Formula and preparation method of butter collagen peptide powder

Abstract

The invention discloses a formula and a preparation method of butter collagen peptide powder, and belongs to the technical field of food processing. The formula comprises the following components in percentage by mass: 70% of butter powder, 20% of corn germ powder, 5% of yak bone marrow peptide, 5% of collagen peptide and 5% of cattle spleen peptide. The preparation method comprises the steps of raw material pretreatment, premixing, final mixing, screening and inspection. The fat-soluble butter powder and the water-soluble active peptide are scientifically proportioned, component compatibility is achieved through the corn germ powder, the defects that an existing product is difficult to consider flavor and nutrition and poor in compatibility are overcome, the product is rich in flavor and comprehensive in nutrition, the active peptide is easy to absorb, the normal-temperature storage stability is excellent, industrial production can be achieved, and the production cost is reduced. The method is suitable for the field of nutritional supplement foods.

Description

TECHNICAL FIELD

[0001] The present application relates to the technical field of food processing, in particular to a formula and preparation method of butter collagen peptide powder. BACKGROUND

[0002] With the upgrading of health consumption, consumers' demand for food has shifted from pure flavor satisfaction to dual demands of "flavor + nutrition". Nutritional supplement powder food has a growing market demand due to its convenience and high absorption efficiency. Butter, as a traditional flavor food material, is rich in fat, vitamins and other nutrients, and has a rich milk flavor. However, its application scenarios are mostly limited to baking and cooking. When directly used as a raw material for powder food, it has problems such as poor compatibility with other nutrients, easy caking, and single nutrition.

[0003] Collagen peptide, yak bone marrow peptide and bovine spleen peptide are all bioactive peptides. Collagen peptide can supplement the collagen protein needed by the human body, improve the skin condition and enhance the bone toughness. Yak bone marrow peptide is rich in amino acids and easy to be absorbed by the human body, which can nourish the bones and improve the immunity. Bovine spleen peptide is taken from bovine spleen and has the functions of regulating immunity and promoting nutrient absorption. At present, although there are products combining single peptides with food raw materials in the prior art, there is no technical solution for the synergistic compounding of butter powder and multiple active peptides (collagen peptide, yak bone marrow peptide and bovine spleen peptide). Moreover, the existing compounding products generally have defects such as uncoordinated flavor, poor stability of active peptides and low absorption efficiency of nutritional components.

[0004] Based on the above-mentioned deficiencies of the prior art, there is an urgent need for a butter collagen peptide powder formula that is scientifically formulated, has coordinated flavor, comprehensive nutrition and high absorption efficiency, solves the compatibility problem of butter powder and multiple active peptides, realizes the dual optimization of flavor and nutrition, and meets the healthy dietary needs of consumers. SUMMARY

[0005] Therefore, the embodiments of the present application aim to provide a formula and preparation method of butter collagen peptide powder to solve or alleviate the technical problems in the prior art, and at least provide a beneficial alternative.

[0006] The object of the present application can be achieved by the following technical measures: A formula of butter collagen peptide powder, by mass percentage, the formula consists of: butter powder 70%, corn germ powder 20%, yak bone marrow peptide 5%, collagen peptide 5%, bovine spleen peptide 5%; the sum of the mass percentages of the components is 100%.

[0007] The object of the present application can also be achieved by the following technical measures: The butter powder is edible grade butter powder with a purity of ≥99%.

[0008] The objective of this invention can also be achieved through the following technical measures: The corn germ powder is corn germ powder that has undergone low-temperature pressing and defatting treatment, and has a dietary fiber content of ≥60%.

[0009] The objective of this invention can also be achieved through the following technical measures: The yak bone marrow peptide, collagen peptide, and bovine spleen peptide are all small molecule peptides with a molecular weight ≤1000 Da.

[0010] The objective of this invention can also be achieved through the following technical measures: A method for preparing butter collagen peptide powder, the method being based on the formulation according to any one of claims 1-4, comprising the following steps: (1) Raw material pretreatment: Place butter powder and corn germ powder in a vacuum drying oven and dry at 60°C for 2 hours, controlling the moisture content to ≤3%; place yak bone marrow peptide, collagen peptide and bovine spleen peptide in a sterile environment to thaw to room temperature; (2) Premixing: The pretreated butter powder and corn germ powder are put into a three-dimensional mixer and mixed at 200 r / min for 15 minutes to obtain a premix; (3) Final mixing: The pretreated yak bone marrow peptides, collagen peptides and bovine spleen peptides are put into a three-dimensional mixer containing the premix and mixed for 20 minutes at a speed of 200 r / min to obtain the final mixture; (4) Screening and inspection: The final mixture is screened through a 100-mesh sieve. The moisture content, active peptide content and microbial indicators of the screened product are tested. After passing the test, the product is packaged and stored.

[0011] The objective of this invention can also be achieved through the following technical measures: The cleanliness level of the sterile environment described in step (1) is ≥10000.

[0012] The objective of this invention can also be achieved through the following technical measures: The microbiological requirements in step (4) are: total bacterial count ≤ 100 CFU / g, and coliform bacteria must not be detected.

[0013] The objective of this invention can also be achieved through the following technical measures: The test standard for the content of active peptides mentioned in step (4) is: the total content of active peptides in the product is ≥14.5%.

[0014] The objective of this invention can also be achieved through the following technical measures: A butter collagen peptide powder, wherein the peptide powder is prepared by any of the preparation methods described above. The objective of this invention can also be achieved through the following technical measures: This peptide powder does not clump or separate when stored at room temperature for 6 months, and the human body's absorption efficiency of the active peptides in it is more than 30% higher than that of conventional macromolecular peptide products.

[0015] The embodiments of the present invention have the following advantages due to the adoption of the above technical solutions: I. Balancing Flavor and Nutrition: The core formula of 70% butter powder ensures a rich milky flavor, while the 15% small molecule active peptide blend (5% each of yak bone marrow peptide, collagen peptide, and bovine spleen peptide) provides multiple nutritional benefits such as bone nourishment, skin repair, and immune regulation, solving the technical problems of single nutritional content and poor flavor in existing butter products.

[0016] II. Excellent compatibility and stability: Through the "bridging" effect of 20% corn germ powder, the compatibility problem between fat-soluble butter powder and water-soluble active peptides is effectively solved. The product can be stored at room temperature for 6 months without clumping or layering. Its stability is significantly better than existing compound products (existing similar products will clump after 3 months of storage).

[0017] 3. High absorption efficiency: Small molecule active peptides (molecular weight ≤1000Da) are selected, and through scientific pre-mixing and final mixing steps, the active peptides are ensured to be evenly dispersed, which improves the human body's absorption efficiency by more than 30%. Compared with large molecule peptide products, they do not require digestion and decomposition and can be directly absorbed and utilized by the intestines.

[0018] IV. Simple and feasible preparation process: The preparation steps are designed around the characteristics of the formulation components. The steps of pretreatment, premixing, final mixing, sieving and inspection are closely connected. Each step is set to solve the technical problems of the previous step. The process parameters are clear (such as mixing speed, time, drying temperature, etc.), which can realize large-scale industrial production and controllable production costs.

[0019] The above overview is for illustrative purposes only and is not intended to be limiting in any way. In addition to the illustrative aspects, embodiments, and features described above, further aspects, embodiments, and features of the invention will become readily apparent from the accompanying drawings and the following detailed description. Attached Figure Description

[0020] To more clearly illustrate the technical solutions in the embodiments of this application or the prior art, the drawings used in the description of the embodiments or the prior art will be briefly introduced below. Obviously, the drawings described below are only some embodiments of this application. For those skilled in the art, other drawings can be obtained based on these drawings without creative effort.

[0021] Fig. 1 This is a diagram showing the core formulation composition of the present invention; Fig. 2 This is a flowchart of the preparation process of the present invention; Fig. 3 This is the core logic diagram of the claims of this invention. Detailed Implementation

[0022] In the following description, only certain exemplary embodiments are briefly described. As those skilled in the art will recognize, the described embodiments can be modified in various ways without departing from the spirit or scope of the invention. Therefore, the drawings and description are considered to be exemplary in nature and not restrictive.

[0023] It is important to note that terms such as "first," "second," "symmetric," and "array" are used only to distinguish between descriptive and positional descriptions and should not be construed as indicating or implying relative importance or implicitly specifying the number of technical features indicated. Therefore, features specified with terms such as "first" or "symmetric" may explicitly or implicitly include one or more of that feature; similarly, when the quantity of certain features is not limited by words such as "two" or "three," it should be noted that such features also explicitly or implicitly include one or more features. In this invention, unless otherwise explicitly specified and limited, terms such as "installation," "connection," and "fixation" should be interpreted broadly; for example, they can refer to a fixed connection, a detachable connection, or an integral molding; they can refer to a mechanical connection, a direct connection, a welding connection, or an indirect connection through an intermediate medium; they can refer to the internal communication of two components or the interaction between two components. Those skilled in the art can understand the specific meaning of the above terms in this invention based on the accompanying drawings and specific circumstances.

[0024] The embodiments of the present invention will be described in detail below.

[0025] like Figs. 1-3 As shown, the present invention discloses a formula for a butter collagen peptide powder, which comprises the following components by mass percentage: 70% butter powder, 20% corn germ powder, 5% yak bone marrow peptide, 5% collagen peptide, and 5% bovine spleen peptide; the sum of the mass percentages of the above components is 100% (Note: The precise proportions of each component ensure the synergistic effect of flavor and nutrition. The butter powder accounts for the highest proportion, laying the foundation for the product's flavor. The corn germ powder is used as an auxiliary ingredient to adjust the taste and compatibility. The three peptides are compounded in equal proportions to maximize their bioactivity).

[0026] Furthermore, the selection and proportioning of each component in the formulation of this invention have clear technical basis, and there is a synergistic causal relationship among the components, as detailed below: Selection and proportion of butter powder: Use food-grade butter powder with a purity of ≥99%, adding it at a weight ratio of 70%. Its role is to provide a rich buttery flavor to the product, while also serving as a base ingredient to support other components. This ratio has been verified through multiple experiments. If the butter powder content is less than 65%, the product flavor will be weak and unable to reflect the core characteristics of butter. If the content is higher than 75%, the product fat content will be too high, making it prone to clumping and masking the bioactivity of active peptides, thus affecting absorption. Therefore, a 70% ratio is the optimal choice that balances flavor and practicality.

[0027] Selection and proportioning of corn germ powder: Use corn germ powder that has undergone low-temperature pressing and defatting, adding it at a weight ratio of 20%. Since butter powder is a fat-soluble raw material, while the three active peptides are all water-soluble components, direct mixing of the two can easily lead to compatibility issues such as layering and precipitation. Corn germ powder is rich in dietary fiber and plant protein, and its molecular structure can act as a "bridge" connecting fat-soluble butter powder and water-soluble active peptides, improving the overall dispersibility and stability of the formula. At the same time, the 20% ratio can adjust the taste of the product and reduce the greasiness of the butter powder. If the proportion is less than 15%, the compatibility adjustment effect will be poor, and the product will easily clump. If the proportion is higher than 25%, it will dilute the butter flavor, and the excessive dietary fiber content will affect the absorption rate of active peptides. Therefore, the 20% ratio is the key to balancing compatibility, taste, and absorption efficiency.

[0028] Selection and proportioning of yak bone marrow peptides, collagen peptides, and bovine spleen peptides: All three peptides are small molecule peptides with a molecular weight ≤1000Da (easily absorbed directly by the human intestine without digestion or breakdown). Each peptide is added at a mass ratio of 5%, with a total active peptide ratio of 15%. This ratio is designed based on the complementary bioactivity of the three peptides: yak bone marrow peptides focus on bone nourishment, collagen peptides focus on skin and bone repair, and bovine spleen peptides focus on immune regulation. Equal proportions ensure comprehensive nutritional coverage. If the proportion of a single peptide exceeds 8%, it will lead to nutritional imbalance and may have antagonistic effects with other peptides. If the total active peptide ratio is less than 10%, the expected nutritional supplementation effect cannot be achieved. Therefore, the 5%:5%:5% ratio is the core to achieve synergistic nutritional effects.

[0029] Based on the above formula, the present invention also provides a method for preparing the butter collagen peptide powder. This method is compatible with the formula, further ensuring product performance. The steps are causally linked, as follows: Raw material pretreatment: Place the butter powder and corn germ powder separately in a drying oven and dry them at 60℃ under vacuum for 2 hours to remove moisture from the raw materials (moisture content controlled at ≤3%) to prevent clumping during subsequent mixing; Thaw the yak bone marrow peptides, collagen peptides, and bovine spleen peptides at room temperature in a sterile environment (if frozen storage) to ensure that the peptide activity is not lost; This step lays the foundation for the uniformity of subsequent mixing and the stability of the product. If the moisture content of the raw materials is too high, it will cause clumping during subsequent mixing and will destroy the bioactivity of the peptides.

[0030] Premixing: First, put the pretreated butter powder and corn germ powder into a three-dimensional mixer, set the speed to 200 r / min, and mix for 15 minutes to obtain a premix. Since the corn germ powder needs to be fully mixed with the butter powder to form a stable base, it can better support the added active peptides. If all the raw materials are mixed at the same time, the active peptides will aggregate locally and cannot be evenly dispersed. Therefore, the premixing step is a necessary prerequisite to ensure the uniform distribution of active peptides.

[0031] Final mixing: The pretreated yak bone marrow peptides, collagen peptides, and bovine spleen peptides are simultaneously added to a three-dimensional mixer containing the premix, and the speed is maintained at 200 r / min for 20 minutes. The mixing time is extended to 20 minutes because the active peptides have small molecular weights and high fluidity, and need sufficient time to fully integrate with the premix. If the mixing time is less than 15 minutes, the active peptides will be unevenly dispersed, with some areas having excessively high peptide concentrations and some areas having no active peptides, affecting the nutritional uniformity of the product.

[0032] Screening and Inspection: The final mixture is screened through a 100-mesh sieve to remove lumpy particles (ensuring uniform particle size and convenient consumption). The screened product is then tested for moisture content, active peptide content, and microbial indicators (total bacterial count ≤100 CFU / g, coliform bacteria not detectable). Once the test is passed, the product can be packaged and stored. The screening step is essential for the effectiveness of pre-mixing and final mixing. Without screening, lumpy particles will affect the eating experience and may contain insufficiently mixed ingredients, leading to substandard product quality.

[0033] The following are several specific embodiments of the application of the present invention. Example 1: A formula for a butter collagen peptide powder, by weight percentage: 70% butter powder (99.2% purity, food grade, prepared by spray drying), 20% corn germ powder (low-temperature pressing defatted, dietary fiber content ≥62%, particle size 80 mesh), 5% yak bone marrow peptide (molecular weight 700 Da, small molecule peptide purity ≥98%), 5% collagen peptide (molecular weight 500 Da, derived from fish skin), and 5% bovine spleen peptide (molecular weight 900 Da, prepared by freeze drying), with a total weight of 50 kg (industrial pilot scale).

[0034] Preparation method: Raw material pretreatment: Place 35kg of butter powder and 10kg of corn germ powder into a large vacuum drying oven and dry them at 60℃±2℃ for 2.5 hours, controlling the moisture content to ≤2.8% (for pilot-scale production, the amount of raw materials used is large, so the drying time should be appropriately extended to ensure that the moisture content is uniform and meets the standard); Place 2.5kg of yak bone marrow peptide, 2.5kg of collagen peptide, and 2.5kg of bovine spleen peptide in a 10,000-level sterile clean room and let them thaw at room temperature for 40 minutes, stirring continuously during the process to prevent local moisture absorption.

[0035] Premixing: The pretreated butter powder and corn germ powder were put into a large three-dimensional mixer (100L capacity) and mixed at 180r / min for 20 minutes (the pilot-scale equipment has a large capacity, so the speed was reduced and the time was extended to ensure uniform mixing and avoid the raw materials from adhering to the inner wall of the equipment) to obtain the premixed mixture. Three samples were taken for testing, and no clumping or layering was observed.

[0036] Final mixing: Add the three active peptides into the mixer at a uniform speed and continue mixing for 25 minutes at a speed of 180 r / min. During the mixing process, turn on the equipment vibration function every 5 minutes to prevent the active peptides from adsorbing onto the inner wall of the mixer.

[0037] Screening and testing: The final mixture was screened through a 100-mesh vibrating screen (a vibrating screen was used in the pilot test to improve screening efficiency). Five samples were randomly taken from the screened product and tested for moisture content, active peptide content and microbial indicators. Test results: Moisture content 2.7%, total active peptide content 14.9%, total bacterial count 48 CFU / g, coliform bacteria not detected. All indicators met the design requirements. After passing the test, the product was packaged into 500g / bags.

[0038] Product performance testing: After 6 months of storage at room temperature, the product showed no clumping or layering, and had a rich frankincense flavor without any off-odors. Thirty volunteers (aged 20-60, half male and half female) consumed 10g daily (dissolved in warm water) for 30 consecutive days. 27 volunteers reported a smooth taste and no greasiness, 25 volunteers reported improved skin hydration and reduced fatigue, and 23 volunteers reported improved immunity. This demonstrates that the product produced on a pilot-scale basis can still maintain stable flavor and nutritional efficacy.

[0039] Example 2: A formula for a butter collagen peptide powder, by weight percentage: 70% butter powder (99.8% purity, high-purity food grade, vacuum freeze-drying process), 20% corn germ powder (low-temperature cold-pressed defatted, dietary fiber content ≥65%, deodorized), 5% yak bone marrow peptide (molecular weight 600 Da, prepared by low-temperature enzymatic hydrolysis of yak bone marrow), 5% collagen peptide (molecular weight 800 Da, derived from pig skin, activity ≥1200 U / g), 5% bovine spleen peptide (molecular weight 650 Da, enzymatic hydrolysis purity ≥99%), total weight 1 kg (laboratory small-scale test, precise ratio verification).

[0040] Preparation method: Raw material pretreatment: Place 700g of butter powder and 200g of corn germ powder into a small vacuum drying oven and dry at 60℃ for 1.5 hours (small-scale test uses a small amount of raw materials, shorten the drying time to avoid over-drying and loss of flavor), and control the moisture content to ≤2.5%; Place 50g of yak bone marrow peptide, 50g of collagen peptide and 50g of bovine spleen peptide on a sterile operating table, let them thaw at room temperature for 20 minutes, and gently grind and disperse them with a sterile spatula.

[0041] Premixing: Put the pretreated butter powder and corn germ powder into a small three-dimensional mixer (2L capacity) and mix at 220r / min for 12 minutes to obtain a uniform premix.

[0042] Final mixing: Slowly add the three active peptides into the mixer and continue mixing for 18 minutes at a speed of 220 rpm to ensure that the small molecule peptides are fully dispersed.

[0043] Screening and inspection: The final mixture was screened through a 100-mesh standard sieve, and the screened product underwent full testing; Test results: Moisture content 2.4%, total active peptide content 15.1%, total bacterial count 35 CFU / g, coliform bacteria not detected, meeting the design requirements.

[0044] Product performance testing: After 8 months of storage at room temperature (high-purity raw materials and freeze-drying process improve stability), the product still maintains good fluidity, with no clumping or flavor degradation; volunteers reported that the product has a delicate taste, fast absorption (the molecular weight of small molecule peptides is generally low), and more obvious effects on skin condition improvement and bone nourishment, verifying the advantages of the high-purity raw material ratio.

[0045] Example 3: A formula for a butter collagen peptide powder, by weight percentage: 70% butter powder (99.0% purity, food grade, prepared by drum drying process), 20% corn germ powder (low-temperature pressing defatted, dietary fiber content ≥60%, particle size 100 mesh), 5% yak bone marrow peptide (molecular weight 1000 Da, small molecule peptide purity ≥97%), 5% collagen peptide (molecular weight 950 Da, derived from cowhide), and 5% bovine spleen peptide (molecular weight 850 Da, freeze-dried process), total weight 20 kg (small-scale production).

[0046] Preparation method: Raw material pretreatment: Place 14kg of butter powder and 4kg of corn germ powder into a medium-sized vacuum drying oven and dry at 60℃ for 2 hours, controlling the moisture content to ≤3.0%; place 1kg of yak bone marrow peptide, 1kg of collagen peptide and 1kg of bovine spleen peptide in a sterile clean room to thaw at room temperature for 30 minutes. After thawing, filter with a sterile filter to remove any possible small impurities.

[0047] Premix: Put the pretreated butter powder and corn germ powder into a medium-sized three-dimensional mixer (50L capacity) and mix at 200r / min for 15 minutes to obtain a premix.

[0048] Final mixing: Add the three active peptides to the mixer and continue mixing at 200 r / min for 20 minutes. After mixing, let stand for 5 minutes to release the static electricity of the raw materials (to prevent small molecule peptides from clumping due to static adsorption).

[0049] Screening and testing: The final mixture was screened through a 100-mesh sieve, and four samples were taken for testing. Test results: Moisture content 2.9%, total active peptide content 14.7%, total bacterial count 55 CFU / g, and coliform bacteria not detected. After passing the test, it was repackaged into 200g / bags.

[0050] Product performance testing: After 6 months of storage at room temperature, the product exhibits good fluidity, without clumping or layering, and retains a pure butter flavor. Twenty-five volunteers consumed 10g daily for 30 consecutive days. Twenty-three volunteers reported a good taste and no greasiness, while twenty volunteers reported improved immunity. This demonstrates that butter powder with different drying processes and corn germ powder with different particle sizes can achieve stable technical effects within the formulation system of this invention, further verifying the compatibility and adaptability of the formulation.

[0051] The above description is merely a specific embodiment of the present invention, but the scope of protection of the present invention is not limited thereto. Any person skilled in the art can easily conceive of various variations or substitutions within the technical scope disclosed in the present invention, and these should all be included within the scope of protection of the present invention. Therefore, the scope of protection of the present invention should be determined by the scope of the claims.

Claims

1. A formula for a butter collagen peptide powder, characterized in that, By weight percentage, the formula consists of the following components: 70% butter powder, 20% corn germ powder, 5% yak bone marrow peptide, 5% collagen peptide, and 5% bovine spleen peptide; the sum of the weight percentages of each component is 100%.

2. The formulation according to claim 1, characterized in that, The butter powder is food-grade butter powder with a purity of ≥99%.

3. The formulation according to claim 1, characterized in that, The corn germ powder is corn germ powder that has undergone low-temperature pressing and defatting treatment, and has a dietary fiber content of ≥60%.

4. The formulation according to claim 1, characterized in that, The yak bone marrow peptide, collagen peptide, and bovine spleen peptide are all small molecule peptides with a molecular weight ≤1000 Da.

5. A method for preparing butter collagen peptide powder, characterized in that, This method, based on the formulation of any one of claims 1-4, includes the following steps: (1) Raw material pretreatment: Place butter powder and corn germ powder in a vacuum drying oven and dry at 60°C for 2 hours, controlling the moisture content to ≤3%; place yak bone marrow peptide, collagen peptide and bovine spleen peptide in a sterile environment to thaw to room temperature; (2) Premixing: The pretreated butter powder and corn germ powder are put into a three-dimensional mixer and mixed at 200 r / min for 15 minutes to obtain a premix; (3) Final mixing: The pretreated yak bone marrow peptides, collagen peptides and bovine spleen peptides are put into a three-dimensional mixer containing the premix and mixed for 20 minutes at a speed of 200 r / min to obtain the final mixture; (4) Screening and inspection: The final mixture is screened through a 100-mesh sieve. The moisture content, active peptide content and microbial indicators of the screened product are tested. After passing the test, the product is packaged and stored.

6. The preparation method according to claim 5, characterized in that, The cleanliness level of the sterile environment described in step (1) is ≥10000.

7. The preparation method according to claim 5, characterized in that, The microbiological requirements in step (4) are: total bacterial count ≤ 100 CFU / g, and coliform bacteria must not be detected.

8. The preparation method according to claim 5, characterized in that, The test standard for the content of active peptides mentioned in step (4) is: the total content of active peptides in the product is ≥14.5%.

9. A butter collagen peptide powder, characterized in that, The peptide powder is prepared by any one of the preparation methods described in claims 5-8.

10. The butter collagen peptide powder according to claim 9, characterized in that, This peptide powder does not clump or separate when stored at room temperature for 6 months, and the human body's absorption efficiency of the active peptides in it is more than 30% higher than that of conventional macromolecular peptide products.

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