CN104082410A - Vitis heyneana collagen polypeptide Ca yoghourt - Google Patents
Vitis heyneana collagen polypeptide Ca yoghourt Download PDFInfo
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Abstract
The invention discloses vitis heyneana collagen polypeptide Ca yoghourt and a preparation method thereof. The vitis heyneana collagen polypeptide Ca yoghourt is composed of following components in parts by weight: 5-10 parts of vitis heyneana juice, 0.1-0.5 part of collagen polypeptide Ca protein powder, 0.5-1 part of siraitia grosvenorii concentrated juice, 1-2 parts of oligosaccharides, 2-3 parts of sucrose, 0.2-2 parts of a stabilizer, 1.5-2 parts of a fermenting agent and a residual amount of milk. An extraction and sterilization method which has slight influences on chemical components and flavor of the vitis heyneana juice is adopted and the juice is added into yoghourt so as to improve the mouth feel of the yoghourt and add the purple color and luster; the vitis heyneana juice is enriched with an antioxidant, namely anthocyanin, so that the probiotic effect of the yoghourt is improved; oreochromis niloticus skin collagen polypeptide Ca protein powder has the capabilities of improving the organism immunity and promoting the absorption of Ca. The yoghourt, the vitis heyneana juice and the collagen polypeptide Ca protein powder are combined, so that the mouth feel, the flavor and the health-care functions are good.
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 Ca Yoghourt.
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.
Verify through scientific research department of China, 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 910 units, 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, according to the paper of the Zou Yu of Guangxi Academy of Agricultural Sciences, Wu Daidong etc., 2008, they are to carrying out proterties investigation and the check analyses such as solid and fruit from 124 parts of wild Vitis quinquangularis germplasms of various places, Guangxi, 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 the beverage of preparing by the anthocyanidin in extraction plant, but this anthocyanidin beverage obtaining by methods such as plant leaching liquors has often lost the fragrance of bryony uniqueness.
Yoghourt is taking fresh milk as raw material, after sterilization, 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.Prepare sour milk beverage product taking " king in milk " buffalo milk and sorosis as raw material, 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 adopt sucrose, fructose or taking xylitol, Aspartame etc. as 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 taking downy grape as raw material, 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, and mouthfeel is good, also adds collagen polypeptide Ca albumen powder, has improved mouthfeel and the local flavor of albumen powder, the function such as raising immunity of organism, promotion Ca absorption of also having brought collagen polypeptide Ca albumen powder to possess.
The technical solution adopted in the present invention is as follows:
A kind of downy grape collagen polypeptide Ca Yoghourt, is characterized in that, the component of every 100 parts of raw materials of preparing this Yoghourt is as follows:
A kind of downy grape collagen polypeptide Ca Yoghourt, is characterized in that, the component of every 100 parts of raw materials of preparing this Yoghourt is as follows:
5～10 parts of downy grape fruit juice;
0.1～0.5 part of collagen polypeptide Ca albumen powder;
0.5～1 part of mangosteen juice;
1～2 part of compound sugar;
2～3 parts of sucrose;
0.2～2 part of stabilizing agent;
1.5～2 parts of leavenings;
All the other supply 100 parts with milk;
Described downy grape fruit juice is the downy grape fruit juice that downy grape fruit is obtained after rinsing, alternating temperature processing, squeezing, separation, coarse filtration, clarification, filtration, degassed, sterilization steps;
Described collagen polypeptide Ca albumen powder is collagen peptide and the Ca ion generation chelatropic reaction of preparing by enzyme hydrolysis process, from tilapia fishskin, obtains tilapia fishskin collagen polypeptide Ca albumen powder, and the molecular weight≤6000Da of collagen polypeptide.
Further: described compound sugar is the one in oligomeric maltose, oligoisomaltose, FOS.
Further: described stabilizing agent is one or more in sodium alginate, sodium carboxymethylcellulose, propylene glycol alginate, beet fiber, pectin, guar gum, locust bean gum.
Further: described leavening is one or more of Bifidobacterium, lactobacillus bulgaricus, streptococcus thermophilus, lactobacillus acidophilus, Lactobacillus casei.
Further: described alternating temperature treatment step is further comprising the steps of:
A. downy grape fruit is placed under its 1～18 DEG C of even temperature or varying temperature environment below injury from low temperature critical-temperature, places 1 to 4h;
B. the temperature that downy grape fruit is placed in to 25 DEG C～45 DEG C places 1 to 4h;
C. the step 1 that repeats a and b obtains alternating temperature downy grape fruit after treatment to 20 times.
Further: described mangosteen juice, comprises the following steps and be prepared from:
A. Lo Han Guo fruit, after crushing, is put into the pressure cooker with stirring vane, adds water and makes the whole submergences of Lo Han Guo fruit fragment, and retain the liquid level of 10～15cm in the above, soaks 24～30h;
B. the Lo Han Guo fruit fragment soaking and soak are carried out to pressure 100MPa, 80 DEG C～95 DEG C pressurization decoctions of temperature 2～3 times, each 1～2h, stirs taking rotating speed as 30～65rpm/min simultaneously;
C. each fried liquid of separated and collected, after settler is clarified, through 0.3～0.5mm screen filtration, is evaporated to and adds 1/3rd of the water yield, obtains mangosteen juice.
Further: the described rinse step in the preparation method of described downy grape fruit juice refers to the ripe downy grape fruit of choosing through the clear water rinsing of flowing, remove surperficial silt, filth, taking-up is dried, and wins carpopodium.
Further: described squeezing step refers to that alternating temperature downy grape fruit after treatment puts into squeezer, with the pressure of 10～20MPa, by downy grape juice extracting out.
Further: described separating step refer to downy grape fruit juice after squeezing by centrifuge through 1 × 10
3centrifugal 20～the 40min of rpm/min rotating speed; Described coarse filtration be by supernatant through 0.3～0.5mm sieve, remove the suspension in fruit juice; Described clarification steps refers in the ratio of 1g/100kg～3g/100kg downy grape fruit and adds pectase to carry out juice clarification in fruit juice; The fine filter that it is 20～30 μ m that described filtration step refers to fruit juice via hole diameter after clarification filters; After described degassed step refers to and filters, fruit juice is through vacuum degasifer 0.5～1MPa, and 80～85 DEG C degassed; Described sterilization steps refers to that degassed rear fruit juice is through 60～85 DEG C of heating 10～30min sterilizing.
Further: the preparation method of described downy grape collagen polypeptide Ca Yoghourt, is characterized in that process steps of processing:
A. the downy grape fruit juice after sterilizing is mixed with collagen polypeptide Ca albumen powder, compound sugar, stabilizing agent, after fully stirring, through pasteurization, obtain mixture A for subsequent use;
B. after standardized milk being mixed with mangosteen juice, sucrose, carry out homogeneous, sterilizing, cooling, after adding leavening to mix, after fermentation, stir, cooling, then mixture A is added in Yoghourt, after homogeneous, carry out after-ripening, downy grape collagen polypeptide Ca Yoghourt; Described fermentation, refers to through 37～45 DEG C, fermentation 3～18h; Described stirring refers to that adopting wide turbine stirrer to carry out 1～2 time per minute stirs, and stirs 4～8min; Described cooling be to be cooled to 15～20 DEG C; Described after-ripening refers to product is placed in to 0～10 DEG C of refrigeration 12～24h.
The milk taste standardized milk that the present invention uses, the collagen polypeptide Ca albumen powder of use is made for fish-skin.Molecular weight≤the 6000Da of collagen polypeptide, meets standard SB/T 10634-2011 requirement.
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 in the time of 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 in press juice process from small crack, can keep the local flavor of downy grape, be difficult to without downy grape the sour and astringent bitter taste of severe of removing again, improved mouthfeel compared with prior art; And the downy grape pericarp of pericarp generation frostbite only needs less pressure just can allow fruit juice squeeze out smoothly, more save the energy; Yoghourt is combined with downy grape fruit juice, further improves the mouthfeel of Yoghourt, downy grape fruit juice.
2. tilapia fishskin collagen peptide Ca albumen powder is combined with downy grape fruit juice, not only improve the mouthfeel of albumen powder, Ca 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;
3. add Momordica grosvenori concentrate as sweetener, Momordica grosvenori includes mogroside, sweet 300 times compared with sucrose, do not produce heat, and containing fructose, amino acid, flavones etc., possess certain health-care effect, for compared with sugar, security is higher, less on the impact of human body with xylitol, Aspartame etc.; And use more separately Momordica grosvenori concentrate, the present invention to adopt the use that combines of Momordica grosvenori concentrate and oligomeric maltose, sucrose, can bring more unique local flavor; Use more separately sucrose, can reduce and improve high calorie that sugariness is brought, can also increase product sweetness band and improve the peculiar flavour of coming.
4. Yoghourt is combined with downy grape fruit juice, collagen peptide Ca albumen powder, Momordica grosvenori concentrate, not only kept the original local flavor of Yoghourt and nutrition, also increased the downy grape fruit juice that is rich in anthocyanidin; In addition, increase appropriate little molecule collagen PEPC a albumen powder, have the function that improves immunity, promotes Ca absorption, the crowd who is applicable to various age brackets is edible.
5. adopt downy grape fruit juice, collagen peptide Ca albumen powder, compound sugar to mix, can fully mix, form special local flavor and the mixture of mouthfeel, and compound sugar also has the effect that promotes bifidobacterium growth, regulating intestinal canal flora.
6. mangosteen juice is that Momordica grosvenori is through pulverizing → soak → decoct → clarification of pressurization → filter → concentrated very high juice of sugariness obtaining; Described immersion is to add water to make the whole submergences of Lo Han Guo fruit fragment, and retains the liquid level of 10～15cm in the above, soaks 24～30h; Described concentrating is to be concentrated into add 1/3rd of the water yield, the concentrate obtaining.The mangosteen juice sugariness obtaining like this can be controlled at 30～40 ° of Bix, and its fragrance and sugariness are suitable for making Yoghourt.
7. taking milk, Momordica grosvenori, sucrose as raw material is after fermentation; the downy grape collagen polypeptide Ca Yoghourt that adds again downy grape fruit juice, collagen polypeptide Ca albumen powder to obtain; this production method had both maintained leavening good fermentation culture conditions; excellent flavor and quality in the Yoghourt retaining again, simultaneously also protected the functional characteristic of downy grape, collagen polypeptide Ca.
Detailed description of the invention
In the following detailed description for embodiment, some specific detail are proposed, to allow those skilled in the art have more thorough understanding to the present invention.But 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
Downy grape fruit juice after preparation sterilizing:
The clear water rinsing of flowing for ripe downy grape fruit of choosing, removes surperficial silt, and taking-up is won carpopodium after drying, and is placed under 5 DEG C of environment, places 1 h; Taking-up is subject to the downy grape fruit of injury from low temperature, and its transposition is placed to 1h in 30 DEG C of environment; Again above-mentioned steps is repeated to obtain for 10 times alternating temperature downy grape fruit after treatment.
Downy grape fruit after treatment alternating temperature is put into squeezer, with the pressure of 10MPa, by juice extracting out, by centrifuge through 1 × 10
3the centrifugal 30min of rpm rotating speed, through 0.3mm sieve, remove the suspension in fruit juice, fruit juice temperature is placed in to 15 ± 3 DEG C, add pectinaseEX-V clear juice in the ratio of 1g/100kg downy grape fruit, via hole diameter is that after the fine filter of 20 μ m filters,, through vacuum degasifer 0.5MPa, 85 DEG C degassed, again through 60 DEG C of heating 30min sterilizing, be cooled to below 30 DEG C, sealing is preserved, and obtains the downy grape fruit juice after sterilizing;
(2) prepare mangosteen juice
After dry Lo Han Guo fruit fragmentation, put into the pressure cooker with stirring vane, add water to liquid level higher than Lo Han Guo fruit fractal surfaces 10cm, soak 24h, decoct 2h with 90 DEG C, 100Mpa, separate fried liquid, then add water to liquid level higher than Lo Han Guo fruit fractal surfaces 10cm, decoct 1h with 80 DEG C, 100Mpa, stir taking rotating speed as 30～65rpm/min simultaneously; Separate fried liquid, twice fried liquid is merged, after settler clarification, through 0.3mm screen filtration, filtrate evaporation and concentration, to 1/3rd of amount of water, obtains mangosteen juice;
(3) prepare Yoghourt
Get 884 kilograms of standardized milks, add 5 kilograms of mangosteen juices, 20 kilograms of sucrose, carry out 65 DEG C, 15MPa homogeneous, carry out afterwards 60 DEG C, 30min sterilizing, be cooled to below 37 DEG C, adding described leavening is 10 kilograms of lactobacillus bulgaricus, 10 kilograms of streptococcus thermophiluses, mixes, put into fermentation tank after 42 DEG C of fermentation 4h, adopt wide turbine stirrer to carry out 2 times per minute and stir, stir 4min, be cooled to 15 DEG C.
(4) downy grape collagen polypeptide Yoghourt preparation
50 kilograms of downy grape fruit juice are mixed, stirred with 1 kilogram of collagen polypeptide Ca albumen powder, 10 kilograms of oligomeric maltoses, 10 kilograms of hydroxypropyl converted starches, through pasteurization (60 DEG C, 30min), obtain mixture A, after below being cooled to 35 DEG C, added in the Yoghourt of step (3) acquisition, carry out after 15MPa homogeneous, be placed in 4 DEG C and preserve 12 hours, obtain downy grape collagen polypeptide Ca Yoghourt.
embodiment 2
(1) prepare the downy grape fruit juice after sterilizing:
The clear water rinsing of flowing for ripe downy grape fruit of choosing, removes surperficial silt, and taking-up is won carpopodium after drying, and is placed under 18 DEG C of environment, places 2h; Taking-up is subject to the downy grape fruit of injury from low temperature, and its transposition is placed to 1h in 45 DEG C of environment; Again above-mentioned steps is repeated to obtain for 20 times alternating temperature downy grape fruit after treatment.
Downy grape fruit after treatment alternating temperature is put into squeezer, with the pressure of 20MPa, by juice extracting out, by juice extracting out, by centrifuge through 1 × 10
3the centrifugal 40min of rpm rotating speed, through 0.5mm sieve, remove the suspension in fruit juice, fruit juice temperature is placed in to 10 ± 3 DEG C, add pectase EX clear juice in the ratio of 3g/100kg downy grape fruit, via hole diameter is that after the fine filter of 20 μ m filters,, through vacuum degasifer 1MPa, 80 DEG C degassed, again through 85 DEG C of heating 10min sterilizing, be cooled to below 30 DEG C, sealing is preserved, and obtains the downy grape fruit juice after sterilizing;
(2) prepare mangosteen juice
After dry Lo Han Guo fruit fragmentation, put into the pressure cooker with stirring vane, add water to liquid level higher than Lo Han Guo fruit fractal surfaces 15cm, soak 30h, decocts 1h with 80 DEG C, 100Mpa, the while stirs taking rotating speed as 30～65rpm/min; Separate fried liquid, repeat to add water, decoct step 3 time, three fried liquid are merged, after settler clarification, through 0.3mm screen filtration, filtrate evaporation and concentration, to 1/3rd of amount of water, obtains mangosteen juice;
(3) prepare Yoghourt
Get 878.3 kilograms of standardized milks, add 5 kilograms of mangosteen juices, 20 kilograms of sucrose, carry out 65 DEG C, 15MPa homogeneous, carry out afterwards 60 DEG C, 30min sterilizing, be cooled to below 37 DEG C, adding described leavening is 1 kilogram of lactobacillus bulgaricus, 10 kilograms of streptococcus thermophiluses, mixes, put into fermentation tank after 45 DEG C of fermentation 4h, adopt wide turbine stirrer to carry out 2 times per minute and stir, stir 4min, be cooled to 20 DEG C.
(4) downy grape collagen polypeptide Yoghourt preparation
70 kilograms of downy grape fruit juice are mixed, stirred with 2.5 kilograms of collagen polypeptide Ca albumen powders, 10 kilograms of oligoisomaltoses, 0.2 kilogram of agar, 1 kilogram of hydroxypropyl converted starch, 2 kilograms of beet fibers, through pasteurization (60 DEG C, 30min), obtain mixture A, after below being cooled to 35 DEG C, added in the Yoghourt of step (3) acquisition, carry out after 15MPa homogeneous, be placed in 4 DEG C and preserve 24 hours, obtain downy grape collagen polypeptide Ca Yoghourt.
embodiment 3
(1) prepare the downy grape fruit juice after sterilizing:
The clear water rinsing of flowing for ripe downy grape fruit of choosing, removes surperficial silt, and taking-up is won carpopodium after drying, and is placed under 4 DEG C of environment, places 1h; Taking-up is subject to the downy grape fruit of injury from low temperature, and its transposition is placed to 1h in 45 DEG C of environment; Again above-mentioned steps is repeated to obtain for 15 times alternating temperature downy grape fruit after treatment.
Downy grape fruit after treatment alternating temperature is put into squeezer, with the pressure of 15MPa, by juice extracting out, by juice extracting out, by centrifuge through 1 × 10
3the centrifugal 30min of rpm rotating speed, through 0.3mm sieve, remove the suspension in fruit juice, fruit juice temperature is placed in to 10 ± 3 DEG C, add pectase EX clear juice in the ratio of 3g/100kg downy grape fruit, via hole diameter is that after the fine filter of 20 μ m filters,, through vacuum degasifer 1MPa, 80 DEG C degassed, again through 85 DEG C of heating 15min sterilizing, be cooled to below 30 DEG C, sealing is preserved, and obtains the downy grape fruit juice after sterilizing;
(2) prepare mangosteen juice
After dry Lo Han Guo fruit fragmentation, put into the pressure cooker with stirring vane, add water to liquid level higher than Lo Han Guo fruit fractal surfaces 15cm, soak 30h, decocts 1h with 80 DEG C, 100Mpa, the while stirs taking rotating speed as 30～65rpm/min; Separate fried liquid, repeat to add water, decoct step 3 time, three fried liquid are merged, after settler clarification, through 0.3mm screen filtration, filtrate evaporation and concentration, to 1/3rd of amount of water, obtains mangosteen juice;
(3) prepare Yoghourt
Get 819 kilograms of standardized milks, add 8 kilograms of mangosteen juices, 30 kilograms of sucrose, carry out 65 DEG C, 15MPa homogeneous, carry out afterwards 60 DEG C, 30min sterilizing, be cooled to below 37 DEG C, adding described leavening is 5 kilograms of Bifidobacteriums, 5 kilograms of lactobacillus bulgaricus, 5 kilograms of streptococcus thermophiluses, mixes, put into fermentation tank after 39 DEG C of fermentation 16h, adopt wide turbine stirrer to carry out 2 times per minute and stir, stir 8min, be cooled to 20 DEG C.
(4) downy grape collagen polypeptide Yoghourt preparation
By 80 kilograms of downy grape fruit juice and 25 kilograms of collagen peptide Ca albumen powders, 15 kilograms of FOSs, 8 kilograms of sodium carboxymethylcelluloses mix, pasteurization (60 DEG C, 30min), obtain mixture A, after below being cooled to 35 DEG C, added in the Yoghourt of step (3) acquisition, be placed in 4 DEG C and preserve 24 hours, obtain downy grape collagen polypeptide Ca Yoghourt.
embodiment 4
(1) prepare the downy grape fruit juice after sterilizing:
The clear water rinsing of flowing for ripe downy grape fruit of choosing, removes surperficial silt, and taking-up is won carpopodium after drying, and is placed under 15 DEG C of environment, places 2h; Taking-up is subject to the downy grape fruit of injury from low temperature, and its transposition is placed to 2h in 45 DEG C of environment; Again above-mentioned steps is repeated to obtain for 15 times alternating temperature downy grape fruit after treatment.
Downy grape fruit after treatment alternating temperature is put into squeezer, with the pressure of 20MPa, by juice extracting out, by juice extracting out, by centrifuge through 1 × 10
3the centrifugal 30min of rpm rotating speed, through 0.5mm sieve, remove the suspension in fruit juice, fruit juice temperature is placed in to 10 ± 3 DEG C, add pectinaseEX-V clear juice in the ratio of 1g/100kg downy grape fruit, via hole diameter is that after the fine filter of 30 μ m filters,, through vacuum degasifer 1MPa, 80 DEG C degassed, again through 85 DEG C of heating 15min sterilizing, be cooled to below 30 DEG C, sealing is preserved, and obtains the downy grape fruit juice after sterilizing;
(2) prepare mangosteen juice
After dry Lo Han Guo fruit fragmentation, put into the pressure cooker with stirring vane, add water to liquid level higher than Lo Han Guo fruit fractal surfaces 15cm, soak 30h, decocts 1h with 80 DEG C, 100Mpa, the while stirs taking rotating speed as 30～65rpm/min; Separate fried liquid, repeat to add water, decoct step 3 time, three fried liquid are merged, after settler clarification, through 0.3mm screen filtration, filtrate evaporation and concentration, to 1/3rd of amount of water, obtains mangosteen juice;
(3) prepare Yoghourt
Get 834 kilograms, milk, add 10 kilograms of mangosteen juices, 15 kilograms of sucrose, carry out 65 DEG C, 15MPa homogeneous, afterwards, carry out 60 DEG C, 30min sterilizing, be cooled to below 37 DEG C, adding described leavening is 5 kilograms of Bifidobacteriums, 5 kilograms of lactobacillus bulgaricus, 5 kilograms of streptococcus thermophiluses, 5 kilograms of lactobacillus acidophilus, 5 kilograms of Lactobacillus caseis, mix, put into fermentation tank after 39 DEG C of fermentation 16h, adopt wide turbine stirrer to carry out 2 times per minute and stir, stir 8min, be cooled to 20 DEG C.
(4) downy grape collagen polypeptide Yoghourt preparation
10 kilograms of 79 kilograms of downy grape fruit juice and 33 kilograms of collagen peptide Ca albumen powders, 10 kilograms of oligomeric maltoses, beet fibers are mixed, through pasteurization (60 DEG C, 30min), obtain mixture A, after below being cooled to 35 DEG C, be placed in 4 DEG C and preserve 12 hours, obtain downy grape collagen polypeptide Ca Yoghourt.
The present invention has also cooked the downy grape collagen polypeptide Yoghourt that conventional Yoghourt, fruit yoghurt drinks and the present invention on the market make and has carried out sensory evaluation, 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 shown in table 1.
The sensory evaluation information slip of the each Yoghourt of table 1
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 (10)
1. a downy grape collagen polypeptide Ca Yoghourt, is characterized in that, the components by weight percent of every 100 parts of raw materials of preparing this Yoghourt is as follows:
5～10 parts of downy grape fruit juice;
0.1～0.5 part of collagen polypeptide Ca albumen powder;
0.5～1 part of mangosteen juice;
1～2 part of compound sugar;
2～3 parts of sucrose;
0.2～2 part of stabilizing agent;
1.5～2 parts of leavenings;
All the other supply 100 parts with milk;
Described downy grape fruit juice is the downy grape fruit juice that downy grape fruit is obtained after rinsing, alternating temperature processing, squeezing, separation, coarse filtration, clarification, filtration, degassed, sterilization steps;
Described collagen polypeptide Ca albumen powder is collagen peptide and the Ca ion generation chelatropic reaction of preparing by enzyme hydrolysis process, from tilapia fishskin, obtains tilapia fishskin collagen polypeptide Ca albumen powder, and the molecular weight≤6000Da of collagen polypeptide.
2. downy grape collagen polypeptide Ca Yoghourt as claimed in claim 1, is characterized in that: described compound sugar is the one in oligomeric maltose, oligoisomaltose, FOS.
3. downy grape collagen polypeptide Ca Yoghourt as claimed in claim 1, is characterized in that: described stabilizing agent is one or more in sodium alginate, sodium carboxymethylcellulose, propylene glycol alginate, beet fiber, pectin, guar gum, locust bean gum.
4. downy grape collagen polypeptide Ca 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.
5. downy grape collagen polypeptide Ca Yoghourt as claimed in claim 1, is characterized in that, described alternating temperature treatment step is further comprising the steps of:
A. downy grape fruit is placed under its 1～18 DEG C of even temperature or varying temperature environment below injury from low temperature critical-temperature, places 1 to 4h;
B. the temperature that downy grape fruit is placed in to 25 DEG C～45 DEG C places 1 to 4h;
C. the step 1 that repeats a and b obtains alternating temperature downy grape fruit after treatment to 20 times.
6. the downy grape collagen polypeptide Ca Yoghourt as described in claim 1 to 5 any one claim, is characterized in that, described mangosteen juice, comprises the following steps and be prepared from:
A. Lo Han Guo fruit, after crushing, is put into the pressure cooker with stirring vane, adds water and makes the whole submergences of Lo Han Guo fruit fragment, and retain the liquid level of 10～15cm in the above, soaks 24～30h;
B. the Lo Han Guo fruit fragment soaking and soak are carried out to pressure 100MPa, 80 DEG C～95 DEG C pressurization decoctions of temperature 2～3 times, each 1～2h, stirs taking rotating speed as 30～65rpm/min simultaneously;
C. each fried liquid of separated and collected, after settler is clarified, through 0.3～0.5mm screen filtration, is evaporated to and adds 1/3rd of the water yield, obtains mangosteen juice.
7. the downy grape collagen polypeptide Ca Yoghourt as described in claim 1 to 5 any one claim, it is characterized in that: the described rinse step in the preparation method of described downy grape fruit juice refers to the ripe downy grape fruit of choosing through the clear water rinsing of flowing, remove surperficial silt, filth, taking-up is dried, and wins carpopodium.
8. the downy grape collagen polypeptide Ca Yoghourt as described in claim 1 to 5 any one claim, it is characterized in that: described squeezing step refers to that alternating temperature downy grape fruit after treatment puts into squeezer, with the pressure of 10～20MPa, by downy grape juice extracting out.
9. the downy grape collagen polypeptide Ca Yoghourt as described in claim 1 to 5 any one claim, is characterized in that: described separating step refer to downy grape fruit juice after squeezing by centrifuge through 1 × 10
3centrifugal 20～the 40min of rpm/min rotating speed; Described coarse filtration be by supernatant through 0.3～0.5mm sieve, remove the suspension in fruit juice; Described clarification steps refers in the ratio of 1g/100kg～3g/100kg downy grape fruit and adds pectase to carry out juice clarification in fruit juice; The fine filter that it is 20～30 μ m that described filtration step refers to fruit juice via hole diameter after clarification filters; After described degassed step refers to and filters, fruit juice is through vacuum degasifer 0.5～1MPa, and 80～85 DEG C degassed; Described sterilization steps refers to that degassed rear fruit juice is through 60～85 DEG C of heating 10～30min sterilizing.
10. the preparation method of the downy grape collagen polypeptide Ca Yoghourt as described in claim 1 to 9 any one claim, is characterized in that, process steps of processing:
A. the downy grape fruit juice after sterilizing is mixed with collagen polypeptide Ca albumen powder, compound sugar, stabilizing agent, after fully stirring, through pasteurization, obtain mixture A for subsequent use;
B. after standardized milk being mixed with mangosteen juice, sucrose, carry out homogeneous, sterilizing, cooling, after adding leavening to mix, after fermentation, stir, cooling, then mixture A is added in Yoghourt, after homogeneous, carry out after-ripening, downy grape collagen polypeptide Ca Yoghourt; Described fermentation, refers to through 37～45 DEG C, fermentation 3～18h; Described stirring refers to that adopting wide turbine stirrer to carry out 1～2 time per minute stirs, and stirs 4～8min; Described cooling be to be cooled to 15～20 DEG C; Described after-ripening refers to product is placed in to 0～10 DEG C of refrigeration 12～24h.
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| CN105029447A (en) * | 2015-08-11 | 2015-11-11 | 湖南科尔生物技术有限公司 | Sea-fish oligopeptide powder containing activated probiotics |
| CN113367195A (en) * | 2020-02-25 | 2021-09-10 | 内蒙古蒙牛乳业（集团）股份有限公司 | Liquid dairy product and preparation method thereof |
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| CN101715823A (en) * | 2009-12-30 | 2010-06-02 | 内蒙古蒙牛乳业（集团）股份有限公司 | Degreased layered yoghurt and preparation method thereof |
| CN101953398A (en) * | 2009-07-20 | 2011-01-26 | 冯之涛 | Method for processing gingko and grosvener siraitia yogurt |
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| Publication number | Priority date | Publication date | Assignee | Title |
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| CN101057609A (en) * | 2007-05-22 | 2007-10-24 | 内蒙古蒙牛乳业（集团）股份有限公司 | Long-acting sour milk containing beneficial bacteria factor and its producing method |
| CN101953398A (en) * | 2009-07-20 | 2011-01-26 | 冯之涛 | Method for processing gingko and grosvener siraitia yogurt |
| CN101715823A (en) * | 2009-12-30 | 2010-06-02 | 内蒙古蒙牛乳业（集团）股份有限公司 | Degreased layered yoghurt and preparation method thereof |
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| CN105029447A (en) * | 2015-08-11 | 2015-11-11 | 湖南科尔生物技术有限公司 | Sea-fish oligopeptide powder containing activated probiotics |
| CN113367195A (en) * | 2020-02-25 | 2021-09-10 | 内蒙古蒙牛乳业（集团）股份有限公司 | Liquid dairy product and preparation method thereof |
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