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Blueberry collagen polypeptide Fe sour milk

A technology of berry collagen 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 good flavor

Inactive Publication Date: 2015-03-25
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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  • Blueberry collagen polypeptide Fe sour milk

Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0036] (1) prepare sterilized blueberry juice and blueberry pulp:

[0037] Wash the ripe blueberry fruit with water, put it into a press machine, add pure water 0.5 times the weight of the blueberry fruit, squeeze the juice out with a pressure of 100MPa, 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 5%, and sterilize the pomace by pasteurization to obtain sterilized blueberry pulp; the juice filtered through the cloth bag is then filtered through a filter with a pore size of 20 μm, Sterilization to obtain sterilized blueberry juice. (2) Prepare Monk Fruit Concentrated Juice

[0038] 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;

...

Embodiment 2

[0044] (1) prepare sterilized blueberry juice and blueberry pulp:

[0045] Wash the ripe blueberry fruit with water, put it into a press, add purified water twice the weight of the blueberry 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 blueberry pulp; the juice filtered through a cloth bag is then filtered through a filter with a pore size of 30 μm and sterilizing to obtain sterilized blueberry juice.

[0046] (2) Preparation of Luo Han Guo Concentrated Juice

[0047]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 the weight of the Luo Han Guo, a...

Embodiment 3

[0053] (1) prepare sterilized blueberry juice and blueberry pulp:

[0054] Wash the ripe blueberry fruit with water, put it into a press, add purified water that is twice the weight of the blueberry 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%, and sterilize the pomace by pasteurization to obtain sterilized blueberry pulp; the juice filtered through a cloth bag is then filtered through a filter with a pore size of 25 μm, Sterilization to obtain sterilized blueberry juice.

[0055] (2) Preparation of Luo Han Guo Concentrated Juice

[0056] 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...

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Abstract

The invention discloses blueberry collagen polypeptide Fe sour milk and a preparation method thereof. The blueberry collagen polypeptide Fe sour milk contains the following components in parts by weight: 5-10 parts of blueberry juice, 1-5 parts of blueberry pulp, 1-5 parts of collagen peptide Fe protein powder, 1-5 parts of siraitia grosvenorii concentrated juice, 0.5-1 part of thickener, 0.05-1 part of leavening agent and the balance of fresh milk. The blueberry juice and the blueberry pulp are added into sour milk by a sterilization method having low influence on the chemical components of the blueberry juice and the blueberry pulp, so that the mouthfeel of the sour milk is improved and the purple color is increased; the blueberry juice and the blueberry pulp are rich in antioxidant, namely anthocyanin; and the low collagen peptide Fe protein powder prepared from tilapia scales has better digestion and absorption performance compared with 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 a Fe element universally lacking in the adolescent growth process. The mouthfeel and the health-care function are better under the combination of the sour milk, blueberry juice, blueberry pulp and small molecular collagen peptide Fe protein powder.

Description

technical field [0001] The invention relates to the field of food or health products, in particular to a blueberry 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] Blueberry, English name: Blueberry. It belongs to Rhododendronaceae, Vaccinium plant. Native to North America, perennial shrub small berry fruit tree. Because the fruit is blue, it is called blueberry. Blueberry fruit is rich in nutrients, which can prevent the aging of ...

Claims

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Application Information

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Patent Type & Authority Applications(China)
IPC IPC(8): A23C9/13
Inventor 刘静兰
Owner GUANGXI PROVINCE NANNING CITY ZHIJIANZHIFAN TECH CONSULTING
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