Cranberry collagen peptide probiotic compound beverage and preparation method thereof

Abstract

The invention provides a cranberry collagen peptide probiotic compound beverage and a preparation method thereof, and belongs to the field of functional foods. The beverage is prepared from the following raw materials in parts by weight: 40-50 parts of cranberry juice, 7.5-12.5 parts of fish skin collagen peptide, 7.5-12.5 parts of kiwi fruit juice, 6.5-9.5 parts of Chinese wolfberry fruit juice and 1-3 parts of a microbial agent. The preparation process comprises the following steps: preparation of cranberry juice, preparation of collagen peptide, preparation of kiwi fruit juice, preparation of Chinese wolfberry juice, preparation of the cranberry collagen peptide probiotic compound beverage, and sterilization treatment. The raw materials are wide in source, are medicinal and edible varieties, and are good in safety. The collagen peptide is used for adjusting fragrance and taste, the nutritional and health-care Chinese wolfberry fruits are used for supplementing sweetness, the beverage which is bright and light purple red in color and luster, sour, sweet and delicious and suitable for fragrance is obtained, the processing technology is optimized, functional substances in the beverage are reserved to the maximum extent, and the beverage does not contain additives and is suitable for being eaten at all ages; and a certain health-care effect is achieved.

Description

Technical Field

[0001] The invention belongs to the technical category of functional foods, and specifically comprises a cranberry collagen peptide probiotic compound beverage and a preparation method thereof. Background Art

[0002] Cranberry, also known as cranberry, is a herbaceous plant of the genus Vaccinium in the family Ericaceae. Due to its unique health care effects and the characteristics of being both a medicine and food, it has become a hot research topic. Its main components include anthocyanins, dietary fiber, sugars, vitamins, phenolic acids, flavonoids, etc. It is known as the "North American Ruby" and the "Golden Berry". The "Chinese Medicine Dictionary" records that the leaves of cranberries have detoxifying and diuretic effects and are often used to treat diseases such as rheumatism and gout. The fruit of this plant helps relieve pain and fight diarrhea. USP records show that cranberries have become a powerful supplement for cystitis and urinary tract infections, and its nutritional therapeutic function has also been widely praised. However, cranberries have a sour taste and are not suitable for fresh consumption, so cranberry juice is compounded with other fruit and vegetable juices to give the product a unique and high-quality taste.

[0003] Cranberry is rich in bioactive substances, such as anthocyanins, phenolic acids, flavonoids, etc. It is also rich in vitamins, minerals, dietary fiber, etc. It has the effects of anti-aging, beauty, prevention of gynecological diseases, anti-inflammation, and anti-tumor.

[0004] Collagen is the most widely sourced protein from animals, accounting for about one-third of the total protein. Collagen has the advantages of high biological activity and high utilization, and is widely used in foods such as baked goods, meat products, milk and beverages. However, due to the stable triple helix form of collagen, it is not easily digested and absorbed by the human body, and its bioavailability in the human body is only about 50%, which limits the application of collagen added to functional foods in the beverage industry. Most of the by-products will be discarded during the slaughtering and processing of animals, causing environmental pollution. By using animal by-products to prepare collagen peptides, the added value of the by-products can not only be improved, but also has great potential in improving food quality and developing functional foods. Among the domestic reports on collagen peptide beverages, only a few have studied functionality, and they mainly focus on antioxidant activity. Collagen peptide beverages have many functionalities, which are in line with the current trend of people's pursuit of health. The formulation and process of collagen peptide beverages are optimized to look forward to the future prospects for the development and research of functional beverages.

[0005] Collagen peptides are small molecule active fragments that are easier to digest, absorb and utilize by the human body than collagen. After hydrolysis in the gastrointestinal tract, collagen peptides produce some unique small molecule peptides, which make collagen peptides show the effects of improving skin moisture, reducing skin wrinkles, promoting dermal matrix synthesis, and improving skin texture. Collagen peptides show many potential biological activities in the body, such as anti-oxidation, lowering blood lipids, lowering blood pressure, regulating human immunity, promoting wound healing and anti-aging.

[0006] After reviewing the preparation process and influencing factors of collagen peptides, Offengenden et al. concluded that enzymatic hydrolysis is the preferred method for preparing collagen peptides. Zhao Xicheng studied the effects of five commonly used proteases, trypsin, alkaline protease, neutral protease, papain and pepsin, on the hydrolysis degree of Yanbian cattle bone collagen, and found that trypsin was the best enzyme, and optimized the optimal conditions for preparing Yanbian cattle bone collagen peptides.

[0007] After entering the human body, probiotics activate the immune system to produce immune active substances to prevent bacteria and viruses from invading and infecting the intestines. After an appropriate amount of probiotics is ingested by the human body, it can not only promote the proliferation of beneficial intestinal bacteria, but also further regulate the intestinal flora of the host. At the same time, probiotics participate in the decomposition of nutrients in the host to regulate metabolism, further stabilize physiological activities such as immunity, and have anti-inflammatory and antiviral effects.

[0008] As people pay more attention to health and pursue high-quality life, cranberry and its processed products have gradually become a research hotspot, but the fruit tastes sour and astringent. Therefore, compounding cranberry with other nutrients can not only meet consumers' demand for nutrition and health, but also form a good taste and flavor complementarity. By adding collagen peptides and probiotics, a reference is provided for the research of cranberry functional beverages. Summary of the invention

[0009] The purpose of the present invention is to provide a cranberry collagen peptide probiotic compound beverage and a preparation method thereof, so as to solve the problems existing in the above-mentioned prior art.

[0010] In order to implement the above objectives, the present invention adopts the following technical methods:

[0011] The invention provides a method for preparing a cranberry collagen peptide probiotic compound beverage, which comprises the following components in parts by weight: 40-50 parts of cranberry juice, 7.5-12.5 parts of collagen peptides, 7.5-12.5 parts of kiwi juice, 6.5-9.5 parts of wolfberry juice and 2 parts of microbial agent.

[0012] The preparation method of the cranberry collagen peptide probiotic compound beverage comprises the following steps:

[0013] S1. Preparation of cranberry juice: washing selected cranberries with clean water, adding citric acid and vitamin C to protect the color, adding purified water, adding pectinase, crushing with a juicer, and filtering to obtain cranberry juice;

[0014] S2, preparation of kiwi juice: clean the selected fresh kiwis, remove the peel and hard core, cut into small pieces, add water to a juicer, add pectinase, crush, and filter to obtain kiwi juice;

[0015] S3, preparation of wolfberry juice: select fresh and full wolfberries, rinse them with clean water to remove surface particles, add water to a juicer, add wolfberries, crush them, and filter them to obtain wolfberry juice;

[0016] S4, preparation of fish skin collagen peptide: pre-treating fish skin, crushing and grinding, heating extraction, enzymolysis, centrifugal filtration, purification and concentration, drying and sterilization to obtain fish skin collagen peptide liquid;

[0017] S5. Preparation of a cranberry collagen peptide probiotic compound beverage: after mixing the prepared cranberry juice, kiwi juice, collagen peptide liquid and wolfberry juice, add a probiotic agent to obtain a cranberry collagen peptide probiotic compound beverage;

[0018] S6. Sterilization: After packaging, the cranberry collagen peptide probiotic compound beverage is sterilized and cooled.

[0019] Preferably, the method for preparing the cranberry collagen peptide probiotic compound beverage is characterized by adding 0.03% citric acid and 0.15% vitamin C based on the mass of cranberries.

[0020] Preferably, the preparation method of the above-mentioned cranberry collagen peptide probiotic compound beverage is characterized in that the weight ratio of cranberry to water is 1:2, the weight ratio of kiwi fruit to water is 1:2, the weight ratio of wolfberry to water is 1:4, and the weight ratio of fish skin collagen peptide to water is 1:3.

[0021] Preferably, the method for preparing the above-mentioned cranberry collagen peptide probiotic compound beverage is characterized in that the microbial agent includes Streptococcus thermophilus and Lactobacillus bulgaricus, and the mass ratio is 1:1.

[0022] Preferably, the method for preparing the cranberry collagen peptide probiotic compound beverage is characterized by: using papain to enzymolyze fish skin collagen at 55° C. and pH=6 for 4 hours.

[0023] The cranberry collagen peptide probiotic compound beverage of the present invention is light purple in color, has a moderate sweet and sour taste, has a unique aroma of collagen peptide and wolfberry, is a functional beverage with nutritional health benefits, has no additives, and is suitable for consumption by a wide range of people. DETAILED DESCRIPTION

[0024] A cranberry collagen peptide probiotic compound beverage prepared by the present invention was subjected to sensory evaluation, with the aim of determining the optimal content of its compound components.

[0025] Prepare the juice:

[0026] According to the cranberry acceptance standard, select fresh, mature, plump and smooth fruits, wash them, put them in boiling water, add 0.03% citric acid and 0.15% vitamin C solution to protect the color, blanch them for 100 seconds, remove them, add 2 times the amount of water to squeeze the juice, add pectinase to the obtained puree and stir evenly. Heat to about 80℃, keep warm for 15 minutes, inactivate the enzyme, filter and weigh to calculate the juice yield.

[0027] According to the kiwifruit acceptance standards, select the ripe fruits and remove the rotten fruits, clean the mud and sand on the surface, remove the peel and core of the kiwifruit, then slice and crush the processed kiwifruit, add 0.03% citric acid and 0.15% vitamin C solution to protect the color, filter and set aside.

[0028] Pretreatment of wolfberry: select fresh and full wolfberry, wash them thoroughly, crush and pulp them at 30℃ to 25℃, and finally pasteurize and seal them for storage to obtain the finished wolfberry puree; dilute the wolfberry puree 4 times with drinking water and set aside.

[0029] Sterilization: The sterilization conditions are 55-70℃, 20-40min. After sterilization, immediately cool to 4-5℃.

[0030] Preparation of collagen peptides:

[0031] The perch skin was scraped to remove the fins and scales, and the remaining fish meat was removed. It was washed with distilled water and dried. The pieces were cut into small pieces and placed in a beaker with 0.5 mol / L sodium carbonate solution and stirred and soaked for 24 hours to remove the impurities and pigments. The pieces were rinsed with distilled water until pH = 7 and dried. 10% isopropanol was added to the liquid at a ratio of 1:10 (g / mL), and then stirred and soaked within 24 hours to complete the degreasing step. Finally, it was cleaned with distilled water until there was no smell of isopropanol and allowed to air dry naturally.

[0032] The fish skin after impurities removal was added to 0.5 mol / L acetic acid containing 0.3% pepsin according to the ratio of material to liquid of 1:100 (g / mL), stirred with a stirrer in an ice water bath for 24 hours, centrifuged at 4000r / min for 10 minutes, and sodium chloride was slowly added to the supernatant. After 24 hours of salting out, it was transferred to a centrifuge tube and centrifuged again at 4000r / min for 10 minutes. The crude material was vacuum freeze-dried to obtain sea bass skin collagen. Weigh 1g of largemouth sea bass skin collagen, add 1:100 (g / mL) distilled water and papain, enzymolyze at 55°C, pH=6 for 4 hours, inactivate in a boiling water bath for 10 minutes, cool to room temperature, and centrifuge to obtain the supernatant to obtain collagen peptides.

[0033] Preparation of a cranberry collagen peptide probiotic compound beverage:

[0034] By weight, 60 parts of cranberry juice, 20 parts of kiwi juice, 10 parts of wolfberry juice, 20 parts of collagen peptide prepared in Example 2, and a weight ratio of white sugar to water of 1:2 were mixed evenly, sterilized for 10 minutes, and cooled to room temperature; fermented at a temperature of 37°C for 15 hours, and then the stirred and mixed materials were put into a homogenizer for flow homogenization at a pressure of 15-20MPa. The fermented liquid was packaged under aseptic conditions, sterilized at a pressure of 600MPa for 15 minutes, and the product was cooled to room temperature to obtain a cranberry collagen peptide probiotic compound beverage.

[0035] Sensory evaluation indicators and scoring standards

[0036] 1. Color and appearance

[0037] Table 1 Rating criteria for color and appearance

[0038]

[0039] 2. Smell

[0040] Table 2 Rating criteria for odor

[0041]

[0042] 3. Flavor

[0043] Table 3 Taste scoring criteria

[0044]

[0045] In order to reduce errors and ensure the accuracy of sensory evaluation in the test, the sensory reviewers participating in this new test were randomly selected from people with rich professional sensory evaluation experience, totaling 15 people. As shown in the table, the evaluation of the finished compound beverage is divided into three parts, each with 30 points, and the average score given by the reviewers and the average of all scores are used as the final evaluation result of the product.

[0046] Single factor test

[0047] Effect of cranberry juice addition on product quality

[0048] Cranberry fruit tastes sour and astringent, which is not conducive to unprocessed consumption. The taste of the beverage can be adjusted by compounding to increase its applicability. In preliminary experiments, experience tasting was used to determine the appropriate range of cranberry additions and the proportion of water that needs to be added when squeezing juice. Taking various factors into consideration, the effect of the amount of cranberry juice added on product quality was studied. Each group of experiments added 40g, 45g, 50g, 55g, and 60g of cranberry juice, respectively. The three gradient amounts with higher scores were selected as the addition amounts through the sensory evaluation of the products by the tasters, and an orthogonal experiment of sensory evaluation was conducted to determine the optimal amount of cranberry juice added.

[0049] Table 4 Scoring criteria for the effect of cranberry juice addition on product quality

[0050]

[0051] Effect of collagen peptide addition on product quality

[0052] The present invention makes the product have attractive color and mellow taste by adding an appropriate amount of collagen peptide. Through the single factor experiment of the amount of cranberry juice added, the cranberry juice content in the formula is set to 55g. In the preliminary experiment, the effect of the amount of collagen peptide added on the product quality was studied by using experience evaluation and comprehensive consideration of various factors. Each group of experiments added 7.5g, 10g, 12.5g, 15g, and 17.5g of collagen peptide respectively. In order to determine the optimal amount of addition, the sensory score of the product by the tasters was used to determine the optimal amount of addition.

[0053] Table 5 Scoring criteria for the effect of collagen peptide addition on product quality

[0054]

[0055] Effect of kiwifruit juice addition on product quality

[0056] Kiwifruit is rich in vitamin C and various minerals, and has a sweet and sour taste, making it suitable for adding to beverages for compounding. In the preliminary experiment, the appropriate range of the amount of cranberry added and the proportion of water to be added when squeezing juice were determined by empirical evaluation. Through the above-mentioned single-factor experiment on the amount of cranberry juice and collagen peptide added, the formula was set at 55g cranberry juice and 12.5g collagen peptide. Taking into account multiple factors, this study aims to explore the effect of different amounts of kiwi juice added on product quality. In the experimental design, each test group introduced 7.5g, 10g, 12.5g, 15g and 17.5g kiwi juice, respectively. Through the sensory evaluation of the product by the tasters, the three gradient amounts with higher scores were selected as the addition amount, and the most suitable addition amount was determined by the score obtained by the sensory evaluation standard, and the sensory evaluation was carried out using orthogonal experimental design to identify the best kiwi juice addition amount.

[0057] Table 6 Scoring criteria for the effect of kiwifruit juice addition on product quality

[0058]

[0059]

[0060] Effect of wolfberry juice addition amount on product quality

[0061] Lycium barbarum polysaccharide can eliminate fatigue and has the effects of beauty and skin care. The addition of wolfberry juice in the present invention makes the prepared beverage delicious, nutritious, and more likely to be liked by consumers. Through the single-factor experiment of the addition amount of cranberry juice, collagen peptide, and kiwi juice, the formula is set to 55g cranberry juice, 12.5g collagen peptide, and 10g kiwi juice. In the preliminary experiment, the appropriate interval of the amount of wolfberry juice added and the proportion of water to be added when squeezing the juice were determined by empirical evaluation. On the basis of considering multiple influencing factors, this study aims to evaluate the effect of different addition amounts of wolfberry juice on product quality. In the experiment, each group added 6.5g, 8g, 9.5g, 11g and 12.5g of wolfberry juice respectively. Through the sensory evaluation of the product by the tasters, three gradient amounts with higher scores were selected as the addition amount, and the most suitable addition amount was determined by the score obtained by the sensory evaluation standard, and the sensory evaluation was performed using orthogonal experimental design to identify the best addition amount of wolfberry juice.

[0062] Table 7 Scoring criteria for the effect of wolfberry juice addition on product quality

[0063]

[0064] Orthogonal Experimental Design

[0065] According to the sensory evaluation scoring results of the four influencing factors, the performance of cranberry juice, collagen peptide liquid, kiwi juice and wolfberry juice at different addition amounts was evaluated. The three with the highest scores were screened out from the multiple addition amounts of each influencing factor for the addition amount selection of the orthogonal test. The sensory evaluation was performed according to the formula in the preliminary experiment. The present invention adopts a four-factor three-level orthogonal analysis method to construct an orthogonal test factor level table to study the various factors affecting product quality. By scoring the sensory evaluation of the finished compound beverage and combining the scoring results, the optimal compound beverage formula was analyzed and determined.

[0066] Table 8 Orthogonal experiment sensory evaluation factor level table

[0067]

[0068] Experimental results analysis

[0069] Single factor test

[0070] Effect of the amount of blueberry juice added on product quality

[0071] The effects of different addition amounts of cranberry juice in compound beverages on their quality were studied through sensory evaluation methods, and a score sheet was compiled for evaluation and analysis.

[0072] Table 9 Evaluation results of the effect of cranberry juice addition on the quality of compound beverages

[0073]

[0074]

[0075] As can be seen from Table 4, the amount of cranberry juice added has a significant effect on the color, taste and aroma of the product. Specifically, when the addition amount is 40g, 45g and 55g, the average score of the product is in the second tier. These products have a light purple-red appearance and a very good color. In terms of taste, they have a slightly sour feeling, and after swallowing, a slight astringent feeling will remain in the mouth, with the aroma of wolfberry and collagen peptides, but the sour aroma is not obvious. When the addition amount of cranberry juice reaches 50g, the average score jumps to the first tier, the product color is brighter, the sourness and sweetness in the taste complement each other, and there is still a slight astringent feeling in the mouth after swallowing. At the same time, the aroma of wolfberry and collagen peptides is more prominent, and the sour aroma is just right. However, when the addition amount increases to 60g, the product scores are generally lower, the color becomes darker, the sourness and astringency increase, and the aroma of wolfberry and collagen peptides is relatively weakened.

[0076] Taking all factors into consideration, while keeping other conditions unchanged, the sensory evaluation of the cranberry collagen peptide probiotic compound beverage was analyzed. When the amount of cranberry juice added was 50g, the product quality was the best, the color of the product was the most attractive, the taste was moderately sour and astringent, and the aroma was just right. Based on this evaluation result, in the subsequent single-factor experiment, 50g was used as the amount of cranberry juice added, and 40g, 50g, and 55g were selected as variables to explore their effects on the quality of the beverage and conduct an orthogonal experiment.

[0077] Effect of collagen peptide addition on product quality

[0078] According to the evaluation method of the effect of different addition amounts of collagen peptides on the quality of compound beverages, a detailed sensory evaluation was conducted on the effect of different addition amounts of collagen peptides in compound beverages on the quality, and a scoring table was developed based on this, and an evaluation and analysis was conducted.

[0079] Table 9 Evaluation results of the effect of collagen peptide addition on the quality of compound beverages

[0080]

[0081] According to the data in Table 5, the amount of collagen peptide added has a significant effect on the taste of the product. For samples with 7.5g, 10g, 15g, and 17.5g collagen peptide added, the scoring results show that their average scores belong to the second tier. The color of these products is a lighter purple-red, among which the aroma of wolfberry is more prominent, covering up the aroma of collagen. In addition, these products have no fishy smell, moderate sweet and sour taste, slightly astringent taste, clear and transparent liquid, uniform and consistent, with slight precipitation. After adding 12.5g collagen peptide, the score shows that the average score is the first tier, the product is a brighter light purple-red, collagen has a unique collagen peptide aroma and a rich wolfberry aroma, no fishy smell, moderate sweet and sour taste, smooth taste, clear and transparent liquid, uniform and consistent, and no precipitation.

[0082] Taking all factors into consideration, when other quantities remain unchanged, the product quality performance is best when the amount of collagen peptide added is 12.5g. Specifically, the product has no fishy smell, moderate sweet and sour taste, smooth taste, and harmonious fragrance. Based on this evaluation result, in the subsequent orthogonal test, three levels of collagen peptide addition, 10g, 12.5g, and 15g, were selected as variables to further explore their effects on beverage quality.

[0083] Effect of kiwifruit juice addition on product quality

[0084] According to the evaluation method of the effect of different addition amounts of kiwi juice on the quality of compound beverages, a detailed sensory evaluation was conducted on the effect of different addition amounts of kiwi juice in compound beverages on the quality, and a scoring table was developed based on this, and an evaluation and analysis was conducted.

[0085] Table 10 Evaluation results of the effect of kiwi juice addition on the quality of compound beverages

[0086]

[0087] According to the data in the table, the amount of kiwi juice added has a significant effect on the taste of the product. When the amount of kiwi juice added is 7.5g, 12.5g, 12.5g, 15g, and 17.5g, the scores of most people show that these samples belong to the second tier. The sour taste of these products is slightly heavier or lighter, and the color is dark purple or light red. However, when the amount of kiwi juice added is 10g, the taste and color characteristics of the sample need to be further described in detail. The sample with 10g of kiwi juice added, the scoring results show that it belongs to the first tier, with a stimulating and acceptable sour taste, slightly sour, and bright purple in color.

[0088] In summary, under the premise that the proportions of other ingredients remain unchanged, according to the comprehensive sensory evaluation results of cranberry collagen peptide probiotic compound beverage, when the amount of kiwi juice added is 10g, the taste and overall quality of the product reach a relatively good level. The taste of the product shows a stimulating and pleasant sour taste, the overall taste is slightly sour, and the color is bright and purple-red. Based on this evaluation result, in the subsequent orthogonal experiment, three different levels of kiwi juice addition of 7.5g, 10g, and 12.5g were selected as variables to participate in the orthogonal experiment affecting beverage quality, in order to further explore their effects on beverage quality.

[0089] Effect of wolfberry juice addition amount on product quality

[0090] According to the evaluation method of the effect of different addition amounts of wolfberry juice on the quality of compound beverages, a detailed sensory evaluation was conducted on the effect of different addition amounts of wolfberry juice in compound beverages on the quality, and a scoring table was developed based on this, and an evaluation and analysis was conducted.

[0091] Table 11 Evaluation results of the effect of wolfberry juice addition on the quality of compound beverages

[0092]

[0093] According to the data in Table 7, the effect of the amount of wolfberry juice added on the taste of the product was observed. Specifically, when 6.5g, 11.5g, 14g, and 16.5g of wolfberry juice were added, the sample scores were in the second tier. After swallowing, these samples have less or more sweet taste in the mouth, and the taste is relatively comfortable. At the same time, its smell presents a mixture of sour fragrance and wolfberry sweet taste, but the overall fragrance ratio may need to be fine-tuned to achieve better harmony. On the other hand, when 9g of wolfberry juice was added, the sample score reached the first tier. After these samples entered the mouth, the sweet taste remained in moderation, and the taste was also comfortable. Its smell is a mixture of sour fragrance and a moderate amount of wolfberry sweet taste, and the overall smell is pleasant.

[0094] Based on the above information, keeping other ingredients unchanged, the sensory evaluation of cranberry collagen peptide probiotic compound beverage was comprehensively scored. The results showed that when the amount of wolfberry juice added was 9g, the sweet and fragrant taste of the product was just right and the smell was pleasant. Based on this evaluation result, in the subsequent orthogonal test, three levels of wolfberry juice addition, 6.5g, 9g, and 11.5g, were selected as variables to further explore their effects on beverage quality.

[0095] Orthogonal test results and analysis

[0096] Based on the four addition amount data of cranberry juice, collagen peptide juice, kiwi juice and wolfberry juice obtained by single factor experiment, they were combined according to the predetermined product compounding scheme, and the comprehensive quality of the present invention was comprehensively evaluated through specific sensory evaluation scores. Based on this, an orthogonal horizontal factor score evaluation table was formulated. Finally, the optimal formula was determined according to the results of the sensory evaluation.

[0097] The method for processing the orthogonal test sensory evaluation score data used in the present invention refers to "Food Experiment Design and Statistical Analysis" compiled by Wang Qinde et al.

[0098] (1) Direct comparative analysis based on sensory evaluation scores

[0099] It can be directly seen from the sensory evaluation score data in the table that the combination with test number 5 (A 2 B 2 C 2 D 1 ) scored the highest in sensory evaluation. Specifically, the amount of cranberry juice added in this combination is 45g, the amount of collagen peptide liquid added is 10g, the amount of kiwi juice added is 10g, and the amount of wolfberry juice added is 9.5g. This means that the quality of the cranberry collagen peptide probiotic compound beverage made under these conditions is the best.

[0100] Through the calculation and statistical analysis of orthogonal test data, the relevant results of sensory evaluation data were obtained: ① The value of the range R shows that the addition of cranberry juice (factor A) has the most significant effect on the quality of the beverage, followed by the addition of wolfberry juice (factor D), then the addition of collagen peptides (factor B), and finally the addition of kiwi juice (factor C). This shows that when adjusting and optimizing the formula of compound beverages, the addition of cranberry juice should be given priority to achieve the best sensory quality; ② The effects of K value on each single factor are: K in single factor A 2 >K 3 >K 1 ; K in single factor B 2 >K 3 >K 1 ; Single factor C in K 2 >K 1 >K 3 ; Single factor D in K 3 >K 2 >K 1 .

[0101] After in-depth analysis of the sensory evaluation data in the table, the best process formula combination was determined, namely A 2 B 2 C 2 D 3 In this formula, the specific amount of each ingredient added is as follows: 45g cranberry juice, 10g collagen peptide liquid, 10g kiwi juice, and 12.5g wolfberry juice. This formula combination provides the best guarantee for the quality of the cranberry collagen peptide probiotic compound beverage.

[0102] Table 12 Orthogonal experiment sensory evaluation results

[0103]

[0104] According to the sensory evaluation results of the orthogonal test of cranberry collagen probiotic compound beverage, the single factor addition combination A with the highest score was selected. 2 B 2 C 2 D 1 At the same time, consider the optimal single factor addition formula A obtained through calculation and analysis 2 B 2 C 2 D 3 In order to compare the advantages and disadvantages of the two formulas, the two combinations were verified by sensory evaluation according to the sensory evaluation standards specified in Tables 1, 2, and 3. The final sensory evaluation score results are shown in Table 13.

[0105] Table 13 Sensory evaluation verification results

[0106]

[0107] Discussion and Conclusion

[0108] Cranberries originated in North America and have attracted much attention for their unique health benefits. Combining collagen peptides with wolfberry, which is both a medicine and food, a drink with both functional and sensory properties has been developed to meet the diverse needs of modern consumers for health, deliciousness and beauty.

[0109] The sour taste of cranberries is more balanced through the blending of collagen peptides and kiwifruit. At the same time, the sweetness of wolfberries and the astringency of cranberries complement each other, forming a unique taste experience. In order to further enhance the taste of the drink, add an appropriate amount of white sugar to supplement the sweetness.

[0110] The drink has an attractive lilac color, is slightly sour with a cranberry astringency, and leaves a sweet aftertaste of wolfberry after swallowing. Experiments have shown that the color and taste of the product reach the best state when the ratio of cranberry juice 45g, collagen peptide liquid 10g, kiwi juice 10g, and wolfberry juice 12.5g is used, making it both beautiful and delicious.

[0111] The technical solution of the present invention is described in more detail below through specific embodiments in combination with the above experimental contents.

[0112] Example 1

[0113] A cranberry collagen peptide probiotic compound beverage is prepared from the following raw materials in parts by weight: 40 g of cranberry juice, 12.5 g of collagen peptide, 10 g of kiwi juice, and 12.5 g of wolfberry juice.

[0114] The preparation method of the cranberry collagen peptide probiotic compound beverage comprises the following steps:

[0115] (1) Preparation of cranberry juice: The cranberries previously stored in the refrigerator are thawed at room temperature and then washed. Next, the washed cranberries are placed in boiling water, and 0.03% citric acid and 0.15% vitamin C solution are added to protect the color. The washed cranberries are blanched for 100 seconds, and then the juice is extracted by adding mineral water twice the mass of the cranberries. Pectinase is added to the obtained puree and stirred evenly. The mixture is heated to about 80°C and kept warm for 15 minutes to inactivate the enzyme, and then filtered with a 100-mesh filter cloth to obtain cranberry juice.

[0116] (2) Preparation of kiwifruit juice: According to the kiwifruit acceptance standard, select the kiwifruit with good maturity and remove the rotten fruits, clean the mud and sand on the surface, remove the peel and core of the kiwifruit, and then slice and crush the processed kiwifruit, add 0.03% citric acid and 0.15% vitamin C solution to protect the color, then add three times the mass of kiwifruit and crush it in a juicer, and then filter it with a 100-mesh filter cloth to obtain kiwifruit juice. Filter and set aside.

[0117] (3) Preparation of wolfberry juice: Select fresh and full wolfberries, rinse them with clean water to remove surface particles, crush them with a mortar, filter them with gauze, and then filter them twice with a 100-mesh filter cloth to obtain wolfberry juice.

[0118] (4) Preparation of collagen peptides:

[0119] ① Scrape off the fins and scales of the perch skin, remove the remaining fish meat, wash with distilled water and dry, cut into small pieces, put into a beaker, add 0.5mol / L sodium carbonate solution, stir and soak for 24 hours, remove the impurities and pigments, rinse with distilled water to pH=7, and dry. Add 10% isopropanol to the feed solution at a ratio of 1:10 (g / mL), then stir and soak within 24 hours to complete the degreasing step. Finally, clean with distilled water until there is no smell of isopropanol, and let it dry naturally.

[0120] ② Add the fish skin after impurities removal to 0.5 mol / L acetic acid containing 0.3% pepsin according to the ratio of material to liquid of 1:100 (g / mL), stir with a stirrer in an ice water bath for 24 hours, centrifuge at 4000r / min for 10 minutes, slowly add sodium chloride to the supernatant, transfer to a centrifuge tube after 24 hours of salting out, centrifuge again at 4000r / min for 10 minutes, vacuum freeze-dry the crude material to obtain sea bass skin collagen. Weigh 1g of sea bass skin collagen, add 1:100 (g / mL) distilled water and papain, enzymolyze at 55°C, pH=6 for 4 hours, inactivate in a boiling water bath for 10 minutes, cool to room temperature, and centrifuge to obtain collagen peptides.

[0121] (5) The step of preparing the cranberry collagen peptide probiotic compound beverage comprises: uniformly mixing the cranberry juice prepared in step (1), the collagen peptide liquid prepared in step (4) and the kiwi juice prepared in step (2) according to a predetermined ratio, adding the wolfberry juice obtained in step (3) and 4% of the total amount of white sugar to adjust the sweetness. Finally, adding probiotic powder to prepare the cranberry collagen peptide probiotic compound beverage.

[0122] (6) Sterilization and packaging: The cranberry collagen peptide probiotic compound beverage obtained in the above steps is packaged, sterilized, and then cooled.

[0123] This example adopts the above method for scoring, and the final sensory score is 49.5, of which the color and appearance score is 16, the smell score is 16.5, and the taste score is 17.

[0124] Example 2

[0125] A cranberry collagen peptide probiotic compound beverage is prepared from the following raw materials in parts by weight: 45 g of cranberry juice, 7.5 g of collagen peptide, 12.5 g of kiwi juice, and 12.5 g of wolfberry juice.

[0126] The cranberry collagen peptide probiotic compound beverage comprises the following steps:

[0127] (1) Preparation of cranberry juice: The cranberries previously stored in the refrigerator are thawed at room temperature and then washed. Next, the washed cranberries are placed in boiling water, and 0.03% citric acid and 0.15% vitamin C solution are added to protect the color. The washed cranberries are blanched for 100 seconds, and then the juice is extracted by adding mineral water twice the mass of the cranberries. Pectinase is added to the obtained puree and stirred evenly. The mixture is heated to about 80°C and kept warm for 15 minutes to inactivate the enzyme, and then filtered with a 100-mesh filter cloth to obtain cranberry juice.

[0128] (2) Preparation of kiwifruit juice: According to the kiwifruit acceptance standard, select the kiwifruit with good maturity and remove the rotten fruits, clean the mud and sand on the surface, remove the peel and core of the kiwifruit, and then slice and crush the processed kiwifruit, add 0.03% citric acid and 0.15% vitamin C solution to protect the color, then add three times the mass of kiwifruit and crush it in a juicer, and then filter it with a 100-mesh filter cloth to obtain kiwifruit juice. Filter and set aside.

[0129] (3) Preparation of wolfberry juice: Select fresh and full wolfberries, rinse them with clean water to remove surface particles, crush them with a mortar, filter them with gauze, and then filter them twice with a 100-mesh filter cloth to obtain wolfberry juice.

[0130] (4) Preparation of collagen peptides:

[0131] ① Scrape off the fins and scales of the perch skin, remove the remaining fish meat, wash with distilled water and dry, cut into small pieces, put into a beaker, add 0.5mol / L sodium carbonate solution, stir and soak for 24 hours, remove the impurities and pigments, rinse with distilled water to pH=7, and dry. Add 10% isopropanol to the feed solution at a ratio of 1:10 (g / mL), then stir and soak within 24 hours to complete the degreasing step. Finally, clean with distilled water until there is no smell of isopropanol, and let it dry naturally.

[0132] ② Add the fish skin after impurities removal to 0.5 mol / L acetic acid containing 0.3% pepsin according to the ratio of material to liquid of 1:100 (g / mL), stir with a stirrer in an ice water bath for 24 hours, centrifuge at 4000r / min for 10 minutes, slowly add sodium chloride to the supernatant, transfer to a centrifuge tube after 24 hours of salting out, centrifuge again at 4000r / min for 10 minutes, vacuum freeze-dry the crude material to obtain sea bass skin collagen. Weigh 1g of sea bass skin collagen, add 1:100 (g / mL) distilled water and papain, enzymolyze at 55°C, pH=6 for 4 hours, inactivate in a boiling water bath for 10 minutes, cool to room temperature, and centrifuge to obtain collagen peptides.

[0133] (5) The step of preparing the cranberry collagen peptide probiotic compound beverage comprises: uniformly mixing the cranberry juice prepared in step (1), the collagen peptide liquid prepared in step (4) and the kiwi juice prepared in step (2) according to a predetermined ratio, adding the wolfberry juice obtained in step (3) and 4% of the total amount of white sugar to adjust the sweetness. Finally, adding probiotic powder to prepare the cranberry collagen peptide probiotic compound beverage.

[0134] (6) Sterilization and packaging: The cranberry collagen peptide probiotic compound beverage obtained in the above steps is packaged, sterilized, and then cooled.

[0135] This example was scored using the above method, and the final sensory score was 51.8, with the color and appearance score being 17, the smell score being 17.6, and the taste score being 17.2.

[0136] Example 3

[0137] A cranberry collagen peptide probiotic compound beverage is prepared from the following raw materials in parts by weight: 45 g of cranberry juice, 10 g of collagen peptide, 10 g of kiwi juice, and 9.5 g of wolfberry juice.

[0138] The cranberry collagen peptide probiotic compound beverage comprises the following steps:

[0139] (1) Preparation of cranberry juice: The cranberries previously stored in the refrigerator are thawed at room temperature and then washed. Next, the washed cranberries are placed in boiling water, and 0.03% citric acid and 0.15% vitamin C solution are added to protect the color. The washed cranberries are blanched for 100 seconds, and then the juice is extracted by adding mineral water twice the mass of the cranberries. Pectinase is added to the obtained puree and stirred evenly. The mixture is heated to about 80°C and kept warm for 15 minutes to inactivate the enzyme, and then filtered with a 100-mesh filter cloth to obtain cranberry juice.

[0140] (2) Preparation of kiwifruit juice: According to the kiwifruit acceptance standard, select the kiwifruit with good maturity and remove the rotten fruits, clean the mud and sand on the surface, remove the peel and core of the kiwifruit, and then slice and crush the processed kiwifruit, add 0.03% citric acid and 0.15% vitamin C solution to protect the color, then add three times the mass of kiwifruit and crush it in a juicer, and then filter it with a 100-mesh filter cloth to obtain kiwifruit juice. Filter and set aside.

[0141] (3) Preparation of wolfberry juice: Select fresh and full wolfberries, rinse them with clean water to remove surface particles, crush them with a mortar, filter them with gauze, and then filter them twice with a 100-mesh filter cloth to obtain wolfberry juice.

[0142] (4) Preparation of collagen peptides:

[0143] ① Scrape off the fins and scales of the perch skin, remove the remaining fish meat, wash with distilled water and dry, cut into small pieces, put into a beaker, add 0.5mol / L sodium carbonate solution, stir and soak for 24 hours, remove the impurities and pigments, rinse with distilled water to pH=7, and dry. Add 10% isopropanol to the feed solution at a ratio of 1:10 (g / mL), then stir and soak within 24 hours to complete the degreasing step. Finally, clean with distilled water until there is no smell of isopropanol, and let it dry naturally.

[0144] ② Add the fish skin after impurities removal to 0.5 mol / L acetic acid containing 0.3% pepsin according to the ratio of material to liquid of 1:100 (g / mL), stir with a stirrer in an ice water bath for 24 hours, centrifuge at 4000r / min for 10 minutes, slowly add sodium chloride to the supernatant, transfer to a centrifuge tube after 24 hours of salting out, centrifuge again at 4000r / min for 10 minutes, vacuum freeze-dry the crude material to obtain sea bass skin collagen. Weigh 1g of sea bass skin collagen, add 1:100 (g / mL) distilled water and papain, enzymolyze at 55°C, pH=6 for 4 hours, inactivate in a boiling water bath for 10 minutes, cool to room temperature, and centrifuge to obtain collagen peptides.

[0145] (5) The step of preparing the cranberry collagen peptide probiotic compound beverage comprises: uniformly mixing the cranberry juice prepared in step (1), the collagen peptide liquid prepared in step (4) and the kiwi juice prepared in step (2) according to a predetermined ratio, adding the wolfberry juice obtained in step (3) and 4% of the total amount of white sugar to adjust the sweetness. Finally, adding probiotic powder to prepare the cranberry collagen peptide probiotic compound beverage.

[0146] (6) Sterilization and packaging: The cranberry collagen peptide probiotic compound beverage obtained in the above steps is packaged, sterilized, and then cooled.

[0147] This example adopts the above method for scoring, and the final sensory score is 53.6, of which the color and appearance score is 17, the smell score is 18.6, and the taste score is 18.

[0148] Example 4

[0149] A cranberry collagen peptide probiotic compound beverage is prepared from the following raw materials in parts by weight: 45 g of cranberry juice, 12.5 g of collagen peptide, 7.5 g of kiwi juice, and 11 g of wolfberry juice.

[0150] The cranberry collagen peptide probiotic compound beverage comprises the following steps:

[0151] (1) Preparation of cranberry juice: The cranberries previously stored in the refrigerator are thawed at room temperature and then washed. Next, the washed cranberries are placed in boiling water, and 0.03% citric acid and 0.15% vitamin C solution are added to protect the color. The washed cranberries are blanched for 100 seconds, and then the juice is extracted by adding mineral water twice the mass of the cranberries. Pectinase is added to the obtained puree and stirred evenly. The mixture is heated to about 80°C and kept warm for 15 minutes to inactivate the enzyme, and then filtered with a 100-mesh filter cloth to obtain cranberry juice.

[0152] (2) Preparation of kiwifruit juice: According to the kiwifruit acceptance standard, select the kiwifruit with good maturity and remove the rotten fruits, clean the mud and sand on the surface, remove the peel and core of the kiwifruit, and then slice and crush the processed kiwifruit, add 0.03% citric acid and 0.15% vitamin C solution to protect the color, then add three times the mass of kiwifruit and crush it in a juicer, and then filter it with a 100-mesh filter cloth to obtain kiwifruit juice. Filter and set aside.

[0153] (3) Preparation of wolfberry juice: Select fresh and full wolfberries, rinse them with clean water to remove surface particles, crush them with a mortar, filter them with gauze, and then filter them twice with a 100-mesh filter cloth to obtain wolfberry juice.

[0154] (4) Preparation of collagen peptides:

[0155] ① Scrape off the fins and scales of the perch skin, remove the remaining fish meat, wash with distilled water and dry, cut into small pieces, put into a beaker, add 0.5mol / L sodium carbonate solution, stir and soak for 24 hours, remove the impurities and pigments, rinse with distilled water to pH=7, and dry. Add 10% isopropanol to the feed solution at a ratio of 1:10 (g / mL), then stir and soak within 24 hours to complete the degreasing step. Finally, clean with distilled water until there is no smell of isopropanol, and let it dry naturally.

[0156] ② Add the fish skin after impurities removal to 0.5 mol / L acetic acid containing 0.3% pepsin according to the ratio of material to liquid of 1:100 (g / mL), stir with a stirrer in an ice water bath for 24 hours, centrifuge at 4000r / min for 10 minutes, slowly add sodium chloride to the supernatant, transfer to a centrifuge tube after 24 hours of salting out, centrifuge again at 4000r / min for 10 minutes, vacuum freeze-dry the crude material to obtain sea bass skin collagen. Weigh 1g of sea bass skin collagen, add 1:100 (g / mL) distilled water and papain, enzymolyze at 55°C, pH=6 for 4 hours, inactivate in a boiling water bath for 10 minutes, cool to room temperature, and centrifuge to obtain collagen peptides.

[0157] (5) The step of preparing the cranberry collagen peptide probiotic compound beverage comprises: uniformly mixing the cranberry juice prepared in step (1), the collagen peptide liquid prepared in step (4) and the kiwi juice prepared in step (2) according to a predetermined ratio, adding the wolfberry juice obtained in step (3) and 4% of the total amount of white sugar to adjust the sweetness. Finally, adding probiotic powder to prepare the cranberry collagen peptide probiotic compound beverage.

[0158] (6) Sterilization and packaging: The cranberry collagen peptide probiotic compound beverage obtained in the above steps is packaged, sterilized, and then cooled.

[0159] This example adopts the above method for scoring, and the final sensory score is 50.4, of which the color and appearance score is 16, the smell score is 16.4, and the taste score is 18.

[0160] After comprehensive evaluation, Example 3 stood out among the four examples, and its score was significantly ahead of the others. It not only performed well in color, appearance, and smell, but also showed excellent quality in taste. Therefore, the formula and preparation method of Example 3 are undoubtedly the best choice. Although the total scores of other examples also exceeded 45 points and performed well in various evaluation indicators, they were still slightly inferior to Example 3.

[0161] The above only describes the preferred embodiments of the present invention, but the present invention is not limited to the above embodiments. Those skilled in the art can understand that any same or similar means that can achieve the technical effect of the present invention should fall within the protection scope of the present invention.

Claims

1. A cranberry collagen peptide probiotic compound beverage, characterized in that: The invention is prepared from the following raw materials in parts by weight: 40-50 parts of cranberry juice, 7.5-12.5 parts of fish skin collagen peptides, 7.5-12.5 parts of kiwi juice, 6.5-9.5 parts of wolfberry juice and 2 parts of probiotic agent.

2. A cranberry collagen peptide probiotic compound beverage according to claim 1, characterized in that: The product is prepared from the following raw materials in parts by weight: 45 parts of cranberry juice, 10 parts of fish skin collagen peptide, 10 parts of kiwi juice, 9.5 parts of wolfberry and 2 parts of microbial agent.

3. A method for preparing the cranberry collagen peptide probiotic compound beverage according to claim 1 or 2, characterized in that: The following steps are involved: S1. Preparation of cranberry juice: washing selected cranberries with clean water, adding citric acid and vitamin C to protect the color, adding purified water, adding pectinase, crushing with a juicer, and filtering to obtain cranberry juice; S2, preparation of kiwi juice: clean the selected fresh kiwis, remove the peel and hard core, cut into small pieces, add water to a juicer, add pectinase, crush, and filter to obtain kiwi juice; S3, preparation of wolfberry juice: select fresh and full wolfberries, rinse them with clean water to remove surface particles, add water to a juicer, add wolfberries, crush them, and filter them to obtain wolfberry juice; S4, preparation of fish skin collagen peptide: pre-treating fish skin, crushing and grinding, heating extraction, enzymolysis, centrifugal filtration, purification and concentration, drying and sterilization to obtain fish skin collagen peptide liquid; S5. Preparation of a cranberry collagen peptide probiotic compound beverage: after mixing the prepared cranberry juice, kiwi juice, collagen peptide liquid and wolfberry juice, add a probiotic agent to obtain a cranberry collagen peptide probiotic compound beverage; S6. Sterilization: After packaging, the cranberry collagen peptide probiotic compound beverage is sterilized and cooled.

4. The method for preparing the cranberry collagen peptide probiotic compound beverage according to claim 3, characterized in that: The weight ratio of cranberry described in S1 of claim 3 to water is 1:2, the weight ratio of kiwi fruit described in S2 of claim 3 to water is 1:2, the weight ratio of wolfberry described in S3 of claim 3 to water is 1:4, and the weight ratio of fish skin collagen peptide described in S4 of claim 3 to water is 1:

3.

5. The method for preparing the cranberry collagen peptide probiotic compound beverage according to claim 3, characterized in that: In claim 3, S1 adds 0.03% citric acid and 0.15% vitamin C based on the mass of cranberries.

6. The method for preparing the cranberry collagen peptide probiotic compound beverage according to claim 3, characterized in that: In claim 3, papain is used for the enzymatic hydrolysis of S4, and the enzymatic hydrolysis is carried out at 55° C. and pH=6 for 4 hours.

7. The method for preparing the cranberry collagen peptide probiotic compound beverage according to claim 3, characterized in that: In claim 3, S4 is used to prepare 1 g of fish skin collagen by adding distilled water and papain at a ratio of 1:100 (g / mL).

8. The method for preparing the cranberry collagen peptide probiotic compound beverage according to claim 3, characterized in that: The microbial agent includes thermophilic streptococcus and bulgaricus lactobacillus, and the mass ratio is 1:1.

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