Crataegus pinnatifida bunge roxburgh rose peptide drink and preparation method thereof

Abstract

The invention discloses a crataegus pinnatifida roxburgh rose peptide beverage, which is prepared from the following raw materials in parts by mass: 100 parts of roxburgh rose normal juice, 12 to 14 parts of giant salamander peptide, 4.5 to 5.5 parts of fructus crataegi extract, 2.5 to 3.0 parts of rhizoma dioscoreae extract, 2.0 to 2.5 parts of radix astragali seu hedysari extract, 1.8 to 2.2 parts of folium cortex eucommiae extract, 60 to 70 parts of water, 0.9 to 1.1 parts of locust bean gum and 0.03 to 0.05 part of stevioside. Artificial sweeteners and preservatives are not added into the beverage, the sweet taste comes from natural stevioside, the system is stable and depends on natural locust bean gum, the natural properties of the raw materials are reserved, and the beverage conforms to the consumption trend of consumers for healthy and natural beverages.

Description

Technical Field

[0001] This invention relates to the field of nutritional and health beverage technology, specifically to a hawthorn prickly pear peptide drink and its preparation method. Background Technology

[0002] Prickly pear is a wild fruit unique to my country, used both as food and medicine. It is rich in vitamin C, flavonoids, polyphenols, and other natural active nutrients, making it highly nutritious. Hawthorn, a traditional food and medicine ingredient, contains hawthorn flavonoids and organic acids, offering both flavor and nutritional value. Yam, astragalus, and eucommia leaves are also classic food and medicine ingredients, widely used in daily nutritional supplements. Giant salamander peptides are small-molecule peptides extracted from giant salamanders. Their small molecular weight and easy absorption by the human body make them a high-quality nitrogen supplement.

[0003] Currently, prickly pear beverages on the market still suffer from numerous technical deficiencies, failing to meet consumers' comprehensive demands for taste, nutrition, and stability: Firstly, prickly pear juice itself has a strong sour and astringent taste, resulting in a poor drinking experience and low consumer acceptance; secondly, most products are composed of a single prickly pear ingredient or a simple mixture of raw materials, leading to a limited nutritional structure and failing to leverage the combined nutritional advantages of various medicinal and edible ingredients; thirdly, multi-component liquid prickly pear beverages are prone to sedimentation and stratification, exhibiting poor system stability and affecting product shelf life and appearance; fourthly, the formulation design lacks scientific rigor, failing to precisely combine the physicochemical properties and nutritional characteristics of different raw materials, making it difficult to achieve nutritional complementarity and synergistic taste among the ingredients.

[0004] Meanwhile, existing beverages suffer from problems such as excessive addition of artificial sweeteners and preservatives, which goes against consumers' demand for natural and healthy drinks. Therefore, developing a prickly pear complex peptide drink that has a suitable taste, is rich in nutrients, has a stable system, and retains its natural properties has become an urgent technical problem to be solved in this field, and has significant market value and practical significance. Summary of the Invention

[0005] This invention addresses the aforementioned shortcomings of existing prickly pear beverages by providing a prickly pear peptide drink and its preparation method. This invention achieves harmonious taste and complementary nutrition through the scientific compounding of various medicinal and edible substances with small-molecule active peptides. Furthermore, it optimizes the process to solve the stability issues of the multi-component system. The product contains no artificial sweeteners or preservatives, maintaining its natural and healthy properties and meeting consumers' demand for high-quality nutritional beverages.

[0006] To achieve the above objectives, the present invention provides the following technical solution: a prickly pear peptide drink, composed of the following raw materials in parts by weight: 100 parts prickly pear juice, 12-14 parts giant salamander peptide, 4.5-5.5 parts hawthorn extract, 2.5-3.0 parts yam extract, 2.0-2.5 parts astragalus extract, 1.8-2.2 parts eucommia leaf extract, 60-70 parts water, 0.9-1.1 parts locust bean gum, and 0.03-0.05 parts steviol glycosides.

[0007] Preferably, the optimal ratio of 100 parts prickly pear juice, 13 parts giant salamander peptide, 5 parts hawthorn extract, 2.8 parts yam extract, 2.2 parts astragalus extract, 2.0 parts eucommia leaf extract, 65 parts water, 1.0 part locust bean gum, and 0.04 parts steviol glycosides achieves the best balance in terms of taste, nutrition, and stability.

[0008] Furthermore, the prickly pear juice is freshly squeezed prickly pear juice with a soluble solids content of 8-12°Bx, ensuring that the natural flavor and nutrients of the prickly pear juice are not lost; the giant salamander peptide has a molecular weight of less than 1000 Da, which has the characteristic of easy absorption and can give full play to the nutritional role of high-quality nitrogen source.

[0009] The combination of each ingredient has a clear scientific basis, and the ingredients achieve synergy in taste and complementarity in nutrition: Basic nutritional components: Prickly pear juice and giant salamander peptide are compounded in a mass ratio of 100:12-14. Prickly pear juice provides natural vitamin C, phytochemicals and unique flavor, while giant salamander peptide supplements small molecule peptides and amino acids. The two interact to form a stable complex system. At the same time, giant salamander peptide can soften the sourness of prickly pear juice. Medicinal and edible auxiliary components: Hawthorn extract, yam extract, astragalus extract, and eucommia leaf extract are compounded in a mass ratio of 4.5-5.5:2.5-3.0:2.0-2.5:1.8-2.2. Hawthorn extract is rich in organic acids and flavonoids, which work synergistically with prickly pear to provide a natural sour taste; yam extract increases the smoothness of the product; astragalus extract and eucommia leaf extract supplement polysaccharides, saponins, phenolic acids and other active ingredients, enriching the nutritional structure of the product. Taste and stabilizing components: Locust bean gum, as a natural thickener, is added at a rate of 0.9-1.1 parts. It can form a stable colloidal network, prevent product sedimentation and stratification, and at the same time increase the smooth taste and mask astringency. Stevia glycosides, as a natural sweetener, are added at a rate of 0.03-0.05 parts. They have a moderate sweetness, form a good balance with the natural sourness, and do not increase the product's calories.

[0010] The preparation method of hawthorn prickly pear peptide drink includes the following steps: Raw material pretreatment ① Preparation of mixed extract: Weigh out hawthorn extract, yam extract, astragalus extract and eucommia leaf extract according to the ratio, add some water, stir and dissolve at 50-60℃ for 10-15 minutes to obtain mixed extract; ② Preparation of peptide solution: 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 for later use; Targeted compounding ① Weigh out the prickly pear juice according to the ratio, add it to the above mixed extract, and stir for 10-15 minutes until it is evenly mixed; ② Add locust bean gum to the above mixture and stir for 5-10 minutes until the locust bean gum is completely dissolved; ③ Slowly add the peptide solution to the mixture while stirring continuously for 5-10 minutes; ④ Add steviol glycosides and stir for 5 minutes until the system is homogeneous; Homogenization The above-mentioned directional compounded mixture is preheated to 50-60℃ and homogenized under a pressure of 20-25MPa to make the product system more uniform and further improve its stability and taste. Sterilization and filling The homogenized mixture is pasteurized or ultra-high temperature instantaneous sterilized, and then aseptically filled to obtain hawthorn prickly pear peptide drink. 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.

[0011] The preparation method of this invention sets out clear process points to ensure product quality: Temperature control: The dissolution temperature of giant salamander peptides is controlled below 40℃ to avoid the aggregation or degradation of peptides caused by high temperature, thus ensuring their activity and absorption characteristics; Compounding sequence: The specific addition sequence of "extract → locust bean gum → peptide solution" is adopted to first form a stable colloidal network, and then the peptide solution is added. This can effectively prevent peptides from complexing and precipitating with other components and improve the stability of the system. Homogenization: Homogenization under specific temperature and pressure allows the components of the raw materials to fully blend, improving the uniformity of the product's appearance and the smoothness of its texture.

[0012] Compared with the prior art, the beneficial effects of the present invention are as follows: The hawthorn prickly pear peptide drink and its preparation method have the following significant beneficial effects compared with the prior art: Excellent taste and high consumer acceptance: Through scientific raw material compounding and process optimization, the product has solved the technical problem of the sourness and astringency of prickly pear juice. According to the test results of Guizhou Sanhe Inspection and Testing Co., Ltd., the finished product is a brown liquid with a small amount of sediment. There are no foreign objects visible to normal vision. It has the inherent taste and aroma of plants, with no off-flavors or odors. All sensory indicators meet the requirements of GB7101-2022 "National Food Safety Standard for Beverages". It has high consumer acceptance. Safe and compliant, with no harmful additives and no detected heavy metals: Professional testing showed that lead (Pb) was not detected in the product (limit of quantification: 0.04 mg / kg), far below the limit of ≤0.5 mg / kg in GB7101-2022; sorbic acid and its potassium salt (calculated as sorbic acid) were not detected (limit of quantification: 0.01 g / kg), no artificial preservatives were added, and it complies with GB 2760-2024 "National Food Safety Standard for the Use of Food Additives"; all microbiological indicators met the standards, with coliform bacteria, total bacterial count, and Staphylococcus aureus all <1 CFU / mL, mold <1 CFU / mL, and Salmonella not detected, indicating high product safety for consumption; Rich in nutrients, achieving multi-component complementarity: The product integrates natural vitamins and phytochemicals from prickly pear, small molecule active peptides and amino acids from giant salamander peptides, as well as polysaccharides, flavonoids, saponins, phenolic acids and other active ingredients from hawthorn, yam, astragalus, and eucommia leaves. The nutritional structure is comprehensive, and the various components work together to meet the body's daily nutritional needs. Stable system and long shelf life: Through the process design of "stepwise dissolution-directional compounding" and the scientific addition of natural thickeners, the sedimentation and stratification problems of multi-component liquid beverages are effectively solved. The product can be stably stored for more than 6 months at room temperature of 25℃ with extremely low sedimentation and only slight turbidity in the later stage, which has good shelf-life stability. Natural and healthy, with no artificial additives: The product contains no artificial sweeteners or preservatives. The sweetness comes from natural steviol glycosides, and the system is stable thanks to natural locust bean gum, preserving the natural properties of the raw materials and meeting consumers' consumption trends for healthy and natural beverages. The process is simple and suitable for industrial production: The preparation method of this invention has clear steps and clear process parameters. The temperature, pressure, stirring time and other parameters of each step are easy to control in industrial production. Moreover, the pasteurization or ultra-high temperature instantaneous sterilization and aseptic filling used are conventional processes in the food processing field. No special equipment is required and large-scale production can be achieved. With clearly defined functions and multiple physiological effects verified through animal experiments: Verified by Shanghai Tongbiao Testing & Certification (Group) Co., Ltd. using zebrafish models, this product exhibits clear physiological effects at a concentration of 0.5% (maximum tolerated concentration): ① Aids in weight loss: Significantly reduces intestinal fat content in zebrafish (P<0.05); ② Aids in lowering blood lipids: Significantly reduces total cholesterol (TC) and triglyceride (TG) levels in zebrafish (P<0.01); ③ Promotes metabolism: Significantly promotes yolk sac absorption in zebrafish, improving energy utilization efficiency (P<0.05); ④ Improves atherosclerosis: Significantly inhibits cholesterol accumulation and plaque formation in zebrafish blood vessels, exhibiting a positive effect on vascular health. Attached Figure Description

[0013] Figure 1 This is a schematic diagram of the structure of the present invention; Figure 2 This is a visual representation of the effect of the hawthorn prickly pear peptide drink of the present invention on cholesterol accumulation in the blood vessels of zebrafish; Figure 3 This is a visual representation of the effect of the hawthorn prickly pear peptide drink of the present invention on vascular plaques in zebrafish; Figure 4 This is a visual representation of the effect of the hawthorn prickly pear peptide drink of the present invention on the yolk sac area of ​​zebrafish; Figure 5 This is a statistical chart showing the effect of the prickly pear peptide drink of the present invention on the yolk sac area of ​​zebrafish; + Figure 6 This is a visual representation of the effect of the hawthorn prickly pear peptide drink of the present invention on the intestinal fat content of zebrafish; Figure 7 This is a statistical chart showing the effect of the hawthorn prickly pear peptide drink of the present invention on the intestinal fat content of zebrafish. Detailed Implementation

[0014] 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.

[0015] Example 1: Optimized formulation of hawthorn and prickly pear peptide drink The prickly pear peptide drink of this embodiment contains the following ingredients in parts by weight: 100 parts prickly pear juice, 13 parts giant salamander peptide, 5 parts hawthorn extract, 2.8 parts yam extract, 2.2 parts astragalus extract, 2.0 parts eucommia leaf extract, 65 parts water, 1.0 part locust bean gum, and 0.04 parts steviol glycosides. The prickly pear juice is freshly squeezed and has a soluble solids content of 10°Bx. The giant salamander peptide has a molecular weight of less than 1000 Da.

[0016] Its preparation method includes the following steps: Preparation of mixed extract: Weigh 5g of hawthorn extract, 2.8g of yam extract, 2.2g of astragalus extract, and 2.0g of eucommia leaf extract, add 65g of purified water, stir and dissolve at 55℃ for 15 minutes to obtain mixed extract; Peptide solution preparation: Weigh 13g of giant salamander peptide, add the remaining purified water, stir and dissolve at 35℃ for 10 minutes to obtain peptide solution for later use; Targeted compounding: Weigh 100g of prickly pear juice, add it to the above mixed extract, and stir for 10 minutes; add 1.0g of locust bean gum and stir for 8 minutes until completely dissolved; slowly add the peptide solution while stirring for 5 minutes; add 0.04g of steviol glycosides and stir for 5 minutes until homogeneous; Homogenization: The mixture is preheated to 55°C and homogenized under a pressure of 22 MPa; Sterilization and filling: Ultra-high temperature instantaneous sterilization is adopted, with the conditions being 137℃ for 4 seconds. After sterilization, aseptic filling is performed to obtain the finished product.

[0017] Example 2: Hawthorn and Prickly Peptide Drink with Lower Limit Ratio The prickly pear peptide drink of this embodiment contains the following ingredients in the following proportions by weight: 100 parts prickly pear juice, 12 parts giant salamander peptide, 4.5 parts hawthorn extract, 2.5 parts yam extract, 2.0 parts astragalus extract, 1.8 parts eucommia leaf extract, 60 parts water, 0.9 parts locust bean gum, and 0.03 parts steviol glycosides; wherein, the soluble solids content of the prickly pear juice is 8°Bx, and the molecular weight of the giant salamander peptide is less than 1000 Da.

[0018] The preparation method is basically the same as in Example 1, with only some process parameters adjusted: the mixed extract is stirred and dissolved at 50°C for 10 minutes, the peptide solution is stirred and dissolved at 30°C for 5 minutes, the mixed solution is preheated to 50°C and homogenized at 20MPa pressure, and then aseptically filled after pasteurization at 85°C for 30 seconds.

[0019] Example 3: Hawthorn and Prickly Peptide Drink with Upper Limit Ratio The prickly pear peptide drink of this embodiment contains the following ingredients in the following proportions by weight: 100 parts prickly pear juice, 14 parts giant salamander peptide, 5.5 parts hawthorn extract, 3.0 parts yam extract, 2.5 parts astragalus extract, 2.2 parts eucommia leaf extract, 70 parts water, 1.1 parts locust bean gum, and 0.05 parts steviol glycosides; wherein, the soluble solids content of the prickly pear juice is 12°Bx, and the molecular weight of the giant salamander peptide is less than 1000 Da.

[0020] The preparation method is basically the same as in Example 1, with only some process parameters adjusted: the mixed extract is stirred and dissolved at 60°C for 12 minutes, the peptide solution is stirred and dissolved at 40°C for 8 minutes, the mixed solution is preheated to 60°C and homogenized under 25MPa pressure, and then aseptically filled after being treated with ultra-high temperature instantaneous sterilization at 140°C for 3 seconds.

[0021] Performance testing Sensory evaluation: Twenty professional sensory evaluators were invited to conduct blind tests and score the finished products of Examples 1-3 (out of 10). The evaluation indicators included appearance, aroma, taste, and overall acceptability. The results showed that Example 1 (preferred ratio) had the highest scores in all aspects, with an appearance score of 8.9, an aroma score of 8.7, a taste score of 9.0, and an overall acceptability score of 8.9. Examples 2 and 3 had scores of 8.3 or higher in all aspects, showing excellent overall performance. Stability test: The finished product of Example 1 was stored at room temperature of 25°C for 180 days. The appearance was observed and the amount of sediment was measured periodically. The results showed that the product was in a uniform and clear state within 90 days of storage, with a sediment amount of only 0.12g / 100ml. After 180 days, only slight turbidity appeared, with a sediment amount of 0.18g / 100ml, which showed good room temperature stability. Nutritional analysis: The finished product of Example 1 was analyzed for nutritional content. Each 100ml contained 85.6mg of vitamin C, 32.8mg of total flavonoids, 28.5mg of total polyphenols, 156.3mg of total polysaccharides, and 326.5mg of total amino acids, with an energy content of only 28kcal. It is rich in nutrients and low in calories. Consumer Preference Test: 50 ordinary consumers were selected for a taste test. On a 5-point scale, the product's appearance scored 4.5 points, aroma 4.3 points, taste 4.7 points, and overall preference 4.6 points. 86% of the consumers expressed their intention to purchase the product, and reported that it had no strange taste, a balanced sweet and sour flavor, and a refreshing taste.

[0022] Extension of specific implementation methods The hawthorn prickly pear peptide drink and its preparation method of the present invention can be reasonably adjusted within the protection range of the raw material ratio based on the above specific embodiments. The parameters of each process step can also be flexibly adapted within the range. As long as the raw material compounding principle and the core points of the process of the present invention are followed, the invention purpose of the present invention can be achieved and a product with excellent taste, nutrition and stability can be obtained.

[0023] The raw materials used in this invention, such as prickly pear juice, giant salamander peptides, various medicinal and edible extracts, locust bean gum, and steviol glycosides, are all conventional raw materials in the food processing field and can be obtained through commercial channels. As long as the quality of the raw materials meets the relevant national food standards, they are acceptable.

[0024] Professional testing and verification Example 1 of this invention: Hawthorn prickly pear peptide drink (trademark: Vidole / Jianzhi) (Production date: February 19, 2025) The product underwent comprehensive testing by a professional inspection and testing institution, and the test results all verified the product's safety, nutritional value, and functionality. Food safety testing: Guizhou Sanhe Inspection and Testing Co., Ltd. conducted 18 tests according to Q / WDL0002-2025 "Jinci Lingtai Drink", GB7101-2022, and GB 2760-2024. All indicators, including sensory, heavy metals, food additives, and microorganisms, met the standard requirements, and the test result was qualified. Functional validation: Shanghai Tongbiao Testing & Certification (Group) Co., Ltd. conducted animal experiments using a zebrafish model to verify the product's efficacy in aiding weight loss, lowering blood lipids, promoting metabolism, and improving atherosclerosis. The experimental results all showed statistically significant differences, confirming that the product possesses clear functional effects. See details below. Figures 2-7 .

[0025] Nutritional composition testing: The precise nutritional content of the product was determined through testing, providing a scientific basis for the development of product nutrition labels. See the product nutrition label reference below. Figure 1 .

[0026] 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 hawthorn and prickly pear peptide drink, characterized in that, It is composed of the following raw materials in parts by weight: 100 parts prickly pear juice, 12-14 parts giant salamander peptide, 4.5-5.5 parts hawthorn extract, 2.5-3.0 parts yam extract, 2.0-2.5 parts astragalus extract, 1.8-2.2 parts eucommia leaf extract, 60-70 parts water, 0.9-1.1 parts locust bean gum, and 0.03-0.05 parts steviol glycosides.

2. The hawthorn and prickly pear peptide drink according to claim 1, characterized in that, The preferred ratio of the raw materials is as follows: 100 parts prickly pear juice, 13 parts giant salamander peptide, 5 parts hawthorn extract, 2.8 parts yam extract, 2.2 parts astragalus extract, 2.0 parts eucommia leaf extract, 65 parts water, 1.0 part locust bean gum, and 0.04 parts steviol glycosides.

3. The hawthorn and prickly pear 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 hawthorn and prickly pear peptide drink according to claim 1, characterized in that, The molecular weight of the giant salamander peptide is less than 1000 Da.

5. The method for preparing hawthorn and prickly pear peptide drink according to any one of claims 1-4, characterized in that, Includes the following steps: (1) Weigh out hawthorn extract, yam extract, astragalus extract and eucommia leaf extract according to the ratio, add some water to dissolve them, and obtain a mixed extract; (2) Weigh out the giant salamander peptides according to the ratio, add the remaining water to dissolve them, and obtain the peptide solution; (3) Weigh the original juice of prickly pear according to the ratio, mix it with the mixed extract and stir for 10-15 minutes; (4) Add locust bean gum to the mixture from step (3) and stir for 5-10 minutes until completely dissolved; (5) Slowly add the peptide solution to the mixture in step (4) while stirring for 5-10 minutes; (6) Add steviol glycosides to the mixture from step (5) and stir for 5 minutes until homogeneous; (7) After homogenizing the mixture from step (6), sterilize and aseptically fill it to obtain the hawthorn prickly pear peptide drink.

6. The preparation method according to claim 5, characterized in that, In step (1), the temperature is 50-60℃ and the stirring and dissolving time is 10-15 minutes.

7. The preparation method according to claim 5, characterized in that, In step (2), the dissolution temperature is 30-40℃ and the stirring time is 5-10 minutes.

8. The preparation method according to claim 5, characterized in that, In step (7), the homogenization conditions are: temperature 50-60℃ and pressure 20-25MPa.

9. The preparation method according to claim 5, characterized in that, In step (7), the sterilization is pasteurization or ultra-high temperature instantaneous sterilization; wherein the conditions for pasteurization are 85-90℃ for 15-30 seconds, and the conditions for ultra-high temperature instantaneous sterilization are 135-140℃ for 3-5 seconds.

Images