CN106923129A - It is a kind of to cover soya-bean polypeptides solid beverage of bad flavor and preparation method thereof - Google Patents
It is a kind of to cover soya-bean polypeptides solid beverage of bad flavor and preparation method thereof Download PDFInfo
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- CN106923129A CN106923129A CN201511008985.3A CN201511008985A CN106923129A CN 106923129 A CN106923129 A CN 106923129A CN 201511008985 A CN201511008985 A CN 201511008985A CN 106923129 A CN106923129 A CN 106923129A
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- 108090000765 processed proteins & peptides Proteins 0.000 title claims abstract description 80
- 229920001184 polypeptide Polymers 0.000 title claims abstract description 76
- 102000004196 processed proteins & peptides Human genes 0.000 title claims abstract description 76
- 244000068988 Glycine max Species 0.000 title claims abstract description 74
- 235000010469 Glycine max Nutrition 0.000 title claims abstract description 74
- 235000013361 beverage Nutrition 0.000 title claims abstract description 49
- 239000007787 solid Substances 0.000 title claims abstract description 41
- 239000000796 flavoring agent Substances 0.000 title claims abstract description 17
- 235000019634 flavors Nutrition 0.000 title claims abstract description 17
- 238000002360 preparation method Methods 0.000 title abstract description 14
- 239000000843 powder Substances 0.000 claims abstract description 78
- 235000013399 edible fruits Nutrition 0.000 claims abstract description 49
- 229920002472 Starch Polymers 0.000 claims abstract description 37
- 239000008107 starch Substances 0.000 claims abstract description 37
- 235000019698 starch Nutrition 0.000 claims abstract description 37
- 239000001814 pectin Substances 0.000 claims abstract description 31
- 229920001277 pectin Polymers 0.000 claims abstract description 31
- 235000010987 pectin Nutrition 0.000 claims abstract description 31
- DGAQECJNVWCQMB-PUAWFVPOSA-M Ilexoside XXIX Chemical compound C[C@@H]1CC[C@@]2(CC[C@@]3(C(=CC[C@H]4[C@]3(CC[C@@H]5[C@@]4(CC[C@@H](C5(C)C)OS(=O)(=O)[O-])C)C)[C@@H]2[C@]1(C)O)C)C(=O)O[C@H]6[C@@H]([C@H]([C@@H]([C@H](O6)CO)O)O)O.[Na+] DGAQECJNVWCQMB-PUAWFVPOSA-M 0.000 claims abstract description 27
- 229910052708 sodium Inorganic materials 0.000 claims abstract description 27
- 239000011734 sodium Substances 0.000 claims abstract description 27
- 239000000463 material Substances 0.000 claims abstract description 21
- 239000005018 casein Substances 0.000 claims abstract description 18
- BECPQYXYKAMYBN-UHFFFAOYSA-N casein, tech. Chemical compound NCCCCC(C(O)=O)N=C(O)C(CC(O)=O)N=C(O)C(CCC(O)=N)N=C(O)C(CC(C)C)N=C(O)C(CCC(O)=O)N=C(O)C(CC(O)=O)N=C(O)C(CCC(O)=O)N=C(O)C(C(C)O)N=C(O)C(CCC(O)=N)N=C(O)C(CCC(O)=N)N=C(O)C(CCC(O)=N)N=C(O)C(CCC(O)=O)N=C(O)C(CCC(O)=O)N=C(O)C(COP(O)(O)=O)N=C(O)C(CCC(O)=N)N=C(O)C(N)CC1=CC=CC=C1 BECPQYXYKAMYBN-UHFFFAOYSA-N 0.000 claims abstract description 18
- 235000021240 caseins Nutrition 0.000 claims abstract description 18
- 235000003599 food sweetener Nutrition 0.000 claims abstract description 13
- 239000003765 sweetening agent Substances 0.000 claims abstract description 13
- XLYOFNOQVPJJNP-UHFFFAOYSA-N water Substances O XLYOFNOQVPJJNP-UHFFFAOYSA-N 0.000 claims abstract description 11
- 238000001694 spray drying Methods 0.000 claims abstract description 10
- 238000000034 method Methods 0.000 claims abstract description 5
- KRKNYBCHXYNGOX-UHFFFAOYSA-N citric acid Chemical compound OC(=O)CC(O)(C(O)=O)CC(O)=O KRKNYBCHXYNGOX-UHFFFAOYSA-N 0.000 claims description 48
- 235000016623 Fragaria vesca Nutrition 0.000 claims description 19
- 235000011363 Fragaria x ananassa Nutrition 0.000 claims description 19
- 235000004936 Bromus mango Nutrition 0.000 claims description 18
- 241001093152 Mangifera Species 0.000 claims description 18
- 235000014826 Mangifera indica Nutrition 0.000 claims description 18
- 235000009184 Spondias indica Nutrition 0.000 claims description 18
- 239000000126 substance Substances 0.000 claims description 18
- 240000009088 Fragaria x ananassa Species 0.000 claims description 17
- 239000001509 sodium citrate Substances 0.000 claims description 14
- NLJMYIDDQXHKNR-UHFFFAOYSA-K sodium citrate Chemical compound O.O.[Na+].[Na+].[Na+].[O-]C(=O)CC(O)(CC([O-])=O)C([O-])=O NLJMYIDDQXHKNR-UHFFFAOYSA-K 0.000 claims description 14
- 239000002994 raw material Substances 0.000 claims description 10
- 235000015424 sodium Nutrition 0.000 claims description 10
- 108010011485 Aspartame Proteins 0.000 claims description 9
- 239000002253 acid Substances 0.000 claims description 9
- 239000000605 aspartame Substances 0.000 claims description 9
- 235000010357 aspartame Nutrition 0.000 claims description 9
- IAOZJIPTCAWIRG-QWRGUYRKSA-N aspartame Chemical compound OC(=O)C[C@H](N)C(=O)N[C@H](C(=O)OC)CC1=CC=CC=C1 IAOZJIPTCAWIRG-QWRGUYRKSA-N 0.000 claims description 9
- 229960003438 aspartame Drugs 0.000 claims description 9
- 239000012141 concentrate Substances 0.000 claims description 9
- 235000013409 condiments Nutrition 0.000 claims description 9
- 238000002156 mixing Methods 0.000 claims description 9
- 235000013305 food Nutrition 0.000 claims description 8
- 235000021552 granulated sugar Nutrition 0.000 claims description 7
- 244000144730 Amygdalus persica Species 0.000 claims description 4
- 244000099147 Ananas comosus Species 0.000 claims description 4
- 235000007119 Ananas comosus Nutrition 0.000 claims description 4
- 244000241235 Citrullus lanatus Species 0.000 claims description 4
- 235000012828 Citrullus lanatus var citroides Nutrition 0.000 claims description 4
- 240000008790 Musa x paradisiaca Species 0.000 claims description 4
- 235000018290 Musa x paradisiaca Nutrition 0.000 claims description 4
- 235000006040 Prunus persica var persica Nutrition 0.000 claims description 4
- 239000004383 Steviol glycoside Substances 0.000 claims description 4
- 239000004376 Sucralose Substances 0.000 claims description 4
- 235000019411 steviol glycoside Nutrition 0.000 claims description 4
- 229930182488 steviol glycoside Natural products 0.000 claims description 4
- 150000008144 steviol glycosides Chemical class 0.000 claims description 4
- 235000019202 steviosides Nutrition 0.000 claims description 4
- 235000019408 sucralose Nutrition 0.000 claims description 4
- BAQAVOSOZGMPRM-QBMZZYIRSA-N sucralose Chemical compound O[C@@H]1[C@@H](O)[C@@H](Cl)[C@@H](CO)O[C@@H]1O[C@@]1(CCl)[C@@H](O)[C@H](O)[C@@H](CCl)O1 BAQAVOSOZGMPRM-QBMZZYIRSA-N 0.000 claims description 4
- GUOCOOQWZHQBJI-UHFFFAOYSA-N 4-oct-7-enoxy-4-oxobutanoic acid Chemical compound OC(=O)CCC(=O)OCCCCCCC=C GUOCOOQWZHQBJI-UHFFFAOYSA-N 0.000 claims description 3
- 235000019605 sweet taste sensations Nutrition 0.000 claims description 3
- WBZFUFAFFUEMEI-UHFFFAOYSA-M Acesulfame k Chemical compound [K+].CC1=CC(=O)[N-]S(=O)(=O)O1 WBZFUFAFFUEMEI-UHFFFAOYSA-M 0.000 claims description 2
- 244000189799 Asimina triloba Species 0.000 claims description 2
- 235000006264 Asimina triloba Nutrition 0.000 claims description 2
- 235000009467 Carica papaya Nutrition 0.000 claims description 2
- 235000005976 Citrus sinensis Nutrition 0.000 claims description 2
- 240000002319 Citrus sinensis Species 0.000 claims description 2
- 240000000560 Citrus x paradisi Species 0.000 claims description 2
- XINCECQTMHSORG-UHFFFAOYSA-N Isoamyl isovalerate Chemical compound CC(C)CCOC(=O)CC(C)C XINCECQTMHSORG-UHFFFAOYSA-N 0.000 claims description 2
- 240000000111 Saccharum officinarum Species 0.000 claims description 2
- 235000007201 Saccharum officinarum Nutrition 0.000 claims description 2
- TVXBFESIOXBWNM-UHFFFAOYSA-N Xylitol Natural products OCCC(O)C(O)C(O)CCO TVXBFESIOXBWNM-UHFFFAOYSA-N 0.000 claims description 2
- 235000010358 acesulfame potassium Nutrition 0.000 claims description 2
- 229960004998 acesulfame potassium Drugs 0.000 claims description 2
- 239000000619 acesulfame-K Substances 0.000 claims description 2
- 235000012907 honey Nutrition 0.000 claims description 2
- XMGQYMWWDOXHJM-UHFFFAOYSA-N limonene Chemical compound CC(=C)C1CCC(C)=CC1 XMGQYMWWDOXHJM-UHFFFAOYSA-N 0.000 claims description 2
- HEBKCHPVOIAQTA-UHFFFAOYSA-N meso ribitol Natural products OCC(O)C(O)C(O)CO HEBKCHPVOIAQTA-UHFFFAOYSA-N 0.000 claims description 2
- 239000007968 orange flavor Substances 0.000 claims description 2
- 239000000811 xylitol Substances 0.000 claims description 2
- 235000010447 xylitol Nutrition 0.000 claims description 2
- HEBKCHPVOIAQTA-SCDXWVJYSA-N xylitol Chemical compound OC[C@H](O)[C@@H](O)[C@H](O)CO HEBKCHPVOIAQTA-SCDXWVJYSA-N 0.000 claims description 2
- 229960002675 xylitol Drugs 0.000 claims description 2
- 244000046052 Phaseolus vulgaris Species 0.000 claims 2
- 235000010627 Phaseolus vulgaris Nutrition 0.000 claims 2
- 239000003795 chemical substances by application Substances 0.000 claims 2
- 229930006000 Sucrose Natural products 0.000 claims 1
- CZMRCDWAGMRECN-UGDNZRGBSA-N Sucrose Chemical compound O[C@H]1[C@H](O)[C@@H](CO)O[C@@]1(CO)O[C@@H]1[C@H](O)[C@@H](O)[C@H](O)[C@@H](CO)O1 CZMRCDWAGMRECN-UGDNZRGBSA-N 0.000 claims 1
- 239000003292 glue Substances 0.000 claims 1
- 239000005720 sucrose Substances 0.000 claims 1
- 239000000047 product Substances 0.000 abstract description 9
- 235000019658 bitter taste Nutrition 0.000 abstract description 7
- 235000019606 astringent taste Nutrition 0.000 abstract description 5
- 239000013589 supplement Substances 0.000 abstract description 2
- 150000001413 amino acids Chemical class 0.000 abstract 1
- 239000000203 mixture Substances 0.000 description 7
- 230000000050 nutritive effect Effects 0.000 description 6
- 230000000052 comparative effect Effects 0.000 description 3
- 230000000694 effects Effects 0.000 description 3
- 244000307700 Fragaria vesca Species 0.000 description 2
- 239000003814 drug Substances 0.000 description 2
- 235000019640 taste Nutrition 0.000 description 2
- 102000004190 Enzymes Human genes 0.000 description 1
- 108090000790 Enzymes Proteins 0.000 description 1
- 108010073771 Soybean Proteins Proteins 0.000 description 1
- 230000009286 beneficial effect Effects 0.000 description 1
- 239000002775 capsule Substances 0.000 description 1
- 238000004925 denaturation Methods 0.000 description 1
- 230000036425 denaturation Effects 0.000 description 1
- 230000032050 esterification Effects 0.000 description 1
- 238000005886 esterification reaction Methods 0.000 description 1
- 239000012634 fragment Substances 0.000 description 1
- 239000004615 ingredient Substances 0.000 description 1
- 238000011031 large-scale manufacturing process Methods 0.000 description 1
- 230000000873 masking effect Effects 0.000 description 1
- 235000015097 nutrients Nutrition 0.000 description 1
- 238000012216 screening Methods 0.000 description 1
- 235000019710 soybean protein Nutrition 0.000 description 1
- 235000012976 tarts Nutrition 0.000 description 1
Classifications
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23L—FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BY SUBCLASSES A21D OR A23B-A23J; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OF NUTRITIVE QUALITIES, PHYSICAL TREATMENT; PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL
- A23L2/00—Non-alcoholic beverages; Dry compositions or concentrates therefor; Their preparation
- A23L2/385—Concentrates of non-alcoholic beverages
- A23L2/39—Dry compositions
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23L—FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BY SUBCLASSES A21D OR A23B-A23J; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OF NUTRITIVE QUALITIES, PHYSICAL TREATMENT; PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL
- A23L2/00—Non-alcoholic beverages; Dry compositions or concentrates therefor; Their preparation
- A23L2/52—Adding ingredients
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23L—FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BY SUBCLASSES A21D OR A23B-A23J; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OF NUTRITIVE QUALITIES, PHYSICAL TREATMENT; PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL
- A23L2/00—Non-alcoholic beverages; Dry compositions or concentrates therefor; Their preparation
- A23L2/52—Adding ingredients
- A23L2/60—Sweeteners
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23V—INDEXING SCHEME RELATING TO FOODS, FOODSTUFFS OR NON-ALCOHOLIC BEVERAGES AND LACTIC OR PROPIONIC ACID BACTERIA USED IN FOODSTUFFS OR FOOD PREPARATION
- A23V2002/00—Food compositions, function of food ingredients or processes for food or foodstuffs
Landscapes
- Health & Medical Sciences (AREA)
- Nutrition Science (AREA)
- Life Sciences & Earth Sciences (AREA)
- Chemical & Material Sciences (AREA)
- Engineering & Computer Science (AREA)
- Food Science & Technology (AREA)
- Polymers & Plastics (AREA)
- Non-Alcoholic Beverages (AREA)
Abstract
It is a kind of to cover soya-bean polypeptides solid beverage of bad flavor and preparation method thereof, belong to drink processing technique field.The solid beverage is formulated by following components：The weight portion of soyabean polypeptide powder 60~90, the weight portion of casein sodium 10~15, starch 1-5 weight portions, pectin 1-5 weight portions, fruit powder 2-10 weight portions, sweetener 0.02-4.5 weight portions, flavoring essence 0.1-1 weight portions and acidity regulator.Above material is premixed uniformly by a certain percentage, is dissolved in water, homogeneous, pasteurize, concentration, spray drying obtains soya-bean polypeptides solid beverage.The soya-bean polypeptides solid beverage peptide content reaches more than 60, and bitter taste, different fishy smell and astringent taste are covered, and preparation technology is easy, is a supplement amino acid products quick well.
Description
Technical field
The invention belongs to drink processing technique field, and in particular to a kind of soybean for covering bad flavor
Polypeptide solid beverage and preparation method thereof.
Background technology
Soya-bean polypeptides are that soybean protein is hydrolyzed into the less fragment of molecular weight under albumen enzyme effect, its
Easily absorb, be of high nutritive value, how to apply it to and meet in food consumer demand and turn into numerous
The research object of food science and technology worker.There are the product of some soya-bean polypeptides, soybean on the market at present
Polypeptide is generally used as a kind of dispensing and is added in product, although its nutritive value is embodied,
But due to the bad flavor taste of soya-bean polypeptides, Consumers' Acceptance is low, which also limits soybean
Application of the polypeptide in food.Side on soya-bean polypeptides bad flavor (especially bitter taste) masking
Method is typically all to carry out enzymolysis removal, ferment or be made microencapsulation form, though enzymolysis removal and ferment
A part of bad flavor can be so removed, but is not very thoroughly, while also making soya-bean polypeptides in itself
Nutritive value incur loss；The soya-bean polypeptides product of microencapsulation form can be carried out bad flavor
Cover, but capsule form product is similar to medicine, is difficult to be esthetically acceptable to the consumers.With going out for the mankind
Row is more and more, and a being easy to carry and the material that can supplement the nutrients in time is provided to go out administrative staff
Product is also into a focus.Soya-bean polypeptides as a kind of high material of nutritive value, if energy
In filling it into a kind of food being convenient for carrying, while its bad flavor is covered, it will have huge
Big market prospects.
The content of the invention
It is an object of the present invention to provide a kind of soya-bean polypeptides solid beverage and its system for covering bad flavor
Preparation Method, the solid beverage is of high nutritive value, and is easy to carry, and does not have bitter taste, different fishy smell and astringent taste
Etc. bad mouthfeel.
Technical scheme is as follows：
A kind of soya-bean polypeptides solid beverage, is formulated by the component including following raw material：
The weight portion of soyabean polypeptide powder 60~90, the weight portion of casein sodium 10~15, starch 1-5 weights
Amount part, pectin 1-5 weight portions, fruit powder 2-10 weight portions, sweetener 0.02-4.5 weight portions, food
With essence 0.1-1 weight portions and acidity regulator.
Preferably, the peptide molecular weight of the soyabean polypeptide powder more than 80% is below 2000 dalton.
Preferably, the starch is converted starch.
Preferably, the converted starch is starch octenylsuccinate.
Preferably, the pectin is HM.
Preferably, the fruit powder include but is not limited to sweet orange fruit powder, grapefruit fruit powder, banana fruit powder,
In pineapple fruit powder, honey peach fruit powder, mango fruit powder, strawberry fruit powder, watermelon fruit powder, pawpaw fruit powder
One or more.
Preferably, the sweetener include but is not limited to white granulated sugar, xylitol, Sucralose,
One or more in steviol glycoside, Aspartame, acesulfame potassium.
Preferably, the flavoring essence includes but is not limited to flavoring apple essence, flavoring peach essence, strawberry
One kind in essence, flavoring pineapple essence, orange flavor, mango essence, flavoring banana essence, watermelon essence
Or it is various.
Preferably, the acidity flavor enhancement includes citric acid 0.1-0.5 weight portions and sodium citrate
0.1-0.3 weight portions.
A kind of preparation method of the soya-bean polypeptides solid beverage for covering bad flavor, including following step
Suddenly：
(1) condiment：Dispensing combination according to a certain percentage, by soyabean polypeptide powder, caseinic acid
Sodium, starch, pectin, fruit powder, sweetener, flavoring essence, acidity regulator add one after mixing
Quantitative water forms solution, dry substance concentration is controlled 5%.
(2) by above-mentioned solution by homogenizer homogeneous, homogeneous first class pressure is 8MPa, two grades of pressures
Power is 17MPa.
(3) by the material after homogeneous at 85 DEG C pasteurize 15min.
(4) material is concentrated, dry substance concentration is reached 15%.
(5) concentrate is spray-dried, 150-180 DEG C of the EAT of spray drying goes out
70-90 DEG C of air temperature.
Beneficial effects of the present invention：
(1) solid beverage is of high nutritive value containing soya-bean polypeptides more than 60%, peptide molecular weight
It is small, easily it is absorbed by the body, solid beverage is easy to carry, can soak in all case, mends
Fill energy.(2) solid beverage be blinded by bad flavor that soya-bean polypeptides have in itself (bitter taste,
Astringent taste and different fishy smell etc.), consumer can receive.(3) method for preparing solid beverage thereof is easy,
Easily carry out large-scale production.
Specific embodiment
The present invention provides a kind of consolidating with soya-bean polypeptides, casein sodium, starch, pectin as major ingredient
Body beverage.
Soya-bean polypeptides
Soyabean polypeptide powder used in the present invention comes from commercial products, meets GB/T22492-2008
The soyabean polypeptide powder of first quality standard is all applied in the present invention.
Starch
The starch octenylsuccinate of the preferred denaturation of starch used in the present invention, the starch pair
The screening effect of local flavor preferably, medicine, food service industry is applied to frequently as embedding medium；Meet
The starch of GB28303-2012 standards is all applied in the present invention.
Pectin
The preferred HM of pectin (that is, the pectin of esterification degree >=50%) used in the present invention,
HM is good to stable system effect；The pectin for meeting QB2484-2000 standards can all be answered
For in the present invention.
Fruit powder
Fruit powder used in the present invention comes from commercial products, meets NY/T1884-2010 industry marks
Accurate fruit powder is all applied in the present invention.
With reference to specific embodiment, the present invention is further illustrated, and certainly, these are specific
Embodiment protection scope of the present invention is not construed as limiting；The person skilled of this area according to
The present invention makes corresponding technological adjustment and change, falls within protection scope of the present invention.
The preferred Aspartame of sweetener used, the preferred strawberry essence of flavoring essence in embodiment.
Embodiment 1
Soya-bean polypeptides solid beverage raw material composition is as follows：Soyabean polypeptide powder 68.2g, casein sodium
15g, starch 5g, pectin 5g, mango fruit powder 5g, Aspartame 0.7g, strawberry essence 0.5g,
Citric acid 0.4g, sodium citrate 0.2g.
The preparation process of the beverage is as follows：
(1) condiment：Dispensing combination according to a certain percentage, by soyabean polypeptide powder, caseinic acid
Sodium, starch, pectin, fruit powder, sweetener, flavoring essence, acidity regulator add one after mixing
Quantitative water forms solution, dry substance concentration is controlled 5%.
(2) by above-mentioned solution by homogenizer homogeneous, homogeneous first class pressure is 8MPa, two grades of pressures
Power is 17MPa.
(3) by the material after homogeneous at 85 DEG C pasteurize 15min.
(4) material is concentrated, is made dry substance concentration 15%.
(5) concentrate be spray-dried and obtain soya-bean polypeptides solid beverage, spray drying
180 DEG C of EAT, 90 DEG C of leaving air temp.
Embodiment 2
Soya-bean polypeptides solid beverage raw material composition is as follows：Soyabean polypeptide powder 81.68g, casein sodium
10g, starch 1g, pectin 1g, mango fruit powder 10g, white granulated sugar 4g, Sucralose 0.02g,
Strawberry essence 0.1g, citric acid 0.1g, sodium citrate 0.1g.
The preparation process of the beverage is as follows：
(1) condiment：Dispensing combination according to a certain percentage, by soyabean polypeptide powder, caseinic acid
Sodium, starch, pectin, fruit powder, sweetener, flavoring essence, acidity regulator add one after mixing
Quantitative water forms solution, dry substance concentration is controlled 5%.
(2) by above-mentioned solution by homogenizer homogeneous, homogeneous first class pressure is 8MPa, two grades of pressures
Power is 17MPa.
(3) by the material after homogeneous at 85 DEG C pasteurize 15min.
(4) material is concentrated, and makes dry substance concentration 15%.
(5) concentrate be spray-dried and obtain soya-bean polypeptides solid beverage, spray drying
150 DEG C of EAT, 70 DEG C of leaving air temp.
Embodiment 3
Soya-bean polypeptides solid beverage raw material composition is as follows：Soyabean polypeptide powder 71.1g, casein sodium
13g, starch 3g, pectin 3g, mango fruit powder 8g, steviol glycoside 0.5g, strawberry essence 0.6g,
Citric acid 0.5g, sodium citrate 0.3g.
The preparation process of the beverage is as follows：
(1) condiment：Dispensing combination according to a certain percentage, by soyabean polypeptide powder, caseinic acid
Sodium, starch, pectin, fruit powder, sweetener, flavoring essence, acidity regulator add one after mixing
Quantitative water forms solution, dry substance concentration is controlled 5%.
(2) by above-mentioned solution by homogenizer homogeneous, homogeneous first class pressure is 8MPa, two grades of pressures
Power is 17MPa.
(3) by the material after homogeneous at 85 DEG C pasteurize 15min.
(4) material is concentrated, is made dry substance concentration 15%.
(5) concentrate be spray-dried and obtain soya-bean polypeptides solid beverage, spray drying
160 DEG C of EAT, 80 DEG C of leaving air temp.
Embodiment 4
Soya-bean polypeptides solid beverage raw material composition is as follows：Soyabean polypeptide powder 78.25g, casein sodium
12g, starch 2g, pectin 2g, mango fruit powder 4g, Aspartame 0.4g, strawberry essence 1g,
Citric acid 0.2g, sodium citrate 0.15g.
The preparation process of the beverage is as follows：
(1) condiment：Dispensing combination according to a certain percentage, by soyabean polypeptide powder, caseinic acid
Sodium, starch, pectin, fruit powder, sweetener, flavoring essence, acidity regulator add one after mixing
Quantitative water forms solution, dry substance concentration is controlled 5%.
(2) by above-mentioned solution by homogenizer homogeneous, homogeneous first class pressure is 8MPa, two grades of pressures
Power is 17MPa.
(3) by the material after homogeneous at 85 DEG C pasteurize 15min.
(4) material is concentrated, is made dry substance concentration 15%.
(5) concentrate be spray-dried and obtain soya-bean polypeptides solid beverage, spray drying
170 DEG C of EAT, 85 DEG C of leaving air temp.
Embodiment 5
Soya-bean polypeptides solid beverage raw material composition is as follows：Soyabean polypeptide powder 67.15g, casein sodium
14g, starch 4g, pectin 4g, mango fruit powder 9g, Aspartame 0.5g, strawberry essence 0.7g,
Citric acid 0.4g, sodium citrate 0.25g.
The preparation process of the beverage is as follows：
(1) condiment：Dispensing combination according to a certain percentage, by soyabean polypeptide powder, caseinic acid
Sodium, starch, pectin, fruit powder, sweetener, flavoring essence, acidity regulator add one after mixing
Quantitative water forms solution, dry substance concentration is controlled 5%.
(2) by above-mentioned solution by homogenizer homogeneous, homogeneous first class pressure is 8MPa, two grades of pressures
Power is 17MPa.
(3) by the material after homogeneous at 85 DEG C pasteurize 15min.
(4) material is concentrated, is made dry substance concentration 15%.
(5) concentrate be spray-dried and obtain soya-bean polypeptides solid beverage, spray drying
155 DEG C of EAT, 75 DEG C of leaving air temp.
Embodiment 6
Soya-bean polypeptides solid beverage raw material composition is as follows：Soyabean polypeptide powder 81.83g, casein sodium
11g, starch 1.5g, pectin 1.2g, mango fruit powder 2g, white granulated sugar 2g, Sucralose 0.05g,
Strawberry essence 0.15g, citric acid 0.15g, sodium citrate 0.12g.
The preparation process of the beverage is as follows：
(1) condiment：Dispensing combination according to a certain percentage, by soyabean polypeptide powder, caseinic acid
Sodium, starch, pectin, fruit powder, sweetener, flavoring essence, acidity regulator add one after mixing
Quantitative water forms solution, dry substance concentration is controlled 5%.
(2) by above-mentioned solution by homogenizer homogeneous, homogeneous first class pressure is 8MPa, two grades of pressures
Power is 17MPa.
(3) by the material after homogeneous at 85 DEG C pasteurize 15min.
(4) material is concentrated, is made dry substance concentration 15%.
(5) concentrate be spray-dried and obtain soya-bean polypeptides solid beverage, spray drying
165 DEG C of EAT, 80 DEG C of leaving air temp.
Comparative example
Soya-bean polypeptides solid beverage raw material composition as a comparison is as follows：Soyabean polypeptide powder 82.075g,
Casein sodium 8g, starch 1g, pectin 0g, mango fruit powder 4g, white granulated sugar 4.5g, trichlorine sugarcane
Sugared 0.005g, strawberry essence 0.15g, citric acid 0.15g, sodium citrate 0.12g.
The preparation process of the beverage is as follows：
(1) condiment：Dispensing combination according to a certain percentage, by soyabean polypeptide powder, caseinic acid
Sodium, starch, pectin, fruit powder, sweetener, flavoring essence, acidity regulator add one after mixing
Quantitative water forms solution, dry substance concentration is controlled 5%.
(2) by above-mentioned solution by homogenizer homogeneous, homogeneous first class pressure is 8MPa, two grades of pressures
Power is 17MPa.
(3) by the material after homogeneous at 85 DEG C pasteurize 15min.
(4) material is concentrated, is made dry substance concentration 15%.
(5) concentrate be spray-dried and obtain soya-bean polypeptides solid beverage, spray drying
165 DEG C of EAT, 80 DEG C of leaving air temp.
With embodiment 1-6 and comparative example as experimental subjects, 20 people (10 male 10 female, age are chosen
Between 28-35 Sui) the overall mouthfeel of each product, bitter taste, different fishy smell and astringent taste are carried out
Subjective appreciation, the ratio that reconstitutes of solid beverage and water in embodiment is 1:10.Its result such as table 1
It is shown.
Table 1
| Overall mouthfeel | Bitter taste | Different fishy smell | Astringent taste | |
| Embodiment 1 | Satisfied, sweet taste is protruded | Nothing | Nothing | Nothing |
| Embodiment 2 | Satisfied, mango taste is protruded | Nothing | Nothing | Nothing |
| Embodiment 3 | Satisfied, tart flavour is protruded | Nothing | Nothing | Nothing |
| Embodiment 4 | Satisfied, strawberry flavor is protruded | Nothing | Nothing | Nothing |
| Embodiment 5 | It is satisfied | Nothing | Nothing | Nothing |
| Embodiment 6 | It is satisfied | Nothing | Nothing | Nothing |
| Comparative example | It is dissatisfied | There is obvious bitter taste | Slightly fishy smell | Nothing |
Claims (10)
1. a kind of soya-bean polypeptides solid beverage, it is characterised in that matched somebody with somebody by the component including following raw material
System is formed：
The weight portion of soyabean polypeptide powder 60~90, the weight portion of casein sodium 10~15, starch 1-5 weights
Amount part, pectin 1-5 weight portions, fruit powder 2-10 weight portions, sweetener 0.02-4.5 weight portions, food
With essence 0.1-1 weight portions and acidity regulator.
2. soya-bean polypeptides solid beverage according to claim 1, it is characterised in that described big
The peptide molecular weight of beans polypeptide powder more than 80% is below 2000 dalton.
3. soya-bean polypeptides solid beverage according to claim 1, it is characterised in that the shallow lake
Powder is converted starch, preferably starch octenylsuccinate.
4. soya-bean polypeptides solid beverage according to claim 1, it is characterised in that the fruit
Glue is HM.
5. soya-bean polypeptides solid beverage according to claim 1, it is characterised in that the fruit
Powder include selected from sweet orange fruit powder, grapefruit fruit powder, banana fruit powder, pineapple fruit powder, honey peach fruit powder,
One or more in mango fruit powder, strawberry fruit powder, watermelon fruit powder, pawpaw fruit powder.
6. soya-bean polypeptides solid beverage according to claim 1, it is characterised in that described sweet
Taste agent is selected from white granulated sugar, xylitol, Sucralose, steviol glycoside, Aspartame, acesulfame potassium
In one or more.
7. soya-bean polypeptides solid beverage according to claim 1, it is characterised in that the food
With essence selected from flavoring apple essence, flavoring peach essence, strawberry essence, flavoring pineapple essence, orange flavor,
One or more in mango essence, flavoring banana essence, watermelon essence.
8. soya-bean polypeptides solid beverage according to claim 1, it is characterised in that the acid
Degree flavor enhancement includes citric acid 0.1-0.5 weight portions and sodium citrate 0.1-0.3 weight portions.
9. soya-bean polypeptides solid beverage according to claim 1, it is characterised in that described big
Beans polypeptide solid beverage is formulated by the raw material selected from one of following each group：
(1) weight portion of soyabean polypeptide powder 68.2, the weight portion of casein sodium 15, the weight of starch 5
Part, the weight portion of pectin 5, the weight portion of mango fruit powder 5, the weight portion of Aspartame 0.7, strawberry are fragrant
Smart 0.5 weight portion, the weight portion of citric acid 0.4, the weight portion of sodium citrate 0.2；
(2) weight portion of soyabean polypeptide powder 81.68, the weight portion of casein sodium 10, the weight of starch 1
Amount part, the weight portion of pectin 1, the weight portion of mango fruit powder 10, the weight portion of white granulated sugar 4, trichlorine sugarcane
Sugared 0.02 weight portion, the weight portion of strawberry essence 0.1, the weight portion of citric acid 0.1, sodium citrate 0.1
Weight portion；
(3) weight portion of soyabean polypeptide powder 71.1, the weight portion of casein sodium 13, the weight of starch 3
Part, the weight portion of pectin 3, the weight portion of mango fruit powder 8, the weight portion of steviol glycoside 0.5, strawberry are fragrant
Smart 0.6 weight portion, the weight portion of citric acid 0.5, the weight portion of sodium citrate 0.3；
(4) weight portion of soyabean polypeptide powder 78.25, the weight portion of casein sodium 12, the weight of starch 2
Amount part, the weight portion of pectin 2, the weight portion of mango fruit powder 4, the weight portion of Aspartame 0.4, strawberry
The weight portion of essence 1, the weight portion of citric acid 0.2, the weight portion of sodium citrate 0.15；
(5) weight portion of soyabean polypeptide powder 67.15, the weight portion of casein sodium 14, the weight of starch 4
Amount part, the weight portion of pectin 4, the weight portion of mango fruit powder 9, the weight portion of Aspartame 0.5, strawberry
The weight portion of essence 0.7, the weight portion of citric acid 0.4, the weight portion of sodium citrate 0.25；
(6) weight portion of soyabean polypeptide powder 81.83, the weight portion of casein sodium 11, starch 1.5
Weight portion, the weight portion of pectin 1.2, the weight portion of mango fruit powder 2, the weight portion of white granulated sugar 2, trichlorine
The weight portion of sucrose 0.05, the weight portion of strawberry essence 0.15, the weight portion of citric acid 0.15, citric acid
The weight portion of sodium 0.12.
10. the method for preparing soya-bean polypeptides solid beverage described in claim any one of 1-9, it is special
Levy and be, comprise the following steps：
(1) condiment：By soyabean polypeptide powder, casein sodium, starch, pectin, fruit powder, sweet taste
Agent, flavoring essence, acidity regulator add water to form solution after mixing, and make dry substance concentration control
5%；
(2) by above-mentioned solution by homogenizer homogeneous, homogeneous first class pressure is 8MPa, two grades of pressures
Power is 17MPa；
(3) by the material after homogeneous at 85 DEG C pasteurize 15min；
(4) material is concentrated, dry substance concentration is reached 15%；
(5) concentrate is spray-dried, 150-180 DEG C of the EAT of spray drying goes out
70-90 DEG C of air temperature.
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Application publication date: 20170707 |