Yeast collagen fruity drink and preparation method thereof

A collagen and yeast technology, applied in the field of food and beverages, can solve problems such as the decline of the body's immunity, and achieve the effects of improving skin smoothness, enhancing fresh and mellow taste, and reducing cellulite

Pending Publication Date: 2020-01-07
上海葡萄王企业有限公司
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

[0005] In view of the problem in the prior art that the number of bad bacteria in the intestine will increase due to the eutrophication of the drink after consumption, resulting in a decrease in the body's immunity, the first purpose of the present invent

Method used

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  • Yeast collagen fruity drink and preparation method thereof
  • Yeast collagen fruity drink and preparation method thereof
  • Yeast collagen fruity drink and preparation method thereof

Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0054] Example 1: A yeast-collagen fruit-flavored beverage, the components and their corresponding parts by weight are shown in Table 1, and are prepared through the following steps:

[0055] Step one, weighing: according to the formula of the product formula confirmation review form, weigh the materials, one person weighs the materials. One person rechecks, and seals the weighed raw and auxiliary materials before feeding them;

[0056] Step two, preparation of process water: add corresponding parts by weight of water into the blending barrel, and heat the process water in the blending barrel to ensure that it is heated to 65°C;

[0057] Step three, pre-mixing: pre-mix the corresponding parts by weight of erythritol and pectin, and fully disperse them to obtain a pre-mix for use;

[0058] Step 4: Pre-dissolve: Dissolve the corresponding parts by weight of vitamin C, vitamin B6, and niacin in normal temperature process water red, and place it for use;

[0059] Step 5: Feeding: Add proces...

Embodiment 2

[0064] Example 2: A yeast collagen fruit-flavored beverage, which is different from Example 1 in that it is prepared through the following steps:

[0065] Step one, weighing: according to the formula of the product formula confirmation review form, weigh the materials, one person weighs the materials. One person rechecks, and seals the weighed raw and auxiliary materials before feeding them;

[0066] Step two, preparation of process water: add corresponding parts by weight of water into the blending barrel, and heat the process water in the blending barrel to ensure that it is heated to 60°C;

[0067] Step three, pre-mixing: pre-mix the corresponding parts by weight of erythritol and pectin, and fully disperse them to obtain a pre-mix for use;

[0068] Step 4: Pre-dissolve: Dissolve the corresponding parts by weight of vitamin C, vitamin B6, and niacin in normal temperature process water red, and place it for use;

[0069] Step 5: Feeding: Add process water to the premix while stirring,...

Embodiment 3

[0074] Example 3: A yeast collagen fruit-flavored beverage, which is different from Example 1 in that it is prepared through the following steps:

[0075] Step one, weighing: according to the formula of the product formula confirmation review form, weigh the materials, one person weighs the materials. One person rechecks, and seals the weighed raw and auxiliary materials before feeding them;

[0076] Step two, preparation of process water: add corresponding parts by weight of water into the blending barrel, and heat the process water in the blending barrel to ensure that it is heated to 70°C;

[0077] Step three, pre-mixing: pre-mix the corresponding parts by weight of erythritol and pectin, and fully disperse them to obtain a pre-mix for use;

[0078] Step 4: Pre-dissolve: Dissolve the corresponding parts by weight of vitamin C, vitamin B6, and niacin in normal temperature process water red, and place it for use;

[0079] Step 5: Feeding: Add process water to the premix while stirring,...

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Abstract

The invention discloses a yeast collagen fruity drink and a preparation method thereof, and relates to the technical field of food and drinks. The problems that the eutrophication of the drink after eating can increase the number of bad bacteria in intestine, and thus the immune ability of a body is decreased are solved. The yeast collagen fruity drink is prepared from the following components inparts by weight: 0.24-036 part of yeast extraction, 0.24-0.36 part of roxburgh rose powder, 4-6 parts of collagen, 0.48-0.72 part of apple condensed juice, 0.00072-0.00108 part of niacin, 0.08-0.12 part of pectin, 0.104-0.156 part of anhydrous citric acid, 0.04-0.06 part of sodium citrate, 0.0064-0.0096 part of sucralose, 0.624-0.936 part of vitamin C, 0.0004-0.0006 part of elastin, 0.4-0.6 part of stachyose, 1.84-2.76 parts of erythritol, 0.0376-0.0564 part of mixed berry essence and 37.770224-41.846816 parts of water. After the yeast collagen fruity drink is eaten, the number of the bad bacteria in the intestine can be decreased, the number of beneficial bacteria is increased, and the immunity of the body is advantageously improved.

Description

Technical field [0001] The invention relates to the technical field of food and beverages, and more specifically, it relates to a yeast collagen fruit beverage and a preparation method thereof. Background technique [0002] Beverage is a liquid for people or livestock to drink. It is packaged for direct drinking or for drinking or brewing in a certain proportion of water. The alcohol content (mass component) does not exceed 0.5% of products, beverages It can also be divided into beverage thick liquid or solid form. Its function is to quench thirst, provide nutrition or refresh. [0003] A Chinese invention patent application document with publication number CN108813637A discloses a glutathione oral liquid and a preparation method thereof, including the following raw materials by weight: 15-30 parts of yeast extract, 10-30 parts of collagen, 5-10 parts of stachyose, 0.3-0.6 parts of vitamin C, 0.01-0.03 parts of niacin, 40-50 parts of water and 0.05-0.15 parts of sucralose. The mas...

Claims

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Application Information

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IPC IPC(8): A23L2/02A23L33/10A23L33/15A23L33/125A23L19/00
CPCA23L2/02A23L33/10A23L33/15A23L33/125A23L19/09A23L19/00A23V2002/00A23V2200/3204A23V2200/324A23V2250/032A23V2250/264A23V2250/5072A23V2250/54A23V2250/218A23V2250/5422A23V2250/632A23V2250/6402A23V2250/708A23V2250/7046A23V2250/5112A23V2250/7052
Inventor 刘芸戴掌印
Owner 上海葡萄王企业有限公司
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