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A kind of hairy grape collagen polypeptide ca yogurt

A technology of collagen peptides and hairy grapes, which is applied in milk preparations, dairy products, applications, etc., can solve problems such as defects, and achieve the effects of saving energy and improving taste

Inactive Publication Date: 2016-03-30
GUANGXI UNIV +2
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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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  • A kind of hairy grape collagen polypeptide ca yogurt

Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0054] Preparation of sterilized grape juice:

[0055] Rinse the selected ripe grape fruit with flowing water to remove the surface sediment, take it out and dry it, pick the fruit stalk, and place it at 5°C for 1 hour; take out the fruit damaged by the low temperature, and put it Transfer to an environment of 30° C. for 1 hour; then repeat the above steps 10 times to obtain grape fruit after variable temperature treatment.

[0056] Put the grape fruit after the temperature-changing treatment into the press, squeeze the juice out with a pressure of 10MPa, and pass through a centrifuge through a 1×10 3 Centrifuge at rpm for 30 minutes, filter through a 0.3mm sieve to remove suspended solids in the juice, place the temperature of the juice at 15±3°C, add pectinase EX-V to clarify the juice at a ratio of 1g / 100kg grape fruit, and pass through After filtering through a fine filter with a pore size of 20 μm, it is degassed by a vacuum degasser at 0.5 MPa at 85°C, then heated at 60...

Embodiment 2

[0064] (1) Preparation of sterilized raw grape juice:

[0065] Rinse the selected ripe grape fruit with flowing water to remove the surface sediment, take it out and dry it, pick the fruit stem, and place it at 18°C ​​for 2 hours; take out the fruit damaged by the low temperature, and put it Transfer to an environment of 45° C. for 1 hour; then repeat the above steps 20 times to obtain grape fruit after variable temperature treatment.

[0066] Put the grape fruit after the temperature-changing treatment into the press, squeeze the juice out with a pressure of 20MPa, squeeze the juice out, and pass through a centrifuge through a 1×10 3 Centrifuge at rpm for 40 minutes, filter through a 0.5mm sieve to remove suspended solids in the juice, place the temperature of the juice at 10±3°C, add pectinase EX to clarify the juice at a ratio of 3g / 100kg of grape fruit, and pass through a pore size of After filtering through a 20μm fine filter, degassing through a vacuum degasser at 1MPa,...

Embodiment 3

[0074] (1) Preparation of sterilized raw grape juice:

[0075] Rinse the selected ripe grape fruit with flowing water to remove the surface sediment, take it out and dry it, pick the fruit stalk, and place it at 4°C for 1 hour; take out the fruit damaged by the low temperature, and put it Transfer to an environment of 45° C. for 1 hour; then repeat the above steps 15 times to obtain grape fruit after variable temperature treatment.

[0076]Put the grape fruit after the temperature-changing treatment into the press, squeeze the juice out with a pressure of 15MPa, squeeze the juice out, and pass through a centrifuge through a 1×10 3 Centrifuge at rpm for 30 minutes, filter through a 0.3mm sieve to remove suspended solids in the juice, place the temperature of the juice at 10±3°C, add pectinase EX at a ratio of 3g / 100kg of grape fruit to clarify the juice, and pass through a pore size of After filtering through a 20μm fine filter, degassing through a vacuum degasser at 1MPa, 80°...

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Abstract

The invention discloses a grape collagen polypeptide Ca yogurt and a preparation method thereof, which consists of the following components in parts by weight: 5-10 parts of grape fruit juice; 0.1-0.5 parts of collagen polypeptide Ca protein powder; and 0.5-1 part of Luo Han Guo concentrated juice ; 1-2 parts of oligosaccharides; 2-3 parts of sucrose; 0.2-2 parts of stabilizer; 1.5-2 parts of leavening agent; The invention adopts an extraction and sterilization method that has little influence on the chemical components and flavor of the grape juice, and adds the fruit juice into the yogurt to improve the taste of the yogurt and increase the purple color. Prebiotic effect; Tilapia fish skin collagen polypeptide Ca protein powder has the ability to improve the body's immunity and promote the absorption of Ca. The combination of yogurt, grape juice and collagen peptide Ca protein powder has better taste, flavor and health care function.

Description

technical field [0001] The invention relates to the field of food or health care products, in particular to a grape collagen polypeptide Ca yoghurt. Background technique [0002] Wild grapes, also known as mountain grapes, are deciduous vines of the grape family, and are perennial vines and climbing fruit trees. The wild vines can be more than 15 meters long, the bark is dark brown or reddish brown, and the vines are crawling or aided on other trees. The top of the tendrils of the wild vine is opposite to the leaves, the single leaves are alternate, dark green, wide ovate, and the leaves often turn red in autumn. It is disease-resistant, cold-resistant, and moisture-resistant. It is an excellent cold-resistant rootstock and has strong growth ability in the wild environment. [0003] Hairy grapes, woody vines. Young branches, petioles and inflorescence rachis are densely white or red bean-colored beer silky pilose. Petioles and inflorescence rachis densely covered with wh...

Claims

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Application Information

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Patent Type & Authority Patents(China)
IPC IPC(8): A23C9/13
Inventor 江虹锐白洋刘小玲杨莉莉米顺利韦晓艳班大金
Owner GUANGXI UNIV
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