A preparation method for a collagen-rich cereal lactic acid beverage

A technology for collagen and lactic acid beverages, which is applied in the field of preparation of cereal lactic acid beverages, can solve the problems of low collagen content in yogurt, and achieve the effect of rich nutrition and palatable flavor and taste

Active Publication Date: 2015-07-15
WENZHOU VOCATIONAL COLLEGE OF SCI & TECH
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  • Abstract
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AI Technical Summary

Problems solved by technology

[0004] However, the collagen content in yogurt is low, and people who need to supplement collagen need to choose other drinks

Method used

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Embodiment Construction

[0011] A method for preparing a collagen-rich cereal lactic acid beverage, which is characterized in that the steps are as follows: a. prepare a cereal hydrolysate and prepare fermented milk; b. select collagen, an emulsion stabilizer and a practical flavor to dissolve the cereal hydrolysate; c. Add fermented milk to the slurry dissolved by the grain hydrolysate; d. Beat the fermented milk slurry added in step c into the colloid, and grind it through special equipment; e. homogenize the slurry in step d; f. Sterilize ; Among them, the blending ratio in step b is 0.1-1% collagen, 0.5-3% emulsion stabilizer, 0.1-0.2% practical flavor, 5-20% fermented milk; homogenization pressure is 20-40MPa, sterilization temperature is 115-135℃, sterilization time is 3-10h. It should be noted that the grain can be rice, glutinous rice or starch, all of which are feasible.

[0012] Among them, the preparation steps of the grain hydrolysate in step a are as follows: 1. Add water to the grain, and ...

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Abstract

The present invention relates to a preparation method for a beverage, and particularly relates to a preparation method for a collagen-rich cereal lactic acid beverage; and also provides the following technical solutions: the preparation method for the collagen-rich cereal lactic acid beverage including the following steps: a, preparing cereal hydrolysate and fermented milk; b, selecting collagen, emulsion stabilizer and practical essence and dissolving the collagen, emulsion stabilizer and practical essence using the cereal hydrolysate; c, adding the fermented milk (5-20%) into the dissolved slurry containing the collagen (0.1-1%), emulsion stabilizer (0.5-3%) and practical essence (0.1-0.2%) based on preparing ratios; d, pumping the slurry obtained in step c into a colloid mill for fine grinding; e, homogenizing the slurry obtained in step d; and f, sterilizing the homogenized slurry. Using the above-mentioned technical solutions, the preparation method for the collagen-rich cereal lactic acid beverage is provided. The collagen-rich cereal lactic acid beverage contains a large amount of collagen and is convenient to prepare.

Description

Technical field [0001] The invention relates to a method for preparing a beverage, in particular to a method for preparing a cereal lactic acid beverage rich in collagen. Background technique [0002] Yogurt is a milk product made from fresh milk, pasteurized and then added beneficial bacteria (leavers) to the milk, and then cooled and filled after fermentation. At present, yogurt products on the market are mostly solidified, stirred, and fruity with various auxiliary materials such as fruit juice and jam. Yogurt not only retains all the advantages of milk, but also uses its strengths and avoids weaknesses in certain aspects through the processing process, making it a more suitable nutrient health product for humans. [0003] During the fermentation of yogurt, the lactose content is reduced by 20% to 30% or even more. Drinking yogurt can slow down or eliminate the symptoms of lactose intolerance; produce 0.8% to 1.2% lactic acid; more than double the content of free amino acids an...

Claims

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Application Information

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Patent Type & Authority Applications(China)
IPC IPC(8): A23C11/10
Inventor 李彦坡徐静林胜利陈林和李群和
Owner WENZHOU VOCATIONAL COLLEGE OF SCI & TECH
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