Giant salamander muscle peptide zinc chelate cranberry juice beverage and preparation method thereof

Abstract

The invention belongs to the technical field of bioactive peptide preparation and food processing, and particularly relates to a giant salamander muscle peptide zinc chelate cranberry juice beverage and a preparation method thereof. Giant salamander peptide is extracted from giant salamander muscle, zinc ions are introduced for chelation, the giant salamander muscle peptide zinc chelate is prepared, finally, the giant salamander muscle peptide zinc chelate is compounded with cranberry juice, and then the giant salamander muscle peptide zinc chelate cranberry juice beverage is developed. Compared with a common fruit juice beverage or a single peptide functional beverage, the giant salamander muscle peptide zinc chelate cranberry juice beverage prepared by the preparation method disclosed by the invention is rich in nutritional value, unique in flavor and mouth feel, green and healthy in formula and wide in product application scene, the chelate is high in stability in a beverage system, and the retention rate of zinc is high after high-temperature sterilization and normal-temperature storage; and the product has stable quality in the shelf life, and is suitable for large-scale industrial production.

Description

Technical Field

[0001] This invention belongs to the field of bioactive peptide preparation and food processing technology, specifically relating to a cranberry juice beverage containing giant salamander muscle peptide zinc chelate and its preparation method. Background Technology

[0002] The giant salamander (Andrias davidianus) is a traditional and valuable medicinal animal, containing various nutrients such as protein, unsaturated fatty acids, and hyaluronic acid. Its bones, skin, and muscles can all be used medicinally, possessing extremely high nutritional and medicinal value. The muscle of the giant salamander is rich in 17 amino acids, including 8 essential amino acids, accounting for 39.69% of the total amino acids. Compared with other common animal meats, the total amino acid content, essential amino acid content, and nutritional value of giant salamander muscle are higher than those of beef and venison. However, currently, giant salamander muscle is usually processed and consumed directly. This traditional method does not fully utilize its protein—the complete protein molecules are large, resulting in limited digestion and absorption efficiency, and many potential biological activities are not released. Giant salamander muscle peptides, as a source of bioactive drugs and food, have good antioxidant, antibacterial, and anti-fatigue functions, and their potential applications in the nutrition and pharmaceutical industries have attracted great interest. Zinc is one of the essential trace elements for the human body. Long-term zinc deficiency can cause various diseases such as growth retardation, impaired immunity, neurosensory disorders, and cognitive impairment. Giant salamander muscle peptide zinc chelate is a compound formed by the coordination of bioactive peptides with zinc ions through carboxyl, amino, and imino groups. Through the synergistic effect with zinc ions, giant salamander muscle peptides not only enhance the original activity of the bioactive peptides, but also, because the peptide zinc chelate is digested and absorbed in peptide form, it can improve the bioavailability of zinc, thus helping to maintain human health and prevent disease.

[0003] Currently, the consumption of giant salamander muscle is mainly for dishes, with few processed products, especially giant salamander muscle peptide beverages. The main challenge lies in the fact that giant salamander muscle peptides, extracted from salamander muscle, have a strong fishy smell that is difficult for consumers to accept, hindering the development of liquid beverages. While the addition of zinc during the preparation of giant salamander muscle peptide zinc chelates can mask some of the fishy smell, a slight fishy odor still remains in the beverage formulation, failing to meet the public's demand for palatable drinks. Cranberry juice, a concentrated liquid extracted from cranberries, is rich in vitamin C, polyphenols, and proanthocyanidins, possessing a sweet and sour taste and flavor. Combining cranberry juice with giant salamander muscle peptide zinc chelates can create a functional beverage that can compensate for the unpleasant flavor of the giant salamander, satisfying people's pursuit of natural and healthy foods while also providing rich nutritional value and trace elements. Summary of the Invention

[0004] The technical problem to be solved by the present invention is to address the shortcomings of the existing technology by providing a giant salamander muscle peptide zinc chelate cranberry juice beverage and its preparation method. The beverage is orange-red, with a uniform and clear texture, moderate sweetness, rich cranberry flavor, no fishy or other off-flavors, which meets the general public's preference for beverages. It also has strong antioxidant activity and zinc supplementation effect, which is of great help to those who seek functional nutritional drinks and those with zinc deficiency.

[0005] The objective of this invention can be achieved through the following technical solutions:

[0006] A cranberry juice beverage containing giant salamander muscle peptide zinc chelate is prepared from the following raw materials: giant salamander muscle peptide, giant salamander muscle peptide zinc chelate, cranberry puree, steviol glycosides, citric acid, vitamin C, and compound stabilizer.

[0007] Further preferably, the concentration of the giant salamander muscle peptide zinc chelate is 5~15 mg / ml.

[0008] Further preferably, the amount of steviol glycoside added is 0.01~0.05%.

[0009] Further preferably, the amount of citric acid added is 0.01~0.05%.

[0010] Further preferably, the amount of vitamin C added is 0.01~0.05%.

[0011] This invention primarily utilizes giant salamander muscle to extract salamander muscle peptides, which are then chelated with zinc through ultrasonic pretreatment to obtain a zinc chelate of salamander muscle peptides. This zinc chelate is then applied to cranberry juice to mask the original fishy smell of the salamander muscle peptides. Sensory evaluation is used as an indicator to optimize the formula, ultimately developing a cranberry juice beverage containing the zinc chelate of salamander muscle peptides. Simultaneously, electronic noses and electronic tongues are used to evaluate the aroma and taste of the beverage, exploring its nutritional value and antioxidant properties. Compared with existing technologies, this invention has the following beneficial effects:

[0012] This invention combines giant salamander muscle peptide zinc chelate as a zinc supplement with cranberry juice. This not only reduces the unpleasant bitterness of the giant salamander peptide but also effectively scavenges free radicals in the body while supplementing trace elements. Using sensory evaluation as an indicator, single-factor experiments determined the optimal addition levels for steviol glycosides (0.05%), vitamin C (0.05%), and citric acid (0.03%), and the optimal concentration of the giant salamander muscle peptide zinc chelate (5 mg / ml), with sensory scores ≥21 (out of 25). Based on these results, a functional liquid beverage with both zinc supplementation and high antioxidant properties is obtained. Furthermore, the preparation process is simple, environmentally friendly, energy-efficient, and cost-effective. The resulting giant salamander muscle peptide zinc cranberry juice beverage has broad application prospects in the fields of health foods and functional beverages. Attached Figure Description

[0013] Figure 1 Figure showing the effect of different amounts of food additives on the sensory evaluation of cranberry juice beverage containing giant salamander muscle peptide zinc chelate.

[0014] Figure 2 The effect of different additives on the sensory evaluation of cranberry juice beverage;

[0015] Figure 3 PCA analysis charts and radar charts of different types of cranberry juice beverages using electronic tongue;

[0016] Figure 4 PCA analysis charts and radar charts of different types of cranberry juice beverages using electronic noses;

[0017] Figure 5 Antioxidant results of different types of cranberry juice drinks;

[0018] Figure 6 Microbiological testing results for different types of cranberry juice beverages; in Figure 5 The median value is the mean ± standard deviation (n=3). Detailed Implementation

[0019] To make the objectives, technical solutions, and advantages of the embodiments of the present invention clearer, the technical solutions in the embodiments of the present invention will be clearly and completely described below. Obviously, the described embodiments are some embodiments of the present invention, but 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.

[0020] Unless otherwise specified, the experimental methods used in the following examples are conventional methods. Unless otherwise specified, the instruments and equipment used in the following examples are all standard laboratory instruments and equipment; unless otherwise specified, the experimental materials used in the following examples were all purchased from conventional biochemical reagent companies.

[0021] Example 1: Preparation process of giant salamander muscle peptide zinc chelate cranberry juice beverage (CJ+GSP-Zn or PZ)

[0022] (1) Extraction of giant salamander muscle peptides: The live artificially bred giant salamanders were pretreated to obtain giant salamander muscle paste. The paste was homogenized with 4 times the amount of deionized water at a mass-volume ratio of 1g:40mL. The pH was adjusted to 6.5 with 1 mol / L NaOH or HCl. 1% of neutral protease and papain complex enzyme were added and enzymatically hydrolyzed at 55℃ for 5 h. The supernatant was obtained by centrifugation at 4000 rpm / min for 20 min. Finally, the paste was frozen and dried to obtain giant salamander muscle peptides.

[0023] (2) Preparation of zinc chelate of giant salamander muscle peptide: The prepared giant salamander muscle peptide was dissolved in deionized water to prepare a 20 mg / ml giant salamander muscle peptide solution. Zinc sulfate heptahydrate was added at a mass ratio of 3:1. The pH was adjusted to 4.73 with 0.1 mol / L NaOH or HCl. The solution was ultrasonicated at 80% and 40 Hz for 15 min. Then, the solution was placed in a 49.7 ℃ water bath shaker for 84 min for chelation reaction. After cooling, 10 times the volume of anhydrous ethanol was added. The solution was placed in a 4 ℃ refrigerator for 24 h for alcohol precipitation. The solution was centrifuged at 4000 rpm / min for 20 min. Finally, the precipitate was washed twice with a small amount of anhydrous ethanol. The precipitate was collected and freeze-dried to obtain the zinc chelate of giant salamander muscle peptide.

[0024] (3) Preparation of Giant Salamander Muscle Peptide Zinc Chelate Cranberry Juice Beverage: The giant salamander muscle peptide zinc chelate was dissolved in deionized water at 60 ℃ to prepare a chelate solution of 5-15 mg / ml. Cranberry juice was added at a volume ratio of 1:1, and then mixed with different amounts of steviol glycosides, vitamin C, citric acid, and a fixed-ratio compound stabilizer. The prepared compound beverage was put into a high-temperature resistant food-grade polypropylene plastic bottle, sterilized at 94 ℃ for 30 min, cooled, and filtered twice with gauze to obtain the finished product. The sensory, physicochemical, and microbiological properties of the beverage were tested.

[0025] Test methods: 1. Sensory evaluation A sensory evaluation group composed of 12 food science students evaluated the color, flavor, taste, and texture of a giant salamander muscle peptide zinc chelate cranberry juice beverage using a sensory evaluation form. Scores were assigned, averages were calculated, and the results were compiled and compared. Evaluation steps: A suitable amount of the sample was placed in a clean, transparent cup. Its color, texture, and aroma were observed visually under natural light. Afterwards, the sample was rinsed twice with water and then tasted before being scored. Table 1 Sensory Evaluation Table for Giant Salamander Muscle Peptide Zinc Chelate Cranberry Juice Beverage

[0026] 2. Single-factor experiment Based on the total volume of cranberry juice and chelate solution, the effects of chelate solution concentrations of 5 mg / ml, 10 mg / ml, and 15 mg / ml, steviol glycoside mass fractions of 0.01%, 0.02%, 0.03%, 0.04%, and 0.05%, vitamin C mass fractions of 0.01%, 0.02%, 0.03%, 0.04%, and 0.05%, and citric acid mass fractions of 0.01%, 0.02%, 0.03%, 0.04%, and 0.05% on the sensory quality of the giant salamander muscle peptide zinc chelate cranberry juice beverage were investigated.

[0027] 3. Flavor analysis using electronic tongue and electronic nose (1) Electronic tongue test: The analysis system consisted of five sensors (C00, AE1, CA0, CTO, AAE) and two standard electrodes. After activation and calibration, the sensors detected samples prepared in Example 1, Comparative Example 1, Comparative Example 2, and Comparative Example 3. The evaluation of the five basic tastes—sour, bitter, salty, umami, and astringent—was achieved by detecting the changes in membrane potential generated by the electrostatic or hydrophobic interactions between various taste substances and the artificial lipid membrane, as shown in Table 2. Specific steps: Take 70 mL of cranberry juice sample and place it into a dedicated electronic tongue cup. Separately, take 70 mL of ultrapure water and place it alternately with the cranberry juice sample on the autosampler tray. This allows for alternating detection of the cranberry juice sample and sensor cleaning, avoiding cross-contamination between adjacent samples. Perform three parallel experiments for each sample. Use Origin 2025b software to perform principal component analysis (PCA) and generate a radar chart. Table 2. Matching information between sensors and taste values (2) Electronic nose test: 20 ml of sample was measured into a 50 mL centrifuge tube, sealed with food-grade plastic wrap, and incubated in a 30 ℃ water bath for 20 min to fill the centrifuge tube with sample gas. Simultaneously, the detection parameters were set. To ensure data accuracy, the electronic nose probe was directly inserted into the sealed centrifuge tube containing the sample using the direct headspace aspiration method when the balance reached the countdown timer of 1 second. Volatile odors in the sample were detected. Each sample was measured in triplicate. Principal component analysis (PCA) was performed using Origin 2025b software, and a radar chart was generated. Parameter settings: Sample preparation time: gas injection flow rate 400 mL / min; sensor self-cleaning time: 100 s; sample preparation time: 5 s; test time: 120 s. This analysis used a total of 10 sensors in the analysis system, as detailed in Table 3. Table 3. Types of Aromas Sensitive by Electronic Nose Sensors

[0028] 4. Antioxidant capacity determination 4.1 DPPH free radical scavenging ability Take 2 mL of sample in a test tube, add 2 mL of DPPH solution (0.2 mmol / L, dissolved in 95% ethanol), mix well, and react at room temperature in the dark for 30 min. Centrifuge at 6500 rpm / min for 10 min, collect the supernatant, and measure the absorbance (OD) at a wavelength of 517 nm. All measurements are performed in triplicate. The clearance rate is calculated using the following formula: DPPH free radical scavenging rate (%): In the formula: the OD value of the sample group is Ai; the blank group is 2 mL of sample solution with 2 mL of 95% ethanol solution added, and the OD value is Aj; the control group is 2 mL of DPPH solution with 2 mL of deionized water added, and the OD value is Ao. 4.2 Hydroxyl (·OH) radical scavenging activity First, add 1 mL of sample, 1 mL of FeSO4 solution (6 mol / L), and 1 mL of salicylic acid-ethanol solution (6 mol / L) to a test tube, then add 1 mL of H2O2 solution (6 mol / L) and mix well. Incubate in a water bath at 37 ℃ for 15 min, and finally centrifuge at 4000 rpm / min for 5 min. Take the supernatant and measure the absorbance value (OD) at 510 nm. • OH radical scavenging activity is calculated using the following formula: In the formula: the OD value of the sample group is Ai, the blank group with distilled water instead of the sample is A0, and the control group with distilled water instead of H2O2 solution is A2. 4.3 ABTS free radical scavenging ability Prepare 7 mol / L ABTS solution and 4.0 mol / L persulfate solution separately, mix them 1:1, and store at 4 ℃ in the dark for 12–16 h to obtain ABTS stock solution. Dilute the ABTS stock solution with anhydrous ethanol until the absorbance at 734 nm is 0.7 ± 0.02 to obtain ABTS working solution. Take 2 mL of sample into a test tube, add 2 mL of ABTS working solution, mix well, and react at room temperature in the dark for 30 min. Measure the absorbance (OD) at a wavelength of 734 nm. All measurements are performed in triplicate. The clearance rate is calculated using the following formula: In the formula: the OD value of the sample group is A1; the blank group is 2 mL of sample solution with 2 mL of deionized water, and the OD value is A2; the control group is 2 mL of ABTS working solution with 2 mL of deionized water, and the OD value is A0.

[0029] 5. Physicochemical Indicators 5.1 chromaticity The color of the beverage was measured using a colorimeter, and the measurement was repeated three times. 5.2 pH The pH of the beverage was measured using a pH meter, and the measurement was repeated three times. 5.3 Browning degree (AU) Take 2.5 mL of sample, add 0.25 mL of 95% ethanol, and vortex for 30 s. Centrifuge the mixture at 4 °C and 6500 r / min for 20 min, and collect the supernatant. Measure the absorbance of the beverage at 420 nm using an ELISA reader; this is the browning degree (AU). 5.4 Soluble solids content (°Brix) Take 400 μL of sample, drop it onto a saccharimeter, and determine the soluble solids content of the beverage. Repeat three times.

[0030] 6. Microbial testing The total bacterial count was determined according to the method specified in GB4789.2-2022, "Determination of Total Bacterial Count". The number of Escherichia coli was determined according to the method in GB4789.3-2025 Coliform Count. The count of Staphylococcus aureus was determined according to the method in GB4789.10-2016, "Test for Staphylococcus aureus". The mold count was determined according to the method in GB4789.15-2016 "Counting of Molds and Yeasts".

[0031] Comparative Example 1

[0032] The preparation process of a cranberry juice beverage (CJ or C) is the same as that in Example 1, except that the giant salamander muscle peptide zinc chelate is not added in the beverage compounding in step (3).

[0033] Comparative Example 2

[0034] The preparation process of a giant salamander muscle peptide cranberry juice beverage (GSP+CJ or P) is the same as that in Example 1. The difference is that giant salamander muscle peptide is added to the beverage compound in step (3), but giant salamander muscle peptide zinc chelate is not added.

[0035] Comparative Example 3

[0036] The preparation process of a giant salamander muscle peptide-zinc peptide complex cranberry juice beverage (GSP+GSP-Zn+CJ or PPZ) is the same as that in Example 1. The difference is that in step (3), giant salamander muscle peptide and giant salamander muscle peptide zinc chelate are added to the beverage compound at the same ratio of 1:1.

[0037] 7. Data Processing Each experiment was conducted in triplicate. The results were expressed as mean ± standard deviation and plotted using Origin2025b software.

[0038] Results Analysis

[0039] 1. Analysis of Single-Factor Experiment Results The effects of added steviol glycosides, vitamin C, and citric acid on the sensory scores of cranberry juice beverage containing giant salamander muscle peptide zinc chelate are as follows: Figure 1 As shown, with the continuous addition of steviol glycosides and vitamin C, the sensory score of the cranberry juice beverage containing the peptide zinc chelate continuously increased, reaching its highest score when the addition amount was maximized. This had a significant impact on color, flavor, and mouthfeel, with overall acceptability scores of 21.75 and 22.63, respectively. With the continuous addition of citric acid, the sensory score of the beverage showed a trend of first increasing and then decreasing, with a smaller impact on color and flavor, but a greater impact on mouthfeel and texture. The sensory score reached its maximum of 21.56 when the citric acid addition amount was 0.03%. Therefore, when the addition amounts of steviol glycosides and vitamin C were 0.05% and the citric acid addition amount was 0.03%, the sensory quality of the chelate cranberry juice beverage reached its highest level, with the greatest overall acceptability, making it more likely to meet consumer demand. The effects of *Andrias davidianus* muscle peptide concentration, *Andrias davidianus* muscle peptide zinc chelate concentration, and *Andrias davidianus* muscle peptide-peptide zinc chelate concentration on the sensory score of the cranberry juice beverage are shown below. Figure 2 As shown, the sensory score of cranberry juice beverage first increased and then decreased with the increase of the concentration of giant salamander muscle peptides. The highest sensory score was achieved at a concentration of 10 mg / ml, with an overall acceptability of 19.96. The effect on flavor was the greatest, while the effect on mouthfeel was the least, possibly due to the inherent fishy smell of giant salamander muscle peptides. With the increase of the concentration of giant salamander muscle peptide zinc chelate, the sensory score of cranberry juice beverage showed a decreasing trend. At the lowest concentration of 5 mg / ml, the overall acceptability reached 21.29. The effect on texture, color, and mouthfeel was the greatest, while the effect on flavor was relatively small. This may be because excessive addition of zinc chelate makes it difficult to hydrate, leading to color changes and the formation of a small amount of flocculent precipitate, thus reducing the overall acceptability. With the increase of the concentration of giant salamander muscle peptide-zinc chelate, the sensory score of cranberry juice beverage showed a continuous increase, reaching a maximum of 20.58 at 15 mg / ml. In summary, the cranberry juice with the highest sensory scores were those containing stevioside (0.05%), vitamin C, and citric acid (0.03%). The cranberry juice beverage exhibited the highest sensory scores when the concentration of giant salamander muscle peptide zinc chelate was 10 mg / ml. The highest sensory scores were also observed when the concentration of giant salamander muscle peptide zinc chelate was 5 mg / ml and 15 mg / ml. Among all treatment groups, the cranberry juice beverage with only giant salamander peptide zinc chelate added had the highest sensory scores.

[0040] 2. Analysis of Results from Electronic Tongue and Electronic Nose Flavor differences among different types of beverages were assessed using an electronic tongue and principal component analysis (PCA). The taste values ​​of the samples prepared from Example 1, Comparative Example 1, Comparative Example 2, and Comparative Example 3 are shown below. Figure 3 As shown, the four cranberry juice drinks exhibited similar taste trends in the electronic tongue test, and the addition of different substances altered the different flavor characteristics of the drinks. Specifically, the drink with added giant salamander muscle peptides significantly reduced the sourness and astringency of the original cranberry juice, while slightly increasing its richness and umami. These changes may stem from the fact that giant salamander muscle peptides are obtained through enzymatic hydrolysis of giant salamander muscle, possessing different structural and functional properties, thus affecting the drink's taste characteristics. The drink with added giant salamander muscle peptide zinc chelate reduced the sourness, bitterness, and astringency to some extent, while enhancing its umami and richness. This may be because the chelation process alters the original molecular structure and properties of the giant salamander muscle peptides, thereby affecting the drink's flavor characteristics. Furthermore, the drinks with both giant salamander muscle peptides and their zinc chelate showed a range of flavors between those of drinks with only one substance added, compared to the other groups. This is because the addition of two substances may neutralize the extreme effects of one substance, thus significantly influencing the taste changes. The PCA results showed that principal component 1 (PC1) and principal component 2 (PC2) contributed 76.8% and 22.1% respectively, totaling 98.9%, reflecting the overall characteristics of the data. The four samples were distributed in different regions with no overlap, indicating good reproducibility. The sample containing only giant salamander cartilage peptides was significantly different from the control group, suggesting that the addition of giant salamander cartilage peptides significantly affected the flavor of the cranberry juice beverage. Furthermore, the samples containing only giant salamander cartilage peptide zinc chelate and the samples containing both giant salamander cartilage peptides and giant salamander cartilage peptide zinc chelate also showed significant differences from the control group, indicating that the addition of different substances affects the flavor characteristics of the beverage. Aroma differences among different types of beverages were analyzed using an electronic nose and PCA. Figure 4The study found that the group with only the addition of giant salamander peptide zinc chelate showed lower values ​​on most sensors than the blank group, indicating a lower odor intensity. In contrast, the group with both giant salamander peptide and giant salamander peptide zinc chelate showed higher values ​​on most sensors than the blank group, indicating a higher odor intensity. However, the group with only the addition of giant salamander peptide showed higher values ​​on some sensors than the blank group, especially on the W1C aromatic and W5C alkane sensors. This may be because the fishy smell of giant salamander peptide itself leads to the generation or release of specific odor molecules, thus affecting the numerical results in the electronic nose test. From the PCA plot, it can be seen that the contribution rates of PC1 and PC2 are 71.6% and 21.8%, respectively, with a cumulative variance contribution rate of 93.4%, indicating that principal components 1 and 2 already contain most of the flavor components in the beverages and can represent the overall information of the four beverages. Among them, the original sample group maintained the largest distance from other sample groups, indicating that its flavor characteristics are the most unique. The group with added giant salamander peptides was located on the negative half of the PC1 axis, with the largest distance from the original sample group, indicating that the addition of giant salamander peptides had the most significant impact on the flavor of cranberry juice. The group with added giant salamander peptide zinc chelate and the group with added both giant salamander peptides and giant salamander peptide zinc chelate were both located in the center of the PC1 axis and were spatially close to each other, indicating that these two substances impart a high degree of similarity to the flavor of cranberry juice.

[0041] 3. Antioxidant indicators Antioxidant results such as Figure 5 As shown, compared with the blank group, the DPPH radical scavenging rate, ABTS radical scavenging rate, and OH radical scavenging rate of all three treatment groups were significantly improved. Among them, the cranberry juice beverage with added giant salamander muscle peptide had the highest DPPH radical scavenging rate of 95.5%. The two cranberry juice beverages with added giant salamander muscle peptide and giant salamander muscle peptide zinc chelate had strong ABTS radical scavenging ability and OH radical scavenging ability with no significant difference. The ABTS radical scavenging rate reached more than 97%, and the OH radical scavenging rate reached more than 93%.

[0042] 4. Physicochemical Indicators As shown in Table 4, the blank group had the lowest brightness, red-green, and yellow-blue values, the strongest acidity, the lowest browning degree, and the least soluble solids content. The cranberry juice beverage with added giant salamander muscle peptides in the treatment groups had the highest values ​​in all indicators. Specifically, compared to the blank group, the browning degree of all treatment groups was higher; however, the browning degree of the cranberry juice beverage with added giant salamander muscle peptide zinc chelate was only 0.06 higher than that of the blank group, indicating that adding only giant salamander muscle peptide zinc chelate could minimize the browning of cranberry juice. Table 4 Physicochemical Indicators of Different Types of Beverages

[0043] 5. Microbial testing like Figure 6 According to national standards, the total bacterial count, Escherichia coli count, Staphylococcus aureus count, and mold count were all detected in the four beverages.

[0044] The above embodiments are merely exemplary embodiments of the present invention and are not intended to limit the present invention. The scope of protection of the present invention is defined by the claims. Those skilled in the art can make various modifications or equivalent substitutions to the present invention within its spirit and scope of protection, and such modifications or equivalent substitutions should also be considered to fall within the scope of protection of the present invention.

Claims

1. A cranberry juice beverage containing zinc chelate of giant salamander muscle peptides and the same, characterized in that, Includes the following steps: Giant salamander muscle peptides or giant salamander muscle peptide zinc chelate were dissolved in deionized water at 60 °C to obtain a giant salamander muscle peptide or giant salamander muscle peptide zinc chelate solution. Cranberry juice was added at a volume ratio of 1:1 and mixed at room temperature for 20 min to promote hydration. Then, steviol glycosides, vitamin C, citric acid and compound stabilizer were added in sequence, mixed well and sterilized at 94 °C for 30 min to obtain a giant salamander muscle peptide zinc chelate cranberry juice beverage. The extraction steps for the giant salamander muscle peptides are as follows: a1. Pre-treat live, artificially cultured giant salamanders to obtain a homogenate, adjust the pH to 4.5-8.5 with NaOH or HCl, then add papain and neutral protease, and carry out enzymatic hydrolysis at 45-65 ℃ for 2-6 h. a2. After enzymatic hydrolysis, the hydrolysate was boiled in water for 15 min to inactivate the enzymes, then cooled and centrifuged to collect the supernatant; then placed in a -80 ℃ refrigerator overnight, and finally freeze-dried for 24 h to obtain giant salamander muscle peptides; The preparation method of the giant salamander muscle peptide zinc chelate is as follows: b1. Add the giant salamander muscle peptide obtained in a2 to deionized water to prepare a 5-15 mg / ml giant salamander muscle peptide solution. Adjust the pH to 3.0-8.0 with HCl or NaOH. Add zinc sulfate at a mass ratio of 5:1-1:2 for giant salamander muscle peptide and zinc sulfate. Carry out the chelation reaction under ultrasonic treatment. The chelation temperature is 35-55 ℃ and the chelation time is 40-120 min. After the reaction is completed, cool to room temperature, centrifuge and take the supernatant as the chelation reaction solution. b2. Add 10 times the volume of anhydrous ethanol to the chelation reaction solution, let stand at 4 ℃ for 24 h, centrifuge, remove the supernatant, and wash the precipitate twice with a small amount of anhydrous ethanol; collect the precipitate, place it at -80 ℃ overnight, and freeze dry for 24 h to obtain the giant salamander muscle peptide zinc chelate.

2. The preparation method according to claim 1, characterized in that, The method for extracting giant salamander muscle peptides described in a1 is enzymatic hydrolysis, with a ratio of papain and neutral protease of 3:1 to 1:3, and an addition amount of 1% (mass percentage) of the giant salamander muscle.

3. The preparation method according to claim 1, characterized in that, The centrifugation conditions described in a2 are 4000 rpm / min for 20 min.

4. The preparation method according to claim 1, characterized in that, The ultrasonic conditions described in b1 are 40 Hz and 80% power.

5. The preparation method according to claim 1, characterized in that, The zinc sulfate mentioned in b1 is zinc sulfate heptahydrate.

6. The preparation method according to claim 1, characterized in that: Cranberry juice is made by diluting cranberry puree and deionized water in a 1:1 ratio.

7. The preparation method according to claim 1, characterized in that: The amount of steviol glycosides added is 0.01-0.05%, vitamin C added is 0.01-0.05%, citric acid added is 0.01-0.05%, and the compound stabilizer is sodium carboxymethyl cellulose and xanthan gum (in a ratio of 2:1), with an addition amount of 0.03%.

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