Looking for breakthrough ideas for innovation challenges? Try Patsnap Eureka!

Low-fat fermented dairy product, preparation method thereof and application of collagen peptide

A technology of fermented dairy products and collagen peptides, applied in dairy products, applications, milk preparations, etc., can solve the problems of low-fat fermented dairy products with poor taste and insufficient smooth texture, and achieve the alleviation of lactose intolerance and balance Effects of intestinal flora and promoting bone health

Active Publication Date: 2013-06-19
BRIGHT DAIRY & FOOD
View PDF9 Cites 8 Cited by
  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

[0004] The technical problem to be solved by the present invention is to improve the defects of low-fat fermented milk products, such as poor mouthfeel and insufficient texture, and provide a low-fat fermented milk product and its preparation method. The present invention also provides collagen peptides in low-fat fermented milk Applications in products

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
  • Low-fat fermented dairy product, preparation method thereof and application of collagen peptide

Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0049] Low-fat fermented milk ingredients:

[0050] Component A: fresh low-fat milk 30wt%, pectin 0.2wt%, modified starch 0.5wt% and white sugar 11wt%; component B: fresh low-fat milk 40wt% and low-viscosity CMC 0.294wt%; fish skin source Collagen peptide 2wt%; tomato juice 16wt%; fermentation strain: YB0925-A starter 0.006wt%.

[0051] The preparation method of low-fat fermented milk:

[0052] (1) Preparation of material liquid A: Mix and stir component A and collagen peptide at 50°C evenly, stir at a speed of 900 rpm for 15 minutes, perform secondary homogenization at 65°C and 17MPa; Sterilize for 5 minutes; cool to 45°C through the pipe plate;

[0053] Preparation of material liquid B: Mix and stir component B at 60°C evenly, stir at 1600 rpm for 15 minutes, carry out secondary homogenization at 65°C and 20MPa; sterilize at 95°C for 5 minutes;

[0054] (2) Inoculate the fermentation strain in feed liquid A, and the total amount of Streptococcus thermophilus and Lactobaci...

Embodiment 2

[0058] Low-fat fermented milk ingredients:

[0059] Component A: fresh low-fat milk 40wt%, pectin 0.2wt%, modified starch 0.5wt% and white sugar 15wt%; component B: fresh low-fat milk 30wt% and low-viscosity CMC 0.294wt%; fish phosphorus source Collagen peptide 5wt%, blueberry juice 9wt%; fermentation strain: YB-0925B starter 0.006wt%.

[0060] The preparation method of low-fat fermented milk:

[0061] (1) Preparation of material liquid A: Mix and stir component A and collagen peptide at 50°C evenly, stir at a speed of 900 rpm for 25 minutes, perform secondary homogenization at 55°C and 25MPa; Sterilize for 5 minutes; cool to 42°C through a sandwich cylinder;

[0062] Preparation of material liquid B: Mix and stir component B at 65°C evenly, stir at a speed of 1600 rpm for 25 minutes, carry out secondary homogenization at 55°C and 25MPa; sterilize at 90°C for 5 minutes;

[0063] (2) Fermentation strains were inoculated in feed liquid A, and the total amount of Streptococcus...

Embodiment 3

[0067] Low-fat fermented milk ingredients:

[0068] Component A: fresh low-fat milk 60wt%, pectin 0.15wt%, gelatin 0.25wt%, modified starch 0.3wt% and white sugar 7wt%; component B: fresh low-fat milk 20wt% and low-viscosity CMC 0.294wt% 3 wt% of collagen peptide derived from cowhide; 9 wt% of blueberry juice; fermentation strain: 0.006 wt% of MM100 starter.

[0069] The preparation method of low-fat fermented milk:

[0070] (1) Preparation of material liquid A: Mix and stir component A and collagen peptide at 45°C evenly, stir at a speed of 1600 rpm for 20 minutes, perform secondary homogenization at 75°C and 20MPa; Sterilize for 5 minutes; cool to 25°C through the pipe plate;

[0071] Preparation of material liquid B: Mix and stir component B at 75°C evenly, stir at a speed of 1200 rpm for 20 minutes, carry out secondary homogenization at 75°C and 20MPa; sterilize at 95°C for 5 minutes;

[0072] (2) Inoculate the fermentation strains in the feed liquid A, the total amount...

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

PropertyMeasurementUnit
Viscosityaaaaaaaaaa
Viscosityaaaaaaaaaa
Molecular weightaaaaaaaaaa
Login to View More

Abstract

The present invention discloses a low-fat fermented dairy product and a preparation method thereof. The method comprises the steps of: (1) mixing and stirring a component A and 0-5% of collagen peptide, performing secondary homogenization, performing sterilization, cooling to get a liquid A; mixing and stirring a component B and 0-5% of collagen peptide, performing secondary homogenization, sterilizing to get a liquid B; wherein the component A and the component B respectively comprises 20-60% of low-fat milk and 0.1-1% of a thickener; the total amount of collagen peptide is 2-5% and the molecular weight is 2000-6000 daltons; and total amount of low-fat milk is 70-95%; (2) inoculating fermentation bacteria in the liquid A, keeping warm for fermentation, and cooling; and (3) mixing and stirring a fermented milk base material and the liquid B, and performing sterile secondary homogenization. The invention also discloses application of collagen peptide in a low-fat fermented dairy product. The low-fat fermented dairy product of the present invention is beneficial to bone health and beauty, good in taste, moderate in viscosity, and suitable for daily diet and long-term consumption of general population of all ages.

Description

technical field [0001] The invention relates to the field of dairy products, in particular to a low-fat fermented dairy product and a preparation method thereof, and the application of collagen peptides in the low-fat fermented dairy product. Background technique [0002] Collagen is the most abundant and widely distributed protein in the human body. It is mainly distributed in the connective tissue of the human body, and is very important for the formation of human skin, blood vessels, bones and cartilage and the maintenance of their elasticity. Collagen is abundant in the body of higher animals, accounting for about 1 / 3 of the total protein. 75% of the dermis of the skin is composed of collagen, and the growth, repair and nutrition of the skin are inseparable from collagen. 70-80% of the organic matter in bones is collagen, which plays an important role in bone health, promotes the deposition of calcium in bones, and effectively prevents osteoporosis. Collagen is one of ...

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): A23C9/13
Inventor 廖文艳苏米亚刘振民周杰徐致远沈玲王豪韩梅应杰
Owner BRIGHT DAIRY & FOOD
Who we serve
  • R&D Engineer
  • R&D Manager
  • IP Professional
Why Patsnap Eureka
  • Industry Leading Data Capabilities
  • Powerful AI technology
  • Patent DNA Extraction
Social media
Patsnap 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