阅读说明：本技术 一种酪蛋白多肽凝胶糖果及其制备方法 (Casein polypeptide gel candy and preparation method thereof ) 是由 毛祖国 谢玲 于 2021-02-01 设计创作，主要内容包括：本发明公开了一种酪蛋白多肽凝胶糖果,包括以下重量分数的组分：油脂组合物55～65％、酪蛋白磷酸肽17～23％、大豆肽4～8％、凝胶剂5～8％、甘油4～8％以及蜂蜡4～8％,该凝胶糖果其中的油脂组合物含有丰富的α亚麻酸,有利于保持大脑健康并促进大脑发育,增强人体对矿物质、维生素、蛋白质等营养素的吸收,酪蛋白磷酸肽与大豆肽中酪蛋白磷酸肽(CPP)是以牛乳酪蛋白为原料,通过生物技术制得的具有生物活性的多肽,可用于各种营养、保健食品中,能有效促进人体对钙、铁、锌等二价矿物营养素的吸收和利用,并同时公开了酪蛋白多肽凝胶糖果的制备方法。(The invention discloses a casein polypeptide gel candy which comprises the following components in parts by weight: 55-65% of a grease composition, 17-23% of casein phosphopeptide, 4-8% of soybean peptide, 5-8% of a gelling agent, 4-8% of glycerol and 4-8% of beeswax, wherein the grease composition in the gel candy contains rich alpha linolenic acid, which is beneficial to maintaining brain health, promoting brain development and enhancing the absorption of human bodies to nutrients such as mineral substances, vitamins and proteins, and the casein phosphopeptide (CPP) in the casein phosphopeptide and the soybean peptide is prepared from cow milk casein serving as a raw material through a biotechnology, can be used in various nutritional and health-care foods, can effectively promote the absorption and utilization of human bodies to divalent mineral nutrients such as calcium, iron and zinc, and simultaneously discloses a preparation method of the casein polypeptide gel candy.)

1. The casein polypeptide gel candy is characterized by comprising the following components in parts by weight: 55-65% of the grease composition, 17-23% of casein phosphopeptide, 4-8% of soybean peptide, 5-8% of a gelling agent, 4-8% of glycerol and 4-8% of beeswax.

2. The casein polypeptide gel confection of claim 1, wherein: the oil composition is one or two of linseed oil and sunflower seed oil.

3. The casein polypeptide gel confection of claim 2, wherein: the grease composition comprises the following components in parts by weight: 50-60% of linseed oil and 40-60% of sunflower seed oil.

4. The casein polypeptide gel confection of claim 1, wherein: the gel is one or two of gelatin and xanthan gum.

5. The casein polypeptide gel confection of claim 3, wherein: comprises the following components in parts by weight: 35% of linseed oil, 25% of sunflower seed oil, 20% of casein phosphopeptide, 5% of soybean peptide, 7% of gel, 4% of glycerol and 4% of beeswax.

6. A method for preparing a casein polypeptide gel confection as claimed in any one of claims 1 to 5, comprising the steps of:

(1) heating and stirring the gel and the grease composition to obtain gel liquid;

(2) pouring the gel liquid into a three-dimensional motion mixer, and adding casein phosphopeptide, soybean peptide, glycerol and beeswax while stirring;

(3) vacuumizing the mixed liquid in the step (2) to extract internal bubbles;

(4) and (4) putting the glue solution processed in the step (3) into a capsule filling machine to prepare the candy.

7. The method for preparing a casein polypeptide gel confection of claim 6, wherein: in the step (1), the heating temperature is 80-90 ℃.

Technical Field

The invention relates to the technical field of gel candies, and particularly relates to a casein polypeptide gel candy and a preparation method thereof.

Background

Long-term hyperlipidemia can easily lead to arteriosclerosis. If the atherosclerosis is caused, coronary artery vessel stenosis, even occlusion, insufficient blood supply and oxygen supply of cardiac muscle, even myocardial necrosis, and acute myocardial infarction may be caused. If cerebral vascular arteriosclerosis is caused, cerebral ischemia attack caused by cerebrovascular stenosis, cerebral thrombosis and even cerebral infarction can be caused. If hypertension is also combined, cerebral hemorrhage may also result. In addition, long-term blood lipid increase may cause retinopathy of the eye fundus, and may cause visual deterioration and blurred vision. Particularly, in the middle-aged and the elderly, the proportion of high blood fat is high, and the memory gradually deteriorates with the increasing age of the middle-aged and the elderly, so that casein polypeptide gel candies and a preparation method thereof are needed to solve the problems.

Disclosure of Invention

The technical problem to be solved by the invention is to provide a casein polypeptide gel candy and a preparation method thereof, so as to solve the problems in the background technology.

In order to solve the technical problems, the technical scheme of the invention is as follows: a casein polypeptide gel candy comprises the following components in parts by weight: 55-65% of the grease composition, 17-23% of casein phosphopeptide, 4-8% of soybean peptide, 5-8% of a gelling agent, 4-8% of glycerol and 4-8% of beeswax.

Preferably, the oil composition is one or two of linseed oil and sunflower seed oil.

Preferably, the grease composition comprises the following components in parts by weight: 50-60% of linseed oil and 40-60% of sunflower seed oil.

Preferably, the gelling agent is one or two of gelatin and xanthan gum.

Preferably, the composition comprises the following components in parts by weight: 35% of linseed oil, 25% of sunflower seed oil, 20% of casein phosphopeptide, 5% of soybean peptide, 7% of gel, 4% of glycerol and 4% of beeswax.

In addition, the invention also provides a preparation method of the casein polypeptide gel candy, which comprises the following steps:

(1) heating and stirring the gel and the grease composition to obtain gel liquid;

(2) pouring the gel liquid into a three-dimensional motion mixer, and adding casein phosphopeptide, soybean peptide, glycerol and beeswax while stirring;

(3) vacuumizing the mixed liquid in the step (2) to extract internal bubbles;

(4) and (4) putting the glue solution processed in the step (3) into a capsule filling machine to prepare the candy.

Preferably, the heating temperature in the step (1) is 80-90 ℃.

By adopting the technical scheme, the method has the following beneficial effects:

the gel candy of the invention does not need water, and is prepared into polypeptide gel candy by mixing the grease composition, the casein phosphopeptide, the soybean peptide and the gelling agent, wherein the grease composition contains rich alpha linolenic acid, which is beneficial to keeping the brain healthy and promoting the brain development, and enhancing the absorption of human body to nutrients such as mineral substances, vitamins, proteins and the like. The soybean peptide powder contains various bioactive peptides, and has various physiological activities including resisting oxidation, lowering blood pressure, reducing cholesterol, reducing blood lipid, relieving fatigue, and enhancing immunity.

Detailed Description

The following further describes the embodiments of the present invention. It should be noted that the description of the embodiments is provided to help understanding of the present invention, but the present invention is not limited thereto. In addition, the technical features involved in the embodiments of the present invention described below may be combined with each other as long as they do not conflict with each other.

In order to make the objects, technical solutions and advantages of the embodiments of the present invention clearer, the technical solutions in the embodiments of the present invention will be clearly and completely described below. The examples, in which specific conditions are not specified, were conducted under conventional conditions or conditions recommended by the manufacturer. The reagents or instruments used are not indicated by the manufacturer, and are all conventional products available commercially.

In view of the above, the present invention provides a casein polypeptide gel candy and a preparation method thereof, and please refer to the following, which is a specific embodiment of the casein polypeptide gel candy and the preparation method thereof provided by the present invention.

A casein polypeptide gel candy comprises the following components in parts by weight: 55-65% of the grease composition, 17-23% of casein phosphopeptide, 4-8% of soybean peptide, 5-8% of a gelling agent, 4-8% of glycerol and 4-8% of beeswax.

Casein phosphopeptide is prepared by hydrolyzing casein with pancreatin or trypsin, refining and purifying, and has a core structure as follows: -Ser (P) -Glu-Glu- (Ser: serine, Glu: glutamic acid, P: phosphate). Phosphoserine residues (-Ser (P)) in the structure exist in clusters, are negatively charged in the pH alkalescent environment of the intestinal tract, can prevent further action of digestive enzymes, and enable the CPP not to be further hydrolyzed and stably exist in the intestine. Domestic researches find that the smaller the molar ratio of nitrogen to phosphorus in the CPP, the shorter the peptide chain of the CPP, and the higher the density of phosphate group, the higher the purity of the CPP, and the stronger the effect of promoting the absorption and utilization of calcium.

Calcium is easily absorbed only when existing in an ionic form, and is easily lost when forming insoluble salt with acid radical ions in neutral and weak alkaline environments. The absorption effect of CPP on calcium is mainly shown in that the CPP can be combined with calcium in neutral and alkalescent environments, the generation of insoluble precipitates is inhibited, the loss of calcium is avoided, and finally the calcium is passively absorbed due to the increase of the concentration of free calcium.

The soybean peptide powder is produced by using soybean meal or soybean protein as main raw materials and adopting an enzymolysis or microbial fermentation method, has a relative molecular mass of below 5000, and mainly comprises powdery substances of peptides. Compared with the original protein and amino acid preparation with the same components, the soybean peptide powder is easier to be absorbed by human body, can directly enter small intestine to be absorbed without gastrointestinal digestion, and is not influenced by physical condition. The soybean peptide powder contains various bioactive peptides, and has various physiological activities including resisting oxidation, lowering blood pressure, lowering cholesterol, reducing blood lipid, relieving fatigue, and enhancing immunity. As a novel multifunctional nutritional ingredient, the soybean peptide powder can be widely used in health food, infant food, sports food, fermented products, clinical nutritional preparations and the like.

Specifically, the oil composition is one or two of linseed oil and sunflower seed oil.

Specifically, the grease composition comprises the following components in parts by weight: 50-60% of linseed oil and 40-60% of sunflower seed oil.

Specifically, the gel is one or two of gelatin and xanthan gum.

Specifically, the composition comprises the following components in parts by weight: 35% of linseed oil, 25% of sunflower seed oil, 20% of casein phosphopeptide, 5% of soybean peptide, 7% of gel, 4% of glycerol and 4% of beeswax.

In addition, the invention also provides a preparation method of the casein polypeptide gel candy, which comprises the following steps:

(1) heating and stirring the gel and the grease composition to obtain gel liquid;

(2) pouring the gel liquid into a three-dimensional motion mixer, and adding casein phosphopeptide, soybean peptide, glycerol and beeswax while stirring;

(3) vacuumizing the mixed liquid in the step (2) to extract internal bubbles;

(4) and (4) putting the glue solution processed in the step (3) into a capsule filling machine to prepare the candy.

Specifically, the heating temperature in the step (1) is 80-90 ℃.

The technical solutions of the present invention are further described in detail with reference to the following specific examples, which should be understood as merely illustrative and not limitative.

Example 1

A casein polypeptide gel candy comprises the following components in parts by weight: 35% of linseed oil, 25% of sunflower seed oil, 20% of casein phosphopeptide, 5% of soybean peptide, 7% of gel, 4% of glycerol and 4% of beeswax.

Preferably, the gelling agent is gelatin.

In addition, the invention also provides a preparation method of the casein polypeptide gel candy, which comprises the following steps:

(1) heating and stirring gelatin, linseed oil and sunflower seed oil to obtain gel liquid;

(2) pouring the gel liquid into a three-dimensional motion mixer, and adding casein phosphopeptide, soybean peptide, glycerol and beeswax while stirring;

(3) vacuumizing the mixed liquid in the step (2) to extract internal bubbles;

(4) and (4) putting the glue solution processed in the step (3) into a capsule filling machine to prepare the candy.

Specifically, the heating temperature in the step (1) is 80-90 ℃.

Example 2

A casein polypeptide gel candy comprises the following components in parts by weight: 32% of linseed oil, 32% of sunflower seed oil, 17% of casein phosphopeptide, 4% of soybean peptide, 5% of gel, 5% of glycerin and 5% of beeswax.

Preferably, the gelling agent is gelatin.

In addition, the invention also provides a preparation method of the casein polypeptide gel candy, which comprises the following steps:

(1) heating and stirring gelatin, linseed oil and sunflower seed oil to obtain gel liquid;

(2) pouring the gel liquid into a three-dimensional motion mixer, and adding casein phosphopeptide, soybean peptide, glycerol and beeswax while stirring;

(3) vacuumizing the mixed liquid in the step (2) to extract internal bubbles;

(4) and (4) putting the glue solution processed in the step (3) into a capsule filling machine to prepare the candy.

Specifically, the heating temperature in the step (1) is 80-90 ℃.

Example 3

A casein polypeptide gel candy comprises the following components in parts by weight: 32% of linseed oil, 23% of sunflower seed oil, 21% of casein phosphopeptide, 6% of soybean peptide, 6% of gel, 6% of glycerol and 6% of beeswax.

Preferably, the gelling agent is gelatin.

In addition, the invention also provides a preparation method of the casein polypeptide gel candy, which comprises the following steps:

(1) heating and stirring gelatin, linseed oil and sunflower seed oil to obtain gel liquid;

(2) pouring the gel liquid into a three-dimensional motion mixer, and adding casein phosphopeptide, soybean peptide, glycerol and beeswax while stirring;

(3) vacuumizing the mixed liquid in the step (2) to extract internal bubbles;

(4) and (4) putting the glue solution processed in the step (3) into a capsule filling machine to prepare the candy.

Specifically, the heating temperature in the step (1) is 80-90 ℃.

Example 4

A casein polypeptide gel candy comprises the following components in parts by weight: 35% of linseed oil, 25% of sunflower seed oil, 21% of casein phosphopeptide, 6% of soybean peptide, 6% of gel, 5% of glycerol and 7% of beeswax.

Preferably, the gelling agent is gelatin.

In addition, the invention also provides a preparation method of the casein polypeptide gel candy, which comprises the following steps:

(1) heating and stirring gelatin, linseed oil and sunflower seed oil to obtain gel liquid;

(2) pouring the gel liquid into a three-dimensional motion mixer, and adding casein phosphopeptide, soybean peptide, glycerol and beeswax while stirring;

(3) vacuumizing the mixed liquid in the step (2) to extract internal bubbles;

(4) and (4) putting the glue solution processed in the step (3) into a capsule filling machine to prepare the candy.

Specifically, the heating temperature in the step (1) is 80-90 ℃.

Different finished products were obtained according to the preparation method of the above example, and the following table was obtained by observing the finished products.

The detection method comprises the following steps: about 50g of the sample to be tested is placed in a clean white magnetic disk, the color and the appearance of the sample are observed by naked eyes under natural light, and the smell, the taste and the flavor of the sample are smelled by nose.

TABLE 1 sensory test results

In further experiments, the gel confections of examples 1-4 were allowed to sit for a period of time and the results were again compared, see Table 2.

TABLE 2 gel candy after 15 days of storage, the results of the experiment are obtained

Analysis table 2, in example 3, a casein polypeptide gel candy was used, comprising the following components in parts by weight: 32% of linseed oil, 23% of sunflower seed oil, 21% of casein phosphopeptide, 6% of soybean peptide, 6% of gel, 6% of glycerin and 6% of beeswax, wherein the product quality is the best. The preparation method of the casein polypeptide gel candy prepared by the formula comprises the following steps:

(1) heating and stirring gelatin, linseed oil and sunflower seed oil to obtain gel liquid;

(2) pouring the gel liquid into a three-dimensional motion mixer, and adding casein phosphopeptide, soybean peptide, glycerol and beeswax while stirring;

(3) vacuumizing the mixed liquid in the step (2) to extract internal bubbles;

(4) and (4) putting the glue solution processed in the step (3) into a capsule filling machine to prepare the candy.

Specifically, the heating temperature in the step (1) is 80-90 ℃.

The embodiments of the present invention have been described in detail, but the present invention is not limited to the described embodiments. It will be apparent to those skilled in the art that various changes, modifications, substitutions and alterations can be made in these embodiments without departing from the principles and spirit of the invention, and the scope of protection is still within the scope of the invention.