Flavor beverage based on fish hydrolyzed collagen peptide and preparation method thereof

Abstract

The invention discloses a fish hydrolyzed collagen peptide-based flavor beverage and a preparation method thereof, and relates to the technical field of food beverages. The flavored beverage comprises the following raw materials: fish hydrolyzed collagen peptide, a compound flavor modification stabilizer, a compound sweetening agent, concentrated fruit and vegetable juice, casein phosphopeptides, VC magnesium phosphate, zinc lactate, a low-nucleic-acid yeast extract, sodium hyaluronate, an acidity regulator and purified water. The compound flavor modification stabilizer is matched with the low nucleic acid yeast extract to form synergistic flavor regulation and control, the hydrophobic bitter peptide fragment of the fish hydrolyzed collagen peptide and the fishy smell characteristic group are wrapped from the molecular level, and meanwhile, the soft modification on the sensory level is realized through the gamma-aminobutyric acid; the effect of debitterizing and deodorizing without adding artificial essence and a large amount of cane sugar is achieved, the product flavor is natural and harmonious, the sour and sweet taste is palatable, the beverage completely conforms to the current healthy consumption trend of low sugar and no artificial addition, and the problem that the beverage has flavor defects is solved.

Description

Technical Field

[0001] This invention relates to the field of food and beverage technology, specifically to flavored beverages based on fish hydrolyzed collagen peptides and their preparation methods. Background Technology

[0002] Flavored beverages refer to beverages processed using edible flavorings, sugar and / or sweeteners, acidulants, etc., as the main means of adjusting flavor. The key is that the concentration of raw materials does not meet the corresponding national standards, and a specific taste is mainly achieved through blending technology. Fish hydrolyzed collagen peptides are small molecule peptides prepared by enzymatic hydrolysis of aquatic processing by-products (fish scales, fish skin, etc.). They have multiple physiological activities such as low immunogenicity, easy absorption by the human body, anti-oxidation, promotion of skin collagen synthesis, and improvement of joint health. They are one of the core raw materials in the field of functional foods. In recent years, with the improvement of consumers' health awareness, collagen peptide flavored beverages have become a popular category in the food market.

[0003] Currently, the raw materials for flavored beverages containing hydrolyzed fish collagen peptides contain a large number of hydrophobic bitter peptides and fishy-smelling characteristic groups. In the typical weakly acidic system of flavored beverages (pH 3.5-4.5), they are prone to molecular aggregation, flocculation, and precipitation. Therefore, in order to mask unpleasant flavors and maintain the stability of beverage storage, existing similar products have to add a large amount of artificial flavorings, sucrose, and high-viscosity thickeners and stabilizers. Ultimately, the products fail to meet the current trend of low-sugar and additive-free healthy consumption, and it is difficult to simultaneously achieve a flavor profile free of fishy and bitter tastes, a refreshing and non-sticky drinking experience, and long-term storage stability. Furthermore, the excessive addition of excipients leads to a significant decrease in the bioavailability of collagen peptides, failing to achieve the intended internal and external nourishing functional value of the product. Summary of the Invention

[0004] To address the shortcomings of existing technologies, this invention provides a flavored beverage based on hydrolyzed fish collagen peptides and its preparation method, thus solving the problems mentioned in the background art.

[0005] To achieve the above objectives, the present invention is implemented through the following technical solution: a flavored beverage based on hydrolyzed fish collagen peptides, characterized in that it comprises the following components in the following proportions: 3.0%–6.0% hydrolyzed fish collagen peptides, 0.35%–0.85% compound flavor modifier and stabilizer, 0.05%–0.2% compound sweetener, 1.2%–3.0% concentrated fruit and vegetable juice, 0.08%–0.2% casein phosphopeptide, 0.05%–0.15% magnesium VC phosphate, 0.01%–0.05% zinc lactate, 0.1%–0.3% low-nucleic acid yeast extract, 0.02%–0.08% sodium hyaluronate, 0.15%–0.35% acidity regulator, and the balance being purified water.

[0006] Preferably, the composite flavor modifier and stabilizer, by weight, comprises the following components: 30-45 parts of Tremella fuciformis polysaccharide, 10-20 parts of low-acyl gellan gum, 8-15 parts of locust bean gum, 20-35 parts of γ-aminobutyric acid, and 5-12 parts of sodium citrate.

[0007] Preferably, the magnesium VC phosphate has a purity of ≥98%, the low-nucleic acid yeast extract has a protein content of ≥45% and a nucleic acid content of ≤2%, and the food-grade sodium hyaluronate has a molecular weight of 800,000 to 1,500,000 Da.

[0008] Preferably, the compound sweetener is a mixture of mogroside and steviol glycoside in a mass ratio of 3:1; The concentrated fruit and vegetable juice is a mixture of white peach concentrated juice and grapefruit concentrated juice in a mass ratio of 2:1. The acidity regulator is a mixture of citric acid and malic acid in a mass ratio of 2:1, and the flavored beverage has a pH value of 3.5-4.5.

[0009] Preferably, the flavored beverage, based on a 500mL / bottle specification, has a collagen peptide content ≥4500mg, a soluble solids mass fraction of 8%-12%, and a heavy metal Pb content ≤0.3mg / kg per bottle.

[0010] Preferably, the hydrolyzed fish collagen peptides are obtained from tilapia scales through pretreatment and enzymatic hydrolysis, and the preparation method includes: Tilapia scales were cleaned and impurities removed. They were decalcified with hydrochloric acid solution at room temperature, then washed with water until neutral. They were then degreased with sodium hydroxide solution at room temperature and washed with water until neutral to obtain pretreated fish scales. Pretreated fish scales were mixed with water to adjust the solid-liquid ratio to 1:10-1:15, heated to 50-55℃ and the pH of the system was adjusted to 7.0-7.5. Neutral protease was added for primary enzymatic hydrolysis. After the first-stage enzymatic hydrolysis is completed, the temperature is raised to 55-60℃ and the pH of the system is adjusted to 6.0-6.5. Flavor protease is added for the second-stage enzymatic hydrolysis. After the enzymatic hydrolysis is completed, the temperature is raised to inactivate the enzyme, and the supernatant is collected by centrifugation. The supernatant was filtered through an ultrafiltration membrane with a molecular weight cutoff of 3000 Da, and the permeate was collected. The permeate was then concentrated and desalted through a nanofiltration membrane with a molecular weight cutoff of 500 Da to obtain the retentate. The retentate was then freeze-dried under vacuum and passed through an 80-mesh sieve to obtain fish hydrolyzed collagen peptides, which were then sealed for later use.

[0011] Preferably, the amount of neutral protease added is 1.0%-1.5% of the pretreated fish scale substrate, and the primary enzymatic hydrolysis time is 3-4 hours. The amount of flavor protease added is 0.5%-0.8% of the pretreated fish scale substrate, and the secondary enzymatic hydrolysis time is 2-3 hours. After enzymatic hydrolysis, the temperature is raised to 90°C and kept at that temperature for 10 minutes to complete enzyme inactivation.

[0012] The preparation method of flavored beverages based on hydrolyzed fish collagen peptides includes the following steps: S1. Take sodium hyaluronate, add pure water, and pre-swell at 50°C for 30 minutes to obtain sodium hyaluronate pre-swelling solution. S2. Take purified water and heat it to 40±2℃. Add fish hydrolyzed collagen peptide, casein phosphopeptide, magnesium VC phosphate, zinc lactate and low nucleic acid yeast extract in sequence. Stir at 60 rpm for 30 min to dissolve, and then keep warm and stir at 30-50 rpm for 20-30 min to perform peptide complexation and obtain peptide-based liquid. S3. Take purified water and heat it to 55-60℃. Add compound flavor modifier, compound sweetener and acidity regulator. Stir at high speed to dissolve for 15-20 minutes. Then add concentrated fruit and vegetable juice and sodium hyaluronate pre-swelling solution and stir evenly to obtain flavor stabilized liquid. S4. Mix the peptide-based liquid with the flavor stabilizer evenly, adjust the pH of the mixture to 3.5-4.5 with an acidity regulator, and cycle the homogenization twice under the conditions of 15-35MPa and 50-55℃, controlling the colloidal particle size to ≤50μm to obtain a homogenized liquid. S5. The homogenized liquid is degassed under vacuum at -0.08MPa and 40-45℃ for 10 min, and the dissolved oxygen in the liquid is controlled to be ≤1mg / L to obtain the degassed liquid. S6. Sterilize the degassed liquid, fill and seal it in a sterile environment, control the filling temperature to ≤30℃ and the liquid level error to ±3%, and test the sealing performance with a negative pressure ≥-80kPa. After light inspection, coding and packaging, and further inspection, the finished product is obtained after passing the test.

[0013] Preferably, the sterilization process employs either of the following two methods: Option 1: Ultra-high pressure sterilization, using 400-450MPa at room temperature and ultra-high pressure for 5-8 minutes to complete sterilization; Option 2: Pasteurization, using 85℃±1℃ for 15 seconds to complete sterilization, followed by rapid cooling to below 25℃ before filling.

[0014] Preferably, the entire preparation process is carried out in an amber-colored container or in a light-proof environment, and all equipment parts that come into contact with the liquid are made of 316L stainless steel.

[0015] This invention provides a flavored beverage based on hydrolyzed fish collagen peptides and its preparation method. It has the following beneficial effects: (1) By combining a compound flavor modifier and stabilizer with low nucleic acid yeast extract to form a synergistic flavor regulation, the hydrophobic bitter peptide segment and fishy characteristic group of fish hydrolyzed collagen peptide are encapsulated at the molecular level. At the same time, the sensory level is softened by γ-aminobutyric acid, achieving the effect of removing bitterness and fishy smell without adding artificial flavors and large amounts of sucrose. This results in a natural and harmonious flavor, sweet and sour taste, which is in line with the current healthy consumption trend of low sugar and no artificial additives, and prevents the beverage from having flavor defects.

[0016] (2) By using the weak gel formed by the combination of Tremella polysaccharide, low acyl gellan gum and locust bean gum, combined with the hydrogen bond synergistic effect of sodium hyaluronate, collagen peptide molecules are uniformly dispersed and locked in the conventional weak acidic system of flavored beverages, avoiding molecular aggregation, flocculation and precipitation, so as to achieve the effect of long-term stability of beverages and maintain extremely low viscosity, so that the product has no layering, no precipitation and no browning during the long shelf life, while maintaining a refreshing and non-sticky drinking taste.

[0017] (3) By designing the molecular complexation of casein phosphopeptide and fish hydrolyzed collagen peptide, and combining it with functional excipients such as magnesium VC phosphate and zinc lactate, a synergistic effect is formed. While greatly reducing the addition of non-functional excipients, the collagen peptide is prevented from being excessively decomposed by proteases in the gastrointestinal tract, thereby improving the intestinal absorption rate and bioactivity of collagen peptide. This unifies the health attributes of the product with the internal and external conditioning function value, allowing the nutritional efficacy of the product to be efficiently utilized by the human body and fully exerting the physiological activity of fish hydrolyzed collagen peptide. Attached Figure Description

[0018] Figure 1 This diagram illustrates the steps of preparing a flavored beverage from fish hydrolyzed collagen peptides according to the present invention. Detailed Implementation

[0019] 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.

[0020] Please see Figure 1This invention provides a flavored beverage based on hydrolyzed fish collagen peptides and its preparation method. To achieve the above objectives, this invention is implemented through the following technical solution: The beverage comprises the following components in the following proportions: 3.0%–6.0% hydrolyzed fish collagen peptides, 0.35%–0.85% compound flavor modifier and stabilizer, 0.05%–0.2% compound sweetener, 1.2%–3.0% concentrated fruit and vegetable juice, 0.08%–0.2% casein phosphopeptide, 0.05%–0.15% magnesium VC phosphate, 0.01%–0.05% zinc lactate, 0.1%–0.3% low-nucleic acid yeast extract, 0.02%–0.08% sodium hyaluronate, 0.15%–0.35% acidity regulator, with the remainder being purified water.

[0021] The compound flavor modifier and stabilizer, by weight, consists of the following components: 30-45 parts of Tremella fuciformis polysaccharide, 10-20 parts of low-acyl gellan gum, 8-15 parts of locust bean gum, 20-35 parts of γ-aminobutyric acid, and 5-12 parts of sodium citrate.

[0022] The purity of VC magnesium phosphate is ≥98%, the protein content of low nucleic acid yeast extract is ≥45% and the nucleic acid content is ≤2%, and the molecular weight of food-grade sodium hyaluronate is 800,000-1,500,000 Da.

[0023] The compound sweetener is a mixture of mogrosides and steviol glycosides in a mass ratio of 3:1. The concentrated fruit and vegetable juice is a blend of concentrated white peach juice and concentrated grapefruit juice in a mass ratio of 2:1. The acidity regulator is a mixture of citric acid and malic acid in a mass ratio of 2:1, and the pH value of the flavored beverage is 3.5-4.5.

[0024] For flavored beverages, based on a 500mL / bottle specification, the collagen peptide content of a single bottle of flavored beverage is ≥4500mg, the soluble solids mass fraction is 8%-12%, and the heavy metal Pb content is ≤0.3mg / kg.

[0025] Fish hydrolyzed collagen peptides are prepared from tilapia scales through pretreatment and enzymatic hydrolysis. The preparation method includes: Tilapia scales were cleaned and impurities removed. They were decalcified with hydrochloric acid solution at room temperature, then washed with water until neutral. They were then degreased with sodium hydroxide solution at room temperature and washed with water until neutral to obtain pretreated fish scales. Pretreated fish scales were mixed with water to adjust the solid-liquid ratio to 1:10-1:15, heated to 50-55℃ and the pH of the system was adjusted to 7.0-7.5. Neutral protease was added for primary enzymatic hydrolysis. After the first-stage enzymatic hydrolysis is completed, the temperature is raised to 55-60℃ and the pH of the system is adjusted to 6.0-6.5. Flavor protease is added for the second-stage enzymatic hydrolysis. After the enzymatic hydrolysis is completed, the temperature is raised to inactivate the enzyme, and the supernatant is collected by centrifugation. The supernatant was filtered through an ultrafiltration membrane with a molecular weight cutoff of 3000 Da, and the permeate was collected. The permeate was then concentrated and desalted through a nanofiltration membrane with a molecular weight cutoff of 500 Da to obtain the retentate. The retentate was then freeze-dried under vacuum and passed through an 80-mesh sieve to obtain fish hydrolyzed collagen peptides, which were then sealed for later use.

[0026] The amount of neutral protease added is 1.0%–1.5% of the pretreated fish scale substrate mass, and the first-stage enzymatic hydrolysis time is 3–4 hours. The amount of flavor protease added is 0.5%–0.8% of the pretreated fish scale substrate mass, and the second-stage enzymatic hydrolysis time is 2–3 hours. After enzymatic hydrolysis, the temperature is raised to 90℃ and kept at that temperature for 10 minutes to complete enzyme inactivation.

[0027] The preparation method of flavored beverages based on hydrolyzed fish collagen peptides includes the following steps: S1. Take sodium hyaluronate, add pure water, and pre-swell at 50°C for 30 minutes to obtain sodium hyaluronate pre-swelling solution. S2. Take purified water and heat it to 40±2℃. Add fish hydrolyzed collagen peptide, casein phosphopeptide, magnesium VC phosphate, zinc lactate and low nucleic acid yeast extract in sequence. Stir at 60 rpm for 30 min to dissolve, and then keep warm and stir at 30-50 rpm for 20-30 min to perform peptide complexation and obtain peptide-based liquid. S3. Take purified water and heat it to 55-60℃. Add compound flavor modifier, compound sweetener and acidity regulator. Stir at high speed to dissolve for 15-20 minutes. Then add concentrated fruit and vegetable juice and sodium hyaluronate pre-swelling solution and stir evenly to obtain flavor stabilized liquid. S4. Mix the peptide-based liquid with the flavor stabilizer evenly, adjust the pH of the mixture to 3.5-4.5 with an acidity regulator, and cycle the homogenization twice under the conditions of 15-35MPa and 50-55℃, controlling the colloidal particle size to ≤50μm to obtain a homogenized liquid. S5. The homogenized liquid is degassed under vacuum at -0.08MPa and 40-45℃ for 10 min, and the dissolved oxygen in the liquid is controlled to be ≤1mg / L to obtain the degassed liquid. S6. Sterilize the degassed liquid, fill and seal it in a sterile environment, control the filling temperature to ≤30℃ and the liquid level error to ±3%, and test the sealing performance with a negative pressure ≥-80kPa. After light inspection, coding and packaging, and further inspection, the finished product is obtained after passing the test.

[0028] The sterilization process can be performed using either of the following two methods: Option 1: Ultra-high pressure sterilization, using 400-450MPa at room temperature and ultra-high pressure for 5-8 minutes to complete sterilization; Option 2: Pasteurization, using 85℃±1℃ for 15 seconds to complete sterilization, followed by rapid cooling to below 25℃ before filling.

[0029] The entire preparation process is carried out in amber-colored containers or in a light-proof environment, and all equipment parts that come into contact with the liquid are made of 316L stainless steel.

[0030] Example 1 Formulation of flavored beverages containing hydrolyzed fish collagen peptides (by weight percentage): The ingredients are: 4.0% hydrolyzed fish collagen peptides, 0.6% complex flavor modifier and stabilizer, 0.12% complex sweetener, 2.0% concentrated fruit and vegetable juice, 0.15% casein phosphopeptide, 0.1% magnesium VC phosphate, 0.03% zinc lactate, 0.2% low-nucleic acid yeast extract, 0.05% food-grade sodium hyaluronate, 0.25% acidity regulator, and the remainder is purified water. Complex flavor modifier and stabilizer (by weight): 38 parts of Tremella polysaccharide, 15 parts of low-acyl gellan gum, 12 parts of locust bean gum, 28 parts of γ-aminobutyric acid, and 7 parts of sodium citrate. Compound sweetener: Monk fruit glycosides and steviol glycosides are compounded in a mass ratio of 3:1; Concentrated fruit and vegetable juice: White peach concentrate and grapefruit concentrate are blended at a mass ratio of 2:1; Acidity regulator: Citric acid and malic acid are mixed in a mass ratio of 2:1; The VC phosphate magnesium purity is ≥98%, the low nucleic acid yeast extract protein is ≥45% and nucleic acid is ≤2%, and the food-grade sodium hyaluronate has a molecular weight of 1 million Da, which meets the requirements of claim 3.

[0031] Preparation of hydrolyzed fish collagen peptides: Tilapia scales were cleaned and impurities removed. They were decalcified with 0.8 mol / L hydrochloric acid solution at room temperature for 3 hours, then washed with water until neutral. They were then degreased with 0.4% sodium hydroxide solution at room temperature for 1.5 hours, and then washed with water until neutral to obtain pretreated fish scales. Pretreated fish scales were mixed with water to adjust the solid-liquid ratio to 1:12, heated to 52℃ and the pH of the system was adjusted to 7.2. Neutral protease at 1.2% of substrate mass was added for primary enzymatic hydrolysis for 3.5 hours. After the first-stage enzymatic hydrolysis was completed, the temperature was raised to 58℃ and the pH of the system was adjusted to 6.2. Then, 0.6% of the substrate mass of flavor protease was added for the second-stage enzymatic hydrolysis for 2.5 hours. After enzymatic hydrolysis, the temperature was raised to 90℃ and kept at that temperature for 10 min to inactivate the enzyme. The supernatant was collected by centrifugation at 4000 r / min for 15 min. The supernatant was filtered through an ultrafiltration membrane with a molecular weight cutoff of 3000 Da to collect the permeate. The permeate was then concentrated and desalted through a nanofiltration membrane with a molecular weight cutoff of 500 Da to obtain the retentate. The retentate was then freeze-dried under vacuum and passed through an 80-mesh sieve to obtain fish hydrolyzed collagen peptides, which were then sealed for later use. Preparation method of flavored beverages containing hydrolyzed fish collagen peptides: S1. Take the prescribed amount of food-grade sodium hyaluronate, add 5% of the total mass of purified water, and keep it at 50℃ for 30 minutes to pre-swell, thus obtaining a sodium hyaluronate pre-swelling solution. S2. Take 65% of the total amount of purified water and heat it to 40±2℃. Add the fish hydrolyzed collagen peptide, casein phosphopeptide, magnesium VC phosphate, zinc lactate and low nucleic acid yeast extract obtained above in sequence. Stir at 60 rpm for 30 min to dissolve, and then keep warm and stir at 40 rpm for 25 min to perform peptide complexation and obtain peptide-based solution. S3. Take the remaining purified water and heat it to 58°C. Add the compound flavor modifier stabilizer, compound sweetener and acidity regulator. Stir at high speed to dissolve for 18 minutes. Then add the concentrated fruit and vegetable juice and sodium hyaluronate pre-swelling solution and stir evenly to obtain the flavor stabilizer. S4. Mix the peptide-based liquid with the flavor stabilizer evenly, adjust the pH of the mixture to 3.7 with an acidity regulator, and cycle the homogenization twice at 32 MPa and 52℃ to control the colloidal particle size ≤50 μm to obtain a homogenized liquid. S5. The homogenized liquid is degassed under vacuum at -0.08MPa and 42℃ for 10 min, and the dissolved oxygen in the liquid is controlled to be ≤1mg / L to obtain the degassed liquid. S6. Sterilize the degassed liquid at 420MPa room temperature and ultra-high pressure for 6 minutes. Complete the filling and sealing in a sterile environment, control the filling temperature at 25℃ and the liquid level error at ±2%. The sealing performance test negative pressure is ≥-80kPa. After light inspection, coding and packaging, the first piece is checked and full-item inspection is carried out. The finished product is obtained after passing the inspection.

[0032] Example 2 The formula composition of flavored beverages containing hydrolyzed fish collagen peptides: The ingredients include: 3.0% hydrolyzed fish collagen peptides, 0.35% complex flavor modifier and stabilizer, 0.05% complex sweetener, 1.2% concentrated fruit and vegetable juice, 0.08% casein phosphopeptide, 0.05% magnesium VC phosphate, 0.01% zinc lactate, 0.1% low-nucleic acid yeast extract, 0.02% food-grade sodium hyaluronate, 0.15% acidity regulator, and the remainder is purified water.

[0033] Complex flavor modifier and stabilizer: 30 parts of Tremella polysaccharide, 10 parts of low-acyl gellan gum, 8 parts of locust bean gum, 35 parts of γ-aminobutyric acid, and 12 parts of sodium citrate; The proportions and specifications of the remaining auxiliary materials are the same as in Example 1, and the pH of the final system is adjusted to 3.5.

[0034] Preparation of hydrolyzed fish collagen peptides: Tilapia scales were cleaned and impurities removed. They were decalcified with 0.5 mol / L hydrochloric acid solution at room temperature for 4 hours, then washed with water until neutral. They were then degreased with 0.3% sodium hydroxide solution at room temperature for 2 hours, and then washed with water until neutral to obtain pretreated fish scales. Pretreated fish scales were mixed with water to adjust the solid-liquid ratio to 1:10, heated to 50℃ and the pH of the system was adjusted to 7.0. Neutral protease at 1.0% of the substrate mass was added for primary enzymatic hydrolysis for 4 hours. After the first-stage enzymatic hydrolysis was completed, the temperature was raised to 55℃ and the pH of the system was adjusted to 6.0. Then, 0.5% of the substrate mass of flavor protease was added for the second-stage enzymatic hydrolysis for 3 hours. After enzymatic hydrolysis, the temperature was raised to 90°C and kept at that temperature for 10 minutes to inactivate the enzyme. Subsequent centrifugation, membrane separation, drying and sieving steps were the same as in Example 1 to obtain fish hydrolyzed collagen peptides.

[0035] Preparation method of flavored beverages containing hydrolyzed fish collagen peptides: The parameters for steps S1-S5 are the same as in Example 1. Sterilization in S6 is performed by pasteurization at 85℃±1℃ for 15 seconds. After sterilization, the temperature is rapidly cooled to below 25℃ before filling. The remaining filling and inspection requirements are the same as in Example 1, and the finished product is obtained.

[0036] Example 3 The formula composition of flavored beverages containing hydrolyzed fish collagen peptides: The ingredients include: 6.0% hydrolyzed fish collagen peptides, 0.85% complex flavor modifier and stabilizer, 0.2% complex sweetener, 3.0% concentrated fruit and vegetable juice, 0.2% casein phosphopeptide, 0.15% magnesium VC phosphate, 0.05% zinc lactate, 0.3% low-nucleic acid yeast extract, 0.08% food-grade sodium hyaluronate, 0.35% acidity regulator, and the remainder is purified water.

[0037] Complex flavor modifier and stabilizer: 45 parts of Tremella polysaccharide, 20 parts of low-acyl gellan gum, 15 parts of locust bean gum, 20 parts of γ-aminobutyric acid, and 5 parts of sodium citrate; The proportions and specifications of the remaining auxiliary materials are the same as in Example 1, and the pH of the final system is adjusted to 4.0.

[0038] Preparation of hydrolyzed fish collagen peptides: Tilapia scales were cleaned and impurities removed. They were decalcified with 1.0 mol / L hydrochloric acid solution at room temperature for 2 hours, then washed with water until neutral. They were then degreased with 0.5% sodium hydroxide solution at room temperature for 1 hour, and then washed with water until neutral to obtain pretreated fish scales. Pretreated fish scales were mixed with water to adjust the solid-liquid ratio to 1:15, heated to 55℃ and the pH of the system was adjusted to 7.5. Neutral protease at 1.5% of the substrate mass was added for primary enzymatic hydrolysis for 3 hours. After the first-stage enzymatic hydrolysis is completed, the temperature is raised to 60℃ and the pH of the system is adjusted to 6.5. Then, 0.8% of the substrate mass of flavor protease is added for the second-stage enzymatic hydrolysis for 2 hours. After enzymatic hydrolysis, the temperature was raised to 90°C and kept at that temperature for 10 minutes to inactivate the enzyme. Subsequent centrifugation, membrane separation, drying and sieving steps were the same as in Example 1 to obtain fish hydrolyzed collagen peptides.

[0039] Preparation method of flavored beverage made from hydrolyzed fish collagen peptides: Steps S1-S6 are the same as in Example 1, and the finished product is obtained.

[0040] Comparative Example 1: The compound flavor modifier stabilizer was replaced with an equal mass of food-grade sodium carboxymethyl cellulose (CMC), and the rest of the contents were the same as in Example 1; Comparative Example 2: The self-made targeted enzymatic hydrolyzed fish collagen peptides were replaced with commercially available ordinary fish hydrolyzed collagen peptides (wide molecular weight distribution, ≤2000Da peptides accounted for 70%, no targeted stepwise enzymatic hydrolysis process), and the rest were the same as in Example 1; Comparative Example 3: The peptide complexation step in S2 was omitted in the preparation method. All raw materials were directly added and mixed in S3 at once. The rest of the process was the same as in Example 1. Comparative Example 4: The sterilization process was replaced with high temperature and high pressure sterilization at 121℃ for 15 minutes, and the rest was the same as in Example 1; Comparative Example 5: The formula does not contain low-nucleic acid yeast extract or γ-aminobutyric acid, and the rest of the contents are the same as in Example 1.

[0041] Test case Test samples: finished beverages prepared in Examples 1-3 and Comparative Examples 1-5, all with a specification of 500mL / bottle.

[0042] Test items and methods All testing methods are matched with the uploaded "Product Technical Standards" and national food safety standards, as detailed below: Sensory evaluation test: Ten qualified food sensory evaluators were invited to score the food based on four dimensions: color, aroma, taste, and texture. The maximum score is 100 points, as shown in the table below. ; Table 1: Sensory Evaluation Test Results of Flavored Beverages ; Physicochemical index testing: In accordance with the methods specified in the "Product Technical Standard", the pH value, soluble solids, collagen peptide content per bottle, and heavy metal Pb content of the sample are tested to verify whether they meet the standard requirements; Table 2 shows the test results of the physicochemical indicators of flavored beverages: ; System viscosity test: The dynamic viscosity of the sample was measured using a rotational viscometer at 25°C to characterize the refreshing taste; Bitterness value quantitative test: The sensory quantitative descriptive analysis method is used to score the bitterness of the sample on a scale of 0-10, where 0 points is no bitterness and 10 points is extremely bitterness. Retention rate test of active ingredients: High performance liquid chromatography (HPLC) was used to detect the retention rates of magnesium VC phosphate and the characteristic active sequence Gly-Pro-Hyp of collagen peptide in the sample; Table 3 shows the test results for viscosity, bitterness value, and activity retention rate of flavored beverages: ; As shown in Tables 1 to 3, the sensory scores of Examples 1-3 of the present invention are all ≥93 points, which fully meet the sensory requirements. The bitterness value is ≤0.7 points, and the viscosity of the system is only 3.5-4.8 mPa·s, achieving the effect of no fishy smell, no bitterness, refreshing taste, and natural and harmonious flavor. Comparative Example 1, due to the use of conventional CMC stabilizers, had a viscous texture and an extremely low taste score. Comparative Examples 2 and 5, due to the lack of targeted enzymatic hydrolysis and flavor modification, exhibited obvious fishy and bitter tastes, and neither met the standard requirements. The collagen peptide characteristic active sequence retention rate of Examples 1-3 of this invention is ≥98%, and the VC magnesium phosphate retention rate is ≥96%, which is much higher than that of the common commercial raw materials of Comparative Examples 2 and 4. This achieves high retention of functional active ingredients and ensures the functional value of the product in "internal regulation and external nourishment". This invention, through the synergy of formulation and preparation method, achieves excellent flavor, refreshing drinking taste, long-term storage stability and high activity retention without adding artificial flavors, large amounts of sucrose and high viscosity thickeners. It perfectly aligns with the trend of healthy consumption and has significant industrial application potential.

[0043] Although embodiments of the invention have been shown and described, it will be understood by those skilled in the art that various changes, modifications, substitutions and alterations can be made to these embodiments without departing from the principles and spirit of the invention.

Claims

1. A flavored beverage based on hydrolyzed fish collagen peptides, characterized in that: The composition includes the following components in the following proportions: hydrolyzed fish collagen peptides 3.0%–6.0%, complex flavor modifier and stabilizer 0.35%–0.85%, complex sweetener 0.05%–0.2%, concentrated fruit and vegetable juice 1.2%–3.0%, casein phosphopeptide 0.08%–0.2%, magnesium VC phosphate 0.05%–0.15%, zinc lactate 0.01%–0.05%, low-nucleic acid yeast extract 0.1%–0.3%, sodium hyaluronate 0.02%–0.08%, acidity regulator 0.15%–0.35%, with the balance being purified water.

2. The flavored beverage based on hydrolyzed fish collagen peptides according to claim 1, characterized in that: The compound flavor modifier and stabilizer, by weight, consists of the following components: 30-45 parts of Tremella fuciformis polysaccharide, 10-20 parts of low-acyl gellan gum, 8-15 parts of locust bean gum, 20-35 parts of γ-aminobutyric acid, and 5-12 parts of sodium citrate.

3. The flavored beverage based on hydrolyzed fish collagen peptides according to claim 1, characterized in that: The purity of the VC phosphate magnesium ester is ≥98%, the protein content of the low nucleic acid yeast extract is ≥45% and the nucleic acid content is ≤2%, and the molecular weight of the food-grade sodium hyaluronate is 800,000-1,500,000 Da.

4. The flavored beverage based on hydrolyzed fish collagen peptides according to claim 1, characterized in that: The compound sweetener is a mixture of mogroside and steviol glycoside in a mass ratio of 3:

1. The concentrated fruit and vegetable juice is a mixture of white peach concentrated juice and grapefruit concentrated juice in a mass ratio of 2:

1. The acidity regulator is a mixture of citric acid and malic acid in a mass ratio of 2:1, and the flavored beverage has a pH value of 3.5-4.

5.

5. The flavored beverage based on hydrolyzed fish collagen peptides according to claim 1, characterized in that: The flavored beverage, in 500mL / bottle specifications, has a collagen peptide content ≥4500mg, a soluble solids mass fraction of 8%-12%, and a heavy metal Pb content ≤0.3mg / kg per bottle.

6. The flavored beverage based on hydrolyzed fish collagen peptides according to claim 1, characterized in that: The hydrolyzed fish collagen peptides are prepared from tilapia scales through pretreatment and enzymatic hydrolysis. The preparation method includes: Tilapia scales were cleaned and impurities removed. They were decalcified with hydrochloric acid solution at room temperature, then washed with water until neutral. They were then degreased with sodium hydroxide solution at room temperature and washed with water until neutral to obtain pretreated fish scales. Add water to the pretreated fish scales to adjust the solid-liquid ratio to 1:10-1:15, heat to 50-55℃ and adjust the pH of the system to 7.0-7.5, and add neutral protease for primary enzymatic hydrolysis; After the first-stage enzymatic hydrolysis is completed, the temperature is raised to 55-60℃ and the pH of the system is adjusted to 6.0-6.

5. Flavor protease is added for the second-stage enzymatic hydrolysis. After the enzymatic hydrolysis is completed, the temperature is raised to inactivate the enzyme, and the supernatant is collected by centrifugation. The supernatant was filtered through an ultrafiltration membrane with a molecular weight cutoff of 3000 Da, and the permeate was collected. The permeate was then concentrated and desalted through a nanofiltration membrane with a molecular weight cutoff of 500 Da to obtain the retentate. The retentate was then freeze-dried under vacuum and passed through an 80-mesh sieve to obtain fish hydrolyzed collagen peptides, which were then sealed for later use.

7. The flavored beverage based on hydrolyzed fish collagen peptides according to claim 1, characterized in that: The amount of neutral protease added is 1.0%-1.5% of the pretreated fish scale substrate mass, and the first-stage enzymatic hydrolysis time is 3-4 hours. The amount of flavor protease added is 0.5%-0.8% of the pretreated fish scale substrate mass, and the second-stage enzymatic hydrolysis time is 2-3 hours. After enzymatic hydrolysis, the temperature is raised to 90℃ and kept at that temperature for 10 minutes to complete enzyme inactivation.

8. A method for preparing a flavored beverage based on hydrolyzed fish collagen peptides, characterized in that: Includes the following steps: S1. Take sodium hyaluronate, add pure water, and pre-swell at 50°C for 30 minutes to obtain sodium hyaluronate pre-swelling solution. S2. Take purified water and heat it to 40±2℃. Add fish hydrolyzed collagen peptide, casein phosphopeptide, magnesium VC phosphate, zinc lactate and low nucleic acid yeast extract in sequence. Stir at 60 rpm for 30 min to dissolve, and then keep warm and stir at 30-50 rpm for 20-30 min to perform peptide complexation and obtain peptide-based liquid. S3. Take purified water and heat it to 55-60℃. Add compound flavor modifier, compound sweetener and acidity regulator. Stir at high speed to dissolve for 15-20 minutes. Then add concentrated fruit and vegetable juice and sodium hyaluronate pre-swelling solution and stir evenly to obtain flavor stabilized liquid. S4. Mix the peptide-based liquid with the flavor stabilizer evenly, adjust the pH of the mixture to 3.5-4.5 with an acidity regulator, and cycle the homogenization twice under the conditions of 15-35MPa and 50-55℃, controlling the colloidal particle size to ≤50μm to obtain a homogenized liquid. S5. The homogenized liquid is degassed under vacuum at -0.08MPa and 40-45℃ for 10 min, and the dissolved oxygen in the liquid is controlled to be ≤1mg / L to obtain the degassed liquid. S6. Sterilize the degassed liquid, fill and seal it in a sterile environment, control the filling temperature to ≤30℃ and the liquid level error to ±3%, and test the sealing performance with a negative pressure ≥-80kPa. After light inspection, coding and packaging, and further inspection, the finished product is obtained after passing the test.

9. The method for preparing a flavored beverage based on hydrolyzed fish collagen peptides according to claim 8, characterized in that: The sterilization process can be performed using either of the following two methods: Option 1: Ultra-high pressure sterilization, using 400-450MPa at room temperature and ultra-high pressure for 5-8 minutes to complete sterilization; Option 2: Pasteurization, using 85℃±1℃ for 15 seconds to complete sterilization, followed by rapid cooling to below 25℃ before filling.

10. The method for preparing a flavored beverage based on hydrolyzed fish collagen peptides according to claim 8, characterized in that: The entire preparation process is carried out in amber-colored containers or in a light-proof environment, and all equipment parts that come into contact with the liquid are made of 316L stainless steel.

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