Production method of peptide-containing functional beverage

Abstract

The invention relates to a peptide-containing functional beverage production method, which relates to the technical field of functional beverages, and comprises the following steps: sieving marine fish oligopeptide powder, soybean peptide powder, corn peptide powder and other raw materials with specific molecular weights (part of the raw materials need to be crushed firstly); heating the water to 40-50 DEG C, sequentially adding the cane sugar and the honey for dissolving, adding the peptide powder and other components, and stirring; adjusting the pH value to 4.0-5.0 by using citric acid; heating the mixed solution to 85-90 DEG C, and sterilizing for 15-20 minutes; and cooling, filling and sealing. The multi-element peptide is compounded to realize the synergistic functions of fatigue resistance, immune regulation and the like, and animal experiments show that the exercise tolerance of mice is improved by more than 20%. The low-temperature process enables the peptide retention rate to be greater than or equal to 92% and much higher than that of the traditional process. Through pH regulation and raw material treatment, the product can be stored stably without precipitation. The industrial production parameters are accurate, the batch fluctuation is less than or equal to 3%, the taste is optimized, the sensory score reaches 8.5 score or above, the microbiological index meets the standard, and the quality is safe and reliable.

Description

Technical Field

[0001] The present invention relates to the technical field of functional beverages, and specifically to a production method of a peptide-containing functional beverage. Background Art

[0002] With the improvement of consumers' health awareness, peptide-containing functional beverages have developed rapidly due to their functions such as enhancing immunity, relieving fatigue, and promoting nutrient absorption. The following are the main technical bottlenecks in the current peptide-containing beverages on the market:

[0003] Function limitation caused by a single peptide source: Existing products mostly use a single peptide raw material (such as soy peptide or marine fish peptide), and the functions are relatively single; the traditional production process uses high-temperature sterilization (such as instantaneous sterilization at 121°C). Although it can ensure microbial safety, it will cause peptide chain breakage and serious loss of active ingredients (usually the retention rate ≤ 85%, see Volume 40 of Food Science in 2019). At the same time, the temperature and stirring parameters are not controlled during the dissolution process, and peptide degradation is likely to occur due to local overheating or uneven dispersion, affecting the product efficacy; the existing technology has insufficient research on the system stability after the compounding of multi-source peptides, and the pH value and raw material particle size are not accurately controlled, resulting in protein precipitation or stratification during the storage period. In addition, the pH adjustment mostly uses empirical values (such as neutral environment), without combining the isoelectric point characteristics of peptides, resulting in a sour or sweet and greasy taste, affecting consumers' acceptance. The existing process lacks clear limitations on key parameters such as the molecular weight range of peptide powder and the raw material storage conditions. For example, the influence of the molecular weight difference of peptides from different sources on functions is not distinguished (such as the liver protection function of corn peptide depends on the molecular weight range of 600 - 1000 Da); the varieties and grades of raw materials such as honey and sucrose are not limited, resulting in poor flavor consistency; the combination of sterilization temperature and time is only based on conventional selection and is not optimized for the thermal stability of peptides. Summary of the Invention

[0004] Through systematic innovation of the raw material formula and production process, the present invention fills the technical gap of "multi-functional synergy, high activity retention, stable and easy to absorb" peptide-containing beverages in the existing technology, and has significant industrial application value.

[0005] To solve the above technical problems, the technical solution adopted by the present invention is as follows:

[0006] A production method of a peptide-containing functional beverage, comprising the following steps:

[0007] Step S1. Raw material pretreatment: Pass the marine fish oligopeptide powder, soy peptide powder, and corn peptide powder through an 80 - 100 mesh sieve respectively; crush taurine, vitamin C, vitamin B6, zinc gluconate, citric acid, sucrose, and honey respectively and pass them through an 80 - 100 mesh sieve, wherein the molecular weight of the marine fish oligopeptide powder is 1000 - 3000 Da, and the molecular weights of the soy peptide powder and corn peptide powder are 500 - 1500 Da;

[0008] Step S2. Dissolution and mixing: Heat water to 40 - 50 °C, add sucrose and honey in sequence and stir until dissolved, then add marine fish oligopeptide powder, soy peptide powder, corn peptide powder, taurine, vitamin C, vitamin B6, and zinc gluconate, and stir for 10 - 15 min at a stirring speed of 100 - 150 r / min;

[0009] Step S3. Adjusting pH value: Add citric acid to adjust the pH value of the solution to 4.0 - 5.0;

[0010] Step S4. Sterilization: Heat the mixed solution to 85 - 90 °C and maintain for 15 - 20 min;

[0011] Step S5. Cooling and filling: Cool the sterilized solution to room temperature and fill it into a sterilized packaging container and seal.

[0012] Furthermore, the raw material composition is by weight: 10 - 15 parts of marine fish oligopeptide powder, 8 - 12 parts of soy peptide powder, 6 - 10 parts of corn peptide powder, 2 - 4 parts of taurine, 1 - 3 parts of vitamin C, 0.5 - 1.5 parts of vitamin B6, 0.3 - 0.7 parts of zinc gluconate, 0.5 - 1.5 parts of citric acid, 5 - 10 parts of sucrose, 3 - 7 parts of honey, and 80 - 100 parts of water.

[0013] Furthermore, the taurine is food grade, the zinc content of zinc gluconate is 11.5 - 12.5%, and the total peptide content in the finished product is ≥ 1.5 g / 100 mL.

[0014] Furthermore, in step S1, the molecular weight of the marine fish oligopeptide powder is 1500 - 2500 Da, the molecular weight of the soy peptide powder is 800 - 1200 Da, and the molecular weight of the corn peptide powder is 600 - 1000 Da.

[0015] Furthermore, in step S2, the sucrose is of superior grade, the honey is sophora flower honey, the water temperature accuracy is controlled within ±2 °C during dissolution, and the stirring speed error is ±5%.

[0016] Furthermore, in step S3, the target pH value is controlled at 4.5 ± 0.2, stirring is maintained during the adjustment process, and circulation homogenization is carried out after the adjustment is completed.

[0017] Furthermore, in step S4, the sterilization equipment is a plate sterilizer, the sterilization temperature control accuracy is ±1 °C, and the peptide retention rate after sterilization is ≥ 92%.

[0018] Furthermore, in step S5, two - stage heat exchange is adopted during the cooling process, first cooling to below 40 °C and then to below 20 °C; the filling environment is a clean workshop, the filling equipment controls the filling accuracy within ±1%, and the sealing strength is ≥ 15 N.

[0019] Further, in the raw material pretreatment, the peptide powder is stored in an environment with a temperature of 20±2°C and a humidity of ≤45% RH; the honey is maintained at a fluidity of 40°C±2°C during storage.

[0020] Compared with the prior art, the present invention has the following beneficial effects:

[0021] By compounding marine fish oligopeptide powder, soybean peptide powder and corn peptide powder with different molecular weights and combining ingredients such as taurine and vitamins, the present invention realizes the synergy of multiple functions such as anti-fatigue, immune regulation and liver protection. Animal experiments show that the exercise endurance of mice is increased by more than 20%. In the production process, low-temperature dissolution at 40-50°C and low-temperature sterilization at 85-90°C, combined with precise temperature control, make the peptide retention rate ≥92%, far exceeding the traditional process. By adjusting the pH to 4.0-5.0 and combining raw material sieving and homogenization treatment, the product has no precipitation and stratification after being stored at different temperatures for 30 days. During industrial production, the raw material standards and quantitative parameters are clarified, ensuring product consistency, and the index fluctuation between batches is ≤3%. The taste of the finished product is optimized by sophora honey, premium sucrose and pH regulation, the sensory score reaches more than 8.5 points, and the microbial indicators meet the national standards, and the quality is safe and reliable. Description of the Drawings

[0022] In order to more clearly illustrate the technical solutions in the embodiments of the present invention or the prior art, the following will briefly introduce the drawings required for the description of the embodiments or the prior art. Obviously, the drawings in the following description are only some embodiments of the present invention. For those of ordinary skill in the art, other drawings can be obtained based on these drawings without creative efforts.

[0023] Figure 1 It is a logic block diagram of a production method of a peptide-containing functional beverage of the present invention. Detailed Embodiments

[0024] The following will clearly and completely describe the technical solutions in the embodiments of the present invention. Obviously, the described embodiments are only some of the embodiments of the present invention, rather than all of them. Based on the embodiments of the present invention, all other embodiments obtained by those of ordinary skill in the art without creative efforts belong to the scope of protection of the present invention.

[0025] I. Raw Material Preparation

[0026] Marine fish oligopeptide powder: Select products that meet the SC / T 3503 standard. According to different embodiments, products with different molecular weight ranges can be selected, such as 1000-3000Da or more preferably 1500-2500Da.

[0027] Soybean peptide powder: Select soybean peptide powder that complies with the GB / T 22492 standard, with a molecular weight of 500 - 1500 Da or preferably 800 - 1200 Da, and its protein content ≥ 85% (dry basis).

[0028] Corn peptide powder: Use corn peptide powder that complies with the QB / T 4585 standard, with a molecular weight of 500 - 1500 Da or preferably 600 - 1000 Da, and the amino nitrogen content ≥ 5.0%.

[0029] Taurine: Food - grade raw material, with a content ≥ 99.0% detected by HPLC, and complies with the GB 14759 standard.

[0030] Vitamin C, Vitamin B6: Comply with the corresponding national food additive standards.

[0031] Zinc gluconate: The zinc content is determined by the EDTA titration method to be 11.5 - 12.5%, and complies with the GB 8820 standard.

[0032] Citric acid: Food - grade, complies with relevant quality standards.

[0033] Sucrose: Premium grade, complies with the GB 317 standard, and the color value ≤ 100 IU.

[0034] Honey: Sophora japonica honey, complies with the GB 14963 standard, and the amylase value ≥ 10 mL / (g·h).

[0035] Water: Complies with the sanitary standard for domestic drinking water.

[0036] Pass the marine fish oligopeptide powder, soybean peptide powder, and corn peptide powder through an 80 - 100 mesh sieve respectively; pulverize taurine, vitamin C, vitamin B6, zinc gluconate, citric acid, sucrose, and honey respectively and pass them through an 80 - 100 mesh sieve. Store the peptide powder raw materials in a constant - temperature and constant - humidity warehouse at a temperature of 20 ± 2 °C and a humidity ≤ 45% RH. Store honey in a stainless - steel tank, and configure an electric - heating stirring device to maintain a fluidity of 40 °C ± 2 °C. II. Specific examples

[0038] Example 1

[0039] Raw material ratio (by weight): Marine fish oligopeptide powder: 10 parts (molecular weight 1500 - 2500 Da); Soybean peptide powder: 8 parts (molecular weight 800 - 1200 Da); Corn peptide powder: 6 parts (molecular weight 600 - 1000 Da); Taurine: 2 parts; Vitamin C: 1 part; Vitamin B6: 0.5 part; Zinc gluconate: 0.3 part; Citric acid: 0.5 part; Sucrose: 5 parts; Honey: 3 parts; Water: 80 parts;

[0040] Production steps

[0041] Dissolution and mixing: Add 80 parts of water into a stainless-steel jacketed reactor. Heat the water to 40°C through the jacket temperature control system with a temperature control accuracy of ±2°C. Add 5 parts of sucrose and 3 parts of honey in sequence. Start the three-layer paddle stirrer and stir at a speed of 100 r / min with a stirring speed error of ±5%, until completely dissolved. Then add each peptide powder and other raw materials and continue stirring for 10 min.

[0042] pH value adjustment: Add 50% citric acid aqueous solution using an automatic liquid addition system. Monitor through an on-line pH meter. Keep the stirring speed at 120 r / min during the adjustment process and adjust the pH value of the solution to 4.0. After the adjustment is completed, carry out cyclic homogenization for 15 min.

[0043] Sterilization: Use a plate sterilizer. Keep at 60°C for 2 min in the preheating section, at 85°C for 20 min in the sterilization section, and at 25°C for 3 min in the cooling section. The sterilization temperature control accuracy is ±1°C.

[0044] Cooling and filling: First cool the solution to 40°C through a two-stage plate heat exchanger, and then cool it to below 20°C. Fill in a Class 10,000 clean workshop using a fully automatic negative pressure filling machine with a filling accuracy of ±1% and a filling speed of 50 bottles / min. The packaging bottles are sterilized by ultraviolet light for 30 s, and the hot pressing sealing temperature is 175°C and the pressure is 0.3 MPa.

[0045] Product detection: Use the Folin-Ciocalteu method to detect that the total peptide content in the finished product is 1.5 g / 100 mL. There is no precipitation and stratification after storing at 4°C, 25°C, and 37°C for 30 days, and the peptide retention rate after sterilization is 92%.

[0046] Example 2

[0047] Raw material ratio (by weight): Marine fish oligopeptide powder: 12 parts (molecular weight 1500 - 2500 Da); Soybean peptide powder: 10 parts (molecular weight 800 - 1200 Da); Corn peptide powder: 8 parts (molecular weight 600 - 1000 Da); Taurine: 3 parts; Vitamin C: 2 parts; Vitamin B6: 1 part; Zinc gluconate: 0.5 part; Citric acid: 1 part; Sucrose: 7 parts; Honey: 5 parts; Water: 90 parts;

[0048] Production steps

[0049] Dissolution and mixing: Add 90 parts of water into the reactor and heat to 45°C with a temperature control accuracy of ±2°C. Add 7 parts of sucrose and 5 parts of honey and stir until dissolved at 120 r / min. Then add each raw material and stir for 12 min.

[0050] pH value adjustment: Add citric acid aqueous solution and adjust the pH value of the solution to 4.5. Keep stirring during the adjustment process and carry out cyclic homogenization after completion.

[0051] Sterilization: The plate sterilizer is preheated to 60°C for 2 minutes, maintained at 88°C for 18 minutes in the sterilization section, and cooled to 25°C for 3 minutes, with the temperature control accuracy of ±1°C.

[0052] Cooling and filling: Cool to below 20°C, fill in a clean workshop, with the filling accuracy of ±1%, the speed of 75 bottles per minute, and the hot pressing sealing temperature of 180°C and pressure of 0.3 MPa.

[0053] Product detection: The total peptide content is 1.7 g / 100 mL, there is no abnormality after storing for 30 days, and the peptide retention rate is 93%.

[0054] Example 3

[0055] Raw material ratio (by weight): Marine fish oligopeptide powder: 15 parts (molecular weight 1500 - 2500 Da); Soybean peptide powder: 12 parts (molecular weight 800 - 1200 Da); Corn peptide powder: 10 parts (molecular weight 600 - 1000 Da); Taurine: 4 parts; Vitamin C: 3 parts; Vitamin B6: 1.5 parts; Zinc gluconate: 0.7 parts; Citric acid: 1.5 parts; Sucrose: 10 parts; Honey: 7 parts; Water: 100 parts;

[0056] Production steps

[0057] Dissolution and mixing: Add 100 parts of water to the reaction kettle, heat to 50°C, add 10 parts of sucrose and 7 parts of honey, stir at 150 r / min, and then add other raw materials and stir for 15 minutes.

[0058] Adjust the pH value: Adjust the pH value of the solution to 5.0, and perform cyclic homogenization after adjustment.

[0059] Sterilization: The sterilizer is preheated to 60°C for 2 minutes, maintained at 90°C for 15 minutes in the sterilization section, and cooled to 25°C for 3 minutes, with the temperature accuracy of ±1°C.

[0060] Cooling and filling: Cool to below 20°C, with the filling accuracy of ±1%, the speed of 100 bottles per minute, and the hot pressing sealing temperature of 185°C and pressure of 0.3 MPa.

[0061] Product detection: The total peptide content is 2.0 g / 100 mL, there is no precipitation after storing for 30 days, and the peptide retention rate is 94%.

[0062] Through the above different examples, the raw material ratio and process parameters can be adjusted according to actual needs to produce peptide-containing functional beverages that meet different requirements.

[0063] The present invention forms a nutritional system of "supplementing essential amino acids + synergizing non-essential amino acids" through the ternary compounding of marine fish oligopeptides (animal source, 1000 - 3000 Da, rich in essential amino acids), soy peptides (plant source, 500 - 1500 Da, containing glutamic acid), and corn peptides (plant source, 500 - 1500 Da, containing alanine), with multiple functions such as anti-fatigue, immune regulation, liver protection, and assisting energy metabolism, which is superior to the functional limitations of single-peptide beverages. The macromolecular peptides (1500 - 2500 Da) are slowly released to provide continuous nutrition, and the small-molecular peptides (500 - 1000 Da) are rapidly absorbed and take effect. Through gastrointestinal simulation experiments, it is proved that the peptide absorption rate of the compounding system is increased by 12% - 18% compared with single peptides.

[0064] The present invention achieves high retention of peptides through a low-temperature process. In the dissolution stage, low-temperature dissolution at 40 - 50°C (avoiding peptide denaturation caused by high temperatures above 60°C in the traditional process) is combined with medium-speed stirring (100 - 150 r / min) to reduce the damage of mechanical shearing to the peptide chains, and the integrity of the peptides after dissolution is ≥95%. In the sterilization stage, low-temperature sterilization at 85 - 90°C / 15 - 20 min (the traditional process is mostly 121°C / 15 s) is adopted, and the temperature is precisely controlled (±0.5°C) by a plate sterilizer. The retention rate of peptides after sterilization is ≥92% (≤85% in the traditional process), significantly retaining the biological activity of peptides (for example, the retention rate of the liver protection activity of corn peptides reaches more than 90%).

[0065] The stability of the system of the present invention is significantly improved. By precisely regulating the pH of citric acid to 4.0 - 5.0 (weak acidic environment), the peptides are kept away from the isoelectric point (the isoelectric point of most peptides is 3.0 - 3.5), reducing intermolecular aggregation; combined with screening the raw materials (80 - 100 meshes) and homogenization treatment, the finished product has no precipitation and stratification after being stored at 4°C, 25°C, and 37°C for 30 days, and the turbidity change is ≤5% (the turbidity change in the traditional process is ≥20%). The taste is optimized. Through the combination of sophora honey and premium sucrose, and the sweet and sour balance with a pH of 4.5 ± 0.2, the sensory score (on a 10-point scale) reaches more than 8.5 points, significantly superior to similar commercial products (with an average of 7.2 points).

[0066] The present invention controls the parameters of the whole process quantitatively. At the raw material end, the molecular weight range of the peptide powder is specified (such as 1500 - 2500 Da for marine fish peptide), the raw material quality standard (GB / SC / QB national standard), and the storage conditions (constant temperature and humidity of 20 ± 2 °C for peptide powder, maintaining the fluidity of honey at 40 °C) are defined to avoid problems such as moisture absorption and crystallization from the source, and the qualified rate of raw materials is ≥ 99.5%. At the process end, quantitative parameters such as the accuracy of the dissolution water temperature of ± 2 °C, the error of the stirring speed of ± 5%, and the filling accuracy of ± 1% are set. Through the PLC control system, automated production is realized, and the fluctuation of product indicators between batches is ≤ 3% (the fluctuation of the traditional process is ≥ 10%). The sterilization process of the present invention has been verified by the challenge test of Bacillus stearothermophilus, with a sterilization rate of ≥ 99.999%, the total number of colonies in the finished product ≤ 20 CFU / mL (the national standard is ≤ 100 CFU / mL), and no coliform bacteria are detected, meeting the beverage hygiene standard of GB 7101.

[0067] Comparative advantages over the prior art

[0068]

[0069] Any modifications, equivalent replacements, improvements, etc. made within the spirit and principles of the present invention shall be included within the protection scope of the present invention.

[0070] In addition, it should be understood that although this specification is described according to the embodiments, not each embodiment only contains an independent technical solution. This narrative way of the specification is only for clarity. Those skilled in the art should regard the specification as a whole, and the technical solutions in each embodiment can also be appropriately combined to form other embodiments that can be understood by those skilled in the art.

Claims

1. A production method of a peptide-containing functional beverage, characterized in that, It includes the following steps: Step S1. Raw material pretreatment: Pass the marine fish oligopeptide powder, soy peptide powder, and corn peptide powder through an 80 - 100 mesh sieve respectively; pulverize and pass taurine, vitamin C, vitamin B6, zinc gluconate, citric acid, sucrose, and honey through an 80 - 100 mesh sieve respectively, wherein the molecular weight of the marine fish oligopeptide powder is 1000 - 3000 Da, and the molecular weights of the soy peptide powder and corn peptide powder are 500 - 1500 Da; Step S2. Dissolution and mixing: Heat water to 40 - 50 °C, add sucrose and honey in sequence and stir until dissolved, then add marine fish oligopeptide powder, soy peptide powder, corn peptide powder, taurine, vitamin C, vitamin B6, and zinc gluconate, and stir for 10 - 15 min at a stirring speed of 100 - 150 r / min; Step S3. Adjust the pH value: Add citric acid to adjust the pH value of the solution to 4.0 - 5.0; Step S4. Sterilization: Heat the mixed solution to 85 - 90 °C and maintain for 15 - 20 min; Step S5. Cooling and filling: Cool the sterilized solution to room temperature and fill it into a sterilized packaging container and seal it.

2. The production method according to claim 1, characterized in that, The raw material composition is by weight: 10 - 15 parts of marine fish oligopeptide powder, 8 - 12 parts of soy peptide powder, 6 - 10 parts of corn peptide powder, 2 - 4 parts of taurine, 1 - 3 parts of vitamin C, 0.5 - 1.5 parts of vitamin B6, 0.3 - 0.7 parts of zinc gluconate, 0.5 - 1.5 parts of citric acid, 5 - 10 parts of sucrose, 3 - 7 parts of honey, and 80 - 100 parts of water.

3. The production method according to claim 2, characterized in that, The taurine is food grade, the zinc content of zinc gluconate is 11.5 - 12.5%, and the total peptide content in the finished product is ≥ 1.5 g / 100 mL.

4. The production method according to claim 1, characterized in that In step S1, the molecular weight of the marine fish oligopeptide powder is 1500 - 2500 Da, the molecular weight of the soy peptide powder is 800 - 1200 Da, and the molecular weight of the corn peptide powder is 600 - 1000 Da.

5. The production method according to claim 1, characterized in that, In step S2, the sucrose is of superior grade, the honey is sophora flower honey, the water temperature accuracy is controlled within ±2 °C during dissolution, and the stirring speed error is ±5%.

6. The production method according to claim 1, characterized in that, In step S3, the target pH value is controlled at 4.5 ± 0.2, stirring is maintained during the adjustment process, and circulation homogenization is carried out after the adjustment is completed.

7. The production method according to claim 1, characterized in that, In step S4, the sterilization equipment is a plate sterilizer, the sterilization temperature control accuracy is ±1 °C, and the peptide retention rate after sterilization is ≥ 92%.

8. The production method according to claim 1, characterized in that, In step S5, two - stage heat exchange is adopted during the cooling process, first cooled to below 40 °C, and then cooled to below 20 °C; the filling environment is a clean workshop, the filling equipment controls the filling accuracy within ±1%, and the sealing strength is ≥ 15 N.

9. The production method according to claim 1, characterized in that, In the raw material pretreatment, the peptide powder is stored in an environment with a temperature of 20 ± 2 °C and a humidity of ≤ 45% RH; the honey is maintained at a fluidity of 40 °C ± 2 °C during storage.

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