An antioxidant solid beverage and a method for preparing the same

Abstract

The application belongs to the technical field of food, and particularly relates to an antioxidant solid beverage and a preparation method thereof. The antioxidant solid beverage is characterized by comprising the following components: polyphenol raw materials, collagen peptide, fructo-oligosaccharide, pyrroloquinoline quinone disodium salt, and fruit and vegetable powder as a flavoring agent added or not added. The addition of fructo-oligosaccharide can improve the preservation rate of polyphenol substances and fully exert the antioxidant effect. The application further provides a preparation method, which can ensure the mixing uniformity of trace, heat-sensitive and unstable raw materials in the solid beverage and effectively protect the activity of effective components in the product.

Description

Technical Field

[0001] This invention belongs to the field of food technology, specifically relating to an antioxidant solid beverage and its preparation method. Background Technology

[0002] Modern working women face work pressure, childcare pressure, long hours, and computer radiation, leading to accelerated oxidation, free radical buildup, dull skin, and premature skin aging. This invention aims to develop an antioxidant-rich solid beverage for women.

[0003] Solid beverages, due to their portability, are more likely to become the preferred product for working women in their daily lives, business trips, and travels. We all know that antioxidant ingredients are heat-sensitive and need to be protected from light and heat, and their added amount is very small, making it difficult to achieve uniform mixing in solid beverages. Therefore, antioxidant products are mainly found in daily cosmetics, used externally to achieve antioxidant effects. Solid beverages with antioxidant effects are rare, and traditional solid beverages often use microencapsulated raw materials to increase the stability and flowability of the raw materials, or use a step-by-step scale-up mixing method to ensure uniform mixing. However, for raw materials containing heat-sensitive, easily degradable active ingredients, and water-soluble raw materials that easily clump together, the above operations are difficult to guarantee the uniformity of the mixture and the stability of the active ingredients. Furthermore, adding microencapsulated raw materials introduces unnecessary excipients. Therefore, this invention relates to an antioxidant solid beverage and its preparation method. Disodium pyrroloquinoline quinone is an important factor affecting biogenesis and energy metabolism. It can promote mitochondrial growth and development, and also exhibits excellent antioxidant properties, effectively scavenging free radicals and reducing cell damage. Polyphenolic raw materials possess strong antioxidant activity, effectively scavenging free radicals and preventing lipid peroxidation. Collagen oligopeptides can replenish lost collagen and nourish the skin. Furthermore, their combination with polyphenols enhances the stability of the polyphenols, while fructooligosaccharides, besides flavoring, also provide some protection, slowing down the hydrolysis of polyphenols. All raw materials are dissolved in water at room temperature to form a homogeneous aqueous solution. After ensuring the homogeneity of the raw materials in the aqueous solution, the mixture is poured into a drying tray for vacuum freeze-drying, sieved, and packaged to obtain the finished product. This method of producing a solid beverage features a simple and easy-to-operate mixing process, effectively retains antioxidant activity, effectively scavenges free radicals, prevents lipid peroxidation, protects cells from oxidative damage, and can be used both externally and internally for comprehensive nourishment. Summary of the Invention

[0004] To address the aforementioned technical problems, the present invention aims to provide an antioxidant solid beverage and its preparation method.

[0005] The present invention adopts the following technical solution: An antioxidant solid beverage, characterized in that the antioxidant solid beverage comprises the following ingredients: polyphenolic ingredients, collagen peptides, and fructooligosaccharides.

[0006] The antioxidant solid beverage according to claim 1 is characterized in that, by weight, it contains 0.1-0.3 parts of polyphenolic raw materials, 10-70 parts of collagen peptides, and 15-75 parts of fructooligosaccharides.

[0007] The antioxidant solid beverage according to claim 1 is characterized in that, by weight, it further comprises 0.001-0.004 parts of disodium pyrroloquinoline quinone.

[0008] The antioxidant solid beverage according to claim 1 is characterized in that, by weight, it further comprises 0-30 parts of anti-fruit and vegetable powder.

[0009] The antioxidant solid beverage according to claim 1 is characterized in that the polyphenolic raw materials include one or more of cherry blossom polyphenols, olive fruit polyphenols, sugarcane polyphenols, stevia polyphenols, tea polyphenols, elderberry anthocyanins, blueberry anthocyanins, and maquilli anthocyanins.

[0010] The antioxidant solid beverage according to claim 1 is characterized in that the collagen peptides include one or more animal-derived peptides or plant-derived peptides such as marine fish skin collagen oligopeptides, wheat oligopeptides, and soybean oligopeptides.

[0011] The method for preparing an antioxidant solid beverage according to claim 1 is characterized by comprising the following steps: Step 1: Pour all raw materials into a container, add water and stir to dissolve. The water temperature and the operating room temperature are both room temperature. Dissolve all raw materials until a homogeneous aqueous solution is formed. Step 2: Pour the homogeneous aqueous solution into a drying tray and freeze dry under vacuum, controlling the moisture content to be below 5% after drying.

[0012] Step 3: After sieving the dried mixture, package it to obtain the finished product. Beneficial effects

[0013] This invention involves adding water to all raw materials and stirring at room temperature until completely dissolved, thus ensuring the homogeneity of the mixture. This avoids introducing additional excipients with the addition of microencapsulated raw materials, and also avoids the increased material loss caused by the progressively scaled-up mixing processes of traditional methods. This invention does not introduce any other excipients, has a shorter mixing time, and significantly reduces material loss.

[0014] This invention combines antioxidant ingredients with collagen peptides, which not only provides antioxidant protection but also replenishes lost collagen. Furthermore, the interaction between collagen and polyphenols can enhance the stability of polyphenols.

[0015] The present invention involves mixing the raw materials into a homogeneous aqueous solution and then drying it using a freeze-drying method, which can effectively reduce the degradation of antioxidant activity.

[0016] This invention uses vacuum freeze drying, which isolates the raw materials from oxygen, effectively avoiding the degradation and loss of active ingredients caused by contact with oxygen, and improving the antioxidant effect.

[0017] This invention utilizes a solid beverage formulation, which is highly suitable for various consumer groups. Fruit and vegetable powders can be added for flavoring before packaging, or consumers can dissolve the beverage directly in their favorite fruit juice after receiving it. It is convenient to carry and consume, and can be used as an everyday food.

[0018] The solid beverage ingredients produced by this invention are safe and easily soluble. They are not only edible, but can also be mixed with water or lotion and applied to the face, or used as a facial mask. The application is simple. It achieves the dual benefits of external application and internal use, nourishing both the body and the skin. Attached Figure Description Figure 1 The figure shows the DPPH free radical scavenging rate. Figure 2 The figure shows the anthocyanin retention rate. Detailed Implementation

[0019] The invention is further illustrated below with specific examples. It should be understood that these examples are for illustrative purposes only and are not intended to limit the scope of the invention. Furthermore, it should be understood that after reading the teachings of this invention, those skilled in the art can make various alterations or modifications to the invention, but these equivalent forms also fall within the scope defined by the appended claims. Example 1

[0020] This patent provides an antioxidant solid beverage and its preparation method, which, by weight, includes the following components: 0.2 parts elderberry anthocyanin, 40 parts marine fish skin collagen oligopeptide powder, 49.798 parts fructooligosaccharide, 0.002 parts disodium pyrroloquinoline quinone, and 10 parts pomegranate powder. Pour all the raw materials by weight into a container, add water and stir to dissolve. The water temperature and the operating room temperature are both room temperature. Dissolve all the raw materials until a homogeneous aqueous solution is formed. Pour the homogeneous aqueous solution into a drying tray and freeze-dry under vacuum, controlling the moisture content after drying to be below 5%. The dried mixture is sieved and then packaged to obtain the finished product. Example 2

[0021] This patent provides an antioxidant solid beverage and its preparation method, which, by weight, includes the following components: 0.2 parts elderberry anthocyanin, 40 parts marine fish skin collagen oligopeptide powder, 59.798 parts fructooligosaccharide, and 0.002 parts disodium pyrroloquinoline quinone. Pour all the raw materials by weight into a container, add water and stir to dissolve. The water temperature and the operating room temperature are both room temperature. Dissolve all the raw materials until a homogeneous aqueous solution is formed. Pour the homogeneous aqueous solution into a drying tray and freeze-dry under vacuum, controlling the moisture content after drying to be below 5%. The dried mixture is sieved and then packaged to obtain the finished product. Example 3

[0022] This patent provides an antioxidant solid beverage and its preparation method, comprising the following components by weight: 0.2 parts elderberry anthocyanin, 40 parts marine fish skin collagen oligopeptide powder, 0.002 parts disodium pyrroloquinoline quinone, and 59.798 parts pomegranate powder. Pour all the raw materials by weight into a container, add water and stir to dissolve. The water temperature and the operating room temperature are both room temperature. Dissolve all the raw materials until a homogeneous aqueous solution is formed. Pour the homogeneous aqueous solution into a drying tray and freeze-dry under vacuum, controlling the moisture content after drying to be below 5%. The dried mixture is sieved and then packaged to obtain the finished product. Example 4

[0023] This patent provides an antioxidant solid beverage and its preparation method, comprising the following components by weight: 0.2 parts elderberry anthocyanin, 59.798 parts fructooligosaccharide, 0.002 parts disodium pyrroloquinoline quinone, and 40 parts pomegranate powder. Pour all the raw materials by weight into a container, add water and stir to dissolve. The water temperature and the operating room temperature are both room temperature. Dissolve all the raw materials until a homogeneous aqueous solution is formed. Pour the homogeneous aqueous solution into a drying tray and freeze-dry under vacuum, controlling the moisture content after drying to be below 5%. The dried mixture is sieved and then packaged to obtain the finished product. Example 5

[0024] This patent provides an antioxidant solid beverage and its preparation method, which, by weight, includes the following components: 0.2 parts elderberry anthocyanins, 40 parts marine fish skin collagen oligopeptide powder, 49.8 parts fructooligosaccharides, and 10 parts pomegranate powder. Pour all the raw materials by weight into a container, add water and stir to dissolve. The water temperature and the operating room temperature are both room temperature. Dissolve all the raw materials until a homogeneous aqueous solution is formed. Pour the homogeneous aqueous solution into a drying tray and freeze-dry under vacuum, controlling the moisture content after drying to be below 5%. The dried mixture is sieved and then packaged to obtain the finished product. Example 6

[0025] This patent provides an antioxidant solid beverage and its preparation method, which, by weight, includes the following components: 40 parts of marine fish skin collagen oligopeptide powder, 49.498 parts of fructooligosaccharides, 0.002 parts of disodium pyrroloquinoline quinone, and 10 parts of pomegranate powder. Pour all the raw materials by weight into a container, add water and stir to dissolve. The water temperature and the operating room temperature are both room temperature. Dissolve all the raw materials until a homogeneous aqueous solution is formed. Pour the homogeneous aqueous solution into a drying tray and freeze-dry under vacuum, controlling the moisture content after drying to be below 5%. The dried mixture is sieved and then packaged to obtain the finished product. Comparative Example

[0026] This patent provides an antioxidant solid beverage and its preparation method, which, by weight, includes the following components: 0.2 parts elderberry anthocyanin, 40 parts marine fish skin collagen oligopeptide powder, 49.798 parts fructooligosaccharide, 0.002 parts disodium pyrroloquinoline quinone, and 10 parts pomegranate powder. Take the raw materials, sieve them separately, and set them aside for later use; First, take an equal amount of marine fish skin collagen oligopeptide powder and mix it evenly with a weighed disodium pyrroloquinoline quinone salt to obtain mixture 1; Add an equal amount of marine fish skin collagen oligopeptide powder to mixture 1, and continue to stir until homogeneous to obtain mixture 2; Add 0.008 parts of marine fish skin collagen oligopeptide powder and continue to stir until homogeneous to obtain mixture 3; Add 0.028 parts of marine fish skin collagen oligopeptide powder and continue to stir evenly to obtain mixture 4; Add 0.06 parts of marine fish skin collagen oligopeptide powder and continue to stir until well mixed to obtain mixture 5; Add 0.2 parts elderberry anthocyanins and 0.2 parts marine fish skin collagen oligopeptide powder, and continue to stir evenly to obtain mixture 6; Add 1 part of marine fish skin collagen oligopeptide powder and continue to stir until well mixed to obtain mixture 7; Add 3 parts of marine fish skin collagen oligopeptide powder and continue to stir until well mixed to obtain mixture 8; Add 5 parts of marine fish skin collagen oligopeptide powder and continue to stir until well mixed to obtain mixture 9; Add 10 parts marine fish skin collagen oligopeptide powder and 10 parts pomegranate powder, and continue to stir evenly to obtain mixture 10; Add 15 parts of marine fish skin collagen oligopeptide and 15 parts of fructooligosaccharide, and continue to stir until well mixed to obtain mixture 11; Add the remaining ingredients and continue stirring to obtain mixture 12, which is then packaged to obtain the finished product.

[0027] The finished product packaging specifications in this example and comparative example are 5g / bag, and it is recommended to mix it with 100ml of warm water at about 40℃ for drinking.

[0028] DPPH free radical scavenging effect: Take 2 ml of the prepared solid beverage and add it to 2 ml of 0.1 mmol / L DPPH anhydrous ethanol solution. Mix well and let stand at room temperature in the dark for 30 minutes. After centrifugation, measure the absorbance at a wavelength of 517 nm and calculate the DPPH free radical scavenging rate according to the formula.

[0029]

[0030] Where: R (%) — DPPH free radical scavenging rate; Absorbance of A0-DPPH ethanol solution; A1—Absorbance of the sample + DPPH ethanol solution; A2—Absorbance of sample + anhydrous ethanol.

[0031] Anthocyanin stability study: After the packaged finished product is left at room temperature for 3 months, samples are taken to test the anthocyanin content, and the anthocyanin retention rate is calculated according to the formula.

[0032]

[0033] In the formula: C0—initial anthocyanin content; C1—Anthocyanin content after 3 months of storage.

[0034] DPPH free radical scavenging rate Figure 1As shown, the effects of Examples 1 and 2 were not significantly different. Adding pomegranate powder enriched the taste, but did not significantly improve the antioxidant effect. Analysis of the results of Examples 5 and 6 compared to Example 1 showed that anthocyanins and disodium pyrroloquinoline quinone had a certain synergistic effect on antioxidant activity; the combined addition of the two raw materials could improve free radical scavenging ability. Analysis of the results of Examples 3 and 4 showed that fructooligosaccharides played a certain protective role for anthocyanins. Marine fish skin oligopeptides, as proteins, improved the stability of anthocyanins through hydrogen bonding and electrostatic interactions. The comparative mixing process was complex and time-consuming; during the mixing process, oxygen accelerated the degradation of anthocyanins, leading to a weakened free radical scavenging ability.

[0035] Anthocyanin retention rate, such as Figure 2 As shown, fructooligosaccharides and marine fish skin oligopeptides enhance the structural stability of anthocyanins through complexation via hydrogen bonds and covalent bonds. Furthermore, the antioxidant capacity of pyrroloquinoline quinone disodium salt inhibits the oxidation of unsaturated bonds in anthocyanins, thus protecting them from oxidation and improving their stability. In contrast, the comparative example shows that the introduction of a large amount of oxygen during the raw material mixing process led to the destruction of the anthocyanin structure and a decrease in retention rate.

Claims

1. An antioxidant solid beverage, characterized in that, The antioxidant solid beverage contains the following ingredients: polyphenols, collagen peptides, and fructooligosaccharides.

2. The antioxidant solid beverage according to claim 1, characterized in that, By weight, it contains 0.1-0.3 parts polyphenolic raw materials, 10-70 parts collagen peptides, and 15-75 parts fructooligosaccharides.

3. The antioxidant solid beverage according to claim 1, characterized in that, It also contains 0.001-0.004 parts by weight of disodium pyrroloquinoline quinone.

4. The antioxidant solid beverage according to claim 1, characterized in that, It also contains 0-30 parts by weight of anti-fruit and vegetable powder.

5. The antioxidant solid beverage according to claim 1, characterized in that, Polyphenolic raw materials include one or more of the following: cherry blossom polyphenols, olive fruit polyphenols, sugarcane polyphenols, stevia polyphenols, tea polyphenols, elderberry anthocyanins, blueberry anthocyanins, and maquilli anthocyanins.

6. The antioxidant solid beverage according to claim 1, characterized in that, Collagen peptides include one or more animal-derived or plant-derived peptides such as marine fish skin collagen oligopeptides, wheat oligopeptides, and soybean oligopeptides.

7. The method for preparing an antioxidant solid beverage according to claim 1, characterized in that, Includes the following steps: Step 1: Pour all raw materials into a container, add water and stir to dissolve. The water temperature and the operating room temperature are both room temperature. Dissolve all raw materials until a homogeneous aqueous solution is formed. Step 2: Pour the homogeneous aqueous solution into a drying tray and freeze dry under vacuum, controlling the moisture content to be below 5% after drying. Step 3: After sieving the dried mixture, package it to obtain the finished product.

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