Cranberry collagen polypeptide Ca yoghurt

A technology of cranberry and yogurt, applied in the directions of milk preparations, dairy products, applications, etc., can solve problems such as defects, and achieve the effects of saving production costs, high safety, and improving taste

Inactive Publication Date: 2014-09-10
GUANGXI PROVINCE NANNING CITY ZHIJIANZHIFAN TECH CONSULTING
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

However, existing studies believe that excessive consumption of sugar substitutes may have a series of adverse consequences on the body

Method used

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  • Cranberry collagen polypeptide Ca yoghurt

Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0040] (1) Prepare cranberry juice and cranberry pulp after sterilization:

[0041] Wash the ripe cranberry fruit with water, put it into a press, add pure water 0.5 times the weight of the cranberry fruit, squeeze the juice out with a pressure of 100MPa, and separate the juice and pomace through cloth bag filtration. The pomace is squeezed and filtered many times to make the water content reach 5%, and the pomace is sterilized by pasteurization to obtain sterilized cranberry pulp; The filter filters and sterilizes the juice to obtain sterilized cranberry juice.

[0042] (2) Preparation of Luo Han Guo Concentrated Juice

[0043] After crushing the dried Luo Han Guo fruit, put it into a pressure cooker, add water three times the weight of Luo Han Guo, cook at a temperature of 120°C for 5 minutes, filter, evaporate and concentrate the filtrate to twice the weight of Luo Han Guo, and obtain concentrated Luo Han Guo juice;

[0044] (3) Prepare yogurt

[0045] Take 904.5 kg of m...

Embodiment 2

[0049] (1) Prepare cranberry juice and cranberry pulp after sterilization:

[0050] Wash the ripe cranberry fruit with water, put it into a press, add purified water twice the weight of the cranberry fruit, squeeze the juice out with a pressure of 10MPa, and separate the juice and pomace through a cloth bag filter. The pomace is squeezed and filtered many times to make the water content reach 10%, and the pomace is sterilized by ultra-high temperature instant sterilization to obtain sterilized cranberry pulp; the juice filtered through the cloth bag and then passed through the pore size is 30μm The filter is used to filter and sterilize the juice to obtain sterilized cranberry juice.

[0051] (2) Preparation of Luo Han Guo Concentrated Juice

[0052] After crushing the dried Luo Han Guo fruit, put it into a pressure cooker, add water five times the weight of the Luo Han Guo, boil for 30 minutes at a temperature of 120°C, filter, evaporate and concentrate the filtrate to twice...

Embodiment 3

[0058] (1) Prepare cranberry juice and cranberry pulp after sterilization:

[0059] Wash the ripe cranberry fruit with water, put it into a press, add purified water twice the weight of the cranberry fruit, squeeze the juice out at a pressure of 50MPa, and separate the juice and pomace through a cloth bag filter. The pomace is squeezed and filtered several times to make the water content reach 7%. The pomace is sterilized by pasteurization to obtain sterilized cranberry pulp; The filter filters and sterilizes the juice to obtain sterilized cranberry juice.

[0060] (2) Preparation of Luo Han Guo Concentrated Juice

[0061] After crushing the dried Luo Han Guo fruit, put it into a pressure cooker, add water 4 times the weight of the Luo Han Guo, cook at a temperature of 120°C for 15 minutes, filter, evaporate and concentrate the filtrate to twice the weight of the Luo Han Guo, and obtain concentrated Luo Han Guo juice;

[0062] (3) Prepare yogurt

[0063] Take 839.4 kg of mi...

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PUM

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Abstract

The invention discloses a cranberry collagen polypeptide Ca yoghurt and a preparation method of the yoghurt. The cranberry collagen polypeptide Ca yoghurt comprises the following components in parts by weight: 5-10 parts of cranberry juice, 1-5 parts of cranberry pulp, 1-5 parts of collagen peptide Ca protein powder, 1-5 parts of siraitia grosvenorii concentrated juice, 0.5-1 part of a thickening agent, 0.05-1 part of a leavening agent and the balance being fresh milk. The sterilization method which has slight influence to the chemical components of the cranberry juice and the cranberry pulp is adopted, and the cranberry juice and the cranberry pulp are fed into the yoghurt, so that the mouth feel of the yoghurt is improved, and the purple color is added; the cranberry juice and the cranberry pulp are also rich in antioxidant, namely anthocyanin; low-peptide collagen peptide Ca protein powder prepared from the scales of tilapia has digestion and absorption performances which are better than those of protein, has the functions of promoting immunity, adjusting the hormone, resisting bacterial and virus, reducing blood pressure and blood fat, and the like, and contains Ca element which is generally shortage in the growth process of teenagers. The yoghurt, the cranberry juice, the cranberry pulp and the micro-molecular collagen peptide Ca protein powder are combined together, so that the cranberry collagen polypeptide Ca yoghurt is better in mouth feel and health care function.

Description

technical field [0001] The invention relates to the field of food or health products, in particular to cranberry collagen polypeptide Ca yoghurt. Background technique [0002] Yogurt is a kind of milk product that takes fresh milk as raw material, adds beneficial bacteria (starter) to milk after pasteurization, after fermentation, and then cools and fills. At present, most yogurt products on the market are solidified, stirred and fruity with various fruit juices and jams. Yogurt not only retains all the advantages of milk, but also develops its strengths and circumvents its weaknesses in some aspects through processing, becoming a nutritional and health product more suitable for human beings. [0003] Cranberry, also known as cranberry, cranberry, cranberry, English name (Cranberry), its name comes from the original name "crane berry", because the flowers of cranberry are very similar to the head and mouth of a crane. name. It is the common name of the subgenus cranberry ...

Claims

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Application Information

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Patent Type & Authority Applications(China)
IPC IPC(8): A23C9/133A23C9/13
Inventor 刘静兰
Owner GUANGXI PROVINCE NANNING CITY ZHIJIANZHIFAN TECH CONSULTING
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