Composite nut polypeptide solid beverage and preparation method thereof

Abstract

The invention discloses a composite nut polypeptide solid beverage and a preparation method thereof. The health-care food is prepared from the following components in parts by weight: 20 to 40 parts of walnuts, 15 to 30 parts of cashew nuts, 10 to 25 parts of almonds, 12 to 28 parts of almonds, 8 to 20 parts of hazelnuts, 0.3 to 0.8 part of compound protease, 0.05 to 0.15 part of beta-glucanase, 10 to 20 parts of isomaltooligosacharide, 5 to 15 parts of resistant dextrin, 8 to 18 parts of maltodextrin, 0.1 to 0.3 part of silicon dioxide, 0.05 to 0.15 part of vitamin C, 0.02 to 0.08 part of gamma-aminobutyric acid, 0.03 to 0.1 part of taurine and 2 to 5 parts of natural strawberry powder. And 0.05 to 0.15 part of natural vanilla essence. The invention discloses and provides a composite nut polypeptide solid beverage and a preparation method thereof, a composite enzymolysis technology is adopted, nut protein is hydrolyzed into small-molecule polypeptides with the average molecular weight lower than 1000Da, and the polypeptides have high biological activity and bioavailability.

Description

Technical Field

[0001] This invention relates to the field of functional beverage technology, and more specifically to a compound nut polypeptide solid beverage and its preparation method. Background Technology

[0002] With increasing health awareness, the demand for functional foods is growing. Nuts, as a nutrient-dense food, are rich in high-quality plant protein, unsaturated fatty acids, vitamins (such as vitamin E and B vitamins), and minerals (such as calcium, magnesium, and zinc). However, traditional nut products have certain limitations in terms of nutrient absorption and functional effects.

[0003] On the one hand, the protein in nuts exists mostly in the form of large molecules, which is less efficient for the human body to digest and absorb. This is especially true for people with weaker digestive systems, such as the elderly, children, and those recovering from surgery, who may find it difficult to fully absorb the protein nutrients from nuts. On the other hand, single nut products offer relatively limited functions and cannot meet consumers' needs for diverse health benefits.

[0004] In recent years, research on converting nut protein into small-molecule peptides through enzymatic hydrolysis has made some progress. Nut peptides have advantages such as small molecular weight, high bioactivity, and easy absorption, enabling them to better exert their health benefits, including antioxidant effects, enhanced immunity, anti-fatigue properties, and regulation of blood sugar and lipids. However, current nut peptide products on the market mainly suffer from the following problems: Most nut peptide products are in the form of liquid beverages. Liquid beverages require significant space during storage and transportation and are susceptible to microbial contamination, leading to product spoilage and a short shelf life. Furthermore, the greater weight of liquid beverages increases transportation costs. In a liquid environment, peptides are easily affected by factors such as temperature, pH, and oxygen, resulting in degradation, aggregation, or denaturation, thereby reducing their bioactivity and product stability. This not only affects the product's efficacy but may also lead to quality problems such as sedimentation and stratification.

[0005] Existing nut peptide products often focus on developing only one or a few functions, such as anti-oxidation or immune enhancement, lacking the synergistic effect of multiple functions and failing to fully meet consumers' health needs. Enzymatic hydrolysis may produce unpleasant flavors, such as bitterness or fishiness, affecting the product's taste and consumer acceptance. While some products improve flavor by adding chemical flavorings, this may increase safety risks and does not align with consumers' pursuit of natural and healthy foods. Summary of the Invention

[0006] In view of this, the purpose of the present invention is to provide a compound nut polypeptide solid beverage and its preparation method, so as to solve the problems existing in the existing nut polypeptide products.

[0007] To achieve the above objectives, the present invention provides the following technical solution, which is composed of the following weight components: 20-40 parts walnuts, 15-30 parts cashews, 10-25 parts almonds, 12-28 parts almonds, 8-20 parts hazelnuts, 0.3-0.8 parts complex protease, 0.05-0.15 parts β-glucanase, 10-20 parts isomaltooligosaccharide, 5-15 parts resistant dextrin, 8-18 parts maltodextrin, 0.1-0.3 parts silicon dioxide, 0.05-0.15 parts vitamin C, 0.02-0.08 parts γ-aminobutyric acid, 0.03-0.1 parts taurine, 2-5 parts natural strawberry powder, and 0.05-0.15 parts natural vanilla flavoring.

[0008] Preferably, in the above-mentioned compound nut polypeptide solid beverage and its preparation method, the mass ratio of alkaline protease: neutral protease: flavor protease in the compound protease is 2:1:1.

[0009] Preferably, in the above-mentioned compound nut polypeptide solid beverage and its preparation method, the beverage is composed of the following components by weight: 25-35 parts walnut, 20-25 parts cashew, 15-20 parts almond, 15-25 parts tartary almond, 10-15 parts hazelnut, 0.4-0.6 parts compound protease, 0.08-0.12 parts β-glucanase, 12-18 parts isomaltooligosaccharide, 8-12 parts resistant dextrin, 10-16 parts maltodextrin, 0.15-0.25 parts silicon dioxide, 0.08-0.12 parts vitamin C, 0.03-0.06 parts γ-aminobutyric acid, 0.04-0.08 parts taurine, 3-4 parts natural strawberry powder, and 0.08-0.12 parts natural vanilla flavoring.

[0010] Preferably, in the above-mentioned compound nut polypeptide solid beverage and its preparation method, the enzymatic hydrolysis reaction is carried out at a temperature of 53-57℃ and a pH of 7.2-7.8. The process includes the following steps:

[0011] Step 1) After screening the walnuts, cashews, almonds, tartares, and hazelnuts, dry them at 60℃ for 4 hours and grind them to 60 mesh;

[0012] Step 2) Add the crushed nut powder to water at a ratio of 1:8 (g / mL), stir and dissolve in a 55℃ water bath, adjust the pH to 7.5, add the complex protease and β-glucanase in sequence, and enzymatically hydrolyze for 4 hours;

[0013] Step 3): Heat the enzyme hydrolysate to 95℃ to inactivate the enzyme for 15 minutes, cool it, centrifuge at 8000 r / min for 15 minutes, and collect the supernatant.

[0014] Step 4) Concentrate the supernatant to a solid content of 35-45%, add isomaltooligosaccharide, resistant dextrin, and maltodextrin and mix evenly. Spray dry the mixture at an inlet air temperature of 180-190℃ and an outlet air temperature of 80-90℃ to obtain polypeptide powder.

[0015] Step 5) Add vitamin C, γ-aminobutyric acid, taurine, silicon dioxide, natural strawberry powder, and natural vanilla flavoring to the polypeptide powder, mix well, and then pass through an 80-mesh sieve.

[0016] Step 6) Use nitrogen-filled packaging, 10g per bag.

[0017] Preferably, in the above-mentioned compound nut polypeptide solid beverage and its preparation method, the inlet air temperature of the spray drying is 182-188℃ and the outlet air temperature is 82-88℃.

[0018] Preferably, in the above-mentioned compound nut polypeptide solid beverage and its preparation method, the concentration process adopts vacuum concentration with a vacuum degree of -0.06 to -0.08 MPa.

[0019] As can be seen from the above technical solution, compared with the prior art, this invention discloses a compound nut polypeptide solid beverage and its preparation method. It employs compound enzymatic hydrolysis technology to hydrolyze nut protein into small molecule polypeptides with an average molecular weight of less than 1000 Da. These polypeptides have high bioactivity and bioavailability. Testing shows that the polypeptide content in the product is ≥4.5g / 100g, and the DPPH free radical scavenging rate is ≥85%, exhibiting significant antioxidant activity. Simultaneously, functional components such as vitamin C, γ-aminobutyric acid, and taurine synergistically work with the nut polypeptides, endowing the product with multiple health benefits such as antioxidant, anti-fatigue, immune enhancement, and nervous system regulation. By rationally selecting excipients such as isomaltooligosaccharide, resistant dextrin, and maltodextrin, and optimizing the spray drying process, the solid beverage of this invention has good solubility and stability. The product can completely dissolve within 30 seconds after rehydration, forming a homogeneous solution without precipitation or stratification. After storage at room temperature for 12 months, the retention rate of active ingredients in the product is ≥90%, and no clumping or discoloration occurs, maintaining good quality. This invention utilizes flavor protease to enzymatically hydrolyze nut proteins, effectively eliminating unpleasant flavors such as bitterness and fishiness produced during the hydrolysis process. Simultaneously, the addition of natural strawberry powder and natural vanilla flavoring imparts a natural and pleasant aroma and taste, making the product more delicious and increasing consumer acceptance. The solid beverage dosage form developed by this invention is small in volume and lightweight, facilitating portability and storage, and reducing transportation costs. Furthermore, the use of nitrogen-filled packaging and a rational formula design extends the product's shelf life and reduces product spoilage. In addition, the preparation method of this invention is simple, easy to operate, and suitable for large-scale industrial production, effectively reducing production costs and improving production efficiency, demonstrating good economic benefits and market prospects. Detailed Implementation

[0020] The technical solutions of the present invention will be clearly and completely described below with reference to the embodiments of the present invention. Obviously, the described embodiments are only some embodiments of the present invention, and not all embodiments. Based on the embodiments of the present invention, all other embodiments obtained by those of ordinary skill in the art without creative effort are within the scope of protection of the present invention.

[0021] The compound nut polypeptide solid beverage of the present invention comprises, by weight, the following components: 20-40 parts walnuts, 15-30 parts cashews, 10-25 parts almonds, 12-28 parts almonds, 8-20 parts hazelnuts, 0.3-0.8 parts compound protease, 0.05-0.15 parts β-glucanase, 10-20 parts isomaltooligosaccharide, 5-15 parts resistant dextrin, 8-18 parts maltodextrin, 0.1-0.3 parts silicon dioxide, 0.05-0.15 parts vitamin C, 0.02-0.08 parts γ-aminobutyric acid, 0.03-0.1 parts taurine, 2-5 parts natural strawberry powder, and 0.05-0.15 parts natural vanilla flavoring. The mass ratio of alkaline protease to neutral protease to flavor protease in the compound protease is 2:1:1.

[0022] Preferably, by weight, it comprises the following components: 25-35 parts walnuts, 20-25 parts cashews, 15-20 parts almonds, 15-25 parts hazelnuts, 10-15 parts complex protease, 0.4-0.6 parts β-glucanase, 0.08-0.12 parts isomaltooligosaccharide, 12-18 parts resistant dextrin, 8-12 parts maltodextrin, 10-16 parts silicon dioxide, 0.15-0.25 parts vitamin C, 0.08-0.12 parts γ-aminobutyric acid, 0.03-0.06 parts taurine, 0.04-0.08 parts natural strawberry powder, and 0.08-0.12 parts natural vanilla flavor.

[0023] The functions of each component are as follows:

[0024] Nut ingredients: Walnuts, cashews, almonds, hazelnuts and other nuts are the main ingredients, providing rich protein, unsaturated fatty acids and other nutrients. After enzymatic hydrolysis, they produce polypeptides with a variety of biological activities.

[0025] Enzymatic hydrolysis system: The complex protease and β-glucanase work synergistically. The complex protease can efficiently hydrolyze nut protein into small molecule peptides, while β-glucanase can destroy the cell wall structure of nuts, promote protein release and enzymatic hydrolysis, and improve peptide yield and activity.

[0026] Excipients: Isomaltooligosaccharide, as a prebiotic, helps regulate the gut microbiota; resistant dextrin and maltodextrin, as excipients, can improve the solubility and stability of the product while providing some energy; silica, as an anti-caking agent, prevents the product from clumping during storage.

[0027] Functional ingredients: Vitamin C has antioxidant properties, which can enhance the product's antioxidant capacity; Gamma-aminobutyric acid has functions such as anti-anxiety and improving sleep; Taurine has functions such as protecting the heart and enhancing immunity. These functional ingredients work synergistically with nut peptides to give the product a variety of health benefits.

[0028] Flavoring agents: Natural strawberry powder and natural vanilla flavoring are used to improve the flavor of the product, eliminate unpleasant flavors produced during enzymatic hydrolysis, and give the product a pleasant taste and aroma.

[0029] Preparation method of compound nut polypeptide solid beverage

[0030] Step 1) Strictly screen walnuts, cashews, almonds, hazelnuts, and other unqualified raw materials, removing those with insect infestation or mold. Then, place them in a drying oven at 60℃ for 4 hours to reduce the moisture content of the raw materials. After drying, use a grinder to grind the nut raw materials to 60 mesh to obtain uniform nut powder.

[0031] Step 2) Add an appropriate amount of water to the crushed nut powder at a ratio of 1:8 (g / mL), and place it in a 55℃ water bath to stir and dissolve, forming a homogeneous mixture. Adjust the pH of the mixture to 7.5 using a pH adjuster, and then add the complex protease and β-glucanase sequentially. Initiate the enzymatic hydrolysis reaction at 55℃ for 4 hours. During the enzymatic hydrolysis process, ensure the reaction proceeds fully and maintain a stable temperature and pH in the reaction system through stirring and temperature control.

[0032] Step 3) After the enzymatic hydrolysis reaction is complete, quickly heat the hydrolysate to 95°C and maintain it for 15 minutes to inactivate the enzyme and terminate the hydrolysis reaction. After the hydrolysate cools, transfer it to a centrifuge and centrifuge at 8000 r / min for 15 minutes to remove insoluble impurities and obtain a clear supernatant.

[0033] Step 4) Transfer the supernatant to a vacuum concentrator and concentrate it under a vacuum of -0.06 to 0.08 MPa until the solid content of the concentrate reaches 35-45%. Then, add isomaltooligosaccharide, resistant dextrin, and maltodextrin to the concentrate and stir until fully dissolved. Spray dry the mixture using a spray dryer, controlling the inlet air temperature at 180-190℃ and the outlet air temperature at 80-90℃ to obtain dried peptide powder.

[0034] Step 5) Add vitamin C, γ-aminobutyric acid, taurine, silicon dioxide, natural strawberry powder, and natural vanilla flavoring to the polypeptide powder, mix thoroughly using a mixing device, and then pass through an 80-mesh sieve to remove larger particles, making the product more uniform and delicate.

[0035] Step 6) Use nitrogen-filled packaging to dispense the well-mixed solid beverage into 10g bags to prevent product oxidation and moisture absorption, and extend the product's shelf life.

[0036] Example 1

[0037] Raw material ratio: Weigh out 25 parts by weight of walnuts, 20 parts of cashews, 15 parts of almonds, 18 parts of bitter almonds, 12 parts of hazelnuts, 0.5 parts of complex protease, 0.1 parts of β-glucanase, 15 parts of isomaltooligosaccharide, 10 parts of resistant dextrin, 12 parts of maltodextrin, 0.2 parts of silicon dioxide, 0.1 parts of vitamin C, 0.05 parts of γ-aminobutyric acid, 0.06 parts of taurine, 3 parts of natural strawberry powder, and 0.1 parts of natural vanilla flavoring. Add purified water to the appropriate amount (for the material-to-liquid ratio of the enzymatic hydrolysis reaction).

[0038] Preparation process

[0039] Raw material pretreatment: Select, dry, and crush nut raw materials according to the above methods.

[0040] Enzymatic hydrolysis: Add nut powder to water at a ratio of 1:8 (g / mL), dissolve in a 55℃ water bath, adjust the pH to 7.5, add compound protease and β-glucanase, and hydrolyze for 4 hours.

[0041] Enzyme inactivation and filtration: Inactivate enzymes at 95℃ for 15 minutes, centrifuge at 8000r / min for 15 minutes and collect the supernatant.

[0042] Spray drying: The supernatant is concentrated to a solid content of 35%, and isomaltooligosaccharide, resistant dextrin, and maltodextrin are added and mixed evenly. Spray drying is carried out under the conditions of inlet air temperature of 180℃ and outlet air temperature of 80℃ to obtain polypeptide powder.

[0043] Post-processing: Add vitamin C, γ-aminobutyric acid, taurine, silicon dioxide, natural strawberry powder, and natural vanilla flavoring to the polypeptide powder, mix well, and then pass through an 80-mesh sieve.

[0044] Packaging: Nitrogen-filled packaging, 10g per bag.

[0045] Product testing: The solid beverage was found to be clear and transparent after rehydration, with a polypeptide content of 4.8g / 100g and a DPPH removal rate of 87%. After 12 months of storage at room temperature, the product showed no clumping or discoloration, retained 92% of its active ingredients, and had a good taste with a natural strawberry and vanilla aroma.

[0046] Example 2

[0047] Raw material ratio: Weigh out the following ingredients by weight: 35 parts walnuts, 25 parts cashews, 20 parts almonds, 22 parts tartare, 15 parts hazelnuts, 0.6 parts complex protease, 0.12 parts β-glucanase, 18 parts isomaltooligosaccharide, 12 parts resistant dextrin, 15 parts maltodextrin, 0.25 parts silicon dioxide, 0.12 parts vitamin C, 0.06 parts γ-aminobutyric acid, 0.08 parts taurine, 4 parts natural strawberry powder, and 0.12 parts natural vanilla flavor. Add purified water to the appropriate amount (for the material-to-liquid ratio used in the enzymatic hydrolysis reaction).

[0048] Preparation process: Same as in Example 1, with enzymatic hydrolysis temperature controlled at 56℃, pH maintained at 7.6, spray drying inlet air temperature at 185℃, and outlet air temperature at 85℃.

[0049] Product testing: Tests showed that this solid beverage has a significant anti-fatigue effect, extending the swimming time of mice under load by 42%. The product has good rehydration properties, excellent solubility and stability, and a rich flavor, receiving positive feedback from consumers.

[0050] Example 3

[0051] Raw material ratio: Weigh out the following ingredients by weight: 20 parts walnuts, 15 parts cashews, 10 parts almonds, 12 parts almonds, 8 parts hazelnuts, 0.3 parts complex protease, 0.05 parts β-glucanase, 10 parts isomaltooligosaccharide, 5 parts resistant dextrin, 8 parts maltodextrin, 0.1 parts silicon dioxide, 0.05 parts vitamin C, 0.02 parts γ-aminobutyric acid, 0.03 parts taurine, 2 parts natural strawberry powder, and 0.05 parts natural vanilla flavoring. Add purified water to the appropriate amount (for the material-to-liquid ratio used in the enzymatic hydrolysis reaction).

[0052] Preparation process: Follow the preparation method described above, and complete each step while ensuring that the process parameters are within the range required by this invention.

[0053] Product testing: All product indicators meet relevant standards, have certain antioxidant and health care functions, and exhibit good stability during storage, making them suitable for industrial mass production.

[0054] The various embodiments in this specification are described in a progressive manner, with each embodiment focusing on its differences from other embodiments. Similar or identical parts between embodiments can be referred to interchangeably. For the apparatus disclosed in the embodiments, since they correspond to the methods disclosed in the embodiments, the description is relatively simple; relevant parts can be referred to the method section.

[0055] The above description of the disclosed embodiments enables those skilled in the art to make or use the invention. Various modifications to these embodiments will be readily apparent to those skilled in the art, and the general principles defined herein may be implemented in other embodiments without departing from the spirit or scope of the invention. Therefore, the invention is not to be limited to the embodiments shown herein, but is to be accorded the widest scope consistent with the principles and novel features disclosed herein.

Claims

1. A compound nut polypeptide solid beverage and its preparation method, characterized in that, It is composed of the following components by weight: 20-40 parts walnuts, 15-30 parts cashews, 10-25 parts almonds, 12-28 parts almonds, 8-20 parts hazelnuts, 0.3-0.8 parts complex protease, 0.05-0.15 parts β-glucanase, 10-20 parts isomaltooligosaccharide, 5-15 parts resistant dextrin, 8-18 parts maltodextrin, 0.1-0.3 parts silicon dioxide, 0.05-0.15 parts vitamin C, 0.02-0.08 parts γ-aminobutyric acid, 0.03-0.1 parts taurine, 2-5 parts natural strawberry powder, and 0.05-0.15 parts natural vanilla flavor.

2. The compound nut polypeptide solid beverage according to claim 1, characterized in that, The mass ratio of alkaline protease: neutral protease: flavor protease in the complex protease is 2:1:

1.

3. The compound nut polypeptide solid beverage according to claim 1, characterized in that, By weight, it consists of the following components: 25-35 parts walnuts, 20-25 parts cashews, 15-20 parts almonds, 15-25 parts hazelnuts, 10-15 parts complex protease, 0.4-0.6 parts β-glucanase, 0.08-0.12 parts isomaltooligosaccharide, 12-18 parts resistant dextrin, 8-12 parts maltodextrin, 10-16 parts silicon dioxide, 0.15-0.25 parts vitamin C, 0.08-0.12 parts γ-aminobutyric acid, 0.03-0.06 parts taurine, 0.04-0.08 parts natural strawberry powder, and 0.08-0.12 parts natural vanilla flavor.

4. A method for preparing a compound nut polypeptide solid beverage, using any one of the formulations in claims 1-3, characterized in that, The following steps are involved: Step 1) After screening the walnuts, cashews, almonds, tartares, and hazelnuts, dry them at 60℃ for 4 hours and grind them to 60 mesh; Step 2) Add the crushed nut powder to water at a ratio of 1:8 (g / mL), stir and dissolve in a 55℃ water bath, adjust the pH to 7.5, add the complex protease and β-glucanase in sequence, and enzymatically hydrolyze for 4 hours; Step 3): Heat the enzyme hydrolysate to 95℃ to inactivate the enzyme for 15 minutes, cool it, centrifuge at 8000 r / min for 15 minutes, and collect the supernatant. Step 4) Concentrate the supernatant to a solid content of 35-45%, add isomaltooligosaccharide, resistant dextrin, and maltodextrin and mix evenly. Spray dry the mixture at an inlet air temperature of 180-190℃ and an outlet air temperature of 80-90℃ to obtain polypeptide powder. Step 5) Add vitamin C, γ-aminobutyric acid, taurine, silicon dioxide, natural strawberry powder, and natural vanilla flavoring to the polypeptide powder, mix well, and then pass through an 80-mesh sieve. Step 6) Use nitrogen-filled packaging, 10g per bag.

5. The preparation method according to claim 4, characterized in that, In the enzymatic hydrolysis reaction, the hydrolysis temperature is 53-57℃ and the pH is 7.2-7.

8.

6. The preparation method according to claim 4, characterized in that, The inlet air temperature of the spray dryer is 182-188℃, and the outlet air temperature is 82-88℃.

7. The preparation method according to claim 4, characterized in that, The concentration process employs vacuum concentration with a vacuum level of -0.06 to -0.08 MPa.