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CN-122004378-A - Flavored beverage based on fish hydrolyzed collagen peptide and preparation method thereof

CN122004378ACN 122004378 ACN122004378 ACN 122004378ACN-122004378-A

Abstract

The invention discloses a flavor beverage based on fish hydrolyzed collagen peptide and a preparation method thereof, and relates to the technical field of food and beverage, wherein the flavor beverage comprises the following raw materials: fish hydrolyzed collagen peptide, compound flavor modifying stabilizer, compound sweetener, concentrated fruit and vegetable juice, casein phosphopeptide, VC phosphate magnesium, zinc lactate, low nucleic acid yeast extract, sodium hyaluronate, acidity regulator, and purified water. The compound flavor modification stabilizer is matched with the low-nucleic acid yeast extract to form synergistic flavor regulation, hydrophobic bitter peptide segments and fishy smell characteristic groups of the fish hydrolysis collagen peptide are wrapped on a molecular level, meanwhile, soft modification on a sensory level is realized through gamma-aminobutyric acid, the effect of debitterizing and deodorizing without adding artificial essence and a large amount of sucrose is achieved, natural coordination of the product flavor is realized, sour and sweet palatability is realized, the current healthy consumption trend of low sugar and no manual addition is completely met, and the problem of flavor defects of the beverage is prevented.

Inventors

  • WANG YONGQIANG

Assignees

  • 保臻应急技术(北京)有限公司

Dates

Publication Date
20260512
Application Date
20260403

Claims (10)

  1. 1. A flavor beverage based on fish hydrolyzed collagen peptide is characterized by comprising the following components, by weight, 3.0% -6.0% of fish hydrolyzed collagen peptide, 0.35% -0.85% of compound flavor modification stabilizer, 0.05% -0.2% of compound sweetener, 1.2% -3.0% of concentrated fruit and vegetable juice, 0.08% -0.2% of casein phosphopeptide, 0.05% -0.15% of VC magnesium phosphate, 0.01% -0.05% of zinc lactate, 0.1% -0.3% of low-nucleic acid yeast extract, 0.02% -0.08% of sodium hyaluronate, 0.15% -0.35% of acidity regulator and the balance of purified water.
  2. 2. The fish hydrolyzed collagen peptide-based flavored beverage of claim 1, wherein the compound flavor modifying stabilizer comprises, by mass, 30-45 parts of tremella polysaccharide, 10-20 parts of low acyl gellan gum, 8-15 parts of locust bean gum, 20-35 parts of gamma-aminobutyric acid and 5-12 parts of sodium citrate.
  3. 3. The fish hydrolyzed collagen peptide-based flavored beverage of claim 1, wherein the VC magnesium phosphate has a purity of at least 98%, the low nucleic acid yeast extract has a protein content of at least 45% and a nucleic acid content of at most 2%, and the food grade sodium hyaluronate has a molecular weight of 80-150 Da.
  4. 4. The fish hydrolyzed collagen peptide-based flavored beverage of claim 1, wherein the compound sweetener is compounded from mogroside and stevioside in a mass ratio of 3:1; the concentrated fruit and vegetable juice is prepared by compounding white peach concentrated juice and grapefruit concentrated juice according to a mass ratio of 2:1; The acidity regulator is formed by compounding citric acid and malic acid according to a mass ratio of 2:1, and the pH value of the flavor beverage is 3.5-4.5.
  5. 5. The fish hydrolyzed collagen peptide-based flavored beverage of claim 1, wherein the collagen peptide content of a single bottle of the flavored beverage is greater than or equal to 4500mg, the mass fraction of soluble solids is 8% -12%, and the Pb content of heavy metals is less than or equal to 0.3mg/kg, based on 500 mL/bottle specifications.
  6. 6. The fish hydrolyzed collagen peptide-based flavored beverage of claim 1, wherein the fish hydrolyzed collagen peptide is prepared from the scales of tilapia mossambica by pretreatment and enzymolysis, and the preparation method comprises the following steps: cleaning tilapia scales, removing impurities, decalcifying with hydrochloric acid solution at normal temperature, washing with water to neutrality, degreasing with sodium hydroxide solution at normal temperature, and washing with water to neutrality to obtain pretreated scales; adding water into pretreated fish scales to adjust the solid-liquid ratio to be 1:10-1:15, heating to 50-55 ℃, adjusting the pH value of the system to 7.0-7.5, and adding neutral protease to perform primary enzymolysis; heating to 55-60 ℃ after the primary enzymolysis is finished, regulating the pH of the system to 6.0-6.5, adding flavourzyme to perform secondary enzymolysis, heating to deactivate enzyme after the enzymolysis is finished, and centrifuging to obtain supernatant; Filtering the supernatant with ultrafiltration membrane with molecular weight cut-off of 3000Da, collecting the permeate, concentrating and desalting the permeate with nanofiltration membrane with molecular weight cut-off of 500Da to obtain retentate, vacuum freeze drying the retentate, sieving with 80 mesh sieve to obtain fish hydrolyzed collagen peptide, and sealing for use.
  7. 7. The fish hydrolyzed collagen peptide-based flavored beverage of claim 1, wherein the neutral protease is added in an amount of 1.0-1.5% of the mass of the pretreated fish scale substrate, the primary enzymolysis time is 3-4 hours, the flavored protease is added in an amount of 0.5-0.8% of the mass of the pretreated fish scale substrate, the secondary enzymolysis time is 2-3 hours, and the temperature is raised to 90 ℃ after the enzymolysis is completed and the temperature is kept for 10 minutes to complete enzyme deactivation.
  8. 8. The preparation method of the flavor beverage based on the fish hydrolyzed collagen peptide is characterized by comprising the following steps: S1, adding purified water into sodium hyaluronate, and preserving heat and pre-swelling for 30min at 50 ℃ to obtain sodium hyaluronate pre-swelling liquid; S2, heating purified water to 40+/-2 ℃, sequentially adding fish hydrolyzed collagen peptide, casein phosphopeptide, VC magnesium phosphate, zinc lactate and low nucleic acid yeast extract, stirring and dissolving for 30min at a speed of 60rpm, and then carrying out low-speed stirring for 20-30 min at a speed of 30-50r/min for peptide segment complexation to obtain peptide base material liquid; s3, heating purified water to 55-60 ℃, adding a compound flavor modifying stabilizer, a compound sweetener and an acidity regulator, stirring and dissolving at a high speed for 15-20 min, adding concentrated fruit and vegetable juice and sodium hyaluronate pre-swelling solution, and stirring uniformly to obtain a flavor stabilizing solution; S4, uniformly mixing the peptide base material liquid and the flavor stabilizing liquid, regulating the pH value of the mixed liquid to 3.5-4.5 by using an acidity regulator, circularly homogenizing for 2 times under the conditions of 15-35MPa and 50-55 ℃, and controlling the particle size of colloid to be less than or equal to 50 mu m to prepare homogenized material liquid; s5, vacuum degassing the homogenized feed liquid for 10min at the temperature of 40-45 ℃ under the pressure of-0.08 MPa, and controlling the dissolved oxygen of the feed liquid to be less than or equal to 1mg/L to prepare a degassed feed liquid; S6, sterilizing the deaerated feed liquid, finishing filling and sealing in a sterile environment, controlling the filling temperature to be less than or equal to 30 ℃ and the liquid level error to be +/-3%, testing the sealing tightness, testing the negative pressure to be more than or equal to-80 kPa, performing light inspection, code spraying and packaging, and then performing inspection and qualification detection to obtain a finished product.
  9. 9. The method for preparing a flavored beverage based on fish hydrolyzed collagen peptide according to claim 8, wherein the sterilization treatment is performed by either of the following two schemes: The scheme one is that the ultra-high pressure sterilization is carried out, and the sterilization is completed by adopting the normal temperature and the ultra-high pressure of 400-450MPa for 5-8 min; And in the second scheme, pasteurizing, preserving heat for 15s at 85 ℃ plus or minus 1 ℃ to finish sterilization, and rapidly cooling to below 25 ℃ after sterilization and then filling.
  10. 10. The method for preparing a flavored beverage based on fish hydrolyzed collagen peptide according to claim 8, wherein the whole preparation process is operated in an amber container or a light-shielding environment, and all equipment parts contacting the feed liquid are made of 316L stainless steel.

Description

Flavored beverage based on fish hydrolyzed collagen peptide and preparation method thereof Technical Field The invention relates to the technical field of food and beverage, in particular to a flavored beverage based on fish hydrolyzed collagen peptide and a preparation method thereof. Background The flavor beverage is a beverage processed by taking edible essence (materials), sugar and/or sweetener, acidulant and the like as main means for adjusting the flavor, and is characterized in that the concentration of raw materials does not reach corresponding national standards, a specific taste is realized mainly through a blending technology, fish hydrolysis collagen peptide is a micromolecule peptide segment prepared by taking aquatic product processing byproducts (fish scales, fish skin and the like) as raw materials through enzymolysis, has low immunogenicity, is easy to be absorbed by human bodies, resists oxidization, promotes skin collagen synthesis, improves various physiological activities such as joint health and the like, and is one of core raw materials in the field of functional foods. The raw materials of the prior flavor beverage of the fish hydrolyzed collagen peptide contain a large number of hydrophobic bitter peptide segments and fishy smell characteristic groups, and molecular aggregation, flocculation and precipitation are easy to occur in a conventional weak acid system with pH of 3.5-4.5 of the flavor beverage, so that in order to mask bad flavor and maintain beverage storage stability, a large number of artificial essence, sucrose and high-viscosity thickening stabilizer have to be added into the prior like product, and finally, the product cannot conform to the current healthy consumption trend of low sugar and no artificial addition, is difficult to simultaneously combine the flavor performance without fishy smell and bitter taste, the fresh and fresh drinking mouthfeel without sticky mouth and long-term storage stability, and can obviously reduce the biological absorption utilization rate of the collagen peptide due to excessive addition of auxiliary materials, so that the preset internal-regulation and external-culture functional value of the product cannot be realized. Disclosure of Invention Aiming at the defects of the prior art, the invention provides a flavor beverage based on fish hydrolyzed collagen peptide and a preparation method thereof, and solves the problems in the background art. The invention aims at realizing the purposes by the following technical scheme that the flavor beverage based on fish hydrolyzed collagen peptide is characterized by comprising the following components, by weight, 3.0% -6.0% of fish hydrolyzed collagen peptide, 0.35% -0.85% of compound flavor modifying stabilizer, 0.05% -0.2% of compound sweetener, 1.2% -3.0% of concentrated fruit and vegetable juice, 0.08% -0.2% of casein phosphopeptide, 0.05% -0.15% of VC magnesium phosphate, 0.01% -0.05% of zinc lactate, 0.1% -0.3% of low nucleic acid yeast extract, 0.02% -0.08% of sodium hyaluronate, 0.15% -0.35% of acidity regulator and the balance purified water. Preferably, the compound flavor modifying stabilizer comprises, by mass, 30-45 parts of tremella polysaccharide, 10-20 parts of low-acyl gellan gum, 8-15 parts of locust bean gum, 20-35 parts of gamma-aminobutyric acid and 5-12 parts of sodium citrate. Preferably, the purity of the VC magnesium phosphate is more than or equal to 98%, the protein content of the low nucleic acid yeast extract is more than or equal to 45%, the nucleic acid content is less than or equal to 2%, and the molecular weight of the food grade sodium hyaluronate is 80-150 Da. Preferably, the compound sweetener is compounded by mogroside and stevioside according to a mass ratio of 3:1; the concentrated fruit and vegetable juice is prepared by compounding white peach concentrated juice and grapefruit concentrated juice according to a mass ratio of 2:1; The acidity regulator is formed by compounding citric acid and malic acid according to a mass ratio of 2:1, and the pH value of the flavor beverage is 3.5-4.5. Preferably, the content of collagen peptide in a single bottle of the flavor beverage is more than or equal to 4500mg, the mass fraction of soluble solid matters is 8% -12%, and the content of heavy metal Pb is less than or equal to 0.3mg/kg according to the specification of 500 mL/bottle. Preferably, the fish hydrolyzed collagen peptide is prepared by taking the scale of tilapia mossambica as a raw material through pretreatment and enzymolysis, and the preparation method comprises the following steps: cleaning tilapia scales, removing impurities, decalcifying with hydrochloric acid solution at normal temperature, washing with water to neutrality, degreasing with sodium hydroxide solution at normal temperature, and washing with water to neutrality to obtain pretreated scales; adding water into pretreated fish scales to adjust the solid-liquid ratio to be 1:10-1:15, heating