CN104012653A - Cherry collagen polypeptide Mg yoghurt - Google Patents
Cherry collagen polypeptide Mg yoghurt Download PDFInfo
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- CN104012653A CN104012653A CN201410298984.6A CN201410298984A CN104012653A CN 104012653 A CN104012653 A CN 104012653A CN 201410298984 A CN201410298984 A CN 201410298984A CN 104012653 A CN104012653 A CN 104012653A
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Abstract
The invention discloses cherry collagen polypeptide Mg yoghurt and a preparation method thereof. The cherry collagen polypeptide Mg yoghurt disclosed by the invention is composed of 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 Mg albumen powder, 1-5 parts of momordica grosvenori concentrated juice, 0.5-1 part of thickener, 0.05-1 part of leaven, and the balance of fresh milk. According to the invention, by means of a sterilizing method with less influence on chemical components of cherry juice and cherry flesh, cherry juice and cherry flesh are added into yoghurt, so that the mouth feel of the yoghurt is improved; the purple colour is increased; cherry juice and cherry flesh are enriched in antioxidant, namely anthocyanin; low-peptide collagen peptide Mg albumen powder prepared from scales of tilapia mossambica has digestion and absorption properties better than those of protein, also has the functions of promoting immunity, adjusting hormone, resisting bacteria and virus, reducing blood pressure and blood fat and the like, and further contains Mg element generally lacking in the adolescent growth process; in addition, yoghurt, cherry juice and cherry flesh are combined with micromolecular collagen peptide Mg albumen powder, so that the mouth-feel and health-care functions are better.
Description
Technical field
The present invention relates to food or field of health care products, be specifically related to a kind of cherry collagen polypeptide Mg yoghurt.
Background technology
Yoghourt is to take fresh milk as raw material, after pasteurize, adds beneficial bacterium (leavening) again in milk, after fermentation, more cooling 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 has not only retained all advantages of milk, and some aspect also maximizes favourable factors and minimizes unfavourable ones through process, becomes the nutrient and healthcare products that are more suitable for the mankind.
Cherry (formal name used at school: Cerasus pseudocerasus), be the general designation of some Prunus class plant, comprise cherry subgenus, sour cherry subgenus, laural cherry subgenus etc.Arbor, high 2-6 rice, bark canescence.Sprig taupe, spray is green, without hair or by thin pubescence.Hibernaculum is avette, without hair.It is edible that the fruit of cherry can be used as fruit, appearance is bright in colour, sparkling and crystal-clear beauty, red in agate, yellow as congealed fat, fruit is rich in sugar, protein, vitamin and calcium, iron, phosphorus, the multiple elements such as potassium, 83 grams of every 100 grams of moisture contents, 1.4 grams, protein, 0.3 gram, fat, 8 grams of sugar, 14.4 grams, carbohydrate, 66 kilocalories of heats, 0.4 gram of crude fibre, 0.5 gram of ash content, calcium 18m gram, phosphorus 18m gram, iron 5.9m gram, carrotene 0.15m gram, thiamine 0.04m gram, riboflavin 0.08m gram, Buddhist nun's theobromine 0.4m gram, ascorbic acid 900m gram, potassium 258m gram, sodium 0.7m gram, magnesium 10.6m gram.
In addition, cherry iron-holder is high, and in every hectogram cherry, average iron-holder reaches 5.9 milligrams of left and right, can reach 11.4 milligrams, and in every hectogram fresh fruit meat, iron content is 13 times with amount hawthorn, and 20 times of apple are positioned at first of various fruit.Iron is the raw material of synthesized human hemoglobin, myoglobins, at human immunity, protein, in the process such as synthetic and energetic supersession, play an important role, simultaneously also with the close relation such as brain and nervous function, aging course.Normal food cherry can added body in demand to ferro element amount, promote hemoglobin regeneration, both can prevent and treat hypoferric anemia, can build up health again, brain tonic and intelligence development.
Cherry can be alleviated anaemia.Iron is the raw material of synthesized human hemoglobin, for women, has very important meaning.The investigation of the World Health Organization shows, hypoferric anemia can occur for nearly 50% young girl, 20% adult female, 40% pregnant woman.
Prior art adds the product of Yoghourt to disclose some technical schemes to fruit.The Chinese patent that is CN201210182396.7 as number of patent application discloses a kind of sorosis 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 make finished product through homogeneous, high-temperature instantaneous sterilization, cooling packing.Take " king in milk " buffalo milk and sorosis prepares sour milk beverage product as raw material, and 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.
Aspect the sweetener using in Yoghourt, prior art mainly adopts sucrose, fructose or take xylitol, Aspartame etc. and is main for sugar.Xylitol has identical sugariness with sucrose, and mouthfeel is excellent, is internationally recognized sugar substitute.Xylitol can participate in body metabolism fast, does not need insulin just can penetrate cell, can not cause that blood sugar raises.But existing research thinks, too much edible generation sugar may produce a series of bad consequences 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, cherry fruit juice, pulp are added in Yoghourt after sterilizing respectively again, mouthfeel is good, the bacterium that has avoided cherry fruit juice, pulp to bring is caused the rotten situation of Yoghourt, and add low peptide collagen peptide Mg albumen powder, improved the mouthfeel of taking and the local flavor of albumen powder, also brought 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 cherry collagen polypeptide Mg yoghurt, is characterized in that: the component of every 100 parts of raw materials of preparing this Yoghourt is as follows:
Cherry fruit juice 5～10;
Cherry pulp 1～5;
Collagen peptide Mg albumen powder 1～5;
Mangosteen juice 1～4;
Oligomeric maltose 1～2;
Thickener 0.5～1;
Leavening 0.05～1;
All the other are supplied with fresh milk;
The collagen peptide Mg of described collagen polypeptide Mg albumen powder for preparing, prepare from Tilapia mossambica fish scale by enzyme hydrolysis process, and molecular weight≤1000Da of collagen peptide Mg;
Described cherry fruit juice is with squeezer squeezing, the fruit juice obtaining after filtration, sterilizing after ripe cherry fruit is cleaned;
Described cherry pulp is squeezer squeezing, sterilizing, pulverizing, dried cherry pulp powder, and its order number is 80～400 orders;
Described mangosteen juice is the boiling of Momordica grosvenori water, filtration, the concentrated very high juice of sugariness obtaining.
Further: the preparation method of described yoghurt, it is characterized in that, comprise the steps:
A. seed is cleaned, gone to water ripe cherry fruit, put into squeezer, the pure water that adds 0.5～2 times of weight of cherry fruit 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 squeeze, filters, make its water content reach 5～10%, pomace crosses the method sterilizing of pasteurization, obtains the cherry pulp after sterilizing; By the fruit juice after Bag filter again by aperture be 20～30 μ m filter by fruit juice filter, sterilizing, obtain the cherry fruit juice after sterilizing;
B. after dry Lo Han Guo fruit fragmentation, put into pressure cooker, add the pure water of 3～5 times of Momordica grosvenori weight, with the temperature of 120 ℃, boil 5～30 minutes, filter, filtrate evaporation and concentration, to 2 times of Momordica grosvenori weight, obtains mangosteen juice;
C. the cherry pulp after sterilizing is ground to 80～400 orders with pulverizer, after being dried, obtains cherry pulp powder;
D. by the cherry fruit juice after 5～10 parts of sterilizings, 1～5 part of cherry pulp powder and 1～5 part of collagen peptide Mg albumen powder, 1～2 part of oligomeric maltose, mix, after fully stirring, obtain mixture A standby,
E. fresh milk and mangosteen juice, leavening, thickener are mixed after Yoghourt, then mixture A is added in Yoghourt.
Further: described leavening is one or more of Bifidobacterium, lactobacillus bulgaricus, streptococcus thermophilus, lactobacillus acidophilus, Lactobacillus casei.
Further: described leavening be Bifidobacterium, lactobacillus bulgaricus, streptococcus thermophilus, lactobacillus acidophilus, Lactobacillus casei by 1: 1: 1: within 1: 1, weight portion mixes.
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 cherry fruit juice, pulp sterilizing respectively, save production cost;
2. yoghurt is combined with cherry fruit juice, cherry pulp, compared with prior art, added cherry pulp, further improve the mouthfeel of yoghurt;
3. the low peptide collagen peptide Mg albumen powder of being prepared by Tilapia mossambica fish scale is combined with cherry fruit juice, cherry pulp, Yoghourt, improves the mouthfeel of albumen powder;
4. add Momordica grosvenori concentrate as sweetener, Momordica grosvenori includes mogroside, does not produce heat, and sweet 300 times compared with sucrose, so be the best substitute of sucrose; Another possess certain health-care effect, and generally using sucrose as sweetener compared with the cherry yoghurt of prior art containing fructose, amino acid, flavones etc., has better local flavor; Compare for sugar with xylitol, Aspartame etc., security is higher, less on the impact of human body.
5. yoghurt is combined with cherry fruit juice, cherry pulp, collagen peptide Mg albumen powder, Momordica grosvenori concentrate, the original local flavor and the nutrition that have not only kept yoghurt, the cherry fruit juice, the cherry pulp that are rich in anthocyanidin have also been increased, increased again appropriate low peptide collagen peptide Mg albumen powder, for Promote immunity, regulate the functions such as hormone, antibacterial, antiviral, hypotensive and reducing blood lipid, and contain the Mg element generally lacking in adolescent growth process, the crowd who is applicable to various age brackets is edible.
6. adopt cherry pulp is ground after dry and mixed with cherry fruit juice, collagen peptide Mg albumen powder, oligomeric maltose, can fully mix, form special local flavor and the mixture of mouthfeel, can also extend the shelf-life of cherry goods.
The specific embodiment
In the following detailed description for embodiment, some specific detail have been proposed, to allow those skilled in the art have more thorough understanding to the present invention.Yet those skilled in the art it will be clear that realization of the present invention can not only be limited to these specific details.Other in the situation that, known technical scheme is not described in detail, to avoid the correlative detail ambiguous of following examples.
Embodiment 1
(1) prepare cherry fruit juice and the cherry pulp powder after sterilizing:
Seed is cleaned, gone to water ripe cherry fruit, put into squeezer, the pure water that adds 0.5 times of weight of cherry fruit weight, with the pressure of 100MPa, by juice extracting out, by Bag filter, fruit juice is separated with pomace, pomace is logical repeatedly to squeeze, filters, make its water content reach 5%, pomace crosses the method sterilizing of pasteurization, obtains the cherry pulp after sterilizing; By the fruit juice after Bag filter again by aperture be 20 μ m filter by fruit juice filter, sterilizing, obtain the cherry fruit juice after sterilizing; Cherry pulp after sterilizing is put into pulverizer, be ground to 400 orders, obtain cherry pulp powder.
(2) prepare mangosteen juice
After dry Lo Han Guo fruit fragmentation, put into pressure cooker, add 3 times of water of Momordica grosvenori weight, with the temperature of 120 ℃, boil 5 minutes, to filter, filtrate evaporation and concentration, to 2 times of Momordica grosvenori weight, obtains mangosteen juice;
(3) prepare Yoghourt
Get 904.5 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 again 10 kilograms of mangosteen juices, as 5 kilograms of the hydroxypropyl converted starches of thickener, stir, in yoghurt-making appts, after fermentation, make Yoghourt.
(4) cherry collagen polypeptide yoghurt preparation
50 kilograms of cherry fruit juice, 10 kilograms of cherry pulp powder are mixed, stirred with 10 kilograms of collagen peptide Mg albumen powders, 10 kilograms of oligomeric maltoses, add in the Yoghourt of step (3) acquisition.
Embodiment 2
(1) prepare cherry fruit juice and the cherry pulp powder after sterilizing:
Water is cleaned ripe cherry fruit, put into squeezer, the pure water that adds 2 times of weights of cherry fruit weight, with the pressure of 10MPa, by juice extracting out, by Bag filter, fruit juice is separated with pomace, pomace is logical repeatedly to squeeze, filters, make its water content reach 10%, pomace crosses the method sterilizing of ultrahigh-temperature instant sterilization, obtains the cherry pulp after sterilizing; By the fruit juice after Bag filter again by aperture be 30 μ m filter by fruit juice filter, sterilizing, obtain the cherry fruit juice after sterilizing; Cherry pulp after sterilizing is put into pulverizer, be ground to 80 orders, obtain cherry pulp powder.
(2) prepare mangosteen juice
After dry Lo Han Guo fruit fragmentation, put into pressure cooker, add 5 times of water of Momordica grosvenori weight, with the temperature of 120 ℃, boil 30 minutes, to filter, filtrate evaporation and concentration, to 2 times of Momordica grosvenori weight, obtains mangosteen juice;
(3) prepare Yoghourt
Get 719.5 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 again 50 kilograms of mangosteen juices, as 10 kilograms of the sodium alginates of thickener, stir, in yoghurt-making appts, after fermentation, make Yoghourt.
(4) cherry collagen polypeptide yoghurt preparation
Double centner cherry fruit juice, 50 kilograms of cherry pulp powder are mixed, stirred with 50 kilograms of collagen peptide Mg albumen powders, 20 kilograms of oligomeric maltoses, add in the Yoghourt of step (3) acquisition.
Embodiment 3
(1) prepare cherry fruit juice and the cherry pulp powder after sterilizing:
Water is cleaned ripe cherry fruit, put into squeezer, the pure water that adds 1 times of weight of cherry fruit weight, with the pressure of 50MPa, by juice extracting out, by Bag filter, fruit juice is separated with pomace, pomace is logical repeatedly to squeeze, filters, make its water content reach 7%, pomace crosses the method sterilizing of pasteurization, obtains the cherry pulp after sterilizing; By the fruit juice after Bag filter again by aperture be 25 μ m filter by fruit juice filter, sterilizing, obtain the cherry fruit juice after sterilizing; Cherry pulp after sterilizing is put into pulverizer, be ground to 200 orders, obtain cherry pulp powder.
(2) prepare mangosteen juice
After dry Lo Han Guo fruit fragmentation, put into pressure cooker, add 4 times of water of Momordica grosvenori weight, with the temperature of 120 ℃, boil 15 minutes, to filter, filtrate evaporation and concentration, to 2 times of Momordica grosvenori weight, obtains mangosteen juice;
(3) prepare Yoghourt
Get 839.4 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 again 10 kilograms of mangosteen juices, as 5 kilograms of the sodium carboxymethylcelluloses of thickener, stir, in yoghurt-making appts, after fermentation, make Yoghourt.
(4) cherry collagen polypeptide yoghurt preparation
80 kilograms of cherry fruit juice, 25 kilograms of cherry pulp powder are mixed, stirred with 25 kilograms of collagen peptide Mg albumen powders, 15 kilograms of oligomeric maltoses, add in the Yoghourt of step (3) acquisition.
Embodiment 4
(1) prepare cherry fruit juice and the cherry pulp powder after sterilizing:
Water is cleaned ripe cherry fruit, put into squeezer, the pure water that adds 0.9 times of weight of cherry fruit weight, with the pressure of 80MPa, by juice extracting out, by Bag filter, fruit juice is separated with pomace, pomace is logical repeatedly to squeeze, filters, make its water content reach 6%, pomace crosses the method sterilizing of ultrahigh-temperature instant sterilization, obtains the cherry pulp after sterilizing; By the fruit juice after Bag filter again by aperture be 20 μ m filter by fruit juice filter, sterilizing, obtain the cherry fruit juice after sterilizing; Cherry pulp after sterilizing is put into pulverizer, be ground to 300 orders, obtain cherry pulp powder.
(2) prepare mangosteen juice
After dry Lo Han Guo fruit fragmentation, put into pressure cooker, add 3.5 times of water of Momordica grosvenori weight, with the temperature of 120 ℃, boil 26 minutes, to filter, filtrate evaporation and concentration, to 2 times of Momordica grosvenori weight, obtains mangosteen juice;
(3) prepare Yoghourt
Get 816 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 again 35 kilograms of mangosteen juices, as 8 kilograms of the konjac glucomannans of thickener, stir, in yoghurt-making appts, after fermentation, make Yoghourt.
(4) cherry collagen polypeptide yoghurt preparation
79 kilograms of cherry fruit juice, 18 kilograms of cherry pulp powder are mixed, stirred with 33 kilograms of collagen peptide Mg albumen powders, 10 kilograms of oligomeric maltoses, add in the Yoghourt of step (3) acquisition.
The present invention has also been the trial test mouthfeel official that cherry collagen polypeptide yoghurt that conventional yoghurt, fruit acid milk and the present invention on the market make carried out people and can have tested, the present invention has selected 18-55 one full year of life, each 20 people of men and women, totally 40 people, taste respectively embodiment 1, embodiment 2, embodiment 3, contrast 1 and control group 2 with identical people.Control group 1 is the common sour milk of buying on the market, and control group 2 is the good flavor Yoghourt of buying 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, can also make some simple deduction or replace, all should be considered as belonging to protection scope of the present invention.
Claims (5)
1. a cherry collagen polypeptide Mg yoghurt, is characterized in that: the component of every 100 parts of raw materials of preparing this Yoghourt is as follows:
Cherry fruit juice 5～10;
Cherry pulp 1～5;
Collagen peptide Mg albumen powder 1～5;
Mangosteen juice 1～4;
Oligomeric maltose 1～2;
Thickener 0.5～1;
Leavening 0.05～1;
All the other are supplied with fresh milk;
The collagen peptide Mg of described collagen polypeptide Mg albumen powder for preparing, prepare from Tilapia mossambica fish scale by enzyme hydrolysis process, and molecular weight≤1000Da of collagen peptide Mg;
Described cherry fruit juice is with squeezer squeezing, the fruit juice obtaining after filtration, sterilizing after ripe cherry fruit is cleaned;
Described cherry pulp is squeezer squeezing, sterilizing, pulverizing, dried cherry pulp powder, and its order number is 80～400 orders;
Described mangosteen juice is the boiling of Momordica grosvenori water, filtration, the concentrated very high juice of sugariness obtaining.
2. the preparation method of yoghurt as claimed in claim 1, is characterized in that, comprises the steps:
A. seed is cleaned, gone to water ripe cherry fruit, put into squeezer, the pure water that adds 0.5～2 times of weight of cherry fruit 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 squeeze, filters, make its water content reach 5～10%, pomace crosses the method sterilizing of pasteurization, obtains the cherry pulp after sterilizing; By the fruit juice after Bag filter again by aperture be 20～30 μ m filter by fruit juice filter, sterilizing, obtain the cherry fruit juice after sterilizing;
B. after dry Lo Han Guo fruit fragmentation, put into pressure cooker, add the pure water of 3～5 times of Momordica grosvenori weight, with the temperature of 120 ℃, boil 5～30 minutes, filter, filtrate evaporation and concentration, to 2 times of Momordica grosvenori weight, obtains mangosteen juice;
C. the cherry pulp after sterilizing is ground to 80～400 orders with pulverizer, after being dried, obtains cherry pulp powder;
D. by the cherry fruit juice after 5～10 parts of sterilizings, 1～5 part of cherry pulp powder and 1～5 part of collagen peptide Mg albumen powder, 1～2 part of oligomeric maltose, mix, after fully stirring, obtain mixture A standby,
E. fresh milk and mangosteen juice, leavening, thickener are mixed after Yoghourt, then mixture A is added in Yoghourt.
3. Yoghourt as claimed in claim 1, is characterized in that: described leavening is one or more of Bifidobacterium, lactobacillus bulgaricus, streptococcus thermophilus, lactobacillus acidophilus, Lactobacillus casei.
4. the Yoghourt as described in claim 1 or 3, is characterized in that: described leavening be Bifidobacterium, lactobacillus bulgaricus, streptococcus thermophilus, lactobacillus acidophilus, Lactobacillus casei by 1: 1: 1: within 1: 1, weight portion mixes.
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.
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Cited By (1)
| Publication number | Priority date | Publication date | Assignee | Title |
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| CN108094535A (en) * | 2017-12-22 | 2018-06-01 | 光明乳业股份有限公司 | A kind of brown probiotic yogurt and preparation method thereof |
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Application publication date: 20140903 |