CN104041591A - Downy grape and collagen polypeptide Mg yoghurt - Google Patents
Downy grape and collagen polypeptide Mg yoghurt Download PDFInfo
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Abstract
The invention discloses downy grape and collagen polypeptide Mg yoghurt and a preparation method thereof. The downy grape and collagen polypeptide Mg yoghurt comprises the following raw materials by weight parts: 5-10 parts of grape juice, 1-5 parts of collagen peptide Mg 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 grape juice is 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 is also rich in antioxidant-anthocyanin; the low-peptide collagen peptide Mg 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 Mg element generally lacking in an adolescent growth process; the yoghurt and the downy grape juice are combined with the small molecular collagen peptide Mg protein powder, so that the mouth feel and the health function are better.
Description
Technical field
The present invention relates to food or field of health care products, be specifically related to a kind of downy grape collagen polypeptide Mg yoghurt.
Background technology
Amur grape has another name called mountain grape, is Vitaceae fallen leaves lianas, for perennial liana is climbed fruit tree.Hairy grape stem is more than 15 meters, bark crineous or bronzing, and rattan crawls or helps on other trees.Bryony tree tendril top and leaf be to life, single leaf alternate, bottle green, width egg shape, and autumn, leaf often reddened.Disease-resistant, cold-resistant, moisture-resistant power is strong, is good cold-resistant stock, has very strong energy for growth in wild environment.
Downy grape, woody climber.The close raw white of sprout, petiole and rachis or the thread pubescence of cameo brown beer.The close raw white of petiole and rachis or sand spider's thread shape pubescence.The long 10-15 centimetre of leaf, above several without hair, below the shallow cameo brown fine hair of close life.The long 8-11 centimetre of panicle, branch enters open and flat, spend little, pistac, tool carefully obstructs, without hair, calyx is not obvious, petal 5 is about 1.8 millimeters, stamen 5.Berry is spherical.Produce Shanxi, Shaanxi, Gansu, Shandong, Henan, Anhui, Jiangxi, Zhejiang, Fujian, Guangdong, Guangxi, Hubei, Hunan, Sichuan, Guizhou, Yunnan, Tibet.Raw hillside, cheuch shrubbery, border or woods intermediate altitude 100-3200 rice.Nepal, Sillim, Bhutan and India.
Through China scientific research department, verify, hair grape grape contain 18 seed amino acids, and the trace element of more than the 20 kind of needed by human such as multivitamin and strontium, iodine and every gram of content is up to the anti-ageing element of SOD of 910Ge unit, and are the optimum feed stock of vintage wine.Edible 100g downy grape people's every day in 18-50 year can meet the requirement of every day to calcium, potassium, magnesium and ferro element.
The sub-seed OPC of wild Vitis quinquangularis, wild Vitis quinquangularis skin procyanidin content be respectively: 85.54mg/g, 68.75mg/g, fresh wild downy grape: protein 0.90%, crude fat 2.60%, crude fibre 6.90%, ash content 2.0%, VC100.88mg/100g, reduced sugar 10.57%, moisture 68.02%, calcium 4.68mg/g, potassium 1.05mg/g, magnesium 0.757mg/g, iron 0.103mg/g, linoleic acid 42.70mg/100g, leukotrienes 452.37mg/100g, oleic acid 2025.44mg/100g, palmitic acid 705.23mg/100g, histidine 711.6mg/100g, threonine 496.9mg/100g, valine 542.8mg/100g, methionine 60.9mg/100g, lysine 287.2mg/100g, isoleucine 272.0mg/100g, leucine 76.6mg/100g, phenylalanine 216.2mg/100g, tryptophan 254.7mg/100g.
In addition, paper 2003-2008 according to the Zou Yu of Guangxi Academy of Agricultural Sciences, Wu Daidong etc., 124 parts of wild Vitis quinquangularis germplasms from various places, Guangxi are carried out to proterties investigation and the check analyses such as solid and fruit, major traits is: the budding period is April 12, be May 22 florescence, and the maturity period is September 4; Germination rate 44.8%, variation amplitude is 15%～100%; Fruitful branch rate 71.7%, variation amplitude is 12.5%～100%; Every fruitful branch spike number 2.2 fringes, variation amplitude is 1.2～4.1 fringes; Fruit-setting rate 27.1%, variation amplitude is 7.1%～56.1%; The heavy 84.8g of single fringe, variation amplitude is 13.6～296.6g; Single fruit weight 1.5g, variation amplitude is 0.8～2.8g; Soluble solid 12.3%, variation amplitude is 9.3%～16.5%; Have 3.3, seed, variation amplitude is 1.8～4.2; Crushing juice rate 71.6%, variation amplitude is 63.4%～80.1%; Water-soluble Total Sugar 11.70g/100mL, variation amplitude is 6.08～18.11g/100mL; Total acid 2.05g/100mL, variation amplitude is 1.10～3.14g/100mL; Tannin 0.27g/100mL, variation amplitude is 0.09～0.64g/100mL; Vitamin C 0.67mg/100mL, total amino acid content 315.6mg/100mL.
Now there are some researches show man's every day as long as edible 100 grams of downy grape fresh fruits just can meet the trace elements such as calcium required in body, magnesium, potassium, iron.But because downy grape taste is very bitter, puckery, sour, be difficult to eat as fresh fruit, prior art is often obtained downy grape wine by the mode of wine brewing and is drunk.
The patent documentation that prior art is 201210577758 as Chinese Patent Application No. also proposes the technical scheme of beverage prepared by the anthocyanidin by extracting in plant, but this anthocyanidin beverage obtaining by methods such as plant leaching liquors has often lost the fragrance of bryony uniqueness.
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.
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 beverage that downy grape is raw material of take, can either remove the hardship of downy grape, puckery, tart flavour, can keep again the inherent unique perfume of downy grape, keep it to there is multiple beneficial composition; The present invention can also allow diabetes patient drinkable.The present invention will add in Yoghourt after the sterilizing of downy grape fruit juice again, mouthfeel is good, also 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 downy grape collagen polypeptide Mg yoghurt, is characterized in that: the component of every 100 parts of raw materials of preparing this Yoghourt is as follows:
Downy grape fruit juice 5～10;
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 mangosteen juice is the boiling of Momordica grosvenori water, filtration, the concentrated very high juice of sugariness obtaining;
Described downy grape fruit juice is the downy grape fruit juice process steps of processing obtaining after alternating temperature is processed
A. water is cleaned ripe downy grape fruit, is placed under its 1～18 ℃ of even temperature or varying temperature environment below injury from low temperature critical-temperature, places 1 to 4 hour;
B. the temperature that downy grape fruit is placed in to 25 ℃～45 ℃ is placed 1 to 24 hour;
C. the step 1 that repeats a and b to the downy grape fruit obtaining after alternating temperature is processed for 20 times be after ripe downy grape fruit is cleaned with squeezer squeezing, the fruit juice that filters, obtains after sterilizing.
Further: the preparation method of described yoghurt, it is characterized in that, comprise the steps:
A. water is cleaned ripe downy grape fruit, is placed under its 1～18 ℃ of even temperature or varying temperature environment below injury from low temperature critical-temperature, places 1 to 24 hour;
B. the temperature that downy grape fruit is placed in to 25 ℃～45 ℃ is placed 1 to 24 hour;
C. the step 1 that repeats a and b is to the downy grape fruit obtaining after alternating temperature is processed for 20 times;
D. the downy grape fruit after alternating temperature being processed is put into squeezer, the pure water that adds 0.5～2 times of weight of downy grape fruit weight, pressure with 5～20MPa, by juice extracting out, by the fruit juice after Bag filter again by aperture be 20～30 μ m filter by fruit juice filter, sterilizing, obtain the downy grape fruit juice after sterilizing;
E. 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;
F. by the downy grape fruit juice after 5～10 parts of sterilizings and 1～5 part of collagen peptide Mg albumen powder, 1～2 part of oligomeric maltose, mix, after fully stirring, obtain mixture A standby;
G. 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. downy grape is passed through after injury from low temperature, again with repeatedly repeatedly the mode of alternating temperature make the small be full of cracks of downy grape pericarp naturally-occurring, make when squeezing juice the sour and astringent bitter taste that fruit juice more easily overflows and can not cause pericarp to be badly damaged to bring because of squeezing from small crack in press juice process; Compared with prior art, more save the energy, only needed less pressure just can allow fruit juice squeeze out smoothly;
2. this beverage can keep the local flavor of downy grape, is difficult to the sour and astringent bitter taste of severe of removing again without downy grape;
3. the low peptide collagen peptide Mg albumen powder of being prepared by Tilapia mossambica fish scale is combined with downy grape fruit juice, not only improve the mouthfeel of albumen powder, Mg element in can also compensating hair grape juice, can be further with downy grape fruit juice in be rich in Mg, Ca,, the element such as Fe, potassium forms a kind of supplementary human body and lacks more micro-helpful product;
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 downy grape 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 downy grape fruit juice, collagen peptide Mg albumen powder, Momordica grosvenori concentrate, the original local flavor and the nutrition that have not only kept yoghurt, also increase the downy grape fruit juice that is rich in anthocyanidin and 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 downy grape fruit juice, collagen peptide Mg albumen powder, oligomeric maltose to mix, can fully mix, form special local flavor and the mixture of mouthfeel, can also extend the shelf-life of downy grape goods.
7. yoghurt is combined with downy grape fruit juice, further improves the mouthfeel of yoghurt.
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 the downy grape fruit juice after sterilizing:
Water is cleaned ripe downy grape fruit, be placed under its 1～18 ℃ of even temperature or varying temperature environment below injury from low temperature critical-temperature, places 1 to 4 hour; Taking-up is subject to the downy grape fruit of injury from low temperature, and its transposition is placed 1 to 24 hour in the temperature of 25 ℃～45 ℃; Above-mentioned steps is repeated obtain for 1 to 20 time again the downy grape fruit after alternating temperature is processed.
Downy grape fruit after alternating temperature is processed is put into squeezer, the pure water that adds 0.5 times of weight of downy grape fruit weight, pressure with 5MPa, by juice extracting out, by Bag filter, fruit juice is separated with pomace, by the fruit juice after Bag filter again by aperture be 20 μ m filter by fruit juice filter, sterilizing, obtain the downy grape fruit juice after sterilizing;
(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 914.5 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) downy grape collagen polypeptide yoghurt preparation
50 kilograms of downy grape fruit juice 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 the downy grape fruit juice after sterilizing:
Water is cleaned ripe downy grape fruit, be placed under its 1～18 ℃ of even temperature or varying temperature environment below injury from low temperature critical-temperature, places 1 to 4 hour; Taking-up is subject to the downy grape fruit of injury from low temperature, and its transposition is placed 1 to 24 hour in the temperature of 25 ℃～45 ℃; Above-mentioned steps is repeated obtain for 1 to 20 time again the downy grape fruit after alternating temperature is processed.
Downy grape fruit after alternating temperature is processed is put into squeezer, the pure water that adds 2 times of weights of downy grape fruit weight, pressure with 10MPa, by juice extracting out, by Bag filter, fruit juice is separated with pomace, by the fruit juice after Bag filter again by aperture be 30 μ m filter by fruit juice filter, sterilizing, obtain the downy grape fruit juice after sterilizing;
(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 769.5 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) downy grape collagen polypeptide yoghurt preparation
Double centner downy grape fruit juice is mixed, stirred with 50 kilograms of collagen peptide Mg albumen powders, 20 kilograms of oligomeric maltose, add in the Yoghourt of step (3) acquisition.
Embodiment 3
(1) prepare the downy grape fruit juice after sterilizing:
Water is cleaned ripe downy grape fruit, be placed under its 1～18 ℃ of even temperature or varying temperature environment below injury from low temperature critical-temperature, places 1 to 4 hour; Taking-up is subject to the downy grape fruit of injury from low temperature, and its transposition is placed 1 to 24 hour in the temperature of 25 ℃～45 ℃; Above-mentioned steps is repeated obtain for 1 to 20 time again the downy grape fruit after alternating temperature is processed.
Downy grape fruit after alternating temperature is processed is put into squeezer, the pure water that adds 1 times of weight of downy grape fruit weight, pressure with 50MPa, by juice extracting out, by Bag filter, fruit juice is separated with pomace, by the fruit juice after Bag filter again by aperture be 25 μ m filter by fruit juice filter, sterilizing, obtain the downy grape fruit juice after sterilizing;
(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 864.4 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) downy grape collagen polypeptide yoghurt preparation
80 kilograms of downy grape fruit juice 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 the downy grape fruit juice after sterilizing:
Water is cleaned ripe downy grape fruit, be placed under its 1～18 ℃ of even temperature or varying temperature environment below injury from low temperature critical-temperature, places 1 to 4 hour; Taking-up is subject to the downy grape fruit of injury from low temperature, and its transposition is placed 1 to 24 hour in the temperature of 25 ℃～45 ℃; Above-mentioned steps is repeated obtain for 1 to 20 time again the downy grape fruit after alternating temperature is processed.
Downy grape fruit after alternating temperature is processed is put into squeezer, the pure water that adds 0.9 times of weight of downy grape fruit weight, pressure with 80MPa, by juice extracting out, by Bag filter, fruit juice is separated with pomace, by the fruit juice after Bag filter again by aperture be 20 μ m filter by fruit juice filter, sterilizing, obtain the downy grape fruit juice after sterilizing;
(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 834 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) downy grape collagen polypeptide yoghurt preparation
79 kilograms of downy grape fruit juice 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 downy grape 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 downy grape collagen polypeptide Mg yoghurt, is characterized in that: the component of every 100 parts of raw materials of preparing this Yoghourt is as follows:
Downy grape fruit juice 5～10;
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 mangosteen juice is the boiling of Momordica grosvenori water, filtration, the concentrated very high juice of sugariness obtaining:
Described downy grape fruit juice is the downy grape fruit juice process steps of processing obtaining after alternating temperature is processed
A. water is cleaned ripe downy grape fruit, by being placed under its 1～18 ℃ of even temperature or varying temperature environment below injury from low temperature critical-temperature, places 1 to 4 hour;
B. the temperature that downy grape fruit is placed in to 25 ℃～45 ℃ is placed 1 to 4 hour;
C. the step 1 that repeats a and b to the downy grape fruit obtaining after alternating temperature is processed for 20 times be after ripe downy grape fruit is cleaned with squeezer squeezing, the fruit juice that filters, obtains after sterilizing.
2. the preparation method of yoghurt as claimed in claim 1, is characterized in that, comprises the steps:
A. water is cleaned ripe downy grape fruit, is placed under its 1～18 ℃ of even temperature or varying temperature environment below injury from low temperature critical-temperature, places 1 to 24 hour;
B. the temperature that downy grape fruit is placed in to 25 ℃～45 ℃ is placed 1 to 24 hour;
C. the step 1 that repeats a and b is to the downy grape fruit obtaining after alternating temperature is processed for 20 times;
D. the downy grape fruit after alternating temperature being processed is put into squeezer, the pure water that adds 0.5～2 times of weight of downy grape fruit weight, pressure with 5～20MPa, by juice extracting out, by the fruit juice after Bag filter again by aperture be 20～30 μ m filter by fruit juice filter, sterilizing, obtain the downy grape fruit juice after sterilizing;
E. 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;
F. by the downy grape fruit juice after 5～10 parts of sterilizings and 1～5 part of collagen peptide Mg albumen powder, 1～2 part of oligomeric maltose, mix, after fully stirring, obtain mixture A standby;
G. 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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