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Cranberry and collagen polypeptide Zn yoghurt

A technology of cranberry and yogurt, which is applied in the direction of milk preparations, dairy products, applications, etc., can solve problems such as bad taste, and achieve the effects of improving taste, promoting immunity, and high safety

Inactive Publication Date: 2014-09-17
GUANGXI PROVINCE NANNING CITY ZHIJIANZHIFAN TECH CONSULTING
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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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  • Cranberry and collagen polypeptide Zn yoghurt

Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0040] (1) Prepare cranberry juice and cranberry pulp after sterilization:

[0041] Wash the ripe cranberry fruit with water, put it into a press, add pure water 0.5 times the weight of the cranberry fruit, squeeze the juice out with a pressure of 100MPa, and separate the juice and pomace through cloth bag filtration. The pomace is squeezed and filtered many times to make the water content reach 5%, and the pomace is sterilized by pasteurization to obtain sterilized cranberry pulp; The filter filters and sterilizes the juice to obtain sterilized cranberry juice.

[0042] (2) Preparation of Luo Han Guo Concentrated Juice

[0043] 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 5 minutes, filter, evaporate and concentrate the filtrate to twice the weight of Luo Han Guo, and obtain concentrated Luo Han Guo juice;

[0044] (3) Prepare yogurt

[0045] Take 904.5 kg of m...

Embodiment 2

[0049] (1) Prepare cranberry juice and cranberry pulp after sterilization:

[0050] Wash the ripe cranberry fruit with water, put it into a press, add purified water twice the weight of the cranberry fruit, squeeze the juice out with a pressure of 10MPa, and separate the juice and pomace through a cloth bag filter. The pomace is squeezed and filtered many times to make the water content reach 10%, and the pomace is sterilized by ultra-high temperature instant sterilization to obtain sterilized cranberry pulp; the juice filtered through the cloth bag and then passed through the pore size is 30μm The filter is used to filter and sterilize the juice to obtain sterilized cranberry juice.

[0051] (2) Preparation of Luo Han Guo Concentrated Juice

[0052] 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 temperature of 120°C, filter, evaporate and concentrate the filtrate to twice...

Embodiment 3

[0058] (1) Prepare cranberry juice and cranberry pulp after sterilization:

[0059] Wash the ripe cranberry fruit with water, put it into a press, add purified water twice the weight of the cranberry fruit, squeeze the juice out at a pressure of 50MPa, and separate the juice and pomace through a cloth bag filter. The pomace is squeezed and filtered several times to make the water content reach 7%. The pomace is sterilized by pasteurization to obtain sterilized cranberry pulp; The filter filters and sterilizes the juice to obtain sterilized cranberry juice.

[0060] (2) Preparation of Luo Han Guo Concentrated Juice

[0061] 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, and obtain concentrated Luo Han Guo juice;

[0062] (3) Prepare yogurt

[0063] Take 839.4 kg of mi...

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Abstract

The invention discloses cranberry and collagen polypeptide Zn yoghurt and a preparation method thereof. The cranberry and collagen polypeptide Zn yoghurt comprises the following raw materials by weight parts: 5-10 parts of cranberry fruit juice, 1-5 parts of cranberry pulp, 1-5 parts of collagen peptide Zn protein powder, 1-5 parts of momordica grosvenori concentrated juice, 0.5-1 part of a thickening agent, 0.05-1 part of a fermenting agent and the balance of fresh milk. The cranberry fruit juice and the cranberry pulp are sterilized by adopting a sterilization method with small influence on chemical components and added into yoghurt to improve the mouth feel of the yoghurt and add the purple color, and are also rich in antioxidant-anthocyanin; the low-peptide collagen peptide Zn protein powder prepared from tilapia scales has better digestive absorption performance than protein, also has the functions of promoting immunity, adjusting hormone, resisting bacteria and viruses, reducing blood pressure and blood fat and the like, and contains Zn element generally lacking in an adolescent growth process; the yoghurt, the cranberry fruit juice and the cranberry pulp are combined with the small molecular collagen peptide Zn protein powder, so that the mouth feel and the health function are better.

Description

technical field [0001] The invention relates to the field of food or health products, in particular to cranberry collagen polypeptide Zn 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] Cranberry, also known as cranberry, cranberry, cranberry, English name (Cranberry), its name comes from the original name "crane berry", because the flowers of cranberry are very similar to the head and mouth of a crane. name. It is the common name of the subgenus cranberry ...

Claims

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Application Information

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IPC IPC(8): A23C9/133A23C9/13
Inventor 刘静兰
Owner GUANGXI PROVINCE NANNING CITY ZHIJIANZHIFAN TECH CONSULTING
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