Functional food based on boxthorn leaf peptide and preparation method thereof
Through efficient composite enzymatic lysis technology and ultrafiltration membrane separation technology, wolfberry leaf peptide is extracted and combined with other functional ingredients, the problems of low extraction efficiency and poor product quality in the existing technology are solved, and efficient and multifunctional functional food products are achieved.
Patent Information
- Application Number
- CN202510422645.2
- Authority / Receiving Office
- CN · China
- Patent Type
- Applications(China)
- Current Assignee / Owner
- Filing Date
- 2025-04-07
- Publication Date
- 2025-05-16
AI Technical Summary
In the prior art, the extraction efficiency of wolfberry leaf peptides is low and the active ingredients are easily lost, making it difficult to meet market demand for product quality and output.
The leaf peptide of wolfberry was extracted by efficient complex enzymatic lysis technology, and the extraction efficiency and product purity were improved through ultrafiltration membrane separation and concentration drying technology. Combining wolfberry leaf peptide with other functional ingredients, functional foods with antioxidant, immune regulation and anti-fatigue functions are prepared.
It improves the extraction efficiency and product quality of wolfberry leaf peptides, meets market demand, and gives the product multiple health functions through scientific formula design.
Smart Images
Figure CN119999812A_ABST
Abstract
Description
Technical Field
[0001] The invention relates to the technical field of food processing, in particular to a functional food based on wolfberry leaf peptide and a preparation method thereof. Background Art
[0002] As the leaves of the wolfberry plant, wolfberry leaves contain a rich variety of bioactive ingredients, such as polysaccharides, flavonoids, amino acids and peptides. In recent years, relevant studies have shown that the peptides in wolfberry leaves have a series of biological activities such as antioxidant, anti-inflammatory, and immunomodulatory. However, the number of products involving wolfberry leaves on the current market is limited, and they mainly exist in the form of tea or extracts. The in-depth development and utilization of wolfberry leaf peptides and the application of related products are relatively scarce.
[0003] Traditional methods of extracting wolfberry leaf peptides have problems such as low extraction efficiency and easy loss of active ingredients, which makes it difficult for the quality and output of wolfberry leaf peptide products to meet market demand. Therefore, developing a functional food with wolfberry leaf peptide as the core and optimizing the preparation method of wolfberry leaf peptide are of great significance in terms of market value and maintaining human health. Summary of the invention
[0004] The present invention aims to provide a functional food based on wolfberry leaf peptides and a preparation method thereof. By efficiently extracting and purifying active peptides from wolfberry leaves and combining them with other functional ingredients, a new type of food with antioxidant, immunomodulatory and anti-fatigue functions is prepared. At the same time, the preparation process of wolfberry leaf peptides is optimized to improve extraction efficiency and product quality.
[0005] The present invention is achieved in that the raw material composition of the functional food based on wolfberry leaf peptide (by weight percentage) is as follows: wolfberry leaf peptide accounts for 10% to 30%; wolfberry polysaccharide accounts for 5% to 15%; vitamin C accounts for 2% to 5%; dietary fiber accounts for 10% to 20%; natural sweetener accounts for 1% to 3%; and purified water makes up the balance.
[0006] The preparation method of wolfberry leaf peptide is as follows:
[0007] Step 1: Raw material pretreatment
[0008] Choose high-quality raw materials: Select fresh, pest-free, and mildew-free wolfberry leaves. You can choose fresh wolfberry leaves or dried wolfberry leaves. If you use dried wolfberry leaves, you need to ensure that their water content is within a reasonable range, generally controlled at 10% to 15%, to ensure the subsequent extraction effect.
[0009] Washing and crushing: The selected wolfberry leaves are repeatedly rinsed with flowing deionized water to remove dust, impurities and pesticide residues on the surface. After cleaning, drain the wolfberry leaves and then crush them into fine particles using a crusher or grinder. For dry wolfberry leaves, the particle size after crushing should be controlled at 20-40 meshes to increase the contact area with the solvent and enzyme during the subsequent soaking and enzymolysis process and improve the extraction efficiency; for fresh wolfberry leaves, they can be appropriately crushed into a more uniform crumb.
[0010] Step 2: Soaking and Extraction
[0011] Determine soaking parameters: Put the crushed wolfberry leaves into a stainless steel container and add deionized water at a mass ratio of 1:8-10. The soaking temperature is controlled at 10-35°C and the soaking time is 2-10 hours. During the soaking process, a stirring device can be used for appropriate stirring, and the stirring speed can be controlled at 50-100r / min to promote the dissolution of soluble components in the wolfberry leaves.
[0012] Centrifugal separation: After the soaking is completed, the soaking solution is transferred to a centrifuge and centrifuged at a centrifugal speed of 1000-4000 rpm for 10 seconds to 1 minute to remove the precipitate to obtain the first extract.
[0013] Step 3: Heating, sterilization and enzymatic hydrolysis
[0014] Heating and sterilizing: Transfer the first extract to a stainless steel enzymatic hydrolysis tank, slowly heat it to 100°C, and maintain it for 20 minutes to kill the microorganisms and bacteria therein and ensure the stability and safety of the subsequent enzymatic hydrolysis process.
[0015] Cooling and adding enzymes: After sterilization, the temperature of the extract is lowered to 50°C, and then a compound enzyme (such as neutral protease and flavor protease mixed in a 1:1 ratio) is added according to a certain enzyme addition amount. The amount of enzyme added is adjusted according to the weight of the wolfberry leaves and the activity of the enzyme, generally 0.5%-2% of the weight of the wolfberry leaves.
[0016] Enzyme hydrolysis reaction: After adding the enzyme, keep the temperature at 50℃ and carry out the enzymolysis reaction for 2-5 hours. During the enzymolysis process, continue stirring and control the stirring speed at 80-120r / min to ensure that the enzyme is fully in contact with the substrate and improve the enzymolysis efficiency. At the same time, regularly check the pH value of the enzymolysis solution and control it within the range of 6.5-7.5 to maintain the activity of the enzyme.
[0017] Step 4: Ultrafiltration membrane separation and concentration and drying
[0018] Ultrafiltration membrane separation: After the enzymatic hydrolysis is completed, the enzymatic hydrolyzate is separated by an ultrafiltration membrane. The molecular weight cutoff range of the ultrafiltration membrane is 500-1000Da to intercept the wolfberry leaf peptides within the target molecular weight range. During the separation process, deionized water is continuously added to the intercepted solution. When the conductivity of the intercepted solution drops below 1000μs / cm and the protein concentration drops below 3%, the water addition is stopped and the intercepted solution is collected.
[0019] Concentration: The retentate solution is concentrated by vacuum concentration or membrane concentration to 1 / 5-1 / 10 of the original volume to increase the concentration of wolfberry leaf peptide.
[0020] Drying: The concentrated solution can be dried by freeze drying or spray drying. During freeze drying, the concentrated solution is pre-frozen to below -40°C, and then sublimated and dried under a vacuum of 10-30Pa. The drying time depends on the amount of the sample and the performance of the freeze drying equipment, and is generally 24-48 hours. During spray drying, the inlet air temperature is controlled at 180-200°C, and the outlet air temperature is controlled at 80-90°C. The concentrated solution is sprayed into the drying tower in the form of droplets and dried into powder in an instant. Finally, high-purity wolfberry leaf peptide is obtained.
[0021] The preparation method of the functional food based on wolfberry leaf peptide is as follows:
[0022] First, the prepared wolfberry leaf peptide is mixed with wolfberry polysaccharides, vitamin C, dietary fiber, and natural sweetener in a predetermined ratio, and stirred using a high-speed stirrer at a stirring speed of 1000-2000 r / min for 15 to 30 minutes to ensure that the ingredients are evenly mixed.
[0023] Next, the mixed solution is homogenized at a pressure of 20-30 MPa for 2-3 times to ensure the stability and taste of the product. At the same time, a pH adjuster (such as citric acid or sodium hydroxide) is used to adjust the pH value of the mixed solution to a range of 6.0-7.0.
[0024] Finally, the mixture can be made into a powder product by spray drying technology. The inlet air temperature of spray drying is 180-200℃ and the outlet air temperature is 80-90℃; or it can be made into a liquid beverage through filling technology. The mixture needs to be sterilized before filling, such as high-temperature instantaneous sterilization (135-140℃, 3-5 seconds).
[0025] Compared with the prior art, the present invention has the following beneficial effects:
[0026] 1. Raw material innovation: This invention applies wolfberry leaf peptide as the main functional ingredient to the food field for the first time, and successfully develops a new type of food with antioxidant, immunomodulatory and anti-fatigue functions, filling the gap in the application of this raw material in functional food.
[0027] 2. Process innovation
[0028] The use of advanced composite enzymatic hydrolysis technology to extract wolfberry leaf peptides can retain its biological activity to the greatest extent while improving extraction efficiency. The use of ultrafiltration membrane separation technology to purify peptides can effectively remove impurities and improve product purity. The use of spray drying or filling technology effectively ensures the stability and portability of the product, meeting the needs of modern consumers for food convenience.
[0029] 3. Functional innovation: This product not only has the traditional efficacy of wolfberry leaves themselves, but also has multiple functions such as anti-oxidation, immune regulation and anti-fatigue through scientific formula design, which can better meet the diversified health needs of modern consumers. BRIEF DESCRIPTION OF THE DRAWINGS
[0030] Figure 1 The present invention provides a flowchart of a method for preparing a functional food based on wolfberry leaf peptides. DETAILED DESCRIPTION
[0031] In order to further understand the content, features and effects of the present invention, the following embodiments are given as examples and described in detail with reference to the accompanying drawings.
[0032] The structure of the present invention is described in detail below in conjunction with the accompanying drawings.
[0033] like Figure 1 As shown, a preparation method of wolfberry leaf peptide provided by an embodiment of the present invention comprises the following steps: (1) soaking wolfberry leaves in water, centrifuging to remove precipitates, and obtaining a first extract, wherein the mass ratio of wolfberry leaves to water is 1:8-10, the soaking temperature is 10-35°C, and the soaking time is 2-10 hours; (2) heating the wolfberry leaf liquid by 100 degrees, keeping it warm for 20 minutes, cooling it to 50°C, adding enzymes, enzymolysis, and keeping it for 2-5 hours; (3) separating the second extract through an ultrafiltration membrane, taking the retained solution, and concentrating and drying it to obtain wolfberry leaf peptide, and filtering by pressure, wherein the retention molecular weight range of the ultrafiltration membrane is 500-100Da.
[0034] In the above steps, the wolfberry leaves include dried wolfberry leaves and / or fresh wolfberry leaves, and the wolfberry leaves are crushed before soaking and soaked in deionized water. In step (1), the centrifugal speed is 1000-4000rpm, and the centrifugal time is 10 seconds to 1 minute. In step (2), the centrifugal speed is 6000-16000rpm, and the centrifugal time is 5 seconds to 5 minutes. The second extract is a clear solution, and the transmittance of the second extract is greater than 60%. In step (3), the drying method includes freeze drying and spray drying. In step (3), when separating with an ultrafiltration membrane, deionized water is continuously added to the retained solution. When the conductivity of the retained solution drops below 1000us / cm and the protein concentration is below 38, the retained solution is collected and dried.
[0035] In one embodiment, the mass ratio of wolfberry leaves to the amount of water added is 1:8 to 10. In another embodiment, the mass ratio of wolfberry leaves to the amount of water added is 1:1 to 3.
[0036] A wolfberry leaf peptide, wherein the molecular weight distribution of the wolfberry leaf peptide is 50% to 85% of the 1000-10000Da portion; and the wolfberry leaf peptide has a protein content of 20% to 35%, a neutral polysaccharide content of 20% to 35%, and a uronic acid content of 5% to 20%, and the wolfberry leaf peptide is prepared by a method.
[0037] A functional food based on wolfberry leaf peptide, comprising the following ingredients:
[0038] Lycium barbarum leaf peptide accounts for 10% to 30%; Lycium barbarum polysaccharide accounts for 5% to 15%; Vitamin C accounts for 2% to 5%; Dietary fiber accounts for 10% to 20%; Natural sweetener accounts for 1% to 3%; Purified water makes up the rest
[0039] A preparation method of a functional food based on wolfberry leaf peptide comprises the following steps: mixing the wolfberry leaf peptide with wolfberry polysaccharides, vitamin C, dietary fiber and natural sweetener in a predetermined ratio, and stirring with a high-speed stirrer at a stirring speed of 1000-2000 r / min for 15-30 minutes to ensure uniform mixing of the ingredients; homogenizing the mixed solution at a homogenizing pressure of 20-30 MPa for 2-3 times, and adjusting the pH value of the mixed solution to a range of 6.0-7.0 with a pH regulator; using spray drying technology to make the mixed solution into a powdered product, with an air inlet temperature of 180-200°C and an air outlet temperature of 80-90°C for spray drying; or making a liquid beverage through filling technology, and sterilizing the mixed solution before filling.
[0040] Example 1
[0041] The raw material ratio of the functional food based on wolfberry leaf peptide is: wolfberry leaf peptide 20%; wolfberry polysaccharide 10%; vitamin C 3%; dietary fiber 15%; natural sweetener 2%; purified water 50%.
[0042] Preparation steps
[0043] Preparation of Lycium barbarum leaf peptide
[0044] 1. Select 100 kg of fresh wolfberry leaves, wash them with deionized water, and crush them into small pieces.
[0045] 2. Put the crushed wolfberry leaves into a stainless steel container, add 800L of deionized water, and soak at 25°C for 6 hours, stirring at 80r / min.
[0046] 3. After soaking, centrifuge at 2000 rpm for 30 seconds to obtain the first extract.
[0047] 4. Transfer the first extract to a stainless steel enzymatic hydrolysis tank, heat it to 100°C and keep it for 20 minutes, then cool it to 50°C, add 1kg of compound enzyme (neutral protease and flavor protease mixed in a ratio of 1:1), and perform enzymatic hydrolysis at 50°C for 3 hours with a stirring speed of 100r / min. During this period, adjust the pH value to about 7.0.
[0048] 5. After the enzymatic hydrolysis is completed, the ultrafiltration membrane with a molecular weight cutoff of 800Da is used for separation, and deionized water is continuously added. When the conductivity of the retained solution drops below 800μs / cm and the protein concentration drops to 2.5%, the retained solution is collected.
[0049] 6. The retained solution was concentrated under reduced pressure to 1 / 8 of the original volume, and then spray-dried with an inlet air temperature of 190°C and an outlet air temperature of 85°C to obtain the wolfberry leaf peptide product.
[0050] Preparation of functional food based on wolfberry leaf peptide
[0051] 1. Mix the prepared wolfberry leaf peptide with wolfberry polysaccharides, vitamin C, dietary fiber and natural sweetener in proportion, and stir with a high-speed stirrer at a speed of 1500r / min for 20 minutes.
[0052] 2. Homogenize the mixed liquid at a homogenization pressure of 25 MPa, homogenize twice, and adjust the pH value to 6.5.
[0053] 3. Use spray drying technology to make the mixed liquid into a powder product.
[0054] Example 2
[0055] Raw material ratio: wolfberry leaf peptide 15%; wolfberry polysaccharide 8%; vitamin C 4%; dietary fiber 18%; natural sweetener 1.5%; purified water 53.5%.
[0056] Preparation steps
[0057] Preparation of Lycium barbarum leaf peptide
[0058] 1. Select 80 kg of dried wolfberry leaves, wash them with deionized water, and crush them into particles of about 30 mesh.
[0059] 2. Put the crushed wolfberry leaves into a stainless steel container, add 640L of deionized water, soak at 20°C for 8 hours, and stir at 60r / min.
[0060] 3. After soaking, centrifuge at 3000 rpm for 40 seconds to obtain the first extract.
[0061] 4. Transfer the first extract to a stainless steel enzymatic hydrolysis tank, heat to 100°C and maintain for 20 minutes, cool to 50°C, add 0.8 kg of compound enzyme (neutral protease and flavor protease mixed in a ratio of 1:1), and perform enzymatic hydrolysis at 50°C for 4 hours with a stirring speed of 110 r / min. Adjust the pH value to about 7.2.
[0062] 5. After the enzymatic hydrolysis, the solution was separated by an ultrafiltration membrane with a molecular weight cutoff of 900 Da and supplemented with deionized water. When the conductivity of the retained solution dropped below 900 μs / cm and the protein concentration dropped to 2.8%, the retained solution was collected.
[0063] 6. The retained solution is concentrated to 1 / 7 of the original volume by membrane, and then freeze-dried to obtain the wolfberry leaf peptide product.
[0064] Preparation of functional food based on wolfberry leaf peptide
[0065] 1. Mix the prepared wolfberry leaf peptide with other raw materials in proportion, stirring at a speed of 1800r / min for 25 minutes.
[0066] 2. Homogenization, homogenization pressure 28MPa, homogenization 3 times, adjust the pH value to 6.8.
[0067] 3. Use filling technology to make liquid beverages, and perform high-temperature instantaneous sterilization (138°C, 4 seconds) before filling.
[0068] It should be noted that, in this article, relational terms such as first and second, etc. are only used to distinguish one entity or operation from another entity or operation, and do not necessarily require or imply any such actual relationship or order between these entities or operations. Moreover, the terms "include", "comprise" or any other variants thereof are intended to cover non-exclusive inclusion, so that a process, method, article or device including a series of elements includes not only those elements, but also other elements not explicitly listed, or also includes elements inherent to such process, method, article or device.
[0069] Although embodiments of the present invention have been shown and described, it will be appreciated by those skilled in the art that various changes, modifications, substitutions and variations may be made to the embodiments without departing from the principles and spirit of the present invention, and that the scope of the present invention is defined by the appended claims and their equivalents.
Claims
1. A method for preparing wolfberry leaf peptide, characterized in that: The following steps are involved: (1) Soaking wolfberry leaves in water, centrifuging to remove precipitates, and obtaining a first extract, wherein the mass ratio of wolfberry leaves to water is 1:8-10, the soaking temperature is 10-35°C, and the soaking time is 2-10 hours; (2) Raising the temperature of the wolfberry leaf liquid to 100 degrees, keeping it warm for 20 minutes, cooling it to 50°C, adding enzymes, and performing enzymolysis for 2-5 hours; (3) Separating the second extract through an ultrafiltration membrane, taking the retained solution, and concentrating and drying it to obtain wolfberry leaf peptide, and filtering it through pressure, wherein the retention molecular weight range of the ultrafiltration membrane is 500-100Da.
2. The method for preparing wolfberry leaf peptide according to claim 1, characterized in that: The wolfberry leaves include dried wolfberry leaves and / or fresh wolfberry leaves. The wolfberry leaves are crushed before being soaked and are soaked in deionized water.
3. The method for preparing wolfberry leaf peptide according to claim 1, characterized in that: The second extract is a clear solution, and the light transmittance of the second extract is greater than 60%.
4. The method for preparing wolfberry leaf peptide according to claim 1, characterized in that: In step (3), the drying method includes freeze drying and spray drying; in step (3), when separating with an ultrafiltration membrane, deionized water is continuously added to the retained solution, and when the conductivity of the retained solution drops below 1000 us / cm and the protein concentration is below 38, the retained solution is collected and dried.
5. The method for preparing wolfberry leaf peptide according to claim 1, characterized in that: The mass ratio of wolfberry leaves to water is 1:8-10 or 1:1-3.
6. The method for preparing wolfberry leaf peptide according to claim 1, characterized in that: In step (1), the centrifugal speed is 1000-4000 rpm, and the centrifugal time is 10 seconds to 1 minute.
7. The method for preparing wolfberry leaf peptide according to claim 1, characterized in that: In step (2), the centrifugal speed is 6000-16000 rpm, and the centrifugal time is 5 seconds to 5 minutes.
8. A wolfberry leaf peptide, characterized in that The molecular weight distribution of the wolfberry leaf peptide is 50-85% of the 1000-10000Da portion; and the wolfberry peptide has a protein content of 20-35%, a neutral polysaccharide content of 20-35%, and a uronic acid content of 5-20%, and the wolfberry leaf peptide is prepared by the method described in any one of claims 1-8.
9. A functional food based on wolfberry leaf peptide, characterized in that: Contains the following ingredients: Lycium barbarum leaf peptide accounts for 10% to 30%; Lycium barbarum polysaccharides account for 5% to 15%; Vitamin C accounts for 2% to 5%; Dietary fiber accounts for 10% to 20%; Natural sweeteners account for 1% to 3%; and Purified water makes up the balance.
10. A method for preparing a functional food based on wolfberry leaf peptide, comprising the following steps: The wolfberry leaf peptide of claim 8 is mixed with wolfberry polysaccharides, vitamin C, dietary fiber, and natural sweetener in a predetermined ratio, and stirred with a high-speed stirrer at a stirring speed of 1000-2000 r / min for 15 to 30 minutes to ensure that the ingredients are evenly mixed; The mixed solution is homogenized at a pressure of 20-30 MPa for 2-3 times, and a pH regulator is used to adjust the pH value of the mixed solution to a range of 6.0-7.0; The mixed liquid is made into a powder product by using spray drying technology, the inlet air temperature of spray drying is 180-200℃, and the outlet air temperature is 80-90℃; or it is made into a liquid beverage by filling technology, and the mixed liquid needs to be sterilized before filling.