CN104012652A - Cranberry collagen polypeptide Mg yoghurt - Google Patents
Cranberry collagen polypeptide Mg yoghurt Download PDFInfo
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- CN104012652A CN104012652A CN201410299066.5A CN201410299066A CN104012652A CN 104012652 A CN104012652 A CN 104012652A CN 201410299066 A CN201410299066 A CN 201410299066A CN 104012652 A CN104012652 A CN 104012652A
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Abstract
The invention discloses cranberry collagen polypeptide Mg yoghurt and a preparation method thereof. The cranberry collagen polypeptide Mg yoghurt disclosed by the invention is composed of the following components in parts by weight: 5-10 parts of cranberry juice, 1-5 parts of cranberry flesh, 1-5 parts of collagen peptide Mg albumen powder, 1-5 parts of momordica grosvenori concentrated juice, 0.5-1 part of thickener, 0.05-1 part of leaven, and the balance of fresh milk. According to the invention, by means of a sterilizing method with less influence on chemical components of cranberry juice and cranberry flesh, cranberry juice and cranberry flesh are added into yoghurt, so that the mouth feel of the yoghurt is improved; the purple colour is increased; cranberry juice and cranberry flesh are enriched in antioxidant, namely anthocyanin; low-peptide collagen peptide Mg albumen powder prepared from scales of tilapia mossambica has digestion and absorption properties better than those of protein, also has the functions of promoting immunity, adjusting hormone, resisting bacteria and virus, reducing blood pressure and blood fat and the like, and further contains Mg element generally lacking in the adolescent growth process; in addition, yoghurt, cranberry juice and cranberry flesh are combined with micromolecular collagen peptide Mg albumen powder, and therefore, the mouth-feel and health-care functions are better.
Description
Technical field
The present invention relates to food or field of health care products, be specifically related to a kind of Cranberry collagen polypeptide Mg yoghurt.
Background technology
Yoghourt is to take fresh milk as raw material, after pasteurize, adds beneficial bacterium (leavening) again in milk, after fermentation, more cooling filling a kind of milk product.Sour milk product is many mainly with the fruit-flavor type of the auxiliary materials such as the various fruit juice jam of coagulating type, agitating type and interpolation in the market.Yoghourt has not only retained all advantages of milk, and some aspect also maximizes favourable factors and minimizes unfavourable ones through process, becomes the nutrient and healthcare products that are more suitable for the mankind.
Cranberry, English name: Blueberry.Belong to Ericaceae, Vaccinium plant.Originate from North America, the little berry fruit tree of perennial shrub.Because fruit is blue, therefore be called Cranberry.In Cranberry fruit, contain abundant nutritional labeling, there is the functions such as the cranial nerve of preventing is aging, cardiac stimulant, anticancer softening blood vessel, enhancing human organism immunity.Mainly be grown in 38 ° of areas of north latitude, as Jagdaqi, Inner Mongol.Wherein, because Cranberry is rich in anthocyanidin, there is activation retina effect, can strengthen eyesight, prevent that eyeball is tired and enjoy and gaze at.One of five large healthy fruit that Ye Shi the World Food Programme is recommended.Also be the food of shooter's indispensability.Cranberry because of its shelf-life short, be difficult to preserve, surpass retention cycle, be difficult to keep original local flavor and nutrition.
Prior art adds Yoghourt to have to fruit to disclose more process technology.The Chinese patent that is CN201210182396.7 as number of patent application discloses a kind of sorosis buffalo milk sour milk beverage, it comprises cloudy mulberry juice 10%～15%, buffalo milk yogurt 25%～30%, FOS 1%～5%, xanthans 0.05%～0.2%, pectin 0.05%～0.2%, CMC0.05～0.2%, potassium sorbate 0.03%～0.04%, white granulated sugar 5%～10%, all the other are water.Its preparation process comprises: fresh buffalo milk obtains buffalo milk yogurt after clean breast, homogeneous, sterilization, inoculation fermentation; Sorosis after cleaning, squeeze the juice, filtering, sterilization obtains cloudy mulberry juice; Buffalo milk yogurt, cloudy mulberry juice, FOS, white granulated sugar, stabilizing agent mix, then make finished product through homogeneous, high-temperature instantaneous sterilization, cooling packing.Take " king in milk " buffalo milk and sorosis prepares sour milk beverage product as raw material, and the nutritive value of product is comprehensive, and mouthfeel is good, has logical enteron aisle, relieves the effect of alcohol, aid digestion, the effect such as promote the production of body fluid to quench thirst.
Aspect the sweetener using in Yoghourt, prior art mainly adopts sucrose, fructose or take xylitol, Aspartame etc. and is main for sugar.Xylitol has identical sugariness with sucrose, and mouthfeel is excellent, is internationally recognized sugar substitute.Xylitol can participate in body metabolism fast, does not need insulin just can penetrate cell, can not cause that blood sugar raises.But existing research thinks, too much edible generation sugar may produce a series of bad consequences to health.
Summary of the invention
The object of this invention is to provide a kind of unique flavor, there is plurality kinds of health care effect, the edible Yoghourt of diabetes patient, Cranberry fruit juice, pulp are added in Yoghourt after sterilizing respectively again, mouthfeel is good, the bacterium that has avoided Cranberry fruit juice, pulp to bring is caused the rotten situation of Yoghourt, and add low peptide collagen peptide Mg albumen powder, improved the mouthfeel of taking and the local flavor of albumen powder, also brought Promote immunity that albumen powder possesses, regulate hormone, the function such as antibacterial, antiviral, hypotensive and reducing blood lipid.
The technical solution adopted in the present invention is as follows:
A Cranberry collagen polypeptide Mg yoghurt, is characterized in that: the component of every 100 parts of raw materials of preparing this Yoghourt is as follows:
Cranberry fruit juice 5～10;
Cranberry pulp 1～5;
Collagen peptide Mg albumen powder 1～5;
Mangosteen juice 1～4;
Oligomeric maltose 1～2;
Thickener 0.5～1;
Leavening 0.05～1;
All the other are supplied with fresh milk;
The collagen peptide Mg of described collagen polypeptide Mg albumen powder for preparing, prepare from Tilapia mossambica fish scale by enzyme hydrolysis process, and molecular weight≤1000Da of collagen peptide Mg;
Described Cranberry fruit juice is with squeezer squeezing, the fruit juice obtaining after filtration, sterilizing after ripe Cranberry fruit is cleaned;
After described Cranberry pulp is squeezer squeezing, sterilizing, the Cranberry pulp that moisture content is 5～10%;
Described mangosteen juice is the boiling of Momordica grosvenori water, filtration, the concentrated very high juice of sugariness obtaining.
2. the preparation method of yoghurt as claimed in claim 1, is characterized in that, comprises the steps:
A. water is cleaned ripe Cranberry fruit, put into squeezer, the pure water that adds 0.5～2 times of weight of Cranberry fruit weight, with the pressure of 10～100MPa, by juice extracting out, by Bag filter, fruit juice is separated with pomace, pomace is logical repeatedly to squeeze, filters, make its water content reach 5～10%, pomace crosses the method sterilizing of pasteurization, obtains the Cranberry pulp after sterilizing; By the fruit juice after Bag filter again by aperture be 20～30 μ m filter by fruit juice filter, sterilizing, obtain the Cranberry fruit juice after sterilizing;
B. after dry Lo Han Guo fruit fragmentation, put into pressure cooker, add the pure water of 3～5 times of Momordica grosvenori weight, with the temperature of 120 ℃, boil 5～30 minutes, filter, filtrate evaporation and concentration, to 2 times of Momordica grosvenori weight, obtains mangosteen juice;
C. by the Cranberry pulp after the Cranberry fruit juice after 5～10 parts of sterilizings, 1～5 part of sterilizing and 1～5 part of collagen peptide Mg albumen powder, 1～2 part of oligomeric maltose, mix, after fully stirring, obtain mixture A standby,
D. fresh milk and mangosteen juice, leavening, thickener are mixed after Yoghourt, then mixture A is added in Yoghourt.
3. Yoghourt as claimed in claim 1, is characterized in that: described leavening is one or more of Bifidobacterium, lactobacillus bulgaricus, streptococcus thermophilus, lactobacillus acidophilus, Lactobacillus casei.
4. the Yoghourt as described in claim 1 or 3, is characterized in that: described leavening be Bifidobacterium, lactobacillus bulgaricus, streptococcus thermophilus, lactobacillus acidophilus, Lactobacillus casei by 1: 1: 1: within 1: 1, weight portion mixes.
5. Yoghourt as claimed in claim 1, is characterized in that: described thickener is one or more in sodium alginate, konjac glucomannan, sodium carboxymethylcellulose, propylene glycol alginate, carragheen, xanthans, pectin, guar gum, locust bean gum.
The invention has the beneficial effects as follows:
1. by Cranberry fruit juice, pulp sterilizing respectively, save production cost;
2. yoghurt is combined with Cranberry fruit juice, Cranberry pulp, compared with prior art, added Cranberry pulp, further improve the mouthfeel of yoghurt;
3. the low peptide collagen peptide Mg albumen powder of being prepared by Tilapia mossambica fish scale is combined with Cranberry fruit juice, Cranberry pulp, Yoghourt, improves the mouthfeel of albumen powder;
4. add Momordica grosvenori concentrate as sweetener, Momordica grosvenori includes mogroside, does not produce heat, and sweet 300 times compared with sucrose, so be the best substitute of sucrose; Another possess certain health-care effect, and generally using sucrose as sweetener compared with the Cranberry yoghurt of prior art containing fructose, amino acid, flavones etc., has better local flavor; Compare for sugar with xylitol, Aspartame etc., security is higher, less on the impact of human body.
5. yoghurt is combined with Cranberry fruit juice, Cranberry pulp, collagen peptide Mg albumen powder, Momordica grosvenori concentrate, the original local flavor and the nutrition that have not only kept yoghurt, the Cranberry fruit juice, the Cranberry pulp that are rich in anthocyanidin have also been increased, increased again appropriate low peptide collagen peptide Mg albumen powder, for Promote immunity, regulate the functions such as hormone, antibacterial, antiviral, hypotensive and reducing blood lipid, and contain the Mg element generally lacking in adolescent growth process, the crowd who is applicable to various age brackets is edible.
The specific embodiment
In the following detailed description for embodiment, some specific detail have been proposed, to allow those skilled in the art have more thorough understanding to the present invention.Yet those skilled in the art it will be clear that realization of the present invention can not only be limited to these specific details.Other in the situation that, known technical scheme is not described in detail, to avoid the correlative detail ambiguous of following examples.
Embodiment 1
(1) prepare Cranberry fruit juice and the Cranberry pulp after sterilizing:
Water is cleaned ripe Cranberry fruit, put into squeezer, the pure water that adds 0.5 times of weight of Cranberry fruit weight, with the pressure of 100MPa, by juice extracting out, by Bag filter, fruit juice is separated with pomace, pomace is logical repeatedly to squeeze, filters, make its water content reach 5%, pomace crosses the method sterilizing of pasteurization, obtains the Cranberry pulp after sterilizing; By the fruit juice after Bag filter again by aperture be 20 μ m filter by fruit juice filter, sterilizing, obtain the Cranberry fruit juice after sterilizing.
(2) prepare mangosteen juice
After dry Lo Han Guo fruit fragmentation, put into pressure cooker, add 3 times of water of Momordica grosvenori weight, with the temperature of 120 ℃, boil 5 minutes, to filter, filtrate evaporation and concentration, to 2 times of Momordica grosvenori weight, obtains mangosteen juice;
(3) prepare Yoghourt
Get 904.5 kilograms, milk and be placed in yoghurt-making appts, adding described leavening is 0.1 kilogram of Bifidobacterium, 0.1 kilogram of lactobacillus bulgaricus, 0.1 kilogram of streptococcus thermophilus, 0.1 kilogram of lactobacillus acidophilus, 0.1 kilogram of Lactobacillus casei, add again 10 kilograms of mangosteen juices, as 5 kilograms of the hydroxypropyl converted starches of thickener, stir, in yoghurt-making appts, after fermentation, make Yoghourt.
(4) Cranberry collagen polypeptide yoghurt preparation
The Cranberry pulp that is 5～10% by 50 kilograms of Cranberry fruit juice, 10 kilograms of water content mixes, stirs with 10 kilograms of collagen peptide Zn albumen powders, 10 kilograms of oligomeric maltose, adds in the Yoghourt that step (3) obtains.
Embodiment 2
(1) prepare Cranberry fruit juice and the Cranberry pulp after sterilizing:
Water is cleaned ripe Cranberry fruit, put into squeezer, the pure water that adds 2 times of weights of Cranberry fruit weight, with the pressure of 10MPa, by juice extracting out, by Bag filter, fruit juice is separated with pomace, pomace is logical repeatedly to squeeze, filters, make its water content reach 10%, pomace crosses the method sterilizing of ultrahigh-temperature instant sterilization, obtains the Cranberry pulp after sterilizing; By the fruit juice after Bag filter again by aperture be 30 μ m filter by fruit juice filter, sterilizing, obtain the Cranberry fruit juice after sterilizing.
(2) prepare mangosteen juice
After dry Lo Han Guo fruit fragmentation, put into pressure cooker, add 5 times of water of Momordica grosvenori weight, with the temperature of 120 ℃, boil 30 minutes, to filter, filtrate evaporation and concentration, to 2 times of Momordica grosvenori weight, obtains mangosteen juice;
(3) prepare Yoghourt
Get 719.5 kilograms, milk and be placed in yoghurt-making appts, adding described leavening is 0.2 kilogram of Bifidobacterium, 0.1 kilogram of lactobacillus bulgaricus, 0.1 kilogram of streptococcus thermophilus, 0.1 kilogram of lactobacillus acidophilus, add again 50 kilograms of mangosteen juices, as 10 kilograms of the sodium alginates of thickener, stir, in yoghurt-making appts, after fermentation, make Yoghourt.
(4) Cranberry collagen polypeptide yoghurt preparation
The Cranberry pulp that is 10% by double centner Cranberry fruit juice, 50 kilograms of water content mixes, stirs with 50 kilograms of collagen peptide Zn albumen powders, 20 kilograms of oligomeric maltose, adds in the Yoghourt that step (3) obtains.
Embodiment 3
(1) prepare Cranberry fruit juice and the Cranberry pulp after sterilizing:
Water is cleaned ripe Cranberry fruit, put into squeezer, the pure water that adds 1 times of weight of Cranberry fruit weight, with the pressure of 50MPa, by juice extracting out, by Bag filter, fruit juice is separated with pomace, pomace is logical repeatedly to squeeze, filters, make its water content reach 7%, pomace crosses the method sterilizing of pasteurization, obtains the Cranberry pulp after sterilizing; By the fruit juice after Bag filter again by aperture be 25 μ m filter by fruit juice filter, sterilizing, obtain the Cranberry fruit juice after sterilizing.
(2) prepare mangosteen juice
After dry Lo Han Guo fruit fragmentation, put into pressure cooker, add 4 times of water of Momordica grosvenori weight, with the temperature of 120 ℃, boil 15 minutes, to filter, filtrate evaporation and concentration, to 2 times of Momordica grosvenori weight, obtains mangosteen juice;
(3) prepare Yoghourt
Get 839.4 kilograms, milk and be placed in yoghurt-making appts, adding described leavening is 0.2 kilogram of Bifidobacterium, 0.2 kilogram of lactobacillus bulgaricus, 0.2 kilogram of streptococcus thermophilus, add again 10 kilograms of mangosteen juices, as 5 kilograms of the sodium carboxymethylcelluloses of thickener, stir, in yoghurt-making appts, after fermentation, make Yoghourt.
(4) Cranberry collagen polypeptide yoghurt preparation
The Cranberry pulp that is 8% by 80 kilograms of Cranberry fruit juice, 25 kilograms of water content mixes, stirs with 25 kilograms of collagen peptide Zn albumen powders, 15 kilograms of oligomeric maltose, adds in the Yoghourt that step (3) obtains.
Embodiment 4
(1) prepare Cranberry fruit juice and the Cranberry pulp after sterilizing:
Water is cleaned ripe Cranberry fruit, put into squeezer, the pure water that adds 0.9 times of weight of Cranberry fruit weight, with the pressure of 80MPa, by juice extracting out, by Bag filter, fruit juice is separated with pomace, pomace is logical repeatedly to squeeze, filters, make its water content reach 6%, pomace crosses the method sterilizing of ultrahigh-temperature instant sterilization, obtains the Cranberry pulp after sterilizing; By the fruit juice after Bag filter again by aperture be 20 μ m filter by fruit juice filter, sterilizing, obtain the Cranberry fruit juice after sterilizing.
(2) prepare mangosteen juice
After dry Lo Han Guo fruit fragmentation, put into pressure cooker, add 3.5 times of water of Momordica grosvenori weight, with the temperature of 120 ℃, boil 26 minutes, to filter, filtrate evaporation and concentration, to 2 times of Momordica grosvenori weight, obtains mangosteen juice;
(3) prepare Yoghourt
Get 816 kilograms, milk and be placed in yoghurt-making appts, adding described leavening is 0.2 kilogram of Bifidobacterium, 0.2 kilogram of lactobacillus bulgaricus, 0.2 kilogram of streptococcus thermophilus, 0.2 kilogram of lactobacillus acidophilus, 0.2 kilogram of Lactobacillus casei, add again 35 kilograms of mangosteen juices, as 8 kilograms of the konjac glucomannans of thickener, stir, in yoghurt-making appts, after fermentation, make Yoghourt.
(4) Cranberry collagen polypeptide yoghurt preparation
The Cranberry pulp that is 5～10% by 79 kilograms of Cranberry fruit juice, 18 kilograms of water content mixes, stirs with 33 kilograms of collagen peptide Zn albumen powders, 10 kilograms of oligomeric maltose, adds in the Yoghourt that step (3) obtains.
The present invention has also been the trial test mouthfeel official that Cranberry collagen polypeptide yoghurt that conventional yoghurt, fruit acid milk and the present invention on the market make carried out people and can have tested, the present invention has selected 18-55 one full year of life, each 20 people of men and women, totally 40 people, taste respectively embodiment 1, embodiment 2, embodiment 3, contrast 1 and control group 2 with identical people.Control group 1 is the common sour milk of buying on the market, and control group 2 is the good flavor Yoghourt of buying on the market, and its result is as follows.
Above content is in conjunction with concrete preferred embodiment further description made for the present invention, can not assert that specific embodiment of the invention is confined to these explanations.For general technical staff of the technical field of the invention, without departing from the inventive concept of the premise, can also make some simple deduction or replace, all should be considered as belonging to protection scope of the present invention.
Claims (5)
1. a Cranberry collagen polypeptide Mg yoghurt, is characterized in that: the component of every 100 parts of raw materials of preparing this Yoghourt is as follows:
Cranberry fruit juice 5～10;
Cranberry pulp 1～5;
Collagen peptide Mg albumen powder 1～5;
Mangosteen juice 1～4;
Oligomeric maltose 1～2;
Thickener 0.5～1;
Leavening 0.05～1;
All the other are supplied with fresh milk;
The collagen peptide Mg of described collagen polypeptide Mg albumen powder for preparing, prepare from Tilapia mossambica fish scale by enzyme hydrolysis process, and molecular weight≤1000Da of collagen peptide Mg;
Described Cranberry fruit juice is with squeezer squeezing, the fruit juice obtaining after filtration, sterilizing after ripe Cranberry fruit is cleaned;
After described Cranberry pulp is squeezer squeezing, sterilizing, the Cranberry pulp that moisture content is 5～10%;
Described mangosteen juice is the boiling of Momordica grosvenori water, filtration, the concentrated very high juice of sugariness obtaining.
2. the preparation method of yoghurt as claimed in claim 1, is characterized in that, comprises the steps:
A. water is cleaned ripe Cranberry fruit, put into squeezer, the pure water that adds 0.5～2 times of weight of Cranberry fruit weight, with the pressure of 10～100MPa, by juice extracting out, by Bag filter, fruit juice is separated with pomace, pomace is logical repeatedly to squeeze, filters, make its water content reach 5～10%, pomace crosses the method sterilizing of pasteurization, obtains the Cranberry pulp after sterilizing; By the fruit juice after Bag filter again by aperture be 20～30 μ m filter by fruit juice filter, sterilizing, obtain the Cranberry fruit juice after sterilizing;
B. after dry Lo Han Guo fruit fragmentation, put into pressure cooker, add the pure water of 3～5 times of Momordica grosvenori weight, with the temperature of 120 ℃, boil 5～30 minutes, filter, filtrate evaporation and concentration, to 2 times of Momordica grosvenori weight, obtains mangosteen juice;
C. by the Cranberry pulp after the Cranberry fruit juice after 5～10 parts of sterilizings, 1～5 part of sterilizing and 1～5 part of collagen peptide Mg albumen powder, 1～2 part of oligomeric maltose, mix, after fully stirring, obtain mixture A standby,
D. fresh milk and mangosteen juice, leavening, thickener are mixed after Yoghourt, then mixture A is added in Yoghourt.
3. Yoghourt as claimed in claim 1, is characterized in that: described leavening is one or more of Bifidobacterium, lactobacillus bulgaricus, streptococcus thermophilus, lactobacillus acidophilus, Lactobacillus casei.
4. the Yoghourt as described in claim 1 or 3, is characterized in that: described leavening be Bifidobacterium, lactobacillus bulgaricus, streptococcus thermophilus, lactobacillus acidophilus, Lactobacillus casei by 1: 1: 1: within 1: 1, weight portion mixes.
5. Yoghourt as claimed in claim 1, is characterized in that: described thickener is one or more in sodium alginate, konjac glucomannan, sodium carboxymethylcellulose, propylene glycol alginate, carragheen, xanthans, pectin, guar gum, locust bean gum.
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| CN106538679A (en) * | 2015-09-16 | 2017-03-29 | 内蒙古蒙牛乳业（集团）股份有限公司 | A kind of air-setting type Yoghourt and preparation method thereof |
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Application publication date: 20140903 |