Plant beverage containing small molecule peptide and preparation method thereof

Abstract

The invention discloses a plant beverage containing small molecule peptide and a preparation method of the plant beverage. The micromolecular protein peptide is prepared and adopted, absorption is easy, the components of the micromolecular peptide are researched and optimized, all the components coordinate with one another to play a role, and under the condition that the nutrition and health care effects are kept unchanged or even improved, the types and dosage of the raw materials are reduced as much as possible. Meanwhile, the fructus lycii, the radix polygonati officinalis and the semen cassiae are used as plant raw materials, and fermentation treatment is performed by adopting a microbial preparation, so that effective components in the plant raw materials are effectively improved, the oxidation resistance of an organism can be improved, the taste and flavor of the beverage are enriched, and the efficacy and the nutritional value of the beverage are increased.

Description

Technical Field

[0001] The invention relates to the technical field of beverages, and in particular to a plant beverage containing small molecule peptides and a preparation method thereof. Background Art

[0002] Plant-based beverages generally refer to beverages extracted from plants, such as tea, coffee, and cocoa. These beverages not only provide unique flavors and tastes, but also contain secondary metabolites that are beneficial to human health. Progress in beverage plant research: In the past decade, significant progress has been made in basic research on beverage plants. For example, revolutionary results have been achieved in genome sequencing technology for major beverage crops such as tea, coffee, and cocoa beans, and the positive effects of specific secondary metabolites in beverage crops on human health have also been recognized. Plant protein beverages are milky beverages made from plant nuts, pulp, and soybeans. In recent years, as consumers pay more attention to healthy diets and plant-based foods, the market demand for plant protein beverages has continued to grow. Plant protein beverages have attracted a large number of health-conscious consumers with their low sugar, low fat, and low calorie characteristics. The plant protein beverage industry has also made certain progress in technology, including in-depth research on different types of plant protein beverage raw materials, market demand structure, and industry supply structure. These advances reflect the continued development and innovation in the field of plant-based beverages, as well as the continuous adaptation to consumers' health and taste needs.

[0003] Peptide is a compound composed of two or more amino acids connected by peptide bonds. It is a new type of nutrition between macromolecular proteins and amino acids that is the most active, most easily absorbed, and has high physiological function. It is an important type of active substance in organisms. Different peptides are composed of different amino acids due to their different components and sequences. A compound composed of two amino acids connected by a peptide bond is called a "dipeptide", and a peptide composed of multiple amino acids is called a "polypeptide". The amino acid units that make up a polypeptide are called "amino acid residues".

[0004] CN115886172A discloses a plant beverage containing tangerine peel peptide and ginger peptide and a preparation method thereof. The plant beverage has the following components in weight percentage: tangerine peel 3%-8%, ginger 2%-7%, tangerine peel peptide 0.5%-1%, ginger peptide 0.5-1%, citric acid 0.1%-0.6%, sodium citrate 0.01-0.06%, fructose syrup 5%-10%, edible flavor 0.01%-0.05%, and the balance is pure water. The invention uses tangerine peel and ginger as main raw materials for both medicinal and edible purposes. Tangerine peel is warm in nature, pungent and bitter in taste, and has the effects of regulating qi and strengthening the spleen, drying dampness and resolving phlegm; ginger is warm in nature and pungent in taste, and has the effects of dispelling wind and cold, warming the stomach and stopping vomiting; the two are boiled in water and used together to have the effects of dispelling cold and strengthening the spleen; small molecular peptides tangerine peel peptide and ginger peptide that are easily absorbed by the human body are added to quickly supplement nutrients for the human body; and fructose syrup, citric acid, sodium citrate and edible flavors are added for seasoning, so that the taste and flavor are good.

[0005] CN117084399A discloses a composite plant fermented beverage with auxiliary blood sugar lowering function, which is prepared by anaerobic fermentation of composite lactic acid bacteria after fermentation puree is made from white thorn fruit, mulberry leaf and Poria cocos in a certain mass ratio; the composite lactic acid bacteria is composed of plant lactobacillus, bulgaricus albicans, lactobacillus casei and infant bifidobacterium; the strain freeze-dried powder of the composite lactic acid bacteria is 10 9 -10 10 CFU / g. Lactobacillus plantarum, Lactobacillus bulgaricus, Lactobacillus casei, and Bifidobacterium infantis can better preserve the nutrients and functional bioactive substances in the fermentation substrate, and the resulting fermented beverage can regulate various physiological functions of the human body and improve human health, thereby obtaining a better auxiliary blood sugar lowering effect. The reports on small molecule peptides in the prior art either have a single ingredient, with small molecule peptides as the main ingredient, and added flavors or vitamins and other ingredients, but the effect is not good, or there are more fat-soluble ingredients, the absorption effect is poor, and the preparation process is cumbersome and the process conditions are limited. Summary of the invention

[0006] In view of the above-mentioned defects of the prior art, the technical problem to be solved by the present invention is that the present invention prepares and uses small molecule protein peptides, which are easy to absorb. By studying and optimizing the components of small molecule peptides, the components work in coordination with each other, and the types and amounts of raw materials are reduced as much as possible while maintaining the unchanged or even improved nutritional and health effects. At the same time, the present application uses wolfberry, polygonatum, and cassia seed as plant raw materials and uses microbial preparations for fermentation treatment, which effectively improves the effective ingredients in the plant raw materials, can improve the body's antioxidant capacity, enrich the taste and flavor of the beverage, and increase the efficacy and nutritional value of the beverage.

[0007] To achieve the above object, the present invention provides a plant beverage containing small molecule peptides, characterized in that it comprises the following steps:

[0008] Step 1: Evenly mix wolfberry, polygonatum odoratum and cassia seed, and grind them in a grinder to obtain powder; wherein the mass ratio of wolfberry, polygonatum odoratum and cassia seed is (1-3):(0.5-3):(0.5-3);

[0009] Step 2: adding the powder into water so that the solid content is below 30%, and then adding glucose to obtain a mixed material; wherein the content of glucose is 1-6wt% of the mass of the powder;

[0010] Step 3: inoculate the microbial preparation into the mixed material, and ferment at a constant temperature of 30-35°C for 12-24 hours. After the fermentation is completed, centrifuge to obtain the supernatant, add a clarifier to the supernatant, filter it and sterilize it to obtain a clarified liquid; wherein the inoculation amount of the microbial preparation is 1-5wt%; the content of the clarifier is 0.1-1wt% of the mass of the supernatant;

[0011] Step 4: By weight, 10-50 parts of clarified liquid, 3-8 parts of small molecule peptides, 0.01-1 parts of emulsifiers, 0.01-1 parts of stabilizers, 1-10 parts of sweeteners, and 0.01-0.5 parts of acidulants are mixed evenly, and water is added to make up to 100 parts by weight. Then, high-temperature instantaneous sterilization is performed, and then filling, sealing, post-sterilization, cooling, and quality inspection are performed to obtain a plant beverage containing small molecule peptides.

[0012] Preferably, the stabilizer is at least one of sodium carboxymethyl cellulose and xanthan gum.

[0013] Preferably, the sweetener is at least one of white sugar, glucose, fructose and stevia.

[0014] Preferably, the emulsifier is at least one of sucrose fatty acid esters, glyceryl mono- and distearate, and sodium caseinate.

[0015] Preferably, the acidulant is at least one of citric acid and malic acid.

[0016] Preferably, the microbial preparation is at least one of Lactobacillus plantarum, Pediococcus acidilactici, and Lactobacillus paracasei.

[0017] Preferably, the clarifier is chitosan.

[0018] The small molecule peptide is at least one of wheat germ peptide, walnut peptide and soybean peptide. Further preferably, the small molecule peptide is wheat germ peptide.

[0019] Lycium barbarum L. is a woody plant belonging to the genus Lycium of the Solanaceae family. Lycium barbarum contains a variety of active substances such as polysaccharides, carotene and betaine, and has pharmacological effects in enhancing immunity, anti-aging, anti-tumor, and anti-oxidation. At the same time, Lycium barbarum contains carotene, vitamins, trace mineral elements and other essential nutrients for humans, making it an ideal medicinal edible plant resource.

[0020] Polygonatum odoratum is sweet in taste and slightly cold in nature. It enters the lung and stomach meridians. It has multiple functions such as nourishing yin and moistening dryness, promoting body fluid and quenching thirst, and is a typical medicinal and edible raw material that can be used in food development. Polygonatum odoratum is rich in multiple functional active ingredients: saponins such as lily of the valley glycosides; flavonoids such as quercetin and polygonatin; active polysaccharides such as polysaccharides and polyfructose, and phytosterols. Modern pharmacological studies have shown that the rich active ingredients in Polygonatum odoratum have multiple functional properties such as enhancing immunity, lowering blood sugar, lowering blood lipids, and resisting tuberculosis.

[0021] Cassia seeds are the dried mature seeds of Cassia obtusifolia L. and Cassia tora L. of the Leguminosae family. They are sweet, bitter and salty in taste and slightly cold in nature. They have the effects of clearing away heat, improving eyesight, moistening the intestines and relieving constipation. Modern medical research shows that Cassia seeds have the effects of lowering blood pressure, regulating lipids, protecting the liver and improving kidney function. They are representative Chinese medicines for the treatment of cardiovascular and cerebrovascular diseases, hyperlipidemia and constipation. The active ingredients contained in Cassia seeds, such as anthraquinones, glycosides and lactone substances, have been widely used in the clinical treatment of various cardiovascular and cerebrovascular diseases and hyperlipidemia.

[0022] This application uses wheat germ as raw material and adopts probiotic fermentation technology to prepare small molecule peptides. During the fermentation process, the bacteria will produce some small molecule peptides that are sensitive to proteases, resulting in the degradation of the peptides produced during the fermentation process. In the early stage of wheat germ fermentation, trehalose is added to provide energy and carbon source for bacterial fermentation, while increasing the viscosity of the solution to protect microorganisms and metabolites; on the other hand, it can effectively prevent peptide degradation caused by unstable conditions in the early stage of fermentation. Glycerol is added during the fermentation process. Glycerol can provide a rich carbon source for the bacteria and promote the fermentation reaction. It can also reduce protein aggregation and precipitation, protect the activity of metabolites, and act as a surfactant after entering the human body to promote intestinal absorption, facilitate the absorption of small molecule peptides by the human body, and enhance the effect.

[0023] Further preferably, the method for preparing the wheat germ peptide comprises the following steps:

[0024] S1, drying the wheat germ and crushing it through 100-200 mesh to obtain wheat germ powder;

[0025] S2, mixing wheat germ powder, trehalose and water in a mass ratio of 1:(0.1-0.5):(1-10) to obtain a wheat germ powder mixture;

[0026] S3, inoculating the probiotics into the wheat germ powder mixture, and fermenting at a constant temperature of 30-35° C. for 8-12 hours. After the fermentation is completed, sterilize to obtain a mixture;

[0027] S4. Add glycerol to the above mixture, then inoculate probiotics, ferment at a temperature of 30-35°C for 10-24 hours, sterilize after fermentation, centrifuge, concentrate, and freeze-dry to obtain wheat germ peptide.

[0028] The amount of glycerol used is 0.1-3% of the mass of the wheat germ powder.

[0029] Further research found that the contact area between the bacteria and the substrate is not very good during the fermentation process, and the substances in the substrate are prone to agglomeration or precipitation, which in turn affects the conversion of its small molecule peptides. On the basis of the above, this application uses carboxylated trehalose as a raw material and modifies it with amino polyethylene glycol. Polyethylene glycol has good water solubility and dispersibility, which can promote the bacteria to fully utilize the culture matrix, and can also change the cell's biofilm structure and promote the utilization and transport of substances; at the same time, it increases the water solubility of trehalose, increases the compatibility of protein and water, improves its utilization rate in the fermentation process, and improves the conversion rate of small molecule peptides.

[0030] The present invention prepares and uses small molecule protein peptides, which are easy to absorb. By studying and optimizing the components of small molecule peptides, the components work in coordination with each other, and the types and amounts of raw materials are reduced as much as possible while maintaining the same or even improving the nutritional and health effects. At the same time, the present application uses wolfberry, polygonatum, and cassia seed as plant raw materials and uses microbial preparations for fermentation treatment, which effectively improves the effective ingredients in the plant raw materials, can improve the body's antioxidant capacity, enrich the taste and flavor of the beverage, and increase the efficacy and nutritional value of the beverage.

[0031] Further preferably, the step S2 may be performed by mixing wheat germ powder, modified trehalose and water in a mass ratio of 1:(0.1-0.5):(1-10) to obtain a wheat germ powder mixture.

[0032] The inoculation amount of the probiotics is 1-3wt%; the probiotics are at least one of Lactobacillus helveticus, Saccharomyces cerevisiae and Streptococcus thermophilus.

[0033] The preparation method of the modified trehalose comprises the following steps: adding 2-3 parts by weight of carboxylated trehalose, 0.1-0.3 parts by weight of 1-(3-dimethylaminopropyl)-3-ethylcarbodiimide hydrochloride and 0.01-0.12 parts by weight of N-hydroxysuccinimide to 5-20 parts by weight of water, mixing uniformly, and stirring for 10-30 minutes in an ice bath to obtain a carboxylated trehalose mixed solution; adding aminopolyethylene glycol to water, mixing uniformly, heating to 80-90° C., and stirring for 10-30 minutes to obtain an aminopolyethylene glycol aqueous solution with a concentration of 8-10 mg / mL, cooling to room temperature, adding the carboxylated trehalose mixed solution, mixing uniformly, adding to a supercritical carbon dioxide reactor, introducing carbon dioxide, stirring and reacting for 3-8 hours at a temperature of 41-65° C. and a pressure of 10-26 MPa, and then releasing the pressure at a rate of 1.5-3 MPa / min. After the reaction is completed, dialyzing and freeze-drying are performed to obtain the modified trehalose.

[0034] Beneficial effects of the present invention:

[0035] 1. Compared with the prior art, the present invention prepares and uses small molecule protein peptides, which are easy to absorb. By studying and optimizing the components of small molecule peptides, the components work in coordination with each other, and the types and amounts of raw materials are reduced as much as possible while maintaining the same or even improving the nutritional and health effects. At the same time, the present application uses wolfberry, polygonatum, and cassia seed as plant raw materials and uses microbial preparations for fermentation treatment, which effectively improves the effective ingredients in the plant raw materials, can improve the body's antioxidant capacity, enrich the taste and flavor of the beverage, and increase the efficacy and nutritional value of the beverage.

[0036] 2. This application uses wheat germ as raw material and adopts probiotic fermentation technology to prepare small molecule peptides. During the fermentation process, the bacteria will produce some small molecule peptides that are sensitive to proteases, resulting in the degradation of the peptides produced during the fermentation process. In the early stage of wheat germ fermentation, this application adds trehalose to provide energy and carbon source for bacterial fermentation, while increasing the viscosity of the solution to protect microorganisms and metabolites; on the other hand, it can effectively prevent peptide degradation caused by unstable conditions in the early stage of fermentation. Glycerol is added during the fermentation process. Glycerol can provide a rich carbon source for the bacteria and promote the fermentation reaction. It can also reduce protein aggregation and precipitation, protect the activity of metabolites, and act as a surfactant after entering the human body to promote intestinal absorption, making it easier for small molecule peptides to be absorbed by the human body and enhancing the effect. DETAILED DESCRIPTION

[0037] The endpoints and any values ​​of the ranges disclosed in the present invention are not limited to the precise ranges or values, and these ranges or values ​​should be understood to include values ​​close to these ranges or values. For numerical ranges, the endpoint values ​​of each range, the endpoint values ​​of each range and the individual point values, and the individual point values ​​can be combined with each other to obtain one or more new numerical ranges, which should be regarded as specifically disclosed in the present invention.

[0038] Introduction of some raw materials used in the embodiments of the present invention:

[0039] Pediococcus acidilactici, number: CICC10146, was purchased from China Industrial Microbiological Culture Collection Center.

[0040] Lactobacillus paracasei, number: CGMCC1.121, was purchased from China General Microbiological Culture Collection Center.

[0041] Lactobacillus helveticus, number: CICC6024, was purchased from China Industrial Microbiological Culture Collection Center.

[0042] Streptococcus thermophilus, number: CICC20364, was purchased from China Industrial Microbiological Culture Collection Center.

[0043] The preparation method of carboxylated trehalose used in the embodiment is as follows: 0.2 mol trehalose and 0.1 mol oxalic anhydride are dissolved in 200 mL acetonitrile, 0.3 mol NaOH is added, and the mixture is stirred at 70° C. for 7 h. The solvent is removed under reduced pressure, and the mixture is recrystallized with ethanol and ether in a volume ratio of 1:3 to obtain carboxylated trehalose.

[0044] Aminopolyethylene glycol, product number: 200429, was purchased from Zhengzhou Huiju Chemical Co., Ltd.

[0045] Other raw materials not mentioned are common raw materials in the art. The above content is only to help illustrate the present invention and should not be construed as a strict limitation of the present invention. Those skilled in the art can directly purchase or prepare the same / similar raw materials from the market. These contents will not be repeated in the examples.

[0046] The following will be combined with the specific embodiments of the present invention to clearly and completely describe the technical solutions in the embodiments of the present invention. Obviously, the described embodiments are only part of the embodiments of the present invention, not all of the embodiments. Based on the embodiments of the present invention, all other embodiments obtained by ordinary technicians in this field without creative work are within the scope of protection of the present invention.

[0047] Example 1

[0048] A plant beverage containing small molecule peptides, characterized in that it comprises the following steps:

[0049] Step 1: Evenly mix wolfberry, polygonatum odoratum and cassia seed, and grind them in a grinder to obtain powder; wherein the mass ratio of wolfberry, polygonatum odoratum and cassia seed is 2:1:1;

[0050] Step 2: adding the powder into water so that the solid content is below 30%, and then adding glucose to obtain a mixed material; wherein the content of glucose is 5wt% of the mass of the powder;

[0051] Step 3: adding the microbial preparation to the mixed material, and fermenting at a constant temperature of 32°C for 24 hours. After the fermentation is completed, centrifuging to obtain the supernatant, adding chitosan to the supernatant, filtering and sterilizing to obtain a clarified liquid; wherein the inoculation amount of the microbial preparation is 5wt%; the content of chitosan is 0.5wt% of the mass of the supernatant; the microbial preparation is prepared by mixing Pediococcus acidilactici and Lactobacillus paracasei in a mass ratio of 1:1;

[0052] Step 4: By weight, 40 parts of clarified liquid, 7 parts of small molecule peptides, 0.05 parts of sodium caseinate, 0.1 parts of sodium carboxymethyl cellulose, 5 parts of stevioside, and 0.06 parts of malic acid are mixed evenly, and water is added to 100 parts by weight. Then, high-temperature instantaneous sterilization is performed, and then filling, sealing, post-sterilization, cooling, and quality inspection are performed to obtain a plant beverage containing small molecule peptides.

[0053] The small molecule peptide is wheat germ peptide; the preparation method of the wheat germ peptide comprises the following steps:

[0054] S1, drying and crushing the wheat germ through 100 mesh to obtain wheat germ powder;

[0055] S2, mixing wheat germ powder, trehalose and water in a mass ratio of 1:0.3:5 to obtain a wheat germ powder mixture;

[0056] S3, inoculating Lactobacillus helveticus into the wheat germ powder mixture at an inoculum amount of 3wt%, and fermenting at a constant temperature and shaking for 12h at a fermentation temperature of 33°C. After the fermentation is completed, sterilizing is performed to obtain a mixture;

[0057] S4. Add glycerol to the above mixture, then inoculate thermophilic streptococcus at an inoculum amount of 3wt%, ferment at 32°C, ferment for 24h, sterilize after fermentation, centrifuge, concentrate, and freeze-dry to obtain wheat germ peptide, wherein the amount of glycerol is 3% of the mass of wheat germ powder.

[0058] Example 2

[0059] A plant beverage containing small molecule peptides, characterized in that it comprises the following steps:

[0060] Step 1: Evenly mix wolfberry, polygonatum odoratum and cassia seed, and grind them in a grinder to obtain powder; wherein the mass ratio of wolfberry, polygonatum odoratum and cassia seed is 2:1:1;

[0061] Step 2: adding the powder into water so that the solid content is below 30%, and then adding glucose to obtain a mixed material; wherein the content of glucose is 5wt% of the mass of the powder;

[0062] Step 3: adding the microbial preparation to the mixed material, and fermenting at a constant temperature of 32°C for 24 hours. After the fermentation is completed, centrifuging to obtain the supernatant, adding chitosan to the supernatant, filtering and sterilizing to obtain a clarified liquid; wherein the inoculation amount of the microbial preparation is 5wt%; the content of chitosan is 0.5wt% of the mass of the supernatant; the microbial preparation is prepared by mixing Pediococcus acidilactici and Lactobacillus paracasei in a mass ratio of 1:1;

[0063] Step 4: By weight, 40 parts of clarified liquid, 7 parts of small molecule peptides, 0.05 parts of sodium caseinate, 0.1 parts of sodium carboxymethyl cellulose, 5 parts of stevioside, and 0.06 parts of malic acid are mixed evenly, and water is added to 100 parts by weight. Then, high-temperature instantaneous sterilization is performed, and then filling, sealing, post-sterilization, cooling, and quality inspection are performed to obtain a plant beverage containing small molecule peptides.

[0064] The small molecule peptide is wheat germ peptide; the preparation method of the wheat germ peptide comprises the following steps:

[0065] S1, drying and crushing the wheat germ through 100 mesh to obtain wheat germ powder;

[0066] S2, mixing wheat germ powder and water in a mass ratio of 1:5 to obtain a wheat germ powder mixed material;

[0067] S3, inoculating Lactobacillus helveticus into the wheat germ powder mixture at an inoculum amount of 3wt%, and fermenting at a constant temperature and shaking for 12h at a fermentation temperature of 33°C. After the fermentation is completed, sterilizing is performed to obtain a mixture;

[0068] S4. Add glycerol to the above mixture, then inoculate thermophilic streptococcus at an inoculum amount of 3wt%, ferment at 32°C, ferment for 24h, sterilize after fermentation, centrifuge, concentrate, and freeze-dry to obtain wheat germ peptide, wherein the amount of glycerol is 3% of the mass of wheat germ powder.

[0069] Example 3

[0070] A plant beverage containing small molecule peptides, characterized in that it comprises the following steps:

[0071] Step 1: Evenly mix wolfberry, polygonatum odoratum and cassia seed, and grind them in a grinder to obtain powder; wherein the mass ratio of wolfberry, polygonatum odoratum and cassia seed is 2:1:1;

[0072] Step 2: adding the powder into water so that the solid content is below 30%, and then adding glucose to obtain a mixed material; wherein the content of glucose is 5wt% of the mass of the powder;

[0073] Step 3: adding the microbial preparation to the mixed material, and fermenting at a constant temperature of 32°C for 24 hours. After the fermentation is completed, centrifuging to obtain the supernatant, adding chitosan to the supernatant, filtering and sterilizing to obtain a clarified liquid; wherein the inoculation amount of the microbial preparation is 5wt%; the content of chitosan is 0.5wt% of the mass of the supernatant; the microbial preparation is prepared by mixing Pediococcus acidilactici and Lactobacillus paracasei in a mass ratio of 1:1;

[0074] Step 4: By weight, 40 parts of clarified liquid, 7 parts of small molecule peptides, 0.05 parts of sodium caseinate, 0.1 parts of sodium carboxymethyl cellulose, 5 parts of stevioside, and 0.06 parts of malic acid are mixed evenly, and water is added to 100 parts by weight. Then, high-temperature instantaneous sterilization is performed, and then filling, sealing, post-sterilization, cooling, and quality inspection are performed to obtain a plant beverage containing small molecule peptides.

[0075] The small molecule peptide is wheat germ peptide; the preparation method of the wheat germ peptide comprises the following steps:

[0076] S1, drying and crushing the wheat germ through 100 mesh to obtain wheat germ powder;

[0077] S2, mixing wheat germ powder, trehalose and water in a mass ratio of 1:0.3:5 to obtain a wheat germ powder mixture;

[0078] S3, inoculating Lactobacillus helveticus into the wheat germ powder mixture at an inoculum amount of 3wt%, and fermenting at a constant temperature and shaking for 12h at a fermentation temperature of 33°C. After the fermentation is completed, sterilizing is performed to obtain a mixture;

[0079] S4. Inoculate the mixture with thermophilic Streptococcus at an inoculum amount of 3 wt %, set the fermentation temperature at 32° C., and ferment for 24 h. After the fermentation, sterilize, centrifuge, concentrate, and freeze-dry to obtain wheat germ peptide.

[0080] Example 4

[0081] It is basically the same as Example 1, except that the preparation method of the small molecule peptide is different.

[0082] The small molecule peptide is wheat germ peptide; the preparation method of the wheat germ peptide comprises the following steps:

[0083] S1, drying and crushing the wheat germ through 100 mesh to obtain wheat germ powder;

[0084] S2, mixing wheat germ powder and water in a mass ratio of 1:5 to obtain a wheat germ powder mixed material;

[0085] S3, inoculating Lactobacillus helveticus into the wheat germ powder mixture at an inoculum amount of 3wt%, and fermenting at a constant temperature and shaking for 12h at a fermentation temperature of 33°C. After the fermentation is completed, sterilizing is performed to obtain a mixture;

[0086] S4. Inoculate the mixture with thermophilic Streptococcus at an inoculum amount of 3 wt %, set the fermentation temperature at 32° C., and ferment for 24 h. After the fermentation, sterilize, centrifuge, concentrate, and freeze-dry to obtain wheat germ peptide.

[0087] Example 5

[0088] It is basically the same as Example 1, except that the preparation method of the small molecule peptide is different.

[0089] The small molecule peptide is wheat germ peptide; the preparation method of the wheat germ peptide comprises the following steps:

[0090] S1, drying and crushing the wheat germ through 100 mesh to obtain wheat germ powder;

[0091] S2, mixing wheat germ powder, modified trehalose and water in a mass ratio of 1:0.3:5 to obtain a wheat germ powder mixed material;

[0092] S3, inoculating Lactobacillus helveticus into the wheat germ powder mixture at an inoculum amount of 3wt%, and fermenting at a constant temperature and shaking for 12h at a fermentation temperature of 33°C. After the fermentation is completed, sterilizing is performed to obtain a mixture;

[0093] S4. Add glycerol to the above mixture, then inoculate thermophilic streptococcus at an inoculum amount of 3wt%, ferment at 32°C, ferment for 24h, sterilize after fermentation, centrifuge, concentrate, and freeze-dry to obtain wheat germ peptide, wherein the amount of glycerol is 3% of the mass of wheat germ powder.

[0094] The preparation method of the modified trehalose is as follows: 2.56 parts by weight of carboxylated trehalose, 0.3 parts by weight of 1-(3-dimethylaminopropyl)-3-ethylcarbodiimide hydrochloride and 0.12 parts by weight of N-hydroxysuccinimide are added to 20 parts by weight of water, mixed evenly, and stirred for 30 minutes under an ice bath to obtain a carboxylated trehalose mixed solution; aminopolyethylene glycol is added to water, mixed evenly, heated to 90° C. and stirred for 20 minutes to obtain an aminopolyethylene glycol aqueous solution with a concentration of 10 mg / mL, cooled to room temperature, added to the carboxylated trehalose mixed solution, mixed evenly, added to a supercritical carbon dioxide reactor, introduced carbon dioxide, stirred for reaction at a temperature of 55° C. and a pressure of 12 MPa for 5 hours, and then the pressure is released at a rate of 2 MPa / min. After the reaction is completed, dialyzed and freeze-dried to obtain the modified trehalose.

[0095] Example 6

[0096] It is basically the same as Example 1, except that the preparation method of the small molecule peptide is different.

[0097] The small molecule peptide is wheat germ peptide; the preparation method of the wheat germ peptide comprises the following steps:

[0098] S1, drying and crushing the wheat germ through 100 mesh to obtain wheat germ powder;

[0099] S2, mixing wheat germ powder and water in a mass ratio of 1:5 to obtain a wheat germ powder mixed material;

[0100] S3. Inoculate Lactobacillus helveticus into the wheat germ powder mixture at an inoculation rate of 3 wt %, and ferment at a constant temperature of 33° C. for 36 h. After the fermentation, sterilize, centrifuge, concentrate, and freeze-dry to obtain wheat germ peptide.

[0101] Example 7

[0102] It is basically the same as Example 1, except that the preparation method of the small molecule peptide is different.

[0103] The small molecule peptide is wheat germ peptide; the preparation method of the wheat germ peptide comprises the following steps:

[0104] S1, drying and crushing the wheat germ through 100 mesh to obtain wheat germ powder;

[0105] S2, mixing wheat germ powder and water in a mass ratio of 1:5 to obtain a wheat germ powder mixed material;

[0106] S3. Inoculate the thermophilic Streptococcus into the wheat germ powder mixture at an inoculum amount of 3wt%, ferment at a temperature of 32°C for 24h, sterilize after the fermentation, centrifuge, concentrate, and freeze-dry to obtain wheat germ peptide.

[0107] Test Example 1

[0108] The diphenyl picroyl radical (DPPH) analysis method was used. The wheat germ peptide prepared in the example was prepared into a 2 mg / mL solution with ultrapure water, 2.0 mL was taken in a 10 mL test tube, and then 1.0 mL of 0.2 mol / L phosphate buffer solution (pH=7.0) and 2.0 mL of 0.2 mmol / L DPPH ethanol solution were added, mixed evenly, placed in a dark place at room temperature for 30 min, and then the absorbance A1 was measured at 518 nm. At the same time, the absorbance A2 after mixing 2 mL of 95% ethanol and 2 mL of sample solution, and the absorbance A0 after mixing 2 mL of DPPH solution and 2 mL of ultrapure water were measured. The greater the scavenging rate, the stronger the antioxidant capacity.

[0109] The formula for free radical scavenging rate is:

[0110] Clearance = [1-(A1-A2) / A0] × 100%

[0111] Table 1 Antioxidant performance test results of wheat germ peptides

[0112] Clearance rate / % Example 1 45.6 Example 2 43.1 Example 3 41.7 Example 4 38.2 Example 5 48.3 Example 6 34.3 Example 7 33.9

[0113] By comparing Examples 1-3, it can be found that the clearance effect of the wheat germ peptide prepared in Example 1 is significantly better than that in Examples 2-3, and it has good antioxidant properties. The possible reason is that wheat germ is used as raw material and probiotic fermentation technology is used to prepare small molecule peptides. During the fermentation process, the bacteria will produce some small molecule peptides that are sensitive to proteases, resulting in degradation of the peptides produced during the fermentation process. In the early stage of wheat germ fermentation, the present application adds trehalose to provide energy and carbon source for bacterial fermentation on the one hand, while increasing the viscosity of the solution to protect microorganisms and metabolites; on the other hand, it can effectively prevent peptide degradation caused by unstable conditions in the early stage of fermentation. Glycerol is added during the secondary fermentation process. Glycerol can provide a rich carbon source for the bacteria and promote the fermentation reaction. It can also reduce protein aggregation and precipitation, protect the activity of metabolites, and thus improve its antioxidant properties.

[0114] The clearance rate of Example 1 is significantly better than that of Example 4. The possible reason is that trehalose and glycerol are added during the two fermentation processes, which effectively improves its antioxidant capacity. In the early stage of wheat germ fermentation, trehalose is added to provide energy and carbon source for bacterial fermentation, while increasing the viscosity of the solution to protect microorganisms and metabolites; on the other hand, it can effectively prevent peptide degradation caused by unstable conditions in the early stage of fermentation. Glycerol is added during the secondary fermentation process, which can provide a rich carbon source for the strain, promote the fermentation reaction, and reduce protein aggregation and precipitation, protecting the activity of metabolites; therefore, the interaction between trehalose and glycerol significantly improves its clearance rate.

[0115] The clearance rate of Example 5 is significantly better than that of Example 1. The possible reason is that the contact area between the strain and the substrate is not very good during the fermentation process, and the substances in the substrate are prone to agglomeration or precipitation, which in turn affects the conversion of its small molecule peptides. On the basis of the above, the present application uses carboxylated trehalose as a raw material and uses aminopolyethylene glycol to modify it. Polyethylene glycol has good water solubility and dispersibility, which can promote the bacteria to fully utilize the culture matrix, and can also change the biofilm structure of the cells, promote the utilization and transport of substances; at the same time, the water solubility of trehalose is increased, the compatibility of protein and water is increased, the contact area between the strain and the fermentation substrate is increased during the fermentation process, the substrate aggregation and precipitation are reduced, its utilization rate in the fermentation process is improved, and the conversion rate of small molecule peptides is increased.

[0116] Test Example 2

[0117] Accurately weigh 10 mL of the beverage to be tested, add it to a graduated centrifuge tube, then centrifuge at 3500 rpm for 20 minutes, discard the upper solution, let it stand for 5 minutes, and accurately weigh the mass of the precipitate.

[0118] The calculation formula is as follows: Centrifugal sedimentation rate (%) = mass of sediment / mass of beverage to be tested × 100%.

[0119] Table 2 Stability test of plant beverages

[0120] Centrifugal sedimentation rate / % Example 1 9.7 Example 2 10.4 Example 3 11.3 Example 4 13.5 Example 5 7.1 Example 6 16.8 Example 7 17.2

[0121] Test Example 3

[0122] Male rats were adaptively raised for one week. After the adaptation period, 10 rats were immediately divided into the blank group, and the remaining 80 rats were fasted for 24 hours, but not water deprivation, and then intraperitoneally injected with 200 mg / kg of 2wt% alloxan saline. The blank group was injected with an equal amount of saline. 72 hours after the injection, the rats were fasted for 12 hours but not water deprivation. Blood was collected from the orbital venous plexus, the blood samples were transferred to centrifuge tubes, and centrifuged at 4°C for 15 minutes to obtain serum. The fasting blood glucose was detected using a kit, and the rats with fasting blood glucose values ​​higher than 10 mmol / L were selected as successful models for subsequent experiments.

[0123] The rats with successful modeling were divided into groups, with 10 rats in each group, namely the model group and the embodiment group; the rats were gavaged with a plant beverage at a dose of 100 mg / kg once a day at the same time, and the model group was not gavaged with a hypoglycemic beverage. The drug was administered continuously for 14 days, and on the 15th day, the rats were fasted for 12 hours but not water, and blood was collected from the orbital venous plexus. Serum was obtained by centrifugation at 4°C for 15 minutes, and fasting blood sugar was detected with a kit. The results of each group were averaged, and there were statistical differences between the data of each group. The calculation formula for the percentage of blood sugar reduction is as follows:

[0124] Blood sugar reduction percentage = (blood sugar value before the test - blood sugar value after the test) / blood sugar value before the test × 100%

[0125] Table 3 Results of hypoglycemic test of plant beverages

[0126]

[0127]

[0128] The present invention prepares and uses small molecule protein peptides, which are easy to absorb. By studying and optimizing the components of small molecule peptides, the components work in coordination with each other, and the types and amounts of raw materials are reduced as much as possible while maintaining the same or even improving the nutritional and health effects. At the same time, the present application uses wolfberry, polygonatum, and cassia seed as plant raw materials and uses microbial preparations for fermentation treatment, which effectively improves the effective ingredients in the plant raw materials, can improve the body's antioxidant capacity, enrich the taste and flavor of the beverage, and increase the efficacy and nutritional value of the beverage.

[0129] The preferred specific embodiments of the present invention are described in detail above. It should be understood that a person skilled in the art can make many modifications and changes based on the concept of the present invention without creative work. Therefore, any technical solution that can be obtained by a person skilled in the art through logical analysis, reasoning or limited experiments based on the concept of the present invention on the basis of the prior art should be within the scope of protection determined by the claims.

Claims

1. A method for preparing a plant beverage containing small molecule peptides, characterized in that: The following steps are involved: Step 1: Mix wolfberry, polygonatum odoratum and cassia seed evenly, and grind them in a grinder to obtain powder; Step 2: adding the powder into water, and then adding glucose to obtain a mixed material; Step 3: Add the microbial preparation to the mixed material, and after the fermentation is completed, centrifuge to obtain the supernatant, add a clarifier to the supernatant, filter it, and sterilize it to obtain a clarified liquid; Step 4: Evenly mix the clarified liquid, small molecule peptides, emulsifiers, stabilizers, sweeteners, and acidulants, add water, and then sterilize at high temperature for an instant, and then fill, seal, post-sterilize, cool, and perform quality inspection to obtain a plant beverage containing small molecule peptides.

2. The method for preparing a plant beverage containing small molecule peptides according to claim 1, characterized in that: The stabilizer is at least one of sodium carboxymethyl cellulose and xanthan gum.

3. The method for preparing a plant beverage containing small molecule peptides according to claim 1, characterized in that: The microbial preparation is at least one of Lactobacillus plantarum, Pediococcus acidilactici and Lactobacillus paracasei.

4. The method for preparing a plant beverage containing small molecule peptides according to claim 1, characterized in that: The sweetener is at least one of white sugar, glucose, fructose and stevioside.

5. The method for preparing a plant beverage containing small molecule peptides according to claim 1, characterized in that: The clarifier is chitosan.

6. The method for preparing a plant beverage containing small molecule peptides according to claim 1, characterized in that: The emulsifier is at least one of sucrose fatty acid esters, glyceryl mono- and distearate, and sodium caseinate.

7. The method for preparing a plant beverage containing small molecule peptides according to claim 1, characterized in that: The acidulant is at least one of citric acid and malic acid.

8. The method for preparing a plant beverage containing small molecule peptides according to claim 1, characterized in that: The small molecule peptide is at least one of wheat germ peptide, walnut peptide and soybean peptide.

9. The method for preparing a plant beverage containing small molecule peptides according to claim 8, characterized in that: The preparation method of wheat germ peptide comprises the following steps: S1, drying, crushing and sieving the wheat germ to obtain wheat germ powder; S2, mixing wheat germ powder, trehalose / modified trehalose and water to obtain a wheat germ powder mixed material; S3, inoculating probiotics into the wheat germ powder mixed material, fermenting, and sterilizing after the fermentation is completed to obtain a mixture; S4. Add glycerol to the above mixture, then inoculate probiotics, sterilize after fermentation, centrifuge, concentrate, and freeze-dry to obtain wheat germ peptide.

10. A plant beverage containing small molecule peptides, characterized in that: Prepared by the preparation method according to any one of claims 1 to 9.

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