: mixing the fruit juice and distilled water, adding the mixed solution and the auxiliary agent, stirring at low temperature, and adjusting the pH value to obtain a collagen beverage;

[0041] In step S1, the preheating is heating to 52°C; the high-speed stirring is stirring at a speed of 1250r / min for 1.8h; the low-temperature treatment is cooling to 3.5°C and then storing for 22h; the mass ratio of distilled water, collagen peptide and complex polysaccharide is 8:1.1:0.09.

[0042] In step S2, the low-temperature stirring is stirring at 22°C for 25 minutes; the pH value is adjusted to 3.6 by using citric acid; the auxiliary agent is potassium sorbate; the juice is cranberry concentrated juice; the mass ratio of the juice, distilled water, mixed liquid and auxiliary agent is 3.8:4.5:82:0.0045.

[0043] Wherein, the preparation method of the composite polysaccharide comprises the following steps:

[0044] Under a nitrogen atmosphere, chitosan, acetic acid and distilled water were mixed, α-amylcinnamaldehyde solution was added and stirred at a constant temperature, and then rotary evaporated to obtain modified polysaccharide, β-glucan was added and ground, and then freeze-dried to obtain composite polysaccharide.

[0045] In the preparation of the complex polysaccharide, the constant temperature stirring is stirring at 42°C for 5.5 hours; the washing is washing three times with anhydrous ethanol; the dialysis time is three days; the mass ratio of chitosan, acetic acid, distilled water, α-amylcinnamaldehyde solution and β-glucan is 4.7:2:42:33:0.04:3.4; the molecular weight of the chitosan is 10kDa; the α-amylcinnamaldehyde solution is prepared by mixing α-amylcinnamaldehyde and ethanol in a mass ratio of 2.9:20.

[0046] Example 4

[0047] A method for preparing a collagen beverage comprises the following steps:

[0048] Step S1: preheat distilled water, add collagen peptide and complex polysaccharide, stir at high speed, and then perform low temperature treatment to obtain a mixed solution;

[0049] Step S2: mixing the fruit juice and distilled water, adding the mixed solution and the auxiliary agent, stirring at low temperature, and adjusting the pH value to obtain a collagen beverage;

[0050] In step S1, the preheating is heating to 53°C; the high-speed stirring is stirring at a speed of 1270r / min for 1.9h; the low-temperature treatment is cooling to 3.8°C and then storing for 23h; the mass ratio of distilled water, collagen peptide and complex polysaccharide is 8:1.15:0.095.

[0051] In step S2, the low-temperature stirring is stirring at 24°C for 28 minutes; the pH value is adjusted to 3.6 by using citric acid; the auxiliary agent is potassium sorbate; the juice is cranberry concentrated juice; the mass ratio of the juice, distilled water, mixed solution and auxiliary agent is 3.9:4.8:83:0.0048.

[0052] Wherein, the preparation method of the composite polysaccharide comprises the following steps:

[0053] Under a nitrogen atmosphere, chitosan, acetic acid and distilled water were mixed, α-amylcinnamaldehyde solution was added and stirred at a constant temperature, and then rotary evaporated to obtain modified polysaccharide, β-glucan was added and ground, and then freeze-dried to obtain composite polysaccharide.

[0054] In the preparation of the composite polysaccharide, the constant temperature stirring is stirring at 44°C for 5.8 hours; the washing is washing three times with anhydrous ethanol; the dialysis time is three days; the mass ratio of chitosan, acetic acid, distilled water, α-amylcinnamaldehyde solution and β-glucan is 4.8:2:44:34:0.04:3.5; the molecular weight of the chitosan is 10kDa; the α-amylcinnamaldehyde solution is prepared by mixing α-amylcinnamaldehyde and ethanol in a mass ratio of 2.95:20.

[0055] Example 5

[0056] A method for preparing a collagen beverage comprises the following steps:

[0057] Step S1: preheat distilled water, add collagen peptide and complex polysaccharide, stir at high speed, and then perform low temperature treatment to obtain a mixed solution;

[0058] Step S2: mixing the fruit juice and distilled water, adding the mixed solution and the auxiliary agent, stirring at low temperature, and adjusting the pH value to obtain a collagen beverage;

[0059] In step S1, the preheating is heating to 54°C; the high-speed stirring is stirring at 1300 r / min for 2.0 hours; the low-temperature treatment is cooling to 4°C and then storing for 24 hours; the mass ratio of distilled water, collagen peptide and complex polysaccharide is 8:1.2:0.10.

[0060] In step S2, the low-temperature stirring is stirring at 25°C for 30 minutes; the pH value is adjusted to 3.6 using citric acid; the auxiliary agent is potassium sorbate; the juice is cranberry concentrated juice; the mass ratio of the juice, distilled water, mixed solution and auxiliary agent is 4.0:5:84:0.005.

[0061] Wherein, the preparation method of the composite polysaccharide comprises the following steps:

[0062] Under a nitrogen atmosphere, chitosan, acetic acid and distilled water were mixed, α-amylcinnamaldehyde solution was added and stirred at a constant temperature, and then rotary evaporated to obtain modified polysaccharide, β-glucan was added and ground, and then freeze-dried to obtain composite polysaccharide.

[0063] In the preparation of the complex polysaccharide, the constant temperature stirring is stirring at 45°C for 6 hours; the washing is washing three times with anhydrous ethanol; the dialysis time is three days; the mass ratio of chitosan, acetic acid, distilled water, α-amylcinnamaldehyde solution and β-glucan is 5.0:2:45:36:0.04:3.6; the molecular weight of the chitosan is 10kDa; the α-amylcinnamaldehyde solution is prepared by mixing α-amylcinnamaldehyde and ethanol in a mass ratio of 3.0:20.

[0064] Comparative Example 1

[0065] Compared with Example 4, the difference in Comparative Example 1 is that the composite polysaccharide in Comparative Example 1 is a modified polysaccharide, and the other components, preparation steps and parameters are the same.

[0066] Comparative Example 2

[0067] Compared with Example 4, the difference in Comparative Example 2 is that the complex polysaccharide in Comparative Example 2 is β-glucan, and the other components, preparation steps and parameters are the same.

[0068] Comparative Example 3

[0069] Compared with Example 4, the difference in Comparative Example 3 is that α-amylcinnamaldehyde is not used in Comparative Example 3, and the other components, preparation steps and parameters are the same.

[0070] Comparative Example 4

[0071] Compared with Example 4, the difference of Comparative Example 4 is that Comparative Example 4 uses cinnamaldehyde instead of α-amylcinnamaldehyde, and the other components, preparation steps and parameters are the same.

[0072] Comparative Example 5

[0073] Compared with Example 4, Comparative Example 5 is different in that chitosan is not used in Comparative Example 5, and the other components, preparation steps and parameters are the same.

[0074] The collagen beverages prepared in Examples 1-5 and Comparative Examples 1-5 were subjected to the following stability tests, respectively. The test results are shown in Table 1.

[0075] Stability test: Place at 35°C in dark for 120 min and record the precipitation rate; precipitation rate (%) = m 沉淀 / m 饮料 ×100%;

[0076] Table 1

[0077] Sedimentation rate (%) Example 1 2.63 Example 2 2.60 Example 3 2.58 Example 4 2.54 Example 5 2.57 Comparative Example 1 4.14 Comparative Example 2 9.56 Comparative Example 3 7.15 Comparative Example 4 5.25 Comparative Example 5 6.52

[0078] From the test results in Table 1, it can be seen that compared with Comparative Examples 1-5, the collagen beverages prepared in Examples 1-5 have excellent storage stability.

[0079] Through comparative analysis, it can be known that this is because the present invention grafts chitosan and α-amylcinnamaldehyde. During the grafting process, the carbon-carbon long chains of α-amylcinnamaldehyde penetrate each other in the network structure, thereby improving the structural density and providing the hydrophobicity of the modified polysaccharide. Then, by introducing the highly stable and hydrophobic benzene ring structure on α-amylcinnamaldehyde, the hydrophobic interaction of the introduced carbon-carbon long chains forms an insoluble complex with collagen, and high-temperature heating is used to promote the insoluble combination of the two, which can effectively increase the storage stability of the beverage and reduce the phenomenon of precipitation caused by collagen self-aggregation. In addition, the neutral polysaccharide β-glucan is compounded with the modified polysaccharide, and its electrostatic interaction is used to stabilize the viscosity of the beverage, so that it can intervene in the formation of protein aggregates by forming a stable ternary complex with collagen and modified polysaccharides, thereby inhibiting the formation of precipitation.

[0080] The above description is only a preferred embodiment of the present invention and does not limit the present invention in any form. Although the present invention has been disclosed as a preferred embodiment as above, it is not used to limit the present invention. Any technical personnel in this field can make some changes or modify the technical contents disclosed above into equivalent embodiments without departing from the scope of the technical solution of the present invention. However, any brief modifications, equivalent changes and modifications made to the above embodiments based on the technical essence of the present invention without departing from the content of the technical solution of the present invention are still within the scope of the technical solution of the present invention.

Claims

1. A method for preparing a collagen beverage, characterized in that: The preparation method comprises the following steps: Step S1: preheat distilled water, add collagen peptide and complex polysaccharide, stir at high speed, and then perform low temperature treatment to obtain a mixed solution; Step S2: Mix the fruit juice and distilled water, add the mixed solution and auxiliary agents, stir at low temperature, and then adjust the pH value to obtain a collagen beverage.

2. The method for preparing a collagen beverage according to claim 1, characterized in that: In step S1, the preheating is heating to a temperature of 50-54°C; the high-speed stirring is stirring at a speed of 1200-1300 r / min for 1.5-2.0 hours; and the low-temperature treatment is cooling to a temperature of 3-4°C and then storing for 20-24 hours.

3. According to the method for preparing a collagen beverage according to claim 1, in step S1, the mass ratio of distilled water, collagen peptide and complex polysaccharide is 8:1.0-1.2:0.08-0.

10.

4. The method for preparing a collagen beverage according to claim 1, wherein in step S2, the low-temperature stirring is stirring at 20-25°C for 20-30 minutes; and the pH value is adjusted to 3.6 using citric acid or sodium citrate.

5. The method for preparing a collagen beverage according to claim 1, wherein in step S2, the auxiliary agent is potassium sorbate; and the fruit juice is one or more of blueberry concentrated juice, grape concentrated juice and cranberry concentrated juice.

6. The method for preparing a collagen beverage according to claim 1, wherein in step S2, the mass ratio of the fruit juice, distilled water, mixed liquid and auxiliary agent is 3.6-4.0:4-5:80-84:0.004-0.

005.

7. The method for preparing a collagen beverage according to claim 1, wherein the method for preparing the complex polysaccharide comprises the following steps: Under a nitrogen atmosphere, chitosan, acetic acid and distilled water were mixed, α-amylcinnamaldehyde solution was added and stirred at a constant temperature, and then rotary evaporated to obtain modified polysaccharide, β-glucan was added and ground, and then freeze-dried to obtain composite polysaccharide.

8. The method for preparing a collagen beverage according to claim 1, wherein in the preparation of the complex polysaccharide, the constant temperature stirring is stirring at 40-45°C for 5-6 hours; the washing is washing three times with anhydrous ethanol; and the dialysis time is three days.

9. A method for preparing a collagen beverage according to claim 1, wherein in the preparation of the complex polysaccharide, the mass ratio of chitosan, acetic acid, distilled water, α-amylcinnamaldehyde solution and β-glucan is 4.4-5.0:2:40-45:30-36:0.04:3.2-3.6; the molecular weight of the chitosan is 10kDa; the α-amylcinnamaldehyde solution is prepared by mixing α-amylcinnamaldehyde and ethanol in a mass ratio of 2.8-3.0:

20.

10. A collagen beverage prepared by the preparation method according to any one of claims 1 to 9.