阅读说明：本技术 含有低分子胶原蛋白的保健食品的制备工艺 (Preparation process of health food containing low molecular collagen ) 是由 刘元涛 来凤堂 贾召鹏 赵兰坤 刘建阳 于 2018-06-20 设计创作，主要内容包括：本发明属于食品加工技术领域,公开了含有低分子胶原蛋白的保健食品的制备工艺,其包括如下步骤：步骤1)称重,步骤2)化糖,步骤3)制备组分A,步骤4)制备组分B,步骤5)均质,步骤6)罐装、杀菌以及冷藏。本发明工艺独特,其制备的保健食品品质佳、口感好,还具备较好的抗疲劳功能,应用前景广阔。(The invention belongs to the technical field of food processing, and discloses a preparation process of a health food containing low-molecular collagen, which comprises the following steps: weighing step 1), melting sugar step 2), preparing the component A in step 3), preparing the component B in step 4), homogenizing in step 5), and canning, sterilizing and refrigerating in step 6). The invention has unique process, and the prepared health-care food has good quality and good taste, also has better anti-fatigue function and wide application prospect.)

1. The preparation process of health food containing low molecular collagen includes the following steps: weighing step 1), melting sugar step 2), preparing the component A in step 3), preparing the component B in step 4), homogenizing in step 5), and canning, sterilizing and refrigerating in step 6).

2. The process according to claim 1, characterized in that it comprises the following steps:

step 1) weighing: calculated by the weight of all the raw materials being 100 parts, 3-5 parts of low molecular collagen, 3-5 parts of high fructose corn syrup, 1-2 parts of L-valine, 1-2 parts of L-leucine, 1-2 parts of L-arginine, 0.2-0.3 part of pectin, 0.1-0.2 part of calcium lactate, 0.1-0.2 part of honey, 0.05-0.08 part of citric acid, 0.02-0.03 part of taurine, 0.01-0.02 part of xanthan gum, 0.01-0.02 part of sodium hexametaphosphate and the balance of water;

step 2) sugar melting: adding the high fructose corn syrup into water, and heating to 105 ℃ to dissolve sugar;

step 3) preparation of component a: uniformly mixing pectin, calcium lactate, honey, xanthan gum and sodium hexametaphosphate, adding into the heated fructose-glucose syrup while stirring, cooling while stirring, and keeping the temperature to 70 ℃ to obtain a component A;

step 4) preparation of component B: mixing and stirring low-molecular collagen, L-valine, L-leucine, L-arginine, citric acid and taurine uniformly to obtain a component B;

step 5) homogenizing: adding the component B into the component A, carrying out first homogenization at 65 ℃ and under the pressure of 25MPa, carrying out second homogenization at 60 ℃ and under the pressure of 18MPa, and carrying out third homogenization at 55 ℃ and under the pressure of 12MPa to obtain a homogeneous material;

step 6), canning, sterilizing and refrigerating: filling the homogeneous material, sealing, sterilizing at 90 deg.C for 20min, freezing at-18 deg.C for 4h, and refrigerating at 4 deg.C.

3. The process according to claim 1 or 2, wherein the nutraceutical composition is pudding.

4. The process according to claim 1 or 2, wherein the low molecular collagen has a molecular weight of less than 6000 Da.

5. The process according to claim 1 or 2, wherein the low molecular collagen has a molecular weight of less than 2000 Da.

6. The process according to claim 1 or 2, wherein the molecular weight of the low molecular collagen is 500-1000 Da.

Technical Field

The invention belongs to the technical field of food processing, and particularly relates to a preparation process of a health food containing low-molecular collagen.

Background

With the progress of social material civilization, the life style and behavior habits of people are greatly changed, the phenomena of high working pressure, fast life rhythm, lack of physical exercise and the like are increasingly common, and the modern people are in sub-health states of insomnia, weakness, inappetence, fatigue, palpitation, poor resistance, irritability, frequent cold or oral ulcer, constipation and the like. If the health-care food is in a sub-health state for a long time, the immunity of the organism is reduced, and the fatigue is easy to occur. On the other hand, China already enters an aging society, and the immunity of the old is greatly reduced due to aging of organisms, so that the incidence of immunity-related diseases is rapidly increased, and the life quality of the old is greatly influenced. For people with low immunity, the improvement of immunity has important significance for maintaining the health of organisms.

Pudding, food name, the translation of english puddling, also known as "pudding", is a frozen semi-solid dairy product that is popular in europe and america and is commonly used as a dessert or a post-meal dessert. In recent years, domestic research on pudding products is increasing, and a plurality of pudding product manufacturers emerge. At present, the milk pudding is mainly prepared by taking water, milk powder, white granulated sugar and the like as main raw materials and adding a proper amount of auxiliary materials such as food additives and the like, and is finished by processes such as blending, emulsifying, sterilizing, homogenizing, canning and the like, so that the milk pudding is suitable for the requirements of body development, can increase appetite and is suitable for industrial mass production and popularization.

Disclosure of Invention

The invention aims to overcome the defects of the prior art and provides the preparation process of the health food containing the low-molecular collagen, the process is unique, and the prepared product has the characteristics of good taste, physical fatigue alleviation, immunity improvement and the like.

The technical scheme used for realizing the purpose of the invention is as follows:

the preparation process of health food containing low molecular collagen includes the following steps: weighing step 1), melting sugar step 2), preparing the component A in step 3), preparing the component B in step 4), homogenizing in step 5), and canning, sterilizing and refrigerating in step 6).

Specifically, the preparation process comprises the following steps:

step 1) weighing: the weight of all raw materials is calculated by 100 parts by weight, 3-5 parts of low molecular collagen, 3-5 parts of high fructose corn syrup, 1-2 parts of L-valine, 1-2 parts of L-leucine, 1-2 parts of L-arginine, 0.2-0.3 part of pectin, 0.1-0.2 part of calcium lactate, 0.1-0.2 part of honey, 0.05-0.08 part of citric acid, 0.02-0.03 part of taurine, 0.01-0.02 part of xanthan gum, 0.01-0.02 part of sodium hexametaphosphate and the balance of water;

step 2) sugar melting: adding the high fructose corn syrup into water, and heating to 105 ℃ to dissolve sugar;

step 3) preparation of component a: uniformly mixing pectin, calcium lactate, honey, xanthan gum and sodium hexametaphosphate, adding into the heated fructose-glucose syrup while stirring, cooling while stirring, and keeping the temperature to 70 ℃ to obtain a component A;

step 4) preparation of component B: mixing and stirring low-molecular collagen, L-valine, L-leucine, L-arginine, citric acid and taurine uniformly to obtain a component B;

step 5) homogenizing: adding the component B into the component A, carrying out first homogenization at 65 ℃ and under the pressure of 25MPa, carrying out second homogenization at 60 ℃ and under the pressure of 18MPa, and carrying out third homogenization at 55 ℃ and under the pressure of 12MPa to obtain a homogeneous material;

step 6), canning, sterilizing and refrigerating: filling the homogeneous material, sealing, sterilizing at 90 deg.C for 20min, freezing at-18 deg.C for 4h, and refrigerating at 4 deg.C.

Specifically, the health food composition is pudding.

Preferably, the first and second electrodes are formed of a metal,

the molecular weight of the low molecular collagen is less than 6000 Da.

Preferably, the first and second electrodes are formed of a metal,

the molecular weight of the low molecular collagen is less than 2000 Da.

Preferably, the first and second electrodes are formed of a metal,

the molecular weight of the low-molecular collagen is 500-1000 Da.

Compared with the prior art, the invention has the advantages that the following aspects are mainly included but not limited:

the product of the invention has reasonable raw material formula and unique preparation process, has good color, aroma and taste, finer and more uniform tissue, good integral sensory effect and high total score compared with the protein pudding products sold in the market, and is popular with consumers. The product has the most stable state and quality after sterilization and long shelf life. Animal experiments show that the product has a good function of relieving physical fatigue.

The low molecular collagen is easy to dissolve, digest and absorb and not easy to sensitize, and has the effects of regulating immunity, resisting oxidation, lowering blood pressure, reducing blood lipid, delaying aging, etc.

The compound amino acid consisting of the L-valine, the L-leucine and the L-arginine can promote the anabolism of protein, accelerate the synthesis of muscle, reduce the decomposition of muscle tissue and contribute to the increase of muscle after exercise; at the same time, it is also the main amino acid for supplying energy to the skeletal muscle in vivo; the compound amino acid can provide fresh and sweet taste, reduce bitter taste and remove unpleasant flavor in food, and the stability and fineness of the amino acid are improved by adding appropriate amount of xanthan gum.

Taurine not only participates in maintaining the steady state of the internal environment of the organism, but also plays an important role in normally playing the physiological functions of systems such as the center, the digestion, the reproduction, the endocrine and the like, almost all the normal physiological functions in the organism need to participate in the maintenance and the regulation of the taurine, the release and the activity of central neurotransmitter can be regulated, the ability of resisting the damage of free radicals of the organism can be improved, the thyroid hormone metabolism can be influenced, the regulation of calcium ions of cardiac muscle cells can be regulated, and the concentration of functional amino acids of skeletal muscle tissues in the organism can be improved or stabilized, so the taurine has wide prospects in the aspects of resisting sports fatigue and enhancing the immunity.

Detailed Description

In order to make those skilled in the art better understand the technical solutions in the present application, the present invention will be described more clearly and completely below with reference to specific embodiments of the present application, and it is obvious that the described embodiments are only a part of the embodiments of the present application, and not all embodiments. All other embodiments, which can be derived by a person skilled in the art from the embodiments given herein without making any creative effort, shall fall within the protection scope of the present invention.

The experimental procedures used in the following examples are all conventional procedures unless otherwise specified.

The starting materials used in the following examples are commercially available unless otherwise specified.