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CN111743144A - Double-mushroom composite peptide composition and preparation method and application thereof - Google Patents

Double-mushroom composite peptide composition and preparation method and application thereof Download PDF

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Publication number
CN111743144A
CN111743144A CN202010560835.8A CN202010560835A CN111743144A CN 111743144 A CN111743144 A CN 111743144A CN 202010560835 A CN202010560835 A CN 202010560835A CN 111743144 A CN111743144 A CN 111743144A
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powder
parts
double
mushroom
stabilizer
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王中振
谢涛
刘家生
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Yan Ruyu Pharmaceutical Technology Co ltd
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Yan Ruyu Pharmaceutical Technology Co ltd
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    • A—HUMAN NECESSITIES
    • A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
    • A23L—FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BY SUBCLASSES A21D OR A23B-A23J; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OF NUTRITIVE QUALITIES, PHYSICAL TREATMENT; PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL
    • A23L31/00—Edible extracts or preparations of fungi; Preparation or treatment thereof
    • A—HUMAN NECESSITIES
    • A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
    • A23L—FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BY SUBCLASSES A21D OR A23B-A23J; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OF NUTRITIVE QUALITIES, PHYSICAL TREATMENT; PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL
    • A23L2/00—Non-alcoholic beverages; Dry compositions or concentrates therefor; Their preparation
    • A23L2/02—Non-alcoholic beverages; Dry compositions or concentrates therefor; Their preparation containing fruit or vegetable juices
    • A—HUMAN NECESSITIES
    • A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
    • A23L—FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BY SUBCLASSES A21D OR A23B-A23J; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OF NUTRITIVE QUALITIES, PHYSICAL TREATMENT; PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL
    • A23L33/00—Modifying nutritive qualities of foods; Dietetic products; Preparation or treatment thereof
    • A23L33/10—Modifying nutritive qualities of foods; Dietetic products; Preparation or treatment thereof using additives
    • A—HUMAN NECESSITIES
    • A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
    • A23L—FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BY SUBCLASSES A21D OR A23B-A23J; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OF NUTRITIVE QUALITIES, PHYSICAL TREATMENT; PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL
    • A23L33/00—Modifying nutritive qualities of foods; Dietetic products; Preparation or treatment thereof
    • A23L33/10—Modifying nutritive qualities of foods; Dietetic products; Preparation or treatment thereof using additives
    • A23L33/105—Plant extracts, their artificial duplicates or their derivatives
    • A—HUMAN NECESSITIES
    • A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
    • A23L—FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BY SUBCLASSES A21D OR A23B-A23J; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OF NUTRITIVE QUALITIES, PHYSICAL TREATMENT; PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL
    • A23L33/00—Modifying nutritive qualities of foods; Dietetic products; Preparation or treatment thereof
    • A23L33/10—Modifying nutritive qualities of foods; Dietetic products; Preparation or treatment thereof using additives
    • A23L33/135—Bacteria or derivatives thereof, e.g. probiotics
    • A—HUMAN NECESSITIES
    • A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
    • A23L—FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BY SUBCLASSES A21D OR A23B-A23J; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OF NUTRITIVE QUALITIES, PHYSICAL TREATMENT; PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL
    • A23L33/00—Modifying nutritive qualities of foods; Dietetic products; Preparation or treatment thereof
    • A23L33/10—Modifying nutritive qualities of foods; Dietetic products; Preparation or treatment thereof using additives
    • A23L33/17—Amino acids, peptides or proteins
    • A23L33/18—Peptides; Protein hydrolysates
    • A—HUMAN NECESSITIES
    • A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
    • A23V—INDEXING SCHEME RELATING TO FOODS, FOODSTUFFS OR NON-ALCOHOLIC BEVERAGES AND LACTIC OR PROPIONIC ACID BACTERIA USED IN FOODSTUFFS OR FOOD PREPARATION
    • A23V2002/00—Food compositions, function of food ingredients or processes for food or foodstuffs
    • A—HUMAN NECESSITIES
    • A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
    • A23V—INDEXING SCHEME RELATING TO FOODS, FOODSTUFFS OR NON-ALCOHOLIC BEVERAGES AND LACTIC OR PROPIONIC ACID BACTERIA USED IN FOODSTUFFS OR FOOD PREPARATION
    • A23V2400/00—Lactic or propionic acid bacteria
    • A23V2400/11—Lactobacillus
    • A23V2400/175—Rhamnosus

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Abstract

The invention belongs to the technical field of food processing, and particularly relates to a double-mushroom composite peptide composition and a preparation method and application thereof. The double-mushroom compound peptide plant composition provided by the invention comprises the following raw materials in parts by weight: the composition is characterized by comprising the following raw materials in parts by weight: 30-70 parts of probiotic agaricus bisporus and flammulina velutipes composite powder, 1-20 parts of fermented wheat protein peptide powder, 1-10 parts of fermented soybean protein peptide powder and 1-40 parts of white kidney bean extract. The invention also provides an application of the double-mushroom compound peptide composition and a preparation method thereof. The invention can greatly reduce the use of the stabilizer, can achieve better stabilizing effect and keep good flavor and taste of the beverage, also saves the manufacturing cost, and can also improve the storage stability and the uniformity and the stability of the product quality.

Description

Double-mushroom composite peptide composition and preparation method and application thereof
Technical Field
The invention belongs to the technical field of food processing, and particularly relates to a double-mushroom composite peptide composition and a preparation method and application thereof.
Background
The agaricus bisporus, also called white mushroom, is fleshy, contains more mannose, trehalose and various amino acids, is delicious in taste and rich in nutrition, is rich in protein, fat, carbohydrate and various trace elements, and also contains a large amount of vitamins. Agaricus bisporus contains 8 essential amino acids for human body, among which tryptophan and lysine are deficient in general plant proteins. The Agaricus campestris polysaccharide and protein contained in Agaricus bisporus have anticancer activity, and have effects of preventing cancer, refreshing, promoting digestion, lowering blood pressure, and preventing and treating scurvy. The needle mushroom is rich in protein, also contains various vitamins such as VB1, VB2, VC and the like, is rich in various mineral substances such as calcium, phosphorus, iron and the like, and is very rich in nutrition. The needle mushroom also contains 18 kinds of amino acids, the content of arginine and lysine in the essential amino acids is higher, and the content of lysine and arginine in per 100g of dry product is respectively 1.024g and 1.231g, which is higher than that of common mushrooms. The product is rich in arginine, lysine, various minerals and vitamins, and has important effect in improving intelligence of children. The needle mushroom also contains functional components with unique effects, such as proteins with various pharmacological effects, polysaccharides with anticancer effects, and the like. Agaricus bisporus and Flammulina velutipes can be directly eaten, and can be processed into flavoring agent, beverage, etc.
Chinese patent application CN105475766A discloses a compound mushroom beverage, which is composed of agaricus bisporus, pleurotus eryngii, peanut skin, blueberry, chrysanthemum, seville orange flower, isomaltooligosaccharide, citric acid, malic acid, xylitol and water. The invention also discloses a preparation method of the composite mushroom beverage. The composite mushroom beverage disclosed by the invention is cool in taste, sour and sweet in taste, integrates health care and nutrition, has the effects of invigorating stomach, helping digestion, moistening lung, regulating qi, promoting blood circulation and reducing blood fat, and can also enhance the immunity and physique of a human body.
The corn oligopeptide powder is produced by using corn protein powder as a raw material and carrying out processes of size mixing, protease enzymolysis, separation, filtration, spray drying and the like, has the excellent characteristics of peptide substances, namely the characteristics of direct absorption, strong solubility, strong stability, high safety and the like superior to amino acid or protein, and can be applied to blood pressure reduction, sobering and liver protection and immunity enhancement.
The soybean peptide powder is a mixed peptide product which consists of 2-6 amino acids and has the molecular weight of 200-. Compared with the original protein, the soybean peptide powder has good water solubility, water retention and foamability, is easy to be absorbed by human bodies, has various physiological activities including antioxidation, blood pressure reduction, cholesterol reduction, blood fat reduction, fatigue resistance, immunity enhancement and the like, and can be widely used for health-care food, infant food, sports food, fermented products, clinical nutritional preparations and the like.
In the production process of the beverage containing protein and polypeptide, a stabilizer is often required to be added to stabilize and thicken the beverage, prevent precipitation and stratification and play an important role in the stability and the tissue structure of the beverage, but if the stabilizer is added too much, the flavor and the taste are obviously influenced.
Chinese patent application CN105983078A discloses a plant protein beverage for strengthening brain and improving intelligence and a preparation method thereof, wherein the beverage is prepared by soaking pulp of the plant protein beverage in 2-10 times of 0.1-1% sodium bicarbonate water solution for 8-16 hours. Grinding into homogenate with a grinder, boiling, filtering, adding 25% stabilizer and 25% granulated sugar water solution to obtain emulsion, homogenizing twice with a high pressure homogenizer, sterilizing, bottling, and sterilizing again. The beverage stabilizer is 1.2% of sucrose fatty acid ester and monoglyceride (ratio is 1: 0.5-2) water solution, and 25% of granulated sugar water solution.
The stabilizer is used in the beverage very commonly, but different stabilizers are needed for different types and components of beverages, and on the other hand, the consumption of the stabilizer in the common beverage is large, which not only causes the problem of cost, but also has certain influence on the flavor and taste of the beverage. Therefore, the use amount of the stabilizer is reduced, the flavor, taste and quality of the beverage are not influenced, and the beverage has practical significance and value.
Disclosure of Invention
In order to overcome the defects in the prior art, the invention aims to provide a double-mushroom compound peptide composition, a preparation method and application thereof, so as to solve the defects.
The invention provides a double-mushroom composite peptide composition which is prepared from the following raw materials in parts by weight: 30-70 parts of probiotic agaricus bisporus and flammulina velutipes composite powder, 1-20 parts of fermented wheat protein peptide powder, 1-10 parts of fermented soybean protein peptide powder and 1-4 parts of white kidney bean extract.
The preparation method of the probiotic agaricus bisporus and flammulina velutipes composite powder comprises the following steps:
(1) cleaning Agaricus bisporus and Flammulina velutipes (Fr.) Sing respectively, decocting in boiling water for 2 min, air drying, adding 8 times of water, crushing, centrifuging, collecting supernatant, filtering with filter cloth for 3 times, collecting filtrate, and freeze drying to obtain Agaricus bisporus dry powder and Flammulina velutipes dry powder;
(2) weighing 20-30 parts of agaricus bisporus dry powder and 15-25 parts of flammulina velutipes dry powder in parts by weight, mixing, sterilizing, homogenizing at the homogenizing pressure of 10-13 MPa for 0.5-2.5 hours, and cooling the homogenized mixture to room temperature to obtain homogenized powder;
(3) and adding lactobacillus rhamnosus, bifidobacterium animalis and bifidobacterium lactis, and mixing at the temperature of 25-36 ℃ for 0.5-3 hours to obtain the lactobacillus acidophilus milk.
The invention also provides a preparation method of the double-mushroom composite peptide composition, which comprises the following steps:
weighing probiotic agaricus bisporus and flammulina velutipes composite powder, fermented wheat protein peptide powder, fermented soybean protein peptide powder and white kidney bean extract according to the weight ratio, mixing and uniformly stirring to obtain the agaricus bisporus composite peptide composition.
The invention also provides an application of the double-mushroom compound peptide composition in plant beverage, wherein the plant beverage comprises the following raw materials in percentage by weight:
3-8% of double-mushroom compound peptide composition, 10-18% of fructo-oligosaccharide, 1-4% of cranberry concentrated juice, 1-4% of blueberry concentrated juice, 1-5% of stachyose, 0.05-0.3% of green tea powder, 0.05-0.3% of green coffee powder, 0.1-0.3% of citric acid, 0.1-1% of stabilizer and the balance of water.
Further, the plant beverage is prepared from the following raw materials in percentage by weight:
5.8% of double-mushroom compound peptide composition, 15% of fructo-oligosaccharide, 2.79% of cranberry concentrated juice, 2.79% of blueberry concentrated juice, 2.5% of stachyose, 0.1% of green tea powder, 0.1% of green coffee powder, 0.2% of citric acid, 0.5% of stabilizing agent and the balance of water.
Further, the stabilizer comprises the following raw material components: konjac fine powder, xanthan gum, sodium pyrophosphate, locust bean gum and inulin.
Furthermore, the stabilizing agent comprises the raw materials of konjac refined powder, xanthan gum, sodium pyrophosphate, locust bean gum and inulin according to the weight ratio of 1 (1-1.5) to 1-2 (0.5-1) to 3-6.
Furthermore, the raw materials of the stabilizer are konjac refined powder, xanthan gum, sodium pyrophosphate, locust bean gum and inulin, and the weight ratio of the konjac refined powder to the inulin is 1:1.2:1.5:0.7: 5.
The preparation method of the plant beverage comprises the following steps:
s1, preparing cranberry juice and blueberry juice: respectively taking fresh cranberries and blueberries, adding 3-5 times of water by weight, pulping, roughly filtering with 50-mesh filter cloth, filtering with 200-mesh filter cloth, taking filtered juice, and vacuum concentrating to obtain cranberry concentrated juice and blueberry concentrated juice;
s2, weighing the stabilizer, grinding the stabilizer by using a colloid mill, mixing the stabilizer with the double-mushroom composite peptide composition, adding water to dissolve the stabilizer, stirring the mixture uniformly, heating and boiling the mixture for 5 to 10 minutes, cooling the mixture, and homogenizing the mixture by using a high-pressure homogenizer; and adding fructo-oligosaccharide, stachyose, green tea powder, green coffee powder, citric acid, the apple juice and the blueberry juice prepared in the step S1, homogenizing twice, filtering, sterilizing and filling to obtain the blueberry juice.
Preferably, the extraction conditions in step S1 are such that the aqueous solution is heated to 40-50 deg.C and the ultrasonic extraction time is 20-40 minutes.
Preferably, the combined filtrate in step S1 is concentrated to a density of 1.0-1.2g/cm3。
Preferably, in step S4, the stabilizer is colloid-milled for 15-35 minutes, and the particle size of the milled stabilizer is 10-15 μm. The sterilization temperature in step S4 is 110 ℃, and the sterilization time is 5-15 minutes.
The invention provides a agaricus bisporus and flammulina velutipes compound peptide plant beverage which mainly comprises probiotics agaricus bisporus and flammulina velutipes compound powder, fermented wheat protein peptide powder, fermented soybean protein peptide powder, white kidney bean extract, fructo-oligosaccharide, cranberry concentrated juice, blueberry concentrated juice, stachyose and the like. The probiotic agaricus bisporus and flammulina velutipes composite powder has various beneficial effects on a human body, and the probiotic has the effects of regulating the host mucous membrane and system immunity function or promoting nutrient absorption to keep intestinal tract health by regulating the balance of flora in the intestinal tract; agaricus campestris polysaccharide and protein contained in Agaricus bisporus have certain anticancer activity, and have effects of preventing cancer, refreshing mind, promoting digestion, lowering blood pressure, and preventing and treating scurvy. The needle mushroom is rich in arginine, lysine, various mineral substances and vitamins, and has important effect on improving intelligence of children. The needle mushroom also contains functional components with unique effects, such as proteins with various pharmacological effects, polysaccharides with anticancer effects, and the like. The efficacy of the probiotic bacteria can be further enhanced by the compound use of the probiotic bacteria, the agaricus bisporus and the flammulina velutipes.
The wheat oligopeptide contained in the wheat protein peptide powder has the functions of inhibiting the rise of cholesterol and promoting the secretion of insulin, and the functional substance of the wheat oligopeptide is the oligomethionine, so that the wheat oligopeptide can be used for regulating the blood sugar of a human body and improving the symptoms of diabetes. Can block the action of angiotensin enzyme, and thus has effect in lowering blood pressure. The wheat oligopeptide contains homoglutamine, can effectively regulate nerves, can be used as a special nutrient substance for intestinal dysfunction, has multiple biological activities such as ACE (angiotensin converting enzyme) inhibition, immunoregulation, oxidation resistance and the like, can stimulate lymphocyte proliferation of an organism, enhances the phagocytosis function of macrophages, improves the capability of the organism for resisting infection of external pathogens, reduces the morbidity of the organism and the like. Can inhibit the activity of angiotensin converting enzyme, and inhibit the conversion of angiotensinogen into angiotensin II which can increase blood pressure, thereby lowering blood pressure physiologically. The addition of the cranberry juice and the blueberry juice increases cellulose and vitamins, enriches the taste of the beverage and is more easily accepted by people.
The stabilizing agent adopted by the double-mushroom composite peptide plant beverage is konjak fine powder, xanthan gum, sodium pyrophosphate, locust bean gum and inulin. The rhizoma Amorphophalli refined powder contains mannan and glucose as main ingredients, and can be used as gelatinizer, thickener, emulsifier, stabilizer, and film-forming agent, and also can effectively reduce cholesterol and blood sugar and reduce weight, and can be used for treating hyperlipidemia, diabetes, obesity, constipation, etc. The xanthan gum has unique rheological property, good water solubility, stability to heat and acid and alkali and good compatibility with various salts, and is an excellent thickening agent, suspending agent, emulsifying agent and stabilizing agent. Inulin, also known as inulin, is a mixture of natural fructans, which is a carbohydrate with fructose units linked by (2-1) chains and terminated by glucose units, and is effective in lowering serum total cholesterol and low density lipoprotein cholesterol, increasing the high density lipoprotein/low density lipoprotein ratio, improving blood lipid conditions, and in addition, inulin does not cause elevated glucose carbohydrates in urine, and it is not hydrolyzed to monosaccharides in the upper part of the intestinal tract, thus not increasing blood glucose levels and insulin content. Inulin can also greatly improve the absorption of minerals such as Ca2+, Mg2+, Zn2+, Cu2+, Fe2+ and the like, and can also regulate intestinal microbial flora, improve intestinal health and prevent constipation.
Researches show that locust bean gum and xanthan gum are not synergistic, and through a plurality of experimental researches, the inventors unexpectedly find that when konjac refined powder is compounded and used with xanthan gum, sodium pyrophosphate, locust bean gum and inulin according to a certain proportion, a synergistic effect can be achieved, so that the double-mushroom composite peptide plant beverage disclosed by the invention is more stable and uniform in property.
Compared with the prior art, the double-mushroom compound peptide composition and the preparation method and the application thereof have the following advantages:
(1) the invention can greatly reduce the use of the stabilizer in the beverage, and the addition amount of the stabilizer is reduced, but still can achieve better stabilizing effect and keep good flavor and taste of the beverage.
(2) The invention reduces the use of the stabilizer, thereby saving the manufacturing cost of the beverage and greatly improving the storage stability of the beverage.
(3) The double-mushroom compound peptide plant beverage provided by the invention is rich in nutrient components, and can play a remarkable health-care role, such as reducing blood fat and cholesterol, promoting digestion and absorption, preventing constipation, improving immunity and the like.
(4) The preparation method of the double-mushroom compound peptide plant beverage provided by the invention can effectively improve the yield of active substances, reduce the waste of raw materials and improve the uniformity and stability of the product quality.
Drawings
Figure 1 is a graph of the results of stability testing of beverages prepared according to the method of the present invention.
Detailed Description
The present invention is further described in the following description of the specific embodiments, which is not intended to limit the invention, but various modifications and improvements can be made by those skilled in the art according to the basic idea of the invention, within the scope of the invention, as long as they do not depart from the basic idea of the invention.
Example 1, a double-mushroom composite peptide composition, which comprises the following raw materials in parts by weight: 30 parts of probiotics, namely agaricus bisporus and flammulina velutipes composite powder, 1 part of fermented wheat protein peptide powder, 1 part of fermented soybean protein peptide powder and 1 part of white kidney bean extract.
Example 2, a double-mushroom composite peptide composition, which comprises the following raw materials in parts by weight: 70 parts of probiotic agaricus bisporus and flammulina velutipes composite powder, 20 parts of fermented wheat protein peptide powder, 10 parts of fermented soybean protein peptide powder and 4 parts of white kidney bean extract.
Example 3, a double-mushroom composite peptide composition, which comprises the following raw materials in parts by weight: 58 parts of probiotic agaricus bisporus and flammulina velutipes composite powder, 10 parts of fermented wheat protein peptide powder, 5 parts of fermented soybean protein peptide powder and 2 parts of white kidney bean extract.
Embodiment 4, a preparation method of probiotic agaricus bisporus and flammulina velutipes composite powder, which comprises the following specific steps:
(1) cleaning Agaricus bisporus and Flammulina velutipes (Fr.) Sing respectively, decocting in boiling water for 2 min, air drying, adding 8 times of water, crushing, centrifuging, collecting supernatant, filtering with filter cloth for 3 times, collecting filtrate, and freeze drying to obtain Agaricus bisporus dry powder and Flammulina velutipes dry powder;
(2) weighing 25 parts of agaricus bisporus dry powder and 20 parts of flammulina velutipes dry powder according to the parts by weight, mixing, sterilizing, homogenizing under the homogenizing pressure of 11MPa for 1.5 hours, and cooling the homogenized mixture to room temperature to obtain homogenized powder;
(3) adding Lactobacillus rhamnosus, Bifidobacterium animalis, and Bifidobacterium lactis, and mixing at 30 deg.C for 2 hr.
Example 5, a method for preparing a composite peptide composition from agaricus bisporus, comprising the steps of:
weighing 58 parts of probiotic agaricus bisporus and flammulina velutipes composite powder, 10 parts of fermented wheat protein peptide powder, 5 parts of fermented soybean protein peptide powder and 2 parts of white kidney bean extract according to the weight proportion, and mixing and stirring uniformly to obtain the agaricus bisporus composite peptide composition.
Example 6, a method for preparing a double-mushroom composite peptide plant beverage, comprising the following steps:
s1, preparing cranberry juice and blueberry juice: respectively taking fresh cranberries and blueberries, adding 4 times of water by weight, pulping, roughly filtering with 50-mesh filter cloth, filtering with 200-mesh filter cloth, taking filtered juice, and concentrating in vacuum to obtain cranberry concentrated juice and blueberry concentrated juice;
s2, weighing the stabilizer, grinding the stabilizer by using a colloid mill, mixing the stabilizer with the double-mushroom composite peptide composition, adding water to dissolve the stabilizer, stirring the mixture uniformly, heating and boiling the mixture for 7 minutes, cooling the mixture, and homogenizing the mixture by using a high-pressure homogenizer; and adding fructo-oligosaccharide, stachyose, green tea powder, green coffee powder, citric acid, the apple juice and the blueberry juice prepared in the step S1, homogenizing twice, filtering, sterilizing and filling to obtain the blueberry juice.
Wherein, the extraction conditions in the step S1 are that the aqueous solution is heated to 45 ℃ and the ultrasonic extraction time is 30 minutes; the combined filtrate obtained in step S1 is concentrated to a density of 1.0-1.2g/cm3(ii) a In step S4, the time for grinding the stabilizer by a colloid mill is 25 minutes, and the particle size of the ground stabilizer is 10-15 microns; the sterilization temperature in step S4 was 110 ℃, and the sterilization time was 10 minutes.
Example 7, a double-mushroom composite peptide plant beverage is composed of the following raw materials in percentage by weight:
3% of double-mushroom compound peptide composition, 10% of fructo-oligosaccharide, 1% of cranberry concentrated juice, 1% of blueberry concentrated juice, 1-5% of stachyose, 0.05% of green tea powder, 0.05% of green coffee powder, 0.1% of citric acid, 0.1% of stabilizer and the balance of water.
Wherein, the raw materials of the stabilizer comprise konjac powder, xanthan gum, sodium pyrophosphate, locust bean gum and inulin, and the weight ratio is 1:1.2:1.5:0.7: 5.
The preparation method is similar to example 6.
Example 8, a double-mushroom composite peptide plant beverage is composed of the following raw materials in percentage by weight:
8% of double-mushroom compound peptide composition, 18% of fructo-oligosaccharide, 4% of cranberry concentrated juice, 4% of blueberry concentrated juice, 5% of stachyose, 0.3% of green tea powder, 0.3% of green coffee powder, 0.3% of citric acid, 1% of stabilizer and the balance of water.
Wherein, the raw materials of the stabilizer comprise konjac powder, xanthan gum, sodium pyrophosphate, locust bean gum and inulin, and the weight ratio is 1:1.2:1.5:0.7: 5.
The preparation method is similar to example 6.
Example 9, a double-mushroom composite peptide plant beverage is composed of the following raw materials in percentage by weight:
5.8% of double-mushroom compound peptide composition, 15% of fructo-oligosaccharide, 2.79% of cranberry concentrated juice, 2.79% of blueberry concentrated juice, 2.5% of stachyose, 0.1% of green tea powder, 0.1% of green coffee powder, 0.2% of citric acid, 0.5% of stabilizing agent and the balance of water.
Wherein, the raw materials of the stabilizer comprise konjac powder, xanthan gum, sodium pyrophosphate, locust bean gum and inulin, and the weight ratio is 1:1.2:1.5:0.7: 5.
The preparation method is similar to example 6.
Example 10, a double-mushroom composite peptide plant beverage is composed of the following raw materials in percentage by weight:
5.8% of double-mushroom compound peptide composition, 15% of fructo-oligosaccharide, 2.79% of cranberry concentrated juice, 2.79% of blueberry concentrated juice, 2.5% of stachyose, 0.1% of green tea powder, 0.1% of green coffee powder, 0.2% of citric acid, 0.5% of stabilizing agent and the balance of water.
Wherein, the raw materials of the stabilizer comprise konjac powder, xanthan gum, sodium pyrophosphate, locust bean gum and inulin, and the weight ratio is 1:1:1:0.5: 3.
The preparation method is similar to example 6.
Example 11, a double-mushroom composite peptide plant beverage is composed of the following raw materials by weight:
5.8% of double-mushroom compound peptide composition, 15% of fructo-oligosaccharide, 2.79% of cranberry concentrated juice, 2.79% of blueberry concentrated juice, 2.5% of stachyose, 0.1% of green tea powder, 0.1% of green coffee powder, 0.2% of citric acid, 0.5% of stabilizing agent and the balance of water.
Wherein, the raw materials of the stabilizer comprise konjac powder, xanthan gum, sodium pyrophosphate, locust bean gum and inulin, and the weight ratio is 1:1.5:2:1: 6.
The preparation method is similar to example 6.
Comparative example 1, a double-mushroom compound peptide plant beverage is composed of the following raw materials in percentage by weight:
5.8% of double-mushroom compound peptide composition, 15% of fructo-oligosaccharide, 2.79% of cranberry concentrated juice, 2.79% of blueberry concentrated juice, 2.5% of stachyose, 0.1% of green tea powder, 0.1% of green coffee powder, 0.2% of citric acid and the balance of water.
The preparation method is similar to example 6.
Comparative example 2, the double-mushroom compound peptide plant beverage is composed of the following raw materials in parts by weight:
5.8% of double-mushroom compound peptide composition, 15% of fructo-oligosaccharide, 2.79% of cranberry concentrated juice, 2.79% of blueberry concentrated juice, 2.5% of stachyose, 0.1% of green tea powder, 0.1% of green coffee powder, 0.2% of citric acid, 0.5 part of stabilizer and the balance of water.
Wherein the stabilizer is rhizoma Amorphophalli refined powder.
The preparation method is similar to example 6.
Comparative example 3, the double-mushroom compound peptide plant beverage is composed of the following raw materials in parts by weight:
5.8% of double-mushroom compound peptide composition, 15% of fructo-oligosaccharide, 2.79% of cranberry concentrated juice, 2.79% of blueberry concentrated juice, 2.5% of stachyose, 0.1% of green tea powder, 0.1% of green coffee powder, 0.2% of citric acid, 0.5 part of stabilizer and the balance of water.
Wherein the stabilizer is xanthan gum.
The preparation method is similar to example 6.
Comparative example 4, the double-mushroom compound peptide plant beverage is composed of the following raw materials in parts by weight:
5.8% of double-mushroom compound peptide composition, 15% of fructo-oligosaccharide, 2.79% of cranberry concentrated juice, 2.79% of blueberry concentrated juice, 2.5% of stachyose, 0.1% of green tea powder, 0.1% of green coffee powder, 0.2% of citric acid, 0.5 part of stabilizer and the balance of water.
Wherein the stabilizer is the mixture of locust bean gum and xanthan gum in a weight ratio of 1:1.
The preparation method is similar to example 6.
Comparative example 5, the double-mushroom compound peptide plant beverage is composed of the following raw materials in parts by weight:
5.8% of double-mushroom compound peptide composition, 15% of fructo-oligosaccharide, 2.79% of cranberry concentrated juice, 2.79% of blueberry concentrated juice, 2.5% of stachyose, 0.1% of green tea powder, 0.1% of green coffee powder, 0.2% of citric acid, 0.5 part of stabilizer and the balance of water.
Wherein the stabilizer is inulin.
The preparation method is similar to example 6.
Comparative example 6, a double-mushroom compound peptide plant beverage is composed of the following raw materials in parts by weight:
5.8% of double-mushroom compound peptide composition, 15% of fructo-oligosaccharide, 2.79% of cranberry concentrated juice, 2.79% of blueberry concentrated juice, 2.5% of stachyose, 0.1% of green tea powder, 0.1% of green coffee powder, 0.2% of citric acid, 0.5 part of stabilizer and the balance of water.
Wherein, the stabilizer comprises the following raw material components in percentage by weight: konjac fine powder, xanthan gum, sodium pyrophosphate, locust bean gum and inulin in a weight ratio of 1:2:3:1.5: 8.
The preparation method is similar to example 1.
Test example I, stability test
Each of the samples prepared in examples 7 to 11 and comparative examples 1 to 6 was left at 37 ℃ for 4 weeks, and then the height of water evolution was observed and measured. The test results are shown in FIG. 1.
The above test results show that comparative example 1, which does not use a stabilizer, has the worst stability results; examples 7 to 11 using the stabilizers according to the invention are clearly superior to comparative examples 2 to 5 using a single stabilizer and also to comparative example 6 with a different weight ratio of the stabilizer components.
Second test example, evaluation test of taste and flavor
The two-mushroom composite peptide plant beverage provided by the embodiment 7-11 of the invention is evaluated in taste and flavor by respectively randomly selecting test crowds of 4 age stages, wherein each age stage is 60, and each group is 20, the evaluation criteria are shown in table 1, and the taste and flavor evaluation results are shown in table 2.
TABLE 1 functional evaluation criteria
Figure RE-GDA0002621509130000091
TABLE 2 evaluation results of taste and flavor
Figure RE-GDA0002621509130000092
As can be seen from the evaluation results in Table 2, the total satisfaction of the double-mushroom compound peptide plant beverage prepared by the invention reaches 94%, and the double-mushroom compound peptide plant beverage is rich in nutrition, good in taste and flavor and easy to accept by people.
In conclusion, the double-mushroom compound peptide plant beverage and the preparation method thereof provided by the invention have good stability, and still maintain good taste and flavor on the premise of using a small amount of stabilizer.
It will be appreciated by those skilled in the art that the above 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.

Claims (10)

1. The double-mushroom composite peptide composition is characterized by comprising the following raw materials in parts by weight: 30-70 parts of probiotic agaricus bisporus and flammulina velutipes composite powder, 1-20 parts of fermented wheat protein peptide powder, 1-10 parts of fermented soybean protein peptide powder and 1-4 parts of white kidney bean extract.
2. The agaricus bisporus and flammulina velutipes composite peptide composition as claimed in claim 1, wherein the preparation method of the probiotic agaricus bisporus and flammulina velutipes composite powder comprises the following steps:
(1) cleaning Agaricus bisporus and Flammulina velutipes (Fr.) Sing respectively, decocting in boiling water for 2 min, air drying, adding 8 times of water, crushing, centrifuging, collecting supernatant, filtering with filter cloth for 3 times, collecting filtrate, and freeze drying to obtain Agaricus bisporus dry powder and Flammulina velutipes dry powder;
(2) weighing 20-30 parts of agaricus bisporus dry powder and 15-25 parts of flammulina velutipes dry powder in parts by weight, mixing, sterilizing, homogenizing at the homogenizing pressure of 10-13 MPa for 0.5-2.5 hours, and cooling the homogenized mixture to room temperature to obtain homogenized powder;
(3) and adding lactobacillus rhamnosus, bifidobacterium animalis and bifidobacterium lactis, and mixing at the temperature of 25-36 ℃ for 0.5-3 hours to obtain the lactobacillus acidophilus milk.
3. The preparation method of the double-mushroom composite peptide composition according to claim 1, comprising the following steps: weighing probiotic agaricus bisporus and flammulina velutipes composite powder, fermented wheat protein peptide powder, fermented soybean protein peptide powder and white kidney bean extract according to the weight ratio, mixing and uniformly stirring to obtain the agaricus bisporus composite peptide composition.
4. The use of the double-mushroom composite peptide composition according to any one of claims 1 to 3 in a plant beverage.
5. The use according to claim 4, wherein the plant beverage consists of the following raw materials in percentage by weight: 3-8% of double-mushroom compound peptide composition, 10-18% of fructo-oligosaccharide, 1-4% of cranberry concentrated juice, 1-4% of blueberry concentrated juice, 1-5% of stachyose, 0.05-0.3% of green tea powder, 0.05-0.3% of green coffee powder, 0.1-0.3% of citric acid, 0.1-1% of stabilizer and the balance of water.
6. The use according to claim 5, wherein the plant beverage consists of the following raw materials in percentage by weight: 5.8% of double-mushroom compound peptide composition, 15% of fructo-oligosaccharide, 2.79% of cranberry concentrated juice, 2.79% of blueberry concentrated juice, 2.5% of stachyose, 0.1% of green tea powder, 0.1% of green coffee powder, 0.2% of citric acid, 0.5% of stabilizing agent and the balance of water.
7. The use according to claim 6, wherein the stabilizer comprises the following raw material components: konjac fine powder, xanthan gum, sodium pyrophosphate, locust bean gum and inulin.
8. The use of claim 7, wherein the stabilizing agent comprises refined konjac flour, xanthan gum, sodium pyrophosphate, locust bean gum and inulin at a weight ratio of 1 (1-1.5) to (1-2) to (0.5-1) to (3-6).
9. The application of the stabilizing agent as claimed in claim 8, wherein the stabilizing agent comprises konjac refined powder, xanthan gum, sodium pyrophosphate, locust bean gum and inulin in a weight ratio of 1:1.2:1.5:0.7: 5.
10. Use according to any one of claims 4 to 9, wherein the preparation method of the vegetable beverage comprises the following steps:
s1, preparing cranberry juice and blueberry juice: respectively taking fresh cranberries and blueberries, adding 3-5 times of water by weight, pulping, roughly filtering with 50-mesh filter cloth, filtering with 200-mesh filter cloth, taking filtered juice, and vacuum concentrating to obtain cranberry concentrated juice and blueberry concentrated juice;
s2, weighing the stabilizer, grinding the stabilizer by using a colloid mill, mixing the stabilizer with the double-mushroom composite peptide composition, adding water to dissolve the stabilizer, stirring the mixture uniformly, heating and boiling the mixture for 5 to 10 minutes, cooling the mixture, and homogenizing the mixture by using a high-pressure homogenizer; and adding fructo-oligosaccharide, stachyose, green tea powder, green coffee powder, citric acid, the apple juice and the blueberry juice prepared in the step S1, homogenizing twice, filtering, sterilizing and filling to obtain the blueberry juice.
CN202010560835.8A 2020-06-18 2020-06-18 Double-mushroom composite peptide composition and preparation method and application thereof Pending CN111743144A (en)

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