CN104170974A - Acai berry collagen polypeptide Fe yoghurt - Google Patents
Acai berry collagen polypeptide Fe yoghurt Download PDFInfo
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- CN104170974A CN104170974A CN201410299334.3A CN201410299334A CN104170974A CN 104170974 A CN104170974 A CN 104170974A CN 201410299334 A CN201410299334 A CN 201410299334A CN 104170974 A CN104170974 A CN 104170974A
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Abstract
The invention discloses acai berry collagen polypeptide Fe yoghurt and a preparation method thereof. The acai berry collagen polypeptide Fe yoghurt is prepared from the following components in parts by weight: 5-10 parts of acai berry juice, 1-5 parts of acai berry pulp, 1-5 parts of collagen peptide Fe protein powder, 1-5 parts of siraitia grosvenorii fruit concentrated juice, 0.5-1 part of thickening agent, 0.05-1 part of fermentation agent and the balance of fresh milk. In the preparation method of the acai berry collagen polypeptide Fe yoghurt, a sterilization process having little influence on the chemical components of the acai berry juice and the acai berry pulp is employed, and the acai berry juice and the acai berry pulp are added into yoghurt so as to improve the taste of the yoghurt and increase the purple color of the yoghurt. The acai berry juice and the acai berry pulp are also rich in an antioxidant, i.e. anthocyanin; and the low-peptide collagen peptide Fe protein powder prepared from the skin of tilapia has better digestion and absorption properties than protein, has the functions of promoting immunity, adjusting hormones, resisting bacteria and virus, reducing blood pressure and blood lipid and the like and contains Fe that is generally lack in children during growth. The yoghourt, the acai berry juice and the acai berry pulp are combined with the small-molecule collagen peptide Fe protein powder, therefore, the prepared acai berry collagen polypeptide Fe yoghurt has better taste and health-care function.
Description
Technical field
The present invention relates to food or field of health care products, be specifically related to a kind of Brazilian certain kind of berries collagen polypeptide Fe yoghurt.
Background technology
Yoghourt is taking 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.
Brazil's certain kind of berries has another name called Euterpe badiocarpa, Euterpe oleracea, belong to Palmae, trunk is long slender, nearly 15-25 meter is high, and the about 10-15 centimetre of trunk diameter, opens brown and purple flower, leaf sheath is with redness, ripe Brazilian certain kind of berries fruit can be by the green purple that turns, big or small about 1-2 centimetre diameter, and a grain is arranged in each leaf sheath.Deeply convince at local thousand doctors' lores that the Brazilian certain kind of berries can help wound healing, purifies the blood, improves anaemia, diarrhoea, fever, hemorrhage, jaundice, liver diseases, parasite and ulcer.The local traditional medicine of Peru be diabetes, have a fever, lose hair, hemorrhage, hepatitis, jaundice, kidney problems, liver diseases, malaria, irregular menstruation, menstrual period pain and DOMS have remarkable efficacy.
Brazil's certain kind of berries powdery (100 grams) extract comprises nutritional labeling after freeze drying: 533.9 calories, 52.2 grams carbohydrate, 8.1 grams of protein, 32.5 grams of total fats portion carbohydrate, 44.2 grams of dietary fibers, hypoglycemia value (starching sweetless)., minimum vitamin C and vitamin A, 260 milligrams of calcium, 4.4 milligrams of iron and asparatate, glutamic acid amino acid content and 7.59 grams; Fat content comprises oleic acid (total fat of 56.2%), palmitic acid (24.1%) and linoleic acid (12.5%); Cupreol (total sterol of 78-91%), anthocyanidin oligomer and vanillic acid, syringic acid, P-hydroxybenzoic acid, protocatechuic acid, forulic acid.Brazilian certain kind of berries powderous preparations (100 grams) after freezing, contains cyanine (3.19 milligrams/gram), 12 flavonoid class compounds and other polyphenolic substances.
Therefore, the Brazilian certain kind of berries as a kind of unique flavor, be rich in the fruit to human body beneficial element, favored by people, but because the Brazilian certain kind of berries fresh fruit shelf-life is short, under common storage requirement, be difficult to preserve for a long time local flavor and the nutritive value of its fresh fruit.Therefore need to be made into local flavor drink etc. and keep its local flavor and nutritive value.
Prior art adds the product of Yoghourt to disclose some technical schemes to fruit.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.Prepare sour milk beverage product taking " king in milk " buffalo milk and sorosis as raw material, 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 adopt sucrose, fructose or taking xylitol, Aspartame etc. as 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, Brazilian certain kind of berries fruit juice, pulp are added in Yoghourt after sterilizing respectively again, mouthfeel is good, the bacterium that has avoided Brazilian certain kind of berries fruit juice, pulp to bring is caused the rotten situation of Yoghourt, and add low peptide collagen peptide Fe albumen powder, improve 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 kind of Brazilian certain kind of berries collagen polypeptide Fe yoghurt, is characterized in that: the component of every 100 parts of raw materials of preparing this Yoghourt is as follows:
Brazil's certain kind of berries fruit juice 5～10;
Brazil's certain kind of berries pulp 1～5;
Collagen peptide Fe 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;
Described collagen polypeptide Fe albumen powder is the collagen peptide Fe that is prepared, prepared from tilapia fishskin by enzyme hydrolysis process, and molecular weight≤1000Da of collagen peptide Fe;
Described Brazilian certain kind of berries fruit juice is with squeezer squeezing, the fruit juice obtaining after filtration, sterilizing after ripe Brazilian certain kind of berries fruit is cleaned;
Described Brazilian certain kind of berries pulp is squeezer squeezing, sterilizing, pulverizing, dried Brazilian certain kind of berries pulp powder, and its order number is 80～400 orders;
Described mangosteen juice is the boiling of Momordica grosvenori water, filtration, the concentrated very high juice of sugariness obtaining.
Further: the preparation method of described yoghurt, it is characterized in that, comprise the steps:
A. water is cleaned ripe Brazilian certain kind of berries fruit, put into squeezer, add the pure water of 0.5～2 times of weight of Brazilian certain kind of berries 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 Brazilian certain kind of berries 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 Brazilian certain kind of berries 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, boil 5～30 minutes with the temperature of 120 DEG C, filter, filtrate evaporation and concentration, to 2 times of Momordica grosvenori weight, obtains mangosteen juice;
C. the Brazilian certain kind of berries pulp after sterilizing is ground to 80～400 orders with pulverizer, after being dried, obtains Brazilian certain kind of berries pulp powder;
D. by the Brazilian certain kind of berries fruit juice after 5～10 parts of sterilizings, 1～5 part of Brazilian certain kind of berries pulp powder and 1～5 part of collagen peptide Fe albumen powder, 1～2 part of oligomeric maltose, mix, after fully stirring, obtain mixture A for subsequent use,
E. fresh milk and mangosteen juice, leavening, thickener are mixed after Yoghourt, then mixture A is added in Yoghourt.
Further: described leavening is one or more of Bifidobacterium, lactobacillus bulgaricus, streptococcus thermophilus, lactobacillus acidophilus, Lactobacillus casei.
Further: described leavening be Bifidobacterium, lactobacillus bulgaricus, streptococcus thermophilus, lactobacillus acidophilus, Lactobacillus casei by 1: 1: 1: within 1: 1, weight portion mixes.
Further: 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 Brazilian certain kind of berries fruit juice, pulp sterilizing respectively, save production cost;
2. yoghurt is combined with Brazilian certain kind of berries fruit juice, Brazilian certain kind of berries pulp, added Brazilian certain kind of berries pulp compared with prior art, further improve the mouthfeel of yoghurt;
3. the low peptide collagen peptide Fe albumen powder of being prepared by tilapia fishskin is combined with Brazilian certain kind of berries fruit juice, Brazilian certain kind of berries 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 containing fructose, amino acid, flavones etc., and compared with the Brazilian certain kind of berries yoghurt of prior art generally using sucrose as sweetener, there is better local flavor; For compared with sugar, security is higher, less on the impact of human body with xylitol, Aspartame etc.
5. yoghurt is combined with Brazilian certain kind of berries fruit juice, Brazilian certain kind of berries pulp, collagen peptide Fe albumen powder, Momordica grosvenori concentrate, original local flavor and the nutrition of yoghurt are not only kept, also increase and be rich in the Brazilian certain kind of berries fruit juice of anthocyanidin, Brazilian certain kind of berries pulp, increase again appropriate low peptide collagen peptide Fe albumen powder, for Promote immunity, regulate the functions such as hormone, antibacterial, antiviral, hypotensive and reducing blood lipid, and contain the Fe element generally lacking in adolescent growth process, the crowd who is applicable to various age brackets is edible.
6. adopt Brazilian certain kind of berries pulp is ground after dry and mixed with Brazilian certain kind of berries fruit juice, collagen peptide Fe albumen powder, oligomeric maltose, can fully mix, form special local flavor and the mixture of mouthfeel, can also extend the shelf-life of Brazilian certain kind of berries goods.
Detailed description of the invention
In the following detailed description for embodiment, some specific detail are proposed, to allow those skilled in the art have more thorough understanding to the present invention.But 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 Brazilian certain kind of berries fruit juice and the Brazilian certain kind of berries pulp powder after sterilizing:
Water is cleaned ripe Brazilian certain kind of berries fruit, put into squeezer, add the pure water of 0.5 times of weight of Brazilian certain kind of berries 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 Brazilian certain kind of berries 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 Brazilian certain kind of berries fruit juice after sterilizing; Brazilian certain kind of berries pulp after sterilizing is put into pulverizer, be ground to 400 orders, obtain Brazilian certain kind of berries pulp powder.
(2) prepare mangosteen juice
After dry Lo Han Guo fruit fragmentation, put into pressure cooker, add 3 times of water of Momordica grosvenori weight, boil 5 minutes with the temperature of 120 DEG C, 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) Brazilian certain kind of berries collagen polypeptide yoghurt preparation
50 kilograms of Brazilian certain kind of berries fruit juice, 10 kilograms of Brazilian certain kind of berries pulp powder are mixed, stirred with 10 kilograms of collagen peptide Fe albumen powders, 10 kilograms of oligomeric maltoses, add in the Yoghourt of step (3) acquisition.
Embodiment 2
(1) prepare Brazilian certain kind of berries fruit juice and the Brazilian certain kind of berries pulp powder after sterilizing:
Water is cleaned ripe Brazilian certain kind of berries fruit, put into squeezer, add the pure water of 2 times of weights of Brazilian certain kind of berries 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 Brazilian certain kind of berries 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 Brazilian certain kind of berries fruit juice after sterilizing; Brazilian certain kind of berries pulp after sterilizing is put into pulverizer, be ground to 80 orders, obtain Brazilian certain kind of berries pulp powder.
(2) prepare mangosteen juice
After dry Lo Han Guo fruit fragmentation, put into pressure cooker, add 5 times of water of Momordica grosvenori weight, boil 30 minutes with the temperature of 120 DEG C, 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) Brazilian certain kind of berries collagen polypeptide yoghurt preparation
Double centner Brazil certain kind of berries fruit juice, 50 kilograms of Brazilian certain kind of berries pulp powder are mixed, stirred with 50 kilograms of collagen peptide Fe albumen powders, 20 kilograms of oligomeric maltoses, add in the Yoghourt of step (3) acquisition.
Embodiment 3
(1) prepare Brazilian certain kind of berries fruit juice and the Brazilian certain kind of berries pulp powder after sterilizing:
Water is cleaned ripe Brazilian certain kind of berries fruit, put into squeezer, add the pure water of 1 times of weight of Brazilian certain kind of berries 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 Brazilian certain kind of berries 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 Brazilian certain kind of berries fruit juice after sterilizing; Brazilian certain kind of berries pulp after sterilizing is put into pulverizer, be ground to 200 orders, obtain Brazilian certain kind of berries pulp powder.
(2) prepare mangosteen juice
After dry Lo Han Guo fruit fragmentation, put into pressure cooker, add 4 times of water of Momordica grosvenori weight, boil 15 minutes with the temperature of 120 DEG C, 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) Brazilian certain kind of berries collagen polypeptide yoghurt preparation
80 kilograms of Brazilian certain kind of berries fruit juice, 25 kilograms of Brazilian certain kind of berries pulp powder are mixed, stirred with 25 kilograms of collagen peptide Fe albumen powders, 15 kilograms of oligomeric maltoses, add in the Yoghourt of step (3) acquisition.
Embodiment 4
(1) prepare Brazilian certain kind of berries fruit juice and the Brazilian certain kind of berries pulp powder after sterilizing:
Water is cleaned ripe Brazilian certain kind of berries fruit, put into squeezer, add the pure water of 0.9 times of weight of Brazilian certain kind of berries 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 Brazilian certain kind of berries 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 Brazilian certain kind of berries fruit juice after sterilizing; Brazilian certain kind of berries pulp after sterilizing is put into pulverizer, be ground to 300 orders, obtain Brazilian certain kind of berries pulp powder.
(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, boil 26 minutes with the temperature of 120 DEG C, 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) Brazilian certain kind of berries collagen polypeptide yoghurt preparation
79 kilograms of Brazilian certain kind of berries fruit juice, 18 kilograms of Brazilian certain kind of berries pulp powder are mixed, stirred with 33 kilograms of collagen peptide Fe albumen powders, 10 kilograms of oligomeric maltoses, add in the Yoghourt of step (3) acquisition.
The present invention has also been the trial test mouthfeel official that Brazilian certain kind of berries 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 Brazilian certain kind of berries collagen polypeptide Fe yoghurt, is characterized in that: the component of every 100 parts of raw materials of preparing this Yoghourt is as follows:
Brazil's certain kind of berries fruit juice 5～10;
Brazil's certain kind of berries pulp 1～5;
Collagen peptide Fe 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;
Described collagen polypeptide Fe albumen powder is the collagen peptide Fe that is prepared, prepared from tilapia fishskin by enzyme hydrolysis process, and molecular weight≤1000Da of collagen peptide Fe;
Described Brazilian certain kind of berries fruit juice is with squeezer squeezing, the fruit juice obtaining after filtration, sterilizing after ripe Brazilian certain kind of berries fruit is cleaned;
Described Brazilian certain kind of berries pulp is squeezer squeezing, sterilizing, pulverizing, dried Brazilian certain kind of berries pulp powder, and its order number is 80～400 orders;
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 Brazilian certain kind of berries fruit, put into squeezer, add the pure water of 0.5～2 times of weight of Brazilian certain kind of berries 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 Brazilian certain kind of berries 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 Brazilian certain kind of berries 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, boil 5～30 minutes with the temperature of 120 DEG C, filter, filtrate evaporation and concentration, to 2 times of Momordica grosvenori weight, obtains mangosteen juice;
C. the Brazilian certain kind of berries pulp after sterilizing is ground to 80～400 orders with pulverizer, after being dried, obtains Brazilian certain kind of berries pulp powder;
D. by the Brazilian certain kind of berries fruit juice after 5～10 parts of sterilizings, 1～5 part of Brazilian certain kind of berries pulp powder and 1～5 part of collagen peptide Fe albumen powder, 1～2 part of oligomeric maltose, mix, after fully stirring, obtain mixture A for subsequent use,
E. 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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| CN201410299334.3A CN104170974A (en) | 2014-06-30 | 2014-06-30 | Acai berry collagen polypeptide Fe yoghurt |
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