Mulberry collagen polypeptide Fe yoghurt

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

Inactive Publication Date: 2015-03-11
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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  • Mulberry collagen polypeptide Fe yoghurt

Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0035] (1) Prepare mulberry juice and mulberry pulp after sterilization:

[0036] Wash the ripe mulberry fruit with water, put it into a press, add pure water 0.5 times the weight of the mulberry fruit, squeeze the juice out with a pressure of 100MPa, and separate the juice and pomace through a cloth bag filter, and pass the pomace several times Squeeze and filter to make the water content reach 5%, pasteurize the pomace to obtain sterilized mulberry pulp; filter the juice through a filter with a pore size of 20 μm, Sterilize to obtain the sterilized mulberry juice. (2) Preparation of Luo Han Guo Concentrated Juice

[0037] After crushing the dried Luo Han Guo fruit, put it in a pressure cooker, add water three times the weight of the Luo Han Guo, boil for 5 minutes at a temperature of 120°C, filter, evaporate and concentrate the filtrate to twice the weight of the Luo Han Guo, and obtain the concentrated Luo Han Guo juice;

[0038] (3) Prepare yogurt

[0039] Take 914.5 kg...

Embodiment 2

[0043] (1) Prepare mulberry juice and mulberry pulp after sterilization:

[0044] Wash the mature mulberry fruit with water, put it into a press, add purified water twice the weight of the mulberry fruit, squeeze the juice out with a pressure of 10MPa, and separate the juice and pomace through a cloth bag filter, and pass the pomace several times Squeeze and filter to make the water content reach 10%. The pomace is sterilized by ultra-high temperature instant sterilization to obtain sterilized mulberry pulp; the juice filtered through a cloth bag is then filtered through a filter with a pore size of 30 μm , sterilization to obtain the sterilized mulberry juice.

[0045] (2) Preparation of Luo Han Guo Concentrated Juice

[0046] 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 the weight of the Luo ...

Embodiment 3

[0052] (1) Prepare mulberry juice and mulberry pulp after sterilization:

[0053] Wash the ripe mulberry fruit with water, put it into a press, add purified water twice the weight of the mulberry fruit, squeeze the juice out with a pressure of 50 MPa, and separate the juice and pomace through a cloth bag filter, and pass the pomace several times Squeeze and filter to make the water content reach 7%, and sterilize the pomace by pasteurization to obtain sterilized mulberry pulp; the fruit juice filtered through a cloth bag is then filtered through a filter with a pore size of 25 μm, Sterilize to obtain the sterilized mulberry juice.

[0054] (2) Preparation of Luo Han Guo Concentrated Juice

[0055] 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 L...

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Abstract

The invention discloses mulberry collagen polypeptide Fe yoghurt and its preparation method. the yoghurt comprises the following ingredients, by weight, 5-10 parts of mulberry juice, 1-5 parts of mulberry pulp, 1-5 parts of collagen peptide Fe protein powder, 1-5 parts of Momordica grosvenori condensed juice, 0.5-1 part of a thickening agent, 0.005-1 part of a starter and the balance fresh milk. By sterilization which has little influence on chemical components of mulberry juice and mulberry pulp, mulberry juice and mulberry pulp are added into yoghurt to improve taste of the yoghurt and increase purple color. In addition, mulberry pulp and juice are also rich in an antioxidant anthocyanidin. Low-peptide collagen peptide Ca protein powder prepared from tilapia fishskin has better absorbability than protein, has functions of promoting immunity, regulating hormone, resisting bacteria and virus, reducing blood pressure, lowering blood fat and the like, and also contains Fe element which is generally lacking during the growth process of teenagers. With the combination of yoghurt, mulberry juice, mulberry pulp and micromolecular collagen peptide Fe protein powder, the mulberry collagen polypeptide Fe yoghurt has a better taste and better healthcare functions.

Description

technical field [0001] The invention relates to the field of food or health products, in particular to mulberry collagen polypeptide Fe 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] Mulberry is the mature fruit of Moraceae deciduous tree mulberry tree. Mulberry is also called mulberry and mulberry jujube. Farmers like its ripe fresh fruit to eat. It has a sweet taste and a lot of juice. It is one of the fruits that people often eat. Ripe mulberries are oi...

Claims

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Application Information

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Patent Type & Authority Applications(China)
IPC IPC(8): A23C9/13A23C9/133A23C9/137
Inventor 刘静兰
Owner GUANGXI PROVINCE NANNING CITY ZHIJIANZHIFAN TECH CONSULTING
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