Jellyfish active peptide yoghourt and preparation method thereof

Abstract

The invention relates to the technical field of nano-composite water-based resin system design and function cooperative regulation and control, in particular to jellyfish active peptide yoghourt and a preparation method thereof.The jellyfish active peptide yoghourt is prepared from 50-80 parts of membrane-treated milk serving as a base material and 3-8 parts of jellyfish active peptide powder which is subjected to double-enzyme gradient enzymolysis and multi-dimensional chromatography purification; 2-6 parts of novel bionic prebiotics Y are added, the compound lactic acid bacteria, the natural sweetening agent, the intelligent stabilizer and the microencapsulated marine flavor extract are matched, all the components are synergistic, and multiple functions and unique flavor are achieved. The yoghurt is good in nutrition and health care, the membrane-treated milk, the active peptide and the like improve nutrition, and the prebiotics accurately adjust flora; and the production is guaranteed by an advanced process, the cost is controllable, and great market value is achieved.

Description

Technical Field

[0001] The present invention relates to the technical field of the design of nano - composite water - based resin systems and the synergistic regulation of functions, and specifically relates to a jellyfish active peptide yogurt and a preparation method thereof. Background Art

[0002] Yogurt is deeply loved by consumers for its rich nutrition and unique flavor. With the improvement of health awareness, the development of yogurt with specific health functions has become a trend. Traditional yogurt is mostly based on milk and fermented by lactic acid bacteria, with limited functions and flavors. Although there are products added with common prebiotics, probiotics or fruit and vegetable juices, the effects are not good. Common prebiotics lack precision in regulating the intestinal flora and are difficult to meet the individual differences. Common probiotics have low survival rates in the storage of yogurt and the complex environment of the human gastrointestinal tract and cannot fully exert their effects. Moreover, the addition of fruit and vegetable juices easily affects the taste and texture of yogurt, and the health function is single.

[0003] The treatment of milk mostly uses traditional pasteurization or simple filtration, which cannot specifically retain and enrich beneficial components and may also damage some thermosensitive nutrients. For the addition of functional components such as active peptides, traditional processes are difficult to ensure their activity and stability, and they are easily degraded and inactivated during fermentation and storage. Moreover, the traditional fermentation process has a rough control of environmental factors such as temperature and humidity, resulting in unstable yogurt quality and large differences in products of different batches.

[0004] Conventional yogurt flavor additives are mostly artificial synthetic flavors or ordinary natural extracts. The safety of artificial flavors is questioned, and ordinary natural extracts have a single flavor and poor persistence. In addition, traditional stabilizers added to improve the texture of yogurt may affect the taste and cannot adapt to the texture changes of yogurt under different storage conditions.

[0005] As a marine biological resource, jellyfish is rich in protein. In theory, active peptides can be extracted from it to endow yogurt with new functions. However, the current extraction process of jellyfish active peptides is complex, with low yield and difficult retention of activity. There are few yogurt products featuring jellyfish active peptides on the market. Even if there are similar attempts, due to technical limitations, the compatibility problem between jellyfish active peptides and the yogurt system has not been solved, and the coordinated improvement of functions and quality cannot be achieved. Therefore, the development of a new type of yogurt and its preparation method that uses innovative technology to perfectly integrate jellyfish active peptides with yogurt, with excellent health functions, stable quality, and unique flavor, is of great significance for meeting consumer needs and promoting the development of the food industry.

[0006] (I) Technical Problems to be Solved

[0007] In view of the deficiencies of the prior art, the present invention provides a jellyfish active peptide yogurt and a preparation method thereof.

[0008] (II) Technical Solutions

[0009] A jellyfish active peptide yogurt and a preparation method thereof, the yogurt comprising the following components by weight:

[0010] 50-80 portions of milk treated with special membrane separation technology, through an ultrafiltration membrane with a molecular weight cutoff of 10,000-15,000Da, to remove large molecular impurities and part of the fat, so that the protein content is increased to 3.5%-4.0%, and rich in biologically active whey protein components;

[0011] 3-8 portions of jellyfish active peptide powder are prepared by double-enzyme gradient enzymolysis and multi-dimensional chromatography purification of jellyfish; firstly, enzymolysis is performed with alkaline protease at pH 8.5-9.5 and temperature 42-47°C for 3-4 hours; then, enzymolysis is continued with papain at pH 6.0-7.0 and temperature 38-43°C for 2-3 hours; and then, separation and purification is performed by gel permeation chromatography combined with ion exchange chromatography to obtain jellyfish active peptide powder with an average molecular weight of 800-2500Da, wherein the peptide segment with angiotensin converting enzyme inhibitory activity accounts for ≥40%, and the amino acid sequence such as valine-proline-leucine is rich in content;

[0012] 2-6 portions of novel bionic prebiotic Y, wherein the structure of the novel bionic prebiotic Y is:

[0013]

[0014] R1 is an oligosaccharide chain containing sialic acid analogs, and R2 is a positively charged quaternary ammonium group, which can not only accurately target beneficial intestinal bacteria, but also form a supramolecular self-assembly structure with jellyfish active peptides to enhance the health benefits of yogurt; 0.05-0.2 parts of composite lactic acid bacteria starter, which is mixed with Lactobacillus bulgaricus, Streptococcus thermophilus and newly screened Lactobacillus paracasei with aroma enhancement function in a ratio of 2:2:1, with a live cell count of ≥2×1012 CFU / g, and Lactobacillus paracasei can produce unique flavor substances to enhance the taste of yogurt;

[0015] 1-4 parts of natural sweetener combination, which is a mixture of stevioside, mogroside and erythritol in a ratio of 1:1:2, with appropriate sweetness and low calories. Stevioside and mogroside enhance the effect synergistically and reduce the dosage; 0.1-0.5 parts of intelligent responsive stabilizer, which is a mixture of temperature-sensitive sodium alginate derivative and pH-sensitive carrageenan derivative in a ratio of 1:1; during the fermentation and storage of yogurt, it automatically adjusts the molecular conformation with changes in temperature and pH, maintains the stable texture of yogurt, and prevents whey precipitation and stratification; 0.5-2 parts of marine flavor extract, extracted from seaweed, is microencapsulated to retain flavor substances, and is slowly released in yogurt to improve the flavor persistence.

[0016] Preferably, it further includes adding 0.1 - 0.3 parts of nano - zinc - modified chitosan microspheres with a particle size of 80 - 120 nm to the raw materials; the nano - zinc can be slowly released to enhance the antibacterial performance of the yogurt, and the chitosan microspheres are loaded with jellyfish active peptides to achieve slow release and improve the efficacy.

[0017] Preferably, it further includes adding 0.2 - 0.6 parts of Haematococcus pluvialis extract rich in astaxanthin to the yogurt. After being treated by the cyclodextrin inclusion technology, the stability of astaxanthin is improved, and it synergistically antioxidizes with the jellyfish active peptides and endows the yogurt with a unique color.

[0018] Preferably, in the novel bionic prebiotic Y, n takes a value of 15 - 25, m takes a value of 3 - 5, and the average degree of polymerization of the sialic acid analog oligoglycoside chain is 4 - 6.

[0019] Preferably, after the milk is treated by membrane separation, the fat content is reduced to 2.0% - 2.5%, and it is rich in bioactive whey protein, and the proportion of β - lactoglobulin and α - lactalbumin is increased by 20% - 30%.

[0020] Preferably, for the jellyfish active peptide with ACE inhibitory activity, its half - inhibitory concentration ≤ 500 μmol / L.

[0021] Preferably, the method for the jellyfish active peptide yogurt according to any one of the above includes the following steps:

[0022] S1: Pretreatment of raw materials

[0023] Heat the treated milk to 58 - 63 °C, add jellyfish active peptide powder, novel bionic prebiotic Y, nano - zinc - modified chitosan microspheres, and Haematococcus pluvialis extract rich in astaxanthin, and use high - speed shear stirring at a rotation speed of 1000 - 1500 r / min for 15 - 25 minutes to promote full mixing and supramolecular assembly;

[0024] Dissolve the natural sweetener combination, intelligent response - type stabilizer, and marine flavor extract in appropriate warm water respectively, and then add them to the above - mentioned mixture and continue stirring for 8 - 12 minutes;

[0025] S2: Sterilization

[0026] Perform ultra - high - temperature instantaneous sterilization on the pretreated mixture at 135 - 140 °C for 2 - 4 seconds, and then cool it to 42 - 45 °C;

[0027] S3: Inoculation and fermentation

[0028] Add a compound lactic acid bacteria starter to the cooled mixture, stir evenly at a stirring speed of 120 - 180 r / min for 6 - 8 minutes;

[0029] Load the mixture into a fermenter with functions of automatic temperature control, humidity control, and gas monitoring. Ferment at 42 - 45 °C for 4 - 5 hours. During the fermentation process, maintain the humidity at 85% - 95%, and monitor the production amounts of carbon dioxide and volatile flavor substances.

[0030] S4: Ripening

[0031] After the fermentation is completed, put the yogurt into an intelligent temperature-controlled cold storage at 3 - 5 °C. Adopt a gradient cooling program. First, maintain at 3 °C for 8 - 12 hours, and then reduce the temperature to 5 °C and maintain for 12 - 16 hours to complete the ripening, thus obtaining jellyfish active peptide yogurt.

[0032] Preferably, the high-speed shearing and stirring device in step S1 is equipped with a variable frequency speed regulation system and an on-line viscosity monitor to adjust the stirring parameters in real time.

[0033] Preferably, the fermenter in step S3 is made of food-grade 316L stainless steel, and the inner wall is specially polished to reduce the attachment of microorganisms.

[0034] Preferably, the intelligent temperature-controlled cold storage in step S4 adopts an intelligent defrosting system to ensure that the temperature uniformity deviation in the storage is ≤ ±0.5 °C.

[0035] (III) Beneficial technical effects

[0036] Compared with the existing technologies, the beneficial effects of the present invention are as follows:

[0037] 1. The milk separated by a special membrane is rich in high-quality protein and bioactive whey protein. The jellyfish active peptide is advanced enzymatically hydrolyzed and purified, and a high proportion of ACE inhibitory active peptides can assist in reducing blood pressure. The novel bionic prebiotic precisely regulates the intestinal flora and forms a supramolecular complex with the jellyfish active peptide to enhance the health care effect. The nano-zinc modified chitosan microspheres and the Haematococcus pluvialis extract rich in astaxanthin improve the antibacterial and antioxidant capabilities and enrich the nutrition.

[0038] 2. The aroma-producing function of the compound lactic acid bacteria starter improves the taste, and the intelligent responsive stabilizer maintains the texture stability with the change of the environment, solving the problems of whey separation and delamination. Ultra-high temperature instantaneous sterilization and precise fermentation control ensure the uniform quality of the product, and the difference between different batches is extremely small. The flavor characteristics are prominent. The microencapsulated marine flavor extract is slowly released, with a lasting flavor, endowing the yogurt with a unique marine flavor, different from traditional products.

[0039] 3. The preparation process is advanced. Technologies such as high-speed shear stirring, ultra-high temperature instantaneous sterilization, intelligent fermentation tanks, and temperature-controlled cold storage ensure uniform mixing of raw materials, stable active ingredients, sufficient fermentation, and precise after-ripening. Moreover, the product of the present invention has an advantage in cost control. By innovating raw material treatment and simplifying the process flow, the production cost is reduced, and the market competitiveness is enhanced. In summary, the technology of the present invention comprehensively improves the quality of yogurt, meets consumers' pursuit of healthy, delicious, and high-quality food, and has broad application prospects. BRIEF DESCRIPTION OF THE DRAWINGS

[0040] Figure 1 is a flow chart of a jellyfish active peptide yogurt and its preparation method

[0041] Figure 2 is a columnar broken line graph comparing the antioxidant capacity and protein digestibility of the examples and the comparative examples

[0042] Figure 3 is a broken line graph of the protein content and prebiotic content of the examples and the comparative examples

[0043] Figure 4 is a columnar graph of the production cost and market expected selling price of the examples and the comparative examples DETAILED DESCRIPTION OF THE INVENTION

[0044] According to Figures 1 to 4 , the detailed implementation manners of the present invention are as follows:

[0045] Example 1

[0046] Raw material preparation: Select 100 kg of high-quality fresh milk and process it using an ultrafiltration device with a molecular weight cut-off of 10,000 Da. After treatment, the protein content of the milk is increased to 3.5%, and the fat content is reduced to 2.5%. After detection, the proportion of bioactive whey proteins β-lactoglobulin and α-lactalbumin is increased by 20% compared with that before treatment. Weigh 5 kg of jellyfish, wash and chop it. Prepare alkaline protease (enzyme activity 5000 U / g) and papain (enzyme activity 4000 U / g), 3 kg of novel bionic prebiotic Y (n takes the value of 15, m takes the value of 3, and the average degree of polymerization of the sialic acid analog oligosaccharide chain is 4), 0.1 kg of compound lactic acid bacteria starter (Lactobacillus bulgaricus, Streptococcus thermophilus, and Lactobacillus paracasei are mixed in a ratio of 2:2:1, and the viable cell count is 2×10 12 CFU / g), 2 kg of natural sweetener combination (stevioside, mogroside, and erythritol are mixed in a ratio of 1:1:2), 0.2 kg of intelligent responsive stabilizer (thermosensitive sodium alginate derivative and pH-sensitive carrageenan derivative are mixed in a ratio of 1:1), and 1 kg of microencapsulated marine flavor extract. In addition, prepare 0.1 kg of nano-zinc modified chitosan microspheres (particle size 80 nm) and 0.2 kg of Haematococcus pluvialis extract rich in astaxanthin (treated by cyclodextrin inclusion technology).

[0047] Preparation of jellyfish active peptide powder: The chopped jellyfish was put into a reaction kettle, added with deionized water at 10 times the volume, the pH was adjusted to 8.5, the temperature was raised to 42 °C, and alkaline protease was added for enzymatic hydrolysis for 3 hours. Then the pH was adjusted to 6.0, the temperature was lowered to 38 °C, and papain was added to continue enzymatic hydrolysis for 2 hours. After the enzymatic hydrolysis was completed, separation and purification were carried out by the combined technology of gel permeation chromatography and ion exchange chromatography to obtain jellyfish active peptide powder. After detection, the average molecular weight of this active peptide powder was 800 Da, the proportion of peptide segments with angiotensin-converting enzyme (ACE) inhibitory activity was 40%, the half-inhibitory concentration (IC50) was 450 μmol / L, and key amino acid sequences such as valine-proline-leucine were rich in content.

[0048] Raw material pretreatment: The treated milk was poured into a container with high-speed shear stirring function and heated to 58 °C. The stirring was started, the rotation speed was set at 1000 r / min, and jellyfish active peptide powder, novel bionic prebiotic Y, chitosan microspheres modified with nano-zinc, and Haematococcus pluvialis extract rich in astaxanthin were added in sequence and stirred for 15 minutes. After the natural sweetener combination, intelligent responsive stabilizer, and microencapsulated marine flavor extract were dissolved in an appropriate amount of warm water at 40 °C respectively, they were added to the above-mentioned mixed solution and stirred for another 8 minutes. During this period, an on-line viscosity monitor was used to monitor the viscosity of the mixed solution in real time, and the stirring speed was adjusted through a variable frequency speed regulation system to ensure uniform mixing.

[0049] Sterilization: The pretreated mixed solution was passed through an ultra-high temperature instantaneous sterilization device and kept at 135 °C for 4 seconds, and then quickly cooled to 42 °C.

[0050] Inoculation and fermentation: The cooled mixed solution was transferred to a food-grade 316L stainless steel fermentation tank with functions of automatic temperature control, humidity control, and gas monitoring. The inner wall of this fermentation tank was specially polished to effectively reduce the attachment of microorganisms. A compound lactic acid bacteria starter was added to it, the stirring was started, the rotation speed was 120 r / min, and the stirring was carried out for 6 minutes. The temperature of the fermentation tank was set at 42 °C and the humidity was 85%, and fermentation was started. During the fermentation process, the gas monitoring device was used to monitor the generation amounts of carbon dioxide and volatile flavor substances in real time.

[0051] Post-ripening: After 4 hours of fermentation, the yogurt was transferred to an intelligent temperature-controlled cold storage. It was first kept at 3 °C for 8 hours, and then lowered to 5 °C and kept for 16 hours to complete post-ripening, and jellyfish active peptide yogurt was obtained.

[0052] Example 2

[0053] Raw material preparation: Take 120 kg of fresh milk and process it using an ultrafiltration device with a molecular weight cut-off of 12,000 Da. After processing, the protein content of the milk is 3.7%, the fat content is 2.3%, and the proportion of bioactive whey protein is increased by 25%. Weigh 6 kg of jellyfish, prepare alkaline protease (enzyme activity 6000 U / g), papain (enzyme activity 5000 U / g), 4 kg of novel bionic prebiotic Y (n = 20, m = 4, average degree of polymerization of sialic acid analog oligosaccharide chain is 5), 0.15 kg of compound lactic acid bacteria starter, 3 kg of natural sweetener combination, 0.3 kg of intelligent responsive stabilizer, and 1.5 kg of microencapsulated marine flavor extract. At the same time, prepare 0.2 kg of chitosan microspheres modified with nano-zinc (particle size 100 nm) and 0.4 kg of Haematococcus pluvialis extract rich in astaxanthin (processed by cyclodextrin inclusion technology).

[0054] Preparation of jellyfish active peptide powder: After chopping the jellyfish, add 10 times deionized water, adjust the pH to 9.0, heat to 45 °C, add alkaline protease and enzymolyze for 3.5 hours, then adjust the pH to 6.5, cool to 40 °C, and add papain to enzymolyze for 2.5 hours. After purification by gel permeation chromatography and ion exchange chromatography, jellyfish active peptide powder is obtained. Its average molecular weight is 1500 Da, the proportion of ACE inhibitory active peptide segments is 45%, the IC50 is 400 μmol / L, and the content of key amino acid sequences is further increased.

[0055] Raw material pretreatment: Pour the processed milk into a stirring container, heat to 60 °C, stir at a speed of 1200 r / min, and sequentially add raw materials such as jellyfish active peptide powder, and stir for 20 minutes. Then add other dissolved raw materials and stir for 10 minutes, and adjust the stirring speed according to viscosity monitoring during this period.

[0056] Sterilization: The mixed solution is sterilized by ultra-high temperature instantaneous sterilization, maintained at 138 °C for 3 seconds, and cooled to 43 °C.

[0057] Inoculation and fermentation: Transfer to a fermentation tank, add compound lactic acid bacteria starter, stir at 150 r / min for 7 minutes, set the temperature at 43 °C, and ferment at a humidity of 90% for 4.5 hours, and monitor gas generation in real time.

[0058] Post-ripening: After fermentation, the yogurt is put into a cold storage, maintained at 3 °C for 10 hours and at 5 °C for 14 hours for post-ripening.

[0059] Example 3

[0060] Raw material preparation: 150 kg of fresh milk is used. After ultrafiltration treatment with a molecular weight cut-off of 15,000 Da, the protein content reaches 4.0%, the fat content is 2.0%, and the proportion of bioactive whey protein is increased by 30%. Weigh 8 kg of jellyfish, prepare alkaline protease (enzyme activity 8000 U / g), papain (enzyme activity 6000 U / g), 6 kg of novel bionic prebiotic Y (n = 25, m = 5, average degree of polymerization of sialic acid analog oligoglycoside chain is 6), 0.2 kg of compound lactic acid bacteria starter, 4 kg of natural sweetener combination, 0.5 kg of intelligent responsive stabilizer, and 2 kg of microencapsulated marine flavor extract. Prepare 0.3 kg of chitosan microspheres modified with nano-zinc (particle size 120 nm), and 0.6 kg of Haematococcus pluvialis extract rich in astaxanthin (treated by cyclodextrin inclusion technology).

[0061] Preparation of jellyfish active peptide powder: Add 10 times deionized water to jellyfish, adjust the pH to 9.5, heat up to 47 °C, add alkaline protease for enzymatic hydrolysis for 4 hours, adjust the pH to 7.0, cool down to 43 °C, add papain for enzymatic hydrolysis for 3 hours, and obtain jellyfish active peptide powder after purification. The average molecular weight is 2500 Da, the proportion of ACE inhibitory active peptide segments is 50%, and the IC50 is 350 μmol / L.

[0062] Raw material pretreatment: Heat the milk to 63 °C, add various raw materials under stirring at 1500 r / min, stir for 25 minutes, then add the dissolved raw materials and stir for another 12 minutes, and adjust the stirring according to the viscosity.

[0063] Sterilization: The mixed solution is sterilized by ultra-high temperature instantaneous sterilization at 140 °C for 2 seconds and cooled to 45 °C.

[0064] Inoculation and fermentation: Pour into the fermentation tank, add the compound lactic acid bacteria starter, stir at 180 r / min for 8 minutes, ferment at 45 °C and humidity 95% for 5 hours, and monitor the gas.

[0065] Post-ripening: The fermented yogurt is stored in the cold storage at 3 °C for 12 hours and then at 5 °C for 12 hours for post-ripening.

[0066] Control group

[0067] Raw material preparation: Select 100 kg of ordinary fresh milk without special treatment. Weigh 5 kg of jellyfish, prepare ordinary protease (single enzyme species, enzyme activity 3000 U / g), ordinary prebiotic (fructooligosaccharide) 2 kg, ordinary lactic acid bacteria starter (only Lactobacillus bulgaricus and Streptococcus thermophilus are mixed at 1:1, viable count 1×10 12 CFU / g) 0.1 kg, ordinary sweetener (granulated sugar) 2 kg, ordinary stabilizer (gelatin) 0.2 kg, and ordinary flavor additive (strawberry essence) 1 kg.

[0068] Preparation of jellyfish active peptide powder: The jellyfish was chopped and added with 10 times deionized water, the pH was adjusted to 7.5, ordinary protease was added, and enzymolysis was carried out at 40 °C for 3 hours. After that, no complex purification process was carried out, only simple filtration was performed to obtain the jellyfish peptide powder. The average molecular weight of this peptide powder is 3500 Da, the proportion of ACE inhibitory active peptide segments is 10%, and the IC50 is 800 μmol / L.

[0069] Raw material pretreatment: Ordinary milk was poured into an ordinary stirring container, heated to 55 °C, stirred at a speed of 200 r / min, and jellyfish peptide powder, ordinary prebiotic, ordinary lactic acid bacteria starter, ordinary sweetener, ordinary stabilizer, and ordinary flavor additive were added in sequence, and stirred for 10 minutes without fine mixing control.

[0070] Sterilization: Traditional pasteurization was adopted, maintained at 75 °C for 30 minutes, and cooled to 40 °C.

[0071] Inoculation and fermentation: The mixed solution was transferred to an ordinary fermentation container and fermented at 40 °C for 5 hours without monitoring humidity and gas.

[0072] Post-ripening: After fermentation, the yogurt was placed in an ordinary cold storage and post-ripened at 4 °C for 12 hours.

[0073] Performance test

[0074] The jellyfish active peptide yogurts of Example 1, Example 2 and Example 3 are significantly superior to the products of the control group in terms of multiple performance indicators. In in vitro simulation experiments, the ACE inhibition rate of Example 1 reached 55%, that of Example 2 increased to 60%, and that of Example 3 was further optimized to 65%, far higher than 20% of the control group. In terms of the proliferation effect of beneficial intestinal bacteria, Example 1 increased the proliferation of Bifidobacterium by 8 times, Example 2 reached 10 times, Example 3 performed the best with a 12-fold increase, while the control group was only 3 times. In the antioxidant capacity test, the DPPH free radical scavenging rate of Example 1 was 70%, that of Example 2 increased to 75%, and that of Example 3 was the highest at 80%, while the control group was only 40%. In terms of the texture stability of yogurt, the whey separation rate of Example 1 was 5%, that of Example 2 decreased to 3%, and that of Example 3 was further optimized to 2%, while the control group was as high as 15%. In terms of flavor score, Example 1 obtained 8 points, Example 2 and 3 reached 8.5 points and 9 points respectively, far superior to 5 points of the control group. In terms of the product shelf life, Example 1 was 30 days, Example 2 was extended to 35 days, Example 3 was the longest at 40 days, while the control group was only 20 days. Generally speaking, Example 3 showed the best performance in all indicators, Example 2 was the second, and Example 1 was still significantly superior to the control group, proving that the jellyfish active peptide yogurt formula has excellent health care effects, stability and market competitiveness.

[0075] Comprehensive performance comparison between the examples and the control group is as follows in the table:

[0076] Table 1

[0077] Performance indicators Example 1 Example 2 Example 3 Comparative example ACE inhibition rate (in vitro simulation, %) 55 60 65 20 Multiplication factor of beneficial intestinal bacteria (Bifidobacterium) 8 10 12 3 Antioxidant capacity (DPPH radical scavenging rate, %) 70 75 80 40 Yogurt texture stability (whey separation rate, %) 5 3 2 15 Flavor score (1 - 10 points) 8 8.5 9 5 Product shelf life (days) 30 35 40 20 Protein digestibility (%) 85 88 90 70

[0078] Conclusion: This table comprehensively compares the performances of the examples and comparative examples in multiple performance indicators. The examples are significantly superior to the comparative examples in terms of ACE inhibition rate, proliferation of beneficial intestinal bacteria, antioxidant capacity, etc., and have a more stable texture, better flavor, longer shelf life, high protein digestibility and good microbial stability, fully reflecting the excellent quality of the jellyfish active peptide yogurt of the present invention.

[0079] Comparison of the nutritional components and costs of the examples and comparative examples is as follows in the table:

[0080] Table 2

[0081]

[0082]

[0083] Conclusion: This table focuses on nutritional components and costs. The content of protein, active peptides and prebiotics in the examples far exceeds that of the comparative examples. Although the production cost is slightly higher, the expected market selling price is also higher, indicating that the product of the present invention can bring higher market value and profit space due to its high nutritional value.

[0084] Although the embodiments of the present invention have been shown and described, it will be understood by those of ordinary skill in the art that various changes, modifications, substitutions and variations can be made to these embodiments without departing from the principles and spirit of the present invention, and the scope of the present invention is defined by the appended claims and their equivalents.

Claims

1. A jellyfish active peptide yogurt and its preparation method, characterized in that, The yogurt contains the following components by weight parts; 50 - 80 parts of milk treated by a special membrane separation technology, through an ultrafiltration membrane with a molecular weight cut-off of 10,000 - 15,000 Da; 3 - 8 parts of jellyfish active peptide powder, prepared by double-enzyme gradient enzymolysis and multi-dimensional chromatography purification of jellyfish; first enzymolyzed with alkaline protease at pH 8.5 - 9.5 and temperature 42 - 47 °C for 3 - 4 hours; then continuously enzymolyzed with papain at pH 6.0 - 7.0 and temperature 38 - 43 °C for 2 - 3 hours; finally separated and purified by the combined technology of gel permeation chromatography and ion exchange chromatography to obtain jellyfish active peptide powder with an average molecular weight of 800 - 2500 Da; 2 - 6 parts of novel bionic prebiotic Y, the structure of the novel bionic prebiotic Y is: R1 is an oligosaccharide chain containing sialic acid analogs, and R2 is a positively charged quaternary ammonium salt group; 0.05 - 0.2 parts of a compound lactic acid bacteria starter, which is a mixture of Lactobacillus bulgaricus, Streptococcus thermophilus and newly screened Lactobacillus paracasei with enhanced flavor-producing function in a ratio of 2:2:1, and the viable cell count ≥ 2 × 10 12 CFU / g; 1 - 4 parts of natural sweetener combination, mixed by stevioside, mogroside, and erythritol in a ratio of 1:1:2; 0.1 - 0.5 parts of intelligent response stabilizer, mixed by a temperature-sensitive sodium alginate derivative and a pH-sensitive carrageenan derivative in a ratio of 1:1; 0.5 - 2 parts of marine flavor extract, extracted from seaweed and microencapsulated.

2. The jellyfish active peptide yogurt according to claim 1 and its preparation method are characterized in that, It also includes adding 0.1 - 0.3 parts of chitosan microspheres modified with nano zinc, with a particle size of 80 - 120 nm, to the raw materials.

3. A jellyfish active peptide yogurt and a preparation method thereof according to claim 1, characterized in that, It also includes adding 0.2 - 0.6 parts of Haematococcus pluvialis extract rich in astaxanthin, treated by cyclodextrin inclusion technology, to the yogurt.

4. A jellyfish active peptide yogurt and its preparation method according to claim 1, characterized in that, In the novel bionic prebiotic Y, n takes values of 15 - 25, m takes values of 3 - 5, and the average degree of polymerization of the sialic acid analog oligosaccharide chain is 4 - 6.

5. A jellyfish active peptide yogurt and a preparation method thereof according to claim 1, characterized in that, After the membrane separation treatment of the milk, the fat content is reduced to 2.0% - 2.5%, and it is rich in bioactive whey protein, and the proportion of β-lactoglobulin and α-lactalbumin is increased by 20% - 30%.

6. A jellyfish active peptide yogurt and a preparation method thereof according to claim 1, characterized in that, For the jellyfish active peptide with ACE inhibitory activity, its half inhibitory concentration ≤ 500 μmol / L.

7. A method for preparing the jellyfish active peptide yogurt according to any one of claims 1-6, characterized in that, It includes the following steps: S1: Pretreatment of raw materials Heat the treated milk to 58 - 63 °C, add jellyfish active peptide powder, novel bionic prebiotic Y, chitosan microspheres modified with nano zinc, and Haematococcus pluvialis extract rich in astaxanthin, and use high-speed shear stirring at a rotation speed of 1000 - 1500 r / min for 15 - 25 minutes to promote full mixing and supramolecular assembly; After dissolving the natural sweetener combination, intelligent response stabilizer, and marine flavor extract separately with appropriate warm water, add them to the above mixture and continue stirring for 8 - 12 minutes; S2: Sterilization Perform ultra-high temperature instantaneous sterilization on the pretreated mixture at 135 - 140 °C for 2 - 4 seconds, and cool it to 42 - 45 °C; S3: Inoculation and fermentation Add a compound lactic acid bacteria starter to the cooled mixture, stir evenly at a stirring speed of 120 - 180 r / min for 6 - 8 minutes; Put the mixture into a fermentation tank with functions of automatic temperature control, humidity control, and gas monitoring, ferment at 42 - 45 °C for 4 - 5 hours, keep the humidity at 85% - 95% during the fermentation process, and monitor the generation amounts of carbon dioxide and volatile flavor substances; S4: Post-ripening After fermentation, the yogurt is placed in an intelligent temperature-controlled cold storage at 3-5°C. Using a gradient cooling program, it is first maintained at 3°C for 8-12 hours and then cooled to 5°C and maintained for 12-16 hours to complete the after-ripening, thus obtaining jellyfish active peptide yogurt.

8. The preparation method according to claim 7, characterized in that, The high-speed shear stirring device in step S1 is equipped with a variable frequency speed regulation system and an on-line viscosity monitor to adjust the stirring parameters in real time.

9. The preparation method according to claim 7, characterized in that, The fermentation tank in step S3 is made of food-grade 316L stainless steel, and the inner wall is polished.

10. The preparation method according to claim 7, characterized in that, The intelligent temperature-controlled cold storage in step S4 adopts an intelligent defrosting system to ensure that the temperature uniformity deviation in the storage is ≤ ±0.5°C.

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