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Fish collagen dipeptide fruity drink and preparation method thereof

A fish collagen and protein peptide technology is applied in the directions of protein-containing food ingredients, food ingredients as taste improvers, food heat treatment, etc. Long-term masking of bitterness and other problems to achieve the effect of reducing bitterness, improving taste and prolonging storage period

Pending Publication Date: 2022-06-28
江苏天美健大自然生物工程有限公司
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

In the related art, although the bitterness brought by free amino acids is partially covered by the grapefruit flavor, the fish protein peptide still aggregates, and the shelf life of the grapefruit flavor is limited, so it cannot cover the bitterness for a long time, which is not conducive to fish collagen dipeptides Fruit drink storage

Method used

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  • Fish collagen dipeptide fruity drink and preparation method thereof
  • Fish collagen dipeptide fruity drink and preparation method thereof
  • Fish collagen dipeptide fruity drink and preparation method thereof

Examples

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preparation example Construction

[0039] Preparation example of bitterness suppressing microcapsules

[0040] Preparation Example 1 is taken as an example for illustration below.

preparation example 1

[0042] In this preparation example, the bitterness-suppressing microcapsules include a core material and a wall material, the wall material is butter, and the components of the core material are as follows: grapefruit juice 30g, starch-based surfactant 12g, flavor preparation 2g, of which starch-based surfactant It is acetate starch. The flavor preparation includes 0.5g sweetening flavor, 0.5g fruit flavor and 1g bitter flavor. The sweetening flavor is selected with sucrose flavor, the fruit flavor is selected with grapefruit flavor, and the bitter flavor is maltol and ethyl acetate. The resulting product was mixed with maltol in a weight ratio of 1:1.

[0043] In this preparation example, the bitterness suppressing microcapsules are prepared according to the following method:

[0044] (1) 30g grapefruit juice, 12g starch-based surfactant, 2g essence preparation are mixed under the heating condition of water bath, and the core material emulsion is obtained after shearing treat...

preparation example 6

[0051] The difference between this preparation example and preparation example 3 is that the wall material of the bitterness-suppressing microcapsules is coconut oil.

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Abstract

The invention relates to the technical field of health drinks, and particularly discloses a fish collagen dipeptide fruity drink and a preparation method thereof. Comprising the following components in parts by weight: 9-10 parts of deionized water, 10-14 parts of fish protein peptide, 0.02-0.04 part of sodium hyaluronate, 0.4-0.8 part of a polymerization inhibitor, 2-3 parts of bitter taste inhibition microcapsules, 4-8 parts of an acidifying agent, 6-8 parts of a sweet taste regulator and 4-8 parts of an auxiliary agent. The bitterness of the free amino acid is inhibited, the taste of the fish collagen dipeptide fruity drink is improved, the possibility of coagulation of the fish protein peptide in the fish collagen dipeptide fruity drink under the action of the free amino acid is reduced, and the storage life of the fish collagen dipeptide fruity drink is prolonged.

Description

technical field [0001] The present application relates to the technical field of health drinks, and more particularly, to a fish collagen dipeptide fruit drink and a preparation method thereof. Background technique [0002] Aquatic products are one of the important food sources for human since ancient times, among which the most abundant and abundant category is fish. In addition to providing fish meat, fish can also produce by-products such as bones, scales, and fins. In conventional processing, most of these by-products are discarded. In recent years, with the advancement of fish processing technology, the technology of enzymatic hydrolysis of fish by-products to obtain fish protein peptides has been popularized in many areas at home and abroad. It is hydrolyzed into polypeptides with a molecular weight of less than 10,000, which realizes the rational disposal of fish by-products. Based on this, health food supplemented with fish protein peptides also emerge in endlessl...

Claims

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Application Information

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Patent Type & Authority Applications(China)
IPC IPC(8): A23L2/38A23L2/52A23L2/68A23L2/60A23L2/62A23L2/56A23L2/42A23L33/18
CPCA23L2/38A23L2/52A23L2/68A23L2/60A23L2/62A23L2/56A23L2/42A23L33/18A23V2002/00A23V2200/16A23V2200/14A23V2250/18A23V2250/5118A23V2250/55A23V2250/606A23V2250/61A23V2250/6422A23V2250/044A23V2250/511A23V2300/24A23V2250/282A23V2250/032A23V2250/262
Inventor 甘露史珅陈玉皓郁小宁徐鑫鑫
Owner 江苏天美健大自然生物工程有限公司
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