Red ginseng, yeast peptide, donkey-hide gelatin and rose beverage and preparation process thereof

Abstract

The invention discloses a red ginseng, yeast peptide, donkey-hide gelatin and rose beverage with qi and blood tonifying and anti-aging effects and a preparation process thereof, and relates to the technical field of functional biological products. The beverage contains red ginseng extract powder, yeast peptide, colla corii asini peptide, double-petal red rose concentrated juice, a sweetening agent and water. The red ginseng extract powder is extracted by adopting supercritical CO2, and the molecular weight of yeast peptide is less than or equal to 1000Da; the molecular weight of the colla corii asini peptide is less than or equal to 1000Da, the colla corii asini peptide is prepared through secondary enzymolysis, and the double-petal red rose concentrated juice is subjected The beverage has the synergistic effects of tonifying qi and blood and resisting aging, is good in absorption of small molecular components, stable after being stored for 18 months at normal temperature, fresh and cool in taste, free of medicine flavor and preservative, and suitable for people with deficiency of qi and blood and needing to resist aging.

Description

Technical Field

[0001] This invention relates to the field of functional biological products technology, specifically to a red ginseng yeast peptide donkey-hide gelatin rose beverage with both qi-tonifying and blood-nourishing and anti-aging effects, and its preparation process. Background Technology

[0002] With the fast pace of modern life, people are often under constant stress and have irregular sleep patterns. Coupled with environmental pollution and unhealthy diets, the problems of insufficient Qi and blood, and premature aging are becoming increasingly prominent, especially among women and the middle-aged and elderly. Insufficient Qi and blood can easily lead to symptoms such as fatigue, pale complexion, and weakened immunity; while premature aging manifests as loose skin, increased wrinkles, and slowed metabolism, seriously affecting quality of life. Therefore, developing natural functional beverages that combine the benefits of replenishing Qi and blood with anti-aging effects has become an important direction for market demand.

[0003] Currently, most qi-tonifying and blood-nourishing drinks on the market use donkey-hide gelatin, red dates, and goji berries as their main ingredients. These drinks have the following drawbacks: First, the absorption rate of effective ingredients is low. For example, the large molecular proteins in traditional donkey-hide gelatin products are difficult for the human body to absorb directly and must be digested and broken down before they can be utilized, resulting in a slow onset of effects. Second, they have a heavy and greasy taste. Some products add a large amount of sucrose to mask the fishy smell of the ingredients, which can easily lead to excessive calorie intake and is not suitable for people who are controlling their blood sugar. Third, their effects are singular, focusing only on replenishing blood and lacking the synergistic effect of replenishing qi and regulating the body. On the other hand, anti-aging drinks mostly rely on chemical antioxidants such as vitamin E and coenzyme Q10. Although they can improve oxidative stress in the short term, long-term consumption may pose safety risks, and they are not combined with the effects of replenishing qi and blood, so they cannot fundamentally improve the problem of accelerated aging caused by qi and blood deficiency.

[0004] In addition, the existing preparation processes for functional beverages also have shortcomings: some products use high-temperature boiling processes, which can easily destroy heat-sensitive active ingredients such as ginsenosides in red ginseng and polyphenols in roses, resulting in reduced efficacy; some products have not undergone homogenization treatment, resulting in large particle size of raw materials, which can easily lead to stratification and sedimentation, affecting the drinking experience and stability; at the same time, in order to extend the shelf life, most products add preservatives, which does not meet consumers' demand for natural and healthy beverages.

[0005] Based on the shortcomings of the existing technology, there is an urgent need to develop a red ginseng yeast peptide donkey-hide gelatin rose beverage with natural raw materials, synergistic effects, good absorption, excellent taste, and scientific preparation process, in order to meet the market demand for a functional beverage that integrates replenishing qi and blood and anti-aging. Summary of the Invention

[0006] The core objective of this invention is to provide a red ginseng yeast peptide donkey-hide gelatin rose beverage and its preparation process. By scientifically compounding red ginseng extract powder, yeast peptide, donkey-hide gelatin peptide and concentrated double-petal red rose juice, combined with natural excipients and optimized preparation process, it achieves the synergistic effects of replenishing qi and blood and anti-aging, while solving the problems of poor absorption, poor taste and single efficacy of existing products.

[0007] In a first aspect, the present invention provides: a red ginseng yeast peptide donkey-hide gelatin rose beverage, which, by weight, comprises 8-15 parts of red ginseng extract powder, 6-10 parts of yeast peptide, 5-8 parts of donkey-hide gelatin peptide, 4-7 parts of concentrated double-petal red rose juice, 1-3 parts of sweetener, and 70-100 parts of water.

[0008] More preferably, the red ginseng yeast peptide donkey-hide gelatin rose beverage, by weight, contains 9-12 parts red ginseng extract powder, 7-9 parts yeast peptide, 6-8 parts donkey-hide gelatin peptide, 5-7 parts concentrated double-petal red rose juice, 1.5-2 parts sweetener, and 80-100 parts water.

[0009] The red ginseng extract powder was prepared using supercritical CO2 extraction. The specific preparation method of the red ginseng extract powder is as follows: S1: Grind the red ginseng into 20-60 mesh particles and bake at a low temperature of 35-45℃ to obtain pretreated red ginseng powder.

[0010] S2: Load the pretreated red ginseng powder into the extraction vessel, inject supercritical CO2 to the preset pressure of 25-30MPa, and statically soak and extract for 0.5-2 hours.

[0011] S3: Start the circulation pump, dynamically extract CO2 at a flow rate of 12-20L / h for 1-3 hours, and simultaneously inject a 70% ethanol solution through the entrainer pump.

[0012] S4: The extract enters the separation vessel, and by reducing the pressure to 6-8 MPa and controlling the temperature to 35-40℃, CO2 is vaporized and separated from the extract; the extract is concentrated to obtain red ginseng extract paste, and freeze-dried to obtain red ginseng extract powder.

[0013] Yeast peptides: Small molecule yeast peptides (molecular weight ≤1000 Da) prepared by enzymatic hydrolysis. The specific preparation method of the yeast peptides is as follows: S1: Yeast suspension preparation: Mix brewer's yeast or baker's yeast powder with water at a mass ratio of 1:10-15, and sonicate at 500-800W for 5-10 minutes to break down the cells and prepare a yeast suspension. S2: First enzymatic hydrolysis: Adjust the pH of the yeast suspension to 7.0-7.5, add 1-2% of the yeast powder mass of the complex protease (Protamex), and enzymatically hydrolyze at 50-55℃ for 2-4 hours; S3: Second enzymatic hydrolysis: Adjust the pH of the hydrolysate to 6.5-7.0, lower the temperature to 45-50℃, add 0.5-1% of flavorzyme by weight of yeast powder, and continue enzymatic hydrolysis for 1-2 hours; S4: Inactivation and Separation: Heat the enzyme hydrolysate to 85-90℃ and maintain for 10-15 minutes to inactivate the enzyme. Then, centrifuge to remove undissolved cell wall residue and collect the supernatant. Separate the supernatant by passing it sequentially through an ultrafiltration membrane system with a molecular weight cutoff of 10kDa and 1kDa, and collect the peptide filtrate with a molecular weight ≤1000Da. Freeze-dry to obtain the yeast peptide powder with a molecular weight ≤1000Da.

[0014] Donkey-hide gelatin peptides: Small molecule peptides (molecular weight ≤1000 Da) obtained by targeted enzymatic hydrolysis of donkey-hide gelatin. The preparation method of the donkey-hide gelatin peptides includes the following steps: S1: Preparation of donkey-hide gelatin solution: Crush donkey-hide gelatin blocks and mix them with purified water at 50-60℃ at a mass ratio of 1:15-20. Stir until fully swollen and dispersed to obtain donkey-hide gelatin solution; S2: First enzymatic hydrolysis: Adjust the pH of the donkey-hide gelatin solution to 7.0-8.0, the temperature to 50-55℃, add 0.5-2% of alkaline protease (Alcalase) by weight of donkey-hide gelatin, and hydrolyze for 2-3 hours; S3: Second enzymatic hydrolysis: Without adjusting the pH, lower the temperature to 45-50℃, add 1-2% of the flavor enzyme by weight of the donkey-hide gelatin, and enzymatically hydrolyze for 1-2 hours; S4: Inactivation: Rapidly heat the enzyme hydrolysate to 85-90℃ and maintain for 10-15 minutes to completely inactivate the enzyme; S5: Purification and separation: After cooling the inactivated enzyme hydrolysate, pass it sequentially through ultrafiltration membranes with molecular weight cutoffs of 5kDa and 1000Da, and collect the filtrate with a molecular weight ≤1000Da; freeze-dry to obtain donkey-hide gelatin peptide powder.

[0015] Double-petal red rose concentrate: Prepared using ultrasound-assisted water extraction to retain total polyphenols, flavonoids, and other components. The preparation method of the double-petal red rose concentrate is as follows: S1: Crush the dried petals of double-petaled red roses to 20-40 mesh; S2: Ultrasonic-assisted extraction: Mix rose petals and purified water at a mass ratio of 1:10-15, place in an ultrasonic extraction device, adjust the water temperature to 50-60℃, and extract for 25-40 minutes under ultrasonic power of 600-1000W. S3: Solid-liquid separation: After extraction, the solution is filtered through a 100-200 mesh filter, and the filtrate is filtered through an ultrafiltration membrane with a molecular weight cutoff of 10000 Da. The filtrate is collected and concentrated under vacuum to 1.1-1.2 g / mL to obtain concentrated double-petal red rose juice.

[0016] The sweetener is selected from at least one of erythritol, xylitol, steviol glycosides, and mogrosides, with erythritol being preferred; the water is sterile deionized water. It has a moderate sweetness and does not raise blood sugar, making it suitable for people controlling their blood sugar. All ingredients are natural, ensuring product safety.

[0017] In a second aspect, the present invention provides: a preparation process for a red ginseng yeast peptide donkey-hide gelatin rose beverage, which includes the following steps: S1: Weigh out 8-15 parts of red ginseng extract powder, 6-10 parts of yeast peptide, 5-8 parts of donkey-hide gelatin peptide, 4-7 parts of concentrated double-petal red rose juice, 1-3 parts of sweetener, and 70-100 parts of water.

[0018] S2: Add red ginseng extract powder, yeast peptide, donkey-hide gelatin peptide, concentrated juice of double-petal red rose, and sweetener to water respectively, and stir at 100-300 rpm for 5-10 minutes; then shear and stir at 1000-3000 rpm for 5-10 minutes.

[0019] S3: Filter through a 0.22μm filter membrane, fill, and pasteurize.

[0020] Pasteurization: Using a low temperature of 65-70℃ for sterilization, harmful microorganisms are killed while heat-sensitive active ingredients are preserved to the maximum extent, avoiding the loss of efficacy caused by high temperature.

[0021] Aseptic filling: ensures that the finished product is not contaminated by microorganisms during storage, requires no preservatives, and extends the shelf life to more than 18 months.

[0022] Beneficial effects This invention provides a red ginseng yeast peptide donkey-hide gelatin rose beverage and its preparation process. Significant effect in replenishing qi and blood This invention significantly improves symptoms of qi and blood deficiency by combining the synergistic effect of red ginseng extract powder (for replenishing qi) and donkey-hide gelatin peptides (for replenishing blood), along with the protein-promoting effect of yeast peptides. Ginsenosides in red ginseng stimulate bone marrow hematopoietic function, promoting the production of red blood cells and hemoglobin; donkey-hide gelatin peptides provide the amino acids (such as hydroxyproline and glycine) needed for hematopoiesis, providing raw materials for red blood cell synthesis; and yeast peptides accelerate the utilization of active ingredients by improving intestinal absorption efficiency. Simultaneously, the qi-regulating effect of concentrated double-petal red rose juice promotes qi and blood circulation, avoiding qi stagnation caused by excessive qi replenishment, thus forming a three-dimensional conditioning system of "qi replenishment-blood replenishment-qi regulation."

[0023] Outstanding anti-aging effects The anti-aging effects of each ingredient work synergistically: ginsenosides in red ginseng extract powder can scavenge free radicals in the body, inhibit lipid peroxidation, and delay cell aging; small molecule peptides in yeast peptides can activate the activity of antioxidant enzymes (such as superoxide dismutase SOD) and enhance the body's antioxidant capacity; donkey-hide gelatin peptides can promote collagen synthesis in the skin and improve skin elasticity; and total polyphenols in concentrated double-petal red rose juice can inhibit tyrosinase activity, reduce melanin production, and have antioxidant effects. These components work together to achieve anti-aging effects from three dimensions: scavenging free radicals, activating the antioxidant system, and repairing cell damage.

[0024] Excellent absorption and stability This invention uses small molecule peptides (yeast peptides, donkey-hide gelatin peptides) to replace traditional large molecule raw materials, which can improve intestinal absorption. The beverage shows no stratification or sedimentation within 18 months of storage at room temperature, demonstrating significant stability. At the same time, the 0.22μm filter membrane treatment and low-temperature pasteurization process effectively preserve the activity of heat-sensitive components while ensuring sterility.

[0025] Good taste and safety Both yeast peptides and donkey-hide gelatin peptides are prepared through appropriate enzymatic hydrolysis processes. For example, the degradation by flavor proteases can reduce the bitterness of the degraded peptides. Erythritol has a sweetness 0.6 times that of sucrose, is low in sweetness and does not have a glycemic effect. Combined with the natural floral aroma of concentrated double-petal red rose juice, it can mask the medicinal taste of red ginseng and the slight bitterness of peptides, making the beverage refreshing and sweet. The product is free of sucrose and preservatives and is suitable for long-term consumption. Attached Figure Description

[0026] Figure 1 The ultraviolet absorption spectrum of the red ginseng yeast peptide donkey-hide gelatin rose beverage prepared in Example 1. Detailed Implementation

[0027] The technical solutions of the present invention will be clearly and completely described below with reference to the embodiments of the present invention. The described embodiments are only some preferred embodiments of the present invention, and not all embodiments. Based on the embodiments of the present invention, all other embodiments obtained by those skilled in the art without creative effort are within the scope of protection of the present invention.

[0028] Unless otherwise specified, the experimental methods used in the embodiments are conventional or common methods in the art, and the materials and reagents used are commercially available unless otherwise specified.

[0029] The raw materials used in the examples and comparative examples are described below: Brewing yeast powder: purchased from Guangzhou Qiongqi Biotechnology Co., Ltd.

[0030] Red ginseng: purchased from Bozhou Deng Dawei Pharmaceutical Co., Ltd.

[0031] Red ginseng extract (commercially available, water extract): purchased from Shaanxi Haoyang Biotechnology Co., Ltd.

[0032] Erythritol: Purchased from Hunan Yunbang Biotechnology Co., Ltd.

[0033] Alcalase: Purchased from Shanghai Zeye Biotechnology Co., Ltd.

[0034] Flavorzyme: Purchased from Shanghai Zeye Biotechnology Co., Ltd.

[0035] Protamex (complex protease): purchased from Shanghai Zeye Biotechnology Co., Ltd.

[0036] Donkey-hide gelatin: Purchased from Dong-E-E-Jiao Co., Ltd.

[0037] Unless otherwise specified, all components and raw materials used in the embodiments and comparative examples of this invention are commercially available, and the same type of components and raw materials are used in each parallel experiment.

[0038] The preparation method of red ginseng extract powder is as follows: S1: Grind the red ginseng into 40-mesh particles and bake at a low temperature of 40℃ to obtain pretreated red ginseng powder.

[0039] S2: Load the pretreated red ginseng powder into the extraction vessel, inject supercritical CO2 to the preset pressure of 28MPa, and perform static extraction for 1 hour.

[0040] S3: Start the circulation pump, dynamically extract CO2 at a flow rate of 12L / h for 1 hour, and simultaneously inject a 70% ethanol solution through the entrainer pump.

[0041] S4: The extract enters the separation vessel, and by reducing the pressure to 6.5 MPa and controlling the temperature to 40°C, CO2 is vaporized and separated from the extract; the extract is concentrated and freeze-dried to obtain red ginseng extract powder.

[0042] The preparation method of yeast peptides is as follows: S1: Mix brewer's yeast powder with water at a mass ratio of 1:10, and use 600W ultrasonication to break down cells for 5 minutes to prepare a yeast suspension. S2: First enzymatic hydrolysis: Adjust the pH of the yeast suspension to 7.2, add 1% of the yeast powder mass of the complex protease (Protamex), and enzymatically hydrolyze at 55℃ for 4 hours; S3: Second enzymatic hydrolysis: Adjust the pH of the hydrolysate to 6.8, lower the temperature to 45℃, add 0.6% of flavorzyme by weight of yeast powder, and continue enzymatic hydrolysis for 2 hours; S4: Inactivation and separation: The enzyme hydrolysate is heated to 90°C and held for 10 minutes to inactivate the enzyme. Then, it is centrifuged at 8000 rpm to remove undissolved cell wall residues and the supernatant is collected. The supernatant is then passed through an ultrafiltration membrane system with a molecular weight cutoff of 10 kDa and 1 kDa for separation. The peptide filtrate with a molecular weight ≤1000 Da is collected. The yeast peptide with a molecular weight ≤1000 Da is obtained by freeze drying.

[0043] The preparation method of donkey-hide gelatin peptide is as follows: S1: Preparation of donkey-hide gelatin solution: Crush donkey-hide gelatin blocks and mix them with purified water at 50℃ at a mass ratio of 1:15. Stir until fully swollen and dispersed to obtain donkey-hide gelatin solution; S2: First enzymatic hydrolysis: Adjust the pH of the donkey-hide gelatin solution to 7.4, the temperature to 50℃, add 0.5% of alkaline protease (Alcalase) by weight of donkey-hide gelatin, and hydrolyze for 3 hours; S3: Second enzymatic hydrolysis: Without adjusting the pH, lower the temperature to 45℃, add 1% of the flavor enzyme by weight of the donkey-hide gelatin, and enzymatically hydrolyze for 2 hours; S4: Inactivation: Rapidly heat the enzyme hydrolysate to 90°C and maintain for 10 minutes to completely inactivate the enzyme; S5: Purification and separation: After cooling the inactivated enzyme hydrolysate, pass it sequentially through ultrafiltration membranes with molecular weight cutoffs of 5kDa and 1000Da, and collect the filtrate with a molecular weight ≤1000Da; freeze-dry to obtain donkey-hide gelatin peptide.

[0044] Double-petal red rose concentrate: Prepared using ultrasound-assisted water extraction to retain total polyphenols, flavonoids, and other components. The preparation method of the double-petal red rose concentrate is as follows: S1: Crush the dried petals of double-petaled red roses to 40 mesh; S2: Ultrasonic-assisted extraction: Mix rose petals and purified water at a mass ratio of 1:10, place them in an ultrasonic extraction device, adjust the water temperature to 50℃, and extract for 25 minutes under ultrasonic power of 600W. S3: Solid-liquid separation: After extraction, the solution is filtered through a 200-mesh filter, and the filtrate is filtered through an ultrafiltration membrane with a molecular weight cutoff of 10000 Da. The filtrate is collected and concentrated under vacuum to 1.13 g / mL to obtain concentrated double-petal red rose juice.

[0045] Example 1 A preparation process for a red ginseng, yeast peptide, donkey-hide gelatin, and rose beverage includes the following steps: S1: Weigh out 10 parts of red ginseng extract powder, 8 parts of yeast peptide, 7 parts of donkey-hide gelatin peptide, 6 parts of concentrated double-petal red rose juice, 2 parts of erythritol (sweetener), and 90 parts of sterile deionized water.

[0046] S2: Add red ginseng extract powder, yeast peptide, donkey-hide gelatin peptide, concentrated juice of double-petal red rose, and erythritol to water respectively, stir at 200 rpm for 5 minutes; then shear and stir at 1500 rpm for 8 minutes.

[0047] S3: Filter through a 0.22μm filter membrane, fill, and pasteurize at 65℃ for 20 minutes.

[0048] Examples 2-4, Comparative Examples 1-5 Examples 2-4 and Comparative Examples 1-5 were prepared using the same process as Example 1, except that the components or their amounts were adjusted (see Table 1).

[0049] Table 1. Raw material ratios (parts by weight) for the examples and comparative examples.

[0050] Note: " / " indicates that the component was not added.

[0051] 1. Experiment on the effect of replenishing qi and blood Animal grouping: 88 SPF-grade ICR mice (half male and half female, weighing 20±2g) were randomly divided into 11 groups (n=8): blank control group (normal mice, no drug administration), model control group (anemic mice, no drug administration), Example 1-4 groups, and Comparative Example 1-5 groups.

[0052] Model establishment: Except for the control group, mice in the other groups were given a blood loss anemia model by subcutaneous injection of acetylphenylhydrazine (APH). On the second day after modeling, the mice were given the drug by gavage at a dose of 20 mL / kg (calculated at 10 times the human recommended dose). The control group and the model group were given the same volume of physiological saline by gavage for 21 consecutive days.

[0053] Detection indicators: 24 hours after the last administration, blood was drawn from the orbital cavity, and the red blood cell count (RBC) and hemoglobin concentration (Hb) were measured using a fully automated blood cell analyzer; serum iron (Fe) and erythropoietin (EPO) levels were measured using enzyme-linked immunosorbent assay (ELISA).

[0054] Table 2 Results of the test for indicators of Qi-tonifying and blood-nourishing effects

[0055] According to the data in Table 2: 1) The RBC, Hb, serum Fe, and EPO levels in the model control group were significantly lower than those in the blank group (P<0.05), indicating that the anemia model was successfully established. 2) Examples 1-4 significantly improved the hematopoietic indicators of anemic mice (P<0.05). Among them, the efficacy of Qi and blood replenishment in Comparative Examples 1-4 decreased to varying degrees compared with Example 1, confirming the synergistic effect of "red ginseng replenishing Qi + donkey-hide gelatin peptide replenishing blood + yeast peptide promoting absorption + rose regulating Qi". 3) Comparative Examples 1 (lacking red ginseng extract powder) and 3 (lacking donkey-hide gelatin peptide) showed the weakest improvement in hematopoietic indicators, indicating that red ginseng extract powder and donkey-hide gelatin peptide are the core components for replenishing Qi and blood. The effect of Comparative Example 5 (commercially available red ginseng extract) was weaker than that of Example 1, proving that the red ginseng extract powder extracted by supercritical CO2 in this invention has higher bioavailability and better nourishing effect.

[0056] 2. Anti-aging efficacy experiment Grouping: 88 ICR mice (n=8) were divided into a blank control group (n=8) and a model group (D-galactose 100 mg / kg intraperitoneally injected to establish an aging model); the model group (n=80) was further divided into a model control group, an example group, and a comparative group. Examples 1-4 and comparative groups 1-5 were administered D-galactose at a dose of 20 mL / kg for 42 consecutive days.

[0057] Detection indicators: serum malondialdehyde (MDA, lipid peroxidation product), superoxide dismutase (SOD, antioxidant enzyme); back skin samples were taken to measure collagen content (hydroxyproline method).

[0058] Table 3 Results of in vivo anti-aging index detection

[0059] According to the data in Table 3: 1) The serum MDA, serum SOD, and skin collagen levels in the model control group were significantly lower than those in the blank group (P<0.05), indicating that the aging model was successfully established. 2) In Comparative Example 1 (lacking red ginseng extract powder), serum MDA was higher, indicating that ginsenosides in red ginseng extract powder can scavenge free radicals in the body and inhibit lipid peroxidation. In Comparative Example 3 (lacking yeast peptide), serum SOD values ​​were lower and serum MDA values ​​were higher, which may be related to the fact that small molecule peptides in yeast peptide can activate the activity of antioxidant enzymes (such as superoxide dismutase SOD). In Comparative Example 3 (lacking donkey-hide gelatin peptide), the skin collagen index data was the lowest, indicating that donkey-hide gelatin peptide can promote skin collagen synthesis and improve skin elasticity. This shows that donkey-hide gelatin peptide, red ginseng extract powder, and yeast peptide are the core components of anti-aging. The effect of Comparative Example 5 (commercially available red ginseng extract) was weaker than that of Example 1, proving that the red ginseng extract powder extracted by supercritical CO2 of this invention has more significant antioxidant and anti-aging effects.

[0060] 3. Stability test Samples: Beverages from Examples 1-4 and Comparative Examples 1-5 (aseptically filled, 25 mL / bottle).

[0061] Accelerated testing: 40℃±2℃, relative humidity 75%±5%, stored for 6 months, with samples taken at 0, 1, 2, 3 and 6 months respectively.

[0062] Long-term test: Store at 25℃±2℃ and relative humidity 60%±5% for 18 months, and take samples at 0, 3, 6, 9, 12 and 18 months respectively.

[0063] Appearance (layering, slight precipitation (<5% precipitation)) and the rate of change in absorbance at 280 nm (%) were selected as stability evaluation indicators.

[0064] Table 4 Long-term test data

[0065] Table 5 Accelerated Test Data

[0066] According to the stability test data, the absorbance change rate of Examples 1-4 was ≤2.51% in the long-term stability test, and there was no obvious stratification / precipitation. This indicates that the red ginseng yeast peptide donkey-hide gelatin rose beverage prepared in this example has good long-term stability. This is due to the fact that the preparation method of red ginseng extract powder, peptides, and double-petal red rose concentrate ensures the small molecular weight and water solubility of the raw materials. Each component can maintain good dispersibility for a long time without stratification or precipitation in the absence of other stabilizers (thickeners, surfactants, antioxidants, etc.). Similarly, the accelerated stability test data of Examples 1-4 also showed no stratification or precipitation. The stability data of Comparative Examples 1-3 were comparable to or slightly better than that of Example 1, which is related to the reduction of components in Comparative Examples 1-4; however, the stability of Comparative Example 4 was worse than that of Example 1, which may be related to the stabilizing effect of antioxidant components and polysaccharide components in double-petal red rose concentrate; the stability test data of Comparative Example 5 showed precipitation, which may be related to the large amount of inorganic salts and macromolecular components in commercially available red ginseng extract powder. Inorganic salts and macromolecular components can affect the solubility and stability of peptides and other components.

[0067] 4. Taste Evaluation Evaluation panel: 20 professional sensory evaluators (10 men and 10 women, aged 20-45).

[0068] Samples: Beverages from Examples 1-4 and Comparative Examples 1-5 (numbered, blind tasted, consumed at room temperature).

[0069] Scoring criteria: sweetness (1-5 points, 1 = too bland / too sweet, 5 = moderate), floral aroma intensity (1-5 points, 1 = no floral aroma, 5 = rich and natural), medicinal flavor masking (1-5 points, 1 = strong medicinal flavor, 5 = no medicinal flavor), bitterness (1-5 points, 1 = extremely bitter, 5 = no bitterness), overall acceptability (1-5 points, 1 = unacceptable, 5 = very acceptable), calculate the average score.

[0070] Table 6. Taste Evaluation Results (Scores)

[0071] According to the data in Table 6: 1) Examples 1-4: The overall acceptability is very high (>4.10), the sweetness is moderate, the floral fragrance is relatively fresh and natural, and the medicinal and bitter tastes are slight and well masked, thanks to the neutralizing effect of flavor protease treatment and rose extract. 2) Comparative Example 1 lacks red ginseng extract powder, while Comparative Examples 2 and 3 lack yeast peptide and donkey-hide gelatin peptide, respectively, resulting in higher sweetness. 3) Comparative Examples 2 and 3 lack yeast peptide and donkey-hide gelatin peptide, respectively, but their medicinal taste masking scores are lower; and Comparative Example 1 lacks red ginseng extract powder, resulting in a stronger bitterness, which may be related to the neutralization of the medicinal taste of red ginseng extract powder by the slight bitterness of the polypeptides. 4) Comparative Example 4 lacks double-petal red rose concentrate, resulting in the lowest medicinal taste masking, indicating that double-petal red rose concentrate plays a key role in masking medicinal taste. 5) Compared to the red ginseng extract powder in Example 1, the commercially available red ginseng water extract in Comparative Example 5 has a more complex composition and higher concentration of medicinal flavor, resulting in lower scores for sweetness and medicinal flavor masking. 6) In summary, Comparative Example 4 demonstrates the crucial role of rose extract in improving flavor and masking medicinal flavor. Comparative Example 5 proves that the supercritical CO2 extraction method used in this invention yields red ginseng with superior purity and taste compared to commercially available water-extracted products.

[0072] The preferred embodiments of the present invention disclosed above are merely illustrative of the invention. These preferred embodiments do not exhaustively describe all details, nor do they limit the invention to the specific implementations described. Clearly, many modifications and variations can be made based on the content of this specification. This specification selects and specifically describes these embodiments to better explain the principles and practical applications of the invention, thereby enabling those skilled in the art to better understand and utilize the invention. The invention is limited only by the claims and their full scope and equivalents.

Claims

1. A red ginseng yeast peptide donkey-hide gelatin rose beverage, characterized in that, The product comprises, by weight, the following components: 8-15 parts red ginseng extract powder, 6-10 parts yeast peptide, 5-8 parts donkey-hide gelatin peptide, 4-7 parts concentrated double-petal red rose juice, 1-3 parts sweetener, and 70-100 parts water; the red ginseng extract powder is prepared by supercritical CO2 extraction; the yeast peptide is prepared by a two-stage enzymatic hydrolysis process using the complex protease Protamex and the flavor protease Flavorzyme; the donkey-hide gelatin peptide is prepared by a two-stage enzymatic hydrolysis process using the alkaline protease Alcalase and the flavor protease Flavorzyme; and the concentrated double-petal red rose juice is prepared by ultrasound-assisted water extraction.

2. The red ginseng yeast peptide donkey-hide gelatin rose beverage according to claim 1, characterized in that, The preparation method of red ginseng extract powder is as follows: S1: Grind the red ginseng into 20-60 mesh particles and bake at a low temperature of 35-45℃ to obtain pretreated red ginseng powder; S2: Load the pretreated red ginseng powder into the extraction vessel, inject supercritical CO2 to the preset pressure of 25-30MPa, and statically soak and extract for 0.5-2 hours; S3: Start the circulation pump, dynamically extract CO2 at a flow rate of 12-20L / h for 1-3 hours, and simultaneously inject a 70% ethanol solution through the entrainer pump; S4: The extract enters the separation vessel, and by reducing the pressure to 6-8 MPa and controlling the temperature to 35-40℃, CO2 is vaporized and separated from the extract; the extract is concentrated to obtain red ginseng extract paste, and freeze-dried to obtain red ginseng extract powder.

3. The red ginseng yeast peptide donkey-hide gelatin rose beverage according to claim 1, characterized in that, The enzymatic hydrolysis process of the yeast peptide is as follows: S1: Yeast suspension preparation: Mix brewer's yeast or baker's yeast powder with water at a mass ratio of 1:10-15, and sonicate at 500-800W for 5-10 minutes to break down the cells and prepare a yeast suspension. S2: First enzymatic hydrolysis: Adjust the pH of the yeast suspension to 7.0-7.5, add 1-2% of the yeast powder weight of the complex protease Protamex, and enzymatically hydrolyze at 50-55℃ for 2-4 hours; S3: Second enzymatic hydrolysis: Adjust the pH of the hydrolysate to 6.5-7.0, lower the temperature to 45-50℃, add 0.5-1% of the yeast powder weight of flavor enzyme, and continue enzymatic hydrolysis for 1-2 hours; S4: Inactivation and Separation: Heat the enzyme hydrolysate to 85-90℃ and maintain for 10-15 minutes to inactivate the enzyme. Then, centrifuge to remove undissolved cell wall residue and collect the supernatant. Separate the supernatant by passing it sequentially through an ultrafiltration membrane system with a molecular weight cutoff of 10kDa and 1kDa, and collect the peptide filtrate with a molecular weight ≤1000Da. Freeze-dry to obtain the yeast peptide powder with a molecular weight ≤1000Da.

4. The red ginseng yeast peptide donkey-hide gelatin rose beverage according to claim 1, characterized in that, The enzymatic hydrolysis method for the donkey-hide gelatin peptide is as follows: S1: Preparation of donkey-hide gelatin solution: Crush donkey-hide gelatin blocks and mix them with purified water at 50-60℃ at a mass ratio of 1:15-20. Stir until fully swollen and dispersed to obtain donkey-hide gelatin solution; S2: First enzymatic hydrolysis: Adjust the pH of the donkey-hide gelatin solution to 7.0-8.0, the temperature to 50-55℃, add 0.5-2% of alkaline protease (Alcalase) by weight of the donkey-hide gelatin, and hydrolyze for 2-3 hours; S3: Second enzymatic hydrolysis: Without adjusting the pH, lower the temperature to 45-50℃, add 1-2% of the weight of the donkey-hide gelatin as flavor enzyme, and enzymatically hydrolyze for 1-2 hours; S4: Inactivation: Rapidly heat the enzyme hydrolysate to 85-90℃ and maintain for 10-15 minutes to completely inactivate the enzyme; S5: Purification and separation: After cooling the inactivated enzyme hydrolysate, pass it sequentially through ultrafiltration membranes with molecular weight cutoffs of 5kDa and 1000Da, and collect the filtrate with a molecular weight ≤1000Da; freeze-dry to obtain donkey-hide gelatin peptide powder.

5. The red ginseng yeast peptide donkey-hide gelatin rose beverage according to claim 1, characterized in that, The preparation method of the concentrated juice of double-petaled red roses is as follows: S1: Crush the dried petals of double-petaled red roses to 20-40 mesh; S2: Ultrasonic-assisted extraction: Mix rose petals and purified water at a mass ratio of 1:10-15, place in an ultrasonic extraction device, adjust the water temperature to 50-60℃, and extract for 25-40 minutes under ultrasonic power of 600-1000W. S3: Solid-liquid separation: After extraction, the solution is filtered through a 100-200 mesh filter, and the filtrate is filtered through an ultrafiltration membrane with a molecular weight cutoff of 10000 Da. The filtrate is collected and concentrated under vacuum to 1.1-1.2 g / mL to obtain concentrated double-petal red rose juice.

6. The red ginseng yeast peptide donkey-hide gelatin rose beverage according to claim 1, characterized in that, The sweetener is selected from at least one of erythritol, xylitol, steviol glycosides, and mogrosides.

7. The red ginseng yeast peptide donkey-hide gelatin rose beverage according to claim 1, characterized in that, The water is sterile deionized water.

8. A preparation process for a red ginseng yeast peptide donkey-hide gelatin rose beverage according to any one of claims 1-7, comprising the following steps: S1: Weigh out the following ingredients according to the specified amounts: red ginseng extract powder, yeast peptide, donkey-hide gelatin peptide, concentrated juice of double-petal red rose, sweetener, and water. S2: Add red ginseng extract powder, yeast peptide, donkey-hide gelatin peptide, concentrated juice of double-petal red rose, and sweetener to water separately, and stir at 100-300 rpm for 5-10 minutes; then shear and stir at 1000-3000 rpm for 5-10 minutes. S3: Filter through a 0.22μm filter membrane, fill, and pasteurize.

9. The preparation process according to claim 8, characterized in that, The pasteurization process involves sterilization at a low temperature of 65-70℃.

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