Jinzhuling peptide drink and preparation method thereof
Through scientific formulation and technological innovation, the problems of sour taste, monotonous nutritional structure, and poor stability of prickly pear beverages have been solved, and a golden prickly pear peptide drink with a suitable taste, rich nutrition, and stability has been prepared, achieving a synergistic effect of the beverage.
Patent Information
- Authority / Receiving Office
- CN · China
- Patent Type
- Applications(China)
- Current Assignee / Owner
- VIDAL HEALTH IND (GUIZHOU) CO LTD
- Filing Date
- 2026-03-27
- Publication Date
- 2026-04-24
AI Technical Summary
Existing prickly pear beverages suffer from problems such as sour and astringent taste, simple nutritional structure, poor stability, and lack of scientific compounding.
It uses a precise ratio of raw materials such as prickly pear juice, Ganoderma lucidum extract, Astragalus membranaceus extract, Coix lacryma-jobi extract, giant salamander peptide, locust bean gum and steviol glycosides to mask the sour taste, enhance stability and provide nutritional complementarity by forming hydrogen bond complexes, antioxidant networks and colloidal networks.
It has achieved a compound beverage with a suitable taste, rich nutrition, and stable system, with significant antioxidant capacity and good storage stability, and high consumer acceptance.
Smart Images
Figure CN121910108A_ABST
Abstract
Description
Technical Field
[0001] This invention relates to the field of nutritional and health beverage processing technology, specifically to a Jinciling peptide drink and its preparation method. Background Technology
[0002] With the continuous improvement of national health awareness and the ongoing upgrading of the health consumption market, nutritional and health drinks made from substances that are both food and medicine have become the mainstream choice in the consumer market due to their combination of nutritional value and conditioning effects, meeting the modern trend of demanding natural, healthy, and functional beverages. Food and medicine homologous ingredients, with their mild nutritional properties, can supplement daily dietary nutrition, making them a core direction for the research and development of nutritional and health drinks. Among them, traditional food and medicine homologous substances such as prickly pear, Ganoderma lucidum, Astragalus membranaceus, and Coix seed are widely used in beverage development because they are rich in various natural active ingredients.
[0003] Prickly pear, a wild fruit unique to my country and used both as food and medicine, is rich in various natural nutrients such as vitamin C, flavonoids, polyphenols, and polysaccharides, exhibiting outstanding antioxidant activity and significant nutritional value. Ganoderma lucidum, a classic medicinal and edible fungus, contains active ingredients such as Ganoderma lucidum polysaccharides and triterpenoids, and is a traditional ingredient for nutritional conditioning. Astragalus membranaceus and Coix lacryma-jobi, with their abundant polysaccharides and saponins, are widely used in daily nutritional supplements. Meanwhile, giant salamander peptides, as small-molecule active peptides, are easily absorbed and can supplement high-quality nitrogen sources, making them a premium ingredient in modern nutritional beverages. Existing research has confirmed that the combination of Ganoderma lucidum and prickly pear has a significant synergistic antioxidant effect, providing a scientific basis for the development of multi-ingredient compound beverages.
[0004] However, the medicinal and edible compound beverages with prickly pear as the core on the market still have many technical shortcomings in terms of formula design, taste adjustment, and system stability, making it difficult to meet consumers' comprehensive needs for taste, nutrition, and quality.
[0005] Existing research indicates that Ganoderma lucidum and Prickly pear have a synergistic effect. Liu Xiaojie et al. (2025) studied the two-way fermentation process of Ganoderma lucidum and Prickly pear and the antioxidant activity of the fermentation products. The results showed that the antioxidant activity of Ganoderma lucidum and Prickly pear was significantly improved after being combined, and the two had a good synergistic effect.
[0006] However, the prickly pear beverages currently on the market mainly suffer from the following technical problems: 1. Tart and astringent taste: Prickly pear juice has a strong tart and astringent taste due to its high tannin content, making it unpleasant to drink directly and resulting in low consumer acceptance. Current technologies often use sweeteners to mask this, but this does not align with the consumer trend towards cleanliness.
[0007] 2. Simple nutritional structure: It mainly consists of single prickly pear components or simple mixtures, failing to fully utilize the complex nutritional advantages of multiple medicinal and edible substances.
[0008] 3. Poor stability: Multi-component liquid beverages are prone to precipitation and stratification, especially peptides and plant polyphenols, which are prone to complexation and precipitation, affecting product quality and shelf life.
[0009] 4. Lack of scientific compounding: Most existing products are based on empirical mixing, lacking in-depth research on the characteristics of different raw materials, and failing to achieve scientific proportions and synergistic effects among raw materials.
[0010] Therefore, developing a compound beverage based on substances that are both food and medicine, with a pleasant taste, rich nutrition, and a stable system is of great practical significance.
[0011] Therefore, we propose a Jinciling peptide drink and its preparation method to solve the problems mentioned above. Summary of the Invention
[0012] The purpose of this invention is to provide a prickly pear peptide drink and its preparation method, so as to solve the problems mentioned in the background art of the current prickly pear drinks on the market, such as sour taste, simple nutritional structure, poor stability and lack of scientific compounding.
[0013] To achieve the above objectives, the present invention provides the following technical solution: a Jinci Ling peptide drink and its preparation method, comprising the following raw materials in parts by weight: 100 parts of prickly pear juice, 1.5-2.5 parts of Ganoderma lucidum extract, 0.8-1.2 parts of Astragalus membranaceus extract, 4.5-7.5 parts of Coix lacryma-jobi extract, 8-12 parts of giant salamander peptide, 4.0-6.5 parts of locust bean gum, 0.03-0.05 parts of steviol glycosides, and 60-100 parts of water.
[0014] Preferably, the proportions of the raw materials are as follows: 100 parts prickly pear juice, 2 parts Ganoderma lucidum extract, 1 part Astragalus membranaceus extract, 6 parts Coix lacryma-jobi extract, 10 parts giant salamander peptide, 5.2 parts locust bean gum, 0.04 parts steviol glycosides, and 80 parts water.
[0015] Using the above technical solution and optimized precise ratio, the organic acids of prickly pear and the hydrophobic amino acids of giant salamander peptide form hydrogen bond complexes, masking the sour and astringent taste; the active ingredients of Ganoderma lucidum and prickly pear form an antioxidant network, and the polysaccharide components of Astragalus membranaceus and Coix lacryma-jobi complement each other and enhance their effects. The proportions of each raw material are well matched to maximize the synergistic effect, taking into account taste, nutrition and stability.
[0016] Preferably, the prickly pear juice is freshly squeezed prickly pear juice with a soluble solids content of 8-12°Bx.
[0017] Using the above technical solution, freshly squeezed prickly pear juice retains natural vitamin C, flavonoids, polyphenols and other nutrients, which serve as the core base of the formula, providing basic flavor and nutrition for the beverage. The organic acids it contains can interact with other ingredients to regulate the pH of the system and help improve the solubility and stability of each component.
[0018] Preferably, the molecular weight of the giant salamander peptide is less than 1000 Da.
[0019] Using the above technical solution, small-molecule giant salamander peptides are easily absorbed, providing high-quality amino acid nutrition for beverages; their hydrophobic amino acids can form stable complexes with polyphenols in prickly pear, which not only delays peptide degradation but also masks the astringent taste of polyphenols. At the same time, they work synergistically with steviosides to improve the taste of beverages and reduce sourness and astringency.
[0020] Preferably, the Ganoderma lucidum extract contains ≥10% Ganoderma lucidum polysaccharide and ≥5% triterpenoids; the Astragalus membranaceus extract contains ≥8% Astragalus membranaceus polysaccharide and ≥2% Astragalus membranaceus saponins; and the Coix lacryma-jobi extract contains ≥1% Coix lacryma-jobi ester and ≥5% polysaccharide.
[0021] Using the above technical solution, the polysaccharides and triterpenoids in Ganoderma lucidum extract, the polysaccharides and saponins in Astragalus membranaceus extract, and the coixol and polysaccharides in Coix lacryma-jobi extract are all natural active ingredients, each playing a nutritional role, and complementing each other with prickly pear and giant salamander peptides, enriching the nutritional structure of the beverage and enhancing its overall efficacy.
[0022] Preferably, the DPPH free radical scavenging rate of the Jinciling Peptide Drink is ≥75%, the amount of precipitation after 6 months of storage at 25℃ is ≤0.25g / 100ml, and the taste score in sensory evaluation is ≥8.5 points.
[0023] Using the above technical solution, the synergistic effect of each raw material endows the beverage with strong antioxidant capacity, protecting cells by scavenging free radicals; the colloidal network constructed by locust bean gum prevents the components from precipitating and separating, ensuring the stability of the system during storage; the scientific compounding and taste adjustment design make the beverage moderately sweet and sour, smooth and without bitterness, satisfying sensory needs.
[0024] A method for preparing a Jinciling peptide drink specifically includes the following steps: Step 1: Weigh out Ganoderma lucidum extract, Astragalus membranaceus extract, and Coix lacryma-jobi extract according to the ratio, add some water, and stir to dissolve at 50-60℃ for 10-15 minutes to obtain a mixed extract. Step 2: Weigh out the giant salamander peptides according to the ratio, add the remaining water, and stir to dissolve at 30-40℃ for 5-10 minutes to obtain the peptide solution; Step 3: Weigh out the prickly pear juice according to the ratio, add it to the mixed extract obtained in Step 1, and stir for 10-15 minutes; Step 4: Add locust bean gum and stir for 5-10 minutes until completely dissolved; Step 5: Slowly add the peptide solution obtained in Step 2 while stirring for 5-10 minutes; Step 6: Add steviol glycosides and stir for 5 minutes until well mixed; Step 7: Homogenize and sterilize the mixture, then aseptically fill it to obtain the finished product.
[0025] Preferably, the homogenization conditions in step seven are: temperature 50-60℃, pressure 20-25MPa, and particle size of the homogenized mixture ≤2μm.
[0026] By employing the above technical solution, homogenization is carried out under specific temperature and pressure conditions to refine the particle size of each component in the mixture, making the system more uniformly dispersed. This not only improves the smoothness of the beverage's taste but also enhances the compatibility of each component, further consolidating the stability of the system and preventing stratification during storage.
[0027] Preferably, the sterilization in step seven is pasteurization or ultra-high temperature instantaneous sterilization; the pasteurization conditions are 85-90℃ for 15-30 seconds, and the ultra-high temperature instantaneous sterilization conditions are 135-140℃ for 3-5 seconds.
[0028] By adopting the above technical solutions, pasteurization or ultra-high temperature instantaneous sterilization can kill microorganisms and ensure the safety of beverage consumption, while preserving the active nutrients of each raw material to the maximum extent, avoiding damage to sensitive components such as peptides and polysaccharides caused by high temperatures, and taking into account both product safety and nutritional value.
[0029] Preferably, the order of adding raw materials in steps three to five is "mixed extract → locust bean gum → peptide solution", which stabilizes the system by first forming a colloidal network and then adding the peptide solution.
[0030] By adopting the above technical solution and strictly following the order of adding "mixed extract → locust bean gum → peptide solution", the locust bean gum is first fully dissolved to form a stable colloidal network, and then the peptide solution is added so that the peptides are uniformly wrapped by the colloidal network, avoiding direct contact with plant polyphenols and other components to prevent complexation and precipitation, thus ensuring the long-term stability of the multi-component system.
[0031] Compared with the prior art, the beneficial effects of the present invention are: the Golden Thorn Peptide Drink and its preparation method: 1. Formula innovation: For the first time, prickly pear has been scientifically combined with various medicinal and edible substances and nutrients, such as Ganoderma lucidum, Astragalus membranaceus, Coix lacryma-jobi, and giant salamander peptides, to form a complementary nutritional system. The combination of Ganoderma lucidum and prickly pear has scientific evidence supported by literature. 2. Innovative formulation: Through experiments, the optimal ratio range of each raw material was determined (based on 100 parts of prickly pear, 1.5-2.5 parts of Ganoderma lucidum, 0.8-1.2 parts of Astragalus membranaceus, 4.5-7.5 parts of Coix lacryma-jobi, and 8-12 parts of giant salamander peptide). Within this range, the product has a harmonious taste, stable system, and synergistic efficacy. Comparative example 4 proves that deviation from the ratio will lead to a significant decrease in effect. 3. Technological Innovation: By adopting a "stepwise dissolution-directional compounding" process, and through a specific addition sequence of "extract → locust bean gum → peptide solution", the technical problem of complexation and precipitation of giant salamander peptides and plant polyphenols was solved. Comparative experiments showed that the precipitation rate decreased from 2.85g / 100ml to 0.35g / 100ml. 4. Synergistic effect: Zebrafish experiments have demonstrated that this invention has significant synergistic effects in anti-oxidation (DPPH clearance rate of 78.6%) and immune regulation (macrophage phagocytosis rate increased by 50.8%), with effects far exceeding the sum of the effects of each individual component. 5. Breakthrough in taste: By utilizing the smooth texture of locust bean gum and the natural sweetness of steviol glycosides, the bitterness of the Chinese herbal extract and the sourness of prickly pear were successfully masked, achieving a consumer acceptance score of 8.9 points and solving the technical problem of poor taste in prickly pear drinks. Attached Figure Description
[0032] Figure 1 This is a schematic diagram of the experimental control group of the present invention; Figure 2 This is an experimental diagram showing the determination of DPPH free radical scavenging rate in this invention; Figure 3 This is an experimental diagram showing the determination of SOD activity in zebrafish according to the present invention. Figure 4 This is an experimental diagram illustrating the determination of macrophage phagocytic activity in this invention. Figure 5 This is an experimental diagram showing the expression of the inflammatory factor TNF-α in this invention; Figure 6 This is a comparative experimental diagram of the process of this invention; Figure 7 This is a diagram showing the storage stability experiment of the present invention; Figure 8 This is a sensory evaluation survey diagram for the present invention; Figure 9 This is a nutrient composition detection chart for the present invention. Detailed Implementation
[0033] The technical solutions of the embodiments of the present invention will be clearly and completely described below with reference to the accompanying drawings. Obviously, the described embodiments are only some embodiments of the present invention, and not all embodiments. Based on the embodiments of the present invention, all other embodiments obtained by those skilled in the art without creative effort are within the scope of protection of the present invention. Example 1
[0034] This invention provides a technical solution: a Jinci Ling peptide drink and its preparation method are composed of the following raw materials in parts by weight: 100 parts of prickly pear juice, 2 parts of Ganoderma lucidum extract, 1 part of Astragalus membranaceus extract, 6 parts of Coix lacryma-jobi extract, 10 parts of giant salamander peptide, 5.2 parts of locust bean gum, 0.04 parts of steviol glycosides, and 80 parts of water.
[0035] The ingredient ratio is as follows: 100 parts prickly pear juice, 2 parts Ganoderma lucidum extract, 1 part Astragalus membranaceus extract, 6 parts Coix lacryma-jobi extract, 10 parts giant salamander peptide, 5.2 parts locust bean gum, 0.04 parts steviol glycosides, and 80 parts water. This optimized and precise ratio allows the organic acids in prickly pear to form hydrogen bonds with the hydrophobic amino acids in giant salamander peptide, masking the sour and astringent taste. The active ingredients of Ganoderma lucidum and prickly pear form an antioxidant network, while the polysaccharides of Astragalus membranaceus and Coix lacryma-jobi complement each other and enhance their effects. The proportions of each ingredient are well-matched to maximize the synergistic effect, taking into account taste, nutrition, and stability.
[0036] The prickly pear juice is freshly squeezed prickly pear juice with a soluble solids content of 10°Bx. Freshly squeezed prickly pear juice retains natural vitamin C, flavonoids, polyphenols and other nutrients, which serve as the core base of the formula, providing basic flavor and nutrition to the beverage. The organic acids it contains can interact with other ingredients to regulate the pH of the system and help improve the solubility and stability of each component.
[0037] The molecular weight of giant salamander peptide is less than 1000 Da. Small molecule giant salamander peptide is easily absorbed and provides high-quality amino acid nutrition for beverages. Its hydrophobic amino acids can form stable complexes with polyphenols in prickly pear, which not only delays peptide degradation but also masks the astringent taste of polyphenols. At the same time, it works synergistically with steviosides to improve the taste of beverages and reduce sourness and astringency.
[0038] The Ganoderma lucidum extract contains ≥10% Ganoderma lucidum polysaccharides and ≥5% triterpenoids; the Astragalus membranaceus extract contains ≥8% Astragalus membranaceus polysaccharides and ≥2% Astragalus membranaceus saponins; the Coix lacryma-jobi extract contains ≥1% Coix lacryma-jobi esters and ≥5% polysaccharides. The polysaccharides and triterpenoids in Ganoderma lucidum extract, the polysaccharides and saponins in Astragalus membranaceus extract, and the Coix lacryma-jobi esters and polysaccharides in Coix lacryma-jobi extract are all natural active ingredients, each playing its own nutritional role. They also complement the prickly pear and giant salamander peptides, enriching the nutritional structure of the beverage and enhancing its overall efficacy.
[0039] The Jinci Ling Peptide Drink has a DPPH free radical scavenging rate of ≥75%, and the amount of precipitation after 6 months of storage at 25℃ is ≤0.25g / 100ml. In sensory evaluation, the taste score is ≥8.5 points. The synergistic effect of each ingredient gives the drink strong antioxidant capacity and protects cells by scavenging free radicals. The colloidal network constructed by locust bean gum prevents the precipitation and stratification of components and ensures the stability of the system during storage. The scientific compounding and taste adjustment design make the drink moderately sweet and sour, smooth and without bitterness, satisfying sensory needs.
[0040] A method for preparing a Jinciling peptide drink specifically includes the following steps: Step 1: Weigh out Ganoderma lucidum extract, Astragalus membranaceus extract, and Coix lacryma-jobi extract according to the ratio, add some water, and stir to dissolve at 55°C for 15 minutes to obtain a mixed extract. Step 2: Weigh out the giant salamander peptides according to the ratio, add the remaining water, and stir to dissolve at 35°C for 10 minutes to obtain the peptide solution; Step 3: Weigh out the prickly pear juice according to the ratio, add it to the mixed extract obtained in Step 1, and stir for 10 minutes; Step 4: Add locust bean gum and stir for 8 minutes until completely dissolved; Step 5: Slowly add the peptide solution obtained in Step 2 while stirring for 5 minutes; Step 6: Add steviol glycosides and stir for 5 minutes until well mixed; Step 7: Homogenize and sterilize the mixture, then aseptically fill it to obtain the finished product.
[0041] The homogenization conditions in step seven are: temperature 55℃, pressure 22MPa, and the particle size of the homogenized mixture is ≤2μm. Homogenization under specific temperature and pressure conditions refines the particles of each component in the mixture, reduces the particle size, and makes the system more uniformly dispersed. This not only improves the smoothness of the beverage's taste but also enhances the compatibility of each component, further consolidating the stability of the system and preventing stratification during storage.
[0042] Step seven involves sterilization using pasteurization or ultra-high temperature (UHT) sterilization. The UHT sterilization conditions are 137°C for 4 seconds. By using pasteurization or UHT sterilization, microorganisms are killed and the safety of the beverage is ensured, while the active nutrients of each raw material are preserved to the maximum extent. This avoids damage to sensitive components such as peptides and polysaccharides caused by high temperatures, thus balancing product safety and nutritional value.
[0043] The order of adding raw materials in steps three through five is "mixed extract → locust bean gum → peptide solution". The system is stabilized by first forming a colloidal network and then adding the peptide solution. The addition order of "mixed extract → locust bean gum → peptide solution" is strictly followed. First, the locust bean gum is fully dissolved to form a stable colloidal network, and then the peptide solution is added. This allows the peptides to be evenly coated by the colloidal network, avoiding direct contact with plant polyphenols and other components to prevent complexation and precipitation, thus ensuring the long-term stability of the multi-component system.
[0044] Example 2 (Lower Limit) Same as Example 1, except that the ingredient ratio is adjusted as follows: 100g of prickly pear juice, 1.5g of Ganoderma lucidum extract, 0.8g of Astragalus membranaceus extract, 4.5g of Coix lacryma-jobi extract, 8g of giant salamander peptide, 4.0g of locust bean gum, 0.03g of steviol glycosides, and 60g of water.
[0045] Sensory evaluation: The appearance is uniform and clear, the taste is moderately sweet and sour, and the overall acceptability is 8.5 points.
[0046] Example 3 (Upper Range) Same as Example 1, except that the ingredient ratio is adjusted as follows: 100g of prickly pear juice, 2.5g of Ganoderma lucidum extract, 1.2g of Astragalus membranaceus extract, 7.5g of Coix lacryma-jobi extract, 12g of giant salamander peptide, 6.5g of locust bean gum, 0.05g of steviol glycosides, and 100g of water.
[0047] Sensory evaluation: The appearance is uniform and clear, the taste is slightly viscous, and the overall acceptability is 8.6 points.
[0048] Scientific basis of the zebrafish experimental model Zebrafish are widely used as model organisms in functional research of nutritional and health foods. Studies have shown that zebrafish and humans share a high degree of conservation in genes and pathways related to immune regulation and antioxidant activity. The "Technical Guidelines for the Use of Zebrafish Models in the Functional Evaluation of Health Foods" issued by the National Medical Products Administration confirms the effectiveness of zebrafish models in efficacy evaluation. Zebrafish models offer advantages such as high throughput, short cycle time, and compliance with the 3R principle, making them suitable for the efficacy evaluation of this invention.
[0049] Experimental Design: Please see Figure 1 To verify the effectiveness of the technical solution of this invention, the following control group was set up: 30 zebrafish in each group, the test substance was dissolved in the culture water, and the administration was carried out continuously for 2 weeks. The experiment was repeated 3 times, and the data are expressed as mean ± SD. One-way ANOVA was used for comparison between groups.
[0050] Please see Figure 2 : Antioxidant efficacy evaluation DPPH free radical scavenging rate determination: Results analysis: The combined scavenging rates of Comparative Example 1 and Comparative Example 2 were 70.9%, while Example 1 achieved 78.6%, exceeding the sum value, demonstrating that the combination of components in this invention has a synergistic antioxidant effect.
[0051] The clearance rate of Comparative Example 4 (proportion deviation) was 48.2%, which was much lower than that of Example 1 (78.6%), proving that the specific proportion is the key to achieving the best results.
[0052] Please see Figure 3 : Determination of SOD activity in zebrafish.
[0053] Please see Figure 4 : Evaluation of immune-modulating efficacy Macrophage phagocytic activity assay: Results analysis: The macrophage phagocytic rate of Example 1 increased by 50.8%, far exceeding the sum of Comparative Example 1 (24.3%) and Comparative Example 2 (14.7%) (39.0%), demonstrating that the present invention has a significant immunomodulatory synergistic effect.
[0054] Please see Figure 5 : Expression of the inflammatory cytokine TNF-α.
[0055] Please see Figure 6 : Stability test Process Comparison Experiment The process of this invention (directional compounding) was compared with the conventional process (all raw materials are mixed at once), and the centrifugal sedimentation rate and peptide retention rate were measured: Results analysis: The "stepwise dissolution-directional compounding" process of this invention significantly reduced the precipitation rate (from 2.85g / 100ml to 0.35g / 100ml) and improved the retention rate of giant salamander peptides (from 72.3% to 96.5%), solving the technical problem of complexation and precipitation of peptides and plant polyphenols.
[0056] Please see Figure 7 : Storage stability The product from Example 1 was stored at 25°C for 6 months, and observed periodically. Results analysis: The product of this invention can be stably stored at 25℃ for more than 6 months with a sedimentation amount of <0.25g / 100ml, which meets the stability requirements of beverages and has good shelf-life stability.
[0057] Please see Figure 8 : Sensory evaluation Twenty sensory evaluators were invited to conduct a blind test and score Example 1 (out of 10 points): Consumer feedback keywords: "delicious", "perfectly balanced sweet and sour", "no strange taste", "smooth", "like fruit juice".
[0058] Please see Figure 9 : Nutritional composition analysis (reference data) The nutritional components of the product from Example 1 were tested, and the results are as follows: The product is rich in various nutrients such as vitamin C, flavonoids, polyphenols, polysaccharides, and amino acids, and has a rich nutritional structure.
[0059] The contents not described in detail in this specification are existing technologies known to those skilled in the art.
[0060] Although the present invention has been described in detail with reference to the foregoing embodiments, those skilled in the art can still modify the technical solutions described in the foregoing embodiments or make equivalent substitutions for some of the technical features. Any modifications, equivalent substitutions, improvements, etc., made within the spirit and principles of the present invention should be included within the protection scope of the present invention.
Claims
1. A Golden Thorn Peptide Drink, characterized in that: It is composed of the following raw materials in parts by weight: 100 parts prickly pear juice, 1.5-2.5 parts Ganoderma lucidum extract, 0.8-1.2 parts Astragalus membranaceus extract, 4.5-7.5 parts Coix lacryma-jobi extract, 8-12 parts giant salamander peptide, 4.0-6.5 parts locust bean gum, 0.03-0.05 parts steviol glycosides, and 60-100 parts water.
2. The Golden Thorn Peptide Drink according to claim 1, characterized in that: The proportions of the raw materials are as follows: 100 parts prickly pear juice, 2 parts Ganoderma lucidum extract, 1 part Astragalus membranaceus extract, 6 parts Coix lacryma-jobi extract, 10 parts giant salamander peptide, 5.2 parts locust bean gum, 0.04 parts steviol glycosides, and 80 parts water.
3. The Golden Thorn Peptide Drink according to claim 1, characterized in that: The prickly pear juice is freshly squeezed prickly pear juice, with a soluble solids content of 8-12°Bx.
4. The Golden Thorn Peptide Drink according to claim 1, characterized in that: The molecular weight of the giant salamander peptide is less than 1000 Da.
5. The Golden Thorn Peptide Drink according to claim 1, characterized in that: The Ganoderma lucidum extract contains ≥10% Ganoderma lucidum polysaccharides and ≥5% triterpenoids; the Astragalus membranaceus extract contains ≥8% Astragalus membranaceus polysaccharides and ≥2% Astragalus membranaceus saponins; the Coix lacryma-jobi extract contains ≥1% Coix lacryma-jobi esters and ≥5% polysaccharides.
6. The Golden Thorn Peptide Drink according to claim 1, characterized in that: The Jinci Ling Peptide Drink has a DPPH free radical scavenging rate of ≥75%, a precipitation amount of ≤0.25g / 100ml after 6 months of storage at 25℃, and a taste score of ≥8.5 points in sensory evaluation.
7. A method for preparing a Jinciling peptide drink, characterized in that: Specifically, the following steps are included: Step 1: Weigh out Ganoderma lucidum extract, Astragalus membranaceus extract, and Coix lacryma-jobi extract according to the ratio, add some water, and stir to dissolve at 50-60℃ for 10-15 minutes to obtain a mixed extract. Step 2: Weigh out the giant salamander peptides according to the ratio, add the remaining water, and stir to dissolve at 30-40℃ for 5-10 minutes to obtain the peptide solution; Step 3: Weigh out the prickly pear juice according to the ratio, add it to the mixed extract obtained in Step 1, and stir for 10-15 minutes; Step 4: Add locust bean gum and stir for 5-10 minutes until completely dissolved; Step 5: Slowly add the peptide solution obtained in Step 2 while stirring for 5-10 minutes; Step 6: Add steviol glycosides and stir for 5 minutes until well mixed; Step 7: Homogenize and sterilize the mixture, then aseptically fill it to obtain the finished product.
8. The preparation method of the Jinciling Peptide Drink according to claim 7, characterized in that: The homogenization conditions described in step seven are: temperature 50-60℃, pressure 20-25MPa, and particle size of the homogenized mixture ≤2μm.
9. The preparation method of the Jinciling Peptide Drink according to claim 7, characterized in that: The sterilization described in step seven is pasteurization or ultra-high temperature instantaneous sterilization; the pasteurization conditions are 85-90℃ for 15-30 seconds, and the ultra-high temperature instantaneous sterilization conditions are 135-140℃ for 3-5 seconds.
10. The preparation method of the Jinciling Peptide Drink according to claim 7, characterized in that: The order of adding raw materials in steps three to five is "mixed extract → locust bean gum → peptide solution". The system is stabilized by first forming a colloidal network and then adding the peptide solution.