CN108208184A - A kind of production method of high-fine sugar-free type soybean peptide local flavor beverage - Google Patents
A kind of production method of high-fine sugar-free type soybean peptide local flavor beverage Download PDFInfo
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- CN108208184A CN108208184A CN201711452713.1A CN201711452713A CN108208184A CN 108208184 A CN108208184 A CN 108208184A CN 201711452713 A CN201711452713 A CN 201711452713A CN 108208184 A CN108208184 A CN 108208184A
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- soybean peptide
- local flavor
- flavor beverage
- fine sugar
- free type
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- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23C—DAIRY PRODUCTS, e.g. MILK, BUTTER OR CHEESE; MILK OR CHEESE SUBSTITUTES; MAKING THEREOF
- A23C11/00—Milk substitutes, e.g. coffee whitener compositions
- A23C11/02—Milk substitutes, e.g. coffee whitener compositions containing at least one non-milk component as source of fats or proteins
- A23C11/10—Milk substitutes, e.g. coffee whitener compositions containing at least one non-milk component as source of fats or proteins containing or not lactose but no other milk components as source of fats, carbohydrates or proteins
- A23C11/103—Milk substitutes, e.g. coffee whitener compositions containing at least one non-milk component as source of fats or proteins containing or not lactose but no other milk components as source of fats, carbohydrates or proteins containing only proteins from pulses, oilseeds or nuts, e.g. nut milk
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- Oil, Petroleum & Natural Gas (AREA)
- Life Sciences & Earth Sciences (AREA)
- Engineering & Computer Science (AREA)
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Abstract
The present invention relates to a kind of production methods of high-fine sugar-free soybean peptide local flavor beverage, are made of following supplementary material：Water 80~93%, soybean peptide 5~15%, dietary fiber 1~5%, sweetener 1~3%, acidity flavoring agent 1~3%, essence 0.05~0.3%, high-fine sugar-free type soybean peptide local flavor beverage provided by the present invention, protein needed for human homergy is not only provided, dietary fiber can increase satiety, promote intestines peristalsis, improve bowel problems simultaneously, fructose, antierythrite substitute sucrose and glucose as sweetener, so that the special population of glucose intolerance can also be eaten, it realizes in the state of sugar-free, keeps the preferable flavor and taste of product.
Description
Technical field
The present invention relates to functional beverage technical fields, and in particular to a kind of producer of high-fine sugar-free type soybean peptide local flavor beverage
Method.
Background technology
Soybean peptide is peptide of the soybean protein isolate by the generated small molecule of hydrolysis, and soybean separation protein white matter is a kind of vegetalitas
Complete protein, on nutritive value, can be equal with animal protein, human amino acid is also closest on gene structure,
So it is the phytoprotein of most nutrition.Soybean peptide has absorption easy to digest, can give people rapidly compared with soybean protein isolate
Body provide energy, no albuminous degeneration, free from beany flavor, without residue, molecular weight is small, do not generate precipitation in acid condition, solution sticks
Property it is small and it is heated the characteristics such as do not solidify, available in most of food, and with various physiological activity, can also be exclusively used in nutrition
In the multiclass special food such as remedy diet, functional health care food and arsenic.
But there are the following problems in the application for soybean peptide：Seller is showed without the soybean peptide product mouthfeel of specially treated
The bitter taste received is difficult to, is covered so generally requiring to add in white granulated sugar or high sweetener in soybean peptide product
Lid, to provide preferable mouthfeel, and is supported fluid product stabilising system, white sugar content is sometime up in this product
15%, for high-fine sugar-free type soybean peptide local flavor beverage still in space state, main cause is that most of sugarless products sweet tea sense is not thin enough
Greasy, poor taste, acceptance level is low, while soybean peptide product is added in some health foods, special medicine purposes food mostly,
It is quick that energy is provided, promote antisecosis, improve nutrition added valve, but dietary fiber and the reasonably combined research of existing component
It is relatively fewer, therefore a kind of high microsteping content Sugarless type soybean peptide local flavor beverage is worked out on this basis to expanding soybean peptide
Using, meet consumer to nutrition, health needs become urgent need to resolve the problem of.
Invention content
In order to solve the above technical problems, the present invention provides a kind of production method of high-fine sugar-free type soybean peptide local flavor beverage.
The technical solution that the present invention uses is：
A kind of high-fine sugar-free type soybean peptide local flavor beverage, is made of following supplementary material：Water 80~93%, soybean peptide 5~15%, diet
Fiber 1~5%, sweetener 1~3%, acidity flavoring agent 1~3%, essence 0.05~0.3%；
The dietary fiber is oligoisomaltose（IMO90）, Sugarless poly-glucose, oligofructose（FOS95）, in resistant dextrin
One or more；
The functional sweetener is crystal diabetin, the one or two of antierythrite；
The acidity regulator is citric acid, the one or more of malic acid, tartaric acid, phosphoric acid.
The production method of above-mentioned high-fine sugar-free type soybean peptide local flavor beverage, includes the following steps：
Allotment：According to formula rate, above-mentioned material is dissolved in 70-85 DEG C of hot water, and stirs and evenly mixs.
Homogeneous：The above-mentioned feed liquid stirred evenly carries out homogeneous, and material is made thoroughly to dissolve mixing.
It is filling：Feed liquid central temperature must not be less than 70 DEG C.
Sterilizing：Canned product, carried out under the conditions of needing 25 DEG C~121 DEG C~25 DEG C sterilizing 15min~20min~
15min is finally cooled to room temperature.
Beneficial effects of the present invention：
The present invention provides a kind of production method of high-fine sugar-free type soybean peptide local flavor beverage, using soybean peptide as protein, and adds
Dietary fiber, sweetener etc. not only provide the protein needed for human homergy, while dietary fiber can increase full abdomen
Sense promotes intestines peristalsis, improves bowel problems, and fructose, antierythrite substitute sucrose and glucose as sweetener so that grape
The special population that sugar does not tolerate can also be eaten, and be realized in the state of sugar-free, keep the preferable flavor and taste of product.
Specific embodiment
In order to better understand the present invention, it is further illustrated with reference to specific embodiment, but these embodiments are not
To limit protection scope of the present invention.
Embodiment 1：
It weighs：Weigh soy peptide powder 0.5kg, oligoisomaltose（IMO90）0.3kg, crystal diabetin 0.15kg, citric acid
0.1kg, bouquet type composition 0.006kg；
Allotment：8.3kg75 DEG C of hot water stirs mixing is added in into above-mentioned material；
Homogeneous：Above-mentioned feed liquid is sent into homogenizer and carries out homogeneous；
It is filling：75 DEG C of feed temperature when filling；
Sterilizing：Canned product carries out sterilizing 15min~20min~15min, most under the conditions of 25 DEG C~121 DEG C~25 DEG C
Postcooling is to room temperature.
Embodiment 2：
It weighs：Weigh soy peptide powder 0.7kg, Sugarless poly-glucose 0.2kg, crystal diabetin 0.11kg, malic acid 0.2kg, fruity
Type essence 0.005kg；
Allotment：8.2kg80 DEG C of hot water stirs mixing is added in into above-mentioned material；
Homogeneous：Above-mentioned feed liquid is sent into homogenizer and carries out homogeneous；
It is filling：78 DEG C of feed temperature when filling；
Sterilizing：Canned product carries out sterilizing 15min~20min~15min, most under the conditions of 25 DEG C~121 DEG C~25 DEG C
Postcooling is to room temperature.
Embodiment 3：
It weighs：Weigh soy peptide powder 0.7kg, Sugarless poly-glucose 0.1kg, oligofructose（FOS95）0.1kg, crystal diabetin
0.11kg, malic acid 0.2kg, Fruity type essence 0.005kg；
Allotment：8.2kg80 DEG C of hot water stirs mixing is added in into above-mentioned material；
Homogeneous：Above-mentioned feed liquid is sent into homogenizer and carries out homogeneous；
It is filling：78 DEG C of feed temperature when filling；
Sterilizing：Canned product carries out sterilizing 15min~20min~15min, most under the conditions of 25 DEG C~121 DEG C~25 DEG C
Postcooling is to room temperature.
Embodiment 4：
It weighs：Weigh soy peptide powder 0.8kg, oligofructose（FOS95）0.3kg, crystal diabetin 0.1kg, antierythrite 0.05kg,
Malic acid 0.1kg, tartaric acid 0.05kg, Fruity type essence 0.005kg；
Allotment：8.2kg80 DEG C of hot water stirs mixing is added in into above-mentioned material；
Homogeneous：Above-mentioned feed liquid is sent into homogenizer and carries out homogeneous；
It is filling：78 DEG C of feed temperature when filling；
Sterilizing：Canned product carries out sterilizing 15min~20min~15min, most under the conditions of 25 DEG C~121 DEG C~25 DEG C
Postcooling is to room temperature.
Comparative example 1：
It weighs：Weigh soy peptide powder 0.8kg, white granulated sugar 0.4kg, citric acid 0.1kg, Fruity type essence 0.005kg；
Allotment：8.2kg80 DEG C of hot water stirs mixing is added in into above-mentioned material；
Homogeneous：Above-mentioned feed liquid is sent into homogenizer and carries out homogeneous；
It is filling：78 DEG C of feed temperature when filling；
Sterilizing：Canned product carries out sterilizing 15min~20min~15min, most under the conditions of 25 DEG C~121 DEG C~25 DEG C
Postcooling is to room temperature.
For 30 valuation officers of the said goods tissue, sensory evaluation is carried out in the form of blind comment, specific evaluation result is such as
Under：
| Number | Color and luster | Fragrance | Flavour | State |
| Embodiment 1 | Milky | Aromatic flavour, free from beany flavor | Delicate mouthfeel, sour and sweet palatability | Stable homogeneous, without layering |
| Embodiment 2 | Milky | Fragrance is slightly weaker, free from beany flavor | Delicate mouthfeel is coordinated soft | Stable homogeneous, without layering |
| Embodiment 3 | Milky | Fragrance is slightly weaker, free from beany flavor | Delicate mouthfeel, sour and sweet palatability | Stable homogeneous, without layering |
| Embodiment 4 | Milky | Aromatic flavour, free from beany flavor | It is harmonious | Stable homogeneous, without layering |
| Comparative example 1 | Milky | Aromatic flavour, free from beany flavor | Delicate mouthfeel, sour and sweet palatability | Stable homogeneous, without layering |
Sensory evaluation result of the test shows that white granulated sugar can be substituted, while to big by adding dietary fiber and fructose or antierythrite
The mouthfeel and state of beans peptide protein beverage are without influence.
Claims (5)
1. a kind of high-fine sugar-free type soybean peptide local flavor beverage, is made of following supplementary material：Water 80~93%, soybean peptide 5~15%, meals
Eat fiber 1~5%, sweetener 1~3%, acidity flavoring agent 1~3%, essence 0.05~0.3%.
2. the dietary fiber is oligoisomaltose（IMO90）, Sugarless poly-glucose, oligofructose（FOS95）, resistant dextrin
One or more of.
3. the functional sweetener is crystal diabetin, the one or two of antierythrite.
4. the acidity regulator is citric acid, the one or more of malic acid, tartaric acid, phosphoric acid.
5. the production method of above-mentioned high-fine sugar-free type soybean peptide local flavor beverage, includes the following steps：
Allotment：According to formula rate, above-mentioned material is dissolved in 70-85 DEG C of hot water, and stirs and evenly mixs；
Homogeneous：The above-mentioned feed liquid stirred evenly carries out homogeneous, and material is made thoroughly to dissolve mixing；
It is filling：Feed liquid central temperature must not be less than 70 DEG C；
Sterilizing：Canned product carries out sterilizing 15min~20min~15min under the conditions of needing 25 DEG C~121 DEG C~25 DEG C,
It is finally cooled to room temperature.
Priority Applications (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN201711452713.1A CN108208184A (en) | 2017-12-28 | 2017-12-28 | A kind of production method of high-fine sugar-free type soybean peptide local flavor beverage |
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|---|---|---|---|
| CN201711452713.1A CN108208184A (en) | 2017-12-28 | 2017-12-28 | A kind of production method of high-fine sugar-free type soybean peptide local flavor beverage |
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| CN108208184A true CN108208184A (en) | 2018-06-29 |
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| CN201711452713.1A Pending CN108208184A (en) | 2017-12-28 | 2017-12-28 | A kind of production method of high-fine sugar-free type soybean peptide local flavor beverage |
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Cited By (2)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN109247534A (en) * | 2018-08-31 | 2019-01-22 | 保龄宝生物股份有限公司 | A kind of high stability and high dietary-fiber fruits and vegetables oral disnitegration tablet and preparation method thereof |
| CN109619358A (en) * | 2018-12-12 | 2019-04-16 | 中慈保健品科技开发有限公司 | A kind of solid drinks and preparation method thereof based on soybean peptide albumen powder |
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Application publication date: 20180629 |
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