CN104397162A - Mulberry collagen polypeptide Fe yoghurt - Google Patents
Mulberry collagen polypeptide Fe yoghurt Download PDFInfo
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- CN104397162A CN104397162A CN201410384640.7A CN201410384640A CN104397162A CN 104397162 A CN104397162 A CN 104397162A CN 201410384640 A CN201410384640 A CN 201410384640A CN 104397162 A CN104397162 A CN 104397162A
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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
The present invention relates to food or field of health care products, be specifically related to a kind of mulberries collagen polypeptide Fe yoghurt.
Background technology
Yoghourt is with fresh milk for raw material, after pasteurize, add beneficial bacterium (leavening) again in milk, after fermentation, then cools 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 not only remains all advantages of milk, and also maximizes favourable factors and minimizes unfavourable ones through process in some aspect, becomes the nutrient and healthcare products being more suitable for the mankind.
Mulberries are the ripening fruits of Moraceae deciduous tree mulberry tree, and mulberries are again sorosis, mulberry jujube, and peasant likes the fresh fruit of its maturation to eat, and taste sweet juice is many, is one of fruit of often eating of people.Ripe mulberries matter is glossy, sour and sweet palatability, with individual large, meat is thick, look purplish red, the sufficient person of sugar is good.Gather during annual fruit maturation in 4 ~ June, clean, decontamination, dry or dry edible after summary steaming.Concrete maturation time various places are different, and earlier, the north late a bit in south.Mulberries because of its shelf-life short, be difficult to preserve, edible in 1 ~ 3 day under normal temperature preservation state after substantially can only plucking, exceed this holding time, be then difficult to the local flavor keeping mulberries.Prior art adds Yoghourt to mulberries have been had and has disclosed more process technology.The Chinese patent being CN201210182396.7 as number of patent application discloses a kind of mulberry 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 obtain finished product through homogeneous, high-temperature instantaneous sterilization, cooling packing.Be that raw material prepares sour milk beverage product with " king in milk " buffalo milk and sorosis, 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.
In the sweetener used in Yoghourt, prior art mainly adopts sucrose, fructose or the generation sugar based on xylitol, Aspartame etc.Xylitol and sucrose have identical sugariness, and mouthfeel is excellent, are internationally recognized sugar substitutes.Xylitol can participate in body metabolism fast, does not need insulin just can penetrate cell, and blood sugar can not be caused to raise.But existing research is thought, too much edible generation sugar may produce a series of bad consequence 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, add after mulberry juice, pulp respectively sterilizing again in Yoghourt, mouthfeel is good, avoid mulberry juice, situation that bacterium that pulp brings causes Yoghourt rotten, and add low peptide collagen peptide Fe albumen powder, improve the mouthfeel taken and the local flavor of albumen powder, also bring 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 mulberries collagen polypeptide Fe yoghurt, is characterized in that: the component preparing every 100 parts of raw materials of this Yoghourt is as follows:
Mulberry juice 5 ~ 10;
Mulberry pulp 1 ~ 5;
Collagen peptide Fe albumen powder 1 ~ 5;
Mangosteen juice 1 ~ 5;
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 being prepared by enzyme hydrolysis process, prepare from tilapia fishskin, and the molecular weight≤1000Da of collagen peptide Fe;
Described mulberry juice is with squeezer squeezing after ripe mulberry fruit is cleaned, the fruit juice obtained after filtration, sterilizing;
Described mulberry pulp is that after squeezer squeezing, sterilizing, moisture content is the mulberry pulp of 5 ~ 10%;
Described mangosteen juice is the boiling of Momordica grosvenori water, filtration, juice that the concentrated sugariness obtained is very high.
Further: describedly to prepare mulberries collagen polypeptide Fe yoghurt method, it is characterized in that, comprise the steps:
A. with water, ripe mulberry fruit is cleaned, put into squeezer, add the pure water of mulberries fruit weight 0.5 ~ 2 times of 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 be squeezed, filter, make its water content reach 5 ~ 10%, pomace crosses the method sterilizing of pasteurization, obtains the mulberry pulp after sterilizing; The filter by the fruit juice after Bag filter by aperture being 20 ~ 30 μm again, by fruit juice filtration, sterilizing, obtains the mulberry juice after sterilizing;
B. after the Lo Han Guo fruit fragmentation of drying, put into pressure cooker, add the pure water of Momordica grosvenori weight 3 ~ 5 times, 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. by the mulberry pulp after the mulberry juice after 5 ~ 10 parts of sterilizings, 1 ~ 5 part of sterilizing and 1 ~ 5 part of collagen peptide Fe albumen powder, mixing, after fully stirring, obtains mixture A for subsequent use,
D. after fresh milk and leavening, thickener being mixed and made into Yoghourt, then mixture A is added in Yoghourt.
Further: described leavening be Bifidobacterium, lactobacillus bulgaricus, streptococcus thermophilus, lactobacillus acidophilus, Lactobacillus casei one or more.
Further: described leavening is Bifidobacterium, lactobacillus bulgaricus, streptococcus thermophilus, lactobacillus acidophilus, Lactobacillus casei mix by 1: 1: 1: 1: 1 weight portion.
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 mulberry juice, pulp sterilizing respectively, save production cost;
2. combined with mulberry juice, mulberry pulp by yoghurt, comparatively prior art adds mulberry pulp, improves the mouthfeel of yoghurt further;
3. the low peptide collagen peptide Fe albumen powder prepared by tilapia fishskin is combined with mulberry juice, mulberry pulp, Yoghourt, improves the mouthfeel of albumen powder;
4. add Momordica grosvenori concentrate as sweetener, Momordica grosvenori includes mogroside, does not produce heat, sweet compared with sucrose 300 times, so be the best substitute of sucrose; Another possess certain health-care effect containing fructose, amino acid, flavones etc., and compared with the mulberries yoghurt of prior art generally using sucrose as sweetener, have better local flavor; With xylitol, Aspartame etc. for compared with sugar, security is higher, less on the impact of human body.
5. yoghurt is combined with mulberry juice, mulberry pulp, collagen peptide Fe albumen powder, Momordica grosvenori concentrate, not only maintain original local flavor and the nutrition of yoghurt, also add the mulberry juice, the mulberry pulp that are rich in anthocyanidin, turn increase 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 containing the Fe element generally lacked in adolescent growth process, the crowd being applicable to various age bracket eats.
Detailed description of the invention
Some specific detail are proposed in the detailed description of embodiment, to allow those skilled in the art have more thorough understanding to the present invention following.But those skilled in the art it will be clear that realization of the present invention not only can be limited to these specific details.In the other cases, known technical scheme is not described in detail, to avoid the correlative detail ambiguous of following examples.
Embodiment 1
(1) mulberry juice after sterilizing and mulberry pulp is prepared:
With water, ripe mulberry fruit is cleaned, put into squeezer, add the pure water of mulberries fruit weight 0.5 times of weight, with the pressure of 100MPa, by juice extracting out, by Bag filter, fruit juice is separated with pomace, pomace is logical repeatedly to be squeezed, filter, make its water content reach 5%, pomace crosses the method sterilizing of pasteurization, obtains the mulberry pulp after sterilizing; The filter by the fruit juice after Bag filter by aperture being 20 μm again, by fruit juice filtration, sterilizing, obtains the mulberry juice after sterilizing.(2) mangosteen juice is prepared
After the Lo Han Guo fruit fragmentation of drying, put into pressure cooker, add Momordica grosvenori weight 3 times of water, boil 5 minutes with the temperature of 120 DEG C, filter, filtrate evaporation and concentration, to 2 times of Momordica grosvenori weight, obtains mangosteen juice;
(3) Yoghourt is prepared
Get 914.5 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 mangosteen juice 10 kilograms again, as the hydroxypropyl converted starch 5 kilograms of thickener, stir, in yoghurt-making appts, make Yoghourt after fermentation.
(4) mulberries collagen polypeptide yoghurt preparation
By 50 kilograms of mulberry juices, 10 kilograms of water content be 5 ~ 10% mulberry pulp mix with 10 kilograms of collagen peptide Fe albumen powders, stir, add in the Yoghourt that step (3) obtains.
Embodiment 2
(1) mulberry juice after sterilizing and mulberry pulp is prepared:
With water, ripe mulberry fruit is cleaned, put into squeezer, add the pure water of mulberries fruit weight 2 times of weights, with the pressure of 10MPa, by juice extracting out, by Bag filter, fruit juice is separated with pomace, pomace is logical repeatedly to be squeezed, filter, make its water content reach 10%, pomace crosses the method sterilizing of ultrahigh-temperature instant sterilization, obtains the mulberry pulp after sterilizing; The filter by the fruit juice after Bag filter by aperture being 30 μm again, by fruit juice filtration, sterilizing, obtains the mulberry juice after sterilizing.
(2) mangosteen juice is prepared
After the Lo Han Guo fruit fragmentation of drying, put into pressure cooker, add Momordica grosvenori weight 5 times of water, boil 30 minutes with the temperature of 120 DEG C, filter, filtrate evaporation and concentration, to 2 times of Momordica grosvenori weight, obtains mangosteen juice;
(3) Yoghourt is prepared
Get 739.5 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 mangosteen juice 50 kilograms again, as the sodium alginate 10 kilograms of thickener, stir, in yoghurt-making appts, make Yoghourt after fermentation.
(4) mulberries collagen polypeptide yoghurt preparation
By double centner mulberry juice, 50 kilograms of water content be 10% mulberry pulp mix with 50 kilograms of collagen peptide Fe albumen powders, stir, add in the Yoghourt that step (3) obtains.
Embodiment 3
(1) mulberry juice after sterilizing and mulberry pulp is prepared:
With water, ripe mulberry fruit is cleaned, put into squeezer, add the pure water of mulberries fruit weight 1 times of weight, with the pressure of 50MPa, by juice extracting out, by Bag filter, fruit juice is separated with pomace, pomace is logical repeatedly to be squeezed, filter, make its water content reach 7%, pomace crosses the method sterilizing of pasteurization, obtains the mulberry pulp after sterilizing; The filter by the fruit juice after Bag filter by aperture being 25 μm again, by fruit juice filtration, sterilizing, obtains the mulberry juice after sterilizing.
(2) mangosteen juice is prepared
After the Lo Han Guo fruit fragmentation of drying, put into pressure cooker, add Momordica grosvenori weight 4 times of water, boil 15 minutes with the temperature of 120 DEG C, filter, filtrate evaporation and concentration, to 2 times of Momordica grosvenori weight, obtains mangosteen juice;
(3) Yoghourt is prepared
Get 854.4 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 mangosteen juice 10 kilograms again, as the sodium carboxymethylcellulose 5 kilograms of thickener, stir, in yoghurt-making appts, make Yoghourt after fermentation.
(4) mulberries collagen polypeptide yoghurt preparation
By 80 kilograms of mulberry juices, 25 kilograms of water content be 8% mulberry pulp mix with 25 kilograms of collagen peptide Fe albumen powders, stir, add in the Yoghourt that step (3) obtains.
Embodiment 4
(1) mulberry juice after sterilizing and mulberry pulp is prepared:
With water, ripe mulberry fruit is cleaned, put into squeezer, add the pure water of mulberries fruit weight 0.9 times of weight, with the pressure of 80MPa, by juice extracting out, by Bag filter, fruit juice is separated with pomace, pomace is logical repeatedly to be squeezed, filter, make its water content reach 6%, pomace crosses the method sterilizing of ultrahigh-temperature instant sterilization, obtains the mulberry pulp after sterilizing; The filter by the fruit juice after Bag filter by aperture being 20 μm again, by fruit juice filtration, sterilizing, obtains the mulberry juice after sterilizing.
(2) mangosteen juice is prepared
After the Lo Han Guo fruit fragmentation of drying, put into pressure cooker, add Momordica grosvenori weight 3.5 times of water, boil 26 minutes with the temperature of 120 DEG C, filter, filtrate evaporation and concentration, to 2 times of Momordica grosvenori weight, obtains mangosteen juice;
(3) Yoghourt is prepared
Get 826 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 mangosteen juice 35 kilograms again, as the konjac glucomannan 8 kilograms of thickener, stir, in yoghurt-making appts, make Yoghourt after fermentation.
(4) mulberries collagen polypeptide yoghurt preparation
By 79 kilograms of mulberry juices, 18 kilograms of water content be 5 ~ 10% mulberry pulp mix with 33 kilograms of collagen peptide Fe albumen powders, stir, add in the Yoghourt that step (3) obtains.
The present invention has also been the trial test mouthfeel official that mulberries collagen polypeptide yoghurt that conventional yoghurt on the market, fruit acid milk and the present invention make carried out people and can have tested, the present invention have selected 18-55 one full year of life, each 20 people of men and women, totally 40 people, taste embodiment 1, embodiment 2, embodiment 3, contrast 1 and control group 2 respectively with identical people.Control group 1 is the common sour milk bought on the market, and control group 2 is the good flavor Yoghourt bought 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, some simple deduction or replace can also be made, all should be considered as belonging to protection scope of the present invention.
Claims (5)
1. a mulberries collagen polypeptide Fe yoghurt, is characterized in that: the component preparing every 100 parts of raw materials of this Yoghourt is as follows:
Mulberry juice 5 ~ 10;
Mulberry pulp 1 ~ 5;
Collagen peptide Fe albumen powder 1 ~ 5;
Mangosteen juice 1 ~ 5;
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 being prepared by enzyme hydrolysis process, prepare from tilapia fishskin, and the molecular weight≤1000Da of collagen peptide Fe;
Described mulberry juice is with squeezer squeezing after ripe mulberry fruit is cleaned, the fruit juice obtained after filtration, sterilizing;
Described mulberry pulp is that after squeezer squeezing, sterilizing, moisture content is the mulberry pulp of 5 ~ 10%;
Described mangosteen juice is the boiling of Momordica grosvenori water, filtration, juice that the concentrated sugariness obtained is very high.
2. the preparation method of yoghurt as claimed in claim 1, is characterized in that, comprise the steps:
A. with water, ripe mulberry fruit is cleaned, put into squeezer, add the pure water of mulberries fruit weight 0.5 ~ 2 times of 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 be squeezed, filter, make its water content reach 5 ~ 10%, pomace crosses the method sterilizing of pasteurization, obtains the mulberry pulp after sterilizing; The filter by the fruit juice after Bag filter by aperture being 20 ~ 30 μm again, by fruit juice filtration, sterilizing, obtains the mulberry juice after sterilizing;
B. after the Lo Han Guo fruit fragmentation of drying, put into pressure cooker, add the pure water of Momordica grosvenori weight 3 ~ 5 times, 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. by the mulberry pulp after the mulberry juice after 5 ~ 10 parts of sterilizings, 1 ~ 5 part of sterilizing and 1 ~ 5 part of collagen peptide Fe albumen powder, mixing, after fully stirring, obtains mixture A for subsequent use,
D. after fresh milk and leavening, thickener being mixed and made into Yoghourt, then mixture A is added in Yoghourt.
3. Yoghourt as claimed in claim 1, is characterized in that: described leavening be Bifidobacterium, lactobacillus bulgaricus, streptococcus thermophilus, lactobacillus acidophilus, Lactobacillus casei one or more.
4. the Yoghourt as described in claim 1 or 3, is characterized in that: described leavening is Bifidobacterium, lactobacillus bulgaricus, streptococcus thermophilus, lactobacillus acidophilus, Lactobacillus casei mix by 1: 1: 1: 1: 1 weight portion.
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.
Priority Applications (1)
| Application Number | Priority Date | Filing Date | Title |
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| CN201410384640.7A CN104397162A (en) | 2014-08-07 | 2014-08-07 | Mulberry collagen polypeptide Fe yoghurt |
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| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN201410384640.7A CN104397162A (en) | 2014-08-07 | 2014-08-07 | Mulberry collagen polypeptide Fe yoghurt |
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| CN104397162A true CN104397162A (en) | 2015-03-11 |
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| CN201410384640.7A Pending CN104397162A (en) | 2014-08-07 | 2014-08-07 | Mulberry collagen polypeptide Fe yoghurt |
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Cited By (2)
| Publication number | Priority date | Publication date | Assignee | Title |
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| CN109042344A (en) * | 2018-06-28 | 2018-12-21 | 湖南艾达伦科技有限公司 | A kind of sweet milk and preparation method |
| CN113367195A (en) * | 2020-02-25 | 2021-09-10 | 内蒙古蒙牛乳业（集团）股份有限公司 | Liquid dairy product and preparation method thereof |
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Application publication date: 20150311 |