阅读说明：本技术 一种含有牡蛎肽的营养果饮及其制备方法 (Oyster peptide-containing nutritional fruit drink and preparation method thereof ) 是由 谢涛 王中振 谢骞 刘家生 于 2020-12-07 设计创作，主要内容包括：本发明涉及营养果饮的技术领域,具体涉及一种含有牡蛎肽的营养果饮及其制备方法,本发明的营养果饮包括以下重量的原料：苹果浓缩汁、木糖醇、海洋鱼皮胶原低聚肽粉、聚葡萄糖、牡蛎肽粉、柠檬酸、食用香、枸杞粉、玉竹粉、覆盆子粉、瓜拉纳提取物、聚乙二醇、L-岩藻糖和葡萄糖酸锌,用纯化水定容至100ml。本发明营养果饮具有口感独特、营养丰富、流动性、低温和高温稳定性均较佳,且具有快速缓解疲劳的作用,迅速补充能量,提高人体机能水平。(The invention relates to the technical field of nutritional fruit drinks, in particular to a nutritional fruit drink containing oyster peptide and a preparation method thereof, wherein the nutritional fruit drink comprises the following raw materials by weight: apple condensed juice, xylitol, marine fish skin collagen oligopeptide powder, polydextrose, oyster peptide powder, citric acid, edible essence, medlar powder, polygonatum powder, raspberry powder, guarana extract, polyethylene glycol, L-fucose and zinc gluconate, and the volume is fixed to 100ml by using purified water. The nutritional fruit drink has unique taste, rich nutrition, good fluidity, and good low-temperature and high-temperature stability, and has the effects of quickly relieving fatigue, quickly supplementing energy and improving the function level of a human body.)

1. A nutritional fruit drink containing oyster peptides is characterized by comprising the following raw materials by weight: 10-30 g of apple concentrated juice, 5-20 g of xylitol, 4-15 g of marine fish skin collagen oligopeptide powder, 2-10 g of polydextrose, 1-5 g of oyster peptide powder, 1-5 g of citric acid, 0.05-0.2 g of edible essence, 0.1-0.5 g of wolfberry powder, 0.1-0.5 g of polygonatum powder, 0.1-0.5 g of raspberry powder, 0.02-0.1 g of guarana extract, 0.5-2 g of polyethylene glycol, 1-5 g of L-fucose and 0.01-0.03 g of zinc gluconate, and the volume is fixed to 100ml by using purified water.

2. The oyster peptide-containing nutritional fruit drink according to claim 1, comprising the following raw materials by weight: 10-25 g of apple concentrated juice, 5-15 g of xylitol, 4-10 g of marine fish skin collagen oligopeptide powder, 2-8 g of polydextrose, 1-5 g of oyster peptide powder, 1-4 g of citric acid, 0.05-0.15 g of edible essence, 0.1-0.4 g of wolfberry powder, 0.1-0.4 g of polygonatum powder, 0.1-0.4 g of raspberry powder, 0.04-0.08 g of guarana extract, 0.5-1.5 g of polyethylene glycol, 1-4 g of L-fucose and 0.01-0.03 g of zinc gluconate, and the volume is fixed to 100ml by using purified water.

3. The oyster peptide-containing nutritional fruit drink according to claim 2, comprising the following raw materials by weight: the formula comprises 15g of apple concentrated juice, 10g of xylitol, 6g of marine fish skin collagen oligopeptide powder, 4g of polydextrose, 2g of oyster peptide powder, 1.5g of citric acid, 0.1g of edible essence, 0.2g of medlar powder, 0.2g of polygonatum powder, 0.2g of raspberry powder, 0.08g of guarana extract, 1.2g of polyethylene glycol, 2g of L-fucose and 0.01g of zinc gluconate, and the volume is fixed to 100ml by using purified water.

4. The oyster peptide-containing nutritional fruit drink according to any one of claims 1 to 3, wherein the molecular weight of the polyethylene glycol is 6000.

5. The oyster peptide-containing nutritional fruit drink according to any one of claims 1 to 3, wherein the guarana extract is prepared by a method comprising: squeezing and filtering fresh guarana fruits to obtain filtrate, freeze-drying for 12-24 hours under the conditions that the vacuum degree is 0.1-0.25 MPa and the temperature is-75-85 ℃ to obtain a crude guarana extract, adding an ethanol solution with the volume concentration of 85-95% at the temperature of 10-30 ℃, and stirring for 20-40 min, wherein the material-to-liquid ratio of the crude guarana extract to the ethanol solution is 1g (20-40) ml, so as to obtain crude guarana extract; concentrating to obtain a concentrated solution, heating to 80-90 ℃, adding an ethanol solution with the volume concentration of 30-45% and 6-8 times of the volume of the concentrated solution, and centrifuging and filtering to obtain a filtrate to obtain the guarana extract.

6. The oyster peptide-containing nutritional fruit drink according to claim 5, wherein the guarana extract is prepared by the following steps: squeezing and filtering fresh guarana fruits to obtain filtrate, freeze-drying for 24 hours under the conditions that the vacuum degree is 0.2MPa and the temperature is-79 ℃ to obtain crude extract of the guarana, adding an ethanol solution with the volume concentration of 92% at the temperature of 15 ℃, and stirring for 35 minutes, wherein the material-to-liquid ratio of the crude extract of the guarana to the ethanol solution is 1g:28ml, so as to obtain crude extract of the guarana; concentrating to obtain concentrated solution, heating to 87 ℃, adding 33% ethanol solution with volume concentration 8 times of the volume of the concentrated solution, centrifuging, filtering, and collecting filtrate to obtain guarana extract.

7. A preparation method of a nutritional fruit drink containing oyster peptides is characterized by comprising the following steps:

s1, respectively feeding the apple condensed juice, the marine fish skin collagen oligopeptide powder and the oyster peptide powder into purified water to be dissolved, and uniformly stirring to obtain a mixture A;

s2, adding the guarana extract, the Chinese wolfberry powder, the polygonatum powder, the raspberry powder, the polyethylene glycol, the L-fucose and the zinc gluconate into the mixture A, and fully dissolving in hot water at the temperature of 70-90 ℃ to obtain a mixture B;

and S3, adding xylitol, polydextrose, citric acid and edible essence into the mixture B, stirring, filtering by using a 200-mesh sieve, filling and sterilizing to obtain the oyster peptide-containing nutritional fruit drink.

8. The method for preparing the oyster peptide-containing nutritious fruit drink according to claim 7, wherein the stirring speed of step S1 is 1000-1500 rpm/min, and the stirring time is 20-40 min.

9. The method for preparing the nutritional fruit drink containing oyster peptides according to claim 7, wherein the temperature of the hot water in the step S2 is 78 ℃.

Technical Field

The invention relates to the technical field of nutritional fruit drinks, in particular to a nutritional fruit drink containing oyster peptides and a preparation method thereof.

Background

The 21 st century is the century of oceans, the development of marine biological resources, and the acquisition of food and medicines from oceans has become an important content for the sustainable development and utilization of marine biological resources. The research on marine bioactive substances such as proteins, polysaccharides, polypeptides, vitamins, minerals has been greatly advanced, but few studies on marine bioactive substances in the field of nutritional support are reported at home and abroad.

The oyster has delicious taste and rich nutritive value and is popular with the world population all the time. The oyster extract obtained by the technical means of fermentation, enzymolysis and the like in the modern food industry contains a large amount of functional short peptides, polypeptides, amino acids and other nutritional ingredients, and has various physiological functions of improving immunity, resisting oxidation and the like.

In recent years, modern biotechnology and video processing new technology are gradually introduced into research and development of oysters and functional active ingredients in countries such as Europe, America, Japan and the like, development of products such as functional food, health care products and the like becomes development trend of oyster products, for example, enzymolysis technology such as nephrite and the like is used for treating a black-bone chicken, stichopus japonicus and oyster meat mixture, and development of beverages is carried out by utilizing enzymolysis products to prepare nutrient solution; the soothing spring takes oysters, hawthorns and soybeans as raw materials, and is prepared into a beverage with rich nutrition, good taste and unique health care function through compounding.

Chinese patent document CN103141895B discloses a natural marine animal peptide beauty drink, which comprises 1.0-10.0% of fish skin collagen peptide, 1.0-8.0% of oyster peptide, 2.0-8.0% of honey, 0.1-2.0% of blueberry concentrated juice and 0.01-0.1% of vitamin C. The natural marine animal peptide beverage can improve the water retention capacity of skin, tighten skin, fade wrinkles and delay skin aging, but the long-time standing of the beauty beverage can be influenced by overhigh or overlow temperature, and the components sensitive to temperature in the beauty beverage are degraded, so that flocculent precipitates are easy to generate, and the appearance quality of the beverage is greatly influenced.

Therefore, a nutritional fruit drink containing oyster peptides, which has unique taste, abundant nutrition, good low-temperature and high-temperature stability and rapid fatigue relieving effect, is needed.

Disclosure of Invention

Aiming at the defects in the prior art, the invention aims to provide the oyster peptide-containing nutritional fruit drink which has unique taste, rich nutrition, good fluidity, low temperature and high temperature stability, has the function of quickly relieving fatigue, quickly supplements energy and improves the function level of a human body.

The above object of the present invention is achieved by the following technical solutions: a nutritional fruit drink containing oyster peptides comprises the following raw materials by weight: 10-30 g of apple concentrated juice, 5-20 g of xylitol, 4-15 g of marine fish skin collagen oligopeptide powder, 2-10 g of polydextrose, 1-5 g of oyster peptide powder, 1-5 g of citric acid, 0.05-0.2 g of edible essence, 0.1-0.5 g of wolfberry powder, 0.1-0.5 g of polygonatum powder, 0.1-0.5 g of raspberry powder, 0.02-0.1 g of guarana extract, 0.5-2 g of polyethylene glycol, 1-5 g of L-fucose and 0.01-0.03 g of zinc gluconate, and the volume is fixed to 100ml by using purified water.

Preferably, the oyster peptide-containing nutritional fruit drink comprises the following raw materials by weight: 10-25 g of apple concentrated juice, 5-15 g of xylitol, 4-10 g of marine fish skin collagen oligopeptide powder, 2-8 g of polydextrose, 1-5 g of oyster peptide powder, 1-4 g of citric acid, 0.05-0.15 g of edible essence, 0.1-0.4 g of wolfberry powder, 0.1-0.4 g of polygonatum powder, 0.1-0.4 g of raspberry powder, 0.04-0.08 g of guarana extract, 0.5-1.5 g of polyethylene glycol, 1-4 g of L-fucose and 0.01-0.03 g of zinc gluconate, and the volume is fixed to 100ml by using purified water.

Preferably, the oyster peptide-containing nutritional fruit drink comprises the following raw materials by weight: the formula comprises 15g of apple concentrated juice, 10g of xylitol, 6g of marine fish skin collagen oligopeptide powder, 4g of polydextrose, 2g of oyster peptide powder, 1.5g of citric acid, 0.1g of edible essence, 0.2g of medlar powder, 0.2g of polygonatum powder, 0.2g of raspberry powder, 0.08g of guarana extract, 1.2g of polyethylene glycol, 2g of L-fucose and 0.01g of zinc gluconate, and the volume is fixed to 100ml by using purified water.

Preferably, the molecular weight of the polyethylene glycol is 6000. Preferably, the preparation method of the guarana extract comprises the following steps:

squeezing and filtering fresh guarana fruits to obtain filtrate, freeze-drying for 12-24 hours under the conditions that the vacuum degree is 0.1-0.25 MPa and the temperature is-75-85 ℃ to obtain a crude guarana extract, adding an ethanol solution with the volume concentration of 85-95% at the temperature of 10-30 ℃, and stirring for 20-40 min, wherein the material-to-liquid ratio of the crude guarana extract to the ethanol solution is 1g (20-40) ml, so as to obtain crude guarana extract; concentrating to obtain a concentrated solution, heating to 80-90 ℃, adding an ethanol solution with the volume concentration of 30-45% and 6-8 times of the volume of the concentrated solution, and centrifuging and filtering to obtain a filtrate to obtain the guarana extract.

More preferably, the preparation method of the guarana extract comprises the following steps: squeezing and filtering fresh guarana fruits to obtain filtrate, freeze-drying for 24 hours under the conditions that the vacuum degree is 0.2MPa and the temperature is-79 ℃ to obtain crude extract of the guarana, adding an ethanol solution with the volume concentration of 92% at the temperature of 15 ℃, and stirring for 35 minutes, wherein the material-to-liquid ratio of the crude extract of the guarana to the ethanol solution is 1g:28ml, so as to obtain crude extract of the guarana; concentrating to obtain concentrated solution, heating to 87 ℃, adding 33% ethanol solution with volume concentration 8 times of the volume of the concentrated solution, centrifuging, filtering, and collecting filtrate to obtain guarana extract.

The invention also aims to provide a preparation method of the oyster peptide-containing nutritional fruit drink, which comprises the following steps:

s1, respectively feeding the apple condensed juice, the marine fish skin collagen oligopeptide powder and the oyster peptide powder into purified water to be dissolved, and uniformly stirring to obtain a mixture A;

s2, adding the guarana extract, the Chinese wolfberry powder, the polygonatum powder, the raspberry powder, the polyethylene glycol, the L-fucose and the zinc gluconate into the mixture A, and fully dissolving in hot water at the temperature of 70-90 ℃ to obtain a mixture B;

and S3, adding xylitol, polydextrose, citric acid and edible essence into the mixture B, stirring, filtering by using a 200-mesh sieve, filling and sterilizing to obtain the oyster peptide-containing nutritional fruit drink.

Preferably, the stirring speed of step S1 is 1000-1500 rpm/min, and the stirring time is 20-40 min. Preferably, the temperature of the hot water in the step S2 is 78 ℃. The marine fish skin collagen oligopeptide powder is small molecular protein prepared by using marine salmon skin as a raw material and utilizing a biological enzymolysis technology, the average molecular weight of the small molecular protein is less than 1000D, researches show that the marine fish skin collagen oligopeptide has various physiological regulation functions, such as the effects of improving skin moisture, removing chloasma, promoting wound healing, resisting skin aging, reducing blood fat and the like,

oyster peptide powder is called 'milk in sea', and is one of the first health foods with both medicine and food. The oyster has high protein content and complete amino acid composition. Particularly, the oyster has high taurine content, and the taurine has the effects of diminishing inflammation, detoxifying, protecting liver, benefiting gallbladder, nourishing brain and soothing nerves. In addition, oyster also contains rich selenium and zinc and other trace elements essential for human body, and these are involved in cell metabolism process, are essential elements for active center of enzyme, and have anticancer and antiaging effects. Meanwhile, the oyster contains certain unsaturated fatty acids DHA and EPA, and the unsaturated fatty acids DHA and EPA have the effect of reducing the cardiovascular morbidity.

According to the technical scheme, apple condensed juice, marine fish skin collagen oligopeptide powder and oyster peptide powder are used as main nutrient substances, and medlar powder, polygonatum powder, raspberry powder and zinc gluconate are added, so that the nutrient substances of the nutritional fruit drink are richer, and the medlar powder can increase absorption, promote digestion, delay aging, nourish yin, tonify liver, benefit essence and improve eyesight; the rhizoma Polygonati Odorati powder has effects of nourishing yin, moistening dryness, clearing heat, promoting fluid production, and relieving cough. As a tonic; the Rubi fructus powder has effects of invigorating kidney and tonifying yang, and can promote secretion of hormone from prostate; the zinc gluconate can supplement zinc element into the nutritious fruit drink, improve the immunity of the organism and delay the aging.

Guarana extract can stimulate central nervous system and circulatory system. The preparation method of the guarana extract has the unique characteristics that the preparation method can quickly relieve fatigue, refresh, lose weight and supplement physical energy, further strengthen the activated cells of human tissue mechanisms, further delay aging and prolong life, and the preparation method of the guarana extract has the following functions: after being extracted by the high-temperature and low-concentration ethanol solution at low temperature, the extract is added into the fruit drink, so that the fatigue relieving effect is realized quickly, and the fatigue relieving time is prolonged. Aiming at the problem that the fruit drink is possibly influenced by overhigh or overlow temperature, components sensitive to the temperature in the fruit drink are easy to degrade, so that flocculent substances or precipitates are easy to generate in the fruit drink, and the appearance quality of the drink is greatly influenced, therefore, the polyethylene glycol with the molecular weight of 6000 is introduced, so that the flocculent precipitates are not easy to generate in the fruit drink, but the viscosity of the fruit drink is improved by introducing the polyethylene glycol, the flowability of raw materials is reduced, and the stability of the fruit drink is poor, so that the L-fucose and the polyethylene glycol are compounded by the inventor through numerous tests, so that the viscosity of the fruit drink is proper, the flowability is good, the prepared fruit drink has good stability under the circulating test conditions of low temperature (-5 ℃) and high temperature (40 ℃), the flocculent precipitates are still not generated in the fruit drink, the phenomena of layering and the like are avoided, and the appearance quality of.

In summary, the invention includes at least one of the following beneficial technical effects:

1. the invention provides the oyster peptide-containing nutritional fruit drink which is safe and effective in formula, comprehensive in nutrition and unique in taste, has the function of quickly relieving fatigue, quickly supplements energy and improves the function level of a human body;

2. the invention provides a nutritional fruit drink containing oyster peptide, polyethylene glycol with molecular weight of 6000 is added, so that the fruit drink is not easy to generate flocculent precipitate, and when the polyethylene glycol is compounded with L-fucose, the viscosity of the fruit drink is proper, the fluidity is good, the stability is good under low temperature and high temperature conditions, so that the appearance of the fruit drink is more beautiful;

3. the invention provides a preparation method of a nutritional fruit drink containing oyster peptides, which is simple and convenient and can be industrially produced.

Detailed Description

The following examples further illustrate the invention in detail. The following raw materials and manufacturers are shown in table 1:

TABLE 1

Components	Manufacturer of the product
		Marine fish skin collagen oligopeptide powder	Shandong Tang Zheng Biotech Co Ltd
Oyster peptide powder	Sian Baichuan Biotech Co., Ltd
		Apple concentrated juice	Shangjiarun mei spliced flagship shop
Chinese wolfberry powder	Sian Baichuan Biotech Co., Ltd
		Fragrant solomonseal rhizome powder	Shaanxi Sinot Biotechnology Ltd
Raspberry powder	Jiahe biological shares Ltd
		Polyethylene glycol (molecular weight 6000)	Jinan Heshun chemical Co., Ltd
L-fucose	SHANGHAI YUANYE BIOTECHNOLOGY Co.,Ltd.

Example 1 preparation method of guarana extract the preparation method of guarana extract is as follows: squeezing and filtering fresh guarana fruits to obtain filtrate, freeze-drying for 12 hours under the conditions that the vacuum degree is 0.1MPa and the temperature is-85 ℃ to obtain crude extract of the guarana, adding ethanol solution with the volume concentration of 85% at the temperature of 10 ℃ and stirring for 20 minutes, wherein the material-to-liquid ratio of the crude extract of the guarana to the ethanol solution is 1g:20ml, so as to obtain crude extract of the guarana; concentrating to obtain concentrated solution, heating to 80 deg.C, adding 30% ethanol solution 6 times the volume of the concentrated solution, centrifuging, and filtering to obtain filtrate to obtain Guarana extract.

Example 2 preparation method of guarana extract the preparation method of guarana extract is as follows: squeezing and filtering fresh guarana fruits to obtain filtrate, freeze-drying for 24 hours under the conditions that the vacuum degree is 0.25MPa and the temperature is-75 ℃ to obtain crude extract of the guarana, adding ethanol solution with the volume concentration of 95% at the temperature of 30 ℃ and stirring for 40 minutes, wherein the material-to-liquid ratio of the crude extract of the guarana to the ethanol solution is 1g:40ml, and obtaining crude extract of the guarana; concentrating to obtain concentrated solution, heating to 90 deg.C, adding 8 times volume of 45% ethanol solution, centrifuging, and filtering to obtain filtrate to obtain Guarana extract.

Example 3, preparation method of guarana extract the preparation method of guarana extract is as follows: squeezing and filtering fresh guarana fruits to obtain filtrate, freeze-drying for 24 hours under the conditions that the vacuum degree is 0.2MPa and the temperature is-79 ℃ to obtain crude extract of the guarana, adding an ethanol solution with the volume concentration of 92% at the temperature of 15 ℃, and stirring for 35 minutes, wherein the material-to-liquid ratio of the crude extract of the guarana to the ethanol solution is 1g:28ml, so as to obtain crude extract of the guarana; concentrating to obtain concentrated solution, heating to 87 ℃, adding 33% ethanol solution with volume concentration 8 times of the volume of the concentrated solution, centrifuging, filtering, and collecting filtrate to obtain guarana extract.

Example 4, a nutritional fruit drink containing oyster peptides and a method for preparing the same a nutritional fruit drink containing oyster peptides comprises the following raw materials by weight: 10g of apple concentrated juice, 5g of xylitol, 4g of marine fish skin collagen oligopeptide powder, 2g of polydextrose, 1g of oyster peptide powder, 1g of citric acid, 0.05g of edible essence, 0.1g of medlar powder, 0.1g of polygonatum powder, 0.1g of raspberry powder, 0.02g of guarana extract, 0.5g of polyethylene glycol (molecular weight of 6000), 1g of L-fucose and 0.01g of zinc gluconate, and the volume is fixed to 100ml by using purified water.

A method for preparing nutritional fruit beverage containing oyster peptide comprises the following steps:

s1, respectively feeding the apple condensed juice, the marine fish skin collagen oligopeptide powder and the oyster peptide powder into purified water to be dissolved, and uniformly stirring at the speed of 1000rpm/min for 20min to obtain a mixture A;

s2, adding the guarana extract, the Chinese wolfberry powder, the polygonatum powder, the raspberry powder, the polyethylene glycol, the L-fucose and the zinc gluconate into the mixture A, and fully dissolving in hot water at the temperature of 70 ℃ to obtain a mixture B;

s3, adding xylitol, polydextrose, citric acid and edible essence into the mixture B, fully stirring at the stirring speed of 800rpm/min for 10min, then carrying out high-pressure homogenization at the homogenization temperature of 50 ℃ under the homogenization pressure of 15MPa for 2 times, filtering by using a 200-mesh sieve, filling, and sterilizing to obtain the nutritional fruit drink containing the oyster peptide.

The guarana extract in this example was prepared by the method of example 1.

Example 5, a nutritional fruit drink containing oyster peptides and a method for preparing the same a nutritional fruit drink containing oyster peptides comprises the following raw materials by weight: 20g of apple condensed juice, 10g of xylitol, 8g of marine fish skin collagen oligopeptide powder, 6g of polydextrose, 2g of oyster peptide powder, 2g of citric acid, 0.1g of edible essence, 0.2g of medlar powder, 0.2g of polygonatum powder, 0.2g of raspberry powder, 0.04g of guarana extract, 1g of polyethylene glycol (molecular weight 6000), 2g of L-fucose and 0.02g of zinc gluconate, and the volume is fixed to 100ml by using purified water.

A method for preparing nutritional fruit beverage containing oyster peptide comprises the following steps:

s1, respectively feeding the apple concentrated juice, the marine fish skin collagen oligopeptide powder and the oyster peptide powder into purified water to be dissolved, and uniformly stirring at the stirring speed of 1200rpm/min for 25min to obtain a mixture A;

s2, adding the guarana extract, the Chinese wolfberry powder, the polygonatum powder, the raspberry powder, the polyethylene glycol, the L-fucose and the zinc gluconate into the mixture A, and fully dissolving in hot water at the temperature of 80 ℃ to obtain a mixture B;

s3, adding xylitol, polydextrose, citric acid and edible essence into the mixture B, fully stirring at the stirring speed of 700rpm/min for 15min, then carrying out high-pressure homogenization at the homogenization temperature of 60 ℃ under the homogenization pressure of 20MPa for 2 times, filtering by using a 200-mesh sieve, filling and sterilizing to obtain the nutritional fruit drink containing the oyster peptide.

The guarana extract in this example was prepared by the method of example 2.

Example 6, a nutritional fruit drink containing oyster peptides and a method for preparing the same a nutritional fruit drink containing oyster peptides comprises the following raw materials by weight: 25g of apple concentrated juice, 15g of xylitol, 10g of marine fish skin collagen oligopeptide powder, 8g of polydextrose, 4g of oyster peptide powder, 4g of citric acid, 0.15g of edible essence, 0.4g of wolfberry powder, 0.4g of polygonatum odoratum powder, 0.4g of raspberry powder, 0.08g of guarana extract, 1.5g of polyethylene glycol (molecular weight of 6000), 4g of L-fucose and 0.03g of zinc gluconate, and the volume is fixed to 100ml by using purified water.

A method for preparing nutritional fruit beverage containing oyster peptide comprises the following steps:

s1, respectively feeding the apple concentrated juice, the marine fish skin collagen oligopeptide powder and the oyster peptide powder into purified water to be dissolved, and uniformly stirring at the speed of 1400rpm/min for 30min to obtain a mixture A;

s2, adding the guarana extract, the Chinese wolfberry powder, the polygonatum powder, the raspberry powder, the polyethylene glycol, the L-fucose and the zinc gluconate into the mixture A, and fully dissolving in hot water at 85 ℃ to obtain a mixture B;

s3, adding xylitol, polydextrose, citric acid and edible essence into the mixture B, fully stirring at the stirring speed of 850rpm/min for 20min, then carrying out high-pressure homogenization at the homogenization temperature of 60 ℃ under the homogenization pressure of 20MPa for 2 times, filtering by using a 200-mesh sieve, filling, and sterilizing to obtain the nutritional fruit drink containing the oyster peptide.

The guarana extract in this example was prepared by the method of example 3.

Example 7, a nutritional fruit drink containing oyster peptides and a method for preparing the same a nutritional fruit drink containing oyster peptides comprises the following raw materials by weight: 30g of apple concentrated juice, 20g of xylitol, 15g of marine fish skin collagen oligopeptide powder, 10g of polydextrose, 5g of oyster peptide powder, 5g of citric acid, 0.2g of edible essence, 0.5g of wolfberry powder, 0.5g of polygonatum odoratum powder, 0.5g of raspberry powder, 0.1g of guarana extract, 2g of polyethylene glycol (molecular weight 6000), 5g of L-fucose and 0.02g of zinc gluconate, and the volume is fixed to 100ml by using purified water.

A method for preparing nutritional fruit beverage containing oyster peptide comprises the following steps:

s1, respectively feeding the apple concentrated juice, the marine fish skin collagen oligopeptide powder and the oyster peptide powder into purified water to be dissolved, and uniformly stirring at the speed of 1500rpm/min for 40min to obtain a mixture A;

s2, adding the guarana extract, the Chinese wolfberry powder, the polygonatum powder, the raspberry powder, the polyethylene glycol, the L-fucose and the zinc gluconate into the mixture A, and fully dissolving in hot water at the temperature of 90 ℃ to obtain a mixture B;

s3, adding xylitol, polydextrose, citric acid and edible essence into the mixture B, fully stirring at the stirring speed of 900rpm/min for 30min, then carrying out high-pressure homogenization at the homogenization temperature of 65 ℃ under the homogenization pressure of 20MPa for 2 times, filtering by using a 200-mesh sieve, filling and sterilizing to obtain the nutritional fruit drink containing the oyster peptide.

The guarana extract in this example was prepared by the method of example 3.

Example 8, a nutritional fruit drink containing oyster peptides and a method for preparing the same a nutritional fruit drink containing oyster peptides comprises the following raw materials by weight: the formula comprises 15g of apple concentrated juice, 10g of xylitol, 6g of marine fish skin collagen oligopeptide powder, 4g of polydextrose, 2g of oyster peptide powder, 1.5g of citric acid, 0.1g of edible essence, 0.2g of medlar powder, 0.2g of polygonatum powder, 0.2g of raspberry powder, 0.08g of guarana extract, 1.2g of polyethylene glycol (molecular weight 6000), 2g of L-fucose and 0.01g of zinc gluconate, and the volume is fixed to 100ml by using purified water.

A method for preparing nutritional fruit beverage containing oyster peptide comprises the following steps:

s1, respectively feeding the apple concentrated juice, the marine fish skin collagen oligopeptide powder and the oyster peptide powder into purified water to be dissolved, and uniformly stirring at the stirring speed of 1250rpm/min for 30min to obtain a mixture A;

s2, adding the guarana extract, the Chinese wolfberry powder, the polygonatum powder, the raspberry powder, the polyethylene glycol, the L-fucose and the zinc gluconate into the mixture A, and fully dissolving in hot water at the temperature of 78 ℃ to obtain a mixture B;

s3, adding xylitol, polydextrose, citric acid and edible essence into the mixture B, fully stirring at the stirring speed of 900rpm/min for 30min, then carrying out high-pressure homogenization at the homogenization temperature of 60 ℃ under the homogenization pressure of 20MPa for 2 times, filtering by using a 200-mesh sieve, filling, and sterilizing to obtain the nutritional fruit drink containing the oyster peptide.

The guarana extract in this example was prepared by the method of example 3.

Comparative example 1

Similar to example 8, the comparative example differs only in that: polyethylene glycol and L-fucose were not contained, and the other raw materials and the preparation method were the same as in example 8.

Comparative example 2

Similar to example 8, the comparative example differs only in that: polyethylene glycol was not contained, and the other raw materials and the preparation method were the same as in example 8.

Comparative example 3

Similar to example 8, the comparative example differs only in that: the same applies to the other raw materials and the preparation method without L-fucose as in example 8.

Comparative example 4

Similar to example 8, the comparative example differs only in that: the guarana extract is obtained from Ningbo Shunhua Biotech Co., Ltd, as denoted by gl18, without changing the preparation method of the guarana extract, and the other raw materials and preparation method are the same as in example 8.

Test example I, stability test

Test materials: oyster peptide-containing nutritional fruit drinks prepared in examples 4 to 8 and comparative examples 1 to 3;

1.1 viscosity measurement: selecting a low-viscosity viscometer, selecting a 61# rotor, and selecting an average value of the viscosity after passing each group of experiments for 3 times, wherein the test temperature is 25 ℃ at room temperature, the shear speed is 50 rpm;

1.2 sensory evaluation: standing the oyster peptide-containing nutritional fruit drinks prepared in examples 4 to 8 and comparative examples 1 to 3 at room temperature for 7 days, and averaging consumer acceptance degrees tested by selecting 20 sensory evaluators;

evaluation criteria of consumer acceptance degree: the flavor is optimal, and the mouthfeel is optimal (5 points); the flavor is better, the mouthfeel is better (4 points); the flavor is common, and the mouthfeel is common (3 points); poor flavor and taste (2 points); the flavor is worst, and the mouthfeel is worst (1 point).

1.3 high and low temperature storage test: the oyster peptide-containing nutritional fruit drinks prepared in examples 4 to 8 and comparative examples 1 to 3 were stored at-5 ℃ for 24 hours, then stored at room temperature for 24 hours, and then stored in a thermostat at 40 ℃ for 24 hours, and the cycle was repeated for 3 times in sequence, and the stability was observed to see whether the fruit drinks had the phenomena of flocculent precipitate, delamination, etc., and the high and low temperature stability was judged according to the test results, and the results are shown in table 2.

TABLE 2

Group of	Acceptance score	Viscosity of the oil/(mPa.s)	Observation results
				Example 4	4.8	48.5	No flocculent precipitate, no delamination, good fluidity
Example 5	5	50.2	No flocculent precipitate, no delamination, good fluidity
				Example 6	4.9	47.9	No flocculent precipitate, no delamination, good fluidity
Example 7	5	51.5	No flocculent precipitate, no delamination, good fluidity
				Example 8	5	44.3	No flocculent precipitate, no delamination, good fluidity
Comparative example 1	4.6	66.9	Large amount of flocculent precipitate, delamination and general fluidity
				Comparative example 2	4.8	61.2	Large amount of flocculent precipitate, delamination and general fluidity
Comparative example 3	4.9	91.4	Micro flocculent precipitate, delamination and poor fluidity

The results in table 2 show that the oyster peptide-containing nutritional fruit drinks prepared in examples 4 to 8 and comparative examples 1 to 3 have good flavor and mouthfeel; the oyster peptide-containing nutritional fruit drinks prepared in examples 4 to 8 have appropriate viscosity and good fluidity through a viscosity test, still have no flocculent precipitate, are not layered and have good high and low temperature stability through a high and low temperature cycle test, and the best example is example 8.

The viscosity of the prepared oyster peptide-containing nutritional fruit drink is higher than that of the oyster peptide-containing nutritional fruit drink prepared in examples 4-8 because L-fucose and polyethylene glycol are not added in comparative example 1 or polyethylene glycol is not added in comparative example 2, and a large amount of flocculent precipitates, liquid is layered and the fluidity is general because the fruit drink is circulated at high temperature (40 ℃) and low temperature (5 ℃), which indicates that flocculent precipitates are easily generated in the fruit drink without adding polyethylene glycol and the stability at high temperature and low temperature is poor.

The preparation method comprises the following steps of comparing 3, adding no L-fucose, preparing the oyster peptide-containing nutritional fruit drink with viscosity higher than that of the nutritional fruit drinks of comparing 1 and 2, and poor in fluidity, wherein the fruit drink has trace flocculent precipitates but is not layered after high and low temperature cycle tests, and the flocculent precipitates can be reduced due to the fact that the fruit drink contains polyethylene glycol, but the viscosity can be increased due to the introduction of the polyethylene glycol.

Test example two, fatigue-alleviating animal test

Raw materials: oyster peptide-containing nutritional fruit drinks prepared in examples 4 to 8 and comparative example 4.

Animal model: taking 320 healthy SPF male ICR mice with the weight of 18-22 g, provided by the Guangdong province medical experimental animal center, dividing the 320 mice into 4 groups, namely 1 group swimming with load, 2 group testing liver glycogen and liver Malondialdehyde (MDA), 3 group testing high UREA model mice serum UREA nitrogen (UREA), Lactate Dehydrogenase (LDH), liver MDA, 4 group testing BLA, wherein 80 groups are randomized again for each group, 8 groups are provided: negative control group, sugar water control group, example 4 group, example 5 group, example 6 group, example 7 group, example 8 group and comparative example 4 group. Meanwhile, 18.375g/(kg d) sugar water control group is combined with deionized water negative control group, each animal is perfused with 20ml/(kg d) for 30 days continuously, and each index is measured.

The reference health food physical fatigue relieving inspection method comprises the following steps: carrying out weight swimming: the last administration of the sample was carried out for 30min, and the mice with 5% weight lead skin loaded in the tail roots were placed in a swimming box at 25 ℃ in water temperature for swimming. The weight swimming time of the mouse is the time that the water of the mouse and the human body is exhausted, sinks in the water and can not float out of the water surface for 8 s.

Liver glycogen and MDA assays: and (3) after 30min of last administration of the sample, carrying out cervical dislocation to kill the mouse, dissecting and taking the liver, washing with physiological saline, sucking the filtrate, weighing, and measuring the concentrations of hepatic glycogen and MDA according to the operational instructions of the Nanjing constructed kit.

TABLE 3

Note: in the weight swimming test: compared with a negative control group, the difference of P < 0.0.5 is obvious,^##is aligned with sugar waterCompared with the group, the P < 0.01 heteropolar difference is significant.

Liver glycogen and MDA assay in assays: compared with a negative control group, the difference of P < 0.0.5 is obvious,^#compared with a sugar water control group, the difference of P < 0.05 is extremely remarkable.

Compared with a negative control group, the mice in the sugar water control group have shortened time for swimming with heavy load, but the difference has no statistical significance; compared with a negative control group, the mice in the groups of examples 4-8 and the group of comparative example 1 have increased swimming time under load, and the mice in the group of example 8 have a remarkable increase (P < 0.0.5); compared with the sugar water control group, the mice in the groups 4 to 8 and the group 1 have increased swimming time, and the mice in the groups 4 to 8 have obviously increased swimming time (P < 0.0.5).

Compared with a negative control group, the difference of liver glycogen and liver MDA of the mice in the sugar water control group has no statistical significance (P & gt 0.05), compared with the negative control group and the sugar water control group, the liver glycogen storage food in examples 4 to 8 is increased, the liver glycogen storage amount in examples 6 to 8 is obviously increased (P & lt 0.0.5), and the liver MDA of the mice in each group has no obvious difference (P & gt 0.05) in the resting state.

From the experiment, the guarana extract in the comparative example 1 does not adopt a unique preparation process, the mouse weight swimming time is shorter than that of the examples 4-8, and the guarana extract in the examples 4-8 adopts low-temperature and high-concentration ethanol solution for extraction, then is extracted by high-temperature and low-concentration ethanol solution, and is added into fruit drinks, so that the fatigue relieving effect is fast achieved, and the fatigue relieving time is prolonged and is longer.

The foregoing embodiments are merely illustrative of the principles and utilities of the present invention and are not intended to limit the invention. Any person skilled in the art can modify or change the above-mentioned embodiments without departing from the spirit and scope of the present invention. Accordingly, it is intended that all equivalent modifications or changes which can be made by those skilled in the art without departing from the spirit and technical spirit of the present invention be covered by the claims of the present invention.