China-hemp peptide nutritional supplement and preparation method thereof

Abstract

The invention belongs to the field of nutritional supplement preparation, and particularly relates to a China-hemp peptide nutritional supplement and a preparation method thereof. Cannabis sativa seeds, soybeans and pigeon meat are smashed to obtain protein-containing raw materials rich in nutrition, maqui berry anthocyanin, hydroxycinnamic acid and the like contained in a plant extracting solution obtained through extraction can form a compound with small molecule peptide and fatty acid in mixed protein slurry through non-covalent interaction, and the protein-containing raw materials are added into the mixed protein slurry. The bioavailability of the obtained composite emulsion containing the China hemp peptide in an organism is high; after the pea tips, the rumex acetosa and the bamboo shoots are crushed, the crushed materials are fermented by the mold microbial inoculum and ultrasonically crushed, and the obtained taste and flavor optimizing agent has excellent flavor; polydextrose, ascorbic acid and potassium sorbate are mixed and dissolved, the obtained stability maintaining component is mixed with the taste and flavor optimizing agent and is uniformly dispersed in the composite emulsion containing the China-hemp peptide, and the effective components contained in the prepared China-hemp peptide nutritional supplement are high in bioavailability, do not stimulate gastrointestinal tracts after being taken for a long time and stably play a role for a long time.

Description

Technical Field

[0001] The present invention belongs to the field of nutritional supplement preparation, and specifically refers to a hemp peptide nutritional supplement and a preparation method thereof. Background Art

[0002] Nutritional supplements, also known as dietary supplements, nutritional supplements, nutrients, dietary supplements, etc., are used as an auxiliary means of diet to supplement the amino acids, trace elements, vitamins, minerals, etc. required by the human body. Its main purpose is to make up for the nutrients that may be insufficient in the normal human diet. Nutritional supplements can be composed of amino acids, polyunsaturated fatty acids, minerals and vitamins, or one or more vitamins or minerals, and can also contain herbs or other plant ingredients, or concentrates, extracts or combinations of the above ingredients.

[0003] Nutritional supplements can meet the additional needs of special groups of people for specific nutrients. The pace of modern life is fast, and many people find it difficult to get enough nutrients through their daily diet. Nutritional supplements can be used as an effective means of supplementation. By supplementing nutrients, some diseases caused by nutrient deficiencies can be prevented, thereby improving the quality of life. It can also help the body maintain nutrient balance, enhance immunity, delay aging, and improve athletic performance. For some people with diseases, such as digestive system diseases and liver diseases, nutritional supplements can assist in treatment and maintain nutritional balance. As an auxiliary means, nutritional supplements play an important role in supplementing nutrition, preventing diseases, and promoting health.

[0004] At present, the existing nutritional supplement preparation technology has the following problems: First, the existing nutritional supplements contain more impurities and lower purity, and the bioavailability of the active ingredients contained is low, and the body cannot fully absorb the nutrients contained; second, the existing nutritional supplements have a stimulating effect on the gastrointestinal tract, affecting the normal function of the gastrointestinal tract, and further affecting the absorption of nutrients; third, the active ingredients of the existing nutritional supplements are unstable during storage and transportation, and are difficult to play a role after taking. Summary of the invention

[0005] In view of the above situation, in order to overcome the defects of the prior art, the present invention provides a hemp peptide nutritional supplement and a preparation method thereof. In order to solve the problems of low bioavailability of active ingredients contained in existing nutritional supplements, gastrointestinal irritation, and unstable efficacy after storage, the present invention uses a mixture of hemp peptide-containing composite emulsion, taste and flavor optimizer, and stabilizing component. The bioavailability of the active ingredients contained in the prepared hemp peptide nutritional supplement is high, and it will not irritate the gastrointestinal tract after long-term use, and it can exert long-term and stable effects.

[0006] In order to achieve the above-mentioned object, the technical solution adopted by the present invention is as follows: the present invention proposes a hemp peptide nutritional supplement, and the raw materials for preparing the hemp peptide nutritional supplement specifically include the following components in parts by weight: Contains 55-60 parts of hemp peptide composite emulsion, 7-9 parts of taste and flavor optimizer, 1.5-1.8 parts of polydextrose, 0.9-1.2 parts of ascorbic acid and 0.8-1 part of potassium sorbate.

[0007] Preferably, the raw materials for preparing the hemp peptide-containing composite emulsion include the following components in parts by weight: 23-28 parts of hemp seeds, 17-21 parts of soybeans, 14-18 parts of pigeon meat, 3.8-5.2 parts of protease, 7-9 parts of lemon myrtle leaves, 6-12 parts of maqui berries, 5.5-7.5 parts of stevia, and 2.3-3.6 parts of lactitol.

[0008] Preferably, the raw materials for preparing the taste and flavor optimizer include the following components in parts by weight: 11-14 parts of pea tips, 8-10 parts of sorrel, 9-13 parts of bamboo shoots, and 1.1-1.3 parts of mold agent.

[0009] Preferably, the method for preparing the hemp peptide-containing composite emulsion specifically comprises the following steps: S1. Put hemp seeds, soybeans and pigeon meat into a grinder with a power of 1.5-1.8 kW, grind at a temperature of 23-28° C., for 15-20 min, and at a grinding speed of 3500-4500 r / min to obtain a protein-containing raw material; S2, putting the protein-containing raw material prepared in S1 and ultrapure water into a pulping machine with a power of 1.8-2.4 kW, the pulping temperature is 85-90°C, the pulping time is 35-40 min, the pulping speed is 18000-20000 r / min, after the pulping, putting it into an enzymolysis tank with a power of 2.2-2.6 kW with protease, the enzymolysis speed is 110-140 r / min, the enzymolysis temperature is 37°C, the enzymolysis time is 3.8-4.5 h, stirring and enzymolysis, and obtaining a mixed protein slurry; S3, putting lemon myrtle leaves, maqui berries and stevia into a grinder with a power of 1.5-1.8 kW, the grinding temperature is 23-28°C, the grinding time is 15-20 min, the grinding speed is 3500-4500 r / min, and after grinding, putting them and 50% ethanol solution into an ultrasonic extractor with a power of 1.3-1.6 kW, the extraction pressure is 1.5 MPa, the extraction frequency is 25 kHz, the extraction temperature is 40-45°C, the extraction time is 8-13 min, and extraction is performed to obtain a plant extract; S4, placing the plant extract prepared in S3 and the mixed protein slurry prepared in S2 into a constant temperature stirring tank with a power of 2.8 kW, with a constant temperature stirring temperature of 35°C, a constant temperature stirring time of 1.2 h, a constant temperature stirring speed of 500 r / min, stirring for reaction, and filtering with a sterile filter cloth to obtain a nutrient stock solution; S5. Put the nutrient solution prepared in S4 and lactitol into an ultrasonic emulsifier with a power of 2.5 kW, an ultrasonic emulsification frequency of 28 kHz, an ultrasonic emulsification temperature of 43°C, and an ultrasonic emulsification time of 20-30 min to obtain a composite emulsion containing hemp peptides.

[0010] Furthermore, in S2, the material-liquid ratio of the protein raw material to ultrapure water is 1:8 g / mL.

[0011] Furthermore, in S3, the solid-liquid ratio of the lemon myrtle leaves to the 50% ethanol solution is 1:2 g / mL.

[0012] Preferably, the method for preparing the taste and flavor optimizer comprises the following steps: L1. Put pea tips, sorrel and bamboo shoots into a crusher with a power of 1.5-1.8 kW, crush at a temperature of 23-28° C., for 15-20 min, and at a crushing speed of 3500-4500 r / min to obtain plant raw materials; L2, inoculate the mold inoculant into the sterile potato sucrose liquid culture medium, put it into a constant temperature shaking incubator with a power of 2.2-2.5 kW, the constant temperature shaking culture temperature is 25°C, the constant temperature shaking culture time is 24-28 h, the constant temperature shaking culture speed is 210-230 r / min, and after the constant temperature shaking culture, obtain the mold liquid; L3, placing the plant raw material prepared by L1 and the mold liquid prepared by L2 into a fermentation tank with a power of 2.2-2.6 kW, fermenting at a speed of 110-140 r / min, a fermentation temperature of 30°C, a fermentation time of 5-7 days, stirring and fermenting to obtain a flavor product; L4. Place the flavor product prepared in L3 into an ultrasonic cell disruptor with a power of 1.2 kW, an ultrasonic crushing frequency of 20 kHz, an ultrasonic crushing temperature of 0°C, and an ultrasonic crushing time of 6 min. After ultrasonic crushing, filter using a 0.22 µm sterilizing filter to obtain a taste and flavor optimizer.

[0013] Further, in L2, the solid-liquid ratio of the mold agent to the sterile potato sucrose liquid culture medium is 1:100 g / mL, the mold agent is composed of Mucor circinelloides, Monascus purpurogenum, and Penicillium chrysogenum, and the weight mixing ratio is 1.1:0.9:1. The Mucor circinelloides was purchased from the China General Microbiological Culture Collection Center with a preservation number of CGMCC3.215, the Monascus purpurogenum was purchased from the China General Microbiological Culture Collection Center with a preservation number of CGMCC3.15547, and the Penicillium chrysogenum was purchased from the China General Microbiological Culture Collection Center with a preservation number of CGMCC3.15590.

[0014] The present invention also proposes a method for preparing a hemp peptide nutritional supplement, which specifically comprises the following steps: Step 1: Put polydextrose, ascorbic acid, potassium sorbate and ultrapure water into a stirring tank with a power of 1.5-1.8 kW, stir at a temperature of 26-30° C., stir for 22-26 min, and stir at a speed of 350-550 r / min to mix and dissolve to obtain a stabilizing component; Step 2: Add the taste and flavor optimizer into the stabilizing component prepared in step 1, with a stirring temperature of 28°C, a stirring time of 15-20 min, a stirring speed of 350-550 r / min, and after mixing, put it into an ultrasonic stirrer with a power of 1.8 kW and an ultrasonic frequency of 15 kHz, a stirring speed of 20,000 r / min, a stirring temperature of 25°C, and a stirring time of 10 min to uniformly disperse and obtain an unsterilized hemp peptide nutritional supplement; Step 3: Place the unsterilized hemp peptide nutritional supplement prepared in step 2 under an ultraviolet sterilization lamp with a power of 1.8 kW, an ultraviolet sterilization wavelength of 280 nm, an ultraviolet sterilization temperature of 20°C, and an ultraviolet sterilization time of 10 min for ultraviolet sterilization. After packaging, the hemp peptide nutritional supplement is obtained and stored in a refrigerator at 2°C.

[0015] Preferably, in step 1, the mass fraction of polydextrose in ultrapure water is 1.8-2.1%.

[0016] The beneficial effects achieved by the present invention are as follows: The present invention adopts hemp seeds, soybeans and pigeon meat, and obtains protein-containing raw materials rich in protein, fat and minerals after grinding. After the protein-containing raw materials are mixed with ultrapure water for grinding, protease is added. During the enzymatic hydrolysis process, the protease can decompose the macromolecular protein into small molecular peptides and amino acids containing hemp peptides. The obtained mixed protein slurry is more easily absorbed by the intestine, thereby significantly improving the digestion and absorption rate of protein, reducing the influence of anti-nutritional factors, and improving intestinal health. Lemon myrtle leaves, maqui berry and stevia are ground and extracted with 50% ethanol solution to obtain a plant extract containing dietary fiber and vitamins, and the maqui berry anthocyanins, hydroxycinnamic acid and crude polysaccharides contained therein can form a complex with the small molecular peptides and fatty acids in the mixed protein slurry through non-covalent action. The obtained nutrient stock solution has strong solubility and stability in the gastrointestinal tract, and has antioxidant and anti-inflammatory capabilities, promotes the growth of beneficial intestinal bacteria, inhibits the reproduction of harmful bacteria, and improves the intestinal microecological balance. Lactitol is added to the nutrient stock solution and ultrasonic emulsification is performed. The emulsification process disperses the effective ingredients in the nutrient stock solution into smaller particles. The contact area between the hemp peptide and the digestive juice is increased, and the bioavailability of the hemp peptide composite emulsion in the body is high; pea tips, sorrel, and bamboo shoots are rich in plant aroma components after being crushed, and the obtained plant raw materials have a sweet and sour taste with herbal aroma. The mold agents containing Mucor circinelloides, Monascus purpurogenus, and Penicillium chrysogenum can produce alcohols and ester compounds with fruity and floral flavors when fermenting the plant raw materials. After the flavor product is ultrasonically crushed, the obtained taste and flavor optimizer has excellent flavor; polydextrose, ascorbic acid, and potassium sorbate are mixed The obtained stabilizing component has a good thickening effect, can prevent the stratification of the solution, control the water activity of the solution, prevent excessive evaporation of water, thereby maintaining its stability and taste, effectively inhibiting oxidation reactions, maintaining the color and flavor of the solution, and inhibiting the growth and metabolism of microorganisms by interfering with the enzyme system of microorganisms. The taste and flavor optimizer is put into the stabilizing component, mixed, and evenly dispersed in the hemp peptide-containing composite emulsion. The prepared hemp peptide nutritional supplement contains active ingredients with high bioavailability, will not irritate the gastrointestinal tract after long-term use, and can exert a long-lasting and stable effect. BRIEF DESCRIPTION OF THE DRAWINGS

[0017] In order to more clearly illustrate the present invention or the technical solutions in the prior art, the following will be described in a clear and understandable manner in conjunction with the accompanying drawings. Obviously, the drawings described below are only for the present invention, and for ordinary technicians in this field, other drawings can be obtained based on these drawings without paying creative work.

[0018] Figure 1 This is a graph showing the results of the determination of the antioxidant capacity of the mouse small intestine described in Experimental Example 1 of the present invention; Figure 2 This is a graph showing the results of the determination of the antioxidant capacity of mouse liver described in Experimental Example 1 of the present invention; Figure 3 This is a graph showing the results of the determination of the antioxidant capacity of the mouse small intestine after storage as described in Experimental Example 3 of the present invention; Figure 4 This is a graph showing the results of measuring the antioxidant capacity of mouse liver after storage as described in Experimental Example 3 of the present invention. DETAILED DESCRIPTION

[0019] The technical solutions in the embodiments of the present invention will be clearly and completely described below in conjunction with the drawings in the present invention. Obviously, the described embodiments are only part of the embodiments of the present invention, rather than all of the embodiments; based on the embodiments in the present invention, all other embodiments obtained by ordinary technicians in this field without making creative work are within the scope of protection of the present invention.

[0020] Unless otherwise defined, all professional and scientific terms used herein have the same meanings as those familiar to those skilled in the art. In addition, any methods and materials similar or equivalent to those described herein may be applied to the present invention. The preferred implementation methods and materials described herein are for demonstration purposes only and are not intended to limit the content of this application.

[0021] The experimental methods in the following examples are conventional methods unless otherwise specified; the experimental materials and test strains used in the following examples are purchased from commercial channels unless otherwise specified.

[0022] Example 1: This example provides a hemp peptide nutritional supplement and a preparation method thereof. The hemp peptide nutritional supplement comprises the following components in parts by weight: Contains 55 parts of hemp peptide composite emulsion, 7 parts of taste and flavor optimizer, 1.5 parts of polydextrose, 0.9 parts of ascorbic acid and 0.8 parts of potassium sorbate.

[0023] The raw materials for preparing the hemp peptide-containing composite emulsion include the following components in parts by weight: 23 parts of hemp seeds, 17 parts of soybeans, 14 parts of pigeon meat, 3.8 parts of protease, 7 parts of lemon myrtle leaves, 6 parts of maqui berries, 5.5 parts of stevia, and 2.3 parts of lactitol.

[0024] The raw materials for preparing the taste and flavor optimizer include the following components in parts by weight: 11 parts of pea tips, 8 parts of sorrel, 9 parts of bamboo shoots, and 1.1 parts of mold agent.

[0025] The preparation method of the hemp peptide-containing composite emulsion specifically comprises the following steps: S1. Put hemp seeds, soybeans and pigeon meat into a 1.5 kW grinder, set the grinding temperature to 23°C, the grinding time to 15 min and the grinding speed to 3500 r / min to obtain a protein-containing raw material; S2, putting the protein-containing raw material prepared in S1 and ultrapure water into a pulping machine with a power of 1.8 kW, the pulping temperature is 85°C, the pulping time is 35 min, the pulping speed is 18000 r / min, after the pulping, put it into an enzymolysis tank with a power of 2.2 kW, the enzymolysis speed is 110 r / min, the enzymolysis temperature is 37°C, the enzymolysis time is 3.8 h, stir and enzymolyze to obtain a mixed protein slurry; S3, putting lemon myrtle leaves, maqui berries and stevia into a 1.5 kW grinder, the grinding temperature is 23°C, the grinding time is 15 min, the grinding speed is 3500 r / min, and after grinding, putting them into an ultrasonic extractor with a power of 1.3 kW and a 50% ethanol solution, the extraction pressure is 1.5 MPa, the extraction frequency is 25 kHz, the extraction temperature is 40°C, the extraction time is 8 min, and extraction is performed to obtain a plant extract; S4, placing the plant extract prepared in S3 and the mixed protein slurry prepared in S2 into a constant temperature stirring tank with a power of 2.8 kW, with a constant temperature stirring temperature of 35°C, a constant temperature stirring time of 1.2 h, a constant temperature stirring speed of 500 r / min, stirring for reaction, and filtering with a sterile filter cloth to obtain a nutrient stock solution; S5. Put the nutrient solution and lactitol prepared in S4 into an ultrasonic emulsifier with a power of 2.5 kW, an ultrasonic emulsification frequency of 28 kHz, an ultrasonic emulsification temperature of 43°C, and an ultrasonic emulsification time of 20 min to obtain a composite emulsion containing hemp peptides.

[0026] In S2, the material-liquid ratio of the protein raw material to ultrapure water is 1:8 g / mL.

[0027] In S3, the solid-liquid ratio of the lemon myrtle leaves to the 50% ethanol solution is 1:2 g / mL.

[0028] The preparation method of the taste and flavor optimizer specifically comprises the following steps: L1. Put pea tips, sorrel and bamboo shoots into a 1.5 kW grinder, set the grinding temperature at 23°C, the grinding time at 15 min and the grinding speed at 3500 r / min to obtain plant raw materials; L2, the mold inoculant was connected to the sterile potato sucrose liquid culture medium, and placed in a constant temperature shaking incubator with a power of 2.2 kW, the constant temperature shaking culture temperature was 25°C, the constant temperature shaking culture time was 24 h, the constant temperature shaking culture speed was 210r / min, and after the constant temperature shaking culture, a mold liquid was obtained; L3, putting the plant raw materials prepared by L1 and the mold liquid prepared by L2 into a fermentation tank with a power of 2.2 kW, fermenting at a speed of 110 r / min, a fermentation temperature of 30°C, a fermentation time of 5 days, stirring and fermenting to obtain a flavor product; L4. Place the flavor product prepared in L3 into an ultrasonic cell disruptor with a power of 1.2 kW, an ultrasonic crushing frequency of 20 kHz, an ultrasonic crushing temperature of 0°C, and an ultrasonic crushing time of 6 min. After ultrasonic crushing, filter using a 0.22 µm sterilizing filter to obtain a taste and flavor optimizer.

[0029] In L2, the solid-liquid ratio of the mold agent to the sterile potato sucrose liquid culture medium is 1:100 g / mL, and the mold agent is composed of Mucor circinelloides, Monascus purpurogenum, and Penicillium chrysogenum, and the weight ratio is 1.1:0.9:1. The Mucor circinelloides was purchased from the China General Microbiological Culture Collection Administration Center with a preservation number of CGMCC3.215, the Monascus purpurogenum was purchased from the China General Microbiological Culture Collection Administration Center with a preservation number of CGMCC3.15547, and the Penicillium chrysogenum was purchased from the China General Microbiological Culture Collection Administration Center with a preservation number of CGMCC3.15590.

[0030] This embodiment also provides a method for preparing a hemp peptide nutritional supplement, which specifically comprises the following steps: Step 1: Put polydextrose, ascorbic acid, potassium sorbate and ultrapure water into a stirring tank with a power of 1.5 kW, stir at a temperature of 26° C., stir for 22 min, and stir at a speed of 350 r / min to mix and dissolve to obtain a stabilizing component; Step 2: Add the taste and flavor optimizer into the stabilizing component prepared in step 1, stir at 28°C for 15 min, and stir at 350 r / min. After mixing, add the hemp peptide-containing composite emulsion into an ultrasonic stirrer with a power of 1.8 kW, an ultrasonic frequency of 15 kHz, a stirring speed of 20,000 r / min, a stirring temperature of 25°C, and a stirring time of 10 min to uniformly disperse the mixture to obtain an unsterilized hemp peptide nutritional supplement. Step 3: Place the unsterilized hemp peptide nutritional supplement prepared in step 2 under an ultraviolet sterilization lamp with a power of 1.8 kW, an ultraviolet sterilization wavelength of 280 nm, an ultraviolet sterilization temperature of 20°C, and an ultraviolet sterilization time of 10 min for ultraviolet sterilization. After packaging, the hemp peptide nutritional supplement is obtained and stored in a refrigerator at 2°C.

[0031] In step 1, the mass fraction of polydextrose in ultrapure water is 1.8%.

[0032] Example 2: This example provides a hemp peptide nutritional supplement and a preparation method thereof. The hemp peptide nutritional supplement comprises the following components in parts by weight: Contains 58 parts of hemp peptide composite emulsion, 8 parts of taste and flavor optimizer, 1.6 parts of polydextrose, 1.1 parts of ascorbic acid, and 0.9 parts of potassium sorbate.

[0033] The raw materials for preparing the hemp peptide-containing composite emulsion include the following components in parts by weight: 26 parts of hemp seeds, 19 parts of soybeans, 16 parts of pigeon meat, 4.5 parts of protease, 8 parts of lemon myrtle leaves, 9 parts of maqui berries, 6.5 parts of stevia, and 3 parts of lactitol.

[0034] The raw materials for preparing the taste and flavor optimizer include the following components in parts by weight: 12 parts of pea tips, 9 parts of sorrel, 11 parts of bamboo shoots, and 1.2 parts of mold agent.

[0035] The preparation method of the hemp peptide-containing composite emulsion specifically comprises the following steps: S1. Put hemp seeds, soybeans and pigeon meat into a 1.6 kW grinder, set the grinding temperature to 25°C, the grinding time to 18 min and the grinding speed to 4000 r / min to obtain a protein-containing raw material; S2, putting the protein-containing raw material prepared in S1 and ultrapure water into a pulping machine with a power of 2.2 kW, the pulping temperature is 88°C, the pulping time is 38 min, the pulping speed is 19000 r / min, after the pulping, put it into an enzymolysis tank with a power of 2.4 kW, the enzymolysis speed is 120 r / min, the enzymolysis temperature is 37°C, the enzymolysis time is 4.3 h, stir and enzymolyze to obtain a mixed protein slurry; S3, putting lemon myrtle leaves, maqui berry and stevia into a 1.7 kW grinder, the grinding temperature is 25°C, the grinding time is 18 min, the grinding speed is 4000 r / min, and after grinding, putting them into an ultrasonic extractor with a power of 1.5 kW and a 50% ethanol solution, the extraction pressure is 1.5 MPa, the extraction frequency is 25 kHz, the extraction temperature is 43°C, the extraction time is 11 min, and extraction is performed to obtain a plant extract; S4, placing the plant extract prepared in S3 and the mixed protein slurry prepared in S2 into a constant temperature stirring tank with a power of 2.8 kW, with a constant temperature stirring temperature of 35°C, a constant temperature stirring time of 1.2 h, a constant temperature stirring speed of 500 r / min, stirring for reaction, and filtering with a sterile filter cloth to obtain a nutrient stock solution; S5. Put the nutrient solution and lactitol prepared in S4 into an ultrasonic emulsifier with a power of 2.5 kW, an ultrasonic emulsification frequency of 28 kHz, an ultrasonic emulsification temperature of 43°C, and an ultrasonic emulsification time of 25 min to obtain a composite emulsion containing hemp peptides.

[0036] In S2, the material-liquid ratio of the protein raw material to ultrapure water is 1:8 g / mL.

[0037] In S3, the solid-liquid ratio of the lemon myrtle leaves to the 50% ethanol solution is 1:2 g / mL.

[0038] The preparation method of the taste and flavor optimizer specifically comprises the following steps: L1. Put pea tips, sorrel and bamboo shoots into a 1.6 kW grinder, set the grinding temperature at 25°C, the grinding time at 18 min and the grinding speed at 4000 r / min to obtain plant raw materials; L2, the mold inoculant was connected to the sterile potato sucrose liquid culture medium, and placed in a constant temperature shaking incubator with a power of 2.3 kW, the constant temperature shaking culture temperature was 25°C, the constant temperature shaking culture time was 26 h, the constant temperature shaking culture speed was 220r / min, and after the constant temperature shaking culture, a mold liquid was obtained; L3, putting the plant raw materials prepared by L1 and the mold liquid prepared by L2 into a fermentation tank with a power of 2.3 kW, fermenting at a speed of 130 r / min, a fermentation temperature of 30°C, a fermentation time of 6 days, stirring and fermenting to obtain a flavor product; L4. Place the flavor product prepared in L3 into an ultrasonic cell disruptor with a power of 1.2 kW, an ultrasonic crushing frequency of 20 kHz, an ultrasonic crushing temperature of 0°C, and an ultrasonic crushing time of 6 min. After ultrasonic crushing, filter using a 0.22 µm sterilizing filter to obtain a taste and flavor optimizer.

[0039] In L2, the solid-liquid ratio of the mold agent to the sterile potato sucrose liquid culture medium is 1:100 g / mL, and the mold agent is composed of Mucor circinelloides, Monascus purpurogenum, and Penicillium chrysogenum, and the weight ratio is 1.1:0.9:1. The Mucor circinelloides was purchased from the China General Microbiological Culture Collection Administration Center with a preservation number of CGMCC3.215, the Monascus purpurogenum was purchased from the China General Microbiological Culture Collection Administration Center with a preservation number of CGMCC3.15547, and the Penicillium chrysogenum was purchased from the China General Microbiological Culture Collection Administration Center with a preservation number of CGMCC3.15590.

[0040] This embodiment also provides a method for preparing a hemp peptide nutritional supplement, which specifically comprises the following steps: Step 1: Put polydextrose, ascorbic acid, potassium sorbate and ultrapure water into a stirring tank with a power of 1.7 kW, stir at a temperature of 28° C., stir for 25 min, and stir at a speed of 400 r / min to mix and dissolve to obtain a stabilizing component; Step 2: Add the taste and flavor optimizer into the stabilizing component prepared in step 1, stir at 28°C for 15-20 min, and stir at 400 r / min. After mixing, add the hemp peptide-containing composite emulsion into an ultrasonic stirrer with a power of 1.8 kW, an ultrasonic frequency of 15 kHz, a stirring speed of 20,000 r / min, a stirring temperature of 25°C, and a stirring time of 10 min to uniformly disperse the mixture to obtain an unsterilized hemp peptide nutritional supplement. Step 3: Place the unsterilized hemp peptide nutritional supplement prepared in step 2 under an ultraviolet sterilization lamp with a power of 1.8 kW, an ultraviolet sterilization wavelength of 280 nm, an ultraviolet sterilization temperature of 20°C, and an ultraviolet sterilization time of 10 min for ultraviolet sterilization. After packaging, the hemp peptide nutritional supplement is obtained and stored in a refrigerator at 2°C.

[0041] In step 1, the mass fraction of polydextrose in ultrapure water is 1.9%.

[0042] Example 3: This example provides a hemp peptide nutritional supplement and a preparation method thereof. The hemp peptide nutritional supplement comprises the following components in parts by weight: Contains 60 parts of hemp peptide composite emulsion, 9 parts of taste and flavor optimizer, 1.8 parts of polydextrose, 1.2 parts of ascorbic acid and 1 part of potassium sorbate.

[0043] The raw materials for preparing the hemp peptide-containing composite emulsion include the following components in parts by weight: 28 parts of hemp seeds, 21 parts of soybeans, 18 parts of pigeon meat, 5.2 parts of protease, 9 parts of lemon myrtle leaves, 12 parts of maqui berries, 7.5 parts of stevia, and 3.6 parts of lactitol.

[0044] The raw materials for preparing the taste and flavor optimizer include the following components in parts by weight: 14 parts of pea tips, 10 parts of sorrel, 13 parts of bamboo shoots, and 1.3 parts of mold agent.

[0045] The preparation method of the hemp peptide-containing composite emulsion specifically comprises the following steps: S1. Put hemp seeds, soybeans and pigeon meat into a grinder with a power of 1.8 kW, grind at a temperature of 28° C., for 20 min, and at a grinding speed of 4500 r / min to obtain a protein-containing raw material; S2, putting the protein-containing raw material prepared in S1 and ultrapure water into a pulping machine with a power of 2.4 kW, the pulping temperature is 90°C, the pulping time is 40 min, the pulping speed is 20000 r / min, after the pulping, put it into an enzymolysis tank with a power of 2.6 kW, the enzymolysis speed is 140 r / min, the enzymolysis temperature is 37°C, the enzymolysis time is 4.5 h, stir and enzymolyze to obtain a mixed protein slurry; S3, putting lemon myrtle leaves, maqui berries and stevia into a 1.8 kW grinder, the grinding temperature is 28°C, the grinding time is 20 min, the grinding speed is 4500 r / min, and after grinding, putting them into an ultrasonic extractor with a power of 1.6 kW and a 50% ethanol solution, the extraction pressure is 1.5 MPa, the extraction frequency is 25 kHz, the extraction temperature is 45°C, the extraction time is 13 min, and extraction is performed to obtain a plant extract; S4, placing the plant extract prepared in S3 and the mixed protein slurry prepared in S2 into a constant temperature stirring tank with a power of 2.8 kW, with a constant temperature stirring temperature of 35°C, a constant temperature stirring time of 1.2 h, a constant temperature stirring speed of 500 r / min, stirring for reaction, and filtering with a sterile filter cloth to obtain a nutrient stock solution; S5. Put the nutrient solution and lactitol prepared in S4 into an ultrasonic emulsifier with a power of 2.5 kW, an ultrasonic emulsification frequency of 28 kHz, an ultrasonic emulsification temperature of 43°C, and an ultrasonic emulsification time of 30 min to obtain a composite emulsion containing hemp peptides.

[0046] In S2, the material-liquid ratio of the protein raw material to ultrapure water is 1:8 g / mL.

[0047] In S3, the solid-liquid ratio of the lemon myrtle leaves to the 50% ethanol solution is 1:2 g / mL.

[0048] The preparation method of the taste and flavor optimizer specifically comprises the following steps: L1. Put pea tips, sorrel and bamboo shoots into a crusher with a power of 1.8 kW, crush at a temperature of 28°C, for 20 min, and at a crushing speed of 4500 r / min to obtain plant raw materials; L2, the mold inoculant was connected to the sterile potato sucrose liquid culture medium, and placed in a constant temperature shaking incubator with a power of 2.5 kW, the constant temperature shaking culture temperature was 25°C, the constant temperature shaking culture time was 28 h, the constant temperature shaking culture speed was 230r / min, and after the constant temperature shaking culture, a mold liquid was obtained; L3, putting the plant raw materials prepared by L1 and the mold liquid prepared by L2 into a fermentation tank with a power of 2.6 kW, fermenting at a speed of 140 r / min, a temperature of 30°C, a fermentation time of 7 days, stirring and fermenting to obtain a flavor product; L4. Place the flavor product prepared in L3 into an ultrasonic cell disruptor with a power of 1.2 kW, an ultrasonic crushing frequency of 20 kHz, an ultrasonic crushing temperature of 0°C, and an ultrasonic crushing time of 6 min. After ultrasonic crushing, filter using a 0.22 µm sterilizing filter to obtain a taste and flavor optimizer.

[0049] In L2, the solid-liquid ratio of the mold agent to the sterile potato sucrose liquid culture medium is 1:100 g / mL, and the mold agent is composed of Mucor circinelloides, Monascus purpurogenum, and Penicillium chrysogenum, and the weight ratio is 1.1:0.9:1. The Mucor circinelloides was purchased from the China General Microbiological Culture Collection Administration Center with a preservation number of CGMCC3.215, the Monascus purpurogenum was purchased from the China General Microbiological Culture Collection Administration Center with a preservation number of CGMCC3.15547, and the Penicillium chrysogenum was purchased from the China General Microbiological Culture Collection Administration Center with a preservation number of CGMCC3.15590.

[0050] This embodiment also provides a method for preparing a hemp peptide nutritional supplement, which specifically comprises the following steps: Step 1: Put polydextrose, ascorbic acid, potassium sorbate and ultrapure water into a stirring tank with a power of 1.8 kW, stir at a temperature of 30° C., stir for 26 min, and stir at a speed of 550 r / min to mix and dissolve to obtain a stabilizing component; Step 2: Add the taste and flavor optimizer into the stabilizing component prepared in step 1, stir at 28°C for 20 min, and stir at 550 r / min. After mixing, add the hemp peptide-containing composite emulsion into an ultrasonic stirrer with a power of 1.8 kW, an ultrasonic frequency of 15 kHz, a stirring speed of 20,000 r / min, a stirring temperature of 25°C, and a stirring time of 10 min to uniformly disperse the mixture to obtain an unsterilized hemp peptide nutritional supplement. Step 3: Place the unsterilized hemp peptide nutritional supplement prepared in step 2 under an ultraviolet sterilization lamp with a power of 1.8 kW, an ultraviolet sterilization wavelength of 280 nm, an ultraviolet sterilization temperature of 20°C, and an ultraviolet sterilization time of 10 min for ultraviolet sterilization. After packaging, the hemp peptide nutritional supplement is obtained and stored in a refrigerator at 2°C.

[0051] In step 1, the mass fraction of polydextrose in ultrapure water is 2.1%.

[0052] Comparative Example 1: This comparative example provides a nutritional supplement containing plant ingredients and a preparation method thereof. The only difference from Example 1 is that the prepared hemp peptide-containing composite emulsion does not contain plant extract, and the remaining components, component contents, and method steps are the same as those in Example 1.

[0053] Comparative Example 2: This comparative example provides a nutritional supplement containing plant ingredients and a preparation method thereof. The only difference from Example 1 is that the prepared taste and flavor optimizer is not fermented with mold liquid, and the remaining components, component contents, and method steps are the same as those in Example 1.

[0054] Experimental Example 1: Efficacy determination test.

[0055] The test steps for determining the efficacy of the hemp peptide nutritional supplement prepared in Examples 1-3 of the present invention are as follows: (1) 42 Kunming mice weighing 25 g were selected and randomly divided into 6 groups, with 7 mice in each group. The mice in Example 1-3 groups were fed with 3.5 g of the hemp peptide nutritional supplement prepared in Example 1-3 every day for 30 consecutive days, the mice in the comparative example 1-2 groups were fed with 3.5 g of the nutritional supplement containing plant ingredients prepared in comparative example 1-2 every day for 30 consecutive days, and the mice in the control group were fed with 3.5 g of the dietary nutritional supplement of the control group (purchased from Grace (Tianjin) Biotechnology Co., Ltd.) every day for 30 consecutive days; (2) After 30 days of consumption, the mice were killed by cervical dislocation. After dissection, 10 cm of small intestine and 10 g of liver tissue were removed from each Kunming mouse. The contents of total superoxide dismutase (T-SOD), glutathione (GSH), and glutathione peroxidase (GSH-Px) in the tissues were measured using a glutathione detection kit (Shanghai Xinyu, catalog number: XYEA294Ge), a glutathione peroxidase assay kit (AAT Bioquest, catalog number: AAT-B11560), and a total superoxide dismutase detection kit (PERFEMIKER, catalog number: PM13417).

[0056] Result analysis: Figure 1 This is a graph showing the results of the determination of the antioxidant capacity of the mouse small intestine described in Experimental Example 1 of the present invention. Figure 2The results of the determination of the antioxidant capacity of the mouse liver described in Experimental Example 1 of the present invention are shown in the figure. As shown in the figure, the mice in the Example 1-3 groups respectively consumed 3.5 g of the hemp peptide nutritional supplement prepared in Example 1-3 every day. After continuous consumption for 30 days, the total superoxide dismutase content, glutathione, and glutathione peroxidase content in the small intestine of the mice in the Example 3 group reached 185.29 U / mg.prot, 29.13 U / mg.prot, and 96.69 U / mg.prot, respectively. The total superoxide dismutase content, glutathione, and glutathione peroxidase content in the liver of the mice in the Example 3 group reached 166.29 U / mg.prot, 28.18 U / mg.prot, and 115.55 U / mg.prot, respectively. The mice in the Comparative Example 1-2 groups respectively consumed 3.5 g of the nutritional supplement containing plant ingredients prepared in Comparative Example 1-2 every day for 30 consecutive days. d later, the total superoxide dismutase content, glutathione and glutathione peroxidase content in the small intestine of the mice in the comparison example 1 group reached 153.68 U / mg.prot, 16.63 U / mg.prot and 76.71 U / mg.prot, respectively; the total superoxide dismutase content, glutathione and glutathione peroxidase content in the liver of the mice in the comparison example 1 group reached 134.49 U / mg.prot, 17.30 U / mg.prot and 95.09 U / mg.prot, respectively; the total superoxide dismutase content, glutathione and glutathione peroxidase content in the small intestine of the mice in the comparison example 2 group reached 166.62 U / mg.prot, 24.27 U / mg.prot and 89.73 U / mg.prot, respectively; the total superoxide dismutase content, glutathione and glutathione peroxidase content in the liver of the mice in the comparison example 2 group reached 151.23 The mice in the control group consumed 3.5 g of dietary nutritional supplements of the control group every day. After continuous consumption for 30 days, the total superoxide dismutase content, glutathione and glutathione peroxidase content in the small intestine of the mice in the control group reached 137.83 U / mg.prot, 16.51 U / mg.prot and 74.43 U / mg.prot, respectively. The total superoxide dismutase content, glutathione and glutathione peroxidase content in the liver of the mice in the control group reached 112.96 U / mg.prot, 16.14 U / mg.prot and 90.35 U / mg.prot, respectively. This shows that the hemp peptide nutritional supplement prepared by the present invention contains high bioavailability of effective ingredients and can play a significant role.

[0057] Experimental Example 2: Test to determine the effect on the intestine.

[0058] The test steps for determining the intestinal effects of the hemp peptide nutritional supplements prepared in Examples 1-3 of the present invention are as follows: (1) 42 Kunming mice weighing 25 g were selected and randomly divided into 6 groups, with 7 mice in each group. The mice in Example 1-3 groups were gavaged with 3.5 g of the hemp peptide nutritional supplement prepared in Example 1-3 every day for 30 consecutive days, the mice in the comparative example 1-2 groups were gavaged with 3.5 g of the nutritional supplement containing plant ingredients prepared in comparative example 1-2 every day for 30 consecutive days, and the mice in the control group were gavaged with 3.5 g of the dietary nutritional supplement of the control group (purchased from Grace (Tianjin) Biotechnology Co., Ltd.) every day for 30 consecutive days; (2) After 30 days of consumption, the mice were fasted for 12 hours, and the defecation latency and feces particle count of the mice in Example 1-3 groups, Comparative Example 1-2 groups, and the control group were observed.

[0059] Table 1. Mouse defecation status

[0060] Result analysis: As shown in Table 1, after long-term feeding of the hemp peptide nutritional supplements prepared in Examples 1-3, the defecation latency and defecation quantity of the mice in the Example 1-3 groups were at normal levels, while after long-term feeding of the control group dietary nutritional supplements, the defecation latency of the mice in the control group was significantly shortened, the number of fecal particles was higher than the normal level, and diarrhea occurred, indicating that the hemp peptide nutritional supplement prepared by the present invention will not irritate the gastrointestinal tract after long-term use, can improve intestinal function, and will not cause diarrhea after long-term use.

[0061] Experimental Example 3: Stability determination test.

[0062] The stability test steps of the hemp peptide nutritional supplement prepared in Examples 1-3 of the present invention are as follows: (1) After storing the hemp peptide nutritional supplement prepared in Examples 1-3, the nutritional supplement containing plant ingredients prepared in Comparative Examples 1-2, and the dietary nutritional supplement of the control group (purchased from Grace (Tianjin) Biotechnology Co., Ltd.) at a temperature of 28° C. and a humidity of 60% for 2 months, the hemp peptide nutritional supplement prepared in Examples 1-3 after storage, the nutritional supplement containing plant ingredients prepared in Comparative Examples 1-2 after storage, and the dietary nutritional supplement of the control group after storage were obtained; (2) 42 Kunming mice weighing 25 g were selected and randomly divided into 6 groups, with 7 mice in each group. The mice in Example 1-3 groups were gavaged with 3.5 g of the hemp peptide nutritional supplement prepared in Example 1-3 after storage every day for 30 consecutive days. The mice in the comparative example 1-2 groups were gavaged with 3.5 g of the nutritional supplement containing plant ingredients prepared in comparative example 1-2 after storage every day for 30 consecutive days. The mice in the control group were gavaged with 3.5 g of the dietary nutritional supplement of the control group after storage every day for 30 consecutive days. (3) After 30 days of consumption, the mice were killed by cervical dislocation. After dissection, 10 cm of intestinal tissue and 10 g of liver tissue were removed from each Kunming mouse. The contents of total superoxide dismutase (T-SOD), glutathione (GSH), and glutathione peroxidase (GSH-Px) in the tissues were measured using a glutathione detection kit (Shanghai Xinyu, catalog number: XYEA294Ge), a glutathione peroxidase assay kit (AAT Bioquest, catalog number: AAT-B11560), and a total superoxide dismutase detection kit (PERFEMIKER, catalog number: PM13417). (4) At a temperature of 28°C, 100 g of the stored hemp peptide nutritional supplement prepared in Examples 1-3 were weighed and added to 500 mL of water and stirred for 30 min to form a mixture of Example 1-3. 100 g of the nutritional supplement containing plant ingredients prepared in Comparative Examples 1-2 after storage were weighed and added to 500 mL of water and stirred for 30 min to form a mixture of Comparative Examples 1-2. 100 g of the stored control group dietary nutritional supplement (purchased from Grace (Tianjin) Biotechnology Co., Ltd.) was weighed and added to 500 mL of water and stirred for 30 min to form a mixture of the control group. Then, the mixtures of Example 1-3, Comparative Example 1-2, and the control group were left to stand for 48 h to observe whether the mixtures had oil bleaching or stratification. The test results are shown in Table 2.

[0063] Table 2. Stability test results of nutritional supplements

[0064] Result analysis: Figure 3 This is a graph showing the results of the determination of the antioxidant capacity of the mouse small intestine after storage as described in Experimental Example 3 of the present invention. Figure 4This is a graph showing the results of the determination of the antioxidant capacity of the mouse liver after storage as described in Experimental Example 3 of the present invention. As shown in the figure, the mice in Groups 1-3 of Examples 1-3 respectively consumed 3.5 g of the hemp peptide nutritional supplement prepared in Example 1-3 after storage every day. After continuous consumption for 30 days, the total superoxide dismutase content, glutathione, and glutathione peroxidase content in the small intestine of the mice in Group 3 of Example 3 reached 183.24 U / mg.prot, 28.07 U / mg.prot, and 95.43 U / mg.prot, respectively. The total superoxide dismutase content, glutathione, and glutathione peroxidase content in the liver of the mice in Group 3 of Example 3 reached 164.13 U / mg.prot, 26.20 U / mg.prot, and 113.35 U / mg.prot, respectively. The mice in Groups 1-2 of Comparative Examples 1-2 respectively consumed 3.5 g of the nutritional supplement containing plant ingredients prepared in Comparative Examples 1-2 after storage every day for 30 days. d later, the total superoxide dismutase content, glutathione and glutathione peroxidase content in the small intestine of the mice in the comparison example 1 group reached 149.12 U / mg.prot, 12.08 U / mg.prot and 71.32 U / mg.prot, respectively; the total superoxide dismutase content, glutathione and glutathione peroxidase content in the liver of the mice in the comparison example 1 group reached 128.04 U / mg.prot, 13.52 U / mg.prot and 89.17 U / mg.prot, respectively; the total superoxide dismutase content, glutathione and glutathione peroxidase content in the small intestine of the mice in the comparison example 2 group reached 163.14 U / mg.prot, 20.17 U / mg.prot and 84.16 U / mg.prot, respectively; the total superoxide dismutase content, glutathione and glutathione peroxidase content in the liver of the mice in the comparison example 2 group reached 149.16 U / mg.prot, 17.18 U / mg.prot, 105.22 U / mg.prot, the control group mice consumed 3.5g of the stored dietary nutritional supplement for the control group every day, and after continuous consumption for 30 days, the total superoxide dismutase content, glutathione and glutathione peroxidase content in the small intestine of the control group mice reached 104.02 U / mg.prot, 7.23 U / mg.prot, 54.18 U / mg.prot, respectively, and the total superoxide dismutase content, glutathione and glutathione peroxidase content in the liver of the control group mice reached 98.63 U / mg.prot, 10.07 U / mg.prot, 70.14 U / mg.prot, respectively. It can be obtained from Table 2 that the hemp peptide nutritional supplements prepared in Examples 1-3 were dissolved and stirred after storage, and there was no floating oil or stratification phenomenon, indicating that the hemp peptide nutritional supplement prepared by the present invention has strong stability, is not easy to deteriorate after storage, and can play a long-term and stable role.

[0065] 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.

[0066] The present invention and its implementation methods are described above, which is not restrictive. The drawings are only one of the implementation methods of the present invention, and the actual application is not limited thereto. In short, if ordinary technicians in the field are inspired by it and design methods and embodiments similar to the technical solution without creativity without departing from the purpose of the invention, they should all fall within the protection scope of the present invention.

Claims

1. A hemp peptide nutritional supplement, characterized in that: The hemp peptide nutritional supplement comprises the following components in parts by weight: Contains 55-60 parts of hemp peptide composite emulsion, 7-9 parts of taste and flavor optimizer, 1.5-1.8 parts of polydextrose, 0.9-1.2 parts of ascorbic acid, and 0.8-1 parts of potassium sorbate; The raw materials for preparing the hemp peptide composite emulsion include the following components in parts by weight: 23-28 parts of hemp seeds, 17-21 parts of soybeans, 14-18 parts of pigeon meat, 3.8-5.2 parts of protease, 7-9 parts of lemon myrtle leaves, 6-12 parts of maqui berries, 5.5-7.5 parts of stevia, and 2.3-3.6 parts of lactitol; The raw materials for preparing the taste and flavor optimizer include the following components in parts by weight: 11-14 parts of pea tips, 8-10 parts of sorrel, 9-13 parts of bamboo shoots, and 1.1-1.3 parts of mold agent.

2. The hemp peptide nutritional supplement according to claim 1, characterized in that: The preparation method of the hemp peptide-containing composite emulsion specifically comprises the following steps: S1. Grinding hemp seeds, soybeans and pigeon meat to obtain protein-containing raw materials; S2, mixing the protein-containing raw material prepared in S1 with ultrapure water for grinding, adding protease, stirring and enzymolysis to obtain a mixed protein slurry; S3, crushing lemon myrtle leaves, maqui berries and stevia, and extracting them with 50% ethanol solution to obtain a plant extract; S4, stirring the plant extract prepared in S3 and the mixed protein slurry prepared in S2, filtering with a sterile filter cloth to obtain a nutrient stock solution; S5. Ultrasonic emulsification is performed on the nutrient solution prepared in S4 and lactitol to obtain a composite emulsion containing hemp peptide.

3. The hemp peptide nutritional supplement according to claim 2, characterized in that: The preparation method of the taste and flavor optimizer specifically comprises the following steps: L1. Crush pea tips, sorrel and bamboo shoots to obtain plant raw materials; L2, inoculating the mold inoculant into the sterile potato sucrose liquid culture medium, and culturing the culture medium with shaking to obtain a mold liquid; L3, stirring and fermenting the plant raw material prepared in L1 and the mold liquid prepared in L2 to obtain a flavor product; L4. The flavor product prepared in L3 was ultrasonically crushed and filtered using a 0.22 µm sterilizing filter to obtain a taste and flavor optimizer.

4. The hemp peptide nutritional supplement according to claim 3, characterized in that: In L2, the mold inoculant is composed of Mucor circinelloides, Monascus purpurogenum, and Penicillium chrysogenum, and the mixing ratio by weight is 1.1:0.9:

1.

5. A method for preparing the hemp peptide nutritional supplement according to any one of claims 1 to 4, characterized in that: The specific steps include: Step 1: Mix and dissolve polydextrose, ascorbic acid, potassium sorbate and ultrapure water to obtain a stabilizing component; Step 2: Add the taste and flavor optimizer into the stabilizing component prepared in step 1, mix, and evenly disperse in the hemp peptide-containing composite emulsion to obtain an unsterilized hemp peptide nutritional supplement; Step 3: sterilize the unsterilized hemp peptide nutritional supplement prepared in step 2 with ultraviolet light, and after packaging, obtain the hemp peptide nutritional supplement, which is stored in a refrigerator at 2°C.

Images