Eureka AIR delivers breakthrough ideas for toughest innovation challenges, trusted by R&D personnel around the world.

Flavored collagen solid beverage and preparation method thereof

A collagen and solid beverage technology, applied in the fields of food and health food, can solve the problems of uneven mixing and uneven color, and achieve the effect of uniform product mixing, uniform color and product quality improvement.

Pending Publication Date: 2019-06-04
北京姿美堂生物技术股份有限公司
View PDF5 Cites 8 Cited by
  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

At the same time, through wet granulation, fruit powder or pollen is dissolved in water as a binder to granulate collagen, and the obtained product still has problems of uneven mixing and uneven color.

Method used

the structure of the environmentally friendly knitted fabric provided by the present invention; figure 2 Flow chart of the yarn wrapping machine for environmentally friendly knitted fabrics and storage devices; image 3 Is the parameter map of the yarn covering machine
View more

Image

Smart Image Click on the blue labels to locate them in the text.
Viewing Examples
Smart Image
  • Flavored collagen solid beverage and preparation method thereof
  • Flavored collagen solid beverage and preparation method thereof
  • Flavored collagen solid beverage and preparation method thereof

Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0027] Product taste verification test

[0028] Using the collagen solid drink prepared in Example 3, commercially available BY-HEALTH collagen powder (peach flavor), modified small-molecule collagen powder (acerola flavor), etc., to conduct taste and sensory blind evaluation, randomly select 10 people conducted the test, inspecting the product appearance, smell, color, taste after brewing, brewing color and other indicators for comprehensive scoring and evaluation.

[0029] The test indicators and standards are as follows:

[0030] Product appearance: uniform color, 20 points; uneven color: 10 points;

[0031] Product smell: pleasant smell, 20 points; strong smell, 10-15 points; no smell, 10 points; collagen smell, 1-10 points;

[0032] Product color: Satisfactory color, 20 points; acceptable color, 10-15 points; unacceptable color, 1-10 points;

[0033] Taste after brewing: satisfied taste, 20 points; acceptable taste, 10-15 points; unacceptable taste, 1-10 points;

[00...

Embodiment 2

[0040] Improve skin moisture efficacy experiment

[0041] 1.1 Experimental equipment

[0042]Experimental equipment: SHP88 skin analyzer: Courage+Khazaka, Germany;

[0043] Experimental sample: Example 3 sample, BY-HEALTH collagen powder (peach flavor).

[0044] 1.2 Subjects

[0045] According to the relevant provisions of the 2003 edition of "Technical Specifications for Testing and Evaluation of Health Food", female subjects were selected on a voluntary basis, aged 30 to 50 years, with skin moisture ≤12. Subject exclusion criteria: ①pregnant or breastfeeding women, those with allergic constitution; ②patients with cardiovascular, cerebrovascular, liver, kidney, hematopoietic system diseases and mental illness; The judge of the result; ④ The person who did not take the sample according to the test requirements or left in the middle, could not judge the efficacy or the incomplete data would affect the efficacy or safety judgment.

[0046] 1.3 Experimental grouping

[0047]...

Embodiment 3

[0068] A taste collagen solid drink and a preparation method thereof, comprising 40 parts of marine fish oligopeptide powder, 40 parts of collagen peptide powder and 20 parts of cranberry powder in parts by weight.

[0069] The specific preparation method of taste collagen solid drink is as follows:

[0070] (1) Marine fish oligopeptide liquid preparation: (a) crushing: put fresh cod skin into a crusher for crushing; (b) cleaning: put the broken cod skin in a cleaning tank, and use 0.2mol / L NaOH The solution was cleaned and soaked for 14 hours, and then washed to neutrality with clear water; (c) crushing and beating: put the broken cod skin into a colloid mill for further crushing, add purified water, and prepare a material-to-liquid ratio of 1:1 to make the cod The skin is in a slurry state; (d) enzymatic hydrolysis: use compound hydrolytic enzymes for enzymatic hydrolysis. The compound hydrolytic enzymes are acid protease, papain, and neutral protease. , the enzymolysis tim...

the structure of the environmentally friendly knitted fabric provided by the present invention; figure 2 Flow chart of the yarn wrapping machine for environmentally friendly knitted fabrics and storage devices; image 3 Is the parameter map of the yarn covering machine
Login to View More

PUM

No PUM Login to View More

Abstract

The invention discloses a flavored collagen solid beverage and a preparation method thereof. The flavored collagen solid beverage comprises the following components in parts by weight of 0-90 parts ofmarine fish oligopeptide powder, 0-90 parts of collagen peptide powder and 1-90 parts of fruit powder. The flavored collagen solid beverage which is uniform, beautiful and stable in color is obtainedthrough technologies of performing dissolving, performing spray drying, performing fluidized bed granulation and the like. According to the flavored collagen solid beverage disclosed by the invention, re-dissolution, spray drying and granulation with a fluidized bed are united, so that the problems that products prepared through single mixing and granulation are not uniform in appearance color and the products are not uniform to mix can be effectively solved. The flavored collagen solid beverage disclosed by the invention can improve skin moisture, delay senescence, beautify the features andresist wrinkles, and is uniform in color, good in solubility and pleasant in taste.

Description

technical field [0001] The invention relates to the technical field of food and health food, in particular to a taste collagen solid drink and a preparation method thereof. Background technique [0002] With the growth of age, the synthetic ability of fibroblasts decreases, and the collagen will gradually lose, causing the skin to collapse. If there is a lack of collagen in the skin, the collagen fibers will solidify, reducing the intercellular mucopolysaccharides, and the skin will be damaged. Loss of softness, elasticity and luster, aging occurs, and at the same time, the fibers of the dermis are broken, fat atrophy, sweat glands and sebaceous glands are reduced, and the skin will appear dry, wrinkled, loose and inelastic and other aging phenomena. Collagen is a biological polymer, the main component of animal connective tissue, and the most abundant and widely distributed functional protein in mammals, accounting for 25% to 30% of the total protein. Collagen can keep the ...

Claims

the structure of the environmentally friendly knitted fabric provided by the present invention; figure 2 Flow chart of the yarn wrapping machine for environmentally friendly knitted fabrics and storage devices; image 3 Is the parameter map of the yarn covering machine
Login to View More

Application Information

Patent Timeline
no application Login to View More
IPC IPC(8): A23L2/39A23L33/18
Inventor 徐熙明徐宇明宫建辉尤亚伟董彦博
Owner 北京姿美堂生物技术股份有限公司
Who we serve
  • R&D Engineer
  • R&D Manager
  • IP Professional
Why Eureka
  • Industry Leading Data Capabilities
  • Powerful AI technology
  • Patent DNA Extraction
Social media
Eureka Blog
Learn More
PatSnap group products

Browse by: Latest US Patents, China's latest patents, Technical Efficacy Thesaurus, Application Domain, Technology Topic, Popular Technical Reports.

© 2024 PatSnap. All rights reserved.Legal|Privacy policy|Modern Slavery Act Transparency Statement|Sitemap|About US| Contact US: help@patsnap.com