CN101513268A - Vegetable protein beverage and method for making the same - Google Patents
Vegetable protein beverage and method for making the same Download PDFInfo
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- CN101513268A CN101513268A CNA2009101197054A CN200910119705A CN101513268A CN 101513268 A CN101513268 A CN 101513268A CN A2009101197054 A CNA2009101197054 A CN A2009101197054A CN 200910119705 A CN200910119705 A CN 200910119705A CN 101513268 A CN101513268 A CN 101513268A
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Abstract
The invention relates to a vegetable protein beverage and a method for making the same. The vegetable protein beverage mainly contains: 0.5-5% of vegetable protein sauce, 0-50% of milk, 4-10% of sugar, 0.1-0.5% of food stabilizer, 0-0.06% of PH regulator, and the balance of drinking water. Compared with the existing technology, the invention has advantages of: (1) enriching more fiber, thus increasing the product quality; (2) directly adopting the vegetable protein sauce to avoid complicated processes such as material pretreating, protein extracting, or the like; (3) optimizing the making process and saving workshop space; (4) ensuring the standardization level and providing the support for bigproduction; (5) guaranteeing the application and maintain of the GMP workshop.
Description
Technical field
The present invention relates to a kind of protein beverage and preparation method thereof, particularly a kind of vegetable protein beverage and preparation method thereof.
Background technology
At present, the market drink variety is various, and taste is rich and varied, and along with improving constantly of people's living standard, the consumer has been not only the pursuit of suiting one's taste to the demand of beverage, and pays attention to natural, scientific matching and balanced in nutrition more.Existing medical research shows that the nutritional labeling of vegetable protein and animal protein are similar, and is easier to digest.Various plant protein sources all have salient feature and effect, and for example: peanut has enhancing memory, reduce cholesterol, effects such as prevention of arterial sclerosis; Walnut has health care, the anti-ageing effect of waiting for a long time, and sesame has anti-inflammatory, analgesia, effect such as hypotensive, anticancer; Fibert have nourishing, aid digestion, anticancer, adjust effect such as blood pressure.And contain in the milk potassium can make arteries when high pressure, keep stable, reduce stroke risk, its tyrosine that contains can promote the thrombocytin dramatic growth, iron copper that it contains and lecithin can improve the operating efficiency of brain greatly, its calcium that contains firm bone of energy and tooth, reduce the generation of bone wasting disease, its magnesium that contains can make the heart endurance, its zinc that contains can make the faster healing of wound, its Cobastab that contains can improve eyesight, milk also can stop metallic lead poisonous in the absorption of human body food and cadmium, and prevention of arterial hardens, and has to help for sleep, effects such as beauty treatment.If can reasonably utilize the nutritive value in the raw materials such as plant protein source, milk fully, produce high-quality beverage with excellent mouthfeel and stability, this product will have tremendous influence power in beverage market so.
In the production process of vegetable protein beverage; in order to solve precipitation, fat floating, the uneven first-class problem that product occurs in the shelf-life; need to add the food stabilizer of 0.1%-0.5%; its effect is the fatty fully emulsified dispersion that makes in the vegetable protein beverage; be difficult for come-up and form the fat circle, the stability of protected protein matter is suspended in the drink wherein insoluble particulate composition; reduce the precipitation in the product, make its stable homogeneous in the shelf-life.
Summary of the invention
The objective of the invention is to propose a kind of high-quality, nutrition is delicious, the novel plant protein beverage of stable homogeneous and preparation method that this product is provided, the beverage of producing by the present invention can satisfy that modern people suit one's taste, the multiple pursuit of nutrition, quality.
A kind of vegetable protein beverage is characterized in that: its each component and mass percent thereof are: vegetable protein sauce 0.5-5%, milk constituents 0-50%, sugar 4-10%, food stabilizer 0.1-0.5%, pH conditioning agent 0-0.06%, essence 0-0.2%, all the other are drinking water.
Preferably, described vegetable protein sauce is in peanut butter, walnut cream, apricot kernel butter, sesame paste, the fibert sauce
A kind of or one
More than kind; Described milk constituents is one or more in fresh milk, skimmed milk power reducing solution, the whole milk powder reducing solution.
Preferably, described food stabilizer is made up of emulsifying agent, colloid, salt, ratio shared in food stabilizer is respectively: 50-80%, 5-30%, 0-10%, wherein said emulsifying agent are one or more in glycerin monostearate, stearoyl lactate, polyglycerol ester, sucrose ester, lecithin, the casein sodium; Described colloid composition is one or more in microcrystalline cellulose, sodium alginate, carragheen, xanthans, konjac glucomannan, the agar; Described salt be sodium acid carbonate, sodium phosphate trimer, calgon, pyrophosphoric acid that, in the natrium citricum one or more.
Preferably, the ratio of each component is glycerin monostearate, stearoyl lactate and polyglycerol ester in the described emulsifying agent:, and wherein each component ratio is a glycerin monostearate: stearoyl lactate: polyglycerol ester=6～8: 0～10: 3～7.
Preferably, described emulsifying agent is sucrose ester, lecithin and casein sodium, in each component and wherein each component ratio be that ratio is: sucrose ester: lecithin: casein sodium=0～8: 0～10: 0～8.
Preferably, described colloid is microcrystalline cellulose, sodium alginate and carragheen, and wherein the ratio of each component is: microcrystalline cellulose: sodium alginate: carragheen=0～15: 6～12: 1～2.
Preferably, described colloid is xanthans, konjac glucomannan and agar, and wherein the ratio of each component is: xanthans: konjac glucomannan: agar=1～3: 0～4: 0～5.
Preferably, described salt is sodium acid carbonate, sodium phosphate trimer and calgon, and wherein the ratio of each component is: sodium acid carbonate: sodium phosphate trimer: calgon=1～2: 1～3: 1～2.
Preferably, described salt is sodium pyrophosphate and natrium citricum, and wherein the ratio of each component is: sodium pyrophosphate: natrium citricum=1: 1.Preferably, a kind of vegetable protein beverage is characterized in that: its component content and mass percent are: vegetable protein sauce 0.5-5%, milk constituents 0-30%, sugared 4-10%, food stabilizer 0.1-0.5%, pH conditioning agent 0-0.06%, essence 0-0.2%, all the other are drinking water.
Of the present invention one preparation method who cultivates peanut sweet-soup beverage is made up of following steps:
(1) takes by weighing vegetable protein sauce in proportion and join in 65 ℃～85 ℃ the drinking water, evenly disperse, fully dissolve standby;
(2) slowly join after food stabilizer and part sugar are done and mixed in 65 ℃～85 ℃ the drinking water, evenly disperse, fully dissolve standby;
(3) milk constituents (fresh milk, whole milk powder or skimmed milk power reducing solution) is preheating to standby more than 65 ℃ (then not need not this step if do not contain milk constituents);
(4) in the sugared drinking water that joins more than 65 ℃ of residue, evenly disperse, fully dissolve standby;
(5) above solution is mixed, add the good pH conditioning agent of essence and dissolving, constant volume fully mixes;
(6) the above-mentioned solution that mixes is heated to 65 ℃ ~ 85 ℃ and carries out twice homogeneous processing, homogenization pressure is 25MPa～45MPa for the first time, and homogenization pressure is 15MPa～40MPa for the second time;
(7) above-mentioned homogeneous is good solution is through 125 ℃～145 ℃, and 4～30 seconds, can after the UHT sterilization, or can is after 110 ℃～130 ℃, and 10～30 minutes appertizings promptly get vegetable protein beverage.
The invention has the beneficial effects as follows: not only taste is excellent for the beverage of the present invention's preparation, and is nutritious, can satisfy the multiple demand of modern people, and can keep stable homogeneous in the long shelf-life, promoted product quality.
The specific embodiment
The invention will be further described below by embodiment.It should be understood that the described preparation method of the embodiment of the invention is only used for illustrating the present invention, rather than limitation of the present invention, the simple modifications to preparation method of the present invention under design prerequisite of the present invention all belongs to the scope of protection of present invention.Except as otherwise noted, the percentage among the present invention is mass percent.
Embodiment one: described vegetable protein beverage of present embodiment and preparation method thereof is as follows:
Peanut milk drink, its weight proportion are peanut butter 3.5%, skimmed milk power 1.5%, and sugar 7%, food emulsion stabilizer 0.5%, pH conditioning agent 0.03%, essence 0.2%, all the other are drinking water.
The preparation method of this vegetable protein beverage is as follows:
(1) claims peanut butter to join in 75 ℃ the drinking water in proportion, evenly disperse, fully dissolve standby;
(2) slowly join after food stabilizer and part sugar are done and mixed in 80 ℃ the drinking water, evenly disperse, fully dissolve standby;
(3) the skimmed milk power reducing solution is preheating to more than 65 ℃ standby;
(4) in the sugared drinking water that joins more than 65 ℃ of residue, evenly disperse, fully dissolve standby;
(5) above solution is mixed, add the good pH conditioning agent of essence and dissolving, constant volume fully mixes;
(6) the above-mentioned solution that mixes is heated to 75 ℃ and carries out twice homogeneous processing, homogenization pressure is 40MPa for the first time, and homogenization pressure is 25MPa for the second time;
(7) above-mentioned homogeneous is good solution is through 137 ℃, and 7 seconds, can after the UHT sterilization promptly got vegetable protein beverage.
Embodiment two: described vegetable protein beverage of present embodiment and preparation method thereof is as follows:
Almond milk beverage, its weight proportion are apricot kernel butter 2.5%, fresh milk 40%, and sugar 6%, food emulsion stabilizer 0.3%, pH conditioning agent 0.03%, essence 0.2%, all the other are drinking water.
The preparation method of this vegetable protein beverage is as follows:
(1) claims apricot kernel butter to join in 75 ℃ the drinking water in proportion, evenly disperse, fully dissolve standby;
(2) slowly join after food stabilizer and part sugar are done and mixed in 80 ℃ the drinking water, evenly disperse, fully dissolve standby;
(3) fresh milk is preheating to more than 65 ℃ standby;
(4) in the sugared drinking water that joins more than 65 ℃ of residue, evenly disperse, fully dissolve standby;
(5) above solution is mixed, add the good pH conditioning agent of essence and dissolving, constant volume fully mixes;
(6) the above-mentioned solution that mixes is heated to 75 ℃ and carries out twice homogeneous processing, homogenization pressure is 35MPa for the first time, and homogenization pressure is 30MPa for the second time;
(7) filled with solution that above-mentioned homogeneous is good is after 121 ℃, and 15 minutes, appertizing promptly got vegetable protein beverage.
Claims (10)
1, a kind of vegetable protein beverage is characterized in that: its each component and mass percent thereof are: vegetable protein sauce 0.5-5%, milk constituents 0-50%, sugar 4-10%, food stabilizer 0.1-0.5%, pH conditioning agent 0-0.06%, essence 0-0.2%, all the other are drinking water.
2, vegetable protein beverage as claimed in claim 1 is characterized in that: described vegetable protein sauce is one or more in peanut butter, walnut cream, apricot kernel butter, sesame paste, the fibert sauce; Described milk constituents is one or more in fresh milk, skimmed milk power reducing solution, the whole milk powder reducing solution.
3, vegetable protein beverage as claimed in claim 1, it is characterized in that: described food stabilizer is made up of emulsifying agent, colloid, salt, ratio shared in food stabilizer is respectively: 50-80%, 5-30%, 0-10%, wherein said emulsifying agent are one or more in glycerin monostearate, stearoyl lactate, polyglycerol ester, sucrose ester, lecithin, the casein sodium; Described colloid composition is one or more in microcrystalline cellulose, sodium alginate, carragheen, xanthans, konjac glucomannan, the agar; Described salt be sodium acid carbonate, sodium phosphate trimer, calgon, pyrophosphoric acid that, in the natrium citricum one or more.
4, vegetable protein beverage as claimed in claim 3, it is characterized in that: described emulsifying agent is glycerin monostearate, stearoyl lactate and polyglycerol ester, and wherein each component ratio is a glycerin monostearate: stearoyl lactate: polyglycerol ester=6～8: 0～10: 3～7.
5, vegetable protein beverage as claimed in claim 3 is characterized in that: described emulsifying agent is sucrose ester, lecithin and casein sodium, and wherein each component ratio is: sucrose ester: lecithin: casein sodium=0～8: 0～10: 0～8.
6, vegetable protein beverage as claimed in claim 3 is characterized in that: described colloid is microcrystalline cellulose, sodium alginate and carragheen, and wherein the ratio of each component is: microcrystalline cellulose: sodium alginate: carragheen=0～15: 6～12: 1～2.
7, vegetable protein beverage as claimed in claim 3 is characterized in that: described colloid is xanthans, konjac glucomannan and agar, and wherein the ratio of each component is: xanthans: konjac glucomannan: agar=1～3: 0～4: 0～5.
8, vegetable protein beverage as claimed in claim 3, it is characterized in that: described salt is sodium acid carbonate, sodium phosphate trimer and calgon, and wherein the ratio of each component is: sodium acid carbonate: sodium phosphate trimer: calgon=1～2: 1～3: 1～2.
9, vegetable protein beverage as claimed in claim 3 is characterized in that: described salt is sodium pyrophosphate and natrium citricum, and wherein the ratio of each component is: sodium pyrophosphate: natrium citricum=1: 1.
10, the preparation method of vegetable protein beverage as claimed in claim 1 is characterized in that being made up of following steps:
A. take by weighing vegetable protein sauce in proportion and join in 65 ℃～85 ℃ the drinking water, evenly disperse, fully dissolve standby;
B. slowly join after food stabilizer and part sugar are done and mixed in 65 ℃～85 ℃ the drinking water, evenly disperse, fully dissolve standby;
C. milk constituents, that is, fresh milk, whole milk powder or skimmed milk power reducing solution are preheating to more than 65 ℃ standbyly, then not need not this step if do not contain milk constituents;
D. in the sugared drinking water that joins more than 65 ℃ of residue, evenly disperse, fully dissolve standby;
E. above solution is mixed, add the good pH conditioning agent of essence and dissolving, constant volume fully mixes;
F. the above-mentioned solution that mixes is heated to 65 ℃～85 ℃ and carries out twice homogeneous processing, homogenization pressure is 25MPa～45MPa for the first time, and homogenization pressure is 15MPa～40MPa for the second time;
G. above-mentioned homogeneous is good solution is through 125 ℃～145 ℃, and 4～30 seconds, can after the UHT sterilization, or can is after 110 ℃～130 ℃, and 10～30 minutes appertizings promptly get vegetable protein beverage.
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| CNA2009101197054A CN101513268A (en) | 2009-03-25 | 2009-03-25 | Vegetable protein beverage and method for making the same |
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| CNA2009101197054A CN101513268A (en) | 2009-03-25 | 2009-03-25 | Vegetable protein beverage and method for making the same |
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| CN101816444A (en) * | 2010-04-22 | 2010-09-01 | 王京南 | Walnut oil fat emulsion oral solution or beverage and preparation method |
| CN102450330A (en) * | 2010-10-28 | 2012-05-16 | 长春新高食品有限公司 | Composite protein milk powder and production method thereof |
| CN102696770A (en) * | 2012-07-10 | 2012-10-03 | 中绿食品集团有限公司 | Walnut vegetable protein drink and method for producing same |
| CN102845805A (en) * | 2012-09-25 | 2013-01-02 | 北京欧凯米特科技有限公司 | Nut dense-mix protein beverage stabilizing system |
| CN102934693A (en) * | 2010-08-09 | 2013-02-20 | 长春新高食品有限公司 | Anti-fatigue milk powder and production method thereof |
| CN102972839A (en) * | 2012-12-18 | 2013-03-20 | 山东绿洲醇食品有限公司 | Almond protein beverage and making process thereof |
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| CN101816444A (en) * | 2010-04-22 | 2010-09-01 | 王京南 | Walnut oil fat emulsion oral solution or beverage and preparation method |
| CN102934693A (en) * | 2010-08-09 | 2013-02-20 | 长春新高食品有限公司 | Anti-fatigue milk powder and production method thereof |
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| CN112956537A (en) * | 2021-03-26 | 2021-06-15 | 邱晓东 | Composite beverage for losing weight and reducing fat |
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