Acai berry collagen polypeptide Mg yoghurt

A technology of acai berry and yogurt, which is applied in the field of acai berry collagen peptide Mg yogurt, can solve problems such as defects, and achieve the effects of extending shelf life, improving taste, and promoting immunity

Inactive Publication Date: 2014-12-03
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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  • Acai berry collagen polypeptide Mg yoghurt
  • Acai berry collagen polypeptide Mg yoghurt

Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0041] (1) Acai berry juice and acai berry pulp powder after preparing the sterilization:

[0042] Wash the ripe acai berry fruit with water, put it into a press, add purified water 0.5 times the weight of the acai berry fruit, squeeze the juice out with a pressure of 100MPa, and separate the juice and pomace through cloth bag filtration, and the pomace is passed through Squeeze and filter several times to make the water content reach 5%, pasteurize the pomace to obtain sterilized acai pulp; filter the fruit juice through a cloth bag and then pass it through a filter with a pore size of 20 μm. The fruit juice is filtered and sterilized to obtain sterilized acai berry juice; the sterilized acai berry pulp is put into a grinder and ground to 400 mesh to obtain acai berry pulp powder.

[0043] (2) Prepare Luo Han Guo Concentrated Juice

[0044]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 tem...

Embodiment 2

[0050] (1) Acai berry juice and acai berry pulp powder after preparing the sterilization:

[0051] Wash the ripe acai fruit with water, put it into a press, add purified water twice the weight of the acai fruit, squeeze the juice out with a pressure of 10 MPa, and separate the juice and pomace through cloth bag filtration, and the pomace is passed through Squeeze and filter several times to make the water content reach 10%. The pomace is sterilized by ultra-high temperature instant sterilization to obtain sterilized acai pulp; the juice filtered through a cloth bag is then passed through a filter with a pore size of 30 μm The fruit juice is filtered and sterilized to obtain sterilized acai berry juice; the sterilized acai berry pulp is put into a grinder and ground to 80 mesh to obtain acai berry pulp powder.

[0052] (2) Preparation of Luo Han Guo Concentrated Juice

[0053] After crushing the dried Luo Han Guo fruit, put it into a pressure cooker, add water five times the w...

Embodiment 3

[0059] (1) Acai berry juice and acai berry pulp powder after preparing the sterilization:

[0060] Wash the ripe acai berry fruit with water, put it into a press, add purified water twice the weight of the acai berry fruit, squeeze the juice out with a pressure of 50 MPa, and separate the juice and pomace through cloth bag filtration, and the pomace is passed through Squeeze and filter for many times to make the water content reach 7%, and pasteurize the pomace to obtain sterilized acai pulp; the fruit juice filtered through a cloth bag is then passed through a filter with a pore size of 25 μm. The fruit juice is filtered and sterilized to obtain sterilized acai berry juice; the sterilized acai berry pulp is put into a grinder and ground to 200 mesh to obtain acai berry pulp powder.

[0061] (2) Preparation of Luo Han Guo Concentrated Juice

[0062] 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...

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Abstract

The invention discloses an acai berry collagen polypeptide Mg yoghurt and a preparation method thereof. The acai berry collagen polypeptide Mg yoghurt comprises the following components in parts by weight: acai berry juice 5-10; acai berry flesh 1-5; collagen Mg protein powder 1-5; momordica grosvenori concentrated juice 1-5; a thickener 0.5-1; a starter 0.05-1; and the remain being fresh milk. A sterilization method which has small impact on chemical components of the acai berry juice and acai berry flesh is adopted, the acai berry juice and the acai berry flesh are added into the yoghurt to improve the taste of the yoghurt and the purple color. The acai berry juice and the acai berry flesh are also rich in antioxidant-anthocyanin; the low-peptide collagen polypeptide Mg protein powder which is produced by skins of Tilapia has better digestion and absorption performance than protein, also has the functions of promoting immunity, regulating hormones, resisting?and bacteria and virus, and lowering the blood pressure and blood fat, and moreover contains Mg elements which are generally lacked in the growth of teenagers. The yoghurt, the acai berry juice, the acai berry flesh and the small-molecules collagen polypeptide Mg protein powder are combined, so that the yoghurt has better taste and health-care functions.

Description

technical field [0001] The invention relates to the field of food or health products, in particular to an acai berry collagen polypeptide Mg 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] Acai berry, also known as Euterpe badiocarpa, Euterpe oleracea, belongs to the palm family. The tree is long and slender, up to 15-25 meters high, with a trunk diameter of about 10-15 cm. It has brown and purple flowers, and the leaf sheath is red. Ripe acai berry The fru...

Claims

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Application Information

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