CN108684817A - It is a kind of being added to small-molecular peptides Yoghourt freeze formula and preparation process - Google Patents
It is a kind of being added to small-molecular peptides Yoghourt freeze formula and preparation process Download PDFInfo
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- CN108684817A CN108684817A CN201710235717.8A CN201710235717A CN108684817A CN 108684817 A CN108684817 A CN 108684817A CN 201710235717 A CN201710235717 A CN 201710235717A CN 108684817 A CN108684817 A CN 108684817A
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- Prior art keywords
- yoghourt
- freezes
- added
- jelly
- small
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- Legal status (The legal status is an assumption and is not a legal conclusion. Google has not performed a legal analysis and makes no representation as to the accuracy of the status listed.)
- Pending
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- 235000013618 yogurt Nutrition 0.000 title claims abstract description 39
- 108090000765 processed proteins & peptides Proteins 0.000 title claims abstract description 27
- 102000004196 processed proteins & peptides Human genes 0.000 title claims abstract description 15
- 238000002360 preparation method Methods 0.000 title claims description 3
- 238000009472 formulation Methods 0.000 title description 2
- KRKNYBCHXYNGOX-UHFFFAOYSA-N citric acid Chemical compound OC(=O)CC(O)(C(O)=O)CC(O)=O KRKNYBCHXYNGOX-UHFFFAOYSA-N 0.000 claims abstract description 33
- 235000015110 jellies Nutrition 0.000 claims abstract description 23
- 239000008274 jelly Substances 0.000 claims abstract description 23
- JVTAAEKCZFNVCJ-UHFFFAOYSA-N lactic acid Chemical compound CC(O)C(O)=O JVTAAEKCZFNVCJ-UHFFFAOYSA-N 0.000 claims abstract description 22
- 239000000843 powder Substances 0.000 claims abstract description 13
- 241000894006 Bacteria Species 0.000 claims abstract description 12
- 235000013305 food Nutrition 0.000 claims abstract description 12
- 235000021552 granulated sugar Nutrition 0.000 claims abstract description 11
- 239000004310 lactic acid Substances 0.000 claims abstract description 11
- 235000014655 lactic acid Nutrition 0.000 claims abstract description 11
- 239000001509 sodium citrate Substances 0.000 claims abstract description 10
- NLJMYIDDQXHKNR-UHFFFAOYSA-K sodium citrate Chemical compound O.O.[Na+].[Na+].[Na+].[O-]C(=O)CC(O)(CC([O-])=O)C([O-])=O NLJMYIDDQXHKNR-UHFFFAOYSA-K 0.000 claims abstract description 10
- MVORZMQFXBLMHM-QWRGUYRKSA-N Gly-His-Lys Chemical compound NCCCC[C@@H](C(O)=O)NC(=O)[C@@H](NC(=O)CN)CC1=CN=CN1 MVORZMQFXBLMHM-QWRGUYRKSA-N 0.000 claims abstract description 9
- 235000021433 fructose syrup Nutrition 0.000 claims abstract description 9
- 108010038983 glycyl-histidyl-lysine Proteins 0.000 claims abstract description 9
- 150000003384 small molecules Chemical class 0.000 claims abstract description 9
- 235000008939 whole milk Nutrition 0.000 claims abstract description 7
- 235000013960 Lactobacillus bulgaricus Nutrition 0.000 claims abstract description 6
- 229940004208 lactobacillus bulgaricus Drugs 0.000 claims abstract description 6
- 241000195493 Cryptophyta Species 0.000 claims abstract description 5
- 239000004615 ingredient Substances 0.000 claims abstract description 4
- XLYOFNOQVPJJNP-UHFFFAOYSA-N water Substances O XLYOFNOQVPJJNP-UHFFFAOYSA-N 0.000 claims description 15
- 235000014347 soups Nutrition 0.000 claims description 10
- BJEPYKJPYRNKOW-REOHCLBHSA-N (S)-malic acid Chemical compound OC(=O)[C@@H](O)CC(O)=O BJEPYKJPYRNKOW-REOHCLBHSA-N 0.000 claims description 9
- BJEPYKJPYRNKOW-UHFFFAOYSA-N alpha-hydroxysuccinic acid Natural products OC(=O)C(O)CC(O)=O BJEPYKJPYRNKOW-UHFFFAOYSA-N 0.000 claims description 9
- 239000000796 flavoring agent Substances 0.000 claims description 9
- 235000019634 flavors Nutrition 0.000 claims description 9
- 239000001630 malic acid Substances 0.000 claims description 9
- 235000011090 malic acid Nutrition 0.000 claims description 9
- 238000007789 sealing Methods 0.000 claims description 9
- 239000002253 acid Substances 0.000 claims description 8
- 239000000576 food coloring agent Substances 0.000 claims description 7
- 238000000034 method Methods 0.000 claims description 7
- 239000002002 slurry Substances 0.000 claims description 7
- 238000001816 cooling Methods 0.000 claims description 6
- 238000009413 insulation Methods 0.000 claims description 6
- 239000000463 material Substances 0.000 claims description 6
- 230000001954 sterilising effect Effects 0.000 claims description 6
- 238000004659 sterilization and disinfection Methods 0.000 claims description 6
- 238000003756 stirring Methods 0.000 claims description 6
- 235000015165 citric acid Nutrition 0.000 claims description 5
- 235000011083 sodium citrates Nutrition 0.000 claims description 5
- 241000194017 Streptococcus Species 0.000 claims description 3
- 238000007605 air drying Methods 0.000 claims description 3
- 238000011049 filling Methods 0.000 claims description 3
- 238000001914 filtration Methods 0.000 claims description 3
- 238000002156 mixing Methods 0.000 claims description 3
- 238000000465 moulding Methods 0.000 claims description 3
- 235000013599 spices Nutrition 0.000 claims description 3
- 238000005303 weighing Methods 0.000 claims description 3
- 239000002994 raw material Substances 0.000 claims description 2
- 241000186672 Lactobacillus delbrueckii subsp. bulgaricus Species 0.000 claims 1
- BJHIKXHVCXFQLS-UYFOZJQFSA-N keto-D-fructose Chemical compound OC[C@@H](O)[C@@H](O)[C@H](O)C(=O)CO BJHIKXHVCXFQLS-UYFOZJQFSA-N 0.000 claims 1
- 239000006188 syrup Substances 0.000 claims 1
- 235000020357 syrup Nutrition 0.000 claims 1
- 244000199885 Lactobacillus bulgaricus Species 0.000 abstract description 5
- 241001478240 Coccus Species 0.000 abstract description 2
- 240000002853 Nelumbo nucifera Species 0.000 abstract description 2
- 235000006508 Nelumbo nucifera Nutrition 0.000 abstract description 2
- 235000006510 Nelumbo pentapetala Nutrition 0.000 abstract description 2
- 239000000686 essence Substances 0.000 abstract description 2
- 150000001413 amino acids Chemical class 0.000 description 5
- 235000016709 nutrition Nutrition 0.000 description 4
- 102000004169 proteins and genes Human genes 0.000 description 3
- 108090000623 proteins and genes Proteins 0.000 description 3
- QGZKDVFQNNGYKY-UHFFFAOYSA-N Ammonia Chemical compound N QGZKDVFQNNGYKY-UHFFFAOYSA-N 0.000 description 2
- 235000013399 edible fruits Nutrition 0.000 description 2
- 235000013336 milk Nutrition 0.000 description 2
- 239000008267 milk Substances 0.000 description 2
- 210000004080 milk Anatomy 0.000 description 2
- 230000035764 nutrition Effects 0.000 description 2
- 235000005979 Citrus limon Nutrition 0.000 description 1
- 244000131522 Citrus pyriformis Species 0.000 description 1
- 239000005715 Fructose Substances 0.000 description 1
- 229930091371 Fructose Natural products 0.000 description 1
- RFSUNEUAIZKAJO-ARQDHWQXSA-N Fructose Chemical compound OC[C@H]1O[C@](O)(CO)[C@@H](O)[C@@H]1O RFSUNEUAIZKAJO-ARQDHWQXSA-N 0.000 description 1
- DGAQECJNVWCQMB-PUAWFVPOSA-M Ilexoside XXIX Chemical compound C[C@@H]1CC[C@@]2(CC[C@@]3(C(=CC[C@H]4[C@]3(CC[C@@H]5[C@@]4(CC[C@@H](C5(C)C)OS(=O)(=O)[O-])C)C)[C@@H]2[C@]1(C)O)C)C(=O)O[C@H]6[C@@H]([C@H]([C@@H]([C@H](O6)CO)O)O)O.[Na+] DGAQECJNVWCQMB-PUAWFVPOSA-M 0.000 description 1
- 108010038807 Oligopeptides Proteins 0.000 description 1
- 102000015636 Oligopeptides Human genes 0.000 description 1
- 240000008042 Zea mays Species 0.000 description 1
- 235000005824 Zea mays ssp. parviglumis Nutrition 0.000 description 1
- 235000002017 Zea mays subsp mays Nutrition 0.000 description 1
- 125000003275 alpha amino acid group Chemical group 0.000 description 1
- 229910021529 ammonia Inorganic materials 0.000 description 1
- 230000015572 biosynthetic process Effects 0.000 description 1
- 210000004556 brain Anatomy 0.000 description 1
- 235000005822 corn Nutrition 0.000 description 1
- 239000006071 cream Substances 0.000 description 1
- 230000000694 effects Effects 0.000 description 1
- 238000005516 engineering process Methods 0.000 description 1
- 230000036039 immunity Effects 0.000 description 1
- 239000000203 mixture Substances 0.000 description 1
- 239000000049 pigment Substances 0.000 description 1
- 229920001184 polypeptide Polymers 0.000 description 1
- 125000002924 primary amino group Chemical group [H]N([H])* 0.000 description 1
- 230000003860 sleep quality Effects 0.000 description 1
- 229910052708 sodium Inorganic materials 0.000 description 1
- 239000011734 sodium Substances 0.000 description 1
- 239000000126 substance Substances 0.000 description 1
- 239000013589 supplement Substances 0.000 description 1
Classifications
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23C—DAIRY PRODUCTS, e.g. MILK, BUTTER OR CHEESE; MILK OR CHEESE SUBSTITUTES; MAKING THEREOF
- A23C9/00—Milk preparations; Milk powder or milk powder preparations
- A23C9/12—Fermented milk preparations; Treatment using microorganisms or enzymes
- A23C9/13—Fermented milk preparations; Treatment using microorganisms or enzymes using additives
- A23C9/1322—Inorganic compounds; Minerals, including organic salts thereof, oligo-elements; Amino-acids, peptides, protein-hydrolysates or derivatives; Nucleic acids or derivatives; Yeast extract or autolysate; Vitamins; Antibiotics; Bacteriocins
Landscapes
- Life Sciences & Earth Sciences (AREA)
- Chemical & Material Sciences (AREA)
- Health & Medical Sciences (AREA)
- Biochemistry (AREA)
- Molecular Biology (AREA)
- Nutrition Science (AREA)
- Proteomics, Peptides & Aminoacids (AREA)
- Microbiology (AREA)
- Engineering & Computer Science (AREA)
- Food Science & Technology (AREA)
- Polymers & Plastics (AREA)
- Seeds, Soups, And Other Foods (AREA)
Abstract
A kind of Yoghourt jelly being added to small-molecular peptides, ingredient are as follows:Jelly(Marine algae extract)Powder, whole milk, white granulated sugar, fructose syrup, small molecule Gly-His-Lys, citric acid, sodium citrate, essence, lactic acid bacteria(Lactobacillus bulgaricus, thermophilic lotus coccus);Yoghourt freeze in small-molecular peptides are added, allow Yoghourt to be frozen into for small-molecular peptides carrier, can more allow it is particular about food in teenager receive.
Description
Technical field
The present invention relates to a kind of fruit jelly foods, like especially for teenager, and are conducive to teenagers healthy growth
It is added to a kind of fruit jelly food of small-molecular peptides.
Background technology
Small-molecular peptides are a kind of biochemical substances between a kind of amino acid and protein, it is smaller than protein molecular weight, than
Amino acid molecular amount is big, is a segment of protein.It is connected with peptide bond between more than two amino acid, " the amino of formation
Sour chain " or " amino acid string " are just called peptide.Wherein, 10 are referred to as polypeptide with the peptide that upper amino acid forms, and by 2 to 9 ammonia
Base acid composition is just called oligopeptides, is just called small-molecular peptides or small peptide by what 2 to 4 amino acid formed, small-molecular peptides are for blueness
Teenager has following nutritional benefits:1. child is helped to grow completely, promote skeleton development, height is helped to grow tall;2. nutrition brain is sent out
It educates, improves child's intelligence;3. strengthen immunity strengthens child's constitution;4. supplement child's growth and development core nutrition comprehensively promotes
The effects that digesting and assimilating, improving sleep quality helps child to grow completely.
Yoghourt freeze in small-molecular peptides are added, allow Yoghourt to be frozen into for small-molecular peptides carrier, can more allow it is particular about food in teenager
Receive.
Invention content
It is eaten the present invention is intended to provide one kind being suitable for teenager, and the acid of the nutritional need for the teenagers growth stage
Frozen milk food.
Dispensing of the present invention is by water, whole milk, white granulated sugar, fructose syrup, jelly powder(Marine algae extract), small-molecular peptides
Powder, sodium citrate, malic acid, citric acid, food flavor, VC, food coloring, lactic acid bacteria(Lactobacillus bulgaricus, thermophilus
Bacterium).
Each raw material weight proportioning of soup processed of the present invention is as follows:Water:73.23%, whole milk:5%, white granulated sugar:15.5%, jelly powder:
1.0%, fructose syrup:5.8%, sodium citrate:0.08%,VC:0.05%, citric acid:0.18%, malic acid:0.1%, small-molecular peptides
Powder:2%, food flavor:0.06%, food coloring 0.003%, lactic acid bacteria:0.0004%.
The present invention is made by following technique:
1. the weighing that Yoghourt freezes:It presses"List of ingredients"In each supplementary material ratio, weigh water, whole milk, white granulated sugar, high fructose corn respectively
Slurry, jelly powder(Marine algae extract), small molecule Gly-His-Lys, sodium citrate, malic acid, citric acid, flavorant, VC, food coloring,
Lactic acid bacteria;
2. the spice that Yoghourt freezes boils material:First load weighted white granulated sugar, jelly powder, small molecule Gly-His-Lys mixing, it is slowly added into cool
Whole process is stirred evenly in water to be no more than 3 minutes, after the completion of addition, is added sodium citrate and fructose syrup, is continued 5 points of stirring
Clock, uniformly mixed jelly slurry, which is added to heat in even slaughterhouse, is heated rapidly to 92 DEG C, is then extracted into insulation barrel;
3. the tune acid toning that Yoghourt freezes:Load weighted food flavor, food coloring, lactic acid bacteria(It is lactobacillus bulgaricus, thermophilic
Streptococcus)Acid goods and materials(Citric acid, malic acid, VC)In the soup heated, it is further continued for stirring 5min, after examining molding
In filtering input insulation barrel, whole process will keep constant temperature, soup not to be exceeded from taking the dish out of the pot to terminating 50 minutes;
4. the filling soup that Yoghourt freezes:Well-done jelly slurry is filled in the jelly cup set;
5. the sealing that Yoghourt freezes:Peptide Yoghourt freezes the sealing Jing Guo 180-260 DEG C of temperature;
6. the sterilization that Yoghourt freezes:High peptide Yoghourt after sealing is sterilized 15-30 minutes by 85-95 DEG C of water temperature;
7. Yoghourt freezes cooling air-drying:High peptide Yoghourt after sterilization quickly enters 10-15 minutes cooling in 25-40 DEG C of warm water, wind
It is dry.
Specific implementation mode
According to water:73.23%, whole milk:5%, white granulated sugar:15.5%, jelly powder:1.0%, fructose syrup:5.8%, lemon
Sour sodium:0.08%,VC:0.05%, citric acid:0.18%, malic acid:0.1%, small molecule Gly-His-Lys:2%, food flavor:0.06%, it eats
With pigment 0.003%, lactic acid bacteria:0.0004%.
Such ratio is made by following steps:
1. the weighing that Yoghourt freezes:It presses"List of ingredients"In each supplementary material ratio, weigh jelly respectively(Marine algae extract)Powder, full-cream ox
Milk, white granulated sugar, fructose syrup, small molecule Gly-His-Lys, citric acid, sodium citrate, essence, lactic acid bacteria(It is lactobacillus bulgaricus, thermophilic
Lotus coccus);
2. the spice that Yoghourt freezes boils material:First load weighted white granulated sugar, jelly powder, small molecule Gly-His-Lys mixing, it is slowly added into cool
Whole process is stirred evenly in water to be no more than 3 minutes, after the completion of addition, is added sodium citrate and fructose syrup, is continued 5 points of stirring
Clock, uniformly mixed jelly slurry, which is added to heat in even slaughterhouse, is heated rapidly to 92 DEG C, is then extracted into insulation barrel;
3. the tune acid toning that Yoghourt freezes:Load weighted food flavor, food coloring, lactic acid bacteria(It is lactobacillus bulgaricus, thermophilic
Streptococcus)Acid goods and materials(Citric acid, malic acid, VC)In the soup heated, it is further continued for stirring 5min, after examining molding
In filtering input insulation barrel, whole process will keep constant temperature, soup not to be exceeded from taking the dish out of the pot to terminating 50 minutes;
4. the filling soup that Yoghourt freezes:Well-done jelly slurry is filled in the jelly cup set;
5. the sealing that Yoghourt freezes:Peptide Yoghourt freezes the sealing Jing Guo 180-260 DEG C of temperature;
The sterilization that 6, Yoghourts freeze:High peptide Yoghourt after sealing is sterilized 15-30 minutes by 85-95 DEG C of water temperature;
7. Yoghourt freezes cooling air-drying:High peptide Yoghourt after sterilization quickly enters 10-15 minutes cooling in 25-40 DEG C of warm water, wind
It is dry.
Claims (2)
1. a kind of Yoghourt being added to small-molecular peptides freezes, the weight proportion of each raw material is as follows:
Water:73.23%
Whole milk:5%
White granulated sugar:15.5%
Jelly powder:1.0%
Fructose syrup:5.8%
Sodium citrate:0.08%
VC:0.05%
Citric acid:0.18%
Malic acid:0.1%
Small molecule Gly-His-Lys:2%
Food flavor:0.06%
Food coloring 0.003%
Lactic acid bacteria:0.0004%.
2. the preparation method that Yoghourt described in claim 1 freezes, which is characterized in that steps are as follows:
(1)The weighing that Yoghourt freezes:It presses"List of ingredients"In each supplementary material ratio, weigh water, whole milk, white granulated sugar, fruit Portugal respectively
Syrup, jelly powder(Marine algae extract), small molecule Gly-His-Lys, sodium citrate, malic acid, citric acid, flavorant, VC, edible color
Element, lactic acid bacteria;
(2)Yoghourt freeze spice, boil material:First load weighted white granulated sugar, jelly powder, small molecule Gly-His-Lys mixing, it is slowly added into
Whole process is stirred evenly in cold water to be no more than 3 minutes, after the completion of addition, is added sodium citrate and fructose syrup, is continued stirring 5
Minute, uniformly mixed jelly slurry, which is added to heat in even slaughterhouse, is heated rapidly to 92 DEG C, is then extracted into insulation barrel;
(3)The tune acid toning that Yoghourt freezes:Load weighted food flavor, food coloring, lactic acid bacteria(It is lactobacillus bulgaricus, thermophilic
Hot streptococcus)Acid goods and materials(Citric acid, malic acid, VC)In the soup heated, it is further continued for stirring 5min, examines molding
Afterwards in filtering input insulation barrel, whole process will keep constant temperature, soup not to be exceeded from taking the dish out of the pot to terminating 50 minutes;
(4)The filling soup that Yoghourt freezes:Well-done jelly slurry is filled in the jelly cup set;
(5)The sealing that Yoghourt freezes:Peptide Yoghourt freezes the sealing Jing Guo 180-260 DEG C of temperature;
(6)The sterilization that Yoghourt freezes:High peptide Yoghourt after sealing is sterilized 15-30 minutes by 85-95 DEG C of water temperature;
(7)Yoghourt freezes cooling air-drying:High peptide Yoghourt after sterilization quickly enter it is 10-15 minutes cooling in 25-40 DEG C of warm water,
It air-dries.
Priority Applications (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN201710235717.8A CN108684817A (en) | 2017-04-12 | 2017-04-12 | It is a kind of being added to small-molecular peptides Yoghourt freeze formula and preparation process |
Applications Claiming Priority (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN201710235717.8A CN108684817A (en) | 2017-04-12 | 2017-04-12 | It is a kind of being added to small-molecular peptides Yoghourt freeze formula and preparation process |
Publications (1)
| Publication Number | Publication Date |
|---|---|
| CN108684817A true CN108684817A (en) | 2018-10-23 |
Family
ID=63843562
Family Applications (1)
| Application Number | Title | Priority Date | Filing Date |
|---|---|---|---|
| CN201710235717.8A Pending CN108684817A (en) | 2017-04-12 | 2017-04-12 | It is a kind of being added to small-molecular peptides Yoghourt freeze formula and preparation process |
Country Status (1)
| Country | Link |
|---|---|
| CN (1) | CN108684817A (en) |
Citations (5)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN1907094A (en) * | 2006-08-28 | 2007-02-07 | 内蒙古蒙牛乳业（集团）股份有限公司 | Milk containing jelly and method for its manufacture |
| CN101773221A (en) * | 2010-01-21 | 2010-07-14 | 蜡笔小新(天津)有限公司 | Synbiotics fruit jelly and production method thereof |
| CN102423030A (en) * | 2011-10-24 | 2012-04-25 | 日加满饮品(上海)有限公司 | Formula and preparation technology of jelly |
| CN106136163A (en) * | 2016-07-13 | 2016-11-23 | 海口椰语堂餐饮文化有限公司 | A kind of Yoghourt Cortex cocois radicis freezes and preparation method thereof |
| CN106376644A (en) * | 2016-08-29 | 2017-02-08 | 杭州娃哈哈科技有限公司 | Long shelf-life and refrigerated live bacterium yogurt and preparation method thereof |
-
2017
- 2017-04-12 CN CN201710235717.8A patent/CN108684817A/en active Pending
Patent Citations (5)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN1907094A (en) * | 2006-08-28 | 2007-02-07 | 内蒙古蒙牛乳业（集团）股份有限公司 | Milk containing jelly and method for its manufacture |
| CN101773221A (en) * | 2010-01-21 | 2010-07-14 | 蜡笔小新(天津)有限公司 | Synbiotics fruit jelly and production method thereof |
| CN102423030A (en) * | 2011-10-24 | 2012-04-25 | 日加满饮品(上海)有限公司 | Formula and preparation technology of jelly |
| CN106136163A (en) * | 2016-07-13 | 2016-11-23 | 海口椰语堂餐饮文化有限公司 | A kind of Yoghourt Cortex cocois radicis freezes and preparation method thereof |
| CN106376644A (en) * | 2016-08-29 | 2017-02-08 | 杭州娃哈哈科技有限公司 | Long shelf-life and refrigerated live bacterium yogurt and preparation method thereof |
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| PB01 | Publication | ||
| PB01 | Publication | ||
| SE01 | Entry into force of request for substantive examination | ||
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Application publication date: 20181023 |