Ferment collagen drink and the method of preparing the same

Abstract

The present invention disclosed a ferment collagen drink and the method of preparing the same, the ferment collagen drink includes the following raw materials: collagen tripeptide, collagen peptide, blueberry juice concentrate, cherry juice concentrate, apple juice concentrate, dark plum juice concentrate, grape juice concentrate, and lemon juice concentrate, fruit and vegetable ferment powder, fructo-oligosaccharide, konjaku flour, ginseng extract, sea buckthorn fruit powder, donkey-hide gelatin, citric acid, guar gum, Aspartame, vitamin C, and water.

Claims

1. A ferment collagen drink, which is characterized in that, including the raw materials in the following parts by weight: collagen tripeptide 6-10 parts, collagen peptide 1-3 parts, blueberry juice concentrate 5-9 parts, cherry juice concentrate 2-6 parts, apple juice concentrate 2-5 parts, dark plum juice concentrate 1-3 parts, grape juice concentrate 1-2 parts, lemon juice concentrate 0.8-1.2 parts, fruit and vegetable ferment powder 0.08-0.12 parts, fructo-oligosaccharide 0.08-0.12 parts, konjaku flour 0.08-0.12 parts, ginseng extract 0.09-0.098 parts, sea buckthorn fruit powder 0.09-0.098 parts, donkey-hide gelatin 0.08-0.095 parts, citric acid 0.1-0.14 parts, guar gum 0.08-0.12 parts, Aspartame 0.01-0.03 parts, vitamin C 0.08-0.12 parts, and water 65-75 parts.

2. The ferment collagen drink according to claim 1, which is characterized in that, including the raw materials in the following parts by weight: collagen tripeptide 8 parts, collagen peptide 2 parts, blueberry juice concentrate 6 parts, cherry juice concentrate 4 parts, apple juice concentrate 3 parts, dark plum juice concentrate 2 parts, grape juice concentrate 1 parts, lemon juice concentrate 1 parts, fruit and vegetable ferment powder 0.1 parts, fructo-oligosaccharide 0.1 parts, konjaku flour 0.1 parts, ginseng extract 0.095 parts, sea buckthorn fruit powder 0.095 parts, donkey-hide gelatin 0.09 parts, citric acid 0.12 parts, guar gum 0.1 parts, Aspartame 0.02 parts, vitamin C 0.1 parts, and water 70 parts.

3. A preparation method of the ferment collagen drink according to claim 1, which is characterized in that, including the following steps: (1) preparing blueberry juice concentrate, cherry juice concentrate, apple juice concentrate, dark plum juice concentrate, grape juice concentrate, and lemon juice concentrate, ready for use; (2) each raw material was mixed and stirred evenly, filtered and sterilized to give the ferment collagen drink.

4. The preparation method of the ferment collagen drink according to claim 3, which is characterized in that, in step (2), the temperature at which each raw material was mixed and stirred was 60-90 C.; the filtration was: the mixed materials was filtered over a screen of 120-300 meshes to remove the insoluble substances.

5. The preparation method of the ferment collagen drink according to claim 3, which is characterized in that, in step (2), the filtered mixtures were packed, and then sterilized.

6. The preparation method of the ferment collagen drink according to claim 3, which is characterized in that, in step (2), the sterilization was performed at the temperature of 120-130 C., for a period of 15-20 min.

7. The preparation method of the ferment collagen drink according to claim 3, which is characterized in that, in step (1), the preparation method of blueberry juice concentrate, cherry juice concentrate, apple juice concentrate, dark plum juice concentrate, grape juice concentrate, and lemon juice concentrate, which includes the following steps: a, picking blueberry, cherry, apple, dark plum, grape, and lemon, and washing respectively; b, squeezing blueberry, cherry, apple, dark plum, grape, and lemon, respectively, to give blueberry juice, cherry juice, apple juice, dark plum juice, grape juice, and lemon juice; c, the juices obtained in step b were pasteurized respectively; d, into the pasteurized juices were added amylase and pectinase to perform enzymolysis; e, after the enzymolysis, the juices were filtered, concentrated, and sterilized to give blueberry juice concentrate, cherry juice concentrate, apple juice concentrate, dark plum juice concentrate, grape juice concentrate, and lemon juice concentrate.

8. The preparation method of the ferment collagen drink according to claim 7, which is characterized in that, in step c, the temperature of the pasteurization was 70-80 C., for a period of 50-60s, with controlling the cooling temperature at 35-40 C.

9. The preparation method of the ferment collagen drink according to claim 7, which is characterized in that, in step d, the additive amount of amylase was 0.03-0.06 g/L; the additive amount of pectinase was 0.1-0.15 g/L.

10. The preparation method of the ferment collagen drink according to claim 7, which is characterized in that, in step e: the sterilization was performed at the temperature of 95-105 C., for a period of 90-100s.

Description

DESCRIPTION OF THE EMBODIMENTS

Embodiment 1

[0042] A ferment collagen drink, which includes the raw materials in the following parts by weight: collagen tripeptide 6 kg, collagen peptide 1 kg, blueberry juice concentrate 5 kg, cherry juice concentrate 2 kg, apple juice concentrate 2 kg, dark plum juice concentrate 1 kg, grape juice concentrate 1 kg, lemon juice concentrate 0.8 kg, fruit and vegetable ferment powder 0.08 kg, fructo-oligosaccharide 0.08 kg, konjaku flour 0.08 kg, ginseng extract 0.09 kg, sea buckthorn fruit powder 0.09 kg, donkey-hide gelatin 0.08 kg, citric acid 0.1 kg, guar gum 0.08 kg, Aspartame 0.01 kg, vitamin C 0.08 kg, and water 65-kg.

[0043] A preparation method of the ferment collagen drink, which includes the following steps:

[0044] (1) preparing blueberry juice concentrate, cherry juice concentrate, apple juice concentrate, dark plum juice concentrate, grape juice concentrate, and lemon juice concentrate, ready for use;

[0045] (2) mixing each raw material and stirring evenly, filtering, and sterilizing to give the ferment collagen drink.

Embodiment 2

[0046] A ferment collagen drink, which includes the raw materials in the following parts by weight: collagen tripeptide 8 kg, collagen peptide 2 kg, blueberry juice concentrate 6 kg, cherry juice concentrate 4 kg, apple juice concentrate 3 kg, dark plum juice concentrate 2 kg, grape juice concentrate 1 kg, lemon juice concentrate 1 kg, fruit and vegetable ferment powder 0.1 kg, fructo-oligosaccharide 0.1 kg, konjaku flour 0.1 kg, ginseng extract 0.095 kg, sea buckthorn fruit powder 0.095 kg, donkey-hide gelatin 0.09 kg, citric acid 0.12 kg, guar gum 0.1 kg, Aspartame 0.02 kg, vitamin C 0.1 kg, and water 70 kg.

[0047] A preparation method of the ferment collagen drink, which includes the following steps:

[0048] (1) preparing blueberry juice concentrate, cherry juice concentrate, apple juice concentrate, dark plum juice concentrate, grape juice concentrate, and lemon juice concentrate, ready for use;

[0049] (2) each raw material was mixed and stirred evenly at the temperature of 60 C., then the mixed materials were filtered over a screen of 120 meshes to remove the insoluble substances, which were then packed. The packed product was sterilized at the temperature of 120 C. for 15 min to give the ferment collagen drink.

Embodiment 3

[0050] A ferment collagen drink, which includes the raw materials in the following parts by weight: collagen tripeptide 7 kg, collagen peptide 1 kg, blueberry juice concentrate 6 kg, cherry juice concentrate 3 kg, apple juice concentrate 3 kg, dark plum juice concentrate 2 kg, grape juice concentrate 1 kg, lemon juice concentrate 0.8 kg, fruit and vegetable ferment powder 0.1 kg, fructo-oligosaccharide 0.1 kg, konjaku flour 0.08 kg, ginseng extract 0.09 kg, sea buckthorn fruit powder 0.09 kg, donkey-hide gelatin 0.08 kg, citric acid 0.1 kg, guar gum 0.08 kg, Aspartame 0.02 kg, vitamin C 0.09 kg, and water 72 kg.

[0051] A preparation method of the ferment collagen drink, which includes the following steps:

[0052] (1) picking blueberry, cherry, apple, dark plum, grape, and lemon, which were washed respectively, squeezing the blueberry, cherry, apple, dark plum, grape, and lemon after washing, to give blueberry juice, cherry juice, apple juice, dark plum juice, grape juice, and lemon juice; the resulting juices were sterilized at the temperature of 70 C. for 50s respectively, and pasteurized while controlling the cooling temperature at 35 C.; into the sterilized juices were added amylase and pectinase to perform enzymolysis, the additive amount of amylase was 0.03 g/L, the additive amount of pectinase was 0.1 g/L; after the enzymolysis, the juices were filtered and concentrated, and then sterilized at the temperature of 95 C. for 90s, to give blueberry juice concentrate, cherry juice concentrate, apple juice concentrate, dark plum juice concentrate, grape juice concentrate, and lemon juice concentrate;

[0053] (2) each raw material was mixed and stirred evenly at the temperature of 60 C., then the mixed materials were filtered over a screen of 150 meshes to remove the insoluble substances, which were then packed. The packed product was sterilized at the temperature of 122 C. for 18 min to give the ferment collagen drink.

Embodiment 4

[0054] A ferment collagen drink, which includes the raw materials in the following parts by weight: collagen tripeptide 10 kg, collagen peptide 3 kg, blueberry juice concentrate 9 kg, cherry juice concentrate 6 kg, apple juice concentrate 5 kg, dark plum juice concentrate 3 kg, grape juice concentrate 2 kg, lemon juice concentrate 1.2 kg, fruit and vegetable ferment powder 0.12 kg, fructo-oligosaccharide 0.12 kg, konjaku flour 0.12 kg, ginseng extract 0.098 kg, sea buckthorn fruit powder 0.098 kg, donkey-hide gelatin 0.095 kg, citric acid 0.14 kg, guar gum 0.12 kg, Aspartame 0.03 kg, vitamin C 0.12 kg, and water 75 kg.

[0055] A preparation method of the ferment collagen drink, which includes the following steps:

[0056] (1) picking blueberry, cherry, apple, dark plum, grape, and lemon, which were washed respectively, squeezing the blueberry, cherry, apple, dark plum, grape, and lemon after washing, to give blueberry juice, cherry juice, apple juice, dark plum juice, grape juice, and lemon juice; the resulting juices were sterilized at the temperature of 80 C. for 60s respectively, and pasteurized while controlling the cooling temperature at 40 C.; into the sterilized juices were added amylase and pectinase to perform enzymolysis, the additive amount of amylase was 0.06 g/L, the additive amount of pectinase was 0.15 g/L; after the enzymolysis, the juices were filtered and concentrated, and then sterilized at the temperature of 105 C. for 100s, to give blueberry juice concentrate, cherry juice concentrate, apple juice concentrate, dark plum juice concentrate, grape juice concentrate, and lemon juice concentrate;

[0057] (2) each raw material was mixed and stirred evenly at the temperature of 90 C., then the mixed materials were filtered over a screen of 300 meshes to remove the insoluble substances, which were then packed. The packed product was sterilized at the temperature of 130 C. for 20 min to give the ferment collagen drink.

Embodiment 5

[0058] A ferment collagen drink, which includes the raw materials in the following parts by weight: collagen tripeptide 9 kg, collagen peptide 3 kg, blueberry juice concentrate 8 kg, cherry juice concentrate 5 kg, apple juice concentrate 4 kg, dark plum juice concentrate 2 kg, grape juice concentrate 1 kg, lemon juice concentrate 1 kg, fruit and vegetable ferment powder 0.1 kg, fructo-oligosaccharide 0.09 kg, konjaku flour 0.09 kg, ginseng extract 0.096 kg, sea buckthorn fruit powder 0.096 kg, donkey-hide gelatin 0.09 kg, citric acid 0.12 kg, guar gum 0.08 kg, Aspartame 0.02 kg, vitamin C 0.1 kg, and water 72 kg.

[0059] A preparation method of the ferment collagen drink, which includes the following steps:

[0060] (1) picking blueberry, cherry, apple, dark plum, grape, and lemon, which were washed respectively, squeezing the blueberry, cherry, apple, dark plum, grape, and lemon after washing, to give blueberry juice, cherry juice, apple juice, dark plum juice, grape juice, and lemon juice; the resulting juices were sterilized at the temperature of 75 C. for 58s respectively, and pasteurized while controlling the cooling temperature at 38 C.; into the sterilized juices were added amylase and pectinase to perform enzymolysis, the additive amount of amylase was 0.05 g/L, the additive amount of pectinase was 0.12 g/L; after the enzymolysis, the juices were filtered and concentrated, and then sterilized at the temperature of 100 C. for 95s, to give blueberry juice concentrate, cherry juice concentrate, apple juice concentrate, dark plum juice concentrate, grape juice concentrate, and lemon juice concentrate;

[0061] (2) each raw material was mixed and stirred evenly at the temperature of 80 C., then the mixed materials were filtered over a screen of 200 meshes to remove the insoluble substances, which were then packed. The packed product was sterilized at the temperature of 125 C. for 18 min to give the ferment collagen drink.

[0062] The present invention is not limited to the above optimal implementation mode, and any other various forms of products can be obtained by any person under the teachings of the present invention, while no matter any changes are made in details, the technical schemes which are the same as or similar to the application are all fall within the protection scope of the present invention.