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Cherry collagen polypeptide Fe yoghurt

A collagen peptide, yogurt technology, applied in the direction of milk preparations, dairy products, applications, etc., can solve problems such as defects, and achieve the effects of extending shelf life, promoting immunity, and improving taste

Active Publication Date: 2014-09-03
中山市爱儿乐食品有限公司
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

However, existing studies believe that excessive consumption of sugar substitutes may have a series of adverse consequences on the body

Method used

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  • Cherry collagen polypeptide Fe yoghurt
  • Cherry collagen polypeptide Fe yoghurt

Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0041] (1) prepare sterilized cherry juice and cherry pulp powder:

[0042] Wash the ripe cherry fruit with water, remove the seeds, put it into the press, add pure water 0.5 times the weight of the cherry fruit, squeeze the juice out with a pressure of 100MPa, and separate the juice and pomace through cloth bag filtration, pomace Through repeated pressing and filtration, the water content reaches 5%, and the pomace is sterilized by pasteurization to obtain sterilized cherry pulp; the fruit juice filtered through a cloth bag is then passed through a filter with a pore size of 20 μm. The fruit juice is filtered and sterilized to obtain sterilized cherry juice; the sterilized cherry pulp is put into a grinder and ground to 400 mesh to obtain cherry pulp powder.

[0043] (2) Prepare Luo Han Guo Concentrated Juice

[0044] After crushing the dried Luo Han Guo fruit, put it into a pressure cooker, add water three times the weight of Luo Han Guo, cook at a temperature of 120°C for ...

Embodiment 2

[0050] (1) prepare sterilized cherry juice and cherry pulp powder:

[0051] Wash the ripe cherry fruit with water, put it into a press, add purified water twice the weight of the cherry fruit, squeeze the juice out with a pressure of 10MPa, and separate the juice and pomace through a cloth bag filter, and pass the pomace several times Squeeze and filter to make the water content reach 10%. The pomace is sterilized by ultra-high temperature instant sterilization to obtain sterilized cherry pulp; the juice filtered through the cloth bag is then filtered through a filter with a pore size of 30 μm and sterilizing to obtain sterilized cherry juice; putting the sterilized cherry pulp into a pulverizer and grinding it to 80 mesh to obtain cherry pulp powder.

[0052] (2) Preparation of Luo Han Guo Concentrated Juice

[0053] After crushing the dried Luo Han Guo fruit, put it into a pressure cooker, add water five times the weight of the Luo Han Guo, boil for 30 minutes at a temperat...

Embodiment 3

[0059] (1) prepare sterilized cherry juice and cherry pulp powder:

[0060] Wash the ripe cherry fruit with water, put it into a press, add purified water that is twice the weight of the cherry fruit, squeeze the juice out with a pressure of 50MPa, and separate the juice and pomace through a cloth bag filter, and pass the pomace several times Squeeze and filter to make the water content reach 7%, pasteurize the pomace to obtain sterilized cherry pulp; filter the juice through a filter with a pore size of 25 μm, Sterilize to obtain sterilized cherry juice; put the sterilized cherry pulp into a pulverizer and grind it to 200 mesh to obtain cherry pulp powder.

[0061] (2) Preparation of Luo Han Guo Concentrated Juice

[0062] After crushing the dried Luo Han Guo fruit, put it into a pressure cooker, add water 4 times the weight of the Luo Han Guo, cook at a temperature of 120°C for 15 minutes, filter, evaporate and concentrate the filtrate to twice the weight of the Luo Han Guo...

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Abstract

The invention discloses cherry collagen polypeptide Fe yoghurt and a preparation method thereof. The cherry collagen polypeptide Fe yoghurt is prepared from the following components in parts by weight: 5-10 parts of cherry juice, 1-5 parts of cherry flesh, 1-5 parts of collagen peptide Fe protein powder, 1-5 parts of grosvenor momordica fruit concentrate, 0.5-1 part of thickener, 0.05-1 part of leaven, and the balance of fresh milk. According to the invention, a sterilization method which has little effects on the chemical compositions of cherry juice and cherry flesh is adopted, the cherry juice and cherry flesh are added to yoghurt to improve the taste of yoghurt and increase the purple color, and the cherry juice and cherry flesh are also rich in antioxidants-anthocyanin; the oligopeptide collagen peptide Fe protein powder prepared from scales of tilapia mossambica is better in digestion and absorption than protein, and has the functions of promoting immunity, regulating hormone, resisting bacteria and viruses, lowering blood pressure, reducing blood lipid and the like, and contains Fe element that is generally in lack during the growth of adolescent; the combination of yoghurt, cherry juice, cherry flesh and small molecule collagen peptide Fe protein powder has better taste and health function.

Description

technical field [0001] The invention relates to the field of food or health products, in particular to cherry collagen polypeptide Fe yoghurt. Background technique [0002] Yogurt is a kind of milk product that takes fresh milk as raw material, adds beneficial bacteria (starter) to milk after pasteurization, after fermentation, and then cools and fills. At present, most yogurt products on the market are solidified, stirred and fruity with various fruit juices and jams. Yogurt not only retains all the advantages of milk, but also develops its strengths and circumvents its weaknesses in some aspects through processing, becoming a nutritional and health product more suitable for human beings. [0003] Cherry (scientific name: Cerasus pseudocerasus) is a general term for certain plants of the genus Prunus, including subgenus Cherry, subgenus Sour Cherry, subgenus Prunus, etc. Trees, 2-6 meters high, bark grayish white. Branchlets grayish brown, young shoots green, glabrous or...

Claims

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Application Information

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IPC IPC(8): A23C9/13A23C9/133
Inventor 刘静兰
Owner 中山市爱儿乐食品有限公司
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