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Production method of donkey-hide gelatin small peptide red date yoghurt

A technology of Ejiao small peptide and production method, applied in the field of food processing, can solve the problems of single component and malnutrition, and achieve the effect of low cost and unique process

Inactive Publication Date: 2010-11-10
安徽百氏情缘食品有限公司 +1
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

However, compared with the nutrients contained in the donkey-hide gelatin jujube yogurt fermented by Lactobacillus helveticus, the ingredients contained in these substances are relatively simple, and long-term drinking may easily cause malnutrition

Method used

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Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0028] Example 1: Making donkey-hide gelatin and jujube yoghurt with whole milk powder

[0029] ① Raw material pretreatment

[0030] Donkey-hide gelatin is selected from Exian County, Shandong Province, which requires dark brown, smooth cross-section, hard and brittle texture, slightly fragrant gas, and slightly sweet taste. Bake donkey-hide gelatin at 120°C for 30 minutes, take it out and let it cool, and crush it to a fineness of more than 150 mesh to obtain donkey-hide gelatin powder for later use;

[0031] For red dates, choose red-skinned jujubes with uniform particles, no rot, no pests and diseases, good maturity, small nuclei and lots of meat. Arrange the red dates to remove impurities and pits; put them in an oven, bake them at 120°C for 30 minutes, take them out to cool, and crush them to a fineness of more than 150 mesh to obtain red date powder for later use;

[0032] Reconstitute the whole milk powder with warm water at 45°C. According to the mass ratio of whole ...

Embodiment 2

[0036] Example 2: Making donkey-hide gelatin and jujube yoghurt with fresh milk

[0037] ① Sterilize the fresh milk at 90°C for 10 minutes, cool it down, and set aside. Under aseptic conditions, 3% of fresh milk mass was inoculated with Streptococcus thermophilus and fermented for 8 hours to form yogurt.

[0038] ② Blend jujube powder and warm water at 50°C in a mass ratio of 1:5. After blending, filter the juice through a filter cloth, sterilize at 90°C for 5 minutes, and cool to obtain jujube juice.

[0039] ③According to the mass ratio of donkey-hide gelatin powder and water 1:10, soak donkey-hide gelatin powder in hot water to dissolve, stirring continuously during the process, after it is completely dissolved, filter, add 6% white sugar, sterilize at 90°C for 10 minutes, cool to 42°C, under aseptic conditions, inoculate the activated Lactobacillus helveticus (Lactobacillus helveticus) in an amount of 3%, put it into a constant temperature fermentation box (tank) at 42°C ...

Embodiment 3

[0042] Fresh milk to make donkey-hide gelatin red date yogurt

[0043] ①②③ Same as Example 1

[0044] 4. get the above-mentioned 84.5% weight yoghurt made above, 10% weight jujube juice, 5% weight first fermented donkey-hide gelatin juice and 0.5% weight starch (commercially available), blend and mix, stir with homogenizer, Cool and refrigerate at 3°C ​​for 18 hours to obtain liquid donkey-hide gelatin red date yoghurt.

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PUM

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Abstract

The invention relates to a production method of donkey-hide gelatin small peptide red date yoghurt. The production technique comprises the following steps of: (1) pre-treatment of raw materials; and (2) preparation of the donkey-hide gelatin red date yoghurt, which comprises the steps of: inoculating Streptococcus thermophilus into whole milk powder or fresh milk for ferment to form the yoghurt; preparing red date powder into date juice; preparing donkey-hide gelatin powder into primarily fermented donkey-hide gelatin juice; and mixing the yoghurt, the date juice, the primarily fermented donkey-hide gelatin juice and a stabilizing agent, homogenizing, cooling, refrigerating for 12-24 hours at 1-6 DEG C to manufacture the donkey-hide gelatin red date yoghurt. The invention has unique low-cost donkey-hide gelatin small peptide fermentation production method and a simple and practical production technology. The product of the invention is novel health-care yoghurt which has the nutrient value of the yoghurt as well as the health-care value of donkey-hide gelatin small peptide red dates.

Description

technical field [0001] The invention relates to the field of food processing, in particular to a process of fermenting donkey-hide gelatin with Lactobacillus helveticus and then mixing and fermenting it to produce donkey-hide gelatin small peptide jujube yoghurt, which belongs to the technical field of health food and its production method Background technique [0002] With the development of medicine, physiology, and biology, people's living standards continue to improve, and a new concept of health care - the health care concept of probiotics has emerged. "A glass of milk strengthens a nation", the Chinese government has encouraged students to drink a glass of milk every day since 1998. Lactobacillus helveticus is a probiotic that produces acid and aroma. It can produce a variety of amino acids and bioactive peptides during the production of fermented yogurt. Bioactive peptides have the physiological function of improving human metabolism, are easy to digest and absorb, a...

Claims

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Application Information

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IPC IPC(8): A23C9/13
Inventor 刘国庆丁书琴张黎利武兵
Owner 安徽百氏情缘食品有限公司
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